Autumn Kale Salad

Autumn Kale Salad

(Gluten Free, Dairy Free, Meat Free | Whole30 & Paleo-Friendly) I really, really love autumn…mostly because of the rich, comforting foods of the season. The other day I needed to use up some veggies so I came up with this tasty autumn salad that was an absolute treat. I didn’t actually make it with the intention of sharing it on the blog, but it was too good not share! The ingredients are more of a guide than anything so feel free to trial some different autumn ingredients based on what you have in your fridge. Enjoy xxx

Serves 2 (as a main) or 4 (as a side)



  • 4 handfuls of fresh kale (use spinach if you’re not a kale fan)
  • 2 large beetroots
  • Half of Roasted Honey Balsamic Cabbage Chips recipe (you can make full recipe – you just won’t likely need it all for this salad so maybe have the other half of chips as a side for dinner tomorrow?)
  • 2 tbsp of coconut oil
  • 3 sweet potatoes, sliced (butternut squash or acorn squash would also be delicious)
  • 1 red onion, chopped
  • 1 handful of nuts (I used slivered almonds because it’s what I had, but walnuts or pecans would be better)
  • 2 apples, sliced and diced
  • Salt and pepper to taste

Ingredients for Dressing 

  • 4 tbsp of olive oil
  • 2 tbsp of balsamic
  • 1 tbsp of honey (Skip this if you’re doing Whole30)
  • Salt and pepper to taste


  1. Preheat oven to 170C(350F).
  2. Boil beetroot until cooked (or buy pre-cooked!) –if you’ve never cooked your own beetroot, this article is quite helpful (cooking beetroot takes 20-30 minutes so I cooked a bunch, peeled them and then stored them to slice into other salads throughout the week).
  3. Bake Savoy cabbage according to Roasted Honey Balsamic Chips Recipe. 
  4. Put coconut oil, sweet potatoes and onion into baking dish. Season with salt and pepper. Bake for 30 minutes or until sweet potatoes are tender and a little brown around edges.
  5. To make one salad: put two handfuls of kale on plate and top with half of savoy cabbage, half of sweet potato/onion mix, one apple, nuts and a few tablespoons of dressing.

Tip: This makes an awesome packed lunch that you can prepare the night before. Kale is awesome for staying crunchy and fresh overnight –even with dressing already added!


This was SO Yum….I want to be eating it again right now.


Peach Kale Salad

Peach Kale Salad

(Gluten Free, Meat Free -Can be Dairy Free | Paleo – Friendly) It’s no secret to those who’ve met me; I freakin’ love kale. People get surprised in London when they see me eating kale raw, but I swear this recipe will change all of their minds! What I love about kale (aside from the whole ‘superfood’ rep it has) is that it doesn’t wilt or go off as quickly as spinach. For me, this means…packed lunches and picnics! So, enjoy this Peach Kale Salad for your packed lunch tomorrow or for your picnic this weekend and get all your friends saying ‘oh kale yeah!’

Ingredients for Salad

  • 1 bag of kale (200g or 6-8 ounces)
  • 4 peaches, cut
  • 1 tbsp butter or coconut oil
  • 1-2 onions, chopped
  • 2 garlic cloves, diced
  • Salt and pepper to taste
  • Blue cheese, crumbled (skip this if you’re not eating dairy –or just don’t like it)

Ingredients for Dressing

  • 4 tbsp extra virgin olive oil
  • 2 tbsp balsamic oil
  • 1 tbsp honey
  • 1 tbsp Dijon mustard
  • Salt and pepper to taste


  1. Sauté chopped onion and garlic in a frying pan with butter or coconut oil for 2-3 minutes. Add salt and pepper to taste.
  2. Put kale in large bowl.
  3. Put dressing ingredients in a jar and shake to mix. If you don’t have a jar, just whisk ingredients in a medium-sized bowl.
  4. Pour the dressing over the kale and ‘massage’ into the leaves (using your hands or salad tongs).
  5. Add the sautéed mixture to the kale, sprinkle the chopped peaches and crumble the blue cheese on top.
  6. Let sit for at least an hour before serving for best, most bursting flavous of yumminess.

