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Paleo recipe thai green curry-min

Recipe: Paleo Thai Green Curry

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One of my favourite curries is Thai Green Curry. Hot and spicy, it’s always a winner. It’s also so easy to make, even if I wasn’t dubious about the ingredients in restaurant versions, I would still prefer to make my own.

Whilst it might “traditionally” be served with rice, my version is far better, served with 100% Paleo cauliflower rice.

Paleo recipe thai green curry-min

Thai Green Curry Ingredients:

The Curry Paste:

  • 1 teaspoon white peppercorns
  • 1 teaspoon coriander seeds
  • ½ teaspoon cumin seeds
  • 1 teaspoon salt
  • 1 teaspoon ground turmeric
  • 1 lemongrass stalk, chopped
  • 6 garlic cloves, chopped
  • 4 spring onions, chopped
  • 2 tablespoon coriander stems, chopped
  • 3cm piece ginger, peeled and chopped
  • 4 green chillies, deseeded and chopped
  • 4 bird’s eye chillies
  • 2 tablespoons chopped lemongrass
  • 2 tablespoon coconut oil

For the Curry:

  • 1 tablespoon coconut oil
  • 3 tablespoon green curry paste (as made, above)
  • 125ml/4fl oz chicken stock
  • 250ml/8fl oz coconut cream
  • 1 anchovy, finely chopped
  • 4 kaffir lime leaves, torn
  • 500g/1lb chicken breast fillets, cut into chunks
  • 400g aubergine, cut into chunks
  • 1 tablespoon lime juice
  • Handful fresh basil leaves
  • 3 green chillies, deseeded and sliced

How To:

Firstly, make the paste. In a small pan, heat the peppercorn, coriander and cumin seeds, ensuring they do not burn, until they release their scent.

Add the toasted herbs to the remaining paster ingredients in a blender, and blend until it becomes a thick paste. You can store the paste in a jar in the fridge for a week or so.

Over a high heat, melt the coconut oil in a large pan. Brown the chicken pieces, then set them aside.  In the remaining oil, cook the paste for 2 or 3 minutes, stirring constantly.

Add to the pan the stock, coconut cream, anchovy and leaves, then reduce the heat. Cook for 6-7 minutes. Add in the chicken and cook for another 6 or 7 minutes, stirring constantly.

Add in the remaining ingredients and cook for a few more minutes. To serve, top with the basil leaves and the chilli. Serve immediately with a helping of homemade cauliflower rice.

Do you make your Thai green curry the same way as I do? I’d love to hear what you do different, in the comments below!

Recipe The Paleo Diet Seafood Fish Chowder-min

Recipe: Paleo Seafood Chowder

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Seafood and fish are so nutritious and packed with Omega 3. Chowder is great as a meal on it’s own, or as a starter in a small serving size. With fish and seafood, it’s especially important to use really good quality ingredients. Rather than farmed fish, try to get wild/ line caught fish. Or perhaps it’s time to go fishing?!

This is my version of seafood chowder, but it’s so easy to adapt and I would recommend basing it around whatever fish and seafood you have locally, that it of the best quality you can find.

Seafood Chowder Ingredients:

  • 1 tablespoon coconut oil
  • 1 white onion, diced
  • Approx 16 rashers of bacon (thinly sliced)
  • 1 leek, diced
  • 1 small sweet potato, diced into chunks
  • 2 cloves of garlic, crushed
  • ½ litre (1 pint) of stock (I used my homemade chicken stock, but vegetable or fish stock would work well)
  • ½ litre (1 pint) of coconut milk
  • Your choice of fish; I used:
  • 150g (5 oz) barramundi
  • 100g (3.5 oz) salmon
  • 150g (5 oz) smoked haddock
  • 150g (5 oz) fresh prawns
  • 15 clams
  • 15 muscles
  • 1 bay leaf
  • 2 sprigs of fresh thyme
  • 1 lemon

How To:

In a pan, melt the coconut oil and sauté the onions until they become translucent. Add in the bacon and stir until it cooks thoroughly.

Add in the leek and garlic and keep stirring.

Pour in the stock and add the sweet potatoes, thyme and bay leaf, cooking for about 40 – 50 minutes, until the sweet potatoes are soft. Remove the bay leaf and thyme, then, add in the coconut milk, chopped fish and seafood and cook for another 5-10 minutes.

Season to taste, add a squeeze of fresh lemon and top with the parsley. Serve immediately.

