Stuffed Cabbage (Malfoof)

Malfoof basically means rolled. Stuffed (and rolled) cabbage is a staple dish in the Middle East but always made with a rice and meat stuffing. Today I attempted to make it my way and with no rice of course. I did not replace my rice with riced cauliflower though I’m sure you could do so if you wanted.



  • 1 cabbage
  • 2 cups of lean mince beef
  • 1 large onion chopped
  • 3 cloves of garlic minced
  • 1 tin of chopped tomatoes.
  • 1 chopped green apple.
  • Paprika, cumin, salt and pepper.


  • Peal off the cabbage leaves gently and immerse into boiling water for about 3 mins (until soft-ish)
  • Fry onion and garlic until golden brown, set half aside on a plate. Add the tin tomatoes and spices to the frying pan.
  • Place spices, mince meat, half the cooked onions and chopped apple into food processor. Pulse 4 or 5 times.
  • Place half the tomato sauce in the bottom of the crock pot (slow cooker).
  • Cut the bottom part of the stem from the cabbage leaves (A small triangle out of the bottom. See pic)
  • Spoon a tablespoon of the meat mixture into the bottom of the leaf and roll.
  • Layer tightly in the slow cooker. Top with remaining tomato sauce.
  • Cook on high for about 4 or 5 hours.
  • Enjoy!

Date And Apricot Paleo Granola

Paleo granola is the best! I love this stuff a bit too much, its good sprinkled on a Paleo pancake (A mashed banana and 2 eggs fried) its also great with some almond or coconut milk, you could also just shovel handfuls of it into your mouth 😉



  • 1/2 cup dates
  • 1/2 cup dried apricots
  • 1/2 cup sultanas or raisins
  • 1 cup sliced raw almonds
  • 1 cup walnut pieces
  • 1 cup desiccated coconut
  • 1/2 cup sunflower seeds
  • 2 Tbs melted coconut oil.
  • 1/4 cup maple syrup or honey  (leave this out if you are on whole30 or avoiding sugars)
  • 1 Tbs cinnamon (optional)


  • Preheat oven to gas mark 5.
  • In a food processor pulse the dates, sultanas and apricots until very well chopped.
  • Add the remaining nuts and chop until well combined.
  • Add oil and honey (if using).
  • Mix well then line a baking sheet with baking paper and spread the granola evenly over the paper.
  • Bake for a total of 30 mins till its golden making sure you toss the mixture every 10.
  • Leave out till cool and crispy. Store in tupperware or a jar.

Paleo Frittata with Zaatar

I love Frittata. Its fail proof, protein packed and great to make in advance and heat up when you are in a rush. Its also great for breakfast, lunch or dinner 😀 



2 Tbs of Coconut oil or Olive oil

1/2 cup of lean mince meat (Optional)

1 Red Bell Pepper

1 onion or 3 shallots. 

1 sweet potato pealed, chopped and boiled.

2 cups of spinach

8 or 10 cherry tomatos halved.

6 Eggs

2 Tbs of almond milk

Salt, pepper, cumin, 1 TBS Zaatar spices. 


  • Preheat oven to 350, Gas Mark 5.
  • Heat Oil of choice in frying pan, fry together onions, mine if using, peppers, cherry tomatoes, spinach and potatoes and seasoning until soft and well cooked.
  • Beat eggs and almond milk in a bowl. Pour into pan with veg. 
  • Grease a baking loaf pan with olive oil and spoon in the mixture. 
  • Bake for 30 to 35 mins. 


Day 6 Of Whole30

Breakfast: 1 Mashed banana, 2 tablespoons of coconut milk, 2 tablespoons of pumpkin puree and 2 eggs fried up and topped with strawberries.

Lunch: (ate out) Jerk chicken salad with friend plantains (check before hand for GM free, Dairy free and ask for substitute if so. )

Dinner: PaleOMG’s Aloo Gobi SO DELICIOUS!

Snacks: Dates, coconut flakes, some melon.

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Today I went for a morning 30 min jog/run/walk. It was very windy, kinda ruined it.

Hopefully going to add a recipe of my own tomorrow. Enjoy your weekend! 🙂

Day 4 of Whole30 + Pumpkin Pudding Muffins.

Today I woke up and I didn’t want eggs. I also really want to show you that whole30 is wonderful and has a lot of variety (I’m saying this and its only day 4…oops)

I know on the whole30 website they say no food thats going to remind you of other food etc what they call SWPO ( However I adhered to that on my first Whole30 journey and consuming something that looks pretty like a muffin (but is definitely not a muffin) is not going to make breakdown and loot the local bakery. If you feel any different then feel free to have eggs 😉
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Breakfast:  2 Yummy Pumpkin Pudding muffins (whatever! I know they arnt muffins but I like the name) recipe below.
Lunch: Chicken and Yacca Salad. With Homemade Mayo.

