Sunday, December 23, 2018

Christmas Menu 2018

Every year by the time December rolls around I'm craving simplicity and ease.

This year that's more important than ever as we just added a brand new puppy to our already loud and crazy household. This is Murphy the groodle. Isn't she a sweetheart?!

With a puppy, we're staying close to home these holidays so we're hosting both Christmas Eve dinner and Christmas lunch at our place.

I have no problem with that.

I hate travelling at Christmas!

I've been DIYing a lot this year and have prepared gift hampers and Christmas cakes for family.

Our hampers included essential oil infused salt and sugar, homemade hand scrub and lip balm, mini Christmas cakes and salt dough ornaments made and decorated by the kids.

I actually did a 12 days of DIY Christmas event over on Facebook earlier this month and you'll find all 12 days under the video section there. Just look for all the videos with me in a Santa hat! Haha.

There will be just 8 of us Christmas Eve and 6 of us on Christmas Day so our menu is simple and easy and allows for lots of leftovers. 

The leftovers are the best bit don't you think?

Christmas Eve

Slow-cooked beef brisket with thyme and mustard sauce

Hasselback potatoes
Green veg with almonds
GF DF steamed orange and ginger pudding with coconut custard

Christmas Breakfast

Paleo cinnamon donuts
Fruit platter

Christmas Lunch

Lychee, lime and ginger fizz cocktail

Waldorf salad
Peach, nectarine and quinoa salad

Trifle (gluten and dairy free sponge, coconut milk custard, homemade raspberry and orange jelly, sliced fresh peaches with raspberries and whipped coconut cream)

I wish you and your family a wonderful and relaxing Christmas and a healthy and happy New Year!

Susan xx

Friday, December 21, 2018

Dairy Free Chocolate Truffles

essential oil infused dairy free chocolate truffles -

Hands up chocoholics!

These little beauties are so simple to make but SO delicious and they make a perfect gift too if you don't eat them all yourself first!

Dairy-free Essential Oil Infused Chocolate Truffles

To make the truffle base you will need:
300g dairy free dark chocolate
240ml coconut cream

Place the chocolate and coconut cream in a pan and melt gently over low heat. When stirred it will come together and be thick, creamy and luscious. Divide mixture into 3 bowls, add the essential oils and mix-ins then leave in the fridge for around 4 hours to set before rolling into balls.

Variation 1:
Add 1/2 cup finely chopped dried cranberries and 5 drops doTERRA Wild Orange essential oil. Once set, roll in cocoa powder and store in the fridge.

Variation 2:
Add 2 drops doTERRA Lime essential oil and 2 drops doTERRA Black Pepper essential oil. Once set, roll in toasted coconut and store in the fridge.

Variation 3:
Add 2 drops doTERRA Cardamom essential oil and 2 drops doTERRA Ginger essential oil. Once set, roll in crushed pistachios and store in the fridge.

If you haven't experimented with essential oils to flavour your food yet, you're missing out! Just a couple of drops adds amazing flavour and can transform any dish into something extraordinary.

These truffles make the perfect gift. If you don't eat them all yourself!

Which flavour combo do you like the sound of?

I only use and recommend doTERRA essential oils. See why here!

Thursday, December 20, 2018

Gluten-free Dairy-free Quiche Lorraine

gluten free dairy free quiche lorraine with potato crust -

Calling all gluten-free peeps! If you can't be bothered making GF pastry, you have to try doing this instead. And my gluten-free, dairy-free quiche lorraine is DELICIOUS! 

GF DF Quiche Lorraine

Around 1kg potatoes
3 tbs extra virgin olive oil
Salt and pepper to taste

1 onion, diced
4-6 rashers of bacon, diced
2 cloves garlic, crushed
6 eggs
1/2 cup non-dairy milk
1 tbs dijon mustard
1 drop Thyme oil
1/4 cup nutritional yeast
Some freshly grated nutmeg
Salt and pepper to taste

Preheat oven to 200 degrees. Brush a glass quiche dish with a little of the olive oil and set aside.

The base is essentially a giant hash brown!

Grate the potato and squeeze out as much of the water as possible. I put mine in a nut-milk bag but a tea towel will work too. When the potato feels dry to the touch, add the oil, salt and pepper and use your hands to mix well.

Press the potato over the base and sides of the quiche dish. Bake for approximately 30 minutes or until golden brown all over. If the edges are getting too dark just cover them with a little foil and keep baking. You want the base to be crispy and golden. Remove from the oven and allow to cool.

Meanwhile, make the filling.

Fry off the bacon for a couple of minutes until the fat starts to render. Add the onion and cook for about 10 minutes until it's softened and translucent. Add the garlic and cook for a further 2 minutes. Remove from the heat.

In a medium jug, whisk together the eggs, milk and all remaining ingredients.

Tip the bacon and onion mixture over the potato base.

Pour over the egg mixture and bake for 25-30 minutes or until just set.

Serve warm or cold. 

This is SO much easier and tastier (I think) than gluten-free pastry and it works every time. 

Make a vego version by replacing the bacon with veggies like broccoli, capsicum, mushrooms and zucchini. So good 😋😋

Enjoy! xx

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