Paleo double chocolate granola

paleo-chocolate-granola

This granola is for those who love chocolate. It had double the chocolate with cacao powder and cacao nibs, you could use cocoa or carob powder instead. Serve with almond milk or coconut milk for a filling paleo breakfast.

Paleo double chocolate granola

1 cup almonds, sliced
1 cup walnuts, crumbled
1 cup shredded coconut
1/2 cup pepitatas
1/2 cup sunflower seeds
1/2 cup linseeds or sesame seeds
1 Tbsp honey
2 Tbsp cacao powder
1/2 cup cacao nibs
1 tsp vanilla extract
sea salt to taste
2 Tbsp coconut oil

  1. Preheat oven to 180 degrees C and line a baking try with baking paper.
  2. Combine all the nuts and seeds, coconut, honey, cacao powder and nibs, vanilla and sea salt in a bowl.
  3. Melt the coconut oil and pour over the dry mix.
  4. Mix together really well and then spread out evenly on baking tray.
  5. Bake for 8 minutes in the oven. Turn mixture half-way through.
  6. Remove from the oven and allow to cool.
  7. Serve with almond milk or coconut milk.

Makes 5 cups.

Paleo pancakes

paleo-pancakes

These pancakes are based on coconut flour and eggs, so they can be used with either sweet or savoury toppings. I topped mine with a banana, a sprinkle of cinnamon and a drizzle of maple syrup.

Paleo pancakes

3 eggs
2 Tbsps coconut or almond milk
2 Tbsps coconut flour
1 tsp cacao or cocoa powder (optional)

  1.  Whisk eggs and milk together.
  2. Add coconut flour and cacao and whisk until smooth. Your mixture should be thick and pourable.
  3. Lightly fry each pankcake individually in coconut oil, flipping when each side is cooked. The mixture will make about 4 small pancakes.

Serves 1-2.

Paleo blueberry ice blocks

paleo-blueberry-ice-blocks

This ice block is a delicious combination of blueberries and coconut milk. You could use strawberries, blackberries or any combination of berries or other fruits in this recipe. Add a tablespoon of honey if you’d like them to be a little sweeter.

Ice block moulds can be found in $2 shops or kitchen shops, otherwise use plastic cups and paddle pop sticks. You may need to double the recipe if your moulds are bigger.

Paleo blueberry ice blocks

1 cup of coconut milk
1 cup of fresh or frozen blueberries

  1. Combine coconut milk and blueberries in a jug. Blend with stick blender. Pour mixture into ice block moulds.
  2. Place lid on moulds and place them in the freezer for a minimum of six hours.

Makes 4 ice blocks.

Restaurant review: Primal Pantry

primal-pantry-sign

To celebrate Matt being on holidays we thought we enjoy a nice lunch out. If you are following a paleo diet your options are somewhat limited in Brisbane, but we decided to try the Primal Pantry. The Primal Pantry serves only organic produce, 100 percent grass fed meat, no refined sugar, no grains, no processed oils and limited dairy. It is the ideal place to go if you have allergies or food intolerances.

primal-pantry-chicken

For entre we shared succulent Crispy Chicken Wings with prosciutto wrapped scallops and creamy cauliflower puree.

primal-pantry-duck

For a main I tried the Confit Duck on seeded bread, with superfood watercress and caramelized orange.

primal-pantry-beef-cheeks

Matt had the Mexican Beef Cheeks with crisp tortilla and cucumber salsa. I tasted some and we both thought this was the highlight of the meal.

primal-pantry-veggies

We also ordered sweet potato fries with aioli sauce and roast vegetables as a side.

We agreed it was a nice place to have lunch and that we’d be back sometime soon, perhaps to try their tempting breakfast menu next time.

Primal Pantry
Corner Florence and Macquarie Streets
Teneriffe, Brisbane QLD 4005
 Primal Pantry on Urbanspoon

Paleo Indian Lamb kofta

paleo-indian-lamb-koftas

These spicy kofta balls are great to freeze for later. You can mix the ingredients together in a food processor for a more refined end result, but I like to keep them rustic looking so I mixed everything together by hand.

Paleo Indian Lamb Kofta

olive oil spray
1 garlic clove, minced
250g lamb mince
1 egg
1 Tbsp currants, finely chopped
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp turmeric

  1. Preheat the oven to 200 degrees C. Line a baking tray with foil and lightly brush or spray with olive oil.
  2. Place all the ingredients in a bowl and mix until well combined. Shape into 6-8 oval patties and place on the oven tray.
  3. Cook in the oven for 16 minutes (turning after 8 minutes), or until just cooked through.

