I've been cooking a gluten-free and mostly lactose free, paleo'ish'/low-carb diet on and off since May 2011 as I'm both Lactose (mostly just milk & cream) and Gluten intolerant. I love trying new recipes out and needed a place to store them all! Most of my recipes are combinations of recipes that I have found over the years and tweaked to suit my diet.

I post new recipes fairly frequently so be sure to subscribe to my blog...

Chocolate Cupcakes with Coconut Cream Frosting
The cupcake part of this recipe came about through a mash up of a things I have tried over the last 6 months, and I can honestly say it is the best cupcake that I have ever made - the texture was perfect! 
I’ve been meaning to try to make a vegan frosting out of full fat coconut milk, and this didn’t disappoint on the taste side of things.  Coupled with the chocolate cupcake and it was definitely an OMG moment. It has definitely got my cogs going, and I’ve come up with all kinds of yummy treats to make with it. The texture came out to be more like whipped cream (which was not what I was going for), I would have like for it to have been stiffer so that I could do some piping with it. But seriously - I don’t think I have ever tasted something so delicious!!! 
Chocolate Cupcakes
(Makes 10-12 Cupcakes)
Ingredients:
Cupcakes:
1/2 Cup Coconut Flour
1/2 Cup Unsweetened 100% Cacao Powder
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1 Tsp Baking Soda
5 Large Eggs
2/3 Cup Maple Syrup
1/2 Cup Coconut Oil
2 Tsp Vanilla Extract
Pinch of Salt
Frosting:
1 Can of Full Fat Coconut Milk (very important that it is full fat -preferably with no guar gum)
1 Tsp Vanilla Extract
1/4-1/2 Cup Powdered Coconut Sugar (or powdered sugar)
Instructions:
1. The night before place the can of coconut milk in the refrigerator.
2. Preheat the oven to 350ªF.
3. Place all the dry ingredients together in the food processor and pulse until mixed.
4. In a separate bowl mix all the wet ingredients together then add into the food processor and mix well.
5. In a cupcake pan with baking cups fill until each one is roughly 75% full of the cupcake mixture.
6. Place in the oven for 15-18 minutes (a good way to check if they are done is to stick a knife in the center and if it comes out clean then they are done).
7. Let cupcakes completely cool.
8. For the frosting take out the coconut milk can from the refrigerator and turn upside down to open the tin. Pour out the clear liquid coconut milk (you can use it elsewhere, such as a smoothie), leaving the solid coconut milk and place in the freezer for 5 minutes.
9. Scoop out the solid coconut milk into the food processor and pulse. 
10. Add vanilla extract and gradually add the powdered coconut sugar until desired sweetness is reached.
11. Dollop a spoonful on each cupcake and refrigerate (or if you can’t wait you can eat them straight away!)
12. Enjoy!

Chocolate Cupcakes with Coconut Cream Frosting

The cupcake part of this recipe came about through a mash up of a things I have tried over the last 6 months, and I can honestly say it is the best cupcake that I have ever made - the texture was perfect! 

I’ve been meaning to try to make a vegan frosting out of full fat coconut milk, and this didn’t disappoint on the taste side of things.  Coupled with the chocolate cupcake and it was definitely an OMG moment. It has definitely got my cogs going, and I’ve come up with all kinds of yummy treats to make with it. The texture came out to be more like whipped cream (which was not what I was going for), I would have like for it to have been stiffer so that I could do some piping with it. But seriously - I don’t think I have ever tasted something so delicious!!! 

Chocolate Cupcakes

(Makes 10-12 Cupcakes)

Ingredients:

Cupcakes:

1/2 Cup Coconut Flour

1/2 Cup Unsweetened 100% Cacao Powder

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Primal Nut Bars
Over the years these nut bars have actually become a breakfast staple for my husband. At some point I kind of dropped the ball and stopped making them, but recently I started again…leading to one happy husband!
This recipe is very easily adaptable to whatever you have in the pantry. You can put different kinds of nuts in there, dried fruit or chocolate bits.
Primal Nut Bars
Ingredients:
1 Cup Almonds
1 Cup Hazelnuts
1 1/2 Cups Pecans
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2/3 Cup Flax Meal
1 Cup Unsweetened Shredded Coconut
1/4 Cup Unsalted Almond Butter (I use the stuff that you grind yourself from our local store everybodies)
2 Teaspoons Honey (or your preferred sweetener)
1 1/2 Teaspoon Black Molasses
Pinch of Salt
1/3 Cup Melted Coconut Oil 
Optional: 1/2 Cup Dark Choc Chips, Dried Fruit or 85% Dark Chocolate to smooth on top
Instructions:
1. Place almonds, hazelnuts and pecans into a food processor, pulse a few times until the nuts are broken up, then add the flax meal, shredded coconut, nut butter, salt, honey and molasses.
2. Process until the consistency is fairly smooth (but not completely) then slowly drizzle in the oil until a coarse paste forms. Stir in chocolate or dried fruit, if using.
3. Scrape the batter into a pan lined with parchment paper and press down evenly to fill the pan.
4. Place in freezer for at least 1 hour and preferably more, until bars harden.
5. When frozen take out of the freezer and cut up into bars, and put into a ziplock bag…keep in freezer until ready to eat!
6. At this point I do the extra optional step that my husband loves… either dip or pour melted dark chocolate to coat the tops of the bars. Put cut up bars back into the freezer to harden.
If you don’t keep them in the freezer or at the very least the fridge then they quickly turn back into runny batter so beware!!

