Coconut Chicken Nuggets or Rissoles – you decide!

These are a regular at my house. Make them big and they are rissoles. Make them tiny and they are chicken nuggets! They are really easy to put together. See tip below.


1kg ground chicken
2 eggs
2 tsp onion powder*
2 tsp garlic powder*
2 Tbs coconut flour (for chicken mix)
Salt & Pepper
1/4 cup coconut flour (will give a sweeter flavour) or sunflour (ground sunflower seeds – for coconut mix)
1 cup unsweetened shredded coconut
coconut oil for frypan


Preheat oven to 180 degrees.
In a bowl combine coconut flour, coconut and salt & pepper. Mix to combine.

In a separate bowl, combine the ground chicken, coconut flour, onion powder, garlic powder, eggs and a decent amount of salt & pepper, and mix really well.

Take a small handful of chicken mixture (1 Tbs of mixture for nuggets) and roll into a ball, coat with the coconut mixture and press down slightly to get the rissole/nugget shape. Repeat with the remaining chicken, so you have a good amount of rissoles.

In small batches place rissoles into a medium hot frypan with coconut oil and cook on each side for about 2 to 4 minutes. They should look a light golden brown. If they start to turn any darker just take them out into a nearby baking tray, ready for the oven. As all batches are cooked, transfer them to your baking tray and when all done, cover with alfoil and place in oven for approx 10 minutes on 180 degrees C, to allow the chicken to cook through.

Serve with my Asian cabbage salad
Asian cabbage salad or my White Cabbage Salad

**Tip –

If you have a mix master, chuck everything from the “chicken mixture” Bowl in there before you need to roll the rissoles. It will save your hands trying to mix together all the cold ingredients.
* If you can’t have onion or garlic due to fructose malabsorption – substitute with some Italian herbs for a slightly different but still mild flavour.


Crispy Moroccan Chicken Drumettes

We used to make the most amazing Moroccan chicken strips with rice and a salad salsa. Normally with spelt or Gluten free flour. Since going full Paleo, I have tried combinations of almond flour and coconut flour to get similar results, however nothing ever came really close. Finally I have found a solution that works for a super yummy crispy coated chicken treat! Yes, I do mean treat. Even though this is amazing, I still would not cook like this every single night, but it is so great to have these things available for when you are wanting a great meal that brings back yummy food memories!

Obviously we put fresh corn in the salsa, (not paleo), but the kids love the fresh corn and we had run out of cucumber so it was the next best thing!


20 chicken drumettes (small chicken drumsticks)
3/4 cup arrowroot flour
1 Tbs Moroccan spice mix (there are several out there that are are great with no added nasties)**
1 Tbs Chicken spice mix (paprika, cumin, marjoram, salt, pepper or similar)**
2-3 Tbs coconut oil or butter/ghee (tastes great with a blend of coconut oil & ghee)


1 fresh corn cob – cut (substitute with cucumber for paleo)
1 capsicum diced
2 tomatoes diced
1/2 cup coriander chopped

Cauliflower Rice

1 head cauliflower – pulsed in a blender to rice consistency
2 Tbs coconut oil
1 onion diced (optional if fructose intolerant)
Salt & Pepper


Put flour and spices into a large freezer bag and shake to blend. Add the spices – you can tell it’s right when you can smell the spices in with the flour and it gives off a strong flavour. We used a blend of chicken and Moroccan flavour because of the kids but you can go all Moroccan spice for a hotter flavour!

Put the chicken pieces into the bag with the spices and flour and coat by shaking in the bag. Heat the oil in a hot frypan and fry the chicken in batches for approx 2min per side until golden. Place into a baking tray on a rack and place in a 200 C oven for 15min until cooked.

For cauliflower rice, pan fry oil, onion and pulsed cauliflower until cooked to a rice like consistency. Assemble the salsa in a bowl. Serve together on a plate and enjoy the yummy crispy Moroccan flavours!

** there are some natural spice blends that you can find around that don’t have rice flour or sugar in them as additives. My fave, is Screaming Seeds brand, but there are plenty of others too, and you can also make your own blends!

Slowcooker Beef Silverside


The orange and maple syrup in this recipe seems to cut through some of the saltiness of the beef, but I have had it without those two things as well and also loved it, so it is optional, but if you have them on hand, give it a go! If you don’t want to use the oranges just fill up the slowcooker with more water. The white sauce I make is nut free, and is based with coconut cream, so it does have a coconut flavour to it. We don’t mind that, but if you want to, test out some different brands to find the best flavour for a less strong coconut flavour. You can also add extra mustard for a richer sauce. I used white potato here because we ran out of sweet potato, but make sure when you are using sweet potato to cut the pieces quite large.

