I prepared mine about an hour and a half before baking, which definitely adds to the flavour so if you have have time I recommend doing the same!
2 Large chicken breasts – skinned and boned
2 Large cloves of garlic – crushed
Handful of fresh basil – finely chopped
1 Red onion – cut into rings
10-12 Santini tomatoes (or cherry) – washed and left whole
1 Tbsp Olive oil
1 Tbsp Coconut oil
Baby spinach to serve.
- Rub the olive oil, garlic and basil into the chicken. Leave to rest.
- In a small pan add the coconut oil and red onions, sauté for a few minutes until the onions begin to soften – then add 2 tbsp of balsamic vinegar and reduce the heat. Once they have caramelized add to a baking dish with the tomatoes.
- Place the chicken on top of the onions and tomatoes and bake in the oven at 220°c for 15 minutes.
- Reduce the heat to 200° and add a drizzle of balsamic over the chicken, bake for another 10 minutes, or until the chicken is fully cooked.
- Serve on a bed of baby spinach and an extra drizzle of balsamic.
These DIY burgers are perfect for a crowd, you can prepare loads of different toppings and have great fun creating your own combination!
This Recipe is Gluten Free, Dairy Free, Paleo & Whole 30 Approved.
For the Burgers themselves:
500g of Lean turkey mince
1 Red onion
1 Red pepper
Handful of fresh coriander
11/2 tsp Paprika
1/2 tsp Garlic powder
1/2 tsp Cayenne pepper
1/2 tsp Ground coriander
1/2 tsp Turmeric
Fillings: (all optional)
Button Mushrooms – chopped (sautéed in Garlic & Chili Oil)
1 Beef Tomato – chopped
2 Large sweet potatoes washed and chopped into “fries”
Coconut oil and Olive oil.
- Mix all the spices and heat in a small pan
over a low hob for 2-3 minutes.
- Add the red onion, pepper and coriander to a blender and pulse until finely chopped.
- Combine the meat, spices and red onion mix in a bowl and shape in to burgers – makes approx. 6.
- Leave the burgers to rest and prepare your chosen fillings.
- Melt 2 tbsp of coconut oil and toss the sweet potato in it. Add to the oven at 220°c/425°F for 20-25 mins turning occasionally.
- Heat a pan with approx. 2 tsp of olive oil and cook the burgers for 5-7 minutes a side, depending on how thick you’ve made them.
- Serve and enjoy!
3 simple ingredients to get rid of your sugar cravings!
This Recipe is Gluten Free, Dairy Free & Paleo.
Juice of 3 lemons
5 tbsp honey
6 sheets of gelatin
- Leave the gelatin to soak in cold water for 4-6 minutes.
- Whisk the lemon juice and honey together in a small pot.
- Remove the gelatin and squeeze out any excess water.
- Place the lemon juice and honey over a low heat and add the gelatin, whisk until combined.
- Gently heat until the mixture starts to thicken.
- Add the mixture to the molds and place in the freezer for 30 mins.
(If you don’t have a mold, place the mixture on a baking tray and cut into shapes when it has set)
- Remove from the freeze and allow them to reach room temperature before removing from the mold.
- Enjoy 🙂
A little something to see you through to the weekend!!
3 ripe bananas
3 large eggs
1 tbsp honey
1/4 tsp vanilla essence
1 tbsp lemon juice
6 dates – soaked in water with pits removed
100g pecans roughly chopped
1 1/2 cups of dates – soaked in water with pits removed
1/2 tsp coconut oil
1/2 tsp honey
1/8 tsp cinnamon
Whole pecans to garnish
- Preheat the oven to 180°c, line 2 cupcake tins with cases.
- In a large bowl blend the eggs and bananas.
- Add the honey, dates, vanilla, lemon juice and blend again.
- Fold in the pecans and place mixture in the cases.
- Place in the oven for 25 minutes.
- In the mean-time prepare the icing, add the dates and 2 tbsp of the water that they were soaking in to the blender and blend until smooth.
- Add the coconut oil, honey and cinnamon and blend again.
- Finally add the pecans and blend until smooth.
- Remove the cupcakes from the oven and place on a wire rack to cool.
- Once they have cooled place 1 tsp of the icing on each and garnish with a whole pecan.
- Serve and enjoy 🙂
These zesty fish cakes are fab, the perfect Friday night indulgence.
