Wednesday, 21 December 2011

Paleo Soda Bread

2 3/4 cups almond flour
1/4 teaspoon celtic sea salt
1 1/2 tsp baking soda
1/4 cup chopped dates
1/4 cup chopped pecans
2 eggs
2 tbsp honey
2 tbsp apple cider vinegar
pinch of dried rosemary

1. In a large bowl combine almond flour, salt, baking soda, dates and pecans
2. In a smaller bowl combine eggs, agave and apple cider vinegar
3. Mix wet ingredients into dry
4. Place dough on a piece of parchment paper and form into a large, flat circle that is about 1 1/2 inches high
5. Using a serrated knife, score top of dough about half an inch in shape of a cross
6. Sprinkle top of bread with rosemary
7. Transfer dough and parchment to a baking sheet and bake at 180° for 20 minutes, then turn off oven and leave bread in for 10 more minutes
8. Cool bread for 1/2 hour then slice and serve

Paleo Lemon Meringue Pie

1 cup almond flour
1/2 cup ground macadamia nuts1/2 cup ground hazelnuts2 tbsp butter/coconut oil1 egg1/4 tsp salt
Rind of 1 lemon
1 cup lemon juice (around  4 lemons) 
Rind from 4 lemons
1/2 cup maple syrup
1/2 cup coconut milk
4tbsp arrowroot flour
5 egg yolks
5 egg whites
2 tbsp maple syrup

1. Preheat oven to 180C (350F)
2. If using whole nuts, grind to a fine flour in a food processor. Personally I like it a little crunchy so I didn't make the nuts too fine
3. Mix in butter, salt, lemon rind and egg
4. Press into pie tin so that it evenly covers the base and sides
5. Bake for 10 minutes
1. Preheat oven to 160 degrees celcius
2. Place lemon juice, lemon rind and maple syrup in a small pot on the stove on a low heat
3. Mix the coconut milk with the arrowroot and then add to the pot
4. Beat the egg yolks and add to the simmering lemon mixture in the pot. Stir until the lemon mixture thickens up to a Lemon Curd consistency.
5. Let the lemon mixture cool down in the fridge for 1-3hrs and then pour into a pie dish
6. Beat the egg whites with syrup until the soft peaks form. Spread the meringue over the lemon mixture
7. Bake for 8-10 minutes or until lightly browned

Monday, 19 December 2011

Paleo Apple Pie

1 cup almond flour
1/2 cup ground walnuts
1/2 cup ground hazelnuts
2 tbsp butter/coconut oil
1 egg
1/4 tsp salt
4 apples (peeled, cored and thinly sliced)
Juice of 1 lemon
1 can coconut milk
2 tbsp coconut butter
2 eggs
1 tbsp cinnamon
1 tsp all spice
1 tsp ginger
1 tsp vanilla

1. Preheat oven to 180C (350F)
2. If using whole nuts, grind to a fine flour in a food processor. Personally I like it a little crunchy so I didn't make the nuts too fine
3. Mix in butter, salt and egg
4. Press into pie tin so that it evenly covers the base and sides
5. Bake for 10 minutes
1. Peel, core and thinly slice the apples and coat with lemon juice and some cinnamon in a bowl
2. Whisk eggs in a bowl and set aside
3. Pour coconut milk/cream into a saucepan, add coconut butter and heat till the coconut butter has melted and the mixture is almost boiling
4. Carefully add a spoonful to the eggs whilst beating vigourously. Continue to slowly add the coconut mixture until thoroughly combined and then add in vanilla, cinnamon and other spices
5. In the cooled pie crust layer apple slices until they fill the pie
6. Pour custard mixture over the apples and place in the oven for about 50 minutes
7. Enjoy with pastured double cream, coconut ice-cream or coconut cream

Monday, 12 December 2011

Paleo Lemon Squares


1 cup macadamia nuts
1/2 cup almonds/flour
1/2 cup pecans/walnuts
1/4 tsp salt
1 tsp cinnamon
2 tbsp melted grassfed butter/coconut oil
2 tbsp coconut butter (or just use 4 tbsp grassfed butter)
2 eggs
zest of 1 lemon
6-8 dates (can use a tbsp of honey instead)