In Slowcooker
  • 1.5 – 2kg beef silverside
  • Enough cloves to randomly spike the outside of an onion
  • 1 onion
  • 2 star anise (optional – to go with oranges)
  • 2 Tbs maple syrup or honey (you will not taste this)
  • 3-4 potatoes cut in half
  • 4 carrots cut into large pieces
  • 2 Tbs apple cider vinegar
  • 2 oranges
  • Method

    Arrange vegetables around the beef in the slowccoker. Add vinegar, peppercorns, bay leaves, star anise and maple syrup into the slowcooker and squeeze juice from the oranges inside and place oranges on top. Cover with water and cook on low for approx 6hrs. Once cooked, rest for 10min (take away from direct heat of slowcooker and cover lightly with alfoil) to rest before cutting into slices.

    White Sauce
  • 2 Tbs Butter (or coconut oil/ghee)
  • Small Can of coconut cream (approx 270ml)
  • 2 Tbs Dijon or whole grain mustard (or horseradish)
  • 1/2 cup chopped parsley
  • Salt and pepper
  • Method

    Heat butter/oil & coconut cream together for a couple of minutes on a medium heat. Add the rest of the ingredients except for the parsley and simmer all until it thickens (approx 5-10min) then add parsley and serve with meat and veg from the slowcooker!


    Our Bunless Burgers

    Bunless Burgers can be done a million different ways. The great thing about them is you can let your imagination run wild and have all your favourite toppings/burger filling that you’ve ever loved (within reason) and put it all together for a really quick weekday meal. You can get burgers already made, and you can get a lot of good quality gluten free burgers these days, however it’s not too hard to smash together a few home-made burgers to make sure you know what’s in them! Here’s how we make ours. (My 5yr old helped me make these)

    • 500g ground beef or pork
    • 1 Tbs Italian herbs or another spice blend like Moroccan
    • 1 tsp garlic powder
    • salt and pepper
    • 1 egg
    • 1 Tbs coconut flour
    • 1/2 diced onion (optional)

    Mix all ingredients together and roll into burger patties. Fry off in your frypan on either side until brown and cooked to your preference. Fry of your bacon and some fried eggs if desired. Serve with your favourite fillings to go on the side. Here are some of the things you can have with your burgers:

    • Fried onion
    • Fried Eggs
    • Avocado
    • Natural tomato relish
    • Pickles
    • Bacon
    • Sliced fresh tomato
    • Dijon mustard (we use instead of cheese)
    • Pineapple
    • Grilled eggplant
    • Roasted Capsicum
    • Beetroot
    • Lettuce
    • Sauerkraut
    • And many other things



    Slow Cooked Honey Mustard Chicken

    Who loves easy meals – I do! The slow cooker is my Fav thing for easy meals during the week. When using a Slow Cooker/ Crockpot, cooking / browning the meat first is optional, however, it gives a nicer colour to the dish and renders off the fat from the meat, giving the end dish a less oily consistancy. Either way is is yummy and a time saver. See my note below for extra tips and tricks.

    • 1 Tbs coconut oil
    • 8 skinless chicken thighs
    • 1 onion, finely chopped
    • 2 parsnips, cut into sticks
    • 3 carrots, cut into sticks
    • 1 cup chicken stock
    • 4 Tbs wholegrain mustard
    • 2 Tbs honey
    • small handful thyme sprigs
    • flat-leaf parsley, chopped to serve
    • salt and pepper

    Heat the oil in a large frying pan. Season the chicken with salt and pepper and brown until golden, then remove to a plate. You don’t want to cook the chicken for too long if you are going to be using the slow cooker. Cook the onion in the same fry pan for 2 mins until softened, mainly just to lift the chicken goodness from the fry pan. If you don’t want to fry the onion, that’s ok. You can de-glaze the pan with the stock instead and just put the onion into the slow cooker as is.

    If using a Slow Cooker

    Place the parsnips and carrots into your slowcooker and add the thighs and the onions. Mix the stock with the mustard and honey, then pour in. Scatter over the thyme, and cook on low for 4hrs or on high for 2hrs. (If you put the all ingredients into the slow cooker raw, cook on low for 6hrs or high for 3hrs.) Serve with chopped parsley and green veg of choice, if desired. I didn’t – it was a meal in itself!

    If using a Casserole Dish

    Place the thighs and the onions to your casserole dish and add the parsnips and carrots. Mix the stock with the mustard and honey, then pour in. Scatter over the thyme, then bring to a simmer. Cover, then cook for 30 mins on stove top or 1hr in a 180 C Oven, until the chicken is tender.

