Category: Eat

Serves 4

Christmas dinner, Sunday roast or quite possibly your weekly meal prep, this meal has EVERYTHING going, to quote Joey from friends “Peas good, potatoes good, meat GOOOOD”

I loved this dinner so much that I actually took it with me on the aeroplane Christmas Day, on route to Japan, just so that I wouldn’t miss out on any Christmas dinner, and lets be honest – Roast dinner over aeroplane food? Is there really any need to question?!

This meal is 100% paleo approved and quite frankly its so very simple to make. 

So if your keen to relive that Christmas dinner experience whatever the weather, look no further than the directions below.

Ingredients:

For the vegetables: 

Cooking time:  45min

Prep time: 10min

X2 Medium Parsnips

X2 Medium Swedes

X2 Medium Broccoli

X1 Large sweet potato

X4 Stalks of kale

X1 Large bag of mushrooms

X1 Medium red pepper/capsicum 

As many Brussel sprouts as you desire

X1 Small Beetroot

Coconut oil

X2 tbsp mixed herbs – fresh or dried

Salt 

PLEASE WASH ALL VEGETABLES BEFORE PREPARING.

Beetroot takes the longest time to bake due to It’s water content, so once you’ve chopped and diced the beetroot you will need around 1 hr of baking time, no oil yet, just salt to dry it out, later when it looks dried out, you can add the oil to give it a crispy texture.

Place swedes, sweet potato and parsnips in a large baking tray with x2 TBSP of coconut oil, sprinkle your mixed herbs over, stir the vegetables around the pan so they get an even coverage of coconut oil to brown and crisp up. 

Place in oven for 45 mins at 190 F

Next, make up a new tray for mushrooms, broccoli and capsicum, chop and dice however you wish, just add salt to these and cook up for 20min

We need another separate pan for your roasted kale, add x2 tbsp of coconut oil and a generous sprinkle of salt rub and massage kale into the oil so it gets coated in oil, giving it a beautiful nutty crunch when cooked. Bake for 5-8 mins

For the chicken:

Cooking time:  45min

Prep time: 5min

Cajun seasoning 

Black pepper

Salt

Bacon – optional

Place chicken in a large dish with half a cup of cold water. Coat the chicken in coconut oil and season with cajun spice, salt and black pepper. 

Place chicken in oven on middle shelf for 45min at 190F 

To check chicken is cooked the juices will run clear and the meat will be white. Do not remove chicken from the oven if the meat is red or pink. 

Add bacon part way through baking – toward the halfway bake if desired to the chicken breast 

For the gravy:

Cooking time:  20min

Prep time: 5min

X1 small tin of tomato paste

Sprinkle mixed herbs

X1 cup of boiling water

X1 tsp Boost Bone broth concentrate from https://au.meadowandmarrow.com/?gclid=Cj0KCQiArdLvBRCrARIsAGhB_sxCRUXJL0JPvlB3gxLNElpGoSCtomg7BZES_fP6M5wvZkBNZ1cVdEoaAnNuEALw_wcB

Mix all ingredients together in a small saucepan and heat until thickened. 

For the stuffing balls:

Cooking time:  20min

Prep time: 5min

X2 Free range, organic sausages

Mixed herbs

X1 cup almond meal

X1 egg

Black pepper

Carefully cut down the sausage to remove the meat and add to a bowl, add all other ingredients and mix. Tablespoon mixture into the palm of your hand to make small stuffing balls. 

Bake in oven for 10-15mins

Plate it up!

Arrange all the veggies on the plate just as you would like them, cut away all the chicken from the bone so you are left with moist, juicy chicken. Drizzle the gravy as you desire, then serve up and enjoy. 

When I used to live in paddington, on the long commute back home of a Saturday afternoon, I would occasional stop by a health store that was also a cafe, serving a whole variety of delicious vegetarian meals, in there glass fridge they would have a paleo quiche that on the rare occasion I would say F it, I’ll pay $9 AUD for one slice of this delicious goodness, I remember thinking, one day I will learn to make my own as the cost of one slice from this cafe is quite frankly a joke and lets be honest how hard can it really be to make?

This was about 2 years ago and I’m now getting around to making it up from scratch. I’m not sure why it took me so long to make a paleo quiche but I’m now thinking holy hell, this is an absolute game changer! I could potentially eat this everyday for breakfast, lunch and or dinner anytime! It’s so easy to make, inexpensive, SO SO nutritious and eating it is a pleasure! Already I’m fuelled with new ideas for different ingredients and flavours to experiment with. If you’ve got a spare 20mins in your day to prep up this king creation then you will be sure to fuel your insides with all the goodness this quiche has to offer for the week. 

