Sunday Preppin’

Sundays are sacred days. They are usually the one day I have to be free to do what I love, all day long. Without fail, that always involves food. 

Lately, my Sunday ritual begins with a leisurely, homemade ‘bulletproof’ coffee, made with grassfed butter or cacao butter and my favourite beans from The Godfather himself, Lino from The Sicilian Project. Actually, most mornings begin with this heavenly ritual and may god help anyone who stands in the way of me and my morning coffee :

Once I’ve had my fix and I’m fit to interact with the world, I’ve been enjoying the hive of good vibes and fresh produce of the Inner West’s Marrickville Organic Food & Farmers Markets.

Once loaded up with fresh fruit and veg, cheeses and olives, grass fed beef and whatever else I can carry, it’s off to  enjoy the afternoon and think about some Sunday Night Preppin’.

Planning and preperation are key to success in my week. My weekdays are filled with early mornings, hard work, training body and mind and spending time with people I love – which leaves little time for preparing meals of an evening. Sunday night is the perfect time to get amongst it in the kitchen for an hour or two to make sure my fridge and my week is filled with delicious, healthy, ready to go meals and snacks. Whether it be protein balls, boiling a dozen eggs, blanching and freezing kale for morning smoothies or these quick burger patties, prepping on a Sunday is very restorative and re-focuses my attention on my goals for the coming week. 

What you need:

  • 2 kg grass fed organic ground beef
  • 1 medium onion, diced
  • Small bunch coriander, chopped
  • 2 eggs
  • Handful tamari pepitas
  • 2 tspn ground cumin
  • 2 tspn curry powder
  • 2 cloves crushed garlic
  • Salt and pepper

What you do:

With very clean hands, mix it all together on a chopping board or clean bench top. Mould handfuls into burger size patties, wrap in plastic and freeze.

Makes 18 patties 


Paleo Pizza 

I have to admit I was not convinced when I was offered to have this prepared for me. I trust The Naked Chef but when I am craving pizza I want pizza and that usually means I surrender in hypocrisy and betrayal of my nutritional beliefs to the temptation of that magical Italian dough devil. Hesitantly, I took a back seat in the kitchen and tried to conceal my doubts of how “paleo” and “pizza” could possibly co-exist successfully.

Well I’ll be darned.

A beautiful, simple little recipe that satisfies what you crave in a pizza, without the “health hangover” of refined flour and rancid oils – it is nutritionally hard to fault. The Naked Chef is welcome to come paleo-fy whatever his heart desires in my kitchen from now on! 

What you need:

  • 8 eggs
  • Italian herbs
  • Coconut oil 
  • 1 tomato, thinly sliced
  • Organic Italian tomato sauce
  • Best quality Salami or Sopressa
  • Shaved pecorino or your favourite pizza cheese 
  • Salt and pepper
  • Fresh rocket and basil
  • Half Small red onion, sliced thinly

What you do:

Whisk eggs, salt, pepper and Italian herbs in a bowl for 2 minutes and heat oil in pan until hot.

Pour eggs into hot pan and start to lay half of cheese onto “base”. Cook 3 minutes. Take off heat and put under overhead grill until nearly cooked through. Remove from heat, arrange sauce, salami, reminding cheese and onion on top and return to grill for 1 minute. 

Garnish with rocket, basil and black pepper. 

 Makes 2 pizzas