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

Paleo Diet Recipe Vegan Vegetarian Primal Vegetable Bake-min

Recipe: Vegetable Bake with Tomato & Basil Sauce (Vegan & Vegetarian)

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I wanted to share with you one of the recipes from my new Vegan and Vegetarian Paleo recipe ebook. Whilst Vegetarian and Paleo might not seem to naturally go together, by avoiding grains – and making sure you get some good legume-free protein into your diet, it is possible to follow a Vegetarian Paleo diet.

My Paleo Vegetarian and Vegan recipe book shows how to transition into Paleo and is packed with recipes for grain, legume and dairy free recipes. Recipes demonstrate good Paleo protein sources and there are also plenty of Vegan options (i.e. no eggs or dairy). For those looking for a gradual transition into full Paleo, the book also details how to properly prepare grains and legumes, for those who aren't ready to give them up on day one.

If you're interested in the recipe ebook, you can find it here.

This recipe is a vegetable bake, full of flavours. Whether you're vegetarian or not, this makes a great Paleo dinner!

 Vegetable Bake Ingredients:

(Serves 4)

  • 1 large eggplant (about 500 g or 1lb), trimmed & sliced in 1 cm thick rounds
  • 2 large zucchini (about 500 g or 1lb), sliced lengthways in ½ cm thick strips
  • olive oil, to brush
  • 2 red capsicum (bell pepper)
  • 2 tbsp olive oil
  • 2 onions, halved & sliced
  • 4 cloves garlic, chopped
  • 1 x 400g (or 1lb) tin chopped tomatoes
  • 1 cup basil leaves, torn
  • ½ cup pitted black olives
  • ½ cup semi-sundried tomatoes in olive oil*
  • handful baby basil leaves, to serve
  • sea salt & freshly ground black pepper

 * If you can’t find them in 100 % olive oil reconstitute sundried tomatoes in olive oil (to cover) with a clove or 2 of smashed garlic and a sprig of oregano.

The Paleo Primal Diet Vegetarian Vegan Recipe Ebook

Vegetable Bake How To:

Preheat oven 180ºC (350ºF) and put the racks in the top and bottom thirds. Prepare 2 slide trays with baking paper and arrange the eggplant on one and the zucchini on the other in a single layer. Brush liberally with olive oil, season, add the capsicums to the tray and bake for 30 minutes. Remove. Place the capsicums (bell peppers) in a plastic bag and tie shut. Sweat for at least 20 minutes before roughly peeling them (the skin will slip off easily), tearing into quarters and discarding the seeds and stalk.

Meanwhile, heat the olive oil in a medium saucepan over a medium heat. Add the onions and sauté, covered, for 10 minutes, or until they’re very soft. Remove the lid, add the garlic and stir for a minute then add the tomatoes and basil with some seasoning. Cover, adjust the heat to keep the tomatoes at a steady simmer and cook for 15 minutes. Remove from the heat and stir in the olives.

Grease a 20 cm2 (8 inches) dish. Arrange the eggplant in one even layer over the base (you can squish them a bit) then spread a quarter of a cup of the tomato sauce over the top. Next, arrange the capsicum (bell pepper) in a single layer, then the zucchini. Spread the remaining tomato sauce over this then arrange the semi-sundried tomatoes on top. Cover with foil and bake for 30 minutes then uncover and bake for a further 15 minutes. Allow to sit for 15 minutes out of the oven in a warm place.

Serve warm, garnished with baby basil leaves and accompanied by a green salad.

Paleo Diet Recipe Vegan Vegetarian Primal Vegetable Bake-min

Havana Roast Pork paleo dinner lunch recipe-min

Recipe: Havana Roast Pork

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One of the tastiest roast pork dishes I know, this recipe makes a wonderful centre piece when entertaining guests. It does require a little more attention than a normal pork joint, but I can guarantee it is more than worth the effort.

