This recipe was very simple and quick for a weekday dinner. I found it on Paleomg.
Ingredients
serves 3-4
4 rashes of bacon, cut into smaller pieces
2 garlic cloves, finely chopped
1 onion, finely chopped
4 chicken thigh fillets, skinless and boneless, chopped to bit-size pieces
3 tomatoes, finely chopped
1 small head of cauliflower, grated
½ tsp chili powder
½ tsp red pepper flakes
salt and pepper to taste
avocado and spring onion to serve
Add pieces of bacon to a pot over medium heat and cook until crispy then remove and set aside on paper towel. Leave behind the bacon grease to cook the rest in.
Add garlic cloves, onion and chicken. Sprinkle with a bit of salt. Cook until chicken is almost cooked through. Then add your chopped tomatoes and cauliflower. Mix well. Add a good amount of salt then add chili powder and red pepper flakes. Mix well, place heat to medium-low and let simmer for about 10 minutes. When done simmering, mix in bacon pieces into the rice mixture.
Place in bowl, garnish with a bit of salt and pepper, avocado and spring onions.
Wednesday, June 18, 2014
Sunday, June 15, 2014
Almond macaron
I had a craving for French macarons today but it's not something that we just have at home so I decided to make some myself and I also had a couple of egg whites in the fridge from making mayonnaise the other day that I wanted to do something with. Found this Paleo friendly recipe and gave it a go. I only made the top parts and no filling, but they are yummy to eat just as they are. I'm sure you can make them a bit prettier than mine as well I guess.
Ingredients
makes about 15
Ingredients
makes about 15
300 ml almond flour
1/8 tsp ground cinnamon
1 tsp lemon zest
2 egg whites
60 ml raw honey (I used rice malt syrup)
1 tsp lemon juice
Preheat oven to 120 degrees Celsius.
Mix cinnamon and lemon zest in a medium bowl.
Add honey and lemon juice and stir vigorously to blend thoroughly.
Beat egg whites and fold in to the mixture.
Add almond flour and mix thoroughly but carefully.
Line an oven tray with baking paper.
Use a teaspoon to scoop small portions of the batter onto the baking paper.
Bake in the middle of the oven for about 30 minutes.
Monday, June 9, 2014
Chocolate hazelnut cupcakes
I have found a new love for hazelnuts. They're just so delicious. I found this recipe on a Swedish blog and just had to try them because they sounded really tasty. They absolutely were!
Ingredients
makes 12
10 pitted dates
200 ml hazelnut flour
100 ml shredded coconut
50 ml melted coconut oil
4 tbsp cocoa
½ tbsp honey
2 tsp vanilla powder
3 eggs
1 tsp baking powder
Preheat the oven to 175 degrees Celsius. Grease a muffin tray with coconut oil.
Mix dates, hazelnut flour and shredded coconut in a food processor. Pour in the melted coconut oil together with cocoa, vanilla powder and honey and mix again. Add the eggs and baking powder and mix until it's a smooth batter. Divide the batter evenly between the muffin trays and put in the oven for about 7 minutes. To get a sticky effect, keep them in the fridge for approximately 45 minutes before serving.
Ingredients
makes 12
10 pitted dates
200 ml hazelnut flour
100 ml shredded coconut
50 ml melted coconut oil
4 tbsp cocoa
½ tbsp honey
2 tsp vanilla powder
3 eggs
1 tsp baking powder
Preheat the oven to 175 degrees Celsius. Grease a muffin tray with coconut oil.
Mix dates, hazelnut flour and shredded coconut in a food processor. Pour in the melted coconut oil together with cocoa, vanilla powder and honey and mix again. Add the eggs and baking powder and mix until it's a smooth batter. Divide the batter evenly between the muffin trays and put in the oven for about 7 minutes. To get a sticky effect, keep them in the fridge for approximately 45 minutes before serving.
 |
| Served with coconut cream and strawberries |
Wednesday, June 4, 2014
Mediterranean warm cauliflower salad
So I got inspiration for today's dinner from a couscous salad recipe but I decided to use cauliflower instead since we don't really eat couscous and I modified it in some other ways as well. I was a bit scared that it wouldn't work because cauliflower has quite a strong flavour but it worked really well and was quite delicious. Not the most protein dense meal but lots of veggies.
