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Pass Me The Paleo’s

Paleo Freezer Recipes

25 Make Ahead Meals and Desserts That Your Family Will
Love!

Alison Handley
Contents
Introduction
Chicken and Vegetable Soup
Mushrooms, Garlic and Chive Oil Soup
Easy Pressure Cooker Beef Stew
Pressure Cooker Chicken Soup
Beef Spare Rib and Vegetable Soup
Paleo Borsht Soup
Butternut Squash and Ground Beef Chili
Chelo Kebabs
Paleo Lamb Meatballs with a Moroccan Twist
Slow Cooker Chicken, Vegetables, with Coconut and Ginger
Cornish Hen Tagine with Orange Flower Water and Dates
Roast Duck Portions with Quince, Honey, Ginger and Cinnamon
Iranian Spiced Lamb with Apricots
Pineapple, Coconut and Pork Curry
Beef Curry with an orange twist
Chili Pork and Tomato Curry
Aubergine, Courgettes, Sweet Potato Medley
Spicy and aromatic mushroom curry
Easy Slow Cooker Meatloaf
Breakfast Paleo Sausages
Black Cherry Coconut and Agar Ice Cream
Coconut Sorbet
Mango Lime and Coconut Ice Cream
Nectarine Kiwi Banana Ice Pops
Pineapple Ices
Disclaimer
Introduction
If you are on a paleo diet or are thinking of going on one then the easiest way to kick off
your new regimen is by taking the time to plan all your meals ahead. It make good sense
to stock up your freezer in advance with some home cooked meals. By doing this you
will not only save time and, energy but will also be able to follow a healthy regimen
without resorting to eating fast foods or indulging in unhealthy snacking habits. Batch
cooking or make ahead freezer food is really well worth the effort, rather than cooking
every day, because all you have to do is let your frozen meal thaw, reheat and then
consume.
Here are five reasons why you should cook and freeze your meals:
You will have the satisfaction of knowing there is a paleo dinner waiting for
you.
You will not have to plan and prepare anything in a rush and possibly cheat on
your diet.
It is a really quick meal and quite often tastes much better than when it was first
cooked.
You will save money because take-out and eating out is pricey!
Finally you will stay committed to your resolution to eat healthily

Before you get started with making the freezer there is a little bit of planning to be done
and you will need some extra stuff so that you freeze and label things properly with the
date of the cooking, because most things look the same when they are frozen.

Stock Up on Supplies
First of all buy some extra containers to store the food, a freezer marker pen, and freezer
friendly labels. Make sure that all you containers are of varying sizes. Investing in a
reliable food processor, slow cooker, ice cream and some pans. Also some freezer tape
or even masking tape to seal the containers. Buy some organic waxed paper, paper
discs, foil, greaseproof paper and freezer or zip lock bags.

Advice on Containers:
If you have some big ice-cream containers that useable then wash them and use them.
You can also buy some excellent basic clear glass containers that you can use to freeze
food in, then remove and store in some freezer zip lock bags. This will save a lot of
space in the chest freezer or the upright freezer.
Do remember that if you directly freeze anything in a glass jar or container to leave
enough space on the top because the food will expand and the jars may crack.
Hold onto any eco-friendly plastic containers, big yoghurt plastic cartons, plastic
freezer bags, and flimsy super-market plastic bags because they can come in handy for
freezing herbs and spices or any small leftovers.

Some Useful Freezing Tips:

Once you’ve making your batch of freezing keep these tips in mind so that your food
tastes good when you re-heat it and eat it!

All cooked food must be completely cooled before freezing it. Leave it overnight
if you have to this way you will be sure that it has cooled completely.
Freeze food in small eating portions because it freezes rapidly, retains excellent
texture and flavor. If possible take the trouble to freeze in eating portions
especially if you have young children or a large family.
Use good quality thick paper for storing solid food. Wherever possible use
plastic bags because they take you less room and also they are easy to label.
When using freezer bags suck out all the air with a straw or invest in a vacuum
sealer, there are many available on the market.
Never forget to label and date when something is made.
Eat your frozen food within three months of cooking.
The best place to defrost a meal is to take it out the night before and leave it in
the fridge. Re-heating it will be easier and faster.
When de-frosting soups, stews, curries and slow cooker meals, place the bag in
some hot water to soften and then leave in the fridge until required.
If you like to use glass to freeze your meals in then make sure it is suitable for the
freezer because the last thing you want is to end up with shattered glass.

