Paleo Frittata with Zaatar

I love Frittata. Its fail proof, protein packed and great to make in advance and heat up when you are in a rush. Its also great for breakfast, lunch or dinner 😀 



2 Tbs of Coconut oil or Olive oil

1/2 cup of lean mince meat (Optional)

1 Red Bell Pepper

1 onion or 3 shallots. 

1 sweet potato pealed, chopped and boiled.

2 cups of spinach

8 or 10 cherry tomatos halved.

6 Eggs

2 Tbs of almond milk

Salt, pepper, cumin, 1 TBS Zaatar spices. 


  • Preheat oven to 350, Gas Mark 5.
  • Heat Oil of choice in frying pan, fry together onions, mine if using, peppers, cherry tomatoes, spinach and potatoes and seasoning until soft and well cooked.
  • Beat eggs and almond milk in a bowl. Pour into pan with veg. 
  • Grease a baking loaf pan with olive oil and spoon in the mixture. 
  • Bake for 30 to 35 mins. 



Day 6 Of Whole30

Breakfast: 1 Mashed banana, 2 tablespoons of coconut milk, 2 tablespoons of pumpkin puree and 2 eggs fried up and topped with strawberries.

Lunch: (ate out) Jerk chicken salad with friend plantains (check before hand for GM free, Dairy free and ask for substitute if so. )

Dinner: PaleOMG’s Aloo Gobi SO DELICIOUS!

Snacks: Dates, coconut flakes, some melon.

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Today I went for a morning 30 min jog/run/walk. It was very windy, kinda ruined it.

Hopefully going to add a recipe of my own tomorrow. Enjoy your weekend! 🙂

Day 4 of Whole30 + Pumpkin Pudding Muffins.

Today I woke up and I didn’t want eggs. I also really want to show you that whole30 is wonderful and has a lot of variety (I’m saying this and its only day 4…oops)

I know on the whole30 website they say no food thats going to remind you of other food etc what they call SWPO ( However I adhered to that on my first Whole30 journey and consuming something that looks pretty like a muffin (but is definitely not a muffin) is not going to make breakdown and loot the local bakery. If you feel any different then feel free to have eggs 😉
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Breakfast:  2 Yummy Pumpkin Pudding muffins (whatever! I know they arnt muffins but I like the name) recipe below.
Lunch: Chicken and Yacca Salad. With Homemade Mayo.

Dinner:  Paprica Chicken with Yuca and mushrooms.

Snack:  Mango, half an apple with a teaspoon of cashew butter.

Todays workout: 

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Paleo Pumpkin Pudding muffins

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  • 1 cup of tinned coconut milk
  • 1 Banana
  • 1/2 tin of pure pumpkin puree.
  • 1 teaspoon of cinnamon
  • a sprinkle or two of nutmeg.
  • 1 tablespoon of coconut oil -melted.
  • 3 tablespoons of ground almond.


Preheat oven to Gas Mark 4.5

  • In a bowl mash the banana, add the pumpkin, the spices and the coconut milk. Combine well.
  • In a small bowl mix together the ground almond and the coconut oil.
  •  Line a muffin tin/ silicone with muffin/cupcake paper cups.
  • Add the pumpkin mixture, and dollop some of the almond mix on top.
  • Bake for 20 mins. It will be runny -ish. Eat it with a spoon (or just put your face in it and eat :P)

* Each muffin contains about 150 Calories incase anyone is counting. I’m not, I just wondered.

Day 3 of Whole30 + Battata Harra

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Breakfast: 2 Eggs, 1 banana (mashed) 2 Tablespoons of shredded coconut, 2 Tablespoons of coconut milk. Fry all up into an omelette/pancake.  Topped with 3 strawberries.

Lunch: Home made beef pattie, slice of avocado, 1 tomato, 1 sweet potato and half a zucchini. ( with some homemade Paleo Mayo)

Dinner: Chicken Shawarma (roast chicken breast with Tahini, homemade garlic Mayo, baby pickles) on a bed of salad + Batta Harra.

