Roast Pumpkin & Chicken Salad Recipe

Roast Pumpkin & Chicken Salad Recipe

Quick and easy meal to prep with plenty left for lunch the next day! Ingredients: 2 chicken breasts, sliced thin and cooked (for super quick version, just buy 1/2 a roast chicken) 1/4 pumpkin 1 whole garlic 1 red onion 1 punnet cherry tomatoes 2 whole strips of bacon 1 cucumber rocket olive oil sweet paprika, salt & pepper to season optional: balsamic vinegar Instructions: Pre-heat oven to 200C. Remove seeds and cut pumpkin into cubes. Peel garlic into cloves. Place both in a bowl. Pour in a healthy dose of olive oil (1-2 tbsp), sweet paprika (1-2 tsp), pepper and salt. Toss until evenly coated. Place on a roasting rack and roast for 30-40 minutes, or until done. While pumpkin is roasting peel/slice/prep rocket, cucumber, red onion and cherry tomatoes into a large bowl. Once pumpkin & garlic are done, remove from oven and let cool. Change oven from baking to grill and cook bacon strips under grill until crispy and done. Cut into small crispy pieces and combine with rest of the salad. Gently mix pumpkin & garlic with the rest of the salad and serve. Optional: drizzle with olive oil and balsamic vinegar for added taste. Also, you can add some crunch by mixing in pecan nuts or walnuts. Enjoy!...
Recipe for Prawns with Roast Tomatoes and Capers

Recipe for Prawns with Roast Tomatoes and Capers

  Not only are prawns very high in protein and nutritional goodness, they’re ridiculously delicious!   Ingredients: Makes for 3 main size  meals or 4 entrée size meals. 1 kg of green prawns, peeled with tails left on 400 g tomatoes, halved 2 tbsp capers 6 cloves garlic, finely cut 3 shallots, finely cut fresh basil, parsley & oregano salt, white pepper to taste olive oil for cooking (optional: splash of white wine)   Instructions: Pre-heat oven to 140C. Place tomatoes, capers, half the garlic, shallots and spices into an oven dish with 3 tbsp olive oil. Let ingredients roast slowly for 30 minutes. Heat olive oil and the rest of the garlic in a pan on medium heat. Once hot, add in prawns and cook until done. (Optional: if you’re using white wine, pour it in at this point to deglaze the pan. Remove the prawns into a bowl – so they don’t cook in the pan with the wine for too long, only a moment – and let the wine reduce before pouring it into the bowl.) Pour cooked prawns into a bowl and scoop in a few table spoons of the sauce and toss. Transfer onto plates and scoop the sauce on top. Garnish with fresh herbs and serve...
Shallow Fried Snapper Recipe

Shallow Fried Snapper Recipe

When the man comes home with fresh fish, this is my favourite way of cooking it! If you’re not big on fishing yourself, a quick trip to the fish market will set you up for a delicious meal of shallow fried fish with a stack of good oils! Ingredients: 1 whole pan-sized snapper (or bream, or any fish for that matter) 1/3 cup coconut flour 1/4 cup almond flour animal fat or coconut oil salt & pepper to taste   Instructions: Wash the fish and pat dry. Cut in half. Combine coconut and almond flour with seasoning in a plastic bag. Add fish and shake to coat in flour entirely. Heat pan with enough fat/oil to cover the entire pan to a depth of 3-4mm. The fat/oil needs to be very hot to seal the fish properly. Shallow fry fish until crispy and golden on both sides.   Serve for example on a bed of cauliflower rice topped with red curry sauce. Garnish with mint & coriander.   Addition: This same cooking method works a treat with kingfish as well.                    ...
Chicken & Peach Crock Pot Recipe

Chicken & Peach Crock Pot Recipe

    With stone fruits in season, a few ripe peaches is a wonderful way of flavouring the good old chicken crock pot staple dish! Ingredients: 1 kg chicken (I prefer thigh fillets, but anything goes) 3 peaches, skins left on, stones removed and sliced 1/2 head of cauliflower, processed into rice-like consistency 1/2 red onion, sliced thin 1 can chopped tomatoes 1 lemon, peel left on, sliced 1/2 tbsp cayenne pepper (not too hot, but use less if you don’t like spicy food) 1 tbsp sweet paprika salt and pepper to taste Fresh herbs for garnish Instructions: Preheat over to 200C. Wash and process cauliflower into a rice like consistency and place in the bottom of the crock pot. Sear the chicken fillets on a pan until they get some colour on them and then layer them on top of the cauliflower. Layer rest of the ingredients and spices  on top of the chicken and finish with a layer of lemon. Place the crock pot in the oven and let it cook without a lid for about an hour. Once the peaches let out a lot of liquid, mix the lot a round a few times, to flavour throughout. Serve with fresh herbs and slices of lemon and...
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 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!...
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