Thai pork mince lettuce wraps

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As you may have seen from some of my previous recipes  I love Thai food.

This is a super easy dish to make and you’ll be surprised by just how much flavour it packs with just a few, simple ingredients.

Make this as a quick tea when you get in from work or during Sunday night meal prep to have for lunch or dinner for the rest of the week.

You can also use turkey or beef mince but these flavours work really well with pork. What’s more, it is low carb but you can also add brown rice to the lettuce wraps before adding the mince to get some healthy carbs in there if you want to.

You will need:
2 garlic cloves, chopped
1 tbsp fish sauce
Juice of two limes
1 red chilli, chopped
1 green chilli, chopped
500g lean pork mince
1 orange pepper, chopped
1 tsp coconut oil
Handful of coriander, chopped
1 large Chinese lettuce

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– Start by heating the coconut oil in a large frying pan before adding the garlic and the pork mince. Cook thoroughly until the pork mince is almost done and then add the chopped chilli, fish sauce and the chopped pepper.
– Cook on a high heat until the mince is thoroughly cooked then add the fresh lime juice and stir in some fresh coriander.
– To prepare the lettuce leaves simply peel them away and chop off the end before arranging artistically (we tried!) on a plate. If you’re having rice with your wraps then add that in to the lettuce leaf before adding the mince.
– Wrap up the leaves as you eat them (I’d suggest with your hands!) and there you have it, Thai pork mince lettuce wraps.

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Serve them with a sprig of fresh coriander on top and a wedge of lime on the side. I guarantee these will go down a treat any night of the week and it is a perfect meal to make in bulk to keep you going for the rest of the week.

Paleo Christmas dinner

It’s beginning to look a lot like Christmas….mainly in my lunchbox.

xmas dinner

Parsnip chips and sprouts are starting to make up a lot of my meals now the festive season is upon us and it is certainly helping me to get in to the festive spirit.

Christmas is stereotypically a time of gluttony and overindulgence. We always reach for that second mince pie, the cheeseboard after dinner or that extra glass of mulled wine.

I hold my hands up to this too, for Christmas becomes yet another occasion whereby we justify over eating as treating ourselves. I have been known to go Furious Pete on a chocolate orange before the main event then promptly open another one straight afterwards.

Christmas doesn’t have to mean gaining a few extra pounds though. Mince pies and mulled wine are fine in moderation but if you don’t want to overindulge this festive season then why not give this Paleo Christmas dinner a try.

It’s so hard to please everyone when making a Christmas dinner but for someone following a Paleo plan or wanting to watch what they eat this month then this dinner will hit the exact same spots that a “regular” Christmas dinner would. Dane and I were left in an absolute Christmas food coma after eating this and immediately gravitated towards the sofa to lie very still for a good 15 minutes.

The sprouts before...

The sprouts before…

The sprouts after...

The sprouts after…

We were incredibly excited to rustle up this Christmas dinner and in particular the sprouts which were bursting with flavour from the bacon lardons and sweetness of the raisins. The pine nuts complimented the crunch of the roasted sprouts and apple perfectly.

We had cauliflower mash, roasted parsnips and carrots, broccoli and of course turkey which was cooked to perfection, if I do say so myself. We even made our own cranberry sauce which was the only non-Paleo element of the dish and totally optional of course.

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You will need:
1 turkey crown/whole turkey
Parsnips, chopped in to chips
Carrots, chopped in to chips
Brussels sprouts
Pine nuts
Bacon lardons/bacon rashers
1 cooking apple
Gravy granules
Orange juice
Brown sugar

To make:
– Start by preheating the oven to about 200 degrees and then pop the turkey in. We bought a medium sized joint which we added a bit of salt, pepper and basil to. It needed about 50 minutes in the oven but timings will differ depending on the size of the meat.
– Put the chopped parsnips and carrots on to a roasting tray and cover with mixed herbs and olive oil before roasting for about 30 minutes.
– For the sprouts:  chop them in half and put on a baking tray before adding roughly chopped garlic, cranberries and apple. Roast in the oven for about 25 minutes before frying off your pine nuts and bacon lardons, adding them to the sprouts along with the raisins and roasting for a further five minutes.
– To make the cauliflower mash boil the finely chopped cauliflower until well cooked and then mash after draining and add seasoning to taste.
– When the turkey is almost ready, boil the broccoli and make the gravy and then you’re good to go.

To make the cranberry sauce: (not Paleo)
This sauce is seriously simple and can be kept in the fridge for up to a week.
You will need:
-100g brown sugar
-100ml orange juice
250g cranberries
Start by adding the sugar and orange juice to a pan and then heat until boiling. Add the cranberries and simmer for about 8-10 minutes until they soften.
Once they have simmered for long enough, turn the heat down and the sauce will begin to thicken as it cools.

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That’s pretty much it, Paleo Christmas dinner is done.  It really is simple to make and no fancy utensils are needed it’s just about getting your timings right.
Let me know if you make it and how you get on.

Merry Christmas 🙂




Burpee breakfast tarts

I ❤ weekend breakfasts and these baked egg tarts are the perfect start to fuel a Sunday Funday.

burpee tart 4

The eggs are baked in a basket of bacon and mushrooms and after you’ve tried making them once why not add other ingredients like tomatoes, spinach or kale. If you’re vegetarian just switch the bacon for half a pepper to create the basket effect.

burpee tart 2 Burpee tart 3

I didn’t follow a recipe for these tarts and sadly I can’t take all of the credit for them as it was a joint creation between my boyfriend and I. They are a great low carb breakfast for someone who is following a Paleo plan and are high in protein thanks to the eggs. More calories are used to digest protein rather than fat and carbohydrates so these burpee tarts will keep you full until tea time.

If that’s not reason enough to give them a go then listen to this highly scientific (kind of!) piece of evidence.
Dane and I are currently doing the 100 burpees a day challenge in the run up to Christmas- yes, even including 100 burpees on Christmas day- which is how the name for this creation came about.  After eating these tarts Dane managed to bash out 100 burpees in an amazing 4mins 32 seconds after already completing 150 just a few minutes earlier!

I think the burpee breakfast tarts should take credit for that…

Proof of Dane's 100 burpees in 4:32 after completing 150 beforehand!

Proof of Dane’s 100 burpees in 4:32 after completing 150 beforehand!

You will need: (makes two tarts)
8 eggs (or 3 whole eggs per tart and one egg white)
Bacon rashers
Butter to line tart dishes

To make:
– Grill the bacon and whilst that is cooking line the tart dishes with some butter.
– Once the bacon is cooked preheat the oven to about 180 degrees and then line the dishes with the bacon and finely chopped mushrooms. The idea here is to create a lining at the bottom of the tray so that the egg doesn’t leak through.
– Add some seasoning and then crack the eggs in to the tarts before putting in the oven to bake for about 15-20 minutes.
– We added a muffin to ours but they’re great on their own or with avocado or spinach.

Enjoy! 🙂