Too Easy Tuna Salad

It’s that time again at CrossFit Iron Lion! We are in the midst of another Whole30 Challenge at the gym and the guys are doing great. Some have had a rocky start but it’s been amazing to watch people commit themselves to the 30 days and to make some huge changes in their lives.

For me, I love a reset and this time around the Whole30 food is easy as I eat like this majority of the time. I do miss the paleo treats and a bit of honey in my tea though. The hardest part for me is sleep. I can’t seem to get more than 5-6 hours sleep a night. And that’s not always unbroken. I feel like most days I can tough it through but others are just dragging until I can lie horizontally again.

I can blame the kids,the dog, the husband, work, technology and the sun coming up earlier. But I really think I need to unload more. I have too much going on in my little headspace and I can’t seem to get it to a point where it stops listing off things I need to do or worries about this or that. My thoughts have no mute button which I feel is a major flaw in the system!

So this whole 30, (we are on day 20), has taught me so far the importance of sleep and balance. Not the “watch me fall over walking a straight line” kind of balance, but the act of managing your work, play and rest. It’s something I have to work on. And I have to try to do this with a busy schedule.

So this recipe is simple, tasty, easy to prep at the beginning of the week and you can change the ingredients to your taste. It’s the unsung hero of the pantry – Tinned Tuna.


  • 1 large tin of tuna in springwater (good quality tuna with no added nasties)
  • 1/3 cup Whole 30 mayonnaise
  • 2 sticks of celery diced into small pieces
  • 1/4 of red onion diced finely
  • 1/2 lemon
  • Olive oil
  • 1 Apple ( I use pink lady) diced into small pieces
  • Fresh or dried dill
  • Salt and pepper

Optional: 1/4 cup of sauerkraut – I used Peace Love and Vegetables dill sauerkraut. If you’re not on whole 30 you can dice good quality gherkins instead.

Tuna-ing the Salad

  • Drain the springwater from the tuna
  • Place the tuna in a medium bowl.
  • Add the celery, apple and onion
  • Sprinkle with dill to your taste (I use about 1/2 teaspoon of dried dill)
  • Drizzle with a little olive oil and squeeze with the juice from the lemon.
  • Add the mayo and mix thoroughly.
  • Finally mix through the sauerkraut or gherkins if you’re not on whole30.
  • Season with sat and pepper.

Serve on some crispy cos lettuce leaves for an easy whole30 meal!

I Sweet Potato Bake It Off, Bake it Off


It’s funny isn’t it, the way we place so much pressure on ourselves to achieve and do big things in our lives so that we feel like we have contributed to the world. Except somehow we make it about other people and their expectations on us. We never take responsibility for our own expectations on ourselves. When in truth, the only person putting them there is you.

I have been doing a great deal of work this year on myself and exploring what it means to live authentically and without projecting my feelings and crap on to other people. It’s been a big journey which is no where near finished, but I feel I am making great progress. I have found that honesty to myself and to other people is the only way. Open communication and sharing my experiences with others has helped me form some of the closest relationships that I will ever have. I have also been able to witness other people break down their walls and cut through the bullshit to get to the core of what is holding them back in life. And for them to feel empowered to turn themselves around is truly awesome.

My work and life has become increasingly busier and busier over the last few months and whilst it is frickin’ exciting, it also gets completely chaotic. I feel like most of the time I am walking through a minefield ready to set off an IMED (Improvised Meltdown Explosive Device). It might be my 4 year old or my 2 year old that loses their shit… but to be honest, most of the time it’s me. I’m pretty good at it too.

Anyway, just recently I’ve been asking myself “what the heck am I doing all this stuff for?” “What difference am I actually making in my life and in others”. My friend sat me down with a medicinal cider and told me to stop that nonsense. It doesn’t matter how many people I reach or make a difference too, it’s the fact that I am trying to be a better person and most of all a mum to my two kids. The fact that I am leading them to live a healthy and fit lifestyle through teaching them about good choices, providing them with a safe environment to feel and be emotional. But most of all loving them. In saying that my 4 year old is sitting next to me farting like a sailor who just got let out of a submarine and can finally let go… not loving that.

