Furious Furikake Chilli Beef Hash paleo recipe-min

Recipe: Furious Furikake Chilli Beef Hash

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Furikake. If you’ve never tried it before, now is the time to get this Unami boosting Japanese condiment in your life. It’s made with a base of black sesame seeds and seaweed, and some versions include ground fish and / or chilli. Some cheaper versions also include a few more untoward ingredients, so make sure you check the label.

The recipe itself is the perfect option for those evenings when you have a million and one other things to do and hardly any time to spend in the kitchen – hence the ‘furious’ title. Thanks to the furikake, the flavour:time ratio is sky high. Take it from pan to plate in 10 minutes, relax and chow down. Furiously.

Recipe: Furious Furikake Chilli Beef Hash
 
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Ingredients
  • 1 tbsp coconut oil
  • 1 white onion, sliced finely
  • 1 clove garlic, finely chopped
  • 3cm fresh ginger, finely chopped
  • 1 green chilli, deseeded and chopped
  • 400g grass fed ground beef
  • 1 tbsp black pepper
  • 2 medium courgettes
  • 1 large sweet potato, precooked
  • Large handful fresh coriander
  • Juice half a lime
  • 1 tsp fish sauce
  • 4 tbsp furikake
Instructions
  1. Heat the coconut oil in your largest frying pan. Add the onions and cook for 2 or 3 minutes until soft. Add the garlic, ginger and chilli, and fry for a further couple of minutes.
  2. Add the ground beef to the pan, season with the pepper and mix well. Grate the courgette, and peel and mash the sweet potato, before adding them both to the mix. Cook for around 3 minutes, until the sweet potato is reheated and the beef cooked through.
  3. Add a generous amount of coriander to the pan, along with the lime juice and fish sauce. Stir well, before serving on a bed of spinach and sprinkling with a large helping of furikake.

 

Furious Furikake Chilli Beef Hash paleo recipe-min

Recipe paleo Cardamom and Coconut Roasted Vegetables-min

Recipe: Cardamom and Coconut Roasted Vegetables

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I love filling my plate with a big pile of roasted veggies for dinner. I make them the star of the show, with a side of animal protein and whatever greens I have lying around. I eat roasted vegetables at least 4 times per week, so I have to keep coming up with ways to make them interesting. This recipe is definitely one of my favourites – I love the delicate warmth of the cardamom and how it works so well with the crispy, slightly sweet coconut. I used some of my favourite veggies for roasting here; parsnips, swede and Jerusalem artichokes – but feel free to change up this recipe to suit whatever you have available.

Recipe: Cardamom and Coconut Roasted Vegetables
 
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Ingredients
  • • 2 medium parsnips
  • • 1 medium swede
  • • 3 / 4 Jerusalem artichokes
  • • 2 tbsp coconut oil, melted
  • • 1 tsp honey, melted
  • • 1 tsp ground cardamom
  • • Saltand Pepper
  • • ½ cup unsweetened desiccated coconut
Instructions
  1. Preheat the oven to 180C / 350F. Peel and dice the vegetables before scattering in a large roasting tin.
  2. Combine the melted coconut oil and honey. Drizzle half of this mixture over the vegetables, setting the other half to one side. Season the vegetables with the cardamom and a generous amount of salt and pepper, before placing on the top shelf of the oven and leaving to roast for 30 minutes. Toss at least once during this time.
  3. Remove the vegetables from the oven before turning the temperature up to 200C / 400F. Coat in the remaining coconut oil and honey, before scattering over the desiccated coconut, ensuring the vegetables are evenly coated. Return to the oven and roast for a further 10 minutes, until golden and crisp.

Recipe paleo Cardamom and Coconut Roasted Vegetables-min

Crispy Smoked Haddock and Mushroom Egg Pancakes paleo recipe-min

Recipe: Crispy Smoked Haddock and Mushroom Egg Pancakes

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Warning: these are not pancakes as you expect them to be. When I created this recipe, I had no idea how to define the crisp, flavour packed savoury parcels of eggy goodness I had just created. In all honesty, they probably lie somewhere between a pancake, a fritter and a mini omelette. But the important part is they’re nutritious, colourful, and damn tasty. Make a batch for the whole family for the perfect weekend breakfast.

