Avocado Chicken Salad

Ingredients

• 2-3 Chicken Breasts
• 1 avocado - diced
• 2-3 spring onions finely chopped
• 2 Tbsp basil - chopped 
• juice 1/2 lime
• salt and pepper to taste

Method

1. Grill chicken breasts until cooked through.
2. Remove, allow to cool and chop up/slice.
3. Mix together with avocado, spring onion, basil, lime and salt/pepper.

Grilled Cajun Salmon with Avocado and Tomato Salsa

Ingredients

• 2 large salmon darnes , skin on (1/2 lb or 220g)
• 2 tsp Cajun seasoning
• 1 tsp olive oil

Avocado Tomato Salsa

• ½ medium ripe avocado
• 4-5 baby plum tomatoes sliced in half
• 1/2 tbsp coriander finely chopped
• 1 small spring onion finely chopped
• 1 tsp lemon or lime juice
• Pinch of chili flakes or fresh finely chopped chili (optional)
• Salt and Black Pepper to taste

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Method 

1. Rub olive oil over the flesh of the fish, rub with spices and set aside for an hour in the fridge or overnight
2. Preheat grill.
3. Cook fish skin side up for 3 minutes, flip and cook for 3-4 minutes or until the fish easily flakes.
4. Mix together all salsa ingredients.
5. Serve Salsa with Salmon and additional green vegetables. 

Grilled Asian Chicken Breasts with Avocado and Green Salad

This one is thanks to Pat Divilly Fitness

Ingredients

• 4 cloves garlic
• 1 inch thick piece of fresh ginger peeled
• zest of two limes
• 1 Tbsp olive oil
• 1 Red chilli, chopped
• 1 tsp wheat free soy sauce
• 2 skinless chicken breasts
• Salt and pepper to taste

Method

1. Place all ingredients except chicken into a blender and pulse to a rough paste. 
2. Coat chicken with paste and place in a hot oven for 25 minutes. 
3. Serve with a green salad including baby leaf, spinach, avocado and watercress. 

Sea Bass and Sweet Potato Mash with Spinach

This recipe serves 2 

Ingredients

• 4 seabass fillets
• 2 medium sweet potatoes 
• 2 chopped garlic cloves
• 1 finely chopped red chilli
• Ground cinnamon
• Coconut oil

Method 

1. Coat 2 sea bass fillets with garlic, chili and coconut oil and place in oven for 20 - 30 minutes at 200-210 degC.
2. Peel and Steam and mash the sweet potato then add chilies and a dash of cinnamon.
3. Serve with a bed of fresh raw spinach.

Mini Sweet Potato Breads

My friend is a personal trainer and nutritional therapist and has some fabulous tasty gluten free recipes. Here is one i have used on many occasions and it's great. It can be stored in the fridge or frozen.  As an easy on the go snack. I also have these for breakfast with boiled or poached eggs. Really nice :-)

Ingredients

• 2 x medium sweet potatoes ( about 2 cups of steamed/mashed sweet potato
• 100g gluten-free oats or buckwheat flakes
• Four scoops vanilla protein (alternatively you can use chocolate protein powder which will give a sweeter bread, more like cake texture)
• 1 tsp baking powder – gluten free
• 1/2 tsp cinnamon
• 2 egg whites
• 1/2 tsp vanilla extract (not essence)

Method

1. Preheat the oven to 180 degrees for 15/20 minutes.
2. Cook sweet potato (preferably steam) and then mash it.
3. Put all the ingredients into a food processor, blend all of the ingredients until smooth
4. Hand roll the mixture into 16 small balls and place on a large lined baking tray, or grease a bread tin and pour mixture into this to make a bread.
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6. Bake for about 20 minutes or until cooked.

Salmon and Sweet Potato Fish Cakes

I have had it in my mind for a few weeks to try out some paleo friendly fish cakes. Came across a recipe on Every Day Maven and modified it slightly - these were amazing. Especially the second day, so i would highly recommend preparing them the day before cooking/eating them.