All the recipes can be frozen make sure they are divided into small portions and thawed
the night before in the fridge. Heat them up to temperature of 165 degrees F before
serving up.
Chicken and Vegetable Soup
Ingredients:
One large white onion cut into two and then sliced into half again
Three cloves of peeled garlic
Two fresh red chili deseeded and finely chopped
One cm of shrimp paste
Six almonds or macadamia nuts
One cm of fresh galangal and one teaspoon of the powder
Five ml of palm sugar
Olive oil for cooking
225g of chicken fillets cut into bite size chunks
300ml of organic coconut milk
1.2 liters of chicken or vegetable stock
225g of finely chopped red bell pepper
225g of grated white cabbage
One small aubergine cubed
115g of peeled cooked shrimps
Some finely spring onions and, cilantro to garnish with.

Method:
In a good blender blend the onion, garlic, chili and shrimp paste till very fine.
In a wok heat up some oil, and, fry the paste without burning.
Throw in the slices onion, chicken pieces and sauté on high heat till opaque. Pour in the
coconut milk and simmer until chicken is tender.
Add in all the vegetables and simmer until everything is soft. Once it is this stage throw
in the raw shrimps and cook for another five minutes. Remove from the heat and cool.
Divide into portions and pour into small bowls and freeze.
When ready to eat, thaw in fridge and then reheat and garnish with cilantro and
diagonally cut spring onions.
Mushrooms, Garlic and Chive Oil Soup
Ingredients

Three bunches of chives (roughly chopped up)

One and half cups of extra virgin olive oil
Four whole heads of Garlic
25 raw cloves of garlic peeled and sliced finely
16 to 18 ounces of small brown mushrooms sliced finely
Three tablespoons of grass fed butter
Two large leeks finely sliced
Four cups of homemade or good quality chicken or vegetable broth
Salt and pepper to taste

Method:
First of all wash and chop up the chives roughly and throw them in the blender with the
olive oil. Puree until the mixture is very fine. It does take about 15 to 20 minutes but is
really worth the effort. Then in divide the mixture into two batches and strain through a
sieve or muslin cloth. Avoid pressing on the chives otherwise they will turn cloudy.
You can either discard the solids or keep in the fridge and use when sautéing vegetables
or meat.
Second, is preheat the oven to 400 degrees F. 240 C. Take the four heads of garlic and
remove the loose layers of skin, and slice the top off to show off the tops of the cloves,
drizzle with a bit of oil and some salt and pepper. Wrap each head in some waxed
paper and tie with a string and bake in the oven for 40 minutes until the heads are
cooked through. When the pulp has cooled remove into a small bowl. At the same time
also roast the mushrooms with some salt and oil. Make sure that you do not burn them
because otherwise the soup will taste vile.

Third step is to take a large deep pan and melt some butter and cook the leeks until soft.
Throw in the roasted garlic, raw garlic slices and sauté for ten minutes.
Pour in the chicken or vegetable stock and simmer for 30 minutes on low heat. Remove
from the heat and blend in the blender until smooth.
When freezing let the mixture cool thoroughly and, pour into portion size containers and
freeze. Take the roasted mushrooms and split them up into portions and also freeze
separately. When serving the soup thaw, reheat to 165 degrees F and warm up the
mushrooms scatter over the top. If you have some chili oil drizzle some over the hot
soup.
Easy Pressure Cooker Beef Stew
Ingredients:
Two and half pounds fresh beef stew meat
Some olive oil for cooking
One large white onion, finely sliced
Five large carrots, peeled and sliced
Six garlic cloves
Four cups beef broth
One cup of spring water
Two tablespoons tomato paste
Three to four curry leaves
Eight sprigs of thyme

Method:
First of all wash and cut the meat into bite size chunks. Then season the meat with
kosher salt and pepper. In a large pressure cooker over medium high heat pour in some
oil and brown the meat for five minutes. You can brown the meat in two batches. Once
that is done add in the onions, carrots and garlic and fresh herbs. Cook those for ten
minutes and, then add the broth, tomato paste, curry leaves and thyme. Add the water
and put the pressure cooker lid and cook on high until the pressure cooker rises to
steaming point and then set the timer for 25 minutes. Once the timer has blown it’s
whistle, cool and carefully remove the lid. Add salt and pepper to taste.
When freezing divide into portions and pour into containers and cool overnight. Seal,
label and, freeze. When you want to eat it, just take out a portion thaw overnight and re-
heat to 165 degrees F and eat.
Pressure Cooker Chicken Soup
Ingredients:
Some olive oil
Four large carrots, peeled and sliced
Three celery stalks, sliced
One large white or yellow onion, finely sliced
One whole four-pound chicken (without the skin)
Two teaspoons kosher salt
Two tablespoon black peppercorns
Two bay leaves
12-14 cups spring water
Some sliced garlic cloves and fresh herbs prior to serving

