This is what the restaurant of my dreams would look like ♥

(from fullyraw.com)

Paleo Plan

Protein Breakfast - Courgette & Turkey Bacon Frittata Muffins



I always find breakfast the hardest meal to cater for with my protein diet as I’m often running out the door trying to get to work, and our office doesn’t exactly have a lot of facilities for cooking, so I was getting stuck eating fruits and porridge, which slowed me down for the rest of the day. 

So I started thinking about ways to prepare something on say a Sunday evening which I could then keep for a few days and eat en route or take into the office with me. I’d tried an amazing courgette frittata at a coffee shop called Beagle in East London and thought I could take inspiration for that. Then I dug out a silicone muffin tin that had been hanging out in my kitchen cupboard for way too long and thus these beauties were born. I make one batch on a Sunday and one on a Wednesday, so I can have 2 for breakfast, and I’m experimenting with other combinations as, much as I love courgettes and turkey bacon variety is the spice of life. 

Courgette & Turkey Bacon Frittata Muffins

Makes 6 Muffins / 3 Portions

6 x Organic Eggs

2 x strips Turkey Bacon [I use Dalehead Turkey Bacon, it’s super lean]

1 x Courgette

A handful of basil

Liberal amounts of Salt & Pepper

1/ heat up the oven to 180 degrees. Get a griddle pan and start heating it up on the stove.

2/ Slice your courgette into 5 or 6 strips lengthways - you want them thin enough that they’ll cook through on the griddle without burning to pieces, but not so thin that they’ll go soggy and won’t retain their shape when you cut them later. 

3/ Cook the courgette and the turkey bacon on the griddle until nicely char marked, courgette and bacon cooked through.


4/ Chop the courgette & turkey bacon into small pieces. Also chop up some basil.

5/ In a measuring jug [the spout helps pour the mixture out later] whisk the 6 x eggs with the basil and a good amount of salt and pepper. You can also add some parmesan cheese if you dig that. 


6/ add the courgette & turkey bacon into the egg mixture and stir well.

7/ get your muffin tray on a baking sheet and pour the mixture into each one, it should come just below the surface. You may want to use a spoon to make sure you get a good amount of the courgette and bacon in each one.


8/ pop into the oven for 15 minutes. When the time is up give them a poke with a knife to make sure they’re cooked through - if any liquid comes out then give them a few more minutes.

9/ [optional] again if you dig the cheese thing, sprinkle a bit of parmesan on top and finish them off under the grill for 2 or 3 minutes. 

10/ eat! Once they’re cool you can pop them in a tupperware and keep them for 3 or 4 days - they actually taste better the next day as the flavour improves. You can have them cold or pop them in the oven or microwave to heat them up. 

Tip: A silicone muffin tray is amazing for this as they just pop right out, but you could just use those paper muffin cases, which would also help with transporting them.

My Paleo Kitchen - Subscribe :)


#Paleo Tuna Salad - 1 can of tuna, half avocado, lime juice, salt and pepper! Serve in hollowed out cucumber :) YUM! http://bit.ly/14XDyJJ http://bit.ly/12Pwz5y


My Memorial Day breakfast. Shrimp, bacon, spinach. Grapefruit. #paleo http://bit.ly/14XDzgE http://bit.ly/12Pwz5y

2 Ingredient, Healthy Pancakes


imageSorry for the picture, I’ll try and repost next time I make these yummy pancakes.

Easy 2 Recipe Pancakes
2 Eggs
1 Banana (ripe)
*Optional: cinnamon, yogurt, fruits, chocolate chips, etc…

1. Mash banana (or blend to make it really smooth)
2. Mix in eggs (and cinnamon/fruit/chocolate chips if desired)
3. Put pan on medium heat and grease with olive oil
4. Pour batter into desired size (smaller one are easier to flip)
5. Let pancake golden and then flip to the other side and golden
6. OPTIONAL: top with fruit, apple sauce, peanut butter, yogurt or honey

This recipe is quick, easy and healthy. Yields 2 medium pancakes. 

Spicy Ginger Long Beans


The long beans from the farmer’s market are one of my favorite purchases.  They’ve been in season for three weeks now, and I’m always excited to try a new cooking method. This week, for the feast, I made spicy ginger long beans—only six ingredients and they took less than ten minutes to make! 


Spicy Ginger Long Beans (Serves 4-5)


1 large bunch (about a pound) long beans, cut into thirds

4 cloves garlic, minced

1 thai chili pepper, minced

2 T fresh shredded ginger

cracked pepper, to taste

1 t red pepper flakes

1 T olive oil


In a frying pan, heat oil.  Over medium heat, add garlic, pepper flakes, and chili pepper and sauté for a minute.  Add ginger and stir for two more minutes.  Add green beans and 1/4 cup water.  Cover pan and cook 5-7 minutes, stirring every two minutes, until beans are tender. I like them a little crunchier, so I don’t cook them for very long.  For a softer bean, cook for 7-10 minutes.


Bacon-Wrapped Dates Recipe


Well, my bacon-wrapped dates experiment was a delicious success!  




1 pack uncooked bacon (12 slices)

24 whole, pitted dates

24 toothpicks


  1. Pre-heat oven to 450 degress
  2. Lay a single layer of bacon strips on a plate & microwave for 2-3 minutes
  3. Cut strips of bacon in half width-wise
  4. Wrap individual dates in half-strips of bacon, secure with toothpick at overlap
  5. Place on rimmed backing sheet and bake for 10 minutes, checking at 8 minutes
  6. Let cool for 5-10 minutes


Recipe by Our Savory Life


Best snack everrr…!
#cucumbers #chilipowder #limejuice #theperksofbeingmexican


Pork loin over grilled asparagus. #dinner #paleo


Left-over steak? I just call these lettuce boats. It goes with a yummy avocado dressing that is flavored with garlic, dill, and cucumbers. The non-paleo eaters at the house also enjoyed it with Sriracha-which actually, doesn’t sound bad to me either.

Summer Recipe: Sugar-Free Popsicle