Paleo homemade chicken burgers

Thursday, April 10, 2014

Hellooooo interwebs!

I wish I was more on top of the trending/blogging/web-o-sphere content - I KNOW I should be posting something about Easter recipes or eggs or something but I am so behind with everything here. Bad planning. But - this could easily translate into a lamb burger and then its totally Easter orientated ;)

Ok so, this is a recipe I made WEEKS ago for a friend of mine for dinner :) We are both following the paleo lifestyle and we decided to have dinner in one night and I thought - I reeeeeallyyy feel like a chicken burger and chips! So I went online and checked out some recipes and this is what the end result was :) Inspired by the Woolworths Roasted Butternut Burger

-- Recipe --


500gr ground chicken (can get free range minced chicken from Pick 'n Pay)
1 avo chopped into small pieces
50gr sundried tomatoes
salt, basil, oregano, paprika
1 egg
sweet potato (1 extra large one - try to get one that is fairly evenly cylindrically shaped)
2 brinjals
Tomato, rocket, lemon juice - what ever you would like to add to your burgers!


*preheat the oven to 180*

Burger "buns" -
Cut the sweet potato into discs - you decide how thick you want them - but you can see from my pics that mine were quite hefty, which worked nicely.
Roast the sweet potato with a bit of olive oil and salt for 45 minutes - turning them once halfway.

Burger patties
Mix the avo, spices (about a tablespoon of each will do), egg and sundried tomato into the ground chicken.
Form smallish patties (try judge the circumference of your sweet potato discs and match them).
Fry them up with some olive oil in a hot pan - about 3 minutes a side.

Slice the brinjal into thin chip-like-pieces.
Roast for 40 minutes - tossing/turning every 15 minutes or so.
Some of mine went more "crispy" than others, but on the whole they were not firm crispy chip-like at the end but still tasted delicious!

Construct your burgers and eat up!

Balsamic Ostrich Salad

Wednesday, April 2, 2014


Ok, so I know what you are thinking, “Salad… How boring”! Not so, I say! Salads are wonderful, simple creatures. There is something really nurturing about eating raw food that was alive not so long ago. 
Salads can be rich, filling, and beautiful and can bring a great satiety without the weightiness of a hot 
meal. This autumn salad is ever so slightly more robust than I would make for a summer salad, it’s 
full paleo and filling enough for a lunch or supper meal. I have used ostrich (a very underrated and 
underused meat) because it’s lean, yummy and we are South African! In the strictest circles, vinegar/
balsamic vinegar is not paleo, but you can decide for yourself whether or not you want to include 
it (vinegar can improve your blood-glucose response to a meal amongst other things), but I would 
encourage you to put it in there! 

-- Recipe --

Ingredients (serves 2):

3-4 Ostrich fillets
Salad greens: cos lettuce, rocket, basil
2 Handfuls of rosalini tomatoes
2 Handfuls of tenderstem broccoli florets 
2 Red onions
Balsamic vinegar
Sea salt and coarse black pepper for seasoning
1 Avocado
1 Carrot
EVOO (Extra Virgin Olive Oil) :)
1 Teaspoon of crushed garlic


1. Season the ostrich fillets with the salt and pepper (to taste) and coat with EVOO. Don’t be 
scared here, massage the oil and seasoning into the meat for a minute or two. 

2. Rinse the vegetables and greens and place salad greens onto 2 plates. Cut the tomatoes in half 
and spread among the leaves. 

3. Julienne or grate a carrot and sprinkle half over the 2 plates. Halve the avo, slice it up, and 
distribute that between the 2 plates and keep your plates in the fridge for crispiness.

4. Put about a Tbs. of EVOO into a pan and heat until HOT. You want fast and hot here, folks. Add 
the garlic to flavour the oil and let it fry for a bit and then remove it with a spoon, because it’s 
going to burn later. 

5. Just before the oil becomes unstable and starts smoking, put the fillets in the pan. 6 minutes 
(total) = rare; 9-10 minutes (total) = medium [this might vary with fillet thickness]. Turn once 
during cooking, about halfway through your cooking time (before you add the other stuff). 

6. About 3-4 minutes before the end of your cooking time, put the onions into the pan and stir, let 
them fry. 

7. About 1-2 minutes before the end of your cooking time, deglaze with enough Balsamic vinegar 
to cover at least the bottom of the pan and then a bit more (use your gut). Turn the fillets over 
a few times in the vinegar as it reduces. Remove the ostrich fillets at the end of your preferred 
cooking time and let them rest for 4-5 minutes. Turn the heat right down and let the onions 
keep cooking slowly in the balsamic reduction.

8. While the ostrich sits, blanch the broccoli with boiling water for about 2 minutes and then run 
cold water over them, drain and put onto the salad plates.

