Sweet and Sticky Salmon

This recipe is a little bit on the higher end of the carb scale but as I had it for my main meal of the day it wasn’t an issue for me. However it can be made even lower carb if you want, just omit the carrot and the sweet red pepper, use a little less sriracha (3/4 tbsp) and half the amount of chilli flakes. It wont impact on the over all flavour, it’ll just mean you don’t have as many veggies in the dish and it wont be as spicy.

If you want to make your own sriracha then check out my Sriracha Mayo Recipe (just omit the mayo step!!!).

I have included the macros for the dish based on the ingredients listed below as well as the macros for a lower carb version. I should also add that this dish tastes best if you marinade the fish the day before.

This dish would probably work well with most kinds of fish and even most meats. I would go as far as saying that it would probably also work well with Quorn ‘chicken’ pieces – just remember to switch the bone/ fish stock for vegetable stock if you are serving to a vegetarian.

A Fishy Note
I buy my fish with the skin on and remove it myself but only because it gets cooked and given to the dog, however you could always keep it for making fish stock.

Macros

Total Carbs 17.6g
Fiber 5.3g
Net Carbs 12.3g
Protein 48.4
Fat 24.6g
Kcal 488

A Lower Carb Version

Total Carbs 13.7g
Fiber 3.9g
Net Carbs 9.7g
Protein 47.8g
Fat 24.2g
Kcal 467

Print Recipe
Sweet and Sticky Salmon
This sweet and sticky salmon is so easy to make yet it really packs a punch in the flavour department! Its quite versatile too and would work well with most types of fish and even with meat.
Course Main Dish
Prep Time 10
Cook Time 15
Servings
Ingredients
Course Main Dish
Prep Time 10
Cook Time 15
Servings
Ingredients
Instructions
  1. When you have measured out and chopped the garlic and spring onion - take a pinch of the garlic and a tsp of the spring onion and a pinch of the chilli flakes to use in the cauliflower rice. Place in a small dish and set aside until needed - point 5.
  2. Ideally you want to season fish the night before or at least an hour before so that the flavours can infuse. Start by removing the skin (set aside) then washing the fish under cold running water. Place the washed fish in a colander to drain (this helps to wash off any loose scales that may have stuck to the fish when removing the skin) .
  3. Add the drained fish to a bowl and add in the garlic, coconut aminos, lime zest and juice, the sriracha, the tamarind paste, the chilli, the Spring onion, the red pepper and stir until all the ingredients are coated. Cover and place in the fridge and allow to marinate.
  4. Make and cook the cauliflower rice before cooking the fish, as it takes the longest to cook. In a blender or food processor add the cauliflower florets and blitz until it turns rice like. I have a thermomix so it literally takes a few seconds on speed 10.
  5. In a pan over a low heat add the olive oil, when it starts to heat up add the cauliflower rice, the pinch of the garlic/ chilli flakes and the tsp of spring onion. Cook for about 15 minutes stirring regularly so that it so doesn't stick to the pan. About 8 minutes before the rice is done (or once it starts to brown) you want to begin cooking the fish. You can turn the heat down a little if you don't want your rice to brown any further - or take off the heat and cover with a lid.
  6. Place the bone broth in a pan on a high heat, when it starts to thicken and go almost sticky add the carrot strips and turn down to a medium heat. Allow the carrot to soften a little (3 minutes) then add in the fish with all of the sauce/ marinade. You can add a little water to the bowl and swirl it about to get all the juices - pour into the pan.
  7. Cover the fish with a lid and cook on a medium heat stirring occasionally to make sure it doesn't stick to the base of the pan. You can set a timer for 8 minutes - this should be enough time to cook the salmon throughout. If you have quite chunky/ big pieces you may want to cook a bit longer.
  8. When the fish has about 2 minutes left add in the erythritol. Stir to combine. For whole30 add in 1/4 cup of apple juice.
  9. When the fish is done, place the caulirice into a bowl then top with the salmon and drizzle over the juices.
Recipe Notes

If you like this dish then check out my recipe for Schezuan Chicken

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Paleo Somerset Pork with Sausages

I’m actually quite excited to be sharing this recipe with you because it came about from a bit of a mix up and a wing it job! I had been talking to my mum about cooking and she mentioned a particular dish known as Somerset pork that she cooks for my granddad, however she uses a packet recipe. I remember eating it as a child and thought it would be great to make with the sausage that I had from my new meat box from The Well Hung Meat Company.

I went away to look on the Internet to see what this recipe was meant to be made with and discovered that it was made with pork loin or pork belly draft – doh! By this point I had already taken the two bags of sausages out of the freezer so it had to go ahead!

Many of the recipes that I looked at had similarities such as they all contained apple or apple sauce, many of them contained sage and most of them contained onions and garlic. I decided that these would be my main ingredients and then the rest I would tweak as I went along. I decided to include cider in this recipe as it was going to be eaten by my husband, however if you are going to be making low-carb you would probably want to omit the alcohol altogether. If you want to make it non-alcoholic then you could use apple juice instead.

