Easy Oven-Dried Tomatoes for Paleo Snacks
Ok so my recipe isn’t strictly accurate, as my tomatoes are oven-dried tomatoes rather than sun-dried – and my method doesn’t take 7-days, but the end result is the close enough. These are such a simple alternative to buying sun-dried tomatoes, and come with no preservatives or added nasties.
Use different colours and varieties of tomatoes and put these in a jar, to make a beautiful and practical gift.
Instead of basil, you can experiment with your favourite combinations. Try some other Italian herbs, garlic or even lemon for some variety. Capsicum (bell pepper) is also great dried out using this method and complements the sun-dried tomatoes perfectly.
Recipe: Sun dried tomatoes
Equipment
- Baking Tray
- Grease-proof paper
- Bowl
Ingredients
- 250 g tomatoes I used regular cherry tomatoes, but have got some colourful varieties growing in my garden to try next time
- Splash of extra virgin olive oil
- 1 teaspoon of dried basil
- Sea salt and black pepper to taste
Instructions
- Preheat the Oven: First, preheat your oven to 150°C (300°F).
- Prepare the Tomatoes: Slice the tomatoes in half, lengthways. It helps to keep them all evenly sized.
- Mix the Ingredients: In a bowl, mix all the ingredients, ensuring the tomato halves are evenly coated with olive oil, dried basil, sea salt, and black pepper.
- Arrange on Baking Tray: Line a baking tray with grease-proof paper, and arrange the tomatoes evenly on the tray. It’s fine if some face up and some down.
- Bake: Bake for 2 – 3 hours, ensuring they don’t burn. You’ll want the tomatoes to retain a little moisture to ensure a nice texture.
- Store: Store your oven-dried tomatoes in an airtight container in the fridge.
Alternative Method: Alternatively, you can simply dry out the tomatoes in a dehydrator, if you have one.
Enjoy these oven-dried tomatoes as a simple stand-alone snack with goat cheese, avocado, and pine nuts. They’re also a great addition to lots of recipes. Try them in omelettes, on pizza, in chili, or even as a secret ingredient in some homemade ketchup.
Creating these Oven-Dried Tomatoes is a fantastic way to enjoy a healthy and delicious snack that fits perfectly into a Paleo lifestyle. With minimal ingredients and effort, you can have a versatile and nutritious addition to your meals.
These tomatoes are not only great as a stand-alone snack but also perfect for adding to various recipes. Whether in omelettes, pizzas, chilies, or even homemade ketchup, their rich and concentrated flavour enhances any dish.
I hope you enjoy making and eating these Oven-Dried Tomatoes – I’d love to hear your thoughts and any variations you made to the recipe, so please share in the comments below.
Tips for Choosing the Best Tomatoes
For the richest flavour, opt for small, firm tomatoes like Roma, cherry, or grape varieties. These types naturally have a lower water content, which helps them dry more efficiently and intensify in taste. You can also use heirloom varieties to add visual appeal to your final product, especially if you're giving them as a gift. Always choose ripe, unblemished tomatoes for the best results.
Storage and Shelf Life
Once fully dried, your oven-dried tomatoes should be stored in an airtight container or jar. You can store them dry, or pack them in olive oil with herbs for a ready-to-use ingredient. In the fridge, they’ll last around a week if packed in oil, or longer if vacuum sealed or kept in the freezer. Just ensure they're completely cool before sealing to avoid excess moisture.
Pairings and Serving Suggestions
These tomatoes add bursts of flavour to almost any dish. Add them to a Paleo-style antipasto platter with cured meats, olives, and fermented veggies. Chop and mix into your favourite guacamole or toss through a fresh zucchini noodle salad with basil and almonds. They’re also incredible on Paleo wraps or flatbreads with grilled chicken or lamb.
Batch Prep and Scaling Up
Because drying tomatoes takes time, consider making a large batch at once. Use multiple trays if your oven allows. Rotate them halfway through the drying time to ensure even dehydration. When using a dehydrator, you can run several trays simultaneously, making it more energy-efficient if you plan to preserve lots of produce from your garden or a market haul.
Creative Gifting Ideas
Layer a selection of oven-dried tomatoes, roasted capsicum, and fresh herbs like thyme or rosemary in a glass jar and top with good-quality olive oil. Tie with string and a handwritten label for a beautiful homemade gift. For an added touch, include a tag with recipe suggestions or a pairing guide. It’s the kind of present that feels thoughtful, delicious, and practical all at once.
Why They’re Better Than Store-Bought
Many commercial sun-dried tomatoes contain preservatives like sulphites, which can cause adverse reactions in sensitive individuals. By making your own, you control every ingredient—there’s no sugar, additives, or processed oils. Plus, they’re far more cost-effective than their store-bought counterparts.
Fun Variations to Try
- Spicy Kick: Add a pinch of chili flakes or cayenne before drying.
- Smoky Flavour: Try smoked paprika for a deeper, earthy undertone.
- Middle Eastern Twist: Add ground cumin and coriander with fresh mint after drying.
- Herb Infused Oil: After storing in oil, toss in a few sprigs of thyme or oregano to deepen the flavour over time.
Using Oven-Dried Tomatoes in Everyday Meals
Once you've mastered making oven-dried tomatoes, the real fun begins with incorporating them into your regular meals. Their deep, sweet-savory flavour can completely transform simple dishes. Toss them through scrambled eggs or a veggie-loaded frittata for an instant flavour boost. Add a handful to a tray of roasted vegetables just before serving, or stir into cauliflower rice for a Mediterranean flair. They also work beautifully in slow-cooked dishes, where their richness intensifies further and adds depth without overpowering other ingredients.
Paleo-Friendly Sauces and Dressings
Blending your oven-dried tomatoes into sauces and dressings is another excellent way to use them. For a simple Paleo pasta sauce, blend a handful of dried tomatoes with olive oil, garlic, fresh basil, and a touch of lemon juice. You can thin it with water or bone broth for a looser consistency. This works perfectly over spiralised zucchini noodles or grilled vegetables. For a salad dressing, pulse them into a vinaigrette with apple cider vinegar and Dijon mustard. The result is a bold, tangy dressing that livens up any salad without the need for additives or emulsifiers.
Turn Them Into a Savoury Spread
Another creative idea is to use your dried tomatoes as the base for a spread or dip. Blend with soaked cashews, garlic, lemon juice, and herbs to create a creamy tomato spread that’s perfect for Paleo crackers or raw veggie sticks. For a nut-free option, blend them with roasted red capsicum and a splash of olive oil for a simple tapenade-like dip. It makes an excellent addition to grazing boards or packed lunches and is a great way to add interest to leftovers.
Protein Pairings for Maximum Flavour
Oven-dried tomatoes pair wonderfully with many protein sources, especially within a Paleo framework. Toss them through a lamb salad with mint and cucumber, or use them to top grilled chicken thighs with fresh herbs and avocado. They’re also brilliant in slow-cooked beef dishes, bringing natural acidity and richness. If you eat eggs, they’re an easy upgrade to any omelette or egg muffin. With seafood, try them in a warm salad with prawns, olives, and rocket for a nutrient-dense lunch.
Make a Paleo-Friendly Tapenade
If you're missing traditional tapenade, these tomatoes can help. Blend them with olives, garlic, and a drizzle of olive oil for a robust, savoury spread that works on everything from Paleo bread to lettuce wraps. You can keep it chunky or blend until smooth depending on your preference. Add a few toasted pine nuts for texture or a splash of lemon juice to brighten the flavour. Store in a jar in the fridge and use within a few days.
Meal Prep with a Mediterranean Twist
Including oven-dried tomatoes in your weekly meal prep can bring variety to your usual rotation. Add them to pre-cooked chicken and steamed greens for easy lunches, or mix with roasted sweet potatoes, rocket, and tahini dressing for a plant-based bowl. Their concentrated flavour means you only need a few pieces to change the entire dish, so they’re ideal for portion-controlled meals or adding variety without extra prep each day.
Use in Paleo Baking
Believe it or not, oven-dried tomatoes also have a place in savoury baking. Add finely chopped tomatoes to almond flour muffins, seed crackers, or savoury scones for bursts of flavour. They pair particularly well with rosemary, thyme, and black olives in rustic-style breads or focaccia-style bases. Just ensure they’re well-dried and chopped small to avoid adding too much moisture to your mix.
Incorporating Them Into Entertaining Platters
When entertaining, having a jar of your homemade oven-dried tomatoes on hand can elevate your offerings. Serve them with crudités, compliant cured meats, activated nuts, and fermented vegetables for a well-rounded Paleo platter. Their bold taste balances beautifully with creamy elements like avocado or goat cheese (if tolerated), making them a reliable go-to for creating vibrant, nutrient-dense spreads.
