Recipe paleo egg muffins-min

Recipe: Paleo Egg Muffins

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Egg Muffins are a win for quick and easy breakfast options. When I make them I make a big batch and keep them in the fridge.

I use whatever vegetables I have left over, so you can go as plain or complex as you like.

Paleo-Recipe-Egg-muffins--471x1024-min

Recipe: Paleo Egg Muffins
 
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Recipe type: Breakfast
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Ingredients
  • 1 Onion, diced
  • Large spoon of coconut oil
  • Broccoli, diced
  • Handful of Mushrooms, sliced
  • Large bowl of spinach
  • 6 Eggs
  • Salt & pepper to taste
  • Handful of grated cheese (if primal, completely optional)
Instructions
  1. Fry the onions in some coconut oil over a medium heat
  2. When the onions soften, add in the broccoli, then the spinach
  3. Meanwhile beat the eggs and season
  4. Arrange the muffin cases and spoon the vegetables into the bottom of each case
  5. Add a pinch of grated cheese to each case (if desired, otherwise leave out)
  6. Spoon in the egg mixture
  7. Bake in the oven at 175C (350F) for about 45 minutes
  8. Enjoy or store in the fridge to enjoy for breakfast tomorrow

 

Recipe Paleo Deviled Eggs-min

Recipe: Paleo Deviled Eggs

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Deviled eggs are so easy to make, but create a big impact. Traditionally, they're made with non-paleo mayonnaise, but with a simple switch to my paleo mayonnaise, they're back on the menu again!

I love devilled eggs as a party food, or just for a snack. Why have hard-boiled eggs, when you can make these?

Recipe Paleo Deviled Eggs-min

 

Recipe: Paleo Deviled Eggs
 
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Recipe type: Sides
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Ingredients
  • 4 free range eggs
  • 2 tablespoons paleo mayonnaise
  • ½ teaspoon mustard powder
  • sea salt and ground pepper
  • ½ teaspoon paprika
Instructions
  1. In a large pan of cold water, add the eggs, then bring to the boil.
  2. Allow the eggs to boil for at least 12 minutes, then cool them quickly by pouring cold water into the pan, allowing the hot water to drain away in the sink.
  3. Remove the eggs and peel the shells off. I find it easiest to lightly smash the eggs on the counter so the whole shell is cracked, then peel off neatly. Be careful to do this cleanly and not damage the egg white.
  4. Using a good sharp knife (be careful!) cut the egg in half lengthways.
  5. Remove the egg yolks and place in a bowl.
  6. Add the mayonnaise, mustard and seasoning to the bowl and mix well.
  7. If you have the skills, transfer the mixture into a piping bag and pipe the mixture back into the egg halves. Otherwise, just spoon it in!
  8. Finally, sprinkle the paprika onto the egg halves to garnish.
  9. Serve and enjoy

 

 

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
 
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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

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

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.

Paleo Network Recipe Bacon Jalapeno Fritta Breakfast-min

Recipe: Bacon and Jalapeno Frittata

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Does food get any more comforting and soul nourishing than a giant slab of frittata? It’s one of my favourite meals to have for breakfast, lunch, and even as a snack – so I always make a giant version (between 6 and 8 eggs!) and keep it in the fridge for sustenance throughout the week. Frittata flavour combinations are endless, but this one has to be my favourite; smoky, crisp bacon balanced beautifully by spicy-sweet jalapenos.

Paleo Network Recipe Bacon Jalapeno Fritta Breakfast-min

 Bacon and Jalapeno Frittata Ingredients:

  • 1 tbsp coconut oil, plus extra for greasing
  • 6 rashers smoked organic streaky bacon, diced
  • 2 / 3 jalapeno peppers, deseeded and chopped
  • 8 – 10 button mushrooms, diced
  • 6 large free range eggs
  • ½ cup full fat coconut milk
  • Salt and pepper, to taste

 Bacon and Jalapeno Frittata How To:

1)    Preheat the oven to 375F / 180C. Grease an 8 inch round pie tin with some coconut oil and set aside.

2)    Heat 1tbsp of coconut oil in a frying pan over a medium heat. Add the bacon, jalapenos and mushrooms and sauté for a couple of minutes, until the bacon begins to crisp up.

3)    Meanwhile, crack the eggs into a large mixing bowl and beat together. Whisk in the coconut milk until the mixture becomes light and air bubbles appear.