Dinner:  Paprica Chicken with Yuca and mushrooms.

Snack:  Mango, half an apple with a teaspoon of cashew butter.

Todays workout: 

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Paleo Pumpkin Pudding muffins

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  • 1 cup of tinned coconut milk
  • 1 Banana
  • 1/2 tin of pure pumpkin puree.
  • 1 teaspoon of cinnamon
  • a sprinkle or two of nutmeg.
  • 1 tablespoon of coconut oil -melted.
  • 3 tablespoons of ground almond.


Preheat oven to Gas Mark 4.5

  • In a bowl mash the banana, add the pumpkin, the spices and the coconut milk. Combine well.
  • In a small bowl mix together the ground almond and the coconut oil.
  •  Line a muffin tin/ silicone with muffin/cupcake paper cups.
  • Add the pumpkin mixture, and dollop some of the almond mix on top.
  • Bake for 20 mins. It will be runny -ish. Eat it with a spoon (or just put your face in it and eat :P)

* Each muffin contains about 150 Calories incase anyone is counting. I’m not, I just wondered.

Day 3 of Whole30 + Battata Harra

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Breakfast: 2 Eggs, 1 banana (mashed) 2 Tablespoons of shredded coconut, 2 Tablespoons of coconut milk. Fry all up into an omelette/pancake.  Topped with 3 strawberries.

Lunch: Home made beef pattie, slice of avocado, 1 tomato, 1 sweet potato and half a zucchini. ( with some homemade Paleo Mayo)

Dinner: Chicken Shawarma (roast chicken breast with Tahini, homemade garlic Mayo, baby pickles) on a bed of salad + Batta Harra.

Snack: Dried figs, an apple, a nectarine.

Last night I did not sleep well and had to wake up early so I wasn’t feeling my best today. Therefore I did not go to the gym however I did go for a long power walk in search of Yucca, which brings me to my recipe of the day Batta Harra. 

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Paleo Batata Harra (Spicy potatoes- in this case Yucca) 


  • 1 Large Yucca’s
  • 1/2 cup mixture of Olive Oil & coconut oil
  • 2 Large Garlic ClovesMinced
  • 2 shallots.
  • Teaspoon or to taste cayenne pepper
  • 1 Medium red chilli pepper.
  • 1/2 teaspoon of cumin
  • Salt and pepper.
  • Handful of chopped coriander.


Preheat oven to Gas Mark 5

  • Peal and chop Yucca into big chunks. Be careful!!! Its a bit of a tough job. (I usually ask my fiancee to do it! 😉  )
  • Put the chopped Yucca in a large pan of boiling water. Boil for 35 to 40 mins.
  • Drain and set aside.
  • Mix in a bowl the oil, cumin, salt+ pepper, half the cayenne pepper.
  • Now cut the yuca into cubes and pour a little by little of the oil over them and toss to coat all the yucca.
  • Place the yucca on a baking tray and bake for 30 to 40 mins, check every 10 to 15 and toss them till they are evenly crispy and brown on the outside.
  • Now in a frying pan fry the chopped shallots and minced garlic, add the red chilli pepper (and a tablespoon of tomato paste if you wish)
  • Combine shallots mixture with the Yucca and sprinkle with the coriander.
  • Enjoy!

Ma’amool (Date cookies)

Ma’amool are one of my favourite sweets. The soft buttery dough and the juicy date filling bring back many memories of Eid and being offered countless Ma’amool by every relative possible.

I just had to make a version thats not ladened with gee, semolina and covered in sugar.

I was very happy with the outcome of this recipe (and had to hold back from eating too many)

Makes around 23 depending on size.

Prep time: 20 mins

Baking time: 20-25 mins



2 Cups Almond Flour/ Meal

1 Cup Powdered Coconut (blitz desiccated coconut in the grinder till its a rough powder)

2 Tablespoon Coconut Oil

3 Tablespoons Maple Syrup (you could also use honey)

1/2 Teaspoon Cinnamon

25 pistachios or any nut you like. (you might need a few more)


7 or 8 Thinly Chopped Medjool Dates

*You could also try using chopped dried figs.



*Pre heat the oven to 350 F or Gas Mark 4.

  1. Mix the Almond meal and Coconut powder in a large mixing bowl.
  2. Add everything else except the pistachios. Combined well.
  3. Take one heaped teaspoon of the mixture and flatten it the palm of your hand.
  4. Add some date mixture (I like to add as much as I can, but its up to you).
  5. Close the edges over the date filling and roll the cookie into a ball.
  6. Place the Ma’amools on a baking sheet/ well greased baking tray.
  7. Take a pistachio and gently press it into the center of each Ma’amool.
  8. Bake for 20 to 25 mins until golden brown.
  9. Leave to cool…if you can resist-I couldn’t! Image