As always, especially with Pork, make sure you use the best quality you can find. Ideally you want to use pasture fed Pork, your butcher should be able to help you. If not, perhaps it's time to find a new butcher…

Ingredients (Serves 8):

  • 1.5 – 2kg of high quality pork shoulder
  • 1 tbsp cumin seeds
  • ½ tbsp black peppercorns
  • 6 cloves, whole
  • 1 tbsp dried oregano
  • 1 tbsp dried thyme
  • 6 garlic cloves, crushed
  • 1 tbsp raw honey
  • Juice of 1 orange
  • Juice of 2 limes
  • 2 tbsp olive oil

Roast Pork How To:

1)     Heat a pan to a medium heat. Add the cumin and peppercorns and toast for 2 minutes, taking great care not to burn. In a mortar and pestle, crush the spices with the cloves, oregano, thyme and a little sea salt, then add the crushed garlic to form a paste.

2)     Transfer the spice mixture to a small bowl, and stir in the citrus juices, honey and the olive oil. With a sharp knife, pierce the pork all over then place into a large resealable plastic bag. Pour over the marinade and shake well, ensuring all the meat is well coated, then leave in the refrigerator overnight.

3)     When ready to cook, heat the oven to 200C / 400F / gas mark 6. Put the pork in a roasting dish, keeping the marinade to one side, then cook for half an hour.

4)     Lower the oven temperature to 160C / 325F / gas mark 3. Baste the pork, then cover with foil, and roast for another 2  – 2 and a half hours until cooked through. Be sure to keep basting the meat in the juices from the dish whenever you can to maximise the flavour.

5)     Transfer the meat to a carving board and cover with foil, leaving to stand for 10 minutes. Pour any leftover juices into a saucepan, and skim the fat off the top. Bring to the boil, then simmer for 5 minutes, stirring regularly. Carve the pork, and serve with the reduced juices. Works great with sweet potatoes or cauliflower rice!

Do you often make a roast? I'd love to hear how you make yours in the comments below!

Havana Roast Pork paleo dinner lunch recipe-min

Recipe paleo ginger bread men gingerbread man no flour grain free gluten free-min

Recipe: Paleo Gingerbread Men

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Whilst I generally avoid anything sweet, sometimes it's good to have a recipe for a more natural version of a sweet treat up your sleeve – and it doesn't get much better than ginger biscuits.

Adapted from a gluten free recipe I found online, I've replaced rice flour with a mixture of arrowroot and ground almonds to make these wonderfully moreish cookies. I've also cut out the sugar and replaced with unrefined molasses. The butter is optional – if you don’t do dairy, you can replace it with coconut oil.

Ingredients:

  • 50g butter
  • 55g arrowroot
  • 55g ground almonds
  • 2 tbsp molasses
  • 1 tbsp raw honey
  • ½ teaspoon baking soda
  • 1/2 teaspoon mixed spice
  • 1 teaspoon ginger

How To Make Ginger Biscuits:

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

2)     In a saucepan, melt the butter with the molasses and honey.

3)     Mix the dry ingredients in a mixing bowl. Add the mix from the saucepan a little bit at a time, stirring well.

4)     Roll the mixture into biscuits, or use a gingerbread man cookie cutter (or whatever shape you prefer). Cover a baking tray with parchment, and lay the biscuits out side by side.

5)     Bake for 10 – 12 minutes, or until golden brown

6)     You can use nuts or seeds to decorate your gingerbread men.

Do you often do “Paleo Baking”, or is it something you avoid all together? And if you do bake, what do you make?

Recipe paleo ginger bread men gingerbread man no flour grain free gluten free-min

Paleo recipe thai green curry-min

Recipe: Paleo Thai Green Curry

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One of my favourite curries is Thai Green Curry. Hot and spicy, it’s always a winner. It’s also so easy to make, even if I wasn’t dubious about the ingredients in restaurant versions, I would still prefer to make my own.

Whilst it might “traditionally” be served with rice, my version is far better, served with 100% Paleo cauliflower rice.