Building a Seasonal Pantry
If you grow your own tomatoes or shop seasonally, oven-drying is the perfect preservation method. When tomatoes are abundant and inexpensive, make large batches and store them in portions. You’ll capture that peak flavour to use all year long, even when supermarket tomatoes are bland and watery. Stored properly, they retain their taste and texture, making them a pantry essential through winter months.
Creating a Flavour Base for Paleo Dishes
Think of these tomatoes as flavour bombs you can drop into a range of dishes. Chop and sauté them with onions and garlic as a base for soups and stews. Stir into bone broth for a quick lunch soup, or mash into ghee and melt over steak or grilled fish. Their natural umami quality enhances the depth of meals without needing artificial flavour enhancers or sauces.
Beyond Tomatoes: Experiment With Other Veggies
Once you’re comfortable with the method, try it with other produce. Capsicum is a natural pairing, but zucchini, mushrooms, and even thinly sliced carrots can all be oven-dried with great results. Follow the same slow-drying principle and experiment with spice combinations. Mixing different dried vegetables in a jar with herbs and oil makes a colourful, deeply flavoured base for countless meals.
A Delicious Habit Worth Keeping
Making your own oven-dried tomatoes might feel like a novelty at first, but it’s the kind of low-effort, high-reward habit that becomes second nature. With minimal ingredients and a bit of patience, you’ll have a versatile, flavour-packed staple that’s free from additives and perfectly suited to the Paleo lifestyle. Plus, they make your meals look and taste gourmet, even when you’re just throwing something together from the fridge. So next time tomatoes are in season, buy extra — your future self will thank you.
Final Thoughts
Oven-dried tomatoes are a deceptively simple recipe that delivers big on both flavour and versatility. They’re one of those make-ahead pantry staples you’ll reach for constantly, whether to elevate a meal or enjoy as a nourishing snack. Play around with herbs and oils to suit your taste or seasonal availability, and don’t forget to tag your creations on social if you share them—I’d love to see how you make them your own!
Paleo Chilli Seasoning Mix (Homemade)
What to do with used glass jars and bottles? How about making up this Homemade Chili Seasoning Mix to give for gifts, or to keep in your own pantry. Stored in a cool dry place, these should last for up to six months.
The chili seasoning mixes in my local supermarket do contain the ingredients you’d expect, like paprika, chili, cumin, oregano, pepper and garlic, but they also contain “Spices” (why not specify which spices? Seems a bit suspicious to me) and “Anti-caking Agent (551)”. Well, I don’t know about you, but I’d rather not consume anti-caking agent.
As well as using better ingredients, it’s also far cheaper to make your own and you can experiment to find your favourite blend.
I’m growing a few different types of pepper in my veggie bed, so when these are ready, I’ll be dehydrating them and adding them to this recipe. In the meantime, I buy ready dried peppers. I’ve got an Indian shop and a much larger Asian supermarket near me, so I tend to try this with a few different varieties of chili peppers. I’ve seen so many varieties – Cayenne, Serrano, Cascabel, Habanero, Tabasco, Poblano, Guajillo, Jolokia, Chipotle, Ancho, Ayenne, Bullseye and Bullhorn – so see what’s available near you and try a few different blends.
Recipe: Homemade Chili Seasoning Mix
Equipment
- Hot pan
- Pestle and mortar (or blender)
- Airtight container
Ingredients
- 6-8 whole dried peppers of your choice
- 2 teaspoons cumin seeds
- 1 teaspoon garlic powder
- 1 teaspoon oregeno
- 1 teaspoon paprika smoked
Instructions
- Toast the Peppers: First, in a hot pan, toast the chili peppers for a few minutes, taking care not to allow them to burn. When the smell starts to release, remove them from the pan and allow them to cool.
- Toast the Cumin Seeds: Next, toast the cumin seeds in the same pan, stirring constantly to ensure they don’t burn.
- Remove Seeds: Remove the seeds from the chili peppers to be used in another recipe. If you want your seasoning extra hot, you may like to add in a few of these seeds.
- Grind the Ingredients: With a pestle and mortar (or a blender), grind up the chili peppers and cumin seeds into a powder.
- Mix Ingredients: Add in the garlic powder, oregano, and smoked paprika. Mix thoroughly to combine.
- Store: Make sure you store the seasoning mix in an airtight container (like a jar) to keep it dry. Shake the container before using to ensure it is thoroughly mixed.
Why Make Your Own Chili Seasoning?
Making your own chili seasoning puts you in complete control of the ingredients and flavour. You avoid preservatives, fillers, and mysterious “natural flavours” that often sneak into commercial spice blends. It’s especially important for those following a Paleo lifestyle, where clean eating is a priority.
By custom blending your own mix, you can control the heat level, the complexity, and even the freshness. Once you’ve made it, you’ll wonder why you ever bought pre-made versions in the first place.
What’s Wrong with Store-Bought Blends?
Most supermarket chili seasoning mixes include ingredients that go beyond herbs and spices. Anti-caking agents like silicon dioxide (551) are added to keep the mix free-flowing, but they serve no nutritional purpose and are unnecessary for a homemade blend stored correctly.
Store-bought mixes also often contain added sugars, MSG, and highly refined seed oils – all of which are far from Paleo-approved. The ambiguous ingredient “spices” is another red flag. Without clear labelling, it’s impossible to know exactly what’s in your seasoning.
Choosing Your Chili Peppers
The beauty of this recipe is that it’s totally customisable. You can go mild, medium, or fire-breathing dragon – it’s entirely up to you. Here are a few commonly available chili varieties and how they impact your mix:
- Cayenne: Classic heat and bright red colour. A staple in most chili blends.
- Chipotle: Smoked and dried jalapeño, giving a deep, smoky flavour.
- Guajillo: Mild heat with fruity undertones. Pairs beautifully with cumin.
- Habanero: Intense heat with a floral, slightly fruity flavour. Use sparingly.
- Jolokia (Ghost Pepper): Not for the faint-hearted. Only include if you love extreme heat.
Start with a small batch and write down your measurements, so when you find your perfect balance, you can recreate it. Don’t be afraid to toast the dried chilis lightly in a dry pan to enhance their flavour before grinding.
How to Store Homemade Chili Seasoning
Once you’ve made your mix, keep it in an airtight glass jar in a cool, dark place. Properly stored, it should retain its potency for up to six months. If you make a large batch, consider dividing it into smaller jars so you're not exposing the whole batch to air each time you use it.
Repurposing small glass jars from mustard, jam or baby food is a sustainable and budget-friendly way to store your seasoning. Label each jar with the date and type of chili used so you can keep track of what works best for your taste preferences.
Gifting Your Chili Mix
This seasoning mix makes a thoughtful and personalised gift for friends and family – especially those who appreciate food or are on a health journey. Fill a small glass jar, add a rustic tag with the ingredients and suggestions for use, and you’ve got a creative and practical present. Tie with some twine or pop it in a small gift box for that extra touch.
Pair it with other homemade items like infused olive oils, Paleo crackers or a handwritten recipe for chili con carne for a lovely gift set. It’s an especially good idea around Christmas or as a housewarming present.
How to Use Homemade Chili Seasoning
This seasoning mix is incredibly versatile. Use it in:
- Chili con carne or bean-free Paleo chili
- Slow-cooked pulled pork or beef
- Dry rubs for barbecued or grilled meats
- Roasted vegetable trays
- Paleo taco mince or meatballs
- Homemade dips and salsas
Sprinkle it into soups and stews, or use it to spice up scrambled eggs, cauliflower rice, or roast chicken. It can also be mixed with coconut oil or olive oil to make a paste for marinating proteins.
Adjusting the Heat and Flavour
Everyone has a different tolerance for chili. The great thing about this recipe is that it’s easy to tweak. If you’re unsure, start with a lower amount of chili powder and increase slowly. You can also blend in mild paprika for colour and depth without adding extra heat.
For a smokier version, add extra chipotle or smoked paprika. For something more herbaceous, increase the oregano and garlic. Once you’ve made a few versions, you’ll begin to craft your own signature blend.
Cooking in Bulk? Scale It Up
If you find yourself reaching for chili seasoning often, it makes sense to mix a big batch. The recipe can be scaled up easily by multiplying each spice quantity. Store in a large jar or divide into smaller jars for different heat levels or purposes (e.g., mild blend, spicy blend, smoky blend).
