Paleo Protein Smoothie juice juicing primal diet recipe-min

Recipe: Paleo Protein Smoothie

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Although blenders weren’t around 2000 years ago, I'm pretty sure that if they were, this is what our ancestors would have done with them. Smoothies like this are a great post workout recovery. Make one up in advance and it's an instant grab and go option.

Protein Smoothie Ingredients:

200ml apple juice
1 tbsp linseed
2 tbsp hemp seed
1 tbsp almond butter
1 banana
2 egg whites (optional)

Protein Smoothie How To:

1) Separate the egg whites from the egg yolk. Transfer all the contents to your blender, whizz together until smooth. Taste. Add a little honey if needed.

Paleo Protein Smoothie juice juicing primal diet recipe-min

Paleo Diet Recipe Primal Chicken Mole-min

Recipe: Chicken Mole

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With no relation to the blind, burrowing creatures, this wonderful one pot is actually pronounced ‘Mol-ay.’ If you’re a fan of chilli con carne, you’ll love the rich, sweet and smoky flavours that resonate from this stew. Dark chocolate, chipotle chillies, ground nuts and cinnamon all add up to make a unique, piquant dish that will have you running straight back to the kitchen for more chicken mole!

Chicken Mole Ingredients:

  • 1 medium free range chicken
  • 2 onions
  • 1 red chilli, chopped and deseeded
  • 3 garlic cloves, crushed
  • 2 tsp ground cumin
  • 2 tsp ground cinnamon
  • 2 heaped teaspoons chipotle paste
  • 2 tbsp almond butter
  • 1 handful sultanas
  • 1 x 400g can chopped tomatoes
  • 40g organic dark chocolate

Chicken Mole How To:

Preheat an oven to 180C. Season the chicken, and roast for half the allocated cooking time (approx 45 minutes). Leave to stand for 10 minutes, then shred the meat with a fork and set aside.

Chop the onions into light strips. In a large, flameproof casserole dish, heat a little olive oil to a medium heat. Add the onion strips and cook for 5 minutes until softened. Add a little more oil, along with the chilli, garlic and spices, and cook for another 2 minutes until aromatic.

Meanwhile, crush the sultanas in a mortar and pestle. Whisk in the chipotle paste and almond butter, then add to the pan. Pour in the chopped tomatoes and 400ml hot water.

Add the shredded chicken to the dish, stir well, then cover with a lid and simmer for 30 minutes. Stir occasionally.

10 minutes before serving, break up the dark chocolate and add to the dish. It should turn a deep brown and thicken slightly. Simmer gently for the 10 minutes, then serve with fresh vegetables and cauliflower rice.

Paleo Diet Recipe Primal Chicken Mole-min

Chicken Soup paleo recipe primal dinner lunch-min

Recipe: Chicken Soup

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Chicken soup is the ultimate comfort food. This recipe serves four, but make as much as you can and freeze the rest to pull out on a rainy day.

Chicken Soup Ingredients:

• 40g (1.5oz) butter (or use coconut oil if dairy free)

• 2 small onions, peeled and sliced

• 2 sticks celery, finely chopped

• 2 small carrots, peeled and finely diced

• 1 litres (1.5 pints) chicken stock

• 300g (0.7lb) cooked chicken, skinned and shredded

• 1 tbsp freshly chopped parsley

• salt and freshly ground black pepper

Chicken Soup How To:

In a large pan over a medium heat, melt the butter, then fry the onions, celery and carrots until they become soft.

Add in the chicken stock and keep stirring whilst bringing the mixture to the boil.

Once it has boiled, reduce the heat to a simmer for ten minutes (until the vegetables are soft) and season to your taste.

Add in the cooked chicken pieces and just before serving, stir in the parsley.

Serve & enjoy!

Chicken Soup paleo recipe primal dinner lunch-min

Bengali Spiced Lamb Chops paleo diet recipe primal dinner lunch-min

Recipe: Bengali Spiced Lamb Chops

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There’s something about the heat of this spice blend that intensifies the tender sweetness of the lamb. Although they require minimal effort, there are two key points to watch out for here. The first is to score the lamb chops well, so the spices reach all the way through the meat. The second is not to heat the oil too high; if you do so, the spices will burn and tarnish the earthy flavours.

Bengali Spiced Lamb Chops Ingredients:

  • 8 medium sized lamb chops
  • 4 garlic cloves, crushed
  • 2 tsp ground cumin
  • 1 tsp black mustard seeds, crushed
  • 1 tsp ground coriander
  • 1 tsp ground ginger
  • 1 tsp black pepper
  • ½ tsp sea salt
  • ½ tsp ground cinnamon
  • 1 tbsp coconut oil

Bengali Spiced Lamb Chops How To:

Crush the garlic cloves with the sea salt to form a paste. Combine well with the remaining spices. With a sharp knife, score the lamb chops with 3 – 4 incisions on each side.

Lay the spice mixture out on a plate and coat the lamb chops well on both sides, rubbing well into the slits.

Heat the coconut oil in a large frying pan to a medium heat. Fry the lamb for 2 – 3 minutes each side, depending on thickness. They should be a rich, golden colour on the outside, but still juicy and pink within.

Bengali Spiced Lamb Chops paleo diet recipe primal dinner lunch-min

Fresh Tuna and Mango Salad paleo diet recipe primal lunch dinner ideas-min

Recipe: Fresh Tuna and Mango Salad

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Quick, light and zingy, this tropical inspired tuna and mango salad is perfect for Al Fresco dining. When buying tuna steaks, always select sushi grade and enjoy the full flavour the meat has to offer when cooked rare.

Tuna and Mango Salad Ingredients:

For the tuna

  • 2 medium tuna steaks
  • 2 cloves garlic, crushed
  • 1 green chilli, deseeded and finely chopped
  • 3cm fresh ginger, grated
  • 1 tbsp fresh coriander, finely chopped
  • Juice ½ lime
  • 1 tbsp olive oil
  • Sea salt and black pepper

For the salad

  • 1 large handful Asian greens, i.e. rocket / mizuna
  • 100g fine green beans
  • 1 small, ripe mango, peeled and chopped into cubes
  • 8 – 10 small cherry tomatoes, halved
  • Small handful fresh coriander, torn

Tuna and Mango Salad How To:

In a small bowl, combine all the marinade ingredients. Rub into the tuna steaks, and leave to marinade for at least half an hour.

Meanwhile, toss together all the salad ingredients and divide into two salad bowls.

Heat a griddle to a very high heat. Drizzle with a little olive oil, wait until it starts to smoke, then throw the tuna steaks on. Flash fry for 1 minute each side, so still pink in the middle. Dice and divide into the two salad bowls.

Fresh Tuna and Mango Salad paleo diet recipe primal lunch dinner ideas-min

Paleo Diet Recipe Primal Sautéed Vine Tomatoes and French Beans-min

Recipe: Sautéed Vine Tomatoes and French Beans

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So, whilst green beans and French beans are technically legumes, they are more pod than bean and contain less phytic acid and lectins than other legumes. So on that basis, if they're local, fresh and in season, many people choose to enjoy them on a Paleo diet. What do you think about beans?

This is a wonderfully summery side dish, the crunch of the French beans works wonderfully with the juicy, full bodied tomato.

Sautéed Vine Tomatoes and French Beans Ingredients:

  • 500g French beans, tails removed
  • 2 shallots, finely chopped
  • 1 garlic clove, crushed
  • 2 large vine tomatoes, deseeded and chopped
  • 1 tablespoon fresh parsley, finely chopped
  • Olive oil
  • Sea Salt and Black Pepper

Sautéed Vine Tomatoes and French Beans How To:

1)     Boil some water in a pan, then add the French beans and simmer for two minutes. Drain, then rinse the beans under cold water.

