ALL 10 PALEO RECIPES

This vanilla macadamia combo is a delicious, satiating and energy boosting way to start any day! Make bulk to last you all week.

PREP TIME: 5 minutesCOOKING TIME: 20 minutesTOTAL TIME: 25 minutesQCPTCQ8 8-1

INGREDIENTS:

ALL 10 PALEO RECIPES

10 PALEO:

I love these thick and fluffy hotcakes for a breakfast that feels naughty but is packed full of nice!

PREP TIME: 5 MinutesCOOKING TIME: 5 MinutesTOTAL TIME: 10 MinutesQCPTCQ8 1

INGREDIENTS:

1 bananas mashed

2 free range eggs whisked

2 tablespoon(s) plant based protein powder or almond meal, or banana flour

1/2 cup(s) mixed berries fresh or frozen

1 tablespoon(s) coconut yogurt unsweetened

1 tablespoon(s) granola optional

1/2 tablespoon(s) coconut oil for frying

DIRECTIONS:

For the pancakes, combine the mashed banana, whisked eggs and plat based protein powder and combine well using a whisk or spoon. Heat a fry-pan over medium heat and melt the coconut oil to fry with.

Spoon your batter into the pan to your preferred size, whether it be multiple smaller hotcakes or one large mega hotcake. Cook for 2-3 minutes or until the edges have firmed up and it is stable enough to flip. Using a spatula, flip the hotcake and cook for a further 1-2 minutes until golden brown and cooked through.

Serve topped with the coconut yogurt, mixed berries and a sprinkle of granola if you have any on hand. Enjoy.

I absolutely love this nourishing, energising and healthy combo! It's anti-inflammatory, blood-sugar regulating and immunity boosting!


INGREDIENTS:

1 cup(s) almond milk unsweetened or homemade

1/2 banana frozen

1 tablespoon(s) plant-based protein powder or almond meal or hemp seeds

1 tablespoon(s) nut-butter peanut, or other

1/2 tablespoon(s) MCT Keto Tonic or coconut oil

1/4 teaspoon(s) ground turmeric

1/4 teaspoon(s) ground cinnamon ceylon (not cassia)

1/4 teaspoon(s) nutmeg optional (many health benefits)

1/2 cup(s) ice optional

DIRECTIONS:

Add all ingredients into your blender or food processor and blitz until smooth and creamy. Pour into your favourite glass, mug or travel bottle and enjoy!

Remember to 'chew' your smoothie to activate your digestion and if you can, take your time to enjoy this delicious, health boosting 'meal'!

3 tablespoon(s) coconut oil melted

2 tablespoon(s) maple syrup or monk fruit syrup

2 cup(s) macadamia nuts whole, or roughly chopped

1 cup(s) almonds (or pecans) whole, or roughly chopped

1 cup(s) coconut flakes (or desiccated) unsweetened

1/2 cup(s) sunflower seeds

1/2 cup(s) pumpkin seeds

1/4 cup(s) sesame seeds

1 teaspoon(s) vanilla powder or seeds, or extract

1 teaspoon(s) cinnamon ground

DIRECTIONS:

Preheat your oven to 160C and line a large baking tray with baking paper.

In a large bowl, combine the melted coconut oil and maple syrup, then add all other ingredients. Mix everything together until all nuts, coconut and seeds are coated in some of the syrup. Add an extra tablespoon of coconut oil for coating if needed.

Spread the mixture evenly over the prepared tray and bake for 20 minutes, or until the coconut begins to turn golden brown.

Remove the tray from the oven and set aside to cool. Transfer to an airtight container and store for up to 2 weeks.

Can be added to the top of smoothies, or simply enjoyed with berries and coconut yogurt.

BANANA BERRY HOTCAKES ANTI-INFLAME POWERUP SMOOTHIE MACADAMIA NO-GRAIN-OLA

10 PALEO:

Leftovers have never looked so delicious when celebrating last nights dinner with this zesty, vibrant plate of yum.


INGREDIENTS:

125g salmon skin off

1 zucchini cut into zoodles

1 cup(s) baby rocket washed

1/4 long red chilli finely chopped

1 tablespoon(s) extra-virgin olive oil

1 tablespoon(s) lemon juice

1 teaspoon(s) toasted nuts or seeds to garnish, optional

salt to season

cracked pepper to season

DIRECTIONS:

Get started on the poached salmon by bringing a saucepan of water up to the boil, then reduce to a simmer and place your fish in. Depending on how you prefer your fish cooked, leave in the water simmering for between 4 and 6 minutes, remove with a slotted spoon and set aside to rest as it will keep cooking once removed from the poaching liquid.

Meanwhile, to prepare your zesty green pasta salad, combine the zucchini zoodles, baby rocket and chilli in a bowl and generously toss in the extra-virgin olive oil and lemon juice.