Staying Paleo with Homemade Seasonings
Creating this Homemade Chili Seasoning Mix is a fantastic way to ensure you always have a flavorful and healthy seasoning option on hand. By avoiding additives and using only the best ingredients, you can enhance your dishes while staying true to your Paleo lifestyle.
Many commercially available products sneak in ingredients that don’t fit into Paleo principles. By preparing your own pantry staples, you eliminate those risks and increase the nutritional quality of every meal.
Final Thoughts
This seasoning mix is versatile and can be used in a variety of dishes, from chili and soups to grilled meats and roasted vegetables. Experiment with different types of peppers to find the perfect blend for your taste.
I hope you enjoy making and using this Homemade Chili Seasoning Mix. For more creative and healthy Paleo recipes, be sure to explore my blog. I’d love to hear your thoughts and any variations you made to the recipe, so please share in the comments below. Happy cooking and enjoy your seasoning mix!
Crispy Paleo Chicken Schnitzel Recipe
Chicken Schnitzel is pretty much the national dish of Australia (perhaps after pie?), which is funny, because if you ask for chicken schnitzel in the UK people think you’ve come straight from the 1970s.
The only problem with chicken schnitzel is the ingredients. This is what’s in a fairly standard one I saw in the supermarket:
Chicken (52%), Water, Buckwheat Flour, Wheat Flour, Thickener (1404, 415, 1442), Salt, Dehydrated Vegetables (Onion, Garlic), Herbs (Parsley, Rosemary, Thyme, Sage), Spices (Pepper), Wheat Gluten, Yeast, Egg Albumen, Sugar, Colours (150a, 100, 160c, 160b), Dextrose (Tapioca, Maize), Mineral Salts (450, 500), Canola Oil, Cottonseed Oil, Soy Protein, Thickener (1404), Yeast, Vinegar, Iodised Salt, Soy Flour, Emulsifiers (411, 481, 472E), Vitamin (Thiamin, Folate), Vegetable Gum (412), Hydrolysed Vegetable Protein, Wheat Cereal, Flavour Enhancer (635)
Quite alarming when the chicken element in your chicken is barely 50%, don’t you think? Also, “chicken” doesn’t really tell you too much. If it doesn’t say free-range or organic, we can assume it’s probably not the type of poultry you'd actively choose. So you know what this means? Yes – it means a Paleo chicken schnitzel recipe is absolutely called for!
Recipe: Paleo Chicken Schnitzel
Equipment
- Baking Tray
- Rolling pin or meat tenderiser
- Mixing bowls
Ingredients
- 2 chicken breasts free-range
- 1 cup tapioca flour
- 1 egg beaten
- 1 cup almond meal
- ½ cup coconut flour
- ½ teaspoon sea salt
- ½ teaspoon pepper
- ¾ teaspoon paprika
- ¼ tsp ground coriander
- ¼ tsp ground cumin
Instructions
- Preheat the Oven: First, preheat your oven to 230°C (450°F) if you’re going to oven bake rather than fry.
- Prepare the Chicken: Next, slice the chicken in half width-ways, creating two thin pieces. Then, pound with a rolling pin (or, if you have a better equipped kitchen than me, a meat tenderiser) until it’s super thin. If you don’t want raw chicken flying around your kitchen, you can wrap it in cling film for this step. You can keep the pieces whole for proper schnitzels, or slice into strips like I did.
- Set Up the Breading Station: Then, put the tapioca flour (or you can use arrowroot flour if you don’t have tapioca) in a bowl, and the beaten egg in a separate bowl. Tip: fill up the tapioca bowl as you use it to avoid waste.
- Mix the Crumb Mixture: In another bowl, mix together the almond meal, coconut flour, seasoning, and herbs/spices. I tend to do this in small batches too, to avoid being left with an eggy mess of excess crumb mixture I’ll have to throw away.
- Bread the Chicken: Now for the fun part. Dip the chicken pieces in each bowl, turn by turn: start with the tapioca layer, then the egg layer, and end with the crumb mixture. Maybe it’s just me, but I find this turns into a huge mess, so small batches of the dry bowls will help here.
- Cooking Options:Oven Baking: If you’re oven baking, arrange the breaded chicken pieces on a baking tray and cook for about 20 minutes. I always cut into the chicken in a couple of the thickest places to ensure there are no pink bits left.Frying: Finally, if you’re going to fry, cook the chicken pieces in a hot pan with some coconut oil for about 8-10 minutes, turning them a couple of times to ensure even cooking.
Why Go Paleo with Your Schnitzel?
The traditional supermarket schnitzel is full of additives, low-quality meat, and unhealthy oils. Paleo, by contrast, prioritises whole foods. By making your schnitzel from scratch, you control every ingredient: from the quality of your chicken to the type of oil you use. It’s a simple switch that aligns perfectly with a clean eating lifestyle, and you won’t have to sacrifice flavour to do it.
What Makes This Recipe Different?
This Paleo Chicken Schnitzel stands out because it uses real ingredients that are not only healthier but also add more flavour and texture. Instead of breadcrumbs, a combination of almond meal and coconut flour creates a golden, crunchy crust. These Paleo-friendly flours provide healthy fats and are naturally gluten-free, making this recipe ideal for anyone avoiding grains or processed ingredients.
The result? A schnitzel that’s crisp on the outside, juicy on the inside, and free from questionable supermarket additives.
Choosing the Right Chicken
Start with high-quality chicken breasts. Look for free-range or organic chicken if possible. Not only is it a more ethical choice, but it also delivers a better texture and flavour. You can butterfly the breast for an even cook and a more traditional schnitzel shape, or cut into smaller medallions if serving kids or using for meal prep.
Cooking Methods: Oven or Pan?
One of the best things about this Paleo schnitzel is that it’s just as versatile in cooking method as the original. Prefer a crispier, pub-style result? Fry it gently in coconut oil or ghee for that golden crunch. Want something lighter and less hands-on? Oven baking works brilliantly, especially when making a large batch. Simply brush the schnitzels with olive oil before baking for a deliciously crisp result.
Serving Suggestions
This dish is highly adaptable and suits almost any side. Here are a few Paleo-friendly combinations:
- With salad: A fresh rocket, tomato, and avocado salad with a lemon vinaigrette pairs beautifully.
- With roasted vegetables: Think roasted sweet potato wedges, zucchini, or carrot batons.
- With cauliflower mash or rice: For a hearty comfort meal without the carbs.
- Parmigiana style: Top with a Paleo tomato sauce and a sprinkle of cashew cheese or nutritional yeast for a schnitzel-parmi hybrid.
Meal Prep Friendly
These schnitzels freeze and reheat well, making them ideal for meal prep. Once cooked, allow them to cool completely, then wrap individually and freeze. To reheat, pop into a preheated oven or air fryer. They’ll maintain that delicious crunch and taste just as good as freshly made.
Tips for the Perfect Paleo Schnitzel
- Use a meat mallet: Flatten the chicken evenly for quicker, more even cooking.
- Don’t skip the egg wash: It helps the almond and coconut coating stick firmly to the meat.
- Rest before cooking: Let the coated schnitzels rest for 10 minutes before frying or baking to help the coating set.
- Use a non-stick surface: Whether baking or frying, using a non-stick pan or parchment-lined tray will help maintain the coating.
Nutrition Benefits
This schnitzel is not just tasty – it’s packed with nutrients. Chicken breast is a lean source of protein that supports muscle repair and immune function. Almond meal contributes healthy fats, vitamin E, and fibre. Coconut flour adds a touch of natural sweetness along with iron and potassium. Combined, these ingredients make for a satisfying, energy-sustaining meal.
What to Avoid in Pre-Packaged Schnitzels
As we saw above, commercial schnitzels often contain:
- Artificial thickeners and emulsifiers: These may affect digestion and are unnecessary in home cooking.
- Soy, wheat, and gluten: These are often added as fillers and are not suitable for a Paleo lifestyle.
- Low meat content: With chicken sometimes making up just over 50%, the rest is water, starch, and filler.
- Vegetable oils: Often used to pre-cook or fry schnitzels, these are highly processed and can lead to inflammation.
By making it yourself, you skip all of that and enjoy real food instead.
Making It Kid-Friendly
This recipe is also a hit with children. The familiar texture and taste of schnitzel mean it's an easy win for even fussy eaters. Try cutting the chicken into strips before coating and cooking – they’ll resemble Paleo chicken tenders and make for a great lunchbox or quick weeknight meal.
Storage and Leftovers
Store leftovers in an airtight container in the fridge for up to three days. Reheat in a pan or air fryer to restore crispness. If freezing, wrap the schnitzels individually to avoid them sticking together. Always label with the date so you know when you made them!
