Broccoli, Bacon and Cashew Salad

Recipes taken from The Paleo Cookbook.

Lemon Meringue Pie

Recipes taken from The Paleo Cookbook.

Roasted Carrots and Onion with Honey Balsamic Dressing

Recipes taken from The Paleo Cookbook.

Pumpkin and Chicken Curry

Recipes taken from The Paleo Cookbook.

Roast Pumpkin and Red Onion with Rosemary

Recipes taken from The Paleo Cookbook.

Simple Paleo Recipes

Broccoli, Bacon and Cashew Salad
1 broccoli, cut into florets and stalk diced
3 rashes of bacon, fat removed, diced
½ cup toasted cashews
1tbs oil
Boil broccoli in water on high heat for 5‐7minutes or until tender and cooked through.
Remove water and place broccoli in a large serving bowl.
Cook bacon in a frying pan for 4‐5minutes or until crispy. Remove bacon from pan and
place into serving bowl along with broccoli and cashews. Combine well.

Lemon Meringue Pie
Lemon Filling
1 cup lemon juice
5tsp finely grated lemon rind
(approximately 4 lemons)
1/2 cup maple syrup
1/2 cup coconut milk
4tbs arrow root
5 egg yolks
5 egg whites
2tbs maple syrup
Preheat a fan-forced oven to 160
Place lemon juice, lemon rind and maple syrup
in a medium size pan on low heat.
In a small bowl, combine coconut milk and
arrow root powder. Add to lemon juice
mixture, stirring consistently until simmerin
Beat egg yolks together in a small bowl then add to
simmering lemon mixture, stir constantly for 3-4
minutes, or until mixture
has thickened. Pour into a pie dish.
To make the meringue, beat the egg whites and
maple syrup in a medium size mixing bowl until stiff
peaks form.
Spoon the meringue on top of the lemon filling
then place into oven and bake for 8-10 minutes, or
until lightly browned.
Cool before serving.

Roasted Carrots and Onion with
Honey Balsamic Dressing
2 bunches baby carrots, ends cut off
10 small white onions, peeled, cut in half
2tbs olive oil
3tbs balsamic vinegar
2tbs honey
Preheat a fan-forced oven to 180
Line a baking tray with baking paper, spread carrots and onions on tray.
In a small bowl combine olive oil, balsamic vinegar and honey. Drizzle evenly over
vegetables and toss to coat.
Place in oven and bake for 30‐40minutes or until vegetables are tender and golden.

Broccoli and Pine-Nut Soup
1 onion, diced
1tbs oil
3 cups broccoli
3 cups chicken
vegetable stock
¼ cup pine-nuts
Fry onion in a large pan with oil on medium heat until slightly browned.
Add broccoli and stock and simmer for 10-15minutes or until broccoli has softened.
Cool slightly.
Place in a food processor or use an electric blender to form a smooth texture.
Heat to serve.

Pumpkin and Chicken Curry
2 chicken breasts, sliced
5 cups pumpkin, diced
2tbs olive oil
1 onion, diced
2 garlic cloves, finely chopped
2tbs ground ginger
1tbs ground turmeric
2tbs ground coriander
2tbs ground cumin
1 ½ cups vegetable stock
1 bunch fresh coriander, chopped
Fry onion and garlic in a large pan with oil on medium heat for 2minutes. Add chicken and cook stirring
constantly for 10minutes or until chicken has turned white.
Add pumpkin, ginger, turmeric, coriander and cumin and stir for 1minute.
Add stock and leave to simmer on low heat for 15minutes. Add chopped coriander, cover pan and cook
for a further 2minutes.
Season with salt to taste. Cool slightly before serving.

Egg and Capsicum Salad
2 boiled eggs, diced
2 bacon eyes, diced
1tbs oil
½ green capsicum, diced
¼ cup parsley, chopped
1tbs mayonnaise
1 cup mixed salad leaves
Place oil and bacon in a frying pan on medium heat and cook until bacon has started to crisp.
Remove excess oil and place bacon into a mixing bowl along with boiled eggs, capsicum, parsley
and mayonnaise. Combine well.
To serve, place salad leaves on a plate and top with egg and capsicum mixture.

Meatballs with
Crunchy Sweet
Potato Chips
250g mince
1tsp salt
cup almond meal
3 cups baby spinach
1tsp dijon mustard
25g tomato paste
2tbs sage
1 sweet potato, medium
Olive oil
Preheat a fan-forced oven to 180
Place spinach in a bowl and cover with boiling water,
leave for 2 minutes before draining as much liquid as
possible from the spinach. Chop well.
Place spinach in a bowl along with mince, salt, almond
meal, mustard, tomato paste and sage. Combine well.
Roll into 2.5cm size balls and place on an oven proof
baking tray lined with baking paper.
Bake in the oven for 10-15 minutes, or until browned
and cooked through.
Meanwhile, heat enough oil in a frying pan for deep
frying. Peel sweet potato then slice into ribbons using a
vegetable peeler.
Place a small handful of sweet potato ribbons in frying
pan and fry for 2-3 minutes, or until slightly browned.
Remove from frying pan and place on a plate lined with
paper towel to drain.
Repeat with remaining sweet potato.
To serve, place sweet potato ribbons on a plate and top
with meatballs.

Roast Pumpkin & Red Onion with Rosemary
½ butternut pumpkin, seeded and sliced
4 red onions, peeled and sliced
4tbs rosemary leaves, chopped
4tbs olive oil
Preheat a fan-forced oven to 180
Line a baking tray with baking paper. Place pumpkin, onion and rosemary leaves on the
baking tray and coat with olive oil.
Place tray in the oven and bake for 15-20minutes or until pumpkin has cooked and
onions have browned.

Chicken and Egg Salad with Almond Satay Sauce
2 eggs, boiled, cut into quarters
1 chicken breast, steamed and shredded
2 cups rocket leaves
1 carrot, diced
½ green capsicum, diced
Almond sauce
1 small white onion, grated
2 garlic cloves, crushed
1tbs oil
¼ cup almond butter
¼ cup coconut cream
1tbs soy sauce (optional)
Chilli flakes
To make the almond sauce by placing the oil into a fry pan. Fry onion and garlic on low heat for 5 minutes or
until slightly browned.
Add almond butter, coconut cream and soy sauce, stir constantly until thickened. Remove from heat and stir
in a desired amount of chilli flakes. Leave to cool slightly and remove excess oil.
Place chicken, rocket, carrot and capsicum in a mixing bowl and combine well.
To serve, place rocket salad on a plate with egg quarters and spoon almond sauce on top.

The Paleo Cookbooks provide you with a range of dishes for every occasion - from
light no-fuss meals through to dinner parties, family celebrations and summer
salads. Simple and Easy to Create Recipes with clear step by step instructions you
will be able to produce paleo friendly meals that get rave reviews from friends and
family every- time!

No comments:

Post a Comment