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Steamed Sweet Chilli Chicken with Carrot, Squash and Coconut Mash paleo recipe dinner-min

Recipe: Steamed Sweet Chilli Chicken with Carrot, Squash and Coconut Mash

Who doesn’t love the taste of Sweet Chilli Chicken? Unfortunately, the majority of sweet chilli sauces on the market are either laden with sugar, artificial flavourings, or in most cases, both. Thankfully, it’s remarkably easy to make your own sweet chilli glaze that is just perfect for basting chicken with. The bold flavours of sweet chilli pair beautifully in this recipe with the creamy carrot, squash and coconut mash.

Recipe: Steamed Sweet Chilli Chicken with Carrot, Squash and Coconut Mash
 
Author: 
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Ingredients
  • For the chicken
  • 2 Chicken breasts
  • ⅔ red chillies, finely chopped and deseeded
  • A chunk fresh ginger, grated
  • 1 tbsp coconut aminos
  • 1 tsp honey
  • Juice 1 lime
  • For the mash
  • 2 cups butternut squash, diced
  • 6 – 8 medium sized carrots, chopped
  • ½ can full fat coconut milk
  • Handful desiccated coconut (optional)
  • Salt and pepper
Instructions
  1. Heat water in the base of a two tiered steamer. Line one of the steamer baskets with a little parchment paper, and lie the chicken breasts flat. Add the diced squash and carrots to the other basket. Place the vegetables on the first tier of the steamer, and the chicken on the second. Cover and steam for 10 minutes. Place the coconut milk in a saucepan on a separate hob, and heat gently.
  2. Meanwhile, make the sweet chilli glaze by mashing together the chilli and ginger in a mortar and pestle. Muddle in the coconut aminos, honey and lime. Taste, and adjust to make sweeter / spicier depending on your preference.
  3. When the 10 minutes are up, remove the vegetable basket from the steamer, whilst leaving the chicken on (now on the lower tier) for a further 3 or 4 minutes. Tip the carrots and squash into a large bowl, and mash well before adding the coconut milk. Keep mashing to make a creamy consistency, before seasoning and adding the desiccated coconut (if using)
  4. Check the chicken breasts are fully cooked through before removing from the steamer. Glaze with the sweet chilli, before serving in two separate bowls over the mash.

Steamed Sweet Chilli Chicken with Carrot, Squash and Coconut Mash paleo recipe dinner-min

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 simple paleo stir fry-min

Recipe: Simple Chicken Stir Fry

Sometimes it’s nice to make something simple and easy for dinner. And it doesn’t get much easier than a stir fry.

Whilst you can buy packets of ready to use vegetables to throw into a pan – don’t do this! Where I live a packet of pre-prepared veggies is upwards of about $7.50 a kilo. Or you can buy your vegetables individually. I get carrots for about $1 a kilo and cabbage for about $3 a head. Cheaper, probably fresher and only the nice bits. The only difference is that the prepacked veg are drier which is better for stir frying. I just use a cheese cloth to remove the excess liquid from my freshly grated veg – and save lots of money in the process.

Recipe simple paleo stir fry-min

 

 

Recipe: Simple Chicken Stir Fry
 
Author: 
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Sometimes it’s nice to make something simple and easy for dinner. And it doesn’t get much easier than a stir fry. Whilst you can buy packets of ready to use vegetables to throw into a pan – don’t do this! Where I live a packet of pre-prepared veggies is upwards of about $7.50 a kilo. Or you can buy your vegetables individually. I get carrots for about $1 a kilo and cabbage for about $3 a head. Cheaper, probably fresher and only the nice bits. The only difference is that the prepacked veg are drier which is better for stir frying. I just use a cheese cloth to remove the excess liquid from my freshly grated veg – and save lots of money in the process.
Ingredients
  • Large spoonful of coconut oil
  • Chicken breast (free range, obviously)
  • 2 carrots
  • Half a head of cabbage
  • Dash coconut aminos
  • Sea salt
Instructions
  1. Melt the coconut oil in a pan over a medium heat
  2. Cut up the chicken as you like it (strips or diced) and throw into the pan
  3. Grate the vegetables in a food processor*, or using an old school grater. In a clean tea towel or cheesecloth, wring out the excess liquid. I used cabbage and cauliflower – but throw in whatever you have!
  4. Once the chicken starts to look golden and is cooked through, add in the grated vegetables.
  5. Add the dash of coconut aminos for flavouring and season to your taste. You can also add in some herbs and spices if you want to change it up.
  6. *I usually prepare a lot of veg to take make enough for several meals. If you’ve got the food processor out, you might as well get good use out of it!

Bacon coleslaw paleo recipes-min

Bacon Coleslaw

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

Bacon Coleslaw
 
Author: 
Prep time: 
Total time: 
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

Paleo Vitamin A Soup Recipe-min

Vitamin A Soup Recipe

Well, actually, it’s Butternut Squash, Carrot and Sweet Potato soup – but these three are loaded with Vitamin A and Beta-carotene as well as many other vitamins and minerals.

I love soup – even though it’s summer here in Australia at the moment, I still eat it regularly.  I find it really filling as a meal on its own and easy to make in advance.  This is something I make in the largest pot I have and separate out into lots of individual portions, before freezing.  I make lots of different soups, but this one is my favourite as it’s sweet and has a great texture.

Vitamin A Soup Recipe
Recipe type: Soups
Ingredients
  • 1 Butternut Squash
  • 6 Carrots
  • 1 Small Sweet Potato
  • 2 Small Onions
  • Chicken Stock
  • 1 tablespoon coconut oil
  • Nutmeg
  • Corriander
  • Salt & Pepper
Instructions
  1. I slice the onion and sauté it in the coconut oil in a large pot. Once it’s ready I add the chicken stock (this is something I make up in advance and take out of the freezer to defrost).
  2. I roughly cut all the vegetables into chunks before adding them to the pot. I then turn the heat down to a simmer and allow the vegetables to cook for 30 minutes or so, adding the seasoning. I add the nutmeg and coriander at the end and turn off the heat.
  3. I don’t drain the pot, but instead transfer it all into my blender (in several batches) and blend it until it reaches a nice constituency. Once it’s all blended I separate it into individual portions and freeze.

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Paleo Vitamin A Soup Recipe-min