10 minute Microwave Cupcake

This is not my recipe.  It was passed on to me by one of the very special members of the Brisbane Paleo Group, Marg.  I just love Marg and her husband Allan.  They were the first people I met at our very first meet up.  They are always so supportive and attend as many meet ups as they can.  In the beginning they did not even live in Brisbane and would drive hours to attend.  Amazing! It is people like Marg and Allan who motivate me to keep the group running.  At our last meet up, Marg handed me one of these cupcakes to try.  It was super moist and the best thing was it took no time to make!  Thank you Marg for sharing this with me.

* This recipe is a variation of the Microwave mug cake you may have seen before.  But it has been adapted to make cupcakes that are perfect for school lunches or a quick snack if guests arrive.


10 Minute Microwave Cupcake (makes 6 large or 12 mini size)

  • 2 large eggs
  • 180-200g ripe banana
  • 1 tbs cacao
  • 25g coconut flour
  • 1/2 tsp baking soda
  • 30g coconut oil

Mix all the ingredients in your Thermomix or food processor.  Divide batter into microwave safe muffin tray.  Microwave  for approx 3-3 1/2  minutes.  Time will vary depending on microwave.  The key is not to overcook as they will become dry.

Variation: Omit cacao and add orange or lemon zest and 1-2 tsp poppy seeds

Optional:  I made a glaze to go over the top by mixing 2tbs coconut sugar with 1-2 tsp water and mixing well until sugar dissolves.


10 minute cupcakes



Spaghetti Squash – Singapore Noodles

IMG_2416Spaghetti squash or vegetable spaghetti as it is sometimes known is the “king” of paleo pasta substitutes and is becoming easier and easier to find as it gains popularity.  I love it because my three year old loves it.  If he is eating vegetables then I am happy.  My first attempt at cooking it I boiled it.  I think I may have over boiled it and it did not taste so good.  So then I tried this Nerd Fitness recipe and baked it.  This turned out a lot better. A few times we have had bolognese with the squash which has been ok but I much prefer zoodles (zucchini noodles).  Singapore noodles is a pretty common recipe and the spaghetti squash reminds me of vermicelli so I thought I would give it a go.

Singapore Noodles


  • 500g chicken thinly sliced (you can use whatever meat you like or a combination)
  • 4 eggs (beaten and cooked into an omelette then thinly sliced)
  • 1 onion sliced
  • 1 garlic glove crushed
  • 1 carrot in thin slices
  • 1/2 red capsicum
  • 1/4 cauliflower cut into small pieces
  • 1/2 spaghetti squash (baked and “noodles” pulled out)
  • 2 tbs curry powder (make your own )
  • 1 tbs sesame oil
  • 1 tbs fish oil
  • 2 tbs coconut aminos


  1. Heat pan with sesame oil.
  2. Cook meat until browned.
  3. Add vegetables and curry powder.
  4. Once vegetables look cooked enough add spaghetti squash, egg, fish oil and coconut aminos.
  5. Cook for a few more minutes

If you like you can add prawns, bean sprouts, coriander and any other vegetables you have.

IMG_6821I love making meals where you can re-use again the next day so I still had half a spaghetti squash and we made Paleomg Spaghetti Squash Breakfast Bake. Which was delicious.

Where do I get my spaghetti squash from?

I get asked this question a lot!  I get mine from Crisp on Creek Mt Gravatt but if this is not in your area then check out the Vegetable Spaghetti page and find your closest stockist.

Let me know your spaghetti squash creations!

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Recipe: Chocolate Coconut Apricots

What’s all the biz with this RAW food fad?  I am feeling left behind! Am I just getting old? Speaking of which is it cool or uncool to get your doc marten boots back out since they are in fashion again?  Anyhow I decided to give this RAW business a go and to my surprise this (kinda) paleo friendly treat was quite easy to make.

Chocolate Coconut Apricots

First make the base (the base recipe also doubles as a recipe for home-made milo- don’t get too excited it tastes good but more like hazelnuts and my husband says it is nothing like milo as it does not dissolve):

  • 3 tbs sunflower seeds, pepitas, linseeds
  • 3 tbs chia seeds
  • 1/2 cup almonds
  • 1/4 cup toasted hazelnuts
  • 1/4 cup cashews
  • 1/2 cup cacoa
  • 1/2 cup coconut sugar – stop here if you are making milo (blend and store in jar in fridge)
  • 10 dates
  • 2 tbs honey

Blend altogether. Place baking paper on baking tray, push mixture into baking tray by placing another piece of baking paper on top and pushing down.  Place in refrigerator until mixture hardens.


  • Last summer I brought a box of apricots, hulled and froze.  I used these but you could use any fruit.  I like the tartness of the apricot with the sweet mixture.


  • 75g coconut oil
  • 1 tsp vanilla essence
  • 3 tbs honey
  • 30g cacoa

Heat coconut oil until melted.  Add the rest of the ingredients and pour immediately over.  The mixture sets very quickly and reminds me of ice magic!  Place in refrigerator over night.  Cut into squares and eat straight away!



A couple of ideas for your leftover Christmas Ham

Primal “Pea and Ham” Soup

When I think of what to do with a ham bone I always think of Pea and Ham soup however green split peas are on my “no” list and most likely yours if you are following Paleo.  I did a bit of a google search on “Paleo pea and ham soup” to see what the alternatives were and I found a recipe on Mark’s Daily Apple Forum.  I modified it slightly so here is what I did:

I brought the ham bone with two cloves of garlic, a bay leaf and about 4L of water to boil, then let it simmer for about 1-2 hours.

Once the ham was falling off the bone, I added 3/4 of a whole cauliflower stalk and all, 1 cup of green beans and 1 carrot.  I then let this simmer for another couple of hours.

I then let the soup cool, pulled out the ham bone and bay leaf and used my hand-held stick blender to whiz it to a thick soup.  Because I am pregnant I am eating dairy at the moment so I added a lovely dollop of full fat sour cream but it also tasted fine without if you are not doing dairy.

pea and ham soup

Quiche with Almond meal base

I wanted to make a quiche with a base as I did not think frittata would be filling enough for a whole day at Dreamworld.  In the past I had used an almond meal base to make meat pies, however the recipe I had used had eggs and I only had enough eggs for the filling so I decided use macadamia nut oil instead.

For the base:

2 cups Almond Meal

1/4 cup Macadamia nut oil

1 1/2 tsp Allergy Free baking soda (picked up local Wray’s Organics)

I mixed everything together, spooned base into a quiche pan and baked until golden (around 15 mins in my fan forced oven)

I pulled it out to cool and then IT CRACKED!!! I was worried but don’t be as when I put the filling in and it all back into the oven it went back to normal (phew!).

For filling I used 6 eggs and whatever was in the fridge. Leftover ham, leftover roast sweet potato, shallots, full fat cheese and a bit of full fat cream (leave out the cheese and cream if you are dairy free!).

I baked this for around 20 mins and it was great served cold with salad in our lunch boxes.

Please note: If you are not used to the texture of almond meal it is a little more crumbly to a normal pastry.