Archive of ‘Lunch’ category

Chicken & Chorizo with Crispy Salad

Ok, so I know that chorizo isn’t that good for you, but it’s ok in moderation. So I treated myself to a chicken and chorizo crispy salad. What’s good is that this counts as a yummy paleo and primal meal!

All I did for this quick and easy lunch was fry some chicken in nandos peri peri marinade and then added the chorizo. After about 20 minutes I just added it on top of a nice crispy salad. Simples.

Mmmmm.....yummy lunch for me today!! I know chorizo isn't the healthiest of meats but its OK to have in moderation so I treated myself to chicken and chorizo with a nice crispy salad :) #paleo #primal #fresh #eatgoodfeelgood

Love Roo xx

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Asparagus Wrapped In Parma Ham – Paleo Recipe

So I borrowed a recipe from Nom Nom Paleo and it turned out really well. What I loved about this is that it was sooooo quick and easy that I didn’t have to plan 2 hours in advance of when I would feel hungry, I felt peckish and boom 10 minutes later I was chopping down on these bad boys!

Paleo Asparagus and Parma Ham

Ingredients:

  • Asparagus
  • Parma Ham (1 slice per piece of asparagus)
  • Coconut Oil
  • Salt

Method:

  • Preheat the grill to about 200C
  • Put 1 1/2 tbsp coconut oil on a baking tray and heat under the grill
  • Chop the ends (not the tip!) off the asparagus
  • Wrap a piece of parma ham around each stem
  • Take the baking tray out from under the grill, and carefully roll each piece of parma ham wrapped asparagus around in the coconut oil to coat all sides, then sprinkle with salt
  • Place the baking tray back under the grill and cook for 5 minutes, take the tray out and carefully turn them over and cook for a further 5 minutes on the other side.
  • Put on your plate and eat

The added bonus is that you can eat these with your fingers so it means less to wash up! Yay! Now that’s what I love about these quick and easy recipes! Not sure if that counts as a different form of “clean eating”!!

 

Love Roo xx

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Butternut Squash Burgers

Butternut Squash Burgers

Ingredients:

  • 1 butternut squash
  • 2 tbsp coconut oil
  • 1 spring onion
  • 1 red pepper
  • Small piece of grated ginger
  • 1 tbsp ground coriander
  • Rocket
  • Spinach

Method:

1. Preheat the oven to 200 C and heat 1 tbsp of coconut oil on a baking tray.

2. Whilst the oven and coconut oil are heating up, chop the butternut squash in half and scoop out the seeds

3. Once the oil has heated rub the flesh side of the butternut squash in the oil then turn and place flesh side up on the baking tray.

4. Cook for around 40 minutes

5. Whilst the squash is cooking prep the spring onion and red pepper by chopping thinly

6. Take the squash out of the oven and allow it to cool slightly. Once cooled scoop out the flesh and put in a bowl and mix with the spring onion, red pepper, ginger and the coriander.

7. Pop the mixture in the fridge to cool for about 15 minutes. Whilst the mixture is cooling, prep the spinach and rocket leaves and put them in a bowl reading for serving.

8. Heat a frying pan with 1 tbsp of coconut oil, take the squash mixture from the fridge and get messy by using your hands to mould them into little burgers (2 big ‘uns or several little ones if you want to put these aside for a little snack) Pop the burgers in the pan and cook until seared on both sides, then serve on your rocket and spinach salad.

 

Love Roo xx

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Baked & Stuffed Sweet Potato

Ingredients:

  • 1 medium / large sized sweet potato
  • Coconut oil
  • 1/2 – 1 clove of garlic
  • 1/4 tsp caraway seeds
  • Broccoli
  • 1 pepper (I prefer red or orange)
  • 1 tbsp chopped parsley
  • Non-paleo option: add a couple of cubes of feta

Method:

1. Preheat the oven to 200 C and pop a baking tray with 1 tbsp of coconut oil into the oven to heat and melt.

2. Whilst the oven and oil is heating up, wash the sweet potato and pat it dry.

3. Once up to temperature put the sweet potato on the tray and carefully roll it through the coconut oil to make sure it’s evenly coated then put it back in the oven for around 40 – 45 minutes.

4. As the sweet potato is baking bring a pan of water to the boil and gently steam the broccoli.

5. Once cooked take the sweet potato out of the oven and carefully slit it open and scoop out all of the insides whilst trying not to damage and tear the outer skin and pop the sweet potato into a bowl.

6. Heat up a frying pan and gently fry the caraway seeds and garlic in the remaining coconut oil, then add the pepper and parsley. After a couple of minutes add the flesh from the sweet potato and the steamed broccoli and cook for a further minute or 2. You may need to add a tbsp or 2 of water to soften the mixture a bit but this should be done to taste.

7. Once you’re happy with your mixture scoop the mixture back into your sweet potato and add the feta or if you’re going for the non-paleo option.

8. Eat and make yummy noises!

 

Love Roo xx

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Piri Piri Chicken

This is my cheat dinner! This is the easiest and quickest thing to cook and I make it in bulk so I can keep plenty in the fridge for a quick lunch to grab when I really can’t be bothered to cook something.

Peri Peri Chicken

Sometimes I make my own piri piri spice mix but a lot of the time I rely on Nando’s piri piri marinade.

Ingredients:

  • Chicken or turkey breast (1 breast per serving)
  • Mixed peppers frozen (1 handful per serving)
  • Peas frozen (1 handful per serving)
  • Onions frozen (half a handful per serving)
  • Nandos marinade or homemade spice mix
  • Coconut oil 1 tbsp
  • Non paleo option: add a couple of cubes of feta cheese

Method:

  • Dice the chicken or turkey breast and cover with the marinade, cover and leave for 15 minutes.
  • Meanwhile heat the coconut oil in a pan
  • Once the oil has heated throw in the chicken or turkey.
  • Once the meat has started to sear throw in your frozen veggies
  • Stir occasionally and once the meat has cooked all the way through you are ready to serve. Eat and enjoy!

 

Love Roo xx

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Healthy Fajitas

Healthy Fajitas

Ingredients:

  • 2 tbsp chilli powder
  • 2 tbsp paprika
  • 1 tbsp corriander
  • 1 tbsp cinnamon
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp oregano
  • 6 – 8 chicken breasts
  • 1 red onion
  • 1/2 red, 1/2 yellow and 1/2 green pepper
  • 1 tbsp coconut oil
  • 1/2 lime
  • Little gem lettuce

Method:

1. Firstly mix all of the spices together to make a fajita seasoning mix

2. Chop the chicken into small chunks

3. Rub the seasoning mix into the raw chicken.

4. Heat the coconut oil in a pan on the hob, then add and saute the onion.

5. Then add the chicken fajita mixture and reduce the heat – you don’t want the spices to burn!

6. Add the peppers – I add them quite late as I like them still quite crispy, if you prefer them softer add them a little earlier

7. Cook the chicken for around 20 minutes until it is cooked through.

8. Serve and use the leaves from the little gem lettuce as an alternative to a tortilla wrap

 

Love Roo xx

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