Tuesday, 28 January 2014

Easy Paleo Recipes

00:17 Posted by Dhaval Bhandari
Some of the easy paleo recipes that you can make...

Easy Paleo Recipes: MEDITERRANEAN BAKE

easy paleo recipes
Add this to any meat and fish or simply enjoy as a meal in itself.

  • 4 tablespoons olive oil
  • 5 garlic cloves, finely chopped
  • 1 small eggplant, cut into strips
  • 1 sweet potato, cut into strips
  • 2 white onions, peeled and thinly sliced
  • 1 red pepper, thinly sliced
  • 1 yellow pepper, thinly sliced
  • 2 tablespoons mixed herbs
  • 2 tablespoons parsley
  • Salt and pepper to taste
  • 2 tomatoes, sliced
  • 2 zucchinis, sliced
  • 3½ ounces goat cheese (optional, but tastes amazing!)


PREPARATION TIME: 15 minutes
COOKING TIME: 40–45 minutes
SERVES: 6


  1. Preheat oven to 350°F.
  2. Heat 2 tablespoons of olive oil in a pan and add the crushed garlic. Stir-fry for a minute and then add the eggplant, sweet potato, onions, and peppers.
  3. Continue to stir-fry and add salt and pepper, and half of the mixed herbs and half of the parsley.
  4. Once sautéed, add vegetables to a baking dish and top with the sliced tomatoes, goat cheese, zucchini, and the remaining mixed herbs and parsley. Drizzle with another 2 tablespoons of olive oil and place in the oven.
  5. Bake for 40–45 minutes and serve hot from the oven

Easy Paleo Recipes: PRIMAL SHEPHERD’S PIE

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Few things are as comforting on a cold, dark night than a hearty bowl of meat, herbs, and vegetables topped with creamy mash.

  • 1 pound ground beef or lamb
  • 2 white onions, chopped
  • 2 medium-size carrots, sliced
  • 3 garlic cloves, finely chopped
  • Macadamia oil, ghee, or butter for the pan
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • 2 teaspoons smoked paprika
  • 2 heaping tablespoons tomato paste
  • Salt and pepper to taste

For the Topping
Cauliflower Mash

PREPARATION TIME: 15 minutes
COOKING TIME: 40 minutes
SERVES: 6

  1. Preheat oven to 350°F.
  2. Heat oil in a pan and place the ground meat, onions, carrots, and garlic in the pan to brown.
  3. Once the onions and carrots have softened and the meat has started to brown, mix in the fresh herbs, smoked paprika, tomato paste, salt and pepper. Let it heat through for another 5 minutes.
  4. While the mixture is cooking, start to make the Cauliflower Mash topping.
  5. Place the meat mixture into a 9 × 13-inch casserole dish and top with a one-inch layer of Cauliflower Mash. Cover the meat completely, not leaving any gaps.
  6. Place in the oven and cook for 30–40 minutes until the topping browns nicely
If you like more of a gravy with your Primal Pie, add a cup of meat stock to the meat filling before topping with the Cauliflower Mash

Easy Paleo Recipes: Man Maker Pie

Despite the name, have no fear, ladies—you can tuck into this truly phenomenal breakfast or a meal, too. The question is, “Are you man enough?”

  • 5 medium sweet potatoes
  • 6 slices of unsmoked bacon
  • 2 pounds ground beef or lamb
  • 4 garlic cloves, finely chopped
  • 3 medium red onions
  • 4 teaspoons smoked paprika
  • 1–2 teaspoons cayenne chili
  • 4 teaspoons oregano
  • 2 tablespoons mixed herbs
  • 3 heaping tablespoons tomato paste
  • 12 eggs
  • Salt and pepper to taste

PREPARATION TIME: 20 minutes
COOKING TIME: 60 minutes
SERVES: 8

  1. Preheat oven to 350°F.
  2. Cut the sweet potatoes into ½-inch slices, chop the bacon into strips, and peel and slice the onions.
  3. Cook the bacon in a frying pan over medium heat until browned slightly; remove from the pan and set aside.
  4. Add the ground meat, garlic, and onions to the pan and stir-fry. Add the smoked paprika, cayenne chili, oregano, mixed herbs, and tomato paste. Continue to fry for an additional 10 minutes, stirring occasionally until the meat is browned and the onions have softened.
  5. While the meat is cooking in the pan, prepare the eggs. Beat them in a large bowl, add a pinch of salt and pepper, and set aside.
  6. Grease the base and sides of a 9 × 13-inch casserole dish (remember, the egg will rise a bit). Layer the dish several times over in the following order:
  7.  Sweet potato slices
  8.  Bacon, scattered
  9.  Ground beef, onion, and spices
  10. Repeat these layers until you have no ingredients left, then pour the beaten eggs over the top. Move the dish side to side to ensure the egg mixture fills in all the gaps. Place it in the oven and cook for 1 hour.
  11. Serve hot from the oven, no sides necessary

Easy Paleo Recipes: Bangers and Mash

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Bangers and mash is easily one of the best paleo recipes around. Choose the mash based on your preference of cauliflower, parsnip, or sweet potato.

  • 2 tablespoons butter or ghee, plus more for the pan
  • 4 large gluten-free sausages
  • 2 medium sweet potatoes, chopped
  • Salt and pepper to taste

Serve with
Buttered Savoy Cabbage

PREPARATION TIME: 10 minutes
COOKING TIME: 20 minutes
SERVES: 2

  1. Melt 1 teaspoon of butter or ghee in a saucepan over medium heat. Place the sausages in the pan and cook for 15 minutes or so, turning occasionally.
  2. While the sausages are cooking, place the sweet potato in a steamer for about 10–15 minutes or until soft.
  3. Once the potato is cooked, place in a bowl and add the butter or ghee. Mash with a fork or potato masher. Season to taste with salt-pepper.
  4. Serve the sausages on the mashed sweet potatoes with a side of Buttered Savoy Cabbage; pour the fat from the sausages as a gravy.

