Lamb rack with slowly cooked organic olives, garlic, macadamias, tomatoes and herbs from the garden and served with a beautiful salad as well as coconut yoghurt & pomegranate tzatziki, slow roasted pumpkin and sweet potato.
Scotch eggs from scratch with a side of egg, bacon and sausage bake and fresh fruit (and avo obvs).
Mid-morning snacking and today it's a peanut butter energy ball. 250 calories of perfection 😍
P: 8.7g F: 15g F: 16.6g
Vegan, refined sugar free mint and cacao cheesecake 😍
This beautiful salad of green papaya and rabbit! It consisted of Asian herbs, tomato, cucumber, chilli, spring onions and lettuce with some rabbit terrine from @victor.churchill and toasted macadamias and avocado with classic Thai nam Jim dressing and kraut.
4 medium apples
1 and 1/2 tbsp coconut sugar
3 tsp apple pie seasoning (alternatively 2 tsp cinnamon, 1 tsp nutmeg) .
1/4 cup ground flaxseeds
1/4 cup buckwheat flour
1/4 cup coconut flour
1/4 cup almond flour
4 tbsp coconut oil
2 tbsp coconut sugar
Pinch salt .
Mix the flaxseeds, buckwheat, coconut flour, almond flour and coconut sugar in a bowl. Add the salt and coconut oil and rub mixture together until it forms a crumble texture, set aside. Core and chop the apples into small chunks then place in a baking dish. Sprinkle with coconut sugar and apple pie seasoning then spread crumble mixture over. Bake on 170C for 40 minutes covered (or until the apples caramelise) then remove covering and cook for a further 10 minutes to crisp topping.
Terrine board from the Breslin in NYC. 👍
Loads of slowly cooked onion and pig lard made the base of these delicious meaty muffins today using @cleaversorganicmeat mince and a few eggs from our chooks and rosemary and parsley from the garden. Served with chilled cucumber & radicchio from the garden too and fermented veg.
One pan breakfast of dreams! Saw this recipe Instagram a couple of weeks ago and have been dying to make it since. I edited it slightly, the original recipe called for 1/3 tin of tomatoes but I had some fresh tomatoes going off (see previous post for food guilt) so did a swap. I also used four sausages instead of two because, well, gains. And finally I am the worlds most useless egg baker and always overcook them in the oven so I stuck to cooking this on the stove and only putting in the oven for a minute at the end. Either way this recipe is pretty flexible! Baked beans aren't paleo so you can omit these from the recipe if need be, but I figured it's Sunday so why the hell not
4 @heckfooduk sausages
100g bacon lardons
3 medium vine tomatoes, chopped
1/2 tin baked beans
1 tsp chilli flakes
1 tsp paprika
1 tsp thyme
1 tsp sage
Splash Tabasco .
Fry the sausages and lardons in a pan for about 10 minutes until cooked (try not to eat allllll the bacon before it's finished cooking). Then add the tomatoes, beans, paprika, chilli flakes and herbs and stir well. Make two wells in the pan and crack the eggs into them. Allow to simmer for a further 5 minutes until the egg white has cooked then place under a hot grill for 1 minute to semi-cook the yolk. Season with salt, pepper and Tabasco.
Cal: 498 P:35g F:24g C:37.5g
Chicken bone broth in with the bones!
Simple and yummy dinner cooked by the girls and I today. Flathead with ginger carrots and spring onions, sesame, Tamari and chook broth sauce and the yummiest ginger broccoli on the side with kraut & Ikura chaser.
And continuing on with the gingerbread theme, I present to you: Protein Gingerbread Energy Bites!
100g creamed coconut
4 tbsp almond butter
25g scoop vanilla protein powder
2 tbsp ground almonds
1 tsp ginger
1 tsp cinnamon
1/2 tsp nutmeg .
Blend the dates, almond butter and creamed coconut in a blender until smooth. In a separate bowl mix the ginger, cinnamon, nutmeg, protein powder and almonds and add to the date mixture. Blend again until fully mixed then roll into balls. Refrigerate for about half an hour to set before eating
Tip: if the mixture is too dry add 1/2 - 1 tsp of coconut oil. If it's too wet either add more dates or ground almonds to thicken.
Warming winter sausage casserole. Raided the contents of my fridge for veggies going out of date and whipped this together. I actually used veggie sausages here to lower the fat content but any sausages are fine to use in this recipe! .
6 sausages, chopped
100g mushrooms, chopped
2 medium carrots, sliced
1 sweet pepper, chopped
1 large onion, chopped
1 tin of tomatoes
1 cup of veggie stock
1 tsp sage
1 tsp thyme
Oil for frying. I used @chosenfoods avocado spray .
Heat oil in a casserole pan, add the sausages and fry for a few minutes until semi cooked. Add the onions and peppers and fry for about a minute before adding mushrooms and carrots. Cook for about 5 minutes until the veggies soften and the sausages are cooked. Add the stock, herbs and tin of tomatoes. Simmer for around 15-20 minutes to allow the sauce to reduce slightly. Add the spinach, season with salt and pepper and serve.
Fish pie is my ultimate winter comfort food. My mum makes it with a béchamel sauce and tops it with puff pastry which is obviously the most delicious thing in the world. However, it's nowhere near Paleo friendly so I've made an alternative which is also delicious! .
Fish pie ingredients:
400g fish (I used smoked haddock, cod and salmon)
100g chorizo, sliced
100g leeks, chopped
100g mushrooms, sliced
6 hard boiled eggs, sliced in half
1litre chicken stock
3 tbsp tapioca flour
1 tbsp olive oil
Bunch of fresh parsley, chopped .
For the topping:
2 cauliflower heads, chopped
3 tbsp butter
Salt and pepper .
Start by making the sauce by heating up the chicken stock. In a cup mix the tapioca flour with olive oil and about 50ml of the chicken stock and stir until it forms a smooth paste. Slowly add it to the chicken stock, stirring continuously and simmer until it thickens and add the parsley. Meanwhile, fry the chorizo, mushrooms and leeks for around 5-7 minutes until crispy. Place the cauliflower florets in a microwaveable bowl, cover and microwave for 5 minutes. Pierce with a fork and if still under cooked microwave for a further 3-5 minutes. Once cooked blend cauliflower with a stick blender until it turns into a purée. Add the butter, salt and pepper and mash together then set aside. Place the raw fish, boiled eggs and chorizo, leek and mushroom medley in a baking dish and pour the sauce over the fish pie ingredients. Top with the cauliflower mash and bake for 45 minutes at 160C. Serve with steamed broccoli.
These sweet potato and courgette fritters with poached eggs, bacon and satay sauce. Delicious