- Scrambled eggs + ham, half an avocado
- Or paleo porridge topped with fruit/nuts/seeds
- Fruit: half a punnet of blueberries
- Crudites with guacamole or paleo hummus + ham/chicken/turkey
- Or any salad with
- Green leaves, tomatoes, cucumber, radish, peppers, carrot
- chicken, turkey, tuna, salmon, prawns, ham, boiled eggs
- Avocado, olives, dressing
- Main: Leftover roast chicken with chorizo and tomato salad & lots of green salad
- Or Thai green curry made with leftover roast chicken
- Pudding: Apple or pear
Paleo Porridge – soak the nuts overnight – 5 minutes to prepare
- 75g nuts (macadamias or cashews or a mixture)
- 1 large banana
- 1 tin full-fat coconut milk (you won’t use the whole tin)
- Fruit of your choice for topping
- Soak the nuts overnight then drain and rinse well in the morning.
- In a blender or food processor blend the nuts with the banana and a little coconut milk.
- Add more coconut milk until the porridge reaches your desired consistency.
- Add the porridge to a small pan and heat over a gentle heat until it’s warmed through.
- Serve with lots of toppings such as fresh fruit (berries such as raspberries, blueberries, blackberries, strawberries work well), goji berries, cacao nibs, chopped nuts or seeds and a little more coconut milk if you like. I also sometimes drizzle with nut butter.
Guacamole is another dish that can be tailored to suit your own individual palette. The recipe below gives a basic, classic guacamole but feel free to change the quantities for a more or less spicy finish, or maybe change it altogether with the addition of a little tahini, lemon instead of lime or other fresh herbs like basil. You can make this the day before you want to eat it but it doesn’t last longer than one day in the fridge.
- 1 avocado
- 1 fresh green chilli, chopped
- 1 lime, juiced
- 2 spring onions, chopped
- Fresh coriander, chopped (or basil)
- Sea salt & freshly ground black pepper
- Mash or blend the chillies, lime juice, spring onions, avocado and coriander until creamy.
- Season with sea salt and freshly ground black pepper.
- 2 medium courgettes, peeled and chopped or 1 courgette and 50g soaked cashew nuts (nuts soaked for 6 hours and thoroughly drained)
- 4 tbsp. tahini
- 4 tbsp. olive oil
- Juice of one lemon
- 1-2 medium cloves of garlic
- 1 tsp. ground cumin
- 1 tsp. sea salt
- Chopped fresh parsley leaves for garnish
- Extra virgin olive oil
- Place all ingredients except the parsley and paprika in a blender.
- Blend until smooth. The hummus will last 2-3 days in the fridge.
- Before serving: sprinkle over some fresh parsley, a pinch of paprika and drizzle with olive oil.
Tomato & Chorizo Salad (to serve with leftover roast chicken)
- Cooking chorizo (Discover Unearthed brand)
- 1 x garlic clove
- 1 x shallot
- Fresh parsley or basil
- Fresh coriander
- Extra virgin olive oil
- Sherry vinegar
- Salt & freshly ground black pepper
- Chop the chorizo and fry in a pan with some olive oil. When it is crisping up add one crushed garlic clove and cook for a further minute. Don’t let the garlic burn.
- Chop a selection of tomatoes and place into a bowl. Add the cooked chorizo and garlic, the chopped shallot, some chopped fresh parsley and coriander, sherry vinegar, olive oil, salt and pepper. Mix all together and serve with grilled or leftover roasted chicken.
Alternative Dinner: Thai Green Curry
- 4-6 medium green chillies, de-seeded and roughly chopped
- 2 shallots, roughly chopped
- 5cm/2in piece of fresh ginger peeled and grated
- 2 garlic cloves, crushed
- Small bunch of fresh coriander, stalks and roots attached if possible
- 2 lemongrass stalks, chopped (if unavailable, use 2 tbsp dried)
- 1 lime, grated zest and juice
- 1 tbsp coriander seeds, crushed
- 1 tsp ground cumin
- 1 tsp black peppercorns, crushed
- 2 tsp Thai fish sauce
- 3 tbsp olive oil
- Place all of the ingredients in a food processor and blitz to a paste.
- Use straight away or store in a jar in the fridge for up to 3 weeks. This quantity is enough for a curry for 8 people.
- To make the curry – fry your choice of vegetables and chicken or prawns in coconut oil in a large pan.
- Add the curry paste and a can of coconut milk and simmer for 20 minutes.
- Serve with cauliflower rice.
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.