2 slices of parma ham
1 egg 8 asparagus stalks
1 tbsp of fresh lemon juice
Sprinkle of lemon pepper
1 small sweet potato or 1/4 of a large one
2 tbsp of coconut oil
Italian Herb seasoning
Small handful of baby spinach
- Heat the oven to 220 degrees centigrade.
- Put the baking tray in the oven with the coconut oil until it has melted
- Peel the sweet potato and chop into fries.
- Remove the baking tray from the oven, place the sweet potato on it and sprinkle your fries with the Italian herb seasoning. – This both adds flavour and stops your fries from burning!
- Place them in the oven and cook for 10 minutes – in the meantime prep your asparagus by washing them and snapping off the end, fill the sauce pan with cold water and place the egg in carefully.
- After 10 mins has elapsed flip the sweet potato fries and begin cooking your egg. Both the egg and sweet potato require 10 minutes so reset the timer.
- While they’re cooking heat the griddle pan with the remaining coconut oil and add the asparagus, cook for about 2 minutes either side, reduce the heat and sprinkle the lemon pepper over them along with the lemon juice, cook for a further minute.
- Lay out the Parma Ham in two strips and wrap the asparagus in it. Place on the plate with the spinach.
- Remove the sweet potato from the oven, plate up and enjoy 🙂 !!
– If you have any plants you think need a little helping hand – keep your egg water and when it has cooled water them with it. After a few weeks of regular watering with egg water you should begin to see them flourish!!
Last week I went to SaBa on Clarendon Street for lunch, it was my friend’s birthday so we decided to have a quick bite before getting our hair and make up done. The quick bite turned into a 2 course meal and multiple cocktails! I had pretty much psyched myself up for a cheat day given that I was going to be drinking that night but to my surprise SaBa offers a Paleo friendly dish!! It’s called the Caveman and is absolutely delicious 🙂 There’s more good news too, our waitress informed us that they are going to be adding to their Paleo options very soon! I cannot wait to see what they come up with next! Check them out here: http://www.sabadublin.com/
“The Caveman” reminded me of a Chicken Massaman Curry minus the peanuts and the potatoes, we tried to slyly ask the waitress for the recipe but she wasn’t too sure what was in it apart from spices and coconut milk , so I decided to try and recreate it myself! To my surprise it actually tastes the exact same – Happy days!
4 Large chicken breasts – chopped
Olive oil (or coconut oil – I used olive on this occasion)
5 cm piece of fresh root ginger, peeled and grated
1 Large red chili, deseeded and diced
2 Red onions, peeled and chopped
2 Cloves of garlic, peeled and crushed
3 Tbsp Massaman Thai curry paste (make sure you get a paleo friendly one – watch out for sugar!)
400ml of light coconut milk
400ml of homemade chicken stock (you can use a cube if your not strict paleo)
1 Large butternut squash, peeled and chopped into large chunks
1 Head of pak choi, separated into individual stalks
1 Head of broccoli, cut up
A handful of button mushrooms halved
A handful of raw cashews
- Heat 2 tbsps of oil in the wok, add the ginger, garlic and chilies along with a splash of water. Allow to cook for 1-2 mins, then add the onions and cook for 3-4 mins – or until the onions have softened.
- Remove everything from the wok and set aside.
Add a little more oil and begin to brown the chicken for about 4 minutes.
- Add 2 tbsps of the curry paste and continue to cook for 3 minutes, then add the onions, garlic, chili and ginger back into the wok and stir well.
- Add the coconut milk and 200ml of the stock into the wok and bring to the boil. Reduce the heat, cover and simmer for 15 mins.
- Add the squash and simmer for another 10 minutes.
At this point if you feel the rest of the ingredients aren’t going to fit in the wok, change to the casserole dish. Heat with hot water first and then transfer your ingredients – if you plan on using mushrooms add them in at this point.
- Add the broccoli with the remaining 200ml of the chicken stock combined with 1tbsp of the curry paste and simmer for a further 10 minutes.
- Turn off the heat and place the Pak Choi on top of the curry, cover and leave to wilt for 2 mins.
Add cashews at this point if using them.
- Open the lid, stir, place the lid back and leave standing for a further 2-3 mins. Serve and enjoy!
Can’t think of what to have? This recipe is perfect for breakfast, lunch or dinner!
1 large pepper
Cracked black pepper
- Preheat you oven to 220°c/428°F.
- Rub 1 tsp of coconut oil on a baking tray and sprinkle on some black pepper.
- Cut the top of your pepper off and remove any remaining seeds.
- Place the pepper on top of the coconut oil, sprinkle some more black pepper.
- Bake the pepper for 5 minutes.
- Remove from the oven and crack the egg inside the pepper.
- Return the pepper to the oven for a further 10-15 minutes depending on the size of your pepper and how you like your egg cooked.
Sick of eggs? Try this deliciously moreish and nutritious breakfast for a change!
This recipe is Gluten Free, Dairy Free, Paleo & Whole30 Approved.
- Steam or power boil the sprouts for 3 minutes.
- Allow the sprouts to cool enough to handle – if in a hurry run them under cold water – and halve them.
- Heat a large pan with coconut oil and cook off the lardons.
- Once they have cooked full and are starting to crisp up add the sprouts and saute for 2-3 minutes.
- Serve and enjoy!