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...
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...
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...
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!...
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...