Recipe paleo Slow Cooker Chicken Coconut Veggie Stew-min

Recipe: Slow Cooker Chicken Coconut Veggie Stew

Despite having bought a far too small slow cooker (seriously, why make enough for one meal, when for the same effort you could have enough for several freezer meals?), I've recently been using my slow cooker a lot more. I love being able to put in a bit of effort in the morning, then coming home to smell a delicious dinner ready and waiting. I've found with this one it’s best to wait until right at the end of cooking to add in the coconut cream, but even so, it’s still next to no effort to have a nutritious dinner cook itself for you!

Serves 4 (but if your slow cooker is big enough make as much as you can and save the extras for later!)

Recipe: Slow Cooker Chicken Coconut Veggie Stew
 
Author: 
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 3 organic free range chicken breasts, cut into strips
  • 2 parsnips, diced
  • 500g (1 lb) celeriac, peeled and diced
  • 2 carrots, diced
  • 30ml (2 tablespoons) olive oil
  • 2 garlic cloves
  • 1 onion, diced
  • 30ml (2 tablespoons) minced fresh ginger
  • 15ml (1 tablespoon) curry paste*
  • 5ml (1 teaspoon) ground turmeric
  • 5ml (1 teaspoon) ground chilli
  • Sea salt and fresh ground black pepper
  • 300ml (1/2 pint) chicken stock
  • 200ml (7 floz) coconut cream
  • Chopped fresh coriander (cilantro)
Instructions
  1. Heat the oil in a pan and cook the chicken until brown and cooked through.
  2. Put the parsnips, celeriac and carrots in the slow cooker
  3. Meanwhile, add the onion, garlic and ginger to the pan, and cook for a further five minutes, stirring until they soften.
  4. Into the pan, stir in the paste, turmeric, chilli and seasoning.
  5. Add the stock to the pan, and bring it to the boil, stiring occasionally.
  6. Transfer the contents of the pan into the slow cooker, and with the lid on, cook on a low heat for 6-8 hours.
  7. In the last hour add in the coconut cream to add the creaminess to the dish
  8. Just before serving, add the coriander garnish.
  9. *This is so easy to make instead of buying – I’ll type up my recipe and link to it – watch this space!

Recipe paleo Slow Cooker Chicken Coconut Veggie Stew-min

Recipe Sticky Chilli Apricot Salmon Sautéed Sesame Collards paleo network-min

Recipe: Sticky Chilli and Apricot Salmon with Sautéed Sesame Collards

Looking for a recipe that's a little different? This recipe for Sticky Chilli and Apricot Salmon with Sautéed Sesame Collards is certainly that! The apricots and chilli create a great hot but sweet combination – this will be a huge hit with whoever you decide to cook it for!

Recipe: Sticky Chilli and Apricot Salmon with Sautéed Sesame Collards
 
Author: 
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 8 ripe apricots
  • 100ml orange juice
  • 1 tbsp honey
  • 1 tbsp rice wine vinegar
  • 2 tbsp coconut aminos
  • 1 garlic clove, crushed
  • 1 red chilli, deseeded and chopped
  • 2cm fresh root ginger, minced
  • 2 salmon fillets
  • 1 tbsp sesame oil
  • 1 onion, finely sliced
  • 6 – 8 large collard leaves, shredded
  • 2 tbsp sesame seeds
Instructions
  1. Dice the apricots and place them in a saucepan, taking care to retain all the juices. Combine them in the pan with the orange juice, honey, vinegar, coconut aminos, garlic, chilli and ginger. Bring gently to the boil, and simmer for 10 minutes or so until it reduces by about half.
  2. Heat your oven to 180C. Place the salmon fillets on parchment paper, and spoon over half of the apricot glaze. Tightly wrap the parchment paper, and bake in the oven for 15 minutes.
  3. Meanwhile, gently heat the sesame oil in a wok. Add the onion and cook for 5 minutes or so, until soft. Add the collards and stir fry until tender, before tossing in the sesame seeds.
  4. Remove the salmon from the parchment paper, and serve on top of the sesame collards. Drizzle with the remaining glaze and a handful or so of fresh coriander.