I made this recipe mainly in a slow cooker but I did fry the onions first in order to give them a little bit of a caramelised taste and I also browned the sausages as I found it gave a much better colour and appearance to the dish. However if you wanted to you could always just chuck everything into the slow cooker and leave it to cook and just have the dish like that or, you could brown the sausages after the slow cooker has done its thing. If you do decide to brown the sausages I would say to do this last (after the slow cooker has done its magic) simply because I tried both methods; I browned half the sausages first before putting them in to the slow cooker, and half afterwards. I found that they kept their colour if browned last and had a much more appetizing look about them (but the choice is yours).

The sausages that I used for this dish were from The Well Hung Meat Company and there were two different flavours. One was just a plain sausage and the other was pork and leek and were not grain/ gluten-free (as it was for Mr Noodles). However in order to make this recipe 100% paleo you would want to use paleo friendly sausages, or even consider making your own. I personally would use Heck plain sausages as they are 97% pork; the reason for this is because many other brands / meat boxes companies still use yeast, gluten-free flour, rice flour or oats and I don’t tolerate these ingredients.

Cooking Methods
If you don’t have a slow cooker you can easily make this in the oven or on the stove top in a large dish, however the cooking times would vary and it would me you can’t leave it cooking while you go out to work. I should also point out that although the recipe states it takes 4 hours to cook, it can take a lot less time or a lot longer depending on your slow cooked options. I cooked this dish on a high temperature and left it for just over 3 hours. It was cooked and ready to eat an hour after being left in the slow cooker, but I left it to let the flavours infuse. If you were out at work you would want to leave it on the lowest temperature so that it takes its time to cook.

Vegetarian Option
I have tagged this recipe as vegetarian as it would be easy to make using vegetarian sausages, you would also need to swap the bone broth for vegetable stock.

Whole30
To make this recipe whole30 compliant then omit the alcohol. You can use apple juice to sweeten (as juice is allowed on the whole30 program as a sweetener), but the apple in this recipe should be enough to give it that Apple/ sweet flavour. You would also need to omit the tomato purée too and use about 5 small cherry tomatoes instead.

Macros
If you want to make this dish low carb/ ketogenic then leave out the alcohol; It will taste just as nice but wont have all those empty carbs. For your convenience I have listed the macros for the dish below for with and without alcohol. Both are based on making 4 servings.

With Alcohol
Total Carbs 16.9g
Fiber 2.6g
Net Carbs 14.3g
Protein 36.2
Fat 50.1g
Kcals 665

Without alcohol
Total Carbs 13g
Fiber 2.6g
Net Carbs 10.4g
Protein 35.9g
Fat 50.9g
Kcals 633

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Paleo Somerset Pork with Sausages
Course Main Dish
Cuisine English
Cook Time 4 Hours
Servings
Servings
Ingredients
Course Main Dish
Cuisine English
Cook Time 4 Hours
Servings
Servings
Ingredients
Instructions
Browning the Sausages / Onions
  1. Gently heat the coconut oil over a low heat. Peel then dice the onions and add to the pan; allow to cook until really brown. This will give them a much sweeter taste and add flavour to the dish. You can omit this bit - its entirely up to you. It should take about 8 minutes.
  2. When the onions are cooked remove them from the pan and keep them aside for later. Add the sausages to the used pan and add in the olive oil. Cook the sausages until they are very brown on all sides (about 6 minutes).
  3. Place the browned onions and sausages in the slow cooker or in the dish/pan you are going to cook in.
Oven Cooking
  1. If you are cooking this in the oven then turn your cooker to 180' ready to warm up.
  2. Brown the onions and then the sausages as above. When the sausages are browned turn up to a medium heat, add the onions back in, add in the chopped garlic, meat stock and allow to cook for 5 minutes or so until hot bubbling.
  3. Add in the cider (or apple juice), the lemon zest, the Dijon mustard, the sage, parsley, paprika, cayenne and stir to combine. Allow to cook for about 20 minutes to allow the flavours to infuse.
  4. Taste the sauce and if you desire add in extra mustard and seasoning. Add in the tablespoon of tomato puree, stir to combine. If you want to serve the dish soon then allow it to simmer for a further 10 minutes before adding in the coconut milk then serving.
  5. If you want to dish to slow cook, then leave on the stove top in a pan on very low and cook for another hour or so. Keep checking to ensure it doesn't stick to the bottom of the pan. (cover with a lid)
  6. For oven cooking cover with a lid and place in the center of the oven and allow to cook for a further - 2 hours.
  7. When the dish is cooked, add in the coconut milk and stir to combine then its ready to serve!
Slow Cooker Method
  1. If browning the onions and sausages - follow the instructions above before placing in the slow cooker.
  2. Add in (except the coconut oil, olive oil and coconut milk) all of the ingredients and stir.
  3. Cover with a lid and allow the slow cooker to do its thing - If setting to high the dish will take about 3-4 hours to cook. If set to low allow at least 6 hours to cook.
  4. When cooked If you want to brown the sausages, remove them from the slow cooker using tongs. Heat the olive oil in a pan and add the sausages in - cooking until brown on all sides. Return back to the slow cooker when done.
  5. Stir in the coconut milk and its ready to serve!
Recipe Notes

