I’m beginning to get convinced that anything you throw on that BBQ comes out delicious…
The roast beets and pumpkin were leftovers from last night and we just heated them up in the oven. They came out just as tasty, if not even more so. Maybe a good argument for cooking a whole bunch at once and heating up for lunches and sides the next few days?
Recipe for Roast Beets
This meal is quickly becoming one of our kitchen staples and favourites. So quick and easy to make, versatile and utterly delicious. I doubt we’ll ever get bored of this one!
- Macadamia butter instead of sunflower seed butter resulted in the best batch of sunshine sauce yet!
- Zucchini noodles instead of spaghetti squash – I’m really beginning to think that zucchini is better in pad thai both taste and consistency-wise
Recipe from Well Fed
Nothing’s better than a good lamb roast when you get the taste of coal roasting infused all through the meat!
We served the meat with roast pumpkin, carrots and onions, steamed broccoli and delicious dark gravy. Unbelievably tasty!
Paleo fajitas has got to be one of our favourite dishes. It’s utterly delicious, eating with hands is much more fun and Mexican food is just simply awesome.
However, we’ve been thinking that this traditionally mince based dish could be done better… and I think we just cracked it: replace mince with Mexican marinated BBQ beef and raw capsicums with grilled ones.
BBQ truly makes everything better. This steak was slightly indulgent size-wise (read: the size of my head) but the dinner was of celebratory nature and it was rather wonderful.
This chicken cooked on the BBQ was absolutely amazing!
This dinner was simply amazing. The kingfish steaks were just cooked on the BBQ and the salad was simple with just added fennel.
This was a delicious Moroccan Lamb Tagine we cooked recently. It’s based on a Master Chef recipe, which is very easy to tweak paleo-friendly.
Moving was such hard work that extra carbs were in order – sweet potato mash is a lovely comfort food ideal for some tasty carb loading.
Marlin is very dense and can easily get a bit dry while cooking, so we always tend to serve marlin steaks with friend eggs sunny side up. Not only does the egg compliment the taste beautifully, is also stops it from being too dry.
This Pad Thai is turning into a kitchen stable already – I absolutely love it! No matter the variation, it always turns out delicious! This time using spaghetti squash as noodle and chicken for meat. Yum!Recipe from Well Fed
I’ve tried cooking the pad thai recipe from ‘Well Fed’ using prawns before - which was delicious - but I wanted to try the recipe with chicken too. I also wanted to try how this would work using sweated zucchini as noodles.
Both noodle replacements work great, although the sweating leaves a bit of added saltiness to the zucchini, which I really like. If you’re trying to avoid salt, spaghetti squash might be a better option. The chicken was delicious and worked just as well as the prawns. I finally had the coconut aminos to cook with and I have to say that it performs just as well as soy sauce!
Overall, I’ve got a feeling this meal will turn into a kitchen stable in it’s different variations. So very tasty!Recipe from Well Fed
Made from self-caught bonito.
I took another attempt at cooking spaghetti squash and this time it turned out just right! The insides were super easy to just scrape into strands! On a plate it behaved just like spaghetti and I could even twirl it around a fork.Recipe for Bolognese Sauce
Made of tasty win!
You know those days when ‘there’s nothing in the fridge’? Last night was one of them and this is what we came up with. Lamb chump chops with roast kumera and sweet potato with sautéed cabbage.
Quick, easy and delicious.
This paleo-variation of pad thai was absolutely delicious! We used the other half of the already cooked spaghetti squash and followed Well Fed’s recipe – though instead of chicken, we used prawns.
The result was amazing and when garnished with chillies right out of our own little garden, it had enough heat to keep us smiling and sweating all through dinner! Two thumbs up and can’t wait to cook this again!Recipe from Well Fed
Woohooo! After more than a year of desperate searching, I FINALLY got my hands on some spaghetti squash!!
The big melon-like squash was labelled ‘Vegetable Spaghetti’ and the tag listed it grown & packed by Milano Brothers.
Sydney-siders: I found mine at the Norton St Grocer, opposite Coles on the bottom floor of Bondi Junction Westfields. It exists in Australia, so I’m certain that you can get some to your local fruit & veggie shop!
Now, about the dinner: Of course I stuffed it up and over-cooked the spaghetti squash. The result wasn’t so much spaghetti as squash. However, the flavour was delicious and even the texture was nice, it just wasn’t in spaghetti format.The flavour was great with the meatball stew and despite the aesthetic flaws, the meal was absolutely delicious.