Recipe Sticky Chilli Apricot Salmon Sautéed Sesame Collards paleo network-min

Recipe Garlic and Tamarind Chicken Thighs-min

Recipe: Garlic and Tamarind Chicken Thighs

If you’re looking for a ‘stir fry’ recipe with maximum flavour, look no further. This recipe is quick, easy, and comes with incredibly deep and complex flavours. Garlic, Tamarind, Mushrooms, Fish Sauce, Peppers, Shallots and Ginger all work in harmony and make this stir fry incredibly unique. As you’ll know if you've used tamarind before, it can be very sour – so if you’re cooking with it, you’ll need a little sweetness just to balance it out. I find a 1:1 ratio works well, but you may need to adjust this depending on your palate.

The key to this recipe is the gentle cooking. Don’t go mad and raise the heat too high, or the garlic will burn and turn bitter.

Recipe: Garlic and Tamarind Chicken Thighs
 
Author: 
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 tbsp coconut oil
  • 4 skinless and boneless chicken thighs, diced
  • 3 fat garlic cloves, finely chopped
  • 3cm chunk root ginger, finely chopped
  • 4 shallots, finely sliced
  • 1 green pepper, deseeded and sliced
  • 1 red pepper, deseeded and slices
  • 8 mushrooms
  • ½ cup chicken stock
  • 2 tsp tamarind paste
  • 2 tsp raw honey
  • 1 tbsp fish sauce
  • 1 tsp toasted sesame oil (optional)
  • Handful fresh coriander, finely chopped
Instructions
  1. ) Gently heat the coconut oil in your largest wok. Add the chicken thighs, garlic, ginger and shallots, and cook gently for around 10 minutes, until the chicken is browned and the shallots start to caramelise. Add the peppers and mushrooms and cook for a further 5 minutes.
  2. ) Meanwhile, heat the chicken stock in a saucepan. Add the tamarind, honey, fish sauce and sesame, and mix together until thoroughly combined. Keep on the heat for a few more minutes, until it starts to reduce down. Taste, and adjust to your liking.
  3. ) Check the chicken is thoroughly cooked through. Add the tamarind sauce to the pan, and toss the ingredients together. Serve garnished with a little fresh coriander.

Next on my list is using fresh tamarind fruit, rather than the paste. I’d love to know if you've ever tried it, and how it turned out!

Recipe Garlic and Tamarind Chicken Thighs-min

Chermoula Chicken Legs with Cumin Roasted Beets and Tomatoes paleo recipe-min

Recipe: Chermoula Chicken Legs with Cumin Roasted Beets and Tomatoes

Chermoula is a North African flavour blend traditionally used for fish, but it’s zingy and fragrant flavours mean it is also the perfect accompaniment for roast chicken. My chicken recipes are always popular, so I thought I'd create a chicken version. Both the chicken and the vegetables rely on the cumin, which makes this dish wonderfully earthy and aromatic. The chicken is best if marinated overnight, but it’s not essential.

Recipe: Chermoula Chicken Legs with Cumin Roasted Beets and Tomatoes
 
Author: 
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2 large chicken legs
  • 1 tbsp cumin seeds
  • 2 garlic cloves
  • ½ small white onion
  • 1 large handful coriander
  • 1 large handful parsley
  • Zest and juice of 1 lemon
  • 1 tsp black pepper
  • 1 tsp smoked paprika
  • 4 medium beets, chopped into quarters
  • 1 large red onion, chopped
  • 2 tbsp olive oil
  • Juice half lemon
  • 2 tbsp cumin seeds
  • Salt and pepper
  • 10 – 12 cherry tomatoes, halved
Instructions
  1. Lightly toast the cumin seeds until fragrant. Grind them in a food processor, before adding the garlic, onion, coriander, parsley, lemon, pepper and paprika. Spoon the marinade (chermoula) over the chicken and massage it in. Leave to marinade for as long as you can – preferably overnight, but a couple of hours will do.
  2. When you’re ready to cook, heat the oven to 180C / 375F. Transfer the marinated chicken to a foil lined roasting dish, and cook for 45 to 50 minutes, basting once or twice.
  3. Meanwhile, combine the beets and onion in a roasting dish. Toss in the olive oil and lemon juice, and sprinkle over the cumin seeds, salt and pepper. Roast for 40 minutes, before adding the tomatoes for the final 10. Serve alongside the chicken.

Have you tried many North African recipes, like this Chermoula? I'd love to hear how you got on, and which are your favourite flavours!