This dish is freezable, so you can easily make a large batch of this recipe and dish it up into freezer tubs. I would suggest keeping them in the freezer for no longer than 3 months. When you want to eat it, fetch the dish out of the freezer the day before and allow to defrost in the fridge. Re heat until piping hot either in the oven or in the microwave.

Spicy Sriracha Mayo

Where does Sriracha come from?

Sriracha is a hot sauce or chilli sauce that is traditionally made from a paste of chillies, distilled vinegar, garlic, sugar and salt. It’s named after the coastal city Si Racha in Chonburi Province in Eastern Thailand. Story has it that it was originally served in their local seafood restaurants, however these days it’s mostly popular / well-known in America and tends to be called rooster sauce (due to the rooster pictured on the bottle of the American brand!).

I first came across Sriracha when I bought Michelle Tams ‘Nom Nom Paleo’ cookbook; It featured in her spicy coconut shrimp recipe (which is AMAZE-BALLS!). More recently I came across a recipe from Martina (Keto diet app), which included fermenting the sauce. Now I really like the idea of fermenting it because I eat tons of the stuff and I am trying to heal my gut – thus making it a win-win situation (fermentation = probiotic). Unfortunately I eat so much that I tend to run out quickly!! As a result I made a batch the other day without following my usual recipe (Nom Nom paleo) and it turned out really nice. I added sweetener, which is something I don’t usually do with savoury recipes and it really enhanced the flavours. As it turned out so well I’m including the recipe below but if you have a preferred way of making sriracha or want to ferment it, then go for it and just add it in to the mayo!

Mayonnaise
If you make this recipe you’ll have to make mayonnaise too, which isn’t that difficult but I haven’t listed the full recipe or instructions below. I have included the link to it in the notes section, where it’ll open a new window. However if you already have store-bought mayonnaise or have a recipe that you prefer, then by all means stick with that too.

Sriracha
When making the sriracha you can use any kind of chilli peppers. Occasionally I have made this using birds eye chillies which are WWWWAAAAYYYYY hotter than normal chillies (think 9 out of 10 for hotness!). If you do use them you’ll probably only need a small amount mixed into the mayo (maybe 1 teaspoon). I would recommend using the ‘weakest’ kind of chillies you can find to begin with, especially if you haven’t tried sriracha before or don’t like things too spicy. Another way to adjust the heat of the sauce is to add in extra sweetener and sweet peppers. I used powdered erythritol as its my preferred sweetener, I would have used a few drops of stevia but I only have vanilla stevia and I thought that was just too weird – ha!! 😀

Sriracha – Mayo mix
Whether you are following my recipe for mayo and sriracha or not, I would advise you keep them in separate jars to begin with. The reason for this is because they are great condiments on their own and you will find you can add them individually to many recipes (add a dollop into meatballs or fish cakes when mixing the ingredients together). Another reason is that if you add them in all together it might be too hot and you may need to add in extra mayonnaise which would mean you would have to whip up another batch – doh!

I would suggest you make up a third jar with the spicy sriracha mayo mix in, that way you end up with three condiments – Mayonnaise, Sriracha and spicy sriracha mayo (that’s what I do), but it’s up to you what you do!

My rule for making spicy sriracha mayonnaise is for every 2 tbsp of mayonnaise I add 1/2 tbsp of sriracha because I like it really creamy. If that’s too hot for you then just use a teaspoon of sriracha. If it’s too mild then reduce the mayonnaise – you’ll need to play about a bit with it to work out what suits your taste buds!

Macros

The macros for the sriracha is based on getting 24 servings; I worked out that you’ll get 12 good tablespoons from each recipe, but if you don’t tolerate spice very much it will mean you’ll get much more out of it than that (1/2 TBSP = 11g or 1 TBSP = 22g)! The macros for the sriracha mayo will depend on the mayonnaise used and how much you use; if you use 1/2 tablespoon of sriracha and 2 tablespoons of mayo then the macros will be as listed below.

