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

Paleo Diet Recipe Primal Carrot, Blood Orange and Ginger Soup-min

Recipe: Carrot, Blood Orange and Ginger Soup

Literally bursting with beta carotene and vitamin c, the ginger in this soup packs a real zing while the turmeric and coriander provide delicate and warming undertones. Enjoy it as an appetiser with friends, and make plenty extra to have for lunch the next day! Delicious topped with toasted, flaked almonds.

I'm sure this will work just as well with normal oranges, although I loved the colour the blood oranges provided!

Soup Ingredients:

  • 2 / 3 medium shallots, diced
  • 2 cloves garlic, crushed
  • 6 – 8cm fresh ginger, grated
  • 2 tsp ground coriander
  • 1 tsp ground turmeric
  • 1 tsp black pepper
  • 750g carrots, peeled and roughly chopped
  • 2 whole blood oranges, peeled and separated into segments
  • 2 cups homemade vegetable stock
  • Pinch of salt

Soup How To:

Heat 1 tbsp olive oil in your largest saucepan over a low heat. Gently simmer the shallots, garlic and ginger for 5 minutes.

Add the spices and 2 tbsp vegetable stock. Simmer gently for another couple of minutes, before adding the remaining stock, carrots and oranges.

Raise the heat and bring to the boil. Simmer for 20 – 25 minutes, until the carrots are tender. Blitz well with an immersion blender until the soup is smooth. Season to taste and serve straight away.

Paleo Diet Recipe Primal Carrot, Blood Orange and Ginger Soup-min

paleo diet recipe quick easy coronation chicken creamy primal-min

Recipe: Quick and Easy Coronation Chicken

Countless times I have made a delicious roast dinner for friends, only to realise at the end that I’ve bought a chicken way too big for us to eat! Sometimes I get stuck with what to do with the leftovers, but this recipe for Paleo friendly Coronation Chicken is always a fail-safe option. It’s all the flavour of Coronation Chicken, minus the dairy, minus the sugar, minus the preservatives… just as it should be!

The best thing about this recipe is that it is easily adapted depending on how much leftover meat you have. When I shredded it, I had roughly 2 cups of chicken available. Feel free to adapt as you wish!

Coronation Chicken Ingredients:

  • 200g shredded roast chicken
  • 1 tbsp coconut oil
  • 1 shallot, finely chopped
  • 1 clove garlic, crushed
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • 1 tsp ground ginger
  • ½ tsp ground cumin
  • ½ tsp black pepper
  • 1 tbsp honey
  • Juice ½ lime
  • ½ can thick coconut milk
  • Small handful flaked almonds
  • Small handful coconut shavings
  • Small handful sultanas
  • Small handful unsulphured dried apricots, finely chopped

Coronation Chicken How To:

In a saucepan, heat the coconut oil to a medium – low heat. Add the shallot and cook for 2 – 3 minutes. Add the garlic, stir, and cook for another 2.

Squeeze in the lime juice and stir in the spices. Leave to simmer gently for 2 – 3 minutes, adding extra coconut oil if necessary.

Add the coconut milk and honey, stir well, and simmer very gently for around 5 minutes.

Toss in the flaked almonds, coconut shavings and dried fruit. Pour over the shredded chicken and coat well. Enjoy straight away or leave in the fridge to cool before enjoying as part of a salad.

paleo diet recipe quick easy coronation chicken creamy primal-min