- Eggs scrambled with spinach, mushrooms and tomatoes, half an avocado
- Or paleo banana/plantain pancakes with fruit
- Fruit: half a punnet of blueberries
- Homemade chicken liver pâté on seed crackers topped with sliced tomatoes + salad
- Or soup + tomato & avocado salad + chicken/turkey/ham
- Main: Salmon & sweet potato fishcakes with green veg (or use white fish if you don’t like salmon). *You could make extra to have leftovers for lunch tomorrow
- Pudding: Banana
Banana & Blueberry Pancakes – 5 minutes to prepare
- 1 banana
- 2 eggs
- Optional: 2 tbsp. nut butter
- 2 handfuls of blueberries
- Clarified butter, coconut oil or coconut butter for cooking
- In a food processor blend the bananas, eggs and nut butter if using, until you have a smooth mixture. If you don’t have a food processor, thoroughly mash the banana in a bowl and then beat in the eggs until you have made a batter.
- Stir the blueberries into the mixture.
- In a small frying pan or pancake pan, heat some fat for cooking.
- Pour some of the batter into the pan and smooth out to make a thin pancake. Fry for a couple of minutes before flipping and cooking on the other side.
- Serve with additional fresh fruit and coconut yogurt or drizzled with a spoonful of almond or cashew nut butter.
Quick Chicken Liver Pate – lasts 7 days in the fridge
Buy good-quality free-range chicken livers – we like Green Pasture Farms or Abel & Cole for chicken livers. Make sure the livers are very fresh, use them on the day you buy them if possible. Eat with seed crackers or on top of cucumber and celery slices.
- 500g very fresh chicken livers, washed and patted dry
- 100g streaky (belly) bacon rashers, cut into small pieces
- 100g clarified butter
- 1 shallot, finely chopped
- 1 clove of garlic, crushed
- 1 tbsp. of fresh thyme, picked
- Brandy – a good glug! (Sherry would also work)
- Sea salt
- Freshly ground black pepper
- You will need some small ramekins to store the pate in
- Melt 75g clarified butter on a very gentle heat and put to one side. This is for sealing the pate at the end.
- Gently heat the remaining 25g clarified butter in a frying pan until foaming. Add the chicken livers and cook for 2-3 minutes on each side, so that their centres are still slightly pink. Remove the livers and drain them well on paper towel, but leave the clarified butter in the pan.
- Add the bacon to the pan and cook through, but do not allow to crisp. Add the onion and garlic, and cook for a further three minutes. Remove using a slotted spoon and transfer to a food processor.
- Increase the heat and add a good glug of brandy to the pan. If using a gas stove, tip the pan to flame the alcohol. De-glaze the pan with the brandy and add the liquid to the food processor.
- Add the chicken livers and thyme to the food processor and pulse the mixture until smooth. Check for seasoning. Transfer to a serving dish or tureen, or into small ramekins for individual portions.
- Carefully pour the clarified butter from the small saucepan over the top of the pâté. Transfer to the refrigerator.
- Once set, the pâté can be served. But for best results chill for at least 4 hours. Once it has cooled for 4 hours in the fridge, you can freeze the pate. Defrost completely in the fridge before eating and then eat within 3-4 days.
Abel and Cole also sell some liver pate’s http://www.abelandcole.co.uk/free-range-chicken-liver-wild-mushroom-pate-125g that are additive free.
Seed Crackers – 5-10 minutes to prepare, 20-30 minutes to cook
Should make at least 12 crackers
- 1 cup of pumpkin seeds – use any cup
- 1 cup of sunflower seeds – use any cup
- 1/4 cup of water (sometimes I add a little splash more) – use any cup
- Herbs and spices to taste, anything from chili, mixed herbs, fresh rosemary, paprika, sea salt, pepper etc.
- Pre heat the oven to 180 degrees
- Place the pumpkin and sunflower seeds in a blender, process until you get a reasonably fine consistently.
- Blend in the flavours/herbs/spices you have chosen
- Slowly pour in the water
- Put the mixture onto a piece of grease proof paper, place another piece of grease proof paper on top, push down to flatten, and finish off with a rolling pin until mixture is about half a centimeter thick.
- Put the grease proof paper sheet of seeds onto an oven tray and place in the oven and cook for 20-30 mins, this really depends on your oven, and the more you make these the better they will turn out. Just make sure to keep checking. Very often I turn the oven off after about 30mins and let the residual heat of the oven finish the job.
- Store in an airtight container.
Salmon & Sweet Potato Fishcakes
Serves 2 or double up to have leftovers for lunch tomorrow
- 1 red onion, finely chopped
- 2 sweet potatoes, peeled and cut into chunks
- 1 salmon fillet (you could also use mackerel or white fish)
- 1 tbsp. chopped fresh herbs – chives, basil, coriander, parsley (whatever flavours you like)
- Oil for frying – ghee, olive oil or something like duck or goose fat
- 1 lemon to serve
- Cover the sweet potatoes in boiling water and boil for 5 minutes then add the salmon fillet to the water and cook for a further 5 minutes.
- Meanwhile, heat a tbsp. of oil in a frying pan and fry the chopped onion for 5 minutes.
- Drain the potatoes and salmon, add back to the pan. Add the cooked onion and the fresh herbs and thoroughly mash together with a potato masher. Shape into fish cakes.
- Heat a further tbsp. of oil and fry the fish cakes in a frying pan until golden brown on both sides.
- The fishcakes are nice served with either spinach or a big green salad and wedges of lemon to squeeze over.