Method:
Heat some oil in a large pressure cooker over medium high heat and add in the carrots,
celery and onion and sauté for five to six minutes.
Wash and dry the chicken and with the breast side down put the chicken in the pressure
cooker. Also throw in the kosher salt, peppercorns and the bay leaves. Add enough
water to cover the top of the chicken and bring to a boil. Click on the lid and then cook
on high heat for forty minutes.
Once the whistle blows, take the cooker of the stove, cool and remove the lid.
Using some tongs remove the chicken and cool. Remove the chicken meat from the
bones and chop up into small pieces. Keep the bones separate for use later on and add
some of the chicken meat back into the liquid and cook without the lid for ten minutes.
Cool the clear soup and divide into portions and freeze. When you want to eat, remove
the night before and reheat and serve with some sliced garlic slices and also any kind of
fresh herb like cilantro, parsley, basil etc.
Beef Spare Rib and Vegetable Soup
Ingredients:
Three pounds of fresh beef short ribs
Olive oil for browning meat
Half a cup apple cider vinegar, keep some more for flavoring
One and half large white onion, finely chopped
Six garlic cloves, finely chopped
Four large beetroots peeled and cut into 1-inch chunks.
One large turnip, peeled and cut into 1-inch chunks
One 14.5-ounce can diced tomatoes in its juice (if you can get organic it’s better)
Four stalks of celery, chopped
Four carrots, peeled and chopped
1/4 –1/2 cup chopped fresh dill finely chopped
1/2 a head of white cabbage, shredded
Half a liter of spring water
Kosher salt

Method:
Lightly sprinkle some salt on the short ribs. Heat up two tablespoon of oil in a pot on
high heat, and brown the short ribs in two batches on all sides. Try and brown the meat
without charring or burning. Remove the ribs and put to one side.
Then pour in the vinegar and stir it around the pot. With the heat on medium, add the
chopped onions and garlic. Carefully brown the onions and garlic then return the meat to
the pot and pour in ten cups of water, or just enough to cover the ribs. Partially cover
with a lid and simmer for 2.5 – 3 hours. If required, add a little extra water to the pot
while simmering to keep ribs covered in liquid.

Then remove from the pot and remove the meat off the bone – the meat should be tender
and easily pulled apart. Having done that return the meat to the pot and add the
tomatoes, turnips and beets and simmer on low with the lid for 30 minutes. Just before
the time is up, add the celery, dill, cabbage, carrots and simmer for ten more minutes.
You can even chop up the beetroots greens up finely and add it to the soup at this stage.
Remove and add the apple cider vinegar, a little more kosher salt.
If you can manage eat the soup the following day, as it will impart a richer flavor. If you
are freezing the soup and I would recommend that you do then cool and split it up into
smaller portions making sure that ribs and the meat are evenly spread and then seal
tightly and freeze.
Serve with some finely chopped cilantro or parsley.
Paleo Borsht Soup
Ingredients:
One medium white onion, peeled and finely chopped
Four garlic cloves, finely chopped
Two large celery stick, chopped
Three medium beets, peeled and grated
One large carrot, peeled and grated
1/4 white cabbage, thinly sliced or shredded is even better
1.5-liter vegetable stock or chicken stock
Three tbsp. tomato paste
One tsp paprika
One tsp coriander seeds powder
Three tbsp. apple cider or white vinegar
One and half 1/2 tsp sea salt
Two tsp ghee
Two tbsp. olive oil
Some freshly ground black pepper
A bunch of fresh dill washed and chopped finely

Method:
First of all melt the ghee and olive oil in a large saucepan until hot. Add chopped onion
and celery and sauté on medium heat for five minutes and, in the meantime prepare the
rest of the vegetables.
Add the grated carrots, garlic, beetroot and one teaspoon of salt and, sauté together with
onion and celery for a further five minutes.
Then add in the paprika, coriander powder, black pepper, tomato paste and vinegar. Stir
through for a few minutes until everything releases its flavor and add the vegetable
stock, and cabbage. Turn the heat up and bring to a rolling boil.
Turn the heat to low and cook covered for twenty minutes. Turn the heat off, cool and
taste for salt. If you need to add more salt then do so at this stage. Add three to four
tablespoons of finely chopped dill and simmer for another ten minutes or so.
Remove and cool, like before divide into portions and then freeze in small portions.
When you want to eat thaw out, re-heat and chop some cilantro or parsley and serve.
Butternut Squash and Ground Beef Chili
Ingredients:
One Tbsp. tallow or coconut oil or olive oil
Two lbs. grass-fed ground beef
Five cloves garlic
One inch of finely chopped ginger
One small onion finely sweet, chopped
One Tbsp. chili powder
1 tsp. ground cumin, coriander, ginger and garlic powder
Three celery stalks, chopped
One large green bell pepper, seeded and diced
Eight tomatoes, chopped
Three cups butternut squash, diced
Two jalapeno chilies finely chopped cups
One-cup homemade bone broth (beef, chicken)
One-cup spring water (still)
Two Tbsp. coconut vinegar (can be sourced in the local ethnic markets (it’s much
cheaper)
Two Tbsp. honey, raw honey
To serve some finely chopped green onions or parsley or cilantro

