Cooking Paleo Sicilian Style | Food and drinks company

Cooking Paleo Sicilian Style

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25.01.2022 Happy New Year Everyone

22.01.2022 Weekend summer delights - the kids love these (well I do too!) FRUIT SALAD POPSICLES MAKES 8... A selection of fresh fruits of your choice, such as strawberries, grapes, mangos, lychees, kiwis, raspberries or pineapple (cut into thick slices for the larger fruit) Water/juice of 2 young coconuts or coconut water (ours is Pete Evans Natural RAW C ) Remove the coconut water from two young coconuts. Strain the liquid through a fine sieve and set the coconut juice aside to remove any husk. Prepare a selection of fresh fruit by dicing each variety into small pieces and evenly sized chunks. Place a few pieces of each fruit into the bases of eight 80 ml popsicle moulds, making sure the fruit pieces fit tightly into the popsicle moulds. Pour the coconut water into each mold until it just covers the fruit pieces. Insert a wooden icy pole stick into the base of each mould and freeze the popsicles for 6 hours, or until solid. The fruit salad popsicles will keep in the freezer for up to 3 months. In an activated nutshell, The Paleo Way is literally the most natural dietary approach on earth, and the one most likely to support optimum physical and emotional health for the best quality of life. This site is the guide for anyone wanting to go paleo, is interested in a paleo lifestyle, or just wants to learn more. www.thepaleoway.com Cook with love and laughter Pete x

21.01.2022 Better than ANY chicken schnitzel!

19.01.2022 Making paleo lasagna with master Chef Leasi

16.01.2022 A delicious Paleo dessert for chocolate lovers.

16.01.2022 Hope you enjoy some different recipes and you could try experiment with different kinds of protein

15.01.2022 You won't even look at store-bought salad dressing ever again!

13.01.2022 Here's an easy and healthy snack you'll surely love!

13.01.2022 This salad is so easy-to-make. It's also a great side dish for steaks.

12.01.2022 WILD SALMON DEVILLED EGGS from our wonderful cookbook ‘Babba Yum Yum’. Tag, share and enjoy! Devilled eggs bring back all sorts of childhood memories for me ...and these are super simple to make and pack a serious flavour punch! 6 free-range organic eggs 1 x 120 g jar wild salmon in spring water, skin and bones removed 4 tablespoons homemade aioli 1 tablespoon salmon roe (optional) 1 teaspoon chopped dill Fill a medium saucepan with water and bring to the boil over high heat. Reduce the heat to low so that the water is simmering, then add the eggs and cook for 7 minutes. Drain, and when cool enough to handle, peel the eggs under cold running water. Allow the eggs to cool completely. Slice the eggs into halves lengthwise. Carefully remove the yolk from the white and place the yolks in a bowl. Mash the yolk with a folk until broken down into fine pieces. Add the wild salmon and aioli to the yolks, then whip the mixture until smooth a creamy with a spatula or wooden spoon. If you like, you can place the mixture in a food processor and blend until smooth. Season with a little salt and pepper if needed. Spoon the mixture into a disposable piping bag or zip lock bag, and snip off the tip or the sealed corner of the zip lock bag. Lay the egg white halves hole-side up, then pipe/squeeze the salmon mixture evenly into the holes until all the salmon mixture is used up. Top each filled egg with teaspoon of salmon roe and sprinkle with some freshly chopped dill. Serve. In an activated nutshell, The Paleo Way is literally the most natural dietary approach on earth, and the one most likely to support optimum physical and emotional health for the best quality of life. This site is the guide for anyone wanting to go paleo, is interested in a paleo lifestyle, or just wants to learn more. www.thepaleoway.com Cook with love and laughter Pete x

10.01.2022 A super-easy delicious pork dish that will please the whole family.

10.01.2022 This delicious Mediterranean-inspired dish is an in-house favorite. Highly recommended to all!

09.01.2022 Are you ready for this? It's a salad with crispy eggs on top. This crunchy, yolk-filled salad is the perfect way to change up your next morning (or lunch, or dinner)!