2)     Heat a little olive oil in a non stick frying pan over a medium heat. Add the finely chopped shallots and garlic, and sauté for 2 minutes until slightly softened and golden. Add the French beans to the pan, coating well with the existing contents. Sauté for a further minute or so to heat through.

3)     30 seconds or so before you are due to serve, add the chopped tomatoes so as just to heat them through but not damage the texture. Season with the salt, pepper and parsley, then serve.

Paleo Diet Recipe Primal Sautéed Vine Tomatoes and French Beans-min

Slow Roast Pork with Orange, Sundried Tomatoes and Bay Leaves paleo recipe dinner Sunday lunch primal-min

Recipe: Slow Roast Pork with Orange, Sundried Tomatoes and Bay Leaves

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This slow roast pork dish is oh so comforting. Enjoy it as a treat for the whole family every once in a while.

I experimented a little when making this recipe, and browned my pork in the sundried tomato oil rather than normal olive oil. The result was a meat of incredible flavour, and I’m definitely going to cook in ‘infused’ olive oils more often. I'm also going to start making my own, so watch this space!

Slow Roast Pork Ingredients:

  • 750g lean pork shoulder, diced into cubes
  • 400g shallots, peeled and chopped
  • 250ml organic red wine
  • 1 x 400ml can chopped tomatoes
  • 200ml homemade chicken stock / water
  • 2 red peppers (capsicum), deseeded and cut into wedges
  • 4 garlic cloves, crushed
  • 3 bay leaves
  • Zest and juice of one orange
  • 100g sundried tomatoes, plus extra oil
  • 50g black olives, pitted
  • 500g peeled sweet potatoes, cut into chunks
  • Salt and pepper
  • A few sprigs of thyme

Slow Roast Pork How To:

Preheat the oven to 150C / 300F / Gas mark 2.

In a pan, heat 1 tbsp of the sundried tomato oil to a high heat. Season the cubes of pork, then fry in 2 separate batches for a couple of minutes until coloured. Transfer to a large bowl and set aside.

Heat another tbsp of the oil, and lightly sauté the shallots, garlic, sundried tomatoes and half of the fresh thyme for 5 minutes. Pour the oil over the pork, and toss well to combine.

Combine the red wine, orange and bay leaves in a large, hob-safe casserole dish. Bring to the boil and simmer for 5 minutes. Return the meat to the dish.

Add the chopped tomatoes, chicken stock, peppers, olives, sweet potatoes and the remaining thyme. Stir well, and cover with a lid. Leave to cook in the oven for 2 ½ – 3 hours, or until the pork is tender enough to cut with a spoon. Spoon off any excess fat before serving (save it to cook with later!)

Slow Roast Pork with Orange, Sundried Tomatoes and Bay Leaves paleo recipe dinner Sunday lunch primal-min

Paleo Diet Recipe Primal Raw Chocolate Caramel Torte dessert sweet treat pudding cake 680 min

Recipe: Raw Chocolate Caramel Torte

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Delightfully decadent chocolate cream, layered on top of rich caramel and a crisp, buttery biscuit base in a beautiful torte. Sound like the kind of thing you can only eat in your wildest, non-paleo dreams? Think again! The power of almonds, avocado, cacao and coconut make this treat as good for your body as it is for your soul.

I used maple syrup as my sweetener in this recipe, but I’m sure raw honey will work just as well!

Raw Chocolate Caramel Torte Ingredients:

For the base:

  • 1 cup ground almonds
  • 1 cup unsweetened, finely shredded coconut
  • 2 tbsp coconut oil
  • 2 medjool dates, pitted
  • 1 tbsp raw honey / maple syrup

For the caramel:

  • 50g almond butter
  • 1 tbsp coconut oil
  • 4 medjool dates
  • 2 tbsp raw honey / maple syrup
  • A dash of almond milk
  • A little vanilla extract and sea salt (optional)

For the chocolate:

  • 1 avocado, skinned and pitted
  • ¼ cup raw cacao powder
  • ¼ cup raw honey / maple syrup
  • 1 tbsp coconut oil
  • 1 handful cacao nibs (optional)

Raw Chocolate Caramel Torte How To:

Line a 6 inch round cake tin with some baking parchment.

