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A Photographic Representation of the Final Week of 2010

The one good thing about Christmas shopping is that you may stumble upon incredibly dodgy signage outside of skincare/body shops...
As we escaped the city, our vantage point from atop the West Gate Bridge allowed us to see rainbows in wisps of cloud. Click to see the full-sized photo.
Our Boxing Day feast, after spending Christmas Eve fighting my way through the crowds at the Queen Victoria Market - worth it! Mussels, octopi, scallops, a Moreton Bay Bug each, plus my own garlic butter concoction. This is after our Christmas Eve meal of fresh crayfish and prawns. It's just not an Aussie Christmas without tonnes of seafood!
After the eating part of the season was done, we visited the local waterfalls near my home town of Hamilton, Victoria. First, Nigretta Falls...
... and then to the Wannon Falls, which has been overly baby-proofed. We used to be able to walk behind the water, and were saddened to find that it had all been fenced off.

We picked up a new friend on our return to Melbourne, and he has posed certain problems when I have attempted to photograph new jewellery creations - not that you'd ever catch him looking guilty...
 Farewell, 2010!
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2010: Bests & Worsts

With about half an hour of 2010 left in my part of the world, I'm at home for the first NYE of my life. Why? Today, the temperature in Melbourne surpassed the 40 deg C mark, which is a deal-breaker in my relationship with the outside world. I had plans to go out and party, but the image of riding on public transport with sweaty, BO-drenched folk just to get to a club full of more of the said-same folk vehemently replaced the positive prospects of a fun night of dancing.

So, as my household counts down til the end of the first decade of the 21st century, I am encouraged to reflect on the mixed bag that has been 2010. Long-time readers will be familiar with most of the ups & downs that this year has brought me, but since I still receive some comments and emails that demonstrate a lack of knowledge about where I've been on this journey, I figured it would be helpful (to me as well as you guys) to have a look at what knowledge and experience I am bringing into 2011.

Let's start with the bad stuff:

The absolute worst event of 2010 was my February run-in with the horrific DepTran, prescribed to help cure a damaged, overly sensitive nerve ending. Within 24 hours of my first dose, I became desperate for food, with a raging appetite that could not be sated, even with 7000 calories thrown at it on one particularly memorable day. I stayed on the primal path, but watching my fat cells balloon whilst I miserably tried to stick to my usual intake levels left me with depression. I was allowed to cut out the drug after a month, since it was not helping the nerve ending, but by then I was back to my original weight. It felt like my efforts throughout 2009 were wasted. The hormonal effects of the drug stuck around for a good six months, and I have not been successful in my attempts to resume fat loss except for brief positive stints that keep inexplicably rebounding. Even following orthodox paleo, even tracking my carbs and calories, even exercising, even fasting, even with everything I know about health and nutrition - I'm still left feeling like a big, fat failure because I'm back to the size I was before I started trying to get healthy.

I know I've made positive steps and that it's not in vain, but try telling that to the clothes that don't fit me anymore and the people that - just 12 months ago - commented on how well I was looking. For the first time in my life, I was being told that I was 'gorgeous' and looked really healthy, and now that positivity has been stolen away from me. Saying that probably makes me look vain, but those comments, just like the newly-positive experiences I had shopping at clothing stores such as Alannah Hill, were so foreign and delightful to me that it was like I was finally granted access to this other world where normal people lived. Now I've been kicked out again - the lack of positive comments don't just remind me how much fat I've regained, but they also remind me that the average person will assume that I've regained it because I've been eating crappy food & that I'm ignorant about health.

I can no longer confidently be a positive role-model for the primal lifestyle - if I told anyone that I create and maintain a blog about healthy living, they would scoff and roll their eyes. Perhaps that is a little over-stated, since I have not regained fat in my face but only around my waist and hips/thighs - a sign of health and even fertility, really. However, there's nothing more compelling to an audience than having seen someone go from chubby to stream-lined, and I've lost that ice-breaker. When I get it back, I'll feel like a believable figure-head for the primal/paleo lifestyle once again.

