primal cavewife

So I bought this nifty gadget a couple weeks ago and made this delicious pasta with it. I decided to venture out and try a creamy sauce and ended up with this beautiful bright and delicious dish! My boyfriend said the green and orange could put some people off... I think it's beautiful. How often do you see such bright vibrant colours in one dish?

Ingredients:
2 medium sweet potato
butter
2 avocados
1 can coconut cream
200g spinach (or your desired amount)
1 1/2 cup bacon, cubed (optional)
2 cups mushroom, sliced (optional)
salt
pepper

• Spiralise the sweet potato with the Chef Avenue 3 in 1 slicer. Stir fry it on medium heat in butter until cooked and place the noodles in a bowl.
• In the same frying pan, melt some butter and fry up the bacon until cooked. Then add the mushrooms and cook until mushrooms are golden brown. Set aside.
• In a saucepan, blend the avocados and coconut cream until creamy. If your avocado is a bit raw like mine, cook it on the stove until it softens then blend it with a stick blender.
• Once the avocado mix is creamy, add the spinach a handful at a time and cook until the spinach is slightly reduced and blend it. Keep adding and blending until you have reached the desired amount of spinach you want to add.
• Add the bacon, bacon fat and mushroom into the avocado spinach mix and salt and pepper to taste.
• Serve the sauce with sweet potato noodles.

• Preheat the oven to 180C.
• In a bowl, mix the linseed meal, warm water and butter until the butter is melted and the mixture thickens.
• In a big bowl, combine the remaining dry ingredients, then stir in the linseed mix until everything well combined.
• Split the dough into thirds and roll them out between two sheets of baking paper. You might want to either get someone else to stretch out the baking paper while you roll it out or keep flipping it to make sure that the baking paper does not get caught in the crease of the dough on the underside.
• Once rolled out to desire thickness, carefully peel the top baking paper and place the base in the oven for 22-24 minutes or until the edges are golden.
• Once cooked, remove the crust from the oven and place your desired ingredients and bake a further 15 minutes at 200C!

• Blend the avocado, coconut cream, lemon juice, coconut oil, herbs, salt and pepper in a food processor or blender. Flavour the paste to your liking.
• Coat the chicken with sesame oil, salt and pepper.
• Bake the chicken wings in the oven at 180C for 45 minutes.
• Wrap the chicken breasts with strips of bacon and use a toothpick to hold the bacon in place.
• In a frying pan, add a tbsp of coconut oil and fry the bacon-wrapped chicken for about 5 minutes on each side or until the bacon and chicken turns golden brown.
• Place the chicken in the oven for 30 minutes or until cooked.
• In the same pan that you cooked the bacon and chicken breast in, heat up the avocado sauce. You don't have to, but I like to infuse the bacon fat into the avocado sauce.
• Serve the avocado sauce with the cooked chicken!

• Wash the vegetables and chop up the capsicum. Place the vegetables in a bowl and sprinkle the capsicum on top.
• In a saucepan, boil the eggs for about 5 minutes in boiling water. Once cooked, cool them in a bowl of cold water.
• In a frying pan, grease it with coconut oil and fry the bacon on medium-high heat.
• Once the bacon pieces are crispy, put the them on top of the vegetables and drizzle the bacon fat on top like you would a dressing.
• Shell the eggs and slice them and place them in the salad bowl.
• Salt and pepper to taste. Add from herbs if you want.
   

• In a frying pan, heat up the beef and flavour with salt and pepper. Remove the beef from the heat when it is cooked and place it in the slow cooker.
• In the same frying pan, fry the bacon until it is crispy then add mushroom and onion. When the mix is cooked through, layer it on top of the mince.
• Layer the carrots, pumpkin, parsley and lastly tomatoes on top and add salt and pepper to flavour.
• Turn the heat to high and cook for 4 hours or until all the vegetables are soft.

• In a frying pan, heat up the mince and flavour with salt and pepper. Remove the mince from the heat when it is cooked and place it in the slow cooker.
• In the same frying pan, fry the bacon until it is crispy then add mushroom and onion. When the mix is cooked through, layer it on top of the mince.
• Layer the carrots, pumpkin, parsley and lastly tomatoes on top and add salt and pepper to flavour.
• Turn the heat to high and cook for 4 hours or until all the vegetables are soft.

This the first Paleo dish I actively looked up to make for my boyfriend. It looks a little sloppy but it is so good. Especially if you love zucchinis, and bacon, and carbonara… Being a big fan of zucchinis, I chose this recipe out of all the many other recipes from his ebook. It was easy and did not require many ingredients, and most importantly, the ingredients were really accessible. My boyfriend likes zucchini more because of this dish as well!

Ingredients:
4 zucchinis, sliced (I used a slicer because it’s easy and they are sliced evenly and not too thick)
bacon, cubed (amount depends on how much you love meat)
1 egg
1/4 cup cream
1/4 cup coconut cream

• Fry the zucchinis in a frying pan in olive oil for about 2-3 minutes until just cooked so that they are not too soft. It may be easier to cook in batches.
• Set zucchinis aside. Fry the bacon in the frying pan until browned. Beat the egg, cream and coconut cream together and pour it in with the bacon making sure the egg does not scramble.
• Place the zucchini in the frying pan with the sauce and cook for another 2-3 minutes. Season with salt and pepper to taste.

Ingredients:
2 large portobello mushroom, stemmed
2 eggs
Lots of bacon, cubed

• Preheat oven to 160 degrees. Beat two eggs and mix in the bacon. Pour the mix into a large mushroom and put it on a tray and bake it in the oven for 20 minutes.