Paleo Naan Bread

This recipe is super easy and we always make it with our favourite butter chicken. This recipe can also be adapted to make paleo wraps/tortillas. There is a note below about altering the recipe to achieve this.

Happy cooking!

Wet Ingredients

  • 2 Eggs
  • 1 cup Coconut cream
  • 100mL of water
  • 1 tbsp Olive Oil

Dry Ingredients

  • 5 tbsp Coconut flour
  • 1/4 tsp Sea salt
  • 3/4 cup Tapioca flour
  • Butter/ghee/coconut oil to cook in

Instructions:
Step 1: Combine wet ingredients and whisk well.

Step 2: Combine dry ingredients in a separate bowl.

Step 3: Add the two mixtures and combine well until smooth consistency is formed. It should be like a thick pancake batter. If it is too thick, add water 1 tbsp at a time until desired consistency is achieved.

Step 4: Cook the same way you would pancakes, in a fry pan with a little oil, and flip when golden brown or bubbles start appearing.

This recipe can also be made into wraps, by decreasing the coconut flour to 3 tbsp, and having a runnier batter.

Paleo Butter Chicken

 

This recipe seriously rivals an all time favourite take-out of ours, butter chicken. The secret to traditional butter chicken is the blend of spices, slow cooking time and the use of a tandoor oven. We don’t have a tandoor oven, but we have a good ol’ Aussie BBQ. So, let’s use what we have to create lots of amazing flavour and a healthy alternative to eating out.

This may look like a complicated recipe- but it’s not. It is divided into 3 parts- making a marinade and simmer sauce (in one recipe), Cooking the sauce, BBQing the chicken.

It is super easy, and if you plan ahead and marinade for 1-2 days, this will be the best chicken ever.

Marinade and Sauce base

  • 1 brown onion, chopped
  • 100g melted coconut oil
  • 2 tsp ground cinnamon
  • 4 tsp smokey paprika
  • 6 tsp garam masala
  • 2 tsp ground cardamom
  • 4 tsp ground coriander (or ground seeds)
  • 4 tsp ground cumin
  • 4 tsp ground turmeric
  • 4 teaspoons fresh ginger
  • 1 long red chilli, deseeded
  • 300mL coconut milk or kefir
  • 4 garlic cloves
  • 1 kg chicken thigh, cut into strips

If you don’t have all the herbs and spices on hand, most Tandoori spice mixes have the same spices, you can just read the ingredients and sub in the other ones you do have on hand.

butter chicken

 

Instructions;

PART 1:

Place all ingredients except the chicken into a high speed blender and blitz into a sauce consistency.

Split the mixture into half. Set one half aside (as the base for the sauce) and one half will be the marinade.

In one half of the mixture, place strips of chicken thigh and mix the marinade through. Cover with plastic wrap, and place in the fridge for up to 48 hours. You can do the marinade process as long as you like, but the longer- the better.

Place the other half of the mixture in the fridge to store, while the chicken is marinading.

After the marinading time is up, the fun begins.

PART 2:

In a large pot, heat up the sauce mixture that you set aside before. Add the following:

  • 400g coconut cream
  • 100 mL water (or 100mL of tomato passata)
  • 3 Tbsp lemon juice
  • 200g tomato paste
  • 3 tsp sea salt
  • 2 tablespoons fresh corriander

Simmer for about 30 minutes.

PART 3:

While the sauce is simmering, get the chicken thigh pieces out of the marinade, and BBQ them. Yep, get them nice and charchol-y so that there is lots of robust flavour.

You can add the marinade drippings into the simmering sauce if you wish. Waste  not, want not.

Add the chicken to the sauce and simmer away for about another half hour.

Serve atop cauliflower rice, and voila- seriously good butter chicken!

 

20 minute Paleo Pho Recipe

Pho is so delicious. Seriously. The problem I usually face, eating out being the noodles are a bit stodgy for me, and sometimes I have my doubts about restaurants adding in flavour enhancers.

This isn’t a traditional recipe. The leeks may seem a little out of place at first, but they truly bring something wonderful to the table, in terms of sweetness and subtlety.

