When someone asks me what my food philosophy is, I struggle to come out with words to describe it. Often, I would use words such as “Paleo + principles of clean eating”. I identify with the paleo, mainly with their back to the basics way of eating. We have a lot of plant based foods at home with a healthy amount of protein. Do we indulge in rice, legumes and dairy? I would say we do. I have a greek or just natural yogurt in the morning for breakfasts, and hubby loves a few slices of cheese in his snack box. Does that make us paleo then? Perhaps not in the true sense.
Then perhaps clean eating describe us better? Not completely either. We hardly ever have oats (somehow it doesn’t sit well with us?)and we do not have legumes in every meal. How about “no sugar”? You can say that too. We have very little refined sugar in our diet. Does not mean we do not have a bite of dessert here and there.
Honestly, when did it get so hard? It hit me though, that labels should not define us. We do not fit into those boxes neatly. Truth is I seek recipes and look at inspirations from all the above labels. Often I would just say
“We aim to eat very little processed food, pretty much no gluten and no refined sugar”
“We eat as naturally and plant based as possible with little processed ingredients.”
” Yes we eat a lot of vegetables, meat, seafood with some cheese and yogurt”
And I think that’s our food philosophy.
As part of our “spring cleaning” exercise, I have been trying to keep track of ingredients and food in our fridge, freezer and pantry. I wanted to finish using half open packets of ingredients before purchasing others. Sitting at the back was my bottle of quinoa flakes. Quinoa flakes doesn’t quite fit into the “paleo” category since it is technically a pseudo grain. However, I do think that as a carb, it provides more protein than other carbohydrates sources out there.
- 1 and 1/4 cup of quinoa flakes
- 1/4 cup coconut flakes
- 1/4 cup desiccated coconut
- 1/4 cup of tahini
- 1/4 cup of nut butter (I used mayors or you can use sun butter to make it nut free)
- 2 tsp rice malt or honey
- 1/4 cup coconut milk
- 2 tsp vanilla
- cacao nibs
- handful of dried naturally sweeten cranberries
- Preheat oven to 180C.
- Line a brownie tin with baking paper.
- In a saucepan, simmer coconut milk, vanilla, tahini, nut butter and honey.
- Place all dry ingredients but the cacao nibs in a bowl. Pour the wet mixture into the dry and fold. Fold in cacao nibs and cranberries.
- Spoon into brownie tin and bake for 15-20 minutes!