Turkey Patties

Ingredients:

  • 400g (7oz) ground turkey
  • 1 medium onion
  • 2 garlic cloves
  • 400g (14 oz) tomato puree
  • 1 egg
  • 1 tsp hemp seeds (optional)
  • 2 tbsp frying oil of choice (avocado, coconut etc.)
  • Italian parsley 
  • Chili flakes
  • Salt
  • Pepper
  • 2 oz of water

 Prep Time: 30 min (10 min prep, 20 min in the fridge)

Cook Time: 15min

Serves: 2-4

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Directions:

  • Chop onion into small pieces.
  • Mince the garlic.
  • Combine the ground turkey meat with onion, garlic, egg, hemp seeds, teaspoon of chili flakes, salt and pepper into one bowl.
  • Mix well.
  • Leave in the fridge for 20 minutes.
  • Remove from fridge and make into patties.
  • Heat the oil over medium heat in a frying pan.
  • Once oil is hot, place the pattie and cook 4 minutes/side.
  • Turn to low temperature and add the tomato puree (optional).
  • Cook another 3 minutes.
  • Top with fresh italian parsley.

Serve&Enjoy!

 

 

Turkey Patties without and with tomato puree

Steamed Mussels

Ingredients:

  • 2 kg (4.5 lbs) of mussels
  • 10 garlic cloves
  • Frying oil of choice (avocado, coconut etc.)
  • Black Pepper
  • Italian parsley
  • 3.5 oz of white wine (optional- remember alcohol evaporates, but if you're going clean use Clam Juice instead)

Prep time: 10 min

Cook time: 10-15 min

Serves: 2

 

 

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Directions:

  • Scrub, wash and clean mussels in water.
  • Mince garlic cloves.
  • Chop fresh parsley.
  • Heat the oil over medium heat in a large, wide-bottomed pot with a lid.
  • Add garlic and saute the garlic until its soft, not brown.
  • Add mussels and wine (optional) or clam juice.
  • Add black pepper to taste.
  • Cover with lid and cook for 10 min or until mussels open.
  • Once mussels are opened add parsley and cook for another 1 minute (max 2min)

Serve&Enjoy!

 

Shrimp, scallops & crab Medley with avocado, tomato, vegetable pattie & asparagus

Ingredients:

  • 1 bag (400g) of frozen wild shrimps and scallops 
  • 1 small bag (200g) of frozen real crab meat
  • Veggie patties 
  • 1 garlic clove
  • 1 avocado
  • 1 tomato
  • frying oil of choice (avocado, coconut etc)
  • black pepper
  • salt
  • 4 asparagus stalks
  • Italian parsley
  • White wine (optional)

Prep time: 15 min

Cook time: 20-25 min

Serves:4

 

 

 

 

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Directions:

  • Mince the garlic clove.
  • Remove the shrimp, scallops and crab from package and run under cold water for 3-5minutes in a big bowl.
  • Over medium temperature, put a tablespoon of oil to heat.
  • Add garlic and saute the garlic until its soft, not brown.
  • Add shrimp, scallops and crab meat.
  • Add salt, black pepper and Italian parsley.
  • Add 1 oz of water into the pan.
  • Add 2 oz of white wine (optional, if you're going clean you can use clam juice)
  • Cook for 20 minutes.
  • While its cooking, dice the avocado and wash and cut the tomato.
  • Wash asparagus, and cut the ends making a X on the bottom of each stalk.
  • Place on a baking sheet and lightly pour oil, sprinkling with salt and pepper.
  • Place into the oven at 350F for 5-10 min.
  • When the seafood is done, and serve with avocado, tomato, roasted asparagus and veggie patties.

Serve&Enjoy!

Chicken Salad with Bacon, Avocado and Tomatoes

Ingredients:

  • 4 small pieces (300g) of chicken breast 
  • 1 bundle of Romaine Lettuce
  • 2 tomatoes
  • 4 slices of bacon
  • frying oil of choice (avocado, coconut etc)
  • black pepper
  • salt
  • cold pressed olive oil 

Prep time: 15 min

Cook time: 30-40 min

Serves:2

 

 

 

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Directions:

  • Cut the chicken breast into small pieces and add a bit of salt and black pepper.
  • Heat the oil in a pan over medium temperature.
  • Add the chicken breasts into the pan and fry until golden brown (25-30 min), mixing often. 
  • Wash and cut the lettuce into bite sized pieces and place into a bowl.
  • Wash and slice the tomato and add to the salad bowl.
  • Dice avocado and add to salad bowl.
  • Place 4 slices of bacon into microwave for 4-5 minutes.
  • Chop the bacon slices into small pieces and add to the salad bowl.
  • Once chicken is cooked, add to the salad bowl.
  • Add salt, black pepper and cold pressed olive oil and mix well. 
  • mix well

Serve&Enjoy!

