• 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


  1. Soak the nuts overnight then drain and rinse well in the morning.
  2. In a blender or food processor blend the nuts with the banana and a little coconut milk.
  3. Add more coconut milk until the porridge reaches your desired consistency.
  4. Add the porridge to a small pan and heat over a gentle heat until it’s warmed through.
  5. 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


  1. 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.
  2. 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.
  3. 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)


  1. 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.
  2. 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.
  3. Taste, and add pepper and more lemon juice if necessary.
  4. 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.
  5. 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.
  6. 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.