Ingredients
serves 3-4
½ cauliflower head
250 g cherry tomatoes
1 zucchini
½ red onion
2 garlic cloves
½ capsicum (I used green but any colour will do)
1 carrot
100 g salami
handful of fresh parsley
big handful of mixed leafy greens (I used spinach and rocket leaves)
bocconcini or mozzarella balls
black olives
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp Dijon mustard
salt and pepper
Preheat the oven to 200 degrees Celsius.
Cut the cherry tomatoes in half and put them on an oven tray. Drizzle on some olive oil and add salt and pepper to taste. Roast in the oven for 15 minutes.
Grate the cauliflower in a food processor or by hand so it becomes small pieces, sort of rice size. Place in a heatproof dish, cover and put in the microwave for about 2-3 minutes. Grate the carrot.
Cut the zucchini in half moon pieces and the capsicum to cubes. Peel and chop the red onion and garlic. Heat a pan to medium heat and add some butter (or olive oil). Cook the zucchini, capsicum, onion and garlic for a few minutes. Finely chop the parsley, cut the salami to smaller pieces and add this to the pan. Fry for another couple of minutes. Add the cauliflower, grated carrot and the roasted tomatoes. Then add the mixed leafy greens and let it all get warm. Mix together the dressing and add this in.
Either mix in the cheese and olives or serve them on the side.
Ingredients
serves 3-4
½ cauliflower head
250 g cherry tomatoes
1 zucchini
½ red onion
2 garlic cloves
½ capsicum (I used green but any colour will do)
1 carrot
100 g salami
handful of fresh parsley
big handful of mixed leafy greens (I used spinach and rocket leaves)
bocconcini or mozzarella balls
black olives
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp Dijon mustard
salt and pepper
Preheat the oven to 200 degrees Celsius.
Cut the cherry tomatoes in half and put them on an oven tray. Drizzle on some olive oil and add salt and pepper to taste. Roast in the oven for 15 minutes.
Grate the cauliflower in a food processor or by hand so it becomes small pieces, sort of rice size. Place in a heatproof dish, cover and put in the microwave for about 2-3 minutes. Grate the carrot.
Cut the zucchini in half moon pieces and the capsicum to cubes. Peel and chop the red onion and garlic. Heat a pan to medium heat and add some butter (or olive oil). Cook the zucchini, capsicum, onion and garlic for a few minutes. Finely chop the parsley, cut the salami to smaller pieces and add this to the pan. Fry for another couple of minutes. Add the cauliflower, grated carrot and the roasted tomatoes. Then add the mixed leafy greens and let it all get warm. Mix together the dressing and add this in.
Either mix in the cheese and olives or serve them on the side.
Sunday, June 1, 2014
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.
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.
Paleo naan bread
Simple and delicious naan bread from myheartbeets.com to serve with your favourite Indian dishes.
Ingredients
makes 2
120 ml almond flour
120 ml tapioca flour
240 ml coconut milk, full fat
salt
ghee, to fry in
Mix all the ingredients together.
Heat a 24 cm nonstick pan over medium heat and grease with some ghee. Pour half the batter in the pan.
Once the batter fluffs up and looks firm/mostly cooked, flip it over to cook the other side; this can take some time so be patient.
Ingredients
makes 2
120 ml almond flour
120 ml tapioca flour
240 ml coconut milk, full fat
salt
ghee, to fry in
Mix all the ingredients together.
Heat a 24 cm nonstick pan over medium heat and grease with some ghee. Pour half the batter in the pan.
Once the batter fluffs up and looks firm/mostly cooked, flip it over to cook the other side; this can take some time so be patient.
Super simple and delicious coconut ice cream
Once again I got this recipe from Paleomg. I wanted to make some ice cream sandwiches with the cookies I made yesterday and I found that recipe. We modified the recipe slightly but they still turned out to be superdelicious and the ice cream by itself is really nice.
Ingredients
1 can full fat coconut milk (about 400 ml)
120 ml maple syrup
120 ml almond butter
1 tsp vanilla extract
pinch of salt
Place all ingredients for your ice cream in a saucepan over medium heat and whisk until completely mixed together, don't overheat. Then place in the freezer for about 30 minutes or until completely cooled.
