Posts Tagged ‘Dinner’

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Chimichurri

This amazing chimichurri steak recipe is delicious! By making this chimichurri you can liven up the taste of steak and make it really flavoursome. If you’ve never tried chimichurri steak you are missing out. The one thing I love about living my paleo-ish life is that I can still eat what most people consider to be “naughty food” and it’s actual 100% healthy, it’s tasty and is a billion times nicer than eating anything out of a packet.

January is a really easy time to eat healthy because everyone wants to make a good head start! But going forwards into the year and maintaining it is when it starts to get a little bit more difficult. But with recipes like this and with food as delicious as this it is so easy to stick to eating and fuelling your body with the right food! By following this clean way of eating you are setting yourself up for instant success with a body that is ready to go, you don’t feel sluggish, you will lose a few lbs or more if you decide to exercise alongside it. Everything you want to achieve starts with this simple first step and will help build a solid foundation for moving forwards into a happy and healthy 2016.

chimichurri steak

chimichurri steak

To make the chimichurri steak mix just mix together:

  • 2tbsp red wine vinegar
  • 2 spring onions
  • 1tsp oregano
  • Handful of fresh coriander
  • Handful of fresh parsley
  • Chopped chilli to taste
  • Chopped garlic to taste
  • 2tbsp olive oil

    Drizzle over cooked steaks and enjoy.

 

Check out this chimichurri steak recipe as well as my other recipes on my Instagram.

And remember you can mix it up a little bit you don’t just have to put it on your steak why not drizzle it over a salad or on a baked sweet potato.

Love Roo xx

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Healthy Falafel Recipe

Healthy falafel recipeI always admit that I’m not completely paleo, I think there are so many shades of paleo and it’s a combination of eating raw and healthy and sometimes that means not cutting out certain ingredients, so check out this yummy healthy falafel recipe using chickpeas and red rice!

Falafel is a Middle Eastern food and is made of chickpeas. The brilliance is that you can add whatever spices and herbs you like to your chickpeas to make your falafel taste divine!

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Sweet Potato Gnocchi

Sweet Potato Gnocchi

When I started to eat healthy I became just a teensy bit obsessed with sweet potato, to the point where I think I have actually given Roo Boy an aversion to it! So now I feel like I have a child where I have to disguise the sweet potato as something else just to sneak it in to a meal and I am proud to say that if I hadn’t told him (afterwards!) that there was sweet potato in this gnocchi he would have been none the wiser! Mwah ha ha ha haaaaaa!!!

I’ve called this recipe paleo-ish because of the gluten free flour, if you want to make it totally paleo swap out the gluten free flour for almond flour or coconut flour.

Ingredients:

• 100g gluten free flour
• 450g sweet potato, peeled & boiled
• 60ml almond milk
• 2 tbsp olive oil
• 1/2 tsp garlic powder
• 1 tsp agave nectar
• Carton of pasata
• 2 tsp paprika
• 2 chicken breasts
• 1/4 chorizo ring

Method:

  1. Put boiled sweet potatoes in a boil and mash.
  2. Pour in the olive oil and milk and mix together.
  3. Gradually add the garlic powder, flour and agave nectar to the mix and knead.
  4. Take out sections of the dough and roll in to thumb sized balls.
  5. Fry the chicken in a pan until cooked through. Add the pasata & stir in the paprika.
  6. Bring a pan of water to the boil, then add the gnocchi to the water and cook until it rises to the top of the water.
  7. Whilst the gnocchi is rising. Add the chorizo to the chicken & sauce mixture.

Love Roo xx

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Halloumi & Lentils

halloumi & lentils

Halloumi is A-MAZING! My only regret is that for some unknown reason I hadn’t discovered halloumi until I was into my twenties!! What the heck?! How crazy is that?! So here is one of my newly favourite recipes:

Ingredients:

• 1 Block Halloumi
• 1 Tin Of Lentils
• 1 Tbsp Capers
• ¼ Cup Of Pearl Barley
• 1 Lemon
• Handful Of Rocket Leaves
• ½ Pot Of Sour Cream
• 1 Courgette cubed
• 3 Tsps Dill

Method:

  1. Boil a pan of water, rinse pearl barley under the tap and then add to the water and simmer for 25 mins
  2. Rinse and drain the lentils and set aside to dry
  3. Mix the sour cream with the lemon zest and juice
  4. Add the lentils to cooked barley, and mix in the sour cream, dill and capers
  5. Heat a frying pan and cook the courgette for 5 minutes, add to the lentil & barley mixture.
  6. Slice and cook the halloumi until golden.
  7. Serve on top of the lentil & barley mixture.

Love Roo xx

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Chicken Korma

Chicken Korma

I LOVE curry! But I hate things that are so spicy hot that you can’t taste the flavours, so this recipe is a perfect combination of creamy, spicy and will have you craving more! It’s great for a night with your friends and having a few drinks but is also mild enough that it’s kid friendly.