Final Thoughts
Making your own Paleo Chicken Schnitzel allows you to reclaim a beloved Australian classic with real, nourishing ingredients. No preservatives, no fillers – just wholesome goodness and bold flavours. Once you try this version, you might never go back to the supermarket alternative again.
Whether you’re serving it fresh with salad, transforming it into a schnitzel parmi, or freezing a batch for busy nights, this recipe proves that comfort food and healthy eating can absolutely go hand in hand.
I hope you enjoy this Paleo Chicken Schnitzel recipe. For more delicious and healthy recipes, be sure to explore my blog and follow along to see what I post next week. I'd love to hear your thoughts and any variations you made to the recipe, so please share in the comments below. Happy cooking!
Poached Salmon in 7 Minutes (Paleo Method)
Salmon is great in so many things – recently I’ve been having a lot of salmon salads. I’ve tried lots of different ways of cooking it, but I think I’ve got the perfect poached salmon method – and best of all, it takes just 7 minutes on the stove. I find this method far more consistent than frying or baking, as it always turns out well. This poaching technique is quick and cooks the fish through, but it remains tender. I tend to make up more than I need, as it’s fine to keep in the fridge for up to 3 days, making for a quick lunch option.
I’m quite careful about the fish I get and avoid farmed fish. Look out for wild fish where you can.
Recipe: 7 Minute Salmon
Equipment
- Medium-sized pan
- Tongs
Ingredients
- 4 wild salmon fillets
- 3 spring onions trimmed
- 2 teaspoons whole black peppercorns
- Squeeze of fresh lime
- Sea salt
Instructions
- Prepare the Pan: In a medium-sized pan just big enough to accommodate the fish, arrange the fillets so they don’t overlap, and cover with cold water until they are immersed.
- Add Seasonings: Add the spring onions, peppercorns, lime, and a generous pinch of sea salt to the pan.
- Bring to Boil: Bring the water to a boil. As soon as it starts to boil, turn the fillets over and remove the pan from the heat.
- Poach the Salmon: Leave the pan to stand for 7 minutes. This gentle poaching method ensures the salmon remains tender and perfectly cooked.
- Cool and Store: After 7 minutes, take the salmon out of the pan and leave to cool completely. Once the salmon is cool, it will be cooked to perfection. Store in the fridge for up to 3 days.
Why Poach Salmon?
Poaching is one of the gentlest cooking methods available and ideal for delicate proteins like fish. It involves simmering food in liquid at a low temperature, preserving both texture and moisture. For salmon, this means no overcooked, dry, or crumbly results – just juicy, tender fish every time.
Compared to baking or pan-frying, poaching is less hands-on and allows for more control. There’s no risk of the salmon sticking to the pan or drying out in the oven. Once you’ve tried this 7-minute method, you’ll see just how effortless and reliable poached salmon can be.
Health Benefits of Salmon
Salmon is considered one of the healthiest proteins you can include in your diet, particularly if it’s wild-caught. It’s an excellent source of omega-3 fatty acids, which are known for reducing inflammation, supporting brain health, and improving cardiovascular function.
It’s also rich in high-quality protein, B vitamins, selenium, and potassium. The inclusion of salmon in a Paleo lifestyle adds variety and a nutrient-dense option that pairs well with vegetables, salads, and Paleo-friendly dressings.
Choosing the Right Salmon
Where possible, always opt for wild-caught salmon rather than farmed. Farmed salmon can be lower in omega-3s and is more likely to be treated with antibiotics and artificial dyes. In Australia, look for sustainably sourced wild salmon from New Zealand or Alaska when available.
Fresh fillets are ideal, but you can also use thawed frozen salmon – just be sure to pat it dry before cooking. Choose skinless fillets if you want a consistent poaching result, though it works just as well with the skin on (you can remove the skin after cooking if preferred).
How to Poach Salmon Perfectly
The key to perfectly poached salmon lies in keeping the heat gentle. The liquid should never come to a rolling boil – a low simmer is enough to cook the fish through while preserving its tenderness.
Use a shallow pan that allows the fillets to sit in a single layer. You can poach with plain water, but adding aromatics such as lemon slices, bay leaves, garlic cloves, or fresh herbs like dill or parsley will elevate the flavour beautifully.
Make-Ahead Meals with Poached Salmon
One of the best parts of this recipe is that poached salmon stores beautifully in the fridge. After cooking, let the fillets cool to room temperature before refrigerating in an airtight container. They will keep fresh for up to three days, making them an ideal component for meal prep or fast lunches.
You can flake the salmon over salads, mix it into cauliflower rice dishes, or combine with avocado and lime for a Paleo-friendly salmon smash. It also works well in wraps using lettuce leaves or collard greens as a base.
Ideas for Using Leftover Poached Salmon
- Salmon salad bowls: Combine with mixed greens, cucumber, avocado, and a light vinaigrette.
- Breakfast option: Flake into scrambled eggs with chives or dill for a protein-packed start.
- Stuffed sweet potatoes: Mix with mashed sweet potato and herbs for a warm, comforting meal.
- Cold platter: Serve with olives, boiled eggs, cherry tomatoes, and pickles for a quick grazing plate.
Customise the Flavours
This poached salmon recipe is simple, but it’s easy to customise depending on your taste preferences. Try these flavour variations:
- Lemon & dill: Add fresh lemon slices and dill fronds to the poaching liquid for a bright, aromatic twist.
- Asian-inspired: Add slices of ginger, a splash of coconut aminos, and spring onions to the water.
- Garlic & bay: Add two smashed garlic cloves and a bay leaf for a more savoury profile.
- Spicy version: Add a slice of red chili or a dash of your favourite chili seasoning for a gentle kick.
Serving Suggestions
This poached salmon works beautifully with a range of Paleo-friendly sides. Some of my favourites include:
- Carrot and citrus salad
- Grilled asparagus or zucchini ribbons
- Mashed cauliflower with olive oil and garlic
- Fresh mixed greens with a homemade dressing
The mild flavour of poached salmon means it pairs well with both fresh, zingy salads and richer, creamy vegetable dishes. You can serve it warm or chilled depending on the weather and occasion.
Paleo Pantry Essentials for Fish Dishes
Keeping a few pantry staples on hand can make it even easier to prepare fish dishes like this one on the fly. Some of the ingredients that pair beautifully with salmon include:
- Coconut aminos
- Lemon juice or apple cider vinegar
- Dried dill or parsley
- Chili flakes or homemade chili seasoning
- Good quality olive oil for finishing
Having these basics ready allows you to whip up a balanced Paleo-friendly meal in minutes, especially if you’ve got poached salmon prepped and waiting in the fridge.
This Recipe is a Time-Saving Winner
This 7-minute poached salmon recipe is a game-changer for quick and easy meals. Additionally, the gentle poaching method ensures tender, flavourful salmon every time. It’s perfect for salads or to enjoy on its own.
If you're busy or don’t want to turn the oven on during the summer months, this is the ideal technique. It's ready faster than takeaway, with far more nutritional benefits and none of the questionable ingredients.
Final Thoughts
Learning how to poach salmon perfectly will open up a whole new set of easy and nutritious meal options in your Paleo repertoire. Once you realise how simple and foolproof it is, you’ll likely find yourself returning to this method again and again. Whether you’re making a quick lunch, prepping meals for the week, or trying to eat more anti-inflammatory foods, this recipe delivers on every front.
How do you cook salmon (and other fish)? I’d love to hear your tips in the comments below.
Baked Pork Rack with Apples (Paleo Roast)
We all know how well pork goes with apples – but instead of making an apple sauce, try serving it with whole baked apples instead with my Roast Pork Rack.
This simple yet delicious combination is sure to impress. This Roast Pork Rack with Baked Apples recipe is not only easy to prepare but also packed with flavour, making it a perfect Paleo dinner option.
Roast pork rack with baked apples
Equipment
- Pestle and mortar
- Roasting tray
- Saucepan
- Sieve
Ingredients
- 1 tbsp fennel seeds
- 1 tbsp celtic sea salt
- 1 tbsp extra virgin olive oil
- 8 bone pork rack approx 2kg
- 2 red onions
- 1 bulb garlic
- 1 tsp cinnamon
- 6 apples I used pink lady
- 200 ml white wine
- 125 ml beef stock
Instructions
- Preheat the Oven: Preheat your oven to 220°C (430°F).
- Prepare the Pork: Using a pestle and mortar, grind the fennel seeds and Celtic sea salt together. Rub the extra virgin olive oil into the pork skin, then apply the salt mixture evenly over the pork.