This recipe will give you that savoury, umami flavour with lots of goodness from the bone broth and vegetables. It was so filling, but we had to eat up every last drop.

pho

Ingredients:

Base/Broth recipe

2 leeks (chopped)

1 onion (chopped)

1 tsp ginger

2 tsp garlic

300 mL bone broth (I used chicken)

1 tbs tamari

Chicken pieces (breast or thigh would be best)

 

‘Noodles’

2 carrots (grated)

1/4 head of cabbage, sliced very thinly into long ribbons

 

On top:

Shallots

Silverbeet

Bok choy

Corriander

 

Instructions:

Step 1: In a hot saucepan, with a little oil of choice saute off leeks, and onion

Step 2: When the onions become transparent, add ginger, garlic and tamari

Step 3: Add chicken pieces, and cook until white almost all the way through

Step 4: Pour broth into saucepan, and cover. Allow to simmer for 10 minutes

Step 5: Add prepared ‘noodles’ into the bottom of your bowl, pour broth and chicken mix over them. Allow to sit for 5 minutes while you prep the greens for on top, that way the cabbage and carrot will soften.

Step 6: Top with greens, and voila! You made a non-traditional, paleo Pho with lots of nutritional value, very affordable and oh so delicious!

Throw Together Meals

Sometimes, we just throw our meals together.

And I don’t mean carelessly, or without thought. More referring to the food we make when we are short on time, mismatching foods or simply finishing up left overs to clean out the fridge.

Last night, I had a cheap cut of meat, which I slow cooked for a few hours, and added some herbs and tomato paste to make a gravy. In the last 20 minutes I threw in some thinly sliced veges to soften, and steamed some cauli and sweet potato on the stove to make a mash. Topped with some quark (European style cottage cheese) and it was so tasty!

slow cook

Today for lunch, we had an odd half zucchini sitting in the fridge. I sliced it up, topped with koy cheese and paprika and grilled it for 10 minutes. It came out toasty, and I added fresh parsley, spring onions and pepitas.

grilled zucchini

It’s great to share simple and easy meals. They don’t have to skimp on nutrition, quality or flavour. Share with us your go to ‘throw together’ meals!

 

Paleo Tortilla/Pizza Base Recipe

Sometimes, I just feel like a wrap. A nice soft wrap with tasty fillings. But if you go into the supermarket, you’ll quickly find that gluten free wraps are difficult to find, and if you do get lucky, chances are they have other nasties like soy, preservatives and flavours added. Perhaps gluten free, but not so Paleo.

I researched some Paleo recipes for tortillas online and played around with a couple of the recipes, tweaking the mix as I went. This is the final recipe that I used, and even it didn’t quite cut it as a tortilla. The end result was crunchy, like a flat bread and rather than light and soft like a wrap. Not to worry, we topped them with some leftover pork/chicken, roast veg, homemade tomato sauce and spinach. We put them under the grill for about 8 minutes, and it made a super yummy dinner.

gluten free pizza base

So, use this recipe as you wish. As a pizza base, or maybe a rigid tortilla. Either way, very yummy and ticks the Paleo boxes!

 

Ingredients

2 eggs whisked

1/2 cup of water

1 cup of full fat coconut milk (or you can use almond milk

1 tbs of olive oil

1 cup of tapioca flour

3 tbs of coconut flour

1/4 tsp sea salt

Instructions

Step 1: In a mixing bowl, combine all the above wet ingredients (including the tablespoon of oil)

Step 2: In a separate bowl, combine the salt and flours together, give it a quick whisk to combine

Step 3: Pour wet ingredients into dry ingredients bowl and whisk until fully combined

Step 4: Lightly grease your fry-pan with olive or coconut oil (we used a 10″ non-stick pan)

Step 5:  Heat pan on medium to medium-low heat; when hot pour 1/3 cup of batter into center of pan to form about a 6″ circle

Step 7: Cook for 2-3 minutes until tortilla is lightly browned on the bottom

Step 8: Flip and cook about 1 to 1 1/2 minutes on the opposite side until browned

Step 9: Place tortillas on a paper-towel lined plate

Makes about 6 tortillas/pizza bases about 6-inches in diameter

gluten free tortilla

Lunch Inspiration: Rice Paper Rolls

This is a great meal to have any time of day. If you’re strapped for time, or just want something light, yet filling. Rice paper rolls are super easy and if you’re using fresh veges they are crispy, delicious and full of goodness!

What I used: avo, carrot, capsicum, spinach leaves and some chicken pieces.
What I used: avo, carrot, capsicum, spinach leaves and some chicken pieces.

Get some good quality rice paper rolls, make sure they don’t contain any nasties like preservatives, colours, additives or refined ingredients.