To make the base, combine the ground almonds with the coconut in the food processor. Add the coconut oil, dates and maple syrup, and whizz together until combined. Press the mixture into the cake tin, and put straight into the freezer for 10 minutes to set.

Meanwhile, make the caramel by combining almond butter, coconut oil, dates, honey, vanilla and sea salt. Whizz together in the food processor until a smooth, thick paste is formed. Gradually add a little dash of almond milk to thin down to your desired caramel consistency (I used about 2tbsp). Spread evenly over the biscuit base, then return to the freezer for another 10 minutes.

Make the chocolate topping by combining all ingredients in the food processor. Smooth evenly over the caramel, top with cacao nibs if using, then leave to set in the fridge for an hour (if you can wait that long!)

Paleo Diet Recipe Primal Raw Chocolate Caramel Torte dessert sweet treat pudding cake 680 min

Paleo Diet Recipe Primal Middle Eastern Duck Salad-min

Recipe: Middle Eastern Duck Salad

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Hot, shredded duck and a vibrant salad, tossed in a delicately spiced dressing. This duck salad is seduction in a bowl, if I do say so myself.

Duck Salad Ingredients:

  • 2 roasted duck legs (if buying fresh duck, follow the roasting guidelines below)
  • 4 tbsp olive oil, plus extra
  • 1 tbsp ras el hanout spice blend
  • Juice ½ clementine
  • 1 tsp raw honey
  • 1 large handful watercress
  • 1 large handful pea shoots
  • 2 large carrots, grated
  • Small handful fresh mint leaves
  • 100g pomegranate seeds

Duck Salad How To:

To roast the duck

Preheat the oven to 200C / 400F / Gas Mark 6

Heat a griddle to a high heat. Drizzle with a small amount of olive oil, then sear the duck legs for a couple of minutes each side until golden in colour.

Drizzle the duck with a little more olive oil, season with salt and pepper, then leave to roast in the oven for 2 hours. Leave to stand before 10 minutes before shredding.

For the salad

Combine the olive oil and the ras-el-hanout in a small saucepan. Heat gently until aromatic, then transfer to a measuring jug. Whisk in the Clementine juice, honey, and a little salt and pepper.

In a large serving bowl, toss together the watercress, pea shoots, carrot and mint leaves.

Shred the duck with a fork, and add to the salad. Toss in the spiced dressing, then scatter over the pomegranate seeds to serve.

Paleo Diet Recipe Primal Middle Eastern Duck Salad-min

Recipe fridge raider chicken drumsticks paleo network-min

Recipe: Fridge Raider Chicken Drumsticks

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For all you fridge raiders out there who struggle to make it between lunch and dinner without a much needed protein fix. Although delicious warm, these chicken drumsticks are even better cold and make the perfect Paleo snack. No frills, they are super easy to make as well!

Recipe: Fridge Raider Chicken Drumsticks
 
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Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
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These are a great way to cook up some chicken legs. If you can resist them, they're great to keep in the fridge for a snack too!
Ingredients
  • 8 Chicken Drumsticks
  • Juice of 1 lime
  • 1 tbsp runny honey
  • 2 tsp curry powder
  • 1 tsp black pepper
  • Pinch of Sea Salt
Instructions
  1. Preheat the oven to 220 C / 425F / Gas mark 8. Yes it's hot, but you like your drumsticks crispy right!?
  2. Slash the drumsticks with a sharp knife – this will allow the flavours to seep well into the meat. In a bowl, mix the lime juice, honey and spices. Rub onto the chicken with your hands to ensure an even coating and spike your hunter gatherer instinct.
  3. Cook for 45 minutes, turning the chicken 2-3 times to cook evenly.

Recipe fridge raider chicken drumsticks paleo network-min