Paleo birthday cake recipe no flour primal fruit cake

Paleo Birthday Cake

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Who said you can't have birthday cake now you're eating paleo?




My Mum is very careful to avoid all grains and sugars, so was both delighted and horrified when I presented her with this cake for her birthday! I didn't own up to the contents until she cut into it – she hadn't been expecting to cut into a melon!

Paleo birthday cake recipe no flour primal fruit cake

Birthday Cake Ingredients:

  • A large watermelon
  • Double cream (use coconut cream if you don't do dairy)
  • Flaked almonds
  • Summer berries

Birthday Cake How To:

1) The key is in cutting the watermelon into a good shape. Cut the top and bottom off the melon (at the widest part). Cut the edge off carefully, making sure your cut is straight. There will be a lot of wastage in pursuing the perfect cake shape – so save it all for a fruit salad!

2) Whip up the cream (use coconut cream if you can't tolerate dairy) and spoon it onto the melon cake, arranging it to cover the whole cake.

3) Sprinkle the almond flakes onto the sides and top of the cake and decorate with fresh berries.

Paleo birthday cake recipe no flour primal fruit cake slice

You can also use other types of melon or pineapple – or even tier them to make a layered cake. Have you had a go at making a paleo birthday cake? I'd love to hear how you made yours!

Cajun Kale Chips paleo recipe crisps-min

Recipe: Cajun Kale Chips

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Kale chips have to be one of the easiest, tastiest, and most fun ways to eat copious amounts of this green superfood. They are really easy to make; they just require a little patience and delicate seasoning. They can be enjoyed sweet (I’ve made both cinnamon and chocolate kale chips, both of which were delicious!) and savoury, but in this recipe I’ve gone for a smoky, slightly spicy, Cajun seasoning. You're going to love my Cajun Kale Chips!

A quick note – If you’re using salt, sprinkle it on AFTER the kale chips are cooked. Otherwise, it will attract water to the kale and make them soggy. Also, don’t use olive oil, as the kale chips will have a bitter taste. Avocado and macadamia oils are both excellent choices.

Recipe: Cajun Kale Chips
 
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Recipe type: Snacks
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Ingredients
  • 4 bunches kale
  • 2 tbsp macadamia nut / avocado oil
  • 1 tsp smoked paprika
  • 1 tsp coriander
  • ½ tsp cumin
  • ½ tsp oregano
  • ½ tsp black pepper
  • ½ tsp cayenne pepper
  • Pinch of salt (optional)
Instructions
  1. Preheat your oven to 160C / 300F. Line a baking tray with parchment paper.
  2. Chop the kale. If you need to wash it, make sure it is COMPLETELY dry before you take any further steps. A bit of dirt never hurt anyone, so I skipped the washing stage.
  3. In a large bowl, toss the kale leaves in the oil. Mix the spices together, and massage them onto the kale.
  4. Place the kale onto the baking parchment, leaving space in between each soon to be chip. You may need to roast them in batches. Transfer to the top shelf of the oven, and bake for 20 minutes – do not open the oven at all in this time!
  5. Remove from the oven and leave to cool for 5 minutes before enjoying.

Cajun Kale Chips paleo recipe crisps-min

Cucumber marigold pickle edible flowers recipe paleo-min

Recipe: Cucumber Marigold Pickle

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Ever tried eating flowers? Not just any flowers of course, but so many are edible. I love marigolds in the garden, so thought I'd experiment with them in the kitchen. Turns out they have a bit of a citrus flavour, which went really well with the quick cucumber marigold pickle I made.

Recipe-Paleo-Diet-Cucumber-Marigold-Edible-Flowers-Pickle-Primal-680x450-min

Recipe: Cucumber Marigold Pickle
 
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Recipe type: Sauces & Condiments
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Ingredients
  • Half a cucumber
  • 1 teaspoon sea salt
  • Petals of 1 marigold head, washed
  • ½ red onion, finely sliced
  • ¼ cup white vinegar
  • Splash extra virgin olive oil
Instructions
  1. Slice the cucumber and add the salt in a bowl, to draw the liquid out. Put the bowl in the fridge for an hour.
  2. Remove from the fridge and drain off all excess liquid.
  3. Add the remaining ingredients, stir to combine and serve in a jar. This is a great side to take along to a picnic or barbecue.

