• Omelette made with your choice of mushrooms/onions/spinach/tomato/ham/bacon + half an avocado
  • Or paleo granola + coconut yogurt/coconut milk/homemade nut milk
  • Fruit: Grapefruit or orange


  • Chicken goujons (ground almond or sesame flour and spices for coating) with paleo coleslaw and green salad
  • Or frittata or courgette, bacon & tomato slice with paleo coleslaw + salad


  • Main: Prawns with tomatoes, chilli, garlic, lemon & parsley with courgette spaghetti
  • Pudding:  Banana – bake in the oven for 20 mins with ghee or coconut oil, cinnamon and nutmeg for more of a “dessert” or drizzle with cashew nut butter

Tomorrow’s Meals – if you want to make cashew cream you need to soak the cashews for around 6 hours – you could do this first thing tomorrow morning.


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.


Prawns with tomatoes, chilli, garlic, lemon & parsley

Serves 2


  • Olive oil
  • 1 red chilli, finely chopped
  • 2 cloves garlic, crushed or finely chopped
  • 150-200g jumbo prawns
  • Handful of cherry tomatoes, halved
  • 1 tbsp. tomato puree
  • 1 bag rocket
  • 1 lemon
  • Fresh parsley, finely chopped
  • Salt & pepper


  1. Zest the lemon and put to one side.
  2. Add the olive oil to the pan then add the chilli and garlic.
  3. As soon as the garlic turns golden add the prawns and cherry tomatoes to the pan, cook for a couple of minutes stirring continuously so the garlic doesn’t burn.
  4. Add the tomato puree to the pan then squeeze in the juice of half the lemon and season with salt and pepper.
  5. Add the bag of rocket and stir through until wilted.
  6. Serve the prawns over courgette spaghetti (or cauliflower rice). Sprinkle over the fresh parsley and the lemon zest.