Paleo Diet Primal Recipe Sri Lankan King Prawn Curry-min

Recipe: Sri Lankan King Prawn Curry

Sri Lanka has been a major trade network in South Asia for hundreds of years; in fact, traders have come to this beautiful island since ancient times and exchanged a whole range of exotic spices. Understandably, Sri Lankan cuisine is a distinct fusion of flavours from influences all around the world. The food is generally very hot, and uses a range of native spices to create delightfully fragrant and somewhat enchanting recipes. As you would expect from an island, seafood is abundant, which is the reason fish curries – like this King Prawn curry – are one of Sri Lanka’s many specialities.

I’ve used courgettes/ zucchini in this recipe, but feel free to throw in any vegetables you have available. Serve with a light salad, or cauliflower rice for something more substantial.

King Prawn Curry Ingredients:

  • 500g raw tiger prawns, shells off
  • 2 large courgettes/ zucchini, finely sliced
  • 2 tbsp coconut oil
  • 2 medium red onions, finely chopped
  • 3 birds eye chillis (for a medium-hot curry), chopped and deseeded
  • 1 tsp ground coriander
  • 1 tsp fenugreek powder
  • ½ tsp cumin
  • ½ tsp fennel seeds, crushed
  • ½ tsp cardamom pods, crushed
  • ½ tsp cinnamon
  • 3 curry leaves
  • 3 pandan leaves
  • 3 cloves of garlic, crushed
  • 4cm fresh ginger, grated
  • 1 x 400ml can coconut milk
  • Juice 2 limes
  • Small handful fresh coriander, to serve

King Prawn Curry How To:

Heat a little coconut oil in a large, heavy based pan. Rinse the tiger prawns, then toss in the juice of 1 of the limes. Season with a little black pepper, then sauté for 4 – 5 minutes until coloured. Set aside.

Heat the remaining coconut oil in the large pan over a medium heat. Fry the red onions for 2 – 3 minutes until softened, then add the garlic, chilli and ginger, and cook for another 2 – 3 minutes. Toss in all of the ground spices, stir and simmer gently for a final 2 – 3 minutes.

Add the coconut milk and about 200ml water to the onions and spices. Stir in a little salt and pepper, then add the king prawns and courgette slices. Cover and simmer for 20 minutes.

Remove the curry from the heat, then stir in the fresh coriander and remaining lime juice to serve.

Paleo Diet Primal Recipe Sri Lankan King Prawn Curry-min

 

Cajun Chicken and Avocado Salad paleo diet lunch-min

Recipe: Cajun Chicken and Avocado Salad

Cajun seasoning is one of my personal favourites, but sadly the shop bought combinations are usually laden with salt and other horrible additives. Nonetheless, it’s super easy to make it yourself, and tastes way better too! It works great with Chicken and Pork, so I like to make sure I’ve always got some in the cupboard made up. The combination of the punchy Cajun flavours with the natural sweetness of the tomatoes and the creamy avocado in this salad is utterly divine.

Ingredients:

  • 4 free range chicken breasts, skinless and boneless
  • 2 ripe, medium sized avocados, peeled and chopped
  • Salad leaves of your choice: a mix of rocket; spinach and watercress works a treat!
  • 200g Cherry Tomatoes, halved.
  • Juice of 1 lemon

For the Cajun Seasoning:

  • 1 tsp paprika
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp oregano
  • ½ tsp cayenne pepper
  • ½ tsp black pepper
  • A little unrefined sea salt, to taste

How To:

1)     Dice the chicken breasts. In a bowl, drizzle half the lemon juice, making sure to watch out for any seeds, over the meat. Evenly coat it in the spice mixture, and set aside.

2)     In a large salad bowl, combine your mix of salad leaves with the chopped avocado and the cherry tomatoes. Toss in the remaining lemon juice – this will stop the avocado from turning brown.

3)     Heat a little oil in a pan to a high heat. Add the chicken, and fry until cooked through and golden brown on both sides. Add to the salad, and enjoy!

I’d love to hear how this Cajun seasoning worked for you, and what else you tried it with! Please share in the comments below.