Have you cooked with edible flowers before? I'd love to hear what you made and which flowers you used in the comments below.

Paleo bliss bombs fat 4 ingredients recipe-min

Recipe: 4 Ingredient Paleo Bliss Bombs

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I had a friend coming round yesterday and wanted to make a paleo treat – only problem was I didn't have many ingredients. I've made these paleo treats before, but have always used lots of different ingredients. These came out great – sometimes it's best to keep things simple!

Paleo bliss bombs fat 4 ingredients recipe-min

Recipe: 4 Ingredient Paleo Bliss Bombs
 
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Ingredients
  • Medjool dates (I used about 7)
  • Fresh strawberries (I used 5 as that was all I had!)
  • Almond meal (about 40g)
  • Shredded coconut (a handful)
Instructions
  1. Remove the stones from the dates and de-hull the strawberries.
  2. Put the dates and strawberries into a food processor or blender and whizz them until the form a paste. Add the almond meal and mix again.
  3. Remove the mixture and use your hands to roll into equal size balls.
  4. I rolled some in the shredded coconut and left some coconut-less.

If I'd had the ingredients, I would have put a raspberry or nut in the centre and perhaps mixed some cacao powder in with the mixture.

Do you have a recipe for something similar to these bliss bombs? What do you use in yours?

paleo-diet-bliss-bombs-recipe-min

40 essential paleo kitchen gadgets tools wishlist

40 essential paleo kitchen gadgets

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Call yourself paleo? Not unless you use these essential gadgets you’re not…

1. A strawberry hull remover

You haven’t been doing this by hand have you?

40 essential paleo kitchen gadgets tools pointless useless funny

2. The egg cuber

Essential for packed lunches and picnics to ensure your eggs don't roll away.

3. Dedicated fruit and veg choppers…

I hope you aren't using a knife? Oh no, you need a dedicated chopping tool for each variety of fruit and vegetable you use. Introducing the banana and strawberry chopper

Banana-strawberry-chopper-paleo-gadgets 40 essential

4. A chop stir

You've not been wasting your time chopping and stirring separately have you?

5. The robo stir

Use a spoon you say?

6. The capsicum/ bell pepper preparer

Capsicum bell pepper deseeder paleo

Those seeds in the middle, you aren't meant to eat them you know… this gadget removes the seeds. But you do still need a knife to chop the pepper up. So that’s erm, worthwhile.

7. Herb scissors

How else are you supposed to cut herbs?

8. The flavour injector

Because a marinade is just too marinade-y

9. The lettuce karate chopper

lettuce karate chopper paleo gadget

Clearly a knife or bare hands is too damaging for lettuce. You need to use a dedicated plastic karate chopper instead.

10. A pineapple slicer

Another fruit you've been cutting up all wrong. You need a pineapple slicer.

11. Avocado slicer

Don't even think of using a knife when this is available

12. The banana saver

For all those times a whole banana is just too much

banana saver paleo gadget

13. The apple peeler/ corer

How else are you going to peel it?

14. The cherry pitter

You mustn't eat the stones you know

15. A mayonnaise knife

How have you been getting your paleo mayo out of the jar?

16. The omelette maker

Because using a pan is just too complex

17. Better bagger

To make sure your bags stay open and upright when you’re filling them. Just what every kitchen needs.

Better-bagger-paleo-gadget-40 essential 500

18. Finger spoons

Well cavemen didn't have proper cutlery did they?

19. Microwave bacon tool

Because microwaved bacon just doesn't compare to oven cooked bacon

20. The garlic peeler

There is no other way

21. Egg slicer

For when you don't want to eat a whole egg

22. Kiwi scoop

Looks remarkably similar to that other device. What’s is called… oh yes – a spoon.

