Paleo Lunch Box – Prawn, Mango and Spicy Guacamole Collard Wraps recipe-min

Recipe – Paleo Lunch Box – Prawn, Mango and Spicy Guacamole Collard Wraps

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If I’m on a day trip and taking a packed lunch, one of my ‘go to’ foods is a Paleo friendly wrap. These ones are collard wraps – which ideally lend themselves to the purpose. Seriously, who needs bread with options like this? They’re easy to make, super portable, and you just can’t beat the combination of flavours and textures that they bring.

The ‘wrap’ itself is just a vehicle to allow you to get the good stuff into your belly, so it doesn’t need to be a health hazard. If anything, swapping a SAD tortilla wrap for a rolled up lettuce or collard leaf improves the flavour and the texture (not to mention the healthiness) of your meal.

 In this recipe, you have savoury, sweet, creamy and spicy all in one neat little package. Enjoy!

Recipe - Paleo Lunch Box – Prawn, Mango and Spicy Guacamole Collard Wraps
 
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Recipe type: Lunch
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Ingredients
  • 300g cooked and peeled prawns
  • 1 large, ripe mango, diced
  • 10 cherry tomatoes, quartered
  • 1 carrot, grated
  • 2 ripe avocados
  • Zest and juice 1 lime
  • 6 spring onions
  • 1 red chilli, deseeded and finely chopped
  • 1 clove garlic, crushed
  • Salt and black pepper, to taste
  • 4 x large collard leaves
Instructions
  1. In a bowl, toss together the prawns, mango, tomatoes and grated carrot.
  2. In a separate bowl, mash the avocados with the lime, spring onions, chilli and garlic.
  3. Lay the collard leaves out flat on a chopping board. Divide the prawn filling between the four, before slapping on a spoonful of the guacamole on each. Roll the collards up to make wraps, and hold them together by poking in a cocktail stick.

Do you often make paleo friendly wraps for lunch? What is your favourite medium to use for the wraps? Cabbage? Seaweed? Lettuce? Or something else? I'd love to hear!

Paleo Lunch Box – Prawn, Mango and Spicy Guacamole Collard Wraps recipe-min

Paleo Diet Recipe Primal Herby Almond Nut Pâté-min

Recipe: Herby Almond Pâté

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Almonds really do have to be one of the most versatile foods in the world, and are life savers for those following a Paleo diet. Whether you use them for Paleo baking as a replacement for flour, or enjoy as a dip for veggies, you may be surprised to know they make a delicious Almond Pâté! Great as a dip for crudités or just on its own as an appetiser.

Herby Almond Pâté Ingredients:

  • 1 cup raw almonds, soaked overnight
  • 50ml olive oil
  • 40ml apple cider vinegar (or 20ml cider vinegar + 20ml lemon juice)
  • 2 cups fresh basil
  • 1 cup fresh parsley
  • 2 cloves garlic
  • 2 tbsp raw honey (optional)
  • Good pinch sea salt

Herby Almond Pâté How To:

Drain and rinse the almonds.

Add to the food processor along with all the other ingredients. Blitz until combined – around 30 seconds was plenty for me.

The flavours combined perfectly, but there was still a nice crunch to the Pâté. You could blend for longer if you would prefer it smoother!

Paleo Diet Recipe Primal Herby Almond Nut Pâté-min

Tandoori Spiced Rack of Lamb with Mint and Coriander Relish paleo recipe-min

Recipe: Tandoori Spiced Rack of Lamb with Mint and Coriander Relish

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A rack of lamb feels like a very special cut of meat; especially when it is seasoned with love and care. I often find myself devouring a whole rack in one sitting – but choose an 8 bone rack, and you should have plenty for two. This recipe tastes like it has come straight out of a tandoor oven; just don’t tell your friends how easy it is to make in a conventional one!