So, I have learned a lot from this horrible experience: I have learned more about how my hormones work and what it feels like when they become imbalanced; I have been reminded just how dramatically my psychological aspects are impacted by physiological changes in my body; I have learned that when your body is being told to accumulate fat that it will succeed even during caloric restriction (I wonder how much muscle was eaten to feed my demanding fat stores...), and; I have had my hatred of Western medicine compounded, thanks to my specialist Doc who didn't bother to mention the "typical" side-effects of DepTran given that my experience on a similar drug had not caused any problems! The nerve damage is due to a problem that went improperly treated for too long, despite my pursuit of third, fourth and fifth opinions before finally finding this guy who picked up on the issue immediately. The kicker, of course, is that without sugar in my diet, that specific condition would not ever have flared up.


Time for some good stuff, please!

The psychological impact of the DepTran incident caused strain and damage in almost all of my personal relationships, but somehow we've come out the other side barely scratched. Rather than calling it quits, the beau & I are on the hunt to buy our first house, and everyone in my family is still speaking to me (even the ones who don't speak to each other!). I am in regular contact with good friends, some new this year, and look forward to maintaining those connections more effectively than I have in the past.

2010 brought me my best year of teaching thus far, despite my depression, with really enjoyable classes and mostly positive collegiate experiences (better than the bullying torment of 2009, at least!). I played Hero Teacher by orchestrating the inception of two new school traditions that were passionately adopted by the students, without causing me too much additional stress.

I discovered belly-dancing, a new passion of mine, and also rekindled my singing, which had been on hiatus since 2002. I have joined a belly dance performance ensemble, am on call for a couple of semi-professional choirs for when they need a strong voice to support their performances (so I don't need to be a paid member nor attend rehearsals, which works for me since I don't find their repertoire challenging enough to require rehearsal), and have made some contacts who will be part of my planned a cappella group next year. I hope that my 'recreational' participation in the performing arts will continue to grow in 2011, without adding too much stress to my already-busy life.

Of course, my knowledge about dietetics and fitness has continued to expand in depth and breadth throughout the year, with my growing blogreel devouring the time I used to have to spend on daily blogging! I plan on making an effort to photograph my meals again, since I feel that my cooking is my most visible and effective proponent of this way of life. I feel bad that I didn't photograph all of my Christmas meals, but I do have some waiting to be posted!

I finally took the next step in my jewellery making, devoting more time to the construction of new pieces (ironically, as part of my stress-reduction effort!), and starting a store online now that Zibbet has made it economically feasible to do so. Today, I also paid up for a full Zibbet membership, which means I no longer will be limited to only listing 50 items in my store. I have about 250 items waiting to be listed, so those will be posted incrementally over the next few days. Thank goodness I'm on holidays for another four weeks!

The final piece of positivity I'm bringing with me into 2011 is the newest member of my family, adopted just two days ago from the Lost Dogs' Home in North Melbourne:


Meet lovely little Oreo, our nine week old kitty - and the only Oreo you'll ever find in MY house! He's very energetic, and already prefers fresh fish to the carb-inflated dry kibble the vet recommended should make up 80% of his diet!

All the best for 2011!
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Dr. Briffa's Christmas List

I am catching up on blog reading after taking a Christmas break to my parents' farm. I have a few things to post about, when I'm done updating my jewellery store, but this particular post by Dr. Briffa was too perfect a reminder of the knowledge we should take into a happy and healthy new year:
1.     For weight loss, neither ‘eating less’ nor ‘exercising more’ appears to work particularly well in the long term. While the calorie-principle has underpinned weight loss advice for some decades, its application in the real world has, generally speaking, been a crashing failure.

2.     Low-fat diets are not effective, overall, for weight loss either (despite what most doctors, dieticians and health agencies would have us believe).

