Pastry free bacon and egg pie with pan fried kumara


This is a great way to satisfy those pastry urges, it almost tastes like the real thing!  The quantities I have listed below are enough to feed one person, to feed more people, simply make up more ramekins and increase salad green and kumara portions.

I used:

  • 4 slices kumara (washed and cut approx 1 cm thick)
  • 2 eggs
  • 2 rashers paleo friendly bacon (I used Verkirk’s, sugar free and pastured)
  • 1 cube of goats cheese feta (approx 1cm x 1 cm)
  • 1 handful salad greens, washed
  • Coconut aminos seasoning
  • Coconut or olive oil

Pre-heat an oven to 200 degrees celsius.  Cover the bottom and sides of the ramekin with two pieces of bacon, sprinkle with feta and crack the eggs on top.  Bake for 15 minutes.

While the pie is cooking, heat a heavy based frying pan to a medium heat.  Wash the kumara and slice.  Add coconut or olive oil to the frying pan and when hot add the kumara cooking for 4-5 minutes each side and drain on a paper towel.

Prepare a plate with a washed handful of salad greens.  Place the cooked kumara on top.  When the pie has cooked, either serve in the ramekin or run a knife around the edge and tip the pie out onto the top of the kumara, turning upright so the egg is on top.

Drizzle with the coconut amino seasoning and serve.


Chicken, Bacon and Coconut Salad



I just didn’t feel like eating sweet potato and vegies last night with the kids, so I tossed together some ingredients in a salad instead.  This was the result, and quite tasty so I thought I would share!  The recipe below is for 1 person, you will need to adjust quantities according to the number of people you wish to feed.  This dish works well if you are feeding little ones or partners, that just aren’t into salads as much as you are!

I used:

  • 2 chicken drumsticks (although I cooked a load up for the kids as well)
  • 2 rashers of paleo bacon (sugar free, pastured, I used Verkirks)
  • 1 small orange, peeled and cut into small segments
  • 4 macadamia nuts, roughly chopped
  • 1 tbs threaded coconut
  • salad greens
  • olive oil
  • salt and pepper

Pre-heat a grill to180 degrees celcius.  Once hot cook the chicken 5 – 7 minutes each side, leaving to rest for 5 minutes before shredding.  In the final 5 minutes, pop the bacon on the grill beside the chicken.

While the chicken is cooking, wash the salad greens, place in a bowl and drizzle with a little olive oil, salt and pepper.  Add the orange segments, macademia nuts and threaded coconut, gently tossing.

When the chicken has cooked, shred the meat off the bone with a fork, chop the bacon roughly and toss through or place on top.


Lamb Meatballs, Chunky Kumara and Homemade Tomato Sauce


This is definitely one the kids will love.  This dish will easily serve 4 people, add some bacon wrapped prawns to flesh it out and serve this as finger food for your next dinner party!

I used:

  • 1 large Kumara (sweet potato), scrubbed clean and cut into chunks
  • 400gms premium lamb mince (little to no fat)
  • 2 cloves garlic, finely diced
  • 1 brown onion, finely diced
  • 1/4 tsp cumin
  • 1/4 tsp ground coriander seeds
  • 2 tbs fresh flat leaf parsley, chopped
  • 1 egg, lightly beaten
  • salt and pepper
  • olive oil

Pre-heat the oven to 180 degrees celcius.  Scrub the kumara and cut into thick chunks.  Toss through some olive oil, salt and pepper.  Place on a tinfoil covered baking tray, evenly spaced and cook for 20-25 minutes.

Next make the meatball mixture.  In a large mixing bowl, combine the lamb, egg, cumin, coriander seeds, parsley, salt and pepper.  You will need to knead the mixture for a couple of minutes to bind the proteins together.  Heat a heavy based frying pan to a medium heat, add a healthy amount of olive oil.  Roll the lamb mixture into small balls and cook in batches, draining on a paper towel to remove the excess oil.


  • 1 can Italian chopped tomatoes
  • 1 brown onion, finely diced
  • 3 garlic cloves, finely diced
  • 4 tbs basil, roughly chopped
  • salt and pepper
  • olive oil

Bring a medium sized saucepan to a medium heat, add the olive oil and cook the onions, garlic, salt and pepper until soft.  Add the chopped tomatoes and reduce the sauce by half, simmering on a low heat for 20 minutes.  Stir through the fresh basil just before serving.  You can also grate parmesan cheese into the sauce just before serving for an added element of flavour.



Scallops, Spinach and Bacon

Scallops, Spinach and Bacon


I found some wild, sustainably harvested scallops for only $8 at Upper Hutt Pak n Save, so I thought I would use them in today’s recipe.  They were fantastic, so here is the recipe with a tomato and avocado salad.

I used:

  • 1/2 bag of frozen scallops
  • 2 cloves garlic, sliced
  • 1/2 an onion, sliced
  • 3 tbs fresh flat leaf parsley, roughly chopped
  • 3 rashers bacon, sliced (rind removed)
  • 3 large fresh spinach leaves, sliced (or a handful of baby spinach leaves, uncut)
  • 8 cherry tomatoes, cut in half
  • 1/2 an avocado, thickly diced
  • olive oil
  • 1 tsp butter
  • salt and pepper

Place 1/4 cup of water in a large saucepan and turn up to a high heat.  Rinse the scallops under running water and place in the saucepan.  Steam the scallops over a high heat, this will only take a few minutes.  Shake the saucepan from time to time to stop the scallops from sticking and burning.  When cooked, put to the side, retaining the juice for later.

