Salmon patties

These patties were amazing. My toddler loved them and it was the first thing that dissapeared from his plate even though there were sweet potatoes on there which he loves. And they were super simple to make as well. I served ours with some roasted sweet potato, pumpkin and a quinoa salad. Recipe is from the Swedish website Tasteline

Ingredients
serves 4
600 g salmon fillet
1 tsp salt
1 tsp lemon juice
1½ tbsp mustard
1 egg
50 ml cream
fresh dill (add as much as you prefer)
pepper to taste

Add all the ingredients to a food processor and process until its all mixed together. Add some oil of choice to a frying pan on medium heat. Put about 1-2 tablespoons of mixture to make patties and fry for about 2-3 minutes on each side.

Aussie splice icy poles

Another recipe that I made ages ago but I've missed it on the blog and since I struggle to actually find the recipe online I decided I should put it on here so I can easily find it next time. The recipe is from I quit sugar

Ingredients
makes about 12 icy poles

Green layer
½ avocado
1 cup/240 ml spinach
1 banana
1 cup/240 ml coconut water

Yellow layer
400 ml coconut cream
240 ml diced frozen mango

Blend all ingredients to the green layer in a blender until smooth. Pour the mixture in moulds to about half way and put them in the freezer for about maybe an hour. It should be set enough so that it doesn't mix with the next layer but not set enough so that you can't get the stick into the moulds once done (if you're using the same kind of icy pole moulds that I used).
Blend all the ingredients for the yellow layer until smooth and pour it on top of the green layer. Freeze for another couple of hours until the icy poles are frozen.

Pizza buns

I've made this recipe once before but I didn't get a chance then to put it on the blog. Second time around they're just as tasty and I was surprised (once again) about how easy they actually are to make. The recipe is from undervarttak.se.

Ingredients
makes about 12 buns

For the dough
300 ml almond flour
5 tbsp psyllium husk
2 tsp baking powder
1 tsp sea salt
3 egg whites
250 ml boiling water

Toppings (you can obviously alternate this with whatever you fancy)
300 ml crushed tomatoes or passata
125 g bacon
1 bunch of basil
1 egg
oregano

Preheat the oven to 175 degrees.
Combine all the dry ingredients for the dough in a large bowl. Separate the eggs and pour the egg whites into the bowl. Whisk together with an electric whisk. Add the water slowly and be mindful not to add too much water so the dough gets runny (depending on how big your eggs are you might not need to add all of the water). Mix together until it forms a dough. Kneed it to a big lump and put it on a sheet of baking paper. Put another sheet of baking paper on top and use a rolling pin to make a rectangle which is a few millimeters thick.
Pull away the top layer of baking paper and you can now add your tomatoes. I added some cheese on top of the tomatoes but if you want to make it completely Paleo, just leave that out. Sprinkle some oregano on top. Cut the bacon to smaller pieces and sprinkle these on top. Add the basil leaves and then roll the dough lengthwise to form a roll. Cut the roll in about 2 cm thick pieces and put them on a greased muffin tray. Whisk the egg and brush the buns before putting them in the oven for about 45 minutes. Now you have a delicious treat to bring to picnics or to the beach.

Paleo butter chicken

We made this recipe for the first time a few weeks ago but I didn't get a chance to put the recipe up that time. We made it again tonight and it was just as tasty as last time. Thanks to myheartbeets.com we've found one of our new favourite dishes. We served this with some Paleo naan.

Ingredients
serves 4
Marinade
approximately 600 g chicken thighs (boneless and skinless), cut into smaller pieces
120 ml coconut cream
1 tbsp freshly squeezed lemon juice
¼ tsp Garam Masala
¼ tsp coriander powder
¼ tsp cumin powder
¼ tsp turmeric powder
¼ tsp paprika
¼ tsp salt
¼ tsp pepper

Curry
2 tbsp ghee
1 onion, chopped
2,5 cm ginger, minced
5 garlic cloves, minced
1 carrot, cut into thick matchsticks
100 g green beans, halved
450 ml tomato passata
200 ml coconut milk, full fat
1 tsp garam masala
¼ tsp cayenne pepper
1 tsp coriander powder
salt and pepper to taste
fresh coriander for garnish

Place chicken pieces in a bowl and marinate with coconut cream and spices, set aside.
Add ghee to a pan on medium heat. Once ghee melts, add onions and cook until completely dark golden-brown but be careful not to burn them (this will take about 15-20 minutes).
Add ginger and garlic and saute for a few more minutes.
Add spices and let them fry off for a minute. Then add your chicken mixture and briefly stir-fry.
Add passata, carrot and beans, and cover your pan. Let everything simmer for about 12-15 minutes.
Add the coconut milk and let it simmer for another few minutes.
Garnish with coriander and serve with Paleo naan.