Breakfast 

  • Scrambled/fried/poached eggs, tinned or fresh tomatoes, bacon
  • Or courgette/seed pancakes with avocado salsa + bacon
  • Fruit: half a punnet of raspberries or an apple

Lunch

  • Soft boiled eggs, ham & grilled asparagus to dip

  • Or baked sweet potato with ham + grated carrot/celeriac/paleo coleslaw + salad + avocado or tuna + paleo mayo

Dinner

  • Main: Cod & Chorizo with broccoli or spinach and celeriac chips
  • Or Paleo Fish & Chips (celeriac chips) served with spinach
  • Pudding: Half a melon

 

Courgette pancakes – 5-10 minutes to prepare

Serves 2

Ingredients:

  • 1 courgette, grated (you can also swap this for carrot or use a mixture of both)
  • Optional: 1 chopped spring onion
  • 1 egg
  • 1 tbsp. coconut flour
  • Salt and pepper
  • Optional: 1 tbsp. chopped mixed seeds (sunflower, sesame, pumpkin etc.)

Method:

  1. Add all the ingredients to a bowl and beat together.
  2. Heat some olive oil in a frying pan.
  3. Add about 1 tbsp. of the mixture to the pan per pancake, fry for a couple of minutes until golden brown on the bottom. Flip and cook on the other side.
  4. Serve with bacon, ham or chopped tomatoes and avocado. Sometimes I finely chop some ham and add it to the mixture before frying.

 

Paleo Crunchy Coleslaw – lasts 3-4 days in the fridge (without the mayonnaise dressing)

Ingredients:

Use varying amounts of cabbage and carrot depending on how much you would like to make.

  • Chopped red cabbage (strips)
  • Chopped white cabbage (strips)
  • Carrot grated
  • One white onion
(or 3 salad/spring onions
for a milder taste)
  • Salt & pepper
  • Olive oil mayonnaise – see recipe in “Preparation Recipes”

Method:

  1. Mix all the vegetables together in a large bowl.
  2. Add the salt, pepper and the desired amount of mayonnaise and mix thoroughly.
  3. To keep for 3-4 days DO NOT DRESS the vegetables with mayonnaise, until you want to eat the coleslaw (or the night before). This will prevent the vegetables from going soggy.

 

Cod & Chorizo

Serves 2

Ingredients:

  • Cooking chorizo – I like the Discover Unearthed brand as it is additive-free
  • 1 garlic clove, crushed or finely chopped
  • 1/2 punnet of cherry tomatoes
  • Fresh parsley
  • Sea salt
  • Freshly ground black pepper
  • Olive oil
  • 2 x cod fillets

Method

  1. Preheat the oven to 180.
  2. Fry some of the chopped cooking chorizo in a pan with a little olive oil for 2-3 mins.
  3. Add the crushed garlic clove and fry for another minute. Don’t let the garlic burn.
  4. Add the chorizo and garlic plus the oil from the pan to a bowl. Halve some fresh cherry tomatoes and add to the bowl with some chopped parsley, salt and pepper.
  5. Put the pieces of cod in an ovenproof dish and put the chorizo and tomato mixture on top of the fish fillets.
  6. Bake for 15-20 minutes until the cod is cooked through.

 

Paleo Fish & Chips 

Serves 2

Ingredients:

  • 1 beaten egg
  • 1 handful of ground almonds for each fish fillet
  • Sea salt
  • Freshly ground black pepper
  • Pinch of ground cumin
  • Pinch of paprika
  • 2 x white fish fillets
  • Oil for frying – use duck or goose fat (great for not spitting like olive oil does) coconut or olive oil, lard (traditional fat used for frying) or ghee

Method:

  1. Mix the ground almonds for the coating of the fish with salt & pepper, cumin and paprika.
  2. Dip the fish fillets in the beaten egg then into the ground almond mixture until well coated.
  3. Fry for 3-4 minutes each side till you have a nice crispy coating.
  4. Serve with celeriac chips and spinach or other greens.

 

Celeriac Chips

Ingredients

  • 1 celeriac, peeled
  • Olive oil (or animal fat such as goose fat, duck fat or beef dripping)
  • Fresh lemon Juice
  • Sea salt & freshly ground black pepper

Method

  1. Preheat oven to 220C/200C fan
  2. Peel a celeriac and cut into 1cm thick slices then cut the slices into evenly sized chips, halve them if long. Arrange the chips in a large roasting dish and drizzle over some olive oil and lemon juice. Season with salt and pepper.
  3. Roast for 50-60 minutes, stirring the chips every 15-20 minutes by loosening them with a spatula.