This curry is full of flavor without any heat whatsoever. Don't be worried about the long list of spices in this recipe. The idea of stocking a pantry with spices and herbs can seem a be daunting but the key is to add some to your pantry on your weekly shop. It doesn't take long to get enough to make a few hearty meals.

This curry is a bit different to my normal curries as there is absolutely no Chilli but it is so tasty. This one is pretty easy

Ingredients

• 1 Large Onion, quartered
  
• 4 Cloves of Garlic
• 1 Slice of Ginger
• 1 Tbsp Olive Oil
• 2 tsp ground Cumin
• 1 tsp ground Turmeric
• 1 tsp salt
• 1 tsp ground Black Pepper
• 1/2 tsp ground Cardamon
• 1 tsp ground Cinnamon
• 2 bay leaves
• 1/4 tsp ground Nutmeg
• 500g Chicken Thigh Fillets
• 400g of fresh diced Tomato (or canned tomato)

Method

1. Place onion, garlic and giner in food processor and blend to a paste. Heat oil in a fry pan over medium heat. Fry oinion past for 10 minutes (stiring continuously)
2. Stir in cumin, turmeric, salt, pepper, cardamon, cinnamon, cloves, bay leaves and nutmeg. Fry for 1 to 2 minutes.
3. Fry chicken in mixture and coat with spices. Fry untill chicken has browned (5 minutes).
4. reduce heat to low and add tomatoes. Cook for 1 to 2 hours stiring occasionally
5. Serve with Cauliflower rice. I also added some Turmeric to the 'rice' for some added flavor.

Ingredients

• 300 - 500g beef, strips
• 1-2 Garlic Cloves
• 1/2 tsp Cumin
• 1/2 to 1 tsp Chilli Powder
• 2-3 tbsp Soy Sauce
• 2 tbsp Olive Oil
• 1/2 Lime juice
• 1 red Onion
• 1./2 capsicum, cut into strips
• Salt & Pepper to taste
• Lettuce leave
• Avocado
• Cucumber salad/salsa - mint leaves, red onion, tomato, cucumber (diced and mixed together)
• Paleo relish

Method

1. Make marinade with Garlic, Cumin, Chilli, Soy Sauce, Olive Oil, Lime juice, Onion, Capsicum, Salt & Pepper
2. Place beef and marinade in sealed plastic bag or container, and marinate for 1-2 hours.
3. Before cooking beef, prepare lettuce, salad and condiments.
4. Heat small amount of Olive Oil in pan, place beef in pan and cook.
5. Place desired ingredients in lettuce leaves and roll into a wrap. 

Cauliflower Rice

Ingredients

• ½ Cauliflower
• Salt and Pepper
• Other Seasoning of choice

Method

1. Process Cauliflower in food processor until rice consistency is achieved
2. Season Cauliflower with Salt & Pepper, and other seasoning such as onion powder, turmeric, paprika etc.
3. Heat Olive oil in pan
4. Add Cauliflower to pan, fry Cauliflower till slightly browned.

Ingredients

• 1kg Chicken Thigh, diced
• 1/3 cup Olive Oil
• 3 Garlic Cloves, chopped
• 2 tsp ground Cumin
• 1 tsp ground Ginger
• 1 tsp ground turmeric
• 1 tsp ground Paprika
• ½ tsp ground Cinnamon
• 2 Onions, thinly sliced
• 2 cups Beef Stock
• Zest of half a lemon
• 1 large Sweet Potatoe, diced
• ½ cup pitted Olives
• 3 tbsp chopped coriander

Method

1. Heat half of oil in pan, then brown half of chicken. Place in slow cooker. Repeat with second half of oil and Chicken.
2. Place remaining ingredients in slow cooker for 6 to 8 hours
3. Serve with cauliflower rice.

This is a quick and easy breakfast that tastes great. It is high in protein and is a great start to the day.

Ingredients (serves 2)

• 2-3 rashers of Bacon (diced)
• 1 clove of Garlic (diced)
• 1 small Onion diced.
• 1/2 chilli or 1/2 tsp Chilli paste
• 1/2 cup of mixed vegetable ingredients such as mushroom, capsicum etc. Can even add some leftover cooked meat or vegies.
• 4-5 eggs (lightly whisked)
• 1/2 tsp Paprika (or to taste)
• 1/2 tsp Cumin (or to taste)
• Salt and Pepper
• 4 rashers of Bacon
• handful of mixed seeds/nuts/gogi berries to serve.

Method

1. Heat some oil (Olive, coconut etc), then saute the onion, bacon, garlic, Chilli until softened.
2. Add the vegetables and cook on medium for a few minutes.
3. While the vegetables are cooking whisk the eggs and add the paprika, cumin, salt and pepper
4. Add the eggs to the pan.  Stir the mixture regularly till cook through.
5. Serve with grilled bacon and mixed nuts/seeds.

Poached Chicken Salad

This is something that I whipped up for lunch after the Christmas period. I'm feeling full and bloated after all the extra food that seems to be consumed at Christmas.

Ingredients

• 2 cups of Chicken stock
• 1 tsp dried Thyme
• Salt & Pepper
• 500g Chicken Breast
• Salad ingredients - Baby Spinach, Mushroom, Capsicum, Onion, Cucumber etc
• Small handful off mixed nuts/seeds

Method

1. Place stock, Thyme, and seasoning in a pot. Bring to the boil
2. Place Chicken breast into the stock. Again, bring the water to the boil.
3. Once Boiling, lower heat and let Chicken simmer for 15 minutes.
4. Meanwhile, prepare salad with desired ingredients
5. Leave Chicken in the stock for another 5 minutes.
6. Take Chicken out of stock and slice once cool enough.
7. Serve Chicken with salad and top with nuts and seeds

Note

• keep left over chicken in an air tight container in the fridge. May last a day or so.
• You may add other seasoning to the stock as desired
• I also added a Macadamia Dukkuh to the seed mix which added some flavour.