- Scrambled/fried/poached eggs, tinned or fresh tomatoes, bacon, spinach
- Or smoothie bowl – blend just the creamy part of a can of coconut milk with 1 frozen banana and a handful of cashews to make a thick yogurt-type consistency you can eat with a spoon then top with fruit/nuts/seeds
- Fruit: half a punnet of raspberries or an apple
- Smoked salmon with chopped shallot and gherkins/capers plus lemon juice and black pepper + lots of salad leaves
- Or baked sweet potato with ham + grated carrot/celeriac/paleo coleslaw + salad + avocado or tuna + paleo mayo
- Main: Simple plaice or any white fish baked with lemon and fresh herbs served with roasted sweet potato and green veg
- Pudding: Banana
Smoothie Bowl – 5 minutes to prepare
Smoothie bowls are a delicious, satisfying, and nutritious twist on cereal. Thicker than a smoothie so you can eat with a spoon, and amazing with lots of toppings. Great to have for breakfast, as a post-workout meal, or even for dessert depending on what ingredients you use. Play around to find taste combinations you like. The bowl in the photo here was spinach, 1 frozen banana, frozen mixed berries, a handful of cashews, avocado and the thick part from a can of coconut milk. I thoroughly blended it all and then topped with sliced banana and paleo granola. If it’s initially too thick just add a little more liquid to thin down.
- Greens and Other Veggies: kale greens, spinach, romaine, celery, cucumber
- Frozen Fruits: bananas, apples, pears, kiwis, pineapple, peaches, mango, raspberries, strawberries, blueberries, papaya, lemons, limes, grapefruit, oranges, blood oranges, figs, dates, plums, acai, etc.
- Tip: When freezing larger fruits, peel the fruit first, slice or chop it, and then store the chunks in a freezer bag for easy use.
- Healthy Fats: raw egg yolk, avocado, coconut oil, coconut butter, nut butters and/or any other nuts and seeds you have on hand
- Other: bee pollen, cacao nibs, raw chocolate powder, cinnamon, young coconut meat, unsweetened coconut flakes, matcha tea powder
- Ice to thicken your smoothie
- Liquid: almond or other nut milks, coconut milk, coconut yogurt, coconut water, maple water, filtered water
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.
Simple plaice or any white fish baked with lemon and fresh herbs
- 2 x 150g white fish fillets – choose from plaice, coley, whiting, pollock, cod, haddock, hake, skin off, pin-boned, from sustainable sources, ask your fishmonger (you can use frozen fish fillets that have been defrosted)
- 4 cloves garlic, crushed or finely diced
- 1 tbsp. extra virgin olive oil
- Large handful of fresh herbs such as thyme, oregano or parsley, finely chopped
- Sea salt
- Freshly ground black pepper
- 1 large lemon, thinly sliced and pips removed
- Preheat the oven to 220°C/425°F/gas 7
- Line a baking tray or ovenproof dish with parchment paper and place the fish fillets onto the tray/dish
- Combine the garlic, olive oil, herbs, salt and pepper in a small bowl and stir thoroughly
- Spread the oil mixture over the fish and scatter the lemon slices on top
- Cook in the oven for around 15 minutes or until the fish is cooked through – check by cutting into the thickest part of one or two of the fillets; they should be pearly white and not transparent