23. The butter warmer

Cold butter, urgh.

24. Pickle picker

How else are you going to get pickles out?

25. Asparagus peeler

Asparagus. Peel it.

26. Nutmeg slicer

What do you mean, you haven't been slicing your nutmegs in a dedicated slicer?

27. Garlic roaster

Yep

28. Melon deseeder

You've got to get those seeds out properly.

29. Left handed wooden spatula

Essential for the left hander in your household.

left handed wooden spatula paleo gadget

30. Olive spoon

Well, if you're going to eat olives, you're going to need to get hold of them.

31. Self stirring mug

For your bullet proof coffee fix.

32. Towel-matic

Because it would be unhygenic to use your HANDS to tear off some paper towel.

33. Mango splitter

Surely everyone has one of these?

34. The mushroom brush

You've got to get the mud off somehow.

35. Grapefruit segmenter

It's of vital importance to make sure your grapefruit is in equal sized segments.

36. Egg cracker

You know some of those recipes that ask for an egg? Well that means minus the shell, hence the need for this nifty gadget.

37. Tomato slicing tongs

Like a bit of tomato in your salad, but don't want tomato hands?

38. Tomato slicer

Probably a good idea to have a back up tomato slicing option too.

39. Onion goggles

There's no excuse for tears when cutting onions.

Onion goggles paleo essential gadget no tears

40. Egg scrambler

Every wondered how to make scrambled eggs? Wonder no more!

Do you have any of these super handy gadgets in your paleo kitchen? I'd love to hear which other tools you have hiding in your kitchen cupboards!

Quail’s Eggs, Bacon and Crispy Asparagus paleo recipe breakfast idea-min

Recipe: Quail’s Eggs, Bacon and Crispy Asparagus

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I never thought it would be possible, but sometimes I do get bored of ‘plain’ eggs and bacon for breakfast. A great way to break out of egg monotony is to vary your egg source – duck, goose, bantam and even ostrich eggs are all delicious, but my personal favourite is Quail’s Eggs. They have long been paired with asparagus, and this classic combination gets a twist with some bacon and finely chopped chives and spring onion. A low carb, nutrient dense and delicious start to the day!

Due to their size, it’s a tough job getting Quail’s Eggs just right. Boil them for just two minutes – no longer, before dousing in cold water so they don’t cook any further.

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Recipe: Quail’s Eggs, Bacon and Crispy Asparagus
 
Author: 
Recipe type: Breakfast
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Ingredients
  • 1 tsp organic butter, ghee, or coconut oil
  • 4 spears asparagus
  • 4 organic quails eggs
  • 2 rashers organic bacon
  • 1 tsp fresh chives, finely chopped
  • 2 spring onions, finely chopped
Instructions
  1. Heat your chosen fat in a frying pan to a medium heat. Add the asparagus and cook for around 10 minutes – until really golden and crispy. Turn often.
  2. Add the bacon to the pan, and continue to fry for another 3 or 4 minutes with the asparagus, turning once.
  3. Meanwhile, bring a pan of salted water to the boil. Dunk the quails eggs in, and set the timer for two minutes exactly. As soon as the time is up, drain them and pour in cold water.
  4. Serve the bacon on a plate alongside the asparagus. Peel the quails eggs and chop them in half, and place them on top of the asparagus so the tips soak up the yolks. Garnish with the chives and spring onions.

 

Quail’s Eggs, Bacon and Crispy Asparagus paleo recipe breakfast idea-min

Paleo recipe Perfect Oxtail Veggie One Pot-min

Recipe: Perfect Oxtail and Veggie One Pot

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Whether you call it a stew, a casserole, or a one pot – nothing beats a big, steaming bowl of tender meat, juicy veggies and rich gravy. Oxtail is a cheap and highly nutritious cut, and is perfect for stewing. However, the key to this recipe is the umami rich flavours that just dance on your palate, making this one pot one of the best tasting (and best value) recipes you’ll make in a long time.




