Hearty Italian Chicken

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!

Hearty-Italian-Chicken

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
Balsamic vinegar

Baby spinach to serve.

Method:

  1. Rub the olive oil, garlic and basil into the chicken. Leave to rest.
  2. 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.
  3. Place the chicken on top of the onions and tomatoes and bake in the oven at 220°c for 15 minutes.
  4. 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.
  5. Serve on a bed of baby spinach and an extra drizzle of balsamic.

DIY Turkey Burgers

These DIY burgers are perfect for a crowd, you can prepare loads of different toppings and have great fun creating your own combination!

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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)
Iceberg Lettuce
Mixed Leaves
Grated Carrot
Button Mushrooms – chopped (sautéed in Garlic & Chili Oil)
1 Beef Tomato – chopped
Streaky Bacon

Sides:
2 Large sweet potatoes washed and chopped into “fries”

Coconut oil and Olive oil.

Method:

  1. Mix all the spices and heat in a small pan
    over a low hob for 2-3 minutes.
  2. Add the red onion, pepper and coriander to a blender and pulse until finely chopped.IMG_2530
  3. Combine the meat, spices and red onion mix in a bowl and shape in to burgers – makes approx. 6.
  4. Leave the burgers to rest and prepare your chosen fillings.FullSizeRender (2)
  5. 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.IMG_2532
  6. 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.
  7. Serve and enjoy!

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Sour Gummy Sweets

3 simple ingredients to get rid of your sugar cravings!

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This Recipe is Gluten Free, Dairy Free & Paleo.

Ingredients:
Juice of 3 lemons
5 tbsp honey
6 sheets of gelatin

Method:

  1. Leave the gelatin to soak in cold water for 4-6 minutes.photo 3 (2)
  2. Whisk the lemon juice and honey together in a small pot.photo 4
  3. Remove the gelatin and squeeze out any excess water.
  4. Place the lemon juice and honey over a low heat and add the gelatin, whisk until combined.
  5. Gently heat until the mixture starts to thicken.
  6. 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)
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  7. Remove from the freeze and allow them to reach room temperature before removing from the mold.photo (6)
  8. Enjoy 🙂photo 2

Sticky Pecan Cupcakes

A little something to see you through to the weekend!!

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Ingredients:

Cupcakes:
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

Icing:
10 pecans
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

Method:

  1.  Preheat the oven to 180°c, line 2 cupcake tins with cases.photo 2 (1)
  2. In a large bowl blend the eggs and bananas.photo 4 (1)
  3. Add the honey, dates, vanilla, lemon juice and blend again.
  4. Fold in the  pecans and place mixture in the cases.photo 1
  5. Place in the oven for 25 minutes.photo 2
  6. 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.photo 4
  7. Add the coconut oil, honey and cinnamon and blend again.
  8. Finally add the pecans and blend until smooth.
  9. Remove the cupcakes from the oven and place on a wire rack to cool.photo 5
  10. Once they have cooled place 1 tsp of the icing on each and garnish with a whole pecan.
  11. Serve and enjoy 🙂

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Zingy Sweet Potato Fishcakes

These zesty fish cakes are fab, the perfect Friday night indulgence.

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Ingredients:

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

Makes: 6-8

Method:

  1. 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.photo 1 (2)
  2. 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.photo 2 (1)
  3. 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.
  4. Add the onion to the pan and saute until they become translucent, roughly 5-6 minutes.
  5. Remove the ingredients from the pan and place in a bowl to cool.
  6. Remove the cod and sweet potatoes from the oven and allow to cool.photo 3 (1)
  7. With a fork mash the potato and add to the bowl with all the remaining ingredients and combine.photo 4 photo 5
  8. Heat the pan over a high heat with the olive oil, using a spoon place the cakes onto the pan and lower the heat.photo 1 (1)
  9. After 2-3 minutes and flip the cakes.
  10. Lower the heat and allow to cook for a further 2-3 minutes.photo 1
  11. Serve and enjoy 🙂

Blissfully guilt-free Banoffee Pie

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!

