Tag Archives: paleo meals

Potato and spinach bake

A delightful vegetable based main or side dish with a satisfying flavour. An easy meal option being both gluten and dairy free.2017-04-01 08.42.29

The way l measure my ingredients is somewhat random for a dish like this as the size of the potatoes and dish will vary. It really is up to you when mixing the ingredients to determine exact quantities so please use my ingredient amounts as a guide only.

Ingredients:

8 large free range eggs (beaten)

6 medium potatoes washed well with skin on (l like the red skinned ones)

2 cups of fresh spinach (roughly chopped)

One large onion or two smaller ones (Use half a leek as an alternative)

2 stalks of celery finely chopped

One handful of parsley finely chopped

Sea salt and black pepper to taste.

Method:

Roughly dice the potatoes into small squares and place into a pan with olive oil and the onion. Cook until the potato is just soft. Place all ingredients into a large bowl and gently mix. Pour into a largish baking dish and smooth out with the back of a spoon or spatula. Top with pumpkin seeds if desired.

Bake in a 180 degree celsius oven until golden.

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Potato salad

Cold potatoes are all the rage in Paleo land. A source of resistant starch and tasty! Indulge with this delightful salad creation. Enjoy as a side dish or meal on its own.

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Cold potato salad

Ingredients:

A generous 1kg of medium to small potatoes (I like the red skinned ones).

2 stalks of celery (washed and finely sliced)

2 stalks of spring onion green tops finely sliced

A handful of mint (washed and diced)

1 cup of raw walnuts roughly chopped

Pink rock salt (Celtic sea salt or similar) and black pepper

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Some nice fresh potatoes

Wash your potatoes and steam until just soft. Let cool and then place in the fridge for 24 hours. This is an important step as this is how the resistant starch is formed.

You need a big bowl at this point to place the ingredients in. I like to use a large stainless steel one and then place the salad in a nice bowl when it is made.

Dice you potatoes into small cubes. The size is up to you. Place in the bowl with the celery, spring onion, mint and nuts. Add in a generous sprinkle of salt/pepper then mix. Have a taste to see if there is enough seasoning. I like to leave this salad as is, but you could add your favourite dressing at this point.

Serve as a side dish or eat as a main on its own. Enjoy!

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2015-07-05 19.58.13

Paleo Cottage pie

A comforting, tasty and highly nutritious Paleo dinner. Use the best quality ingredients to cook up a family favourite and add lots of colour by serving it with delicious baked vegetables and salad.

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Served here with roasted brussel sprouts and a gorgeous salad.

Step 1 is to make up a batch of caramelized beef and vegetable mince.You will have plenty left over to use with other meals, so it is very economical. This is a basic recipe and you can use different vegetables and whatever you have on hand. The cabbage is very important as it gives the dish a lovely flavour.

https://holisticwellnessforlife.com/recipes-2/caramalized-vegetables-and-beef-mince/ (Click here for the recipe)

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The mince is cooked and this is the leftover that will go into the freezer for other meals.

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Place a generous layer of mince in a baking dish. I like a ceramic dish and there is no need to oil it or line with baking paper.

Topping:

Ingredients and method:

2 medium sized red skinned sweet potato (washed and peeled)

1 medium sized beetroot (washed and peeled)

1 generous handful of chives gently sliced.

Pink rock salt and black pepper to season.

Dice the veggies and gently steam until soft. Place in a bowl and add a sprinkle of pink rock salt and black pepper. Add the chives and stir through.

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You can use red or orange sweet potato for the topping. You can trick the family into thinking this is regular potato.

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Place the mash on top of the dish and spread out evenly. It is ready to serve.

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A big salad and roasted brussel sprouts go brilliantly with this dish. Enough for a large family or a few nights. Leftovers for lunch or freeze it in batches.

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2015-07-05 19.58.13

Rustic Sunflower Seed Pizza

Sunflower seeds make a tasty, firm and filling base for this gluten and dairy free pizza. Enjoy a classic favourite with a twist which is a nice sometimes choice to brighten up your meal options when you are eating a restricted diet. 

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A hearty meal.

Ingredients:

2 cups of raw activated sunflower seeds

2 free range eggs

1/2 cup of coconut flour

1/4 teaspoon sea salt and ground black pepper to taste

2 tablespoons olive oil

Herbs (add your favourite herbs for an extra tasty base).

Method:

Place all ingredients in the food processor (chopping blade) and process until the sunflower seeds are broken down to resemble an almond meal type consistency (rustic look).

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The processed mixture

This mix will make three pizzas. The base is very filling and quite dry so it needs a generous layer of moist toppings. Divide the mix into three and roll each pile into a ball.

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Use a rolling pin and your hands to gently roll the mix out. Make the edges neat with the back of a spoon. Ensure the base is well compressed.

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Pre-bake the base in a 180 degree celsius oven until the edges are turning golden. Let cool.

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Place your toppings on the base. I used a lovely spicy mince that was cooked, a large beaten egg and fresh rosemary. You can add more toppings than this as the base can hold them well.

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The cooked pizza.

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Top with rocket and enjoy.

This pizza was very nice cold the next day. It is extremely filling so you don’t need a huge serve. I would add a moist salad to it as well that has a dressing plus avocado as an example.

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