Sriracha (1/2 TBSP)
Total carbs 1.3g
Fiber 0.22g
Net carbs 1.1g
Protein 0.26g
Fat 0.19g
Kcals 7.6

Mayonnaise (My recipe)
Total Carbs 0.15g
Fiber 0.02g
Net Carbs 0.13g
Protein 0.39g
Fat 14g
Kcals 125

Spicy Sriracha Mayo – One Serving
Total Carbs 1.7g
Fiber 0.27g
Net Carbs 1.4g
Protein 1g
Fat 28.1g
Kcals 259

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Spicy Sriracha Mayo
Hot sriracha sauce mixed with paleo mayonnaise to give a spicy creamy sauce perfect for dipping nuggets or prawns, for drizzling over salads or sides or slathered on wrap fillings!
Course Condiments
Cuisine Thai
Prep Time 10
Cook Time 10
Servings
Servings
Ingredients
The Sriracha Sauce
Mayonnaise
Course Condiments
Cuisine Thai
Prep Time 10
Cook Time 10
Servings
Servings
Ingredients
The Sriracha Sauce
Mayonnaise
Instructions
Make the Sriracha
  1. To make the sriracha you ideally want to be wearing gloves - disposable ones or washing up ones, it doesn't matter. Just make sure you do as the chillies can get into your nails (horrible burning) and its like hell if you rub your eyes (even an hour or so later - ouch!!!)
  2. Cut the tops off the pepper and the chillies and cut open to remove the membranes and seeds. Note : You CAN leave them in if you want (see additional notes below).
  3. Once they have been de-seeded place them aside and peel the garlic cloves.
  4. Place the peppers/ chillies, garlic and apple cider vinegar into a blender and blitz until everything is pureed. NOTE: When removing the lid from the blender do NOT lean over to peer into the bowl or you'll get a blast of chilli vapor and it can sting your eyes and nose!!!
  5. Pour the mixture into a sauce pan over a low heat and allow to simmer for about 8-10 minutes. If you have sauce left in the blender you can add a little water to swish round so that you get every last dreg. As the sauce cooks It will start to thicken up and go bubbly on top.
  6. Add in the seasoning (salt and pepper), the powdered erythritol, stir and taste. If its too sharp / spicy you can add more sweetener. If using granulated erythritol, allow a minute or so for it to melt into the sauce.
  7. When its ready pour into a jar and allow to cool a little while before placing in the fridge. It will keep for a few weeks if you use fresh ingredients. Personally mine doesn't last that long!
Mayonnaise
  1. Make your mayonnaise - For my mayonnaise recipe see the end notes for the link.
Spicy Sriracha Mayo
  1. Note: Make sure the sriracha has cooled before adding into the mayonnaise as it contains egg and the heat could cause it to curdle!
  2. Add the mayonnaise and sriracha to a separate clean jar or dish. The ratios of mayo - sriracha will depend on your taste buds. If you want to make it the way I do then use 8 tablespoons of mayonnaise and 2 tablespoons of sriracha sauce. This will give you 4 servings.
  3. Stir with a spoon until all of the ingredients have combined.
  4. Keep in the fridge for up to a week.
Recipe Notes

Mayonnaise Recipe
My paleo low carb Mayonnaise recipe

Additional Notes

When you come to cut the chillies you don't have to remove the seeds and the membranes from inside - I know, because I have tried it. The sauce that you are left with can be bitty with the seeds and I found I was forever picking chilli seeds out my teeth - not a good look!

You can get around this by sieving the mixture when its done, but personally I don't like doing this because you lose a lot of the good stuff - the thicker pulpy part of the sauce. You have to sieve and use a lot of elbow grease to get the pulp through the mesh but if you want to do it this way then go for it. (This is how I used to do it as de-seeding can take some time!)

Spicy Chicken with Salad

OK so the summers here (apparently!) and it’s time for BBQs, salads and lighter meals, so I thought it was worth sharing my spicy chicken recipe with you – if you could call it that!

Basically whenever any kind of meat gets cooked in the Noodlechips household, a whole array of spices get chucked into the bowl when marinating or in the pan during cooking, simply because we just like spicy food. I personally find that food without spice is just boring. Now when I talk spice I don’t mean super-hot blow your head off kind of spice, I just mean flavour. In fact, I feel pretty lame about calling this recipe because it’s really quite simple; however I often have people message me when they go paleo/ low carb/ clean eating asking for help on how to make food taste better. When I think back to when I made the change, I remember making some really mediocre tasting food – ha! So in a way, although it may seem obvious (if you are already a pro at making meals taste great, or if you’ve been a convert for some time), this recipe is there to help give people a bit of inspiration.

If you don’t have all the ingredients then improvise, for example if you don’t have spring onion just slice some red or white onion thinly. No ginger – leave it out! Got some cayenne but no chillies – then use that. Now for those who don’t like spice, this recipe does have chilli in it so it’s entirely up to you how much you chose to add or if you want to leave it out completely then that’s fine too! The idea is to make a chicken salad go from ‘ugh’ to fabulous.

