Perfect Paleo Roast

I think the perfect paleo meal has to be a good old Sunday Roast!

I usually do this with chicken, but as its Christmas we thought we would treat ourselves to a pork joint. Now I won't pretend it was as lean as it could have been, but like I said, it's that time of year, we are allowed to cut ourselves a bit of slack!

Ingredients
Pork roasting joint
Parsnips
Beetroots
Carrots
Onions
Olive oil
Salt and pepper

1) Peel the beetroots and cut them in half. Peel the carrots and cut into big thick strips and do the same with the parsnips (I tend not to peel these). Peel the onions and cut into quarters.
2) Place the pork in the oven on its highest setting for the first 15 mins, then turn down to about 220 degrees for the remaining cooking time.
3) When the meat has 1 hour to go, add the vegetables to the same pan with a little olive oil if necessary and season with salt and pepper.

That is it! It's so easy. Cooking the mean and vegetables together not only makes the veg taste great, but saves on washing up too! You can follow this recipe substituting the pork for any other meat - chicken is a personal favourite! Perfect to beat the Sunday evening blues on these cold, snowy winter days.

Mushroom madness!

Firstly, I have been so awful at blogging recently...I have been creating some delicious meals and not sharing them with you! But this is it, I'm back and and here to stay!

So, apart from my butternut squash addiction, which I continue to battle, but it just keeps tempting me in...mashed, roasted, chipped, you name it, I love it!

Anyway, now, I just can't stop stuffing mushrooms!

Here is one of my faves!

Ingredients
Big field mushrooms
Onion
Garlic
Red pepper
Carrots
1 tin of tomatoes
Turkey mince
Olive oil
Salt and pepper
Fresh parsley

1) Fry the onion and garlic in olive oil until brown and season with salt and pepper.
2) Add the turkey mince cook until brown.
3) Add the diced red pepper and carrots and salt, pepper and parsley and cook until soft.
4) Add the tin of tomatoes and a few table spoons of water then simmer with the lid off until it reduces and the sauce thickens.
5) Grill the mushroom for about 2-3 minutes on each side, then stuff with the mince and grill for a final 2-3 mins.

Now I do have some photos but I must apologise for the terrible photography skills but you will get the idea!