Paleo Diet Recipe Primal Caribbean Lamb and Squash Curry-min

Recipe: Caribbean Lamb and Squash Curry

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Best served with sunshine, reggae music and a fresh coconut with a straw. Failing that, a nice green salad will do.

Caribbean Lamb and Squash Curry Ingredients:

  • 500g leg of lamb, diced and trimmed of fat
  • 1 medium butternut squash, peeled and chopped into cubes
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 2cm ginger, grated
  • 1 tsp ground allspice
  • ½ tsp turmeric
  • 2 tsp curry powder
  • 2 tsp garam masala
  • Juice of 1 lime
  • 1 x 400g can chopped tomatoes
  • Coconut oil
  • Salt and pepper
  • Handful fresh coriander, finely chopped

Caribbean Lamb and Squash Curry How To:

1)     Heat a little coconut oil in a large, heavy based pan and raise the heat until the smell of coconut rises. Add the lamb and brown for 2 to 3 minutes, then set aside.

2)     Add the a little more oil to the pan and bring down to a medium heat. Add the chopped onions and cook for 3 – 4 minutes until golden. Now add the garlic, ginger and spices, and stir well for another 3 – 4 minutes, really allowing the flavours to release.

3)     Add the chopped tomatoes, lime juice, and a little water to the pan, and stir well. Return the lamb, along with the butternut squash. Cover, and simmer gently for 25 minutes.

4)     Check the squash is completely tender, then serve garnished with some fresh coriander.

If you give this curry a try, I’d love to hear how it turned out!

Paleo Diet Recipe Primal Caribbean Lamb and Squash Curry-min

Paleo Diet Recipe Primal Tom Yum-min

Recipe: Tom Yum

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Ahh Tom Yum. There’s nothing quite like coming in from work and getting cosy with a bowl of it. Fresh, fragrant, and full of the vibrant flavours that make Thai cooking so special, this Paleo friendly recipe is sure to get those tastebuds tingling. Serve with some cauliflower rice for the perfect dinner.

Tom Yum Ingredients:

  • 750ml homemade chicken stock
  • 16 prawns, shelled and cooked
  • 2 stalks dried lemongrass, chopped
  • 5cm fresh galangal, chopped
  • 2 cloves garlic, crushed
  • 5 dried kaffir lime leaves
  • 2 red birds eye chillies, deseeded and finely chopped
  • Juice 1 lime
  • 2 tbsp thai fish sauce (be careful for additives)
  • Large handful fresh coriander, to serve

Tom Yum How To:

In a large saucepan, combine the stock with the lemongrass, galangal, garlic and lime leaves. Bring to the boil, then simmer for 8 – 10 minutes until fragrant.

Add the prawns and chillies to the pan, and leave to simmer for another 5 minutes until the prawns are fully heated through. The chillies should turn the broth a light red.

Remove from the heat and stir in the lime juice and fish sauce. Serve with lots of fresh coriander torn on the top.

Paleo Diet Recipe Primal Tom Yum-min

paleo diet recipe Roasted Fennel with Toasted Almonds-min

Recipe: Roasted Fennel with Toasted Almonds

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Completely unique in flavour, fennel is one of my favourite vegetables to have as a side with chicken and lamb. You don’t need much in the way of spices, as it does the talking all on its own. It's very much ‘love it or hate it’ though, just to warn you!

Roasted Fennel Ingredients:

  • 4 fennel bulbs
  • 2 tbsp olive oil
  • Juice of 1 lemon
  • Sea Salt
  • Black Pepper
  • 1 handful of flaked almonds
  • A few sprigs fresh parsley

Roasted Fennel How To:

1)     Preheat an oven to 200C / 400F / Gas mark 6

2)     Remove the stalks and the hard bottom from the fennel bulbs. Cut into wedges.

3)     Combine the olive oil with the lemon juice, then drizzle over the fennel wedges. Season well, then add to the oven. Cook for 15 minutes, turn, then for another 20.

4)     Meanwhile, in a pan, dry fry the flaked almonds over a medium heat until the turn golden brown. When the fennel is nice and crispy, toss the almonds on top. Garnish with a few sprigs of fresh parsley.

