Breakfast
- Scrambled/fried/poached eggs, tinned or fresh tomatoes, bacon
- Or courgette/seed pancakes with avocado salsa + bacon
- Fruit: half a punnet of raspberries or an apple
Lunch
- Soft boiled eggs, ham & grilled asparagus to dip
- Or baked sweet potato with ham + grated carrot/celeriac/paleo coleslaw + salad + avocado or tuna + paleo mayo
Dinner
- Main: Cod & Chorizo with broccoli or spinach and celeriac chips
- Or Paleo Fish & Chips (celeriac chips) served with spinach
- Pudding: Half a melon
Courgette pancakes – 5-10 minutes to prepare
Serves 2
Ingredients:
- 1 courgette, grated (you can also swap this for carrot or use a mixture of both)
- Optional: 1 chopped spring onion
- 1 egg
- 1 tbsp. coconut flour
- Salt and pepper
- Optional: 1 tbsp. chopped mixed seeds (sunflower, sesame, pumpkin etc.)
Method:
- Add all the ingredients to a bowl and beat together.
- Heat some olive oil in a frying pan.
- Add about 1 tbsp. of the mixture to the pan per pancake, fry for a couple of minutes until golden brown on the bottom. Flip and cook on the other side.
- Serve with bacon, ham or chopped tomatoes and avocado. Sometimes I finely chop some ham and add it to the mixture before frying.
Paleo Crunchy Coleslaw – lasts 3-4 days in the fridge (without the mayonnaise dressing)
Ingredients:
Use varying amounts of cabbage and carrot depending on how much you would like to make.
- Chopped red cabbage (strips)
- Chopped white cabbage (strips)
- Carrot grated
- One white onion (or 3 salad/spring onions for a milder taste)
- Salt & pepper
- Olive oil mayonnaise – see recipe in “Preparation Recipes”
Method:
- Mix all the vegetables together in a large bowl.
- Add the salt, pepper and the desired amount of mayonnaise and mix thoroughly.
- To keep for 3-4 days DO NOT DRESS the vegetables with mayonnaise, until you want to eat the coleslaw (or the night before). This will prevent the vegetables from going soggy.
Cod & Chorizo
Serves 2
Ingredients:
- Cooking chorizo – I like the Discover Unearthed brand as it is additive-free
- 1 garlic clove, crushed or finely chopped
- 1/2 punnet of cherry tomatoes
- Fresh parsley
- Sea salt
- Freshly ground black pepper
- Olive oil
- 2 x cod fillets
Method
- Preheat the oven to 180.
- Fry some of the chopped cooking chorizo in a pan with a little olive oil for 2-3 mins.
- Add the crushed garlic clove and fry for another minute. Don’t let the garlic burn.
- Add the chorizo and garlic plus the oil from the pan to a bowl. Halve some fresh cherry tomatoes and add to the bowl with some chopped parsley, salt and pepper.
- Put the pieces of cod in an ovenproof dish and put the chorizo and tomato mixture on top of the fish fillets.
- Bake for 15-20 minutes until the cod is cooked through.
Paleo Fish & Chips
Serves 2
Ingredients:
- 1 beaten egg
- 1 handful of ground almonds for each fish fillet
- Sea salt
- Freshly ground black pepper
- Pinch of ground cumin
- Pinch of paprika
- 2 x white fish fillets
- Oil for frying – use duck or goose fat (great for not spitting like olive oil does) coconut or olive oil, lard (traditional fat used for frying) or ghee
Method:
- Mix the ground almonds for the coating of the fish with salt & pepper, cumin and paprika.
- Dip the fish fillets in the beaten egg then into the ground almond mixture until well coated.
- Fry for 3-4 minutes each side till you have a nice crispy coating.
- Serve with celeriac chips and spinach or other greens.
Celeriac Chips
Ingredients
- 1 celeriac, peeled
- Olive oil (or animal fat such as goose fat, duck fat or beef dripping)
- Fresh lemon Juice
- Sea salt & freshly ground black pepper
Method
- Preheat oven to 220C/200C fan
- Peel a celeriac and cut into 1cm thick slices then cut the slices into evenly sized chips, halve them if long. Arrange the chips in a large roasting dish and drizzle over some olive oil and lemon juice. Season with salt and pepper.
- Roast for 50-60 minutes, stirring the chips every 15-20 minutes by loosening them with a spatula.