Tag Archives: primal

Paleo Meals

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How do you keep prepared so that you can produce Paleo Meals quickly and easily.

One of the keys to success for following any type of eating plan is being prepared. If you aren’t prepared and you get hungry, you are much more likely to break the plan and start chomping on something that you shouldn’t be eating like bread, biscuits, cakes, soda drinks and all that stuff that sugar has.

Step 1 – Paleo Meals – Understand the diet

It’s important to understand why you are eating Paleo meals and are not just on another diet.

Step 2 – Paleo Meals – ingredients

Make sure you keep your freezer/cupboard/pantry stocked with Paleo ingredients.

  • Grass fed meats (beef, lamb, pork, chicken, fish)
  • Buy fresh vegetables regularly
  • Frozen vegetables as a backup
  • Tinned salmon / tuna / sardines
  • Berries

Step 3 – Paleo Meals – recipes

Having a series of paleo meals that you can easily cook is essential. It’s also important to have variety, otherwise you will start to get bored and be more tempted by grains and sugary food.

Check back on this blog for the recipes I cook or grab one of these books.

Step 4 – Paleo Meals – snacking in between

Having snacks with you at home and at work will allow you to eat well when you are starting to get hungry and avoid the temptation of bad foods. Here are some snacks that are easy to keep around

  • tinned fish (salmon, tuna, sardines)
  • tinned chicken and vegetable soup (check that there is no wheat, sugar added)
  • carrot sticks or celery sticks with hummus or baba ganoush

Step 5 – Paleo Meals – eating out strategies

So what do you do when you go out with friends. Try and stay paleo as much as possible without becoming one of those boring friends.

  • Drink red wine instead of beer
  • Skip the bread that comes to the table
  • At an Italian restaurant go for a caprese salad and a veal parmigiana rather than a big pasta dish

 

Primal Moussaka

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Inspired by the Primal Recipes at Marks Daily Apple this Lamb Moussaka has been modified for local ingredients and the way I make it.

4 servings
20-30 min preparation & cooking

Primal Ingredients:

2 large eggplants, peeled and cut into slices
2 400g cans diced tomatoes (no added sugar)
1 onion, finely chopped
2 garlic cloves, pressed or chopped
500g ground lamb (lamb mince)
1/4 teaspoon ground cinnamon
1/4 teaspoon allspice
1/4 cup chopped fresh dill
3 eggs
400g full-fat Greek yogurt
1/4 teaspoon nutmeg
grated parmesan cheese
olive oil, for sautéing
salt and pepper, to taste

Primal Cooking

After peeling and slicing the eggplant, place the slices in a colander. Sprinkle the slices liberally with salt. Let the slices sit for 20-30 minutes until moisture appears on the surface. Rinse the eggplant thoroughly and blot dry.

Heat a few tablespoons of olive oil in a pan over medium-high heat. Add several slices of eggplant to the hot oil at a time and sauté the eggplant slices, turning as necessary, until soft and just lightly browned. Continue heating oil and cooking the eggplant until all the slices are cooked. Set the eggplant aside.

Heat a tablespoon of oil in a pan over medium heat and add onion and garlic. Sauté a few minutes then add meat, cinnamon and allspice. Stir, so the meat browns evenly. After five minutes add the dill and the cans of tomato.

Simmer until the sauce thickens. Salt and pepper to taste.

Whisk together eggs, yogurt and nutmeg.

Preheat the oven to 350 degrees F (180 deg C)

In a lightly oiled square baking dish, place a thin layer of eggplant then cover with the meat. Layer the remaining eggplant on top, then the yogurt. Top with additional grate cheese if desired.

Bake 45 minutes, or until the top is set and golden brown. Let rest 20 minutes before cutting into the Moussaka.