Method:
Carefully warm up the tallow or coconut oil or olive oil in a large pot over medium
heat. Gently, sauté onions garlic and ginger until translucent. Add the spices and stir
until they release their aroma. Then add the meat to brown, and then add all the other
ingredients, other than the garnishes. Pour in the bone broth and some water till
everything is just about covered.
Cover tightly and simmer for just about an hour on low heat. Stir every so often to make
sure that the heat spreads evenly. The mixture will eventually release its flavor, then
take it off the heat and cool completely. Divide into equal portions and freeze. When
serving thaw out, reheat garnish with some spring onions and enjoy!
Chelo Kebabs
Ingredients:
One large white onion, skinned and finely chopped up
Two lb. (500g) fatty ground beef or lamb (blend of 75% beef, 25% lamb)
Half tsp ground turmeric
Half a teaspoon of coriander powder, cumin powder, garlic and ginger powder
One whole egg whisked
The juice of one whole lemon or lime
Kosher salt and black pepper
Two tablespoons of freshly chopped mint
Two ground jalapeno chilies
Half a tablespoon of dried chili powder
A set of wet wooden skewers (because you don’t want them to catch fire)
Soak them in some water for 20 minutes and then use.
To serve: Two to three tablespoons of finely chopped cilantro, cauliflower rice some
lemon wedges and tomato and bell pepper salsa.

Method:
Add the meat, salt, spices, herbs and, and process for about one seconds minute. You
want the meat to be smooth. Then add in the chopped onion. Form the meat into
kebabs. The meat mixture will be sticky so dip your hands in some running water and
form the meat into kebab shapes and put them on metal or wooden skewers. Heat up
your oven to 200 degrees F and take a baking sheet with rims and spray with some
cooking oil and line up the kebabs. Yes with the wooden or metal skewers sticking
through them because they will allow the mince to cook right through.
This recipe is ideal for batch cooking and don’t overfill the baking tray. If you have to
cook the chelos in two batches.
Remove and cool them and them, either wrap them individually in waxed paper and, put
them in some zip lock bags or plastic boxes. This way they will be easy to remove and
thaw out before eating. The texture and the flavor of this recipe will improve after
freezing. When serving serve with all the garnishes.
Paleo Lamb Meatballs with a Moroccan Twist
Ingredients for the Meatballs:
Three pound of ground (some for freezing)
Three tsp. paprika
Two tsp. cumin
One tsp. powdered coriander seed, cumin, garlic and ginger, dried mint
One tsp. chili powder
One-teaspoon salt
Half tsp cracked black pepper
The juice of one large lemon
One whole egg whisked
One tablespoon of chopped cilantro

Ingredients for the sauce:

Some olive oil or coconut oil or clarified butter
One very large onion diced finely
Four cloves of garlic finely minced
Two inches of finely sliced ginger
One teaspoon of powdered coriander seed and cumin and one star anise
Two dried red chili
One tsp. oregano
One tsp. salt
Half a teaspoon of turmeric and chili powder
Two fresh tomatoes finely chopped
One 6 oz. can of tomato paste
Two cups spring water