Cajun Chicken and Avocado Salad paleo diet lunch-min

Pork Chops with Rosemary, Apple and Balsamic Glazed Shallots paleo dinner recipe lunch primal pastured-min

Recipe: Pork Chops with Rosemary, Apple and Balsamic Glazed Shallots

Classic combinations really do work best, so it’s no wonder that the tried and tested combination of pork, rosemary and apple is a marriage made in heaven in this dish. Combined with the sweetness and tang of the balsamic shallots, this pork Chops recipe makes a fail safe supper for all the family. Great with sweet potato wedges or other root vegetables when it’s a little colder outside.

Pork Chops Ingredients:

  • 4 higher welfare, pastured pork chops
  • Olive oil
  • 4 – 6 medium shallots, sliced roughly
  • 1 tbsp balsamic vinegar
  • 1 tbsp coconut sugar
  • 1 small red apple, cut into wedges
  • 1 tsp fresh rosemary

Pork Chops How To:

Season the pork chops with black pepper and sea salt

Heat 1 tbsp of olive oil in a pan over a low heat. Add the shallots, and cook gently for around 5 minutes until soft. Add the balsamic vinegar and coconut sugar, and toss to coat the shallots. Continue to cook gently for a further 5 minutes, stirring often so they do not burn.

Meanwhile, heat another tbsp of olive oil in a separate frying pan to a high heat. Drop in the pork chops, and cook for 3 – 4 minutes each side.

Season the shallots with a little sea salt, and then add the rosemary to the pan.

Remove the pork from the heat, and separate on to serving plates. Garnish with the apple slices and the shallots on the side.

Pork Chops with Rosemary, Apple and Balsamic Glazed Shallots paleo dinner recipe lunch primal pastured-min

North African Carrot Slaw recipe paleo primal carrots-min

Recipe: North African Carrot Slaw

Wonderfully Moroccan, this carrot based ‘slaw’ is fruity and gently spiced, and teams up perfectly with some chicken wings or drumsticks.

North African Carrot Slaw Ingredients:

  • 5 carrots, grated
  • 1 clove of garlic, finely chopped
  • 1tbsp sesame seeds
  • 3 tbsp sultanas
  • 2 spring onions, trimmed and finely chopped
  • 1 tbsp coriander, finely chopped
  • 1 tbsp mint, finely chopped
  • 1 stick of celery, finely chopped
  • 2tbsp olive oil
  • 2 tbsp lemon juice

North African Carrot Slaw How To:

Leave the sultanas to soak for 5 minutes in hot water whilst preparing the rest of the veg.

Mix all ingredients together, dress with the olive oil and lemon, and season to taste with a little salt and pepper.

North African Carrot Slaw recipe paleo primal carrots-min

Steamed Sweet Chilli Chicken with Carrot, Squash and Coconut Mash paleo recipe dinner-min

Recipe: Steamed Sweet Chilli Chicken with Carrot, Squash and Coconut Mash

Who doesn’t love the taste of Sweet Chilli Chicken? Unfortunately, the majority of sweet chilli sauces on the market are either laden with sugar, artificial flavourings, or in most cases, both. Thankfully, it’s remarkably easy to make your own sweet chilli glaze that is just perfect for basting chicken with. The bold flavours of sweet chilli pair beautifully in this recipe with the creamy carrot, squash and coconut mash.

Recipe: Steamed Sweet Chilli Chicken with Carrot, Squash and Coconut Mash
 
Author: 
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Ingredients
  • For the chicken
  • 2 Chicken breasts
  • ⅔ red chillies, finely chopped and deseeded
  • A chunk fresh ginger, grated
  • 1 tbsp coconut aminos
  • 1 tsp honey
  • Juice 1 lime
  • For the mash
  • 2 cups butternut squash, diced
  • 6 – 8 medium sized carrots, chopped
  • ½ can full fat coconut milk
  • Handful desiccated coconut (optional)
  • Salt and pepper
Instructions
  1. Heat water in the base of a two tiered steamer. Line one of the steamer baskets with a little parchment paper, and lie the chicken breasts flat. Add the diced squash and carrots to the other basket. Place the vegetables on the first tier of the steamer, and the chicken on the second. Cover and steam for 10 minutes. Place the coconut milk in a saucepan on a separate hob, and heat gently.
  2. Meanwhile, make the sweet chilli glaze by mashing together the chilli and ginger in a mortar and pestle. Muddle in the coconut aminos, honey and lime. Taste, and adjust to make sweeter / spicier depending on your preference.
  3. When the 10 minutes are up, remove the vegetable basket from the steamer, whilst leaving the chicken on (now on the lower tier) for a further 3 or 4 minutes. Tip the carrots and squash into a large bowl, and mash well before adding the coconut milk. Keep mashing to make a creamy consistency, before seasoning and adding the desiccated coconut (if using)
  4. Check the chicken breasts are fully cooked through before removing from the steamer. Glaze with the sweet chilli, before serving in two separate bowls over the mash.