Primal Nut Bars

Over the years these nut bars have actually become a breakfast staple for my husband. At some point I kind of dropped the ball and stopped making them, but recently I started again…leading to one happy husband!

This recipe is very easily adaptable to whatever you have in the pantry. You can put different kinds of nuts in there, dried fruit or chocolate bits.

Primal Nut Bars

Ingredients:

1 Cup Almonds

1 Cup Hazelnuts

1 1/2 Cups Pecans

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Comments
Apple Crumble
This apple (with a couple of blackberries) crumble is paleo and made with agave/maple syrup and nuts, so is refined sugar free, vegan and grain free.
I couldn’t resist having it with a little vanilla coconut ice cream! (sugar free of course)
Apple Crumble
(Serves 4)
Ingredients:
Filling:
4 Apples (1 of which is pureed)
Handful Blackberries
3 Tbsp Agave
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1/4 Tsp Cinnamon
Crumble Topping:
1 1/2 Cups Almond Flour
1/2 Cup Finely Chopped Pecans
1/3 Cup Sweetener (I used Maple Syrup)
2 Tbsp Solid Coconut Oil
Instructions:
1. Preheat the oven to 350ªF and grease your pie dish with coconut oil.
2. Slice up 3 apples. Cook and puree the other one.
3. Mix together the sliced and pureed apples with the blackberries, agave and cinnamon and place in the pie dish.
4. Cook for 45 minutes in the oven, turning once so that the apple don’t dry out.
5. While that is cooking you can prepare the crumble topping. Pulse the pecans in the food processor until they are finely chopped. Then add the almond flour, sweetener and coconut oil and pulse until combined.
6. Once the filling is cooked add the topping by crumbling evenly over the top.
7. Bake in the oven for a further 20 minutes, or until the crust is golden brown.
8. Serve and enjoy with a dollop of vanilla ice cream!

Apple Crumble

This apple (with a couple of blackberries) crumble is paleo and made with agave/maple syrup and nuts, so is refined sugar free, vegan and grain free.

I couldn’t resist having it with a little vanilla coconut ice cream! (sugar free of course)

Apple Crumble

(Serves 4)

Ingredients:

Filling:

4 Apples (1 of which is pureed)

Handful Blackberries

3 Tbsp Agave

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Paleo Meatloaf
I never really had meatloaf growing up, which may come as a surprise to most, seeing as I had an american mother, but since moving here 8 years ago it is something that I have come to really enjoy. Well seeing as it is Sunday today, I wanted to do a Sunday Roast, and as my mother was coming over I decided to try and make a paleo version of meatloaf for the first time.
It turned out well, I was worried it wasn’t going to be moist enough so I added an apple last minute, and if anything it was a little too moist!
Paleo Meatloaf
(Makes 1 Loaf Tin)
Ingredients:
1 Onion
2 Carrots
2 Celery Stalks
1 Cup Mushrooms
1 lb Minced Beef
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1/2 lb Minced Pork
1 Apple
1 Egg
2/3 Cup Almond Flour
1 Tbsp Worcestershire Sauce (see here for paleo friendly version)
1/2 Tsp Oregano
1/2 Tsp Ground Sage
1/4 Tsp Thyme
Salt and Pepper to Taste
Instructions:
1. Preheat the oven to 400ªF and grease a metal or glass loaf pan with coconut oil.
2. In the food processor finely chop the onion, carrots, celery and mushrooms.
3. Fry the finely chopped veg in a skillet until they have softened.
4. In a large bowl mix the veg, meat, almond flour, worcestershire sauce and spices together as well as a beaten egg. Salt and pepper to taste.
5. Pour the mixture into the greased loaf pan and pat down to form a neat loaf shape.
6. Bake in the oven for 35-40 minutes (time/temp may vary depending on your oven).
7. Serve with roasted veg and greens as well as a good helping of gravy.
8. Enjoy!

Paleo Meatloaf

I never really had meatloaf growing up, which may come as a surprise to most, seeing as I had an american mother, but since moving here 8 years ago it is something that I have come to really enjoy. Well seeing as it is Sunday today, I wanted to do a Sunday Roast, and as my mother was coming over I decided to try and make a paleo version of meatloaf for the first time.

