Author: grantmurray4@yahoo.co.uk

Serves: 4

Prep: 15 min.

Cook: 30 min.

Ingredients

• 1 head cauliflower, roughly chopped;
• 2 garlic cloves, minced;
• 1 onion, diced;
• 2 celery stalks, diced;
• 4 cups chicken stock;
• 1 cup coconut milk;
• 1¼ tsp. ground cumin;
• 1 tsp. ground turmeric;
• ½ tsp. ground coriander;
• fresh dill, to taste; (optional)
• Cooking fat;
• Sea salt and freshly ground black pepper;

Preparation

Melt some cooking fat in a large saucepan placed over a medium heat.

Add the garlic, onion, carrots, and celery. Cook, stirring occasionally, until tender (about 5 minutes).

Stir in the cauliflower and cook, stirring occasionally, for about 5 minutes.

Add in the chicken stock, cumin, turmeric, coriander, and coconut milk, and stir together.

Bring to a boil; then reduce the heat and let simmer for about 15 minutes or until the vegetables are tender.

Season to taste and serve garnished with fresh dill to taste.

 

 

Our Cookbook

All the Paleo recipes you’ll ever need

Learn More

Paleo Restart

The ultimate Paleo 30-day program

Learn More

TOP RECIPES

10 Paleo Stir-Fries

Crispy Coconut Shrimp With Mango Sauce

Cranberry Avocado Salad

Browse Recipes

budget-friendlycooking: fast cookcooking: fast prepcooking: grillcooking: ovencooking: rawcooking: slow-cookercooking: stovetopdiet: autoimmune-friendlydiet: dairy-freediet: egg-freediet: low-fodmapdiet: no sweetenersdiet: nut-freediet: shellfish-freediet: vegandiet: vegetariangood for leftoverskid-friendly

Topic Index

Share Your Story

Paleo Beginner?

TOP POSTS

Diet and ADHD: Beyond Food Dyes

Melatonin: Not Just for Sleep

5 Reasons to Lift Heavy Weights (Besides Building Muscle)

 

 

I started with 4 parsnips, peeled them, and then chopped them into chunky fries.

I also chopped a bit of parsley and added it in for garnish and extra flavor. Everything was tossed with olive oil, salt, and pepper, and then baked for 40 minutes (the baking time might vary depending on how thick or thin you cut the fries, so check back after 20-25 minutes, and again after 30-35 minutes to make sure they don’t over cook).

Baked Parsnip Fries Recipe (with parsley garnish)

Prep time 10 mins

Cook time 40 mins

Total time 50 mins

 

Serves: 4 servings

Ingredients

• 4 parsnips, peeled and cut into fries
• ¼ cup parsley, finely chopped
• ¼ cup olive oil
• 1 Tablespoon salt
• 1 teaspoon pepper

Instructions

1. Preheat oven to 450F.
2. Toss all the ingredients together in a large bowl and spread the fries onto a baking tray.
3. Bake for 40 minutes.

Nutrition Information

Serving size: 1 large bowl

 

 

 

Prep time 10 mins

Cook time 30 mins

Total time 40 mins

 

Serves: 12

Ingredients

• 1 Cup Coconut Cream ConcentrateMELTED (and a bit leftover for drizzling)
• 3 Eggs
• 1/4 Cup Organic Cocoa Powder
• 1 Tbsp Cinnamon
• 1 Tbsp Ground Coffee of your choice
• 2 Tsp Vanilla Extract
• 1/2 Tsp Baking Soda
• 1/4 Tsp Sea Salt
• 1 Cup Blueberries

Instructions

1. Preheat your oven to 325 Degrees F
2. Place coconut cream concentrate (coconut butter), eggs, cocoa powder, cinnamon, coffee, vanilla, baking soda, and sea salt together in a mixing bowl
3. Use your hand mixer or stand mixer to mix all your ingredients until well blended
4. Once ready, fold in your blueberries by hand so you don’t crush them all
5. Pour your batter into a greased 9×13 baking dish (grease with coconut oil) or into greased individual mini muffin pans like I did
6. Place in the oven and bake for approximately 30 minutes. At about 25 minutes, do the toothpick test and judge how much longer you need
7. Remove from oven, let cool
8. Once cool, use some melted Coconut Cream Concentrate and drizzle all over your brownies
9. Cut and Enjoy

Serves 4

Prep: 15 min.