    • If using a slow cooker, I like to fry off the meat and onion the night before, put everything into the slow cooker dish, put the lid on and place into the fridge for the next day. Then all you need to do is put it on in the morning.
    • I have my slow cooker on a 24hr power point timer so I can set it to start cooking later and be finished near to when I get home. This is such a great thing to have so you don’t over cook your dish. Yes, you can over cook meals in the slow cooker!
    • A great Weekend prep idea is to brown your meat, then put all ingredients for your slow cooker meal into a freezer bag or container to go in the freezer. You now have your quick meal ready to take out of the freezer for later in the week.

    Protein after my WOD



    After the gym, protein is good! This is something that took 2mins to prep and cook and that is excellent. I am not really one to have breakfast, I normally have early lunch and I don’t really like any of the replacement breakfast recipes you often see for paleo. In my opinion, eggs are great for a quick smash together of goodness. Here’s what I made.

    4 eggs (whisked with a fork)
    Coconut oil
    2 thick slices of leg ham chopped (or bacon)
    1/2 red onion
    Salt & pepper
    Dill (optional)

    I fried off the ham & onion for a few secs with the oil then added the eggs. 30secs later I was eating!

    Maple Thyme Chicken Tenders

    This dish is so yummy, great for finger food, party food, or just have it for dinner. You will totally be licking your fingers with this one!

    We made this one for the BBQ at Charge Crossfit for their in-house Charge like a Bull comp, which was awesome fun and these are definitely a crowd pleaser!

    • 1 kg chicken tenderloins (or 4 chicken breasts cut into strips)
    • lots of middle bacon (the streaky part & easy to wrap is best)
    • 1/3 cup organic maple syrup
    • 1 Tbs Dijon mustard (real Dijon is quite spicy which is perfect)
    • 1 Tbs fresh thyme
    • 1 Tbs smoked paprika
    • Juice from half a lemon
    • zest of 1 lemon
    •  salt & pepper

    Wrap each piece of chicken with a piece of bacon. Use toothpicks to hold them together. Place the chicken wrapped bacon on a baking tray to go in the oven or under the grill.

    Mix together the maple syrup, mustard, paprika, lemon juice, zest, salt and pepper in a small bowl. If you have time, leave the marinade to infuse for half an hour to get the best thyme flavour through the mix.

    Use a pastry brush or similar to coat the tops of the bacon wrapped chicken with the glaze. If you don’t have a pastry brush, you can use left over fresh Thyme sprigs as a makeshift brush.

    Oven Method

    Bake in a the oven at 180° C for about 10-12 minutes then turning the chicken over, brush the remaining glaze on the other side and bake for another 10-12 minutes or until the chicken is cooked.

    Grill method

    If your oven sucks, like mine does, put the them under the grill (or use your BBQ) and grill either side until cooked. I did about 8min per side.

    I made this one for dinner last night and served it with my Roast Cauliflower Salad.

    Coconut Chicken Strips

    Everyone knows honey and mustard is awesome. Add coconut and chicken and you have super yummy chicken strips that are easy to make.

    • 1/2 cup mustard (I used a combo of dijon and a bit of french mustard)
    • 2 Tbs honey
    • 1-2 cups Coconut flakes
    • 8 chicken thighs
    • Salt and pepper
    • coconut oil (for frying)

    Preheat Oven to 180 degrees.
    Cut chicken thighs into strips. Mix mustard, honey and salt and pepper together in a bowl easy to cover the chicken strips. A shallow longer dish is easier. You will need two bowls/containers – one for the mustard mix and one for the coconut to cover the chicken after it’s dipped in the mustard mix.

    Cover chicken in mustard mixture (it just needs a thin coating) then roll into coconut.

    Fry coconut covered strips in coconut oil in batches, (be careful – it’s delicate!) on medium heat for a few minutes on either side until just golden. Transfer to a baking tray with a rack, and lay all the chicken strips onto the rack and place into the oven. Bake for approx 15min or until cooked.

    I served it with bacon brussel sprouts, roast potatoes & sweet potatoes. I must note here that the combo of roast sweet potatoes with these chicken strips are a winner, and the kids came back for more! That’s why you can’t see many sweet potatoes in the picture!


    Perfect to make extra for nut-free lunch-box additions that the kids will love.

    Paleo Chicken Celestine

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    This is yummy…

    I think there are a few versions of Chicken Celestine. The one I know, and used to cook regularly, is coated in flour, fried in butter and the sauce has apple, cream and grand marnier.

    Since we have been Paleo we haven’t had this dish. I think it’s been around 2 years now, so I decided to convert it. Because of the liqueur and the rich sauce, obviously this is a comfort treat food, and not something I would make every week, certainly more of a special occasion dish for us. I have to say, it turned out really similar to how I remember!

