Recipe: Paleo Inside-Out Bread

Lunch ideas? YES PLEASE! I was exploring Sarah Wilson‘s I Quit Sugar For Life book for any tote-able lunch recipes for Nico. I got bored with his usual lunch choices and wanted to offer him something more wholesome. Say hello to the Paleo Inside-Out Bread!

What’s in it? All the good stuff: Eggs, Almond Meal, Olives, Flat Leaf Parsley, Zucchini etc. I ran out of ham, so I substituted with cooked bacon instead for this recipe – which is equally yummy! I also substituted the grated parmesan cheese with grated edam cheese which is 25% less fat than parmesan (just because that’s what I have in my fridge!).

As a result… *drums roll* Scroll down for the recipe or click here.

Paleo Inside-Out Bread

Paleo Inside-Out Bread

Makes 1 loaf


  • 1 1/2 cups almond meal
  • 3/4 cups arrowroot
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon bicarbonate of soda
  • 5 eggs
  • 1 1/2 teaspoons apple cider vinegar
  • 1 tablespoon finely chopped flat-leaf parsley
  • 1/3 cup pitted olives, halved
  • 3/4 cup grated zucchini
  • 1/3 cup finely diced ham
  • 1/2 cup finely grated Parmesan cheese
  • 2 tablespoons pepitas


Preheat the oven to 160C and line a loaf tin with baking paper. In a large bowl, mix together the almond meal, arrowroot, salt and bicarbonate of soda. In a separate bowl and using a fork, whisk the eggs lightly with the apple cider vinegar. Add the parsley, olives, zucchini, ham and cheese and whisk well, then add the egg mix to the dry ingredients. Mix well to combine, then pour the dough into the prepared loaf tin and sprinkle with pepitas.

Bake for 30-35 minutes or until the top starts turning golden and a skewer comes out clean. Remove from the oven and transfer to a wire rack. Allow to cool for five minutes before slicing. Freeze leftover slices between sheets of baking paper in a ziplock bag.


Recipe: Baked Bean, Chicken & Broccoli Muffins

If you’re looking for a delicious tote-able lunch for your toddler/baby, this is my fail-proof recipe for Baked Bean, Chicken & Broccoli Muffins. I adapted this recipe from the Baked Bean Muffins recipe from Honestly, you can add any ingredients you want – because it is such a versatile recipe.

This is perfect for your baby and toddler’s lunchbox. This recipe makes 12 yummy muffins. Enjoy!

Baked Bean, Chicken & Broccoli Muffins


  • 160g self-raising flour
  • ½tsp baking powder
  • 120ml full-fat milk
  • 1 large egg, lightly beaten
  • 45g butter, melted
  • A handful of cooked or leftover chicken, shredded
  • 4 broccoli florets, par-cooked and crumbled
  • 220g can of baked beans in tomato sauce
  • 60g mature cheddar, grated (I use grated edam cheese, because it’s 25% lower in fat!)


  1. Preheat your oven to 180°C/350°F/Gas Mark 4.
  2. Grease your muffin tray – or use paper cups, whichever you prefer.
  3. Sift the flour and baking powder into a large mixing bowl, a little at a time.
  4. Melt the butter.
  5. Prepare the milk and lightly beat egg.
  6. Using a wooden spoon or balloon whisk, make a well in the centre of the flour, then pour in the milk, beaten egg and melted butter. Mix to combine. Do not overwork the mixture as it will result in a tough, dense muffin.
  7. Stir the baked beans and grated cheese into the mixture, being careful not to over mix.
  8. Spoon the mix into the muffin tray. Sprinkle some grated cheese on top of the muffins.
  9. Place the tray into the over and cook for approximately 20-25 mins until the top is golden brown.
  10. Once cooked, remove the muffin tray from the oven and cool the muffins on a wire rack.

Other variations:

  • Baked beans, ham and green peas
  • Baked beans, bacon bits and kale
  • Minced chicken, green peas and grated carrots
  • Any green pesto and ham