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Chicken satay with sweet potato, peppers and broccoli. . Cal: 696.8, P: 50g, F: 32g, C: 51g

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Thai beef tartare with prawn cracker.

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Spicing things up this week with my food prep. Chicken tikka thighs and braised spicy cabbage and bacon using a spice kit from @spicentice . 400g boneless and skinless chicken thighs 5 rashers streaky bacon, chopped into small pieces @spicentice tikka kit 1 medium sized onion, chipped 500g red and white cabbage, shredded 1 chilli, deseeded and sliced 3 cloves garlic, crushed 1 inch piece of ginger, grated Bunch of fresh coriander, chopped @chosenfoods coconut oil spray Salt and pepper . . Place the chicken thighs in a mixing bowl and add 1 of the crushed garlic cloves, ginger and the marinade sachet from the tikka kit. Season with salt and pepper and mix well, leave to sit for around 30 minutes to marinade. Once the thighs are suitably marinaded spray with some coconut oil, place under a medium heat grill and cook for around 25-30 minutes, turning halfway. Meanwhile, spray some coconut oil in a heated pan and add the bacon bits. Fry for a couple of minutes until the bacon is crispy then add the onion, chilli and remaining garlic. After a further couple of minutes add the tikka seasoning sachet and stir until fully mixed in the pan. Add the cabbage and 50ml of water and simmer for around 10-15 minutes until cabbage is cooked but still slightly crunchy. Add coriander to serve.

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Two boiled eggs, streaky bacon, half an avocado and coconut oil roasted vine cherry tomatoes sprinkled with chilli flakes. And coffee.

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Meal prepping!

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Thai turkey burger with chilli and lime slaw is one of the tastiest things I've made in a while 😍 and even better.. it only took a total of 10 minutes to prep and 10 minutes to cook! 🙌🏽 . (Side note: this recipe makes about 4-5 burgers and a TON of coleslaw so increase or decrease measurements accordingly) . For the burgers: 500g turkey mince 1 tbsp green Thai curry paste 1 egg 3 garlic cloves 1 inch piece of ginger, grated 1 medium onion, finely chopped 1 chilli, finely chopped 1 tbsp fresh coriander, chopped Juice of half a lime Coconut oil for frying . . For the slaw 200g red cabbage, sliced 200g white cabbage, sliced 2 carrots, grated 6 tbsp mayo (I knowww it's a lot of mayo 😬, you can sub half with Greek yoghurt for a lighter alternative if not paleo) 1 tsp fresh coriander, chopped 1 chilli, finely chopped Juice of half a lime Pinch salt and pepper . . Garnish with: sliced avocado, chopped spring onions, coriander and Thai burger sauce (see below) . . Mix all the ingredients for the burgers (minus coconut oil) in a mixing bowl and mash into patties. Melt the coconut oil in a frying pan and fry burgers for about 5 minutes on each side on a medium heat, depending on thickness. Meanwhile, combine the cabbage and carrot then make the dressing by mixing the mayo, lime juice, salt and pepper, chilli and coriander and pour over the cabbage. Stir well and serve with burgers. I also made a burger sauce by mixing a tablespoon of mayo with a teaspoon of curry paste and a squeeze of lime to drizzle over the burgers, then garnish with avocado, spring onions and coriander.

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Poached eggs and bacon. 🙌🏽

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Snacking on sweet potato toasts! These are so easy to make and are pretty delicious too. *apparently* you can just put raw sliced sweet potato straight into the toaster and cook until they are completely toasted. Through trial and error I've realised this generally takes a very long time or I need to upgrade my weak ass toaster. So instead I've found that if you microwave the slices first for 90 seconds on each side then blot any moisture off them you only need to toast for about 2 minutes. I've topped mine with mashed avocado, smoked salmon, lemon juice and black pepper then BLT for the other one 😋😋

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Mmmm blood sausage and pork belly macadamia satay!

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Paleo Sushi bowl for lunch! Cauli & broccoli rice bound with mayo, Tuna dice, avo, cucumber, nori, egg yolk, pickled zucchini, chilli powder, sesame, tamari!

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Bone marrow Tom Yum that is one of many delicious courses tonight!

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Coconut and kaffir lime pannacotta with mango sorbet and spiced seeds.

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Time to get preppin'

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Baked sausage, potato and eggs with strong, black coffee and Bloody Marys went down a treat 🍳 ☕️

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Honey and cardamom chicken with smokey veggies did the trick. . . 500g chicken breast, chopped 1 onion, chopped 2 sweet peppers, sliced 2 tbsp black olives, sliced 2 handfuls kale 2 cloves garlic 1 chilli, sliced 2 tbsp honey 2 tsp paprika 1 tsp cumin 1/2 tsp ground coriander 5 cardamom pods Salt and pepper to taste Coconut oil to fry . . Melt some of the coconut oil in a pan, add the chopped onions and peppers and fry for a few minutes before adding the garlic, olives, chilli and 1 tsp of paprika. Continue to cook for another 5 minutes before setting aside. Re-oil the pan and add the chicken, cumin, coriander and remaining paprika. Fry for a few minutes and in the meantime split open the cardamom pods and empty the seeds into the pan. Cook for around 10 minutes until the chicken is almost cooked before adding the honey with a splash of hot water to help mix everything together. A few minutes before the chicken is completely cooked add the kale and fry on a high heat until everything becomes crispy. Season with salt and pepper.

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Attempting some semi-healthy brunch choices. cheese and poached eggs plus a side of fruit and some cofeee.

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