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

Paleo network recipe lime tarragon fish seafood grain-free ideas

Recipe: lime & tarragon scallops

Seafood is so good for you – assuming you buy good quality of course. Scallops are a great choice – especially with a bit of lime!

Recipe: lime & tarragon scallops
Recipe type: Fish & Seafood
Cuisine: Barbecue
Prep time: 
Cook time: 
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The most important thing with this recipe is getting hold of some very fresh scallops from a good source.
  • 24 (or about 500g) scallops (minus the roe)
  • handful of freshly chopped tarragon (if you can't get it, dried will do)
  • Juice of half a lime
  • 1 tablespoon extra virgin olive oil
  • 3 limes cut into wedges (approx 8 wedges per lime)
  1. In a bowl, mix the scallops, tarragon, lime juice and olive oil. Ensure they are coated thoroughly and evenly.
  2. On a skewer, thread a wedge of lime and one skewer on each
  3. Cook on the barbecue (or grill), making sure they are all cooked through


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These are great on a barbecue served with a big green salad – and are sure to be a hit! If it's not barbecue weather, the grill will do just fine instead.

But what's so good about scallops anyway?

The humble scallop is packed with protein and also a great source of minerals such as zinc, potassium and magnesium. They're very high in vitamin B12, and also provide iodine – which can be hard to get in adequate amounts on a paleo diet. Small amounts of omega-3 fatty acids are also found in this humble seafood. If you can't get hold of them, how about trying some clams or oysters instead?

Do you eat much seafood? I'd love to hear how you cook yours in the comments below!

coconut seafood soup fish_paleo_recipe_diet

Recipe: coconut seafood soup

This delicious Thai inspired seafood soup is best made right before you serve it. If you want it a little hotter, increase the amount of chilli you add (or if you're extra daring, don't remove the seeds!)

Recipe: coconut seafood soup
Recipe type: Soups
Prep time: 
Cook time: 
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  • 250g Halibut (or other white fish fillets), de-boned and roughly shopped
  • 750ml water
  • 1 can coconut milk (see my guide to selecting a good one here)
  • 1 brown onion, diced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons fresh lemon grass, chopped
  • 1 fresh chilli, deseeded and chopped finely
  • Juice of 1 lime
  • Half a small Chinese cabbage, shredded
  • 3 tablespoons fresh coriander, chopped
  1. Throw all the ingredients in a pan over a medium heat
  2. Bring to the boil, the reduce to a simmer
  3. Stir occasionally and continue to simmer for 10-15 minutes
  4. Depending on your preferred texture, remove from the heat and blitz in a blender until smooth
  5. Serve and enjoy!


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Any leftovers can be frozen in small batches immediately, ready to reheat for a quick and easy lunch another time.

Recipe: Refilled Sweet Potatoes with Turkey, Mango and Lime

A great way to use up leftovers from a roast dinner – substituting the turkey for chicken or any other free range bird will be just as good! This recipe is an easy lunch to do the night before, as you can simply bung the sweet potatoes in the oven to roast whilst you carry on enjoying your evening. When it’s done, whip it out of the oven, and the rest will take minimal effort to finish!

Refilled Sweet Potatoes Ingredients:

  • 1 Sweet Potato (or to small)
  • ½ cup shredded roasted turkey
  • ¼ mango, finely chopped
  • 1 spring onion, finely chopped
  • Juice ½ lime
  • 1 tbsp fresh coriander, finely chopped (optional)

Refilled Sweet Potatoes How To:

Preheat the oven to 180C / 350F / Gas Mark 4. Pop the sweet potatoes in the oven, and leave to roast for around 45 minutes, depending on size. Remove, and leave to cool for 10 minutes.

When cooled slightly, but still soft, cut a slit across the sweet potatoes lengthways with a sharp knife, taking care not to break the rest of the skin. Scoop out the insides and transfer to a separate bowl.

Combine the sweet potato with the mango, onion, lime and coriander. Mash together, then add the shredded roast turkey.

Return the filling to the sweet potato skin, and look forward to a healthy lunch the next day where all you need is a spoon!

Paleo recipe diet Refilled Sweet Potatoes with Turkey, Mango and Lime dinner lunch primal-min

Recipe fridge raider chicken drumsticks paleo network-min

Recipe: Fridge Raider Chicken Drumsticks

For all you fridge raiders out there who struggle to make it between lunch and dinner without a much needed protein fix. Although delicious warm, these chicken drumsticks are even better cold and make the perfect Paleo snack. No frills, they are super easy to make as well!

