Last weekend we had a members only games day at the gym and I made a great feed for everyone after the comp.
The food was delicious, everyone thoroughly enjoyed it and really didn’t even take note that what they were eating would be classified as Paleo food.
I have been inundated with requests for the recipes, so here they are for all to share.
The menu was;
Roast pork loin. I covered that in my special seasoning. The recipe for the special seasoning is below.
Roast beef with special seasoning.
Roast chicken – shop bought.
Green salad leaves with balsamic roasted cherry tomatoes and spanish onions.
Roast veggies with special seasoning.
Brocoli, carrot, egg and bacon salad with T-Roy’s famous mayonnaise.
T = tablespoon
1 T Salt
1/2 T white pepper
1 T garlic powder
1 T Onion powder
1 T mustard powder
2 T sweet paprika
Mix it all together and use it to season anything you like. It is a great way to add flavour and reduce salt intake.
T-Roy’s famous mayonnaise
1 teaspoon dijon mustad
approx 50ml white vinegar
approx 250ml extra light olive oil ( if you use the virgin, it will be too overpowering in flavour)
Mix the eggs, salt & pepper to taste and vinegar in a long narrow container, then using a stick blender, slowly drizzle the oil in as you emulsify it into the egg mixture. The oil must mix into the eggs as soon as it hits the eggs, otherwise it will split the mixture.
If the mayo gets too thick, add a dash of cold water. If it is too thin, slowly add more oil until it reaches the consistency you want.
Check the flavour and see if it needs more seasoning or vinegar.
I make up the quantities as I go, so you can put it together as you see fit. I like about equal quantities of all ingredients.
Cut the brocoli into small flowerettes then steam for 4 mins exactly.
Roast some carrots in the oven, covered in foil, so they don’t brown too much.
Saute sliced bacon and onion.
Mix all ingredients together with the famous mayonnaise. Season to taste.
It should look like everything is balanced in the bowl and you are not just consuming a large bowl of brocoli. Adjust the quantities to your taste.
Roasted cherry tomatoes and spanish onions
Toss cherry tomatoes and thickly sliced spanish onions in a bowl with olive oil, salt & pepper and balsamic vinegar. Not too much, just enough to coat the tomatoes and onions.
Roast at about 170 degrees for about 15 – 20 mins.
Check them to make sure they don’t burn.
These are fantastic added to mixed green leaves!
100m balsamic vinegar
1 teaspoon dijon mustard
Slowly drizzle in extra light olive oil and blend using your stick blender until it reaches a thick consistency and has the flavour you like with just the right amount of bite from the vinegar. Salt and pepper to taste.
1/2 cup freshly squeezed orange juice
1 cup chopped dates
1/4 teaspoon cinamon
1 cup mixed raw nuts, cashews, almonds, macadamias, brazil nuts – all ground to crumbs
Sesame seeds – toasted in a fry pan
Simmer dates in juice with cinamon for 10 mins, covered with a lid
Allow to cool.
Mix in ground nuts
Roll into balls and roll in the toasted sesame seeds
Place in fridge to cool.