Basically, the principle of the diet is to transition to a diet that cavemen ate.
This means removing all modern foods from your diet, including refined foods, trans fats and sugar. Every meal will then become loaded with vegetables, nuts, leafy greens and proteins.
The aim of the Paleo diet is to go back to the diet we’re biologically designed to eat to reduce fat and toxins in the body and improving digestion and the immune system.
If you’re looking to adopt the Paleo lifestyle we have a couple of breakfast ideas for you to get you started. Enjoy!
Tomato & Basil Frittata
Serves: 4
Ingredients:
8 large eggs
5 bacon slices, cut into small chunks
1 large red onion, thinly sliced
100g baby spinach leaves
2 small ripe tomatoes, thinly sliced
3 tsp. wholegrain mustard
Fresh basil leaves to taste & garnish
1 tbsp olive oil
Salt and black pepper to taste
Method:
1. Preheat your oven to180c (Gas mark 4).
2. Whisk the eggs and mustard in a bowl, and season well.
3. Heat the olive oil in an oven-proof pan over a medium heat. Fry the bacon and onion until the
onion is golden.
4. Add the spinach to the skillet, and cook for another minute or two or until the spinach wilts.
5. Pour the egg mixture into the pan and cook until it begins to set.
6. Place the tomatoes on top.
7. Once the frittata is set around the edges but still runny in the center, place the pan in the oven
and bake for 20-30 minutes or until the frittata turns to a nice golden color.
8. Remove from the oven and garnish with basil leaves to your liking.
Mini Broccoli & Ham Frittatas
Serves: 4
Ingredients:
150g cooked ham, cut into cubes
150g cup broccoli, chopped into small pieces
1 red onion, finely chopped
6 eggs
4 egg whites
3 tbsp. chives, finely chopped
2 tbsp. coconut milk
Salt and black pepper to taste
Olive oil
Method:
1. Preheat your oven to 190c (Gas mark 5).
2. Grease a muffin tray with olive oil.
3. Sprinkle the ham, broccoli, and onion equally in the muffin tray.
4. In a bowl, whisk together the egg whites, eggs, chives, coconut milk, and salt and pepper.
5. Pour mixture into each muffin cup. Fill the cups almost to the top but not completely.
6. Place the tray in the oven and cook for 20minutes or until golden.
7. Remove from the oven and serve - the mini frittatas can also be kept in the fridge for up to 3
days, they’re great as a quick grab-and-go breakfast!
