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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: Tomato & Mustard Chicken Stew

12 Jan

This lovely little recipe comes courtesy of the Paleo Recipe Book (with just a few little changes).

I really love cooking food daily and use the cutting and prepping veggies to wind down from long days at work and tough workout sessions. However, there are days when work runs late, you’re just absolutely shattered from your workout or maybe you just couldn’t be assed. Either way, this is when I find so many people come unstuck. I hear client after client tell me that it’s just too hard to maintain healthy eating patterns with their busy lifestyle. Well I’m here to tell you IT’S NOT THAT HARD. In order to make my eating plans work I always set myself up a database of recipes that I can whip up at a minutes notice or can freeze to eat later. My tomato and mustard chicken is one of these recipes.


1 Chicken

2 onions

1 can tomatoes

Dried thyme

3 Bay leaves

Chilli powder

1/3 cup white wine

1/4 cup homemade mustard


Avocado oil (you could probably use another oil that is more stable at high temperatures)

Sea Salt and Pepper to taste


1. Cook chicken with garlic until almost cooked through. Set aside

2. Cook onion until softened (about 5 mins) Add tomatoes, thyme, bay leaves, wine and chilli powder. Bring to a boil then simmer for 40 minutes.

3. Add the mustard and combine well. Simmer for another 10 minutes until mixture has thickened.


I added some of my roasted veggie salad from last nights dinner and turned this into lunch. This recipe made four servings, so I kept one for tomorrow and put the other two in the freezer. Now the next time I need a quick meal I can grab it from the freezer, add some salad and go.

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.