Posts

Paleo Diet Recipe Primal Mexican Turkey Burgers with Coriander Guacamole-min

Recipes: Mexican Turkey Burgers with Coriander Guacamole

For me, free range turkey is one of the most underrated meats. It's often overlooked in favour of chicken, when in truth it’s a lot more versatile, whilst still being lean and high in protein. Lean turkey mince is brilliant to use in chillies, but it also binds really well to make delicious turkey burgers. Try these with a hearty spoonful of homemade guacamole on the side.

Makes 8 burgers

Ingredients

For the burgers:

  • 500g free range minced turkey
  • 1 onion, finely chopped
  • 1 egg, beaten
  • 2 cloves of garlic, crushed
  • 2 jalapeno chilli peppers, deseeded and finely chopped
  • 1 tsp ground cumin
  •  
    2 tsp smoked paprika
  • A small handful fresh coriander, chopped
  • Sea Salt, to taste

For the guacamole:

2 large, ripe avocados
1 clove garlic
2 spring onions, finely chopped
Juice ½ lime
Black pepper
Sea Salt
1 handful fresh coriander, chopped

Turkey Burgers How To:

Heat a little olive oil in a pan to a medium heat. Lightly fry the onions until golden to mellow out the flavour. Transfer to a large mixing bowl.
Rinse the turkey mince in a little cold water. Combine all ingredients in the mixing bowl with your hands, being sure to mix well. Roll out into 8 generous sized balls on a chopping board, then flatten into burger shapes.

Heat a grill to a medium-high heat. Grill the burgers for 6 – 8 minutes each side, making sure they are thoroughly cooked through.

Meanwhile, peel the avocados and remove the stone. In a mortar and pestle, crush the garlic clove with a little sea salt to form a paste. Scrape into a bowl with the two avocados, and mash to a pulp with a potato masher.

Squeeze in the lime juice, black pepper and coriander and mix well. Serve on the side with the burgers.

Ahh Mexican food, it doesn’t get much better than you. Let me know if there are any other Paleo adapted Mexican recipes you’d like to see on here!

Paleo Diet Recipe Primal Mexican Turkey Burgers with Coriander Guacamole-min

Stuffed Capsicum paleo diet recipe bell peppers dinner lunch chicken-min

Recipe: Stuffed Capsicum

I usually only use green capsicum as they’re half the price of their red and yellow cousins, but when they were on offer this week, I thought it was high time to cook something capsicumy. What better than the classic stuffed capsicum? I’d usually make this with minced beef, but I fancied a change, so thought I’d give it a try with shredded chicken instead.

I always used to cut the tops of the capsicum, stuff them, put the lid back on, then cook them standing up. However, it’s not easy to find ones that will remain standing up and also I think they’re harder to eat and not so attractive on the plate this way. I served mine sliced in half lengthways and retained the stalk party to stop the stuffing falling out, and partly because it looks good! Unfortunately cutting them for this dish means I can't use my genius capsicum cutting technique.

I used mushrooms, carrots and a zucchini for the stuffing, but this is a great way to use up whatever vegetables you happen to have.

Hint: Take care choosing your capsicums! You’ll find the ones with 4 points at the base will sit far better in the oven than those with 3 points.

I was left with loads of stuffing left over, so froze this in individual portions and will enjoy them for many lunches to come!

Recipe: Stuffed Capsicum
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
This is a great winter dish served with cauliflower rice - or a simple salad.
Ingredients
  • 3 colourful capsicums (bell peppers)
  • Dash of coconut oil
  • 2 brown onions, diced into small pieces
  • 1 tin of chopped tomatoes
  • 1 bottle of pasata
  • 1 zucchini diced into small pieces
  • 6 mushrooms, diced into small pieces
  • 2 carrots, diced into small pieces
  • 1 tbsp oregano
  • 1 tsp of chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • Sea salt & black pepper to taste
  • Cooked shredded chicken
Instructions
  1. Cut the capsicums lengthways, ensuring the two halves will sit nicely, before making the cut. Deseed the capsicum and trim the insides and bottom of the stalk ensuring there is lots of room for them to be filled. Put the halves empty side up on a baking tray.
  2. Pre-heat the oven to 175C
  3. Fry the onions in the coconut oil over a medium heat, until the soften.
  4. Add in the tomatoes and pasata, then stir in the veggies
  5. Allow the mixture to simmer for 20-30 minutes, then add the herbs, spices and seasoning.
  6. Add in the chicken to heat up, and once the carrots have softened remove the pan from the heat.
  7. Spoon the mixture into the capsicum halves and push down with the back of a spoon, ensuring they are completely filled.
  8. Put the stuffed capsicums in the oven and cook until the capsicum has softened to your liking, ensuring they don’t burn! I should just take a few minutes.

