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

Recipe: Roasted Sweet Potatoes with Carrots and Fresh Thyme

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 egg muffins-min

Recipe: Paleo Egg Muffins

Egg Muffins are a win for quick and easy breakfast options. When I make them I make a big batch and keep them in the fridge.

I use whatever vegetables I have left over, so you can go as plain or complex as you like.

Paleo-Recipe-Egg-muffins--471x1024-min

Recipe: Paleo Egg Muffins
 
Author: 
Recipe type: Breakfast
Ingredients
  • 1 Onion, diced
  • Large spoon of coconut oil
  • Broccoli, diced
  • Handful of Mushrooms, sliced
  • Large bowl of spinach
  • 6 Eggs
  • Salt & pepper to taste
  • Handful of grated cheese (if primal, completely optional)
Instructions
  1. Fry the onions in some coconut oil over a medium heat
  2. When the onions soften, add in the broccoli, then the spinach
  3. Meanwhile beat the eggs and season
  4. Arrange the muffin cases and spoon the vegetables into the bottom of each case
  5. Add a pinch of grated cheese to each case (if desired, otherwise leave out)
  6. Spoon in the egg mixture
  7. Bake in the oven at 175C (350F) for about 45 minutes
  8. Enjoy or store in the fridge to enjoy for breakfast tomorrow

 

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

Spicy Beef and Aubergine Rajma paleo diet recipe dinner-min

Recipe: Spicy Beef and Aubergine Rajma

Back in the days where I used to eat a more typically SAD diet, one of my favourite curries was a Rajma – a spicy, fragrant vegetarian dish made with kidney beans as the main ingredient. Even though beans are out of the question on the Paleo diet, I wanted to try and recreate the delicious, heady flavours of the Rajma I used to enjoy so often – and make it healthy too. After perfecting the spice blend, I opted to go for Beef as the protein of choice in this dish, as it adds much greater depth of flavour than the lifeless kidney beans ever did. I also included aubergine, as the texture somewhat mimics that of the beans. I think I've finally nailed the beanless Rajma – but I’ll let you be the judge of that!

Recipe: Spicy Beef and Aubergine Rajma
 
Author: 
Recipe type: Dinner
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Ingredients
  • • 2 tsp coriander seeds
  • • 2 tsp cumin seeds
  • • 1 tbsp ghee / coconut oil
  • • 2 onions, finely chopped
  • • 6 garlic cloves, peeled
  • • 5cm piece of ginger, peeled
  • • 4 red chilli peppers, deseeded and chopped
  • • 2 tsp garam masala
  • • 1 tsp turmeric
  • • Pinch of salt
  • • 1 x 400g chopped tomatoes
  • • 500g diced beef
  • • 2 medium aubergines, diced
  • • A good handful fresh coriander, chopped
Instructions
  1. In a large cooking pot, toast the coriander and cumin seeds very lightly for roughly 2 minutes. Grind to a powder, then set aside.
  2. Raise the heat of the pot to medium, and add the ghee / coconut oil. Fry the onions for around 5 minutes, until softened.
  3. Meanwhile, in a mortar and pestle, crush the garlic cloves with the ginger and chilli to make a paste. Add a touch of olive oil if needed. Add this to the onion, and sauté for a further couple of minutes, before adding in the toasted cumin and coriander, along with the garam masala, turmeric and salt. After a minute, pour in the chopped tomatoes and around 200ml hot water. Stir well. Add the diced beef, then cover and leave to cook on a medium heat for around 20 minutes.
  4. Remove the cover, stir, then add the diced aubergine. Return the lid to the pot and cook for another 15 minutes, before serving garnished with the fresh coriander.

