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.
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.
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.
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
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.