Ingredients

• 1 large sweet potato (about 1 and 1/4 cups), steamed and mashed
• ⅔ (two/thirds) cup ground almonds
• ⅓ cup packed finely chopped parsley
• 2 Tablespoons finely chopped spring onion
• 1 Tablespoon fresh squeezed lemon juice
• ½ to 1 Tablespoon Franks hot sauce
• ½ Tablespoon sea salt
• 1 teaspoon cumin
• 1¼ teaspoon smoked paprika
• ½ teaspoon freshly ground black pepper
• 2 large eggs
• 2 and 1/2 Salmon darnes, cooked and cooled
• 2 Tablespoons coconut oil for cooking
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Method

1. Steam the sweet potato and mash it and allow it to cool.
2. Bake the salmon in the oven in a little lemon juice for about 25 minutes.
3. Remove salmon and cut up and allow to cool.
4. In a bowl mix the sweet potato, ground almonds, parsley, spring onion, lemon juice, hot sauce salt, cumin, paprika, pepper and eggs ( ensure the sweet potato has cooled ) .
5. Stir all ingredients together until combined.
6. Add in the cooled mashed salmon and stir again to ensure all ingredients combined well.
7. Line a baking sheet with parchment paper ( a size that will fit into your fridge).
8. Using a 1/3 measuring cup scoop out mixture and flatten into equally sized salmon cakes. 
9. Chill in the freezer for at least 30 minutes, or all day or overnight for best binding/results.
10. Heat a large frying pan with some coconut oil on a medium heat and wait till oil melted completely. 
11. Place the cakes in the pan and fry on a low/medium heat till browned on that side ( 4-6 minutes ).
12. Flip and cook the opposite side. 
13. Serve hot and Enjoy.

Overnight Oats in a Jar - Almond and Raspberry

This recipe is much like the chia seed pudding recipe... .if you can call it a recipe. :-) .. in this case you use oats instead of chia seeds.

The variations on this one like the chia one is endless. I have made it with banana , walnuts and cinnamon .... With raspberries, flaked almonds and coconut. Many more.. mix and match ingredients such as blueberries, hazelnuts, almonds, walnuts.. I've seen  few recipes with cocoa and coffee.. the cocoa being off plan for now.

Here's a list of the ingredients and method that i've used.

Ingredients

• 1/3 cup gluten free oats
• 1/2-1/3 cup almond or coconut milk
• 1 Tbsp Greek Yogurt
• 1 Tbsp Almond Butter
• (optional for protein - 1/2-1 scoop of protein powder)
• Handful of frozen or fresh raspberries
• Handful of flaked almonds 

Method

1. In a jar add all the ingredients.
2. Put the lid on the jar and shake it up to ensure all the ingredients are mixed up.
3. Place in fridge overnight to soak.
4. In morning remove from fridge and eat :-) EASY PEASY

If you prefer it hot you can heat it up in the morning.

As i mentioned the options are endless and fun to play around with. If you're pushed for time you can make a batch of these on a sunday night and keep them in fridge for the week, taking out one at a time for breakfasts.

Get the kids involved to make up their own jars to  be left overnight :)

Cod goujons... gluten free

For those who yearn or just like fish goujons in breadcrumbs ( or chicken for that matter ), this is a simple replacement recipe and works wonders.

Ingredients

• 2 Tbsp coconut flour
• 1 egg beaten
• 1 clove garlic crushed
• zest of 1 lemon
• 4 Tbsp ground almonds
• a few sprigs of parsley finely chopped
• 2 cod fillets
• 1 Tbsp coconut oil

Method

1. Preheat the oven to 200degC.
2. Mix the crushed garlic, parsley, lemon zest and ground almonds on a plate.
3. On another plate put the 2 Tbsp coconut flour.
4. On a third plate put the beaten egg.
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6. Dip a cod fillet in the flour ensuring all parts are coated. 
7. Next dip the cod fillet in the egg ensuring all parts are coated.
8. Finally dip the cod in the ground almond mixture ensuring all parts are coated.
9. In a hot frying pan on high heat melt the coconut oil and flash fry the cod fillets on each side, for about 2 minutes a side. This seals the coating on the fish.
10. Place the fillets in the oven and bake for about 20 minutes or until cooked through.