Add mixture to your ice cream maker and turn on.
Once ice cream has thickened, eat straight away by itself or if using it for ice cream sandwiches; place it in a container and in the freezer to harden up a bit more before putting it on the cookies.
Ingredients
1 can full fat coconut milk (about 400 ml)
120 ml maple syrup
120 ml almond butter
1 tsp vanilla extract
pinch of salt
Place all ingredients for your ice cream in a saucepan over medium heat and whisk until completely mixed together, don't overheat. Then place in the freezer for about 30 minutes or until completely cooled.
Add mixture to your ice cream maker and turn on.
Once ice cream has thickened, eat straight away by itself or if using it for ice cream sandwiches; place it in a container and in the freezer to harden up a bit more before putting it on the cookies.
Saturday, May 31, 2014
Soft and chewy spice cookies with molasses
I think Paleomg has some of the best dessert and treat recipes out there. This is the second time I try one of her cookie recipe and they turned out great.
Ingredients
makes about 18 cookies
2 eggs, whisked
240 ml almond butter
60 ml molasses
120 ml coconut sugar
2 tsp cinnamon
1 tsp ground ginger
60 ml coconut flour
2 tbsp tapioca flour/arrowroot starch
1 tsp baking soda
pinch of salt
Preheat the oven to 180 degrees Celsius.
Mix eggs, almond butter and molasses in a large bowl.
In a medium sized bowl mix together coconut sugar, cinnamon, ginger, coconut flour, tapioca, baking soda and salt. Pour half of the dry mixture into the wet mixture and mix well. Then add the rest and mix until completely combined.
Line an oven tray with baking paper and scoop about tablespoon sized cookie dough drops on to the baking sheet. This should make about 18 cookies so you may need to use 2 oven trays.
Bake in the oven for about 10 minutes or until cookies are firm on the top.
Ingredients
makes about 18 cookies
2 eggs, whisked
240 ml almond butter
60 ml molasses
120 ml coconut sugar
2 tsp cinnamon
1 tsp ground ginger
60 ml coconut flour
2 tbsp tapioca flour/arrowroot starch
1 tsp baking soda
pinch of salt
Preheat the oven to 180 degrees Celsius.
Mix eggs, almond butter and molasses in a large bowl.
In a medium sized bowl mix together coconut sugar, cinnamon, ginger, coconut flour, tapioca, baking soda and salt. Pour half of the dry mixture into the wet mixture and mix well. Then add the rest and mix until completely combined.
Line an oven tray with baking paper and scoop about tablespoon sized cookie dough drops on to the baking sheet. This should make about 18 cookies so you may need to use 2 oven trays.
Bake in the oven for about 10 minutes or until cookies are firm on the top.
Monday, May 26, 2014
Roast vegetable soup with leftover roast chicken
Last night we had roast chicken for dinner. Since it's just the two of us we normally don't eat a whole chicken. So I found this great recipe from Against all grain which uses leftover roasted chicken in a soup. It was also super easy to make
Ingredients
serves 3-4
2 garlic cloves, minced
2 carrots, peeled and cubed
700 ml peeled and cubed butternut pumpkin (about 1/3 of a big one)
1 small onion, quartered
2 tbsp olive oil
1 liter chicken stock
leftover roasted chicken, shredded
½ red chili, finely chopped
1 tsp salt
3/4 tsp dried parsley
½ tsp dried thyme
½ tsp dried rosemary
½ tsp dried oregano
1/4 tsp cracked black pepper
240 ml water
480 ml baby spinach
Preheat the oven to 225 degrees Celsius.
Prepare all the vegetables and toss them in the olive oil (include the garlic cloves). Roast in the middle of the oven for 20 minutes, or until the vegetables are tender.
While the veggies are in the oven, bring the chicken stock to a simmer in a large pot. Add the chicken, chili, herbs, salt and pepper. Cover and cook for about 15 minutes.
Add half the roasted veggies to the soup and place the other half in a blender together with 240 ml of water. Make sure to put all the onion pieces in the blender. Blend until you have a smooth puree.
Add the vegetable puree and spinach to the soup and simmer for another 5-10 minutes, until the spinach is wilted and all of the soup is hot.