What’s your verdict on fennel? Do you love it, or hate it?

paleo diet recipe Roasted Fennel with Toasted Almonds-min

Moroccan Chicken Tagine paleo recipe-min

Recipe: Moroccan Chicken Tagine

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If you've never cooked in one before, tagines are wonderful things. Originating from North Africa, a Tagine is traditionally made from clay and formed of two parts; a circular base, and a tall, cone shaped lid. The shape of the Tagine encourages condensation to return back to the food, locking in all the flavour and moisture. It guarantees delightfully tender, succulent meat and melt in the mouth vegetables every time – which is extra special for us Paleo folk. If you don’t have a tagine, a casserole dish will be almost as good.

This Moroccan chicken tagine recipe encapsulates everything that is good about North African Cuisine – and is perfectly Paleo. Warming, fragrant spices, juicy apricots and ultra tender meat. I defy anyone to not enjoy it!

Moroccan Chicken Tagine Ingredients:

  • 4 chicken breasts, diced
  • 1 medium butternut squash, peeled and chopped into cubes
  • 1 onion, finely chopped
  • 2 cloves of garlic, peeled
  • 2cm piece of ginger, grated
  • 2 tsp ras-el-hanout spice blend
  • Juice 1 lemon
  • 5 fresh apricots, chopped
  • 1 x 400ml can chopped tomatoes
  • Handful fresh coriander
  • 1 tsp coconut oil
  • 200ml water

Moroccan Chicken Tagine How To:

1)     Preheat the oven to 180C / 350F / gas mark 4

2)     In a non stick pan, heat the coconut oil to a medium heat. Add the onions, and cook for 3 – 4 minutes until golden brown. Add the ginger and spice blend, and infuse for another 2 – 3 minutes. Transfer to the tagine.

3)     Add the chopped tomatoes, lemon juice, apricots and garlic cloves and stir well. Transfer the chicken and the squash to the tagine, and add the hot water. Leave to roast in the oven for 40 minutes.

4)     Remove the tagine from the oven, then take off the lid, watching out for steam! Skim off any fat that may have risen to the top, then stir in the fresh coriander.

Have you cooked in a tagine before? What do you make in it?

Moroccan Chicken Tagine paleo recipe-min

Raw Chocolate Coconut Macaroons paleo dessert sweet treat snack primal gluten free sugar free-min

Recipes: Raw Chocolate Coconut Macaroons

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Let’s face it; sometimes, we all crave a bit of chocolate. Even we Paleo folk have our weaknesses. Fortunately though, our chocolate fixes don’t have to be laden with sugar and dairy. In moderation, raw cacao is extremely healthy, bursting with antioxidants and beneficial phytochemicals. There are loads of different ways you can enjoy it, and for me it's much more delicious than the cheap and nasty stuff people buy stacks of in the supermarket. What better way to enjoy it than as part of some delicious, no bake, easy to make, mini macaroons?

Makes 12

Chocolate Coconut Macaroons Ingredients:

  • 1 banana
  • ¼ cup Almond Butter
  • ¼ cup Coconut oil
  • 2 tbsp Maple Syrup
  • 5 tbsp raw cacao powder
  • 1 ½ cups unsweetened shredded coconut
  • ½ tsp vanilla extract (optional)

Chocolate Coconut Macaroons How To:

Cover a flat baking tray with some baking parchment.

Mash the banana in a large bowl. Whisk in the almond butter, coconut oil, maple syrup and vanilla if using to form a paste.

Add the cacao powder to the mix, one spoonful at a time, stirring well.

Stir in the coconut, making sure all the mixture is well combined (I used my hands for this part!). Form the mixture into 12 mini ‘macaroon’ shapes, and place on top of the baking parchment.

Leave in the fridge for at least an hour to fully set. If you can’t wait that long, 10 minutes in the freezer is just as good!

Raw Chocolate Coconut Macaroons paleo dessert sweet treat snack primal gluten free sugar free-min

Recipe Smoky Chilli Squid paleo fish seafood-min

Recipe: Smoky Chilli Squid

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Seafood is a great source of omega 3 and other nutrients. Fresh Squid can be great, and I particularly like this recipe. The longer you leave this one to marinate, the better.