It turned out well, I was worried it wasn’t going to be moist enough so I added an apple last minute, and if anything it was a little too moist!

Paleo Meatloaf

(Makes 1 Loaf Tin)

Ingredients:

1 Onion

2 Carrots

2 Celery Stalks

1 Cup Mushrooms

1 lb Minced Beef

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Frittata
These crustless quiché-like, open faced omelettes are an italian dish that roughly translates to ‘egg-cake’, and are a perfect breakfast or lunchtime recipe. I love them because you can pretty much put whatever you like in there depending on what you have in the fridge. Today I’ve made a veggie frittata with onion, mushrooms, spinach and feta.
Most frittatas are baked in the oven, but the way I do it utilizes a skillet/frying pan that has a good fitting lid instead, and therefore eliminating the need for an oven safe pan.
Spinach & Mushroom Frittata
(Serves 2)
Ingredients:
3 Lrg Eggs
Handful of Baby Spinach
1/2 Cup Thinly Sliced Mushrooms
1/4 Medium Onion, Thinly Sliced
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1/4 Tsp Dried Oregano
1/4 Tsp Fresh Basil
Salt & Pepper to Taste
Optional: 2 Tbsp Almond Milk, 1/4 Cup Feta Cheese
Instructions:
1. In a bowl, beat the eggs with the (optional) almond milk.
2. In a skillet (that has a lid), sauté the mushrooms and onion with a little olive oil.
3. Add the spinach, spices, salt and pepper and cook for a minute or two.
4. Make sure the ingredients in the pan are spread evenly, reduce the heat to low and add the beaten eggs (and feta if desired) over the veg so that the egg fills all the gaps in the pan. 
5. Place a lid over the skillet and cook on low for 10-15 minutes, or until the egg is cooked at the top (Don’t open the lid too often).
6. Once the frittata is cooked cut into pie-shaped wedges and serve with your choice of sides (I went for some sautéed zucchini/courgette and yellow squash).

Frittata

These crustless quiché-like, open faced omelettes are an italian dish that roughly translates to ‘egg-cake’, and are a perfect breakfast or lunchtime recipe. I love them because you can pretty much put whatever you like in there depending on what you have in the fridge. Today I’ve made a veggie frittata with onion, mushrooms, spinach and feta.

Most frittatas are baked in the oven, but the way I do it utilizes a skillet/frying pan that has a good fitting lid instead, and therefore eliminating the need for an oven safe pan.

Spinach & Mushroom Frittata

(Serves 2)

Ingredients:

3 Lrg Eggs

Handful of Baby Spinach

1/2 Cup Thinly Sliced Mushrooms

1/4 Medium Onion, Thinly Sliced

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Cream Chicken and Mushroom Pasta
I noticed that I have been posting a lot of dessert recipes recently so I thought I would rectify that this evening. 
This recipe is gluten free, dairy free and pretty low carb due to the shirataki noodles.
Cream Chicken and Mushroom Pasta
(Serves 2-3)
Ingredients:
1/2lb Chicken Breast
1 Small Onion
1 Cup Sliced Mushrooms
2 Packets of 7oz Shirataki Noodles
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1 Cup of Fresh Spinach
14oz Can Coconut Milk
2 Tbsp Minced Fresh Basil Leaves
1/2 Tsp Dried Rosemary
1/2 Tsp Dried Oregano
1/4 Tsp Ground Thyme
Salt and Pepper to Taste
Instructions:
1. Sauté the onion and chicken on a medium/high heat.
2. Add minced basil, mushrooms and other seasonings, followed by the coconut milk once the mushrooms are cooked.
3. Simmer to reduce the coconut milk liquid for 20-30 minutes.
4. In a separate frying pan, dry fry the shirataki noodles.
5. Add noodles and spinach and cook for a further 5 minutes.
6. Serve and enjoy!

Cream Chicken and Mushroom Pasta

I noticed that I have been posting a lot of dessert recipes recently so I thought I would rectify that this evening. 

This recipe is gluten free, dairy free and pretty low carb due to the shirataki noodles.