Chermoula Chicken Legs with Cumin Roasted Beets and Tomatoes paleo recipe-min

Recipe Roast Pork Belly with Garlic Root Vegetable Wedges paleo diet-min

Recipe: Roast Pork Belly with Garlic Root Vegetable Wedges

Who doesn't love pork belly!? It’s such a juicy, flavoursome and indulgent cut of meat. In this recipe, however, the vegetables are the star of the show. The wedges are everything they should be; crisp on the outside, soft and gooey in the middle, and seasoned to perfection. The beauty of using three different root vegetables is the contrast in flavours you get – no two wedges are the same!

Recipe: Roast Pork Belly with Garlic Root Vegetable Wedges
 
Author: 
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1.25kg organic pork belly
  • 1 tbsp lard
  • Sea Salt
  • Cracked Black Pepper
  • 1 tsp garlic powder
  • 2 medium sweet potatoes
  • 1 swede
  • 4 medium parsnips
  • 2 tbsp ghee / coconut oil (melted)
  • Sea salt
  • Cracked Black Pepper
  • 1 tsp garlic powder
Instructions
  1. Preheat your oven to 240C / 475F. Score the pork belly across the skin with a sharp knife, and then massage in the lard. Season well with salt, pepper and garlic powder.
  2. Place the meat skin side up in a large roasting dish. Place on the top shelf of the oven for 15 minutes, until the skin starts to bubble and is golden brown. At this point, lower the heat to 180C / 350F, and set the timer for an hour and a quarter.
  3. Peel the vegetables, and remove the core from the parsnips. Chop into wedges about 2cm thick – and don’t be afraid to leave jagged edges, as these will go lovely and crispy. Arrange them all in a roasting dish, and toss in the melted ghee / coconut oil. Season well with the salt, pepper and garlic powder, and transfer to the bottom shelf of the oven when there are 40 minutes left on the timer. Toss once or twice during the cooking time.
  4. When the time is up, remove the pork from the oven and leave to rest for 10 minutes. Carve the meat, and remove the wedges from the oven to serve alongside.

Recipe Roast Pork Belly with Garlic Root Vegetable Wedges paleo diet-min

Paleo recipe Perfect Oxtail Veggie One Pot-min

Recipe: Perfect Oxtail and Veggie One Pot

Whether you call it a stew, a casserole, or a one pot – nothing beats a big, steaming bowl of tender meat, juicy veggies and rich gravy. Oxtail is a cheap and highly nutritious cut, and is perfect for stewing. However, the key to this recipe is the umami rich flavours that just dance on your palate, making this one pot one of the best tasting (and best value) recipes you’ll make in a long time.


Recipe: Perfect Oxtail and Veggie One Pot
 
Author: 
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1.5kg oxtail, diced
  • Salt and black pepper
  • 1 tsp allspice
  • 1 tbsp coconut oil or lard
  • 2 white onions, sliced
  • 4 cloves garlic, crushed
  • 2 beef tomatoes, diced
  • 4 bay leaves
  • A few sprigs fresh thyme
  • A few sprigs fresh rosemary
  • 1 cinnamon stick
  • 1 x 400g tins chopped tomatoes
  • ½ litre homemade (or organic) beef stock
  • 4 tbsp coconut aminos
  • 4 tbsp red wine vinegar
  • 6 large carrots, diced
  • 1 large cauliflower, chopped into florets
  • 2 tbsp arrowroot starch (optional)
Instructions
  1. Rub the oxtail with a generous amount of salt and pepper, and the allspice. Heat the coconut oil (or lard) in your largest stock pot, and cook the oxtail for about 10 minutes until browned all over. Remove for the heat but retain the meat juices.
  2. Add the diced onions to the pan, and cook gently for 5 minutes in the meat juices before adding the garlic and cooking for another 2. Throw in the tomatoes, bay leaves, thyme, rosemary, and the cinnamon stick, before pouring in the chopped tomatoes and beef stock. Turn up the heat and bring to the boil.
  3. When the liquid is simmering, return the oxtail to the pot. Stir in the coconut aminos and red wine vinegar, before turning the heat down to low and covering the pot. Simmer gently for around 3 hours.
  4. Add the carrots and cauliflower to the pot before popping the lid back on and cooking for another 30 minutes. 10 minutes before serving, stir in the arrowroot (if using) to thicken the gravy.

