Quick

Paleo Pancakes

One of my favourite things to do on the weekend is to wake everyone up with pancakes first thing in the morning. I have tried so many different recipes, and this simple recipe is my favourite - nut-free, requires few ingredients, and the pancakes are so fluffy and delicious.

Serves 4

INGREDIENTS

8 eggs
4 heaped tbsp coconut flour
1 tsp lemon juice
rind of 1/2 lemon
1/4 tsp baking soda
1/4 cup raw grass-fed butter or coconut oil
Fruit and raw honey to serve

METHOD

1. Add eggs, coconut flour and lemon rind to a mixing bowl. Add baking soda to mixture and directly drop lemon juice onto baking soda to allow activation (your own little science experiment!). Mix thoroughly to combine.
2. Preheat a non-stick frypan to medium heat.
3. Melt 1 teaspoon of butter or coconut oil to coat the pan.
4. Add a spoonful of batter at a time to pan until you reach your desired pancake size. 5. Cook pancakes until golden on the bottom, and then flip and cook until golden on the other side.
6. Continue until you have used all of the mixture, continuing to add butter or coconut oil between cooking each pancake (for extra-golden pancakes!).
7. Serve right away with fresh fruit and a drizzle of raw honey.

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.

INGREDIENTS

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

METHOD

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

Banana + Chai Smoothie

I always wake up hours before everyone else on the weekend! So sometimes I have a sneaky pre-breakfast smoothie! This smoothie was a real treat. I love chai tea, and the flavour really added something to this frothy smoothie.

Serves one

Ingredients

1 large frozen banana
6 tbsp coconut milk
1 chai teabag handful of ice
1 tbsp raw cacao nibs

Method

1. Brew chai tea and allow to cool.
2. Throw tea, banana, ice and coconut milk in blender.
3. Serve with raw cacao nibs. Delish!

-Fran x

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

Ingredients

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

Method

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!

Healthy Grain-Free Granola

I love granola! I always keep some homemade granola on hand for breakfast on the run or grab a handful for a quick afternoon snack. But my favourite thing to do is make a super thick smoothie and sprinkle granola on top for crunch! This granola is quick and easy, requires few ingredients and can be tweaked to suit your tastebuds.

Ingredients 

2 cups cashews (or nuts of choice)
2 cups sunflower seeds
3 cups coconut flakes
2 tbsp coconut oil 
1 heaped tbsp cacao
2 tbsp chia seeds
1 tsp ground cinnamon
If you prefer it sweet, add 2 finely chopped medjool dates/1 tbsp raw honey/chopped dried figs or apricots

Method

1. Roughly chop cashews. Add all dry ingredients and dates and/or honey to a large pot and stir through.
2. Melt coconut oil on stove separately and add to dry mixture.
3. Place pot on low heat on stove, continuously stirring, for approximately 15 minutes or until mixture is lightly toasted.
4. I served mine with macadamia milk, a dollop of Coyo and some strawberries!

-Fran xx

Breaky Smoothie

I love my smoothies THICK! And with added crunch. This breakfast smoothie is a regular favourite during summer. I always keep the fridge stocked with a variety of frozen fruits, and also freeze things such a spinach and coconut milk to add to smoothies and prevent food wastage!

Serves 1

Ingredients

1 frozen banana
1/2 cup frozen blueberries
1 cup macadamia milk (or milk of your choice)
1 egg (don't eat raw eggs too often, may lead to biotin deficiency)
1 tsp maca powder
2 brazil nuts (daily dose of selenium!)
Dash of ground cinnamon
Homemade paleo-friendly granola
A few strawberries and 1/4 ripe banana to serve

Method

1. Thouroughly blend banana, blueberries, macadamia milk, egg, maca and cinnamon. Should produce a thick 'ice cream' consistency.
2. Pour smoothie into a bowl. Top with sliced strawberries, banana and granola.
3. Eat with a spoon! You won't get through this super thick smoothie with a straw!

-Fran

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

Ingredients

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
Butter

Method

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!

-Margot