The Simplest Paleo Breakfast
Eggs, Bacon & Veggies
Serves 1
Ingredients:
- 3 rashers of streaky bacon
- Handful of cherry tomatoes, halved
- 2 free range eggs
- 1 tbsp. coconut oil or olive oil
- Fresh chives, chopped
Method:
- Grill of fry bacon to your liking
- Heat coconut oil or olive oil in frying pan, crack in the eggs and cook for 2-3 minutes depending on how runny you like the yolks
- Add the tomatoes to the pan while the eggs cook
- Serve everything together with a sprinkle of fresh chives, salt & pepper
- Top tip: Serve this dish with a generous helping of green veg such as rocket, wilted spinach, gently cooked spring greens or kale
Chicken Pie
Serves 4
Ingredients:
- 1 large sweet potato, diced
- 1 celeriac, diced
- Leftover roast chicken or pre-cooked chicken breast or thigh meat
- 2 cloves of garlic, crushed
- 1 shallot, finely chopped
- 3 diced carrots
- 1 finely chopped red pepper
- 6 mushrooms, sliced
- Fresh herbs – 1 tbsp. each of picked rosemary and thyme leaves & a handful of fresh parsley, chopped
- 500ml chicken stock
- 1 tbsp. arrowroot powder
- Unrefined sea salt
- Freshly ground black pepper
Method:
- Pre-heat oven to 200c
- Put celeriac and sweet potato in a saucepan of cold water, bring to the boil and cook until soft (10-15mins)
- Heat some olive oil in a large frying pan, then add all vegetables and cook on medium heat (7-8mins)
- Cover the vegetables with the stock and add the chopped herbs
- Add the arrowroot powder to a little cold water to dissolve, then add to the vegetables and stock
- Cook on low heat until the stock reduces and thickens
- Drain and mash the sweet potato & celeriac
- Place the chicken in an ovenproof dish and then pour over the veg and stock. Season with salt and pepper
- Top the pie with the sweet potato & celeriac mash
- Place in the oven for 20-25mins