4)    Add the contents of the frying pan to the mixing bowl, and season to taste with a little salt and pepper. Pour the frittata mixture into the pie tin.

5)    Transfer the pie tin to the middle shelf of the oven, and bake for 25 – 30 minutes. To check if it is done, pop a toothpick in the middle. If it comes out clean, it’s done!

Paleo recipe tartare sauce dip white fish primal-min

Recipe: Paleo Tartare Sauce

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Let’s face it, even the freshest fillet of white fish can taste somewhat plain when eaten on its own. Tartare Sauce has been traditionally served with fish for years, but of course, the shop bought stuff is a no go. Luckily, I have a recipe on hand that is Paleo approved and delicious at the same time!

Paleo Tartare Sauce Ingredients:

  • 1 egg yolk
  • 150ml olive oil
  • Juice of ½ lemon
  • 1 tsp mustard powder
  • ½ tbsp fresh tarragon, chopped
  • ½ tbsp capers (RRR)
  • ½ tbsp chopped gherkins
  • 1 tbsp fresh parsley, chopped

Paleo Tartare Sauce How To:

1)     Mix the mustard powder with a dash of water to form a paste. Whisk in the egg yolk and a little seasoning if required.

2)     In a measuring jug, combine 150ml of olive oil with the juice of half a lemon, watching out for pips. Slowly add this to the egg, a little bit at a time, whisking together well.

3)     Rinse the capers. Stir them into the mixture, along with the tarragon, gherkins and parsley. Taste and check – you may want to adjust the acidity slightly depending on your preference.

So tell me… what’s your favourite fish to have with Tartare Sauce?

Paleo recipe tartare sauce dip white fish primal-min

Paleo Network Recipe Indian Scrambled Eggs Breakfast-min

Recipe: Indian Scrambled Eggs

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A little bit more of a challenge to rustle up in the morning, so try these scrambled eggs on a day where you’re not in a rush to be anywhere or see anyone. The rewards will be more than worth it.

Indian Scrambled Eggs Ingredients:

  • 6 eggs, beaten
  • 1 onion, finely chopped
  • 1 clove of garlic, crushed
  • 1 green chilli, deseeded and finely chopped
  • ½ tsp tumeric
  • ½ tsp cumin
  • ½ tsp black pepper
  • 4 cherry tomatoes, finely chopped
  • A handful of spinach leaves, finely chopped
  • Small bunch of fresh coriander
  • Olive oil
  • Sea Salt

Indian Scrambled Eggs How To:

Heat a frying pan with a little olive oil to a medium heat. Saute the onion with a little sea salt until golden brown

Add the garlic, chilli and spices and fry for another couple of minutes.

Add the tomatoes and spinach, then pour in the eggs, turning down the heat slightly. Stir well, and continue to cook until the eggs are done to your liking. Garnish with a little fresh coriander, serve and enjoy.

Paleo Network Recipe Indian Scrambled Eggs Breakfast-min

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

Recipe: Nasi Goreng

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

Nasi Goreng Ingredients
Sauce:

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

Rice (Nasi):

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

Serve With:

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

How To

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

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

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

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

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

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

Fry the eggs in coconut oil.

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

Enjoy!

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

Paleo mayonnaise recipe primal homemade-min

Paleo Mayonnaise Recipe

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Have you looked at the ingredients on a bottle of shop-bought mayonnaise? It’s not pleasant. This is fairly typical…

SAD Mayonnaise Ingredients:

Sunflower oil (antioxidant [320], water, cane sugar, whole egg, white vinegar, malt vinegar (barley & wheat), salt, vegetable gums (405, 415), food acid (citric), natural colour (carrot extract), flavour.

But did you know how easy it is to make your own?

Paleo mayonnaise recipe primal homemade-min

Paleo Mayonnaise Recipe

Ingredients

  • 3 egg yolks (at room temperature)
  • 2 teaspoons apple cider vinegar
  • 2 teaspoons Dijon mustard
  • 200ml extra light olive oil
  • Pinch sea salt

Method

In a blender combine the egg yolks, vinegar and mustard and blend until the mixture begins to thicken.

Slowly add in the oil, until the mixture is light and creamy. Don’t rush this step; if the mixture separates you’ll have to start again!

Add in the salt, and season to your liking.

Which are your favourite sauces? I’d love to hear which sauces you make regularly.