Mango and Coconut Chicken Curry paleo dinner recipe lunch-min

Recipe: Mango and Coconut Chicken Curry

A great choice if you’re not the biggest fan of spicy curries, this Asian inspired curry is delightfully creamy and fruity in equal measure. Enjoy the health giving, anti-inflammatory properties of Ginger and Turmeric as an added bonus and the great combination of mango and coconut.

I've made this one with a whole, medium roast chicken, simply because I had one spare in the fridge. I enjoy the contrast between the white and the dark meat in this curry, and they are definitely more cost effective to buy whole. If you’d rather though, feel free to substitute with the same amount of breast / thigh meat.

Mango and Coconut Chicken Curry Ingredients:

  • 1 medium free range chicken, roasted and left to cool
  • 1 tbsp cumin seeds
  • 1 tbsp nigella seeds
  • 1 tbsp coconut oil
  • 1 and ½ large onions, finely chopped
  • 4 tbsp olive oil
  • 2 tbsp mild curry powder
  • 1 tbsp turmeric
  • 2 cloves garlic, peeled and roughly chopped
  • Small handful fresh coriander
  • 100g fresh ginger, peeled and roughly chopped
  • 2 large, ripe mangoes
  • 1 x 400ml can coconut milk
  • 400ml home made chicken stock

Mango and Coconut Chicken Curry How To:

Heat a large, heavy based pan to a low heat. Lightly toast the cumin and nigella seeds for around a minute, until aromatic. Remove from the heat and set aside.

Add the coconut oil to the pan and turn the heat up to medium. Add one of the onions, keeping the other half to one side. Cook for around 5 minutes, until soft.

Meanwhile, add the toasted spices to the food processor along with the remaining onion, olive oil, curry powder, turmeric, garlic, coriander, ginger, and the flesh from one of the mangoes. Whizz together to form a paste.

Add the curry paste to the pan and gently simmer for 3 – 4 minutes to really release the flavours.

Meanwhile, shred the meat from the roast chicken, using as much as you can from all of the bird.

Pour the coconut milk and chicken stock into the pan, and then add the chicken. Stir well, and leave to simmer for 15 minutes.

A couple of minutes before serving, dice the remaining mango and add to the pan. Stir well, and serve garnished with fresh coriander.

Mango and Coconut Chicken Curry paleo dinner recipe lunch-min

Spicy Tomato Pigs Trotters paleo recipe offal dinner ideas-min

Recipe: Spicy Tomato Pigs Trotters

On my quest to cook with more offal, the thought of doing something with pigs trotters filled me with dread. I’d always seen them sitting, forlorn and lonesome in the far corner of my butcher’s counter whilst crowds flocked towards the chicken breasts and fillet steaks. However lonely they may have looked, I never had the bravery to give them any sort of interest (maybe it was the nails!) – until the other day, that is. After cooking them slowly, the meat came out super tender, and I was pleasantly surprised with the results.

Pigs Trotters Ingredients:

  • 4 large pigs trotters
  • Sea salt and black pepper
  • Olive oil
  • 1 large onion, finely chopped
  • 4 red chillies, deseeded and chopped
  • 2 cloves garlic, crushed
  • 1 tsp dried oregano
  • 2 x 400ml cans chopped tomatoes
  • 4 large carrots, peeled and chopped into chunks
  • Large handful fresh basil, torn, to serve

Pigs Trotters How To:

Score the skin on the trotters, and season well with sea salt and plenty of black pepper.

Heat a little olive oil in a large saucepan to a high heat. Brown the trotters by frying them in the oil for a couple of minutes. Remove and set aside.

Lower the heat to medium, then add the onion. Soften for 5 minutes, then add the chilli, garlic and oregano. Fry for another minute or so, then add the two cans of chopped tomatoes. Stir well, then add the trotters back to the pan. Lower the heat, cover, and simmer for an hour and a half. Stir every now and then and top up with a little extra water if needed.

20 minutes before serving, add the chopped carrots then cover again. Serve garnished with the fresh basil.

Have you tried cooking with pigs trotters – or another type of offal? I'd love to hear what you did with it in the comments below.

Spicy Tomato Pigs Trotters paleo recipe offal dinner ideas-min

DIY Mackerel Ceviche with Rocket paleo recipe-min

Recipe: DIY Mackerel Ceviche with Rocket

If you’ve never tried ceviche before, then what better way to start by doing it yourself! Contrary to popular belief, it's easy to do. The fish cooks in the chemicals from the acid, so is not ‘raw’ like sushi. Even still, grab yourself super fresh mackerel for this one, it will make all the difference.

