Wednesday, 31 July 2013


To mark my boredom, and a need to be productive over the summer (whether anybody takes the time to read my blog it will be a ignorant comfort to myself) I've decided to share my paleo recipes with whoever happens to stumble across this page. I've followed a clean eating/paleo diet for about three months now and I'm enjoying the challenge that clean cooking is; there's lots of substituting and green colours involved! Hopefully creating a blog will provide me with some sort of drive to keep it up and continuing to experiment even when I return to university in September. I have a boring habit of feeding myself kale, frozen peas and sweet potato on most nights, and in between that I'd have cereal to replace dinner. Admittedly my photography skills are boderline laughable but I intend to get better with time (also once I do back to uni both of my roomates are art students..thus having great cameras and photography skills).

To get the ball rolling here are a few recent recipes;



These are the poorest quality photos I have taken so I thought I'd get them out of the way first. Plus I find it difficult to take photos of the food I've prepared when my family are eager to take their plates to the table..

1. Harissa grilled chicken, vegetable skewers and miniature 'pizzas'.
The 'pizzas' are made from slices of sweet potato baked in the oven at 180 degrees for around 20 minutes. Five minutes before you're ready to take the sweet potato out of the oven add sliced aubergine. Once both are done spread a layer of red pesto and crushed garlic on the sweet potato and place aubergine over the top. Then spread over red pepper hummus and added sliced beetroot. Next onto the stack was a dollop of spinach and mozzarella. Put back into the oven for 2-3 minutes until the cheese melts.

2. Pineapple and red pepper salsa grilled haddock, watermelon salad, courgette fritters and thyme & dill roasted pears.

Courgette fritters:
2 grated courgettes (soak the moisture with a tea towel)
1 cup of oatmeal or quinoa
1 tablespoon of hummus
1 glove of crushed garlic
Squeeze of lime
1 teaspoon of cayenne pepper
Crumbled feta
1 teaspoon of smoked paprika

Mix all ingredients in a bowl and form small cake shapes. I decided to throw them straight into the oven for a more healthier alternative. But you can also whisk up 1 egg and coat your fritters with the mixture, heat up a frying pan with oil (many vegans use coconut oil) and fry for 2-3 minutes on both sides till slightly browned and crisp.

Thyme and dill roasted pears:
- 2 halved pears (remove seeds with a teaspoon)
- Fresh thyme
- Fresh dill
- Mozzarella (blue stilton would also work very well)
- Cayenne pepper
- Almonds
- Balsamic vinegar
Lay out on a baking tray and throw on balsamic vinegar, sprinkle of cayenne pepper and a few almonds. Place thyme and dill on top. Roast in the over for 10-15 minutes. Add mozzarella and place back in the oven for a further 2-3 minutes.

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