spinach_walnut_beef_veal_rotolo_rolled_rolls_recipe_paleo_grain-free_diet

Recipe: spinach & walnut beef rotolo

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Whether you like to call them Rotolo or simply beef rolls, these are always a hit. They look great and are perfect for entertaining, as they can be made a few hours in advance. If you do make them in advance, just hold off the slicing, and do that right before you serve. For a bit of colour variety try using some brightly coloured capsicum (bell peppers) in place of the spinach. Make sure you tie the string up tightly to make sure you don’t lose the stuffing.

Recipe: spinach & walnut beef rotolo
 
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Recipe type: Beef
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Ingredients
  • 1 bunch of spinach (silverbeet or English)
  • dash of extra virgin olive oil
  • 1 medium brown onion, finely diced
  • Handful of walnuts, chopped,
  • 50g anchovies, chopped
  • 1 tablespoon of fresh rosemary, finely chopped
  • 1.5kg of topside beef
Instructions
  1. Steam the spinach until tender, then as much as possible squeeze out the excess liquid using a cheesecloth or clean tea towel, then dice the spinach as finely as possible.
  2. In a pan, heat the olive oil, and then fry the onion until soft.
  3. Throw in the walnuts, anchovies and fresh herbs and cook for another minute or two, making sure to keep stirring.
  4. Stir in the spinach and allow the mixture to cool.
  5. Using a rolling pin, pound the steaks to make them as thin as possible.
  6. Pour the spinach mixture over the steaks and spread it over evenly.
  7. Next, roll up the steaks tightly, trying not to let too much of the spinach mixture squeeze out.
  8. Use string to tightly tie the rolls up.
  9. Barbecue with the lid down until tender and remember to remove the string before serving!

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Paleo pizza sauce recipe tomato basil oregano

Recipe: Pizza Sauce

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The secret to a good paleo pizza is in the pizza sauce! This combination of onion, garlic, oregano and basil is super easy to make and creates a perfect base for your toppings. No one will ever suspect your pizza isn't made the conventional way with gluten heavy flour! Find out how to make my grain-free paleo pizza base here

Recipe: Pizza Sauce
 
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Recipe type: Sauces & Condiments
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Ingredients
  • 200g tomato paste
  • 250ml water
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • 2 ½ teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon oregano
  • 1 teaspoon basil
Instructions
  1. mix the ingredients together thoroughly with a whisk
  2. spoon the pizza sauce out onto the pizza bases as required

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I've seen a few brands of tomato paste with added herbs – make sure the one you use is plain, with nothing added.

You don't need to cook the pizza sauce, as you'll be cooking it with the pizza. But if you want a thicker sauce, you'll want to heat and stir it until it thickens up. This is great to freeze in small pizza-size batches, so it's ready to go whenever you fancy a home-made paleo pizza! Frozen, it should last for up to three months.

Fish head stock chowder broth paleo diet recipe

Recipe: Fish Head Stock

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Whilst home-made bone broth or chicken stock is pretty common place, people still seem to turn their noses up at Fish Stock. This is a huge shame, because it really doesn't get much more nutritious than this. Fish head stock is packed with fat soluble vitamins and crucially the thyroid gland, which gives us the thyroid hormone – hugely significant in our metabolism.

The other great thing about fish head stock? It's full of gelatin too. What more could you want?

Recipe: Fish Head Stock
 
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Recipe type: Fish & Seafood
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Ingredients
  • Carcasses of 4-5 whole non-oily fish
  • 2 medium onions, chopped
  • 2 carrots, chopped,
  • 1 stick of celery, chopped
  • A few small bunches of parsley
  • A couple of bay leaves
  • 3 tablespoons apple cider vinegar
Instructions
  1. Put the fish, vegetables and apple cider vinegar in a large pan and cover with water
  2. Bring the pan to a boil
  3. Skim off any scum that comes to the surface and add the thyme and bay leaves
  4. reduce the heat to a simmer and allow to simmer for 4 to 24 hours depending on your schedule
  5. When finished, strain the mixture and store the liquid in air tight containers, such as jars.
  6. Label, and store in the fridge or freezer until you need it

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Fish head stock is great in soup and as a base for many meals – or just keep it simple and heat it up with some veggies and fish, for a quick nutritious dinner.

