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!
Dip strips of chicken or pieces of fish in egg and then sprinkle some dukkah on a plate. Press the chosen meat into the dukkah to coat, you can also use a little almond flour or coconut flour to dilute the dukkah a little.
This is one of my “Go To” meals, taking less than 15 minutes to prepare and cook. Nomnom Paleo has the base recipe used here as a Garbage Stir-Fry which I have posted earlier on in the year. Look her up, she has some excellent recipes following her Whole30 journey meal by meal. This is another great recipe which can be cooked up the night before and eaten cold the next day as a salad or reheated for lunch.
50gms minced pork (ground pork)
1 clove garlic, finely diced
2 rashers bacon, finely sliced
1 floret cauliflower, chopped into very small pieces
1 floret broccoli, chopped into very small pieces
1/2 a carrot, grated
6 raw, usalted cashews, chopped into very small pieces
2-3 tsps coconut aminos seasoning
Lettuce leaves for serving
1 tsp Coconut oil for cooking
salt and pepper
Bring a frying pan to a medium heat, add the coconut oil. Coat the pan with the oil, then add the garlic, bacon, salt and pepper, cook for 1-2 minutes and then add the pork, cooking 1-2 minutes. Next add the cauliflower, broccoli, carrot and cashews and cook 2-3 minutes or until the pork is cooked. Just before serving, add 2 tsps of the coconut aminos seasoning. Place into the lettuce leaves and drizzle with a little extra coconut aminos seasoning.
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.
Just like Spaghetti Bolognaise, but served in lettuce leaves! This sauce is so versatile, particularly if you are needing to feed the family – it is easy to put together, cost effective and paleo/Whole30 friendly. This sauce reheats really well, so make a big batch and have for dinner the next night or lunch the next day. The recipe below will serve 4 (or 3 very hungry people!).
3 cloves garlic, chopped
1 brown onion, chopped
2 rashers bacon, sugar free and pastured, finely sliced
500gms premium beef mince (as lean as possible)
1 cup (250ml) beef stock (I used Essentials Cuisine, as it is sugar free and only beef and tomato paste)
1 large flat brown mushroom, finely sliced
2tbs tomato paste (I used Zito Organic, from the health food section of Pak n Save)
3 tomatoes, roughly chopped
3/4 cup of broccoli florets, chopped
Bring a heavy based fry pan to a medium heat, add a little olive oil then the garlic and onion, cooking 1-2 minutes before adding the bacon and cooking a further 2 minutes. Next add the beef mince, using your fingers to break it up as you go and cook until just browned, then add the beef stock. Simmer the sauce for 5 minutes, then add the chopped tomatoes and cook a further 5 minutes. Next add tomato paste, stir in well and finally add the mushroom and broccoli florets. Gently simmer a further 5-7 minutes or until the sauce becomes nice and thick.
To serve, place lettuce in the bottom of a bowl and place the bolognaise sauce inside the cup.
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.
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!
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
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.