Once the salmon has cooled slightly, break it apart with your fingers into small chunks and serve on top of your fresh and zesty pasta salad. Garnish with toasted nuts or seeds if using and season with salt and cracked pepper. Save time by making this the night before with your dinner.

Simple, but oh so delicious and packed full of incredible nutrients you will love these clean and green chicken burgers.


INGREDIENTS:

125g free-range chicken mince

1/2 cup(s) kale stems removed, roughly chopped


1/2 teaspoon(s) sesame seeds

1/4 teaspoon(s) garlic powder dried

1/4 teaspoon(s) onion powder dried


salt to season


TO SERVE

1/2 avocado smashed

1/2 tablespoon(s) lemon juice

1 cup(s) fresh green leaves mixed lettuce

1 tablespoon(s) extra-virgin olive oil to drizzle

1 tablespoon(s) fermented vegetables to serve

DIRECTIONS:

For the patties, combine the mince, roughly chopped kale, chilli, sesame seeds, garlic powder, onion powder, pinch of salt and using your hands or a fork, combine the ingredients really well, being sure to distribute all of the flavour. Using your hands, create your desired size patties, keeping in mind the smaller they are, the quicker they cook and the larger they are, the longer they take to cook through.

Heat the coconut oil in a fry pan over medium heat and fry your patties for 4-5 minutes each side or until cooked through with a nice golden brown colour on the outside. Remove from the pan and set aside.

Meanwhile in a seperate bowl, mash your avocado with the lemon juice and season with salt to taste. Dress your fresh garden greens with the extra-virgin olive oil.

Place your patties on top of your dressed salad, alongside the smashed avocado and fermented vegetables. Season with salt and cracked pepper and enjoy.

I love the taste of crispy fried pumpkin patties, this recipe can be enjoyed hot or cold and is perfect for making in bulk and enjoying on the go.


INGREDIENTS:

1 cup(s) pumpkin uncooked, diced very small

1 free-range eggs whisked

2 tablespoon(s) almond meal or coconut flour

1 tablespoon(s) arrowroot flour or tapioca flour

1/4 teaspoon(s) ground cumin

1/4 teaspoon(s) ground coriander

1/4 teaspoon(s) dried chilli flakes optional


1/4 avocado smashed

4 cherry tomatoes halved

1 cup(s) fresh green leaves mixed lettuce


1 teaspoon(s) lemon or lime juice to dress

salt to season


DIRECTIONS:

Preheat your oven to 180C and line a baking tray with baking paper. Drizzle a little coconut oil over your pumpkin pieces and bake in the oven for 10 to 15 minutes, or until soft enough to mash with a fork.

Once your pumpkin is cooked, transfer to a bowl or food processor, and combine well with the egg, almond meal, arrowroot flour, ground cumin, ground coriander, dried chilli flakes, and season with salt and pepper.

Heat a fry pan over medium heat and melt half of the coconut oil ready for cooking your patties. Using your hands, roll into your preferred patty size.

Cook the patties, in batches if need be, allowing to cook thoroughly on one side before attempting to flip, ensure they are stable. You want them to be lovely and golden brown on the outside. Cook for a further 3-4 minutes on the remaining side then remove from the pan.

Smash your avocado and top with chilli flakes if using. Dress your avocado, salad and cherry tomatoes well with the extra-virgin olive oil and lemon juice.

Serve your patties alongside your fresh ingredients, a generous tablespoon of fermented vegetables, season well with salt and pepper and enjoy.

SPIRALLED SALMON TO GO GORGEOUS GREEN CHICKEN CAKES PUMPKIN PATTIES WITH AVO AND SALAD

10 PALEO:

I love this healthy chicken fajita recipe for all the flavours of Mexico in one plate of colour and amazingness using lettuce as wraps.


INGREDIENTS:

150g free-range chicken roughly chopped thigh, breast or tenderloins

1/4 teaspoon(s) dried chilli flakes optional

1/4 teaspoon(s) onion powder

1/4 teaspoon(s) garlic powder


1/4 teaspoon(s) ground cumin



salt to season


ALL THE TRIMMINGS

1/4 red cabbage sliced

1/4 avocado smashed

1 cup(s) fresh garden green leaves mixed lettuce


1 tablespoon(s) lemon juice or lime juice to squeeze

1 tablespoon(s) fermented vegetables to serve

DIRECTIONS:

In a bowl, coat your roughly chopped chicken with the dried herbs and spices and melt your coconut oil in a fry pan over medium heat. Add your chicken to the pan and cook for 6 to 8 minutes or until cooked through to your liking. Remove form the heat and set aside to rest whilst you get onto the trimmings

Dress your red cabbage, avocado and fresh garden greens well with your extra-virgin olive oil and lemon or lime juice. Serve your chicken alongside all the trimmings and use your lettuce as wraps for your fajitas. Season well with salt and pepper and enjoy.

