Paleo Moussaka Recipe

Paleo Moussaka Recipe

  Delicious comfort food at it’s best, a paleo take on a Greek classic baked dish (albeit slightly bastardised). Prepare this dish for a week’s worth of lunches, or feed a family of 8!   Recipe: Ingredients: 1kg beef mince* 1 1/2 onions, diced 6 cloves garlic, diced 1 eggplant, sliced 1 sweet potato, peeled & sliced 2 capsicums, sliced 8 medium mushrooms, peeled & sliced 3 medium zucchinis, sliced 3 parsnips, peeled 1/4 cauliflower 1 leek, sliced cherry tomatoes, halved 3 cans of whole peeled tomatoes (roma) 1 tsp white peppercorns, whole 1 tbsp sweet paprika 2 bay leaves salt & pepper to taste Olive oil 1 cup of fresh herbs: oregano, parsley, basil, roughly chopped 3/4 cup white wine (optional)   Instructions:  Preheat oven to 180C. Prep vegetables ready for cooking. We’d recommend slicing everything fairly thin – about 3mm thick so you can get a lot of layers. In a large pan, cook chopped onion and garlic until soft. Add in mince and brown off with paprika, salt and pepper to taste. (You don’t want the dish to turn too wet so you might want to pour out any excess fat/liquid during cooking the mince.) Transfer into a bowl to wait on the side. ( This step is outside paleo and can be skipped: Deglaze pan with white wine and reduce.) Pour in canned tomatoes, add white peppercorns, bay leaves, half of the herbs and reduce further. In a large oiled baking tray, begin layering ingredients. We started with sweet potato and zucchini to fill the gaps, followed by a thin layer of mince, sauce and mushrooms....
Recipe for garlic stuffed mushrooms

Recipe for garlic stuffed mushrooms

Need something special to spice up an old dinner table favourite? Look no further! These garlic and capsicum stuffed mushrooms are nothing short of delicious – although be warned: only for the serious garlic-a-holics!!!   Recipe: Ingredients: button mushrooms, peeled and stemmed garlic, peeled and minced capsicum, minced olive oil white & black pepper sea salt   Instructions: Preheat oven to 200C. The mixture is roughly 1 part capsicum, 2 parts olive oil, 4 parts garlic. Mash garlic in the oil to extract maximum flavour. Season with black & white pepper and salt. Peel and stem mushrooms. I used tiny (between 20 cent and 50 cent coins) mushrooms to make the treats bite sized. After pealing, pour a drop of olive oil in a bowl, and season it with a hint of salt and black pepper. Tumble peeled mushrooms in the bowl until throughly oiled. Stuff mushrooms with garlic mix and  cook mushrooms until done (depending on size – I only cooked mine for about 5 minutes). Serve with your favourite dinner and...
Recipe for mango protein smoothie

Recipe for mango protein smoothie

  I can’t wait for the mango season to start properly – and while we’re waiting, here’s my favourite post workout smoothie at the moment… Quick, easy and delicious!   Recipe: Ingredients: 1/2 mango 1 banana 1/2 cup coconut milk 1 dose of protein powder ice   Instructions: Slice a cheek off the mango and scoop the fruit into the blender. Add peeled banana and coconut milk and blend. While blending, add protein powder and ice until desired consistency. Pour into a glass and enjoy!   Tip: for added zing, scoop in a passion fruit....
Recipe for stuffed capsicums

Recipe for stuffed capsicums

  I have always been a big fan of stuffed capsicums. The problem was I used to stuff them with a rice based mix. In this recipe, I’m using mushrooms to replace the rice – and they’re yummy!   Ingredients: 500g organic beef mince (you can also use pork) 1 big onion, chopped small 6 cloves of garlic, crushed and chopped small 4 big mushrooms, peeled and chopped small Chillies to your liking, sliced 4 big capsicums, topped and emptied into cups ground pepper, white pepper, cayenne pepper and salt to season (or as   Instructions: Pre-heat over to 180C. Fry garlic on a pan until fragrant. Add in onion and fry until see-through. Add in chillies and meat and season while cooking. Add in mushrooms and cook until done. Adjust seasoning to your liking. I like it spicy so I was very heavy-handed with the chillies and Cajun pepper. Set emptied capsicum cups in a baking dish and stuff them with the mixture. Place in the oven and cook for 15-25 minutes, or until the capsicum is cooked through and the stuffing is browned on top. Garnish with fresh herbs and greens – basil and rocket go especially well. Enjoy!...
Goan Pork Vindaloo Recipe

Goan Pork Vindaloo Recipe

  Blow your head off hot and cooked from scratch using high quality natural ingredients, the Goan Pork Vindaloo curry requires very minimal tweaks in order to fit a paleo kitchen.     Hi all, Tanja has asked that I start putting together and posting a few of the recipes on dishes we feature on Paleo Australia. We both love spicy food and the choice to follow a Paleo diet wasn’t one that I had an issue turning our kitchen toward. Before I get going I’d just like to state that this is a life choice and just as I choose to embrace this diet I also choose to use certain ingredients that would probably ruled out by the strictest advocates among us. In this case the dish is Goan Pork Vindaloo and while all the ingredients are natural Vindaloos tend to involve a small amount of vinegar. I won’t deny my kitchen this smallest of indiscretions so please take it with the few grains of salt I’ll also put in this dish! Anyway enough rambling this is how it’s done: I like to lay the ingredients out 0n a plate before we start messing with things so you get a clear idea of what you’re dealing with. It also gives you an opportunity to gauge the balance of one ingredient over another. In this case we have approximately:   Ingredients: Paste 20 dried chillies 10 cloves of garlic 4cm piece of ginger 2 teaspoons of tamarind concentrate (paste) 1 Tablespoon of white vinegar Body 1 Kg of diced boneless pork shoulder (cut into 2cm cubes) 3 onions (medium-sized)...
Paleo cherry ripe chocolate recipe

Paleo cherry ripe chocolate recipe

  I don’t know about you, but I absolutely love chocolate! While there are some paleo friendly chocolates around, they tend to be pricey and difficult to find. What could be better than making your own? Ingredients: raw organic cacao powder tbsp organic cacao butter tbsp organic coconut oil 1 tbsp coconut cream organic maple syrup to taste shredded coconut cherries   Instructions: For the filling: Mash cherries and shredded coconut into an even paste. Pour out excess juice. For chocolate: Boil water in a pot and place a metal bowl over the hot water. Keep boiling/simmering  on low heat to keep even heat. Melt cacao butter and coconut oil in the bowl. Add in 1-2 tsp* maple syrup, coconut cream and begin mixing in cacao powder until the paste reaches desired consistency. Divided paste into half, and spread into a rectangle over a sheet of baking paper. Spread filling over the sheet of chocolate evenly, leaving about 1-1.5 cm on the edges free. Press filling into the chocolate gently. Spread remaining chocolate over the filling, covering it carefully and joining the edges to the bottom sheet of chocolate. Form chocolate block into a neat rectangle and wrap in baking paper. Place in fridge under weight and let set for a few hours. Enjoy! (* I like my chocolate uber rich and strong, if you like it more sweet, you might want to increase the syrup quantity)  ...
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