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.




The ‘Besto’ Pesto Chicken

I want to talk about ownership on two different levels. First ownership of your actions. I’m trying to teach my kids to be responsible for their own actions. Granted they are 3 and 11 months and it’s not quite sinking in just yet but I’m going to preserver. I think it is something missing in our world, to be responsible for your own words, actions, thoughts and feelings. Some wonderful people taught me that I am the only one in my life who is responsible for these things. Nobody can make me ‘feel’ crap about myself, that’s just my own thoughts creating that feeling. Other people can’t hurt me unless I let them. Own your feelings, thoughts, actions and words and don’t let them own YOU. Life is way better when you rule your own world 🙂

Secondly, I want to talk about ownership… of kitchen appliances…

I have now got a slow cooker, blender, kitchen aid and most recently a fancy food processor. These appliances have made my life soooooooo much better! It takes nearly half the time to prep meals and the slow cooker is a working mum’s wet dream… (too much?) If you want to get serious about clean eating and food prep I suggest you invest in a slow cooker and at least a food processor. They don’t have to be expensive either!

So this weeks recipe is in honour of the slow cooker and food processor. It also just so happens to be one of my favourites, it’s the besto.


  • 1 kg of chicken thighs


  • 1 cup of italian parsley
  • 2 cups of basil leaves
  • 4 garlic cloves
  • 1/2 cup of olive oil
  • 1/4 cup of nuts (I’ve used macadamias, pine nuts or you could use cashews)
  • 2 tbsp lemon juice
  • Zest of 1 lemon
  • 1 tsp dried oregano
  • Pinch of salt
  • Pepper to season

How to Make the ‘Besto’ Pesto Chicken Ever

Get your pesto ingredients and put them in a food processor/blender and process.




Get your chicken thighs and put them in your slow cooker. Add the pesto and mix around until chicken thighs are well coated. Put the slow cooker lid on and set to low. Slow cook for 4 – 5 hours.


Hey Pesto! You have the ‘Besto’ Pesto Chicken!

You can pour the sauce from the slow cooker into a fry pan and reduce for 20 minutes on a medium to high heat. Then drizzle over the chicken to serve.





Sweet As Mango Chicken

So this is not a completely original recipe, but I had to share it because I know that in Australia around this time of year, trays upon trays of mangos are purchased and it can get a bit monotonous eating mangos just by themselves day after day… NOT! Who doesn’t love mangos? But whatever this was honestly THE most delicious chicken recipe I have had in a very long time and its use of mango is devine. This is based on the Mango Cilantro recipe from the Make Ahead Paleo Cookbook by Tammy Credicott but I tweaked it a little bit because I was in a lazy mood and used what I had in the kitchen/pantry. It still turned out fab, I would have quite happily have had the sauce by itself all to myself! The only thing I would suggest with this recipe, is to marinade this overnight to make it super tasty.


For the Sauce

  • 4 mango cheeks (the cheeks from 2 mangos in other words)
  • 1/2 bunch or a good handful of coriander (stems and leaves)
  • 1/2 a small brown onion
  • 2 tsp of minced ginger
  • 2 cloves of garlic minced
  • 1/2 cup of coconut milk
  • 1 tbsp of apple cider vinegar
  • 1 tbsp freshly squeezed lime juice
  • 2 tbsp olive oil
  • a dash of tabasco sauce (add more if you like hot)
  • ground black pepper to season

For the Chicken

  • 1 kg of chicken thighs (If not serving a small army then you will have lots of leftovers for lunches or snacks)
  • sea salt to taste
  • ground black pepper to taste
  • 1 tbsp coconut oil.

Put all sauce ingredients in a food processor. Process away until all the ingredients are well mixed in and chopped. I processed until quite smooth but if you want a lumpy sauce, sorry a more “textured” sauce, then don’t process for as long. Season the chicken with the salt and pepper. In a container place the chicken and about 1/3rd of the sauce. Make sure all the chicken is covered in some sauce, put the lid on and marinate in the fridge overnight or during the day. Place the remainder of the sauce in a container or jar and store in the fridge.




In a large fry pan on a medium setting, heat up the coconut oil and cook the chicken thighs until brown on each side and cooked through. At the same time on a low setting in a saucepan, heat the remainder of the mango coriander sauce. To serve get your chicken and spoon the sauce over the chicken. I served mine with a shaved brussel sprout, leek and pomegranate salad adapted from Against All Grain by Danielle Walker. You could serve with lightly steamed vegies or light salad of lettuce, julienne cucumber and carrot and sprinkle with some crushed cashews (I only just thought of that and now I want to try it!)

Enjoy this simple yet delicious combination. Making chicken dishes exciting one recipe at a time!



Paleo Alfredo

Well this week has been an amazing week full of supportive friends, family and complete strangers. It’s also been a week where I may have possibly lost a few friends…
According to several of my girlfriends, my food posts have spurred their husbands on to be a bit brave…or stupid. Many of the girls have said they feel like ‘bad wives’ because they don’t cook their hubby’s these kind of meals (ppffft! He’s got two feet and a heartbeat and knows where the kitchen is!) But my favourite comment was from one of my oldest and closest friends whose husband turned to her one night after looking at the Paleo Kitty food photos and said “you really need to pick up your game.” As I said, brave or stupid? Haha!