9. Remove the onions from the heat and let them cool a tad while you slice the ostrich fillets and 
put them on the salads. Sprinkle a bit more carrot on top if you want to, and then place the 
onions over the ostrich.

10. Season with salt and pepper; or lemon juice or more Balsamic and EVOO if you want. If you
aren’t paleo, serve with a crusty roll. Consume and enjoy!

Paleo coconut macaroons

Tuesday, March 25, 2014

So before we have the macaron macaroon debate just go read this: Macaron vs Macaroon Article - this is a French Macaroon - except a paleo version ^_^

I have a new super cool friend (Caryn - web-blog-helloooooo) and she is all super cool and paleo like me! She is a tad more disciplined ... *averts eyes* and WAY more active in the kitchen *again-averts eyes*. Between her and her (awesome-sounding) mom I have tasted more paleo muffins and rolls and treats than I have ever made in my own kitchen... *averts eyes again*

Anyway - this recipe comes from Caryn and her super mom - whom I one day would very much like to meet - and this recipe was the very first paleo treat that SERIOUSLY hit the spot. For those uber paleo-ists out there, there is honey in this recipe, so it may not be for you, but for the rest of us not-as-uber-paleo-ists this is IT. This will change your paleo life. I could live off of these guys. I have not worked out a calorie count per macaroon...

(Originally from Elana's Pantry.)

-- Recipe --


6 egg whites
pinch of salt
1/2 cup of honey
1 tsp vanilla extract
2.5 cups desiccated coconut
1 cup shredded coconut (half for mixing in, half for topping afterward)


*preheat the oven to 180*

Beat the egg whites until stiff.
Fold in the other ingredients slowly - only half a cup of the shredded coconut.
Spoon rough dollops of the mixture onto a baking tray with baking paper on it (I also sprayed the baking paper with spray 'n cook as an extra precaution and I had no trouble getting the macaroons off)
KEEP FOLDING YOUR MIXTURE as you go!! The honey starts to separate...
Bake at 180 for 12 minutes.
When you take them out leave to cool - they may seem a tad soft/underdone, but trust your oven.
My honey spread and burnt a little, but it tasted SO good a bit burnt - added another "dimension" so I would not worry about that at all.

I served mine with frozen blueberries, and hot coconut milk. It tasted like .. I dont know.. bread and butter pudding except on paleo crack ;)

Guilt free treats ^_^
(in this first pic you can see the mixture & honey is starting to separate a bit... )

Kyla's Chicken and spinach curry with sweet potato smash

Wednesday, March 19, 2014

Hey so whats the "KKK" all about? My lovely, great, fantastic friend Kyla - who lives far far away in Cape Town (SUCKS) is going to be contributing to the recipes and posts and stuff on this here blog :D YAY!

This is just my little intro to Kyla - 

SOOOOO Kyla and I spend a ton of time messaging - like SMS-ing - a LOT of time. Mostly cause calling someone (although probably takes less time at the end of the day - is like.. more of a dedicated effort, if you know what I mean, and both of our schedules are super busy and hectic so it is easier to type here and there when we can). Now, most of the time Kyla is telling me stuff and/or I am asking advice and/or getting her opinion on stuff, and/or whining about stuff and then she tells me why or how its all gonna be ok. SO my point here is - she sends a ton of info a lot of the time, and I sort of just... receive it. Cause she is the smart one. Because of this, I end up saying stuff like "Ok cool" or "ok ya" or "ok ok ok I got it" which became "okokok" and then "ok Kyla ok" ;) which evolved into "kkk!".

I thought it fitting that every time Kyla posts a recipe its "Ok Kyla OK! Recipe Title" I dont know. I am pretty tired today and I am wondering how much of what I am saying makes sense right now.... Will maybe have to reassess based on feedback tomorrow ;) (Kyla - ?? hehehe...) 
(After some feedback - KKK came across a tad racist - hindsight hey - so for now, while we wait for the new improved blog to go live Kyla's recipes will be called "Kyla's whatever she makes today blah blah" )

Kyla! Over to you... *claps* 

I reckon curry needs time and love. The flavours need to hang out with each other for a while, build friendships and write a few love letters to each other and then when the time is right, come out to party! This is my take on a South Indian curry. I've substituted rice for sweet potato and cream for coconut cream, making this guy full paleo. I am a firm believer in a good dose of chilli and always way too much garlic, so feel free to hit your own sweet spot with the seasoning. 