Cook: 10 min.

Ingredients

• 5 eggs;
• 4 to 8 thin slices of ham;
• 1/2 small onion, diced;
• 1 red bell pepper, seeded and diced;
• ¼ tsp. chili flakes;
• Cooking fat;
• Sea salt and freshly ground black pepper to taste;

 

Preparation

1. Heat some cooking fat in the skillet placed over a medium-high heat.
2. Cook the onions, peppers, and chili flakes until the onions are softened (about 8 minutes) In a small bowl, whisk the eggs and pour them over the vegetable mixture.
3. Using a spatula, scramble the eggs until cooked through.
4. Roll the ham slices with some egg in the middle and place the rolls back into the skillet.
5. Grill each roll for a few seconds on each side, or until the ham is slightly brown.
6. Serve the burritos with fresh salsa or guacamole.

 

 

Serves 8

Ingredients

• 2 large eggplants;
• 2 garlic cloves, minced;
• 2 tbsp fresh lemon juice;
• 2 tbsp tahini
• 3 tsp extra-virgin olive oil;
• 1 tsp cumin
• Salt and pepper to taste;
• Fresh parsley, optional, for garnishing.

Preparation

1. To roast the eggplants, either use your grill, the open flame of a gas stove or your oven. If using an open flame, keep the eggplant near the flame and turn them often to darken the skin evenly. If using your stove, prick the skin with a fork and roast for about 35 minutes in a 400 F oven.
2. Put the roasted eggplants in a bowl of cold water, wait a bit and then peel off the skin.
3. Place the roasted eggplant, garlic, lemon juice, tahini, olive oil, cumin in a blender and blend until smooth. Season to taste with salt and pepper.
4. Cool in the refrigerator and serve with extra olive oil on top and fresh parsley.

Ingredients

1. 1 medium eggplant, thinly sliced
2. 1 1/2 cups almond meal
3. 1 tsp fresh rosemary, chopped
4. 1 tsp dried thyme
5. 1/2 tsp paprika
6. 1/2 tsp salt
7. 1 egg
8. 1 tbsp extra virgin olive oil

Instructions

1. Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper. Stir together the almond meal, rosemary, thyme, paprika, and salt in a shallow dish. In a separate dish, whisk the egg and olive oil together.
2. Dip an eggplant slice into the egg mixture and then dredge in the almond flour mixture. Place on the baking sheet and repeat with the remaining eggplant. Bake for 20-25 minutes, turning once, until the fries are crispy and golden brown. Serve immediately.

 

Serves 4

Notes
The cake is gluten free, grain free and dairy free. For a vegan option substitute egg with chia gel. Add 1 tbsp chia seeds + 2 tbsp water/apple juice in a glass, stir and set a side for 10 min.

Filling
3 sweet apples
100 g blackberries, frozen are fine
1 Tbsp coconut sugar
1 knob of butter or coconut oil
1/2 tsp cinnamon
1/4 tsp cardamom
1/8 tsp cloves/all spice
1/8 tsp ground ginger

Batter
3/4 cup ground almonds (100 g)
2 Tbsp coconut sugar
1/2 tsp ground vanilla
1/2 tsp baking powder
a pinch of salt
1 Tbsp melted coconut oil or butter
1 egg, whisked
Around 1/5 cup full fat coconut milk(50 ml)

Directions
Preheat oven to 200 °C/ 400 °F. Cut apples on bite-sized chunks. You need to use an oven proof skillet* about 20 cm i diameter. Melt butter and sugar on high heat and add the apples and spices. Sauté for 5 min until the apples are caramelized and slightly tender.
Meanwhile make the batter. Mix almond flour with vanilla, sugar, baking powder and salt. Stir in the egg, coconut oil and coconut milk.
Place the blackberries among the apples in the skillet. Pour the batter on top if the fruit until it covers the surface. It is okay if there is small cracks where the fruit can release some moist.
Bake in the oven for 15-20 min. depending on your oven. The cake should be golden brown on the entire surface and the batter just set.

Serve the cake while it is still a little warm with a dollop of yoghurt, whipped cream or splash of coconut milk – and maybe a few fresh black berries on top. You can alternatively use a normal skillet to sauté apples in and afterwards bake the cake in a pan.

