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Eggs, smoked salmon and avocado (plus hot sauce 🌶).

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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.

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Pate, terrine, guac, eggs, olives, Nic's amazing sprouted seed 'n' nut bread, pickles, ferments, sprouts.

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Scotch eggs from scratch with a side of egg, bacon and sausage bake and fresh fruit (and avo obvs).

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Mid-morning snacking and today it's a peanut butter energy ball. 250 calories of perfection 😍 P: 8.7g F: 15g F: 16.6g

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Vegan, refined sugar free mint and cacao cheesecake 😍

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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.

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Apple crumble. . 4 medium apples 1 and 1/2 tbsp coconut sugar 3 tsp apple pie seasoning (alternatively 2 tsp cinnamon, 1 tsp nutmeg) . . Crumble mixture: 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.

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Terrine board from the Breslin in NYC. 👍

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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.

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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 . 2 eggs 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.

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Pulled pork . Cal: 498 P:35g F:24g C:37.5g

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Chicken bone broth in with the bones!

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