Recipe for Sautéed Brussels Sprouts, Leek & Bacon

Recipe for Sautéed Brussels Sprouts, Leek & Bacon

This is a side delicious enough to convert the toughest of Brussels sprouts doubter!     Ingredients: 2-6 cloves of garlic, sliced thin 1 Leek, sliced thin 12-18 Brussels sprouts, cored, separated into leaves and washed 3-4 long bacon rashers Clarified butter/ghee/animal fat/coconut oil to cook with Salt, black pepper and white pepper to taste   Instructions: Crisp bacon rashers in the oven or under the grill. While bacon is cooking, separate all Brussels sprouts into individual leaves by coring them. (This is a tad tedious, but trust me, it’ll be worth the trouble once the finished product is sitting next to a juicy steak on your plate!) Once bacon is done, slice it into thin slices and set aside. Heat up your fat of choice in a large pan to medium high heat. Sauté garlic in the pan until fragrant and add in leeks. Sauté leek until it starts going translucent and add in bacon. Stir for a couple of minutes and add in Brussels sprouts leaves. Season with salt, black pepper and white pepper. Cook until Brussels sprouts are starting to soften a little and mix with the rest of the ingredients. Just don’t overcook until soggy. Serve immediately, for example as a side for a juicy steak....
Thai no-noodle soup with prawns

Thai no-noodle soup with prawns

  This paleo Thai soup is a quick and easy winter meal to keep you warm, nourish you in a hurry and clean up the fridge all at once!   Ingredients: Curry paste of choice* Jungle, Tom Yam, Laksa, etc. work very well. This tends to be our ‘fridge cleaner’ / ‘need to make something quickly’ go to meal, so we usually end up using a ready-made paste, just because it’s quicker and easier. Of course the best option is to create your own pastes from scratch, which really isn’t that complicated. There are plenty of recipes to trial and you can even look up a list of ingredients on a paste you like the sound of, and just try blending it yourself. If you can find the ingredients (Thai chillies, galangal, ginger, garlic, lemongrass, etc) the rest is easy! Prawns (…or any protein really) Fresh, frozen, whatever you have available.  We try to keep a bag of good quality frozen prawns in the freezer at all times. You can also throw in leftover chicken/beef/pork/fish/etc. Get creative and try it out. Veggies Rummage through the fridge or make a trip to your closest Asian grocery store. In this case we used radishes, red onion, garlic, snap peas, broccoli, green spur chillies, red Thai chillies and Thai Basil. Also consider: carrots, cauliflower, green beans,  lime, okra, eggplant, pea eggplant, capsicum, cabbage… anything you have really.   Instructions: Heat paste in a wok. When paste turns fragrant, add in sliced garlic and add enough water to turn it soupy (you can also use coconut milk depending on the paste you’re using). Depending...
Hot paleo Thai Fish Cakes

Hot paleo Thai Fish Cakes

  Be warned: these hot paleo Thai Fish Cakes are not for the faint hearted… However, if you enjoy hot Thai food, you’ll love this recipe!   Ingredients: 4  medium Bonito fillets, mashed 1 red onion, minced 1/2  medium eggplant, minced 2  carrots, julienned 2  zucchinis, julienned 1  bunch coriander leaf, minced 8 cloves of garlic, minced 2 cm ginger knuckle, minced 20-30 mixed red & green Thai chillies, minced (Not to be confused with fatter red birds eye chillies that have more heat & less flavour!) 1-2 limes, zested 3 eggs 3 tbsp fish sauce 1 tbsp coconut flour 2 tbsp almond flour   Instructions: Fillet, skin and remove the bloodline from Bonito fillets before mushing with a chef’s knife or cleaver. Mince onion, garlic, ginger & chilli, rough cut coriander leaf and rind the limes to add to a large bowl with the mashed fish. Julienne zucchini and carrot, mince egg plant and combine the lot with the fish, mixing by hand until thoroughly mixed. Add raw eggs and fish sauce, then fold in almond and coconut flour until a good consistency is achieved. If the mix is too dry you can wet down using coconut cream, if too wet just add more coconut flour. Heat up and oil a clean BBQ plate. When at temp, scoop out fish mixture on to the plate using a quarter cup measure and flattening with a spatula. Turn when golden and serve with Asian greens and a dipping sauce if you like. Note: chilli levels are to personal preference and this recipe is a work in progress and will probably be...
Paleo Chicken recipe with Chilli, Lime & Thai Greens