1 Large sweet potato, peeled and chopped
1 Egg – beaten
2 Cod fillets
Zest of 1 Lemon Juice of 1/2 Lemon
1/2 tsp black pepper
1/2 tsp ground cumin
1 tbsp Italian herb seasoning
1/2 tsp Spanish smoked paprika
1 inch piece of ginger – peeled and grated
2 cloves of garlic – crushed
1 red chili – finely chopped
1/2 a white onion – finely chopped
3 tbsp coconut oil
1 tbsp olive oil
Handful of coriander – finely chopped
1/2 cup almond flour
Lemon/ lime wedges and a handful of baby spinach to serve
- Pre-heat the oven to 200°c/392°F. Place the sweet potato on a baking tray and cover with 1 tbsp of melted coconut oil and the Italian herb seasoning. Place in the oven for 20 minutes, turning the potatoes over after the first 10 minutes.
- Parcel the fish up in tinfoil lined with coconut oil, pepper, lemon juice and zest as shown. When the potatoes have 8 minutes left to cook, place the fish in the oven.
- In the mean time heat the pan over a medium and melt 1 tbsp of coconut oil, add the garlic, chili and ginger. Allow to cook for 1-2 minutes taking care that it does not burn.
- Add the onion to the pan and saute until they become translucent, roughly 5-6 minutes.
- Remove the ingredients from the pan and place in a bowl to cool.
- Remove the cod and sweet potatoes from the oven and allow to cool.
- With a fork mash the potato and add to the bowl with all the remaining ingredients and combine.
- Heat the pan over a high heat with the olive oil, using a spoon place the cakes onto the pan and lower the heat.
- After 2-3 minutes and flip the cakes.
- Lower the heat and allow to cook for a further 2-3 minutes.
- Serve and enjoy 🙂
I absolutely adore Banoffee – this recipe is the perfect healthy alternative to a traditional family favourite. All of the pleasure of a delicious Banoffee with none of the guilt!
2 cans of full fat coconut milk refrigerated for 6-8 hours
400g raw cashew nuts
1 tbsp melted coconut oil
1 tbsp solid coconut oil
2 cups of dates
1/4 cup + 1 tbsp of agave syrup
1/2 tsp ground cinnamon
1 square of 85% dark chocolate
2-3 ripe bananas
- Preheat your oven to 200°c/392°F.
- Place the cashews on a baking tray and toast for 6-8 mins, until they begin to go golden brown.
- Soak the dates in hot water and set aside to soften.
- Place the cashews in the food processor and blend until you have a flour like mixture.
- Add 1 tbsp of melted coconut oil and 1/4 cup of agave syrup to the flour and blend until the mixture is combined.
- Line an 8″ cake tin with parchment.
- Add the mixture to the tin and smooth out with a flat spoon or small rolling pin, place in the fridge while you prepare the caramel.
- Remove the stones from the dates and add to the food processor along with about 100mls of the water they were soaking in.
- Blend until the mixture looks like a smooth caramel, then add the cinnamon, 1 tbsp of solid coconut oil and 1 tbsp of agave syrup and blend again. When all the ingredients have combined add the pecans and blend until smooth.
- Remove the base from the fridge and add the caramel, refrigerate for 1-2 hours or until set.
- Carefully remove the coconut milk from the fridge, open the cans – the milk should have solidified at the top, scoop out the thick “cream” and discard the water from the bottom.
- Whip the cream until ripples begin to appear on the surface.
- Remove the base from the fridge and layer the caramel with slices of banana.
- Transfer the pie onto a serving plate and smooth the cream over the banana.
- Grate the chocolate and sprinkle it on top.
- Serve & Enjoy! 🙂
Since going paleo there have been few foods that I’ve craved, however, over the last week or so I’ve been dying to get my hands on some sushi! I’m also a huge fan of mooli wraps, so the inspiration for this paleo friendly “sushi” mainly came from them! It’s so simple to make, yet it looks ridiculously impressive!
1/8 of a Cucumber
1/4 Red Pepper
Your choice of meat/seafood: I went with a darn salmon baked in lemon juice, garlic and pepper.
- Ribbon the courgette with the peeler and roll into small tubes
- Peel the carrot, chop it in half and then peel the flat side of the half to make ribbons, don’t worry if they aren’t perfect they don’t need to be!
- Cut off the skin of the cucumber and slice it into small strips
- Chop the pepper into small strips
- Flake the salmon (or prepare whatever you have chosen)
- Lay out a courgette ribbon, place some carrot strips on top
- Stack 3-4 pieces of cucumber and pepper at one end of the ribbon
- Place your meat on top
- Slowly roll into “sushi”
- Repeat steps 6-9 until you run out of ingredients
- Enjoy 🙂
Over the last few weeks, I’ve moved away from eating plain Brazil nuts and developed an unhealthy obsession with chocolate covered Brazil nuts! They’re too good!! Worse still, when I was eating raw Brazils two or three would satisfy me – now I can’t sit still until the packet is gone!!
