I’ve not posted any recipes in ages but I have been trying a lot of new ones recently.
This is an absolute winner if you love Asian noodle type dishes. Super easy and super delish. I was concerned the parsnips might be overly sweet but they aren’t at all.
This recipe is great with grilled chicken or steak and reheats well the next day too, but it isn’t suitable for freezing really.
I struggle with breakfasts, mainly for time. But this is quick, easy and tastes awesome. I’ve no idea what to call it though.
- Chorizo sausage cut in to 1cm thick discs
- Raw veggies (I used red cabbage, broccoli & frozen peas)
- 2 large eggs, whisked
- Garlic Salt
- Fresh ground black pepper
- Dried chilli flakes
- Fry the chorizo in a dry frying pan (you wont need oil as chorizo leaches its own oil packed with flavour!)
- Once the chorizo is cooked through, add the veggies
- Add a sprinkle of garlic salt, some pepper and a good pinch of chilli flakes
- Continue to fry until the veggies are cooked with a bit of bite but not raw!
- Add the whisked eggs and continue to fry until the scrambled eggs are cooked.
It has been a while since I have posted any recipes. But nutrition to me is hugely important at the moment. My little man, Alexander has had a stomach bug for 3 weeks(! Not even joking!) and so training has been sporadic at best, non existent this last week as we deal with endless laundry and waking 5 billion times a night. So I have been trying to concentrate on getting the nutrition right. Not always easy (major slip yesterday) but better than it was for sure.
So here is a recipe I tried after a recommendation from my training buddy Amanda.
It is pretty easy to make. I quartered the recipe and just made one.
It was really tasty. You could even experiment with different spices e.g. chilli powder or smoked paprika.
I am poorly at the moment with the worst cold I have had in a long time. Tired, achy, stuffy head, aching sinuses, congested and developing a cough. After a bit of Googling to find out foods good for the immune system I came up with this marinade.
I put this on tuna steaks but it would work well on any meat or fish that you can grill. This will make enough marinade for 4 servings of fish or meat (depending on size!)
- 1 red onion, diced
- 2 large cloves of garlic, minced
- 1 green chilli, finely chopped
- 1 chunk of ginger, finely chopped
- 4 tbsp Olive oil
- 6 tbsp honey
- 2 tbsp of soy sauce
- Bunch of Coriander
- Put all the ingredients together and blend in to a paste.
- Place your meat or fish in a dish and cover with the marinade (Make sure both sides of the meat/fish are well coated
- Cover and refrigerate for at least 2 hours, turning the meat or fish twice
- Grill your meat or fish as you normally would.
Every now and again a recipe comes along that totally rocks my world and becomes my fave recipe that I would happily cook every night for a several weeks. Slow Cooker Peanut Chicken is one of them!
This is not a paleo recipe but it is pretty clean, especially if you use
- Organic peanut butter which no added crap
This recipe is very very easy and tastes awesome. I didn’t add any salt or pepper at the time of cooking. I don’t think it needs salt as soy sauce is quite salty anyway! I also waited to add ground pepper because my OH doesn’t really like pepper.
I served this with brown rice and vegetables.
It makes enough to serve 6 people, I am going to freeze the extra portions, I can’t see why it wouldn’t freeze.
When I picked this recipe I thought it was actual coffee & walnut cake, I love coffee cake. I ordered all the ingredients (yes I even went for the coconut yoghurt!) but didn’t notice at no point does it say coffee! I think when it says coffee cake it means a cake you would eat in the morning with a cup of coffee. I don’t really drink coffee but I do love a bit of cinnamon so thought I’d give it a go.
For the topping I used almonds and chopped hazelnuts (hazelnuts are my all time fave nuts!)
The smell of this cooking is delicious.
I had to cover with paper as although I followed all the instructions to the letter after 15 mins it was starting to burn on top so I recommend you keep an eye on it. Honey will always catch!
I have just got it out the oven and let it cool and I have to say it is delicious!!! If you have never made a paleo cake before the texture is quite wet (I think due to the number of eggs/lack of normal flour) so it almost has a stodgy consistency but I really like it.
My 4 year old daughter has just said, and I quote: “Mummy, that cake was yum!” So it must be good 🙂
A quick and easy breakfast or lunch. The amount of ingredients you add is entirely up to you and probably dependent on how hungry you are!
More accomplished cooks would probably make this as an omelette but I suck at making omelettes so I make this as scrambled eggs!
- Onion (I used Echalion Shallots because I find them softer in flavour than normal onions, bigger than shallots and because of their shape easier to chop. Plus they don’t make me cry!)
- Red Pepper
- Fresh ground peppper
- NB You could probably use whatever veges you have in your fridge!)
- Chop your chorizo and gently fry in a frying pan, do this till it is cooked through (I don’t use oil in the pan as the chorizo leaks its own oil which gives the eggs a lovely orange colour)
- While the chorizo is cooking chop all your veges.
- Once the chorizo is cooked add your veges to your frying pan with the choirzo and cook until your veges are cooked how you like them (this took about 6 mins)
- While the veges are cooking whisk your eggs and add freshly ground pepper
- Once your veges are cooked add your eggs and scramble over a low heat until they are cooked through.
You could put this in a wholegrain wrap. It wouldn’t be overly paleo but it would be nice as a treat 🙂