- Big pan-cooked breakfast or breakfast out in a nice pub/café
- Gluten-free sausages
*If eating out be aware that sausages may not be gluten-free
- Or fruit salad (you could drizzle your fruit with a little nut butter) + avocado slices on the side for extra healthy fats
- Or any other breakfasts you have enjoyed this week
- Prawns cooked with chorizo, garlic and lime
- Or homemade soup or gazpacho + green salad with half an avocado
- Main: Roast dinner – Roast Duck or Beef Brisket with roasted parsnips and lots of veg
- Or if the weather is nice, slow cook the brisket and have as pulled meat, or BBQ (make homemade burgers or have gluten-free sausages or chicken drumsticks) and have with lots of salads + sweet potato chips
- Pudding: Paleo Fruit Crumble with Coconut or Cashew Cream
- 2 kg piece beef brisket
- Olive oil
- 2 large onions
- 2 tsp. English mustard
- 1 bunch (30 g) fresh rosemary
- Preheat the oven to 170ºC/325ºF/gas 3. Place a large casserole pan (30cm in diameter) on a high heat.
- Season the brisket well with salt and pepper and brown it in the hot pan with a lug of olive oil while you peel and slice the onions.
- Turn the heat off and place the onions underneath the brisket. Spread the fat side of the meat with the mustard and strip over most of the rosemary leaves.
- Protect the meat with a wet piece of greaseproof paper, then tightly cover the pan with a double layer of tin foil and cook for around 4 hours for carveable meat, or around 5 for pulled meat.
- Check it halfway and add a splash of water, if needed, sealing the foil back securely.
Tip: If you’re not going to use all the leftover brisket within 2 or 3 days, simply portion it up and freeze for making meals in future weeks. Defrost in the fridge for 24 hours before cooking.
Paleo Fruit Crumble
- 100g dates – Medjool or normal
- 50g coconut flour or ground almonds
- 50g coconut oil
- Optional: handful of mixed nuts or seeds
- Fruit of your choice – apples, pears (or a mixture), rhubarb & strawberries, or apple & blackberries
- Preheat your oven to 180 degrees (not fan assist).
- Apples and pears need to be cooked down a little first in a pan before you add the topping but softer fruit doesn’t need cooking. Place the fruit in a suitable ovenproof dish.
- Place the dates in a food processor with the coconut flour or ground almonds and nuts and seeds if you are using. Chop the coconut oil into little pieces as you add it to the processor.
- Pulse till you get a crumble type mixture. If you don’t have a food processor then finely chop the dates and nuts/seeds by hand and mix together then add the ground almonds or coconut flour plus the coconut oil.
- Spread the crumble mixture on top of your fruit and bake for around 30 minutes. Check after 20-25 minutes to make sure it does not burn as nut and seed mixtures can burn easily.
Leave a can of coconut milk in the fridge overnight so that it separates. Open the can (DO NOT SHAKE before opening!) The cream will be at the top and the water at the bottom. Scoop out the cream and place in a bowl. Keep the water for smoothies. Using a hand held whisk or a stick blender; whisk the coconut cream until thick.
- 100g cashew nuts, soaked overnight
If you are not keen on coconut milk/cream poured over your desserts, then cashew nut cream makes a fab dairy-free alternative. You need to soak the cashews in boiling water in a large bowl for about 4-6 hours or in cold water overnight. Then drain the cashews and rinse really well. After that, place the cashews in a blender or food processor (a Nutribullet is great for this) and cover with cold water, about 2cm or 1 inch over the level of the cashews. Blend thoroughly to make a cream. Add more water to make a thinner pouring cream if necessary. This will last for 3 days in the fridge.
If you do not have a high-speed blender you might need to sieve the cashew cream through a fine mesh sieve to get a smooth consistency.