What do you make with seafood? Which fish and seafood have you found it is easiest to obtain un-farmed?

Recipe The Paleo Diet Seafood Fish Chowder-min

paleo gravy recipe onion beef stock primal bisto homemade how to-min

Recipe: Paleo Gravy (Beef and Onion)

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Gravy is a great addition to almost any meat based meal. I used to (I'm ashamed to say) “make” gravy using Bisto gravy granules and water, without any thought about the ingredients. Well, now I follow a Paleo Diet, and care greatly about what I eat, I'm quite horrified by the ingredients!

Bisto Gravy Granules, Ingredients (original flavour):

Potato Starch, Maltodextrin, Vegetable Oil, Salt, Colour (E150c), Wheat Flour, Sugar, Flavourings, Flavour Enhancers (E621, E635), Emulsifier (E322) (contains Soya), Herb and Spice Extracts, Onion Extract

Gravy, after all, is supposed to be a sauce made from the juices of meat and vegetables and it is so simple to make.

Gravy doesn't need to be full of the flour, arrowroot or corn starch that many non-paleo recipes call for.

At the base of a good gravy, is stock – another reason it’s good to make a huge batch and freeze small portions!

Gravy Ingredients

  • 2 tablespoons of butter (or coconut oil or tallow)
  • 1 large onion, thinly sliced
  • 300ml (10 fl oz) beef stock (freshly made, or defrosted)
  • 1 teaspoon French mustard
  • Fresh rosemary & thyme
  • Sea salt & freshly ground black pepper

Gravy How To:

In a medium pan, melt the butter and over a medium heat, fry the onions.

Once the onions have turned golden, add the stock to the pan and reduce the heat to allow the stock and onions to simmer. You can also substitute some of the stock for some red wine here, to give the gravy an extra depth.

Once the volume has reduced by approximately half and it has thickened up, add in the mustard, rosemary & thyme and season to taste. Stir well for a couple of minutes.

How do you make gravy? I’d love to hear your tips and favourite recipes. Let me know, in the comments below!

paleo gravy recipe onion beef stock primal bisto homemade how to-min

Recipe-The-Paleo-Diet-Pate-Offal-Liver-Duck-Chicken-Kangaroo-min

Recipe: Paleo Chicken Liver Pâté

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In keeping with my new years resolution to eat more offal, Pâté seems to be a great place to start.

You can make Pâté with lots of different meats, but my favourite is chicken liver Pâté.

With offal, I'm always very careful to make sure the meat is really high quality – organic, pasture raised is ideal.

Pâté Ingredients

  • 200g (6oz) chicken livers
  • 150g (5oz) butter, diced (or use the same volume of tallow, bacon fat or coconut oil)
  • 1 clove garlic, finely minced
  • 2 small brown shallots or 1/4 onion, finely diced
  • ¼ tsp fresh thyme leaves
  • 1tbsp brandy (optional)
  • 1/4tsp grated nutmeg
  • Sea salt and freshly ground black pepper

Pâté How To:

Remove any unsightly pieces from the liver, such as any green or black spots, or any tough stringy pieces. Rinse the livers, then dry using kitchen paper.

Melt a spoonful of the butter in a pan over a medium heat, before adding the garlic and shallots. Cook for 4 or 5 minutes, until the shallots start to soften and turn translucent.

Add in the chicken livers and thyme and continue to cook for 3 or 4 minutes, stirring constantly. When the livers have browned on the outside, but are still pink on the inside, it’s time to add in the brandy.

After a few seconds, add in the remaining butter and the nutmeg and stir into the ingredients for a couple of minutes.

Take the pan off the heat, then use a blender or food processor to puree the contents of the pan, until it reaches a smooth paste.

Season to taste, before spooning into a bowl or jar. Chill in the fridge for at least two or three hours before serving.

Liver Pâté is great as a snack, or served with raw veggies like celery, carrots and cucumber. If you have an leftovers, it should keep for about a week in the fridge.

Have you tried making Pâté yet? Which other types of Pâté do you enjoy?

Recipe-The-Paleo-Diet-Pate-Offal-Liver-Duck-Chicken-Kangaroo-min

73 Paleo Dinner Ideas paleo diet primal suggestions list-min

73 Paleo Dinner Ideas

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What are you having for your Paleo Dinner tonight? Have your dinners started to get repetitive and boring? Or perhaps you’ve got a joint of meat sat in your fridge and are looking for some inspiration about what dinner to make with it? My Paleo dinner recipe book is full of dinner recipes – you can check it out here. Meanwhile, here are some Paleo dinner ideas to cook and enjoy tonight…

Chicken Paleo Dinner Options

There are so many options with chicken! If you’ve got some chicken at home, perhaps one of these ideas will give you some inspiration?