6 eggs
1 cup lemon juice (around 6-8 lemons)
1/4 cup coconut oil (can use coconut butter- I used about half and half)
1/2 cup honey
1 tsp vanilla

Coconut flakes

1. Preheat oven to 180C (350F)
2. Grease a 12 by 8 inch pan or line with baking paper (mine stuck even with greasing so I'll go with the paper next time)
3. In a food processor pulse together nuts until they form a course flour-like consistency. I left some bigger chunks in mine cos I like chunks!
4. In a bowl, combine nuts with other ingredients until it comes together into a doughy consistency -it'll be fairly pourable as opposed to kneedable
5. Pour into the pan, spread evenly and bake for 10-15 minutes until a tooth pick comes out clean
6. Let crust cool completely
1. Beat eggs and mix with lemon juice, honey, and coconut oil in a pot and heat whilst whisking constantly until it thickens and small bubbles form.
2. Remove from heat, add in vanilla and let it cool completely
3. Once cool, pour filling onto crust, sprinkle coconut flakes on top and refrigerate or freeze until it sets

Thursday, 8 December 2011

Perfect Paleo Pumpkin Pie

1 cup almond flour
1/2 cup ground walnuts
1/2 cup ground hazelnuts
2 tbsp butter/coconut oil
1 egg
1/4 tsp salt
1 can pumpkin
1 can coconut milk (I used just the creamy part on top)
2 tbsp coconut butter
1/4 - 1/2 cup honey/maple syrup

3 eggs
1 tbsp cinnamon
1 tbsp all spice
1 tsp ginger
1 tsp vanilla

1. Preheat oven to 180C (350F)
2. If using whole nuts, grind to a fine flour in a food processor. Personally I like it a little crunchy so I didn't make the nuts too fine
3. Mix in butter, salt and egg
4. Press into pie tin so that it evenly covers the base and sides
5. Bake for 10 minutes
1. Mix together all the ingredients until well combined
2. Pour into pre-baked pie crust
3. Bake for about 50 minutes (until knife comes out clean)
4. Enjoy with pastured double cream or coconut cream

Friday, 11 November 2011

Paleo Bacon Wrapped Sweet Potato Fries

Could sweet potatoes be any better? Yes! Wrap them in bacon and you'll see. And I challenge you not to eat the entire tray of them!


Sweet potatoes
That's it

1. Preheat oven to 200C (400F) 
2. Peel desired number of sweet potatoes and cut into fries
3. Cut up bacon lengthways into thin strips
4. Wrap each sweet potato fry in a piece of bacon
5. Place on baking tray and cook in the oven for around 20 minutes. Turn over and cook on the other side around 10 minutes or until crisp.

Thursday, 10 November 2011

Paleo Dark Chocolate Macaroons

Oh man are these tasty little treats. They are super easy and you can adjust the honey to make them less sweet and slightly more healthy if you like. They can also be made in a variety of ways (see variation below). 

cups desiccated coconut
1 cup (+/- 6) egg whites
1/2 cup honey
1/4 tsp salt
1 tsp vanilla
100g bar of 90% chocolate
Almonds (optional)

1. Preheat oven to 180C (350F)
2. In a bowl beat together egg whites and salt until fluffy. You can beat them till they're stiff if you like but it doesn't make a huge difference to the outcome
3. Add coconut, honey and vanilla and combine
4. Form into desired shapes onto baking sheet and top with an almond (optional) and bake for 15-20 minutes until golden brown
5. Remove from oven and place in freezer for a few minutes to cool down
6. Melt dark chocolate and place a small dab of it evenly space out on baking paper for the number of macaroons you made (do this only once macaroons are cool)
7. Place one cooled macaroon on each chocolate dab and then drizzle remaining chocolate over the tops. Again place in the freezer to cool so that chocolate hardens
8. Try not to eat all at once

I also tried making these into macaroon squares. Instead of individual ones, I spread the macaroon mixture in an even layer in a baking tray, baked it, and then placed the whole thing on top of a layer of melted chocolate. I was feeling adventurous so I added dark chocolate chips to this macaroon mixture and also added coconut flakes and macadamia nuts to the chocolate layer underneath. It is a little tricky to get the macaroon layer onto the melted chocolate layer, but well worth it! YUM!

