posted by admin on Desserts
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I know its not summer but this recipe will make you feel like it is again. Far from being a complex list of preparations and cooking this one is simply fun. Stick it all together in minutes and devour it as you wish. Great for sharing with friends, I frequently knock these out at the end of dinner parties to sate the sweet tooth cravings of my friends.
Ingredients:
*1 apple, cored and cubed
*1 pear, cored and cubed
*2 oranges, peeled and segmented
*3 cups, freshly squeezed orange juice
*1 cup blueberries
*1 cup cranberries
*1 banana, sliced
*1 cup strawberries, chopped,
*1 cup white grapes, halved
*handful of fresh mint to garnish
How to make:
1. place all the ingredients in a large salad bowl.
2. enjoy!
Yep, it’s that simple. However the simplicity in its creation in no way reflects the beauty of it’s taste. This one is truly a gorgeous and light Paleo friendly dessert perfect for sharing. It is high in natural sugars though so best enjoyed after a hard work out!
Enjoy and stay tuned.
posted by admin on Breakfast
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Another easy paleo breakfast recipe. This frittata is perfect for a quick and healthy breakfast. Preparation time is small, cooking time even more so and it’s one of those great recipes that let you mix and match ingredients depending how you feel when you make it. Personally I love the mix of Chorizo and egg as the oils really add a rich flavor to the frittata. Other variations include anchovy and ham frittatas, feel free to make up your own.
Ingredients:
*6 eggs
*200g chorizo, chopped
*1 onion, sliced
*tsp paprika
*2tbsp ghee
*handful of fresh parsley chopped
*1 clove of chopped garlic
*1 green pepper, chopped
How to make:
1. Firstly, melt your butter in a large pan and add the onions and garlic. Cook until the onions are soft before adding your chopped pepper.
2. Cook for 5 minutes on a medium heat before adding your chorizo into the pan and sprinkle on the paprika. Cook until the oils are running out of the chorizo and the onions are cooked.
3. Beat your eggs in a bowl before adding them to the pan ensuring the mix covers the whole pan, in the same way you would do with a pancake mixture. Once the pan is covered cook until the bottom of the egg is cooked and then place the pan under the grill to cook the top of the frittata.
4. Cut up your frittata into slices and garnish with the fresh parsley.
Simple. Another easy to make breakfast that will keep you fresh and full until lunch time. This really is one of the easiest Paleo breakfasts but the possibilities for personalizing and customizing the dish are endless. It’s the sort of dish you can add leftovers to and it will still taste great.
Let me know how you get on and make sure you keep in touch for more great paleo recipes.
posted by admin on Desserts
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Watching relatives and friends gorge themselves on ice cream and tasty sweets can be painful when you’re trying to stay healthy and stick to a rigid nutrition plan. I know as a follower of the paleo diet the hardest thing for me to adjust to was the lack of desserts and sweets for the paleo follower. However there is hope, by replacing regular milk with coconut milk and swapping the ultra heavy chocolate and sugar filling for natural fruits and nuts we can create gorgeous and equally delicious paleo dessert recipes.
I got creative earlier and here’s a simple tried and tested ice cream recipe to sate the sweet tooth of the Paleolithic patron. The trick with this is preparation and smoothness, as it’s tricky at first to stop the eggs from scrambling, which completely ruins the dish. Make sure the temperature is warm enough to melt the ingredients but not too hot to make them curdle and boil, once you’ve got this right though you will never look back.
Ingredients:
* 400ml coconut milk
* 2 large eggs
* 3 tbsp honey
* 1/4 cup blueberries
* 1/2 cup processed strawberries
* 2 tsp cinnamon
How to make:
1. Place a heat proof bowl over a simmering pot of water. Make sure the bowl is wider than the pot so it sits on top comfortably and there is enough space under the bowl to ensure no part of it comes in direct contact with the water.
2. Place the strawberry, blueberry and honey into the bowl and heat until it’s warmed through but ensure heat is low enough to prevent boiling.
3. Separately whisk the eggs. When they are thoroughly whisked slowly mix in a quarter of the wet mixture with a mixing spoon, slowly and delicately. Ensure the eggs don’t scramble by maintaining a warm but not boiling temperature and constantly stirring with your spoon. Continue until all of the wet mix is mixed in and a thick creamy sauce is created.
4. Let the mixture cool off before placing into the fridge.
5. Place the mixture in a container and place in the freezer. Remove every 25 minutes for 2 and a half hours until you have a creamy ice cream.
This is a recipe that I love but it is easily customisable. Try varying the fruits in the mix and garnishing with nuts, cinnamon or any other flavours you fancy. Even sweeteners to help bring out the sharpness and taste.
posted by admin on Mains, Red meat
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More Paleo curry recipes. I know. I’m obsessed with all things curry and this is yet another example of why. A really delicious Southern Thai dish that could put a spring in any bodies step. Again it’s one that’s easy to customize and I choose to make mine relatively mild though I have had delicious and spicier variations.