I’ve included the salad in this recipe simply because It’s what I served it with. If you wanted to switch it up then add it to a low carb tortilla wrap with some tzatziki, serve with some creamy coleslaw or toss it in with some zoodles.

If you like this recipe then check out my piri piri mix!

Macros

Serves 2 People

Total Carbs 5.9g
Fiber 1.9g
Net Carbs 4.1g
Protein 27.4g
Fats 10.4g
Kcals 6.6g

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Spicy Chicken with Salad
Course Main Dish
Prep Time 5
Cook Time 10
Servings
People
Ingredients
Seasoning
Salad
Course Main Dish
Prep Time 5
Cook Time 10
Servings
People
Ingredients
Seasoning
Salad
Instructions
  1. Wash salad and tomatoes and leave to drain in a colander or place on some paper towels.
  2. In a small bowl combine the ingredients from the spice mix and stir thoroughly to combine.
  3. Chop the chicken breast into slices or cubes and place in a bowl. Add the spice mix to it and add in the fresh garlic (finely sliced) and the spring onion (sliced or finely chopped).
  4. Stir to coat all the pieces, then cover and place in the fridge to marinate for as long as possible (over night or a few hours).
  5. When ready to cook add the coconut oil to a pan over a medium heat. Add in the chicken pieces with all the marinade. If there is marinade left in the bowl then add a tablespoon or two of water, swish it round then pour into the pan with the chicken.
  6. Cook the chicken for about 8-10 minutes or until cooked all the way through. Thicker and bigger sliced pieces may take a little longer.
  7. When ready take off the heat and leave to cool a little while you make the salad.
  8. Place the salad leaves on a plate and cut the tomatoes into quarters then scatter over the top.
  9. Add the chicken pieces and drizzle any juices over the top (if you want – you can skip this if you don’t want it).
  10. Add a drizzle of olive oil and a squirt of lemon juice and its ready to serve.
Recipe Notes

If you wanted to serve the chicken with a side salad and something else the you could serve it with Cauli rice, coleslaw or with mango salsa.

Garlic Chilli and Coriander Prawns – Whole30

Garlic Chilli and Coriander Prawns Served with Salad and Guacamole
Garlic Chilli and Coriander Prawns Served with Salad and Guacamole

This recipe isn’t really much of a recipe as it’s quite basic but I wanted to share it because it’s useful for adding a bit of flavour to fish (or meat), especially if you want something quick and easy to go with salad.

The serving size can be adjusted to make it bigger or smaller but I found most packets of raw prawns usually come in sizes around 150 – 170 grams. If you can’t find raw prawns then you can use cooked prawns, especially if you wanted to eat them cold – just allow them to marinade over night as it will help the flavours soak in.

To serve you can add them to a salad or you could have with some coleslaw and cauli-rice, with zoodles or in a paleo wrap with some mayonnaise and mixed leaves!

Macros

Macros are based on the recipe serving one person using 150 grams of prawns and a drizzle of lime juice for serving.

Total Carbs 9.6g
Fiber 2.7g
Net Carbs 6.8g
Protein 23.4g
Fat 29.8g
Kcals 379

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Garlic Chilli and Coriander Prawns
A simple recipe for adding flavour to fish (and meat). If you wanted to add more texture then add in some spring onions, chopped bell peppers and cherry tomatoes.
Course Main Dish
Cook Time 8
Passive Time 1 hour
Servings
Serving
Ingredients
Course Main Dish
Cook Time 8
Passive Time 1 hour
Servings
Serving
Ingredients
Instructions
  1. Wash the prawns then place them In a bowl with all the seasoning including the olive oil and stir until all of the prawns are coated.
  2. Place into the fridge to marinade for about at least 1 hour. Ideally you want to leave them to marinate over night but if you don’t have time don’t worry about it.
  3. In a pan over a low heat add the coconut oil then pour in the prawns in with all its juices and seasoning.
  4. Cook for about 8 minutes or until all of the prawns have turned pink.
  5. When ready serve to eat hot or if eating cold pour into a container, allow to cool then keep in the fridge for up to 3 days.

Steak Seasoning and Dairy Free Sauce

Steak Seasoning and Dairy Free Sauce

Not that you would know it (and to be honest, you probably won’t care – it’s ok, no hate felt haha!) but this post is sort of early but sort of late… You see it was meant to be posted on a Friday (about three weeks ago!!) but as usual, health got in the way and I wasn’t able to get it out when I wanted…. So instead I’m posting it today… on a Wednesday, giving you plenty of time to go out and get all the ingredients you need to make this awesome dish, then you can take part in the Friday tradition with us – yay!!!

For some strange reason, it’s become a habit in the Noodlechips household to have steak and sweet potato fries on a Friday, but it’s in no way boring because the steak (usually a venison sirloin) is seasoned with coriander, garlic and chill, accompanied with delicious seasoned sweet potato fries (can make wedges if you prefer) and served with a delicious, creamy dairy free sauce! The perfect way to start your weekend!