- Prepare the Vegetables: Peel the red onions and slice them into thick wedges. Quarter the garlic bulb. Arrange the onion wedges and garlic quarters at the bottom of a roasting tray, then place the pork rack on top.
- Initial Roasting: Roast the pork in the preheated oven until the skin turns brown and crispy, approximately 20-30 minutes.
- Lower the Heat: Reduce the oven temperature to 180°C (355°F) and continue to cook the pork for another 20 minutes.
- Prepare the Apples: Score the apples along the centre (to prevent them from bursting) and place them in the roasting tray around the pork. Cook for an additional 20-30 minutes until the pork juices run clear and the apples are soft.
- Rest the Pork and Apples: Once cooked, remove the pork and apples from the tray and keep them warm.
- Make the Sauce: Transfer the remaining contents of the tray into a saucepan through a sieve. Add the white wine to the juices and boil over medium heat for a few minutes until the sauce thickens. Then, add the beef stock and simmer for 15 minutes.
- Serve: Serve the pork and apples together, topped with the delicious sauce.
Why Pork and Apples Work So Well Together
The sweet and slightly tart flavour of apples cuts through the richness of pork, creating a beautifully balanced dish that’s both comforting and satisfying. While apple sauce is the traditional pairing, whole baked apples offer a more rustic and visually appealing twist that also adds lovely texture. When roasted alongside the pork rack, the apples absorb some of the savoury pan juices, making them incredibly flavourful and juicy.
This dish is especially well-suited to autumn and winter months when apples are in season and you crave something hearty and warm. However, it’s just as appropriate for a special Sunday roast or entertaining guests at any time of year.
Choosing the Right Cut: Pork Rack
A pork rack, sometimes referred to as a pork rib roast, is a show-stopping cut that combines tenderness with bold flavour. It usually consists of several rib bones left intact, making for a dramatic and impressive presentation when served at the table. The layer of fat and skin on top is ideal for crisping up into irresistible crackling, while the meat beneath stays juicy thanks to its marbling.
Ask your butcher for a free-range pork rack with the rind left on. You can also request that they score the skin for you, which will help it crisp up evenly in the oven.
Tips for the Perfect Crackling
The crackling is often the highlight of any roast pork dish, and with the right technique, it’s easy to get that golden, blistered skin every time:
- Dry the skin: Pat it dry with paper towels and leave it uncovered in the fridge for a few hours or overnight to remove moisture.
- Score it properly: Thin, even cuts through the skin help the fat render and the skin puff up.
- Salt generously: Salt draws out additional moisture and promotes crisping. Rub it into the scores and the surface of the skin before roasting.
- Use high heat to start: Begin roasting at a high temperature (around 220°C) to get the crackling going, then reduce the temperature to finish cooking the meat slowly.
Baking the Apples
Whole baked apples bring sweetness, softness, and visual charm to this dish. Choose firm, crisp apples that will hold their shape during cooking. Granny Smith, Pink Lady, or Fuji all work beautifully. You can core them if you like, but it’s not essential. Baking them whole allows the flesh to soften just enough to become spoonable while retaining their shape.
As the apples roast, they absorb the delicious pork juices and become almost caramelised in places. Their natural sugars intensify, creating a perfect counterpoint to the salty richness of the pork.
Customising Your Seasonings
There are many ways to add flavour to your roast pork rack, depending on your taste preferences. Here are a few ideas:
- Herb crust: Mix chopped rosemary, thyme, garlic and olive oil and rub into the flesh (not the skin) of the pork before roasting.
- Spice rub: For a bolder flavour, try adding ground fennel, paprika, or mustard powder to your salt rub.
- Fruit additions: Alongside the apples, you can also add a handful of dried apricots or figs for extra sweetness and depth.
What to Serve with Roast Pork Rack
This dish is rich and flavourful, so it pairs well with light but complementary sides. Try it with:
- Roasted root vegetables like carrots, parsnips, or pumpkin
- Steamed or sautéed greens such as kale or broccolini
- Cauliflower mash with olive oil or ghee for a low-carb option
- A crisp carrot and citrus salad for a refreshing contrast
And of course, you can’t go wrong with a simple gravy made from the pan juices – just be sure to strain out any excess fat and season to taste.
Make It Ahead
If you’re planning this dish for guests or a weekend feast, you can do much of the prep in advance. Season the pork and leave it uncovered in the fridge overnight for the best crackling. Wash and prepare your apples and veggies the day before. On the day of serving, all you need to do is assemble and roast.
Leftovers can be sliced cold for sandwiches or reheated gently and served with salad or vegetables. The pork also works well in lettuce wraps with mustard or a creamy Paleo dressing.
Storage Tips
Store leftover roast pork in an airtight container in the fridge for up to 3 days. Keep the crackling separate to maintain crispness – reheat it in a hot oven or air fryer to bring it back to life. Baked apples can also be stored and reheated, though they are best enjoyed fresh from the oven when they are perfectly soft and caramelised.
Paleo Benefits of This Dish
This Roast Pork Rack with Baked Apples recipe is a wonderful way to enjoy a hearty and flavourful meal. The crispy pork skin and soft, juicy baked apples create a perfect balance of textures and flavours. This dish is not only Paleo-friendly but also ideal for any special occasion or a cozy family dinner.
Pork provides high-quality protein and essential nutrients like B vitamins, iron, zinc, and selenium. Apples bring fibre, vitamin C, and natural sweetness. By avoiding processed sauces or artificial ingredients, this meal supports clean eating while still delivering bold flavour.
Experiment with Variations
Feel free to experiment with different types of apples or add your favourite herbs to the seasoning for a unique twist. You can even slice the apples halfway through cooking and sprinkle with cinnamon for a slightly spiced finish. Use whatever herbs and spices are in season or on hand – this recipe is incredibly forgiving and flexible.
Other additions to consider:
- Pear and pork: Substitute apples with firm pears for a slightly different but equally delicious result.
- Garlic cloves: Add whole unpeeled garlic cloves to the pan for a mellow, sweet roasted garlic flavour.
- Caraway or fennel seeds: These pair beautifully with pork and can be rubbed into the skin or added to the pan.
Final Thoughts
The simple preparation and delicious outcome make this recipe a staple in any Paleo diet. With a beautiful balance of sweet and savoury, this Roast Pork Rack with Baked Apples is both impressive and easy enough to become a go-to in your kitchen. Whether it’s for a special celebration or just a Sunday dinner, it delivers comfort, nutrition, and plenty of flavour.
Be sure to save this recipe, and don’t forget to let me know how it turned out for you. If you added your own twist, I’d love to hear about it in the comments. Happy cooking!
Homemade Tomato & Chilli Relish
What better way to finish off a paleo burger, than with a generous serving of homemade relish? This relish is tomato and chilli – but unlike most relish recipes, I've used medjool dates instead of sugar to add some sweetness.
If you like your relish hot, add some more chillies to your mixture. This Tomato & Chilli Relish is perfect for adding a spicy kick to your meals while keeping it Paleo.
Recipe: Tomato & Chilli Relish
Equipment
- Pan
Ingredients
- 1 tsp extra virgin olive oil
- 1 white onion diced
- 3 cloves garlic finely diced
- 1/2 eggplant aubergine
- 3 medjool dates diced
- 80 ml red wine vinegar
- 4 chillies chopped (try a mixture of red and green)
- 1/2 tsp fennel seeds
- 1/2 tsp coriander seeds
- 250 g cherry tomatoes
- celtic sea salt & ground black pepper to taste
Instructions
- Heat the Oil: First, heat the olive oil in a pan over a low heat.
- Cook the Aromatics: Next, add the diced onion and garlic to the pan. Fry until they start to turn soft and translucent.
- Add the Eggplant and Dates: Then, add in the diced eggplant and medjool dates. Cook for 4-5 minutes, stirring often.
- Add the Vinegar: Pour in the red wine vinegar and reduce the temperature to a simmer. Simmer until the liquid has reduced to approximately half its original volume.
- Add the Remaining Ingredients: Add in the chopped chillies, fennel seeds, coriander seeds, and cherry tomatoes. Reduce the heat to a low setting and stir regularly.
- Simmer: Allow the mixture to simmer for about half an hour, stirring occasionally.
- Season and Cool: Finally, season with Celtic sea salt and ground black pepper to taste. Remove from the heat and allow the relish to cool before serving.
Why Make Your Own Paleo-Friendly Relish?
Store-bought relishes are often packed with refined sugars, preservatives, and mysterious ingredients that have no place in a Paleo lifestyle. Creating your own Tomato & Chilli Relish gives you full control over what goes into your food. It’s a simple recipe, but the result is full of robust flavour – sweet, tangy, spicy, and completely natural.