Quantity-wise, I’d say half a spaghetti squash is a meal for two-three.
Lucky I bought two and I can’t wait to have another go at mastering the cooking process…
Recipe for Paleo Meatball Stew
Ever since I got my hands on this book, I’ve been dying to try out the recipe for ‘The Best Chicken You Will Ever Eat’, the book recommends serving it with El Minzah Orange Salad, which is exactly what we did.
The chicken was amazing with a beautiful spicy surface, and the orange salad did a wonderful job balancing the heat with the juicy fruit sweetness. The meal was an absolute success and best of all, there’s stacks left for lunches – even though there was three of us hungry grownups feasting on it!
The man ground the spices for the rub.
We cooked the recipe using chicken thigh and removed excess fat before cooking. Also, we don’t have a BBQ at the moment, so we cooked the chicken in the oven.
The orange salad looks amazing…
And after feeding three people, there’s two huge containers full of lunches left!!
Recipes from Well Fed
The man went hunting & gathering again and returned victorious with an entire free-range, grass-fed venison from a friend’s farm. Normally he only grows venison for his own needs, but this time he happened to have an extra animal. The freezer shuffle was a bit of a hassle, but boy was it worth it!
Our visiting chef Christian*** did a fantastic job threatening the cutlets with a skillet, resulting in a perfect results of all nice pink and raw under the beautiful seared surface. A stack of crispy kumera (purple sweet potato) on the side, and the whole lot finished off with a delicious side dish of spinach and mushrooms with garlic and almond slivers.
(*** Alert single paleo ladies: Christian is a strapping caveman on the market! I can vouch for the fact that this one is fully paleo dedicated, and sure knows his way around the kitchen… AND he catches his own fish too!)
I am so in love with this cooking book, it’s ridiculous – everything I’ve cooked out of it is just amazing.
This time I made the Waldorf Salad to go on the side of the last of Sunday’s self-caught kingfish, but I altered the recipe slightly: instead of tuna I used prawns and it was a raging success. Everyone loved it and despite making a double batch for 3 of us, it all got devoured to the last morsel!Recipe for Waldorf Salad from Well Fed
Confession: I have a tendency of getting lazy with cooking when alone at home.
The man is away on a business trip for the night, so I just whipped up a quick plate of lettuce wraps for dinner: roast pork, avocado, tomato, cucumber, red onion and large lettuce leaves.
Delicious, easy and healthy!
The only difficulty I’ve faced with the Well Fed book so far, is to choose what to cook – it all looks and sounds so delicious! Based on one day’s reading and first meal cooked, this has already become my favourite cook book of all times!
We still had some kingfish left from the w/e and wanted something tasty to accompany it – the Greek Broccoli sounded like the perfect choice. Which it was.
Quick and easy to cook, everyday ingredients we pretty much already had in the house AND my favourite: the instructions had me cooking in one pan only! The result was absolutely delicious and made for a perfect companion for the fish. So tasty and healthy!Recipe for Greek Broccoli from Well Fed*
Quite often we finish the week with our favourite traditional Aussie meal: a roast. When we have quests over for dinner, we crank it up a notch by firing up the Webber and cooking both the meat and veggies on the coals instead of the oven.
We bought the organic lamb leg from a butcher who was able to tell us everything about animal’s breed, her life story (we named her fluffy) and everything – just short of showing us a picture of the animal. The leg was boned (top part), with just a small piece of the bone left on one end for cosmetic purposes.
We seasoned the leg with a combination of garlic, shallots (red), rosemary, olive oil, salt and cracked pepper.
As for the veggies, we roasted pumpkin, kumera, parsnip and beetroot (as well as added some small potatoes for the non-paleo crowd) in the Webber with the lamb.
The result was a delicious plate of paleo goodness and everyone around the table was both impressed and well-fed!
At it’s best, NZ food was fresh, simple and utterly delicious. Also, looking back, I think just about every meal we ate was cooked on the BBQ and stacked with beautiful fresh veggies.
Our typical meal during the trip looked something like this: BBQ steak with kumera chips roasted nice and crispy and steamed broccoli and carrots.
Or maybe BBQ steak with roast pumpkin, steamed spinach and carrots…
Or BBQ steak, buried under a stack of mushroom sauce, on kumera chips and served with steamed broccoli, spinach and red onion.
