Paleo Butter Chicken
Here is a classic Indian dish made Paleo. It’s gluten free, dairy free and low carb. Serve with Zucchini noodles or Cauliflower rice!
You can also throw in some veggies at the final stages of the cooking process.
Directions
- In a medium size bowl, combine chicken with all of the ingredients for the marinade; put in the fridge to let marinate for 30 minutes or more (or overnight if possible).
- Heat some of the oill in a large pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)
- Heat more of the oil in the same pan. Fry the onions until they start to sweat (about 5 minutes).
- Add garlic and ginger and sauté for 1 minute until fragrant, then add ground coriander, cumin and garam masala. Let cook for about 20 seconds until fragrant, while stirring occasionally.
- Add crushed tomatoes, chili powder and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.
- Remove from heat, scoop mixture into a blender and blend until smooth. Add a bit of water if needed.
- Pour the puréed sauce back into the pan. Stir the coconut cream and honey through the sauce.
- Add the chicken (and optional veggies) with juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling.
- Garnish with chopped coriander and serve with cauliflower rice!
Keto Egg Sushi
Crack the eggs in a bowl and beat together. Heat pan with coconut oil then add the eggs. Cook until it can be turned over easily.
Once cooked on both sides, put on your plate.
Then put down the spinach, then the salmon, then the sauerkraut.
Roll up tightly, then cut into pieces roughly 2 cm thick.
Paleo Chocolate and Walnut Cookies
Giving up sugar but still want a little sweet biccie at 3 pm? Try this one to get you by!
Instructions
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Preheat your oven to 180 degrees and line a baking tray with baking paper
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In a medium bowl, whisk together the coconut flour, coconut oil, maple syrup, vanilla, cacao, salt and eggs until a uniform batter is created. The batter will start off a bit runny, but will thicken as the coconut flour starts to absorb the moisture. Add in the walnuts, and stir to distribute them evenly.
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Use a heaping tablespoon to drop the cookie dough onto the lined baking sheet, and use your hands to flatten the cookies. Keep in mind these cookies will NOT spread on their own, so you’ll want to shape them how you’d like them to turn out.
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Bake at 180 degrees for 12-14 minutes, until the edges have darkened slightly. Allow to cool on the pan for 10 minutes, then transfer to a wire rack to cool completely.
Easy Paleo Tortillas
Found this recipe over on Stupid Easy Paleo and have been using it regularly for months! Great replacement for standard tortillas!
Tropical Paleo Granola
A nutty paleo breakfast treat, with flavours reminiscent of tropical beaches and holidays. This recipe is based on the well known Nomnom paleo version, with some tweaks added to include extra nuts and seeds.
Directions
- Preheat oven to 250 degrees Fahrenheit.
- Chop all nuts so they are quarter-half their usual size.
- Combine all dry ingredients.
- Mix in blender or nutribullet the dates, coconut oil, cinnamon, orange juice, pineapple to make a paste.
- Combine the paste and dry ingredients until coated.
- Line large baking trays with baking paper and spread thin layer of the mixture across pan. Quantity usually makes two large flat baking pans.
- Bake for 2 hours in total, turning every 20 minutes.
- Now enjoy with a dollop of coconut yoghurt, berries and oat milk for breakfast.
Paleo Chicken Skewers
Super easy favorite with the kids! Paleo and simple.
Directions
- Preheat oven to 180 degrees.
- Soak your wooded skewers in water
- Cut up chicken breasts to nice bite size pieces.
- Chop onion, capsicum pieces and put in a bowl with the chicken.
- Add your favorite herbs and spices, salt and pepper and some good olive oil.
- Alternate pieces on the skewers and place on baking tray. Cook for around 20 minutes or until chicken is cooked through.
- Serve on a bed of baby spinach on top with some sauerkraut.
Paleo Breakfast Idea
A simple and quick Paleo breakfast plate to get you on you’re way!
Directions
- Cooks eggs sunny-side up in a pan. If you need oil, use coconut or macadamia oil.
- Place eggs on a bed of fresh baby spinach, this softens it a little.
- Slice Avocado and layout on the plate next to some smoked salmon.
- Optionally add your favorite paleo sauce.
Gluten-Free Crispy Chicken Pieces
Delicious Gluten-Free, Low-Carb crispy chicken!
Directions
- Preheat oven to 180 degrees.
- Combine Salt, pepper, garlic, paprika and herbs in a bowl.
- Mash up (in a pestle and mortar if available) the Cornflakes till quite small, place in a bowl. Mix through the herbs from above step.
- Whisk egg in a bowl
- Cut each chicken thigh in half to make two even pieces. Roll in flour (the chicken pieces, not you).
- Now grab a chicken piece and wet it with the egg wash, then roll it through the cornflake mix, then place on a well oiled backing tray. Repeat for all pieces.
Bake until golden around edges.
Bread-Free Beef Burger
A delicious wheat-free, dairy-free, gluten-free, low-carb burger! Using a big mushroom for the base, throw an extra one on top for the full burger!
Directions
- Bake Beef Patty and mushroom until brown (a little longer for the beef patty).
- Fry sliced onions and fry egg sunny-side up.
- Place down mushroom, then beef patty, onion, egg, beetroot, tomato then finish with lettuce leaves.
- Try adding your favorite paleo sauce as well!
Chicken Summer Salad
A tasty and healthy meal for the whole family. Serverd on a bed of Quinoa which is gluten-free and packed with both protein and fibre. For a Paleo version, simple replace the quinoa with cauliflower rice.
Directions
- Cook quinoa as per packet instructions.
- Toss the chicken breasts with olive oil, sea salt, black pepper and your favorite herbs and spices (eg. paprika). Fold inside some grease proof paper then bash to flatten the chicken to around 1.5cm thick with a rolling pin.
- Place on oven tray with de-seeded sliced capsicum and chilli. Bake until chicken cooked through (around 20min).
- Peel and cut the mango and avocado into chunks.
- When the quinoa is cooked, drain and rinse under the cold water, make sure all water gone then tip on to a large plate or platter and season to taste.
- Sprinkle the avocado, mango and cooked peppers over the quinoa.
- Slice up the chicken in nice thin slices and add to the salad. Drizzle with olive oil and lemon juice and season with salt and pepper.
- Scatter over some coriander leaves to serve.