Paleo recipe Perfect Oxtail Veggie One Pot-min

Braised Wild Rabbit with Glazed Apples, Bacon and Shallots paleo dinner recipe winter-min

Recipe: Braised Wild Rabbit with Glazed Apples, Bacon and Shallots

Many people are put off eating rabbit because they are, let’s face it, incredibly cute. However, wild rabbit is one of the most sustainable meats you can buy, and you can guarantee it will have enjoyed a diet free of GM foods and artificial hormones. When simmered in a flavoursome liquid, it becomes incredibly tender. And who doesn’t love smoky bacon and sticky, caramelised apples to go with it? Feel free to add some root vegetables into the pot with your rabbit to enhance the flavour – carrots, swede and parsnips would all work.

Recipe: Braised Wild Rabbit with Glazed Apples, Bacon and Shallots
 
Author: 
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Ingredients
  • One large rabbit, jointed and chopped into 5cm dice
  • 1 tbsp coconut oil
  • 200ml apple juice
  • 250ml home made chicken stock
  • Few sprigs fresh thyme
  • Few sprigs fresh rosemary
  • 2 bay leaves
  • 200g smoky bacon
  • 4 medium shallots, chopped
  • 2 large apples, chopped into wedges
  • Pinch cinnamon
Instructions
  1. Heat the coconut oil in a casserole dish. Add the rabbit, and cook for 5 minutes or so until browned. Pour in the apple juice and stock, before adding the thyme, rosemary and bay. Bring to the boil, cover and simmer for an hour.
  2. minutes before serving, heat a little extra coconut oil in a frying pan. Add the bacon and cook for a couple of minutes until it starts to release its fat. Add the shallots and apples, a sauté for a further 7 or 8 minutes until sticky and caramelised. Finish with a good pinch of cinnamon, and serve alongside the rabbit.

Braised Wild Rabbit with Glazed Apples, Bacon and Shallots paleo dinner recipe winter-min

Recipe paleo paella seafood-min

Recipe: Paleo Paella

Yet another recipe that proves cauliflower rice is just as good (if not better) as the real thing. I love the combination of flavours and textures that is unique to Paella – what other dish in the world will you find prawns, anchovies, chicken and bacon altogether, delicately infused with smoked paprika and saffron? I can’t think of any, so what better reason to enjoy this super easy one pan dish with the whole family.

Recipe: Paleo Paella
 
Author: 
Ingredients
  • 2 medium cauliflowers
  • 1 tsp coconut oil
  • 4 skinless and boneless chicken thigh fillets
  • 6 – 8 rashers of smoked streaky bacon, diced
  • 1 large red onion, sliced
  • 4 cloves garlic, diced
  • 1 tsp smoked paprika
  • A pinch saffron
  • 2 bay leaves
  • 1 litre home made (or organic) chicken stock
  • 2 large tomatoes, diced
  • 2 large handfuls green peas
  • 15 – 20 large prawns, shelled
  • 6 Anchovies, diced
  • Black pepper
  • Handful fresh oregano
Instructions
  1. Blitz the heads of both cauliflowers in your food processor until it resembles rice (you may need to do this in separate batches depending on the size of your food processor). Set aside.
  2. Heat the coconut oil in your largest, heavy based pan. Dice the chicken thighs into thumb sized pieces. When the pan is at a high heat, fry the chicken for about 5 minutes until golden brown. Set aside, keeping the juices in the pan.
  3. Return the pan to a medium heat. Add the bacon, sliced red onion, garlic and paprika and stir fry for a couple of minutes, making sure they don’t burn. Add the cauliflower rice, paprika and bay, before pouring in the stock and sprinkling on the saffron. Don’t put the saffron in the pan before the stock – it’s very delicate and this will impair the flavour.
  4. Return the chicken to the pan. Leave to simmer for about 10 minutes, until most of the liquid is absorbed. Stir regularly.
  5. Add the diced tomatoes, green peas, prawns and anchovies to the pan for a further 5 minutes cooking time. When all the liquid is absorbed, serve garnished with the fresh oregano. There’s no need for salt thanks to the anchovies, but season with a generous amount of black pepper.

Recipe paleo paella seafood-min

Are you a Paella fan? What do you put in yours?

Spicy Tilapia Fishcakes with a Crispy Coconut Coating paleo recipe dinner lunch-min

Recipe: Spicy Tilapia Fishcakes with a Crispy Coconut Coating

Have you tried Tilapia? I’ll admit, I don’t have good memories of fishcakes. Growing up, when someone said fishcake I would think of a soggy, batter coated starch ball with a slightly past its best fishy flavour. After eating clean for so long, I can’t imagine ever going near one of those again, but I thought it would be a great idea to recreate them into something much more appetising.