DIY Mackerel Ceviche Ingredients:

  • 2 large mackerel fillets
  • Juice of 1 large lime
  • 1 tablespoon olive oil
  • 2 red chillies, deseeded and finely chopped
  • 2 spring onions, trimmed and finely chopped
  • Sea Salt
  • Black Pepper
  • A handful fresh rocket

DIY Mackerel Ceviche How To:

Slice the mackerel into thin strips. Place in a resealable plastic bag

Toss in the lime juice, chilli, spring onion and olive oil. Season with salt and pepper, and shake well. Allow to stand for 10 minutes.

Remove from the bag and serve with plenty of fresh rocket.

How was your experience of ceviche? Would you do it again?

DIY Mackerel Ceviche with Rocket paleo recipe-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


North African Carrot Slaw recipe paleo primal carrots-min

Recipe: North African Carrot Slaw

Wonderfully Moroccan, this carrot based ‘slaw’ is fruity and gently spiced, and teams up perfectly with some chicken wings or drumsticks.

North African Carrot Slaw Ingredients:

  • 5 carrots, grated
  • 1 clove of garlic, finely chopped
  • 1tbsp sesame seeds
  • 3 tbsp sultanas
  • 2 spring onions, trimmed and finely chopped
  • 1 tbsp coriander, finely chopped
  • 1 tbsp mint, finely chopped
  • 1 stick of celery, finely chopped
  • 2tbsp olive oil
  • 2 tbsp lemon juice

North African Carrot Slaw How To:

Leave the sultanas to soak for 5 minutes in hot water whilst preparing the rest of the veg.

Mix all ingredients together, dress with the olive oil and lemon, and season to taste with a little salt and pepper.

North African Carrot Slaw recipe paleo primal carrots-min

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 Diet Recipe Primal Mexican Turkey Burgers with Coriander Guacamole-min

Recipes: Mexican Turkey Burgers with Coriander Guacamole

For me, free range turkey is one of the most underrated meats. It's often overlooked in favour of chicken, when in truth it’s a lot more versatile, whilst still being lean and high in protein. Lean turkey mince is brilliant to use in chillies, but it also binds really well to make delicious turkey burgers. Try these with a hearty spoonful of homemade guacamole on the side.

Makes 8 burgers


For the burgers:

  • 500g free range minced turkey
  • 1 onion, finely chopped
  • 1 egg, beaten
  • 2 cloves of garlic, crushed
  • 2 jalapeno chilli peppers, deseeded and finely chopped
  • 1 tsp ground cumin
    2 tsp smoked paprika
  • A small handful fresh coriander, chopped
  • Sea Salt, to taste

For the guacamole:

2 large, ripe avocados
1 clove garlic
2 spring onions, finely chopped
Juice ½ lime
Black pepper
Sea Salt
1 handful fresh coriander, chopped

Turkey Burgers How To:

Heat a little olive oil in a pan to a medium heat. Lightly fry the onions until golden to mellow out the flavour. Transfer to a large mixing bowl.
Rinse the turkey mince in a little cold water. Combine all ingredients in the mixing bowl with your hands, being sure to mix well. Roll out into 8 generous sized balls on a chopping board, then flatten into burger shapes.

Heat a grill to a medium-high heat. Grill the burgers for 6 – 8 minutes each side, making sure they are thoroughly cooked through.

Meanwhile, peel the avocados and remove the stone. In a mortar and pestle, crush the garlic clove with a little sea salt to form a paste. Scrape into a bowl with the two avocados, and mash to a pulp with a potato masher.

Squeeze in the lime juice, black pepper and coriander and mix well. Serve on the side with the burgers.

Ahh Mexican food, it doesn’t get much better than you. Let me know if there are any other Paleo adapted Mexican recipes you’d like to see on here!

Paleo Diet Recipe Primal Mexican Turkey Burgers with Coriander Guacamole-min

Guacamole paleo recipe dip sauce avocado primal-min

Recipe: Guacamole Dip

Guacamole is another one of those things that is definitely worth making instead of buying. That way, you can be sure what’s in it – and know that it won’t contain any nasties!

This is how I make mine.

Guacamole Ingredients:

  • 4 chillies, finely sliced
  • Small bunch coriander (cilantro), finely chopped
  • 3 tomatoes, finely diced
  • Sea salt to taste
  • 1 red onion, finely diced
  • Juice of ½ lime
  • 4 ripe avocados

Guacamole How To:

Use a pestle and mortar to grind together the chillies, coriander (cilantro), tomatoes, sea salt and onion, until you reach a paste consistency.

Add the lime juice, and a dash of water if required, to make the mixture more fluid. Finally, mash in the avocados, just before you’re ready to serve!

