- Eggs scrambled with spinach, mushrooms and tomatoes, half an avocado
- Or paleo banana/plantain pancakes with fruit
- Fruit: half a punnet of blueberries
- Homemade chicken liver pâté on seed crackers topped with sliced tomatoes + salad
- Or soup + tomato & avocado salad + chicken/turkey/ham
- Main: Pan fried and grilled fillet of salmon with cauliflower mash and kale cooked with fresh lemon juice & zest. Alternatively serve the salmon over a bed of simply stir fried vegetables (stir fried in coconut oil with fresh ginger, garlic and chillies).
- Pudding: fresh pineapple
- 1 banana
- 2 eggs
- 2 handfuls of blueberries
- Clarified butter, coconut oil or coconut butter for cooking
- In a food processor blend the bananas and eggs until you have a smooth mixture. If you don’t have a food processor, thoroughly mash the banana in a bowl and then beat in the eggs until you have made a batter.
- Stir the blueberries into the mixture.
- In a small frying pan or pancake pan, heat some fat for cooking.
- Pour some of the batter into the pan and smooth out to make a thin pancake. Fry for a couple of minutes before flipping and cooking on the other side.
- Serve with additional fresh fruit and coconut yogurt or drizzled with a spoonful of almond or cashew nut butter.
Quick Chicken Liver Pate – lasts 7 days in the fridge
Buy good-quality free-range chicken livers – we like Green Pasture Farms or Abel & Cole for chicken livers. Make sure the livers are very fresh, use them on the day you buy them if possible. Eat with seed crackers or on top of cucumber and celery slices.
- 500g very fresh chicken livers, washed and patted dry
- 100g streaky (belly) bacon rashers, cut into small pieces
- 100g clarified butter
- 1 shallot, finely chopped
- 1 clove of garlic, crushed
- 1 tbsp. of fresh thyme, picked
- Brandy – a good glug! (Sherry would also work)
- Sea salt
- Freshly ground black pepper
- You will need some small ramekins to store the pate in
- Melt 75g clarified butter on a very gentle heat and put to one side. This is for sealing the pate at the end.
- Gently heat the remaining 25g clarified butter in a frying pan until foaming. Add the chicken livers and cook for 2-3 minutes on each side, so that their centres are still slightly pink. Remove the livers and drain them well on paper towel, but leave the clarified butter in the pan.
- Add the bacon to the pan and cook through, but do not allow to crisp. Add the onion and garlic, and cook for a further three minutes. Remove using a slotted spoon and transfer to a food processor.
- Increase the heat and add a good glug of brandy to the pan. If using a gas stove, tip the pan to flame the alcohol. De-glaze the pan with the brandy and add the liquid to the food processor.
- Add the chicken livers and thyme to the food processor and pulse the mixture until smooth. Check for seasoning. Transfer to a serving dish or tureen, or into small ramekins for individual portions.
- Carefully pour the clarified butter from the small saucepan over the top of the pâté. Transfer to the refrigerator.
- Once set, the pâté can be served. But for best results chill for at least 4 hours. Once it has cooled for 4 hours in the fridge, you can freeze the pate. Defrost completely in the fridge before eating and then eat within 3-4 days.
Abel and Cole also sell some liver pate’s http://www.abelandcole.co.uk/free-range-chicken-liver-wild-mushroom-pate-125g that are additive free.
Seed Crackers – 5-10 minutes to prepare, 20-30 minutes to cook
- 1 cup of pumpkin seeds – use any cup
- 1 cup of sunflower seeds – use any cup
- 1/4 cup of water (sometimes I add a little splash more) – use any cup
- Herbs and spices to taste, anything from chili, mixed herbs, fresh rosemary, paprika, sea salt, pepper etc.
- Pre heat the oven to 180 degrees
- Place the pumpkin and sunflower seeds in a blender, process until you get a reasonably fine consistently.
- Blend in the flavours/herbs/spices you have chosen
- Slowly pour in the water
- Put the mixture onto a piece of grease proof paper, place another piece of grease proof paper on top, push down to flatten, and finish off with a rolling pin until mixture is about half a centimeter thick.
- Put the grease proof paper sheet of seeds onto an oven tray and place in the oven and cook for 20-30 mins, this really depends on your oven, and the more you make these the better they will turn out. Just make sure to keep checking. Very often I turn the oven off after about 30mins and let the residual heat of the oven finish the job.
- Store in an airtight container.
Pan-fried and Grilled Fillet of Salmon
This recipe combines two cooking methods, grilling and pan-frying, to give the perfect treatment to any piece of skin-on salmon. The pan-frying produces a crisp, salty skin whilst the grilling results in soft flesh with a lovely caramelised outer texture. Served with a lemon-caper butter this dish is a sure fire winner every time. Alternatively serve the salmon over a bed of simply stir-fried vegetables (stir fried in coconut oil with fresh ginger, garlic and chillies).
- Fresh salmon fillet, portioned – 200g per portion is a good size
- 1 tbsp. olive oil
- Sea salt
- Black pepper, freshly ground
- 1 tbsp. small capers (per person)
- 25g butter (per person) or ghee/clarified butter
- 1 lemon
- 1 tsp. chopped dill
- Preheat grill to very hot.
- Ensure that the salmon skin is quite dry by patting it with a paper towel. When dry, sprinkle a little sea salt over the skin.
- Heat the oil in a heavy frying pan or skillet until shimmering (but not smoking). Carefully lay the salmon skin side down in the pan and press it down gently to prevent the skin from curling up. Hold it there for 10 seconds before letting go.
- Reduce the pan heat and allow the skin to crisp in the oil for 5-6 minutes. Carefully transfer the salmon to a baking sheet, again skin side down, and place under the hot grill – not too close, around 10 cm away from the heat source. Grill until the flesh begins to crisp and colour. This should take around 7 or 8 minutes.
- Meanwhile, drain the oil from the pan that you used to fry the salmon, place on a medium heat, and add the butter. When the butter begins to foam, add the capers and move them around in the pan for 10 seconds or so – the butter should continue to foam and begin to turn brown at the edges of the pan. Add a good squeeze of lemon juice and remove from the heat.
- Season the butter with a turn of black pepper and add the dill.
- To serve, pour the caper butter into the centre of a plate and place the salmon skin-side-up on top of it.
- Alternatively serve the salmon over a bed of simply stir-fried vegetables (stir fried in coconut oil with fresh ginger, garlic and chillies).