Lunch Paleo Style

If you ever get a chance to visit one of the Paleo Cafe's you really must do so.  The one in Cairns is the original cafe and it is owned and operated by Marlies Hobbs.  She turned to the Paleo way of eating after the birth of her dairy-intolerant son.

Paleo itself is a new word for a way of eating that we have always embraced.  Living on a remote cattle station in the north west of Queensland, with the nearest "fast food" being more than a six hour round trip and the local supermarket an hour and a half round trip, meant that I had to, out of necessity, become a proficient cook able to use whatever was in the pantry, fridge or freezer at the time. Our diet consisted of grass feed meat, fresh fruit and vegetables.  No preservative packed food for us.  I did have a reasonable vegetable garden but had most success with herbs.  Anyway, I am once again off subject!

You may recall in an earlier post I mentioned that I had a Kale overload.  Well I found a recipe in the Paleo Cafe recipe book for a Zucchini and Kale Frittata with Capsicum Chilli Jam.  It was so very delicious and took no time to cook for lunch.  I added a few chicken wings so that I was getting protein and all in all I think it was a very well balanced meal.

Lunch Paleo Style:  Zucchini and Kale Frittata, Capsicum and Chilli Jam and Chicken Wings.

ZUCCHINI AND KALE FRITTATA

Ingredients:

½ tsp ghee

1 cup- kale leaves, stems removed and finely shredded

1 large carrot, peeled and grated

1 ½ zucchinis, peeled and grated

1 spring onion, sliced

7 eggs, beaten

5 tabsp almond meal

1 tsp baking powder

2 ½ tabsp coconut flour

Salt and Pepper

Method:

Heat the ghee in a frying pan over medium heat.  Add the kale and cook for 1-2 minutes or until just wilted.  Transfer the kale to a large mixing bowl with the carrot, zucchini and spring onion and mix well to combine.  Add the eggs, almond meal, baking powder, coconut flour, salt and pepper and mix well until a batter forms.

Pour the batter into a baking dish lined with greaseproof paper and cook in the oven at 180 degrees for 15-20 minutes, until firm and the top is golden brown.

Mix all the ingredients together.

And pour into dish and bake for 15-20 mins.

The recipe says to serve with Chilli Capsicum Jam and I am glad I made the effort because it was super easy and so very tasty.

CHILLI CAPSICUM JAM

Ingredients:

1 large red capsicum, deseeded and sliced

½ red onion, sliced           

½ long red chilli, sliced

75ml apple cider vinegar

¼ cup honey

1 star anise

1 cardamom pod

25ml water

Place all ingredients into a small saucepan over medium heat and bring to the boil, stirring regularly.

Reduce heat to low and simmer for 1 hour or until capsicum is soft and mixture is thick and sticky.

Chilli Capsicum Jam cooking down.