Snack: Dried figs, an apple, a nectarine.

Last night I did not sleep well and had to wake up early so I wasn’t feeling my best today. Therefore I did not go to the gym however I did go for a long power walk in search of Yucca, which brings me to my recipe of the day Batta Harra. 

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Paleo Batata Harra (Spicy potatoes- in this case Yucca) 


  • 1 Large Yucca’s
  • 1/2 cup mixture of Olive Oil & coconut oil
  • 2 Large Garlic ClovesMinced
  • 2 shallots.
  • Teaspoon or to taste cayenne pepper
  • 1 Medium red chilli pepper.
  • 1/2 teaspoon of cumin
  • Salt and pepper.
  • Handful of chopped coriander.


Preheat oven to Gas Mark 5

  • Peal and chop Yucca into big chunks. Be careful!!! Its a bit of a tough job. (I usually ask my fiancee to do it! 😉  )
  • Put the chopped Yucca in a large pan of boiling water. Boil for 35 to 40 mins.
  • Drain and set aside.
  • Mix in a bowl the oil, cumin, salt+ pepper, half the cayenne pepper.
  • Now cut the yuca into cubes and pour a little by little of the oil over them and toss to coat all the yucca.
  • Place the yucca on a baking tray and bake for 30 to 40 mins, check every 10 to 15 and toss them till they are evenly crispy and brown on the outside.
  • Now in a frying pan fry the chopped shallots and minced garlic, add the red chilli pepper (and a tablespoon of tomato paste if you wish)
  • Combine shallots mixture with the Yucca and sprinkle with the coriander.
  • Enjoy!

Day 2 of Whole30

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Breakfast: 1 Tomato, 1 spring onion, handful of spinach, 1 small orange pepper made into an omelette with 2 eggs. 3 Strawberries and 3 kalamata olives.

Lunch: Paleo kibbeh, carrots, broccoli, zucchini and half an avocado.
Dinner:  fish and salad.
Snacks throughout the day: Small banana + 1 Teaspoon of cashew butter, 1 Peach. For dessert I had a couple of strawberries and a peach with some coconut milk on them. (put a tin of coconut milk in the fridge for 24 hours, the milk will be thick on top, water stays at the bottom)
My workout for today:
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An exciting recipe coming tomorrow 😉

Peachy Tarts (Paleo + Vegan)

I bought some Juicy Medjool Dates this weekend so I just had to make my favourite bite size tarts, I’m also starting Whole30 tomorrow (  I really want to come off sugar for a few weeks and just return back to Paleo basics. Please feel free to join me and stay posted for some savoury recipes soon to come 🙂


Peachy Tarts

Makes 6 depending on size

Prep Time: 10 mins

Freezing Time: 20 mins


For Base:

  • 1/2 Cup Pecans (or walnuts if you like.. )
  • 3 Big Medjool Dates
  • 1 Teaspoon Of Coconut Oil
  • 1 Teaspoon Of Organic Cocoa Powder

The filling:

  • 1 Small Banana
  • 1 Peach
  • 2 Tablespoons of Coconut Milk/ Cream.
  • 1 Teaspoon of Honey


  • Place all the base ingredients into a food processor and pulse until well blended.
  • Grease a small tartlet tray with some coconut oil.
  • Press a little mixture into the tartlet tray.
  • Now rinse the food processor out.
  • Add all the filling ingredients into the food processor and blend.
  • Spoon the mixture into the prepared tartlets.
  • Place in freezer for around 20 mins.
  • They will slightly firm, scoop them out carefully with a spoon.
  • Garnish with strawberry slices or some raspberries.
  • Enjoy!

Pistachio Marshmallows (Paleo)



Gosh!! I got the recipe for these lovely Paleo Marshmallows from the wonderful Urban Poser (

I used roughly ground almonds, pistachios and desiccated coconut to roll my fluffy squares in.  I hope you Enjoy! Image


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