- Scrambled/fried/poached eggs, tinned or fresh tomatoes, bacon + extra veggies such as spinach
- Or courgette/seed pancakes with avocado salsa + bacon or ham
- Fruit: half a punnet of raspberries or an apple
- Soft boiled eggs + grilled asparagus to dip
- Or smoked salmon with capers & shallots + watercress & avocado salad
- Or baked sweet potato with ham or tuna + grated carrot/celeriac or paleo coleslaw + salad + avocado + paleo mayo
- Main: Chicken legs baked with fresh tomatoes and herbs + avocado & green salad + cauliflower mash. If you are on a budget you could use chicken wings instead of legs.
- Pudding: Half a melon
Courgette pancakes – 5-10 minutes to prepare
- 1 courgette, grated (you can also swap this for carrot or use a mixture of both). Squeeze out any moisture after grating
- Optional: 1 chopped spring onion
- 1 egg
- 1 tbsp. coconut flour
- Salt and pepper
- Optional: 1 tbsp. chopped mixed seeds (sunflower, sesame, pumpkin etc.)
- Add all the ingredients to a bowl and beat together.
- Heat some olive oil in a frying pan.
- Add about 1 tbsp. of the mixture to the pan per pancake, fry for a couple of minutes until golden brown on the bottom. Flip and cook on the other side.
- Serve with bacon, ham or chopped tomatoes and avocado. Sometimes I finely chop some ham and add it to the mixture before frying.
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.
Chicken Legs or Thighs baked with Tomatoes & Herbs – quick to prepare
This is a really simple & quick recipe to prepare, takes a little while to cook but always comes out delicious! You can prepare this the night before or in the morning then you just need to pop in the oven when you get in from work.
- 1-2 chicken legs or 2-3 chicken thighs per person
- 1 onion, chopped
- Punnet of cherry tomatoes
- A mix of your favourite fresh herbs like thyme, parsley, oregano
- 1 tsp. dried mixed herbs or oregano
- 2-3 crushed garlic cloves
- Balsamic vinegar
- Olive oil
- Salt and pepper
- Preheat your oven to 180°C/gas 4.
- Place the cherry tomatoes and chopped onion in the bottom of an ovenproof dish.
- Place the chicken pieces on top.
- Scatter over the crushed garlic and fresh and dried herbs and drizzle over some balsamic vinegar and olive oil. Season everything well.
- Place in the oven for 1-1½ hours, until the chicken skin is crisp and the meat falls off the bone.
- To cook this in the slow cooker, brown the chicken legs completely in a frying pan. Add all the ingredients to the slow cooker with the chicken legs on top. Turn on low for 8 hours.
Serve with a large green salad with avocado, and some cauliflower mash (or other alternative mash).
Low Carb Cauliflower Mash
This is a really nice alternative to mashed potato. One cauliflower will be enough for 2-3 people
- 1 cauliflower
- Extra virgin olive oil
- Sea salt
- Freshly ground black pepper
- Chop up the cauliflower florets and boil for 20 minutes (it needs this long to become a nice mash texture). Drain the florets and allow to stand for a couple of minutes so any excess moisture steams away.
- Puree in a blender/food processor with ghee, olive oil, salt and pepper. (You can also mash by hand but the texture will not be as similar to mashed potatoes).