Recipe: Tandoori Spiced Rack of Lamb with Mint and Coriander Relish
 
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Ingredients
  • Rack of Lamb Ingredients:
  • 1 x 8 bone rack of lamb
  • 1 tsp coconut oil
  • 5 cm knob ginger
  • 4 garlic cloves
  • 2 green chillies, deseeded and chopped
  • Zest and juice 1 lime
  • 2 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp cinnamon
  • 100ml full fat, unpasteurised yoghurt*
  • 2 onions, sliced into wedges
  • For the relish:
  • 1 handful fresh mint
  • 1 handful fresh coriander
  • 1 green chilli, deseeded and chopped
  • 2.5cm fresh ginger
  • ½ clove garlic
  • 1 tsp honey
  • Zest and juice 1 lime
  • 2 tbsp apple juice
  • *for a dairy free option, use one can of coconut milk. Chill the coconut milk in the fridge overnight, then spoon out the thick coconut ‘cream’ to use in place of yoghurt.
Instructions
  1. In a food processor, whizz together all of the ingredients apart from the lamb, yoghurt and onions to make a paste. Stir into the yoghurt, and then rub the marinade all over the lamb. Leave to marinade for 24 hours.
  2. Preheat your oven to 190C / 375F. Line a roasting dish with foil, and arrange the onion slices at the bottom. Rest the rack of lamb on top of the onions.
  3. Roast the lamb for approximately 30 minutes for medium rare.
  4. Meanwhile, make the chutney by blitzing all the ingredients together in a food processor. Serve alongside the lamb and a salad of your choice.

Tandoori Spiced Rack of Lamb with Mint and Coriander Relish paleo recipe-min

Get Well Soon Chicken Soup paleo recipe-min

Recipe: Get Well Soon Chicken Soup

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Feeling a bit crummy? Chances are, you find yourself feeling under the weather much less than you ever did before you started eating Paleo – but on those rare days that you do, nothing says ‘get well soon’ like a steaming hot bowl of chicken soup. It’s the ultimate comfort food, and boiling the whole bird means it is chocked full of vitamins, minerals, and of course – gelatin. Even if you’re not ill, I highly recommend you make some of this!

Recipe: Get Well Soon Chicken Soup
 
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Recipe type: Soups
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Ingredients
  • 1 x 1.5kg chicken
  • 2 tbsp red wine vinegar
  • 3 onions, roughly chopped
  • 1 bulb fennel, roughly chopped
  • 6 carrots, peeled and roughly chopped
  • 6 cloves garlic, peeled
  • 4 bay leaves
  • Few sprigs fresh thyme
  • Few sprigs fresh rosemary
  • A large handful fresh parsley
  • Sea salt and black pepper
Instructions
  1. Wash your chicken, before putting it into your biggest stock pot. Fill the pot with cold water, just enough to cover the bird, before adding the red wine vinegar. Bring to the boil, then leave to simmer for 45 minutes. Skim the froth from the top, before removing the chicken.
  2. When the chicken is cool enough to handle, shred all the meat from the bird using a fork. It may not be completely cooked through yet – this is perfectly normal.
  3. Return the chicken carcass to the stock pot, and add the onions, fennel, carrots, garlic and herbs (except the parsley). Return to the heat, cover and simmer for another couple of hours.
  4. minutes before serving, return the shredded chicken back to the soup. When fully cooked through, serve in soup bowls garnished with the fresh parsley.

What's the secret to your favourite chicken soup recipe? Is it a dish you often make?

Get Well Soon Chicken Soup paleo recipe-min

Paleo network recipe spicy stuffed aubergine eggplant Indian shells skins

Recipe: Spicy Stuffed Aubergine

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These stuffed aubergine halves are a great meat-free option

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Paleo network recipe lime tarragon fish seafood grain-free ideas

Recipe: lime & tarragon scallops

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Seafood is so good for you – assuming you buy good quality of course. Scallops are a great choice – especially with a bit of lime!

Recipe: lime & tarragon scallops
Recipe type: Fish & Seafood
Cuisine: Barbecue
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The most important thing with this recipe is getting hold of some very fresh scallops from a good source.
Ingredients
  • 24 (or about 500g) scallops (minus the roe)
  • handful of freshly chopped tarragon (if you can't get it, dried will do)
  • Juice of half a lime
  • 1 tablespoon extra virgin olive oil
  • 3 limes cut into wedges (approx 8 wedges per lime)
Instructions
  1. In a bowl, mix the scallops, tarragon, lime juice and olive oil. Ensure they are coated thoroughly and evenly.
  2. On a skewer, thread a wedge of lime and one skewer on each
  3. Cook on the barbecue (or grill), making sure they are all cooked through

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These are great on a barbecue served with a big green salad – and are sure to be a hit! If it's not barbecue weather, the grill will do just fine instead.

But what's so good about scallops anyway?

The humble scallop is packed with protein and also a great source of minerals such as zinc, potassium and magnesium. They're very high in vitamin B12, and also provide iodine – which can be hard to get in adequate amounts on a paleo diet. Small amounts of omega-3 fatty acids are also found in this humble seafood. If you can't get hold of them, how about trying some clams or oysters instead?

