- Fried/poached eggs with ham + spinach
- Or Fruity coconut breakfast bowl
- Fruit: Orange or apple
- Frittata or courgette, bacon & tomato slice with paleo coleslaw + salad
- Or baked sweet potato with grated carrot/celeriac/paleo coleslaw + salad + avocado or tuna + paleo mayo
- Main: Homemade burgers with celeriac or parsnip chips and salad.
- Or chilli (with no kidney beans) served with baked sweet potato and guacamole.
- Pudding: Pear or plums
Fruity Coconut Breakfast Bowl – 5 minutes to prepare
- 200ml coconut yogurt (The Coconut Collaborative do a natural one which you can buy in Waitrose or Sainsbury’s or CoYo brand)
- Handful of berries such as blueberries, raspberries, strawberries
- A selection of goji berries, sliced almonds, desiccated coconut, berries for the top
- Blend the coconut yogurt with the berries and add the mixture to a bowl.
- Sprinkle with the goji berries, sliced almonds, desiccated coconut and some fresh berries.
Courgette, Bacon and Tomato Slice – lasts for 3 days in the fridge
This ‘slice’ is essentially a frittata with the addition of a little flour, which has been baked in the oven to give a compact, sliceable shape. The flour is optional, as the dish will set perfectly well without it, but it does act as a carrier for the baking powder, which is there to add a little air to the finished dish, creating a less dense product. If you would prefer to omit the flour, also remove the baking powder from the recipe.
The slice can be cooled and refrigerated, and will keep for up to 3 days. It is delicious as part of a picnic or packed lunch.
Serves: 4 to 6
Preparation time: 20 minutes
Cooking time: 35 – 40 minutes
- 1 x standard 500g (approx. loaf tin
- 1 x sheet baking parchment
- 10g butter (for greasing)
- 3 large courgettes, roughly grated
- 250g smoked streaky bacon, cut into small strips
- 1 medium onion, finely chopped
- 1 garlic clove, crushed
- 2 large, ripe tomatoes, beef tomatoes are good
- 1 tbsp. fresh thyme, chopped, or 1tsp dried thyme
- 8 free-range eggs, beaten
- Olive oil
- Sea salt
- Freshly ground black pepper
- 25g coconut flour
- 2 tsp. baking powder
- Preheat oven to 180ºC. Grease the loaf tin with a little butter and line its base with greased baking parchment.
- Gently fry the onion, garlic, and bacon in a little olive oil until the onion becomes translucent and the bacon begins to crisp a little. Transfer to a bowl and leave to cool for 10 minutes.
- Once cooled, add the grated courgette, thyme, eggs, and – if using – the flour and baking powder.
- Season well with salt and pepper, and fold everything together to combine.
- Cover the bottom of the baking tin with a layer of sliced tomato. Spoon half of the courgette mixture over the top, and then add another layer of sliced tomato. Spoon the remaining courgette mixture into the tin, and top with a final layer of sliced tomato.
- Place in the preheated oven for 35 to 40 minutes, or until the tip of a knife can be pushed into the centre of the mixture and remain clean when removed.
- Allow to sit for five minutes before turning out and slicing. Serve with a fresh green salad.
Paleo Crunchy Coleslaw – lasts 3-4 days in the fridge (without the mayonnaise dressing)
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”
- 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.
- 1 onion
- 500g minced beef
- 1 egg
- 1 tsp Dijon or English mustard
- Fresh herbs of your choice
- Sea Salt
- Freshly ground black pepper
- Fry 1 finely chopped onion in cooking fat of your choice.
- In a food processor (or with your hands) mix the onion with the beef, 1 egg, 1tsp Dijon or English mustard, fresh herbs and salt and pepper.
- Shape into 6 burgers then BBQ or grill until cooked to your liking.
Serving suggestion: Spicy sweet potato wedges – in a pestle and mortar mix 1/2 tsp. chili powder, 1/2 tsp. cumin, 1/2 tsp. paprika, 1 clove garlic + some salt to form a paste then add some olive oil. Drizzle over sweet potato wedges and mix to coat. Cook at 200 degrees for 30 mins.
Alternative Dinner: Paleo Chilli
- 1 onion
- 2 cloves garlic
- Beef dripping/Olive oil/Coconut oil
- 400g-500g grass-fed beef mince
- 1 large fresh red chili
- 1tsp ground cumin
- 1tsp dried oregano
- 1tsp chili powder (optional, depends how hot you like it!)
- 1/2 tsp. smoked paprika
- 2 tins chopped tomatoes
- 500ml beef stock
- Chop the onion and crush or chop the garlic clove and fry in a little beef dripping/coconut oil/olive oil with a generous pinch of sea salt (the salt stops the onion and garlic from burning).
- Add the mince and brown.
- Chop the chili. Leave in the seeds if you like it hot or remove them if you like less heat. Add to the mince and onions/garlic in the pan.
- Add the spices and herbs and fry for a further 3 minutes.
- Add the tinned tomatoes and then 500ml beef stock.
- Bring to the boil and simmer for 30 minutes (minimum) or up to 2 hours. If you have a slow cooker, at this stage you could transfer to your slow cooker and leave for 4-8 hours on low (you might need to add less stock, maybe only 200ml as the liquid will not reduce in the slow cooker)
- Serve with fresh chopped coriander, guacamole, cauliflower rice or baked sweet potato. This makes a nice lunch the next day with a baked sweet potato, or served with slices of avocado.
Cauliflower Rice – food processor needed – 15 minutes to prepare
- 1 large cauliflower (will make enough rice for 3-4 people)
- Optional: fresh herbs, salt, pepper, butter, lemon or lime juice to flavour
- Chop the cauliflower into florets and place in a saucepan.
- Cover with boiling water from the kettle and then cook for 10 minutes.
- Drain the cauliflower and let the florets steam dry in the colander for a couple of minutes.
- Place the cauliflower in food processor and use the pulse button to chop it until you get a rice consistency.
- You can serve the rice plain or you can season it with salt, pepper, butter or herbs, and an optional squeeze of lemon or lime juice.