Anyway, Hubby said this is truly his favourite Paleo meal so far because it really does taste like something not paleo, but it is! So here it goes, go impress the gluten out of someone with this dish!

The ‘Pasta’
You will need a spiraliser/veggie twister or something that can make spaghetti like veggie peelings. I got my spiraliser off Amazon but search the kitchen shops if you like, better yet research on the internet and let the spiraliser come to you!

  • 1 medium to large zucchini (peeled) per person. I used two because there was two of us but didn’t have enough leftover zoodles to go with the leftover sauce
  • You can use other veggies for the pasta such as sweet potato or carrots, but I like zucchini because it picks up flavours really well and doesn’t overpower the sauce.

    Spiralise the zucchini using your chosen apparatus. Set aside.


    The Sauce

  • two leeks thinly sliced (white part only)
  • tbsp of coconut oil
  • 3/4 cup chicken stock
  • juice of half a lemon
  • 1/2 head of cauliflower
  • 1 cup coconut milk
  • 1/2 tsp salt
  • 1 tsp garlic powder
  • In a pan on the stove put the tablespoon of coconut oil and heat up on a low to medium heat. Then add the sliced leeks and stir to coat in the oil. Keep on a low heat and stir occasionally so that the leeks caramalise (takes about 15-20 minutes). Once the leeks have caramalised add 1/4 cup chicken stock and lemon juice and cover the pan, cooking the leeks until completely tender.

    While the leeks are caramalising, cool the chopped cauliflower in a saucepan of water and bring to the boil. Simmer for about 10 minutes. Once tender, drain the cauliflower and put it in a blender. Add the rest if the chicken stock as well as the coconut milk, salt and garlic powder. Purée the mix until smooth and liquidy. Once the leeks are cooked, add to the sauce and stir in. Set the sauce aside.



    Add Your Meat
    I baked my bacon (4 to 6 rashers depending on how many eaters) and crumbled to put on top of the sauce. You could also grill some chicken and break it up to use as your meat. Or have both!

    To Plate Up
    Get the oodles of zoodles you made and in the same pan as you caramalised the leeks quickly sautéed your zoodles with a squeeze of lemon juice on them and if you have any chicken stock leftover a splash of that. Don’t sautéed for too long as you want you zoodles al dente! Once slightly tender put your zoodles in a bowl. Add your sauce and stir through. Portion out to each plate. Add your meat on top and sprinkle with some chopped green shallots. Buon appetito, Paleo Alfredo!


    Butter Bing, Butter Boom

    Well I don’t know how you all went over the festive season in regards to clean eating but by the time New Years came around, I had well and truly fallen off the wagon. But hey, that’s a New Years resolution right there!
    Anyway, first WOD down at the box for the new year was “Lumberjack 20” which was a chipper and in the heat, it was almost a killer. After channeling beards, plaid shirts and an axe, I felt like eating a big piece of red meat last night for dinner. Steak it was! I wanted a light yet tasty sauce to go with it and was looking at a few different recipes and came up with this combo. It was delicious in a manly wood chopping kind of way…

    BBQ grilled steak, garlic butter and lemon caper sauce and roasted cauliflower

  • steak (whatever cut you prefer and however many pieces you would like) I had 3 rump steaks
  • olive oil
  • salt and pepper
  • Marinade your steaks in olive oil and salt and pepper for approximately half an hour.
    Roasted Cauliflower

  • one head of cauliflower cut into florets
  • 2 tablespoons of melted organic grassfed unsalted butter
  • salt and pepper
  • Pre-heat oven to around 200 degrees Celsius. Spread florets of cauliflower into a roasting tray or baking tray. Drizzle over the butter and season with salt and pepper. Toss the cauliflower and make sure it is coated well. Place in the oven for approximately 30-35 minutes or until golden brown.

    While your cauliflower is cooking prep the sauce.

  • 2 tbsp organic grassfed unsalted butter
  • 1 clove of garlic, minced or finely chopped
  • 1/4 to 1/3 cup of capers drained and quickly rinsed in a sieve (I like baby capers but you can use normal capers)
  • juice of 1 lemon
  • pepper to season
  • With about 20 minutes left on the cauliflower, grill your steak on the BBQ. I use a WebberQ and with a steak that is about 1-2cm thick steaks need to be cooked approx 3-4 minutes each side and then I rest for about 5-10 minutes. So grill your steaks and then rest them and start the sauce. In a small to medium frypan melt the butter on a medium heat. Do not let the butter over cook and brown. Once melted put the garlic in and sauté for about 1 minute but again don’t over cook the garlic. Add the capers and lemon juice and pepper and bring to simmer. Once you have reached a bubbling sauce let it simmer for about a minute then remove from heat.

    The cauliflower should be finished. Plate up the steak and cauliflower and drizzle your sauce over the steak.