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Delight in a Flavorful Paleo Moroccan Pork & Dressing Recipe
Further to her guest post yesterday, Stormy Sweitzer, owner of Maoomba, the Real Food for Active Lives blog, and author of Paleo Power Lunch: Easy, Filling & Delicious Workday Meal Strategies, has very kindly shared a Moroccan recipe with us from her book.
This is the lunch that started it all. In the dead of winter, wanting something colorful to go with a leftover pork chop, I threw it together with a handful of berries, seeds, and avocado. It’s earthy, but light. Add a handful of raw mushrooms for more vegetables. This recipe is perfect for those who are looking for a quick, nutritious, and delicious meal to take to work or enjoy at home. The combination of flavours and textures makes it a standout dish that’s both satisfying and refreshing.
Lunch Recipe: Moroccan Pork & Dressing
This Moroccan Pork & Dressing recipe is a colourful and flavourful paleo lunch option, combining pan-fried pork loin chop with fresh spinach, blackberries, avocado, and raw pepitas, topped with a creamy lemon chive dressing. Perfect for a light yet satisfying meal.
Servings: 2
Calories: 400kcal
Cost: 12
Equipment
- Blender
- Saute Pan
Ingredients
Pork
- 2 cups Spinach
- 3 ounces Pork loin chop Sliced, pan-fried
- 1/2 Avocado Cut into chunks
- 1/2 cup Blackberries Fresh
- 2 Tbsp Pepitas Raw
Dressing
- 1/3 cup Lemon juice fresh-squeezed
- 2 tbsp Water
- 1 Green onion chopped
- 1 clove Garlic chopped
- 1 tsp Dry mustard powder
- 1/4 tsp Salt
- Black pepper to taste
- 1/2 cup Avocado oil or Extra virgin olive oil
- 2 Tbsp Chives chopped
Instructions
Pork
- First, layer all ingredients in a lunch-sized food storage container.
- Next, pack 3 tablespoons of Creamy Lemon Chive Dressing in a separate container.
Dressing
- Combine all ingredients in a blender, except the oil and chives.
- Slowly drizzle in the oil while the blender is running.
- Finally, stir in the chives when done.
This Moroccan Pork & Dressing recipe not only provides a vibrant and delicious lunch option but also packs a punch with its nutritious ingredients. The fresh spinach offers a base full of vitamins and minerals, while the blackberries add a burst of sweetness and antioxidants. Avocado provides healthy fats and creaminess, and the pepitas give a satisfying crunch. The creamy lemon chive dressing ties everything together with its tangy and fresh flavour. It’s simple to make and can be stored in the fridge, making it convenient for multiple uses. Drizzle it over the salad just before eating to keep the ingredients fresh and crisp. For more Paleo lunch recipes and strategies, check out the Paleo Power Lunch book. It’s filled with easy, filling, and delicious workday meal ideas that are perfect for those on the go. Exploring different flavours and ingredients in your lunch can make a significant difference in your overall enjoyment and satisfaction with your meals. This Moroccan Pork & Dressing recipe is a great example of how simple ingredients can come together to create something truly special. 
Ultimate Comfort: Delicious Tomato-Free Bolognese for Allergies
As I wrote about yesterday, I'm currently trying to avoid tomatoes and undertake a low-salicylate Paleo diet. I usually use a lot of tomatoes in my cooking, as they are a great base for sauces and meals. My favourite dishes, ragu, bolognese and chilli all use lots of tomatoes, so I've been experimenting to find an alternative.
Since tomatoes are a nightshade, this recipe will be helpful to those avoiding nightshades too. I've also just realized that tomatoes have quadrupled in price in the last few months – so this is also good for the budget!
I used carrots and beetroot to make the “tomato” sauce, which I then used exactly as I would a real tomato sauce with the rest of the ingredients in this bolognese. I'm not that keen on beetroot on it’s own but in this dish with all of the other flavours, it was a great addition.
Tomato-Free Bolognese Recipe
If you avoid salicylates or don't tolerate tomatoes well, this tomato-free bolognese recipe will meet your needs for a tomato-based sauce without the tomatoes! Made with carrots and beetroot, it tastes great and looks very tomatoey, perfect for those avoiding nightshades and looking for a budget-friendly alternative.
Servings: 6
Calories: 250kcal
Cost: 15
Equipment
- Large Pot
- Blender
- Saute Pan
Ingredients
- Carrots I used about 9
- Beetroot I used 4
- Leek diced
- 3 diced onions
- Parsnip
- 7 mushrooms sliced
- Pork mince 500g
- Beef mince 500g
- Coconut oil
- Coconut aminos
- Garlic powder
- Oregano
- Cinnamon
- Cayenne pepper
- Ground chilli
- Salt & Pepper
Instructions
- I peeled and roughly chopped the carrots, beetroot & parsnip and added them to a large pan of boiling water
- Meanwhile, in another pan I sautéed the onions in some coconut oil until they turned translucent
- Next, I added the mince and a splash of coconut aminos
- Once the meat had all browned, I added the leek, mushrooms and a small amount of each of the herbs and spices (I don’t use very much, but adjust according to how hot you like it – and how little you like beetroot!)
- I allowed the meat mixture to simmer on a low heat, stirring regularly, and adding water from the carrot & beetroot pan as it dried out
- Once the carrots and beetroot's started to soften, I turned the heat off and puréed in the blender
- With the tomato-free “tomato sauce” ready, I added it to the meat pan and allowed it to simmer for a few minutes before serving
If you have any suggestions for alternatives to tomatoes, please share in the comments below…
Why Go Tomato-Free?
Tomatoes are a staple ingredient in many cuisines, but they’re also high in salicylates, which can cause adverse reactions in some people. For those with sensitivities or on an elimination diet, even a small amount of tomato can trigger digestive issues, headaches, or inflammation. Nightshade vegetables like tomatoes, peppers, and aubergines are also often problematic for individuals with autoimmune conditions or chronic joint pain. By removing tomatoes, you may notice improvements in your skin, energy levels, and overall digestion.
Creating a Rich, Flavourful Sauce Without Tomatoes
The key to replacing tomatoes in a dish like bolognese lies in replicating their depth of flavour, acidity, and colour. Carrots add natural sweetness, while beetroot lends a similar hue to tomato sauce and a slightly earthy complexity. When paired with ingredients like garlic, herbs, and a splash of balsamic vinegar (if tolerated), you can achieve a hearty sauce that hits all the right notes without any tomatoes involved.
Tips for Perfecting Your Tomato-Free Bolognese
- Cook your base vegetables slowly – sweating the onion, carrot, and celery gently will create a rich foundation for the sauce.
- Choose your beetroot wisely – roasted beetroot adds depth and removes some of the earthy flavour that can be overwhelming when raw.
- Simmer low and slow – just like a traditional bolognese, this sauce improves with time. Letting it simmer allows the flavours to marry beautifully.
- Add broth – using a good-quality beef or bone broth adds umami richness that helps mimic the savoury depth tomatoes usually provide.
Serving Suggestions
This bolognese is incredibly versatile. Serve it over:
- Zucchini noodles (zoodles) for a classic Paleo twist
- Mashed sweet potato or parsnip for a comforting, hearty base
- Spaghetti squash if in season
- Cauliflower rice for a lighter option
It also works wonderfully spooned into halved roasted capsicum or even in a lettuce wrap for a fresh summer alternative.
Batch Cooking and Storage
This tomato-free bolognese freezes and reheats exceptionally well, making it a great option for batch cooking. Simply double the recipe and freeze portions in airtight containers for quick weeknight meals. It’ll last up to 3 months in the freezer and about 4 days in the fridge.
Variations to Try
Once you’ve nailed the base recipe, feel free to experiment:
- Swap the beef for lamb, turkey, or pork for a different flavour profile.
- Add chopped mushrooms for extra umami and texture.
- Include spinach or kale towards the end of cooking for an added boost of greens.
- Top with nutritional yeast or dairy-free parmesan for a savoury finish.
A Family Favourite Without the Fuss
One of the best things about this tomato-free bolognese is how well it’s received, even by those who normally love their tomato-based meals. It’s kid-friendly, freezer-friendly, and packed with hidden veggies, which is always a win. You can confidently serve it to guests, knowing it caters to a wide range of dietary needs without compromising on flavour.
Tomato-Free Doesn’t Mean Taste-Free
It’s easy to feel like you’re missing out when avoiding common ingredients like tomatoes, especially in dishes as iconic as bolognese. But with a bit of creativity and a willingness to explore, you’ll find there are many ways to achieve similar flavours and textures. The combination of carrots and beetroot in this recipe adds colour, body, and a touch of natural sweetness, all while keeping the dish firmly within Paleo and low-salicylate guidelines.
Your Turn: Share Your Tips!
Have you created a tomato-free version of your favourite dish? Do you have other go-to ingredients for recreating sauces and bases? Whether it’s pumpkin, red capsicum (if tolerated), or even fermented vegetables, I’d love to hear what works for you. Share your ideas in the comments below – your suggestion might just help someone else who’s navigating similar food restrictions.
Looking for More Tomato-Free Inspiration?
Keep an eye on the blog for more tomato-free recipes, including chilli, ragu, and other classics made suitable for low-salicylate and nightshade-free diets. Once you start experimenting, you’ll be surprised at how many ways there are to adapt your favourites and still enjoy delicious, nourishing meals.
This Tomato-Free Bolognese is a great reminder that limitations can often lead to the most creative – and delicious – discoveries. Whether you’re avoiding tomatoes for health reasons or simply looking for a new twist on an old classic, this dish is a must-try.
Paleo Barbecue Recipes
We've finally started to have a few sunny days – the perfect time to get the barbecue out and try out some Paleo Barbecue Recipes!
There were a few recipes I’d wanted to try in Mark Sisson’s cookbook, The Primal Blueprint Cookbook, which had been waiting for some sunshine. I amended the recipes according to which ingredients I could get – and what I already had in my kitchen.
I managed to get hold of some turkey (I don’t know why it’s not more popular in Australia?), an essential ingredient in the Turkey Kebabs I wanted to make. I also made Green Chili Burgers, based on a recipe in the book. Sadly mine were made with regular beef and not bison as the recipe suggests (another type of meat I've not seen in Australia).
Turkey Kebabs
Ingredients:
200g minced (ground) turkey 1 egg (I'm using omega 3 enriched eggs at the moment) 1 tablespoon dried parsley ½ teaspoon each of garlic powder, cumin, paprika & salt ¼ teaspoon of cinnamon & cayenne pepper 1 spoon of olive oilMethod:
It doesn't get much simpler! I simply added the ingredients (except the oil) to the food processor and blended until everything was well mixed in. I then formed the meat into kebabs on wooden skewers and coated with a little olive oil.
The kebabs were then barbecued until cooked thoroughly.
Burgers
Ingredients:
200g minced (ground) beef 1 teaspoon dried chilli 2 tablespoons coriander (cilantro) Half a small finely diced onion 1 teaspoon cumin ½ teaspoon chilli powder & salt 2 eggs
Method:
I put everything except the eggs in the food processor and blended well. I then formed the meat into burger shapes and cooked thoroughly on the barbecue. Whilst the burgers were cooking I fried the eggs and served them on top of the burgers.
Along with the meat, I made a simple salad to complete the meal.
With it being this easy to make burgers and kebabs, I don’t know why anyone would buy them ready-made!
Expanding Your Paleo Barbecue Menu
Once you've mastered Paleo-friendly burgers and kebabs, there’s an entire world of barbecue recipes to explore. From marinades to grilled vegetables and even Paleo desserts, summer barbecuing doesn’t have to mean compromising on real food values. In fact, the barbecue is one of the easiest ways to prepare nutrient-dense meals with minimal fuss, maximum flavour, and no need to heat up the kitchen.
Grilled Vegetable Skewers with Herb Dressing
Vegetable skewers are an excellent side dish or main in their own right, especially when paired with a vibrant, herby sauce. Use whatever is in season — zucchini, red onion, cherry tomatoes, mushrooms, and capsicum all grill beautifully. Toss in olive oil, salt, and pepper before grilling, and finish with a drizzle of herb dressing made with fresh parsley, garlic, lemon juice, olive oil, and a pinch of sea salt. This complements the richness of grilled meats and adds colour to the plate.
Barbecued Chicken Thighs with Smoky Paprika Marinade
Chicken thighs are one of the juiciest cuts for barbecuing and tend to be more forgiving than chicken breast. For a smoky twist, marinate them for a few hours in a mix of olive oil, smoked paprika, garlic powder, lemon zest, and a splash of apple cider vinegar. The natural fat content in the thighs helps keep them moist and full of flavour, and they’re perfect alongside a fresh salad or grilled sweet potato wedges.
Stuffed Capsicum on the Grill
Stuffed capsicum (bell peppers) are another versatile addition to your Paleo barbecue spread. Cut in half and deseed them, then fill with a mix of cooked ground beef, finely chopped spinach, garlic, diced tomatoes, herbs, and a spoon of almond meal or crushed pumpkin seeds for texture. Wrap in foil and place directly on the barbecue, or use a grill-safe dish. After 10–15 minutes, you’ll have a rich, satisfying side or light main course.
Paleo Barbecue Sauces and Dips
Traditional barbecue sauces are often packed with sugar, soy, and preservatives, so why not make your own? A simple Paleo-friendly sauce can be made by blending tomato paste, apple cider vinegar, garlic, smoked paprika, and a dash of honey or dates for sweetness. Simmer until thickened and brush it onto your meats during the last few minutes of grilling for a sticky, flavour-packed finish.
You can also prepare dips like guacamole, baba ganoush, or a cashew and roasted capsicum spread to serve with veggie sticks or grilled meat. These add depth and richness to your barbecue and work brilliantly as toppings for your homemade burgers or kebabs.
Grilled Fruit Skewers for Dessert
Fruit may not be the first thing that comes to mind when barbecuing, but it can be a delicious and refreshing dessert option. Thread chunks of pineapple, peach, banana, and even watermelon onto skewers and grill lightly until caramelised. Serve with a dollop of whipped coconut cream and a dusting of cinnamon for a naturally sweet treat that still feels indulgent.
Tips for a Stress-Free Paleo Barbecue
- Prep ahead: Chop vegetables, marinate meats, and prepare salads in advance so you can relax once the barbecue is lit.
- Use a meat thermometer: This takes the guesswork out of grilling, especially for chicken or larger cuts.
- Choose quality meat: Where possible, use grass-fed beef, pasture-raised chicken, or wild-caught fish for better nutrition and flavour.
- Opt for reusable skewers and grill mats: These make clean-up easier and reduce waste — a bonus if you're barbecuing often.
Drinks to Pair With Your Paleo BBQ
If you're enjoying your barbecue with a drink in hand, consider Paleo-friendly options that complement the clean, real food flavours of your meal. Sparkling water with slices of citrus and fresh herbs (like mint or basil) makes for a refreshing non-alcoholic option. If you’re including alcohol, dry cider, organic red wine, or a spirit like tequila or vodka mixed with soda water and lime are better aligned with a Paleo lifestyle than sugary premixed drinks or beer.
Why Grilling Works So Well With Paleo
One of the great things about Paleo is that it celebrates whole foods in their most natural state — and that’s exactly what grilling brings out. Cooking over an open flame intensifies the flavours of meats and vegetables without needing processed marinades or breaded coatings. It’s also a method that echoes our ancestral roots, using fire and simplicity to prepare meals that are both nourishing and satisfying.
Plus, barbecuing encourages shared meals and outdoor dining, which supports the social and emotional aspects of wellness that are often overlooked in dietary conversations. Whether you're cooking for one or feeding a crowd, a Paleo barbecue brings people together around real food — no additives, no preservatives, just flavour and connection.
Time to Fire It Up
As the weather warms up and the days get longer, now is the perfect time to experiment with new Paleo barbecue recipes. If you haven’t tried barbecuing vegetables, stuffing meats, or whipping up your own sauces yet, this season is your chance to get creative. With so many fresh ingredients available across Australia right now, there’s no shortage of inspiration for your next weekend cook-up.
Whether you're sticking to your favourites or trying something new, Paleo barbecuing proves that eating well doesn’t have to be boring or restrictive. So dust off that grill, stock up on fresh produce and good quality meats, and get ready to enjoy your healthiest — and tastiest — summer yet.
What are your favourite barbecue recipes?
Paleo Iodine Wraps
Since my new supply of himalayan salt arrived with a big warning on the outside “this does not contain iodine”, I've been craving salty foods. I'm sure this is psychosomatic, but it has lead to quite a lot of reading about iodine deficiency in the last week.