Ingredients
serves 3-4
2 garlic cloves, minced
2 carrots, peeled and cubed
700 ml peeled and cubed butternut pumpkin (about 1/3 of a big one)
1 small onion, quartered
2 tbsp olive oil
1 liter chicken stock
leftover roasted chicken, shredded
½ red chili, finely chopped
1 tsp salt
3/4 tsp dried parsley
½ tsp dried thyme
½ tsp dried rosemary
½ tsp dried oregano
1/4 tsp cracked black pepper
240 ml water
480 ml baby spinach
Preheat the oven to 225 degrees Celsius.
Prepare all the vegetables and toss them in the olive oil (include the garlic cloves). Roast in the middle of the oven for 20 minutes, or until the vegetables are tender.
While the veggies are in the oven, bring the chicken stock to a simmer in a large pot. Add the chicken, chili, herbs, salt and pepper. Cover and cook for about 15 minutes.
Add half the roasted veggies to the soup and place the other half in a blender together with 240 ml of water. Make sure to put all the onion pieces in the blender. Blend until you have a smooth puree.
Add the vegetable puree and spinach to the soup and simmer for another 5-10 minutes, until the spinach is wilted and all of the soup is hot.
Sunday, May 25, 2014
Chocolate, hazelnut and salted caramel tart
I've been wanting to make this tart for a few weeks now but I just haven't had the energy to do it until now. It was definitely worth it. I'm so proud of the result. Don't think I've ever managed to make something so pretty. The recipe is originally from the Merrymaker sisters' book but I've used the one on EatDrinkPaleo. It wasn't actually even that difficult to make and I've forgotten how good hazelnuts are.
Ingredients
For the crust:
360 ml almond flour
240 ml raw hazelnuts
2 tbsp coconut oil, melted or soft
1 egg
1 tbsp maple syrup
1 tsp vanilla essence
For the caramel layer:
150 pitted dates (soaked in boiling water for at least 10 minutes)
1 tbsp coconut oil, melted or soft
1 tsp vanilla essence
240 ml coconut cream (coconut milk is fine too)
1 tsp sea salt
For the chocolate layer:
100 g coconut oil
1 tbsp honey
1 tsp vanilla extract
6 tbsp cacao powder
2 tbsp crushed nuts of your choice for decoration
Preheat the oven to 180 degrees Celsius. Grease a tart tin (mine was 26 cm in diameter but smaller should work as well).
Begin with toasting the hazelnuts in a dry frying pan over medium heat for about 3-4 minutes. Swirl around frequently so that they don't burn but get a nice brown colour on all sides. Remove and let cool for a few minutes.
Place the hazelnuts in a food processor and grind into a fine flour (should take about a minute). Add the almond flour, coconut oil, egg, maple syrup and vanilla. Process until the mixture comes together.
Scoop the mixture out and make it to a ball. Place it and flatten it with a rolling pin in between two sheets of baking paper. Roll out by starting from the middle and roll out to the sides in each direction until it's about a 3-5 mm thick. Peel the top layer of baking paper off and flip the base over the tart tin. It's quite delicate so be careful. Mine broke quite a bit so I had to fill in the gaps when it was in the tin but that worked fine as well. Make sure the area where the sides and base meet are filled properly, preferably they need to be a bit thicker. Place a round sheet of baking paper to cover the base of the crust and put on baking beads (I used uncooked rice since I don't own any baking beads). Bake in the oven for 10 minutes, remove the baking paper with the beads or rice and bake for another 10 minutes or until it's golden brown. Set aside to cool in the tin.
For the caramel filling; Drain the water from the pitted dates. Place them in a food processor together with coconut oil and vanilla and process until the form a thick paste. Add the coconut cream and salt and process again until it's smooth (should take about a minute, scrapping down the sides as you go). Spread the caramel filling over the crust and place in the freezer for about 20-30 minutes.
For the chocolate layer; place coconut oil, honey and vanilla in a double boiler (a bowl placed over a pot of simmering water) and melt until combined. Add the cacao powder and whisk until it's smooth, probably only about 30 seconds, make sure not to overcook it. Take your base out of the freezer and pour the chocolate mixture over the caramel and spread with a spatula. Sprinkle with the crushed nuts and place in the freezer for another 5 minutes or so.