Paleo Slow Cooker Dry Rub Ribs

These are so simple to make and are fall-off-the-bone, flavour-filled bites of deliciousness!

3 racks of pork ribs
1 large onion
3 rashers of bacon
Sea salt
Garlic powder
Dried basil
(play with whatever spices you like)

1. Cut up ribs into 3-4 rib pieces
2. Mix together all the spices and rub the ribs thoroughly with them
3. Cover the bottom of the slow cooker with the bacon rashers
4. Slice onion into rings and place on top of bacon
5. Place ribs on top of onions
6. Turn slow cooker onto Low and cook for 8 hours

Saturday, 22 October 2011

Paleo Pumpkin Coconut Fudge Squares

These make a delicious treat or snack - they taste pretty much like pumpkin pie and require no baking. 

1 can pumpkin puree 
400g (2 x 200g packs) coconut butter
16 dates 
1-2 tsp cinnamon
1-2 tsp mixed spice
1 tsp vanilla
pinch of sea salt

1. Place dates in a bowl of water in the microwave for a couple minutes to soften
2. Whizz up the dates in a food processor (or finely chop) until they form a lovely goopy paste
3. Melt coconut butter by placing in a bowl of hot water (also in the microwave if you want it melted quickly)
3. Combine all the ingredients in a bowl until they come together in a soft fudgey ball
4. Spread out onto a wax paper lined baking tray to the desired thickness (I made mine about half an inch thick). Sprinkle with a little cinnamon and place in the fridge to cool and harden
5. Cut into desired pieces and enjoy as a treat!

Thursday, 20 October 2011

Paleo Veggie, Liver, Beef and Lamb Meat Balls

These are loaded with nutrients and are a great way to get into eating liver if you're scared to try it alone - it tastes great mixed with the other ingredients!

500g gound beef
500g ground lamb
250g lambs liver
1 courgette
1 carrot
3 leaves of kale
1/2 large sweet onion
2 cloves garlic
Oregano, fresh rosemary & basil
Salt and pepper

1. Preheat oven to 180C (375F)
2. Chop up all the veggies and fresh herbs finely (grate or use a food processor)
3. Chop up (or food process) liver into as finely desired pieces as possible. (It will form a kind of paste in a food processor)
4. Mix all the ingredients in a large bowl until thoroughly combined (using your hands works best!)
5. Shape into golf ball size rounds and place in a baking dish (this should make around 25 decent size meat balls
6. Cook in the oven for around 25 minutes - until cooked through
Serve with some healthy veggies for a super nourishing meal

Wednesday, 19 October 2011

Paleo Coconut Cream Pie

This is a yummy recipe I found on I just tried it and it tastes as good as it looks!

3/4 cup coconut flour
1/2 cup unsweetened coconut flakes
3 large eggs
1/4 cup virgin coconut oil
2 tbsp coconut crystals
1/4 tsp sea salt
1/4 tsp baking soda
1 tsp vanilla extract

2 tbsp cold water (if needed)

50-75g dark chocolate (85% or higher cacao)

4 large egg yolks
2 cans of full fat coconut milk
1 (200g) packet of coconut butter (coconut cream concentrate)
2/3 cup coconut crystals
1 tsp vanilla extract
1/4 tsp celtic sea salt
9 tbsp arrowroot powder
1/2 cup coconut flakes
dark chocolate shavings (85% or higher cacao)