  • Thai green curry
  • Chicken Fajitas. Either skip the tortillas or use lettuce, or Nori wraps instead
  • Chicken casserole – make it in your crockpot/ slow cooker for an instant dinner
  • Chicken kebabs
  • Bacon wrapped chicken breasts
  • Roast chicken
  • Chicken salad with mango
  • Lemon chicken in the slow cooker
  • Jerk chicken
  • Quick & easy chicken curry
  • Paleo chicken pad thai
  • Avocado Cashew chicken

Paleo dinner cover

 Fish Paleo Dinner Suggestions

Fish is a great choice for Omega 3 – just make sure you get good quality seafood – and ideally line caught fish.

  • Salmon burgers
  • Paleo Sushi using nori wraps and cauliflower rice
  • Pan seared tuna with lime and steamed veggies
  • Smoked haddock omelette
  • Chilli crab
  • Salt & pepper squid
  • Shrimp salad
  • Chowder
  • Baked trout & roasted vegetables
  • Seared scallops
  • Muscles with garlic
  • Seaweed salad
  • Paleo paella
  • Fish stew

SAD Dinners

Missing a SAD favourite? Try the Paleo version!

  • Make a Paleo pizza with a nut flour base
  • Spaghetti bolognaise with zucchini noodles
The Paleo Recipe Book Paleo Diet Primal Cookbook Brekkie

Beef Paleo Dinner Ideas

Beef is another very versatile dinner choice, with literally thousands of menu options. Try one of these ideas tonight.

  • Bunless burgers with sweet potato fries
  • Meatloaf
  • Lasagne (using eggplant and zucchini instead of pasta)
  • Paleo meatballs
  • Beanless chilli
  • Spicy beef curry made with coconut milk
  • A traditional roast beef dinner with roasted veggies
  • A beef and broccoli stir fry
  • Beef stew
  • Beef stuffed capsicum/bell peppers
  • Beef stroganoff
  • Cottage pie topped with cauliflower mash
  • Beef Goulash
  • Beef Bourguignon
  • Steak & Eggs
  • Cinnamon beef hash
  • The classic meat pie

 Lamb Paleo Dinners

I always forget how much I enjoy lamb. Fancy one of these on your menu tonight?

  • Shepherds pie topped with sweet potato mash
  • Lamb shanks with cauliflower rice
  • Lamb skewers
  • Slow roasted leg of lamb
  • Lamb tagine
  • Lamb hotpot
  • Lamb chops and mint sauce
  • Lamb burgers served with a Greek salad
  • Rogan Josh

Paleo Pork Dinners

You can do a lot with pork – this is one meat that I especially recommend getting the best quality possible. Ideally try to get pasture raised pork.

 Other Meats & Offal Dinners

For a nutritional boast, how about something more unusual – or some offal?

  • Liver & onions. The classic combination – not to mention packed with goodness
  • Chicken liver salad with poached egg
  • Oxtail soup
  • Barbequed Kangaroo

Winter Paleo Diet Dinners

Something comforting for cold winters nights

What are your favourite dinners? I’d love to hear some more dinner ideas from you, in the comments below! And if you enjoyed this post, please like and share it.

73 Paleo Dinner Ideas paleo diet primal suggestions list-min

Recipe The Paleo Diet Kimchi Korean fermented-min

Recipe: Paleo Kimchi

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I hadn’t had Kimchi until I moved to Australia and ventured to some Korean barbeque restaurants. Not only does it taste amazing, as a fermented food, Kimchi is really good for gut health – a great inclusion in a Paleo diet.

One of my New Years resolutions this year was to eat more fermented food, so after coming up with a good Kombucha recipe – it was time to get experimenting with Kimchi.

This is how I made my batch of Kimchi. I’d love to hear how you make yours – and what other fermented food you include in your diet. Let me know in the comments below!