Cream Chicken and Mushroom Pasta

(Serves 2-3)

Ingredients:

1/2lb Chicken Breast

1 Small Onion

1 Cup Sliced Mushrooms

2 Packets of 7oz Shirataki Noodles

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Comments
Coconut Macaroons
This was my first attempt at making these, they are the perfect little paleo treat as I made them with agave instead of sugar. I was surprised at how easy they are to make, and they didn’t last very long at all in our house!!
Coconut Macaroons
Ingredients:
6 Egg Whites
4 Cups Unsweetened Shredded Coconut
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1/2 Cup Agave Syrup
1 Tbsp Vanilla Extract
1/4 Tsp Salt
1/2 Bar of 85% Dark Chocolate
Instructions:
1. Preheat the oven to 350ªF.
2. In a bowl, whisk the egg whites and salt at high speed until stiff.
3. In a second bowl thoroughly mix the shredded coconut, agave and vanilla together.
4. Gently fold in the mixture into the egg whites.
5. On a parchment lined baking sheet dollop roughly 1 tablespoon of the batter and pinch the top to create a point. Repeat until there is no more batter. 
6. Bake in the oven for 10-15 minutes until they have lightly brown. Then take out of the oven and completely cool.
7. To make the chocolate bottom and chocolate drizzle on top, melt the chocolate in a double boiler.
8. Dip the cooled macaroons in the chocolate and place on parchment paper, then drizzle some chocolate on the tip and place them in the freezer until they are set.
9. Enjoy!

Coconut Macaroons

This was my first attempt at making these, they are the perfect little paleo treat as I made them with agave instead of sugar. I was surprised at how easy they are to make, and they didn’t last very long at all in our house!!

Coconut Macaroons

Ingredients:

6 Egg Whites

4 Cups Unsweetened Shredded Coconut

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Raw Vegan Chocolate Avocado Mousse
Trust me when I say this mousse is damn good! Whenever I put the words ‘chocolate’ and ‘avocado’ together people automatically look a little disturbed…. but this dish was a big hit at a raw vegan potluck that I attended while I was visiting Asheville, NC.
When I was invited to a potluck my first thought was “yikes!”, how was I going to manage in a strangers kitchen where I had no idea of what equipment was available. This is why I decided to make this recipe - all I needed was a food processor (or blender). 
For those of you who still may be a little suspicious, you really can’t taste the avocado at all and the mousse has a deliciously creamy texture. Oh and did I mention it’s super easy and fast to make? What’s not to love?!?
(The recipe is for 1-2 servings but for the potluck I made 5x the amount)
Raw Vegan Chocolate Avocado Mousse
(Serves 1-2)
Ingredients:
1 Lrg Ripe Avocado
1/4 Cup Raw Cocoa Powder
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1/4 Cup Coconut or Almond Milk
1 Tsp Vanilla Extract (Non-Alcoholic)
Agave Syrup (or other natural sweetener) to Taste
Optional Extras/Toppings: Toasted Sliced Almonds, Cocoa Nibs, Chia Seeds, Strawberries, Mint Leaves
Instructions:
1. Purée the avocado in the food processor until smooth.
2. Mix together the cocoa powder and milk until they are combined then add to the avocado.
3. Stir in the agave (to the sweetness you like), vanilla extract, any optional extras. (I didn’t add any extras into the mixture for this particular version)
4. Add any garnishes, such as strawberries or mint leaves and serve. (store in refrigerator until ready to eat)
5. Enjoy!

Raw Vegan Chocolate Avocado Mousse

Trust me when I say this mousse is damn good! Whenever I put the words ‘chocolate’ and ‘avocado’ together people automatically look a little disturbed…. but this dish was a big hit at a raw vegan potluck that I attended while I was visiting Asheville, NC.

When I was invited to a potluck my first thought was “yikes!”, how was I going to manage in a strangers kitchen where I had no idea of what equipment was available. This is why I decided to make this recipe - all I needed was a food processor (or blender). 

For those of you who still may be a little suspicious, you really can’t taste the avocado at all and the mousse has a deliciously creamy texture. Oh and did I mention it’s super easy and fast to make? What’s not to love?!?

(The recipe is for 1-2 servings but for the potluck I made 5x the amount)

Raw Vegan Chocolate Avocado Mousse

(Serves 1-2)

Ingredients:

1 Lrg Ripe Avocado

1/4 Cup Raw Cocoa Powder

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Primal Vanilla Cupcakes with Chocolate Ganache Icing
Yesterday afternoon I had a sudden urge to bake something, and seeing as I didn’t have any recipes that I was wanting to try out I made it up as I went along… always a risky endeavor, but luckily it worked out for me this time!
Primal Vanilla Cupcakes with Chocolate Ganache Icing
(Makes 12)
Ingredients:
Vanilla Cupcakes:
6 Eggs
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1/2 Cup Coconut Flour
1/2 Cup Solid Coconut Oil
1/4 Cup Maple Syrup
2 Tbsp Vanilla Extract
1/4 Tsp Baking Powder
1/8 Tsp Salt
Chocolate Ganache Icing:
1 Cup Coconut Oil
3/4 Cup Coconut Milk (Full Fat)
1/2 Cup Maple Syrup
2 Tbsp 100% Cocoa Powder
1/4 Cup Arrowroot Powder
Instructions:
1. Start by making the icing. In a medium saucepan heat the coconut milk, maple syrup, cocoa powder, coconut oil and a pinch of salt. Simmer for 10 minutes.
2. In a bowl with the arrowroot powder in, add a couple of drops of water at a time and mix well until a paste has formed.
3. Vigorously mix the arrowroot paste into the simmering sauce and bring to the boil. As soon as it reaches boiling, take it off the heat and let cool for 10-15 minutes. 
4. Refrigerate until icing solidifies (could as long as 2 hours) and while that is setting, crack on with the cupcakes.
5. Preheat the oven to 350ªF.
6. In a food processor combine all of the cupcake ingredients and pulse until well mixed.
7. Evenly divide and poor the mixture into 12 cupcake liners in a cupcake pan.
8. Bake for 20-25 minutes then take out of the oven and set aside until completely cooled.
9. Once the icing has hardened, take out of the refrigerator and blend with a hand blender. At this point you can choose how you are going to ice the cupcakes, either through piping or spreading onto the cupcakes. I spread the ganache on and topped with dark chocolate flakes.
10. Enjoy!!

