Sticky BBQ Chicken Wings paleo diet primal recipe barbecue-min

Recipe: Sticky BBQ Chicken Wings

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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

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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

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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

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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

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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

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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

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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

Paleo recipe Roasted Sweet Potatoes with Carrots and Fresh Thyme-min

Recipe: Roasted Sweet Potatoes with Carrots and Fresh Thyme

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Sweet potatoes are a great side dish for a Paleo dinner. Bright orange and packed with vitamins A, B and C, don’t be surprised if you’re wearing sunglasses indoors and singing the alphabet whilst tucking into these!

Roasted Sweet Potato Ingredients:

  • 3 sweet potatoes, peeled and chopped into wedges
  • 6 carrots, peeled and chopped
  • Olive oil
  • High grade maple syrup
  • 2 cloves
  • A few sprigs of fresh thyme

Roasted Sweet Potato How To:

1)     Preheat the oven to 180C / 350F / Gas mark 4

2)     Peel and chop the sweet potatoes and carrots. Transfer to a roasting dish. Drizzle over a little olive oil and maple syrup in equal parts, giving the vegetables a light coating.

3)     Throw in the cloves and fresh thyme. Toss the vegetables, then roast for around 40 minutes until well cooked.

Paleo recipe Roasted Sweet Potatoes with Carrots and Fresh Thyme-min

Recipe paleo hummus houmous chick peas legume free-min

Recipe: Paleo Hummus

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Hummus (or houmous, if you prefer) used to be one of my go-to dips before I went paleo. With the main ingredient being mashed chickpeas – yep there’s no doubting that they’re legumes* – it’s most definitely not on the paleo menu. Which is a shame because this Middle Eastern sauce is great as an appetizer or a dip for raw veggies.

Besides, even if it were paleo – have you checked out the ingredients recently? These are the ingredients of two of the popular brands of hommus sold in my local Coles supermarket:

Savion Dairy Hommus Dip

Ingredients: Chickpeas (47%), Sesame Seed Paste (23%), Canola Oil (Antioxidant 320), Lemon Juice (Preservative 202), Water, Salt (Anti-Caking Agent 554), Food Acid (330).

Yumi's Traditional Hommus Dip

Ingredients: Chick Peas 45%, Water, Vegetable Oil, Sesame Seed Paste, Vinegar, Salt, Garlic, Citric Acid, Preservative (202, 211), Acidity Regulator (575).

Canola oil, vegetable oil and all of those additives and preservatives – no thanks.

Recipe paleo hummus houmous chick peas legume free-min

So what are the options for making a paleo hommus?

Well I've tried with both zucchini and cauliflower – and I like the zucchini best. And it’s great with kale chips.

Recipe: Paleo Hummus
Recipe type: Sides
Prep time: 
Total time: 
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Hummus (or houmous, if you prefer) used to be one of my go-to dips before I went paleo. This recipe takes out the chickpeas (no legumes here!) and uses paleo alternatives to make this delicious hummus!
Ingredients
  • 3 small zucchini’s, peeled and roughly chopped
  • Juice of a lemon
  • 50ml (3 tablespoons) Tahini
  • 30ml (2 tablespoons) extra virgin olive oil
  • 1 teaspoon cumin
  • Sea salt and ground black pepper, to taste
  • 1 clove garlic, minced
  • Paprika or cut chives, to serve
Instructions
  1. Put the zucchini and lemon in your food processor and blend
  2. Add the tahini, olive oil, cumin, seasoning and garlic. Blend until smooth
  3. Put in the fridge for half an hour or so before serving
  4. Top with paprika or chopped chives, to serve

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*And what’s so wrong with legumes I hear you say? Well legumes contain phytates and lectins which are to be avoided as they inhibit nutrient absorption and cause inflammation.

Recipe Lemony Broccoli paleo network-min

Recipe: Lemony Broccoli

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If you're trying to get more greens into your diet (and you should be!) you might as well make sure they taste amazing. I have a lot of broccoli and find it can get a bit samey, so I came up with this recipe to give it a bit of a kick. You can give it an even bigger kick by increasing the amount of chilli you add!

Recipe Lemony Broccoli paleo network-min

Recipe: Lemony Broccoli
 
Author: 
Recipe type: Sides
Prep time: 
Cook time: 
Total time: 
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This is a great side dish to make an ingredient that's often not popular, the star of the show!
Ingredients
  • A clove of garlic
  • Pinch sea salt
  • 1½ tablespoons olive oil
  • ½ teaspoons freshly diced chilli (increase for more of a kick!)
  • 1 lemon, juice & zest
  • 150ml (5 floz) hot water
  • 1 handful fresh broccoli
  • Pinch flaked almonds
Instructions
  1. Peel & grind up the garlic and salt using a food processor (or pestle & mortar). Add in a dash of the olive oil and stir the mixture.
  2. Transfer the mixture to a pan and add in the rest of the olive oil and the chilli. Heat over a medium heat and stir until it starts to simmer. Add in the lemon juice and water as necessary to stop it sticking to the pan. Keep the mixture warm over a medium heat.
  3. Steam the broccoli for three minutes until tender.
  4. Dry fry the almonds in a pan until they turn golden.
  5. Combine the broccoli, sauce & lemon zest and top with the almonds.
  6. Serve and enjoy!