Kimchi Ingredients

  • 1 large Chinese cabbage
  • 4 litres (1 gallon) of water
  • 100g (1/2 cup) of Celtic sea salt (though any salt would be fine)
  • One clove of garlic, peeled and crushed
  • One 6cm (2 inch) strip of ginger, peeled and grated
  • 100ml (1/2 cup) Korean chilli powder (I found this in an Asian supermarket)
  • Dash of coconut aminos
  • Small bunch of spring onions, cut into strips
  • 1 radish, peeled and grated
  • 1 teaspoon of honey (this is needed to get the fermentation going – and the duration of the fermentation determines how much sugar remains in the end product)

How To Make Kimchi

Chop the cabbage into rough pieces, discarding the tough stem.

In a large bowl or stock pot, fully dissolve the salt in the water. Once dissolved, immerse the cabbage pieces in the water, using a plate to keep them submerged. Keep the cabbage underwater for two hours.

In another mixing bowl, mix together all of the other ingredients.

Once the cabbage has been underwater for two hours, remove it, drain it, rinse the salt water off and dry it thoroughly.

Now, mix all of the ingredients together.

Spoon the Kimchi into a clean glass jar and cover it firmly. Keeping the jar in a cool dry place, leave it alone for two days.

After a day or two, check the Kimchi. If it is bubbling, it is ready and can be eaten – or stored in the fridge. If not, it’s not quite ready, so leave it for another day and check again.

When it’s ready make sure you store it in the fridge. I’m sure there won’t be any left after a few days – but it’s best to eat it within two or three weeks before it becomes “too” fermented!

Recipe The Paleo Diet Kimchi Korean fermented-min

Enjoy!

Nasi Goreng recipe Indonesian Fried Rice Bali Java Primal Diet-min

Recipe: Nasi Goreng

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In Indonesia Nasi Goreng is the national dish, appearing in every restaurant and food stall. Nasi means rice and Goreng is fried, so it is literally Fried Rice. Whilst everyone has their own take on Nasi Goreng, the flavours are fantastic, so I was keen to recreate a Paleo version of this dish when I got home from my trip. Obviously the first thing to change is the rice!

Nasi Goreng Ingredients
Sauce:

• Pinch of black peppercorns
• Pinch of nutmeg
• 8 macadamia nuts
• 1 small onion, peeled, roughly chopped
• 3cm (1 inch) fresh ginger, peeled, chopped
• Pinch of ground turmeric
• lemongrass stalks, outer leaves removed, core chopped
• 1 clove garlic, finely chopped
• 2 chilli peppers, seeds removed, roughly chopped
• Pinch sea salt (I’m using Celtic sea salt)
• Spoonful of coconut oil (virgin, unrefined)
• ¼ lime, juice only

Rice (Nasi):

• Spoonful of coconut oil
• 4 onions, diced
• Sea salt, to taste
• 300g (11oz) pre cooked cauliflower rice
• ½ litre (20oz) water
• 1 bulb garlic, peeled, finely chopped
• 3 chillies, seeds removed, finely chopped
• 1 carrot, peeled, thinly sliced
• 1 tbsp tomato purée
• 250g (10oz) leftover diced chicken (cooked)
• Splash of coconut aminos
• 6 spring onions, trimmed, thinly sliced

Serve With:

• Dash of coconut oil
• 4 large free-range eggs
• ¼ cucumber, sliced
• 2 tomatoes, sliced

How To

In a pestle and mortar (or food processor if you have one), grind the peppercorns, nutmeg and macadamias until they form a powder. Add the remaining sauce ingredients and blend until they form a smooth paste.

Heat the coconut oil in a medium pan and fry the onions until they turn golden. Season, then remove from the pan.

Make the cauliflower rice and transfer onto a baking tray to cool.

Heat some more coconut oil in the pan and add the remaining onions, garlic, chillis and carrots. Stir fry until the carrot starts to become tender.

Add the sauce into the pan and stir for a minute. Add in the tomato paste and heat through for a final minute.

Into the pan, add the cooked chicken and cauliflower rice, and stir until it is thoroughly heated through. Finally, add in the coconut aminos and spring onions and mix in well. Take off the heat and keep warm.

Fry the eggs in coconut oil.

Dish the Nasi Goreng and top with the fried eggs. Finish with a side of tomatoes and cucumbers.

Enjoy!

Nasi Goreng recipe Indonesian Fried Rice Bali Java Primal Diet-min

Paleo tomato ketchup sauce red recipe primal diet

Recipe: Paleo Tomato Ketchup

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It is so hard to find a tomato ketchup recipe that doesn't add in lots of sugar! Finally with a lot of tweaking, I’ve come up with my favourite Paleo tomato sauce recipe. A home made burger just isn't the same without tomato ketchup.

