Paleo Mango Chicken Curry Recipe

Paleo Mango Chicken Curry Recipe

A fresh and fruity Thai style curry with just enough heat and a beautiful creamy sauce. Especially good served with Coconut Cauliflower Rice. Ingredients: 1 whole chicken, chopped into chunks with bones in 2 mangoes, cubed 1 brown onion, chopped 2 French shallots 2 cloves garlic 2 red hot chillies 2 cm x 1 cm cube of fresh ginger 1/2 tsp cumin 1 tsp coriander seeds 1/2 tsp black peppercorn 1 tbsp chilli powder 1 tsp shrimp paste 1/2 cup coconut cream 1 tbsp fish sauce 2 1/2 tbsp ghee   Instructions: Break down chicken with a cleaver until you’ve got nice chunks with bones in. Start by removing the marylands and cut them into about 4 pieces with the cleaver. Take the breast off the carcass and chop into inch cubes. (Tip: boil the wings and carcass into a delicious chicken stock!) Add shallots, garlic, ginger and fresh chillies into a blender and process until they form a smooth consistency. Dry roast spices (cumin, coriander seeds and black peppercorn) in a pan until fragrant and grind into a powder. Add chilli powder into the spice mix. Wrap shrimp paste in tinfoil and toast in the same pan for a minute or two. Heat up a pan on medium high heat and melt 1/2 tbsp ghee in the pan. Fry off the onion, ginger and chilli paste for 30 seconds, add in spice mix followed by the shrimp paste and cook until fragrant. Keep the mixture moving in the pan, this all should take no more than a couple of minutes. Set the finished curry paste aside. Heat up...
The perfect paleo breakfast omelette

The perfect paleo breakfast omelette

  This 3 egg folded paleo omelette is our go to breakfast. Every morning we stuff it with different ingredients for a great protein rich start for the day. The best part about this breakfast is that you can stuff it with anything. We usually use leftovers from last night’s dinner and every variation seems to be just as delicious.   Ingredients: 3 large organic eggs 1 tbsp water salt & pepper to taste ghee/butter/coconut oil for the pan about 2-4 tbsp fillings The fillings can be just about anything: thinly sliced leftover roast meat and veggies leftover Bolognese sauce nitrate free bacon/chorizo/etc tomato, mushroom & basil capsicum and deli meat you name it   Instructions: Heat up ghee/butter/coconut oil in the pan on medium to high heat (our stove is 1-9 scale and I use 6). Add eggs, water, salt and pepper into a bowl and gently mix together. (For some reason this seems to work better if you don’t mix the eggs too frothy.) Once pan is hot, pour mixture in slowly. Place fillings onto one half of the pan. Once the eggs are starting to set, fold the empty side of the omelette over the fillings and turn the heat down (from 6 to 3 on our stove). – This is best done with a flexible spatula and takes a bit of practise. (Many mornings I end up folding the omelette in two or three pieces, but luckily that doesn’t affect the taste.) Place a lid (or a plate) over the pan and let the omelette set for a couple of minutes. Make sure it doesn’t...
Paleo Ice Cream

Paleo Ice Cream

  Fear not – going paleo doesn’t mean giving up ice cream: This paleo ice cream is the perfect treat on a hot summer day!   I don’t know about you, but I absolutely love ice cream and giving it up was probably the most daunting aspect of going paleo all those years ago. That was before I discovered coconut ice cream that is! This recipe is very quick and easy to make and it’s quite likely that you have the ingredients all ready in your cupboard too. Please note: This recipe is for an ice cream maker. We just use a basic one, which is inexpensive and does the trick beautifully! * The ice cream in the photo above is served on a slice of double chocolate cake brownie, recipe from Against All Grain cookbook, or  you can find it online on the Against All Grain website.   Ingredients: 1 large can (400ml) of organic coconut cream (the thicker the better!)** 2 eggs** 1 tbsp honey 2 tbsp vanilla extract OR 1 tbsp vanilla bean paste ** OR two small Ayam Coconut Cream cans (270ml) and 3 eggs   Instructions: Make sure your ice cream machine is good to go. Blend all ingredients. Cool mixture in the fridge. Process as per your ice cream maker instruction.   Tips: Quite often the ice cream maker bowl needs to be frozen overnight before use – we store ours in the freezer so that it’s ready to go whenever we happen to need it. I find that the ice cream forms better when the mixture is thoroughly cooled down before pouring into the...
Paleo Spaghetti Bolognese Recipe