Serve with lemon wedges and cauliflower rice or salad.

Serves 2.

Paleo Greek lemon chicken

paleo-greek-chicken

This paleo dish is a classic Greek-style recipe with flavours of lemon and garlic. Sprinkled with the herbs oregano and rosemary are optional, but oregano is a powerful anti-microbial, anti-viral, and anti-fungal. Serve with vegetables or a Paleo Greek salad.

juice of 1 lemon
1 chicken, cut into ten pieces or ten wings
4 cloves of garlic
lemon cut into four wedges
1 tsp oregano
2 sprigs of rosemary
handful of parsley, chopped

  1. Preheat oven to 200 degrees C.
  2. Place the chicken on a roasting tray and pour the lemon juice over the chicken. Then add the garlic cloves, lemon wedges, oregano and rosemary. Mix well together.
  3. Season with salt and pepper.
  4. Roast for 40 minutes until the chicken has turned golden brown and the juices run clear.

Serves 4.

Primal leek and potato soup

primal-leek-potato-soup

This leek and potato soup is a satisfying dish. It manages to be smooth and creamy texture without the cream. To make this a paleo dish you could make it with sweet potatoes instead of potatoes.

Primal leek and potato soup

coconut oil
1 leek, chopped
3 medium potatoes, peeled and chopped
2 cups of chicken stock or bone broth

  1. In a large stock pot, heat the coconut oil on medium heat.
  2. Add the leeks and saute until soft, about 8-10 minutes.
  3. Add the chicken stock to the pot and bring to the boil. When the stock boils, add the potatoes and bring back to the boil. If needed add boiling water to cover the potatoes.
  4. Then reduce the heat to low, cover and simmer for 25-30 minutes, until potatoes are soft.
  5. Remove from the heat and blend until smooth with a hand mixer or blender.
  6. Divide among bowls and serve warm.

Serves 2.

Paleo coconut granola

paleo-coconut-granola

This granola is for lovers of coconut. There’s no dried fruit, just any combination of nuts and seeds you want to try or have available in the cupboard. I used a combination of pecans, walnuts and pepitas.

Paleo coconut granola

3 cups coconut flakes
2 cups of nuts and/or seeds, roughly chopped
2 Tbsps chia seeds
1 tsp ground cinnamon
100g coconut oil or butter, melted
3 Tbsps honey

  1. Preheat oven to 120 degrees C and line a baking try with baking paper.
  2. Combine all the ingredients in a bowl, and then spread out evenly on baking tray.
  3. Bake for 15 to 20 minutes in the oven. Turn mixture half-way through.
  4. Remove from the oven and allow to cool.
  5. Serve with almond milk or coconut milk.

Makes 5 cups.

Paleo Greek salad

greek-salad

This delicious salad is packed full of flavour. You could add 75g goat’s feta cheese to make it a primal recipe and more classically Greek, but this is a nice variation without. I don’t need to tell you to use the freshest ingredients.

Paleo Greek salad
1/4 medium red onion, sliced
1 red capsicum, sliced
12 Kalamata olives, whole
8 cherry tomatoes
1 Lebanese cucumber, sliced

  1. Soak the sliced red onion in water for several minutes to take out the bite (optional).
  2. Combine in a bowl with the rest of the ingredients.
  3. Add the following dressing.

Dressing
1 Tbsp balsamic vinegar
3 Tbsp extra virgin olive oil
1/2 tsp oregano

  1. In a screwtop jar or bottle combine the olive oil, vinegar, oregano and season with a little salt and pepper. Shake well.

Serves 2.

Paleo carrot soup

Here’s a simple carrot soup for winter. It’s packed with beta-carotene, which is great for healthy skin and eyes. It’s best to make your stock from scratch so it’s packed with healing nutrients.

coconut oil
1 onion, chopped
1 clove of garlic, minced
4-6 carrots, chopped
4 cups of chicken stock + hot water
½ tsp of parsley or basil

  1. Brown the onion in some coconut oil in a pot.
  2. Boil the kettle for your stock. Add meat stock to the pot.
  3. Add the carrots, garlic and herbs. Add more hot water, if needed, to cover all the ingredients.
  4. Gently simmer until the carrots are soft, about 30 minutes.
  5. Remove from the heat and blitz well with a hand blender or food processor. Add more stock until you have the consistency you want.
  6. Season with sea salt and pepper.

Serves 2-3.