Lets get started…..

Ingredients:

Add in whatever takes your fancy – these are the ingredients I baked inside;

The Filling:

• 1/2 Roasted Zucchini 
• 1/2 Roasted Red onion
• 1 Garlic clove
• 1 cup Chopped Butternut Pumpkin 
• 1/2 Beetroot
• Handful of Green Beans
• 1 cup of Button Mushrooms
• 1 TBSP Mixed seeds
• 1 TBSP Coconut flour
• 1 TBSP Gelatin
• 1 can Organic creamed coconut flesh
• 1 TSP Ground Coriander 
• 1 TSP Ground cumin 
• 4 Eggs
• 1 TBSP Filtered water
• 1 TSP Chilli Flakes
• Pinch of rock salt
• Black pepper to taste

Base/Crust:

• 1.5 cups of LSA Meal (linseed, sunflower seed and almond flour)
• Pinch of salt
• Black Pepper to taste
• 1 TSP cumin powder
• 1 TSP liquid coconut oil
• 1 TBSP Water
• 1 Egg

Method:

Starting with your veggies, I very thinly (the width of a sliver 5c coin) slice up the zucchini, beetroot, onion and button mushrooms and lay them individually in a cast iron baking dish in the oven for 10-15mins at 180C.

I place the butternut and green beans in boiling water and leave to soften for around 10min on a medium heat. 

Whilst your veggies are cooking you can start to make up your batter, which consists of the eggs, cumin and coriander powder, salt, pepper, water, chilli flakes, coconut flour, gelatin, mixed seeds and coconut cream. Whisk these altogether with a hand held whilst to combine all the lovely flavours.

Set aside for a moment and start to make the quiche crust;

This is super easy to make, all you need is your pie tin/dish 23mm wide. In a large mixing bowl, combine all ingredients and mix until you have what resembles somewhat a dough ball. 

Greece your pie dish with oil and place the dough ball in the middle and start to flatten down the crust with the back of a metal spoon. 

Once flattened, prick the base with a fork and when your veggies have browned and crisped up to your liking, remove form the oven and place the pie dish inside to cook on a low heat around 160C for round 10mins – when removed the crust base should feel firm to touch. Set aside and leave to cool. 

Next, when all vegetables are cooked through, including your butternut and green beans, place them into your coconut cream and egg filling. 

Stir to combine and pour over the crust base, gently place inside the oven to cook for 15-20mins at 180C until the filling has risen, looks brown and firm to touch. Be careful when testing the texture, as it may still be very hot. 

Once cooked through leave aside to set and cool for around 15-20min. I actually left mine to cool for a few hours, placed it the fridge and ate it cold for breakfast the following morning, it was fantastic! I’ll be completely honest I actually ate half of this quiche throughout the day as it was so tasty! I hope you enjoy it as much as I do!

Let me know if you have any comments or questions on this, id love to hear your thoughts. 

What is Shakshuka?

You may know this meal as ‘baked eggs’ in some cafes that will serve this dish up in a traditional cast iron skillet. This middle eastern meal is great at any time of the day as it’s filling, nutritious and it takes merely moments to create as it’s a one and done recipe. The delicious combination of eggs, tomatoes and spices originating from the east make this breakfast banger one to wake up to.

Serves 1

Ingredients: 

½ red onion

1 yellow red pepper/capsicum

1 red pepper / capsicum

1 garlic clove

½ grated red chilli

3 button mushrooms

½ Avocado

½ cup of chopped sweet potato

2 pasture raised eggs

1 can of chopped tomatoes

Handful of chopped parsley

 2 tsp smoked paprika

1 tsp ground cumin

Pinch of rock salt

Black pepper

½ cup of water

Optional:

Coconut yoghurt

Chorizo

Method:

Cook time: 25-30mins

Set your oven on a fan forced setting at 180c.

In a large mixing bowl place all ingredients EXCEPT your pasture raised eggs and yoghurt.

Mix together the ingredients until it forms a chunky salsa like consistency, stir so all spices have coated the veggies. Grease your skillet pan in a nut or avocado oil (something with a high smoking point, to avoid releasing any dangerous toxins found in highly processed vegetable oils) when this is done you can add your coated veggies into the pan and place in the oven for roughly 25mins, If you would like to leave it longer to fully break down the vegetables you may do so. When you’ve checked your Shakshuka at around 25minutes you can very carefully remove the skillet pan from the oven using appropriate oven gloves, then with a dessert spoon, create 2 small nest like holes in the middle of the dish and crack your happy hen eggs inside. Place the skillet back into the oven for around 5 mins to allow the eggs to cook through, however you like them, runny, soft or hard? 5 minutes will allow then to cook slightly runny.

