On Sunday in honour of England’s national day: St George’s Day, I made Shepherd’s pie. It’s a dish I had not made for Phil before, so I searched for a trusty Jamie Oliver’s recipe. It really is an easy dish, and so simple to make it paleo/Whole 30 friendly. I made it with potato topping, but am thinking of trying a sweet potato topping next time. I’d forgotten how much I love this lovely, comfort food! Plus it’s so economical – this fed us for two dinners and cost less than £2 per person per meal. This weekend I am going to whip up some ANZAC biscuits in honour of it being ANZAC day today in Australia and NZ. A little late to the party, I know, but the thought is there.
Not to be mistaken with Vegas nights. In a bid to be healthier and lower our chances of a heart attack, once a week Phil and I have rolled out vegetarian night. We’ve also implemented fish night to go along with it. We are meat eaters, proper steak, chop and sausage lovers. So the break, and eating halloumi or fish with a salad and sweet potato is a welcome respite.
Crispy, crumbed chicken has long been a firm favourite of mine. So as soon as I nailed the paleo mayonnaise I decided I needed something scrumptious to dunk in it, and what goes better than crispy chicken and creamy mayo?! I had tried making paleo mayo once before but failed miserably when the ingredients didn’t emulsify. On my second attempt, following Michelle’s strict instructions and recipe I had huge success! Phil is a huge mayo fan so was over the moon. You can find the recipe at the above link. For the chicken, check it out below:
First up, if you’re one of those people who tastes soap when they eat coriander (true story), then don’t make this. You’ll hate it. Also, I feel for you. If you’re like me and adore the fresh taste and fragrance, then get involved! This is the laziest, quickest, easiest of Thai-inspired dishes that packs a punch in the flavour zone. Even better, it’s paleo and Whole30 approved!
We said we’d still eat Whole 30 compliant during the week. We said we’d not touch carbs. WE LIED. I’ve eaten so many goddamn Christmas mince pies that I’ve lost count. I’ve scoffed cheese/chocolate/shortbread. EVERYTHING.
After our weekend away in Prague scoffing only carbs, fatty meats and beer we’re both feeling rather sluggish and keen to eat light meals consisting of mostly vegetables. Because it now feels like the middle of winter we thought we’d get going with soup. I am a huge fan of a creamy mushroom soup, but often with all the added cream, butter and salt, it can be healthier for you to pop down the road and order a BigMac. Last night I whipped up a creamy chicken and mushroom soup with no added naughty bits, but still with the indulgent creamy texture and packed full of flavour. This soup is also very filling as we are back to skipping carbs at night, so didn’t have it with any bread. Completely satisfied. Recipe below: