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
Prep time: 
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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

Recipe Grain-Free Crackers Potato Rosemary Dehydrator Paleo Network

Recipe: Grain-Free Crackers

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One thing I've really missed from my pre-paleo days is the humble cracker. They're just the perfect thing to go with cheese, hummus, all sorts of dips.

Recipe Grain-Free Crackers Potato Rosemary Paleo Network

But with fairly typical cracker ingredients looking like this:

Wheat Flour, Vegetable Oil, Salt, Malt Extract, Yeast Raising Agent (E336, E500), Emulsifier (E322:Soy), Milk Solids

That's a high price to pay for a vessel for a bit of cheese….

So I've been experimenting with my dehydrator, and have come up with these paleo crackers. Yes, the main ingredient is white potato. But these would work just as well with sweet potato or parsnip. Give it a try and let me know how it turns out!

Recipe: Grain-Free Crackers
Recipe type: Snacks
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A simple grain-free alternative to shop-bought crackers.
Ingredients
  • 1 large potato, peeled and diced
  • 2 tablespoons olive oil
  • 2 teaspoons rosemary
  • sea salt &black pepper
Instructions
  1. Boil the potatoes as you would to make mashed potatoes (this helps to breakdown the starch)
  2. Drain, and mash in with the olive oil
  3. Add in the rosemary and season.
  4. Spoon a spoonful of the mixture onto a dehydrator sheet and use the back of the spoon to shape into whatever cracker shape and size you prefer.
  5. I dehydrated for about 16 hours on 145 degrees - but please check regularly and adjust accordingly!
  6. You an also make these in an oven if you don't have a dehydrator (but please research times and temperatures carefully!)

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Recipe Grain-Free Crackers Potato Rosemary Dehydrator Paleo Network-min (1)

Recipe Raw Zucchini Shoe-String Fries Paleo Network 680-min

Recipe: Raw Zucchini Shoe-String Fries

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So I had a couple of trays free in my dehydrator, and some zucchini's that had to be used… so I came up with some zucchini fries that are a great snack, or would make a perfect side dish for dinner. I know a lot of people miss crunchy textures when they go paleo – if that's you, you'll love these!

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If you don't have a dehydrator, get one! No seriously, you can also make these in an oven on a very low heat.

Recipe: Raw Zucchini Shoe-String Fries
Recipe type: Snacks
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A tasty side dish, or a snack on it's own. Crunchy zucchini shoe-string fries!
Ingredients
  • 2 zucchini's
  • splash of olive oil
  • sea salt
Instructions
  1. Slice the zucchini into thin strips
  2. Toss the strips in a drop of olive oil and season
  3. Arrange on a dehydrator sheet
  4. I dehydrated for 16 hours at about 145 degrees - but check regularly!

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This would be great with so many other vegetables too, carrots, parsnips even capsicum. Note by adding the oil, they won't keep for as long as if you dehydrate them on their own.

Recipe Grain-Free Crackers Potato Rosemary Dehydrator Paleo Network 2-min

Grain-Free Cracker Balls

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In my experimentation to make the perfect grain-free cracker, I came up with these cracker-balls, which if I do say so myself, are delicious!

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I used white potatoes and sweet potatoes, but I think you could easily use parsnips or even pumpkin or squash. The key is in the dehydration to give the crunchy end result. If you don’t have a dehydrator, you can use your oven on a low heat instead (though I've not tested this method). If you’re keen to try a dehydrator (and I highly recommend them), you can go really cheap like this one, or go all out on an Excalibur like this. There are so many ways to use them.

Grain-Free Cracker Balls
Recipe type: Snacks
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These grain-free crackers use potatoes as a base ingredient and thanks to the dehydration, have that satisfying cracker-crunch!
Ingredients
  • 2 large white potatoes, peeled and diced
  • 3 sweet potatoes, peeled and diced
  • 1 cup olive oil
  • 2 tablespoons rosemary
  • sea salt to taste
Instructions
  1. Boil the potatoes in two separate saucepans, as you would if you were making mash
  2. Drain the saucepans and add in half the oil to each
  3. Mash the potatoes and mix in the rosemary, then season.
  4. Once cool enough, roll the mixture into small balls of about 1cm diameter.
  5. Arrange the balls on dehydrator sheets alternatively and "press" them into each other, to ensure they stick together.
  6. Dehydrate at 145 degrees for about 18 hours (but this will depend on the thickness of your crackers, so please check and adjust accordingly!

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Recipe paleo egg muffins-min

Recipe: Paleo Egg Muffins

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Egg Muffins are a win for quick and easy breakfast options. When I make them I make a big batch and keep them in the fridge.

I use whatever vegetables I have left over, so you can go as plain or complex as you like.