Using medjool dates instead of sugar is a game-changer. They add natural sweetness and a depth of flavour that processed sugar simply can't replicate. Dates also bring a subtle caramel richness and are a great source of dietary fibre, potassium, and antioxidants.
The Perfect Burger Companion
This relish is the ultimate companion for a juicy Paleo burger. Whether you’re making beef, lamb, chicken, or even a veggie-based patty, the richness of the tomato combined with the mild heat from the chillies will take your burger to a whole new level. The relish adds moisture and flavour to every bite without overpowering the main ingredients.
Try it on top of a sweet potato bison burger or pair it with a bunless lamb burger, and you’ll see just how versatile this condiment can be.
Ingredients You Can Trust
The key to a great relish is starting with quality ingredients. Here’s what makes this recipe stand out:
- Fresh tomatoes: Ripe, juicy tomatoes form the heart of this relish. Use organic if you can, and opt for roma or truss tomatoes for deeper flavour.
- Chillies: Choose red chillies for both colour and heat. Adjust the quantity based on your spice preference.
- Medjool dates: These natural sweeteners balance the acidity of the tomatoes and the spice from the chillies beautifully.
- Garlic and onion: Essential for depth and savoury richness.
- Apple cider vinegar: Adds a touch of tang and helps preserve the relish naturally.
Every ingredient in this recipe is Paleo-compliant and unprocessed, supporting a clean eating approach that doesn’t compromise on taste.
How to Customise the Heat Level
Spice tolerance varies widely from person to person. The great thing about this relish is that it’s easy to adjust. If you like it mild, reduce the number of chillies or remove the seeds. If you love heat, keep the seeds in and consider adding a pinch of cayenne or a hotter variety of chilli like bird’s eye or habanero.
You can also add a teaspoon of smoked paprika for a deeper, more earthy heat that complements grilled meats beautifully.
Versatile Ways to Use Tomato & Chilli Relish
Once you’ve made a jar of this relish, you’ll find endless ways to enjoy it:
- As a topping for burgers, grilled meats, or sausages
- Served alongside scrambled eggs or an omelette
- As a dip for sweet potato wedges or vegetable sticks
- Spread on Paleo crackers or lettuce wraps
- Swirled through cauliflower rice or mash for added flavour
This relish can also be stirred into soups or stews for a kick of flavour, or even used as a marinade base when mixed with olive oil and lemon juice.
How to Store Your Homemade Relish
Once cooled, this relish can be stored in a clean, sterilised glass jar in the fridge for up to two weeks. If you’d like to keep it longer, consider freezing it in small batches using silicone ice cube trays or freezer-safe jars. That way, you always have a flavour booster ready to go.
Be sure to use a clean spoon each time to prevent contamination and maximise shelf life. As there are no artificial preservatives in this recipe, proper storage is key.
Make It in Batches
This recipe is easy to scale up. Make a larger batch and store some jars for later or share them as thoughtful, homemade gifts. A jar of Paleo-friendly Tomato & Chilli Relish tied with a piece of twine and a handwritten label makes a charming and practical present for foodies and health-conscious friends alike.
Health Benefits of the Key Ingredients
- Tomatoes: Rich in lycopene, a powerful antioxidant that supports heart health and reduces inflammation.
- Chillies: Contain capsaicin, known for its metabolism-boosting and pain-relief properties.
- Medjool dates: Provide fibre, minerals, and a natural source of energy without spiking blood sugar as rapidly as refined sugars.
- Garlic: Anti-inflammatory, antibacterial, and a supporter of immune function.
- Apple cider vinegar: Aids digestion and helps balance blood sugar levels.
Batch Cooking Tip: Use in Meal Prep
If you like to batch cook your meals for the week, this relish will quickly become a staple in your kitchen. Make a few jars at once and use it to add flavour to your proteins, vegetables, and lunchboxes. It’s especially handy when time is short, and you want to elevate simple meals without fuss.
A Delicious Way to Avoid Hidden Sugars
Creating this Tomato & Chilli Relish is a fantastic way to enjoy a spicy and slightly sweet condiment that fits perfectly into a Paleo lifestyle. The combination of fresh tomatoes, chillies, and medjool dates creates a rich and flavourful relish that enhances any dish.
Many relishes on the market contain high-fructose corn syrup, preservatives, and gums. This version skips all of that and instead focuses on natural sweetness and bold, clean flavours. It’s proof that you don’t need additives to make something taste amazing.
Final Thoughts
This relish is versatile and can be used as a topping for burgers, a dip for vegetables, or even a spread for sandwiches. It's a healthy and delicious alternative to store-bought relishes, packed with natural ingredients and no added sugars.
I hope you enjoy making and eating this Tomato & Chilli Relish. For more creative and healthy Paleo recipes, be sure to explore my blog. I’d love to hear your thoughts and any variations you made to the recipe, so please share in the comments below. Happy cooking and enjoy your relish!
Stuffed Capsicum with Herbed Chicken
I usually only use green capsicum as they’re half the price of their red and yellow cousins, but when they were on offer this week, I thought it was high time to cook something capsicumy. What better than the classic stuffed capsicum? I’d usually make this with minced beef, but I fancied a change, so thought I’d give it a try with shredded chicken instead.
I always used to cut the tops of the capsicum, stuff them, put the lid back on, then cook them standing up. However, it’s not easy to find ones that will remain standing up and also I think they’re harder to eat and not so attractive on the plate this way. I served mine sliced in half lengthways and retained the stalk partly to stop the stuffing falling out, and partly because it looks good! Unfortunately, cutting them for this dish means I can't use my genius capsicum cutting technique.
I used mushrooms, carrots, and a zucchini for the stuffing, but this is a great way to use up whatever vegetables you happen to have.
Hint: Take care choosing your capsicums! You’ll find the ones with 4 points at the base will sit far better in the oven than those with 3 points.
Recipe: Stuffed Capsicum
Equipment
- Baking Tray
- Frying pan
Ingredients
- 3 colourful capsicums bell peppers
- Dash of coconut oil
- 2 brown onions diced into small pieces
- 1 tin chopped tomatoes
- 1 bottle of pasata
- 1 zucchini diced into small pieces
- 6 mushrooms diced into small pieces
- 2 carrots diced into small pieces
- 1 tbsp oregano
- 1 tsp of chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- Sea salt & black pepper to taste
- Cooked shredded chicken
Instructions
- First, cut the capsicums lengthways, ensuring the two halves will sit nicely before making the cut. Deseed the capsicum and trim the insides and bottom of the stalk ensuring there is lots of room for them to be filled. Put the halves empty side up on a baking tray.
- Pre-heat the oven to 175C
- Then, fry the onions in the coconut oil over medium heat, until they soften.
- Next, add in the tomatoes and passata, then stir in the veggies.
- Allow the mixture to simmer for 20-30 minutes, then add the herbs, spices, and seasoning.
- Add in the chicken to heat up, and once the carrots have softened, remove the pan from the heat.
- Spoon the mixture into the capsicum halves and push down with the back of a spoon, ensuring they are completely filled.
- Put the stuffed capsicums in the oven and cook until the capsicum has softened to your liking, ensuring they don’t burn! This should just take a few minutes.
Why Stuffed Capsicum Is a Paleo Favourite
Stuffed capsicum (or bell peppers, depending on where you’re from) is a classic dish for good reason. It ticks so many boxes: it’s nutritious, naturally gluten-free, and easily adaptable to suit the Paleo lifestyle. Using shredded chicken rather than the usual mince brings a lighter, leaner feel to the dish without sacrificing flavour or satisfaction.
This recipe also allows you to incorporate a wide range of colourful vegetables, boosting both the nutrient content and the visual appeal of the meal. Best of all, it’s simple to prepare, family-friendly, and makes excellent leftovers for lunch the next day.
Choosing the Best Capsicums for Stuffing
Not all capsicums are created equal when it comes to stuffing. Look for firm, unblemished capsicums that are roughly the same size, so they cook evenly. Red, yellow, and orange varieties tend to be sweeter than green, which can be slightly bitter, but green capsicum remains a budget-friendly and flavourful option.
If you plan to slice them lengthways, like in this recipe, try to find capsicums with four points at the base rather than three. They’ll sit more steadily in your baking tray and hold their filling better.
How to Cook Chicken for Stuffed Capsicum
This recipe is perfect for using leftover roast or poached chicken. If starting from scratch, you can bake, steam, or poach chicken breasts until cooked through and shred with two forks. Using shredded chicken gives a tender texture and allows the meat to absorb the spices and vegetable flavours beautifully.