Drop the body armour and let people in. Shake off those expectations and find out what makes you happy and enjoying life. Do that instead.

I made this sweet potato bake for a beautiful friend of mine whose hubby is a fly in fly out worker and she has a gorgeous new bubba. She inhaled it. Not even a leftover ;P But a happy Mum means a happy bub.


  • 2 medium sized sweet potatoes sliced evenly and about 2-3 mm thick.
  • 1/4 brown onion finely sliced
  • 2-3 rashers of bacon diced
  • 1/4 – 1/3 cup of coconut milk
  • garlic granules (about 2 tsps)
  • sea salt to season
  • Coconut oil to grease

Bake it 

  • Pre-heat your oven to 200 degrees celsius.
  • Grease a pyrex dish/baking (about 30cm x 20cm) with some coconut oil.
  • Overlap and layer the bottom of the tray with some of the slices of sweet potato until all the bottom of the dish is covered.


  • Sprinkle some of the onion out and then the bacon on the sweet potato.


  • Season with some garlic granules and salt.
  • Then take about half of the coconut milk and drizzle that over the layer. You don’t want to drown the potato bake so be sparing on the coconut milk if it’s really runny. If it’s thicker just dollop some over the layer.


  • Repeat the process again to make a second layer.
  • Place the dish in the oven for 1 hour. In the last 15-20 minutes cover the dish with aluminium foil so the top does not burn.


Ta Da! Sweet Potato Bake! You could always continue the layering for a larger potato bake or make it in a larger dish. Just double the recipe 🙂

Oh, So You Think You Can Sandwich Bread?


Lately I’ve been talking out loud to whomever is in charge of this world and been asking them “where in the flamin’ heck does the day go?” I am seriously on struggle street to get everything I have on my plate completed and in some sort of orderly fashion. Something usually has to be missed or shoved to the back of the “let’s get sh*t done” line.

Honestly I think I have some sort of disorder which reduces my productivity and ability to prioritise… I believe it’s called motherhood. I can almost hear the mocking tone of life as it laughs and heckles “Oh, so you think you can have a social life, work and be a parent all whilst functioning on broken sleep?” or “It’s amusing that you think you can write a blog, study and get your chores done all in your day” “Bwahahaha! I laugh in the face of your attempted organisation tiny woman!”.

Well f*ck you weird floating voice of life! I will get stuff done, despite you making time go faster! I swear I lose an hour a day.

I just want the simple things, like being able to have a coffee/lunch date with my girly  mates guilt free or sitting down at night watching an episode of a tv series which I am already 10 years behind everybody else on (Did you know that Friends has finished???)

Despite this floundering position I find myself in, laundry will get folded even though it still sits on the kitchen table for a week before I finally put it away. Dinners may not vary from week to week but they will bloody well be delicious and healthy! And yay look at me the kids are still clothed, fed and watered! I’m doing ok… right?

So now that you think I have completely lost my marbles, I’m going to tell you that this recipe is not one of my own creations. I found it on Grass Fed Girl and I have memorised it and make it 1-2 times a week. My kids have a “sandwich” everyday in their lunch boxes with almond butter and honey on it. I use this as toast and for paleo Ruben sandwiches. It also goes down real nice slathered in ghee with a big bowl of soup. I wanted to share this one with you so that you know that I don’t always “create” original recipes and that its ok to be making the same stuff each week if your kids like it and its easy. I won’t be judging.

