As the name suggests, this super quick and healthy broccoli makes a great side dish to just about anything. It's even great to have as a mid afternoon pick me up or an evening snack – so make sure you make plenty!
If you haven’t used it before, coconut aminos is a great paleo alternative to soy sauce, and for that reason I’ve included it in this recipe to give a real depth of flavour.
Broccoli Ingredients:
500g broccoli
2 cloves garlic, finely chopped
2 red chillies, deseeded and finely chopped
2 tbsp olive oil
1 handful cashews
Juice of a lime
A splash of coconut aminos
Broccoli How To:
1) In a frying pan, add the garlic, chilli and olive oil and bring to a medium heat. Fry until golden and slightly soft, taking care not to burn,
2) Cut the broccoli into medium sized florets. Add to the pan along with the cashews, and coat well with the chilli and garlic oil.
3) Add your coconut aminos, stir, then simmer for 3 – 4 minutes. Finally, add a squeeze of lime, stir again, then serve.
https://paleo.com.au/wp-content/uploads/2015/10/Paleo-recipe-dinner-On-the-Side-Broccoli-with-Garlic-Chilli-and-Cashews-min.jpg680680Suzhttp://paleo.com.au/wp-content/uploads/2015/09/Paleo-Network-Site-Header-Logo-White-1561.pngSuz2017-10-04 00:26:442017-10-04 08:28:35Recipe: On the Side Broccoli with Garlic, Chilli and Cashews
If you’ve never tried ceviche before, then what better way to start by doing it yourself! Contrary to popular belief, it's easy to do. The fish cooks in the chemicals from the acid, so is not ‘raw’ like sushi. Even still, grab yourself super fresh mackerel for this one, it will make all the difference.
DIY Mackerel Ceviche Ingredients:
2 large mackerel fillets
Juice of 1 large lime
1 tablespoon olive oil
2 red chillies, deseeded and finely chopped
2 spring onions, trimmed and finely chopped
Sea Salt
Black Pepper
A handful fresh rocket
DIY Mackerel Ceviche How To:
Slice the mackerel into thin strips. Place in a resealable plastic bag
Toss in the lime juice, chilli, spring onion and olive oil. Season with salt and pepper, and shake well. Allow to stand for 10 minutes.
Remove from the bag and serve with plenty of fresh rocket.
How was your experience of ceviche? Would you do it again?
https://paleo.com.au/wp-content/uploads/2015/10/DIY-Mackerel-Ceviche-with-Rocket-paleo-recipe-min.jpg680680Suzhttp://paleo.com.au/wp-content/uploads/2015/09/Paleo-Network-Site-Header-Logo-White-1561.pngSuz2017-06-25 00:25:172017-09-26 11:22:42Recipe: DIY Mackerel Ceviche with Rocket
Guacamole is another one of those things that is definitely worth making instead of buying. That way, you can be sure what’s in it – and know that it won’t contain any nasties!
This is how I make mine.
Guacamole Ingredients:
4 chillies, finely sliced
Small bunch coriander (cilantro), finely chopped
3 tomatoes, finely diced
Sea salt to taste
1 red onion, finely diced
Juice of ½ lime
4 ripe avocados
Guacamole How To:
Use a pestle and mortar to grind together the chillies, coriander (cilantro), tomatoes, sea salt and onion, until you reach a paste consistency.
Add the lime juice, and a dash of water if required, to make the mixture more fluid. Finally, mash in the avocados, just before you’re ready to serve!
Guacamole is great with almost any Paleo meal, and a great dip for raw vegetables – particularly alongside some homemade Pâté!
Guacamole is one of those foods best made fresh. It will store in the fridge for a short time, but won't look as appealing! If you need to make it up in advance, using more lime will help it to keep that bit longer.
Do you make your own dips? I’d love to hear what your favourites are, in the comments below!
Hummus (or houmous, if you prefer) used to be one of my go-to dips before I went paleo. With the main ingredient being mashed chickpeas – yep there’s no doubting that they’re legumes* – it’s most definitely not on the paleo menu. Which is a shame because this Middle Eastern sauce is great as an appetizer or a dip for raw veggies.
Besides, even if it were paleo – have you checked out the ingredients recently? These are the ingredients of two of the popular brands of hommus sold in my local Coles supermarket:
Hummus (or houmous, if you prefer) used to be one of my go-to dips before I went paleo. This recipe takes out the chickpeas (no legumes here!) and uses paleo alternatives to make this delicious hummus!
