Crockpot Scottish haggis

Your very own authentic haggis minus the stomach - I couldn't source one, so used a crockpot instead.

Your very own authentic haggis minus the stomach - I couldn't source one, so used a crockpot instead.

I was chatting with Bailey and her husband mid-summer; they'd invited me to the Highland Games in Fergus, a town pretty close to here - I've always wanted to go, but was already booked to be elsewhere. They'd decided not to go either after finding out it was $25 a person just to enter. We got to talking about how much meat we could buy for $100 between the four of us, and eventually hatched a plan to talk Craig at Royal City Crossfit into hosting a surprise Highland Games style workout and potluck in honour of my boyfriend's birthday. This seemed like a solid plan as he is in an organization that requires the wearing-of-kilts and it gave us a solid excuse to try and make haggis from scratch (PS - I have no idea why, but I want to call it "a haggis", not just "haggis"). Craig was surprisingly amenable to the idea (thank you Craig!).

Thatcher Farms near Guelph raises their own lambs - I Facebooked with them and asked for whatever lamb guts they could give me and ordered the beef suet (fat) from them too. Since we were going all out, I decided to keep it super authentic and use rough cut oats rather than try and Paleo-ize the recipe. First time I had oats in awhile and my stomach thought they were pretty interesting. Some folks were hesitant to try the haggis, but everyone was a good sport and took at least a bite. Absolutely everyone who ate it was a-ok with it and some took seconds!

 I would 100% make this again, and think that you could 100% replace the oats with a few cups of chopped nuts and have less stomach distress if you've gotten away from eating grains. A huge bonus to this whole endeavour was that it was surprisingly easy and surprisingly affordable. Jamie Oliver is all about cost per serving - I got meat from the most expensive (delicious) butcher in town, and calculate the cost per serving of this meal to be less than $2.00.

Authentic Scottish haggis in a crockpot

Serves a lot of people. Let's say 10+ as a main course.

Adapted from this recipe by Haggis Hunt. Note that I've gone over this website several times and still can't figure out what the Haggis Hunt involves, precisely.

Ingredients

  • 1 lamb's pluck (I ended up with two sets of kidneys, one set of lungs, one liver)
  • 24 oz lightly toasted coarse steel cut oats (I used Bob's Red Mill "Golden Spurtle" winning oats)
  • 1-2 tablespoons salt
  • 1 level tablespoon ground black pepper
  • 1 tablespoon ground all-spice
  • 1 level tablespoon of mixed, dried herbs
  • 8oz suet (mine was beef)
  • 4 large onions

Directions

  1. Put the meat minus the suet in your crockpot, cover with salted cold water, and cook on low for five hours.
  2. Drain organs and reserve 2 cups of the broth you made cooking them in the crockpot.
  3. Put everything in the food processor and pulse until finely diced. You are making a lot of haggis so this might take several batches.
  4. Press the whole shebang into your crockpot, it will resemble a large meatloaf, cover with tinfoil, and cook on high for 3 hours or 5 hours on low. I suspect low would be better as my edges got too crispy on high heat, but I was short on time.
Kilted Royal CIty Highland Games in the park across from the gym.

Kilted Royal CIty Highland Games in the park across from the gym.

The workout was a ton of fun.

Royal City Highland Games

3 rounds for time of:

  1. 40 m medicine ball throw over your head backwards (the Scottish way? I used 14 lbs)
  2. 5 atlas stone cleans (I used our 12", approximately 65 lb stone)
  3. 40 m tire flip
  4. 400 m run with your medicine ball

Eat this! The easiest, tastiest breakfast (and IT'S PANCAKES)


I made Bailey's chocolate protein pancakes spread with almond butter - and let me assure you, they are divine. Enough fuel to get you through a workout without feeling ill if that workout is burpees.

I made Bailey's chocolate protein pancakes spread with almond butter - and let me assure you, they are divine. Enough fuel to get you through a workout without feeling ill if that workout is burpees.

My gorgeous friend Bailey took some time out of writing up her scientific findings to send us an amazing recipe post. I am super glad she did, because I made these pancakes - the cocoa version - yesterday, and they are super quick and super fantastic, and definitely going to be a staple for me this fall. Bailey writes:

Since giving up dairy, I've been forced to get creative. Particularly with breakfast. Thanks to AngellFood and my new-found courage at mixing foods and coming up with my own recipes, I'd like to share my favorite breakfast of the moment.

The easiest, tastiest and protein-packed 'pancakes' with no dairy or added sugar! It's frighteningly simple. Just smash up a banana with two whole eggs. Add a dash of cocoa powder or cinnamon if you want. Fry 'em up and you're done!

Born from my wearisome enthusiasm for scrambled eggs, this breakfast makes me feel happy and indulgent. It's also incredibly versatile. You can add some coconut flour to the batter to change the texture and taste, reduce the eggs to 1 whole or 1 whole and 1 white, add additional or different fruit (blueberries are great), or even do 1/2 the banana and save the other half for a snack.

Not surprisingly, these pancake-y babies have a different texture than flour-based pancakes and they will be very thin. But, when life gives me thin pancakes, I just add nut butter and call them crepes! Whatever works for you, I hope you enjoy them as much as I do.

Robin here: Bailey sent us a pictorial guide to making the pancakes! The pictures actually made me realize how super simple the recipe was, which is probably why I made it right away. So, here's what you do:

Heat a skillet to medium heat on the stove top with enough fat to coat the bottom lightly.