It does appear to be quite possible to become deficient in iodine when eliminating regular iodised salt and conventionally raised animal products. Apparently they started adding iodine to salt many years ago – and to animal feed, as many people were deficient in the mineral. Iodine plays a crucial role in thyroid function and is an essential mineral. I had quite extensive blood work a couple of months ago but for some reason, despite my thyroid function being tested, iodine levels were not part of the tests. I will get my levels checked out, but in the meantime, I need to make sure I get enough iodine, be it from my diet, or supplements. Kelp Supplements seem to be quite popular, so perhaps they will be a good choice?
Wild caught fish is a good source of iodine, but I don't incorporate this in my diet regularly – this is probably something I need to change. Seaweed is supposed to be an excellent source of iodine, so to that end, I created “Paleo Iodine Wraps” for dinner this evening, using Nori sheets.
The wraps were going to contain beef, but I actually found some fresh turkey today – and it was on sale, so I had to buy it (I've got no idea why it's so hard to find turkey in Australia – it's got such a fantastic nutritional profile!). As you might have noticed I'm quite keen on putting fruit in with savoury dishes, so thought I'd experiment with some apricot to go with the turkey and seaweed flavours. I'm really enjoying coconut aminos at the moment, so I used it to marinate the turkey and beef in.
Ingredients
- Fresh Turkey
- Thinly Sliced Beef
- Onion
- Capsicum (bell pepper)
- Zucchini
- Mushrooms
- Tomato
- Lettuce
- Avocado
- Nori Sheets
- Coconut Oil
- Coconut Aminos
- Coriander (Cilanto)
- Himalayan Sea Salt
Method
I cut the turkey and beef into thin strips and let them marinate in the coconut aminos for a few minutes, whilst I prepared the rest of the ingredients.
I cut the onion, capsicum, zucchini, mushrooms and apricots into strips and then stir fried the meat in the coconut aminos and a spoonful of coconut oil.
Once the meat browned off I set it aside, and stir fried the vegetables and apricots in the same oil. I added the salt and some coriander to this and kept the vegetables on the heat for a few minutes.
Whilst the vegetables finished cooking, I cut the lettuce, tomatoes and avocados into strips, since these did not require cooking.
When the vegetables were ready, I assembled all of the ingredients on one edge of the nori sheets, and rolled them until they resembled (paleo!) sushi rolls.
I was pleased with this impromptu dinner and will add it to my list of good foods to make for on the go! I think these would store fine in the fridge overnight, so would be another good option for work lunches – or even as a grab and go breakfast. I really liked the contrast of the seaweed taste with the sweetness of the apricot. I think next time I'll use fish instead of turkey and beef to full embrace a sea theme for this dish – and to get in a bit more iodine!
I've not checked yet, but hopefully if I incorporate Nori a few times a week, I won't have to worry about iodine deficiency.
I'd be very interested to hear your thoughts on Iodine intake and deficiency, is this something you actively address in your diet?
Another key benefit of zinc that deserves attention is its essential role in wound healing and tissue repair. This is especially important for anyone engaged in physical activity or recovering from illness or injury. Zinc supports collagen synthesis and inflammatory response modulation, both crucial elements in the healing process. People following a Paleo lifestyle who include zinc-rich foods regularly may notice faster recovery times from minor cuts, bruises, or more intense muscular strains.
It's also worth exploring zinc’s influence on hormonal balance. Zinc plays a part in testosterone production, which is not only important for men’s health but also for muscle development, metabolism, and overall energy in both men and women. Some studies have linked zinc deficiency with reduced testosterone levels, and restoring adequate intake can lead to noticeable improvements in vitality, stamina, and strength. This is especially relevant for those following a fitness-focused Paleo regime.
In the context of mental health and cognition, zinc contributes to neuroplasticity and brain function. Low levels of zinc have been associated with mood disorders such as depression and anxiety. Zinc helps regulate neurotransmitters like serotonin and dopamine, which influence mood, memory, and focus. For those who often experience mental fog or lack of motivation, ensuring proper zinc intake through Paleo-friendly whole foods might yield surprising cognitive benefits.
Pregnant and breastfeeding women have higher zinc requirements, as it plays a vital role in fetal development and immune support for both mother and baby. Including zinc-rich foods such as grass-fed beef, lamb, oysters, and eggs can help meet these increased nutritional demands without relying on supplements. As always, it's best to consult with a healthcare professional for personalised guidance, especially during pregnancy.