Curry ingredients (serves 3) 

5 chicken breasts (skinless, deboned; I used free range ones)
2 white onions
Approximately 250g baby spinach leaves
Coarse black pepper (to taste)
Sea salt (to taste)
A handful of fresh coriander
165g coconut cream
2-3 tbs. coconut oil
1 Speckled purple sweet potato (large)
1 Beauregard sweet potato (large)
1/2 tsp. Cumin
1/2 tsp. Tumeric
1 tsp. Cinnamon powder
2 Bay leaves
2 tsp. Masala
1 tsp. Chilli powder
1tsp. Chopped fresh chilli
3 tsp. Fresh chopped garlic
2 tsp. Fresh chopped ginger
2 tsp. Curry powder (pre-mixed / make sure you get one with cloves and cardamom seeds)

I served this with cucumber sambals, for which you need:

1/2 red onion
Handful rosalini tomatoes
Handful rosa tomatoes
About 15cm of a cucumber
Handful of fresh coriander


1. Preheat the oven to 180 degrees Celcius.  Mix all the dry spices together in a bowl. 

2. Finely slice the onions. Heat half the coconut oil in pan on medium-high and add the onions, garlic, ginger, chilli. Fry until the onions soften, keep stirring. 

3. Turn down the heat to low and add the dry spices to the softened onions and stir in well. If it gets too dry, add a dash of water and stir. Cover the onions and let them cook very slowly for about 10-15 minutes until pasty. 

4. Remove the onions from the pan, but leave the remnants of the flavours in the pan. 

5. Cube the chicken. Add the rest of the coconut oil to the pan on a medium-high heat and add the chicken, allowing it to brown, stir regularly. 

6. Add the onions to the chicken once the chicken has browned, mix well. Transfer this mixture to a pot on a medium-high heat. Add the coconut cream and mix well. Allow to simmer for a few minutes. 

7. Rinse the baby spinach, add it on top of the bubbling curry mixture. It will take a few minutes to wilt and take up less space in the pot. Add it in stages if you need to. Break up the fresh coriander into the curry. Mix well and allow to simmer covered for 10 minutes. Add a dash of water if it looks like it is getting too dry. 

8. Transfer the whole curry to a casserole dish with a lid and bake in the oven for 30-40 minutes. Keep the lid on for about 20 minutes and then uncover for 15-20 minutes to allow the sauce to reduce. If it looks a bit watery, take the lid off sooner, and if it looks like it's drying out, mix a bit of water through it. Keep tasting and adjust the salt/chilli as needed. 

8. Steam the sweet potatoes (microwave or stove) until soft all the way through. 

9. For the sambals: finely chop the red onion, cucumber and tomatoes and mix together. Break up some fresh coriander with your hands and mix it through. Put this mixture into the fridge while you wait. 

10. Roughly smash the sweet potato and place on a plate or in a bowl, make sure everyone gets a bit of both types. Spoon the curry on top and garnish with fresh coriander. Serve with the sambals on the side. Consume and enjoy!

Cauliflower Pizza

Sunday, March 16, 2014

Wowzers. This has been a week.

Can't. Even.


Let's talk about pizza.

Favourite. Ever. Right. I mean I am Italian, so after my mom's lasagne (which I am having in like 3 weeks --- after my (disappointingly result-lacking) 8 week uber-strict regime is over --- exxxccciiitttttteeeeddddddddd) uh. Where was I? Lasagne. Lasagne.. Pizza! OH. hehe. OK so Pizza is pretty high up there (along with the lasange - in case anyone forgot.) But obviously, pizza is super unhealthy and full of grains and gluten and all that jazz. So this recipe (based on a million Pinterest pins floating around the web) is a healthy version :)

Except for the cheese. But you could go foccacia style (as a new paleo friend pointed out) and put tomato base with some parma ham and rocket or something - which would ALSO change some lives.
But on this particular day (more than 7 weeks ago - can you believe it) I ate the cheese. I ate all the cheese.

-- Recipe --

Ingredients (pizza base):

1 large head of cauliflower
(chopped up nice and fine - blender kind of fine - and boiled)
1 cup grated parmesan cheese
3 to 4 eggs - depending on the size
basil, oregano & salt to taste

Ingredients (tomato base):

1 can tomato puree
basil & oregano
tsp of honey

Ingredients (my toppings):

Pizza 1: Bacon, rocket, fresh tomato and avo
Pizza 2: Chicken, caramelised onion, baby marrow

Method (pizza base):

*preheat the oven to 180*

Mix all your ingredients together in a large bowl.
Spread out on a greased baking sheet (cover with foil if you prefer less mess/cleaning)
Bake for 15-20 minutes - till sort of goldeny yellow.

Method (tomato base):

Warm the honey and mix everything together in a bowl.

Method (final construction):

Cover cauliflower base with your tomato, and mozzarella and desired pizza toppings.
Bake for another 20 minutes