bacon wrapped chicken drumsticks legs pancetta recipe paleo diet

Recipe: bacon wrapped chicken drumsticks

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These are always a winner at barbecues. It helps that they can be prepared in advance, leaving less to worry about when it's barbecue time. Whilst these are bacon wrapped, you can also try pancetta instead, which I find tends to be easier to work with. Oh – and bacon really isn't all that bad providing what you buy is good quality – so there's no reason not to enjoy.

Recipe: bacon wrapped chicken drumsticks
 
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Recipe type: Poultry
Cuisine: Barbecue
Prep time: 
Cook time: 
Total time: 
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Ingredients
  • 10 bacon rashers
  • 10 chicken drumsticks
  • dash of extra virgin olive oil
  • sea salt and black pepper
Instructions
  1. cut the bacon into long narrow strips with a sharp knife
  2. Wrap the bacon around the drumsticks and hold in place with cocktail sticks
  3. Brush the bacon wrapped drumsticks with olive oil and season
  4. Cook on a hot barbecue until cooked through - check to ensure there are no pink bits before serving!

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Serve with a fresh salad – or how about barbecuing some home-made paleo burgers seeing as how you've already got the barbecue out?

Brussels sprouts made nice paleo recipe bacon primal-min

Recipe: Brussels sprouts made nice

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Didn't think you liked Brussels sprouts? Hold back your judgement until you've tried this recipe!

Brussels sprouts are such an amazing source of nutrients packed with vitamin A, vitamin C, folate and so much goodness, if you've not liked them so far it's definitely worth giving them another try.

This recipe is a great side to a meaty dinner, or perfect on its own, with a serve of cauliflower rice.

Recipe: Brussels sprouts made nice
 
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Recipe type: Sides
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Ingredients
  • 100g (3.5 oz) Brussels sprouts
  • Splash olive oil
  • 8 rashers bacon, diced
  • 2 large carrots, peeled & diced
  • Knob of butter (or use extra olive oil, if you don't do dairy)
  • Sea salt & black pepper to taste
  • 1 tablespoon of chopped coriander (cilantro)
  • 1 tablespoon of hazelnuts, chopped
Instructions
  1. Peel the exterior leaves off the sprouts & remove the tough ends. Cut the sprouts in half & finely slice them.
  2. Heat the oil in a pan and fry the bacon for a few minutes. Add the carrots and cook for a further 5 minutes, making sure you keep stiring to prevent it from sticking.
  3. Add the butter (or extra olive oil) to the pan along with the sprouts, and stir for another five minutes. You need to keep heating until the sprouts have started to soften, but still have some crunch in their texture.
  4. Season and serve, garnishing with the coriander (cilantro) and hazelnuts.

Brussels sprouts made nice paleo recipe bacon primal-min

I'd love to hear how you cook Brussels Sprouts to make them taste amazing! Please share you secrets in the comments below!

Bacon coleslaw paleo recipes-min

Bacon Coleslaw

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Trust me, you've not had coleslaw until you've had bacon coleslaw!

Bacon Coleslaw
 
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Prep time: 
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Ingredients
  • ½ a green cabbage, shredded
  • 2 grated carrots
  • 3 spring onions, trimmed and finely sliced
  • 4 rashers of bacon*, cooked until crispy, then finely sliced
  • For the dressing:
  • 150ml (1/2 cup) paleo mayonnaise
  • 1 teaspoon apple cider vinegar
  • sea salt & black pepper, to taste
  • *Use a good quality organic bacon for best results
Instructions
  1. First, combine the dressing ingredients in a bowl thoroughly.
  2. Add in the vegetables and bacon, and mix together well. Season to taste and serve.

 Bacon coleslaw paleo recipes-min

Quail’s Eggs, Bacon and Crispy Asparagus paleo recipe breakfast idea-min

Recipe: Quail’s Eggs, Bacon and Crispy Asparagus

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I never thought it would be possible, but sometimes I do get bored of ‘plain’ eggs and bacon for breakfast. A great way to break out of egg monotony is to vary your egg source – duck, goose, bantam and even ostrich eggs are all delicious, but my personal favourite is Quail’s Eggs. They have long been paired with asparagus, and this classic combination gets a twist with some bacon and finely chopped chives and spring onion. A low carb, nutrient dense and delicious start to the day!

Due to their size, it’s a tough job getting Quail’s Eggs just right. Boil them for just two minutes – no longer, before dousing in cold water so they don’t cook any further.