 

Baked Wild Sockeye Salmon

Ingredients:

  • 1 big piece of Wild Sockeye Solmon (as in the picture)
  • frying oil of choice (avocado, coconut etc)
  • salt
  • black pepper
  • mustard
  • 2 lemon wedges

Prep time: 5 min

Cook time: 20 - 30 min in oven 

Oven Temperature: 400F

Serves: 2

 

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Directions:

  • Heat the oven to 400F.
  • Grease a baking sheet with oil.
  • Place salmon on baking sheet and rub with oil.
  • With a teaspoon, cover top of salmon facing up with mustard.
  • Add salt and pepper and juice of 2 lemon wedges.
  • Place in oven and cook uncovered for 20 - 25 minutes.
  • Check every 10 min.
  • When Salmon flakes easily with fork and the top is lightly brown, its done.
  • Allow to sit for 2 minutes, then cut into 3-4 pieces and serve (pairs nicely with any salad)  

Serve&Enjoy!

 

Octopus & Crab Salad

Ingredients:

  • 500g package of frozen octopus 
  • 500g package of frozen crab 
  • 1 package of baby arugula salad 
  • Jar of capers 
  • 2 tomatoes 
  • 2 lemons 
  • 1/4 cup of Italian parsley
  • 2 garlic cloves
  • olive oil
  • salt
  • black pepper

Prep time: 20 - 30 min

Cook time: 2h

Serves:4

 

 

Directions:

  • Fill a pot with water and sprinkle a dash of sea salt.
  • Put octopus meat into the pot and bring to a boil over medium temperature.
  • Allow to cook for 90 - 120 min, at medium temperature.
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  • When the octopus is cooked, remove and allow to cool.
  • Remove the skin of the octopus meat.
  • Cut into small bite-sized pieces & put into a serving dish. 
  • Cut the crab into small pieces.
  • In a frying pan over medium heat, add oil and once heated, add crab to cook.
  • Cook for 10 minutes and put into a serving dish when done.
  • Mince garlic cloves and add to serving dish. 
  • Wash and cut tomatoes into bite-sized pieces, add directly to serving dish.
  • Finely chop Italian parsley and add to serving dish. 
  • Add 1/2 package of arugula salad to serving dish.
  • Add 2 tablespoons of capers.
  • Add salt and pepper to taste. 
  • Add the juice of two lemons to serving dish.
  • Add 2 tablespoons (3oz) of cold pressed olive oil to serving dish.
  • Stir all the salad contents well together in the serving dish. 
  • Keep in the fridge for 30 minutes and serve cold.  

Serve&Enjoy! 

*A Paleo Wired favourite! 

 

 

Mexican Rice

Ingredients:

  • 1 cauliflower
  • 1/3 cup of veggie/chicken all-natural broth or water
  • garlic powder
  • cayenne pepper
  • fresh parsley
  • 1 lime
  • ½ lb lean ground pork
  • ½ lb lean ground beef
  • onion
  • avocado
  • salsa
  • frying oil of choice (avocado, coconut etc)
  • salt 
  • pepper
 Prep time: 15 min
 
 Cook time: 25 min
 
 Serves: 3 - 4
 
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Instructions:
  • Grate the florets of the cauliflower into small pieces.  
  • Add the grated cauliflower and broth (or water) into a pan and cook on medium temperature for about 10 minutes.
  • Add the cayenne pepper, parsley, lime, salt and pepper to the cauliflower once its soft.
  • In a frying pan heat oil at medium temperature.  
  • Dice the onion and add to the pan, along with the  1/2lb of ground pork and 1/2lb of ground beef.
  • Mix well and cook thoroughly until all red raw meat is a gray/brown colour.  Add the salsa and 1/2 cup of water and let simmer together for 10 minutes. 
  • Dice the avocado.
  • In a bowl (or paleo taco shell!) scoop out cauliflower rice, and top with meat mixture, sliced avocado, a tsp of fresh salsa and chopped fresh cilantro (or parsley).  Salt and pepper to taste.
Serve&Enjoy!