Recipe: Crispy Smoked Haddock and Mushroom Egg Pancakes
 
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Ingredients
  • • 1 smoked haddock fillet
  • • 6 mushrooms, finely diced
  • • 1 red onion, diced
  • • Large handful spinach, chopped
  • • Coconut Oil
  • • 8 large, free range eggs
  • • ¼ cup + 1tbsp coconut flour
  • • 1 teaspoon apple cider vinegar
  • • ½ teaspoon bicarbonate of soda
  • • Salt and pepper, to taste
Instructions
  1. Heat a little coconut oil in a large frying pan. Add the haddock fillet, and fry for around 5 minutes on both sides – until cooked through. Remove the fish from the pan, which can stay on the heat. Remove the skin and flake with a fork.
  2. Return the flaked haddock to the pan and add the mushrooms and red onion. Cook for 2 / 3 minutes, until the mushrooms have reduced. Add the spinach and cook for a further 30 seconds or so until lightly wilted. Pour pan contents into a large bowl and set aside.
  3. In a separate bowl, combine the eggs, coconut flour, cider vinegar, sodium bicarbonate and salt and pepper. Whisk thoroughly until lump free, before pouring the contents into the large bowl containing the haddock.
  4. Return the pan to the heat and add a little extra coconut oil. Scoop around ⅛th of the mixture into the pan to form one pancake, and repeat for as many as you can fit comfortably in the pan – you’ll probably have to cook them in batches. Cook for 3 minutes each side, until golden brown and well risen. Serve immediately!

Crispy Smoked Haddock and Mushroom Egg Pancakes paleo recipe-min

http://paleo.com.au/recipe-raw-sweet-potato-carob-brownies/

Recipe: Raw Sweet Potato and Carob Brownies

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I’ve fallen a little bit in love with carob recently. It’s a richer, less sweet alternative to chocolate, and it makes wonderfully intense brownies and ‘hot chocolates.’ I’ve adapted my go to raw chocolate brownie recipe to include carob instead of cocoa, but the secret ingredient in these is the sweet potato. Not only does it bind the brownies together effortlessly, it brings the sugar content right down as it is a direct alternative to honey or extra dates. Whip up a batch of these in 10 minutes and munch on them throughout the rest of the week!

Recipe: Raw Sweet Potato and Carob Brownies
 
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Recipe type: Desserts
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Ingredients
  • • 1 medium sweet potato, peeled and diced
  • • ½ cup walnuts
  • • ½ cup pecans
  • • ½ cup unsweetened, shredded coconut
  • • 2 tbsp melted coconut oil
  • • ½ cup dates, soaked for 30 minutes and drained
  • • ½ cup carob (or ¼ cup carob, and a ¼ cup + 2tbsp cocoa for less intense brownies)
  • • Pinch sea salt
  • • Dash of vanilla extract
  • • Dark chocolate chips / cacao nibs / goji berries (optional)
Instructions
  1. Line a square cake tin with a little parchment paper and set aside.
  2. Steam the diced sweet potato for around 10 minutes until soft. Set aside to cool.
  3. In your food processor, blitz the walnuts, pecans and coconut until crumbly. Add the coconut oil, dates and sweet potato, and process again until a sticky dough is formed.
  4. Add the carob, sea salt and vanilla before whizzing together again. For a bit of extra texture, stir in (but don’t process) some dark chocolate chips, cacao nibs or goji berries. Spread the brownie mix evenly throughout the cake tin, before leaving to set in the freezer for around an hour. Store in the fridge for up to 5 days.

paleo primal recipe Raw Sweet Potato and Carob Brownies sweet treat-min

Spicy Beef and Aubergine Rajma paleo diet recipe dinner-min

Recipe: Spicy Beef and Aubergine Rajma

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Back in the days where I used to eat a more typically SAD diet, one of my favourite curries was a Rajma – a spicy, fragrant vegetarian dish made with kidney beans as the main ingredient. Even though beans are out of the question on the Paleo diet, I wanted to try and recreate the delicious, heady flavours of the Rajma I used to enjoy so often – and make it healthy too. After perfecting the spice blend, I opted to go for Beef as the protein of choice in this dish, as it adds much greater depth of flavour than the lifeless kidney beans ever did. I also included aubergine, as the texture somewhat mimics that of the beans. I think I've finally nailed the beanless Rajma – but I’ll let you be the judge of that!