Spicy Beef and Aubergine Rajma paleo diet recipe dinner-min

http://paleo.com.au/recipe-sweet-potato-chocolate-chip-muffins/

Recipe: Sweet Potato and Chocolate Chip Muffins

I find myself wanting to eat baked goods like muffins, cookies and cakes very rarely now I’m Paleo. There’s always an abundance of ‘real food’ like meats, veggies, eggs, fruit and nuts sitting in my fridge, and nine times out of ten I will always go for something from this list rather than starting a batch of Paleo brownies or cupcakes. There are times, however, when the aspiring chef within you wants to make a sweet treat for the whole family; but its often a battle finding a recipe that is full of goodness.

These sweet potato muffins are one of the exceptions to the rule. They pack in a ton of goodness from the nutrient dense eggs, coconut flour, flaxseed and the sweet potatoes themselves. The sweet potato and cinnamon combination is divine, and the chocolate chips add an extra bit of indulgence. Give them a try – you won’t be disappointed!

 Makes 8

Sweet Potato and Chocolate Chip Muffins Ingredients:

  •  1.5 cups roasted sweet potato, mashed and left to cool
  • 2 tbsp coconut oil
  • 3 eggs
  • 1 cup unsweetened almond milk
  • 1/3rd cup raw, organic honey
  • 2 heaped tbsp. ground flaxseed
  • ½ cup coconut flour
  • 100g dark chocolate chips (at least 70%) or a 100g bar of dark chocolate, chopped into small pieces
  • 1 tbsp gluten free baking powder
  • ½ tsp salt
  • 2 tsp cinnamon

 Sweet Potato and Chocolate Chip Muffins How To:

1)            Preheat the oven to 180C / 350F. Line an 8 hole muffin tray with paper or silicon cases.

2)            In a bowl, combine the sweet potato mash with the coconut oil, eggs, almond milk and honey. Whisk together until smooth.

3)            In a separate bowl, combine the flaxseed, coconut flour, baking powder, salt and cinnamon, before folding into the wet ingredients to make a batter. Stir in the chocolate chips.

4)            Pour the muffin batter into the cases, filling to about 2/3rds of the way up. Bake on the top shelf of your oven for approximately 30 minutes, or until golden brown and a toothpick comes out clean.

Sweet Potato and Chocolate Chip Muffins recipe paleo sweet treat dessets cake-min

Recipe Crispy Spiced Chicken Thighs schnitzel paleo network 680 min

Recipe: Crispy Spiced Chicken Thighs

The clue is in the name – these chicken thighs are suitably spicy and oh so satisfyingly crispy, thanks to a mix of ground almonds and desiccated coconut. Throw the soggy, batter coated, southern fried chicken portions in the bin – these are where it's really at. I used ginger, cayenne pepper for a bit of a kick and garam masala – but highly recommend experimenting and finding your favouite blend of herbs and spices. I used chicken thighs, but you can use the coating on wings – or whichever piece of chicken you prefer!

Recipe Crispy Spiced Chicken Thighs schnitzel paleo network 680 min

Recipe: Crispy Spiced Chicken Thighs
 
Author: 
Recipe type: Dinner
Cuisine: Southern
Prep time: 
Cook time: 
Total time: 
Everyone in the family will love these spicy chicken thighs!
Ingredients
  • 8 free range chicken thighs
  • 200ml thick coconut milk
  • 50g ground almonds
  • 50g desiccated coconut
  • 2 garlic cloves, crushed
  • 1 tsp fresh ginger, finely chopped
  • 1 tsp cayenne pepper
  • 2 tsp garam masala
  • Pinch salt
Instructions
  1. ) Preheat the oven to 180C / 350F / Gas Mark 4
  2. ) In a large bowl, combine the coconut milk with all the spices. Stir in the almonds and coconut.
  3. ) One by one, add the chicken thighs to the mixture, ensuring an even coating covers each piece of meat. Arrange on a roasting dish, then transfer to the oven.
  4. ) Bake for approximately 45 minutes, until crisp and golden brown. Serve with a fresh green salad.

 

Sicilian Style Grilled Vegetables paleo recipe dinner lunch side veggies root-min

Recipe: Sicilian Style Grilled Vegetables

Seasonal, saucy and oh so summery, enjoy these Sicilian inspired grilled vegetables at the height of summer when they are at the peak of their powers. Excellent with some roast pork loin or grilled chicken.