Dry Ingredients – place in a small bowl

  • 1 Cup of almond meal
  • 1/4 cup flaxseed meal (ground flaxseed)
  • 3 Tbsp of Coconut flour
  • 1 teaspoon of baking soda
  • 1/2 teaspoon of sea salt

Wet Ingredients – place in a large bowl 

  • 6 eggs
  • 1/4 cup melted coconut oil
  • 1 teaspoon apple cider vinegar ( I actually just use a cap full)
  • 2 tbsp organic honey


Bread Making

Pre-Heat the oven to 180 degrees celsius.

Line a loaf tin with baking paper.

With the wet ingredients, mix with an egg beater until bubbly and light in colour.

Then slowly add the dry ingredients whilst still mixing with the egg beaters. Mix until well combined.

image Pour into the lined tin and place in the oven for 35 minutes.


Let it cool in the tin for a few minutes and then remove from tin and place on a cooling to cool all the way through.


Then paleo sandwich away my friends!

Store in the refrigerator wrapped in aluminium foil. Can last up to a week.


Winter Layer Lasagne


As I am sitting here contemplating what to write for this post I feel a sense of relief. I have not posted for a long time. Life is chaotic at the moment and I have not been dealing well with time management and balance of work and life. I used to write this blog purely out of enjoyment and love but over the last few months I have been distancing myself from Paleo Kitty. It just all seemed too hard. I thought of it as work not fun. I felt guilty for not posting more regularly and providing people like me with simple healthy meal ideas. I started telling myself that I was just another paleo blogger and no one will miss it. I felt it was a burden rather than a joy. I began to dread the blog!

But it has been this week where I have realised that I need to “let go” of a lot of things. I need to let go of things I can’t change. I need to let go of expectations of doing it all. Let go of all the “should’s and bullshit”. I don’t want to do it all, I want to do what I love. I love to eat and I love good food. I love to write and talk about stuff. I don’t need anyone to read the blog, I don’t need anyone to tell me if it’s good or bad. I need to do what brings me happiness. Stuff the laundry and the vacuuming (seriously though my floors are tiled but they look like shag pile carpet at the moment :/ ), screw the study and the bills (I’ll pay them later, I promise!) I want to post a recipe. So I am…

Here in Australia, it is our winter. Well… we had one week of winter and the rest of the time it is just basically like our spring. Still, I love to embrace Winter. I wear trackies and uggs, hoodies and beanies (these are a few of my favourite things) despite the fact it’s 25 degrees outside and I’m sweating underneath all of the clothes. Anyway winter also means it’s time for those beautiful hearty soups, stews and my favourite… lasagne!

I’ve tried ‘no pasta’ lasagne before using eggplant, sweet potato and also zucchini. Whilst they are all valid substitutes, they don’t always create that perfect lasagne with the layering and the béchamel sauce that Nonna used to make. If I did in fact have a Nonna… or was Italian at all…

So I tried and tested and combined three independent recipes and combined them to make a beautiful lasagne.

Meat Sauce Ingredients

  • 1kg of grassfed beef mince
  • 2tbsp coconut oil
  • 1/2 brown onion diced
  • 2 cloves garlic minced
  • 1/2 cup of beef stock
  • 3 tablespoons of tomato paste
  • 1 can pureed tomatoes or 1 – 1 1/2 cups pasata
  • 1 1/2 teaspoon dried oregano
  • Salt and pepper to taste

Bechamel Sauce Ingredients

  • 1/2 head of cauliflower cut into florets
  • 1 cup of coconut milk
  • 1 clove garlic minced
  • 1/4 cup stock
  • Pinch of salt
  • 2 eggs

‘Pasta’ Ingredients

This is basically the Wrap recipe that I posted a few months ago. With this recipe you can leave the spinach in or take it out. I took it out just for a more traditional lasagne look.