Recipe: Spicy Beef and Aubergine Rajma
 
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Recipe type: Dinner
Cuisine: Indian
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Ingredients
  • • 2 tsp coriander seeds
  • • 2 tsp cumin seeds
  • • 1 tbsp ghee / coconut oil
  • • 2 onions, finely chopped
  • • 6 garlic cloves, peeled
  • • 5cm piece of ginger, peeled
  • • 4 red chilli peppers, deseeded and chopped
  • • 2 tsp garam masala
  • • 1 tsp turmeric
  • • Pinch of salt
  • • 1 x 400g chopped tomatoes
  • • 500g diced beef
  • • 2 medium aubergines, diced
  • • A good handful fresh coriander, chopped
Instructions
  1. In a large cooking pot, toast the coriander and cumin seeds very lightly for roughly 2 minutes. Grind to a powder, then set aside.
  2. Raise the heat of the pot to medium, and add the ghee / coconut oil. Fry the onions for around 5 minutes, until softened.
  3. Meanwhile, in a mortar and pestle, crush the garlic cloves with the ginger and chilli to make a paste. Add a touch of olive oil if needed. Add this to the onion, and sauté for a further couple of minutes, before adding in the toasted cumin and coriander, along with the garam masala, turmeric and salt. After a minute, pour in the chopped tomatoes and around 200ml hot water. Stir well. Add the diced beef, then cover and leave to cook on a medium heat for around 20 minutes.
  4. Remove the cover, stir, then add the diced aubergine. Return the lid to the pot and cook for another 15 minutes, before serving garnished with the fresh coriander.

Spicy Beef and Aubergine Rajma paleo diet recipe dinner-min

Paleo Network Recipe SPINACH, MACKEREL RED CAPSICUM FRITTATA-min

Recipe: Spinach, Mackerel and Red Capsicum Frittata

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Eggs really do make the best breakfasts, but sometimes it’s all too easy to get stuck in a rut by cooking them the same way every morning. Mix things up by giving this frittata a try – it's quick, nutrient dense and super tasty. A perfect way to start your day; with a delicious combination of protein, healthy fats and brightly coloured vegetables!

I’ve used baby leaf spinach in this recipe because I love its mild, creamy flavour – but any kind of spinach will do. I’ve also gone for smoked mackerel, but fresh would be equally delicious if you’re not in a rush.

Paleo Network Recipe SPINACH, MACKEREL RED CAPSICUM FRITTATA-min

Red Capsisum Frittata Ingredients:

  • 3 large eggs
  • 1 tsp coconut oil
  • ½ red pepper, deseeded and diced
  • 1 handful baby leaf spinach
  • 1 fillet (roughly 80g) smoked mackerel
  • Salt and pepper

 Red Capsisum Frittata How To:

1)    Beat the eggs in a large bowl and set aside. Preheat your grill to high.

2)    Heat the coconut oil to a medium heat in a heavy based frying pan. Throw in the diced red pepper and fry for a minute or two until softened. Add the spinach to the pan and cook for 30 seconds – just enough to wilt it – before transferring the contents of the pan into the bowl of beaten eggs. Mix well, before flaking in the Mackerel and adding a little seasoning.

3)    Return the pan to a high heat, then add the frittata mixture. Cook for 3 – 4 minutes on one side, before checking the bottom with a spatula to make sure it’s a good colour underneath.