Lemon Ginger Chicken wings paleo recipe barbeque diet mint

Recipe: Lemon Ginger Chicken Wings

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These chicken wings are great to throw on the barbecue. I make them the day before to allow the flavours to fully marinate into the chicken, but if you're short of time, a shorter marinate will work too. I always make up a big batch too, meaning left-overs for lunch!

Recipe: Lemon Ginger Chicken Wings
 
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Recipe type: Poultry
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Ingredients
  • 3kg chicken wings (approx 24-30)
  • grated rind of 1 lemon
  • juice of 1 lemon
  • 1 tablespoon honey
  • 2 tablespoons coconut aminos
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon chopped fresh mint
Instructions
  1. In a bowl, combine the chicken wings with the lemon rind and juice, honey, coconut aminos, ginger and mint
  2. Cover, and refrigerate overnight (or a few hours if less time available - the longer, the tastier!)
  3. Every few hours stir to ensure the wings are coated
  4. Barbecue the wings until they're tender, but cooked through (check to make sure no pink bits remain)
  5. During the barbecuing, baste with the remaining marinate from the bowl.
  6. Serve and enjoy!

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Serve with a side salad – and how about making some home-made burgers too – no bread necessary!

chilli_tomato bacon soup recipe_paleo_diet

Recipe: chilli, tomato & bacon soup

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This is one of my go-to batch cooking recipes as it provides lots of portions of soup, perfect for taking to work. And who could resist a tomato and bacon soup? It has bacon in it, after all. Depending on what I have at home, I often use tinned tomatoes, instead of fresh. I tend to have chicken stock in the freezer, but otherwise, try it with bone broth – or even water if you have neither.

Recipe: chilli, tomato & bacon soup
Recipe type: Soups
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Ingredients
  • Dash of extra virgin olive oil
  • 2 large brown onions, finely diced
  • 8 bacon slices, chopped
  • 15 - 20 tomatoes, chopped (depending on your preference you may choose to peel and de-seed)
  • 1½ litres of chicken stock
  • 4 tablespoons tomato paste
  • 1 teaspoon chili powder
  • 5 tablespoons fresh basil, chopped
  • sea salt and black pepper
Instructions
  1. Heat the oil in a pan over a medium heat and gently fry the onions and bacon.
  2. When the onions become soft, add in the tomatoes, stock, paste, chili and seasoning
  3. Bring to a boil, then reduce the heat and simmer, stiring occasionally
  4. After about 20 minutes, remove from the heat
  5. Blitz in a blender until your desired consistency has been reached
  6. Serve and enjoy!

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char-grilled chili beef salad recipe paleo diet soy free coriander

Recipe: char-grilled chili beef salad

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I love the combination of lime and chili – it gives this salad a bit of a kick. The dressing will last in a jar for a day or so in the fridge, so shake it well and add it to the salad at the last minute. I used Lebanese cucumber, but continental would work just as well.

Recipe: char-grilled chili beef salad
Recipe type: Salads
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Ingredients
  • 500g beef (I used rump steak)
  • Juice of 1 lime
  • Juice of 1 lemon
  • 400g sliced cucumber
  • 4 fresh chillies, thinly sliced (seeds removed)
  • 4 spring onions, thinly sliced
  • 4 green onions, thinly sliced
  • 250g grape tomatoes
  • 1 cup fresh mint leaves
  • 1 cup fresh coriander (cilantro ) leaves
  • Dash coconut aminos
  • I clove garlic, minced
Instructions
  1. In a bowl, coat the beef in half of the lemon and lime juice, and allow to marinate overnight in the fridge.
  2. Drain the beef, and throw away the juice.
  3. Barbeque the beef until it’s cooked to your liking (or cook on the stove or under the grill).
  4. Allow the beef to rest for a few minutes, then slice thinly.
  5. In a bowl, mix the cucumber, chili, onions, tomatoes and fresh herbs. In a jar, add the remaining juice, the coconut aminos and garlic and shake thoroughly to mix.
  6. Add the beef and dressing to the salad mix and toss to ensure it is well mixed in.
  7. Serve and enjoy.