Tips: You can mix full salad and serve, or you can prep ingredients to make easy lunches. Simply sauté onion and garlic, mix dressing ingredients and store ingredients in fridge. To make a packed lunch, just throw ingredients together for an individual-sized packed lunch and put a few tablespoons of the dressing on. Kale is awesome at staying crunchy so don’t worry about putting the dressing on the night before and eating for lunch the next day!

Other ingredients I like to add to this salad: sunflower seeds and nuts (I tend to use walnuts because I normally have them around, but pine nuts, pecans or almonds would be tasty too).

Just look at the yum!

Peach Kale Salad

Pablo’s Chicken

Pablo’s Chicken

(Gluten Free, Dairy Free | Paleo and Whole30-Friendly) For all my carnivore friends waiting for a meaty recipe, it’s here! This tasty chicken is a fantastic substitute for fried chicken. Hot or cold -you won’t be disappointed. I even threw in some other recipes for sides to accompany this finger-licking-good chicken, so enjoy!

Ingredients for the Chicken

  • 180 g (1 cup) ground almonds (I used gluten-free flour instead because I keep forgetting to buy ground almonds)
  • 2 eggs
  • 6 pieces of chicken, skin on (I used a mix of drumsticks and thighs)
  • 1 tbsp ghee (I used butter)
  • Sea salt and black pepper

Ingredients for the Spice Mix

  • 3 tsp hot smoked paprika or 2½ tsp smoked sweet paprika with ½ tsp cayenne pepper
  • 1½ tsp ground cumin
  • 1½ tsp sea salt
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • ¾ tsp onion powder (optional –but I used)
  • ¾ tsp garlic powder (optional –but I used)


  1. Preheat the oven to fan 180C (350F) and line a baking tray with baking parchment (if you have it).
  2. Mix the ingredients for the spice mix in a bowl. In a second bowl, beat the eggs.
  3. Dip the chicken pieces, one at a time, in the egg, then coat in the mix of spices and lay on the baking tray.
  4. Gently heat the ghee (or butter) and use a spoon to drizzle it over the pieces.
  5. Bake for 45 minutes until golden and sprinkle with some sea salt and pepper.

Source | Hemsley Hemsley, ‘The Art of Eating Well’

Just look at this tasty summer meal you can cook up in no time at all with Pablo’s Chicken leading the way!

Pablos Chicken Meal

Here are the recipes for the sides in this meal, in case you want to be a copy cat:

Spinach Courgette Salad


Ingredients for Salad

  • Handful of fresh spinach
  • ½ grated courgette (zucchini)
  • Handful of sunflower seeds (or any seed you have chilling in your pantry)
  • 1 tbsp extra virgin olive oil
  • 1 tsp balsamic vinegar
  • Sea salt and black pepper

Directions for Salad

  1. Wash courgette (zucchini), wipe it dry, hold onto the stalk end and grate into a pile on a plate.
  2. Top your spinach with the grated courgette (zucchini) and add your seeds.
  3. Drizzle over the extra virgin olive oil and vinegar. Sprinkle with salt and pepper.


Sweet Potato Fries


Ingredients for Sweet Potato Fries

  • 3-4 sweet potatoes (depending on size), skin on, cut into slices or strips
  • 1 tbsp coconut oil
  • Sea salt and black pepper

Directions for Sweet Potato Fries

  1. Preheat oven to 180C (350F).
  2. Spread coconut oil on bottom of baking dish, pan or tray.
  3. Evenly spread cut sweet potatoes onto baking dish.
  4. Season with sea salt and pepper.
  5. Flip sweet potatoes every 15-20 minutes to evenly bake. Bake until sweet potatoes have reached desired crispiness (around