This is the easiest, most delicious addition to any meal you can make! Melissa Joulwan’s blog – The Clothes Make The Girl is excellent, visit her page to watch her video on how to make this beautiful mayo.
1/4 cup and 1 cup (light, mild tasting olive oil not extra virgin)
2 tbs lemon juice @ room temperature
1/2 tsp salt
1/2 tsp dry mustard (mustard powder)
Leave the egg and lemon out of the fridge for 4 hours before making this recipe, this is an important step!
Place the egg and lemon juice in a blender or food processor. Let them sit together for 30-60 minutes. Add the mustard, salt and 1/4 cup of olive oil. Whirl until well mixed-about 20-30 seconds.
The next important step! While the blender is going, very slowly drizzle the skinniest amount of olive oil you can manage and still have movement in the oil. This takes about 3 minutes. Breathe, relax and drizzle slowly. Resist the temptation to dump the oil at the end, continue to slowly drizzle, your patience will be rewarded!
Did your mayo not quite work? No need to despair! It will still taste amazing and you can use it like a hollandaise or salad dressing!
In a non-stick fry pan heat a little coconut oil, bring to a medium/high heat. Cut the steak into strips and place in the fry pan, cook 1 min each side. Serve with salad greens tossed in a little avocado oil, 2 tbs of black olives and a boiled egg. Quick, easy and tasty!
Day 2, Meal 2 of another Whole30! This is another meal you can cook the night before, and either reheat the meat in the microwave or serve it cold on top of the salad. The following recipe is for one serve, increase quantities to feed more people.
1 x lamb steak with fat trimmed
2 cups of lettuce leaves (mixed varieties)
8 cherry tomatoes, chopped into quarters
5 black olives, sliced
2 tbs fresh basil, roughly chopped
3 walnuts, roughly chopped
salt and pepper
Preheat a grill to 180 degrees celcius, place the lamb on a grilling rack and grill 5-7 minutes each side, depending on how well done you like it. Rest the lamb for 5 minutes. Meanwhile, place lettuce into a bowl with tomato, olives and walnuts. Drizzle with a little olive oil, lemon juice and a sprinkle of salt and pepper and toss through. Balsamic vinegar would be nice here too, as would some red onion and goats cheese feta if you are eating dairy.
Slice the lamb into strips and serve atop the salad.
This is a really quick “Go To” meal for breakfast or lunch, it takes a little time to cook but less than 3 minutes to prepare. Put it on to cook when you first wake up and by the time you are showered and dressed, breakfast is served!
1 clove garlic, chopped
3 rashers bacon, sugar free & pastured
Sprinkling of cajun seasoning
Preheat the oven to 220 degrees celcius. Place the garlic in the bottom of a medium sized ramekin, place bacon around inside edge of the ramekin and then crack the 2 eggs into the centre. Sprinkle with a touch of cajun seasoning. Can be served with olives and tomato or eaten as is, you can also put the olive and tomato in the ramekin to cook with the eggs. Cook for 20 minutes or until the egg has just set on top.
You can make this nice and thick and slice it up like a pie, retaining some for lunch the next day! The recipe below is for 1 serve, increase quantities to feed more people and serve with a side salad.
What I used:
3 eggs (whisked with a little salt and pepper)
2 cloves garlic, chopped
1 large flat mushroom, finely sliced
2 rashers bacon, sugar free and pastured, finely sliced
A sprinkle of cajun seasoning (optional)
Heat a small frypan (larger if increasing the quantities) to a medium heat. Add a touch of olive or coconut oil and add chopped garlic, mushroom and bacon and sprinkle with cajun seasoning. When mushrooms have almost cooked, pour the egg mixture evenly over the mushroom mixture and turn the heat down to low.
Preheat a grill and when the bottom of the omelette has cooked, place under the grill keeping a close eye on it so it doesn’t over cook. Remove from the heat when the eggs have just cooked.
Serve with a green salad, remembering to include your portion of healthy fats. For today I am using olive oil with a squeeze of juice from a fresh orange as a dressing for the salad, an excellent dressing!
This was breakfast, the morning after my first paleo dinner party! We forgot to take photos, so thought I would share this recipe until I re-make the party food.
SWEET POTATO AND PARMESAN FRITTERS
2 eggs, lightly beaten
1/2 medium kumara (sweet potato), peeled and finely grated
1/4 cup parmesan cheese, finely grated
2 cloves garlic, finely diced
salt and pepper
olive or coconut oil
Finely grate the kumara and parmesan, place in a bowl and mix together. Add salt and pepper, garlic and finally the eggs. Mix well.
Heat a heavy based frying pan to a medium heat and add the olive oil. Spoon small amounts of the mixture into the frying pan, they will be quite runny but will set like savoury pikelets. Flip when bubbles start to form or the underside starts to brown.
Fantastic with bacon and mushrooms, or just on their own! Fabulous for lunches and quick snacks to have in the fridge.
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.
4 slices kumara (washed and cut approx 1 cm thick)
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.
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.
This is what I made us for dinner tonight. We had our running technique course, so it’s always a rush to get good food into us when we get home and this worked a treat!
1 leftover salmon cake from last night (see post from last night 28 Jan 2013)
1/4 avocado sliced
2 pieces of roast courgette (see the post below for roast leek and courgette)
2 pieces of roast leek
1 wedge of lemon
1 clove garlic, finely sliced
2 rashers Paleo bacon (sugar-free)
In the bottom of a ramekin, place the garlic, then line the inside edge with bacon and break 2 eggs gently into the centre. Bake at 200 degrees celcius for about 20 mins, or until the eggs are almost set. The eggs will keep cooking when you pull them out of the oven.
Meanwhile prepare your plate however you wish to present it! I always figure, if it looks pretty on the plate, people are more likely to enjoy it, even if it is healthy and Whole30 friendly!
Try different things, think of it as a tapas plate or mezze dish. If you want a more mediterranean feel, add some basil, cherry tomatoes and olives. This also works well with a tablespoon of tomato puree or hunk home made tomato sauce at the bottom of the eggs.
This is a fabulously versatile dish. It also works well cold and can be easily reheated, so make double and you have lunch sorted for the next day!
These were fabulous! I made a non-paleo batch for Matty and he loved them so I came up with these.
What I used:
1 small yellow courgette, grated
1/2 carrot grated
1 whole spring onion, chopped
1 clove garlic, finely sliced
2 tbs fresh flat leaf parsley
1-2 tbs lemon juice (depends on how tart you like them, I used 2 tbs)
1-2 tbs coconut flour
1/2 small can tinned salmon, drained
1 medium kumara mashed
pinch of salt
In a small bowl, whisk the egg and then add to the cooled kumara mash (if mashing from scratch) with a pinch of salt and put to the side. In a medium sized bowl, mix courgette, carrot, spring onion, parsley and lemon juice. Next add the salmon, and mix it through so the salmon is well dispersed. Add the egg and kumara mix to the salmon mixture and then add the coconut flour.
Heat a heavy based fry pan for 2 mins at a medium heat. Brush with a little olive or coconut oil, and add spoonfuls of the mixture, flattening once in the pan. Cook until brown on each side of the salmon cakes. Serve with salad and avocado – also great to eat cold, so double the mixture and keep some for lunch the next day!