Ingredients
3 small zucchini’s, peeled and roughly chopped
Juice of a lemon
50ml (3 tablespoons) Tahini
30ml (2 tablespoons) extra virgin olive oil
1 teaspoon cumin
Sea salt and ground black pepper, to taste
1 clove garlic, minced
Paprika or cut chives, to serve
Instructions
Put the zucchini and lemon in your food processor and blend
Add the tahini, olive oil, cumin, seasoning and garlic. Blend until smooth
Put in the fridge for half an hour or so before serving
Top with paprika or chopped chives, to serve
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*And what’s so wrong with legumes I hear you say? Well legumes contain phytates and lectins which are to be avoided as they inhibit nutrient absorption and cause inflammation.
If you're trying to get more greens into your diet (and you should be!) you might as well make sure they taste amazing. I have a lot of broccoli and find it can get a bit samey, so I came up with this recipe to give it a bit of a kick. You can give it an even bigger kick by increasing the amount of chilli you add!
½ teaspoons freshly diced chilli (increase for more of a kick!)
1 lemon, juice & zest
150ml (5 floz) hot water
1 handful fresh broccoli
Pinch flaked almonds
Instructions
Peel & grind up the garlic and salt using a food processor (or pestle & mortar). Add in a dash of the olive oil and stir the mixture.
Transfer the mixture to a pan and add in the rest of the olive oil and the chilli. Heat over a medium heat and stir until it starts to simmer. Add in the lemon juice and water as necessary to stop it sticking to the pan. Keep the mixture warm over a medium heat.
Steam the broccoli for three minutes until tender.
Dry fry the almonds in a pan until they turn golden.
Combine the broccoli, sauce & lemon zest and top with the almonds.
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!
In a bowl, toss together the prawns, mango, tomatoes and grated carrot.
In a separate bowl, mash the avocados with the lime, spring onions, chilli and garlic.
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.
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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!
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.
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.
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.
Toast the cumin seeds in the same pan, again stirring constantly to ensure they don’t burn.
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.
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.
Add in the remaining ingredients and mix thoroughly.
Make sure you store in an airtight container (like a jar) to keep it dry.
Shake the container before using to ensure thoroughly mixed.
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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https://paleo.com.au/wp-content/uploads/2015/12/chili-seasoning-mix-powder-recipe-paleo-herbs-spices-primal-how-to-rub.jpg680680Suzhttp://paleo.com.au/wp-content/uploads/2015/09/Paleo-Network-Site-Header-Logo-White-1561.pngSuz2015-12-14 08:33:242016-03-17 16:28:00Recipe: Homemade Chili Seasoning Mix
Sometimes it's nice to make something simple and easy for dinner. And it doesn't get much easier than a stir fry.
Whilst you can buy packets of ready to use vegetables to throw into a pan – don't do this! Where I live a packet of pre-prepared veggies is upwards of about $7.50 a kilo. Or you can buy your vegetables individually. I get carrots for about $1 a kilo and cabbage for about $3 a head. Cheaper, probably fresher and only the nice bits. The only difference is that the prepacked veg are drier which is better for stir frying. I just use a cheese cloth to remove the excess liquid from my freshly grated veg – and save lots of money in the process.
Sometimes it’s nice to make something simple and easy for dinner. And it doesn’t get much easier than a stir fry. Whilst you can buy packets of ready to use vegetables to throw into a pan – don’t do this! Where I live a packet of pre-prepared veggies is upwards of about $7.50 a kilo. Or you can buy your vegetables individually. I get carrots for about $1 a kilo and cabbage for about $3 a head. Cheaper, probably fresher and only the nice bits. The only difference is that the prepacked veg are drier which is better for stir frying. I just use a cheese cloth to remove the excess liquid from my freshly grated veg – and save lots of money in the process.
Ingredients
Large spoonful of coconut oil
Chicken breast (free range, obviously)
2 carrots
Half a head of cabbage
Dash coconut aminos
Sea salt
Instructions
Melt the coconut oil in a pan over a medium heat
Cut up the chicken as you like it (strips or diced) and throw into the pan
Grate the vegetables in a food processor*, or using an old school grater. In a clean tea towel or cheesecloth, wring out the excess liquid. I used cabbage and cauliflower – but throw in whatever you have!
Once the chicken starts to look golden and is cooked through, add in the grated vegetables.
Add the dash of coconut aminos for flavouring and season to your taste. You can also add in some herbs and spices if you want to change it up.
*I usually prepare a lot of veg to take make enough for several meals. If you’ve got the food processor out, you might as well get good use out of it!
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?
In a large pan of cold water, add the eggs, then bring to the boil.
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.
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.
Using a good sharp knife (be careful!) cut the egg in half lengthways.
Remove the egg yolks and place in a bowl.
Add the mayonnaise, mustard and seasoning to the bowl and mix well.
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!
Finally, sprinkle the paprika onto the egg halves to garnish.
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