Massaged Kale Salad
Paleo Britain
by Paleo Britain
2y ago
Serves 2 Ingredients: 1 bunch kale, stems removed and leaves chopped 2 grated carrots 2 stalks of celery, finely diced ½ bulb of fennel, thinly sliced 2 tbsp. pine nuts 1 large lemon, juiced 1 large garlic clove, crushed 2 tbsp. extra virgin olive oil Unrefined sea salt Freshly ground black pepper     Method: Add kale to a large mixing bowl along with lemon juice, garlic, olive oil, salt, and pepper. Using clean, bare hands, massage the kale until it is wilted (about 2 to 3 minutes). Once the kale is ready, mix in the carrots, celery, fennel, and pine nuts and serve. Our Most Pop ..read more
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Orange Spice Energy Balls
Paleo Britain
by Paleo Britain
2y ago
Makes about 10 balls Ingredients: 1 cup pumpkin seeds 3 tbsp. nut butter of your choice 3 tbsp. melted coconut oil 1 cup desiccated coconut 1 tbsp. vanilla extract 1 tsp. ground cinnamon ½ tsp. ground nutmeg 1 tbsp. orange zest 8 pitted Medjool dates (soak for about 30 min if hard)   Method: Add all ingredients to a food processor and blitz until combined. Roll the mixture into individual balls (about 10) and place into an airtight container. Store in the refrigerator for at least one hour before serving.   Our Most Popular Blog Posts MCT Oil vs Coconut Oil for Brain Health The ..read more
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Waldorf Salad
Paleo Britain
by Paleo Britain
2y ago
Serves 2 Ingredients: 6 tbsp. avocado oil mayonnaise 1 tbsp. lemon juice ½ tsp. salt Pinch of freshly ground black pepper 2 apples, cored and chopped 2 handfuls red seedless grapes, sliced in half 2 stalks celery, thinly sliced 2 handfuls chopped, slightly toasted walnuts Round leaf lettuce Method: In a medium sized bowl, whisk together the mayonnaise, lemon juice, salt and pepper. Stir in the apple, celery, grapes, and walnuts. Serve on a bed of fresh lettuce leaves.   Our Most Popular Blog Posts MCT Oil vs Coconut Oil for Brain Health The Amazing Health Benefits ..read more
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Perfect Overnight Oats
Paleo Britain
by Paleo Britain
2y ago
Serves 1 Ingredients: 1/2 cup or mug of old-fashioned rolled oats 1/2 cup or mug of dairy-free milk, plus more to thin if desired 1/4 cup or mug of dairy-free yogurt 1 pinch unrefined sea salt 1 tbsp. raw honey or maple syrup, to taste   Method: Add oats, milk, yogurt, salt and honey or maple syrup to a jar or bowl. Stir, then cover and refrigerate overnight. The following day thin with more milk if needed. Top with toppings of your choice before serving.   Our Most Popular Blog Posts MCT Oil vs Coconut Oil for Brain Health The Amazing Health Benefits of ..read more
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Baked Chicken & Tomatoes with Pesto
Paleo Britain
by Paleo Britain
2y ago
Serves 2 Ingredients: 4-6 chicken drumsticks 4 tomatoes, halved 1 clove of garlic Bunch of fresh basil Bunch of fresh oregano leaves 50g pine nuts 1 lemon 3 tbsp. extra virgin olive oil Unrefined sea salt Freshly ground black pepper   Method: Preheat the oven to 200C/180C fan. Place the chicken drumsticks and tomatoes in a large baking dish. Reserve a little of the fresh herbs to add at the end of cooking. In a food processor place the garlic, basil, oregano, pine nuts, juice of the lemon and olive oil. Season with salt and pepper. Blitz to make a simple herb pesto. Drizzle the herb pe ..read more
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Cinnamon Granola
Paleo Britain
by Paleo Britain
2y ago
Ingredients: 500g of your favourite nuts (cashew, brazil, almond, etc.) 2 tbsp. maple syrup 4 tbsp. coconut oil 100gdesiccated coconut 100g coconut flakes 50g cacao nibs 1 tbsp. vanilla extract ½ tbsp. cinnamon 2 tbsp. coconut flour Pinch of unrefined sea salt Method: Preheat the oven to 180C. In a food processor or blender, pulse the nuts until they’re finely chopped, and some of them are a powder. Melt the coconut oil. Combine all ingredients in a large bowl, and stir until combined. Press the mixture onto a greased or lined baking sheet, and bake for about 20 minutes, or until the top is ..read more
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Roast Beetroot, Fig & Feta Salad
Paleo Britain
by Paleo Britain
2y ago
Serves 2 Ingredients: 6 small beetroots 100g rocket 4 fresh figs, quartered 50g feta cheese, chopped into cubes 1 red onion, finely sliced 2 handfuls of walnuts 2 tbsp. extra virgin olive oil 1 tbsp. balsamic vinegar Unrefined sea salt Freshly ground black pepper Method: Preheat the oven to 180C/gas mark 4. Put the beetroots in a roasting pan; brush them with olive oil and bake for 30 minutes, until tender. Allow to cool and then halve. Divide the rocket between 2 plates. Place half the beetroots, figs, feta, red onion and walnuts on each plate. Mix the oil and vinegar with some salt and pe ..read more
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Curried Cauliflower & Squash Salad
Paleo Britain
by Paleo Britain
2y ago
Serves 4 Ingredients: 1/2 cauliflower 1/2 butternut squash 1 garlic clove Juice of 1 lemon 3 tbsp. olive oil 3 tsp. medium curry powder Unrefined sea salt Handful cashew nuts Handful coconut flakes Handful raisins Fresh coriander leaves 3 tbsp. coconut yoghurt Handful chopped mint 1/2 tsp. maple syrup Method: Preheat the oven to 180°C. Cut the squash into chunks (skin on) and cauliflower into florets and place in a roasting tin. Mix 2 tbsp olive oil with 2 tsp curry powder, garlic and lemon juice. Stir through the vegetables. Scatter with a generous pinch of salt and drizzle with olive oil ..read more
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One Pan Breakfast
Paleo Britain
by Paleo Britain
2y ago
Serves 2 Ingredients:  Extra virgin olive oil 2 potatoes, peeled and diced 1 punnet of chestnut mushrooms 100g spinach 1 tsp. dried thyme 2-4 eggs Unrefined sea salt Freshly ground black pepper Method: Warm the oil in a non-stick pan. Add the potatoes and cook for 10 minutes until softened. Add the mushrooms, spinach and dried thyme and cook for a further 10 minutes. Push the vegetables out from the middle of the pan, making a small hole where you can gently crack the eggs, cover the pan and cook for 5 minutes until the eggs have gone opaque or are cooked to your liking. Season with sa ..read more
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Banana & Blueberry Pancakes
Paleo Britain
by Paleo Britain
2y ago
Serves 2 Ingredients: 1 banana 2 eggs 2 handfuls of blueberries Clarified butter, coconut oil or coconut butter for cooking   Method: In a food processor blend the bananas and eggs until you have a smooth mixture. If you don’t have a food processor, thoroughly mash the banana in a bowl and then beat in the eggs until you have made a batter. Stir the blueberries into the mixture. In a small frying pan or pancake pan, heat some fat for cooking. Pour some of the batter into the pan and smooth out to make a thin pancake. Fry for a couple of minutes before flipping and cooking on the other ..read more
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