Recipe: Fridge Raider Chicken Drumsticks
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
These are a great way to cook up some chicken legs. If you can resist them, they're great to keep in the fridge for a snack too!
  • 8 Chicken Drumsticks
  • Juice of 1 lime
  • 1 tbsp runny honey
  • 2 tsp curry powder
  • 1 tsp black pepper
  • Pinch of Sea Salt
  1. Preheat the oven to 220 C / 425F / Gas mark 8. Yes it's hot, but you like your drumsticks crispy right!?
  2. Slash the drumsticks with a sharp knife – this will allow the flavours to seep well into the meat. In a bowl, mix the lime juice, honey and spices. Rub onto the chicken with your hands to ensure an even coating and spike your hunter gatherer instinct.
  3. Cook for 45 minutes, turning the chicken 2-3 times to cook evenly.

Recipe fridge raider chicken drumsticks paleo network-min


Paleo Diet Recipe Primal Tequilla Lime Chicken Wings Zingy Salad-min

Recipe: Tequilla and Lime Chicken Wings with a Zingy Side Salad

The flavours of Mexico need no introduction to most people; unfortunately though, our image of Mexican cuisine has been somewhat tainted by cheap and nasty imitation spice mixes and fajita kits found on supermarket shelves. Enjoy an authentic taste of Mexico with this super fresh Chicken Wings recipe. Note – requires overnight marinating and a love of serious flavour.

Chicken Wings:

  • 20 free range chicken wings
  • 2 large limes
  • ½ cup gold tequila
  • 2 tbsp blue agave syrup
  • 2 tbsp olive oil
  • 3 garlic cloves
  • 1 large green jalapeno pepper, deseeded
  • Large handful fresh coriander
  • 1 tsp sea salt


  • ½ small red cabbage
  • ½ small white cabbage
  • 1 bulb fennel
  • 8 spring onions
  • 10 radishes, finely sliced
  • 2 large green jalapeno peppers
  • 1 large handful fresh coriander, finely chopped
  • 1 small handful fresh mint, finely chopped
  • Juice 2 limes
  • Olive oil
  • Sea Salt and Black Pepper

How To Make Tequilla & Lime Chicken Wings:

To marinade the chicken wings, collect the juice of both limes, and the zest of just one. Combine in a food processor with the remaining marinade ingredients. Score the chicken wings with a sharp knife, and rub in the marinade. Set aside in a bowl covered with cling film, and keep in the fridge overnight.


Preheat the oven to 180C / 350F / Gas mark 5. Around 30 minutes before you are due to serve, place chicken wings in a roasting dish, saving any excess liquid left in the bowl for now. Bake in the oven until fully cooked through.

Meanwhile, To make the salad, finely shred the white cabbage (like coleslaw) into a large bowl. Finely slice the fennel, spring onions, radishes and jalapenos, and add to the bowl with the cabbage. Toss in the herbs, and drizzle with a good glug of olive oil. Season well with salt and pepper. Finally, shred the red cabbage and add to the bowl (so as not to stain the rest of the food). Squeeze over the lime juice, to taste, toss together one last time then leave to chill in the fridge.

Remove the chicken from the oven and baste in the remaining liquid. Return to oven for the final 5 minutes.

Paleo Diet Recipe Primal Tequilla Lime Chicken Wings Zingy Salad-min

Mexican Chicken Soup with Chipotle and Lime paleo diet recipe lunch dinner-min

Recipe: Mexican Chicken Soup with Chipotle and Lime

Tangy, spicy, smoky… the Mexican Chicken Soup is everything Mexican cooking should be and more!

Mexican Chicken Soup Ingredients:

  • 1 red onion, finely chopped
  • 4 cloves garlic, crushed
  • 1 tbsp ground cumin
  • 1 tsp ground coriander
  • 2 medium dried chipotle chillies
  • 2 x 400g cans chopped tomatoes
  • 200g roast chicken, shredded
  • Juice 2 limes
  • Large handful fresh coriander, to serve
  • Sea Salt and Black Pepper
  • Oil (coconut or preferred fat)

Mexican Chicken Soup How To:

Slice the chipotle chillies in half, removing the seeds if you want the soup a little less spicy. Chop into pieces roughly the size of your thumb nail, then soak in cold water for 5 minutes.

Heat a little oil or fat in a large saucepan. Soften the onion for 3 – 4 minutes, then add the crushed garlic, cumin and coriander. Simmer gently for another 2 minutes, then pour in the chopped tomatoes.

Add the chillies, along with the water they were soaked in, to the saucepan. With a hand blender, blitz the soup until smooth.

Add the shredded roast chicken to the saucepan. Stir well, and simmer for 10 minutes to heat through.

