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South Indian Pepper Chicken paleo diet recipe dinner-min

Recipe: South Indian Pepper Chicken

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 network recipe spicy stuffed aubergine eggplant Indian shells skins

Recipe: Spicy Stuffed Aubergine

These stuffed aubergine halves are a great meat-free option

Recipe paleo Potato free Aloo Gobi indian side dish-min

Recipe: Potato free Aloo Gobi

What’s your favourite part of Aloo Gobi? Is it the blend of warming, aromatic spices? Perhaps the crispness of the cauliflower? Whatever it is, I’d guess it’s certainly not the potatoes. Whether you’re avoiding potatoes because they’re a nightshade, or you just don’t care for the insulin spike, you won’t miss them in this adapted Aloo Gobi. Double the cauliflower just means double the goodness – enjoy! Another example of a dish where white potatoes just really aren’t necessary!

Recipe: Potato free Aloo Gobi
 
Author: 
Recipe type: Sides
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 large cauliflower, roughly chopped
  • 1 tsp coconut oil
  • 1 red onion, finely sliced
  • 1 tsp black mustard seeds
  • 1 tsp nigella seeds
  • 1 tsp cumin seeds
  • Handful cashew nuts, chopped
  • ½ teaspoon turmeric
  • 3 red chillies, deseeded and chopped
  • ½ cup full fat coconut milk
  • Large handful of Coriander
Instructions
  1. Bring some water in a large saucepan to a boil. Submerge the cauliflower and cook for about two minutes, until slightly softened. Drain and set to one side.
  2. Heat the coconut oil in a large, heavy based pan (I use cast iron). Add the sliced onion, mustard seeds, nigella seeds and cumin seeds, and toss together for two or three minutes.
  3. Add the cauliflower to the pan, along with the cashew nuts, and cook for a further couple of minutes until they are both golden. Toss in the turmeric and chilli.
  4. Add the coconut milk to the pan. Continue to stir the contents for 5 minutes or so, until most of the liquid has been absorbed by the cauliflower. Serve immediately, garnished with fresh coriander.

What’s your favourite Indian dish? Have you tried making a paleo version. Many Indian dishes are naturally paleo – and even tend to use Ghee as the fat of choice – perfect!

Recipe paleo Potato free Aloo Gobi indian side dish-min

Recipe paleo herbal Cardamom, Black Pepper and Coconut Milk Tea-min

Recipe: Cardamom, Black Pepper and Coconut Milk Tea

I’m a big fan of herbal tea, and one of my favourite blends is Chai. This is a twist on the classic that is slightly sweeter and creamier thanks to the coconut milk. It still retains all the spiced, warming goodness of standard chai though, so brew up a cup for everyone and unwind for the evening. If, like me, you’re a former chai latte fan, but no longer consuming dairy, this could be exactly the alternative you’ve been searching for. If only my local coffee shop could put this on the menu…

Recipe: Cardamom, Black Pepper and Coconut Milk Tea
 
Author: 
Recipe type: Drinks
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 100ml full fat coconut milk
  • 8 cardamom pods, crushed
  • 1 tbsp black peppercorns
  • Pinch nutmeg
  • 1 tsp raw honey
  • 3 cloves
  • 1 cinnamon stick, snapped in half
Instructions
  1. Add the coconut milk to a saucepan with the cardamom, black pepper, nutmeg and honey. Bring to the boil and simmer for about 5 minutes.
  2. Meanwhile, boil your kettle and pour 750ml hot water into a teapot over the cloves and cinnamon. Leave to infuse for a couple of minutes - or until it reaches your desired strength.
  3. Strain the tea into four cups, and pour in the milk. Taste, and adjust the sweetness if necessary.

I’d love to know what you drink during a typical (working?) day? Do you stick to water, or mix it up with some different types of teas and coffee?

So many people tell me that they really struggle with giving up soda when they make the transition to paleo. One thing that seems to help is making sure you have some good herbal teas to hand to help you get over the diet coke addiction! Another thing that I’ve seen recommended is soda water (or sparkling water) with some fresh lime.

Recipe paleo herbal Cardamom, Black Pepper and Coconut Milk Tea-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

Paleo Diet Recipe Primal Lamb do Pyaza-min

Recipe: Lamb do Pyaza

In Indian cuisine, ‘Do Pyaza’ literally translates to ‘two onions’ – or, in this case, lamb with two onions. Simple! One is used at the start of cooking, for flavour, and one towards the end, for a variation in texture. There is much more to this dish than just onions, however, as you will soon find out.

Do Pyaza Ingredients:

  • 750g boneless lamb, diced into cubes
  • Sea salt and black pepper
  • 2 tbsp coconut oil
  • 2 large onions – one diced, the other sliced finely
  • 4 cloves garlic, chopped
  • 3 – 4 fresh green chillies, deseeded and chopped
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • 200ml thick coconut milk
  • 2 cloves
  • 1 cinnamon stick
  • Juice 1 lemon
  • Fresh coriander, to serve

Do Pyaza How To:

Drizzle the lamb cubes with a little olive oil and season well with black pepper and sea salt. Heat 1 tbsp of the coconut oil in a large, heavy based saucepan. Add the lamb in two separate batches, and fry until brown all over. Set aside, then repeat with the remaining meat.

Heat the remaining coconut oil, then add the diced onion and garlic and fry gently for 5 minutes. Add the chilli, turmeric and coriander, and cook for another minute or so.

Add the coconut milk, cloves, cinnamon stick and 250ml water. Return the lamb to the pan and stir well. Bring to the boil, then cover and simmer gently for 20 minutes, stirring occasionally.

Add the remaining onion to the pan, then continue to simmer, uncovered, for a further 20 minutes.

When ready to serve, stir in the lemon juice and garnish with fresh coriander.

Paleo Diet Recipe Primal Lamb do Pyaza-min

Paleo Network Recipe Indian Scrambled Eggs Breakfast-min

Recipe: Indian Scrambled Eggs

A little bit more of a challenge to rustle up in the morning, so try these scrambled eggs on a day where you’re not in a rush to be anywhere or see anyone. The rewards will be more than worth it.

Indian Scrambled Eggs Ingredients:

  • 6 eggs, beaten
  • 1 onion, finely chopped
  • 1 clove of garlic, crushed
  • 1 green chilli, deseeded and finely chopped
  • ½ tsp tumeric
  • ½ tsp cumin
  • ½ tsp black pepper
  • 4 cherry tomatoes, finely chopped
  • A handful of spinach leaves, finely chopped
  • Small bunch of fresh coriander
  • Olive oil
  • Sea Salt

Indian Scrambled Eggs How To:

Heat a frying pan with a little olive oil to a medium heat. Saute the onion with a little sea salt until golden brown

Add the garlic, chilli and spices and fry for another couple of minutes.

Add the tomatoes and spinach, then pour in the eggs, turning down the heat slightly. Stir well, and continue to cook until the eggs are done to your liking. Garnish with a little fresh coriander, serve and enjoy.

Paleo Network Recipe Indian Scrambled Eggs Breakfast-min