Guacamole is great with almost any Paleo meal, and a great dip for raw vegetables – particularly alongside some homemade Pâté!

Guacamole is one of those foods best made fresh. It will store in the fridge for a short time, but won't look as appealing! If you need to make it up in advance, using more lime will help it to keep that bit longer.

Do you make your own dips? I’d love to hear what your favourites are, in the comments below!

Guacamole paleo recipe dip sauce avocado primal-min

Paleo Lunch Box – Prawn, Mango and Spicy Guacamole Collard Wraps recipe-min

Recipe – Paleo Lunch Box – Prawn, Mango and Spicy Guacamole Collard Wraps

If I’m on a day trip and taking a packed lunch, one of my ‘go to’ foods is a Paleo friendly wrap. These ones are collard wraps – which ideally lend themselves to the purpose. Seriously, who needs bread with options like this? They’re easy to make, super portable, and you just can’t beat the combination of flavours and textures that they bring.

The ‘wrap’ itself is just a vehicle to allow you to get the good stuff into your belly, so it doesn’t need to be a health hazard. If anything, swapping a SAD tortilla wrap for a rolled up lettuce or collard leaf improves the flavour and the texture (not to mention the healthiness) of your meal.

 In this recipe, you have savoury, sweet, creamy and spicy all in one neat little package. Enjoy!

Recipe - Paleo Lunch Box – Prawn, Mango and Spicy Guacamole Collard Wraps
Recipe type: Lunch
Prep time: 
Total time: 
  • 300g cooked and peeled prawns
  • 1 large, ripe mango, diced
  • 10 cherry tomatoes, quartered
  • 1 carrot, grated
  • 2 ripe avocados
  • Zest and juice 1 lime
  • 6 spring onions
  • 1 red chilli, deseeded and finely chopped
  • 1 clove garlic, crushed
  • Salt and black pepper, to taste
  • 4 x large collard leaves
  1. In a bowl, toss together the prawns, mango, tomatoes and grated carrot.
  2. In a separate bowl, mash the avocados with the lime, spring onions, chilli and garlic.
  3. Lay the collard leaves out flat on a chopping board. Divide the prawn filling between the four, before slapping on a spoonful of the guacamole on each. Roll the collards up to make wraps, and hold them together by poking in a cocktail stick.

Do you often make paleo friendly wraps for lunch? What is your favourite medium to use for the wraps? Cabbage? Seaweed? Lettuce? Or something else? I'd love to hear!

Paleo Lunch Box – Prawn, Mango and Spicy Guacamole Collard Wraps recipe-min

Tandoori Spiced Rack of Lamb with Mint and Coriander Relish paleo recipe-min

Recipe: Tandoori Spiced Rack of Lamb with Mint and Coriander Relish

A rack of lamb feels like a very special cut of meat; especially when it is seasoned with love and care. I often find myself devouring a whole rack in one sitting – but choose an 8 bone rack, and you should have plenty for two. This recipe tastes like it has come straight out of a tandoor oven; just don’t tell your friends how easy it is to make in a conventional one!

Recipe: Tandoori Spiced Rack of Lamb with Mint and Coriander Relish
Prep time: 
Cook time: 
Total time: 
  • Rack of Lamb Ingredients:
  • 1 x 8 bone rack of lamb
  • 1 tsp coconut oil
  • 5 cm knob ginger
  • 4 garlic cloves
  • 2 green chillies, deseeded and chopped
  • Zest and juice 1 lime
  • 2 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp cinnamon
  • 100ml full fat, unpasteurised yoghurt*
  • 2 onions, sliced into wedges
  • For the relish:
  • 1 handful fresh mint
  • 1 handful fresh coriander
  • 1 green chilli, deseeded and chopped
  • 2.5cm fresh ginger
  • ½ clove garlic
  • 1 tsp honey
  • Zest and juice 1 lime
  • 2 tbsp apple juice
  • *for a dairy free option, use one can of coconut milk. Chill the coconut milk in the fridge overnight, then spoon out the thick coconut ‘cream’ to use in place of yoghurt.
  1. In a food processor, whizz together all of the ingredients apart from the lamb, yoghurt and onions to make a paste. Stir into the yoghurt, and then rub the marinade all over the lamb. Leave to marinade for 24 hours.
  2. Preheat your oven to 190C / 375F. Line a roasting dish with foil, and arrange the onion slices at the bottom. Rest the rack of lamb on top of the onions.
  3. Roast the lamb for approximately 30 minutes for medium rare.
  4. Meanwhile, make the chutney by blitzing all the ingredients together in a food processor. Serve alongside the lamb and a salad of your choice.

Tandoori Spiced Rack of Lamb with Mint and Coriander Relish paleo recipe-min