Smoky Chilli Squid Ingredients:

  • 2 whole squid, skinned and cleaned
  • 1 fresh red chilli, chopped and deseeded
  • 1 red pepper, chopped and deseeded
  • 2 bay leaves
  • 2 cloves smoked garlic
  • Juice of 1 lime
  • 2 tbsp olive oil
  • Small handful fresh coriander

Smoky Chilli Squid How To:

1)     In a food processor, blitz together all the ingredients except the squid.

2)     Place the squid in a resealable plastic bag. Pour over the marinade, then leave in the refrigerator for as long as you want, preferable overnight.

3)     When you’re ready to cook, heat a griddle to a high heat. BBQ the squid for 3 – 4 minutes each side, brushing every now and then with the leftover marinade.

Do you often have seafood? What is your favourite?

Recipe Smoky Chilli Squid paleo fish seafood-min

Paleo Diet Recipe Primal Greek Style Lamb Cutlets with Roasted Mediterranean Vegetables-min

Recipe: Greek Style Lamb Cutlets with Roasted Mediterranean Vegetables

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High quality, lean lamb cutlets aren't only delicious, they are packed with protein and bursting with iron, zinc and vitamin B12. Enjoy Al Fresco with these roasted vegetables for a light, well rounded evening meal.

Greek Style Lamb Cutlets Ingredients:

Greek Style Lamb Cutlets:

  • 8 small lamb cutlets
  • 4 cloves of garlic, peeled
  • Small handful fresh mint, finely chopped
  • Small handful fresh parsley, finely chopped
  • 2 tbsp chopped anchovies
  • Juice 1 lemon
  • 4 tbsp olive oil
  • Black pepper

Roasted Vegetables:

  • 20 – 30 vine ripened cherry tomatoes,
  • 1 courgette, chopped into ½ cm thick rounds
  • 1 onion, chopped into wedges
  • 2 cloves garlic, crushed
  • 3 tbsp olive oil
  • 2 tsp dried oregano
  • Sea Salt
  • Black Pepper

Greek Style Lamb Cutlets How To:

Preheat the oven to 160C / 325F / Gas Mark 4

To season the lamb cutlets, crush the garlic in a mortar and pestle with the mint, parsley and a little salt. Whisk in the olive oil and lemon juice, then finally stir in the anchovies and a little freshly ground black pepper. Rub the mixture into the lamb chops, then leave to marinade.

Scatter all of the vegetables into a roasting dish. Combine the garlic with the olive oil, then drizzle over the vegetables. Season well with salt and pepper and the oregano. Place into the oven and leave to roast for around 40 minutes.

About 10 minutes before serving, heat a large pan over a high heat with a little olive oil. When really hot, throw in the lamb chops and cook for 2 – 3 minutes each side (for medium). Remove the vegetables from the oven and serve with the lamb.

Paleo Diet Recipe Primal Greek Style Lamb Cutlets with Roasted Mediterranean Vegetables-min

Paleo Diet Recipe Primal Crunchy Cashew Fish Fingers Bites Nuggets-min

Recipe: Crunchy Cashew Fish

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Quick, comforting, and bursting with flavour, this recipe works great with any white fish and makes a fail safe dinner for the whole family.

Cashew Fish Ingredients:

  • 400g sustainable wild white fish, cut into palm sized pieces
  • 2 tsp coriander
  • 2 tsp cumin
  • 2 tsp black peppercorns
  • 2 tsp black mustard seed
  • 3 tbsp cashew nut flour
  • A pinch cayenne pepper
  • A handful of crushed cashews
  • 1 onion, peeled and finely chopped
  • Olive oil
  • A handful of fresh coriander

Cashew Fish How To:

1)     In a mortar and pestle, grind down the black peppercorns and mustard seed. Transfer to a bowl with the cumin, coriander and cayenne, then add the cashew flour.

2)     Heat a pan to a high heat, then dry fry the crushed cashews until golden. Set aside. Add a little of the oil, then sauté the onions for around 5 minutes. Set aside with the cashews.

