- Omelette made with your choice of mushrooms/onions/spinach/tomato/ham/bacon + half an avocado
- Or paleo granola + coconut milk/homemade nut milk or homemade paleo granola bar
- Fruit: Grapefruit or orange
- Chicken goujons (ground almond and spices for coating) with paleo coleslaw and green salad
- Or frittata or courgette, bacon & tomato slice with paleo coleslaw + salad
- Main: Prawn curry with cauliflower rice
- Pudding: half a mango
- 2 skinless chicken breasts (or 4 skinless, boneless chicken thighs)
- 1 egg
- 50g Sukrin sesame flour (or use ground almonds)
- Optional: 50g sesame seeds
- 1/2 tsp. ground cumin
- 1/2 tsp. smoked paprika or smoked paprika
- Sea salt
- Freshly ground black pepper
- Duck or goose fat for frying
- Cut the chicken breasts/thighs into strips each about the size of a big finger, to give goujon shapes. Beat the egg in a small bowl. Mix the sesame flour, sesame seeds, cumin and paprika in another bowl and season well with salt and pepper.
- Working in batches to ensure they don’t stick together, dip the chicken pieces in the egg and then in the sesame flour mixture to coat. Shake off any excess flour.
- In a large frying pan heat the duck or goose fat and fry the goujons for 3-4 minutes per side, or until crisp, golden and cooked through. Check they are cooked through by cutting in to one; there should not be any pink meat. Drain well on kitchen paper.
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 spring onion
- 1 red chilli
- 1 thumb sized piece of ginger
- 2 garlic cloves
- 1 tablespoon coconut oil
- 200 ml coconut milk
- 250 ml chicken stock
- 1/2 butternut squash, diced
- 1 sweet potato, diced
- 200g fresh or frozen king prawns
- 1 teaspoon lime juice
- 150 grams cubed mangos (you can use frozen mango)
- 3 – 4 tablespoons chopped fresh coriander
- Add the spring onion, red chill, ginger and garlic to a food processor and blitz to form a paste.
- Heat the coconut oil in a pan and add the paste, fry for 1-2 minutes.
- Add the butternut squash and sweet potato and cook for 5 minutes.
- Add the coconut milk and chicken stock and bring to the boil then simmer gently for 10 minutes until the vegetables are soft.
- Add the frozen prawns and bring back to the boil then add the limejuice and mango. Cook for another few minutes until the prawns are cooked through.
- Serve with cauliflower rice and fresh coriander sprinkled on top.
Cauliflower Rice – food processor needed. 15 minutes to make
- 1 large cauliflower (will make enough rice for 3-4 people)
- Optional: salt, pepper, butter, fresh herbs, fresh lemon or lime juice to season
- 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.