Squeeze in the lime juice, and season to taste with salt and pepper. Ladle into soup bowls, and finish with a generous helping of chopped coriander

Mexican Chicken Soup with Chipotle and Lime paleo diet recipe lunch dinner-min

Recipe paleo Mango, Passion Fruit and Coconut Smoothie-min

Recipe: Mango, Passion Fruit and Coconut Smoothie

Start the day like you’re on a tropical island! Smoothies are quick and easy to make – perfect for a grab and go breakfast. Make sure your coconut milk is as pure as you can find it – check the ingredients!

Smoothie Ingredients:

  • 1 mango, peeled and chopped
  • 100ml coconut milk
  • Juice of half a lime
  • Juice of two oranges
  • 2 passion fruit

Smoothie How To:

1)     Split the passion fruit in half and squeeze into a sieve. This way you catch all the delicious juices, but none of the crunchy seeds (which don’t work that well in a smoothie!)

2)     Add all of the ingredients to the blender with a  handful of crushed ice if you have some to hand. Blitz for a good 2 – 3 minutes, then serve and enjoy!

Recipe paleo Mango, Passion Fruit and Coconut Smoothie-min

Paleo recipe Roasted Pumpkin and Squash Soup with Chilli and Lime-min

Recipe: Roasted Pumpkin and Squash Soup with Chilli and Lime

Not only is this soup wonderfully creamy and comforting, it comes with an added zing courtesy of the lime and chilli. Perfect for a cold day!

I always multiply up the ingredients to the size of my largest pan. Any soup that I won’t use, I then freeze into individual portion sizes, making lots of ready prepared meals I can just heat up – or take into work.

Soup Ingredients:

  • 1 small pumpkin, deseeded and cut into wedges
  • ½ butternut squash, as above
  • 4 – 5 sprigs of fresh thyme
  • 2 tbsp olive oil
  • 700ml water
  • Juice of 2 limes
  • 1 teaspoon of cumin
  • 1 teaspoon of coriander
  • 1 teaspoon dried chilli flakes
  • Salt and black pepper

 Soup How To:

1)     Heat the oven to 180C / 350F / gas mark 4. Place the wedges of pumpkin and squash into a roasting dish, coat with the olive oil and season with salt and black pepper. Roast for around 45 minutes until really soft and tender (this may take a little longer depending on the size of your veggies) then remove from the oven and leave to cool.

2)     Scrape the flesh away from the wedges into a large pan. Add the water and the spices, and blend well with an immersion blender.

3)     Heat through, then stir in the lime juice. Season to taste and enjoy.

What is your favourite soup?

Paleo recipe Roasted Pumpkin and Squash Soup with Chilli and Lime-min

Szechuan Pepper and Lime Beef Stir Fry with Steamed Pak Choi paleo diet recipe lunch dinner-min

Recipe: Szechuan Pepper and Lime Beef Stir Fry with Steamed Pak Choi

Szechuan pepper has to one of the most fun ingredients to cook with. Nicknamed ‘the tongue numbing flower pepper,’ this pepper is delightfully floral and leaves a distinct tingle in the mouth. It is also known to enhance certain taste receptors, often making the foods around it taste slightly sweeter! It works great with other spices like star anise, or in this case, Chinese 5 spice.

Szechuan Stir Fry Ingredients:

  • 500g lean beef strips
  • 1 red capsicum (bell pepper), deseeded and chopped into strips
  • 1 zucchini (courgette), thinly sliced
  • 1 onion, finely chopped
  • 2 cloves of garlic, crushed
  • 2 tsp freshly ground Szechuan pepper
  • 1 tsp Chinese 5 spice
  • 1 tsp ground ginger
  • 400g pak choi
  • Juice of 1 lime

Stir Fry How To:

1)     Heat a little oil in a frying pan to a medium heat. Brown the onions, then add the zucchini and red capsicum and stir fry for a minute or so until softened. Set aside.

2)     In a bowl, combine the Szechuan pepper, 5 spice and ginger with the crushed garlic and lime juice to make a marinade. Toss over the beef, coating well.

3)     Raise the heat of the pan to high. Throw in the beef and stir fry for a couple of minutes – ideally, it will be cooked medium when served.

4)     While the beef is cooking, wash the pak choi and separate the leaves. Lightly steam over some boiling water for 2 – 3 minutes.

5)     Return the vegetables to the pan, add the lime juice, and fry for another minute or so (longer if you like your beef more well done). Remove from the pan, and serve with the steamed pak choi

What are your favourite stir fry ingredients?

Szechuan Pepper and Lime Beef Stir Fry with Steamed Pak Choi paleo diet recipe lunch dinner-min