- Omelette made with your choice of mushrooms/onions/ spinach/tomato/ham/bacon + half an avocado
- Or paleo porridge topped with fruit/nuts/seeds
- 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: White fish with olive tapenade wrapped in parma ham (optional) with celeriac & parsnip mash and greens
- Pudding: Baked banana drizzled with cashew butter
*If you want to eat out this evening see our separate eating out guide
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.
Paleo Chicken Goujons
- 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.
White Fish with Olive Tapenade
- 200g whole black olives, preferably niçoise or kalamata
- 3 tbsp capers, well rinsed if packed in salt
- 2 anchovies, well rinsed if packed in salt, roughly chopped (optional)
- 1 fat clove of garlic, crushed
- 2 tbsp freshly chopped basil plus extra to garnish
- Juice of ½ lemon
- 5 tbsp extra-virgin olive oil
- 2 x white fish fillets (Cod, Haddock, Hake, Halibut, Pollack etc)
- 4 x slices of Parma or Serrano ham (optional)
- Remove the stones from the olives with a pitter or a sharp knife. Put in a food processor with the capers, anchovies, garlic and basil, and whizz to a rough puree. Squeeze in the lemon juice and, with the motor still running, add the oil.
- Alternatively, pound the garlic, anchovies, capers and thyme together in a pestle and mortar until smooth, followed by the olives, leaving these slightly more chunky, then gradually add the oil and lemon juice, pounding between pours.
- Taste, and add pepper and more lemon juice if necessary.
- To make up the fish – if using – place two pieces of Serrano or Parma ham, slightly overlapping on a chopping board and place the fish fillet on top.
- Add a couple of tablespoons of tapenade to the top of the fish then wrap the ham around. Place onto a piece of foil and loosely close the foil to make a parcel. If not using the ham then just place the fish onto a piece of foil, add the tapenade to the top and loosely close the foil around the fish.
- Bake at 180 degrees for 15-20 minutes. Alternatively you can pan-fry the fish and then serve with the tapenade on top. Garnish with fresh basil and drizzle with olive oil before serving.