Recipe: Roasted Beets and Sauteed Beet Tops

I haven’t posted a recipe lately but that’s not to say that I’m not cooking.  I have a few recipes floating around in my head that I need to get down on paper and I’ve had a request for some Paleo friendly cookies (you’ll see that in a later post).

My garden, after a late start, is producing many things now.  We’re enjoying spaghetti squash, pattipan squash, zucchini (still!), lettuce, beets (white and red), kale, swiss chard, carrots and green beans.  Here’s a picture:

So what to do with all this fresh produce?   Continue reading Recipe: Roasted Beets and Sauteed Beet Tops


School Lunch Update

So my attempts at providing my 4 year old with Paleo lunches has been a magnificent failure.  She has developed a love of ham sandwiches.  And for the moment, I am going to live with it, knowing that for the majority of other meals and snacks, she eats like our Paleolithic ancestors.

The one day I tried ham roll-ups with cucumber and red pepper inside, her teacher told me she surreptitiously dropped the red pepper on the floor.  Ahh, I don’t understand the eating habits of children…red pepper is something she regularly eats raw.  At least she ate the rest of her fruit and veggies.

Back to the drawing board…I may be investigating coconut bread…stay tuned.

Nida’s Green Chicken Marinade

My wonderful friend Nida, allowed me to share this recipe for green chicken with you.  It is some of the tastiest, most delicious chicken I have ever had.  It is best on a BBQ but you can also bake it too.  Her recipe can be found here in Salad Dressings and Marinades.

Here are a few pictures of it (taken from my iPhone so please excuse the quality), from making the marinade to the finished product.  Note that I don’t often measure when I am cooking (baking, yes – cooking, no) as you will see from the pictures.  I also made a double batch.  Taste the marinade before adding to the chicken as you will be able to adjust the salt at this point.  Enjoy!

Ingredients for the marinade:

Finished marinade


Back to School (and a recipe)

And back to routine.

I like summer holidays but for the first time I’ve experienced a bit of relief that my oldest is back in half-day pre-school.  I miss her, for sure, but it also gives me some one-on-one time with my youngest and it also means that I am no longer solely responsible for M-F event planning.

This year though, pre-school also means staying for lunch but I’m off the hook until next week.  So stay tuned for Paleo-inspired lunch ideas for kids.

With the end of summer near, it is also our last chance to enjoy some our favourite foods – like blueberries, zucchini or fresh baby beets and carrots.  Right now, we are eating blueberries by the kilogram – and that barely lasts us a day!

In the meantime though, here is a quick recipe for chimichurri sauce which goes great with a freshly grilled, grass-fed steak.  There are many variations of this sauce but I like to keep it pretty simple.  By the way, for this sauce I don’t really measure, I just throw some ingredients together, taste and adjust, if needed.

Chimichurri Sauce

  • big handful of parsley (italian flat leaf or curly leaf), approx. 1 cup, packed
  • 4 garlic cloves, peeled
  • 1/4-1/2 cup olive oil (enough to blend, and some more to thin to your preferred consistency).
  • salt to taste (start with a pinch)
  • dried chili flakes to taste
  • splash of lemon or lime juice

Put in a food processor or blender and puree.

This is just my version that I made last night for our steaks.  Some recipes add a bit of cilantro and cumin and red wine vinegar instead of lemon juice, which is also tasty.  Or be creative and add some spinach or kale.  It also tastes great on grilled chicken (and I imagine, grilled prawns too).