Primal Vanilla Cupcakes with Chocolate Ganache Icing

Yesterday afternoon I had a sudden urge to bake something, and seeing as I didn’t have any recipes that I was wanting to try out I made it up as I went along… always a risky endeavor, but luckily it worked out for me this time!

Primal Vanilla Cupcakes with Chocolate Ganache Icing

(Makes 12)

Ingredients:

Vanilla Cupcakes:

6 Eggs

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Chicken Sunday Roast
One of the things I love about being British is the tradition of a family Sunday Roast, something that I tried to carry on even when we moved to the US … But in recent months I’ve been pretty inconsistent and this week I decided to change that!
For those of you who don’t know what a traditional Sunday Roast is, it is like a mini thanksgiving dinner - sounds like a lot of work doesn’t it?!?? Well not actually! A Sunday Roast is actually a fairly simple affair, particularly the way I do it! There are many variations depending on what meat you use (or even a nut roast if you’re a vegetarian) and I will aim to post some variations in the coming months.
Today I’m tackling a Sunday Roast made with Chicken, using a method I picked up from Jamie Oliver that roasts the meat on a bed of vegetables, that then goes into making a delicious gravy. I’m not making this completely paleo, as I’m doing roast potatoes, but it is gluten free/ dairy free and can easily be made paleo friendly if you omit the potatoes (although they are seriously tasty!).
Chicken Sunday Roast
(Serves 4)
Ingredients:
3.5lbs Whole Roasting Chicken
1 Onion
2 Celery Stalks
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8-10 Carrots
1 Lemon
5-6 Sprigs of Fresh Rosemary
6 Large Russet Potatoes
2-4 Parsnips
2 Tbsp Gram Flour (or Almond Flour)
4 Cups of Chicken Stock
Bunch of Kale
Instructions:
1. Take the chicken out of the fridge and let sit for roughly 30 minutes.
2. Preheat the oven to 475ªF.
3. Wash and roughly chop the onion, 2 carrots, 2 celery stalks, (no need to peel them) and place them in a large roasting pan and drizzle with olive oil.
4. Drizzle the chicken with olive oil and season generously with salt and pepper, then rub the chicken until it is fully covered. Prick the lemon all over with a knife and put it inside the chicken’s cavity along with 3 or 4 sprigs of fresh rosemary.
5. Place the chicken on top of the vegetables in the roasting pan and place in the preheated over, which you should now turn down to 400ªF. Cook the chicken for 1 hour and 20 minutes.
6. Once that is done its time to start on the veggies as they will go in the oven for the last 45 minutes of the chicken cooking time.
7. Peel (If necessary - I used potatoes with thin skins so I just vigorously washed them) and chop the potatoes into large evenly sized chunks. Peel the carrots and parsnips, cutting any larger one down to even sizes.
8. Parboil the potatoes for 9 minutes, adding the carrots and parsnips in for the last 4 minutes, then drain in a colander. Take out the carrots and parsnips and set to one side. 
9. ‘Chuff up’ the potatoes by shaking them around in the colander so that they get a little rough around the edges.
10. Put the potatoes, parsnips and carrots in a large roasting pan (two if necessary) with the leaves of 2 rosemary sprigs, salt & pepper and 3 tablespoons of olive oil. Mix so that everything is coated very well and make sure that they are spread evenly so that there is only one layer (this is really important if you want crispy roast veg - otherwise they will steam).
11. Place them in the oven when the timer says 45 minutes left for the chicken - cook for 1 hour.
12. At this point (half way) baste the chicken and if they veg look a little dry add a small amount of water to the pan.
13. At the 15 minute left mark on your chicken timer, check on the chicken and baste if necessary and turn the potatoes, parsnips and carrots so that they can cook evenly.
14. When the chicken is done take it out of the oven, transfer it to a board and cover it with aluminium foil and a tea towel and let sit for 15 minutes (this really makes a difference).
15. Check on the potatoes, parsnips and carrots, turn if necessary. They will cook for another 15 minutes while the chicken sits and you make the gravy.
17. Put on the kale to steam (minus the stems).
18. To make the gravy, first make a roux with the fat from the chicken and the gram flour (or almond flour). Then add in the chicken stock little by little so as not to make lumpy gravy. Place all the vegetables from the bottom of the chicken pan into a sieve and mash the vegetables so that the pulp goes through the sieve and into the gravy, discard any leftovers. Bring to a boil, but be careful to continuously stir so that it doesn’t burn.
19. Carve the chicken and serve with the vegetables and gravy.
20. Enjoy!!