Ingredients:

• 3 tbsp greek yoghurt
• 1 red onion
• 4 cloves garlic
• Thumb sized piece of ginger, diced
• 3 tbsp korma curry paste
• 2 tsp coconut sugar
• 400 ml cold water

Method:

  1. Cook the onions, garlic and ginger in a pan.
  2. Stir in the curry paste and sugar and cook for 1 minute stirring continuously.
  3. Pour in the water and bring to a boil, then allow to simmer.
  4. Meanwhile, mix the chicken and yoghurt, then add that to the pan.
  5. Simmer until the chicken is cooked through.

Love Roo xx

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Sausage Casserole

Sausage Casserole

We’re still in a weird time of year where the sun is coming out but sometimes it is still quite chilly out and you need a nice warming casserole to warm you up from the inside out. This yummy sausage casserole does just that!

Ingredients:

  • 1 red onion
  • 2 tsp paprika
  • 1 tsp cumin
  • 1 tsp ground coriander
  • 400g chopped tomato
  • 400g black beans
  • 400g kidney beans
  • 8 sausages
  • Fresh chopped coriander

Method:

  1. In a pan cook the sausages over a medium heat until browned all over. Transfer to a plate.
  2. Add the onions to the pan and sautee, add the paprika, cumin and coriander and cook for 2 minutes stirring constantly.
  3. Add the tomatoes, half fill the tin with water and add that to the pan. Add the black and kidney beans and bring to a simmer.
  4. Return the sausages to the pan and cook for 10 minutes until the sauce has thickened and reduced.
  5. Serve on mashed sweet potato with fresh coriander to garnish.

Love Roo xx

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Chicken Pasta

Chicken penne pasta

Pasta is always my guilty pleasure and it is definitely a treat meal for me mainly because pasta does make me feel bloated afterwards and it’s the one thing where I really struggle with portion control! So as a special treat I made myself some chicken penne pasta 🙂

Ingredients:

  • 4 x chicken breasts
  • 4 cloves garlic
  • 1/2 tsp chilli powder
  • 1 tin chopped tomatoes
  • handful of fresh spinach
  • 1/2 cup greek yoghurt
  • 1/4 cup grated parmesan
  • 2 cups wholegrain pasta

Method:

  1. Chop and fry the garlic, then add the chicken and fry until it is cooked through.
  2. Add the chopped tomatoes and chilli to the pan
  3. In the meantime cook 2 cups of pasta
  4. As the pasta is cooking, add the greek yoghurt to the chicken mixture.
  5. Once the pasta is cooked, drain the pasta and then stir in the spinach and the cheese
  6. Finally add the chicken mixture to the pasta and stir in.
  7. Serve whilst piping hot.

Love Roo xx

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Paleo Agave, Mustard & Garlic Chicken

agave mustard garlic chicken and sweet potato spinach mash

This recipe is absolutely scrumptious and tastes awesome with sweet potato and spinach mashed potatoes!

To make this dish all you need is:

  • 2 Chicken Breasts
  • 1/3 cup dijon mustard
  • 1/4 cup agave nectar
  • 2 cloves garlic crushed
  • 1 tbsp apple cider vinegar
  • 1 tsp rosemary
  • 1 tsp thyme

Firstly preheat the oven to 180C

Then mix together the mustard, agave nectar, crushed garlic, cider vinegar, rosemary and thyme.

Place some parchment paper in a small roasting tin and place the chicken breasts on top.

Then spoon the agave mustard mixture over the chicken breasts and ensure they are evenly coated.

Cook for around 30 minutes until chicken is cooked through.

Love Roo xx

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Pasta Carbonara

Carbonara

Okay, so normally I try to stay away from pasta because for me it is a slippery slope and I find after one mouthful I could eat enough to feed a small army! As part of my diet I aim to eat clean and as close to Paleo as possible which means pasta is on the “naughty” list, however I allow myself the occasional treat and whenever I do I always make sure I go for wholegrain pasta to make it the healthiest option possible!

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Hearty Chorizo, Kidney Bean & Veggie Soup

I am soooooo in love with a nice warming soup, especially when there’s such a chill in the air, it warms your cockles and muscles alive alive-o! Added bonus it’s a one-pot dish so minimal washing up afterwards – it’s win win!

chorizo soup IMG_20150207_121020

Ingredients

  1. 3 garlic cloves
  2. 1 red onion
  3. 2 tbsp coconut oil / ghee
  4. 1 red pepper
  5. 1.5 – 2 tbsp tomato paste
  6. 1.5 pints vegetable stock
  7. 1 medium sized sweet potato
  8. half ring of chorizo
  9. 1 courgette
  10. 1 tin of kidney beans
  11. 1 tin of coconut milk (use cream at top)

Method:

  1. Melt the coconut oil or ghee in a large saucepan
  2. add the chopped garlic cloves and onion and fry for a couple of minutes
  3. Then add the red pepper and fry for a couple more minutes
  4. Add a small amount of the vegetable stock and tomato paste to a measuring jug and mix until thick
  5. add this to the pan and then add the remaining amount of stock and potatoes
  6. bring to the boil and simmer for 30 minutes stirring occasionally
  7. then add the courgette and chorizo and kidney beans (drained) and stir.
  8. cook for 15 minutes
  9. then add the coconut cream and cook for a further 15 minutes

Serve and devour!

Love Roo xx

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