Ingredients

Rice paper

Warm water

Fresh veges chopped length ways

Meat (if desired)

Dipping Sauces (I used sweet chilli + ginger, and Tamari)

 

Instructions- it’s best if you set up a work station ahead of time to work through quickly and efficiently.

ricepaper rolls
Soaking container, wet tea towl, veges, meat and of course the rice paper are all prepped and ready for show time.

 

Step 1: Place warm water in a container big enough to hold the rice paper when it is flat.

Step 2: Soak the rice paper for 30 seconds in the warm water, and have a wet tea towl on standby to place it on to, after it has soaked and become soft.

Step 3: Place on the wet tea towel, and flatten out all the edges.

Step 4: Place fillings of choice near the middle, on the edge closest to you, in a horizontal line.

Step 5: Wrap them up by tucking and rolling the rice paper away from you and closing the outer ends as you go.

Step 6: Eat fresh with your dipping sauce.

Mmmm 🙂 so tasty.

ricepaper rolls3

Golbaki (Cabbage Rolls) in the Slow Cooker

I stumbled across this recipe, after having some left over cabbage and feeling like using it in cooking. Usually I would make sauerkraut but I thought I should try something I hadn’t done before.

golbaki6

This is a traditional Polish recipe, which can be baked in the oven or slow cooked. It is gluten free, dairy free and manages to be the most amazing comfort food you’ve ever had.

Ingredients

1/2 head large cabbage

Filling:

1/2 cup of rice

1 cup of green peas

1 onion

1kg of Pork Mince

1 egg

2 teaspoons garlic

salt and pepper to taste

golbaki

Sauce:

750mL Pasata

2 tablespoons raw sugar

4 tablespoons of white wine or vinegar

Instructions:

Step 1: Pull off the waxy, outer leaves of the cabbage and discard. Pull of the leaves, working carefully to keep them as in-tact as possible. The bigger the leaf- the easier the process is.

Step 2: Boil some salted water in a large saucepan and gently place the cabbage leaves in for 3 minutes. Place on some paper towels to cool and dry.

golbaki2

Step 3: Cook rice in some water, and add green peas at the end of the cooking time if using frozen peas.

Step 4: In a bowl, combine raw mince, garlic, diced onion and some herbs (if you prefer), salt and pepper, rice, peas and egg.

Step 5: Mix the meat mix until it starts to come together and form a large ball in the bowl.

Step 6: Place the sauce ingredients in a saucepan on the stove and gently warm, until it starts to simmer.

golbaki4

Step 7: Roll little handfuls of the meat mixture in your hands and place in the center of the partly cooked cabbage leaves.

golbaki5

Step 8: Gently roll up the cabbage leaves around the meat mixture and lay them in a baking tray, or in the bottom of your slow cooker. Repeat the process until all the meat and cabbage is used up.

golbaki6

I ran out of cabbage leaves, so just made meat balls- placing them on top of the cabbage rolls.

Step 9: Pour over the tomato sauce and add some extra salt, pepper and herbs. Cook on high for 6-8 hours in the slow cooker, or until the meat is cooked through.

golbaki7Serve warm, extra salt and pepper with some sour cream if you eat dairy, or cashew creme if you are dairy free. Delish!

golbaki8

Paleo Beetroot Soup – Nourishing and Tonifying

This is a soup to nourish the body. It is absolutely flavourful and easy to eat. The vibrant colour makes this an impressive dish and would the be perfect addition to a Paleo dinner party. With its potent nutritional benefits, this is definitely one I have added to my repertoire of healing soups, when my body is in need of some TLC.

Research found that beetroots contain anti-carcinogens and can increase the uptake of oxygen by as much as 400 percent, due to the red pigmentation matter in the root. This helps our bodies fight against infection, cancerous cells and increase our cardiovascular system’s health.

Nutritionally, beetroots are full of folate, iron, potassium and vitamin C. There are only 36 calories per 100g of beetroot, which make it a great choice if you are looking for food containing high fibre and low calories.

beetroot soup

Ingredients

1 large onion

2 teaspoons of garlic

1-2 beetroots

700mL of stock (or homemade bone broth)

1/2 cup of fresh herbs (I used parsley, basil and thyme)

1 teaspoon of cinnamon

2 carrots

2 cups of baby spinach

A good pinch of Salt and Pepper

2 tablespoons of butter/coconut oil

Roasted beetroot
Roasted beetroot

 

Instructions:

Step 1: Drizzle the beetroots in a little oil, salt and pepper and roast the beetroots in the oven for around an hour. I didn’t take the skins off at all for this recipe, but if you feel the need- they can be peeled while raw or the skin can be cut off after roasting.

