Today is simply another recipe special. I'm going to share a few of my favorite Primal aligned recipes of some common dishes.
Having recipes like these on hand can really help spice up your meal times (No pun intended) and if you're cooking for friends or family they will not know the difference, so your helping them out too.
2 tbsp. coconut oil
3 cloves garlic, minced.
1 large onion, diced.
1 leek sliced.
1/2 lb. mushrooms, sliced
500g mince beef
2 stalks celery chopped
2 Courgettes chopped
2 Bell peppers, diced
Can chopped tomatoes
2 tbsp tomato puree
1-2 tbsp chilli powder
1 tsp cumin
1 tsp dried oregano
1/2 tsp ground coriander
2 or 3 chopped fresh chilies (Depends how hot you like it).
sea salt and black pepper
In a large pot, heat the coconut oil. Add in the garlic, onions, leeks and mushrooms. Cook until the onion and leeks have softened.
Add in the minced beef and evenly brown it. Add the peppers, celery, courgette and chilies along with the canned tomatoes and tomato puree.
Finally, add in the seasonings ,chilli, cumin, oregano, coriander, salt and pepper.
Cook until the vegetables are softened, around 30 minutes
You can adjust the amount of heat you like by adding more or less chilli powder or chilies.
Serve with cauliflower rice or use as a crudités dip to share.
Add a stir of full fat cream or a sprinkling of cheese if tolerated
Chicken coconut curry
2x chicken breasts cut into chunks.
1x red pepper
1x green pepper
1x sweet potato cut into 1cm cubes
2x garlic cloves crushed
1 Tablespoon grated lemongrass
1/2 Tablespoon grated ginger
Chilli flakes to taste 1 – 2 tablespoons
2x Tablespoons curry powder enough to coat the chicken pieces.
1x can of coconut milk
Coconut oil for cooking
Put chicken in a large bowl and stir in the curry powder to coat the chicken, you can do this in advance to marinade.
Heat some coconut oil in a large pan over a medium heat.
Cook the red onion and garlic until softened, during this time stir in the lemongrass and ginger and half of the chilli flakes
Add the sweet potato, red and green peppers and cook for 5 minutes.
Add the chicken and stir so as to have color on all sides.
Add the coconut milk stir together and bring up to a near boil then turn down the heat.
Simmer for 20 to 25 minutes until the chicken is cooked through.
Taste during cooking time and add chilli flakes if you prefer a little more spice.
Season with salt and pepper to taste
Serve with cauliflower rice.
2 Aubergines sliced lengthways into 1cm wide strips.
500g Lamb mince
2 x 400g tinned tomatoes
200g Full fat Greek yogurt.
1 onion chopped
100ml white wine
1 large egg beaten
4 tablespoons olive oil
Small handful chopped parsley
25g Parmesan cheese, grated
½ teaspoon cinnamon.
Place Aubergine slices on a baking tray, brush with olive oil sprinkle with a little salt and grill on medium heat for around 6 minute on each side until soft. Set aside.
Fry the onion in olive oil in a deep pan until soft, add the lamb mince and cook until browned.
Add white wine and cinnamon and cook for 1 minute
Add the tomatoes and using an empty can add a can full of water, bring to the boil and simmer for 15mins, add the parsley and season with salt and pepper towards the end of this time.
While the mince is simmering preheat the oven to 200 degrees.
In a bowl stir together the yogurt, egg and parmesan cheese.
In a deep ovenproof dish spoon in half the mince mixture and top with half the aubergine slices.
Spoon the other half of mince mixture on top of the aubergine and again cover with the rest of the aubergine
Spread over the yogurt mixture and cook in the oven for 25-30 minutes until golden on top.
And for a little sweet treat after your meal.
Makes around 5 ramekins or one medium sized pie dish serving.
5-6 sticks of Rhubarb.
Splash of water.
2 tablespoons honey.
Trim and cut rhubarb into roughly 3cm pieces.
Add a splash of water to the pan enough to cover the bottom fully, add the rhubarb and honey.
Turn on the heat and stew until the rhubarb has broken down and gone soft. Stir occasionally.
While the rhubarb cooks mix the almond flour, coconut flour and mixed spice in a bowl.
Using your fingers crumb the butter into the flour mixture until it resembles breadcrumbs.
Once the rhubarb has cooked allow to cool and spoon into individual ramekins or a pie tray, sprinkle the crumble mix over the top about 1 cm thick. They can be kept in the fridge until you need them.
To heat place on a baking tray and cook in the oven set to 180 degrees for around 20 – 25 minutes or until they are browned on top.
Serve on its own or with a dollop of thick real cream, if after reset stage and tolerated.
You can use the same recipe but using mixed berries or apples, I add a little cinnamon to the mix if I do
Please give these recipes a try and let me know how you get on with them, and if your family notices the difference.
Keep it Primal