Paleo recipe thai green curry-min

Thai Green Curry Ingredients:

The Curry Paste:

  • 1 teaspoon white peppercorns
  • 1 teaspoon coriander seeds
  • ½ teaspoon cumin seeds
  • 1 teaspoon salt
  • 1 teaspoon ground turmeric
  • 1 lemongrass stalk, chopped
  • 6 garlic cloves, chopped
  • 4 spring onions, chopped
  • 2 tablespoon coriander stems, chopped
  • 3cm piece ginger, peeled and chopped
  • 4 green chillies, deseeded and chopped
  • 4 bird’s eye chillies
  • 2 tablespoons chopped lemongrass
  • 2 tablespoon coconut oil

For the Curry:

  • 1 tablespoon coconut oil
  • 3 tablespoon green curry paste (as made, above)
  • 125ml/4fl oz chicken stock
  • 250ml/8fl oz coconut cream
  • 1 anchovy, finely chopped
  • 4 kaffir lime leaves, torn
  • 500g/1lb chicken breast fillets, cut into chunks
  • 400g aubergine, cut into chunks
  • 1 tablespoon lime juice
  • Handful fresh basil leaves
  • 3 green chillies, deseeded and sliced

How To:

Firstly, make the paste. In a small pan, heat the peppercorn, coriander and cumin seeds, ensuring they do not burn, until they release their scent.

Add the toasted herbs to the remaining paster ingredients in a blender, and blend until it becomes a thick paste. You can store the paste in a jar in the fridge for a week or so.

Over a high heat, melt the coconut oil in a large pan. Brown the chicken pieces, then set them aside.  In the remaining oil, cook the paste for 2 or 3 minutes, stirring constantly.

Add to the pan the stock, coconut cream, anchovy and leaves, then reduce the heat. Cook for 6-7 minutes. Add in the chicken and cook for another 6 or 7 minutes, stirring constantly.

Add in the remaining ingredients and cook for a few more minutes. To serve, top with the basil leaves and the chilli. Serve immediately with a helping of homemade cauliflower rice.

Do you make your Thai green curry the same way as I do? I’d love to hear what you do different, in the comments below!

Recipe The Paleo Diet Seafood Fish Chowder-min

Recipe: Paleo Seafood Chowder

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Seafood and fish are so nutritious and packed with Omega 3. Chowder is great as a meal on it’s own, or as a starter in a small serving size. With fish and seafood, it’s especially important to use really good quality ingredients. Rather than farmed fish, try to get wild/ line caught fish. Or perhaps it’s time to go fishing?!

This is my version of seafood chowder, but it’s so easy to adapt and I would recommend basing it around whatever fish and seafood you have locally, that it of the best quality you can find.

Seafood Chowder Ingredients:

  • 1 tablespoon coconut oil
  • 1 white onion, diced
  • Approx 16 rashers of bacon (thinly sliced)
  • 1 leek, diced
  • 1 small sweet potato, diced into chunks
  • 2 cloves of garlic, crushed
  • ½ litre (1 pint) of stock (I used my homemade chicken stock, but vegetable or fish stock would work well)
  • ½ litre (1 pint) of coconut milk
  • Your choice of fish; I used:
  • 150g (5 oz) barramundi
  • 100g (3.5 oz) salmon
  • 150g (5 oz) smoked haddock
  • 150g (5 oz) fresh prawns
  • 15 clams
  • 15 muscles
  • 1 bay leaf
  • 2 sprigs of fresh thyme
  • 1 lemon

How To:

In a pan, melt the coconut oil and sauté the onions until they become translucent. Add in the bacon and stir until it cooks thoroughly.

Add in the leek and garlic and keep stirring.

Pour in the stock and add the sweet potatoes, thyme and bay leaf, cooking for about 40 – 50 minutes, until the sweet potatoes are soft. Remove the bay leaf and thyme, then, add in the coconut milk, chopped fish and seafood and cook for another 5-10 minutes.