Serve with some whipped coconut cream or berries of your choice.
Leftovers can be stored covered in the fridge for about 5 days.
Ingredients
For the crust:
360 ml almond flour
240 ml raw hazelnuts
2 tbsp coconut oil, melted or soft
1 egg
1 tbsp maple syrup
1 tsp vanilla essence
For the caramel layer:
150 pitted dates (soaked in boiling water for at least 10 minutes)
1 tbsp coconut oil, melted or soft
1 tsp vanilla essence
240 ml coconut cream (coconut milk is fine too)
1 tsp sea salt
For the chocolate layer:
100 g coconut oil
1 tbsp honey
1 tsp vanilla extract
6 tbsp cacao powder
2 tbsp crushed nuts of your choice for decoration
Preheat the oven to 180 degrees Celsius. Grease a tart tin (mine was 26 cm in diameter but smaller should work as well).
Begin with toasting the hazelnuts in a dry frying pan over medium heat for about 3-4 minutes. Swirl around frequently so that they don't burn but get a nice brown colour on all sides. Remove and let cool for a few minutes.
Place the hazelnuts in a food processor and grind into a fine flour (should take about a minute). Add the almond flour, coconut oil, egg, maple syrup and vanilla. Process until the mixture comes together.
Scoop the mixture out and make it to a ball. Place it and flatten it with a rolling pin in between two sheets of baking paper. Roll out by starting from the middle and roll out to the sides in each direction until it's about a 3-5 mm thick. Peel the top layer of baking paper off and flip the base over the tart tin. It's quite delicate so be careful. Mine broke quite a bit so I had to fill in the gaps when it was in the tin but that worked fine as well. Make sure the area where the sides and base meet are filled properly, preferably they need to be a bit thicker. Place a round sheet of baking paper to cover the base of the crust and put on baking beads (I used uncooked rice since I don't own any baking beads). Bake in the oven for 10 minutes, remove the baking paper with the beads or rice and bake for another 10 minutes or until it's golden brown. Set aside to cool in the tin.
For the caramel filling; Drain the water from the pitted dates. Place them in a food processor together with coconut oil and vanilla and process until the form a thick paste. Add the coconut cream and salt and process again until it's smooth (should take about a minute, scrapping down the sides as you go). Spread the caramel filling over the crust and place in the freezer for about 20-30 minutes.
For the chocolate layer; place coconut oil, honey and vanilla in a double boiler (a bowl placed over a pot of simmering water) and melt until combined. Add the cacao powder and whisk until it's smooth, probably only about 30 seconds, make sure not to overcook it. Take your base out of the freezer and pour the chocolate mixture over the caramel and spread with a spatula. Sprinkle with the crushed nuts and place in the freezer for another 5 minutes or so.
Serve with some whipped coconut cream or berries of your choice.
Leftovers can be stored covered in the fridge for about 5 days.
Friday, May 16, 2014
Chewy double chocolate cookies
This cookies are sooo good and easy to make. I wouldn't say they're healthy considering they have quite a lot of coconut sugar in them but compared to the alternatives in the store they are much better. I love Paleomg for putting up the recipe for these beauties.
Ingredients
makes about 13-15 cookies
240 ml thick almond butter (make sure it's not too oily)
240 ml coconut sugar
1 egg, whisked
120 ml unsweetened cocoa powder
1 tsp baking soda
1 tsp vanilla extract
pinch of salt
60-120 ml chopped dark chocolate
Preheat oven to 180 degrees Celsius
In a large bowl, mix together almond butter and coconut sugar using a large spoon. Then add the egg and mix again until well combined.
Add 60 ml cocoa powder at a time. It's probably easier to use your hands from now on since the batter is quick thick. Add all the cocoa powder and completely combine.
Then add baking soda, vanilla, salt and chopped chocolate. Combine until everything is well mixed.
Scoop out around 2 tablespoons of dough and make into a round ball. Place on an oven tray lined with baking paper. This dough will create about 13-15 cookies that size.
Use a fork to press the cookies down just slightly. Don't press them down too much because they’ll come apart when they bake so be careful.
