Back in the 2013 when I first started this blog, there was no such thing as a paleo restaurant or takeaway or cafe in Singapore. You either had to cook at home to get a good paleo meal or just close an eye and brave it outside. First, Cavemen Food opened up at Novena Square Two. And now for people at Raffles Place, we have Project Paleo.
Here is the owner Joyce with her stall at 15 Phillip Street. Her food contain no refined sugar, no harmful additives, no diary and no gluten. Olive oil is used for cooking.
All sets go for $8, which include one main and two sides. The mains range from chicken to fish to beef to pork. The sides include sweet potatoes, mushrooms and vegetables. And fear not if you are vegetarian because you can choose three sides as well.
I chose the salmon with cauliflower rice and mushrooms. Here’s my verdict:
Salmon: tender but quite plain and less tasty than I expected.
Mushrooms: yummy! The best part of my dish.
Cauliflower rice: this tastes very interesting indeed – like coleslaw but a super healthy version. Some people in the paleo world eat this to simulate the mouth feel of real rice.
I started baking quite recently. The urge to bake paleo bread and muffins was what made me buy an oven, buy measuring cups and an oven thermometer, among other nifty baking gadgets. It made me attend expensive bread baking classes at Shermay’s cooking school. It drove me to spend hours poring over recipe books.
I’ve never counted myself as a “baker” until today. Today, I sold my first loaf of paleo bread.
This simple paleo herb bread contains the most nutritious ingredients: almonds, fresh coconut, kampong eggs, yoghurt, butter, flaxseed meal and thyme.
It’s grain-free, gluten-free and sugar-free. This bread has been very difficult for me to master because of the lack of sugar. I found that baking banana paleo bread or any sweetened bread was easier because the sugar would mask any strange tastes. But I was determined to make one that was sugar-free yet tasted good. Honey was not acceptable. Artificial sweeteners had no place in my bread. Continue reading Today I can call myself a baker
First of all, this chocolate bar is NOT paleo. It is low-carb, low-sugar and gluten-free. But it is definitely something to be avoided on a paleo lifestyle. That being said, I am reviewing this because I didn’t pay attention when I picked it up. All I thought was, “Ooh chocolate! Ooh sugarless chocolate!”
This Sugarless Fresh Mint Dark Chocolate bar, which I purchased from SunMoon, contains: Maltitol, Cocoa Paste (Minimum Cocoa 52%), Cocoa Butter, Inulin, Cocoa Powder, Soy Lecithin, Natural Mint Flavour. There are 12 squares in the package and each square contains 39 calories and 0.02 gram of carbs. Continue reading Review: sugarless Blues Gourmet Fresh Mint Dark Chocolate
You know that feeling when you’re stuck in a cooking rut? You cook the same thing every day using the same ingredients and your taste buds become numb. This is made worse when you’re on a restricted diet because there are so many things sold outside that are not good for your health.
As such it’s important to experiment once in a while with new recipes. I’ve only made sweet muffins so when I chanced upon this savoury muffin – containing cheese, eggs and bacon, I knew I had to try it.
This is a recipe for paleo black pepper and cheese crackers. This recipe is not my own. I bought Peter Reinhart’s The Joy of Gluten-Free Sugar-Free Baking from The Book Depository recently. This book contains “80 Low-Carb Recipes That Offer Solutions for Celiac’s Disease, Diabetes, and Weight Loss”. Now Peter Reinhart is an expert bread baker who has written many books about bread making, including “The Bread Baker’s Apprentice”.
In his introduction, he said that had been overweight for 20 years. He weighed 214 pounds at the start of the writing the book but within two and a half weeks of eating a low-carb diet, he lost 14 pounds. He keeps his carb count to under 120 grams a day and sugar to about 15 grams a day.
His recipes rely a lot of nut flours and sugar substitutes. I’m not very keen on sugar substitutes after my disasterous Stevia experiment. So I chose a savoury recipe as my first since it would require little sugar.
Did I mention that I love bread? Because I love bread, I’ve been baking on my own using paleo baking ingredients. I’ve had some successes (banana muffins and “pizza” turned out well) but had experienced many more failures. It’s not easy. Every measurement must be precise and the slightest change in the recipe can cause problems.
I decided to go to the experts and order a loaf of Rosemary bread from Nature’s Bakes. Not only is Pauline an excellent baker, she also coaches at Crossfit Singapore.
We met up for the first time today at an MRT station. I felt like I was on a blind date. “I’m wearing a sleeveless grey top,” I messaged her, “I’m sitting on the left hand side.”
The reason why I was meeting her was to buy a loaf of rosemary bread. The base of this bread was coconut and almond flour. There was no sugar or honey or fruits. Pauline warned me that it might be a bit plain so it was best to eat it with butter. Personally, I prefer my bread without sugar or fruits so then I can add whatever toppings I want.