Surf and Turf


This is surf and turf with a paleo twist!  This is a nice simple meal using frozen prawns to add another level of flavour.

I used:

  • Scotch fillet (rib eye) steak
  • 6 frozen prawns
  • 1 tsp almond butter
  • kumara, chopped into small pieces
  • cauliflower (about 1/2 the amount of kumara being used)
  • broccoli
  • carrot

Bring a heavy based frying pan to a medium-high heat, add some olive oil or coconut oil and when hot add the steak.  Cook 1-2 mins to sear and then turn down to a medium-low heat and cook 3-5 minutes (the longer you cook the more well done).  Add the prawns and cook the other side of the steak. Be sure to rest the steak off the heat for 5 minutes prior to serving.

In a saucepan, put the kumara and cauliflower (reserving some for steaming if you wish). When cooked, drain and mash with olive oil and a little salt and pepper.

Serve the steak on top of the mash.  Top with the almond butter and prawns and serve with your favourite steamed vegetables.


Raw Chocolates



Thank you again to Adriana from for the inspiration for this recipe!  My husband and dinner guests thought these were amazing so here is the recipe:

I used:

  • 100gms raw cacao butter
  • 3 tbs (heaped) of raw cacao powder
  • 3-5 drops organic vanilla extract
  • 10 dates, finely chopped
  • 4 macademia nuts, finely chopped
  • 4 tbs threaded coconut
  • 2 tsp raw cacao nibs
  • 3 tbs organic agave nectar

Fill a small saucepan with a little water and bring to a very low, gentle simmer.  Place the raw cacao butter in a heatproof bowl and place over the water, taking care that the bowl does not come into contact with the water.  Very slowly and gently melt the raw cacao butter.  Once the butter is completely melted, add the raw cacao powder and vanilla extract and mix thoroughly, ensuring the mixture is nice and smooth.  Take the mixture off the heat and  add the agave nectar, dates, nuts, coconut and raw cacao nibs and mix until combined.  Spoon the mixture into chocolate molds, mini cupcake trays or patty cases and set in the freezer for 20 mins or the fridge for 1-2 hours.

You will never buy cheap chocolate again after trying this recipe, these were awesome! I served these as dessert for my last dinner party and got rave reviews!  If they last, you will need to keep them stored in the fridge or freezer.



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.


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.




These are really filling and fantastic to whip up when you have very little time. You can chuck any ingredients in them, just be sure to cut the ingredients up quite small so they cook quickly.

I used:

  • 5 eggs (free range and if possible pastured)
  • 1 clove garlic
  • 5 fresh spinach leaves
  • 4 rashers paleo bacon (that is sugar and additive free, from pastured pork, I used Verkirk’s)
  • 1 spring onion
  • 6 fresh basil leaves
  • 4 black olives, pitted and sliced
  • 4 cherry tomatoes, roughly chopped p
  • A pinch of pine nuts
  • salt and pepper
  • avocado sliced or crisp green salad to serve

Whisk the eggs with some salt and pepper, put to one side.

Heat a frying pan with a little olive or coconut oil to a medium heat. While the pan is heating, finely chop the garlic, spinach leaves, bacon, basil and spring onion.

When the pan is nice and hot, add the finely chopped garlic moving it around the pan to season, add the bacon and the spring onion, cook for 2 mins, then add the spinach. When the spinach starts to wilt, turn the heat down to low and give the pan a shake to evenly distribute the ingredients.

Pour the whisked eggs over the top, then sprinkle the fresh basil and cook on low for 2-3 minutes, the bottom will start to set.

Turn the grill on high and place the frying pan under the heat for a minute or 2, being careful to pull the pan out just before the egg completely sets. Egg will continue to cook after it has been removed from the heat.

Cut in half or in quarters, it is fabulous to keep in the fridge to eat the next day or for lunch if you are making this for breakfast. Scatter the olives, cherry tomatoes and pine nuts on top and serve with the avocado and/or crisp green salad. Enjoy!