Archive for the ‘Lunch’ Category

Middle East inspired Paleo lunch plate!

August 30, 2011

Middle Eastern food is lip-smackingly hands-down probably my favourite type of cuisine, and yes, I am aware that “Middle Eastern” is a blanket term with a lot of variation in between. If I had to be more specific, then Lebanese would be what I am most familiar with and love, love, love. It’s just so simple and infused with quality, fresh produce. OK, so maybe not so much in the case of kebab proprieters but you get my drift! Middle Eastern food is really quite compatible with the Paleo way of eating which makes me a very happy bunny.

I’m usually very uninspired when putting lunch together – it’s usually leftovers or just a mishmash plate of bits and pieces. Today wasn’t really much different from the latter, however this lunch plate had a distinct Middle Eastern and also Mediterranean influence. I’d picked up some fresh tabouli (up there with the best I’ve ever had, and I’ve eaten a LOT of tabouli) and babaganoush which is probably my favourite condiment. Since hummus is out on Paleo, on account of the chickpeas, babaganoush is a great, and probably superior, substitute. I’ve tried to make babaganoush myself, but am happy leave it to the experts! I picked up the tabouli and babaganoush from a Lebanese take away place called Grandpa’s in Hurstville and they even made me a fresh batch of tabouli without the wheat…WIN!

This plate was a cinch to put together as there was barely any prep apart from soft-boiling an egg:

Middle Eastern paleo lunch plate

Middle Eastern paleo lunch plate

The plate was made up of:

  • Smoked sardines
  • Sicilian olives (look at that gorgeous green hue)
  • Semi dried tomatoes
  • Babaganoush
  • Tabouli
  • Soft boiled egg (which it seems I butchered when I was peeling the shell off)

This type of cobbled together lunch would be ideal for a picnic or even taking in to the office when you need to pull together things quickly from the fridge. Bon appetit!

Winter dinners: Bunless burgers

July 31, 2011

Of course, burgers are not season-discriminatory – you can get your burger fix at any time of the year. But there is something about scarfing down a juicy burger in winter to quell those hunger pangs. I promise that you will not miss the bun if you put together your fave ingredients in an almighty stack and then serve with homemade tomato ketchup.

Here are the ingredients I used:

Burger patties:

1kg Lamb mince
1 large egg
1 small white onion or spring onions
2 tbsp chopped rosemary

(this is enough to easily feed 5 or 6 people or can be used for plenty of leftovers for easy lunches)

Lamb burger patties

Lamb burger patties

Filling for each burger:

Free range bacon
1 large egg
Sliced unsweetened canned beetroot
Mixed green leaves
Large mushroom, peeled and stalks removed

Now, I’m far too lazy tonight to go into any detail about how to cook the burgers because they’re so easy…I’m just going to whet your appetite with a picture jumping out at you from the screen 🙂

For the paleo-purists, I do eat potatoes occasionally. I actually used to have a god-awful intolerance to them (so bad that I felt like I’d been hit by a truck which lasted three days) but now that my leaky gut seems to be a lot better, that food intolerance is history!

Bunless burger

Bunless lamb burger