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 Lunch Box – Prawn, Mango and Spicy Guacamole Collard Wraps recipe-min

Recipe – Paleo Lunch Box – Prawn, Mango and Spicy Guacamole Collard Wraps

If I’m on a day trip and taking a packed lunch, one of my ‘go to’ foods is a Paleo friendly wrap. These ones are collard wraps – which ideally lend themselves to the purpose. Seriously, who needs bread with options like this? They’re easy to make, super portable, and you just can’t beat the combination of flavours and textures that they bring.

The ‘wrap’ itself is just a vehicle to allow you to get the good stuff into your belly, so it doesn’t need to be a health hazard. If anything, swapping a SAD tortilla wrap for a rolled up lettuce or collard leaf improves the flavour and the texture (not to mention the healthiness) of your meal.

 In this recipe, you have savoury, sweet, creamy and spicy all in one neat little package. Enjoy!

Recipe - Paleo Lunch Box – Prawn, Mango and Spicy Guacamole Collard Wraps
 
Author: 
Recipe type: Lunch
Prep time: 
Total time: 
Ingredients
  • 300g cooked and peeled prawns
  • 1 large, ripe mango, diced
  • 10 cherry tomatoes, quartered
  • 1 carrot, grated
  • 2 ripe avocados
  • Zest and juice 1 lime
  • 6 spring onions
  • 1 red chilli, deseeded and finely chopped
  • 1 clove garlic, crushed
  • Salt and black pepper, to taste
  • 4 x large collard leaves
Instructions
  1. In a bowl, toss together the prawns, mango, tomatoes and grated carrot.
  2. In a separate bowl, mash the avocados with the lime, spring onions, chilli and garlic.
  3. Lay the collard leaves out flat on a chopping board. Divide the prawn filling between the four, before slapping on a spoonful of the guacamole on each. Roll the collards up to make wraps, and hold them together by poking in a cocktail stick.

Do you often make paleo friendly wraps for lunch? What is your favourite medium to use for the wraps? Cabbage? Seaweed? Lettuce? Or something else? I'd love to hear!

Paleo Lunch Box – Prawn, Mango and Spicy Guacamole Collard Wraps recipe-min

Paleo network recipe lime tarragon fish seafood grain-free ideas

Recipe: lime & tarragon scallops

Seafood is so good for you – assuming you buy good quality of course. Scallops are a great choice – especially with a bit of lime!

Recipe: lime & tarragon scallops
Recipe type: Fish & Seafood
Cuisine: Barbecue
Prep time: 
Cook time: 
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The most important thing with this recipe is getting hold of some very fresh scallops from a good source.
Ingredients
  • 24 (or about 500g) scallops (minus the roe)
  • handful of freshly chopped tarragon (if you can't get it, dried will do)
  • Juice of half a lime
  • 1 tablespoon extra virgin olive oil
  • 3 limes cut into wedges (approx 8 wedges per lime)
Instructions
  1. In a bowl, mix the scallops, tarragon, lime juice and olive oil. Ensure they are coated thoroughly and evenly.
  2. On a skewer, thread a wedge of lime and one skewer on each
  3. Cook on the barbecue (or grill), making sure they are all cooked through

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These are great on a barbecue served with a big green salad – and are sure to be a hit! If it's not barbecue weather, the grill will do just fine instead.

But what's so good about scallops anyway?

The humble scallop is packed with protein and also a great source of minerals such as zinc, potassium and magnesium. They're very high in vitamin B12, and also provide iodine – which can be hard to get in adequate amounts on a paleo diet. Small amounts of omega-3 fatty acids are also found in this humble seafood. If you can't get hold of them, how about trying some clams or oysters instead?

Do you eat much seafood? I'd love to hear how you cook yours in the comments below!

coconut seafood soup fish_paleo_recipe_diet

Recipe: coconut seafood soup

This delicious Thai inspired seafood soup is best made right before you serve it. If you want it a little hotter, increase the amount of chilli you add (or if you're extra daring, don't remove the seeds!)

Recipe: coconut seafood soup
Recipe type: Soups
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 250g Halibut (or other white fish fillets), de-boned and roughly shopped
  • 750ml water
  • 1 can coconut milk (see my guide to selecting a good one here)
  • 1 brown onion, diced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons fresh lemon grass, chopped
  • 1 fresh chilli, deseeded and chopped finely
  • Juice of 1 lime
  • Half a small Chinese cabbage, shredded
  • 3 tablespoons fresh coriander, chopped
Instructions
  1. Throw all the ingredients in a pan over a medium heat
  2. Bring to the boil, the reduce to a simmer
  3. Stir occasionally and continue to simmer for 10-15 minutes
  4. Depending on your preferred texture, remove from the heat and blitz in a blender until smooth
  5. Serve and enjoy!

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Any leftovers can be frozen in small batches immediately, ready to reheat for a quick and easy lunch another time.

Fish head stock chowder broth paleo diet recipe

Recipe: Fish Head Stock

Whilst home-made bone broth or chicken stock is pretty common place, people still seem to turn their noses up at Fish Stock. This is a huge shame, because it really doesn't get much more nutritious than this. Fish head stock is packed with fat soluble vitamins and crucially the thyroid gland, which gives us the thyroid hormone – hugely significant in our metabolism.

The other great thing about fish head stock? It's full of gelatin too. What more could you want?