Easy Paleo Recipes: Matt’s Mighty Scotch Egg

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A family favorite, passed down through generations. Simply awesome!

  • 14 eggs
  • 12 gluten-free pork sausages, casings removed
  • 3 tablespoons mixed herbs
  • Salt, pepper to taste
  • 4 ounces ground almonds

PREPARATION TIME: 15 minutes
COOKING TIME: 30 minutes
SERVES: Makes 12 Scotch Eggs

  1. Preheat the oven to 350°F.
  2. Fill a saucepan with water enough to cover 12 eggs. Boil the eggs for 4 minutes.
  3. Place the sausage meat, herbs, salt, and pepper in a large bowl, and mix thoroughly with your hands.
  4. Remove the eggs from the saucepan and peel the shells off.
  5. Beat the remaining two eggs in a bowl, and empty the ground almonds onto a plate.
  6. Shape a handful of sausage meat around each hard-boiled egg. It is roughly one sausage per egg. Aim for a layer about ½ an inch thick.
  7. Coat each sausage-wrapped egg in the beaten egg before rolling into the ground almonds.
  8. Place the Scotch eggs on a baking sheet and bake for 30 minutes. Once it’s baked, the almonds will create a crunchy coating.

Easy Paleo Recipes: BEEF AND CREAMY CAULIFLOWER TAGINE

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This dish is nothing short of phenomenal. The cauliflower disintegrates, leaving the spicy beef in a delicious creamy sauce. Try it once and we bet it will soon become a regular favorite of yours. This is a huge serving, so you can freeze the leftovers and reheat it as a quick supper during the week.

  • 2 pounds grass-fed diced beef (stewing or braising steak)
  • 1 red onion, chopped
  • 1–2 tablespoons chopped cilantro
  • 1½ teaspoon hot paprika
  • ¼ teaspoon ginger powder
  • ¼ teaspoon turmeric
  • 1 teaspoon salt
  • 2 medium cauliflowers, stems removed, and chopped into large florets

Fresh cilantro as garnish

PREPARATION TIME: 10 minutes
COOKING TIME: 1 hour 30 minutes
SERVES: 6–8

  1. Add beef, onion, spices, and salt to a large pan and cover with water.
  2. Bring to a boil and gently simmer for 1 hour or until the meat is tender.
  3. Add the cauliflower. Cook until all the cauliflower disintegrates and leaves a thickened sauce.
  4. Serve in a large bowl topped with fresh cilantro

Easy Paleo Recipes: CHICKEN VINDALOO

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Friday night curry is legendary in the UK. Who knew that it’s also a pretty healthy dish for paleo dinner time?

  • 6–8 chicken thighs
  • 2 garlic cloves, finely chopped
  • 1 onion, sliced
  • 1 tablespoon curry powder
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1 teaspoon black pepper
  • 1 tablespoon or so ground coriander, depending on your taste
  • 1 teaspoon or so chili powder (add more or less for hotter or milder curry)
  • 1 cup apple cider vinegar
  • Pinch of salt
Serve with
Cauliflower Rice

  1. Add the chicken thighs, garlic, onion, spices, vinegar, and salt to a large saucepan and cover with water.
  2. Bring to a boil and simmer for around 40 minutes or until the liquid is reduced and the chicken is cooked and tender.
PREPARATION TIME: 10 minutes
COOKING TIME: 40 minutes
SERVES: 2

TARRAGON ROAST CHICKEN AND CHESTNUT STUFFING

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This is a really simple way to infuse a roast chicken. Fresh tarragon is great with poultry, and as far as we’re concerned, the more you stuff under the skin, inside, and around the meat, the better.

For the Chicken

  • 1 whole free-range chicken
  • Large bunch of fresh tarragon
  • 3–4 garlic cloves, finely chopped
  • 2–3 whole garlic cloves
  • 1 lemon
  • Salt-pepper to taste

For the Stuffing

  • 1 pound ground pork
  • 1 red onion, finely chopped
  • 8 ounces peeled and roasted chestnuts, chopped
  • 1 egg
  • 1 tablespoon mixed herbs
  • Salt, pepper to taste

Serve with
Butternut Smash

PREPARATION TIME: 10 minutes
COOKING TIME: 90 minutes
SERVES: 4

  1. Preheat oven to 350°F.
  2. Pierce the skin on the breasts and legs, and stuff with the tarragon and chopped garlic cloves.
  3. Prick holes in the lemon with a knife and place inside the chicken with the rest of the fresh tarragon.
  4. Bash the two whole garlic cloves with a jar, a can, or the flat side of a knife so that the skin breaks, and place the cloves inside the chicken with the lemon and tarragon.
  5. Place the chicken on a roasting tray in the oven. It should take around 90 minutes to cook (double-check the cooking time based on the weight of the chicken).
  6. Halfway through cooking, remove the chicken from the oven and baste it in its juices (take large spoonfuls of the juices in the tray and drizzle over the chicken).
  7. Prepare the Butternut Smash.
  8. For the stuffing, mix the ground pork with the chopped onions, chestnuts, egg, mixed herbs, salt, and pepper.
  9. Flatten the stuffing mixture into a casserole dish. When the chicken is roughly 30 minutes from being cooked through, place the stuffing in the oven and bake until crispy on top.
  10. Remove the chicken from the oven (keep the juices to use as gravy), cover, and allow to stand for 10–15 minutes.
  11. Carve the tarragon chicken and serve with a large slab of stuffing and lots of Butternut Smash. For gravy, spoon over the juices from the cooked chicken.