Paleo recipe dinner On the Side Broccoli with Garlic, Chilli and Cashews-min

Recipe: On the Side Broccoli with Garlic, Chilli and Cashews

As the name suggests, this super quick and healthy broccoli makes a great side dish to just about anything. It's even great to have as a mid afternoon pick me up or an evening snack  – so make sure you make plenty!

If you haven’t used it before, coconut aminos is a great paleo alternative to soy sauce, and for that reason I’ve included it in this recipe to give a real depth of flavour.

Broccoli Ingredients:

  • 500g broccoli
  • 2 cloves garlic, finely chopped
  • 2 red chillies, deseeded and finely chopped
  • 2 tbsp olive oil
  • 1 handful cashews
  • Juice of a lime
  • A splash of coconut aminos

Broccoli How To:

1)     In a frying pan, add the garlic, chilli and olive oil and bring to a medium heat. Fry until golden and slightly soft, taking care not to burn,

2)     Cut the broccoli into medium sized florets. Add to the pan along with the cashews, and coat well with the chilli and garlic oil.

3)     Add your coconut aminos, stir, then simmer for 3 – 4 minutes. Finally, add a squeeze of lime, stir again, then serve.

Paleo recipe dinner On the Side Broccoli with Garlic, Chilli and Cashews-min

Recipe Kielbasa and Cabbage Soup paleo-min

Recipe: Kielbasa and Cabbage Soup

Ever tried Kielbasa? Biala Kielbasa is a Polish smoked sausage traditionally made with pork, and seasoned with garlic and marjoram before being smoked. If you can find it – and it sticks to its traditional Polish routes, chances are it will be paleo – but make sure you check the ingredients. This is a really flavoursome soup- and completely paleo!

Recipe Kielbasa and Cabbage Soup paleo-min

Recipe: Kielbasa and Cabbage Soup
Recipe type: Soups
  • Drop of coconut oil
  • 1 onion, diced
  • 2 carrots, chopped
  • 1 clove crushed garlic
  • 120g (1/4 lb) Kielbasa (or substitute with another smoke sausage)
  • 5 tomatoes, chopped
  • ½ shredded cabbage
  • ½ litre (2 cups) chicken stock
  • dash of apple cider vinegar
  • pinch paprika
  • bay leaf
  • Ground pepper & sea salt
  1. ) Put the coconut oil in a pan, and over a medium heat cook the onion, carrots, garlic and sausage. You'll want to cook these until the onions start to soften.
  2. ) Add in the tomatoes, cabbage, chicken stock and apple cider vinegar
  3. ) Cover the pan and bring to the boil, then reduce to a simmer. If it gets too dry, add more stock or water.
  4. ) Add in the paprika, bay leaf and seasoning and allow to simmer for about 20 minutes, stirring frequently.
  5. ) Remove the bay leaf, serve and enjoy.

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
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
  • 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
  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

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
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
  • 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
  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

Slow cooked Garlic-Balsamic Lamb with Parsnip Mash paleo dinner recipe-min

Recipe: Slow cooked Garlic-Balsamic Lamb with Parsnip Mash

Perhaps the ultimate post workout meal, this slow cooked dish is packed with protein and has a decent amount of complex carbs too. Not only that, its bursting with Vitamin B12, Niacin and Zinc – and best of all, its hassle free. Whack it all in a pot around midday, and don’t worry about it again until you get hungry in the evening.

Serves 4

Garlic-Balsamic Lamb Ingredients:

  • 1 Lamb Shoulder Joint, roughly 1kg
  • Glug olive oil
  • 4 Red Onions, Sliced
  • 2 Bulbs (approx. 16 – 20 cloves) Garlic, peeled
  • 10 sprigs fresh thyme
  • 4 Bay Leaves
  • 200ml Balsamic Vinegar
  • Salt and Pepper
  • 4 Large Parsnips, peeled and chopped

 Garlic-Balsamic Lamb How To:

1)    Preheat your oven to 180C / 350F. Arrange your onion slices at the bottom of a cooking pot, and drop in just a splash of hot water. Rub the lamb shoulder with a good amount of olive oil, season with salt and pepper, then place on top of the onions. Cook for 20 minutes then remove from the oven.