3.     Low-carbohydrate diets generally outperform low-fat diets for weight loss, and also lead to greater improvements in a number of disease markers including triglyceride levels, blood sugar levels, blood pressure and measures of inflammation.

4.     Low-carb diets have the potential to improve blood sugar control in diabetics, and often lead to much lower requirements for medication, and quite-often, the ability to dispence with medication altogether.

5.     Lower-carb diets tend to be more satisfying than higher-carb, low-fat ones, which means individuals quite naturally tend to eat less (sometimes a lot less) without hunger.

6.     There is no good evidence that saturated fat (found, for example, in meat and dairy products) causes heart disease.

7.     There is no good evidence that eating less saturated fat has benefits for health.

8.     There is no good evidence that taking dietary steps to reduce cholesterol has broad benefits for health.

9.     There is no good evidence that margarine is healthier than butter (and at least some evidence exists which suggests quite the reverse).

10.  There is no good evidence that artificial sweeteners such as aspartame promote weight loss, and considerable evidence exists which suggests they have the potential for adverse effects on health.

11.  There is no good evidence that insoluble fibre (e.g. bran) has benefits for health.

12.  Fructose is not a ‘healthy sugar’, and despite the fact that it does not raise blood sugar levels in the short term, it nonetheless has the capacity to damage health.

13.  The consumption of dairy products is not required for good bone health (we did fine without it for over 2 million years, by the way).

14.  Not all of the nutritional information we get is in our best interests, and is often driven by a motivation for profit. That’s one of the reasons why, some of the time, there can be a yawning abyss between what we’ve been told repeatedly for decades and the truth of the matter as revealed in the science.
If I hear anyone I love talking about their weight-loss resolutions, I know where I'll be sending them.
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Pork Tenderloin en Croute

This is an elegant, but easy dinner. I got this recipe from my daughter Kim. It's been a family favorite 
for years. One tenderloin makes a special romantic dinner for two.  Make two tenderloins to serve six for entertaining. It makes an elegant presentation.
Just two ingredients.
 Puff pastry sheets and peppercorn seasoned pork tenderloin.
 One tenderloin per package already perfectly seasoned.
 Place on foil-lined baking sheet. Roast for 22 minutes @350.
 Thaw the pastry sheets and roll out slightly.
Lay the pre-roasted tenderloin on the pastry sheet and fold over. 
 Pinch the ends to seal.
 Remove the foil from the baking pan and spray with cooking spray.
 Place tenderloins seam side down three inches apart. 
 Brush with egg wash.
 Bake another 30 minutes @ 350, until golden brown.
 Let rest for 10 minutes. Slice diagonally about 1" thick. 
 It will be nice and juicy.
Menu suggestions: rice pilaf, broccoli, glazed carrots.

Pork Tenderloin en Croute

1 package Pepperidge Farm puff pastry (2 in a package)
2 peppercorn flavored pork tenderloins
egg wash (1 egg + 1 t water beaten with a fork)

Thaw the pastry for about 2 hours until soft enough to roll out slightly.
Place the tenderloin on a foil-lined baking sheet.
Roast @ 350 for 22 minutes
Remove the roast and discard the foil. Spray the sheet with cooking spray.
Place a tenderloin on each pastry sheet and wrap. Pinch the ends closed.
Place seam side down on the sprayed pan. Brush the top with the egg wash.
Return to the oven and continue to roast for 30 minutes more.
Remove and let rest for 10 minutes before slicing.
Slice on the diagonal into 1" thick slices.
serves six

Enjoy!

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Easy Gluten Free Spritz Cookies Recipe



Spritz cookies are another holiday classic that bring back a lot of memories. I never made them growing up, but I remember many tins of shortbread cookies with neat little shapes. I actually didn't care much for the taste of those cookies, but I loved how festive and cute they were! Also, when you're gluten free for some reason it can be hard to come up with a really crunchy cookie. These cookies are crunchy and taste the slightest bit buttery (with no butter). I add almond extract, my favorite flavoring. You could also just use vanilla or lemon extract if you don't care for almond.

