Preparation:

1. For the chicken: Place the chicken breasts at the bottom of a wide pan over medium high heat and add enough water to cover by one inch. Add the aromatics and bring the water to a boil, then immediately turn down to a simmer. Cook for about 15 minutes, turn off and let the breasts sit in the water for about another 15 minutes. When cool, pull the breasts apart into shreds, as thick or thin as you like, and set aside.

2. Place all dressing ingredients except the sesame oil into a small mixing bowl. Slowly whisk in the oil to combine.

3. Place all the salad ingredients in a large mixing bowl. Add the chicken, pour the dressing over the top and mix.

Fish in a Bag

– serves 2 (recipe from Jamie Oliver)

Ingredients:

• 1 free-range egg, beaten
• 100 g waxy potatoes (Liz recommends no potato for strict Paleo, or sweet potato)
• ½ bulb fennel, trimmed and cut into wedges, frond reserved
• ½ lemon, finely sliced
• 5 cherry tomatoes, halved
• 1 drizzle olive oil
• 1 handful pitted black olives, halved
• 120 g firm fish fillet, such as haddock, halibut or salmon, from sustainables sources, ask your fishmonger, skinned and pinboned
• sea salt
• freshly ground black pepper
• 1 splash white wine

Preparation:

Bring a pan of salted water to the boil. Make a bag out of wide foil by tearing off a piece 35 x 45cm in size and folding it double. Fold three sides up, sealing it by brushing a little beaten egg onto the edges before you fold. Leave one side open.

Cut the potatoes into quarters (large potatoes into eighths). Drop them into the boiling salted water and cook for 6 minutes. Meanwhile, place the fennel, lemon slices, cherry tomatoes, oil, olives and fish in a large bowl. Season and gently combine.

Drain the potatoes, cool and add to the bowl. Mix everything together, scoop into the foil bag and sprinkle on the fennel fronds. Seal the remaining edge loosely and write the cooking instructions on it with a marker. Pop the bag in the fridge – it’ll keep there for a day or two.

Heat the oven to 200ºC/400ºF/gas 6, unravel one side of the bag and pour in the wine. Reseal the bag, place on a baking tray and cook for 18 to 20 minutes (if the piece of fish is quite thick, it’ll need 25 minutes). Once cooked, place the bag on a serving plate and gently pierce to release the steam. The tomatoes and wine will have made a delicious sauce. Lovely with some steamed broccoli or green beans.

Tuna Tomato Bowl

– serves 2 (recipe from Goop)

Ingredients:

• 1 small jar good-quality tuna
• 1 14-oz can plum tomatoes
• 2 anchovies, chopped
• 1 1/2 cloves garlic, minced
• 4-6 pitted Nicoise olives
• 1/2 pinch red chili flakes
• 10 French beans, trimmed
• 1/2 cup quinoa, cooked
• 1/2 cup brown rice, cooked (optional)
• olive oil (Liz recommends coconut oil)
• sea salt + black pepper

Preparation:

1. Coat a large frying pan with olive oil or coconut oil and add the garlic and red chili flakes. Cook for a minute until soft and fragrant, then add the anchovies and stir until they start to melt. Add the olives, crushing them gently with the back of a wooden spoon. Add the canned tomatoes and bring the heat down to a simmer. Cook for about 20 minutes.

2. Prepare an ice bath by filling a large bowl with equal parts ice and water. Bring a medium pot of water to a boil. Add a large pinch of salt and the French beans. Cook for about 3 minutes. Drain and place in the ice bath for about a minute. Drain and set aside.

3. Place equal amounts quinoa and brown rice into two serving bowls or sealable food containers. Top with a large dollop of tomato sauce. Flake three to four large pieces of tuna into each bowl. Divide French beans into each bowl. Season with salt and pepper to taste and a drizzle of olive oil on top if desired.

If you try these recipes, I’d love to know your thoughts! What are your fav Paleo inspired recipes?

Liz xx