Chocolate Mousse



Bananas and #Paleo #Raw #Vegan chocolate mouse!

300g avocado 
1 can or 300g coconut cream 
1/4 to 1/2 cup coconut sugar or honey or maple
1 to 1 1/2 cups raw cocoa powder
1Tbsp vanilla (optional) 
Sprinkle of cinnamon (optional)

Start with the ¼ cup of sweetener and 1 cup of cocoa. Add more to taste as it depends on your avos and how chocolately you want it.

Blend in your Thermomix or blender for 1 minute on speed 10 or high, scrape down and adjust to taste then blend another 30 seconds.

Chill to set and enjoy!!!

First Try at Paleo Waffles



So my birthday is coming up in March and hubby decided that I love waffles so much he would get me a Belgian Waffle Iron! I didn’t actually think a home version existed, not one that could make waffles as good as you get even in a pack from the supermarket, but he found one! Designed in Australia no less and with “smart waffle technology” (lol but actually seriously, he watched all the engineers videos on YouTube!).

So although my birthday is over a month away I received the Smart Waffle Breville Waffle Maker in the post today! I know its Saturday, it technically arrived yesterday but I wasn’t home so I literally ran down to the post office this morning to pick it up!. Ok being 8 months pregnant I drove then I waddled…


Why did I get my present early? Well the $300 waffle iron is not my 30th birthday present, it’s going to be the perfect Paleo Waffles cooked for me on my birthday so we have to get trailing to perfect them by then!

This is the first trial.

What did we do, simply follow the recipe in the booklet that comes with the maker. Using Green Banana Flour and baking soda in place of self raising. Simple and the best place to start. I mean Breville didn’t spend months developing simple recipes for nothing, the recipe they give you is as important as the maker or it won’t produce the picture perfect waffle!

So with a quick Thermy lesson to start I then sat down with a cuppa while hubby made us waffles!


Stone Soups Adaptation of Breville’s Classic Waffles

125g butter (organic & grass fed)
1 Tbsp vanilla extract 
3 eggs (free range or organic)
¼ cup ‘sugar’ (we used coconut sugar, you can use maple or honey)
1 3/4 cups almond milk (or milk of choice)
1 1/4 cups green banana flour or chestnut flour or for Grain Free buckwheat or quinoa
1/4 tsp baking soda

In your Thermomix:

Melt the butter and vanilla for 3 minutes at 50°C on speed 2. Add the sugar, eggs and milk and blend for 30 seconds on speed 5. Add the flour and baking soda and mix for 20 seconds on speed 5. Leave to rest for 5 minutes while your waffle iron warms up and it will thicken.

No Thermomix? Easy…

In a small pan melt the butter and vanilla on low heat stirring until just molten. Pour into a bowl with the sugar, milk and eggs. Whisk with beaters or by hand until smooth. Whisk in the flour and baking soda to combine. Leave to rest for 5 minutes while your waffle iron warms up and it will thicken.


Set to ‘Custom’ and 2 degrees darker to heat.

Use the cup measure that comes with your Breville Waffle Maker and spoon in a half cup per waffle mould. We actually used a little more, so that the ‘peaks’ were covered.

Close and leave to cook while you wait impatiently or make a cuppa tea.

Serve with Maple Syrup and extra butter, or with bacon and maple or with blueberries and maple and butter… or just as they are (slightly sweet, crunchy and delicious).

Makes 6 Paleo Waffles


This actually worked remarkable well. The waffles were not super light or super crisp but they were darn good. Next time I’ll adapt the ‘Belgian’ waffle recipe in which you simply beat the egg whites separately then fold through the same batter. I hope to get 8 waffles as the batter will be larger due to the fluffy egg whites.


I promise to keep you posted on our waffle journey.


Asian Chicken Legs

Pictured with Jasmine rice but really lovely with Paleo Cauli-Rice. Make and freeze in portions like I did for a friend with a new hub for easy dinners.

Pictured with Jasmine rice but really lovely with Paleo Cauli-Rice. Make and freeze in portions like I did for a friend with a new baby, for easy dinners. They look a lot like aeroplane meals, I always choose the rice option as it reheats so well.

This super simple meal can be marinaded for hours or overnight or even just for 10 minutes as the sauce glazes onto the chicken as it cooks.

Asian Chicken – easy weeknight or perfect freezer meal

12 chicken legs*
3 Tbsp tamari soy* sauce
2 Tbsp honey
1 Tbsp toasted sesame oil
1 Tbsp fresh lemongrass or 1 tsp dry
1 Tbsp fresh ginger or 1 tsp dry
1 tsp szechuan pepper or chilli powder

To serve:
Cauli-Rice‬* or steamed rice
Wok fried vegetables* or just capsicum as pictured

In a plastic bag combine the chicken with all of the marinade ingredients. You can also add 1 Tbsp garlic but were avoiding it at the moment so I don’t have any in the house. Rub everything together well and leave in the fridge for at least 20 minutes or overnight .

Place into a baking dish and bake at 180°C for 30-40 minutes, turning after 20 minutes.

Serve with Cauli-Rice seasoned with a slash of soy sauce, toasted sesame seed oil and white pepper or with steamed jasmine rice seasoned the same. Add wok tossed or steamed vegetables for a balanced meal.

Pictured is one version made with fresh lemongrass and ginger and marinaded for hours in the bag, then a quick version where I just poured or sprinkled everything over for a quick weekday lunch at home. Cauli-Rice is so easy to make, if you haven’t tried it you don’t realise what your missing!


*For a soy free Paleo version use 3 Tbsp Coconut Aminos in place of the tamari soy and honey.

*For a Cauli-Rice recipe see my recipe here

*For boneless chicken used 1kg of diced chicken thigh as it will be juicer once re-heated than breast. Either bake in the oven or toss in a wok until just cooked then add your vege and serve with Cauli-Rice.

If freezing like I did you can top the rice with slices of capsicum which will cook as you warm the dish. Or you can toss Kale with garlic, soy and sesame oil until just wilted and pack some into each serve. I ran out of space in the containers so couldn’t do this. Kale is a good vege for re-heating as it won’t wilt as much.