- 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.
A great dish to make for a pot luck. This recipe needs a slow cooker and about 4-6 hours cooking time. Trust us when we say, the time spent on this recipe is well worth it. The tenderness, sweetness and juiciness of the beef short ribs will excite your palate and senses in unimaginable ways.
2 Tablespoons of Savory Spice Blend
2-3 lbs of bone in beef short ribs
1 Tablespoon of coconut oil
1 15 ounce can of plain tomato sauce
1/2 cup of balsamic vinegar
4 whole dried dates
8 cloves garlic, smashed
1. Rub the Savory Spice Blend into the short ribs
2. Melt the coconut oil in a large skillet over medium high heat and sear the short ribs 1-2 minutes per side until they are slightly browned.
3. Place the short ribs, tomato sauce, balsamic vinegar, dates and garlic in a slow cooker. Cook and cover on low for 4-6 hours or until the meat is tender enough to fall apart with a fork.
4. Shred the meat off the bones and serve with Candied carrotsRead more
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
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.
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