This soup is really quick to make. Perfect for when you have some left-over chicken. The noodles will keep you full. You can vary the vegetables depending on what is in the fridge. You could add some finely chopped peppers at the start or some frozen peas near the end. If you don’t have noodles, you could use some cooked barley. You can make this in advance and it is perfect for your office lunch the next day.
Cooked chicken (roast leftovers are perfect), chopped
2 carrots (finely chopped)
2 sticks of celery (finely chopped)
1 onion (finely chopped)
1 leek (finely chopped)
1 litre of chicken or vegetable stock. Bunalun or other quality stock.
150g Fine Egg Noodles
Large bunch of Parsley finely chopped
1 tbsp Olive Oil and some Butter
Salt & Pepper
Heat the oil in a large saucepan on a medium heat. Add the butter, carrot, celery, onion and leek and sweat for 5 minutes until soft
Like myself, you may not be the biggest fan of Kale, but I promise even the most hardened veggie-phobe will find these difficult to resist! You can make extra, but you will probably end up eating them all.
70g (half a bag) of Kale
1 tbsp lemon juice
1 tbsp tahini
½ tsp smoked paprika
Pinch of Salt
Pre-heat the oven to 140 C
Tear the kale off the stem and into bite sized pieces. Wash and dry it well.
Mix the other ingredients in a large bowl. It will have a thick consistency
Add the kale and use your hands to cover the kale with the dressing.
Place on a baking tray on some parchment paper
Put in the oven for approx. 15 – 30 minutes. After 15 minutes, check every 5 minutes until they are all crispy but not burnt.
Oats are a superfood and are the best and cheapest of all breakfast cereals. They provide slow release energy as well as soluble fibre, which when eaten daily, can help lower your cholesterol by up to 20%. They also help regulate sugar metabolism. No flour or sugar is used to make this bread, so no bloating guaranteed. Top with your favourite toppings (some options are included below).
A delicious and goo-ey Paleo friendly chocolate cake. If you don’t have gluten free baking powder, just use normal baking powder. But it will not be strict paleo. This is based on a Sara Jane White recipe
2 cups pitted Mejool dates
125g good quality cocoa powder (and extra for dusting)
1 cup of puréed beetroot (about 3 beetroots from a precooked vacuum pack, make sure it has no vinegar!)
4 medium eggs
½ cup extra virgin olive oil
2 teaspoons vanilla extract
2 teaspoons gluten free baking powder
Preheat oven to 180c /160c fan
Grease and line the bottom of a 20cm round cake tin or springform tin
Boil the dates in a small saucepan in about 3cm of water for 10 – 15min and then purée at high speed in a blender
Add the beetroot, cocoa powder, and salt to the dates and blend until smooth
Add the eggs, oil, vanilla and baking powder and blend until well mixed
Pour the batter into the cake tin and place in the oven – NB once the cake is in the oven lower the heat to 170c / 150c fan
Bake for 40 – 55 mins
The cake should be more like a ganache torte so be careful not to over cook
Once baked allow to cool completely before removing it from the tin
Normally a curry can be complicated and take a long time, but this one is definitely one for the favourites list. I make the curry before I head to the gym and when I came back, I finish it off with the coconut milk, coriander and lime.
In a pan of boiling water, cook the runner beans. This should only take 2 mins as you want them to be on the raw side of crunchy.
In a separate pan of boiling salted water, poach the eggs. I normally swirl the water with a spoon and then drop in one egg at a time. This will take about 3-4 mins as you want the egg yolk to remain runny.
Mix the lemon juice, oil, zest, salt and pepper to make a dressing.
Toss the runner beans in the dressing while still warm.
To serve, place the runner beans on a plate, top with grated parmesan, then 2 poached eggs, and sprinkle with cracked black pepper and salt.