Bioavailability is another essential factor to consider. As mentioned, the Paleo diet avoids grains and legumes, which contain phytic acid – a compound that binds to minerals like zinc and inhibits absorption. This makes Paleo naturally more supportive of zinc uptake. Additionally, preparing vegetables properly (e.g., soaking, fermenting, or sprouting) can further reduce antinutrients and enhance overall mineral absorption.
When looking to boost your zinc intake, here are some of the top Paleo-approved sources to incorporate regularly:
- Oysters: Among the richest sources of zinc available. A single serving can offer over 300% of the daily recommended intake.
- Grass-fed beef: A practical and widely available source, with excellent zinc content in cuts like chuck and sirloin.
- Lamb: Another red meat option that provides a healthy dose of zinc along with iron and B vitamins.
- Chicken thighs and drumsticks: Dark meat tends to have higher zinc levels than breast meat, making it a solid choice.
- Pumpkin seeds: Great as a snack or salad topper; just a small handful contributes a significant amount of zinc.
- Cashews: While slightly lower in zinc than pumpkin seeds, they still provide a helpful contribution and are a great Paleo-friendly snack.
- Egg yolks: Not only a good source of zinc but also rich in choline and other vital nutrients.
- Sardines: These small oily fish offer zinc, calcium, and omega-3s, making them an all-round powerhouse food.
Understanding Iodine Deficiency on a Paleo Diet
When transitioning to a whole foods lifestyle like Paleo, it's easy to unknowingly eliminate key nutrients — and iodine is a prime example. Since iodised salt and processed foods are no longer part of the menu, many people find themselves at risk of iodine deficiency without realising it. And because iodine is not often discussed in mainstream nutrition circles, it can easily fall through the cracks.
Iodine is essential for thyroid hormone production, which regulates metabolism, energy levels, and temperature control. A deficiency can lead to fatigue, brain fog, weight gain, dry skin, and in more serious cases, goitre or hypothyroidism. This makes it critical for those following a Paleo lifestyle to identify rich sources of iodine that fit within the framework of ancestral eating.
How Common Is Iodine Deficiency?
Despite public health measures like iodised salt, iodine deficiency is still surprisingly common — especially in Australia and New Zealand, where the soil is naturally low in iodine. In fact, studies have shown that women of reproductive age, pregnant women, and those avoiding processed foods are at greatest risk. If you're eating clean, avoiding bread, dairy, and table salt, you're likely in this at-risk category.
Natural Iodine Sources for Paleo Eaters
Here are some iodine-rich whole food options that align with a Paleo approach:
- Seaweed: Nori, wakame, and kelp are top sources of dietary iodine. Just a few sheets a week can make a difference.
- Wild-caught fish: Sardines, cod, and haddock contain varying levels of iodine and provide quality protein and omega-3s.
- Shellfish: Prawns, oysters, and mussels are excellent mineral-rich seafood options.
- Pasture-raised eggs: While not extremely high in iodine, they contribute to overall intake when consumed regularly.
- Cranberries and strawberries: These fruits contain small amounts of iodine and can offer a sweet boost.
If you're not a fan of seafood, or it's difficult to source high-quality options where you live, consider supplementing with kelp tablets or liquid iodine drops. As always, speak to a healthcare practitioner before adding any new supplement to your routine.
Balancing Iodine Intake
More is not always better when it comes to iodine. Excessive intake can cause its own thyroid issues, particularly for those with autoimmune thyroid conditions like Hashimoto’s. The goal is to consume sufficient iodine regularly from natural sources — not to overdose with supplements. In Australia, the recommended dietary intake (RDI) for adults is 150 micrograms per day, increasing to 220–270 micrograms for pregnant or breastfeeding women.
Signs You Might Be Iodine Deficient
If you've eliminated processed food and conventional dairy, and you’re not consuming seafood or seaweed regularly, watch for these signs:
- Fatigue and low energy
- Difficulty losing weight
- Cold sensitivity
- Dry skin and thinning hair
- Brain fog and memory issues
- Enlarged thyroid (goitre)
Blood tests for thyroid function don’t always indicate iodine deficiency. If you suspect an issue, ask your GP to test your urinary iodine levels or refer you to an integrative practitioner familiar with nutritional deficiency testing.