I also love that these are little cookies. Even though this isn't the healthiest recipe, because they are so small you only need a few cookies to feel satisfied!

This dough would also be a great sugar cookie dough, or a thumbprint cookie dough... which I think I am going to make later today as well! These cookies are also adapted from a recipe in "Christmas Cookies" published by Southern Living in 1986. Stay tuned tomorrow for some more refrigerator cookies: Orange Almond Spice Cookies!



Easy Gluten Free Spritz Cookies
free of gluten, dairy/casien, soy, and corn & egg free options
adapted from "Christmas Cookies" by Southern Living, 1986
makes 4-5 dozen cookies
printer-friendly recipe

Wet Ingredients:
1 cup Spectrum Palm Shortening
3/4 cup sugar
1 egg -or- 1 flax egg (1 tablespoon ground flax seeds + 3 tablespoons hot water + 1 teaspoon olive oil)
1 teaspoon almond, lemon, vanilla, or butter extract. Use your favorite flavor!
2-4 tablespoons ice-cold water, as needed

Dry Ingredients:
3/4 cup arrowroot starch
3/4 cup brown rice flour
3/4 cup millet flour
1 teaspoon xanthan gum -or- guar gum for corn free
1/2 teaspoon baking powder
1/4 teaspoon salt

Directions:
In a medium bowl whisk together all dry ingredients and set aside. In a large bowl cream Spectrum Palm Shortening and sugar. Mix in the egg & almond extract. Slowly add the dry ingredients until you have a soft cookie dough.  You may need to add 2-4 tablespoons of ice cold water to the dough to help it become pliable and workable, especially if you're going to use it for refrigerator dough or jam thumbprint cookies. To make spritz cookies, add cookie dough to your cookie press and make them according to the cookie press directions. I've found it's easier to press the cookies onto a plate (instead of straight onto the cookie sheet) and then transfer them to a cookie sheet. You will be able to easily make 4-5 dozen cookies. Preheat your oven to 350 degrees. Line a cookie sheet with parchment paper or a silpat mat. Place pressed cookies 1/2" apart on the cookie sheet. If desired, sprinkle with red & green sugar or candy sprinkles. Bake for 7-9 minutes until the edges of the cookies are golden brown. Cool for 10 minutes and then try not to eat them all at once! :-) A wonderful gift for friends and family or perfect for a Christmas Cookie Swap!

Enjoy!
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Baked Apple Pancake

This is a lot like our favorite strawberry pancake. The batter is the same. The addition of the sliced apples, cinnamon and brown sugar make it a favorite for a fall or winter breakfast. It will make your kitchen smell wonderful in the morning.
 It will puff-up slightly.
 You can use a glass or pottery pie dish or a cast iron skillet.
 Melt the margarine in a pie dish in a 425 oven.
 Gather your ingredients: batter, cinnamon and brown sugar mixture, and sliced apples sprinkled with a little lemon juice and tossed in a bowl.
 Add the apples to the bubbly hot melted margarine/butter. Sprinkle half the brown sugar/cinnamon mixture on top of the apples. Return to the oven for 5 minutes.
 Then pour the batter over the apples. Sprinkle the remaining brown sugar/cinnamon mixture on top.
 Return to the oven and bake for 18-20 minutes until puffed and golden.
 Sprinkle with a little extra lemon juice and cinnamon sugar.
 The aroma of a baked hot cinnamon apple pancake and coffee brewing will lure you, or anyone out of a bed on a cold morning. 
You could also serve these with warm maple syrup, though we prefer just the extra cinnamon sugar. 
Cut into wedges to serve.
You can double the recipe and use a 9X13 pan
and bake for 30 minutes..