4)    Now is the crucial part to gain that fluffy ‘soufflé’ like texture that is so important in a good frittata. Place the whole pan under the grill for a couple of minutes, so that it starts to rise. When it stops bubbling and is well risen, turn off the grill, remove the pan and fold over the frittata. The result? The crispest yet fluffiest omelette you will ever have eaten.

Slow cooked Garlic-Balsamic Lamb with Parsnip Mash paleo dinner recipe-min

Recipe: Slow cooked Garlic-Balsamic Lamb with Parsnip Mash

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Perhaps the ultimate post workout meal, this slow cooked dish is packed with protein and has a decent amount of complex carbs too. Not only that, its bursting with Vitamin B12, Niacin and Zinc – and best of all, its hassle free. Whack it all in a pot around midday, and don’t worry about it again until you get hungry in the evening.

Serves 4

Garlic-Balsamic Lamb Ingredients:

  • 1 Lamb Shoulder Joint, roughly 1kg
  • Glug olive oil
  • 4 Red Onions, Sliced
  • 2 Bulbs (approx. 16 – 20 cloves) Garlic, peeled
  • 10 sprigs fresh thyme
  • 4 Bay Leaves
  • 200ml Balsamic Vinegar
  • Salt and Pepper
  • 4 Large Parsnips, peeled and chopped

 Garlic-Balsamic Lamb How To:

1)    Preheat your oven to 180C / 350F. Arrange your onion slices at the bottom of a cooking pot, and drop in just a splash of hot water. Rub the lamb shoulder with a good amount of olive oil, season with salt and pepper, then place on top of the onions. Cook for 20 minutes then remove from the oven.

2)    Lower the heat of the oven to 110C / 120F. Add the thyme, bay, garlic cloves and balsamic, before covering the pot and returning to the oven for around 5 hours. Don’t fret if it’s any longer, as the meat will just become all the more tender. Check every now and then if time allows.

3)    Around 15 minutes before serving, steam your diced parsnip. When this is nice and soft, transfer it all to a bowl before mashing with a little olive oil and seasoning. Serve alongside the lamb, which should fall easily off the bone.

Slow cooked Garlic-Balsamic Lamb with Parsnip Mash paleo dinner recipe-min

Chocolate Orange and Fig Pudding paleo recipe dessets sweet treat-min

Recipe: Chocolate Orange and Fig Pudding

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Caught somewhere in the dreamy middle ground of a chocolate mousse and a chocolate pudding, this recipe is about as indulgent as it gets on a Paleo diet – but you can sleep soundly knowing that it’s full of healthy fats and nutrients, and low on the sugar. The secret ingredient in this recipe is the Avocado, which provides a delectably smooth texture and creamy flavour.

Serves 2

Chocolate Orange and Fig Pudding Ingredients:

  • 1 ripe, large avocado, stone removed, peeled
  • ½ an orange, juice and zest
  • 1 tsp raw honey
  • 1 tbsp cocoa powder
  • 2 medium sized fig, diced

 Chocolate Orange and Fig Pudding How To:

1)    In a food processor or high powered blender, blitz your avocado to a pulp. Squeeze in the orange juice before blending again to combine.

2)    Add the raw honey and cocoa powder and blitz once more. Spoon out of the food processor and into two small desert bowls. Chill for at least an hour before serving.

3)    When ready to serve, stir in the diced figs and sprinkle the orange zest over the top. Garnish with a mint leaf it you have one.

It’s brilliant for making healthy desserts, but there are so many other ways to enjoy avocado. What’s your favourite?

Chocolate Orange and Fig Pudding paleo recipe dessets sweet treat-min

Sirloin Steak with Chimchurri Sauce and Caramelised Onions paleo recipe dinner grass fed beef-min

Recipe: Sirloin Steak with Chimchurri Sauce and Caramelised Onions

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Let’s face it – there’s nothing better than a tender, succulent piece of grass fed steak. My particular favourite is a dry aged sirloin, but I also love fillet and porterhouse on special occasions. If you've never heard of it before, Chimchurri sauce is an Argentinian recipe made from a blend of olive oil, garlic and herbs – the South American version of pesto. It’s perfect for steak, but works well with fish and chicken too. The caremelised onions in this recipe add a real depth of flavour and complement both the steak and the Chimchurri effortlessly.

