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 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...
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...
Mexican Beef Stew Recipe

Mexican Beef Stew Recipe

    Delicious and hearty Mexican beef stew – perfect comfort food for those cooling early autumn nights!   Ingredients: 1 kg grass-fed gravy beef, cut into 1 inch cubes 1/2 tsp cumin powder 1/2 tsp ground chilli 1/2 tsp ground cayenne pepper 1 tsp dried oregano 1 tbsp sweet paprika 1/2 tsp ground ginger 2 bay leaves 2 tsp honey salt & pepper to taste (no need to hold back on the salt) 1 capsicum, seeded and finely diced chillies to taste (Habanero & Cayenne, others will work too) 1 large onion, finely diced  cloves garlic, finely diced 2 carrots, finely diced 2 stalks celery, medium cut 1 cup good quality chicken stock (beef would work too) 1 can whole peeled tomatoes (drain liquid and only use tomatoes) 2 tbsp tomato paste Please keep in mind that the flavour depends a lot on the quality of the ingredients, e.g. how sweet are the capsicums, how hot are the chillies, etc. Taste often and adjust flavour to suit your taste as you go!   Instructions: Pre-heat oven to 180C. Brown the meat in a heavy based oven dish/crock pot. Set aside. Sautee onions and garlic until translucent, add ground spices and cook for a couple of minutes stirring. Transfer beef back to the pot. Add stock, tomato paste, vegetables, and all remaining ingredients. Bring to a simmer. Fit lid (or foil if using a pan) and place in the oven. Cook for 3 hrs or longer. Note: if you’re slow cooking it, use 160C instead and cook overnight. When meat is tender, remove from oven and balance flavours using honey...
Kerala Green Curry of Marlin

Kerala Green Curry of Marlin

  Due to popular demand: here’s  a recipe for an especially delicious green curry. This has been cooked with fish, but it would no doubt be delicious with chicken too. Enjoy!   Ingredients: 1 large brown onion 3 cloves of garlic 2cm round knuckle of ginger 1 tsp fennel seed 1 tbsp coriander seed 1/2 tsp black peppercorns 3/4 tsp ground turmeric 80g macadamia nuts 2 bunches of coriander leaf 2-4 HOT green chillies 400ml coconut cream 500g fish, cut into 3cm cubes (in this case marlin)   Instructions: Blend onion, garlic and ginger, then fry off the paste in a pan. Dry roast fennel seed, coriander seed and black peppercorns in a pan, then grind into a powder in a mortar and pestle. Add to the onion paste with turmeric. Place macadamias, green chillies and coriander in a food processor and chop fine. Add to the pan. Slowly add 400ml of coconut cream and infuse flavours. Transfer  into a large pot and add 1 cup of water. Bring to boil and add fish cubes. Cook though and serve alone or with cauliflower rice. Garnish with coriander, green and red chillies and enjoy!...
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