Savoury egg muffins wrapped in bacon

Savoury egg muffins wrapped in bacon

  Want to whip up something quick and easy for breakfast? Well these savoury egg muffins come with the added benefit of cleaning your fridge out of leftovers!   Ingredients: 6 organic eggs Whatever you can find in the fridge (in this case leftover Bolognese sauce) Long good quality bacon rashers Instructions: Pre-heat oven to 180C. Line muffin tray with bacon rashers. Whisk eggs with other ingredients and fill up the bacon cups with the mixture. Bake for 20-30 mins, or until done. Enjoy!  ...
Paleo Turkey Wrap

Paleo Turkey Wrap

  This paleo turkey wrap is a delicious lunch that is quick and easy to make at home or in the office. Tip: if you’re making this in the office, slice your veggies ready, but pack them separately from the turkey and use a small container for your mayo. Throw your wrap together right before eating and it will be nice and crispy!   Ingredients: Makes 2 wraps – one serving Thin slices of roast turkey  Paleo mayo 1/2 avocado, sliced Small tomato, sliced 1/4 cucumber, sliced 1/4 red onion, sliced thin 4 baby cos leaves Salt & pepper to taste   Instructions: Arrange turkey slices on a cutting board so that they overlap and form a big enough surface for your wraps. Spread a healthy dose of paleo mayo on turkey. Layer on avocado, tomato, cucumber and red onion. Season with salt & pepper. Roll firmly and place between two leaves of cos lettuce. Serve immediately....
Paleo Beetroot Dip

Paleo Beetroot Dip

  Beetroot dip happens to be one of my favourite things in the world, but unfortunately all the ones available in delis and shops are full of nasties or bad oils you really don’t want to be eating. Here’s a paleo beetroot dip recipe that’s easy to make, tastes delicious and contains only healthy goodness! Alternative version: If you like your dips with a bit of heat, roast some fresh hot chilli and blend it with the beetroot! When preparing this recipe, it’s probably a good idea to use gloves, and handle the beetroot in the sink – as otherwise you’ll end up with a mighty mess!   Paleo Beetroot Dip Ingredients: 2 medium to large beetroots, scrubbed and cut into chunks 1/2 french shallot, peeled and quartered 1 cloves garlic, peeled and quartered 1/4 lemon, juiced 1/2 tsp Garam masala powder* 1 tsp paprika Salt & Pepper 1 tsp white wine vinegar Olive oil (1/2 hot chilli, halved long ways) Foil   (* If you don’t have garam masala, you can replace it with 1/8 teaspoon ground cumin, 1/8 teaspoon ground coriander, 1/8 teaspoon ground cinnamon & 1/8 teaspoon paprika)   Instructions: Pre-heat oven to 180C Place a piece of al foil (long enough to wrap your ingredients in, so probably a bit longer than a roasting dish) on the table ready for your beetroot. Cut the stems off and scrub the beets carefully to remove dirt and most of the skin. Cut beetroot into chunks and place on the piece of foil. Peel shallot and garlic, cut into chunks and place on the beetroot. (If you want your dip to...
Perfectly crispy sweet potato chips

Perfectly crispy sweet potato chips

  Want to master making perfectly crispy sweet potato chips every time? Easy! With this paleo recipe you’ll never eat soggy chips again! This recipe work with any kind of sweet potato – golden, orange or purple and you can tweak the seasoning to match what ever you are eating the chips with. (The chips in the picture above are made with the New Zealand purple skinned kumera with white flesh.)   Serving size: Serving-wise, I’d say one large sweet potato makes 2-3 servings, so for the usual format of 2 dinners + 2 lunches, we usually cook two large sweet potatoes.   Seasoning We tend to tweak the seasoning to match the rest of the food, but here’s two basic mixes we use a lot (quantities for 2 large sweet potato) Paprika: 1 tsp paprika 1/4 tsp cayenne 1/4 tsp white pepper 1/4 tsp black pepper 1/4 salt Garlic & Herb: 1/2 tsp garlic powder 1/4 tsp oregano 1/4 tsp basil 1/4 tsp white pepper 1/4 tsp black pepper 1/4 tsp salt   Instructions: Pre-heat oven to 180C. Peel and cut the sweet potato (or NZ kumera as in the pic) into thin and long strips. In a large bowl, toss them very thoroughly in olive oil (about 1-2 tbsp) and spices depending on your dish. Trick number one: lay the sweet potato out carefully so that you don’t have to keep turning them in the oven and risk mushing the uncooked chips! Lay the chips out on a roasting rack in a roasting dish, making sure they’re all in a single layer, separated from each other, with equal...
Kiwi Fruit Salsa Recipe

Kiwi Fruit Salsa Recipe

Looking for something a little bit more playful to accompany that beautiful fresh piece of fish you’re planning to cook for dinner? This Kiwi Fruit Salsa puts a fresh spin on your traditional salsa and is sure to impress any dinner guests as well! In the picture, the kiwi fruit salsa is served on a steamed snap pea bed with fresh barbecued self caught drummer fillet.     Ingredients: 3 tomatoes 1 kiwi fruit 1 red onion 1 tbsp capers 1-2 tbsp olive oil Fresh parsley to garnish Salt & pepper to season Instructions: Blanch  (immerse them in boiling water for about 15 seconds so that they become easy to peel) and peel tomatoes. Scoop out and discard all seeds, cut into small cubes. Try to keep the size consistent throughout all the ingredients (aim at capers sized pieces). Transfer into a bowl. Peel kiwi fruit and onion, cut into same sized cubes and add into the bowl. Add in capers, olive oil, chopped fresh parsley and season with salt & pepper. Mix thoroughly and serve on the side....
Paleo Chicken Panang Curry

Paleo Chicken Panang Curry

Chicken Panang curry is a beautiful fragrant curry ideal to heat up a cold winter night. With sweet potato added directly into the curry, no rice is necessary! Make your own paste from scratch, or use a ready-made one – either way this meal is a delicious treat!   Panang Curry Paste: Makes enough for 2 curries.  5 dried spur chillies, seeded and soaked until tender 1 tsp sea salt 1 tsp mature galangal, finely sliced 1/2 tbsp kaffir lime rind, finely sliced 1 tsp coriander root, finely sliced 1 tsp lemongrass, sliced 10 cloves garlic, sliced 1/3 cup shallot, sliced 1/2 tsp pepper 1 tsp shrimp paste In a large mortar, finely pound the spur chillies and salt together. Add galangal, kaffir lime rind, coriander root and lemongrass, pounding well. Add garlic, shallot, pepper, and shrimp paste. Pound to a smooth paste. Divide paste into two equal doses and freeze the other half for later use.   In a hurry?  You can also use a ready-made paste. We like Maesri’s Panang Curry Paste, even though it’s not entirely paleo friendly, as it contains sugar. Whole list of ingredients: dried red chilies, garlic, shallot, lemongrass, sugar, salt, kaffir lime, galangal, spices (coriander seed, cumin, cardamom, bay leaves). Product of Thailand.   Ingredients: 1 tbsp coconut oil 6 cloves garlic, sliced thin 1 onion, sliced thin 1 shallot, sliced thin 1 can coconut cream 1 sweet potato, peeled and cubed 1 carrot, sliced long 500g chicken breast, sliced thin 4 radishes, washed and sliced 2 handfuls snap peas, sliced long 3 green spur chillies, sliced thin 1-2 tbsp fish sauce Juice...
Page 3 of 1112345...10...Last »