Sicilian Vegetables Ingredients:

  • 1 green capsicum (bell pepper), cut into chunks
  • 1 yellow capsicum (bell pepper), cut into chunks
  • 2 red onions, cut into wedges
  • 1 large zucchini (courgette), sliced thickly
  • 1 aubergine, cut into chunks
  • 5 tbsp olive oil
  • 1 red chilli pepper, deseeded and chopped
  • 1 tsp dried oregano
  • 4 garlic cloves, crushed
  • 1 x 400g can chopped tomatoes
  • 2 tbsp capers
  • 3 dried figs, diced
  • Small handful fresh basil leaves

Sicilian Vegetables How To:

Heat the grill to a medium – high heat. In a heat proof roasting dish, drizzle the capsicum (peppers), aubergine and courgette with 3 tbsp of the olive oil and season well with some salt and pepper. Spread the vegetables out as well as possible, then place under the grill for 20 minutes, turning every now and then.

In a large, heavy based pan, fry the onion, garlic, chilli and oregano in the remaining olive oil for a few minutes. Add the tomatoes, stir and simmer for 3 – 4 minutes until they begin to reduce down.

Add the grilled veg to the pan, and toss well in the sauce. Add 200ml freshly boiled water along with the capers and figs. Cover and simmer for around 15 minutes.

Serve immediately, garnished with the torn fresh basil leaves.

Sicilian Style Grilled Vegetables paleo recipe dinner lunch side veggies root-min

Paleo Diet Primal Recipe Sri Lankan King Prawn Curry-min

Recipe: Sri Lankan King Prawn Curry

Sri Lanka has been a major trade network in South Asia for hundreds of years; in fact, traders have come to this beautiful island since ancient times and exchanged a whole range of exotic spices. Understandably, Sri Lankan cuisine is a distinct fusion of flavours from influences all around the world. The food is generally very hot, and uses a range of native spices to create delightfully fragrant and somewhat enchanting recipes. As you would expect from an island, seafood is abundant, which is the reason fish curries – like this King Prawn curry – are one of Sri Lanka’s many specialities.

I've used courgettes/ zucchini in this recipe, but feel free to throw in any vegetables you have available. Serve with a light salad, or cauliflower rice for something more substantial.

King Prawn Curry Ingredients:

  • 500g raw tiger prawns, shells off
  • 2 large courgettes/ zucchini, finely sliced
  • 2 tbsp coconut oil
  • 2 medium red onions, finely chopped
  • 3 birds eye chillis (for a medium-hot curry), chopped and deseeded
  • 1 tsp ground coriander
  • 1 tsp fenugreek powder
  • ½ tsp cumin
  • ½ tsp fennel seeds, crushed
  • ½ tsp cardamom pods, crushed
  • ½ tsp cinnamon
  • 3 curry leaves
  • 3 pandan leaves
  • 3 cloves of garlic, crushed
  • 4cm fresh ginger, grated
  • 1 x 400ml can coconut milk
  • Juice 2 limes
  • Small handful fresh coriander, to serve

King Prawn Curry How To:

Heat a little coconut oil in a large, heavy based pan. Rinse the tiger prawns, then toss in the juice of 1 of the limes. Season with a little black pepper, then sauté for 4 – 5 minutes until coloured. Set aside.

Heat the remaining coconut oil in the large pan over a medium heat. Fry the red onions for 2 – 3 minutes until softened, then add the garlic, chilli and ginger, and cook for another 2 – 3 minutes. Toss in all of the ground spices, stir and simmer gently for a final 2 – 3 minutes.

Add the coconut milk and about 200ml water to the onions and spices. Stir in a little salt and pepper, then add the king prawns and courgette slices. Cover and simmer for 20 minutes.

Remove the curry from the heat, then stir in the fresh coriander and remaining lime juice to serve.

Paleo Diet Primal Recipe Sri Lankan King Prawn Curry-min