Method:
To make the meatballs blend the spices into fine powder and add them to the ground
lamb. Put on some clear plastic gloves and mix everything thoroughly. Then wet your
hands in some water and shape the meatball into small round shapes and put them to one
side. You can fry these slightly in some oil; it gives them a much robust taste. Or, you
can drop them in the sauce raw and cook them for longer.
In a large shallow skillet or pan, add enough oil and heat to sauté the onion and garlic,
ginger and all the spices. Cook them for five minutes until they release their aroma and
then add in the fresh tomatoes and the can of paste. Pour in some water and simmer on
low with the lid for ten minutes. Then add in the meatballs and if cooking from raw
cook for 50 minutes until cooked through. If adding after frying then cook for 40 minutes
and, then remove from the heat. This dish always much better the following day or when
it comes out of the freezer. Cool before freezing and then divide into small portions.
Slow Cooker Chicken, Vegetables, with Coconut and
Ginger
Ingredients:
Five cloves garlic, peeled and finely chopped
Three-inch cube of ginger roughly chopped into small sticks
One large white onion peeled, quartered
Four Tablespoons olive oil
Three Tablespoons grass fed butter
Three lbs. boneless, skinless chicken thighs cut into four pieces
Two small cans coconut milk
One Tablespoon arrowroot
One can baby corncobs
One can of bamboo shoots
One teaspoon freshly ground pepper
One teaspoon each of ground cumin, ground coriander
One and half teaspoons ground turmeric
Two small dried red chilies whole
Kosher salt

Method:
Blend the spices ingredients and set aside.
In a food processor, combine garlic, ginger and onion and pulse until it forms a fine
paste.
Then take a skillet and heat up with some oil and butter. Throw in the spices and the
onion blend cook for five minutes or so until there is an aromatic smell. Then remove
the mixture and put into the slow cooker. Add more oil to the skillet and braise the
thighs until completely brown on all sides. Add those to the slow cooker, then add both
the cans of coconut milk, tinned vegetables and switch on the cooker to cook for at least
five to six hours. Just before removing whisk the arrowroot with some coconut cream or
water and pour into the slow cooker and cook on high for 15 more minutes. The switch
off and remove from the slow cooker and cool thoroughly. Don’t leave it to cook in the
slow cooker because it will carry on cooking.
To freeze cool overnight so the chicken is completely cold and, divide into small
portions and freeze. To serve thaw in the fridge, re-heat fully and then serve with some
cauliflower rice, squash noodles, etc.
Cornish Hen Tagine with Orange Flower Water and
Dates
This is a perfect dish to make in advance and freeze for a special dinner party.

Ingredients:
50g of fresh ginger peeled and roughly chopped into sticks
Four cloves of garlic
120ml of olive oil
The juice of two organic lemons
Four Tablespoons of raw honey
Four Cornish hens
Three cups of medjool dates stoned and chopped up
Two tsps of powdered cinnamon
Two tablespoons of orange water
Blanched almonds for garnishing
Kosher salt and pepper

Method:
In a high-speed blender make paste of the garlic, ginger, lemon juice, olive oil, raw
honey and the seasonings. Then in a large pan put in the Cornish hens and pour the
marinade and leave for 30 minutes. Add two cups of spring water to the bottom of the
pan and simmer the hens for 40-to-50 minutes. Add more water if required.
Remove the chickens and put to one side because you are not going to be eating them
immediately. Then add the chopped dates, cinnamon and orange-flower water to pan
and cook until the dates are soft.

Then pour over the mixture over the Cornish hens making sure that they are coated well.
Cool overnight and then freeze until required.
Before serving in some butter cook the blanched almonds and pour over the chickens
and serve.
Make sure that you take them out the night before from the freezer and thaw them in the
fridge and re-heat them properly in the pan before serving.
Roast Duck Portions with Quince, Honey, Ginger and
Cinnamon
Ingredients:
Four portions or four duck legs
Four tablespoons of olive oil
Two quinces peeled, cut into fours
Two tablespoons of butter
Two ounces of fresh ginger cut up into fine chunks
Two teaspoons of powdered cinnamon
Two table spoons of raw honey
Kosher salt to taste
Some finely chopped cilantro when serving

Method:
First of all prick the duck with a fork and set aside. Preheat the oven to 450f/230C.
Then rub the duck with a mixture of the olive oil and salt and rest for thirty minutes.
Then roast in the hot oven for half an hour.
Take the juice of half a lemon and pour into a pan, add the water and gently boil. Throw
in the quince portions and cook for 15 minutes until soft. Then remove and in another
pan heat up some butter and the rest of the olive oil and cook the quince slices again in
the oil. Remove and cool.
Take the duck out of the oven and cool. Then to make the sauce which can be frozen and
thawed out at the time of eating. Pour off some of the duck fat into a small frying pan,
add in the ginger, honey and cinnamon and some water simmering for ten minutes and
then remove and cool. Take the duck portions and add the quince slices to them and
leave them to cool completely. Freeze the portions in individual plastic dishes of zip
lock bags. Pour the sauce into small cartons and remove and use when required.
Make sure that you thaw out the duck portions in the fridge the night before with the
sauce. Reheat in a small skillet and warm up the sauce and serve.
Iranian Spiced Lamb with Apricots
Ingredients:

1.5 kg of leg of lamb chopped up

One large white onion diced finely
115g of dried apricots
50g of raisins
One teaspoon of saffron threads
150ml of fresh orange juice
Five large tablespoons of olive oil
One teaspoon of powdered coriander seeds, cumin seeds, chili, ground cloves, ground
cinnamon,
Half a teaspoon of turmeric
Two whole jalapenos finely chopped
Kosher salt and black pepper
600 ml. of lamb, or chicken stock
Two tablespoons of apple cider vinegar
To serve three large tablespoons of finely chopped cilantro and also some blanched
almonds

Method:
First of all mix the apricots, raisins, saffron, orange juice and vinegar cover and put to
one side for a minimum of three hours.
Preheat the oven to 160 degrees C or 325 degrees F. Heat the oil in a flame proof
casserole and brown all the pieces of lamb, and add the onions, the fruit and all the
spices and bring to a boil. Cover the casserole with a tight fitting lid and bake in the hot
oven for 60 minutes until the lamb is cooked.
Make sure that the meat is just under fork tender. Cool thoroughly before dividing it up
into portions and freezing. The taste does improve the longer it stays in the freezer.
Pineapple, Coconut and Pork Curry
Ingredients:
400 ml of can of organic coconut milk
Two tbsp. of red Thai curry paste
400g of pork tenderloin steaks thinly sliced
Two tbsp. of fish sauce
One tsps. of palm sugar
One tbsp. of tamarind paste
Three kaffir limes torn
Half a small pineapple chopped into cubes
Two fresh red chili finely chopped

Method:
First of all pour the coconut cream into a bowl and let it settle. Remove the cream from
the bowl into a measuring jug making sure that you have about eight fl ounces. Add a
little more water if you have to.
Pour the cream into a pan and bring to a boil and simmer for about ten minutes until it
thickens.
Then add the herbs and spices, pineapple plus the paste and cook until the mixture
releases it flavor. Add in the pork slices and cook on low heat until cooked through.
Once the pinkishness has left the meat remove and cool.
Freeze in plastic boxes and thaw before use.
Beef Curry with an orange twist
Ingredients:
450g-rump steak cut into pieces
Two large tablespoons of olive oil
Two tbsps. of ready-made curry paste
Three to four curry leaves
One tablespoon of palm sugar
400ml of coconut milk
400ml of beef broth
Juice of one whole lemon
Juice of one small orange
120g pearl sized baby onions left whole without the peel
225g of boiled and cut into chunks sweet potatoes
One finely chopped red bell pepper
Blanched almonds to garnish and also chopped cilantro

Method:
Trim any fat of the meat and cut into two inch thick strips. Heat up the oil in a skillet and
throw in the curry paste and cook for three to four minutes. Then carefully add in the
beef strips and brown all over. Add in the curry leaves, stock, spices, lemon juice,
orange juice, rind and palm sugar. Cook on high heat, stirring so that the mixture does
not stick. Add the pearl onions and sweet potatoes, cook on reduced heat with the lid
off.
Once the whole concoction has cooked and the meat is just right remove and cool.
Divide into small portions and pour into small containers and freeze.
Remove and thaw, re-heat and sprinkle with almonds and cilantro before serving.
Chili Pork and Tomato Curry
Ingredients:
450gm of stewing pork cut into pieces
Five ml of dried thyme
Four tablespoon of coconut oil, or palm oil or olive oil
Four cloves of garlic chopped up finely
Five canned plum tomatoes and some of the juice
Two tablespoons of tomato paste
One teaspoon each of powdered coriander, cinnamon, cumin seed, fennel seeds, one
star anise, one teaspoon chili powder and one of turmeric
900ml of chicken or vegetable broth
One large aubergine plant washed and chopped up into chunks
Kosher salt and chopped up cilantro

Method:
Wash and dry the pork cubes and coat with thyme and salt. Then in a large skillet add
some oil and brown the meat on all side. Remove and then add the sliced onions and fry
until soft and then add all the tomatoes and fry on high heat for ten minutes until cooked.
Throw in all the spices and then add the pork cubes and the broth and simmer with the
lid on low heat for 35 minutes.
As you are going to be freezing this dish it is always a good idea to under cook the meat
just slightly, because it will cook to perfection when thawed out.
Add the aubergine at the very last stage, so that it does not overcook.
Remove and cool. Then freeze in small portions and serve with boiled cassava or yam
Aubergine, Courgettes, Sweet Potato Medley
Ingredients:
One large aubergine cut into bite sized chunks
Two courgettes cut into chunks
Two large boiled sweet potatoes cut up into chunks
Juice of two large lemons
Three cloves of garlic
One two inch piece of ginger peeled and finely cut into matchsticks
Two red jalapeno chilies deseeded and chopped finely
Four tablespoons of olive oil
Half a cup of flaked almonds
Kosher salt to taste