To boost flavour, consider tossing the shredded chicken with olive oil, garlic, and a pinch of paprika or cumin before combining it with the rest of the stuffing ingredients.
Ideas for Stuffing Variations
This recipe is incredibly versatile and ideal for using up what you’ve already got in the fridge. Here are a few other vegetables and additions that work well in the stuffing:
- Finely chopped spinach or kale
- Leftover roasted vegetables like pumpkin or sweet potato
- Grated cauliflower for extra fibre
- Fresh herbs such as parsley, coriander, or oregano
- Chopped olives or sun-dried tomatoes for a Mediterranean twist
Don't be afraid to experiment. The only essential is balancing moisture so the filling isn’t too wet, which could make the capsicums soggy.
Can You Make These Ahead of Time?
Absolutely! This dish is perfect for prepping in advance. You can fully assemble the stuffed capsicums and store them in the fridge for up to 24 hours before baking. Alternatively, cook a big batch and refrigerate leftovers in an airtight container for up to 3 days.
These also freeze well. After baking, let them cool completely, then wrap individually and freeze. To reheat, pop them in a moderate oven straight from frozen or allow to defrost overnight in the fridge first.
What to Serve with Stuffed Capsicums
These stuffed capsicums are a complete meal on their own, but you can make them part of a larger feast by adding:
- Cauliflower rice with herbs and lemon
- Grilled asparagus or green beans
- A simple avocado and tomato salad
- Steamed broccoli with a drizzle of tahini
If you have extra filling, it makes a wonderful side dish on its own or served in lettuce cups for a light lunch.
Making It Kid-Friendly
If your kids aren’t fans of capsicum, try scooping some of the filling into hollowed-out zucchini boats or halved sweet potatoes. You can also keep the chilli or strong herbs minimal and serve the capsicums with a mild tomato salsa or guacamole on the side for dipping.
Freezing and Storage Tips
Whether you're meal prepping for the week ahead or saving leftovers, this recipe is freezer-friendly and reheats well. Wrap each capsicum half in baking paper and store in a freezer-safe container. To reheat, unwrap and bake in a covered dish at 180°C until warmed through.
Cooked stuffed capsicums will keep in the fridge for 2 to 3 days. Store in a sealed container and reheat in the oven or microwave as needed.
Why This Recipe Works for Paleo
This recipe uses whole, unprocessed ingredients that align perfectly with a Paleo lifestyle. Chicken is a great lean protein source, while the vegetables add fibre, vitamins, and texture. There are no grains, dairy, or processed sauces – just real food, seasoned well.
You can tailor the ingredients to suit your needs. If you're avoiding nightshades, try stuffing zucchini or mushrooms instead of capsicums. Want a higher-fat version? Mix some chopped avocado or a drizzle of olive oil into the stuffing before baking.
Trying Out Stuffed Capsicum with Chicken
Trying out this Stuffed Capsicum with Chicken recipe will not only make your dinner delicious but also align perfectly with your Paleo diet. This recipe is a great way to enjoy a variety of fresh vegetables and tender chicken in a colourful and flavourful presentation.
One of the best parts about this dish is its versatility. You can easily swap out the vegetables for whatever you have on hand, making it a great option for using up leftovers or seasonal produce. The combination of spices and herbs gives it a wonderful aroma and taste, making each bite a delight.
Whether you’re cooking for family or friends, this dish is sure to impress. And remember, if you end up with extra stuffing, it freezes well for future meals. Enjoy a healthy, satisfying, and flavourful dinner with this Stuffed Capsicum with Chicken recipe.
For more creative Paleo recipes, don't forget to subscribe to our newsletter and follow us on social media! We love hearing from you, so please share your thoughts and variations of this recipe in the comments below. Happy cooking and bon appétit!
Fail-Proof Poached Chicken (Paleo)
I don’t know about you, but I find chicken cooked in the oven can be a bit dry and fried chicken can be a little greasy (not to mention make an complete mess of the kitchen), so lately I've been poaching chicken instead. This Fail-Proof Poached Chicken is my favourite way to cook chicken that I'm going to be shredding, or adding to a recipe that calls for pre-cooked chicken.
Recipe: fail-proof poached chicken
Equipment
- Large Pot
- Meat Thermometer
Ingredients
- Chicken as much as your recipe calls for
- A splash of white wine
- Water
- A couple of bay leaves
- A small piece of fresh ginger
- A few black peppercorns
- Sea salt
Instructions
- Prepare the Chicken: Dice the chicken into roughly equal-sized pieces to ensure even cooking.
- Arrange in Pot: Arrange the chicken at the bottom of a large pot, ensuring the pieces do not overlap.
- Add Liquids: Pour the splash of white wine over the chicken first, then add cold water until the chicken is completely submerged by about 5cm of water.
- Season: Add the bay leaves, fresh ginger, peppercorns, and sea salt to the pot.
- Bring to Boil: Bring the water to a boil. Once it boils, reduce the heat to a simmer.
- Simmer and Skim: Simmer the chicken for a few minutes. If you plan to use the poaching liquid, skim off any scum that rises to the top.
- Check Doneness: Simmer the chicken until thoroughly cooked. Use a meat thermometer to ensure it reaches an internal temperature of 75°C (165°F). Alternatively, test the largest piece to ensure it’s cooked through and the juices run clear.
- Drain and Use: Once cooked, drain the chicken pieces and shred them or use them as they are in your recipes.
Why Poaching Chicken Is the Ultimate Paleo Cooking Hack
Poaching chicken might not sound glamorous, but it is one of the most effective and practical ways to prepare tender, juicy meat without added fat or fuss. For anyone following a Paleo diet, this cooking method ticks all the boxes – it’s clean, healthy, quick, and perfect for meal prepping in batches.
Unlike roasting or frying, poaching gently simmers the chicken in liquid, keeping it moist and preserving the delicate flavour. There’s no oil splatter, no dry texture, and no complicated equipment needed. Just a pot, some water or broth, and a few aromatics.
Perfect for Shredding and Meal Prep
This method of poaching chicken ensures you get tender, juicy chicken every time, without the dryness of oven-baked chicken or the greasiness of fried chicken. It’s ideal for dishes that require shredded or chopped cooked chicken, such as:
- Paleo salads with chicken and avocado
- Stuffed sweet potatoes
- Chicken lettuce wraps
- Soups and stews
- Shredded chicken with courgette, olives, and tomatoes
Once poached and cooled, the chicken can be shredded with two forks or chopped finely, depending on your recipe. You can also store it in portions, ready to use throughout the week.
The Best Liquid for Poaching Chicken
While plain water works perfectly well, adding flavour to your poaching liquid makes a big difference. If you’re using the chicken in a particular cuisine, you can tailor the aromatics to match. Here are some suggestions:
- Classic: Water with sea salt, bay leaf, and cracked black pepper
- Herbed: Add garlic cloves, thyme, parsley, or rosemary to the pot
- Asian-inspired: Use ginger slices, spring onions, and a dash of coconut aminos
- Broth-based: Use bone broth or chicken stock instead of water for a richer result
The poaching liquid can also be strained and used as a light broth base for soups or to cook rice alternatives like cauliflower rice.
How Long to Poach Chicken
Timing is everything with poaching. Overcooked chicken becomes rubbery, while undercooked chicken is unsafe. With this method, boneless chicken breasts typically take around 12–14 minutes to cook through, depending on their size. Bone-in chicken will take longer – closer to 25–30 minutes.
The best way to check for doneness is to use a meat thermometer. The thickest part of the breast should reach 75°C (165°F). If you don’t have a thermometer, slice into the middle – the meat should be opaque and the juices should run clear.
Fail-Proof Poaching Method
The trick to poaching chicken successfully is to avoid boiling it rapidly. A gentle simmer is all you need. Here's a quick rundown of the steps:
- Place chicken in a single layer in the bottom of a saucepan.
- Add enough water or broth to cover the chicken by about 2–3 cm.
- Add aromatics or herbs if desired.
- Bring the pot to a gentle simmer over medium heat.
- Once simmering, cover with a lid and reduce the heat to low.
- Cook for 12–14 minutes, or until fully cooked through.
- Remove from the liquid and allow to rest for 5 minutes before shredding.
Tips to Get It Just Right
Here are a few extra tips to make sure your poached chicken turns out perfectly every time:
- Don’t overcrowd the pot. Keep the chicken in a single layer to ensure even cooking.
- Use cold liquid to start. Placing chicken in already-boiling water can cause it to seize and toughen.
- Let it rest before cutting. This keeps the juices in the meat rather than spilling out on your board.