Making Your Lasagne

  • Pre-heat your oven to 180 degrees celsius
  • In a large fry pan melt the coconut oil and add the onion. Saute until soft then add the garlic. Cook until fragrant.
  • Then add the mince and cook until just brown.
  • Add the stock, oregano and tomato paste. Stir until combined and simmer for a few minutes. Then add the tomato puree/pasata.
  • Stir until all mixed in and turn the heat down to low and let it simmer while you make the wraps and bechamel sauce.
  • Put in a saucepan all of the ingredients (except the eggs) for the béchamel sauce. Bring to a boil and then simmer covered for 15-20 minutes.
  • Now make the wraps/”pasta” sheets
  • Set the wraps aside
  • With a stick blender or immersion blender blend the cauliflower mix and add one egg at a time. Blending thoroughly before adding the second egg.
  • Now in a rectangle baking dish, place a layer of the wraps, then smother with béchamel layer then add a layer of meat.
  • Continue this layering by adding another layer of wraps, béchamel sauce and meat. The top layer should be a layer of meat then a layer of béchamel sauce.
  • Bake in the oven for 20 minutes or until the top layer is a golden brown colour.
  • Let it cool slightly before cutting in and serving.
  • Get your winter layer on!

Leftover lasagne is delicious and after refrigerating is easy to cut and serve!


Super Power Slice



My kids are big talkers. I swear my thoughts pack up, slam the door to my brain and stomp down the stairs because they can’t compete. Is it time to give up now and have a mojito?

Ok so I’ve had my whinge.

I am constantly astounded by what women put themselves through. Tirelessly and without hesitation we put our greatest desires and needs on the back burner to ensure that those surrounding us have what they need, have love, have food and clothing and shelter.

I’m not sure about you, but I didn’t sign anything to say that I was not important and that what I wanted no longer counts!

I’m making a declaration right here and right now to all 3 of my followers 😉 that I am putting myself first! I will ensure that I am living the life I desire and am doing it with love and gratitude so I can set an example for my children to do the same for themselves. I will do this to the best of my ability, with purpose, love and joy. I am enough.

Enough of the woo woo stuff!

This, to me is more powerful for my children to see from me rather than a mum that is “pretending” to have it all, be strong  and have her shit together. A woman that is true to herself is a powerful thing.

Sorry going kumbaya on you again.

I have been so blessed to have met some amazing women over the last couple of years and each has a story of their own. These women have a super power (some have two or three!) that they use on a daily basis to get through the shitty times, the tough moments and the grind of everyday life.

This delicious slice adapted from a recipe by one of these most amazing women, is so easy to make and you can add anything you like to it to change it up. I make this and give it to my kids in their lunch boxes… and usually ensure that quality control is undertaken by consuming at least 3 pieces before putting it in their lunch… what???

Lets Slice!

Stuff You Put In

  • 1/2 cup medjool dates (pitted)
  • 1/2 cup of dried apricots (sulphite free if you can get ’em) or any other dried fruit like cranberries, cherries, inca berries.
  • 1/2 cup shredded coconut
  • 1/3 cup of coconut oil (melted)
  • 1 cup of nuts – can use macadamias, cashews, almonds, walnuts, brasil nuts or a mix.
  • 2 tbsp cacao powder
  • 1/4 cup pepitas
  • 1/4 cup sunflower seeds
  • 1/4 cup goji berries
  • 2 tbsp raw honey

Sir Mix-a-lot 

  • Put all the stuff in your food processor and mix until well combined and looks almost like a fine crumb. If you like big chunks then stop at your desired consistency.

Miss Slice and Dice

  • Line a small rectangle dish or baking tray with baking paper and press the mix into the dish/pan until firmly packed down.
  • Refrigerate for a couple of hours or until set – if you have the will power!
  • Slice and dice to serve!