Chicken Sunday Roast

One of the things I love about being British is the tradition of a family Sunday Roast, something that I tried to carry on even when we moved to the US … But in recent months I’ve been pretty inconsistent and this week I decided to change that!

For those of you who don’t know what a traditional Sunday Roast is, it is like a mini thanksgiving dinner - sounds like a lot of work doesn’t it?!?? Well not actually! A Sunday Roast is actually a fairly simple affair, particularly the way I do it! There are many variations depending on what meat you use (or even a nut roast if you’re a vegetarian) and I will aim to post some variations in the coming months.

Today I’m tackling a Sunday Roast made with Chicken, using a method I picked up from Jamie Oliver that roasts the meat on a bed of vegetables, that then goes into making a delicious gravy. I’m not making this completely paleo, as I’m doing roast potatoes, but it is gluten free/ dairy free and can easily be made paleo friendly if you omit the potatoes (although they are seriously tasty!).

Chicken Sunday Roast

(Serves 4)

Ingredients:

3.5lbs Whole Roasting Chicken

1 Onion

2 Celery Stalks

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Paleo Veggie Burger & Sweet Potato Fries
I’ve been wanting to try a healthy vegetarian alternative to burger and fries for a while, and last night was the perfect night as I had a few girlfriends over - one of which is vegetarian.
Most veggie burgers out there either have gluten or beans in them, making the task to find a paleo veggie burger quite difficult! But I found this recipe on a blog online, but make a few modifications to it so that it would suit my dietary needs. 
I must say it was a huge hit which is always a relief, particularly when I’m trying an untested recipe out on guests!!
I have split the two recipes into two sections below…
Paleo Veggie Burger
Ingredients:
1 Head of Cauliflower
2 Carrots
1 Medium Onion
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2 Eggs
1 Tbsp Arrowroot
1/2 Tsp Cumin
Salt & Pepper to Taste
Instructions:
1. Preheat the oven at 325˚F.
2. Pulse the cauliflower in the food processor until its a rice-like texture. Then grate the carrots in the food processor and mix with the cauliflower.
3. On a large baking tray evenly distribute the cauliflower and carrot mix so that it is not too thick (use two pans if necessary). 
4. Roast for about an hour, turning every 10 minutes so that it doesn’t burn.
5. Sauté the finely chopped onions while the cauliflower and carrots are roasting.
6. Once everything has cooled, combine everything in a mixing bowl, including the additional ingredients.
7. Form 4-6 patties and refrigerate for at least 30 minutes before cooking.
8. Cook over a medium heat in a lightly oiled pan until both sides are browned.
9. Serve and enjoy!
We had them with avocado, sauteed mushrooms, tomatoes, sprouts and various condiments all wrapped up in a lettuce leaf that acted like a burger bun.
Sweet Potato Fries
Ingredients:
3 Large Sweet Potatoes
Salt & Pepper to Taste
Ground Paprika
2 Tbsp Coconut Oil
Instructions:
1. Preheat the oven to 400˚F.
2. Peel and cut the sweet potatoes into even sized matchsticks.
3. Lightly coat them in the coconut oil, paprika and salt and pepper and evenly spread them on a baking tray so that they are not overlapping.
4. Cook for 30-40 minutes, turning them over halfway through.
5. Serve and enjoy!!

Paleo Veggie Burger & Sweet Potato Fries

I’ve been wanting to try a healthy vegetarian alternative to burger and fries for a while, and last night was the perfect night as I had a few girlfriends over - one of which is vegetarian.

Most veggie burgers out there either have gluten or beans in them, making the task to find a paleo veggie burger quite difficult! But I found this recipe on a blog online, but make a few modifications to it so that it would suit my dietary needs. 

I must say it was a huge hit which is always a relief, particularly when I’m trying an untested recipe out on guests!!