Macros

Steak Seasoning – base on 4 portions
Total Carbs 1.5g
Fiber 0.25g
Net Carbs 1.3g
Protein 0.33g
Fat 6.8g
Calories 66.6

Steak Sauce – based on 4 portions
(using 1 1/2 tsp Dijon and 2 garlic cloves)
Total Carbs 2.9g
Fiber 0.23g
Net Carbs 2.7g
Protein 1.2g
Fat 8.6g
Calories 87.5

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Steak Seasoning and Dairy Free Sauce
A simple way to season steak, use as little or as much as you like. Once cooked serve with the creamy dairy free sauce.
Prep Time 10
Cook Time 8
Servings
Ingredients
Steak Seasoning
Dairy Free Sauce
Prep Time 10
Cook Time 8
Servings
Ingredients
Steak Seasoning
Dairy Free Sauce
Instructions
Steak Seasoning
  1. Finely chop the garlic, coriander, chilli then add to a bowl. Add in the salt and pepper.
  2. Pour in the olive oil and stir to combine.
  3. Place your steaks on a plate and using a spoon, spread the seasoning onto the meat (including the underside).
  4. Leave the meat in the fridge (ideally overnight) to marinate.
  5. When ready to cook, take the steaks out of the fridge 30 minutes before cooking to allow them to come to room temperatue. (Prepare the dairy free sauce)
  6. NOTE: take care when cooking the steaks (e.g. make sure the windows are open) as the chilli can get up your nose and make you cough!
Dairy Free Sauce
  1. The steak sauce will only take about 6-8 minutes to cook, so depending on how well done you like your steak, will depend on when you need to start cooking the sauce. I have my steak medium - rare, which is about 7 mintues, so I start to cook the sauce at the same time.
  2. Finely chop or crush the garlic cloves then add to a pan. Add the coconut milk, Dijon mustard, salt and pepper and stir to combine.
  3. Over a medium - high heat, cook the sauce for 4 minutes. It will bubble and foam up, just keep stirring.
  4. Turn down the heat so the sauce no longer bubbles and keep it warm until it's ready to pour over the steaks (or you can serve on the side in a small dish).
  5. Serve with sweet potato fries or wedges. For a lower carb option serve with a medley of greens (Kale, Cabbage, asparagus).
Recipe Notes

The steak sauce tastes great drizzled over asparagus, broccoli or a medley of greens. For some extra taste, add in 1 - 2 stock pots or pods of bone broth.

You can add in chilli, mustard seeds or any other kind of seasoning that you like.

For those who can have dairy, you can easily make this using cream.

Baked Salmon in Tomatoes

I’m not a huge fish fan, so when it’s cooking or I know it’s going to be on the menu for the night, I don’t look forward to it! Ha…What’s that I hear you say? .. But it’s ‘good for you’ … I know, I know, I have pulled on my big girl panties and decided that I must eat fish at least once a week…

Since making this decision I have started enjoying salmon. YES ‘ENJOYING’, I actually LIKE it! Whoop … mini celebration dance….. So, after making my baked salmon dish (If you’ve not see it then click here, because it rocks!!) I decided that it was time to try a different take on salmon. I’m please to say the recipe worked out a treat, it was so good that I enjoyed it more than my first salmon creation, so it’s probably going to be a staple on our weekly menu!

Macros

This is for the whole recipe below (serves 2) – The salmon, the salsa and the asparagus (a Whole meal!). Its based on the typical weight of a piece of salmon (about 190g).
Total Carbs 13g
Fiber 4.6g
Net Carbs 8.4g
Protein 46.3g
Fat 32.8g
Calories 529

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Baked Salmon in Tomatoes
Baked salmon in garlic and tomatoes with a warm tomato salsa dressing, served with seasoned asparagus.
Course Main Dish
Prep Time 15
Cook Time 40
Servings
Ingredients
Salmon Marinade
Tomato Salsa
Seasoned Asparagus
Course Main Dish
Prep Time 15
Cook Time 40
Servings
Ingredients
Salmon Marinade
Tomato Salsa
Seasoned Asparagus
Instructions
Marinate the fish
  1. First start by washing the fish in the juice of 1/2 a lemon (save the other half to marinate it in). Then place the fillets in an oven proof bowl (lined with foil if the dish sticks) with all of the marinade ingredients. Fish can be marinated overnight if you have the time, otherwise an hour in the fridge will be plenty of time for the flavours to infuse.
  2. When ready to cook, preheat the oven to 200' (400'F or Gas Mark 6). When the oven is hot enough, place the dish on the top shelf (covered with a lid or some foil).
  3. The fish will need 40 minutes to cook. Half way through remove the lid/ foil. While waiting for it to cook use this time to prepare the asparagus and the tomato salsa dressing.
Make the seasoned asparagus
  1. Trim the asparagus spears, removing the dried/ hard ends and wash in some cold water.
  2. Line an oven proof dish with some foil and spread the spears across. Drizzle with the olive oil.
  3. In a small bowl combine the seasoning (black pepper, salt, lime leaves and garlic powder). Stir to combine then gently sprinkle over the asparagus ensuring they are all coated with some of the seasoning.
  4. Place in the oven with the fish for 15 - 20 minutes (15 if you like them a little more crunchy). Half way through, give them a shake to distribute the seasoning.
Making the tomato salsa
  1. Place all of the salsa ingredients into a small pan and cook over a medium - high heat for 5-8 minutes. Ideally cook them til they soften and start to loose shape as it releases some of the juices to make a bit of a sauce. If you prefer some crunch, you can heat them until the tomatoes have warmed through.
  2. When the fish is ready, pour the tomato dressing over the fish and serve with the asparagus on the side.
  3. Bon Apatite!

