by Tanja | Feb 29, 2012 | Paleo Breakfast Recipes, Paleo Recipes
This is one of those things whipped up from an ’empty’ fridge that turned out delicious - loosely inspired by traditional Spanish dish Huevos a la Flamenca. Not only is this tasty, it’s also a great way to clean the fridge! Ingredients: Egg 1/2 red onion, sliced thin 2 cloves garlic, sliced thin 1/2 zucchini, julienned 1/2 capsicum, finely diced ~100g of meat (bacon/chorizo/turkey breast/etc) cut long and thin 1/2 can of whole peeled tomatoes 1 tbsp paprika 1/2 tsp black pepper 1/2 tsp white pepper salt to taste 2 tbsp olive oil (from the antipasto jar if possible!) Instructions: Sauté onions and garlic in a pan. Add meat, zucchini and capsicum. Continue to cook through. Add tomatoes, extra oil, spices, salt to taste. Simmer for 10 or so minutes while poaching an egg. Transfer sauce into a bowl, place egg on top and...
by Tanja | Jan 22, 2012 | Paleo Meal Recipes, Paleo Recipes
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...
by Tanja | Jan 8, 2012 | Paleo Breakfast Recipes, Paleo Recipes, Paleo Side Dishes & Snacks
To kick off Project Christmas Pudding Removal, I whipped up these high protein paleo muffins as a post workout recovery brekky. Very high in protein and delicious is the perfect combination for making amends for the holiday season’s naughties… Ingredients: Makes 2 serves - one serve 4 muffins. (approx. 7.5 g protein/muffin) 2 whole eggs 3 egg whites 8 organic cherry tomatoes, quartered 1/4 red onion, cut fine 1 big slice of bacon, cut fine (30g pure whey protein - optional) salt, cayenne-, black- and white pepper to season Instructions: Preheat oven to 185C. Brown the onions and bacon on a frying pan. Add in tomatoes and cook for a few minutes. Put aside to rest. Separate three egg whites into a bowl and add in two whole eggs (+ protein powder). Season and whisk thoroughly. Divide egg mix into 8 muffin cups, and add onion, bacon and tomato mix equally divided. Place muffin cups in the oven and cook for 20 minutes. Serve immediately and eat while hot....
by Tanja | Nov 28, 2011 | Paleo Recipes, Paleo Side Dishes & Snacks
The sweetness of fruit and a tiny hint of liquorice makes this peach and fennel salsa a refreshing summer side, perfect to accompany any chicken or fish dish. Ingredients: 2 firm peaches, skin on, diced 1/2 fennel, diced 2 tomatoes, watery core removed, diced 2 cucumbers, watery core removed, diced 1/2 red onion, diced sprinkle of sea salt Instructions: Wash all ingredients, and dice everything in very small pieces. Mix in a bowl and serve cold. Tip: To reduce excess liquid, remove the watery core from tomatoes and cucumbers before dicing. Also, the firmer the peaches are, the less of a mess they make while dicing. ...
by Tanja | Jun 18, 2011 | Paleo Breakfast Recipes, Paleo Recipes, Paleo Side Dishes & Snacks
These savoury egg muffins were a hit in the breakfast table - I thought I made enough for two meals, but the man ate them all at once! Not only are they quick and easy to make, they’re a great way of using the last leftovers of whatever meat you happen to have in the house! Recipe: Makes ~8 muffins. Ingredients: 4 eggs 1/3 cup of any meat, cut small 1/2 onion 1 tomato salt, pepper and white pepper to taste Instructions: Pre-heat oven to 180c. Cut meat, onion and tomato fine and cook and season on the pan. Divide into silicon muffin liners, filling them about 1/4-1/3 way up. Whisk 4 eggs quickly. Transfer into muffin liners, filling them 3/4 full. Bake for 15 minutes and serve with fresh avocado, tomato and carrot batons!...