1. Combine the coconut flour and desicated coconut in a bowl. 
2. In a separate bowl whisk together the eggs, coconut oil, coconut crystals, sea salt, baking soda and vanilla extract.
3. Add the wet ingredients into the dry and mix well until it forms a crumbly dough. Add water if necessary until the dough comes together
4. Spread the dough into a 9 inch pie dish and bake at 325F (160C) degrees for approximately 15 minutes until golden brown. Let it cool.
5. Melt the dark chocolate in the microwave.
6. Once the pie shell is completely cooled use a pastry brush to coat it with the melted chocolate.
7. Place the coated pie shell in the refrigerator to harden.
1. Prepare an ice bath and set aside. 
2. In a bowl, lightly whisk the egg yolks; set aside. 
3. In a saucepan, combine the coconut milk, creamed coconut, coconut crystals, vanilla extract and celtic sea salt. Bring to a simmer and cook, whisking constantly, about 10 minutes till it thickens a bit. 
4. Whisk a quarter of the hot coconut milk mixture into the egg yolks and then whisk in remaining coconut milk mixture. Pour back into the saucepan, and cook over medium-high heat, whisking constantly, until custard is thicker and bubbles appear in the center, about 10 minutes. 
5. Transfer to a medium bowl and set in the ice bath. Whisk it occasionally while it cools off for a total of 30-40 minutes. 
6. Add the arrowroot powder and whisk until combined and somewhat thicker (it will thicken more in the refrigerator).
7. Place the coconut flakes on a rimmed baking sheet and bake until lightly golden brown. Set aside.
8. Fill cooled crust with the custard and spread evenly.
9. Refrigerate paleo coconut cream pie at least three hours. Garnish with toasted coconut flakes and some grated dark chocolate just before serving.

Paleo Bone Broth

Okay I've been reading about bone broth for a little while and finally decided that I need to try it. It is a fantastic way to load up on minerals and nutrients like calcium, magnesium, phosphorous and other trace minerals. Not to mention gelatin. This stuff is GREAT for the immune system, bones, joints, intestinal tract, not to mention cellulite. And it is SO easy (if a little time-consuming). 

1-2lb bones (any beef or chicken bones will do)
2-3 tbsp cider Vinegar
Whole head of garlic

1. Place all the ingredients in a large pot or slow cooker. Make sure you cover bones in water
2. If using a stove, bring to a boil and then turn right down and let it simmer. With a slow cooker, simply switch onto low. Skim off any scum that rises to the surface.
3. Leave either option for between 6 (for chicken or fish bones) to 24 hours depending on the type of bones and the concentration of the stock you would like
4. Switch off after desired time and let it cool
5. Remove bones and strain the mixture into glass jars and store in the fridge or freeze
6. Heat up and drink or add stock to dishes when cooking

Thursday, 29 September 2011

Paleo Banana Coconut "Ice-cream"

2 bananas (frozen in small chunks)
100g Coconut butter

cinnamon/ cocoa powder

Optional ingredients
Nuts, chocolate chips, coconut flakes

1. Place banana chunks in food processor and process until it forms a smooth "soft-serve" like consistency
2. Add melted coconut butter and flavouring of choice (I used cinnamon and vanilla), and mix until well combined
This, honest to goodness, tastes like banana ice-cream

Wednesday, 28 September 2011

Paleo Salmon Cauliflower "Rice" Stir-fry

INGREDIENTS (for 2 people)
200g salmon fillets - cooked
Handfull of prawns/shrimps
1/2 an onion
2 cloves of garlic
2-3 baby carrots
5-6 cauliflower florets
Handful of spinach
coconut oil
salt and pepper

1. Chop up cauliflower until it resembles rice like pieces (either in a food processor, or grater), and place in microwave for 2 minutes, or if you prefer, steam it until tender
2. Chop onion finely and sauté in a pan until softened. Then add finely chopped garlic, chopped carrots and continue to stir until just softened.
3. Add all the rest of the ingredients (breaking up the salmon into little chunks) and stir fry until well combined
This is a super quick, easy and tasty way to use up left over fish and veggies!