After 5 minutes, carefully remove the skillet pan from the oven and leave to cool for 5 minutes (a good time to make yourself a coffee) add coconut yoghurt to serve and sprinkle with fresh parsley and a drizzle of quality extra virgin olive oil. 

Being a little obsessed with Ramen, I’ve really been keen to play around and experiment with varies flavours to create different, nutritious and delicious, healthy ramen bowls – Ramen is said to have originated in China, then taken over to Japan in 1859. So whilst you can find some Thai inspired ramen, I couldn’t bring myself to call this meal ‘Ramen’ as technically speaking, It’s not. However I’ve combined the flavours of Thailand with the qualities of a traditional Japanese ramen bowl and spliced them together to create this wonderful winter Saturday night warmer. 

Spiced with fresh ginger, turmeric, garlic, fish sauce, coconut aminos and beef broth, this bowl is everything you need to warm your body and soul. 

Ingredients: Serves 1

• 1 tbsp raw peanut butter
• 1 red chilli
• Snap peas
• 1 clove garlic
• 1/2 spaghetti squash
• 1 tbsp grated fresh ginger
• 1 tsp grated fresh turmeric
• 1 spring onion
• Sweet potato
• Red cabbage
• Shitaki mushrooms
• 1/2 can coconut milk
• 1 tsp bone broth concentrate
• 1 tbsp fish sauce
• 1 tbsp coconut aminos
• 1/2 cup boiling water
• 1/2 tsp raw honey
• 50g grass fed minced beef
• 1 tsp Chinese 5 spice
• Fresh coriander 
• Juice of 1/2 a green lime 
• Drizzle of EVOO
• Salt and pepper

Additional extras:

• Soft boiled egg to serve
• Chopped peanuts
• 1 tsp chilli flakes 
• Back sesame
• Additional veggies

Method: 

This method is very similar to my previous post https://goodnessgreen.blog/2019/05/18/paleo-ramen-bowl/ with some small changes, the preparation is very similar. 

Cooking up the broth is so easy and given how intense you like the flavour, you can let it sit over the day or in this instance I left the broth on the hob for around 90mins – The timing is up to you on this one – however I do recommend, the longer the better to give the flavours time to sit and activate. 

Add the ginger, garlic, juice of 1/2 a lime, honey, fish sauce, coconut aminos, turmeric, salt, pepper,  bone broth concentrate and hot water to a small pan on the lowest heat to allow your broth to simmer lightly. 

Dice some sweet potato leave in the oven to roast for around 20 minutes. The spaghetti squash will need to go in a separate pan, cut in half, cut side down with 1/4 cup of water in the bottom of the pan (this will help steam and soften the noodles away from the hard skin) cook this for around 20 minutes also. When ready, leave to cool for around 10-15 minutes, then take a fork and gently pull the noodles away from the skin and place 1/2 the noodles in a bowl ready to pour your broth over.

20minutes before you are ready to serve and slurp this bowl of goodness; 

In a blender, blitz up 1/2 a can of coconut milk, 1 tbsp of peanut butter and half a red chilli. When smooth and creamy, pour this into your broth and stir. The smell alone should tell you, its going to taste amazing!

Whilst your broth and peanut sauce are simmering softy, start on your fillers – Lightly boil the veggies and snap peas together, blast some heat onto the shitaki mushrooms, spring onion and red cabbage by tossing these for 90s in a non stick pan to soften them up. 

Next the beef mince – This too just needs a quick blast of heat in a non stick pan, take your Chinese five spice and sprinkle it onto the meat and fry in its own fat until cooked to your liking. 

All for one and one for all – Now, you can place all the fillers in at the very end to make your bowl look pretty, or as I did tip everything into the saucepan altogether (accept the meat) leave for 2 minutes allowing the veggies and mushrooms to absorb some of the sauce, then finally pour everything into your noodle bowl, placing the beef mince on top and decorate with fresh coriander, chopped peanuts, chilli flakes, fresh chilli and black sesame, with a dash of EVOO to pull out some more of those intense flavours. 

I Loved this bowl so much and I really loved making it. If you do so happen to take the time to make this goodness bowl, please let me know how you get on 🙂