Method:
Preheat the oven to 220 C or425 F. Then take a flameproof dish and, spray with some
paleo friendly cooking spray. Make sure all the vegetables are cut into bite size chunks
and scatter into the flameproof casserole dish. Sprinkle over the garlic, ginger, lemon
juice and kosher salt. Add in the almonds and cover with some foil and bake for thirty
minutes until just underdone.
Remove and cool. Freeze in small portions and use in soups, frittatas or even as side
dish or an accompaniment to some of the other dishes.
Spicy and aromatic mushroom curry
Ingredients:
450gr of small white mushrooms cleaned and sliced in half
Four tablespoons of olive oil
One teaspoon of powdered cumin seeds and coriander seeds
A quarter teaspoon of turmeric powder some whole black peppercorns
One large white onion finely chopped
One teaspoon of coriander seeds whole and also cumin seeds whole
Two fresh red chili finely chopped
Two inches of freshly grated ginger
Four green cardamom pods
Either one large finely chopped tomato or two small ones
Kosher salt to taste
For serving three tablespoons of finely chopped cilantro

Method:
In a large skillet add the whole spices and heat them up without burning. Pour in some
oil and fry the onions, garlic, ginger and the powdered spices until cooked.
Add the tomatoes and salt and some water and cook a little bit more. Add the
mushrooms and cook on low heat until tender. Once cooked remove and cool and freeze
for use later on.
Easy Slow Cooker Meatloaf
You can make this ahead and freeze it in its raw state. When you need you can remove it
from the freezer, and cook it in the slow cooker straight away.

Ingredients:

Two whole eggs, beaten

Half-cup milk (almond or coconut)
Half cup of almond meal
One small white onion finely chopped
One tsp salt
A half tsp pepper
Half tsp dried sage
Two lbs. ground beef
Half a bottle of passata (save till last)
Some water
Method:
Label two freezer bags.
In a bowl mix the raw mince and all the spices and shape into loaves and place into
freezer bags.
Place in freezer, and make sure that you label the packages.
On your cooking day remove the frozen meatloaf and put in the slow cooker and cover
with some cover with some passata mixed with some water and cook for a full eight
hours on low heat.
You can even make small meatballs with this recipe and freeze them raw. When needed
just make a good tomato sauce and add the meatballs and cook in a slow cooker or on
low heat for an hour.
Breakfast Paleo Sausages
Ingredients:
Two lbs. ground pork
Five garlic cloves, minced
Juice and zest of one lemon
Three tablespoons of fresh thyme leaves
Three tablespoons chopped green onions or chives
Two teaspoons of ground sage
A quarter teaspoon nutmeg
One-teaspoon cayenne pepper
One teaspoon crushed red pepper
One and, half teaspoons fresh ground pepper
One tsp salt

Method:
In a shallow skillet heat up all the non-meat items until you get a good aroma. Once that
happens add in the pork and fry until all of the meat is cooked through.
This dish freezes well and can be used as stuffing for bell peppers, aubergines, and
crepes as well fillings for frittatas, sandwiches, breakfast dishes and lots more.
If you want to add vegetables to it then all you have to it chop them finely, fry them and
then add the sausage to them.
Black Cherry Coconut and Agar Ice Cream
Ingredients:
Two cups cherry juice or for less carbs very strong hibiscus tea
4 Tbs. agar
One 14 oz. can coconut milk, chilled in can
Two tsp. alcohol-free vanilla extract
Three tsp. raw honey
One cup frozen black cherries

Method:
First of all chill a can of coconut overnight without shaking it first. Remove from
refrigerator, open carefully, and remove all of the rich,
fatty portion to a measuring cup. There should have about 3/4 cup. Do not add
the liquid from the bottom of the can; save it for another use.
Using a wire whisk whip the vanilla extract into the coconut
milk. Place the agar and juice or tea in a saucepan and bring to a boil.
Simmer for 2-3 minutes, until the agar is completely
dissolved. Allow the mixture to cool but it is still warm. Stir in honey and stir until
dissolved. Carefully stir in cherries, then coconut
milk and mix well. Pour into freezer safe container and stir after 15 minutes or use an
ice-cream maker follow the manufacturer’s instructions to make sure the mixture freezes
well.
Coconut Sorbet
Ingredients:
Eight ounces coconut milk
Sixteen ounces spring water
Half a cup toasted coconut

Method:
Blend the coconut milk and water refrigerate for several hours in the
refrigerator.