2)    Lower the heat of the oven to 110C / 120F. Add the thyme, bay, garlic cloves and balsamic, before covering the pot and returning to the oven for around 5 hours. Don’t fret if it’s any longer, as the meat will just become all the more tender. Check every now and then if time allows.

3)    Around 15 minutes before serving, steam your diced parsnip. When this is nice and soft, transfer it all to a bowl before mashing with a little olive oil and seasoning. Serve alongside the lamb, which should fall easily off the bone.

Slow cooked Garlic-Balsamic Lamb with Parsnip Mash paleo dinner recipe-min

Recipe paleo pesto side-min

Recipe: Paleo Pesto

The beauty of pesto is, after hundreds of years, there is still no definitive recipe. It's all about personal preference; chopping, changing, tasting and seasoning as you go along. Bearing this in mind, this recipe is subject to tweaking as you please – be sure to share what you did differently and how it worked out!

Paleo Pasta Ingredients:

  • 2 cups fresh basil
  • ½ cup pine nuts
  • ½ cup walnuts
  • 2 cloves of garlic, crushed
  • ½ cup olive oil
  • Juice of half a lemon

Paleo Pesto Ingredients:

1)     In a food processor, blitz together the basil, pine nuts, walnuts and garlic until coarse.

2)     Mix together the olive oil and lemon juice. Gradually, add this to the mixture, blitzing regularly, until the pesto reaches your desired texture. Often, you won’t need to use all of the oil and will have some left over to use as a salad dressing.

3)     Season to taste with salt and pepper

Recipe paleo pesto side-min


Chicken with 40 Cloves of Garlic recipe paleo diet primal dinner lunch-min

Recipe: Chicken with 40 Cloves of Garlic

Soft, mellow and oh so satisfying, this recipe makes a great alternative to roasting your chicken the normal way. It's incredibly easy too, as its all done in one pot!

Chicken Ingredients:

  • 1 free range, pasture fed organic chicken, roughly 1kg in weight
  • 40 cloves of garlic
  • 200ml red wine vinegar
  • A few sprigs of fresh rosemary
  • A few sprigs of fresh thyme
  • Sea Salt
  • Black Pepper
  • 2 Bay leaves
  • Olive Oil
  • Half a lemon

Chicken How To:

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

2)     Drizzle the chicken with plenty of olive oil and rub with the sea salt and black pepper. Separate 40 garlic cloves – no need to peel them though!

3)     Stuff the chicken with half of the thyme, the lemon half, and about 10 of the garlic cloves. In a casserole dish, scatter the remaining cloves of garlic, the rest of the thyme, the rosemary, the bay leaves and rest the chicken on top. Pour in the vinegar.

4)     Put the lid on the dish, and roast for about half an hour. Add a little hot water to stop it drying out, then return to the oven for another half hour.

5)     Remove the lid and cook for a further 30 minutes. This will make the chicken turn golden brown.

Works great with a green salad and some roasted sweet potatoes!

Chicken with 40 Cloves of Garlic recipe paleo diet primal dinner lunch-min

Recipe: Cauliflower and Sweet Potato Curry

Cheap to make and wonderfully comforting, this vegetarian curry is great on its own or as a side to some chicken drumsticks. Great for curling up in front of the fire with on a cold winter’s day.

Cauliflower and Sweet Potato Curry Ingredients:

  • 2 cauliflowers, broken into florets
  • 2 large sweet potatoes, peeled and chopped into cubes
  • 1 red onion, sliced
  • 1tbsp cumin
  • 1 tbsp coriander
  • 1 tsp tumeric
  • 1 tsp chilli powder
  • 1 x 5cm piece of ginger, peeled and chopped
  • 2 cloves of garlic, peeled and chopped
  • 1 x 400ml can chopped tomatoes
  • 50ml coconut cream
  • Olive oil

Cauliflower and Sweet Potato Curry How To:

Heat a large pan with some olive oil to a medium heat, then add the onions and cook until golden. Throw in the garlic, ginger and spices, and cook for 2 – 3 minutes more.

Add a little more oil, then throw in the cauliflower florets and sweet potatoes. Allow to colour and pick up the flavours for 3 – 4 minutes.

Pour in the chopped tomatoes, stir, and cover with a lid. Leave to simmer for 20 minutes, stirring every now and then.

Thicken with coconut cream just before serving.

Paleo Diet Primal Recipe Cauliflower Sweet Potato Curry-min