Roasted Chicken & Bacon with sauerkraut

Ingredients:

  • 2 pieces of organic chicken
  • 200 g of sauerkraut 
  • mustard
  • black pepper & red chilli pepper
  • 4 slice of bacon
  • olive oil

Prep time: 5 min

Cook time: 20 min

Serve 2

Directions: 

  1. On chicken add a bit of black pepper and red chilli pepper
  2. Take a pan and add olive oil
  3. Heat it over small to medium temperature 
  4. Add chicken and roast 10 min each side
  5. Put bacon in microwave and cook for 4 min
  6. Sauerkraut wash if it is to salty 
  7. Serve with a little bit of mustard

Serve and envoy! (Sauerkraut it's delicious and contain extremely healthy nutrition)

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Grounded Turkey with Yam Potato, Mushrooms and Sauerkraut

Ingredients:

  • 400 g of grounded turkey
  • 100 g of mushrooms
  • 100 g of sauerkraut
  • 1 bigger yam potato
  • chilli pepper
  • 1 garlic clove
  • half onion
  • salt, black pepper
  • olive oil

 

Prep time: 15 min

Cook time: 30 min

Serve: 2

Directions:

  1. Garlic, mushrooms and onions cut into small pieces
  2. Add a bit of salt, black pepper and chilli pepper onto grounded turkey
  3. Take a pan and add olive oil
  4. Heat it over small to medium temperature
  5. The first add onion, garlic and 5 mushrooms
 
 6.    Steam 2-3 min then add grounded turkey
 7.    Mix well together and steam for another 20 min 
 8.    Yam potato put in boiled water and cook for 20 min as well 
 9.    When yam potato is done, take out of the water and leave it to cool down
 10.   Remove the crust with potatoes 
 11.    Make mashed yam potatoes
 12.   Add 1 oz of almond milk and a bit of salt
 13.   The rest of mushrooms steam 2-3 min in the pan at medium temperature 
 14.   When meat is done it's ready to serve 

Meat serve with mashed yam potato, mushrooms and sauerkraut! Great meal to keep us WIRED during the day!

Serve and envoy! :) 

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Chicken Breast Patties

Ingredients:

  • 300g chicken breasts
  • 1 tbsp mustard
  • 4 tbsp of lemon juice
  • Frying oil of choice (avocado, coconut etc)
  • 4 tbsp cold-pressed olive oil
  • salt
  • black pepper
  • 20g fresh Italian parsley

Prep Time: 1hour 5min

Cook Time: 15min

Serves: 2-3

Directions:

  1. Chop fresh parsley very fine.
  2. In a small dish, combine mustard, olive oil, lemon juice, salt, pepper and parsley.
  3. Remove chicken from packaging and marine with mixture.
  4. Leave in the fridge for 1 hour.
  5. In a frying pan, heat oil over medium temperature.
  6. Add the marinated chicken breasts, cookin for 7-10 minutes on each side.  Make sure the chicken is thoroughly cooked – if necessary cut into the thickest part of the chicken and check the middle.
  7. Serve & Enjoy!
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Fried Squid with Veggies

Ingredients:

  • 400 g of small - cut squids
  • 2 table spoons of almond flour 
  • 6.5 oz of cooking olive oil
  • 10 baby tomatoes 
  • 1 avocado
  • 100 g of mixed salad
  • salt & black pepper
  • 1 lemon

Prep time: 15 min

Cook time: 15 min

Serve: 2

Directions:

  1. 2 table spoons of almond flour put on separate plate
  2. Take a deeper pan and add 6.5 oz of cooking olive oil
  3. Heat it at medium temperature 
  4. Before frying squid roll in flour
  5. Add squids into pan and fry for a few minutes (4-6 min)
  6. Cut avocado into small pieces 
  7. Cut baby tomatoes 
  8. Wash the salad 
  9. Serve everything onto plate
  10. Squeeze half a lemon over squid
  11. Serve and envoy!