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Recipe: Paleo Egg Muffins
 
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Recipe type: Breakfast
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Ingredients
  • 1 Onion, diced
  • Large spoon of coconut oil
  • Broccoli, diced
  • Handful of Mushrooms, sliced
  • Large bowl of spinach
  • 6 Eggs
  • Salt & pepper to taste
  • Handful of grated cheese (if primal, completely optional)
Instructions
  1. Fry the onions in some coconut oil over a medium heat
  2. When the onions soften, add in the broccoli, then the spinach
  3. Meanwhile beat the eggs and season
  4. Arrange the muffin cases and spoon the vegetables into the bottom of each case
  5. Add a pinch of grated cheese to each case (if desired, otherwise leave out)
  6. Spoon in the egg mixture
  7. Bake in the oven at 175C (350F) for about 45 minutes
  8. Enjoy or store in the fridge to enjoy for breakfast tomorrow

 

Recipe Paleo Deviled Eggs-min

Recipe: Paleo Deviled Eggs

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Deviled eggs are so easy to make, but create a big impact. Traditionally, they're made with non-paleo mayonnaise, but with a simple switch to my paleo mayonnaise, they're back on the menu again!

I love devilled eggs as a party food, or just for a snack. Why have hard-boiled eggs, when you can make these?

Recipe Paleo Deviled Eggs-min

 

Recipe: Paleo Deviled Eggs
 
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Recipe type: Sides
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Ingredients
  • 4 free range eggs
  • 2 tablespoons paleo mayonnaise
  • ½ teaspoon mustard powder
  • sea salt and ground pepper
  • ½ teaspoon paprika
Instructions
  1. In a large pan of cold water, add the eggs, then bring to the boil.
  2. Allow the eggs to boil for at least 12 minutes, then cool them quickly by pouring cold water into the pan, allowing the hot water to drain away in the sink.
  3. Remove the eggs and peel the shells off. I find it easiest to lightly smash the eggs on the counter so the whole shell is cracked, then peel off neatly. Be careful to do this cleanly and not damage the egg white.
  4. Using a good sharp knife (be careful!) cut the egg in half lengthways.
  5. Remove the egg yolks and place in a bowl.
  6. Add the mayonnaise, mustard and seasoning to the bowl and mix well.
  7. If you have the skills, transfer the mixture into a piping bag and pipe the mixture back into the egg halves. Otherwise, just spoon it in!
  8. Finally, sprinkle the paprika onto the egg halves to garnish.
  9. Serve and enjoy

 

 

Easy beef jerky recipe dried Biltong recipe paleo network-min

Recipe: Quick & easy beef jerky

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Beef jerky is one of my favourite snacks. It's really filling, full of good fats and protein and easy to store. That is if you make your own. The shop bought stuff can have some nasty added ingredients.

These ingredients are from a packet of Jack Link's Original Beef Jerky:

Beef, water, Sugar, Soy Sauce (Water, Wheat, Soy Beans, Salt), Salt, Corn syrup Solids, Flavourings, Hydrolyzed Corn Gluten, Dextrose, Flavour Enhancer: (Monosodium Glutamate), Antioxidant:(Sodium Erythorbate), Preservative: (Sodium Nitrite), Smoke Flavour.

Yeah, that's not even remotely paleo. So make your own! Whilst it's a lot easier to make in a dehydrator (this is mine), you can also give it a try in your oven.

Recipe: Quick & easy beef jerky
 
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Recipe type: Snacks
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These are great to keep on hand for a quick healthy paleo snack - they'll keep for ages too!
Ingredients
  • Grass-fed beef (try sirloin or flank steak)
  • Coconut aminos
  • Sea Salt
  • Olive Oil
  • Cinnamon
  • Chilli
  • Paprika
  • Ground Pepper
  • Garlic powder
Instructions
  1. You want to slice the meat really thin for best results - to achieve this wrap the beef and put it in the freezer for a couple of hours.
  2. Once the meat is not quite solid, remove it from the freezer and using a sharp knife (and a lot of care!) slice into thin slices. It's important to make the slices as consistent as possible so they will all require the same drying time.
  3. Put the meat in a ziplock bag and add in the aminos, salt and olive oil. Seal the bag and allow the mixture to coat all of the meat. Put the bag in the fridge and allow the meat to marinate overnight.
  4. Remove the strips from the bag and dust with the cinnamon, chilli, paprika, pepper and garlic.
  5. Space the strips out evenly on the shelves in your dehydrator. Keep checking, but your jerky should be dry in 2 to 4 hours.
  6. If you don't have a dehydrator, heat your oven to 70° C (165° F). You'll need to put the strips on a wire rack, with an oven tray underneath to catch the drips. Expect oven dehydration to take two or three hours.
  7. Which ever method you choose, make sure the meat is cooked all the way through and fully dry before removing it.
  8. Store in an airtight container - and enjoy!

