Tag Archives: paleo recipe

Chicken and vegetable casserole

A heart warming dish to help the chills on those wintery days. Chicken thighs have a lovely density to them that works so well in a casserole. Apricot nectar provides a natural sweetness and imagine the joy to all in your home when presented with a home cooked meal at the end of a long day.

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Served here with a gorgeous vegetable stir fry.

Ingredients:

6 free range or organic chicken thighs

1 large onion diced

1/4 cup organic tomato paste

1/4 cup coconut flour

1/2 cup shredded coconut

1 can apricot nectar

1 litre of stock or filtered water.

One handful of flat leaf parsley finely chopped

Sea salt and black pepper to taste

Juice of one lime or lemon.

Veggies to suit your own tastes. I used two celery stalks finely chopped, 2 large carrots diced and 2 cups of chopped green beans.

Method:

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Let this cook for several hours.

Dice the chicken and fry off in a pan with oil (olive oil or coconut oil). When golden add the flour, coconut and tomato paste. Cook for a couple of minutes then add the rest of the ingredients. You can transfer this to a crock pot and place in the oven, use a slow cooker, a pot on the stove, or a fry pan with a lid as l did. Let this simmer for several hours and then serve with your favourite salad or vegetables. It will freeze well and can be eaten for several days if kept in a sealed container in the fridge.

Enjoy!

Have you listened to my Wellness Podcast?

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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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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.

Have you been listening to my Wellness podcast? Check it out on iTunes or visit http://www.thewellnessbuzzpodcast.com

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Raw Cashew and Chocolate Slice

A raw chocolate, coconut and seed slice that is quick to make and free of gluten and dairy. Using the natural sweetness of organic maple syrup and filled with lots of wholefoods goodness with the main ingredient being raw cashews.

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Ingredients: (all organic where possible)

250g raw cashews

1/2 cup coconut oil

1/3 cup maple syrup

1 cup coconut flakes or shredded coconut

1/3 cup sesame seeds

1/3 cup chia seeds

1/4 cup raw cacao

Extra sesame seeds for the top and bottom of the slice

Method:

Place all ingredients in the food processor with the chopping blade. Pulse until well combined.

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Looking delicious.

Use a small rectangular baking tray and generously line with baking paper so it hangs over the edges. Sprinkle the paper with sesame seeds.

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Carefully place the mix on top of the seeds and smooth using your hands as it is quite sticky.

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Sprinkle more sesame seeds over the top and gently push into the mixture.

Place the tray into the freezer for an hour then lift the whole slab out of the tray by holding the edges of the baking paper.

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Ready to slice and eat.

This is a very sweet and satisfying slice. Keep in the freezer to have when something chocolate is required. It is high in healthy fats and a treat to eat mindfully or on special occasions. You can use a different sugar such as honey or rice malt syrup and could also substitute the nuts if you don’t like cashews. If it is a harder nut then pulse it first to break down as cashews are very soft.

Have you had a listen of my podcast? http://www.thewellnessbuzzpodcast.com. Search for The Wellness Buzz on iTunes and leave a review. Thankyou!

 

Silverbeet, daikon and sweet potato bake

A flavoursome and nutritious dish that can be a meal on its own or a side dish. A gluten and dairy free vegetarian option using seasonal vegetables to support your wellbeing. This recipe uses healthy silverbeet, daikon which is a member of the radish family and the very delicious sweet potato. The dish is baked in the oven where the sweet potato becomes crunchy and sweet with the softness of the other ingredients underneath and everything held together by the egg and stock mixture.

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Served here with schnitzel and salad.

Ingredients:

1 bunch of fresh silverbeet sliced

1 large daikon grated

2 medium sweet potato diced

1 onion diced

6 eggs beaten

1 cup of home made stock

Pink Rock Salt and Black Pepper

Olive oil

Method:

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Place the sliced silverbeet and onion into a greased baking dish

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Grate the daikon and pile on top of the greens

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Add the diced sweet potato on top of the other ingredients. I left the skin on the sweet potato for extra texture.

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Mix together the eggs, stock and seasoning. Pour over the vegetables.

Drizzle some olive oil over the top of the sweet potato and bake in a 180 degree celcius oven until cooked through and the sweet potato is golden and crunchy. Eat while hot and store the left overs in the fridge for several days and heat in the oven as required.

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Served here with salad and spicy lamb back strap

I hope you enjoy this recipe. It is really delicious and versatile. Have you had a listen to my Wellness Podcast? Tune in at http://www.thewellnessbuzzpodcast.com