If I want a quick In, Out and let the jeans out I’ll dine in a fabulous canteen style gaff….but if I want to make an occasion of dinner, please don’t tell me when to jog on. Good food should be enjoyed leisurely, sociably and relaxed, not with a clapper board marking the next customer, right?
Anyone tried low carbing? If you have, you must know (especially fans of India Knight & Neris Thomas From Pig to Twig http://www.pig2twig.co.uk) there are recipes that transform your commitment to the cause, like steak with blue cheese sauce made with real double cream, real blue cheese and the juices from the steak pan OMG! This recipe is just as decadent, delicious and frankly feels like it can’t be paleo diet friendly but praise be, clap your hands and squeal with delight..it is!
For one starving gal or two with a salad, you will need:
2 parsnips, peeled and grated
1 leek cleaned, trimmed and grated
1/3 of a large butternut squash, peeled and grated
3 grinds of fresh back pepper
1 level tsp hot smoked paprika
2 pinches of sea salt
2 organic eggs
1 tbsp coconut oil
Opt. olive oil to drizzle
After cleaning, peeling and grating your veg simply mix together in a dish and season, mix again. Add the coconut oil to a sauté pan, once hot add your veg and move to get brown in parts.
Make two wells and crack in your eggs, transfer from hob to oven if you like your eggs cooked all the way through like I do.
Season the eggs, drizzle with a little olive oil and serve in the pan on a heatproof mat on the table if sharing. If enjoying solo, plate as carefully as you can as it’s a pretty good looking dish and oink with delight that you have stuck to the paleo plan for yet another satisfying meal.