WANT ME TO EMAIL YOU THIS RECIPE?

Enter your details and check your email!

Stuffed Capsicum paleo diet recipe bell peppers dinner lunch chicken-min

Paleo Diet Recipe Primal Mexican rice with red pepper and avocado-min

Paleo Lunch box Recipe: Mexican rice with red pepper and avocado

Perfect for when you’re on the go, this Paleo friendly lunch box is a great balance of protein, essential fats and slow release carbohydrates to keep you at your best. Did I also mention it was super tasty? Make extra to see you and your family through the week! Mexican Rice Ingredients: Half a cauliflower […]

Paleo Diet Recipe Primal Tequilla Lime Chicken Wings Zingy Salad-min

Recipe: Tequilla and Lime Chicken Wings with a Zingy Side Salad

The flavours of Mexico need no introduction to most people; unfortunately though, our image of Mexican cuisine has been somewhat tainted by cheap and nasty imitation spice mixes and fajita kits found on supermarket shelves. Enjoy an authentic taste of Mexico with this super fresh Chicken Wings recipe. Note – requires overnight marinating and a love of serious flavour.

Ingredients:
Chicken Wings:

  • 20 free range chicken wings
  • 2 large limes
  • ½ cup gold tequila
  • 2 tbsp blue agave syrup
  • 2 tbsp olive oil
  • 3 garlic cloves
  • 1 large green jalapeno pepper, deseeded
  • Large handful fresh coriander
  • 1 tsp sea salt

Salad:

  • ½ small red cabbage
  • ½ small white cabbage
  • 1 bulb fennel
  • 8 spring onions
  • 10 radishes, finely sliced
  • 2 large green jalapeno peppers
  • 1 large handful fresh coriander, finely chopped
  • 1 small handful fresh mint, finely chopped
  • Juice 2 limes
  • Olive oil
  • Sea Salt and Black Pepper

How To Make Tequilla & Lime Chicken Wings:
THE NIGHT BEFORE:

To marinade the chicken wings, collect the juice of both limes, and the zest of just one. Combine in a food processor with the remaining marinade ingredients. Score the chicken wings with a sharp knife, and rub in the marinade. Set aside in a bowl covered with cling film, and keep in the fridge overnight.

ON THE DAY:

Preheat the oven to 180C / 350F / Gas mark 5. Around 30 minutes before you are due to serve, place chicken wings in a roasting dish, saving any excess liquid left in the bowl for now. Bake in the oven until fully cooked through.

Meanwhile, To make the salad, finely shred the white cabbage (like coleslaw) into a large bowl. Finely slice the fennel, spring onions, radishes and jalapenos, and add to the bowl with the cabbage. Toss in the herbs, and drizzle with a good glug of olive oil. Season well with salt and pepper. Finally, shred the red cabbage and add to the bowl (so as not to stain the rest of the food). Squeeze over the lime juice, to taste, toss together one last time then leave to chill in the fridge.

Remove the chicken from the oven and baste in the remaining liquid. Return to oven for the final 5 minutes.

Paleo Diet Recipe Primal Tequilla Lime Chicken Wings Zingy Salad-min

Mexican Chicken Soup with Chipotle and Lime paleo diet recipe lunch dinner-min

Recipe: Mexican Chicken Soup with Chipotle and Lime

Tangy, spicy, smoky… the Mexican Chicken Soup is everything Mexican cooking should be and more!

Mexican Chicken Soup Ingredients:

  • 1 red onion, finely chopped
  • 4 cloves garlic, crushed
  • 1 tbsp ground cumin
  • 1 tsp ground coriander
  • 2 medium dried chipotle chillies
  • 2 x 400g cans chopped tomatoes
  • 200g roast chicken, shredded
  • Juice 2 limes
  • Large handful fresh coriander, to serve
  • Sea Salt and Black Pepper
  • Oil (coconut or preferred fat)

Mexican Chicken Soup How To:

Slice the chipotle chillies in half, removing the seeds if you want the soup a little less spicy. Chop into pieces roughly the size of your thumb nail, then soak in cold water for 5 minutes.

Heat a little oil or fat in a large saucepan. Soften the onion for 3 – 4 minutes, then add the crushed garlic, cumin and coriander. Simmer gently for another 2 minutes, then pour in the chopped tomatoes.

Add the chillies, along with the water they were soaked in, to the saucepan. With a hand blender, blitz the soup until smooth.

Add the shredded roast chicken to the saucepan. Stir well, and simmer for 10 minutes to heat through.

Squeeze in the lime juice, and season to taste with salt and pepper. Ladle into soup bowls, and finish with a generous helping of chopped coriander

Mexican Chicken Soup with Chipotle and Lime paleo diet recipe lunch dinner-min