Steamed Sweet Chilli Chicken with Carrot, Squash and Coconut Mash paleo recipe dinner-min

Sticky BBQ Chicken Wings paleo diet primal recipe barbecue-min

Recipe: Sticky BBQ Chicken Wings

What more is there to say!? Hands down the perfect Friday night treat, these chicken wings are brilliant with a healthy green salad.

Sticky BBQ Chicken Wings Ingredients:

  • 16 free range chicken wings
  • 2 tbsp coconut aminos
  • 1 tbsp maple syrup
  • 1 tbsp tomato puree
  • Juice of half a lemon
  • ½ tsp mustard powder
  • ½ tsp cayenne pepper
  • Salt and pepper

Sticky BBQ Chicken Wings How To:

1)     Preheat an oven to 200C / 400F / Gas mark 5. Place the chicken wings in a roasting dish, season with salt and pepper, then bake for 15 minutes.

2)     Meanwhile, combine all the sauce ingredients in a bowl, mixing really well.

3)     Remove the chicken wings from the oven. Lower the heat to 180 / 350F / Gas mark 4. Baste the wings in the sauce mixture before returning to the oven. Bake for a further 25 minutes, turning every so often and coating them in the juices.

Sticky BBQ Chicken Wings paleo diet primal recipe barbecue-min

South Indian Pepper Chicken paleo diet recipe dinner-min

Recipe: South Indian Pepper Chicken

Although a lot of South Indian recipes are vegetarian, there are a few gems that will really satisfy your carnivore cravings. In this Pepper Chicken recipe, Black Pepper is used as an ingredient, not a seasoning, so don’t hold back on the amount you use!

Pepper Chicken Ingredients:

  • 4 chicken breasts, diced
  • 1 red pepper, deseeded and cut into strips
  • 1 yellow pepper, deseeded and cut into strips
  • 4 cloves of garlic, crushed
  • 4cm fresh ginger, grated
  • 1 onion, finely chopped
  • 1 x 400ml can chopped tomatoes
  • 1 teaspoon turmeric
  • 1 handful fresh coriander (cilantro), chopped
  • 1 tbsp coconut oil
  • Plenty of freshly ground Black Pepper
  • Juice of ½ lemon

 Pepper Chicken How To:

1)     Season the diced chicken with the lemon juice, lots of black pepper, and a pinch of sea salt. Add a little more pepper just for safe keeping!

2)     Heat half the oil in a pan to a high heat. Brown off the chicken for 3 – 4 minutes, then set aside.

3)     Drain the meat juices from the pan, then return to a medium heat. Add the rest of the oil, then sauté the onions for a couple of minutes. Once they have turned a healthy golden brown, add the crushed garlic, ginger and turmeric, and allow to sweat for a few minutes to let the flavours release.

4)     Add the chopped tomatoes, and simmer for two minutes. Now return the chicken to the pan with the chopped peppers. Turn up the heat, and cover with a lid. Cook for 10 – 15 minutes, until the meat is really tender.

5)     Remove the lid, and add the fresh coriander just before serving. Works a treat with lots of fresh steamed veggies or Cauliflower Rice.

South Indian Pepper Chicken paleo diet recipe dinner-min

 

Paleo Diet Recipe Primal Mexican Turkey Burgers with Coriander Guacamole-min

Recipes: Mexican Turkey Burgers with Coriander Guacamole

For me, free range turkey is one of the most underrated meats. It’s often overlooked in favour of chicken, when in truth it’s a lot more versatile, whilst still being lean and high in protein. Lean turkey mince is brilliant to use in chillies, but it also binds really well to make delicious turkey burgers. Try these with a hearty spoonful of homemade guacamole on the side.

