Meat and Fish

My Speedy Paleo Pad Thai

I used to cook Pad Thai a lot before going Paleo. I had a really quick recipe from eMeals (when I had a subscription!) that included fish sauce, sesame oil and brown sugar as a quick sauce.

This version uses courgettes (zucchini) noodles. These were made with this Spiralizer (although admittedly I’ve just treated myself to this one as it’s getting a bit worn). If you’re feeling patient, you can instead try to slice your zucchini thinly, or even use a vegetable peeler to try to get the same effect.


Serves 2

2-4 zucchini / courgettes (depends on size), spiralized/made into noodles

300g raw prawns (de-veined, etc)

3 spring onions, sliced

2 tablespoons of fish sauce

1-2 tablespoons of agave nectar (to taste)

1 tablespoons of lime juice

1 large egg, lightly whisked

oil for cooking (whichever you prefer – coconut adds a nice taste)

lime wedges and chopped almonds, to serve

optional: coriander (for the authentic Pad Thai taste – I’m afraid I’m not a fan!)




1. Heat oil in a pan over a medium heat, add the spring onions. Fry for 2 minutes then add the prawns and fry until just pink.

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2. Mix up the sauce in a separate bowl – fish sauce, lime juice and then agave nectar to taste. Add this to the pan and heat for 2 minutes until some of the liquid has evaporated.

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3. Add the egg and scramble.

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4. Add the zucchini noodles and continue to heat for 2-3 minutes until just softened.

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5. Serve with almonds and lime wedges (and coriander, if using)



Let me know what you think if you try this out!


Zingy Salmon

This evening I decided to make a zingy and fresh salsa to top some salmon fillets sitting in my refrigerator.  Served, of course, with a load of roasted vegetables.

You can chargrill your own bell peppers easily if you have a gas stove – simply turn on the gas and place the pepper directly on top of the flame, rotating it every minute or so until you get the desired effect. Alternatively, you can pop them in the oven for 20 minutes while preparing the rest of the ingredients.

Serves: 2


1/2 yellow bell pepper (chargrilled)

1/2 red bell pepper (chargrilled)

A handful of hazelnuts

1 lime

1 tablespoon of apple cider vinegar*

1 tablespoon fresh parsley

Olive Oil

Salt and pepper to taste

2  Salmon fillets

*if avoiding vinegars, you can substitute more lime (or lemon) juice to add to the tartness.


Preheat oven to 200ºC (180°C for fan oven)

Brush salmon fillets lightly with cooking oil (I use olive oil) and season with salt and pepper. Place into the centre of the oven for around 15 minutes (I like to turn if over halfway through but this isn’t really necessary)

Meanwhile, prepare the salsa: remove the seeds from the bell peppers and discard. Chop the flesh into small dice. Chop the hazelnuts and add to the peppers. Add the apple cider vinegar and juice of the lime. Chop the parsley finely and add to the salsa. Add around 1 tablespoon of olive oil and toss the ingredients together. Taste the salsa, add salt/pepper and more vinegar or lime as needed. If the taste is too tart, some ripe cherry tomatoes can be chopped and added to the salsa to sweeten it.

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Once the salmon is cooked, remove from the oven and served topped with the salsa.

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Sweet Potato Hash

I start a set of night shifts tonight. This means a nice leisurely brunch and an afternoon of meal prep to get me through the next few days and nights.

Today I made a twist on the Paleo Kitchen’s Sweet Potato and Sun-dried Tomato Hash.


Serves: 1


1 slice of bacon, chopped

1 sweet potato, diced

1 shallot, minced

4 sun-dried tomatoes, sliced

2 eggs

salt and pepper




Prepare vegetables.

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Brown bacon.

Add sweet potatoes and cover with lid.

Cook until sweet potatoes browned (around 10 minutes).

Add sun-dried tomatoes and shallots and cover again. Cook until browned (around 3 minutes)

Make a well in the hash and crack two eggs into the pan.

Cover with lid and cook until eggs set.

Salt and pepper to taste.

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