I have split the two recipes into two sections below…

Paleo Veggie Burger

Ingredients:

1 Head of Cauliflower

2 Carrots

1 Medium Onion

Read More

Comments
Vegan Lemon Blueberry Tart
So I love finding new cooking ingredients that I can experiment with, and this tart was the result of discovering Agar Agar (also know as Kanten).
I wasn’t sure how this was going to turn out as I had never used Agar Agar before and decided to not follow a recipe.  I spent quite a few hours researching it’s uses in cooking and hoped that the amount I intended on using wouldn’t turn out to be a disaster! 
Agar Agar has amazing gelatin like properties, but it’s gluten free and vegan and is actually stronger,  and has a higher setting temperature (it will set at room temperature happily) then gelatin. In fact, I was worried that if I used too much it would turn the tart into an inedible bouncy ball!
As it turned out, I had nothing to worry about because the consistency was perfect, and it tasted damn good too!
Vegan Lemon Blueberry Tart
Ingredients:
Base:
2 Cups Almonds, ground into crumbs
6 Medjool Dates, pitted and finely chopped
1/2 Cup Unsweetened Shredded Coconut
1/2 Cup Blanched Almond Flour
1/4 Tsp Cinnamon
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Lemon Layer:
1 Cup Coconut Milk
1 1/2 Cups Water
1/2 Cup Maple Syrup
2 Tbsp Vanilla Extract
2 Tbsp Fresh Lemon Juice
1/4 Cup Arrowroot
3 Tsp Powdered Agar Agar
Dash of Turmeric (Less than 1/8 Tsp)
Blueberry Layer:
2 Cups Fresh Blueberries
1/3 Cup Maple Syrup
2/3 Cup Water
1/2 Tsp Powdered Agar Agar
Instructions:
1. Preheat the oven at 350 degrees F. Grease a 9” springform pan with coconut oil. (You can use a pie dish instead if you prefer)
2.  In a food processor blend together all of the base ingredients until they are crumbly and well mixed.
3. Press into the base of the pan the blended base ingredients to form a tightly compacted even layer.
4. Bake the base in the oven for 10 minutes, or until it is golden brown, then set aside to cool. Once it is mostly cool you can start on making the fillings.
5. In preparation to make the lemon filling, dissolve the arrowroot in half a cup of water and set aside.
6. In a pan simmer the coconut milk, 1 cup of water, maple syrup, agar agar and turmeric until the agar agar powder is dissolved (3-5 minutes, don’t overcook it!)
7. Stir in lemon juice and vanilla and bring to the boil.
8. Add in the arrowroot/water mixture and boil for 1 minute. You’ll notice it thicken quite a bit, be sure to stir so that there is no clumping on the bottom.
9. Pour into the cooled base and let firm up. While that is firming, crack on with the blueberry layer.
10. In a pan add the blueberries, water and maple syrup and bring to the boil.
11. Add the agar agar powder and simmer for 2-3 minutes.
12. Pour into the springform pan on top of the lemon layer and let it firm up, before placing in the refrigerator to cool for 30+ minutes.
13. Serve and enjoy!

Vegan Lemon Blueberry Tart

So I love finding new cooking ingredients that I can experiment with, and this tart was the result of discovering Agar Agar (also know as Kanten).

I wasn’t sure how this was going to turn out as I had never used Agar Agar before and decided to not follow a recipe.  I spent quite a few hours researching it’s uses in cooking and hoped that the amount I intended on using wouldn’t turn out to be a disaster! 

Agar Agar has amazing gelatin like properties, but it’s gluten free and vegan and is actually stronger,  and has a higher setting temperature (it will set at room temperature happily) then gelatin. In fact, I was worried that if I used too much it would turn the tart into an inedible bouncy ball!

As it turned out, I had nothing to worry about because the consistency was perfect, and it tasted damn good too!

Vegan Lemon Blueberry Tart

Ingredients:

Base:

2 Cups Almonds, ground into crumbs

6 Medjool Dates, pitted and finely chopped

1/2 Cup Unsweetened Shredded Coconut

1/2 Cup Blanched Almond Flour

1/4 Tsp Cinnamon

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Guacamole Deviled Eggs
Yesterday I got to spend most of the day cooking for a friends potluck birthday party in the evening, and I had sooo much fun!!
This is one of the recipes that I did… I found the recipe on another blog and did a couple of little modifications.
They seemed to be a hit, as there were only a couple left.
Guacamole Deviled Eggs
(12 Servings)
Ingredients:
6 Large Eggs, Hard Boiled
1 Medium Avocado
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2-3 Tsp Fresh Lime Juice
1/2 Spring Onion
Dash of Cayenne Pepper
1 Tbsp Fresh Cilantro, Chopped (plus a few leaves for garnish)
1 Tbsp Diced Tomato
Salt & Pepper to Taste
Paprika (for garnish)
Instructions:
1. Peel the cooled hard boiled eggs.
2. Cut the eggs in half lengthwise and set the yolks aside.
3. In a bowl, mash together 4 egg yolks (discard the rest) and the avocado.
4. Mix in the spring onion, lime juice, cilantro, cayenne and salt and pepper.
5. Gently fold in the tomato.
6. Scoop a heaped spoonful of the mixture into the halved eggs.
7. Arrange on a serving plate and garnish with a little sprinkle of paprika and a fresh cilantro leaf.