Recipe: Perfect Oxtail and Veggie One Pot
 
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Recipe type: Dinner
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Ingredients
  • 1.5kg oxtail, diced
  • Salt and black pepper
  • 1 tsp allspice
  • 1 tbsp coconut oil or lard
  • 2 white onions, sliced
  • 4 cloves garlic, crushed
  • 2 beef tomatoes, diced
  • 4 bay leaves
  • A few sprigs fresh thyme
  • A few sprigs fresh rosemary
  • 1 cinnamon stick
  • 1 x 400g tins chopped tomatoes
  • ½ litre homemade (or organic) beef stock
  • 4 tbsp coconut aminos
  • 4 tbsp red wine vinegar
  • 6 large carrots, diced
  • 1 large cauliflower, chopped into florets
  • 2 tbsp arrowroot starch (optional)
Instructions
  1. Rub the oxtail with a generous amount of salt and pepper, and the allspice. Heat the coconut oil (or lard) in your largest stock pot, and cook the oxtail for about 10 minutes until browned all over. Remove for the heat but retain the meat juices.
  2. Add the diced onions to the pan, and cook gently for 5 minutes in the meat juices before adding the garlic and cooking for another 2. Throw in the tomatoes, bay leaves, thyme, rosemary, and the cinnamon stick, before pouring in the chopped tomatoes and beef stock. Turn up the heat and bring to the boil.
  3. When the liquid is simmering, return the oxtail to the pot. Stir in the coconut aminos and red wine vinegar, before turning the heat down to low and covering the pot. Simmer gently for around 3 hours.
  4. Add the carrots and cauliflower to the pot before popping the lid back on and cooking for another 30 minutes. 10 minutes before serving, stir in the arrowroot (if using) to thicken the gravy.

Paleo recipe Perfect Oxtail Veggie One Pot-min

Braised Wild Rabbit with Glazed Apples, Bacon and Shallots paleo dinner recipe winter-min

Recipe: Braised Wild Rabbit with Glazed Apples, Bacon and Shallots

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Many people are put off eating rabbit because they are, let’s face it, incredibly cute. However, wild rabbit is one of the most sustainable meats you can buy, and you can guarantee it will have enjoyed a diet free of GM foods and artificial hormones. When simmered in a flavoursome liquid, it becomes incredibly tender. And who doesn’t love smoky bacon and sticky, caramelised apples to go with it? Feel free to add some root vegetables into the pot with your rabbit to enhance the flavour – carrots, swede and parsnips would all work.

Recipe: Braised Wild Rabbit with Glazed Apples, Bacon and Shallots
 
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Recipe type: Dinner
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Ingredients
  • One large rabbit, jointed and chopped into 5cm dice
  • 1 tbsp coconut oil
  • 200ml apple juice
  • 250ml home made chicken stock
  • Few sprigs fresh thyme
  • Few sprigs fresh rosemary
  • 2 bay leaves
  • 200g smoky bacon
  • 4 medium shallots, chopped
  • 2 large apples, chopped into wedges
  • Pinch cinnamon
Instructions
  1. Heat the coconut oil in a casserole dish. Add the rabbit, and cook for 5 minutes or so until browned. Pour in the apple juice and stock, before adding the thyme, rosemary and bay. Bring to the boil, cover and simmer for an hour.
  2. minutes before serving, heat a little extra coconut oil in a frying pan. Add the bacon and cook for a couple of minutes until it starts to release its fat. Add the shallots and apples, a sauté for a further 7 or 8 minutes until sticky and caramelised. Finish with a good pinch of cinnamon, and serve alongside the rabbit.

Braised Wild Rabbit with Glazed Apples, Bacon and Shallots paleo dinner recipe winter-min

Recipe paleo paella seafood-min

Recipe: Paleo Paella

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Yet another recipe that proves cauliflower rice is just as good (if not better) as the real thing. I love the combination of flavours and textures that is unique to Paella – what other dish in the world will you find prawns, anchovies, chicken and bacon altogether, delicately infused with smoked paprika and saffron? I can’t think of any, so what better reason to enjoy this super easy one pan dish with the whole family.

