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.
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.
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 🙂
I found this recipe on http://www.paleocupboard.com/. I have mentioned before that I love Cypriot food and I have seen gyros advertised over there quite a few times but never eaten them.
This recipe is very straightforward and delicious. While normally you would make tzatziki with Greek yoghurt, I am not the biggest fan of yoghurt so was quite pleased to see this uses coconut milk instead, not sure what Cypriots would say about that but it did taste nice!
We ate this meal with fresh veggies and homemade oven baked chips (shock horror I used white potatoes but as a once a week treat they were delish and work well with the gyros!)
I suspect you could freeze the meatballs (either cooked or uncooked) and reheat/cook once thawed. We haven’t tried that though as we ate the lot. Even my 4 year old liked them. (Phew!)
Today I made this delicious slow cooker Thai beef stew, a recipe from StupidEasyPaleo. I had to vary the recipe in 4 ways.
- I used chicken because when I opened my beef it didn’t smell good at all and I didn’t want to risk it!
- My supermarket ran out of broccoli and my husband didn’t realise the broccoli was to go in the stew, so bought Brussel sprouts!
- I left out the fish sauce, I just forgot to buy some!
- I left out the jicama, apparently it is a type of turnip!
Other than that I followed the recipe to the letter and it was delicious. It was relatively easy to make too. I will try this again but with beef!
I don’t cook pork very often. I’m not the biggest fan of it. I never quite know what to do with it and often it comes out very dry. But I gave this recipe a a go because it sounded yummy and it didn’t disappoint!
Surprisingly it is easier than it would first appear and tastes delicious! It is definitely worth using the fresh herbs as they pack more punch than dried ones for sure.
The recipe serves 6 – 8 people, I halved the ingredients and it served me, my husband and with enough for leftovers.
My only criticism is pork tenderloin (or pork fillet as it seems to be called in the UK) is pretty expensive! But you could easily cook this for friends and family for a special occasion and I am sure they would love it too even if they don’t follow paleo!
I’m always on the look out for new recipes and with new recipes comes new ingredients. I had never even heard of tahini before and had to Google it ( it is mushed up sesame seeds!)
This recipe was super easy and delicious. I really recommend you check out Civilised Caveman’s website as there are some great recipes on there.
We served this with vegetables.
This recipe is very easy and absolutely delicious. I am not a big fish fan and certainly can not stomach shellfish, so this is a meaty alternative to a paella.
I am reliably informed by my husband that it tastes like a paella should do.
One of my most favourite foods to eat is a Cypriot sausage called Sheftalia. I’ve been wanting to make these for a while and figured that they would be reasonably clean (Cypriots don’t muck about with their food!)
In Cyprus they are usually served in pitta with lots of fresh salad and herbs but we served them with vegetables and potatoes (baked in the oven as chips!) (You could use sweet potato if you were being totally clean but pregnancy hormones are telling me I need white potatoes -_-)
They were fairly straightforward to make although I avoided using caul fat for 2 reasons 1) I didn’t know what it was 2) When I found out what it was it made me feel really nauseous. So we shaped in to sausages and fried them in a bit of olive oil.
I would say they don’t taste too much like proper Sheftalia that you get in the old town in Paphos but they still tasted good 🙂
Love this easy breakfast at weekends.
- leftover vegetables
- Wholemeal tortilla wrap
- If your vegetables are not pre-cooked from the day then quickly cook them for about 5 minutes
- Fry off your onions (I used spring onions) in a little bit of olive oil
- Add your bacon and fry that
- Add your vegetables (I used carrot, red cabbage, Brussel sprouts, broccoli) and fry for about 5 mins until they start to go golden brown)
- I added a hand full of spinach too at this point and waited for it to wilt down
- Add whisked eggs and herbs (I chose basil)
- Keep the vegetable, eggy mixture moving so that the eggs scramble
- Serve in a wholemeal tortilla
- You could could add chicken or any meat instead of bacon
- You can alter which vegetables and herbs you use
- You could add chillies with your onion to spice it up