This morning I came across 3 bags of raw Brazils and decided it was time to create an alternative.
400g Brazil nuts
2 tbsp Cacoa powder
2 tbsp Honey
1/2 tbsp Vanilla essence
- Preheat oven to 200°c/392°F.
- Place the nuts on a baking tray and roast for 5 minutes.
- Remove nuts from the oven and place in the food processor for 10-15 mins – regularly scraping the mixture from the sides with the spatula.
- When the butter reaches a smooth consistency add the remaining ingredients and blend for a further 5 minutes.
- Allow to cool – add the mixture to the jar and enjoy 🙂
This recipe is ideal for the mid-week slump or a Saturday night Fake-Away!!
1 large sweet potato peeled and grated (use the grating blade on your food processor to save time)
1 tbsp of coconut oil
½ tsp of chili powder
½ tsp of Spanish smoked paprika
½ tsp of garlic powder
-Recommended toppings: 3-4 Button mushrooms, 1/4 red onion, handful chorizo, 8-10 tiger prawns, 3-4 cherry tomatoes, 1/4 sweet pepper.
Large glass bowl
Oven proof pan
Grater – food processor
Whisk and small bowl for you egg
Grease proof paper
Pizza dish or large baking tray
- Preheat the oven to 220°c/428°F.
- Heat the pan and add the coconut oil – allow to melt before adding the grated sweet potato. (If you are pressed for time skip this step and make the base raw – make sure to grease the paper with some coconut oil)
- As the sweet potato starts to cook and changes to a light yellow colour, gently sprinkle the spices and mix thoroughly.
- Continue cooking for a further minute or two, remove from the heat and season with lemon pepper.
- Put the sweet potato into a glass bowl and allow to cool for 5-10 minutes.
- Cut two large circles of grease proof paper the same size as the tray.
- Once the sweet potato has cooled down whisk the egg and add it to the mixture.
- Place one piece of paper on the tray and empty the contents of the bowl spread, it out evenly and place the other sheet on top, smooth out with a rolling pin / heavy book and place in the oven for 10 minutes.
- Prepare pizza toppings
- Remove from the oven, reduce heat to 200°c/ 392°F. Flip pizza and remove the parchment and add your chosen toppings – tomato passata works really well as a substitute for tomato sauce, the organic Bunalun one is delicious and paleo! Only put about 1 tbsp max on as too much will make your beautiful base soggy! Top your pizza with your favourite treats and put it back into the oven for 10/15 more minutes depending on what you’ve put on top!
- Serve and enjoy!
A healthy alternative with absolutely no compromises on decadence.
Sit back and enjoy with a piping hot pot of tea!
225g of almond flour (you can also use ground almonds)
1 teaspoon of baking soda
3 squares of 85% dark chocolate finely chopped
Zest of a large orange, finely chopped
3-4 tablespoons of freshly squeezed orange juice
4 tablespoons of Agave nectar (you can also use honey or maple syrup)
1 tsp vanilla essence
Makes 6 large scones
- Pre-heat your oven to 180°c/356°F.
- In a large bowl combine the almond flour, baking soda, dark chocolate and orange zest.
- In another bowl whisk the eggs and combine with the rest of the liquids.
- Mix both sets of ingredients together.
- Using a large metal spoon separate the dough, roll into small balls and place on a parchment lined baking tray, using your fingers gently press down on each scone.
- Place in the oven for 25 minutes, until the scones are a lovely golden brown.
- Remove from the oven and place on a wire rack to cool.
- Enjoy slightly warm with one of The Wonky Spatula’s top notch serving suggestions:
These Paleo scones are delicious teamed with Irish made dairy free ice-cream nobó, Cut your scone in half and pop a good dollop of nobó between each half and enjoy like an ice-cream sandwich!! The ideal unguilty pleasure!!
Or why not whip up your own homemade cream?! The topping of my Blissfully Guilt-Free Banoffee Pie doubles up as a delicious serving cream!
– Refrigerate a tin of coconut milk for a few hours, carefully open it up scoop out the delicious cream (discard the water), whip it for a few minutes with 1/2 tsp of vanilla essence, smother the cream over your scone and garnish with some mint leaves – Absolutely scrummy!