06.01.2022 Hit LIKE if you want me to hand deliver you one of my Choc Macadamia Bites! Well I can because I am hitting the road and heading around Australia for cooking ...classes and pop-up dinners All events include a signed copy of my new book Eat More Vegan and you’ll walk away empowered and inspired to cook your best life Here’s the current list of venues, times and tickets... let me know in the comments below if you think I should go anywhere else ADELAIDE COOKING CLASS This Sunday 17th November 10am lukehinesadelaide.eventbrite.com SYDNEY COOKING CLASS Next Saturday 23rd November 10am lukehinessydney.eventbrite.com SYDNEY POP-UP DINNER Thursday 28th November 6:30PM lukehinessydneydinner.eventbrite.com MELBOURNE COOKING CLASS Sunday 1st December 10am lukehinesmelbourne.eventbrite.com BRISBANE COOKING CLASS Saturday 7th December 10am lukehinesbrisbane.eventbrite.com PERTH COOKING CLASS Sunday 8th December 10am lukehinesperth.eventbrite.com HERVEY BAY WATCH THIS SPACE!!! Any other suggestions, add them please below and I WILL get there xx Can’t make it?! Pick up a copy of Eat More Vegan in stores now or signed copies right here with my friends at Booktopia https://www.booktopia.com.au/eat-more-//9781760785789.html

06.01.2022 Are you eating for your hormones? Hormones are important for reproductive health and weight management! Healthy hormones are often overlooked for losing weigh...t or getting periods back for females. These #Vegan Hormone Balancing Bars are designed to balance hormones to support these two things. . This recipe is for Skinny Fitalicious Members. When you sign up for a Skinny Fitalicious membership, you get exclusive access to recipes, nutrition tips, webinars and discounts! .Recipe - https://skinnyfitalicious.com/hormone-balancing-bars/ . #veganfoodporn #skinnyfitalicious @thefeedfeed #feedfeed #eatingwell #cleaneats #eeeeeats #goodmoodfood #foods4thought #realfood #foodshare #foodblogger #foodblogeats #bakinglove #CookCL #arizonablogger #phoenixblogger #fitfoodies #fitfoods #snackattack #greatistyou #abeautifulmess #cleandiet #eatyourselfbeautiful #hormonebalance #homemade #feedfeedvegan #glutenfreevegan #glutenfreefood #healthydiet See more

06.01.2022 What kid (and adult) doesn't love a good meatball for dinner

06.01.2022 Hit LIKE if you want the recipe to my Broccoli Breakfast Bread from Healthy Made Easy! You’re gonna love this gluten free, dairy free and refined sugar free loaf!

03.01.2022 Mini Paleo Salmon Cakes made with a lemony herb aioli is dairy free, gluten free & 100% delicious! RECIPE BELOW: *... * INGREDIENTS 2 1/4 cups cooked salmon flaked 1/4 cup mashed or pureed sweet potato or white potatoes 4 green onions green parts only for low FODMAP, chopped 1 tablespoon fresh parsley chopped 1 tablespoon dijon mustard 1 teaspoon lemon zest 1 tablespoon lemon juice 3 tablespoons capers liquid drained 1 egg beaten 3/4 teaspoon sea salt 1/2 teaspoon ground black pepper Lemon wedges for serving Lemon Herb Aioli 1 egg yolk 1 tablespoon fresh lemon juice 1/2 teaspoon dijon mustard 1/2 cup garlic infused olive oil 1 large clove garlic omit for low 1 tablespoons fresh parsley chopped 1 teaspoon fresh dill chopped INSTRUCTIONS 1. Preheat the oven to 180C 2. In a large mixing bowl, add all of the salmon cake ingredients. Mix everything together with a fork util combined. Form mini patties, about 3 inches in diameter and place on the baking tray. Bake for 25-30 minutes or until firm and browned on the sides. Make sure to flip the patties over in the oven halfway through cook time. Lemon Herb Aioli 1. While the salmon cakes are baking make the aioli. The easiest way to make this is with an immersion blender but you can also make this in a food processor, blender, or using an electric mixer. 2. Place the egg yolk, 1/2 of the lemon juice, and mustard in a small bowl or blender/processor. Start whisking/blending everything together until the mixture thickens. Then gradually pour in the olive oil. It's important to add the oil slowly because adding too much too soon will result in a runny or cuddled aioli. As the mixture thickens, add more oil until you have a thick, creamy mayo. 3. Add the remaining lemon juice along with the garlic, parsley, and dill and mix in by hand. Taste and season with salt if needed. Transfer the aioli to a small bowl and serve with the salmon cakes. Store leftovers in an airtight container in the fridge for up to a week.

