- 2 tablespoons ghee, divided (plus more for greasing the biscuit cutters)
- ¼ pound bulk raw pork breakfast sausage
- 2 large eggs
- Kosher salt
- Freshly ground black pepper
- ¼ cup water
- 1 heaping tablespoon guacamole (optional)
- Grab two stainless steel 3½-inch biscuit cutters, and grease the insides well with melted ghee. Place one cutter on a plate and fill it with the sausage meat. Gently press the meat down to uniformly shape a sausage patty.
- Heat a skillet over medium heat and add a tablespoon of ghee. When the fat is shimmering, add the patty to the pan. If you really want the patty to keep its perfectly round shape, you can keep the mould on until the cooked patty shrinks away from the sides. Clean the biscuit cutter and grease it again.
- Fry the sausage about 2 to 3 minutes on each side or until fully cooked.
- Grab two small bowls and crack one egg into each. Pierce the yolks with a fork.
- Heat a skillet over medium-high heat with the remaining tablespoon of ghee. When the ghee’s shimmering, place the two greased biscuit cutters in the pan and pour an egg into each mould. Season the eggs with salt and pepper to taste.
- Add ¼ cup water to the skillet (outside of the egg moulds), making sure not to splash the eggs, and cover the pan. Cook the eggs, covered, for about 3 minutes or until cooked through. Transfer the eggs to a paper-towel lined plate.
- Assemble the burger by sandwiching the sausage patty and guacamole in between the two egg rounds.
To get a delicious dinner on the table in no time, there’s nothing better than a one-skillet recipe. One-skillet recipes make cooking easy and healthy without dirtying every pot and pan in the kitchen. This Mediterranean Chicken recipe is a delectable way to use common ingredients, guarantees quick cleanup, so that you can spend time with your dinner guests. Not only is it paleo-healthy, it is gluten free too!
1/2 yellow onion, diced
2-3 cloves garlic, minced
227g mushrooms, sliced
3 tomatoes, diced
250g brussel sprout, liquid drained
113g cup sun-dried tomatoes, chopped
75g cup olives, chopped
450g oven-roasted chicken breasts, sliced
125g Fresh Baby Spinach
2-3 Tbsp olive oil (1-2 tbsp to sauté the veggies, another 1 tbs for cooking)
1 Tbsp balsamic vinegar
1 tsp dried parsley
1 tsp dried oregano
2 Tbsp fresh basil, chopped for garnish
Salt & pepper to taste
- In a large skillet over medium heat, add 1 Tbsp of olive oil and sauté the chopped onions for 3-4 minutes
- Add the minced garlic in with the onions, and sauté together one more minute
- Add the sliced mushrooms to the sautéed onions and garlic and cook 5-7 minutes until the mushrooms are golden. Add salt and pepper to taste while cooking
- Add 1 Tbsp olive oil to the pan, and toss in the tomatoes, sun-dried tomatoes, brussel sprouts, and olives. Sprinkle in the parsley, oregano, and stir a few minutes
- Next add the chopped chicken and spinach to the pan – stir and cook 1-2 minutes, or until chicken is heated through. Add more salt and pepper if needed.
- Serve hot garnished with the fresh basil
Under a paleo lifestlye, whole grain products are not recommended. Whole grain products are considered refined foods as they are no longer in their natural state even if they are labelled ” whole”. They may have started whole before entering the factory but once it is popped, puffed, floured, or shredded , they have now become refined.
We all know mashed potatoes go well with almost everything and they would be a great side dish for our paleo recipes. But we found the most amazing alternative to mashed potatoes ; Mashed Faux – Tatoes.
1 Head of cauliflower
4 tablespoons of butter or coconut oik
1/2 Teaspoon of sea salt
1 Tablespoon of Rosemary or sage
Black pepper to taste
1. Chop the cauliflower into 2-3 inch pieces
2. Steam the cauliflower until it is fork tender and place it in the food processor
3. Add butter, sea salt and herbs.
4. Puree until smooth and creamy
5. Add Black pepper to tasteRead more
We started browsing for intelligent recipes for steaks. Most recipes will feature black pepper, mushroom etc. Being Asian, we love a robust flavour and juicy tenderness of the meat. For this spice mixture, chef Josef Centeno, of Baco Mercat in Los Angeles, was inspired by the coffee rub his father used to make for grilling steaks. Basting with butter before transferring the pan to the oven helps bloom the dried spices and adds irresistible flavour to the meat.
We’re definitely looking at the Best of Both Worlds – Coffee and Beef.
2 tablespoons Aleppo pepper
2 tablespoons finely ground coffee beans
2 tablespoons freshly ground black pepper
2 tablespoons (packed) dark brown sugar
2 teaspoons smoked paprika
1 1/2 teaspoons mustard powder
3/4 teaspoon chili powder
3/4 teaspoon ground ginger
1 400g boneless beef rib eye, preferably dry-aged, at room temperature for 1 hour
2 teaspoons kosher salt
4 tablespoons grapeseed or vegetable oil, divided
3 tablespoons unsalted butter
1 garlic clove, lightly crushed
4 sprigs thyme
1 sprig rosemary
Flaky or coarse sea salt
- Mix all ingredients in a medium bowl. Transfer to an airtight container. DO AHEAD: Spice rub can be made 1 month ahead. Store airtight at room temperature.
- Preheat oven to 400°F (approx 200°C). Set a wire rack inside a large rimmed baking sheet. Season steak with kosher salt and 2 tablespoons spice rub, pressing onto all sides of meat and adding more spice rub by the teaspoonful if needed to coat entire surface.