Paleo Spaghetti Bolognese Recipe

Going paleo doesn’t mean you need to abandon the traditional spaghetti Bolognese! Here’s a quick and easy recipe for using zucchini as a spaghetti replacement.   Ingredients: 4 zucchini, sliced very thin 500g beef mince 1/2 cup black olives 1 red onion, sliced very thin 5 tomatoes, chopped, 6 cloves of garlic, minced 1 can of whole-peeled tomatoes 1 jar of tomato paste dried herbs (I used oregano, basil, thyme & parsley, about 1/2 tsp each) 2 tsp paprika 1/2 tsp black pepper 1/2 tsp salt 1/4 tsp white pepper 1/4 tsp cayenne pepper fat of choice for cooking (ghee, coconut oil, etc)   Instructions: Start by slicing the zucchini really thin. You can use a mandolin, or a vegetable spiralizer. Personally, I prefer to use a Betty Bossi Vegetable Twister. Once zucchini is sliced, place it in a colander and toss very generously with salt. Leave zucchini sweating excess water in the sink for 20 minutes while you cook the sauce. In a large pan, sauté the onions until they become transparent. Add in garlic and once fragrant, begin adding in the mince. Spice (paprika, black pepper, salt, white pepper, cayenne pepper) mince while cooking. Please note that the spice amounts are an estimate and match my personal taste. Use them as a guideline and spice your sauce little by little until you reach the desired flavour. Go easy on the salt, as the zucchini & olives will add saltiness to the end result.  Once meat is almost cooked, add in tomatoes (in all three formats) and herbs. A few minutes later, add in olives as well. Let the...
Thai Spicy Pork Mince Salad recipe (Larb Moo)

Thai Spicy Pork Mince Salad recipe (Larb Moo)

    A healthy paleo twist on an old Thai favourite. Deliciously hot as well as quick & easy to cook! We strongly recommend cooking this recipe with lamb’s fry (or other liver if you prefer) as it’s a great way of adding all the healthy nutrients of liver into your diet in an easily palatable way!   Recipe: Makes 2 large or 3 smaller servings.   Ingredients: 500g pork mince ~200g lamb’s fry, cut into small pieces (optional, but recommended!) 100ml fresh squeezed lime juice 1/2 cup mint leaves, chopped 2 tsp dry chillies, roasted and ground* 2 tbsp cashews, roasted and ground 2 tbsp minced spring onion 2 tbsp minced shallots 2 tbsp fish sauce cabbage to line plates cucumber, tomatoes, etc (on the side to cool the hotness)   Instructions: Squeeze limes and prepare all other ingredients into bowls. Roast chillies and cashews in a pan and grind/smash/chop roughly. Line plates with cabbage a plenty and arrange cucumber sticks on the side. Mix 3/4 of the lime juice with the pork mince & lamb’s fry. Squeeze excess lime juice into a hot pan (no need to add any oil). Wait for juice to boil, then proceed to cook the mince until very well cooked – preferably crispy. Once mince is fully cooked, transfer into a big bowl and add in all remaining ingredients (remaining lime juice, mint leaves, chillies, cashews, spring onion, shallots and fish sauce). Mix well. Transfer onto cabbage leaves and enjoy!   * I like it hot, so you might want to add the chilli in little by little to reach optimal hotness. On the other hand, you...
Chicken Salad with Bacon & Roast Pumpkin

Chicken Salad with Bacon & Roast Pumpkin

  What could be more soothing than a hearty Chicken and Roast Pumpkin Salad on a cold winter night? Well, one following this paleo recipe with added crispy Bacon, Walnuts and Roast Garlic of course!   Roast your own chicken and treat yourself to a luxurious take on the salad, or grab a ready-roasted chicken on your way home from work if you’re in a hurry – either way you’re in for a treat! This quick and easy paleo recipe also works well as a fridge cleaner: if you happen to have leftover chicken, that works great as well.   Paleo recipe: Ingredients: 1/2 roast chicken – roast your own or buy one already roasted if you’re in a hurry. 2 cups of pumpkin, cubed 6-12 (or more) cloves garlic 2/3 cup walnuts (pecans would work well too!) 4 long rashers of bacon, grilled crispy and cut small 3 tomatoes, seeded and cubed 2 spring onion, sliced thin 2-3 cups salad mix 1 small red onion, sliced thin Olive oil Sweet paprika, black pepper and salt to season   Instructions: Heat oven to 180C. Seed and cube pumpkin. Peel garlic. Season both in a bowl with olive oil, sweet paprika, black pepper and salt. Place evenly on a roasting rack in a roasting dish. Make sure you don’t layer them too thickly and that heat will have equal access to all pieces so you don’t have to keep turning them while roasting (and risk mushing the pieces). Let roast until done and if they’re looking a bit soft in the end, crank up the heat to 220C for 5-10 minutes...
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