Baked Apple Pancake
 1 large apple, peeled and sliced
1 t lemon juice
2 T butter
2 T brown sugar
1/2 t cinnamon
2 eggs
1/2 C flour
1/2 C milk
1/4 t vanilla



Toss the apple slices with lemon juice in a bowl,
 set aside while you make the bater.
Put the 2 T butter into the pie dish and put into oven and preheat to 425.
Whisk the eggs, then add the flour and milk. Whisk until smooth. Whisk in the vanilla, set aside.
Combine the brown sugar and cinnamon.
When the butter in the pie dish is bubbly hot, remove from the oven and add the apples. Sprinkle half the brown sugar/cinnamon mixture over the apples and return the dish to the oven for 5 minutes.
Remove the dish from the oven and pour the batter evenly over the apples. Sprinkle the remaining brown sugar/cinnamon mixture on top. Return the pan to the oven and bake another 18-20 minutes until slightly puffed and golden brown. Put your plates in the oven the last minute or two to heat.
Sprinkle with a little additional lemon juice and cinnamon sugar.
Cut unto wedges and serve right away on heated plates.

Enjoy!


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Gluten Free Chocolate Pinwheel Refrigerator Cookies Recipe



It's the time for cookies! I remember making cookies like this during the holidays when I was growing up. You made a basic sugar cookie dough shaped it into a log and then refrigerated it for 30 minutes to an hour to help the shape set. After waiting for the dough to chill... then easy as pie you sliced the dough, baked it and voila... really pretty cookies!

This is one of my favorite recipes this year! I was inspired by this cookbook that I found at one of my favorite thrift stores:


It's an old Southern Living cookbook from 1986 that I think was was included in magazine subscriptions at the time. Whatever it was published for... it's a really great little book! It has classic & retro recipes that I remember and most are easy to re-create gluten free! You can find the book on ebay here.

I can't decide if I want to make these cookies or spritz cookies for my neighborhood cookie swap on Wednesday evening...what to you think? I'll share the spritz cookies with you tomorrow!

Gluten Free Classic Chocolate Pinwheels
free of gluten, dairy/casein, corn, soy (and egg-free option)
adapted from "Christmas Cookies" by Southern Living, 1986
Makes around 24 cookies
printer-friendly recipe

Wet Ingredients:
1/2 cup Spectrum Palm Shortening
1/2 cup sugar
3 tablespoons almond milk
1 egg yolk (for egg free - use 1 tablespoon grapeseed or olive oil)
1/2 teaspoon vanilla

Dry Ingredients:
1/2 cup brown rice flour
1/2 cup millet flour
1/2 cup arrowroot starch
1/2 teaspoon xanthan gum (or 1/2 teaspoon guar gum for corn-free version)
1 1/2 teaspoons corn-free baking powder
1/8 teaspoon salt

For Chocolate Swirl:
1 oz. of allergen free chocolate, melted

Directions:
In a large bowl cream the spectrum palm shortening & sugar together. Add almond milk, egg yolk (or oil), and vanilla extract. In another bowl whisk together all dry ingredients. Slowly add dry ingredients to wet ingredients. Mix until you have a slightly sticky cookie dough. Split the dough in half and roll into two large balls. TO one half of the dough stir in 1 oz. of melted chocolate. On a dry, flat surface that has been covered with plastic wrap sprinkle a few tablespoons of arrowroot starch (to keep the dough from sticking). Place the plain ball of dough on the flat surface. Place a sheet of plastic wrap on top of the dough and then roll it out into a roughly 9x13 rectangle. Place the chocolate dough on top of the plain dough and gently roll it or flatten it with the bottom of your hand over the plain dough. It does not have to be spread out perfectly. Once the chocolate dough is mostly spread out over the plain dough, you can shape the edges so they are mostly straight or you can cut them so that they are straight. Starting with a long side of the dough roll it up into a log. Wrap it in plastic wrap and refrigerate for at least 30 minutes - several hours. When you're ready to bake, remove the log of dough from the refrigerator. Unwrap it and slice into about 24 cookies. Heat your oven to 350 degrees. Place cookie slices on a cookie sheet that's lined with parchment paper or a silpat mat. Bake for 7-9 minutes until cookies are light brown on the edges. Allow the cookies to COOL on the cookie sheet for about 10-15 minutes before moving to a wire rack to finish cooling.