SERVES: 4PREP: 10 min.COOK: 6 min.

Ingredients

• 8 eggs, beaten;
• 1/2 red onion, chopped;
• 1 celery rib, chopped;
• 1 granny smith apple, chopped;
• Fresh chives, minced;
• Cooking fat;
• Sea salt and freshly ground black pepper;

 

Preparation

1. Melt some cooking fat in a skillet over medium heat.
2. Add red onion and celery to the skillet and cook 2 to 3 minutes, stirring constantly.
3. Add the apple and continue cooking for another minute or two.
4. Pour the beaten eggs over the apple mixture in the skillet.
5. Stir slowly with a wooden spoon or a spatula until the eggs are slightly underdone.
6. Remove from heat, season to taste with salt and pepper, and rest 1 to 2 minutes in the skillet.
7. Serve topped with fresh chives.

Prep time 50 mins

Cook time 25 mins

Total time 1 hour 15 mins

Serves: one 9-inch pie

Ingredients

For the Pastry:

• 4 cups almond flour
• 2 tablespoons chia flour
• 1 egg
• ½ cup coconut oil, melted so that it’s liquid
• 2 teaspoons vanilla extract
• 1 teaspoon baking soda
• ¼ teaspoon salt

Equipment:

• 9-inch pie pan
• parchment paper
• rolling pin (or pizza roller)

For the Filling:

• 5 medium-sized apples, peeled and diced (granny smith or honeycrisp)
• 4 tablespoons coconut oil
• 1 tablespoon coconut flour
• 2 teaspoons cinnamon
• 1 teaspoon nutmeg
• ⅛ teaspoon cloves
• 1 tablespoon vanilla extract

Instructions

For the Pastry:

1. Mix all the dry ingredients together, then add the other ingredients.
2. Knead into a dough.
3. Take half the dough and place between two pieces of parchment paper. Using a rolling pin or pizza roller, roll the dough into a large circle so that it’ll fill a 9-inch pie pan.
4. Peel off top parchment paper and carefully flip the rolled dough into the pie pan. Gently peel off the other piece of parchment paper and push down into the pie pan forming the pie crust.
5. Fill up any holes or cracks with small pieces of dough.
6. Trim the excess pastry.
7. Take the remaining half of the dough and roll into a rough rectangle and cut into 8 one-inch wide strips.
8. Place the dough into the refrigerator.

For the Filling:

1. Melt the coconut oil in a pot on medium heat.
2. Add the apples, and spices.
3. Stir the mixture to cover the apples with the oil,and spices.
4. Add in the coconut flour and mix well.
5. Add in the vanilla extract and turn off the heat.
6. Leave to cool for 10 minutes.

Making the Pie:

1. Preheat the oven to 350F.
2. Spoon in the apple pieces and sauce into the pie crust.
3. Cover the pie with the strips of pastry, creating the lattice. Press a fork along the edge to push the pastry down.
4. Bake for 25 minutes.
5. Serve hot or cold.

 

SERVES: 4PREP: 15 min.COOK: 1 h 10 min.

Ingredients

• 1 spaghetti squash;
• 13 oz. asparagus, trimmed and cut into 1-inch pieces;
• ½ red onion, sliced;
• 2 garlic cloves, minced;
• 5 eggs;
• ½ cup coconut milk;
• 1 tsp. fresh rosemary, minced;
• Sea salt and freshly ground black pepper;

 

Preparation

1. Preheat your oven to 400 degrees F.
2. Cut the squash in half, remove the seeds, and place, face down on, a baking sheet.
3. Bake for 30 minutes, then remove from the oven, and set aside to cool.
4. Remove the flesh of the squash using a fork and set aside in a bowl.
5. Melt some cooking fat in a skillet placed over a medium-high heat.
6. Sauté the onions and garlic until the onions are soft.
7. Add the asparagus and continue cooking until the asparagus is starting to get soft but still crunchy (watch for the moment it starts to change color).
8. In a bowl, whisk together the eggs, coconut milk, rosemary, and season with salt and pepper to taste.
9. Make the “crust” of your quiche by lining a deep pie dish with the cooked spaghetti squash, pressing gently on the bottom and sides to make it even.
10. Pour the egg mixture over the squash and add the asparagus on top of the eggs.
11. Place in the oven and cook for 40 minutes.