Place them into the oven and bake for 10 minutes.
Remove from oven and let them cool for about 5-10 minutes before removing them from the baking paper as they can easily come apart when they're hot.
Enjoy!!
Ingredients
makes about 13-15 cookies
240 ml thick almond butter (make sure it's not too oily)
240 ml coconut sugar
1 egg, whisked
120 ml unsweetened cocoa powder
1 tsp baking soda
1 tsp vanilla extract
pinch of salt
60-120 ml chopped dark chocolate
Preheat oven to 180 degrees Celsius
In a large bowl, mix together almond butter and coconut sugar using a large spoon. Then add the egg and mix again until well combined.
Add 60 ml cocoa powder at a time. It's probably easier to use your hands from now on since the batter is quick thick. Add all the cocoa powder and completely combine.
Then add baking soda, vanilla, salt and chopped chocolate. Combine until everything is well mixed.
Scoop out around 2 tablespoons of dough and make into a round ball. Place on an oven tray lined with baking paper. This dough will create about 13-15 cookies that size.
Use a fork to press the cookies down just slightly. Don't press them down too much because they’ll come apart when they bake so be careful.
Place them into the oven and bake for 10 minutes.
Remove from oven and let them cool for about 5-10 minutes before removing them from the baking paper as they can easily come apart when they're hot.
Enjoy!!
Tuesday, May 13, 2014
Spicy meat soup
I really like soups, especially when it is getting a bit colder and darker outside around this time of the year. I however sometimes just feel like vegetable soup of some kind (i.e. pumpkin) whilst my other half wants some more protein in them. So I found this recipe on Under vart tak and decided to give it a try. I think we were both very happy with the result. I added some cauliflower to the recipe for some extra veggies.
Ingredients
serves 4
500 g mince meat
125 g bacon
1 onion
2 carrots
1/4 head of cauliflower
690 g tomato passata (or crushed tomatoes)
400 ml coconut milk
100 ml stock
2-3 garlic cloves
½ red chili
3 tsp paprika powder
1 tsp cumin powder
1 tsp salt (or herbal salt)
pinch of black pepper
pinch of cayenne pepper (or as much as you think you can handle)
handful of fresh parsley
handful of fresh basil
butter, olive or coconut oil to fry in
Peel and finely chop the onion.
Grate the carrot and the cauliflower with the big grater.
Fry the onion and other veggies in a big pot with your choice of grease.
Chop the bacon to small pieces and add these to the pot. Fry them for a few minutes.
Add the mince meat and let it all fry together until the mince meat is cooked through.
Finely chop the chili and crush the garlic and add this to the pot.
Add the tomato passata and the coconut milk.
Add the spices and mix around. Finally add the fresh herbs and let it all simmer for a few minutes until all the flavours are mixed through and the soup is hot.
Serve it with some nice Paleo focaccia
Ingredients
serves 4
500 g mince meat
125 g bacon
1 onion
2 carrots
1/4 head of cauliflower
690 g tomato passata (or crushed tomatoes)
400 ml coconut milk
100 ml stock
2-3 garlic cloves
½ red chili
3 tsp paprika powder
1 tsp cumin powder
1 tsp salt (or herbal salt)
pinch of black pepper
pinch of cayenne pepper (or as much as you think you can handle)
handful of fresh parsley
handful of fresh basil
butter, olive or coconut oil to fry in
Peel and finely chop the onion.
Grate the carrot and the cauliflower with the big grater.
Fry the onion and other veggies in a big pot with your choice of grease.
Chop the bacon to small pieces and add these to the pot. Fry them for a few minutes.
Add the mince meat and let it all fry together until the mince meat is cooked through.
Finely chop the chili and crush the garlic and add this to the pot.
Add the tomato passata and the coconut milk.
Add the spices and mix around. Finally add the fresh herbs and let it all simmer for a few minutes until all the flavours are mixed through and the soup is hot.
Serve it with some nice Paleo focaccia
Tuesday, April 29, 2014
Roasted chicken with pumpkin and brussel sprouts
This dish was really simple and delicious...and completely Paleo. The recipe is from the Swedish website recept.nu
Ingredients
serves 2-3
600 g chicken thighs (preferably with skin)
1 butternut pumpkin
3 carrots
250 g brussel sprouts
3 garlic cloves
olive oil
salt and pepper
pesto to serve with
Preheat the oven to 225 degrees Celsius.