This post is linked to: Slightly Indulgent Tuesday 12.21.10
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Fall-back Favourites: Fried Cauliflower Rice

When I'm pressed for time, I have a range of meals that I make without having to think about the details. Chop chop and in the pot - curries, stir-fries, etc. So in my new series of Fall-back Favourites, I will note the details of some of these recipes where measurements are open to interpretation, and effort is minimised. Check out the first two recipes in this series - Roast Leg of Lamb  & Stuffed Capsicum (Peppers)

I was grilling some salmon a few nights ago, and was out of cabbage, so could not make my usually fatty side dish of sautéed veggies. I improvised with the foods I had in the fridge, and  came up with a really tasty way of making fried cauliflower rice, the perfect accompaniment to seafood dishes or spiced meat mains that could do well paired with absorbent sides.

Ingredients:

Cauliflower, riced in a food processor (one head feeds at least four people)
Other vegetables - I used spring onion, capsicum, carrot, and broccolini
Fats for frying - I used bacon grease and coconut oil
Eggs - one or two per person
Optional - during step 2, add herbs such as coriander, and/or add a splash or two of sesame oil or soy sauce.

Method:

1. Heat fat in a large frying pan.

2. Add veggies, and sauté gently.

3. When veggies are done, remove from pan, and set aside. Keep warm.

4. Add eggs to the pan and scramble until cooked well.

Serve fried cauliflower rice topped with egg.

If you want the rice to be the main meal, rather than a side, try adding crispy bacon or diced chicken.

Here's the beau's meal, with the rice and eggs serving as a base for a delicious salmon fillet.
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Fall-back Favourites: Stuffed Capsicum (Peppers)

When I'm pressed for time, I have a range of meals that I make without having to think about the details. Chop chop and in the pot - curries, stir-fries, etc. So in my new series of Fall-back Favourites, I will note the details of some of these recipes where measurements are open to interpretation, and effort is minimised. Check out the first recipe in this series - Roast Leg of Lamb

This is a fantastic way to glam up some leftovers in a tasty capsicum (or what Americans call bell peppers). Whatever meat and veg you have in the fridge will work - chicken and chives, beef and broccoli, lamb and leeks... You name it! Here's a breakdown of the last batch I made:

Ingredients: 

Bacon grease or coconut oil, for frying
Diced vegetables - I used spring onions, red onion, and tomato.
Meat - I used sliced ham
Eggs - one per capsicum
Capsicum/peppers - one per person

Method:

1. Preheat oven to moderate (150 deg C).

2. Slice tops off capsicum, and remove all seeds. Put the tops aside, and sit the capsicum on a tray.

3. In a frying pan over moderate heat, melt oils and add onions. Sauté until cooked through.


4. Add tomatoes and meat. Once they are slightly cooked, add eggs and scramble until all ingredients are cooked.


5. Scoop frying pan mixture into the capsicum, sharing the mixture evenly between the peppers. Replace capsicum tops.


6. Place pan in oven and bake until capsicum is starting to brown. Top with cheese if you like.

Serve carefully, as most capsicum don't like to stand upright and will spill their guts if toppled. If your capsicum is particularly uneven, wrap the base in aluminium foil and create a steady base.