  • Instead of cacao powder you could use a chocolate protein powder. 
  • If you can tolerate chia seeds (which I can’t as they seem to upset my tummy) you could use 1/4 cup shredded coconut and 1/4 cup chia seeds
  • You could roll the mix into balls and coat in desiccated coconut

It’s All About That Base, ‘Bout That Base Base Dressing

If there is one thing I have learnt over the last few weeks, it’s that no one person has their “sh*t” together. And by that I mean, everyone has a story to which they usually try and hide from the outside world because they feel embarrassed, ashamed or just plain silly. But let me tell you, you are not alone there buddy! The more I talk about the stuff I go through or have been through, the more I find that people have the same issues or experiences. Talking about things releases the crap that we hold on to. It gives us a chance to “let it go”. And quite frankly there are a lot of people who need to let things go! SO, the upshot of all this is, be brave and have a chat to someone, you will probably have more in common than you think 😉

At the moment at CrossFit Iron Lion we are doing the Whole 30 again and I had the opportunity to host a Whole 30 cooking demo night. Very ambitious of me. Anyhoo I had more than 1 person turn up which was awesome! I showed the peeps how to do paleo mayo, some turkey meatballs with zoodles and a new dressing… (cue recipe)

But just quickly I have to thank one of the gym lady’s mumma for this recipe, thanks mumma K Star! xx

Base Dressing

the base dressing has a 2:1 ratio

  • 2 tbsp of Olive Oil
  • 1 tbsp coconut aminos

Combine ingredients in a jar, put the lid on (essential step), and shake until combined.

This makes enough to drizzle over meatballs and zoodles or a salad.

I have come up with a recipe for a meat marinade using this base dressing. So versatile and easy all you need is the ingredients and a protein shake container! Check out the marinade here!

All Kinds of Meat Marinade

This recipe is based on a base dressing that one of my gym friend’s mum came up with. It is so versatile you can change up the flavours to anything you like. It also works on all kinds of meat. I have used it on chicken breasts and steaks. You could even use it as a fancy salad dressing.

Marinade Ingredients 

  • 1/2 Cup of Olive Oil
  • 1/4 Cup of Coconut Aminos
  • 1 heaped tsp of finely chopped basil
  • 1 large or 2 small garlic cloves minced
  • 2 tbsp orange juice
  • zest of 1 orange

Place all ingredients in a protein shake container with one of those spiral ball thingies in it. Close the lid tightly and shake vigorously until all ingredients combined.

How to Cook Using the Marinade

Place meet in a large ziplock bag or airtight container. Pour marinade over the meat, ensure the meat is covered evenly and seal the bag/container. Let it marinate in the fridge for a couple of hours if possible.

If you are cooking chicken breast, pre-heat the oven to 180 degrees celsius and place the marinaded chicken breast into a baking dish.

Bake for 20-25 minutes or until marinade is browning and getting nice and sticky!

Paleo Naan the less

Do you know what is so cool? That even at the age of 32 I am making new friends. I honestly thought that this wouldn’t be able to happen. I figured I got two kids and a dog and a husband, that’ll do. Not so my paleo peeps! I opened my heart to new and positive things, I live for the moment and I have started to attract wonderful things and people into my life! It’s working out really well considering I can’t take the dog to the movies anyway.

On that note about living in the moment… I went bungy jumping in beautiful Queenstown New Zealand. Not something I was looking to do but the opportunity arose, so I strapped myself and my hubby in (we did a tandem jump because I was worried he would be too scared… cough cough bullsh*t!) It was fast and exciting and headache inducing. But so glad I did it.

When we were in our early 20s living out of home for the first time and on very few dollars, we would treat ourselves to Indian takeaway once a week. We would order a Chicken Makhani, Jasmine rice and one cheese and spinach naan. It got to the point where the lady at the restaurant would begin to hear our order and then cut my hubby off and say “Usual order for Steve?”… That’s when you know that you may have a slight addiction.

So I posted on my Instagram account earlier this month that Pete Evans paleo butter chicken recipe is one of my favourites! I think I have made it every week since I got the recipe. I serve it on top of a combined cauliflower and broccoli rice and then I have come up with a delicious paleo naan bread recipe to make the meal complete!