Recipe: Fish Head Stock
 
Author: 
Recipe type: Fish & Seafood
Prep time: 
Cook time: 
Total time: 
Ingredients
  • Carcasses of 4-5 whole non-oily fish
  • 2 medium onions, chopped
  • 2 carrots, chopped,
  • 1 stick of celery, chopped
  • A few small bunches of parsley
  • A couple of bay leaves
  • 3 tablespoons apple cider vinegar
Instructions
  1. Put the fish, vegetables and apple cider vinegar in a large pan and cover with water
  2. Bring the pan to a boil
  3. Skim off any scum that comes to the surface and add the thyme and bay leaves
  4. reduce the heat to a simmer and allow to simmer for 4 to 24 hours depending on your schedule
  5. When finished, strain the mixture and store the liquid in air tight containers, such as jars.
  6. Label, and store in the fridge or freezer until you need it

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Fish head stock is great in soup and as a base for many meals – or just keep it simple and heat it up with some veggies and fish, for a quick nutritious dinner.

Papaya and prawn salad paleo diet recipe summer

Recipe: papaya & prawn salad

I love the combination of sweet fruit in a salad. With summer in full flow, papaya (also known as pawpaw) is a great choice. Adjust the amount of chili for an extra kick in this Thai inspired salad.

Recipe: papaya & prawn salad
Recipe type: Salads
Prep time: 
Total time: 
Ingredients
  • Green papaya
  • 15-20 cherry tomatoes, quartered
  • 3-4 chilies, de-seeded and finely chopped
  • Handful of prepared prawns
  • squeeze fresh lime juice
  • 1 tablespoon of fish sauce
  • 2 cloves of garlic, minced
  • ⅓ cup of fresh coriander (cilantro), chopped
  • 2 cups iceberg lettuce, shredded
  • Fresh basil leaves
  • handful of snake beans, cooked (optional)
Instructions
  1. Peel the papaya and quarter to make it more manageable. Remove seeds, then grate.
  2. In a bowl, combine the papaya, tomato, chili and prawns. Add the juice, fish sauce, garlic and half of the coriander and gently toss to ensure it is all well mixed and coated.
  3. Arrange the lettuce on plates and spoon the salad on top.
  4. Finish with the remaining coriander, basil and beans (optional)

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This is a great summer time main meal, but I also like to make up a large salad to give me lunches for the week.

paleo_recipe_7_minute salmon poached_perfect

Recipe: 7 Minute Salmon

Salmon is great in so many things – recently I’ve been having a lot of salmon salads. I’ve tried lots of different ways of cooking it, but I think I’ve got the perfect method – and best of all, it takes just 7 minutes on the stove. I find this method far more consistant than frying or baking, as it always turns out well. This poaching technique is quick and cooks the fish through, but it remains tender. I tend to make up more than I need, as it’s fine to keep in the fridge for up to 3 days, making for a quick lunch option.

I’m quite careful about the fish I get and avoid farmed fish. Look out for wild fish where you can.

Recipe: 7 Minute Salmon
Recipe type: Fish & Seafood
Prep time: 
Cook time: 
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Ingredients
  • 4 wild salmon fillets
  • 3 spring onions, trimmed
  • 2 teaspoons whole black peppercorns
  • Squeeze of fresh lime
  • Sea salt
Instructions
  1. In a pan just big enough to accommodate the fish, arrange the fillets so they don’t overlap, and cover with cold water until they are immersed.
  2. Add the spring onions, peppercorns and lime, then the sea salt.
  3. Bring the water to the boil and as soon as it starts to boil, turn the fillets over and remove the pan from the heat. Leave the pan to stand for 7 minutes.
  4. After 7 minutes, take the salmon out of the pan and leave to cool completely. Once the salmon is cool it will be cooked to perfection.

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How do you cook Salmon (and other fish?) I’d love to hear your tips in the comments below.

Tuna Celery salad paleo network-min

Recipe: Tuna & Celery Salad with Tartar Dressing

If you're eating the same old salad day in, day out, it's time to change it up! This Tuna and Celery Salad is a personal favourite – and the homemade dressing finishes it off nicely.

When buying canned tuna make sure you get a good brand. Wild Planet Wild Albacore Tuna is a good go-to brand as it's wild and line caught. You'll need to refer to my paleo mayonnaise recipe too, but don't worry, it's so simple you'll never buy shop mayonnaise again!
paleo_network_recipe_lunch_tuna_celery_salad_tartar_dressing-min

Recipe: Tuna & Celery Salad with Tartar Dressing
Recipe type: Salads
Prep time: 
Total time: 
Ingredients
  • Juice ½ lemon
  • 1 tbsp extra virgin olive oil, plus extra to drizzle
  • 1 x 130 g (4.5 oz) can tuna in brine, drained
  • ½ red capsicum (bell pepper), seeded & finely diced
  • 1 stick celery, finely sliced
  • 4 iceberg lettuce leaves
  • 2 tbsp paleo mayonnaise
  • 1 tsp finely chopped capers
  • Sea salt & freshly ground black pepper
Instructions
  1. Combine lemon juice and olive oil in a bowl. Add the tuna, capsicum, celery and some seasoning and combine.
  2. Arrange lettuce leaves on a plate and the tuna mixture on top. Mix mayonnaise and capers together in a small cup and drizzle over the tuna. Finish with olive oil, salt and pepper.

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Tuna Celery salad paleo network-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 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?