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Eggs & Hash Bake

Ingredients:
  • 1 sweet potato
  • 1 green onion
  • 2 slices of bacon
  • 1/2 cup of tomato sauce
  • 2 eggs
  • salt
  • pepper
  • chili flakes
  • oregano
  • fresh parsley

Prep time: 12 min

Cook time: 20 min

Serve: 2

 
Directions:
 
1. Wash and cut the sweet potato (leaving skin on!) into small bite sized squares.
2. Cut the bacon slices into very small pieces and add to a skillet or frying pan that can go in the oven!  (don't need any oil for        this recipe as the bacon will release its grease!)
3. Wash and chop the green onion into small circular pieces.  Add to pan.
4. Fry the bacon and green onion for 3-4 minutes, stirring, then add the sweet potato squares.
5. Cover with lid and let cook for 15-20 minutes.
6. Stir and use a fork to make sure sweet potato is cooked through.  Remove lid and cook another 5-10minutes.
7. Add 1 tsp of salt, pepper, chili flakes and dried oregano. 
8. Add 1/2 cup of tomato sauce and 1/2 cup of water to the pan and bring to a simmer. Cook for 3-4 minutes.
9. Turn broiler on.
10.  Make some space in your pan and crack 2 eggs directly into the pan.
11. Put into oven on broil for 7-10minutes.  Keep an eye on how quickly the egg is cooking to ensure not to burn!
12.  Chop the fresh parsley.
13. When egg has visibly cooked, remove from oven (use an oven mitt!!) and top with fresh parsley.
14. Serve & Enjoy!
 
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Mushroom & Egg Burger

Ingredients:

  • 2 eggs
  • 1 organic beef hamburger pattie
  • 15 organic brown mushrooms
  • Fresh parsley
  • Salt
  • Pepper
  • Mustard
  • Frying oil of choice 

Prep time: 10 min

Fry time: 15 min

Serve: 1


Directions:

1. Heat 2 tbsp of oil over medium heat in a frying pan.
2. Put the burger pattie onto the hot oil and cook 4-5 min on each side. 
3. With a wet paper towel, clean mushrooms and cut ends off.
4. Slice thr mushooms into quarters.
5. Take the pattie out of the pan and place on a plate. 
6. Add thr mushrooms to the hot oil and fry for 5-6 minutes. 
7. Add mushrooms to the plate.
8. Crack 2 eggs directly into pan and cook on low-med heat for 3-4 minutes, until cooked to preferred hardness. 
9. Sprinkle eggs with salt and pepper and  add to plate.
10. Finely chop parsley and sprinkle on top. 
11. Add mustard to pattie. 
12. Serve & Enjoy!

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Sweet Potato Patties

Ingredients:

  • 1 large sweet potato
  • 1 egg
  • 1 green onion 
  • 1 tsp paprika or chili flakes
  • Salt
  • Pepper
  • Frying oil of choice 

Prep time: 5 min

Serve: 2 - 4

Directions:

  1. Wash the sweet potato and put directly into a medium saucepan, cover with water. 
  2. Heat over medium heat until water boils. 
  3. Cook for 12-15min, the sweet potato should still be hard and difficult to pierce with a fork.
  4. Remove sweet potato from water and let cool for 15min.
  5. When sweet potato is not too hot to hold, grate completely with skin into a medium bowl.
  6. Add 1 egg, paprika or chili peppers if you want to add some kick, salt and pepper.
  7. Mix altogether well.
  8. In a frying pan, heat 2 tbsp oil of choice over medium heat. 
  9. Scoop 1 large tablespoonful of sweet potato mixture onto hot oil. You should be able to fit 4-5 in the pan.
  10. Fry for 5-7 minutes on each side until becomes golden brown.
  11. Too with finely chopped green onion!
  12. Serve & Enjoy!
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Garlic Prawns in Wine *Sugo*

Ingredients:

  • 2lbs (1kg) of fresh prawns
  • 5 garlic cloves
  • 1 bunch of fresh parsley
  • 1 tsp of almond meal (flour)
  • 50mL white wine
  • salt
  • pepper
  • frying oil of choice (we used avocado oil)

Prep time: 10 min

Cook time: 15 min in total

Serve: 2 - 4 

Directions:
  1. In a large saucepan, heat 2 tbsp oil over medium heat.
  2. Mince garlic cloves and add to the saucepan, cooking for 1-2 min max.
  3. Add the fresh prawns, white wine and 1 tsp of salt and pepper.
  4. Cook for 10 min and slowly stir in the teaspoon of almond flour to thicken a bit.
  5. Cook for another 3-5 minutes.
  6. Finely chop the parsley and top in serving plate.
  7. Serve & Enjoy!
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5min summer salad recipe

