Friday, January 25, 2013

Day 120 (27lbs lighter!)

I was a child the last time I weighed 14st 11lbs (207lbs or 93.9 Kg). Paleo has been an incredible journey so far, I have learnt more about food than I ever knew before (and I have been a hobby chef for a long time), I have built exercise into my daily routine. On a weekly basis I am walking at least 18 - 24 miles, I go to the gym 3 x a week, I do sit ups everyday (with a 7,5Kg kettle bell held above my head) and I also have a kettle bell routine which I do at weekends. There is no more room for anymore exercise so now it will be a slow progression to increase the resistance and vary the exercises.

Paleo UK on Facebook have been inspirational
Paleo/Primal on Google+ is a new group I have joined with great recipes

Anyway here is the result:

Day 1

Day 120

Spicy Italian Meats with Mushrooms, Asparagus and Crunchy Carrots


  • Mixed Italian spicy meats
  • Asparagus chopped (3 per spear)
  • Mushrooms chopped
  • Carrots chopped


  • Splash of olive oil in a pan
  • Add mushrooms and asparagus fry (2 mins) softened
  • Add Italian meats fry until meats start to crisp a little
  • Toss in raw chopped carrots and stir to coat in the flavour
  • Serve
  • Eat
  • Enjoy!

Friday, January 18, 2013

Tuesday, January 1, 2013

Smoked Haddock with Salsify Fritters


  • Smoked Haddock
  • Asparagus
  • Green Beans
  • Sweet Potato
  • Paprika 
  • Salsify
  • Butter
  • Dried Chili
  • Dried Coriander leaves
  • Crushed garlic clove
  • Salt and Pepper
  • 1 egg beaten


  • Toss sweet potato in olive oil and sprinkle paprika roast in the oven (15 minutes)
  • Dot the haddock with a little butter and place under the grill (12 minutes)
  • Peel and grate the Salsify
  • Soften in a frying pan with butter
  • Place the grated Salsify into a bowl
  • Mix in chili, garlic, coriander leaves, salt and pepper and beaten egg
  • Pour a spoonful into a cookie cutter in the frying pan, push down to get the shape do this for as many as you are making, 1 Salsify makes about 3 I found
  • Once browned on one side flip over gently
  • Serve and Eat!