This meal is an absolute favourite of ours - I love the adaptability, and the beau is obsessed with the flavours. In terms of vegetable-based foods, this is second only to cauliflower pizza in my book!
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Fall-back Favourites: Roast Leg of Lamb

When I'm pressed for time, I have a range of meals that I make without having to think about the details. Chop chop and in the pot - curries, stir-fries, etc. So in my new series of Fall-back Favourites, I will note the details of some of these recipes where measurements are open to interpretation, and effort is minimised.

First up, a classic leg of lamb. As an Australian, I take pride in my preparation of lamb, and now that my kitchen is equipped with excellent crock pots, fats and spices, my roasts are unbelievably tasty, even without using sauces or elaborate dressing techniques.

Secret ingredient: organic, grass-fed lamb! I imagine that grain-fed/finished lamb needs quite a lot of dressing up to mask the flavour of rank chemicals and tasteless meat, but pure lamb, fresh from Farmer Dan's farm is the pivotal ingredient. The preparation and cooking technique is to enhance the flavour, not change or mask it.

You will also need: coconut oil, bacon grease or other animal fat, dried or fresh rosemary, dried basil, fresh or dried garlic, salt.


Method:

1. Pre-heat your oven to moderate (150 deg C).

2. Place leg of lamb in a pot with a lid - it needs to be big enough to house the lamb comfortably, with space all around the leg.


3. Melt your fats, and combine with the herbs and spices.

4. Rub your seasoning all over the lamb, including the underside and under any flaps of loose fat. If you want to cut strips across the fat so that the seasoning reaches the meat, you may. I don't bother when preparing grass-fed meat.


5. Cover pot and place in oven for a couple of hours. You can leave it for longer if you need to - just lower the temperature to 100 deg C.

6. For the last ten minutes, remove the lid and raise heat to 200 deg C so that the fat on the roast sizzles and crisps.

7. Remove from oven and allow the roast to rest for 10 minutes in the pot, before removing roast and placing on a wooden board. Be ready for the juices - catch them if you can.


8. Carve and serve the meat, drizzling with fats and seasoning left in the pot. You could add some cauliflower rice to the pot to soak up the juice, but this is too fiddly for my fall-back plans.

Et voila!

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Unwound

The holidays are here! After many long weeks of hard work, with the last few weeks spent furiously marking exams, writing reports, and making sure everything was all set for next year, my colleagues added a new layer to that stress by inventing an 'office/row of desks decoration competition'! It proved to be a wonderful bonding exercise, since for most of the year the people in my row are too busy to socialise, and reminded me that very little of our lives and choices are in a vaccuum - there is almost always a support system there, waiting for your call of help. It was all hands on deck for the last week of term, following my theme of 'recyclable & hand made White Christmas', building a tree out of paper, wreaths out of old plastic bags, putting cellophane on the windows, making snowmen out of wire and cotton wool, and grabbing shredded paper to scatter on the ground to look like snow. Other rows/offices let one or two people do all the work, spending lots of money at fabric and decoration stores, and some didn't bother to do much at all.

My row won! We celebrated as a team, and now have the newly-generated inaugural banner hanging at the end of our row, to remind us throughout 2011 how we worked together to create something beautiful and very personal.

Now that the working year has finished for me, and doesn't start up again until February, I can return my attention to participating in my other tribe - the paleo/primal community. I have been reading all of my blog and news feeds throughout the busy year, but have given very little back of late. I intend to make the most of my Summer outside and getting lots of sun, air, and activity, but at the moment it is SNOWING in parts of Victoria, suggesting we will have the cool festive season of 2006. Boo! I'm already betting that we won't get the scorching hot weather until school resumes in Feb and we're stuck in classrooms with piddly little fans or broken air conditioning. Bleeeeurgh... Just give me a few weeks of perfect weather in January, please?