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recipe kale soup paleo diet greens veg superfood

Recipe: kale soup

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Kale is one of the best leafy greens out there, packed with nutrition and flavour. In fact, here are 12 reasons why you should get more kale in your diet. I tend to buy a lot of it when it’s in season (and cheap!) and once I’ve made kale chips, green smoothies and kale salad, it’s time to move on to soup.

Recipe: Kale Soup
Recipe type: Soups
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Ingredients
  • Dash extra virgin olive oil
  • 2 onions, finely diced
  • 2 cloves of garlic, minced
  • 1 teaspoon dried thyme (or a sprig, if using fresh)
  • 1 litre chicken stock (find out how to make it here)
  • 1 medium sweet potato, peeled and finely diced
  • 400g fresh kale
  • Sea salt & pepper to taste
Instructions
  1. In a large pan, add the olive oil and onions and over a medium heat, fry for a few minutes until the onions start to soften.
  2. Before the onions start to colour, add in the garlic and thyme and stir on the heat for 1 - 2 minutes.
  3. Slowly pour the chicken stock into the pan and add in the diced sweet potatoes.
  4. Bring the pan to the boil, then reduce and allow to simmer for 15 minutes, or until the sweet potato is starting to come apart.
  5. Add in the fresh kale and cook for 3-4 minutes, until the kale is cooked and soft.
  6. Carefully transfer the mixture to a blender or food processer and blitz until the mixture is smooth throughout. You may need to do this in multiple batches depending on how powerful your blender is.
  7. Return to the pan over the heat.
  8. Season as required, then serve.

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This can be made ahead and will keep in the fridge for a day or so, ready to be reheated. Alternatively make a big batch and store individual size portions in the freezer, ready to pull out on a day you don’t feel like cooking.

Papaya and prawn salad paleo diet recipe summer

Recipe: papaya & prawn salad

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I love the combination of sweet fruit in a salad. With summer in full flow, papaya (also known as pawpaw) is a great choice. Adjust the amount of chili for an extra kick in this Thai inspired salad.

Recipe: papaya & prawn salad
Recipe type: Salads
Prep time: 
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Ingredients
  • Green papaya
  • 15-20 cherry tomatoes, quartered
  • 3-4 chilies, de-seeded and finely chopped
  • Handful of prepared prawns
  • squeeze fresh lime juice
  • 1 tablespoon of fish sauce
  • 2 cloves of garlic, minced
  • ⅓ cup of fresh coriander (cilantro), chopped
  • 2 cups iceberg lettuce, shredded
  • Fresh basil leaves
  • handful of snake beans, cooked (optional)
Instructions
  1. Peel the papaya and quarter to make it more manageable. Remove seeds, then grate.
  2. In a bowl, combine the papaya, tomato, chili and prawns. Add the juice, fish sauce, garlic and half of the coriander and gently toss to ensure it is all well mixed and coated.
  3. Arrange the lettuce on plates and spoon the salad on top.
  4. Finish with the remaining coriander, basil and beans (optional)

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This is a great summer time main meal, but I also like to make up a large salad to give me lunches for the week.

sun-dried tomatoes recipe paleo diet oven dehydrator how to

Recipe: Sun-dried tomatoes

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Ok so my recipe isn’t strictly accurate, as my tomatoes are oven-dried rather than sun-dried – and my method doesn’t take 7 days, but the end result is the close enough. These are such a simple alternative to buying sun-dried tomatoes, and come with no preservatives or added nasties.

Use different colours and varieties of tomatoes and put these in a jar, to make a beautiful and practical gift.