Monday, 26 September 2011

Paleo Coconut Chocolate snacks


7oz/200g coconut butter
2 tbsp cocoa powder
1 tsp vanilla
8 pitted dates 

Alternate ingredients
- Omit cocoa powder and add cinnamon
- Add coconut flakes or nuts
- Replace dates with 2 tbsp honey

1. Cover dates in water and microwave for a minute or two until softened
2. Melt coconut butter by placing sealed container into hot water
3. Whizz up dates in food processor until they form a paste, then add the rest of the ingredients until well combined and the mixture starts to form a ball
4. Place on a baking paper covered tray and shape as desired
5. Place in fridge to cool

Sunday, 25 September 2011

Paleo Slow Cooker Pulled Pork Tacos

This is the easiest recipe ever and makes enough food for about 8 meals. I put in in little cabbage "tacos" with left over sweet potato fries, avocado and some sauerkraut.

1.5kg (3lb) pork loin/leg
4 slices of bacon
1/2 large onion
2-3 cloves garlic

1. Stuff the meat with garlic and onions and sprinkle with salt
2. Line slow cooker with bacon
3. Place loin in slow cooker with the rind up and cook on low for 10-12 hours
4. Let it cool and pull apart with 2 forks
5. Pour the juices left in the slow-cooker over it all
6. Use in "tacos" or with any vegetable accompaniment

Friday, 26 August 2011

Paleo Chocolate Peppermint Creams

1/2 cup coconut oil
1/2 cup coconut butter
1/4 cup coconut crystals (or honey)
1-2 teaspoon peppermint oil
1 1/2 cups dark chocolate pieces, melted (I used 90% dark)

1. Gently melt coconut oil & coconut butter in microwave until just a few clumps remain. Add peppermint oil and coconut crystals and mix well
2. Line a flat surfaced pan (that has sides) with wax paper and pour in the mixture so that it is around 1/2cm thick (or however thick you'd like the patties). If you're using the coconut crystals make sure these are evenly distributed throughout the mixture or you will end up with clumps of crystals and then some patties with none
3. Place this in the fridge and wait till it solidifies. Using a freezer will speed this up
4. Carefully remove the hardened mixture, lay on a flat surface and using a sharp knife cut into small bars (makes about 16 depending on size). Place back in the fridge.
5. Melt the chocolate (either in a double boiler or in the microwave - in 30 second increments)
6. Take peppermint bars out of the fridge, and line a cookie sheet with wax paper. One at a time, dunk the peppermint bars into the melted chocolate and quickly take them out once they are coated with the chocolate (a fork works quite well). Be quick or the bars will begin to melt. Spread them in a single layer on the wax paper, trying to avoid excess chocolate pools around each bar
7. Place back in the fridge until the chocolate hardens
Enjoy as an occasional treat!

Tuesday, 23 August 2011

Paleo Bacon Wrapped Dates (or Prunes)

6 slices of bacon cut in half length-ways
12 dates (or prunes if you prefer)
macadamia nuts

1. Preheat oven to 200 degrees celsius
2. Stuff each date/prune with a couple nuts
3. Wrap each one in a piece of bacon and secure with a toothpick if necessary
4. Place on a sheet of baking paper in the oven for about 12 minutes
These are a scrumptious easy snack - careful not to eat them all at once!

Monday, 22 August 2011

Paleo Meatball Tacos

500g ground turkey
500g ground beef
1 egg
4 mini courgettes
1/2 an onion
a bunch of kale
garlic, salt, pepper & herbs

2 ripe avocados
1/8 onion
4 cherry tomatoes
juice of 1/2 a lime
salt & garlic

1 head of cabbage

1. Place onions and vegetables into a food processor and chop (or chop finely by hand)
2. Place ground meat in a large bowl, add veggies, spices and the egg and combine using your hands (it's the easiest way to get everything together)
3. Roll meat mixture into balls (slightly smaller than golf ball size works pretty well)
4. Using coconut oil to grease a pan, fry the meatballs until cooked all the way through
(This makes a lot of meatballs - so feel free to keep some for left-overs - they freeze well)
1. In a bowl, mash up ripe avocados with a fork
2. Finely chop onion and tomatoes and add to the mashed avocado
3. Squeeze in lime juice and add garlic and salt and you're done!
1. Peel off pieces of cabbage, place a spoonful of guacamole in the leaf and then top with meatballs
2. Roll up and eat!