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Recipe: Quail’s Eggs, Bacon and Crispy Asparagus
 
Author: 
Recipe type: Breakfast
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Cook time: 
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Ingredients
  • 1 tsp organic butter, ghee, or coconut oil
  • 4 spears asparagus
  • 4 organic quails eggs
  • 2 rashers organic bacon
  • 1 tsp fresh chives, finely chopped
  • 2 spring onions, finely chopped
Instructions
  1. Heat your chosen fat in a frying pan to a medium heat. Add the asparagus and cook for around 10 minutes – until really golden and crispy. Turn often.
  2. Add the bacon to the pan, and continue to fry for another 3 or 4 minutes with the asparagus, turning once.
  3. Meanwhile, bring a pan of salted water to the boil. Dunk the quails eggs in, and set the timer for two minutes exactly. As soon as the time is up, drain them and pour in cold water.
  4. Serve the bacon on a plate alongside the asparagus. Peel the quails eggs and chop them in half, and place them on top of the asparagus so the tips soak up the yolks. Garnish with the chives and spring onions.

 

Quail’s Eggs, Bacon and Crispy Asparagus paleo recipe breakfast idea-min

Paleo Network Recipe Bacon Jalapeno Fritta Breakfast-min

Recipe: Bacon and Jalapeno Frittata

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Does food get any more comforting and soul nourishing than a giant slab of frittata? It’s one of my favourite meals to have for breakfast, lunch, and even as a snack – so I always make a giant version (between 6 and 8 eggs!) and keep it in the fridge for sustenance throughout the week. Frittata flavour combinations are endless, but this one has to be my favourite; smoky, crisp bacon balanced beautifully by spicy-sweet jalapenos.

Paleo Network Recipe Bacon Jalapeno Fritta Breakfast-min

 Bacon and Jalapeno Frittata Ingredients:

  • 1 tbsp coconut oil, plus extra for greasing
  • 6 rashers smoked organic streaky bacon, diced
  • 2 / 3 jalapeno peppers, deseeded and chopped
  • 8 – 10 button mushrooms, diced
  • 6 large free range eggs
  • ½ cup full fat coconut milk
  • Salt and pepper, to taste

 Bacon and Jalapeno Frittata How To:

1)    Preheat the oven to 375F / 180C. Grease an 8 inch round pie tin with some coconut oil and set aside.

2)    Heat 1tbsp of coconut oil in a frying pan over a medium heat. Add the bacon, jalapenos and mushrooms and sauté for a couple of minutes, until the bacon begins to crisp up.

3)    Meanwhile, crack the eggs into a large mixing bowl and beat together. Whisk in the coconut milk until the mixture becomes light and air bubbles appear.

4)    Add the contents of the frying pan to the mixing bowl, and season to taste with a little salt and pepper. Pour the frittata mixture into the pie tin.

5)    Transfer the pie tin to the middle shelf of the oven, and bake for 25 – 30 minutes. To check if it is done, pop a toothpick in the middle. If it comes out clean, it’s done!

Recipe The Paleo Diet Seafood Fish Chowder-min

Recipe: Paleo Seafood Chowder

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Seafood and fish are so nutritious and packed with Omega 3. Chowder is great as a meal on it’s own, or as a starter in a small serving size. With fish and seafood, it’s especially important to use really good quality ingredients. Rather than farmed fish, try to get wild/ line caught fish. Or perhaps it’s time to go fishing?!

This is my version of seafood chowder, but it’s so easy to adapt and I would recommend basing it around whatever fish and seafood you have locally, that it of the best quality you can find.

Seafood Chowder Ingredients:

  • 1 tablespoon coconut oil
  • 1 white onion, diced
  • Approx 16 rashers of bacon (thinly sliced)
  • 1 leek, diced
  • 1 small sweet potato, diced into chunks
  • 2 cloves of garlic, crushed
  • ½ litre (1 pint) of stock (I used my homemade chicken stock, but vegetable or fish stock would work well)
  • ½ litre (1 pint) of coconut milk
  • Your choice of fish; I used:
  • 150g (5 oz) barramundi
  • 100g (3.5 oz) salmon
  • 150g (5 oz) smoked haddock
  • 150g (5 oz) fresh prawns
  • 15 clams
  • 15 muscles
  • 1 bay leaf
  • 2 sprigs of fresh thyme
  • 1 lemon

How To:

In a pan, melt the coconut oil and sauté the onions until they become translucent. Add in the bacon and stir until it cooks thoroughly.

Add in the leek and garlic and keep stirring.

Pour in the stock and add the sweet potatoes, thyme and bay leaf, cooking for about 40 – 50 minutes, until the sweet potatoes are soft. Remove the bay leaf and thyme, then, add in the coconut milk, chopped fish and seafood and cook for another 5-10 minutes.

Season to taste, add a squeeze of fresh lemon and top with the parsley. Serve immediately.

What do you make with seafood? Which fish and seafood have you found it is easiest to obtain un-farmed?

Recipe The Paleo Diet Seafood Fish Chowder-min