Step 2: Roughly chop up the onion, garlic, and carrots.

Step 3: In a warm saucepan melt the butter/coconut oil, and gently cook the onion and garlic until the onion is translucent and fragrant.

Step 4: Add the herbs to the saucepan, along with the carrots. After about 2 minutes add the stock and cinnamon.

Step 5: Roughly chop the beetroots and add them to the saucepan. Cover and allow to simmer for 20 minutes, or until the carrots are cooked through. Alternatively, slow cook for 3-4 hours on low. Turn the heat off and add the baby spinach- it will wilt really quickly, this is perfect.

Step 6: Blend (I used my Bamix hand blender) and serve with fresh basil leaves and a drizzle of Greek Yoghurt, feta or goats cheese if you eat dairy.

 

Homemade Chicken Karaage (Japanese Fried Chicken)

Unfortunately for my ‘clean green’ reputation, I have had cravings for crispy fried chicken. However, it’s hard to satisfy them knowing that they can be laden with refined ingredients, gluten, preservatives and other nasties. So, what better excuse than to make some at home?!

I studied a few recipes online and made my own ‘swaps’ to make this recipe gluten free and a little healthier than some of the other options out there.

I’m sorry the photos for this particular recipe aren’t that great. It’s hard to get good photos of raw meat, and having hands covered in corn flour doesn’t help either.

pickledcabbage

We had a little picnic of chicken karaage, with warm pickled cabbage and apple, and steamed veg on the side.

Ingredients

1kg chicken thigh fillets

250mL Tamari

1-2 tablespoons crushed garlic

1-2 tablespoons crushed ginger

2 teaspoons raw sugar

1 cup of corn flour

Good quality oil for frying

 

Instructions

Step 1: Cut the chicken thighs into small, even chunks. Place the chicken in a bowl.

Step 2: Combine tamari, sugar, ginger and garlic and pour the mix over the chicken pieces. Make sure each piece is coated. Cover the bowl and put it in the fridge to marinate for 1-2 hours at a minimum, but up to 48 hours for maximum flavour results.

karaagechicken

Step 3: After marinating time is up, place the corn flour in a shallow bowl.karaagechicken2

 

Step 4: Coat each piece of chicken individually in corn flour.karaagechicken3

Step 5: Heat the oil, and use a piece of ‘tester’ chicken to tell when the oil is hot enough- it will start bubbling, ‘popping’ and browning the meat.

Step 6: Fry the chicken in batches until the exterior is a medium brown and the chicken is cooked through. To make the chicken extra crispy, briefly lift it out of the oil after it is almost cooked and let it cool for a few seconds. Then place it back in the oil until completely cooked.

Step 7: Transfer the fried chicken to the paper towel lined rack/plate and try not to eat it all at once!

PS expect things to get messy if you drop the chicken into the flour too vigorously!

karaagechicken4

 

Warm Balsamic Pickled Cabbage and Apple

This recipe is from Jamie Olivers Cracking Christmas Recipes 2014. You can see his original recipe here.

This would make an amazing side with your Christmas roast. Loaded with flavour and zing, it would go with any meat or without the bacon would even be the perfect vegetarian meal accompaniment.

We had this gorgeous dish with a picnic of homemade Karaage Chicken and vegetables. It would even be amazing to take to a BBQ.

pickledcabbage

Ingredients

Dash of Olive oil
2 rashers smoked streaky bacon, finely sliced
1 tablespoon fennel seeds, bashed
1 onion, peeled and sliced
2 good eating apples, peeled and chopped into 2.5cm pieces
1 red cabbage, outer leaves and core removed, chopped into irregular chunks
sea salt
freshly ground black pepper
150 ml balsamic vinegar

Instructions

Step 1: Pour a dash of olive oil into a saucepan, get it hot and add the bacon and fennel seeds.pickledcabbage2

 

Step 2: Cook until golden then add the onion and continue to cook, with the lid on, for a few more minutes until golden and sticky.pickledcabbage4

 

Step 3: Add the apple, followed by the cabbage chunks, salt and pepper and the vinegar, and stir everything together well.pickledcabbage3

 

Step 4: Put the lid back on and continue to cook on a low heat for an hour, checking and stirring every so often.pickledcabbage6

 

Step 5: You will end up with a gorgeously sticky-sweet cabbage dish that you’ll want to eat immediately, straight out of the pan!