Why Paleo Eaters Should Care About Iodine
The Paleo diet offers many benefits — nutrient density, satiety, stable energy — but it also eliminates a lot of fortified and processed foods that people unknowingly rely on for micronutrients. Being intentional about iodine (as well as magnesium, selenium, and vitamin D) is key to avoiding nutritional gaps.
Unlike fortified cereals or iodised table salt, Paleo-friendly iodine sources come with additional benefits — omega-3s, antioxidants, and anti-inflammatory compounds. When you build your meals with iodine in mind, you're also investing in overall wellbeing.
Incorporating Iodine-Rich Meals into Your Routine
Looking to get more iodine in your weekly meals? Try these ideas:
- Make nori wraps like the ones above — they’re versatile and portable.
- Add wakame to brothy soups, bone broth, or Asian-style salads.
- Use dulse flakes as a seasoning — they’re salty, umami-rich, and can be sprinkled on eggs or vegetables.
- Include seafood twice a week — even tinned sardines or salmon in olive oil are great options.
Your Iodine Action Plan
To ensure you're covering your iodine needs while eating Paleo, follow this simple checklist:
- Review your current iodine intake — are you regularly eating seafood or seaweed?
- Get tested if you're unsure about your iodine status.
- Start incorporating seaweed into snacks, meals, or homemade condiments.
- Explore soy sauce alternatives like coconut aminos that pair well with iodine-rich recipes.
- Track how you feel — improved energy and mood are great signs you're on the right track.
Let’s Talk About It
Have you ever tested your iodine levels? Do you include seaweed or seafood regularly in your Paleo meals? I’d love to hear how you make sure you’re getting enough iodine. Share your favourite iodine-rich Paleo recipes in the comments!
Remember: small tweaks like these can help you stay vibrant, balanced, and truly nourished on your Paleo journey.
Unlock the Best Avocado, Chicken & Cashew Curry: Creamy Paleo Delight
My housemate bought me the best birthday present – an enameled cast iron casserole dish, which I've been itching to try! I had the idea last night to make a curry with one of my favourite ingredients – avocado. I hoped the avocado would work as a creamy base for the chicken curry and it seemed to work well.
Additionally, I love cashew nuts, so I added a few, which provided a good contrast to the texture of the avocados. I think next time I’ll add some more curry powder – I'm always wary of adding too much!
Cooking with avocado might seem unusual to some, but it actually adds a rich, creamy texture to dishes. The idea of combining it with chicken and cashews for a curry was both exciting and a bit of an experiment. The result was a delicious, hearty meal that I can't wait to make again. The avocado not only blended seamlessly with the other ingredients but also enhanced the overall flavour of the curry.
Avocado, Chicken & Cashew Curry Recipe
Oh yes - you CAN cook with avocado! This creamy and delicious curry combines avocado, chicken, and cashew nuts, offering a unique and satisfying dish that's perfect for dinner. It's an excellent way to use avocado as a creamy base, complemented by the texture of cashews.
Servings: 4
Calories: 450kcal
Cost: 20
Equipment
- Enameled cast iron casserole dish
Ingredients
- 2 Organic Chicken Breasts diced
- 2 Ripe Avocados mashed
- 1 Zucchini diced
- 2 Mushrooms diced
- 1.5 tins of Coconut Milk I use Ayam
- 1 tablespoon Coconut Oil I'm using Melrose at the moment
- 1 pot Tomato Paste
- 2 Onions I used one white, one brown, diced
- 1 Handful of raw Cashew Nuts roughly chopped
- 2 Cloves Garlic crushed
- 1.5 Teaspoons Grated Ginger
- 1 Tablespoon Curry Powder
- Salt I’m using Pink Himalayan Sea Salt
- Half Teaspoon of each Cumin Cinnamon, Cayenne Pepper, Paprika
Instructions
- First, brown the chicken in the coconut oil in the casserole dish; then put it to one side.
- Next, sauté the onions until soft on medium heat, and then add in the garlic, zucchini, mushrooms, coconut milk, and tomato paste.
- Mash up the avocados and stir them in. Then, add the chicken, spices, seasoning, and cashew nuts, and leave it to simmer on medium heat for 20 minutes.