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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
6-8 pecans
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

Method:

  1. Preheat your oven to 200°c/392°F.
  2. Place the cashews on a baking tray and toast for 6-8 mins, until they begin to go golden brown.
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  3. Soak the dates in hot water and set aside to soften.
  4. Place the cashews in the food processor and blend until you have a flour like mixture.
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  5. Add 1 tbsp of melted coconut oil and 1/4 cup of agave syrup to the flour and blend until the mixture is combined.
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  6. Line an 8″ cake tin with parchment.
  7. 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.
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  8. Remove the stones from the dates and add to the food processor along with about 100mls of the water they were soaking in.
  9. 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.
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  10.  Remove the base from the fridge and add the caramel, refrigerate for 1-2 hours or until set.
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  11. 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.
  12. Whip the cream until ripples begin to appear on the surface.
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  13. Remove the base from the fridge and layer the caramel with slices of banana.
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  14. Transfer the pie onto a serving plate and smooth the cream over the banana.
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  15. Grate the chocolate and sprinkle it on top.
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  16. Serve & Enjoy! 🙂ee
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Perfectly Paleo Sushi

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!

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Ingredients:

1 Courgette
1 Carrot
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.

Utensils:

Chopping board
Sharpe knife
Peeler
Spoon
Fork

Method:

  1. Ribbon the courgette with the peeler and roll into small tubesphoto 1 (14)
  2. 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!
    photo 2 (14)
  3. Cut off the skin of the cucumber and slice it into small strips
  4. Chop the pepper into small stripsphoto 3 (13)
  5. Flake the salmon (or prepare whatever you have chosen)photo 4 (11)
  6. Lay out a courgette ribbon, place some carrot strips on top
  7. Stack 3-4 pieces of cucumber and pepper at one end of the ribbon
  8. Place your meat on topphoto 1 (13)
  9. Slowly roll into “sushi”photo 2 (13)
  10. Repeat steps 6-9 until you run out of ingredients
  11. Enjoy 🙂

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Choco-Braz Butter

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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.

Ingredients:

400g Brazil nuts
2 tbsp Cacoa powder
2 tbsp Honey
1/2 tbsp Vanilla essence

Method:

  1. Preheat oven to 200°c/392°F.
  2. Place the nuts on a baking tray and roast for 5 minutes.photo 1 (12)
  3. 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.photo 3 (11)
  4. When the butter reaches a smooth consistency add the remaining ingredients and blend for a further 5 minutes.photo 4 (9)
  5. Allow to cool – add the mixture to the jar and enjoy 🙂photo 5 (8)

Paleo Sweet Potato Pizza

This recipe is ideal for the mid-week slump or a Saturday night Fake-Away!!

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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
Lemon pepper
1 egg.

-Recommended toppings: 3-4 Button mushrooms, 1/4 red onion, handful chorizo, 8-10 tiger prawns, 3-4 cherry tomatoes, 1/4 sweet pepper.

Utensils:
Measuring spoons
Large glass bowl
Oven proof pan
Wooden spoon
Grater – food processor
Whisk and small bowl for you egg
Grease proof paper
Pizza dish or large baking tray
Rolling pin

Method:

  1. Preheat the oven to 220°c/428°F.
  2. 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)
  3. As the sweet potato starts to cook and changes to a light yellow colour, gently sprinkle the spices and mix thoroughly.
  4. Continue cooking for a further minute or two, remove from the heat and season with lemon pepper.
  5. Put the sweet potato into a glass bowl and allow to cool for 5-10 minutes.photo 1
  6. Cut two large circles of grease proof paper the same size as the tray.
  7. Once the sweet potato has cooled down whisk the egg and add it to the mixture.
  8. 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.photo 2 (11)
  9. Prepare pizza toppings
  10. 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!
  11. Serve and enjoy!


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Zesty Orange and Dark Chocolate Scones

A healthy alternative with absolutely no compromises on decadence.
Sit back and enjoy with a piping hot pot of tea!

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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)
2 eggs
1 tsp vanilla essence

Makes 6 large scones

Method:

  1. Pre-heat your oven to 180°c/356°F.
  2. In a large bowl combine the almond flour, baking soda, dark chocolate and orange zest.
  3. In another bowl whisk the eggs and combine with the rest of the liquids.
  4. Mix both sets of ingredients together.

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  5. 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.

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  6. Place in the oven for 25 minutes, until the scones are a lovely golden brown.
  7. Remove from the oven and place on a wire rack to cool.

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  8. Enjoy slightly warm with one of The Wonky Spatula’s top notch serving suggestions:

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    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!

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