This recipe seriously warms the tastebuds with subtle heat from the rich aromatic spices in my take on udon noodles.


INGREDIENTS:

125g grass-fed mince beef or lamb

1/2 tablespoon(s) Incredible Coconut Oil for frying

1/4 brown onion finely diced

1 garlic clove finely chopped


1/4 teaspoon(s) garam masala



1/2 cup(s) bone broth

1/2 cup(s) coconut milk tinned

1/2 zucchini sliced into thick noodles

1 tablespoon(s) fresh coriander roughly chopped, to garnish

1 tablespoon(s) toasted peanuts omit for nut free

salt to season


DIRECTIONS:

Get started by heating your fry pan over medium heat and melting your coconut oil ready for frying. Add your garlic, onion and chilli and sauté for 2-3 minutes until softened.

Now add in your mince, stirring until browned on all sides. Add in your dry spices, coconut milk and broth and stir to mix well. Reduce the heat to medium and allow it to simmer and the flavours to infuse and your sauce to thicken up a little.

Meanwhile, using a mandolin or simply with a knife, cut your zucchini into long thick noodles. I like mine rustic and rough, so just give it your best shot and have some fun with it.

When you're almost ready to serve up, add your zucchini udon noodles to the mince mixture, and stir to soften. Transfer to a bowl and enjoy toped with freshly chopped herbs and toasted nuts if not nut free.

If you'd like more sauce or even a soup, simply add more broth to your mince mixture.

Everyone knows I love my healthy veggie breads, and this one is incredible! Beautiful on its own or simple with some avo.

PREP TIME: 15 MinutesCOOKING TIME: 40 MinutesTOTAL TIME: 55 MinutesQCPTCQ8 8-10

INGREDIENTS:

1 1/2 cup(s) almond meal

1 teaspoon(s) baking powder gluten free

8 free range eggs

1/2 cup(s) coconut cream tinned

200g grated pumpkin

2 cup(s) baby spinach

1/4 cup(s) sundried tomatoes (in olive oil)

1 small red onion diced

2 garlic cloves finely diced

1 tablespoon(s) coconut oil for frying

salt and pepper to season

DIRECTIONS:

Preheat the oven to 180 and grease and line a loaf tin with baking paper.

Heat the coconut oil in a frying pan over medium heat and add the onion and garlic and cook for 3-4 minutes, until softened and caramelised. Remove from the heat and set aside.

In a large bowl, whisk the eggs and coconut cream, then add the almond meal and baking powder and mix well. Add the pumpkin, spinach, sundried tomato and onion mixture and stir to combine. Season with salt and pepper.

Spoon the mixture into the prepared tin and spread evenly. Bake for 30-40 minutes, or until golden brown. Use a fork to test the centre, if it comes out clean when inserted and the loaf springs back its ready! Remove from the oven and leave for a few minutes to cool slightly.

Turn out and set on a wire rack or board to cool. Slice and eat warm or leave to cool completely. Can be stored in the fridge for up to 5 days, or frozen for up to 3 months (slice before freezing).

FANTASTIC FAJITAS SPICY UDON NOODLE CURRY PUMPKIN AND SUNDRIED TOMATO BREAD

10 PALEO:

This half-brownie half-cookie is dark rich, crumbly on the outside and soft in the middle, and most of all delicious! If following the low carb keto approach be sure to use Lakanto Monkfruit Sweetener when making this. It has a zero GI index, tastes just like table sugar, and helps diabetics manage blood sugar levels. You'll find it in good health food stores and online retailers.

PREP TIME: 5 MinutesCOOKING TIME: 25 MinutesTOTAL TIME: 30 MinutesQCPTCQ8 5-8

INGREDIENTS:

1 cup(s) raw cacao powder

100ml Incredible Coconut Oil see online store

2 tablespoon(s) MCT Keto Tonic see online store

125g macadamia butter or preferred nut butter

1/2 cup(s) Lakanto Monkfruit Sweetener (for low carb keto) granulated coconut sugar for paleo

4 free-range eggs whisked

1 cup(s) almond meal

1 cup(s) macadamia nuts roughly chopped, optional

1/2 teaspoon(s) ground cinnamon

1/2 teaspoon(s) vanilla bean seeds, extract, powder

1/4 teaspoon(s) sea salt

1 cup(s) raspberries fresh or frozen defrosted

DIRECTIONS:

Preheat the oven to 180°C and line a 20 cm square baking tin with baking paper or grease a large oven safe fry-pan. Place all the ingredients except the mixed berries in a bowl and mix to form a batter.

Spread the batter evenly over the prepared baking tin or pan, dot the mixed berries evenly over the surface and bake for 25–30 minutes, or until the top is looking firm and crunchy and gives a little resistance when lightly touched.

Remove from the oven and leave to cool in the tin, then cut into 12 pieces. Store in an airtight container for up to 7 days.

BROOKIE

ALL 10 PALEO RECIPES

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