Then freeze the mixture in an ice cream freezer according to the manufacturer's
Instructions add in the toasted coconut to the chilled mixture and keep frozen until ready
to serve. Take out ten minutes before hand and let it thaw slightly before serving. You
can also make this into popsicles by placing it in molds.
Mango Lime and Coconut Ice Cream
Ingredients:
Four large ripe mangoes, fruit cut away from pit, peeled, and chopped
Half-cup fresh lime juice
Just the zest of one large orange
One-cup spring water
Half a cup raw honey
Some toasted coconut flakes

Method:
First of all blend all the ingredients in a fast processor until smooth. Strain the
mixture through a sieve into a stainless steel bowl. Freeze for two hours until firm and
then whip with an immersion blender or wire whisk, repeat the freezing and, beating
process twice and then freeze until needed.
Nectarine Kiwi Banana Ice Pops
Ingredients:
Four to five large ripe nectarines
Two ripe kiwi fruits
One large ripe banana
Some almond milk
Ice pops

Method: Chop up all the fruits into fine pieces and then add in the almond milk and
blend for a minute or so. Pour into molds and then freeze. Soak the molds in hot water
prior to eating.
Pineapple Ices
Ingredients:
Three cups fresh chopped pineapple
Eight tablespoons lime juice
Three tablespoons raw honey
Three tablespoons lime zest
One cup spring water

Method:
In a high-speed food processor, blend all of the ingredients and pour all of the juice into
a large bowl (or ice cube trays) and put it in the freezer. Once the
Mixture is frozen, remove it from the bowl or the ice cubes trays and break it into big
chunks. Blend this mixture in the processor until smooth and creamy.
Then freeze again in a large bowl or ice cubes one last time for about an hour or so if
you want to eat it immediately. Or leave it for longer than thaw at room temperature
before serving.
Disclaimer
Dr. Loren Cordain, the founder of the Paleo diet says that by eating more similarly to
our Paleolithic ancestors we would be healthier and slimmer. The Paleo diet is possible
in this modern age, but it needs to be well thought out and planned because you have to
unlearn many things. This actually means making choices of whether to eat certain foods
or not. On the Paleo diet we would consume more meats and much fewer grains, beans
and legumes. Some nutritional experts feel this isn't a nutritionally wise eating pattern,
because you could end up missing some vital vitamins that keep our bodies in working
order and promote intestinal flora. So first of all consult your doctor before beginning
the Paleo diet that requires you to eliminate whole food groups. All diets have good and
bad points and sometimes depending on your body type it takes some elimination and
addition of foods to know what suits you best. If your stomach hurts from eating
something then don’t eat it.
If it’s a choice of selecting something that is gluten free like rice then the choice would
be, would you rather eat some rice every so often or would you rather take supplements
to compensate for vitamin B loss that you would get from eating rice? The odd bowl of
rice is far better than taking artificial supplements.

If you decide to go Paleo you have to avoid eating any cereal grains, including brown
rice, wheat, oats and barley, or any products prepared from them, like breads, cakes or
noodles. You also must avoid all dairy products, beans, salt and legumes, refined
vegetable oils like canola oil, processed foods and, products containing refined sugar.
Cordain says that eating these foods makes your blood acidic and increases your risk of
high blood pressure, kidney stones, osteoporosis and asthma.
Some dietitians argue that Paleo diets over the long term can help people control their
consumption of sugar, salt and harmful additives because you will learn about all the
harmful ingredients and remove them from your diet.
However, restricting healthy food like brown rice, rice noodles can deprive your body
from an adequate intake of the B vitamins, magnesium, phosphorus, vitamin D and
calcium because that is what we need in order to function properly. You also will not
get the benefits of the antioxidants contained in whole grains, until you find some
suitable replacement. Without these nutrients, you could be more likely to develop
coronary diseases, cancer or diabetes.

So now you are in a quandary and wondering what to do. Don’t fall apart, Cordian does
say that you can have up to three open meal days in a week when you can eat anything
you want. He claims that as long as 85% of your overall diet sticks to the Paleo
guidelines, the remainder 15% of your diet or the odd lapse won't prevent you from
losing weight, in fact it might do you some good.
Check our other great Paleo titles on Amazon! (Click each
image to learn more)
Your Free Gift
I wanted to show my appreciation that you support my work so
I’ve put together a free gift for you.
All Day Paleo Recipes: 30 Mouthwatering Recipes for
Breakfast, Lunch and Dinner!
Just visit the link above to download it now!
Alison
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