Ingredients:

  • 1 bundle romaine lettuce
  • 1 beet
  • 2 eggs
  • 2 small pickles
  • Salt
  • Pepper
  • Frying oil of choice
  • Cold pressed olive oil 

Prep Time: 5 min

Serve: 2 

Directions:

1. In a frying pan heat 2 tbsp of oil (we used avocado oil) over medium temperature.
2. Crack 2 eggs directly into pan over hot oil and fry for 3-4 minutes using a flipper or fork to stir in the pan. 
3. Wash and tear up lettuce leaves.
4. Wash and peel beet raw, cutting into circles. 
5. Slice 2 pickles at an angle.
6. In a dish, layer lettuce leaf, then beet, then pickle slice and top with scrambled eggs.
7. Drizzle with cold pressed olive oil and add salt and pepper on top to taste. 
8. Serve & Enjoy!

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Turkey Lettuce Wraps

Ingredients:
  • 7oz (200g) ground local turkey meat 
  • 2 free range local eggs
  • 1/2 medium onion
  • 2 garlic cloves
  • 1 tomato
  • 1/2 zucchini
  • 2 tbsp of tomato sauce
  • 3 large romaine lettuce leafs
  • 1 tsp Turmeric
  • 1 tsp Chili flakes
  • Sea Salt
  • Pepper
  • Frying oil of choice (we used avocado oil)
Directions:
  1. In a frying pan over medium temperature heat 2 tbsp of oil.
  2. Chop the onions and mince the garlic.
  3. Wash and cut the tomato into very small squares.
  4. Using a grader, grate half of a zucchini.
  5. First add the onions to the hot oil and cook for 2 minutes until they become translucent.
  6. Add the minced garlic for 1 minute - make sure it doesn't go brown!
  7. Add the ground turkey meat and use a wooden spoon or fork to break down the meat into small pieces.
  8. Cook for 5 minutes covered, stirring often.
  9. Once all the turkey meat has cooked and no more raw pink color remains, add the tomato squares and grated zucchini.
  10. Directly crack 2 eggs into the frying pan and fry everything together for 2-3 minutes until eggs are completely scrambled.
  11. Add 100mL of water to the 2 tbsp of tomato sauce in a small bowl and stir.
  12. Add directly to the frying pan along with all the spices and let everything cook for 5-6 minutes. 
  13. Add sea salt and pepper to taste.
  14. Remove from heat and set aside.
  15. On a plate lay out the lettuce leaves and spoon the turkey scramble directly into each leaf, right at the center leaving enough at the top, bottom and sides to grab onto.
  16. Serve & Enjoy!

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Paleo Turkey Sliders

Ingredients:
  • 8oz (225g) ground organic, local turkey meat
  • 1 zucchini
  • 1 cup PW's home-made tomato sauce
  • 1 head of romaine lettuce
  • 1 egg
  • 1 tsp turmeric
  • 1 tsp oregano
  • Sea Salt
  • Pepper
  • Olive oil
  • 2 tbsp Avocado oil
Directions: 
  1. Preheat the broiler oven setting.
  2. Using a mandolin or a sharp knife, slice the zucchini into equal sized circular pieces.
  3. Line the zucchini slices equally spaced on a baking sheet and drizzle with olive oil.  Sprinkle with salt and pepper.
  4. Bake in the oven for 10 minutes, then flip over until start to slowly crispy but not entirely crunchy.
  5. In a bowl, put the ground turkey meat, turmeric, oregano, salt, pepper and egg and mix altogether well.
  6. In a frying pan over medium temp, heat 2 tbsp of avocado oil.
  7. Using your hands, grab the turkey meat mixture and roll into a ball, spreading out into mini burgers.
  8. Place onto hot oil in the frying pan and cook for 5-7 minutes on each side.
  9. In a small pot, bring 1 cup of PW's tomato sauce to a simmer.
  10. Wash the lettuce, and tear into mini-burger sized pieces.
  11. When everything is done, put the slider onto a plate, top with lettuce, a tablespoon of tomato sauce and 3-4 zucchini slices.  *optional to add a tsp of mustard or guacamole
  12. Serve & Enjoy!
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