One of my favourite meals when I dine out is a well cooked steak. Prior to going paleo, I would always choose that steak with Diane sauce. There was something about the flavour that I made me a big fan. I’m guessing it was the garlic (I love garlic). I’ll reassure you now though that this sauce isn’t overly garlicky, if you’re not a fan of garlic like me. Either way, the traditional sauce isn’t paleo and I soon had to make the choice to leave it out when choosing off a menu.
Its mid week again and we all need a little inspiration not to serve up the same old same old again, but with little fuss right? I came across this recipe for Paleo Butter Chicken shared by Pete Evans on his Facebook page and thought I would give it a go, and let you all know what my curry crazy family thought.
We probably have a curry once a week because they really are so easy and full of goodness, with little effort involved. Really. Once you start making your own curries, or curry pastes, you will realise how simple they are and never want to buy one of those jar bought ones full of sugar ever again.
I know what you are all thinking “bolognese, we all know how to make that!” and well you might, but do you know whats in yours? Do you know how much sugar is in it?
If your buying a pre-made jar of sauce or even a tin of tomatoes to add all you are adding is sugar. There might be some thickeners in there as well, but there are scary amounts of sugar in these packaged products. Even in the commonly used Passata there is sadly sugar.
Don’t worry, here is a simple recipe for you and your family to still enjoy this classic.
The weather is finally beginning to turn cooler as we head deeper into autumn here. With the weather comes the natural desire for warm and comforting food. Soup is often top of that list.
Everyone has a favourite soup, but possibly the most well know and readily loved is pumpkin soup. Now I know, everyone has there own favourite pumpkin soup recipe, but this one has so much flavour and is all good for you.