Season to taste, add a squeeze of fresh lemon and top with the parsley. Serve immediately.

What do you make with seafood? Which fish and seafood have you found it is easiest to obtain un-farmed?

Recipe The Paleo Diet Seafood Fish Chowder-min

Avocado Chocolate Mousse paleo recipe dessert sweet treat-min

Recipe: Avocado Chocolate Mousse

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Whilst I generally try to avoid desserts and puddings, sometimes it is nice to have a sweet treat. And when I do have a sweet treat – it needs to still be Paleo. It’s easy to veer of Paleo towards SAD treats if you don’t have a back-up plan, so far better to make sure if you are going to have something sweet or containing chocolate, that it’s made with better ingredients.

I don’t think it can get much better than a dessert made with avocado, do you?

Recipe: Avocado Chocolate Mousse
 
Author: 
Recipe type: Desserts
Prep time: 
Total time: 
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This delicious creamy chocolate mousse has a hidden ingredient - avocado!
Ingredients
  • 1 ripe avocado (straight from the fridge)
  • 1 frozen banana (peeled and cut into chunks before freezing!)
  • 3 heaped tablespoons of raw cacao powder
  • 2 tablespoons of raw local honey (optional)
  • Squeeze of lemon
  • Water as required
  • Pinch of sea salt (I used Celtic sea salt)
Instructions
  1. In a blender, add the cacao powder, then the remaining ingredients on top.
  2. Blend until it reaches a “moussey” texture. Make sure you scrape the sides of the blender and mix in, to ensure it is all blended well.
  3. Fill small cups or shot glasses with the mixture and serve straight away!

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Do you have “Paleo treats”, or are sweet things strictly off the menu for you?

Avocado Chocolate Mousse paleo recipe dessert sweet treat-min

Paleo recipe how to make perfect roast chicken bake-min

Recipe: How To Make A Perfect Roast Chicken

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Roast Chicken, done right is delicious and tender, but with a crispy skin. Far too often though, the meat is dry, tough and stringy, and the skin soft.

With rotisserie chickens available just about everywhere, the art of roasting a chicken seems to be disappearing – which is a shame because it is so easy!

The most important thing with roasting a chicken – is the chicken! Getting a really good quality organic, free-range chicken will put you on the path to success. A good quality chicken is also the best bet if you want to make use of the carcass for making a chicken stock.

My method couldn’t be a any simpler, so next time you go to get a rotisserie chicken, why not try this instead?

Roast Chicken Ingredients

  • Chicken (ideally organic, free-range and pasture raised)
  • A lemon
  • Fresh thyme
  • 3 garlic cloves
  • 50ml (2 fl oz) olive oil
  • Sea salt & fresh ground black pepper

How To Make Roast Chicken

Preheat the oven to 200C (400F)

Rinse the chicken and remove the giblets. Dry the chicken using kitchen paper.

Cut the lemon in half and sandwich a sprig of the thyme in the middle. Put the lemon inside the chicken cavity.

Skin and crush the garlic cloves and add to a food processor with the leaves of the remaining thyme and the olive oil and blend together.

Massage the olive oil mixture into the chicken thoroughly, ensuring it is completely covered.

Put the bird into a roasting tray, and top with any remaining oil. Season with salt and pepper.

Cover the chicken loosely with foil and roast for 30 minutes.

Reduce the temperature to 170C (330F) and remove the foil and roast for a further 20 minutes, or until the juices run clear when the bird is pierced with a skewer.

Turn off the oven, but allow the chicken to rest in the hot oven for ten minutes, before removing from the oven to carve.

Pour the juices from the roasting tray over the sliced chicken to serve, or set aside to make a gravy. The carcass can be used to make a chicken stock.

Enjoy – and please share your roasting tips and tricks in the comments below!

