Pan Fried Seabass Served with Tomato-y Courgettes

Serves 2

2 x Seabass fillets
1 x tbs dill
Sea salt & pepper
Olive Oil
Butter

Tomato Courgettes
1 tbs coconut oil
1/2 Courgette sliced
2 x cloves garlic
1 x onion chopped finely
1 x tin plum tomato
1tbs parsley
1 x tbs oregano
1 1/2 tsp of sugar (otherwise tomato will be too tart)

Heat the coconut oil in a pan.
Add the garlic and onion to the pan and fry until slightly translucent.
Add courgettes and fry for 2-3 minutes until beginning to soften.
Add tinned tomatoes and bring to simmer.
Add herbs and sugar.
Cook for 8 - 10 minutes until sauce is thick and tasty!

In the meantime heat the olive oil in a pan and add a knob of butter.
Add the seabass and fry until cooked through.

I served this on a bed of mashed sweet potato with guacamole and broccoli.

Lamb & Onion Burgers with Warm Beetroot Salad

Phew, I finally got back to my running after about 6 weeks break. I have been running about 2 years now but I was tired of running for miles and miles and seeing zero results. So I decided to change up my diet and hence embarked on Paleo! But I do want to do a little running on conjunction with other Paleo friendly exercise.

Anyway, today's dinner was Homemade Lamb Burgers (also a Pre-Paleo favourite in our house, so everyone was happy!)

The beetroot salad was a bit of an experiment as I had precooked beetroot in the fridge and wanted to use them. In hindsight it could have done with a little acidity. But it was adaptable for again.

Lamb Burgers 

500g Minced Lamb
1 x small onion chopped finely
Sea salt
Pepper
Parsley
1 x egg

Mix all the ingredients together until well mixed. Form into burgers with hands and place on a baking sheet.
Cook at 190C for 25 - 30 minutes or until cooked through.

Beetroot Salad 


200g cooked beetroot chopped
2 x spring onions
1 tbs fresh mint
1 tbs parsley
Sea Salt
Pepper
4 x slices of cooked bacon
2 x tbs Olive oil
1 x carrot grated.

Mix all the ingredients in a bowl and mix well, season to taste.
Place in oven for last 5-8 minutes just to warm through and marinate the ingredients.
Add a squeeze of lemon or 1tbs of red wine vinegar for added kick.

Serve together with sweet potato or any other veggies.

Hazelnut "Breaded" Chicken Kiev

This was yummy and even my son enjoyed it! It had lovely flavours in the sauce and the crunchy nut coating went really well with the avocado I had with it.

Serves 2

2 x chicken fillets

Hazelnut crust
40g hazelnuts ground
Pepper
Parsley
1 x Free range egg beaten
Olive Oil

Garlic Butter
15g Kerrygold Butter
4 x garlic cloves minced
1/2 tbs of parsley
Sea Salt
Pepper

Make sure the butter is at room temperature. Blend ingredients together well.

Take chicken a make a slit in the side of it to create a pocket. Add a spoonful of garlic butter and close pocket.

Coat the chicken fillet in the beaten egg mixture and cover in the hazelnut mixture.

Place in a cooking dish and drizzle with olive oil.

Bake at 200C for approx 25 minutes until cooked fully.

I served with avocado slices, roasted sweet potato and vegetables.