Batch Cooking for the Week
One of the best things about this method is how easy it is to batch cook. Poach several chicken breasts at once, shred or chop them, and divide into containers. They’ll last for up to 4 days in the fridge or can be frozen in portions for up to 3 months.
Freezing pre-cooked chicken is a game-changer for busy weeks. Just defrost overnight in the fridge or gently reheat in a pan with a splash of broth for added moisture.
Ideas for Using Poached Chicken
Poached chicken is incredibly versatile and can be added to almost anything. Here are some Paleo-friendly ideas for inspiration:
- Quick chicken salad: Toss with avocado, cucumber, and olive oil
- Stuffed capsicums: Mix with chopped vegetables and herbs, then bake in halved peppers
- Breakfast hash: Add to a sweet potato and kale skillet
- Soup base: Stir into a clear vegetable broth with courgette noodles
- Lettuce wraps: Fill with chicken, grated carrot, coriander, and a squeeze of lime
How to Store and Reuse the Poaching Liquid
The leftover poaching liquid is too good to waste. If you used herbs or aromatics, strain the liquid and store it in a jar in the fridge. It can be used within a few days as a base for soup, to sauté vegetables, or to cook grains if you include them in your diet.
You can also freeze the strained broth in ice cube trays for smaller portions that are perfect for deglazing pans or adding quick flavour to meals.
Perfect for Beginners and Time-Poor Cooks
This poaching method is especially helpful for those who are new to cooking or looking for a foolproof way to prepare meals without hassle. There’s no guesswork, and no fancy equipment needed – just a pan and a few pantry staples.
It’s also a great way to prep protein for kids’ lunches, busy weeknight dinners, or packed lunches that need to be thrown together in minutes.
Final Thoughts
This poached chicken method is the kind of basic kitchen skill that ends up being surprisingly life-changing. You’ll wonder how you ever got by without it. It’s simple, healthy, and endlessly useful in Paleo cooking.
Have you tried poaching chicken before? Additionally, share your favourite poaching tips and recipes in the comments below!
Paleo Breakfast Tomatoes Baked with Egg
I know so many people find breakfast the hardest thing about eating a low-carb Paleo diet. Well, if my 80 Paleo breakfast ideas haven't given you any inspiration, here's a fresh idea: Egg-y Tomatoes.
I love having eggs for breakfast as I find them incredibly filling – they’re a fantastic way to get high-quality protein into your system first thing in the morning. This recipe disguises the eggs slightly by baking them into a homemade tomato purée, which makes it feel like something a little different to the usual scrambled or poached eggs. It’s also super quick and easy, which means there’s really no excuse not to start the day with something nourishing and satisfying, even if you're rushing out the door.
This dish pairs beautifully with a side of fresh salmon (just make sure it's wild and local) or some high-quality Paleo sausages. You could also serve it with avocado slices, sautéed spinach, or grilled mushrooms to make it even more substantial.
I'd love to hear what a typical breakfast looks like for you. Do you tend to have the same thing most mornings? Or perhaps you just heat up leftovers from the night before? Either way, having a quick and healthy go-to like Egg-y Tomatoes can make staying on track with your Paleo lifestyle much easier.
Recipe: Egg-y Tomatoes
Equipment
- Blender
- Frying pan
Ingredients
- 3 medium tomatoes
- 45 ml (3 tablespoons) EV olive oil
- 6 free-range eggs
- salt and freshly ground black pepper
Instructions
- Prepare the Tomatoes: First, blend the tomatoes in a blender until smooth and put the mixture to one side.
- Heat the Oil: Heat the olive oil in a frying pan over medium heat.
- Cook the Tomatoes: Add the blended tomatoes to the pan and season with salt and pepper to taste. Stir the mixture while the excess liquid evaporates.
- Add the Eggs: Once the mixture has dried out, after about ten minutes, beat the eggs and stir them into the tomatoes.
- Cook the Eggs: Keep stirring until the eggs are cooked through.
- Serve: Serve immediately and enjoy!
Why Eggs Are a Great Choice for a Paleo Breakfast
Eggs are a staple in many Paleo kitchens, and for good reason. They’re packed with essential nutrients including protein, choline, selenium, and a range of B vitamins. They also help keep you full throughout the morning, which is especially important if you're avoiding snacks between meals.
For those following a low-carb or ketogenic version of Paleo, eggs also offer the ideal macro balance: high in protein and fat, with virtually no carbohydrates. This makes them a natural choice for those looking to stay energised and focused during the day.
Making Tomato and Eggs More Interesting
While eggs are incredibly versatile, they can get a little repetitive if you're always having them the same way. That’s where this recipe comes in. By baking the eggs in a rich, spiced tomato sauce, you’re adding flavour, colour, and nutrients all at once.
This method is also great for people who don’t particularly enjoy the texture of plain eggs. Baking them in the sauce changes the texture slightly, making them softer and creamier without feeling slimy or overcooked.
Simple Ingredients, Big Flavour
This Egg-y Tomatoes recipe is made with just a few wholesome ingredients, but the result is packed with flavour. You’ll need:
- Fresh tomatoes (or good-quality tinned tomatoes if they’re out of season)
- Garlic and onion for depth and savoury richness
- Eggs – preferably free-range and organic
- Herbs and spices such as basil, oregano, or smoked paprika for extra flavour
- Optional extras like chilli flakes for a bit of heat, or chopped olives for a salty hit
You can also add leafy greens like baby spinach or kale to the sauce for an extra nutrient boost. Just stir them in a few minutes before cracking the eggs into the pan or baking dish.
Cooking Method and Tips
This recipe works well in both a stovetop skillet and an oven-safe dish. Here’s a breakdown of how to get it just right:
- Start by gently cooking your garlic, onion, and tomatoes together until they soften and reduce into a rich, thick sauce. Don’t rush this step – it’s where all the flavour comes from.
- Make small wells in the tomato mixture and crack the eggs directly into them. Cover with a lid if cooking on the stove, or transfer to the oven and bake until the whites are set and the yolks are done to your liking.
- Finish with a sprinkle of fresh herbs or a drizzle of olive oil for added richness.
Cooking time will vary depending on how runny you like your eggs, but usually 8–10 minutes in the oven will give you softly set whites and a slightly runny yolk. Just keep an eye on them to avoid overcooking.
Ideas for Customising Your Egg-y Tomatoes
One of the best things about this dish is how easy it is to customise. Here are a few ideas to mix it up:
- Add protein: Stir in some shredded chicken, leftover beef mince, or sliced Paleo sausage for a heartier meal.
- Spice it up: Add harissa paste or ground cumin for a North African-inspired version.
- Change the herbs: Use fresh dill, thyme, or coriander to complement other dishes you’re serving.
- Make it Mediterranean: Add black olives, capers, and crumbled Paleo-friendly feta if you include dairy.
Meal Prep and Leftovers
This dish is best made and eaten fresh, but you can prepare the tomato base in advance and store it in the fridge for up to 3 days. When ready to eat, just reheat the sauce, crack in the eggs, and finish cooking as usual.
Leftover tomato sauce can also be repurposed as a base for other meals. Try stirring it through zucchini noodles, using it in a stuffed capsicum, or serving it alongside grilled meat or fish.
What to Serve With Egg-y Tomatoes
To round out your breakfast, consider adding one or two of the following Paleo-friendly sides:
- Slices of avocado for healthy fats
- Grilled mushrooms or asparagus
- Roasted sweet potato cubes for a more substantial meal
- Fresh fruit like berries or melon on the side
You could also serve this dish over a bed of sautéed kale or cauliflower rice for a grain-free version of a traditional brunch bowl.
Quick, Nutritious and Completely Paleo
Starting your day with a nutritious and satisfying breakfast doesn't have to be difficult. This Egg-y Tomatoes recipe is quick, easy, and perfect for busy mornings. Plus, it’s made entirely from real, unprocessed ingredients that align with Paleo principles.
By combining the high-protein benefits of eggs with the natural sweetness and acidity of tomatoes, you get a well-balanced breakfast that will keep you full and energised until your next meal. And since it comes together so quickly, it’s just as easy to make on a weekday as it is for a more leisurely weekend brunch.
Pair it with some wild salmon or Paleo sausages for an extra protein boost and you’ve got a breakfast that’s as nutritious as it is delicious.
Final Thoughts
What’s your favourite Paleo breakfast? Do you prefer to stick with the same routine, or are you always trying new ideas? This Egg-y Tomatoes recipe is one of those meals that’s easy to make, endlessly customisable, and likely to become a staple in your kitchen.
Share your variations in the comments – I’d love to hear how you make it your own. And if you’re still in need of breakfast inspiration, make sure you check out my full list of 80 Paleo breakfast ideas.