Put a banana, a tbsp of cocoa powder or pinch of cinnamon, and two eggs into a flat-bottomed dish and smash with the potato smasher until the eggs are thoroughly scrambled, or blitz all ingredients in a blender or magic bullet. 

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When the pan is hot, slowly pour the mixture into two blobs that will spread out and take the shape of the pan. Sometimes they run into each other if your pan is smallish. Don't sweat it. Let them set up and you can 'cut' them with your spatula into a flip-able size.

Cook for around 5 minutes. I take this time to get my lunch together for work. When the edges are bubbly and the pancakes move pretty easily when you poke at them with your spatula, flip them over. 

Cook for 2 more minutes. I often mess up the flip and they fall on top of each other or break but it doesn't matter. They won't win a photo contest, but they'll taste just as good.

Spoon a tablespoon of nut butter on a plate, microwave it for 20 seconds (so it spreads easily), and use the spatula to transfer the pancakes to your plate. Enjoy!

Cocoa or cinnamon protein pancakes with almond butter

Makes two medium pancakes

Ingredients

  • 1 banana
  • 2 whole eggs
  • A few tablespoons of cocoa powder or a pinch of cinnamon
  • Heaping tbsp of nut butter

Directions

  1. Heat a skillet to medium heat on the stove top with enough fat to coat the bottom lightly.
  2. Combine all the ingredients except the nut butter. Either add ingredients to a flat-bottomed dish and smash with the potato smasher until the eggs are thoroughly scrambled, or blitz all ingredients in a blender or magic bullet.
  3. When the pan is hot, slowly pour the batter to form two pancakes.
  4. Cook for around 5 minutes. When the edges bubble, flip the pancakes and cook for 2 more minutes.
  5. Spoon a tablespoon of nut butter on a plate and microwave it for 20 seconds.
  6. Transfer the pancakes to your plate, spread the nut butter on as you eat, and enjoy!

Paleo blueberry microwave mug muffin

Missing blueberry pancakes? Glennis' super easy blueberry mug muffin can be made in a few minutes in the microwave. Perfect for a weekday breakfast or quick snack.

Missing blueberry pancakes? Glennis' super easy blueberry mug muffin can be made in a few minutes in the microwave. Perfect for a weekday breakfast or quick snack.

I am totally thrilled - my sister Glennis is the best baker I know and has agreed to be the woman in charge of treat recipes here at AngellFood.com; Glennis creates some of the best, simple desserts anyone has ever eaten and I have been watching the subscribers rise when she guest-posts and unsubscribe when I post my next salad, so I am super thrilled to have two new feature recipes from her. Thank you, beauty! 

First up:

Blueberry Microwave Mug Muffin

Makes one

Ingredients

  • 1 egg
  • 1/2 tsp vanilla extract
  • 1 tbsp coconut milk, or water
  • 1 heaping tbsp coconut flour
  • 1 heaping tbsp blueberries (fresh or frozen)
  • 1 tsp coconut sugar
  • big pinch cinnamon
  • tiny pinch of salt
  • tiny pinch of baking soda

Directions

  1. Mix all the ingredients together and stir with a spoon.
  2. Microwave for about 2 1/2 minutes, until it is cooked all the way through.
  3. Let cool for a minute or two and it is done and ready to eat!

Mediterranean roast garlic and sundried tomato BIG beans

Easy roast garlic and sun dried tomatoes with a bit of extra virgin olive oil and sea salt combine with fava beans for a week of work lunches in less than ten minutes.

Easy roast garlic and sun dried tomatoes with a bit of extra virgin olive oil and sea salt combine with fava beans for a week of work lunches in less than ten minutes.

I've been a little tired.

Of paleo, of crossfit, and of cooking.

So I've been switching it up. I switched gyms and I'm eating legumes. Peanut butter, chickpeas, fava and lima beans, lentils… they've all been visitors on my menu the last few months, and I've got to say I'm enjoying eating them. I read Tim Ferriss's book The 4-Hour Body a few years back and loved it; and a less bean-heavy slow-carb diet fits my mood right now pretty well - mostly meat/eggs and veggies plus beans/peanut butter and wine whenever you want 'em.  Yes please.

This recipe for Mediterranean garlic and tomato BIG beans was my lunch this past week, and I loved it. Totally satisfying for the office-dweller and keeps well for a week+, so if you have a surprise lunch meeting you won't feel like your carefully packed lunch needs to be thrown out or eaten for dinner.

Mediterranean roast garlic and sun dried tomato BIG beans

Makes four 1-cup lunches

Ingredients

  • 2 x 15-20 oz/425-567 g cans of large beans, fava or dry lima
  • 5 garlic cloves, peeled and crushed with flat edge of a chef's knife
  • 6.5 oz/184 g jar of sun dried tomatoes in oil, preferably extra virgin olive oil
  • Generous splash of extra virgin olive oil
  • Huge pinch of sea salt

Directions

  1. Drain the beans in a colander and rinse.
  2. Preheat your oven to 400 degrees Fahrenheit.
  3. Place beans and garlic on a baking sheet and roast until beans are slightly dried and garlic is browned, about 7-10 minutes.
  4. Chop the garlic, then combine with a small jar of sun dried tomatoes including the oil in the jar plus a generous extra splash of olive oil and a huge pinch of sea salt.