Recipe: Paleo Paella
 
Author: 
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Ingredients
  • 2 medium cauliflowers
  • 1 tsp coconut oil
  • 4 skinless and boneless chicken thigh fillets
  • 6 – 8 rashers of smoked streaky bacon, diced
  • 1 large red onion, sliced
  • 4 cloves garlic, diced
  • 1 tsp smoked paprika
  • A pinch saffron
  • 2 bay leaves
  • 1 litre home made (or organic) chicken stock
  • 2 large tomatoes, diced
  • 2 large handfuls green peas
  • 15 – 20 large prawns, shelled
  • 6 Anchovies, diced
  • Black pepper
  • Handful fresh oregano
Instructions
  1. Blitz the heads of both cauliflowers in your food processor until it resembles rice (you may need to do this in separate batches depending on the size of your food processor). Set aside.
  2. Heat the coconut oil in your largest, heavy based pan. Dice the chicken thighs into thumb sized pieces. When the pan is at a high heat, fry the chicken for about 5 minutes until golden brown. Set aside, keeping the juices in the pan.
  3. Return the pan to a medium heat. Add the bacon, sliced red onion, garlic and paprika and stir fry for a couple of minutes, making sure they don’t burn. Add the cauliflower rice, paprika and bay, before pouring in the stock and sprinkling on the saffron. Don’t put the saffron in the pan before the stock – it’s very delicate and this will impair the flavour.
  4. Return the chicken to the pan. Leave to simmer for about 10 minutes, until most of the liquid is absorbed. Stir regularly.
  5. Add the diced tomatoes, green peas, prawns and anchovies to the pan for a further 5 minutes cooking time. When all the liquid is absorbed, serve garnished with the fresh oregano. There’s no need for salt thanks to the anchovies, but season with a generous amount of black pepper.

Recipe paleo paella seafood-min

Are you a Paella fan? What do you put in yours?

Recipe paleo Potato free Aloo Gobi indian side dish-min

Recipe: Potato free Aloo Gobi

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What’s your favourite part of Aloo Gobi? Is it the blend of warming, aromatic spices? Perhaps the crispness of the cauliflower? Whatever it is, I’d guess it’s certainly not the potatoes. Whether you’re avoiding potatoes because they’re a nightshade, or you just don’t care for the insulin spike, you won’t miss them in this adapted Aloo Gobi. Double the cauliflower just means double the goodness – enjoy! Another example of a dish where white potatoes just really aren't necessary!

Recipe: Potato free Aloo Gobi
 
Author: 
Recipe type: Sides
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Ingredients
  • 1 large cauliflower, roughly chopped
  • 1 tsp coconut oil
  • 1 red onion, finely sliced
  • 1 tsp black mustard seeds
  • 1 tsp nigella seeds
  • 1 tsp cumin seeds
  • Handful cashew nuts, chopped
  • ½ teaspoon turmeric
  • 3 red chillies, deseeded and chopped
  • ½ cup full fat coconut milk
  • Large handful of Coriander
Instructions
  1. Bring some water in a large saucepan to a boil. Submerge the cauliflower and cook for about two minutes, until slightly softened. Drain and set to one side.
  2. Heat the coconut oil in a large, heavy based pan (I use cast iron). Add the sliced onion, mustard seeds, nigella seeds and cumin seeds, and toss together for two or three minutes.
  3. Add the cauliflower to the pan, along with the cashew nuts, and cook for a further couple of minutes until they are both golden. Toss in the turmeric and chilli.
  4. Add the coconut milk to the pan. Continue to stir the contents for 5 minutes or so, until most of the liquid has been absorbed by the cauliflower. Serve immediately, garnished with fresh coriander.

What's your favourite Indian dish? Have you tried making a paleo version. Many Indian dishes are naturally paleo – and even tend to use Ghee as the fat of choice – perfect!

Recipe paleo Potato free Aloo Gobi indian side dish-min