Ingredients:
*1 tbsp cinnamon
*1 finely chopped green chilli
*1 tbsp fish sauce
*1 tbsp honey
*1 tbsp tamarind paste
*1 sliced onion
*500g sliced steak
*50g peanuts, roasted (unsalted)
*50g cashew nuts, roasted (unsalted)
*4 tbsp massaman paste
*tin coconut cream (400ml)
How to make:
1. In a large dish (with a lid) heat your massaman & tamarind paste with 2 tbsp of your coconut cream.
2. Stir in your beef, and cook until the meat is sealed.
3. Stir in the rest of the coconut cream, as well as your honey, fish sauce, onion, nuts, cinnamon and add 150ml of water and bring to the boil. Cover the pan and place inside your oven for 1 1/2 hours at 160C until your beef is cooked and soft.
4. Serve your curry in warm bowls and garnish with your chopped chilli and more cashew nuts.
The great thing about this dish is how succulent and tender the beef becomes after slow cooking in the oven. Be sure to fully cover the pan before putting in the oven and check regularly to ensure the dish is still moist. Add water as required when cooking in the oven. This dish really is great and the more I experiment the more I am growing to thoroughly enjoy the subtle, spicy flavor and simple techniques that are abundant in Thai cooking.
Check back soon for more simple Paleo recipes and sign up now for our awesome email newsletter. Were going to be giving away a ton of new recipes as well as some top secret paleo dessert recipes we have been working on.
posted by admin on Sides
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Salad is an essential part of our Paleo diet. Leafy greens provide an abundance of vital nutrients as well as being a great accompaniment to meats and veggie dishes. With that in mind one thing that should be a large part of your culinary practice is the use of dressings. Dressings are awesome for adding some zing to your greens and salads and in the right combinations can really bring a dish to life.. here is my tip on how to make simple and tasty dressings in no time
Dressing formula: 3 parts oil to 1 part acid.
Get it?
you wanna use 3 parts of an oil base, either olive, sun flower, coconut, veggie to one part acid. The acidic part can be vinegars i.e. balsamic, white wine or regular or can come from citrus fruits etc. It’s great to mix your acidic ingredients such as mixing white wine vinegar with fresh lemon juice.
Then all that’s left is to lightly season with salt and pepper to taste and bingo
Gorgeous simple salad dressings.
posted by admin on Mains
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Alright it’s not spring yet. However Christmas is over and for me, this means thinking ahead to great light and fresh recipes to perfect for spring and summer. I love salad, as any paleolithic patron should and this is such a simple paleo salad recipe it’s unreal. Again I want something that’s relatively light with high protein, if you like eating more fat with your meals feel free to change the chicken breast to thighs, which naturally have a lot of fatty goodness in them.
Ingredients:
* 2 skinless chicken breasts
* 3 tbsp honey
* 3 tbsp mustard (w. grains)
* salt and pepper
* rocket & mixed green salad leaves
For the dressing
* 3 parts olive oil to 1 part vinegar. Then season the dressing with salt, pepper and add lemon juice to taste.
How to make it:
1. With this recipe generally the higher quality the mustard and honey, the better it’s going to taste. I like splashing out on a really good, clear honey and gorgeous grained mustard from my local organic store. You wanna cut your chicken breasts into small salad friendly chunks and place them in a mixing bowl. Mix thoroughly with your honey and mustard and then place in the fridge for a few hours or overnight if possible so they really absorb some of the flavor .
2. Fry your chicken in olive/ coconut oil until cooked through. Place your salad leaves into bowls and then add your cooked chicken. Season with salt and pepper before adding your home made balsamic dressing.
3. Enjoy
Yep. I told you that it was a simple one. It really is a cracking recipe though and one I constantly turn to when coming in from a long day or after a quick work out. Feel free to experiment and let me know how you get on.
posted by admin on Mains
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I’m a massive, massive stir fry fan. Something about the simplicity and intensity with which you can cook one really appeals to me and as I experiment more with this insanely fun style of cooking I’m starting to really get to grips with combining the flavours. One combination that is abundant in Eastern cooking is the juxtaposition between sweet and sour and in this recipe I try a little bit myself with the rich honey and sour sauce giving real impact. I hope you enjoy this paleo recipe and feel free to shoot me an email with any requests or foods you’d like to see included on the site.
Ingredients:
*450g pork escalopes
*2 tbsp olive oil
*6 sliced spring onions
*2.5 cm ginger pureed
*1/2 tsp chilli powder
*2 chopped carrots
*2 chopped celery
*200g white cabbage chopped
*2 tbsp toasted sesame seeds.
