My dad recently went paleo after he told me about his latest NHS diabetes appointment for his type 2 diabetes. Don’t get me wrong, the NHS are amazing and we are lucky to have them, but in this instance, I was amazed at their approach. My dad could stand to lose a fair bit of weight but despite the fact that his diabetes had worsened, the nurse told him not to bother trying to lose weight and that instead they should start to get him on insulin. This was the wake up call he needed, as he really doesn’t like the idea of injecting. After hearing me go on and on about paleo, he finally decided to give it a try and I could not be happier.
The one thing he is really struggling with is breakfast. As much as I try to tell him to stop thinking of it as breakfast and to just think of it as another meal, he just can’t get his head around eating meat and veg first thing in the morning and he was starting to get really fed up with eggs and bacon (I don’t know how, but hey each to their own!). So, I started trying to find some new recipes for him and I decided to adapt kedgeree to be paleo friendly. The results were delicious and here they are
A paleo version of this classic lightly spiced breakfast that will easily keep you going til lunch.
- Smoked haddock - One large fillet, deboned, skin on
- cauliflower - 1 head
- Ground coriander - 1 tsp
- turmeric - 1 tsp
- curry powder - 2 tsp (heaped)
- onion - 1 medium
- coconut milk - one can
- eggs - 3
- bay leaves - 3
- coconut oil - 1 tbsp
- tomatoes - 3
- lemon - 1/2, juiced
• Take your coconut milk and place in a large flat pan over a medium heat, until simmering.
• Add your bay leaves and place the haddock flesh side down in the coconut milk and poach for ten minutes.
• Meanwhile, steam your cauliflower for eight minutes, then break it apart with a masher into rice size bits.
• Finely chop your onion, add to a frying pan with a little coconut oil and stir until the onion softens.
• Add your coriander, turmeric and curry powder and stir into the onion, then add your cauliflower "rice" to the pan and cook for around 4 minutes.
• When your haddock's cooking time is up, remove from the pan, discard the coconut milk and flake the fish into pieces for later.
• Hard boil your eggs and remove from the pan, slice and set aside with the fish.
• Finely chop your tomatoes and add to the cauliflower rice, then add back in your fish and eggs to combine and heat everything through.
• Squeeze the lemon juice over the kedgeree to taste.