Baked Salmon

This is such a simple recipe to make and easy to adapt; If you dont like salmon you can sub for another type of filleted fish. If you dont like spicy food, then just alter the amount of paprika, chill and dijon mustard that you use. If you like onions – no problem, add as much as you like! It would be easy to make this recipe in the slow cooker, I would marinate it over night then cook on low for 6 – 8* hours  or cook on high for 4 hours*.

To slow cook, add all the marinade/ juices into the bowl with all the sauce ingredients and leave it to cook/ infuse. Keep an eye on it to check it wont burn and if the sauce reduces, add in an extra 1/2 cup of coconut milk 30 minutes before serving.

(*Check your manufacturer settings)

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Baked Salmon
Baked Salmon in a creamy dairy-free sauce, perfect served with sweet potato mash, roasted or steamed veg.
Course Main Dish
Prep Time 5 Min
Cook Time 40 Min
Servings
Ingredients
  • 2 Fillets salmon (or Other Fish)
  • 2 Slices Lemon Optional - For Garnish
Marinade
Sauce
Course Main Dish
Prep Time 5 Min
Cook Time 40 Min
Servings
Ingredients
  • 2 Fillets salmon (or Other Fish)
  • 2 Slices Lemon Optional - For Garnish
Marinade
Sauce
Instructions
Marinate the Fish
  1. In a bowl combine all of the marinade ingredients and give it a good stir.
  2. Wash the fish with a little extra lemon juice and pat dry with a paper towel.
  3. Place the washed fish into the bowl with the marinade (with the skin touching the bottom of the dish). Leave for as long as possible (over night is best)
Cook the Fish
  1. When ready to cook, pre heat the oven to 190'
  2. Place a large piece of foil into a glass dish (you may need to fold two pieces together). Place the fish in the middle of the foil and pour over the marinade - juices and all!
  3. Carefully fold over the top of the foil making like a parcel (so the steam cooks the fish)
  4. Cook for 40 minutes, checking every now and again. To keep moist you can use a small ladle or baster to gather up the juices and pour over the fish.
  5. Start preparing the sauce when you have approx 10-12 minutes to go.
  6. Once the fish is cooked you can serve with or without its juices.
Make the Sauce
  1. (Pre heat an oven ring - high heat) Peel and crush 2 garlic cloves and add to a small pan.
  2. Add coconut milk, Dijon mustard, dill and a dash of salt and pepper.
  3. Place on the oven ring and heat until it bubbles, then lower the heat and cover with a lid. As the sauce heats it will thicken up a little.
  4. Taste and add more salt and pepper if desired.
  5. Serve on the side in a dish or poured over fish

Paleo Slow Cooker Lamb Curry

Paleo Slow Cooker Lamb Curry

This recipe is so easy to make and can be cooked in a large pan or left in the slow cooker (while you get to sit on the sofa and relax – yay!). The only ‘extra’ prep you’ll need to do if you go with the slow cooker method, is that you need to cook the onions first. Once you do that you can add everything to the slow cooker and leave it to do its thing, but please – whatever you do don’t skip browning the onions. The reason for this is because traditionally in many Indian cuisine, the onions are sautéed until brown as this gives the end dish a much fuller flavour. Be warned! – skipping this stage WILL change the overall taste of the dish.

Although this recipe is pretty much a wing it job, it’s a combination of a new recipe that I found and one of my old favourites. It came about because I wanted to put my new slow cooker to use and make something different with the diced lamb we had in the fridge. Not sure what I wanted to cook I googled ‘paleo lamb slow cooker’ and ‘eat drink paleo‘  lamb curry popped up. Never one to follow a recipe to the full I decided that I would pre cook my onions and it was when they were brown that I decide to add in the spices just to get an idea of the smell (smell is a great indicate of what a dish will taste like). When I smelt it, it reminded me of Priya’s hyderbadi chicken dish, one of my ultimate favourite curries EVER! One aromatic whiff and I decided to add in some of the spices that featured in Priya’s dish along with some nut butter (Priya’s recipe uses fresh nuts ground into a paste). Then I added in the meat – just to give it a good coating (not to pre cook) then poured it all into the slow cooker. In future when cooking it, I’ll probably just marinate the meat in the nut butter and spices overnight (in the fridge) as it helps the flavours to really sink in. I added about 3/4 cup of water and left it to cook for 5 hours on high. An hour before serving, I added in some coconut milk.