Sauce:
*2 tbsp lemon juice
*2 tbsp honey
*1 tsp fish sauce
How to make:
1. Firstly gather all your sauce ingredients and place into a sealed jar. Thoroughly shake the jar until the honey thins out and the ingredients fuse together creating a rich, sticky sauce.
2. Heat your oil in a large wok. Add the onion and ginger and fry for 2 minutes before adding your pork. Fry together for around 3 minutes, flipping and stirring constantly before sprinkling on your chilli powder and adding your vegetables.
3. Pour your sauce into the mix and toss together with your vegetables. The key to a good stir fry is ensuring it’s light and fresh so don’t overcook your veggies or meat. Serve immediately onto warm plates and add your toasted sesame seeds, which should stick to the meat. Then season with chopped spring onion garnish.
Another simple and delicious paleo friendly stir fry. Cooks in under half an hour and will 2 to 3 depending on how hungry you are!
Enjoy and see you soon
posted by admin on Mains, White meat
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I love Indian cooking and one dish that always hits the spot is tandoori chicken. This is my take on the classic dish and tandoori chicken recipe, however my recipe does contain plain yoghurt. I know plain yoghurt isn’t in the Paleo recommended foods but it has so many health benefits I try to include it from time to time in my cooking. Feel free to remove it and cook the recipe without and it will still be a gorgeous dish.
Ingredients:
*4 pieces of skinless chicken (legs and breasts preferably)
*1tbsp salt
*1 crushed garlic clove
*2 finely crushed bay leaves
*1 tbsp tomato puree
*450ml plain natural yoghurt
*75g melted ghee
*2 tbsp paprika
*1tsp curry powder
*1/2 lemon
How to Make:
1. With a sharp knife, score you chicken and place it in a casserole dish.
2. Mix your salt, garlic, curry powder, tomato puree, bay leaves and lemon juice and add the mix to your casserole dish. Stir in your yoghurt before mixing together with the melted butter.
3. Cook the mixture at 200C for 45 minutes.
4. Remove from the oven and pour all your excess sauce into a seperate bowl. Keep to one side before sprinkling paprika onto your chicken and cooking for a further 10 minutes, ensuring it is crispy and cooked through.
5. Serve your chicken on warm plates with the sauce separately. Garnish with lemon, fresh peppers and chopped red onion.
This is a beautiful warm and filling dish that is a firm favourite at dinner parties and cosy evenings in. Be sure to share this Tandoori chicken recipe with your friends and email me how you get on. Some people prefer adding chilli powder to give it a bit of a kick and you can always add this to the recipe if you so wish.
Thanks for reading and be sure to join up to our email list for more exclusive paleo recipes.
posted by admin on Mains
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Delicious, light and filling this simple paleo recipe is great for a quick lunch or light dinner and serves two.
Ingredients:
* 1 pack peeled prawns
* 5cm finely chopped fresh ginger
* 1 small chopped green chilli
* 5 tbsp olive or nut oil
* 10 baby zucchini
* zest of a lemon and lime, grated
* juice of 1 lemon and 1 lime
* handful of fresh coriander, torn
How to make:
1. Chop the zucchini into thin strips, also slice your chilli and ginger and keep to one side.
2. Cook your prawns in the oil, ginger and zests together in a wok until they are golden and cooked through.
3. Add the lemon and lime juice, zucchinis, chilli and coriander and mix well.
4. Cook for 1-2 minutes, ensuring zucchinis remain crispy, serve in a hot bowl and add excess oils as dressing.
posted by admin on Desserts
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Another delicious Paleo dessert recipe that has proven a firm favourite amongst friends and family is my Paleo carrot cake. Theres something about the texture and taste of carrot cake that makes it special, and when you get it right it makes a perfect end to a dinner. Here’s my favourite Paleo carrot cake recipe feel free to email me any questions.
Ingredients:
* 5 eggs
* zest of an orange, grated
* 1/2 cup of honey
* 1/4 cup of coconut oil
* 1 cup of raisins
* 2 cups processed carrot
* 1 cup chopped almonds
* 1 tsp cinnamon
* 1 tsp ground nutmeg
* 1 tsp baking soda
* 3 cups almond flour
How to make:
1. Mix the cinnamon, nutmeg and baking soda together in a bowl with your almond flour.
2. Mix your eggs with the oil and honey in a seperate bowl and stir together well.
3. Slowly mix your wet ingredients into your dry ones until you’ve created a smooth batter. Then mix in your processed carrots and almonds to the mix and continue to stie well.
4. Place the mixture into a greased baking tray and cook on medium heat for 30-40 minutes, or until your knife comes out of the centre clean.
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