Why Avocado Works in Curry
Avocado is often associated with salads, guacamole, or breakfast dishes, but it actually performs beautifully as a base in savoury, cooked meals too. When gently heated, avocado breaks down into a soft, buttery consistency that mimics the richness of cream or yoghurt — without any dairy. This makes it ideal for Paleo or dairy-free curries where creaminess is desired without the lactose. Avocados are rich in heart-healthy monounsaturated fats, fibre, potassium, and a host of vitamins, all of which contribute to a more satiating and nutritious meal.
What Makes This Curry Different?
While many Paleo curries rely on coconut milk for richness, this recipe stands out thanks to the unique combination of avocado and cashews. The avocado melts into the sauce, creating a velvety texture, while the toasted cashews add crunch and a hint of sweetness. The dish balances creamy, savoury, and mildly spicy notes, with the chicken serving as a lean and satisfying protein source.
Tips for Cooking with Avocado
- Choose ripe, but firm avocados: Overripe avocados can become bitter when heated. Look for those that yield slightly to pressure but are still green and fresh inside.
- Add avocado toward the end: To avoid overcooking, stir in the avocado in the last 5–10 minutes of simmering.
- Blend if you want it extra smooth: If you prefer a sauce-like texture, you can purée the avocado with a bit of stock before adding to the curry.
What to Serve With Avocado Chicken Cashew Curry
This curry is versatile enough to pair with a wide variety of sides. Here are a few Paleo-friendly options:
- Cauliflower rice: Light and fluffy, it soaks up the curry beautifully.
- Steamed green beans or broccoli: Adds crunch and colour to your plate.
- Mashed sweet potato: For a slightly sweet contrast to the richness of the curry.
- Zucchini noodles: If you’re after something low-carb and light.
Ingredient Spotlight: Cashew Nuts
Cashews are a wonderful addition to this dish, bringing texture, subtle sweetness, and healthy fats. They’re also a good source of magnesium, copper, and plant-based protein. Lightly toasting them before adding to the curry intensifies their flavour and keeps them slightly crunchy, offering a satisfying contrast to the creamy avocado and tender chicken. If you don’t tolerate nuts well, you can leave them out or substitute with pumpkin seeds or roasted cauliflower florets.
Storage and Reheating Tips
Like most curries, this dish improves in flavour when left to sit for a day. Store any leftovers in an airtight container in the fridge for up to 3 days. Because of the avocado, the colour may darken slightly, but the taste remains just as good. To reheat, warm gently on the stove over low heat, stirring occasionally. You can also freeze this curry, although the avocado texture may soften further once thawed — it’s still delicious, just a bit creamier.
Variations and Substitutions
One of the best things about this curry is how flexible it is. You can easily adapt it to suit your preferences or what you have on hand:
- Swap the chicken: Try turkey, lamb, or prawns if you want to change up the protein.
- Add more veggies: Spinach, capsicum, zucchini, or carrots all work well and add colour and nutrients.
- Boost the spice: Add fresh chilli, a dash of cayenne, or extra curry powder if you like more heat.
- Make it vegetarian: Use chickpeas (if tolerated), tofu, or extra vegetables in place of meat.
Why This Dish Is Perfect for Paleo
This curry ticks all the boxes for a balanced Paleo meal — it’s rich in healthy fats, packed with protein, free from grains and dairy, and loaded with flavour. Using whole, unprocessed ingredients means you get all the nourishment without the additives. It’s also suitable for those following a low-carb or dairy-free lifestyle and works well for batch cooking and weekly meal prep.
Inspired by Global Flavours
This curry takes subtle inspiration from Indian and Thai-style curries but reinterprets them with a Paleo twist. While coconut milk is common in those cuisines, using avocado instead adds a distinctly modern, nutrient-dense spin. It’s a great reminder that there are always new ways to reinvent traditional flavours using whole foods, creativity, and a little experimentation in the kitchen.
Try It and Make It Your Own
This Avocado Chicken Cashew Curry is one of those dishes that surprises everyone who tries it — rich, creamy, packed with nourishing ingredients, and deeply satisfying. Whether you’re new to Paleo or just want something a bit different for dinner, this curry is sure to earn a spot in your regular rotation. If you give it a try, I’d love to hear how it turned out. Did you add extra spices, swap the protein, or double the cashews? Leave a comment below and let me know!