I was thrilled with how these turned out; the tilapia is mild flavoured and works extremely well with the sweet potato and chilli. The coating turns crispy and golden rather than soggy, whilst the inside remains fluffy. Try them – this is what fish cakes should taste like!

Recipe: Spicy Tilapia Fishcakes with a Crispy Coconut Coating
 
Author: 
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 500g tilapia fillets
  • Half can coconut milk
  • 500g sweet potatoes, diced
  • Zest 1 lime
  • 2 red chilli peppers, deseeded and finely chopped
  • Chunk fresh ginger, peeled and finely chopped
  • 4 spring onions, finely chopped
  • Sea salt and black pepper
  • 2 large eggs
  • 50g ground almonds
  • 50g desiccated coconut
  • 1 tbsp coconut flour
  • Coconut oil
Instructions
  1. Submerge the tilapia fillets in a saucepan with the coconut milk and just enough additional water to cover them. Bring to the boil, cover, and simmer for 5 minutes so that the fish is just cooked.
  2. Steam the sweet potatoes for 7 or 8 minutes, until soft. Mash in a bowl, before stirring in the chilli, ginger and spring onions. Add the fish and the coconut milk, before mashing again and seasoning to taste.
  3. Beat the two eggs together in a shallow dish. In a separate bowl, combine the ground almonds, desiccated coconut and coconut flour. You should now have three dishes arranged side by side – the mashed fishcake contents, the beaten eggs, and the coating.
  4. Roll the fishcake mixture into balls in your palm. One by one, coat lightly with the beaten egg, before rolling them in the almond and coconut mixture. Set aside.
  5. When ready to cook, heat a little coconut oil in a large, heavy based pan. Carefully place the fishcakes into the pan, and cook for 3 or 4 minutes each side until crisp and golden.

Spicy Tilapia Fishcakes with a Crispy Coconut Coating paleo recipe dinner lunch-min

Bajan Mahi Mahi with Caramelised Cinnamon Plantains paleo recipe dinner fish-min

Recipe: Bajan Mahi Mahi with Caramelised Cinnamon Plantains

When available, mahi mahi is one of my favourite types of fish to eat. It’s really meaty, and full of flavour so requires little attention if you’re in a rush. That being said, this traditional Bajan style seasoning takes it to another level. Try and allow at least a couple of hours marinating time for the seasoning to really penetrate the fish. It pairs beautifully with the natural sweetness of the plantains; buy them really ripe to achieve the sweet, sticky sensation you are looking for.

 Mahi Mahi Ingredients:

  • 2 generous sized Mahi Mahi steaks
  • 4 spring onions, finely chopped
  • 2 cloves garlic, crushed
  • 1 small red chilli, deseeded and finely chopped
  • 2 tbsp white wine vinegar
  • 2 tsps dried thyme
  • 1 tsp dried marjoram
  • 1 tsp dried parsley
  • 1 tsp black pepper
  • ¼ tsp ground cloves
  • Pinch of salt
  • 1 tsp coconut oil x 2
  • 2 large, very ripe plantains (almost black all over)
  • 1 onion, finely sliced
  • 1 tsp coconut oil
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • 1 tsp coconut sugar (optional)

 Mahi Mahi How To:

1)    In a mortar and pestle, crush the spring onions, garlic and chilli together to make a paste. Add the vinegar and herbs and stir together, before rubbing all over the Mahi Mahi. Leave in a Ziploc bag to marinate for at least 2 hours.

2)    When ready to cook, heat 1 tsp of coconut oil in a frying pan over a medium heat. Chop the plantains in slices approximately 3cm thick, and add to the pan with the onion. Sauté gently, stirring every once in a while, for 10 minutes until golden brown. Coat in the cinnamon, nutmeg and coconut sugar (if using) and continue to cook for another 5 minutes or so until browned and sticky.

3)    Meanwhile, heat the other teaspoon of coconut oil in a separate pan. When it reaches a high enough temperature, drop in the Mahi Mahi steaks. Depending on the thickness, pan fry for 2 / 3 minutes either side – so that they are cooked through but still succulent in the middle. Serve next to the caramelised plantains.

Bajan Mahi Mahi with Caramelised Cinnamon Plantains paleo recipe dinner fish-min