Paleo recipe how to make perfect roast chicken bake-min

paleo gravy recipe onion beef stock primal bisto homemade how to-min

Recipe: Paleo Gravy (Beef and Onion)

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Gravy is a great addition to almost any meat based meal. I used to (I'm ashamed to say) “make” gravy using Bisto gravy granules and water, without any thought about the ingredients. Well, now I follow a Paleo Diet, and care greatly about what I eat, I'm quite horrified by the ingredients!

Bisto Gravy Granules, Ingredients (original flavour):

Potato Starch, Maltodextrin, Vegetable Oil, Salt, Colour (E150c), Wheat Flour, Sugar, Flavourings, Flavour Enhancers (E621, E635), Emulsifier (E322) (contains Soya), Herb and Spice Extracts, Onion Extract

Gravy, after all, is supposed to be a sauce made from the juices of meat and vegetables and it is so simple to make.

Gravy doesn't need to be full of the flour, arrowroot or corn starch that many non-paleo recipes call for.

At the base of a good gravy, is stock – another reason it’s good to make a huge batch and freeze small portions!

Gravy Ingredients

  • 2 tablespoons of butter (or coconut oil or tallow)
  • 1 large onion, thinly sliced
  • 300ml (10 fl oz) beef stock (freshly made, or defrosted)
  • 1 teaspoon French mustard
  • Fresh rosemary & thyme
  • Sea salt & freshly ground black pepper

Gravy How To:

In a medium pan, melt the butter and over a medium heat, fry the onions.

Once the onions have turned golden, add the stock to the pan and reduce the heat to allow the stock and onions to simmer. You can also substitute some of the stock for some red wine here, to give the gravy an extra depth.

Once the volume has reduced by approximately half and it has thickened up, add in the mustard, rosemary & thyme and season to taste. Stir well for a couple of minutes.

How do you make gravy? I’d love to hear your tips and favourite recipes. Let me know, in the comments below!

paleo gravy recipe onion beef stock primal bisto homemade how to-min

Recipe-The-Paleo-Diet-Pate-Offal-Liver-Duck-Chicken-Kangaroo-min

Recipe: Paleo Chicken Liver Pâté

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In keeping with my new years resolution to eat more offal, Pâté seems to be a great place to start.

You can make Pâté with lots of different meats, but my favourite is chicken liver Pâté.

With offal, I'm always very careful to make sure the meat is really high quality – organic, pasture raised is ideal.

Pâté Ingredients

  • 200g (6oz) chicken livers
  • 150g (5oz) butter, diced (or use the same volume of tallow, bacon fat or coconut oil)
  • 1 clove garlic, finely minced
  • 2 small brown shallots or 1/4 onion, finely diced
  • ¼ tsp fresh thyme leaves
  • 1tbsp brandy (optional)
  • 1/4tsp grated nutmeg
  • Sea salt and freshly ground black pepper

Pâté How To:

Remove any unsightly pieces from the liver, such as any green or black spots, or any tough stringy pieces. Rinse the livers, then dry using kitchen paper.

Melt a spoonful of the butter in a pan over a medium heat, before adding the garlic and shallots. Cook for 4 or 5 minutes, until the shallots start to soften and turn translucent.

Add in the chicken livers and thyme and continue to cook for 3 or 4 minutes, stirring constantly. When the livers have browned on the outside, but are still pink on the inside, it’s time to add in the brandy.

After a few seconds, add in the remaining butter and the nutmeg and stir into the ingredients for a couple of minutes.

Take the pan off the heat, then use a blender or food processor to puree the contents of the pan, until it reaches a smooth paste.

Season to taste, before spooning into a bowl or jar. Chill in the fridge for at least two or three hours before serving.

Liver Pâté is great as a snack, or served with raw veggies like celery, carrots and cucumber. If you have an leftovers, it should keep for about a week in the fridge.

Have you tried making Pâté yet? Which other types of Pâté do you enjoy?

Recipe-The-Paleo-Diet-Pate-Offal-Liver-Duck-Chicken-Kangaroo-min