Guacamole Deviled Eggs

Yesterday I got to spend most of the day cooking for a friends potluck birthday party in the evening, and I had sooo much fun!!

This is one of the recipes that I did… I found the recipe on another blog and did a couple of little modifications.

They seemed to be a hit, as there were only a couple left.

Guacamole Deviled Eggs

(12 Servings)

Ingredients:

6 Large Eggs, Hard Boiled

1 Medium Avocado

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Spring Vegetable Stir Fry
Recently I’ve been trying to avoid tomatoes in my cooking, as I noticed that they don’t sit too well with my digestion. I was actually surprised at how often I use tomatoes in my cooking, particularly for quick and easy lunchtime meals. So… I came up with this delicious alternative that can have various different vegetables added to it depending on what you have in the fridge. It can be made either as a vegetarian/vegan dish or (like here) with chicken or even shrimp!
Spring Vegetable Stir Fry
(Serves 2)
Ingredients:
1/2 Small Leek
2 Chicken Breasts
1 Carrot
2 Packets of Shirataki Noodles
1/2 Head of Broccoli
1 Cup Stock (I used gluten free faux chicken stock)
1-2 Tbsp Olive Oil
1/2 Tsp Rosemary
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1/4 Tsp Oregano
1/4 Tsp Basil
1/8 Tsp Ground Coriander Seeds
1/4 Tsp Grated Ginger
Salt & Pepper to Taste
Instructions:
1. Sauté the finely chopped leek (preferably use mostly the green parts of the leek) and chicken in the olive oil until the chicken is mostly cooked then add the spices and seasonings.
2. While that is cooking take a peeler and peel the carrot lengthwise to create the carrot ribbons.
3. Add the cut up broccoli florets and carrots to the pot along with the cup of stock and place a lid on the pot and cook until the broccoli is al dente.
4. While the broccoli and carrots are being cooked, in a separate skillet dry fry the shirataki noodles until they begin to squeak, then add them to the rest of the food.
5. Cook for a further 5 minutes with the lid off to evaporate the majority of the liquid left.
6. Serve and enjoy!

Spring Vegetable Stir Fry

Recently I’ve been trying to avoid tomatoes in my cooking, as I noticed that they don’t sit too well with my digestion. I was actually surprised at how often I use tomatoes in my cooking, particularly for quick and easy lunchtime meals. So… I came up with this delicious alternative that can have various different vegetables added to it depending on what you have in the fridge. It can be made either as a vegetarian/vegan dish or (like here) with chicken or even shrimp!

Spring Vegetable Stir Fry

(Serves 2)

Ingredients:

1/2 Small Leek

2 Chicken Breasts

1 Carrot

2 Packets of Shirataki Noodles

1/2 Head of Broccoli

1 Cup Stock (I used gluten free faux chicken stock)

1-2 Tbsp Olive Oil

1/2 Tsp Rosemary

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Butternut Squash Fritters
I have to apologies for the photograph of these fritters as almost managed to burn them which is why they look so dark. But… I promise you, they are super yummy and the next time I make them I will update this post with a better photo!
For lunch today I made them with grilled chicken breasts and steamed greens, but they could be made with any number of different sides (or even on their own).
Butternut Squash Fritters
(Serves 2-4)
Ingredients:
1 1/2 Cups Pureed Butternut Squash
2 Eggs
3/4 Cup Coconut Flour
2 Tsp Baking Powder
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1/4 Tsp Sage
1/4 Tsp Thyme
1/2 Tsp Rosemary
1/8 Tsp Cumin
Salt & Pepper to Taste
Oil for Frying
Instructions:
1. Beat the eggs in a medium sized bowl and add to it the pureed butternut squash, mix until two are combined.
2. Add coconut flour, baking powder and seasonings and mix together well.
3. Heat the oil in a frying pan, then add roughly 2 Tbsp of the mixture that has been made into a ball. Flatten the ball with a spatula and repeat until you have 3-5 fritters in the pan (depending on the size).
4. Fry for around 3 minutes on each side, or until golden brown.
5. Remove from the pan and set on a kitchen towel to remove any excess oil.
6. Serve and enjoy!

Butternut Squash Fritters

I have to apologies for the photograph of these fritters as almost managed to burn them which is why they look so dark. But… I promise you, they are super yummy and the next time I make them I will update this post with a better photo!

For lunch today I made them with grilled chicken breasts and steamed greens, but they could be made with any number of different sides (or even on their own).

Butternut Squash Fritters

(Serves 2-4)

Ingredients:

1 1/2 Cups Pureed Butternut Squash

2 Eggs

3/4 Cup Coconut Flour

2 Tsp Baking Powder

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