Category Archives: Main Meals

Paleo French Cooking: Paleo Pancakes

paleo pancakesPaleo Pancakes don’t sound very French but pancakes are very popular here!

These little pancakes are yummy, nutritious and 100% Paleo.

Don’t be fooled by their size, these little pancakes are SUPER filling!

They can also be used as Blini’s for Smoked Salmon!

Paleo French Cooking Presents:

Paleo Pancakes

Preparation time: 2 mins Cooking time: 3 mins per pancake (you can make 3 at a time).

Ingredients (makes 10 small pancakes – serves 4)

  • 3 level tablespoons of desiccated/shredded coconut
  • 3 level tablespoons of ground almonds
  • 2 bio free range eggs
  • 200 ml unsweetened coconut milk
  • Dash of cinnamon or vanilla straight from the pod(optional)
  • 1 spoonful of coconut oil


  1. Put desiccated/shredded coconut and ground almonds in a bowl.
  2. Add cinnamon/vanilla if desired.
  3. Add eggs
  4. Pour half the coconut milk in
  5. MIX with a spoon until you get the desired consistency (should be like thick pancake mix)
  6. Add more coconut milk if needed
  7. Heat the coconut oil in the frying pan.
  8. Take a spoon and put mixture in one spoon at a time (one spoonful makes 1 pancake)
  9. Cook on a medium to low heat for a couple of minutes and then turn carefully (they are quite fragile)!
  10. Serve with fresh berries and a drizzle of coconut milk!
  11. Or you can serve with smoked salmon!

Bon Appétit!

Paleo French Cooking: Veal Osso Bucco

paleo French cooking osso buccoOk, so Osso Bucco is Italian but in the South of France much of the food is similar to Italian.

Veal Osso Bucco is a family favourite. It’s easy to make and delicious. Traditional recipes calls for white flour making it unsuitable for gluten free and paleo diets.

This recipe needs to be made in a heavy based pan on a low heat. I have a Le Creuset pot that is perfect.
The veal falls off the bone making it a great first food for your BLW baby!

Paleo French Cooking Presents:

Paleo Veal Osso Bucco Recipe

Preparation time: 15 mins Cooking time: 1.5-2 hrs.

Ingredients (makes 4 servings)

  • 4 good size veal shank slices with the bone in (2cm thick)
  • 4 carrots
  • 4 sticks of celery
  • 2  large onions
  • 3 large ripe tomatoes (you use 1/2 a can of tinned tomatoes – 200g)
  • 1 handful of fresh parsley
  • 1 tsp Herbes de Provence
  • Pepper (salt is optional – I just never use it to cook)
  • 2 cloves of garlic
  • 1 organic lemon
  • 1 large glass of white wine (optional – you can use water instead)
  • Olive oil


  1. Dice the onions, carrots and the celery. Chop the tomatoes (if you are using fresh ones) Set aside
  2. Heat the olive oil in the pan on a high heat and brown the veal on both sides
  3. Remove the veal and add the onions, carrots and celery. Fry until the onions are golden.
  4. Add the tomatoes, gently stir until bubbling.
  5. Add pepper and herbs. Stir.
  6. Lay the veal on top of the vegetables
  7. Add the wine/water until the veal is almost covered. Don’t drown it.
  8. Reduce the heat so that it’s on a low simmer and cover with a close fitting lid.
  9. Leave to cook for 1hr. You can turn the veal over half way if you like.
  10. If it’s looking too watery remove the lid.
  11. Crush the garlic in a small bowl and mix with the parsley, grate the zest of a lemon into the bowl and mix. The amount of lemon depends on your personal taste.
  12. Add the garlic, lemon, and parsley mixture to the pan. Stir.
  13. Cook for a further 10 mins and serve!
  14. Serve with green beans or any other vegetables!

Bon Appétit!

Paleo French Cooking: Poulet Rôti (Easy Roast Chicken)

Poulet Rôti – or Roast Chicken is a staple dish all over the world.

Paleo French Cooking Roast ChickenIt’s very popular in France and it is SO easy to make.

You can put the chicken in the oven and kick back for a whilst it cooks.

Guaranteed to be a hit with all the family!

It’s 100% gluten and lactose free. And 100% Paleo!


Paleo French Cooking Presents:

Poulet Rôti (Easy Roast Chicken)

Preparation time: 5 mins. Cooking time 1hr.


  • 1 chicken (approx 1.2kg / 2.6lbs) – reduce cooking time if the chicken is smaller.
  • 1/2 tsp dried onion
  • 1 tsp Herbes de Provence or dried Tarragon
  • 1/2 tsp course ground black pepper


  1. Preheat the oven to 190 C / 380 F
  2. Place chicken in a baking dish breast side up
  3. Sprinkle dried herbs and onions on the chicken focussing mainly on the cavity
  4. Add pepper all over (you can add salt if you require but I don’t cook with it)
  5. Put the chicken in the oven on the middle shelf uncovered for 1 hour
  6. If you like crispy skin take the chicken out after 50 mins and with a spoon pour the chicken juices all over the chicken before returning to the oven for the final 10 mins.
  7. Voila! Easy and delicious.
  8. Best served with roasted vegetables, green beans or salad. You choose.
  9. Pour the jus (the gravy) that came off the chicken into a gravy boat or just pour over the chicken once served.

You can keep the chicken carcass and make a delicious chicken stock too.

Bon Appétit!