Category Archives: Paleo French Cooking

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

Method:

  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

Method:

  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!

Stream of Consciousness Sunday: Paleo French Cooking

Here is my 5 minute brain dump as part of this great series. Here goes …

I’ve always loved food. My love of food turned into a love of cooking.

Now that I live in France I have some of the best ingredients at my fingertips.

Being on the Paleo diet for almost a month I have become a lot more creative with the meals I make. Without rice, pasta and bread (even the gluten-free options) you have to try hard to make a nutritious, tasty and fulfilling meal.

It’s been a challenge from the day I moved to France as I am gluten intolerant and we have next to no dairy in our diet – NO cheese and bread … in FRANCE? Yes, it’s possible!

I’ve realised just how many French recipes are essentially Paleo – until you bring in the baguette!

I’ve decided to add a new section to my site called Paleo French Cooking. I’m really excited about it.

The biggest challenge is going to be getting out the camera and remembering the quantites of each ingredient I used as I tend to add a “bit of this and a bit of that” when I cook!

A friend asked if I’ll be cooking snails? Why not! 🙂

I guess I might have to cook rabbit at some point but I think they look like cats in the supermarket so I am not convinced.

My time is up and my tummy in rumbling!

Any French recipes that you’d like me to post that are gluten, lactose, salt and sugar free? I promise they’ll taste amazing!

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This is my 5 minute Stream of Consciousness Sunday post. It’s five minutes of your time and a brain dump. Want to try it? Here are the rules…

  • Set a timer and write for 5 minutes only.
  • Write an intro to the post if you want but don’t edit the post. No proofreading or spellchecking. This is writing in the raw.
  • Publish it somewhere. Anywhere. The back door to your blog if you want. But make it accessible.
  • Add the Stream of Consciousness Sunday badge to your post.
  • Link up your post at all.things.fadra.
  • Visit your fellow bloggers and show some love.

 

Paleo French Cooking: Bouillon de Poulet (Healthy Chicken Stock)

Did you know that most stock cubes are full of salt, gluten, monosodium glutamate and other things you really would be better off not eating?

Paleo French Cooking Chicken StockYes, they are convenient but nothing beats homemade chicken stock. Once you see how easy it is to make (and how delicious it is) you’ll throw out your stock cubes.

You can use virtually any left over vegetables you have. Avoid cabbage, broccoli etc as they have a strong taste that can overpower the stock.

Paleo French Cooking Presents:

Healthy Chicken Stock Recipe

Preparation time: 5 mins Cooking time: 1.5hrs.

Ingredients

  • Roast chicken carcass with skin and meat removed
  • 2 carrots
  • 2 sticks of celery
  • 2/3 small turnips
  • 1  large onion
  • 1 leek
  • 1 handful of fresh parsley
  • 1 tsp Herbes de Provence
  • 1 tsp whole peppercorns
  • OPTIONAL: 1 large potato (NOT paleo)
  • 2 litres of water (variable)

Method:

  1. Put all the chicken bones into a large pot
  2. Roughly chop all the vegetables into large chunks
  3. Add peppercorns and herbs
  4. Fill the pan with water until everything is 3/4’s covered
  5. Bring to the boil
  6. Cover and simmer for 1.5 hrs
  7. Take off the heat and let cool
  8. Pour the stock through a sieve into a bowl
  9. Your stock is ready. You can freeze it or use it straight away for soups and stews.
  10. You can eat the vegetables from the stock too!

Tip! You can use the stock to cook rice or risotto (not paleo but very nutritious)!

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.

Ingredients

  • 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

Method:

  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!


Stream of Consciousness Sunday: Paleo Diet

Here is my 5 minute brain dump as part of this great series. Here goes …

3 weeks ago I decided I needed to do something about the way I eat.  I’ve always understood that “we are what we eat” as cliche as that might sound.

The Paleo Diet, or Caveman diet is the way of eating that has always appealed to me. I am gluten intolerant and rarely have any dairy in my diet anyway so it wasn’t going to be that hard to make the switch.

If anyone is wondering what it is that I do eat it is simple: lean meat, fish, seafood, vegetables, fruit and nuts.

What I don’t eat is: grains (rice, oats, wheat obviously – that includes corn, it is not a vegetable). No potatoes, no sweet potatoes (you can have them in moderation if you exercise for over 1hr and I’m not there yet!) I don’t eat anything processed. No sugar, syrups including Agave. No peanuts (they are legumes) not nuts and no beans or pulses. No dairy products but eggs are allowed (not sure how they ended up in a dairy category). No alcohol and my only vice is coffee.

The first few days were really hard – I had terrible headaches and I could feel my body detoxing. A few days later I felt great, I had more energy and I felt invigorated.

My main motivation was initially to lose my pregnancy weight – saying that I just had a baby, and then whispering 70 weeks ago, wasn’t cutting it anymore.  BUT! After a few weeks and some great weight loss and awesome inch loss I have started to realise that this way of eating is for improving my well being and productivity and the weight loss is a fantastic byproduct!

Do you believe you are what you eat?

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This is my 5 minute Stream of Consciousness Sunday post. It’s five minutes of your time and a brain dump. Want to try it? Here are the rules…

  • Set a timer and write for 5 minutes only.
  • Write an intro to the post if you want but don’t edit the post. No proofreading or spellchecking. This is writing in the raw.
  • Publish it somewhere. Anywhere. The back door to your blog if you want. But make it accessible.
  • Add the Stream of Consciousness Sunday badge to your post.
  • Link up your post at all.things.fadra.
  • Visit your fellow bloggers and show some love.