Creamy Paleo Quiche with Bacon & Spinach

Creamy Paleo Quiche with Bacon & Spinach

    This delicious and creamy quiche makes a fantastic Sunday lunch – and even better when you can heat it up for a quick & easy meal the next day!   Serves 4-6 Ingredients: 500g nasties-free bacon, chopped 1 large bunch of spinach 12 organic, free-range eggs 1 large brown onion, chopped 1/4 cup coconut cream 2 gloves garlic, minced 2 tsp onion flakes 1 tsp garlic powder 1 tbsp Italian herbs Salt & pepper to taste Fat of choice (coconut oil, ghee, lard or grassfed butter all work great)   Instructions: Preheat oven to 200C. Grease a glass baking dish with your fat of choice (we find that lard works especially well – ask your organic butcher for it!). Heat a large skillet on medium high heat and cook bacon, onions and garlic until browned. Place evenly on the bottom of the glass oven dish. Mix eggs, coconut cream, onion flakes, garlic powder, Italian herbs, salt & pepper in a bowl. Layer spinach on top of the onion and bacon mixture. Pour egg mixture over the spinach leaves. Use your fingers to pack the spinach down under the egg mixture. Try to cover the spinach completely so that the eggs are sitting on the top. Bake under a lid (or covered with foil) for 30 minutes. Remove cover and bake for another 20 minutes (if you are using a deep dish, this might take a little longer). The best way to see if the quiche is cooked through is to jiggle the dish – if the centre doesn’t move, the eggs are done. Enjoy!...
Paleo Surf & Turf

Paleo Surf & Turf

Here’s a quick and easy recipe for our paleo take on the Australian pub classic known as Suft & Turf!   Serves 2. Ingredients: 2 nice organic grass-fed steaks (rump, New York, Sirloin, T-bone, Scotch fillet, which ever you prefer will do great) 6 green prawns, peeled tails on 4 scallops 3 large kumeras (purple sweet potatoes), peeled and cubed 2 large parsnips, peeled and cubed 1 large shallot, (about 3 tbsp) minced 1 chilli, minced (choose variety based on how hot you like it. We used a small red thai chilli one) 3 tbsp ghee (or grassfed butter if you prefer) 1 tbsp lard (ghee or grassfed butter will work too) 1 lemon, rinded 1/4 tsp garlic powder Fresh parsley to garnish Salt and black & white pepper to taste Olive oil   Instructions: Place steaks on a plate, drizzle with olive oil and season with salt & pepper. Peel, chop up and boil parsnips and kumeras until soft. Drain leaving a little bit of liquid on the bottom of the pot and mash until smooth consistency. Season with salt, black & white pepper. Transfer into an over dish and place in the oven to keep warm in 100C until the rest of the meal is done. For the sauce, place 2 tbsp ghee in a small sauce pan on medium heat. Once ghee is hot, add in minced shallot and let sauté while you cook the steaks. Heat ridge grill pan (you can cook this on the BBQ too if you prefer) on medium high heat, add lard and cook the steaks to your liking. Place steaks on...
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...
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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