Peel and cut the pumpkin and carrots into wedges. Clean the brussel sprouts and cut them in half. Put the vegetables on an oven tray together with 2 tbsp olive oil and crush the garlic cloves over it. Mix it all together. Put the chicken thighs on the tray as well and sprinkle with some additional olive oil. Season with salt and pepper. Roast in the middle of the oven for 20 minutes, after this time turn the heat down to 200 degrees and cook for another 10-15 minutes or until the chicken and vegetables are cooked through. Serve with some home made pesto.
Ingredients
serves 2-3
600 g chicken thighs (preferably with skin)
1 butternut pumpkin
3 carrots
250 g brussel sprouts
3 garlic cloves
olive oil
salt and pepper
pesto to serve with
Preheat the oven to 225 degrees Celsius.
Peel and cut the pumpkin and carrots into wedges. Clean the brussel sprouts and cut them in half. Put the vegetables on an oven tray together with 2 tbsp olive oil and crush the garlic cloves over it. Mix it all together. Put the chicken thighs on the tray as well and sprinkle with some additional olive oil. Season with salt and pepper. Roast in the middle of the oven for 20 minutes, after this time turn the heat down to 200 degrees and cook for another 10-15 minutes or until the chicken and vegetables are cooked through. Serve with some home made pesto.
Monday, April 14, 2014
Raspberry mousse
Ok, so this is not Paleo but I've tried to make it at least a bit LCHF by replacing the sugar with some xylitol and not use as much since I think raspberries are quite sweet in themselves. The recipe is from tasteline.se.
Ingredients
serves 2
250 ml raspberries (+ some extra for decoration and texture)
1 tbsp xylitol
½ tbsp gelatin powder
150 ml cream
Put the raspberries in a pot and heat them up together with the stevia.
Press the raspberry sauce through a sieve so that you get a sort of purée.
Mix the gelatin in 1 tbsp of cold water to thicken and then mix this in with the raspberry purée.
Whisk the cream quite hard and fold in the raspberry purée and some whole raspberries in the cream.
Dish up in some cute bowls or glasses. Let stand in a cool place for a bit before serving. Decorate with some extra raspberries and maybe some grated chocolate.
Ingredients
serves 2
250 ml raspberries (+ some extra for decoration and texture)
1 tbsp xylitol
½ tbsp gelatin powder
150 ml cream
Put the raspberries in a pot and heat them up together with the stevia.
Press the raspberry sauce through a sieve so that you get a sort of purée.
Mix the gelatin in 1 tbsp of cold water to thicken and then mix this in with the raspberry purée.
Whisk the cream quite hard and fold in the raspberry purée and some whole raspberries in the cream.
Dish up in some cute bowls or glasses. Let stand in a cool place for a bit before serving. Decorate with some extra raspberries and maybe some grated chocolate.
Gluten free pizza
We tried this recipe for the first time a couple of weeks ago and it was really good. It's from the geniuses at Under Vårt Tak. These guys have so many good recipes. I want to make their pizza buns as well and when we come to picnic season again I'll definitely give them a go. You can make the pizza more Paleo by using coconut milk instead of regular cream and obviously skip the cheese as a topping. We made four times the recipe and got 2 almost regular sized pizzas.
Ingredients
makes 1 small pizza
1 egg
2 tbsp olive oil
1 tbsp cream (or coconut milk)
1 tsp garlic powder
1 tsp basil
1 tsp oregano
1½ tbsp psyllium husk
your choice of toppings
Preheat the oven to 200 degrees Celsius.
Whisk egg and cream together with the olive oil and a bit of salt.
Season with the garlic powder, basil and oregano.
Add psyllium husk and whisk together until combined.
Let the mixture sit and thicken for a few minutes.
Spread the dough on an oven tray lined with baking paper.
Add your toppings of choice and cook in the middle of the oven for about 15 minutes or until base seems cooked.
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| We topped our pizzas with tomato paste, bacon, cooked chicken, onion, capsicum, garlic and some mozzarella cheese. |
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