Salmon with Mango Salsa

Ingredients

• 1 medium mango peeled and cubed
• 1 tbsp fresh lime juice
• 100g cucumber cubed
• freshly ground black pepper
• 2 spring onions finely chopped
• 4 salmon steaks each about 150g
• 2 tbsp chopped fresh coriander
• juice of 1 lemon or lime

Method

1. Make the salsa by mixing together the mango, cucumber, spring onions, coriander, lime juice and pepper. Cover and leave for 30 minutes.
2. Place salmon steaks on a heated grill pan, drizzle with lemon or lime juice and cook for about 6 minutes on each side until the steaks are tender and just beginning to flake. Serve garnished with mango salsa.

Cauliflower Pizza - Fakeaway Night

One of the girls in my online group made this, it looked devine so i had to try it. It turned out a little soft/flakey but very tasty.

Ingredients

Pizza Base

• 1 head of cauliflower - blitzed to rice consistency in food processor. 
• 2 Tbsp ground almonds
• pinch garlic 
• pinch salt
• pinch pepper
• pinch chilli flakes
• 1 egg

Tomato Sauce

• Half a jar of passata
• 2 cloves garlic crushed
• 5 basil leaves chopped
• salt and pepper

Toppings

• Handful of Spinach
• 1/2 Red Pepper - Chopped
• 1/2 yellow Pepper - finely chopped
• 4 cherry tomatoes - quartered
• 1 chicken fillet - diced, pre cooked and marinated in franks hot sauce 
• 2 Tbsp Feta Cheese

Method

1. Line a baking tin with parchment paper. 
2. Preheat oven to 180 deg C.
3. Blitz the cauliflower in a food processor to rice consistency.
4. Add in two tablespoons of ground almonds.
5. Add in spices , garlic, salt and pepper
6. Beat in one egg and mix through.
7. Spread mixture on baking tin and bake for 20 minutes. 
8. While this is cooking prepare the tomato sauce.
9. On a low heat pot, add passata, garlic basil and seasoning and heat for about 4 minutes.
10. Remove pizza base from the oven.
11. Spread tomato sauce evenly over base.
12. Add peppers, spinach and chicken.
13. Add Feta Cheese.
14. Place back in the oven and bake for a further 10-15 minutes. 

Serve with salad. 

Omelette Muffins

Such a filling go to breakfast and lunch or dinner too.. works for every meal. Even for a snack.  Really works as an on the go snack too :)

Honestly you can try many flavours and combinations of this one, add additional ingredients to double up the recipe for lunch and dinner. 

Ingredients ( same as the turkey/tomato/Spinach omelette)

• 2 Turkey Rashers - Grilled
• 8 Cherry tomatoes - chopped in 1/4's
• handful of spinach finely chopped
• 2 eggs beaten
• 2 scallions finely chopped
• dash almond milk
• 1-2 Tbsp coconut oil for frying

Method

1. Line a few muffin cases with coconut oil. 
2. Preheat the oven to 180deg C.
3. In a large bowl mix all the ingredients and stir together until combined.
4. Once the oven has heated up pour the ingredients into the muffin cases. ( makes about 5).
5. Place in the oven and cook for about 20 minutes.  
6. Remove and cool on wire rack.
7. Serve with salad or on its own as a snack. 

Turkey, Tomato and Spinach Omelette

Such a filling go to breakfast and lunch or dinner too.. works for every meal. Even for a snack. 