Here goes naanthing… (bad joke)


  • 1/2 cup almond meal (doesn’t have to be blanched)
  • 1/2 cup tapioca or arrowroot flour
  • 1 cup coconut milk
  • 1 egg
  • pinch of sea salt
  • coconut oil to brush/spray the fry pan with
  • 2 tbsp melted ghee
  • garlic clove minced
  • coriander finely chopped

Making the Naan

  • Combine the almond meal, tapioca flour, coconut milk, 1 egg and salt in a mini food processor/blender.
  • Process/Blend the ingredients.
  • Heat a pancake pan or large fry pan on the stove on a low to medium heat. Brush/Spray with coconut oil
  • Add the minced garlic to the melted ghee and stir to combine.
  • Pour the batter on to the pan into a large pancake size. Cook for a minute or so and wait until the under side is slightly brown.
  • The top side should begin to harden. When it has brush the top surface with the ghee and garlic mixture and sprinkle coriander on it as well (optional) and flip one half of the naan over on top of the other. Like an omelette.
  • Cook for another minute or so flipping the folded naan over to cook the other side.
  • Serve with your favourite Paleo Curry.

Makes approximately four naan breads. You could change up the herb in the middle or add chopped cooked spinach. If you’re primal you could grate some good quality grassfed cheese and add that in the middle as well.




Last Minute Peach and Pecan Crumble

I know this “paleo” thing has gotten serious. You want to know why? We just settled on a block of land to build our forever home, it has ocean views and is in a great area… aaaannnnd I’m more excited to be trying out a paleo gelatine lolly recipe for my little man’s birthday party next month. Yep, sh*t just got serious, seriously weird.

So I helped my best friend with a meal and at home exercise plan for a clean eating challenge she has set herself. So far she’s doing pretty good with only a couple of teeny tiny mishaps, but that’s ok. She has the determination and motivation to keep on going which quite often is half the battle. I thought I might take on my own little “detox” challenge though. It’s only been recently that I realised social media is a black hole of time wasting, brain cell diminishing, reality altering “stuff”. When did it become the norm for photos to say more than actions? Why is it that we can look at something that a person has posted on their social media page and tell ourselves that that photo is absolute reality? People’s lives are not perfect and it is not what they post on Facebook or Instagram. There is always a story behind a picture and for many they are hiding the truth. For me, I started self doubting and my insecurities about my abilities and worth started resurfacing recently. I’m grateful that I have developed enough as a person to realise that that is not me and I don’t want to be in that headspace. But the only person putting me there is me. Or am I the only one who feels this way?

So, I have taken an undetermined hiatus from my personal Facebook page and Instagram page hoping to “cleanse the soul” a little bit. I will still have to use them for my job but it will be strictly business! (only business socks to be worn when posting for paleo Kitty and CrossFit Iron Lion).

Anyhoo, I made this quick and simple dessert because I had peaches in the fridge that were not great or bruised and I hate wasting them and someone was coming for dinner. Oh ok! I was craving something sweet. I unfortunately have been on a SWYPO (Whole30 reference, google it) merry-go-round and I can’t get off, or won’t. Whatever 😉 

Ingredients – Probably already in the pantry/fridge

  • 4 peaches peeled and sliced (can use more if you have them)
  • 1-2 tbsp of maple syrup
  • 1-2 tbsp of coconut oil
  • 1/4 cup of chopped pecans

Crumble Ingredients

  • 1/2 cup of almond meal
  • 1/4 cup of coconut sugar
  • 1 tbsp of coconut oil

Throwing It All Together

  • Pre-heat oven to 180 degrees celsius
  • Place the peach slices in a pyrex baking dish.
  • Sprinkle the chopped pecans over the peaches.
  • Drizzle with the maple syrup and coconut oil.
  • Make sure the peaches and pecans are coated well. May need to mix with your hands gently then arrange in a single layer.
  • Bake in the oven for 10 minutes.
  • Whilst that is baking, in a small bowl mix together the almond meal and coconut sugar.
  • Put the coconut oil in and agitate the mixture so that there are small clumps forming.
  • Sprinkle this mixture over the peaches and place back the dish back in the oven.
  • Bake for 15 minutes or until the crumble is browned on top but not burnt.
  • Serve with your favourite paleo ice-cream or some whipped coconut cream.