Paleo Chocolate Coconut Mousse

1 100g bar of dark chocolate (I used 90% cocoa)
1 can coconut milk (chilled for a few hours in the fridge)
1 tsp vanilla

1. Break up chocolate, place in a microwave container and microwave for periods of 30 seconds until it is melted (be careful not to overdo it so take it out when it's mostly melted and stir to melt in the rest)
2. Open the can of coconut milk and scoop out the cream from the top (this should have separated in the fridge)
3. With an electric whisk, beat the coconut cream for 2-3 minutes until it thickens
4. Add the vanilla and then the melted chocolate and whisk it all together by hand until thoroughly combined
5. Spoon into small dishes and place in the fridge to set

If you want this sweeter, either go for a less dark chocolate, or add a little maple syrup

Wednesday, 17 August 2011

Paleo Double Chocolate Chip Macadamia Nut Cookies


1 cup almond butter
1 egg
1/4 cup cocoa powder
1/5 cup dark chocolate chips
1/5 cup chopped macadamia nuts
2 tsp vanilla extract
2 tbsp maple syrup


1. Preheat your oven to 180C
2. Mix together all the ingredients until thoroughly combined
3. Spoon out the mixture onto a parchment lined baking sheet, and flatten into the desired cookie thickness
4. Bake for about 12 minutes or until the cookies are firm to the touch
Warning: these are a little crumbly so you may want to eat them over a plate!

Tuesday, 16 August 2011

Bacon Wrapped Mini Paleo Quiches

8 eggs
1 cup kale
1 medium zucchini
1 spring onion
12 slices of bacon (or prosciutto)
12 small sardines (you can substitute for shrimps which work really well too)
salt, pepper, herbs to flavour
Coconut oil to grease pan

1. Preheat oven to 180 C and grease muffin pan with coconut oil
2. Beat eggs in a bowl and add spices
3. Either chop finely or food-process raw vegetables
4. Line each muffin cup with a slice of bacon or prosciutto (try to cover the whole thing)
5. Places a spoonful of the veggies in each cup (dividing the whole amount evenly)
6. Carefully pour the egg mixture over each cup
7. Place a sardine/shrimp into each (submerging it slightly)
8. Place in oven for 18-22 minutes (until firm to the touch)

Wednesday, 3 August 2011

Paleo Salmon Cakes

3 cans of wild caught Alaskan Salmon
3 eggs (omega 3 enriched if possible)
4 chopped spring onions
3 tbsps of fresh squeezed lemon juice
1 tbsp dried dill
1/2 tsp ground ginger
garlic seasoning (if you like)
grape seed oil

1. Place drained canned salmon into a large mixing bowl 
2. Add the eggs, spring onions, lemon juice, spices and mix well  
3. In a large pan, heat the grape seed oil over medium to high heat (enough to cover the bottom of the pan)
4.  Form the salmon mixture into patties and place gently into the oil. Fry for 3 minutes on each side before placing on a piece of kitchen towel to drain
6. Serve the patties with lemon and vegetables of your choice (I chose sautéed kale, broccoli and purple cabbage)

Saturday, 30 July 2011

Paleo Avocado Coconut Key Lime Pie

1/2 cup pecans
1/2 cup almonds
4 dates
2 tbs coconut oil
dash of ginger
2 avocados
200g coconut butter
1-2 limes (zest and juice)
1/4 cup maple syrup
1 tsp vanilla essence
dash of ginger
1 tbs dried coconut

1. Soften dates by microwaving in water for 30 sec intervals
2. Grind nuts till they are fine but not down to flour
3. Add softened dates, oil and ginger and mix thoroughly till it forms a ball that holds together
4. Press into pie shell (I put parchment paper in first to make it easier to remove
1. Warm up coconut butter till it is soft (I placed the pack in hot water for a few minutes)
2. Place avocado in a food processor and grind till a smooth paste
3. Add all the other ingredients and mix thoroughly till it forms a smooth paste
4. Place in crust and spread it out evenly
5. Sprinkle with some dried coconut and place in fridge for at least 30 minutes before serving

