The paleo movement is still alive and cooking, literally. But have you noticed how many of those who were ‘pioneers’ as such in promoting it, have started to widen their dietary scope a little?
There really aren’t many people I’ve met who have been paleo for a while, and haven’t from time to time incorporated some sort of grain (usually rice), or perhaps an odd legume here and there. And in all honesty, I think that’s great.
I don’t believe in following rules and regulations from others about your diet. I believe in listening to your body, giving it what it thrives on, and living your best life with what you’ve got, without any harsh guidelines and self-criticisms.
So allow me to introduce you to a brand new cookbook that, if you’re flexi-paleo, or 80/20 like most these days, will be right up your alley. If you couldn’t care less about paleo, that’s cool too. This book is great if you simply want delicious, flavoursome, easy-to-create meal inspiration, paleo or not!
Just take a look at this mouthwatering Frittata recipe (an excerpt from the book). It’s SO good!
Preparation time: 15 minutes
Cooking time: 25 minutes
- 500 grams brushed white potatoes, peeled and halved
- 1 teaspoon coconut oil
- 200 grams mild chorizo, sliced 1 large brown onion, quartered and sliced
- 4 tablespoons olive oil
- 2 cloves garlic, finely chopped
- 12 black, semi-dried olives or Spanish olives, pitted and chopped
- 6 eggs
- sea salt
- ground black pepper chopped parsley, to serve
Tip: For a vegetarian version, simply omit the chorizo. Regular sausage or even some salami can be used instead of chorizo. Sweet potato can be used instead of white potato if avoiding nightshades.
Place the potatoes in a small saucepan and cover with cold water. Bring to the boil and cook, uncovered, for 10 minutes. Strain, rinse under cold water and thinly slice.
While the potatoes are cooking, heat the coconut oil in a deep frying pan over medium heat. Add the chorizo and cook for 2–3 minutes on each side, until browned. Remove to a plate and reserve the chorizo fat and juices in the pan. Once the chorizo has cooled down, dice it roughly.
Add the onion and olive oil to the frying pan and cook over low–medium heat for 5–7 minutes, stirring a few times, until soft and golden. Add the garlic, sliced potato, chopped olives and chorizo, and stir through.
In a bowl, whisk and season the eggs with a generous pinch of sea salt and some black pepper. Pour over the potatoes and rotate the pan to spread the egg mixture evenly. Cover with a lid and cook over medium heat for 3–4 minutes until cooked through the bottom half. Pop the pan under a hot grill for a further 3 minutes, until golden brown on top. Sprinkle the chopped parsley over the top to serve.
This dish is well balanced in most nutrients but it’s particularly high in vitamin C, selenium and potassium.
About The Book:
Irena has very similar views to mine when it comes to healthy eating. Wholesome, natural foods with little to no processing and as fresh as possible. This is really apparent in her cookbook. It’s full of the good stuff, making all her meals nutrient-dense and totally satisfying!
There is something for each meal including drinks and snacks, including potato salad, cuban steaks, silver beet with lemon crumbs, green smoothie, seed crackers and banoffee pie cups! It’s definitely a recipe book I will be using this Summer.
Recipe from the book Happy Go Paleo by Irena Macri, with photography by Brooke Holm, published by Viking, RRP $34.99. Find out more here!