Basil Pesto (Dairy Free)

Basil pesto is so full of flavour, I love it as a dip, stuffed into baked chicken thighs or as a pizza topping.


1 bunch fresh basil leaves
2 tbsp macadamia paste
1 clove of garlic
2 tbsp olive oil
Salt and pepper to taste


Throw all ingredients in a food processer and blend until smooth. Add salt and pepper to taste. Voila!

How to Make Bone Broth

My favourite way to have broth - with avo and a big squeeze of fresh lemon juice!

My favourite way to have broth - with avo and a big squeeze of fresh lemon juice!

Making your own broth is so quick and easy, involving *almost* no preparation. I love using the slow cooker as you can just "set and forget" your broth.

When it comes to animal foods, quality is key! Be sure to ask your local organic farmer/butcher for organic, grass-fed beef bones or organic chicken carcasses. Bones are super cheap, and this broth is so nourishing and a delicious base or flavour addition to many recipes.




Meatballs with Zucchini Noodles

This is a great entry-level paleo recipe! Meatballs are quick, easy and popular with picky eaters. Grass-fed mince is cheap and easy to find, and zucchini noodles are a great way to get in plenty of veggies.

Serves 4


500 grams grass-fed beef mince
500ml tomato passata
1 large grated carrot
1 medium brown onion, finely chopped
4 medium zucchinis
1 small bunch fresh basil
1 egg
3 cloves garlic
Salt and pepper
2 tbsp coconut oil


1. Sauté onion until lightly browned. Add mince, carrot, onion, egg and minced garlic to a bowl and thoroughly mix. Form into meatballs.
2.  Add 1 tbsp of coconut oil to a pan, and brown meatballs on medium heat, but do not cook all the way through.
3. Place meatballs, passata and basil into a large pot and cook on low heat for 10-15 minutes, continually stirring. Add salt and pepper to taste.
4. Prepare your zucchini noodles with a mandolin or with long swipes across your regular grater. Add 1 clove of minced garlic, 1 tbsp coconut oil and zucchini noodles to pan. Toss noodles frequently, only cooking until slightly softened (3-5 minutes).
5. Bon appétit!

Sweet Potato Frittata

A frittata is great for a quick Paleo-friendly dinner or weekend brunch. It's such an easy way to use up left overs if they are available. I like to add some extra green salad leaves to the plate and sprinkle fresh parsley on top from the garden.

It is a very forgiving recipe and every time I make it there is a variation, depending on the number of people to feed, and how many eggs I have, and what sort of leftovers there are in the fridge. Free range organic bacon is a nice addition if it is available, chopped and sautéed in the pan before the veggies.

Serves 2-4 Time it takes: 20 minutes


2 cups left over cooked vegetables
Pinch of sea salt and a sprinkle of pepper
Baby spinach leaves - about 2 large handfuls
2 tablespoons chopped parsley
5-8 large free range organic eggs
50 g feta cheese - this is optional but delicious, your choice


1. Preheat your oven grill.
2. Heat the leftovers (bite-sized pieces) in a 20 cm frying pan in a little butter
3. Throw in the spinach leaves and remove from the heat.
4. Arrange the vegetables evenly in the pan
5. Pour over the beaten eggs and mix through the vegetables gently.
6. Place back over gentle heat until the egg is setting, the bottom is golden and just the top is still moist.
7. Add feta then pop under the grill until set and golden on top.
8. Protect the pan handle if you need to with a damp cloth (make sure it doesn't burn!)
9. Serve warm with salad and enjoy!