Wednesday, 27 July 2011

Almost Paleo Chocolate Coconut Protein Balls

1/2 cup of coconut butter 
2 tbs almond butter
2 tbs of raw honey
2 tbs of raw cacao powder)
1 tbs of shredded coconut
3/4 cup of unsweetened whey protein powder
1 tsp vanilla
2 tbs crushed hazelnuts
1 tbs coconut oil
Melted dark chocolate to dip them in (if you're feeling decadent)

1. Mix all the ingredients (except the melted dark chocolate) and adjust quantities if necessary to achieve a mixture that holds together and can be rolled into balls. 
2. Dip each ball into the slightly cooled melted chocolate (if using this) and sprinkle with nuts/coconut. I flattened the balls slightly to make more of a cookie shape 
3. Leave to cool in the fridge
These are the yummiest treat and filled with goodness!

Thursday, 2 June 2011

Paleo Coconut Breaded Shrimp


1/4 cup coconut flour
1 large egg
1 cup shredded coconut
garlic granules
1/2 pound large shrimps (cooked or uncooked)

1. Preheat oven to 200 C
2. Mix in salt, pepper and garlic with coconut flour and create 3 bowls for coconut flour mix, beaten egg and shredded coconut
3. Dredge shrimps one by one in coconut flour mixture, followed by egg and then coat them in shredded coconut
4. Lay out on a lightly greased piece of parchment paper on a baking tray and place in the oven for 10-12 minutes (cooked shrimps will take less time)

ps. This recipe is adapted from Everyday Paleo which is an awesome paleo cook book/guide to a healthy lifestyle

Saturday, 21 May 2011

Paleo Pancakes with Paleo Chocolate Pudding and Strawberries


Paleo Chocolate Pudding - Chocomole
1 ripe avocado
1 ripe banana
3 tbs raw cacao powder
1-2 tbs honey

Paleo Pancakes
2 eggs
1/4 cup almond flour
1/4 tsp baking powder
1/4 tsp vanilla essence
1/2 tsp cinnamon

4-5 strawberries

1. Chocolate pudding
Put all the ingredients into a food processor and whizz together. Alternatively mash them by hand but this needs to be done well to avoid lumps of avocado and banana! 
2. Pancakes
Beat ingredients together and make pancakes as you would normally (use a little coconut oil to grease it if necessary). 
3. Stack pancakes in layers with chocomole and chopped strawberries.

Thursday, 19 May 2011

Paleo Prosciutto Wrapped Sardine Zucchini "Spaghetti"

1 Can sardines
1 Pack prosciutto (preservative free)
1 Zucchini
Several stalks of tender asparagus
Large bunch of spinach
4 Pieces of tender stem broccoli
4 baby plum tomatoes
2 Cloves garlic
3 Tbs sundried tomato paste
Basil to taste

1. Wrap sardines individually in a piece of prosciutto
2. Sauté asparagus, broccoli and spinach and tomatoes with garlic and basil and then add tomato paste and basil and let it simmer
3. Thinly slice zucchini into pasta-like strands length-ways
4. Sauté zucchini until tender
5. Sear wrapped sardines till crisp on each side
6. Pile sauce onto the zucchini "pasta" and top with prosciutto wrapped sardines

Tuesday, 3 May 2011

Paleo Strawberry Banana Pie

1 ½ c. almond flour

¼ c. melted butter

½ tsp salt

tsp cinnamon 

2 ripe bananas

1 tbsp lemon juice

½ tsp vanilla extract

3 eggs, beaten

2/3 c. coconut milk 

2 cups medium strawberries 
Blueberries (if you like)

1. Mix almond flour, butter, salt and cinnamon in a bowl.  Press mixture into a pie plate to form the pie crust.
2. Mix bananas, lemon juice, and vanilla extract either in a food processor or by hand (you’ll need to mash the bananas first if you mix by hand).   Then gently mix in coconut milk and eggs.
3. Pour banana filling into pie crust.
4. Bake at 180 C for 35 minutes, or until set in center.  Let pie cool.
5. Top with sliced strawberries and blueberries