Instead of basil, you can experiment with your favourite combinations. Try some other Italian herbs, garlic or even lemon for some variety. Capsicum (bell pepper) is also great dried out using this method and complements the sun-dried tomatoes perfectly.

Recipe: Sun dried tomatoes
Recipe type: Sides
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Ingredients
  • 250g tomatoes (I used regular cherry tomatoes, but have got some colourful varieties growing in my garden to try next time)
  • Splash of extra virgin olive oil
  • 1 teaspoon of dried basil
  • Sea salt and black pepper, to taste
Instructions
  1. Preheat your oven to 150C (300F)
  2. Slice the tomatoes in half, lengthways (it helps to keep them all evenly sized)
  3. In a bowl, mix all the ingredients, ensuring the tomato halves are evenly coated.
  4. Line a baking tray with grease-proof paper, and arrange the tomatoes evenly (it’s fine if some face up and some down)
  5. Bake for 2 – 3 hours, ensuring they don’t burn. You’ll want the tomatoes to retain a little moisture to ensure a nice texture.
  6. Store you sun-dried tomatoes in an airtight container in the fridge.

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Alternatively you can simply dry out the tomatoes in a dehydrator, if you have one.

I love sun-dried tomatoes as a simple stand alone, with goats cheese, avocado and pine nuts, but they’re also a great addition to lots of recipes. Try them in omelettes, on pizza, in chili or even as a secret ingredient in some homemade ketchup.

sun-dried tomatoes recipe paleo diet oven dehydrator how to

chili seasoning mix powder recipe paleo herbs spices primal how to rub

Recipe: Homemade Chili Seasoning Mix

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What to do with used glass jars and bottles? How about making up seasoning mixes to give for gifts, or to keep in your own pantry. Stored in a cool dry place, these should last for up to six months.

The chili seasoning mixes in my local supermarket do contain the ingredients you’d expect, like paprika, chili, cumin, oregano, pepper and garlic, but they also contain “Spices” (why not specify which spices? Seems a bit suspicious to me) and” Anti-caking Agent (551)”. Well, I don’t know about you, but I’d rather not consume anti-caking agent.

As well as using better ingredients, it’s also far cheaper to make your own and you can experiment to find your favourite blend.

I’m growing a few different types of pepper in my veggie bed, so when these are ready, I’ll be dehydrating them and adding them to this recipe. In the meantime, I buy ready dried peppers. I’ve got an Indian shop and a much larger Asian supermarket near me, so I tend to try this with a few different varieties of chili peppers. I’ve seen so many varieties – Cayenne, Serrano, Cascabel, Habanero, Tabasco, Poblano, Guajillo, Jolokia, Chipotle, Ancho, Ayenne, Bullseye and Bullhorn – so see what’s available near you and try a few different blends.

Recipe: Homemade Chili Seasoning Mix
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Ingredients
  • 6-8 whole dried peppers of your choice
  • 2 teaspoons cumin seeds
  • 1 teaspoon garlic powder
  • 1 teaspoon oregeno
  • 1 teaspoon paprika (smoked)
Instructions
  1. In a hot pan, toast the chili peppers for a few minutes, taking care not to allow them to burn. When the smell starts to release, remove them from the pan and allow them to cool.
  2. Toast the cumin seeds in the same pan, again stirring constantly to ensure they don’t burn.
  3. Remove the seeds from the chilli peppers to be used in another recipe. If you want your seasoning extra hot, you may like to add in a few of these seeds.
  4. With a pestle and mortar (if you’re old school, if not, try a blender) grind up the chilli peppers and cumin seeds into a powder.
  5. Add in the remaining ingredients and mix thoroughly.
  6. Make sure you store in an airtight container (like a jar) to keep it dry.
  7. Shake the container before using to ensure thoroughly mixed.
  8. Note: If you want to use fresh chili’s, dry them thoroughly in a dehydrator first, then roast them. It’s essential you ensure they are fully dry first, otherwise your mixture could go mouldy.

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