Serve on a bed of Cauli rice with a dash of rose-water, a drizzle of coconut cream and a sprinkling of saffron… Heaven!This recipe is so easy to make and can be cooked in a large pan or left in the slow cooker (while you get to sit on the sofa and relax – yay!). The only ‘extra’ prep you’ll need to do if you go with the slow cooker method, is that you need to cook the onions first. Once you do that you can add everything to the slow cooker and leave it to do its thing, but please – whatever you do don’t skip browning the onions. The reason for this is because traditionally in many Indian cuisine, the onions are sautéed until brown as this gives the end dish a much fuller flavour. Be warned! – skipping this stage WILL change the overall taste of the dish.

Although this recipe is pretty much a wing it job, it’s a combination of a new recipe that I found and one of my old favourites. It came about because I wanted to put my new slow cooker to use and make something different with the diced lamb we had in the fridge. Not sure what I wanted to cook I googled ‘paleo lamb slow cooker’ and ‘eat drink paleo‘  lamb curry popped up. Never one to follow a recipe to the full I decided that I would pre cook my onions and it was when they were brown that I decide to add in the spices just to get an idea of the smell (smell is a great indicate of what a dish will taste like). When I smelt it, it reminded me of Priya’s hyderbadi chicken dish, one of my ultimate favourite curries EVER! One aromatic whiff and I decided to add in some of the spices that featured in Priya’s dish along with some nut butter (Priya’s recipe uses fresh nuts ground into a paste). Then I added in the meat – just to give it a good coating (not to pre cook) then poured it all into the slow cooker. In future when cooking it, I’ll probably just marinate the meat in the nut butter and spices overnight (in the fridge) as it helps the flavours to really sink in. I added about 3/4 cup of water and left it to cook for 5 hours on high. An hour before serving, I added in some coconut milk.

Serve on a bed of Cauli rice with a dash of rose-water, a drizzle of coconut cream and a sprinkling of saffron… Heaven!

Macros
This recipe makes 4 servings (and doesn’t include the macros for serving cauli-rice or a naan bread etc). I have listed the macros for both 3 and 4 servings. If you are making this dish to serve with a side such as cauli-rice or a paleo naan, then the recipe suits 4 servings. If you are eating it without a side you may want a bigger serving.

Based on 4 servings
Total Carbs 9.8g
Fiber 3.3g
Net Carbs 6.5g
Protein 31g
Fat 33.2g
Calories 471

Based on 3 servings
Total Carbs 13.1g
Fiber 4.4g
Net Carbs 8.7g
Protein 41.4
Fat 44.3g
Calories 629

As you can see, a larger portion would give you a lot more protein than you may want, if this is the case, you can always take out some of the meat, or make the recipe and use less lamb.

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Paleo Lamb Curry - Slow Cooker Friendly
A fragrant and flavourful curry, not too spicy but not too plain! Best served with cauli rice or paleo tortillas.
Course Main Dish
Cuisine Indian
Prep Time 10
Cook Time 5 Hours+
Servings
Ingredients
Course Main Dish
Cuisine Indian
Prep Time 10
Cook Time 5 Hours+
Servings
Ingredients
Instructions
  1. Marinade the lamb in the all of the spices, tomato taste, nut butter and a few drops of water (just to make it all juicy and eaiser to combine).
  2. Start by heating a pan on a medium heat then add a little oil.
  3. Dice the onion then add into the pan, cook for up to 10 minutes, or until they are very brown and soft.
  4. Add the lamb with all of its juices to the onions, give it a good stir to combine then pour into the slow cooker. Add the rest of the water.
  5. Turn the slow cooker on to high and cook for 4 hours. Alternitvely cook on slow (or low) for 8 - 12 hours.
  6. 20 minutes before serving, add the coconut milk, give it a good stir and prepare your cauli rice.
  7. Serve with a dash of rose water, drizzle of coconut milk and sprinkle of garam massala for an authentic garnishing.
Recipe Notes

Suggested Side Dishes:-

Paleo Tortilla Wraps
If you like to eat your curry with a nan bread or roti, then paleo tortillas are a great substitues. I would recommend trying stupid easy paleo tortilla wrap recipe, ive tried it before and it worked really well.

Cauli Rice
If you would rather have a rice side with your curry then check out my simple cauli rice dish here, its super eay to make and you can add in extra spice and onions to give it some added flavour and texture.