Easy beef jerky recipe dried Biltong recipe paleo network-min

Cajun Kale Chips paleo recipe crisps-min

Recipe: Cajun Kale Chips

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Kale chips have to be one of the easiest, tastiest, and most fun ways to eat copious amounts of this green superfood. They are really easy to make; they just require a little patience and delicate seasoning. They can be enjoyed sweet (I’ve made both cinnamon and chocolate kale chips, both of which were delicious!) and savoury, but in this recipe I’ve gone for a smoky, slightly spicy, Cajun seasoning. You're going to love my Cajun Kale Chips!

A quick note – If you’re using salt, sprinkle it on AFTER the kale chips are cooked. Otherwise, it will attract water to the kale and make them soggy. Also, don’t use olive oil, as the kale chips will have a bitter taste. Avocado and macadamia oils are both excellent choices.

Recipe: Cajun Kale Chips
 
Author: 
Recipe type: Snacks
Prep time: 
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Ingredients
  • 4 bunches kale
  • 2 tbsp macadamia nut / avocado oil
  • 1 tsp smoked paprika
  • 1 tsp coriander
  • ½ tsp cumin
  • ½ tsp oregano
  • ½ tsp black pepper
  • ½ tsp cayenne pepper
  • Pinch of salt (optional)
Instructions
  1. Preheat your oven to 160C / 300F. Line a baking tray with parchment paper.
  2. Chop the kale. If you need to wash it, make sure it is COMPLETELY dry before you take any further steps. A bit of dirt never hurt anyone, so I skipped the washing stage.
  3. In a large bowl, toss the kale leaves in the oil. Mix the spices together, and massage them onto the kale.
  4. Place the kale onto the baking parchment, leaving space in between each soon to be chip. You may need to roast them in batches. Transfer to the top shelf of the oven, and bake for 20 minutes – do not open the oven at all in this time!
  5. Remove from the oven and leave to cool for 5 minutes before enjoying.

Cajun Kale Chips paleo recipe crisps-min

Roasted festive spiced nuts christmas paleo diet recipes-min

Recipe: Roasted Festive Spiced Nuts

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Hot, roasted spiced nuts, gently seasoned with fragrant, festive spices. Wonderful as a gift to friends this Christmas – if they make it out of the house, that is! Portion control went out of the window for me as soon as I removed these from the oven, and anything that was left was immediately demolished by the rest of my hungry family!

Spiced Nuts Ingredients:

  • 400 grams mixed raw nuts (I used a mix of Almonds, Brazils and Pecans, but Cashews, Walnuts and Macadamia would work great too!)
  • 1 egg white
  • 2 tbsp olive oil
  • 1 tbsp unrefined molasses
  • 2 tbsp fresh rosemary, chopped
  • 1 tsp ground cinnamon
  • 1 tsp ground coriander
  • ½ tsp ginger
  • ½ tsp cloves
  • ½ tsp sea salt

Spiced Nuts How To:

Preheat the oven to 150C / 300F / Gas mark 2. Line a large ovenproof tray with some baking parchment.

In a bowl, whisk the egg white until it becomes foamy. Stir in all the remaining ingredients, bar the nuts at this stage.

Now add the nuts to the spice mixture, using your hands to really coat them well. Lay them out on the baking tray, and place in the oven for 20 – 25 minutes, until golden brown. Stir once halfway through the cooking time.

Leave to cool for 5 minutes before serving.

Roasted festive spiced nuts christmas paleo diet recipes-min

Maple and Cayenne Roasted Almonds paleo recipe snack-min

Recipe: Maple and Cayenne Roasted Almonds

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A recipe I came up with when I had more almonds than I knew what to do with; a little bit of maple syrup goes a long way to making these roasted almonds taste like a real treat. To adjust sweetness for your own palette, simply alter the ratio of maple syrup to olive oil. If you want more spice, don’t be afraid to go for it with the cayenne!

Roasted Almonds Ingredients:

  • 250grams raw almonds
  • 3 tbsp high grade maple syrup
  • 2 tsp olive oil
  • 1 tsp cinnamon
  • 1/2 tsp cayenne pepper
  • ½ tsp sea salt

Roasted Almonds How To:

Preheat the oven to 180C / 350F / Gas mark 4. Line a large baking tray with some parchment paper.

In a bowl, mix together all the ingredients for the coating. Add the almonds, and coat evenly in the mixture. Lay them out on the baking tray, making sure they are evenly spread out. You may need to cook in two separate batches.

Roast in the oven for 5 – 6 minutes, give them a shake, then return to the oven for a further 5 – 6 minutes. Remove when golden brown.

So tell me, what are your favourite nuts to roast?

Maple and Cayenne Roasted Almonds paleo recipe snack-min