    • 2 Tbs coconut oil (or butter/ghee)
    • 6-8 chicken thighs, cut into large pieces
    • 400g can coconut cream
    • Salt and pepper
    • 1/2 cup chicken stock
    • 1-2 Tbs grand marnier
    • 1/2 cup flaked almonds (optional – if you can’t have nuts you could roast coconut flakes for texture)
    • 4 granny smith apples, peeled & diced

    Fry the chicken pieces in the coconut oil and season with salt and pepper. Cook on all sides until golden, in batches, and remove from pan when cooked. Do not clean your pan. Use the oily, chicken goodness in that pan to fry off your apple and add the stock in. Simmer for a couple of minutes, then add in the coconut cream and Grand Marnier. Adjust flavours to taste. Simmer the sauce for a couple of minutes on low to medium heat. Do not let it boil, you don’t want the coconut cream to separate. Roast your almonds or coconut flakes in a dry pan for a couple of minutes until lightly toasted.

    You can put the chicken back in the pan with the sauce to warm up or just ladle hot sauce over the chicken.

    Serve the apple cream sauce over your chicken and sprinkle the almonds/coconut flakes over the top, along with veggies of choice.


    Good quality cans of coconut cream can be completely solid in colder weather, this is great, because we want that part to substitute the heavy cream. You can store a can of coconut cream in the fridge for this reason, for when you need the solid coconut cream for a recipe.

    Meatza – Our Paleo Pizza

    We love Meatza. We got onto Meatza through our friend Hagen – a Caveman from way back! The kids get to make one and we have a more spicy one for ourselves. The great thing about any paleo pizza is you can add anything you like, and it’s even better because there’s extra meat! That’s right – meat on the bottom and lots of stuff on the top! Most of the time, the kids don’t even mind having no cheese. We use shredded ham as cheese – we call it “cheese ham”. So this is our version of Paleo Pizza!

    • 1 kg beef mince ( you can use pork as well)
    • 2 eggs
    • 2 T coconut flour
    • 2 tsp garlic powder
    • 1 medium onion diced finely
    •  2 tsp Italian spices (you can use any other spice combo)
    • 1 Tbs Greek Seasoning –screaming seeds*
    • 1/2 tsp chilli powder
    • Salt and pepper

    Mix all ingredients into a large bowl and mix in well with your hands (if you hate having yucky mince fingers, put some gloves on – me, I like to get mucky).

    Separate into two balls, line two baking sheets/trays with baking paper, then press each ball of mixture into a thin layer onto each tray. It can be super thin, you want the toppings to be the star. Put into a pre-heated 180 degree oven for 10min until just cooked. Take them out and drain any extra juices (reserve if desired)

    Cover your bases with tomato paste or tomato purée. Add any toppings you would like. I have included toppings below that we use and some others you could use. Put the Meatza along with all toppings under the grill for about 10min. Done!

    • Mushrooms
    • Capsicum
    • Olives
    • Onion slices
    • Salami
    • Ham
    • Bacon
    • Pineapple
    • Zucchini
    • Sweet potato (precooked)
    • Anything else you can think of…

    We have Meatza regularly about once a fortnight. I am pretty quick with it now, getting the bases done in about 15min and all done in 25min tops! So it can be done on a weeknight if needed. The whole family loves this as lunch the next day so sometimes I make 3 trays worth.

    * Note:  I love Screaming Seeds spices, my go-to for really yummy interesting spices with no fillers or nasties in sight. The Greek seasoning is similar to Italian spices, so you can just add more of that if you don’t happen to have the Greek season.

    Paleo Lemongrass & Kaffir Lime Meatballs


    lime-meatballsMy signature dish

    This idea came to me as I was experimenting with asian meatballs. Asian is my favorite food and I love playing with the flavours! These meatballs are crazy yummy, just try them. This is a double mixture, but you will need it, trust me.

    • 1kg pork or chicken mince
    • 8 approx kaffir lime leaves
    • 2 stick lemongrass finely diced (white part)
    • 2 T sesame oil
    • 2 T fish sauce
    • 2 eggs
    • 2 T coconut flour
    • 2 tsp garlic powder
    • salt and pepper (at least 1 tsp of each)

    Blend lemongrass & lime leaves with the fish sauce and sesame oil, or if you don’t have a blender, finely dice and mix. (Or mortar and pestle) If chopping finely, try bashing the lemongrass first (I use my cocktail muddler) and I roll the Lime leaves before chopping for a finer dice.
    Mix all the ingredients together in a large bowl and roll them into balls on some baking paper.  Fry the meatballs in a hot pan with coconut oil until just golden then pop in a 180° C oven for 5-10min to finish off. Times will vary between ovens. Serve with veg of choice, or see my Asian cabbage salad.

    Note: If short on time, I just spoon bits of mixture into a hot pan to fry up with coconut oil, not as pretty, but still tastes good!