Paleo Tomato Ketchup Ingredients:

  • 15 Medium Tomatoes
  • 2 Onions, Chopped and Fried in Coconut Oil
  • 4 Garlic Cloves, Crushed and Fried in Coconut Oil
  • 1 Red Capsicum (Bell Pepper)
  • 100ml (4floz) Red Wine Vinegar
  • 1 Teaspoon Celtic Sea Salt
  • 1 Teaspoon Paprkia
  • Pinch Cayenne Pepper
  • 1 Teaspoon Mustard Seeds
  • 1 Teaspoon Black Peppercorns
  • 6 Cloves
  • 3cm (1 inch) Peeled & Chopped Ginger

Paleo Tomato Ketchup How To:

Chop up the tomatoes and capsicum and along with the onion and garlic, bring to the boil in a pan of the red wine vinegar.

Stir occasionally, allow the mixture to reduce to a thicker consitancy.

Remove from the heat and puree in a blender to your desired level of smoothness, before returning to the pan over the heat.

In some muslin or a tea strainer, add the seeds, peppercorns, cloves and ginger and add to the pan.

Reduce the heat to simmer and cover until it thickens up to your liking.

Once ready, remove the muslin or strainer and bottle the ketchup and store in the fridge.

I’d love to hear how you make ketchup? What do you do differently?

Paleo tomato ketchup sauce red recipe primal diet

paleo Breakfast Recipe Haddock Omelette primal eggs idea-min

Paleo Breakfast Recipe: Haddock Omelette

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I thought I'd share another recipe from my Paleo breakfast Recipe Book today. I love this recipe as it's quick and easy not to mention a great way to get some extra Omega 3 into your diet.

Breakfast Ingredients:

• 2 medium sweet potatoes, peeled and roughly cubed
• 300g (10oz) smoked haddock fillet
• coconut oil
• 1 onion, finely chopped
• 5 free-range eggs
• Salt and freshly ground black pepper
• 30g (2 tablespoons) chopped fresh chives

 

Breakfast How To:

Cook the sweet potatoes in a pan of boiling water.

After five minutes, add the fish to the pan.

Once the sweet potatoes are tender, drain the potatoes and fish, and set aside.

Heat the oil in a pan over a medium heat and sauté the onion until they become soft and translucent.

Once the fish and potatoes have cooled enough to handle, flake the fish into smaller pieces and remove any skin and bones.

In a bowl, beat the eggs, season and add the chives, potatoes and fish.

Pour the mixture back into the pan with the onions and cook over a medium heat for a few minutes until the omelette is set.

Cut the omelette into slices and serve warm. Alternatively, this can be made in advance, stored in the fridge and enjoyed cold.

If you enjoyed this recipe, check out my Paleo Breakfast Recipe Book. With over 100 pages of breakfast recipes for every sitatuon (even sections on egg-free recipes, child friendly recipes, vegetarian and no-time breakfasts), there is something for everyone!

paleo Breakfast Recipe Haddock Omelette primal eggs idea-min

 

Paleo recipe Quick & Easy Chicken Curry Indian-min

Recipe: Quick & Easy Chicken Curry

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This is one of my favourite dishes to make, some chicken, a few veggies and some coconut cream are all that's needed to make this dish. I always make a big batch to give leftovers for a few days – and another lunch option to take into work. This curry is great served with a side of Paleo cauliflower rice.

I used to make this with coconut milk, but I now use coconut cream as it's exactly the same – just not watered down. There are lots of different brands of coconut cream, but my favourite is Ayam. This brand contains just coconut and not guar gum and the other additives which many brands have.

Ingredients:

  • Coconut oil
  • 2 onions
  • Two free range chicken breasts (organic if possible)
  • 2 cans of coconut cream
  • 6 mushrooms
  • Zucchini
  • Carrot
  • Raisins
  • 1.5 teaspoons of ginger
  • 1.5 teaspoons of curry powder
  • Sea salt to taste

Method:

Dice the onions and fry in a pan in some coconut oil over a medium heat.

Meanwhile slice the chicken into strips and add to the pan once the onions turn soft.

Dice the mushrooms, zucchini, carrot and raisins.

Once the chicken is cooked thoroughly add in the coconut cream and water as necessary

Add in the vegetables, spices and season to taste.

Allow the curry to simmer for 20 minutes or so, until cooked, then serve with a side of cauliflower rice.

Paleo recipe Quick & Easy Chicken Curry Indian-min