So, how's the primal living going, Jezwyn? Well, I'm glad you asked. I was continuing my experiment of having a few carby days a week, enjoying mashed sweet potato and lots of berries. However, as of today I'm cutting those foods out again for a while, as I was starting to crave sweet foods almost constantly. Now that I'll be home most days (going out at night, usually, since the beau only gets one week off work), the pull to grab tomatoes and carrots out of the fridge for constant snacking is dangerous, so I'm going to start monitoring carbs again to see if that kills the cravings. I suspect higher carb days (especially starchy carbs) are quite good for me physiologically, but perhaps they do mess with my blood glucose/insulin too much and affect me psychologically. With Christmas lunches and dinners coming up, I don't want to be falling face-first into the Fruit & Nut balls I've been asked to make! I also wanted to try making a lower-GL dessert in the realm of fruit puddings to share at Christmas, but I would have to be tasting the recipes as I played, so that one will have to wait until next year too.

So, although it'll be hard to fast since I'll have few distractions, I will be eating more meat (yay for Christmas!), eggs, and fats, plus leafy greens which I will track to be sure I'm not going to be breaking out of ketosis too much. I've found myself turned off from meat a bit lately, but hopefully the variety of roasts and seafood that are synonymous with this time of year will help shake that feeling. I'm usually fine once the food is ready to eat, but getting uncooked beef and lamb out of the freezer doesn't inspire me at all. Weird...

My belly dancing class is on a break as well, with no classes for two weeks, so I'm looking at the other group fitness classes to go and play in. They have circuit training, so I think that's probably a good choice since I could use some strength work and a bit of cardio given I'm not walking/riding to school every day nor lugging around great tubs of books.

Blatant plug: As a stress-release activity in the past few weeks, and now as a creative outlet to keep me inspired during the holidays, I have been making jewellery again. I love getting feedback on my designs, so if you like jewellery you can look at my Facebook Page where about 150 of my pieces are currently visible in albums, or you can look at my Zibbet store, although I can only list 50 items at a time. I feel a bit dirty mentioning it here, but jewellery making has been a big part of my life of late, and is the main reason I haven't been updating this blog as much as I'd like. It's also a great way to stay busy whilst trying to ignore carb cravings! ;)

I have a couple of recipes that I've been waiting to share with you, so I'll end this post with a little comic strip that summarises so neatly the problems the world is faced with in terms of food:

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A Gluten Free Holiday - Amy of Simply Sugar & Gluten Free


It's our last installment of "A Gluten Free Holiday!" Amy of Simply Sugar & Gluten Free is hosting this week! The theme this week is my favorite... GLUTEN FREE HOLIDAY DESSERTS!!  Amy has an incredible recipe for a cranberry swirl cheesecake that's just a tiny bit healthier!

Some of my favorite gluten free holiday desserts are: 

Cardamom Pumpkin Custard Pie
SO easy and beautiful! A delicious dessert that makes it's own crust!! TO make it dairy free use coconut milk! 

Sweet Potato Pie
A southern family favorite! We love this pie at Christmas when we can never eat enough sweet potatoes! 

Gluten Free, Vegan Chocolate Cake
A rich, decadent dessert with no eggs or casein! This is my favorite chocolate cake! 

Now for the really awesome giveaways this week!! 


3 copies of More Make It Fast, Cook It Slow: 200 Brand-New, Budget-Friendly, Slow-Cooker Recipes by Stephanie O’Dea (Release date: December 28th!)  Buy Steph’s book now and get the special pre-sale price at Amazon.com before the 28th!!



3 autographed copies of AMY's FIRST COOKBOOK, Simply Sugar & Gluten-Free: 120 Easy and Delicious Recipes You Cam Make in 20 Minutes or Less (Release date: Mid-January!)
These books haven’t hit the stands yet so you’re going to get hot-off-the-press copies right from Amy!!

To enter to win either of these wonderful books, make sure to head to Amy's blog today for her Cranberry Swirl Cheesecake!! Happy Holidays!!

I'll be posting 3 of my favorite Christmas cookies here on Gingerlemongirl.com next week! I'll see you then! 



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