03.01.2022 Good morning everyone here is a quick and easy recipe for you busy paleo lovers wine can be substituted with broth enjoy

03.01.2022 Don't go too crazy with these, but they will make a fantastic holiday treat.

02.01.2022 You’re going to love this recipe! SALMON POKE, from our cookbook ‘Spiralise’. Tag, share and enjoy! If you ever visit Hawaii, you must try the locals’ favourit...e dish of poke (pronounced ‘pokey’), which is a cross between a Tahitian marinated fish salad and a Japanese sashimi plate. The freshness of the produce makes this dish shine. Any fish is perfect, as long as you love eating it raw. Some of my favourites are tuna, kingfish, mackerel, cobia, flathead, snapper, whiting, coral trout, red emperor and alfonsino. You could also try squid, prawns, scampi and, my all-time favourite, sea urchin. To make this more substantial, add some chilled cauliflower rice or kelp noodles. 300 g best-quality sashimi grade salmon, cut into small dice - you can also use tuna or kingfish avocado, cut into small dice 1 tablespoon sesame oil 2 teaspoons finely grated ginger 2 tablespoons yuzu juice or lemon juice 2 tablespoons tamari or coconut aminos teaspoon Chilli-infused extra-virgin olive oil 2 tablespoons lemon-infused extra-virgin olive oil 3 Lebanese cucumbers, spiralised into thin noodles 1 teaspoon white and black sesame seeds, toasted 2 tablespoons salmon roe, to serve baby coriander leaves, to serve Wasabi mayo 70 g mayonnaise (preferably homemade) teaspoon wasabi To make the wasabi mayo, mix the ingredients in a small bowl. Place the salmon in a chilled bowl. Add the avocado, sesame oil, ginger, yuzu juice, tamari or coconut aminos, chilli-infused and lemon-infused olive oil. Mix until combined. Divide the noodles between small serving bowls. Top each portion with the salmon mixture, then spoon over any leftover dressing from the bowl. Serve with the sesame seeds, salmon roe and coriander leaves. Serves 4 In an activated nutshell, The Paleo Way is literally the most natural dietary approach on earth, and the one most likely to support optimum physical and emotional health for the best quality of life. This site is the guide for anyone wanting to go paleo, is interested in a paleo lifestyle, or just wants to learn more. www.thepaleoway.com Cook with love and laughter Pete x

01.01.2022 Hit LIKE if you could go one of my Crispy Pumpkin Tortillas right now Tag a friend who should make you for you!! I have some good news This recipe from my ...new book Eat More Vegan is now live on my blog!!! So you can get cooking right now!!! https://lukehines10.com/news/crispy-pumpkin-tortilla If you LOVE this recipe, you’re going to love the more than 100 more JUST LIKE THIS... Eat More Vegan is in alllll good bookstores like Dymocks, QBD, Harry Hartog, Kmart, BigW and currently 30% OFF at Booktopia https://www.booktopia.com.au/eat-more-//9781760785789.html