Tag Archives: Dinner

Salad of the Week – Kale with Oranges, Almonds and Avocado

24 Jan

I’m calling this salad of the week because we’ve had it 3 times this week. So so good. I copied it almost directly (though used cashews one night in lieu of almonds) from a great blog that I used for inspiration regularly.

Kale with Oranges, Almonds and Avocado

from Eat, Live, Run


1 bunch kale (I used curly but there’s also lacinto kale) washed and roughly chopped

2 oranges

3 tbsp extra virgin olive oil

1/2 very ripe avocado, diced

2 tbsp sliced almonds (or cashew were great too)

Salt and pepper

Make dressing by combining juice of 1 orange, olive oil, and a pinch each of salt and pepper. I use a jar which makes mixing easy – just shake! Then keep leftovers for another day. Take the other orange, peel and section, cutting off the white bit and slicing into small pieces for the salad. Toss the kale, avocado, orange, almonds and dressing and add salt and pepper as needed. If you have the time, make the salad an hour or so before you plan to eat it, letting the dressing soften up the kale a bit. I served it with chicken soup one night, with sliced chicken for lunch the next, and with meatloaf this evening.


Warm Nicoise Salad a la Gwyneth

19 Jan

On tonight’s menu is a warm tuna nicoise salad adapted from Gwyneth Paltrow’s My Father’s Daughter. It’s perfectly Paleo as she makes is sans pomme de terre! I added beets instead of tomatoes because I had them on hand.

Paleo Warm Tuna Nicoise

Warm Tuna Nicoise a la Gwyneth

Warm Tuna Nicoise Salad – serves 2

Large handful of green beans, trimmed

1 large roasted beet, cut into chunks

1/3 cup olives (I used black)

4 tablespoons olive oil in total

1 red roasted bell pepper, torn in to strips

2 smallish tuna steaks

2 organic large eggs

1 lemon, halved

Salt and pepper

Preheat oven to 200 C (400 F)

Blanche green beans for a few minutes until tender. Immediately toss in a large roasting pan with beets, olives, 2 tbsp of olive oil. Spread the roasted peppers around the pan. Rub tuna steaks with olive oil, season with salt and pepper, and tuck in to the veggies in the pan. Crack each egg in to a ramekin, season with salt and pepper, 1 tbsp olive oil each and place in the corners of the pan. Put the whole pan in the over for about 12 minutes (depending on over and size of steaks). Eggs should be set and tuna should be just cooked through. I like mine a little pink so pulled it out at about 10 minutes. Squeeze the lemon over everything and serve. So freakin’ good.

Chicken Butternut Squash Chili

15 Jan

The butternut squash, courgettes and red peppers make a really good stand in for beans. I prefer to make this in a slow cooker so you can toss in the ingredients and forget about it until dinner. Cooking at a low temp also makes for really delicious, moist shredded chicken.

Paleo Chicken Chili

Paleo Chicken Butternut Squash Chili

Chicken Butternut Squash Chili

1 yellow onion, chopped

1 butternut squash, peeled and chopped

1 red pepper, chopped

1 courgette, chopped

3 chicken breasts (bone in or out doesn’t matter, it gets pretty shredded either way)

2 400 g cans chopped tomatoes

1 tbsp each of cumin and chili powder

                                         Salt and pepper to taste

Layer your veg in the bottom of the slow cooker, topped with the chicken, the seasonings and finally the cans chopped tomatoes. Set on low and cook for 6 hours or so, stirring when you think of it. I served the chili with fresh coriander (cilantro) and a salad of greens, cabbage, avocado and a balsamic reduction.

Asian Meatballs with Chili Sauce

15 Jan

Brought to you by Chef Shaf

Our little Paleo crew has started a Friday night dinner club. Two or three times a month we get together at one of our homes and the chef du jour/host whips up a Paleo feast. This week Chef Shaf hosted us for Asian meatballs with chili sauce followed by orange strawberry shooters. Delish! I wish I had more pictures but the magnum of Beaujolais took precedence. Here’s the recipe:

Asian Meatballs with Chili Sauce

(adapted from this guy)

1 lb (500 grams) natural pork

1 egg

1 egg yolk

1/2 c ground almond (found on Ocado, Whole Foods, Tesco)

1/2 jalapeno, diced

1 tsp Sriracha

Handful dried chives

Handful dried cilantro

1/4 tsp sesame oil

Salt and Pepper

Chili Sauce

Sriracha, Braggs, dash of garlic powder and pepper

Preheat over to 200 C (400 F)

Combine meatball ingredients in a bowl

Roll meat mixture in to small meatballs, the size of a golf ball

Cook for 15 – 20 minutes on a baking sheet

Mix together chili sauce ingredients and dip away!

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