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New Recipe: Mexican Chicken Soup

15 Jan

Tonight I set myself the challenge of cooking two meals at once. A great Jamaican Beef Pepper Pot (recipe and pictures coming soon…) and this lovely Mexican Soup. The coriander in this recipe made this meal just delicious and even my roommate who is not a fan of coriander loved it. I got this recipe from The Paleo Recipes Cookbook. [You will have to excuse the messiness of the photos – I’m not a very clean cook :-p]


2 Cups Sweet Potato Diced

2tbs coconut oil

1 onion diced

2 cloves garlic, finely chopped

1 tsp cumin

1 tsp tumeric

2 cups chicken stock

2/3 cup tomatoes chopped

1/2 cup coriander

2 chicken breastsSalt/Pepper/Avocado to taste

1. Cook chicken breasts with a little coconut oil. Place aside. Meanwhile, steam or boil sweet potato.

2. Place onion, garlic in the pan and fry in oil under onion becomes tender. Add turmeric and cumin. Cook for a further two minutes.

3. Add stock, tomatoes, coriander and sweet potato to pan. Cook through.

4. Remove from heat and puree mixture until it is of a creamy texture. Place soup back in the pan.

5. Add chicken to soup and cook for around 2 minutes or until Chicken is cooked through.

6. Add salt and pepper to taste. Serve with sliced avocado.


This recipe was a lot easier to make than what I thought it would be. The texture of the soup was beautiful and the taste was exciting. Extremely filling and great for either dinner or lunch. Will definitely be making this one again.


New Recipe: Chilli Fish & Roast Veggie Salad

11 Jan

Usually, I like recipes that take a few minutes to cook. but every now and then I like to cook something that takes a little longer to prepare because the taste is amazing. This is one of those recipes. Still so easy, a child could make it, but make sure you have about an hour (including prep) before you plan on eating.



Basa Fillet


Lemon (squeeze juice)

Avocado Oil



Sweet Potato

Red Rascal Potato

Red Onion

Red Capsicum

Pine Nuts

More Spinach



1. Preheat oven to 180deg celsius. Dice the sweet potato, potato, capsicum, onion. Add the potato and sweet potato to a  roasting tray along with a few cloves of garlic. (I pop some baking paper on the tray to stop it sticking). Coat in avocado oil and cook for 20 minutes.

2. At the 20 minute mark, remove from oven. Add capsicum, red onion and pine nuts to tray coated in oil and put back in oven for another 20 minutes.

3. Meanwhile, grab some aluminium foil and line with spinach. Place fish on top (any white fish will work) Coat fish in a mixture of chilli, lemon juice and avocado oil. Close up foil, sit on a baking tray and place in oven for 15 minutes.

4. Veggies and fish should finish around the same time so remove from oven and serve. Veggies can be placed on a bed of spinach.


As I have upped my training significantly this week, I have added a small amount of potato to my diet as recommended by the Paleo Diet for athletes.

I used the juices from the fish as a dressing for the salad. The amount of chilli in the fish can be altered according to your preferences.

New Recipe: Couldn’t be assed salad

7 Jan

So, here it is. My I’m over it, couldn’t be assed dinner. It takes less than two minutes to put together, hence the appeal. I added some of my mango sauce for some extra flavour which made it taste great.





Chicken (I bought a BBQ chicken)


Snow Peas (Not sure if these are Paleo)

Mango Sauce


Chop it and chuck it all together. The end

The Paleo Pizza Experiment

29 Dec

Inspired by my holiday reading, I have been busting to make some Paleo Pizza. The idea that one of my favourite foods is still possible made me feel very happy inside. So, I hada  few friends over for dinner and we decided to try it out. My crust recipe came straight from the Everyday Paleo website:

For topping I used:

  • Tomato paste
  • Baby spinach
  • Olives
  • Mushrooms
  • Red Onion
  • Sundried Tomato
  • Chicken


After cooking the crust for 20 minutes I just added the ingredients and left in the oven for another 15 minutes. See my photo for the result.


So I have to say that although this base was absolutely lovely it was really not suited to Pizza eating in a traditional sesnse. It  was a very heavy biscuit like mixture and after one piece of Pizza I felt really full. Feedback from my friends was that it tasted like a “pizza on a biscuit”. “Definitely worth trying but very intense.”

I think I might try this recipe again but not as a Pizza. Possibly as a base for a nice dessert.


New Recipe: Orange Chicken Stir Fry

28 Dec

Okay, shopping has been done, meal plans are prepped, I am feeling fantastic again. And I come with a brand new recipe cooked in my new wok.


500g Chicken

1 cup orange juice (fresh squeezed – I used 3 oranges)

1 cup chicken stock

1 Brown Onion diced

1 Big bunch of Bok Choy

Coconut Oil





1. Add Coconut Oil to the wok. Once heated, add the chicken and cook.

2. Remove chicken from wok, place in bowl.

3. Brown onion, then add garlic and giner to wok. Cook until soft.

4. Add orange juice, chicken stock, bring to boil then put chicken back into wok.

5. Simmer for about 10 minutes then remove from wok.

6. Cook Bok Choy in wok until soft.

7. Serve chicken and sauce over a bed of bok choy.


Feedback: This recipe was an amalgamation of a few different recipes that I have seen and I have to say not one of my best. The effort to taste ratio didn’t cut it for me, so I’m going to have to try this in a few different ways until I get it right. I will let you know when I get the recipe sorted. Take a look for yourself – feel free to offer suggestions.

A Very Merry Paleo Christmas

26 Dec

So as it turns out, a Paleo Christmas is entirely possible, even in a room of people who are most definitely not Paleo (some members of the family didn’t even know I was Paleo).

Maybe not entirely balanced meals but yummy nonetheless. A few things to remember for next time are to bring some eggs for easy brekkie and lots of extra snacks.



New Recipe: Steak w/Greek Salad

20 Dec

So I had some leftover salad from lunch but not quite enough for a meal. Grabbed a few olives and sun dried tomatoes from the grocery store to give me a “Greek-ish” salad. Easy and delish.


Steak (I used a rump)

Garlic, Chilli, Ginger for seasoning meat



Sundried Tomatoes




Avocado oil for dressing