Makes 8 burgers

Ingredients

For the burgers:

  • 500g free range minced turkey
  • 1 onion, finely chopped
  • 1 egg, beaten
  • 2 cloves of garlic, crushed
  • 2 jalapeno chilli peppers, deseeded and finely chopped
  • 1 tsp ground cumin
  •  
    2 tsp smoked paprika
  • A small handful fresh coriander, chopped
  • Sea Salt, to taste

For the guacamole:

2 large, ripe avocados
1 clove garlic
2 spring onions, finely chopped
Juice ½ lime
Black pepper
Sea Salt
1 handful fresh coriander, chopped

Turkey Burgers How To:

Heat a little olive oil in a pan to a medium heat. Lightly fry the onions until golden to mellow out the flavour. Transfer to a large mixing bowl.
Rinse the turkey mince in a little cold water. Combine all ingredients in the mixing bowl with your hands, being sure to mix well. Roll out into 8 generous sized balls on a chopping board, then flatten into burger shapes.

Heat a grill to a medium-high heat. Grill the burgers for 6 – 8 minutes each side, making sure they are thoroughly cooked through.

Meanwhile, peel the avocados and remove the stone. In a mortar and pestle, crush the garlic clove with a little sea salt to form a paste. Scrape into a bowl with the two avocados, and mash to a pulp with a potato masher.

Squeeze in the lime juice, black pepper and coriander and mix well. Serve on the side with the burgers.

Ahh Mexican food, it doesn’t get much better than you. Let me know if there are any other Paleo adapted Mexican recipes you’d like to see on here!

Paleo Diet Recipe Primal Mexican Turkey Burgers with Coriander Guacamole-min

Guacamole paleo recipe dip sauce avocado primal-min

Recipe: Guacamole Dip

Guacamole is another one of those things that is definitely worth making instead of buying. That way, you can be sure what’s in it – and know that it won’t contain any nasties!

This is how I make mine.

Guacamole Ingredients:

  • 4 chillies, finely sliced
  • Small bunch coriander (cilantro), finely chopped
  • 3 tomatoes, finely diced
  • Sea salt to taste
  • 1 red onion, finely diced
  • Juice of ½ lime
  • 4 ripe avocados

Guacamole How To:

Use a pestle and mortar to grind together the chillies, coriander (cilantro), tomatoes, sea salt and onion, until you reach a paste consistency.

Add the lime juice, and a dash of water if required, to make the mixture more fluid. Finally, mash in the avocados, just before you’re ready to serve!

Guacamole is great with almost any Paleo meal, and a great dip for raw vegetables – particularly alongside some homemade Pâté!

Guacamole is one of those foods best made fresh. It will store in the fridge for a short time, but won’t look as appealing! If you need to make it up in advance, using more lime will help it to keep that bit longer.

Do you make your own dips? I’d love to hear what your favourites are, in the comments below!

Guacamole paleo recipe dip sauce avocado primal-min

Smoked Mackerel with Fresh Beet Slaw paleo lunch recipe-min

Paleo Lunch Box Recipe – Smoked Mackerel with Fresh Beet Slaw

I just love making my own ‘slaw’ – they are quick to make, super versatile and brilliant to keep in the fridge. You can mix them up with all sorts of ingredients, and they are perfect to chuck in the lunchbox for a healthy pick me up. This slaw is made with raw beets, and is as wonderful to look at as it is to eat. Smoked mackerel is the perfect combination to boost the protein and omega 3s.

The Slaw recipe below makes enough for about four good sized servings, so if you have a family to feed you may want to double up. Switch up the ingredients however you see fit – don’t be afraid to experiment!

Slaw Ingredients:

  • 2 strips sustainably caught smoked mackerel per portion

For the Slaw:

  • 2 raw beets
  • 4 medium carrots
  • ¼ red cabbage
  • ¼ white cabbage
  • 2 green apples
  • Handful pumpkin seeds
  • Handful flaked almonds
  • 75ml red wine vinegar
  • 40ml olive oil

Slaw How To:

Chop both cabbages as finely as possible. Grate the carrots, beets and apples, and combine all in a large bowl.

Combine the red wine vinegar and olive oil in a separate bowl. Gradually stir into the slaw mixture, then add the pumpkin seeds and almonds and mix again. Season to taste. Cover with gladwrap/ clingfilm and store in the fridge.

The slaw will keep in the fridge for a good 3 – 4 days, and the flavours will just develop over this period. When ready to serve, add to your lunchbox with 2 good sized strips smoked mackerel (slip the bottom skin off first if you like). Just make sure the lid is on tight, as you don’t want beetroot juice leaking into your bag!

Smoked Mackerel with Fresh Beet Slaw paleo lunch recipe-min