While the scallops steam, slice up the garlic, onion, bacon, parsley and spinach.  Heat a heavy based frying pan to a medium heat, drizzle with a little olive oil and add the butter.  Add the garlic, onion, bacon and parsley, season with salt and pepper and cook until the onion and garlic are soft.  Add the scallops, retaining some shells if you would like to make the dish look a little meatier.  Add 4 tablespoons of the scallop juice and then the spinach, cooking on a low heat until the spinach is wilted.

Toss the cherry tomatoes and diced avocado in a little olive oil, salt and pepper.  Serve the salad on the side of the scallops.  This would also work with a big green salad, topped with grated parmesan.


Kumara and Cauliflower Hash Cakes (with poached eggs, bacon and avocado)


I had some leftover kumara and cauliflower mash from the night before, so I thought a Sunday morning breakfast deserved a little hash cake, of the legal variety that is!

What I used:

  • 1 medium kumara (sweet potato)
  • 1/4 of a head of cauliflower
  • olive oil
  • salt (a tiny pinch)
  • 2 eggs
  • 1/2 an avocado, sliced
  • 3 rashers bacon (sugar free, pastured, paleo friendly)

Chop the kumara and cauliflower into small pieces and boil until very soft.  Drain the water and mash with a teaspoon of olive oil and a sprinkle of salt.  Allow to cool.  This mash will keep for 3 days in the fridge and reheats well in the microwave at work.

Bring a heavy based frying pan to a medium heat and brush with a little olive oil.  Get a large spoonful of mash, flatten in your hands and place in the frying pan.  On the other half of the frying pan, place your rashers of bacon.  Be sure to flip both after 2-3 minutes.

In a small saucepan, bring 2 cups of water to a low simmer.  Crack the eggs gently into the water and turn the heat down low.  Cook for 2-3 mins, gently shaking the saucepan to check if the yolk has cooked.

On a plate, place the sliced and fanned avocado, the hash cakes, bacon and finally the poached eggs.

A great start to the day, a delicious lunch or a quick dinner.


10 Minute Stir-fry


This stir-fry is from Nomnom Paleo’s blog, if you haven’t seen her recipes, pay her site a visit.  She has some awesome ideas, but this is one of my favourites.  You can add any vegies or meat combination you like here, keep the pieces small and it will cook nice and fast.

I used:

  • 250gms beef mince (premium with little to no fat, pastured)
  • 2 cloves garlic, sliced
  • 1 small courgette, grated
  • 1 small carrot, grated
  • 2 large spinach or silverbeet leaves, finely sliced
  • 1 cup of cauliflower and broccoli florets, chopped into small pieces
  • 1 spring onion, finely sliced
  • 2 tbs coconut milk
  • 1 tbs red or green thai curry paste (add more to make it spicier)
  • olive oil or coconut oil
  • small handful of raw cashews

Heat a little olive or coconut oil in a wok or frying pan to med-high heat.  While the wok or frying pan is heating, chop the garlic, broccoli and cauliflower.  Add the garlic, thai curry paste and a small amount of the coconut milk to the wok and fry off a little.

Once the pan has been seasoned with the flavours, add the beef mince.  You may need to add a little water to stop the mince from sticking.  Keep tossing through with a fish slice.

Next add the broccoli and cauliflower and cook 2-3 mins.  While the vegies are cooking, grate the carrot and courgette and finely slice the spinach and spring onion.  Add the remainder of the coconut milk, then the grated carrot and courgette and finally the spinach and spring onion.  Toss through until the spinach is wilted.

Serve in bowls with whole or crushed raw cashews on top.  You can also serve this on a bed of kumara and cauliflower mash (simply boil kumara and cauliflower together and mash with salt and olive oil), it is so nice and sweet and really sets the spice of the dish off nicely.


Diced Salmon Salad


Salmon is one of my 4 year olds favourite foods, and this is a quick way to satisfy his hunger and ours.  Getting the salmon pre-diced, means grilling the salmon only takes about 5-7 minutes, and also means no bones!

What I used:

  • 1 package of diced fresh salmon
  • mixed salad greens
  • 1/2 a ripe avocado
  • 1/4 red capsicum, finely sliced
  • 1/4 yellow capsicum, finely sliced
  • cherry tomatoes, chopped
  • cucumber, chopped
  • 1 spring onion, finely sliced
  • avocado oil
  • salt and pepper

Pre-heat a grill to 180 degrees celcius.  Place some tinfoil on a baking tray, brush with a little olive oil.  Sprinkle some salt on the salmon, place on the baking tray and cook 5-7 minutes, allow to rest 5 minutes before serving.

While the salmon is cooking, place the salad greens in a serving bowl, drizzle with a little olive oil and a small sprinkle of salt and toss.  Add the capsicum, cherry tomatoes, cucumber, avocado and spring onions.  Top with the grilled salmon.