Serves 2

Sirloin Steak Ingredients:

  • 2 sirloin steaks (ideally grass fed, even better if they’re aged for around 28 days) – approximately 200g and 1 – 1.5cm thick
  • Sea salt, 1 clove garlic, plenty of freshly ground black pepper
  • 1 tsp olive oil
  •  1 large red onion, finely chopped
  • 1 tbsp coconut oil

 For the Chimchurri:

  •  1 cup fresh parsley
  • 1 cup fresh coriander
  • ¼ cup fresh oregano
  • 4 cloves garlic, crushed
  • Juice 1 lime
  • 1 tbsp white wine vinegar
  • ½ cup olive oil
  • 1 hot red pepper (I used a jalapeno), deseeded and finely chopped

 Sirloin Steak How To:

1)    An hour before cooking, marinade the steak by crushing the garlic clove in a mortar and pestle and mixing it with a little olive oil, salt and pepper to make a paste. Rub this well into the meat, and then leave the steak at room temperature.

2)    To make the caramelised onions, gently heat 1tbsp coconut oil in a heavy based saucepan. Add the onions to the pan, and leave to cook very slowly for at least half an hour – this brings out the natural sweetness. Stir regularly, and season with a little salt and pepper along the way.

3)    Meanwhile, make the Chimchurri by blending all the ingredients apart from the olive oil and hot pepper in your food processor. Transfer this to a sauce bowl, then stir in the olive oil. Finish with the red pepper, if using.

4)    To cook the steaks, heat the coconut oil in a large frying pan over the highest heat. Sizzle for a minute each side for rare, then serve and leave to rest for 5 minutes before eating. Serve topped with the caramelised onions and with the Chimchurri on the side.

Sirloin Steak with Chimchurri Sauce and Caramelised Onions paleo recipe dinner grass fed beef-min

Chilli and Cumin meatballs with a mango and pomegranate salsa paleo dinner recipe-min

Recipe: Chilli and Cumin meatballs with a mango and pomegranate salsa

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This meatball recipe took a little while to perfect, but when I finally got there, the results were outstanding. The heat of the meatballs is balanced perfectly with the natural sweetness of the mango salsa (with an added ginger kick!). They can be pan fried or oven baked, and freeze really well too. Go on, whip up a big batch!

Meatballs Ingredients:

For the meatballs:

  • 600g lamb mince
  • 2 tbsp ground almonds
  • 1 egg, beaten
  • 1 tsp chilli powder
  • 1 tsp hot paprika
  • 1 tsp cumin
  • ½ tsp coriander

For the salsa:

  • 1 tsp coconut oil
  • 1 large mango, peeled and diced
  • 1 tbsp pomegranate molasses
  • 2 spring onions, finely chopped
  • Juice and zest 1 lime
  • Large chunk fresh ginger, peeled and grated
  • 2 tbsp fresh mint, finely chopped
  • 2 tbsp fresh coriander, finely chopped
  • Salt and black pepper, to taste

Meatballs How To:

1)    To make the meatballs, mix together all the ingredients in a large bowl with your hands until thoroughly combined. Roll into golf ball sized meatballs – this recipe makes about 12.

2)    To bake, line them on a baking tray topped with parchment paper and place on the top shelf of the oven at 180C/350F. To fry, heat a good chunk of coconut oil in a large, heavy based pan, and sizzle for around 12 minutes until thoroughly cooked through.

3)    Whilst your meatballs are cooking using your chosen method, begin making the salsa by gently heating the coconut oil in a saucepan. Add the diced mango and cook for around 5 minutes until lightly caramelised. Add the pomegranate molasses and a splash of water and stir, before mixing in the remaining ingredients. Remove from the heat, and serve alongside the meatballs and veggies of your choice.

Chilli and Cumin meatballs with a mango and pomegranate salsa paleo dinner recipe-min