Paleo Dinners

Rump Steak with herbs and vegetables

Makes 2 servings

2 rump steaks (or steak of your choice)

1 teaspoon basil, fresh or dried

1 teaspoon thyme, fresh or dried

1 teaspoon black pepper

1 pinch cayenne pepper

1 clove garlic

1 diced brown onion

½ cup olive oil

 

Sweet potato and carrot mash

Green beans and almonds (optional)

 

Put all the herbs, garlic, onion and oil in a blender and mix until smooth, or mix in a bowl until well mixed together.

Rub both sides of the rump steak generously before you grill or pan fry the steak.

Drizzle a little more of this herb mix over the steak once cooked.

Delicious. Enjoy!

Bacon Wrapped Chicken

Makes 4 servings   From Mealime App

 

2 small bunches asparagus OR a head of broccoli

10 slices bacon

1.0 kg chicken thigh or breast

1 small bunch green onions

1 lemon

2 medium zucchinis

Salt and pepper to taste

Olive oil

½ tablespoon cinnamon

1 tablespoon chili powder / flakes

½ brown onion

1 tablespoon paprika

 

  1. Preheat oven to 230°C

  2. Combine spices, salt and pepper in a small bowl.

  3. Slice chicken into medium fillets and sprinkle half the spice mix over the chicken. Wrap the chicken in bacon and sprinkle the remaining spice mix over.

  4. Cook the chicken on a baking tray for about 20-25 mins and is cooked through.

  5. While the chicken cooks, wash and dry the fresh produce. Trim the ends off the zucchini and roughly cut. Discard the woody end of the asparagus. Cut broccoli into bite-size florets.

  6. Place in a medium bowl

  7. Juice the lemon and add to the vegetables. Add salt and pepper and drizzle in olive oil.

  8. Cook vegetables in the oven on a tray for 12-15 minutes, until tender.

  9. Serve, and enjoy!

Meatloaf with Coleslaw

Makes 2 Servings

500g beef mince

½ brown onion, diced

2 cloves garlic, minced

2 tablespoons cold pressed extra virgin olive oil

½ cup white mushrooms

1 teaspoon mustard

1 teaspoon oregano

1 teaspoon Apple cider vinegar

¼ cup flour

1 egg, whisk

Sea salt and pepper to taste

3 cups cabbage, shredded

1 cup carrots, shredded

½ cup celery, shredded

1 pear, thinly sliced

 

Meatloaf

Fry onion and garlic in olive oil for a few minutes until onions slightly brown.

In a large bowl mix all other meatloaf ingredients and add cooked onion mix.

Preheat oven to 350oC

Line a rectangular oven tray or loaf oven bake tray with baking paper

Spoon the mixture into the oven loaf or shape to a meatloaf size on baking tray.

Cook at 350oC for approximately 1 hour.

 

Coleslaw

Combine cabbage, carrots and celery then toss the pear through to “sweeten” naturally. Enjoy.

Lemon Chicken with Broccoli and Cauliflower Pilaf

Light and nutritious, the flavours blend for a taste sensation

Makes 2 servings

2 chicken thighs

1 lemon, squeezed

½ cauliflower, finely chopped

2 cloves garlic, finely chopped or crushed

1cm ginger, grated (optional)

12 green olives, cut in half

1 bunch broccoli, chopped

2 teaspoons extra virgin olive oil

 

Finely chop cauliflower into small florets or pulse briefly in a blender / food processor.

In a small saucepan with a dash of olive oil fry garlic and ginger for 1-2 minutes. Once soft add olives and cook for a further 1 minute. Add cauliflower stir for 3-4 minutes until cauliflower cooked and softened.

 

Steam broccoli in a small amount of water for 3-4 minutes. Serve dente (lightly cooked)

.

Pan fry chicken thighs in olive oil 3-4 minutes each side until cooked through and brown.

 

Serve chicken, broccoli and cauliflower pilaf on your plate and drizzle lemon juice over the chicken. Enjoy!

Salmon, Broccoli, Blueberry Salad

Tasty & very refreshing, light and delicious.

Makes 2 servings

2 Salmon fillets, Fresh

Red Leaf/Green Lettuce

300g fresh Broccoli

100g fresh/frozen Blueberries

1 Avocado

2 tablespoons Olive Oil

4 teaspoons ground ginger

2 tablespoons coconut oil

 

Heat the coconut oil in a non-stick pan
Add the salmon to the pan and cook. If you want your salmon to be raw inside, cook at high heat for 4 minutes on each side. If you want the salmon to be cooked inside, cook at medium heat for around 6 minutes or so instead.


Chop the broccoli into pieces and add them to the pan next to the salmon. Cook until the broccoli pieces start to acquire a brownish colour.


Place the lettuce leaves on a plate.
Add the salmon in the centre of the plate over the salad greens once cooked.
Add the broccoli to the plate.
Add the blueberries to the plate.
Drizzle the salad and broccoli with olive oil.
Add a couple of avocado slices over the salmon.
Scatter small pieces of chopped ginger over the plate if you wish.  

Enjoy!

Grilled Chicken Breast with Greek Salad

Makes 4 servings             From Mealime

680g chicken breast (you can also use tofu to make it vegetarian / vegan)

1 continental cucumber

2 cloves garlic

1 tub cherry tomatoes

½ cup olives

2 capsicums

1 small red onion (brown onions also work)

Salt and pepper to taste

Olive oil

2 tablespoons oregano (or Italian or mixed herbs)

Apple cider vinegar

Coconut oil

 

  1. Heat a pan over high heat

  2. Slice chicken into slim fillets. Season with 1 tablespoon oregano (or Italian or mixed herbs), salt and pepper.

  3. Add coconut oil into the pan, add chicken and cook until cooked through – usually 2-3 minutes per side

  4. Peel and mince (or finely grate or chop) garlic in a bowl and combine olive oil, vinegar, 1the rest of the oregano, salt and pepper to make the dressing.

  5. Wash and slice the cucumber, capsicum, tomatoes and onion to form the salad. You can add lettuce if desired.

  6. Add the salad and toss the dressing through.

Serve, and enjoy!