Alternatively apples can be used instead of peaches. If you are having a dinner party you could bake these in separate ramikins.


Moroccan Grilled Chicken Kebabs with Broccoli Pilaf

My little boy has started karate. The Mighty Mats are pretty cool. They do pirate push ups. That’s where when you do the push up you have to say Arrrrr! Cool huh? Maybe The Dave Castro will program pirate push ups in the next CrossFit Open WOD???

So lately I have been neglecting the blog. I have found that I have lost my motivation to create and cook delicious meals. I know that it’s because I have a lot going on in my life at the moment which makes me look at food as fuel rather than an enjoyment. And I must confess there have been several… ok… too many cheat days 🙁

Never the less I am not what I eat, so having a cheat day does not make me a bad person! Too many of us focus on the mistakes we make or the perceived “failures” but I am teaching myself (on a minute by minute basis) that it’s not about failing or regretting mistakes, it’s about learning and growing and bacon. It’s always about bacon.

I recently discovered Brocoli rice. It’s essentially the same method as cauliflower rice but with Brocoli. But I thought I wanted to change it up a bit and make a Pilaf (based on a moracan rice dish). I love pilafs because they are a beautiful way to subtly flavour a dish with spices and a touch of sweetness. This meant I had to make a moroccan chicken to go with the Pilaf. I wanted a flavoursome, creamy marinade that I could then grill on the bbq. Grillin’ means chillin’ on the patio. Winning!

So let’s get this chicken marinading.

Chicken Marinade

  • 1kg skinless chicken breast/thigh cut into small pieces
  • 2 teaspoons of sweet paprika
  • 1 teaspoon of cumin
  • 1/4 teaspoon of cinnamon
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon of tumeric
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 2 cloves of garlic minced
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1/3 cup coconut yoghurt / coconut cream

Place all the dried ingredients in a bowl and mix, then add garlic and wet ingredients to create a creamy paste.

Then add the chicken pieces and mix until well coated.

Cover the bowl and leave to marinate overnight or at least for a couple of hours.

You could use a large ziplock bag instead of a bowl to seal the marinade.

Grillin’ the Chicken

Take the marinated pieces of chicken and skewer on to metal/bamboo skewers.

Heat BBQ to a medium / high heat… or in our case the same setting we use for everything we BBQ!

Place the skewered chicken on the grill and cook (with lid closed if you have a lid). When the marinade doesn’t stick to the grill then turn the kebabs over (approx 5-6 minutes each side depending on BBQ). If you are using breast cook for 5 minutes otherwise it will dry out. Make the broccoli pilaf whilst the chicken is cooking.

Once the kebabs are cooked place on plate to rest.

Broccoli Pilaf

  • 1 large head or two small heads of broccoli
  • 1/2 red onion diced
  • 1 tablespoon of ghee or olive oil
  • 2 tablespoons of bone broth
  • salt to taste
  • 1/4 roasted slivered almonds
  • 1/3 cup chopped sulphite free (if you can get them) apricots.
  • Zest of 1 lemon

Using the same method as cauliflower rice in terms of processing the broccoli and then cook the onions in the ghee/oil, add the broccoli and drizzle with the bone broth to help cook the broccoli. Add the lemon zest. Season with salt.

Once the broccoli is cooked aldente then remove from heat and place into a serving bowl. Mix in the apricots and nuts. Season with salt and pepper if you like.

To Serve

Place the cooked kebabs on top of the broccoli pilaf. Give a squeeze of fresh lemon and sprinkle with coriander if you like coriander. If you don’t then maybe you should read the article

To be fancy you can serve this dish in a tagine. Who doesn’t love to be fancy?