Do you eat much seafood? I'd love to hear how you cook yours in the comments below!

bacon wrapped chicken drumsticks legs pancetta recipe paleo diet

Recipe: bacon wrapped chicken drumsticks

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These are always a winner at barbecues. It helps that they can be prepared in advance, leaving less to worry about when it's barbecue time. Whilst these are bacon wrapped, you can also try pancetta instead, which I find tends to be easier to work with. Oh – and bacon really isn't all that bad providing what you buy is good quality – so there's no reason not to enjoy.

Recipe: bacon wrapped chicken drumsticks
 
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Recipe type: Poultry
Cuisine: Barbecue
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Ingredients
  • 10 bacon rashers
  • 10 chicken drumsticks
  • dash of extra virgin olive oil
  • sea salt and black pepper
Instructions
  1. cut the bacon into long narrow strips with a sharp knife
  2. Wrap the bacon around the drumsticks and hold in place with cocktail sticks
  3. Brush the bacon wrapped drumsticks with olive oil and season
  4. Cook on a hot barbecue until cooked through - check to ensure there are no pink bits before serving!

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Serve with a fresh salad – or how about barbecuing some home-made paleo burgers seeing as how you've already got the barbecue out?

spicy_almond_lamb_steaks_recipe_paleo_diet

Recipe: spicy almond lamb

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Another great barbecue idea, this can be prepared the day before. The longer the lamb has to marinate, the better the flavour.

Recipe: spicy almond lamb
Recipe type: Lamb & Goat
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Ingredients
  • ⅓ cup of extra virgin olive oil
  • juice of one lemon
  • handful fresh mint, chopped
  • 1 tablespoon almond meal
  • 1 tablespoon lemongrass, finely chopped
  • 1 tablespoon coriander
  • 2 teaspoons garam masala
  • 2 teaspoons cumin
  • 6 lamb steaks
Instructions
  1. Mix the marinade ingredients well in a bowl until thoroughly combined.
  2. Add the lamb and coat thoroughly.
  3. Cover, and store in the fridge for 4 hours - or overnight if possible for better flavour
  4. Barbecue the lamb and brush with the marinade.
  5. Cook until tender, but cooked through.
  6. Serve and enjoy!

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This is great served with a salad and some other barbecue favourites like paleo sausages and homemade burgers

 

herbed pork skewers kebabs marinate barbecue bbq recipe paleo diet

Recipe: herbed pork skewers

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This is another great barbecue option and can be prepared a few hours ahead and stored in the fridge. The best thing is it is super simple and quick to prepare. If you grow your own herbs, experiment with what you have on hand – fresh herbs give far more flavour than their dried equivalents.

Recipe: herbed pork skewers
Recipe type: Pork
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Ingredients
  • 750g pork fillets
  • 1 tablespoon fresh parsley, finely diced
  • 1 tablespoon fresh sage, finely diced
  • 1 tablespoon fresh rosemary, finely diced
  • 2 garlic cloves, minced
  • Dash of extra virgin olive oil
  • Juice of a lemon
Instructions
  1. Cut the pork into small cubes. The key thing here is to make sure the cubes are all similar in size to ensure they cook evenly.
  2. Mix the fresh herbs together
  3. In a bowl, combine all of the ingredients and make sure the pork is evenly coated
  4. Refrigerate for a few hours (overnight if you have time) to allow the flavours to marinate into the pork
  5. Thread the pork onto skewers, ready to cook
  6. Barbecue the pork skewers until they’re tender. Make sure they’re cooked right the way through before serving.

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I like to make up a few different types of kebabs to barbecue to add some colour and variety. What are your favourite types of barbecue skewers?

coconut seafood soup fish_paleo_recipe_diet

Recipe: coconut seafood soup

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This delicious Thai inspired seafood soup is best made right before you serve it. If you want it a little hotter, increase the amount of chilli you add (or if you're extra daring, don't remove the seeds!)

Recipe: coconut seafood soup
Recipe type: Soups
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Ingredients
  • 250g Halibut (or other white fish fillets), de-boned and roughly shopped
  • 750ml water
  • 1 can coconut milk (see my guide to selecting a good one here)
  • 1 brown onion, diced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons fresh lemon grass, chopped
  • 1 fresh chilli, deseeded and chopped finely
  • Juice of 1 lime
  • Half a small Chinese cabbage, shredded
  • 3 tablespoons fresh coriander, chopped
Instructions
  1. Throw all the ingredients in a pan over a medium heat
  2. Bring to the boil, the reduce to a simmer
  3. Stir occasionally and continue to simmer for 10-15 minutes
  4. Depending on your preferred texture, remove from the heat and blitz in a blender until smooth
  5. Serve and enjoy!

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Any leftovers can be frozen in small batches immediately, ready to reheat for a quick and easy lunch another time.