- Heat 2 tablespoons oil in a large cast-iron or other ovenproof skillet over high heat. When oil begins to shimmer, place steak in skillet (be sure to have fan on high; the rub creates some smoke). Sear steak for 1 minute (any longer and the rub will start to burn). Transfer steak to a plate and carefully drain fat from skillet.
- Wipe skillet clean with a paper towel. Heat remaining 2 tablespoons oil in skillet and sear other side of steak for 1 minute. Add butter, garlic, and herbs to skillet; cook until butter is foamy. Carefully tip skillet and, using a large spoon, baste steak repeatedly with butter for 1 minute. Turn steak and baste other side for 1 minute.
- Pile herbs on top of steak, transfer skillet to oven, and roast until an instant-read thermometer inserted horizontally into center of meat registers 125° for medium, 15-17 minutes.
- Transfer steak to prepared rack; let rest for 20 minutes. Sprinkle with sea salt and serve.
The basics of being on a Paleo diet is the avoid gluten like the plague. By removing grains and legumes from your diet, managing systemic inflammation and insulin levels are critical to keeping your health in check. Start preparing meat and vegetables with some fat and spices- your paleo guide.
For this meal, use any coloured bell peppers. If you don’t fancy beef, you can use any mince meat like chicken, turkey or pork. Trust us when we say this dish can be an all in one meal.
2 bell peppers, halved and cleaned
1 tablespoon bacon grease or coconut oil
1/2 large onion, diced
Black Pepper , Sea Salt
4 cloves garlic, pressed or chopped
1/2 cup diced tomatoes, fresh or canned
450g of ground beef, turkey, chicken or pork
6 Fresh Basil Leaves , finely chopped
Extra basil leaves for garnish
1. Preheat oven to 375ºF
2. Place the pepper halves into a dish face down for 12-15 mins.
3. Heat the bacon grease or coconut oil in a large skillet over medium high heat.
4. Saute the onions, adding sea salt and black pepper for taste. Saute till they are translucent and slightly browned on the edges
5. Add the tomatoes and garlic to the onions and simmer for about 2 -3 minutes.
6. Add the meat and cook until soft and tender.
7. Taste the mixture and adjust seasoning to your liking. Mix in the chopped basil.
8. Remove the peppers from the oven and flip it over.
9. Scoop the stuffing mixture into each half.
10. Put them back in the oven for 15-20 minutes to mixtures to blend together more.
To make this dish more filling , add 2 cups of finely chopped spinach to the meat.
Cooking Time 25-35 minutesRead more
Healthy finger food goes a long way when we are trying to watch our waistlines. Instead of dipping your fingers in potato chip bags or chocolate bars ( Snickers , my favourite), try a health dish with Salmon and melons or Salmon and mussels. Most likely, melons would be mostly available at home but this recipe works well with mussels as well.
250g of Honey Dew or Rock Melon
6 Slices of Smoked Salmon (300g)
12 Large cooked mussels
- Slice the melons into cubes
- Divide each salmon slice into 4 parts.
- Roll half the salmon slice around the pieces of melon and the other hald around the mussels.
- Stick the cocktail sticks through them.
Our simple starters are designed to make your life easy. Planning a dinner or a lunch for your friends or family may have you on your toes. Not only will this starter take your hands off planning an incredible meal but it is memorable, elegant and delicious.
250g of cold-smoked salmon in slices
2 bunches fresh dill, chopped
2 hard-boiled eggs, chopped
1 red onion, chopped,
300-400ml sour cream
80g jar capelin caviar
- Chop Salmon into small pieces, but save two slices.
- Place the salmon pieces in a mixing bowl and add most of the chopped dill, reserving a little for garnish.
- Add chopped eggs and onion then the sour cream and caviar.
- Squeeze lime juice into the mixture and season with chilli flakes, salt and freshly ground black pepper.
A party dish that will leave your guests craving for more. Simple yet classy Salmon Hors D’oeuvre, is a great dish to bring to any party. Great for time-sensitive people as it takes 10 minutes to cook and prepare.
100g Feta Cheese
100g of Cured Salmon
2 Tbsp Chopped Mint
1-2 Tbsp Liquid Honey
Juice of 1 lime
1 tbsp Olive oil
Mint Leaves, to garnish
- Cut the watermelon into 2cm cubes
- Cut the feta into cubes of the same size
- Cut the kiwis into cubes of the same size too
- Place the feta, melon, kiwi and salmon onto the cocktail sticks.
- Brush the marinade over the Salmon Hors D’oeuvres.
- Place in the fridge for a couple of hours before serving.
Cooking Time 10 minutes
What is Tartare? You would have heard and seen this term on your menus or heard your friends recommend a tartare dish. The name tartare is used for dishes that contain finely chopped meat or raw fish. Normally tartare comes with a white sauce made from mayonnaise, capers and various accompaniments.
Salmon Tartare: A meal that is both healthy, easy to make and a great alternative for dinner.
500g of Cured Salmon
3-4 Pickled Cucumbers, chopped
2 Red Onions, finely chopped
6 Hard Boiled Egg, Chopped in Halves
2 Ripe Avocados, Sliced and the stone removed
4 Raw egg yolks in halves of eggshells
5 Tbsp Large Capers
1 Jar Lumpfish Caviar (80g)
Freshly ground black pepper
- Ensure the cured salmon is cut into small cubes and place it in the middle of a large dish.
- Place the pickled cucumbers, onions, eggs, capers and avocado around the salmon.
- Squeeze a little lemon juice over the avocados so it does not turn brown.
- Place the egg yolks in their shells around the dish
- Pull out dollops of caviar and put it around the dish.
- Mix all the ingredients together
- Season with pepper
Cooking Time 25 mins