3)     Add the rest of the oil to the pan. Toss the fish in the cashew and spice mix, then fry for 2 – 3 minutes each side, until lovely and crisp.

4)     Return the onions and cashews to the pan. Season, and finish with the fresh coriander.

Paleo Diet Recipe Primal Crunchy Cashew Fish Fingers Bites Nuggets-min

Paleo Diet Primal Recipe Double Almond and Black Cherry Slices-min

Recipe: Double Almond and Black Cherry Slices

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This recipe really is one of those ‘I can’t believe its Paleo’ moments. Perfect for a special occasion, or occasional treat! The abundance of almonds creates a delightfully buttery flavour, and is just heavenly when combined with the black cherry. Go on, see how many of your non-paleo friends you can convert with these slices!




Double Almond and Black Cherry Slices Ingredients:

  • 1 ½ cups ground almonds
  • 1 tbsp coconut flour
  • ½ cup flaxseed
  • ½ cup almond butter
  • 1 tsp baking soda
  • 2 tbsp raw honey
  • 2 tbsp high grade maple syrup
  • 1 tbsp coconut oil
  • 200g sugar free black cherry jam (I like the St Dalfour brand, but if you can’t find any it’s easy to make your own!)
  • Coconut flour to dust with (optional)

Double Almond and Black Cherry Slices How To:

Preheat the oven to 350F / 180C / Gas Mark 5. Line an 8 inch square pan with some baking parchment.

In a large bowl, combine the ground almonds, coconut flour, flaxseed and baking soda. In a separate bowl, whisk together the honey, maple syrup and coconut oil. Blend in the almond butter a little at a time to make a thick, buttery paste.

Add the wet ingredients to the dry, and rub together with your hands to form a dough. Set aside around a ¼ of the mixture.

Press the remaining dough into the baking tin. Smooth it out with a spatula, then poke a few times with a fork all over. Bake in the preheated oven for 8 minutes.

Remove the tin from the oven. Spread the jam over the base, smooth out, then crumble the remaining dough all over the top. Finish with a few flaked almonds if you wish.

Return to oven and bake for another 10 – 12 minutes. When the top is lovely and golden, the slices will be ready.

Set aside to cool for around half an hour before you cut into squares! You can dust with coconut flour to serve.

Paleo Diet Primal Recipe Double Almond and Black Cherry Slices-min

Paleo Diet Primal Recipe Spiced Beef Kofte with a Pomegranate Glaze-min

Recipe: Spiced Beef Kofte with a Pomegranate Glaze

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Beef Kofte is delicious when oven baked but even better on a barbeque, eat these outside on a warm summer’s evening and you’ll feel almost Mediterranean. Delicious with a fresh salad made with rocket, figs and cherry tomatoes.

Spiced Beef Kofte Ingredients:

For the Beef Kofte:

  • 350g lean steak mince (ground beef)
  • 1 egg, beaten
  • ½ an onion, finely chopped
  • 1 clove of garlic, crushed 
  • 1tsp cumin
  • 1 tsp sumac
  • ½ tsp cinnamon
  • 1 tbsp fresh coriander, chopped
  • 1 small red chilli, deseeded and finely chopped
  • 12 mini bamboo skewers

For the Pomegranate glaze:

  • Juice and seeds of half a pomegranate
  • 2 tbsp runny honey
  • 2 tbsp pomegranate molasses
  • Juice of half a lemon

Spiced Beef Kofte How To:

If cooking in the oven, preheat to 180C / 350F / Gas Mark 5.

In a large bowl, mix together all of the kofte ingredients, and form into about 12 mini sausage shaped portions. Place on a roasting dish for 10 – 12 minutes, until cooked through, or throw on the bbq for around 15 minutes.

Meanwhile, combine the pomegranate juice, molasses, honey and lemon in a saucepan. Simmer gently for 5 minutes, stirring often.

Remove the kofte from the heat and leave to cool slightly before piercing with bamboo skewers.

Combine the juice mixture with the pomegranate seeds, then pour oven the kofte. Serve at once.

Paleo Diet Primal Recipe Spiced Beef Kofte with a Pomegranate Glaze-min