Paleo Chicken recipe with Chilli, Lime & Thai Greens

  This paleo chicken recipe gives the traditional BBQ chicken a bit of a Thai spin!   Chicken 4 chicken breast or 8 thighs fillets 1/4 cup of lime juice 1/4 cup oil 1/4 cup cilantro leaf and stalks cut 1 tsp chilli powder 1 jalapeño (or equivalent volume/heat of other chilli) 1 tsp coriander seeds whole Beat chicken pieces so they are an even 15mm thick and add to marinade for at least 30 minutes (no more than 24 hours). BBQ on high heat for around 8 minutes, turning once or until cooked through.   Thai Greens 5 baby bok choy 6 Thai eggplants 1 handful cherry tomatoes 2 tbsp oil 2 cloves garlic 1 chilli sliced 1 cm ginger sliced 3 tbsp fish sauce 1/2 cup of water 1/2 tbsp honey Add oil to pan on medium heat, sauté garlic, chilli and ginger until fragrant. Increase heat, add water, Thai Eggplant and Cherry Tomatoes. Stir to coat and cover for 2-3 mins. Add Baby Bok Choy, fish sauce and honey. Stir to coat and cover for 2 minutes. Remove lid and stir fry to evaporate remaining liquid. Serve with BBQ Chicken and garnish with...
Paleo muffin recipe with Apple, Carrot & Pecan

Paleo muffin recipe with Apple, Carrot & Pecan

Need ideas for this week’s healthy treat? Why not grab a beautiful apple in season, a few carrots and whipping up a batch of these healthy treats using this quick and easy paleo muffin recipe…   Ingredients: 4 big carrots, reverse-juiced* 1 apple, peeled and chopped small 1/2 cup almond meal 1/4 cup coconut flour 1 tsp baking powder 30ml coconut oil 4 eggs 60ml coconut milk pecan nuts to garnish organic honey to finish   Instructions: Preheat oven to 180c (350f). Mix everything except coconut flour together. Add coconut flour little by little into the mix keeping an eye on the consistency. Once you’re happy with the thickness of the mix, divide it into 12 muffin liners. Garnish each muffin with a pecan nut and drizzle a drop or two of honey on before baking for 25-30 minutes or until done. Enjoy!   * Reverse-juicing = Use a juicer to separate the carrot pulp from juice, but instead of using the juice, add only the dry pulp into the muffin mix! Tip: Don’t waste the carrot juice! First collect the carrot pulp for the baking, then juice two oranges and a large young ginger knuckle into the...
Paleo pancakes with Banana & Coconut

Paleo pancakes with Banana & Coconut

Some mornings a stack of sweet yet healthy paleo pancakes is just what the doctor ordered – Indulge yourself with this guilt free recipe! As far as brekkies go, in my former non-paleo life my favourite was always the indulgent pile of sweetness called French Toast. I’ve been trying to come up with a paleo replacement ever since, but the taste/texture/something was always wrong. I’ve tried a ton of recipes with so-so results… This recipe I found on Against All Grain (they’ve got plenty of other paleo-friendly recipes too by the way!) was a great base that I adapted slightly for our use. It behaved well during cooking and was easy to flip, the texture turned out beautiful and the taste was fabulous!   Ingredients: 5 eggs, room temperature 1/2 cup coconut cream 2 tsp organic vanilla extract 2 tsp honey 3 tbsp coconut flour 1/3 cup blanched almond meal 1 1/2 tsp baking soda 1/4 tsp salt 3 ripe bananas 1/4 fresh pineapple Coconut oil for cooking   Instructions: Set oven heating to 150C. Combine all wet ingredients in a bowl and whisk heavily until eggs are well beaten and the mix begins to foam slightly. Combine all dry ingredients in another bowl. Using a sieve, mix with wet ingredients and whisk thoroughly. Set aside to rest to let coconut flour soak up some of the moisture. While resting, prep fruit: peel and slice up both banana and pineapple. Heat up coconut oil in a large pan to medium heat. Form several small pancakes on the pan (I used egg rings while pouring to keep the size and shape...
Page 4 of 11« First...23456...10...Last »