Honestly you can try many flavours and combinations of this one, add additional ingredients to double up the recipe for lunch and dinner. 

Ingredients

• 2 Turkey Rashers - Grilled
• 8 Cherry tomatoes - chopped in 1/4's
• handful of spinach finely chopped
• 2 eggs beaten
• dash almond milk
• 1-2 Tbsp coconut oil for frying

Method

1. In a pan fry up the oil on a low heat until melted.
2. In a large bowl mix all the ingredients and stir together until combined.
3. Once the pan has heated up pour the ingredients into the pan. 
4. Cook on a low heat.
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6. Once the top of the omelette is begining to cook, flip or fold the omelette on itself. 
7. Contiue to cook until cooked through on both sides. 

Serve with a side salad or on its own. 

Homemade Paleo burgers

Ingredients

• 400g steak mince
• 70g ground almonds
• 1 medium egg - beaten
• 2 tsp Dijon mustard
• 8 sprigs fresh parsley
• Pinch salt and pepper 

Method

1. In a blender add the mince and ground almonds and combine.
2. Add the beaten egg and mustard and mix again to combine.
3. Finally add the parsley and salt abs pepper. Combine once again.
4. Take palmful of mixture and make into burger pattie.
5. This mixture should make about 5.
6. Fry in little coconut oil a few minutes on both sides to seal.
7. Remove from pan and bake in oven at about 190degC for about 20 minutes.
8. Serve in iceberg lettuce .
9. Serve with salad. 
10. Additional could add 1 Tbsp if Greek yogurt and franks sauce as a dressing/sauce for the burger 

BlueBerrie smoothie

Summers heating up so here's another variation on the smoothie for those hot mornings, post workout breakfast :)

Ingredients

• 2 Handfuls frozen blueberries
• Scoop of protein powder
• Almond milk or coconut milk
• 1 Tbsp greek yogurt
• 1 Tbsp flakseed
• Water or Ice
• Large handful of fresh spinach

• For those taking carbs in morning or fruit post workout and okay with high sugar fruit then banana is also an optional add. 

Method

1. Put all the ingredients into the blender or smoothie maker. 
2. Blitz until smooth. 
3. Pour into glass or on the go drinks bottle. 

Enjoy :-)

Coconut and Almond Pancakes

I just LOVE pancakes ...so here's another variation. 

These are the pancakes I made for breakfast this morning (and no carbs either)

Ingredients

30g ground almonds

20g dedicated coconut 

2 eggs

Almond milk

1 tsp coconut oil for frying 

Topping

2 Tbsp full fat natural Greek Yogurt

Fresh berries

Chopped nuts

Method  

Combine eggs,ground almonds, dedicated coconut powder into bowl and whisk together

Add in almond milk to desired consistency 

Heat up coconut oil in frying pan

Pour in 1/2 pancake mixture and fry on a low/medium heat - flip and heat on the other side

To serve add yogurt,blueberries and flaked  almonds 

Smoked Paprika Chicken Skewers

The sun is still shining the barbecues are out. So what better way to dine in paleo outdoor style than with some tasty skewers.

Ingredients

2 chicken fillets

1 red pepper - square slices 

1 yellow pepper - square slices 

1 courgette  - thickly chopped

Marinade

2 heaped Tbsp Greek Yogurt

2 tsp smoked paprika

1 tsp sweet paprika

1 tsp cayenne pepper

1/4 tsp garlic powder

Method 

Prepare the marinade by mixing all the marinate ingredients together in a bowl until all combined. 

Chop the chicken fillets in same sizes bite sized chunks.

Toss the chicken in the marinade until completely covered. 

Place the chicken in marinade in fridge overnight or for at least 4 hours ( first time I made these I only left them in for hour and we're still yum) .

Slide the chicken, peppers and courgette onto the skewers. 

Grill for 8 minutes a side or until cooked through and nicely browned. 

Serve with salad :)