I love a good meaty summer salad – delicious, fresh and light yet filling.
This concoction was the result of Kurt finding some chicken chorizo that he wanted to trial and me coming across pine mushrooms in our local fruit shop.
- chicken chorizo, sliced thin
- pine mushrooms, sliced and sautéed
- pumpkin, squared and roasted
- rocket & spinach leaves
- sherry tomatoes (from our own garden!!)
- red onion
- dried figs, sliced thin
- fresh basil
During our trip to North Island, NZ over Christmas and New Years, we had the pleasure of indulging in some pretty special food. To be honest, just about everything we ate was delicious, but the absolute highlights of the trip were paua and venison on the BBQ.
While we visited Kurt’s uncle Gus’ beach batch in Hawke’s Bay, he took the boys paua diving. (From my understanding Australian Abalone is pretty much the same thing, except for slight colour difference?) They returned victorious and as a result, I had my first taste of this incredible delicacy. They looked pretty iffy coming up and I wasn’t convinced I wanted to eat them – however, after the first bite, they had to fight me off the plate!
After the paua appetiser, it was time for the main course: Uncle Gus is a passionate hunter and he had prepared a treat of venison for dinner.
I will be dreaming about this feast for a long time to come and can’t wait to go back to NZ for a second round!
Once again the man returned victorious from a fishing trip with this gorgeous 13kg kingfish!
To do the beauty justice, he whipped up this delicious dinner of fried kingfish fillets, served with roasted tomatoes, garlic, capers and garnished the lot with homegrown herbs. Unbelievably yummy!
The best thing about firing the Webber up, is cooking two chooks at once, as the meat is even tastier the next day!
To accompany the chicken, I whipped up a simple tossed salad from rocket, cucumber, tomato, red onion, pecan nuts and leftover roast veggies from the night before.
As dessert, I thought I’d treat the man to some pecan stuffed fig. They’re quick and easy to make and oh-so-yummy!
Sunday is a great day to fire up the Webber and roast a chook or two! This time we served the BBQ chicken with a stack of delicious roast veggies that we cooked simultaneously in the oven.
The creamed spinach we did the other week was so delicious, that I wanted to make that again. It just goes so very well next to a nice hunk of pork! This time we added in mushrooms again and topped the whole lot with crispy grilled bacon. Yum!Recipe for Creamed Spinach from ‘Paleo Comfort Foods’
I don’t know what it is about fried egg with fish, but the combination is beyond delicious! All that’s required on the side is a simple salad tossed in olive oil and the egg-fish combo will carry the meal.Recipe for shallow frying the fish
This was just the pretty plate arranged by the man – after this picture was taken, he brought out the STACK of sashimi that ended up being dinner. The dipping sauce is a mix of fish sauce, lime juice, chillies and ginger.
It’s such a treat to get to eat a full stomach out of self-caught sashimi, out of the water for less than 12 hours!
Here’s the beauty in the morning. Photo taken by the man, and the proud fisherman is his younger brother .
Lunch seems to be the most challenging meal in the paleo day, as most people tend to be in the office or on the go, and therefore unable to cook something themselves.
Of course it’s best to pack a whole lunch to go, but what about when you’re in a hurry, unprepared or unable to keep food cold until lunch time?
Just pack a carrot and an apple (or something along those lines) with you in the morning, and at lunch time fetch a 1/4 chicken (free-range & organic if you can find it) from a chicken shop (they’re everywhere – there’s bound to be one nearby somewhere!) and plate up the goodness!
I’ve been spending a lot of time in the kitchen and tonight I just felt lazy and wanted something that didn’t require a lot of fluffing about.
While browsing through Make it Paleo, I found delicious recipes for Smoked Paprika Chicken Thighs and Cajun Sweet Potato Fries – both of which only took about 10 mins of prepping and then could just be chucked in the oven for 45 mins. Perfect!Recipes from ‘Make it Paleo’
A little bit bored with our usual side dishes, I wanted to try something new on the side of a big hunk of a pork rib eye fillet. I found a promising sounding recipe for Creamed Spinach on Paleo Comfort Foods, so I thought I’d give it a go.
We had a bag of mushrooms that needed to be eaten, so we chucked them in as well. The result was an unbelievably delicious creamy side of spinach & mushroom that turned the good pork fillet into a feast of a meal!Recipe for Creamed Spinach from ‘Paleo Comfort Foods’