(Image credit: Unknown)

Photography: William and Susan Brinson

Paleo nutrition – as you’ll know unless you’ve been, er, living in a cave – means eating only foods available in the Paleolithic era (meat, seafood, fruit, vegetables, eggs, nuts, seeds and unprocessed oils). Although the plan is as popular as ever, the relative plainness of “prehistoric” fare can make eating like early Homo sapiens a challenge. But with a little creativity, you can turn all your favourite foods into flavour-packed Paleo treats. Here’s how to modernise the most old-school diet ever.

Turkey Burger With Mango Salsa

Ingredients (makes 6 servings)

For the burgers

900g organic turkey breast mince
2tbsp diced onion
1tbsp sriracha or other hot sauce
2tsp smoked paprika
1tsp ground cumin
Black pepper
2tsp olive oil

For the salsa

1 avocado, diced
1 mango, diced
5 coriander leaves
Juice of 1 lime
2tbsp avocado oil
Black pepper, to taste

Directions

Preheat the grill to medium. In a bowl, combine all the burger ingredients except the olive oil, and mix thoroughly. Form into six patties, place on baking parchment and drizzle olive oil over the burgers.
Oil the grill rack and place the burgers on it. Cook for four to five minutes each side.
Mix all the salsa ingredients in a small bowl and serve the burgers topped with the salsa. If you don’t want to make your own, buy plain tomato salsa.

Nutrition (per serving)

352 calories
29g protein
6g carbs
21g fat

Spicy Cashew Pork Kebabs

Ingredients (makes 5–6 servings)

680g pork loin, cut into 2cm cubes
4tbsp red wine vinegar
3tbsp coconut milk
2tbsp coconut oil
1½tsp sesame oil
Juice of 1 lime
2tbsp natural cashew butter
½tsp chilli flakes
1tbsp ginger, minced
2tsp garlic, minced
1tsp black sesame seeds
1tbsp chopped fresh coriander
Zest of 1 lime

Directions

Combine the vinegar, coconut milk and oil, sesame oil, lime juice and cashew butter in a bowl and whisk. When smooth, add all the remaining ingredients except for the pork.
Add the pork cubes to the mixture and turn until coated. Cover the bowl and refrigerate for fix to eight hours. Remove the pork and thread on metal skewers. Let sit for 20 minutes.
Preheat the grill to medium-high, spray with oil, then grill the kebabs for 15 minutes or until the pork is cooked through.

Nutrition (per serving)

274 calories
27g protein
27g carbs
16g fat

Paleo Fajitas

Ingredients (makes 3 servings)

For the meat

350g organic skirt steak

For the rub

2 chipotles (dried chillies), soaked in water for 30 minutes, or 2 fresh chillies
4tbsp olive oil
4tbsp lime juice
1 bunch of coriander, chopped
1tbsp black pepper
2tsp ground cumin

For the wraps

6 large cabbage leaves
Tomato salsa

For the salad

1 red onion, whole
¼ pineapple, peeled and cored
½ green pepper, julienned
½ red pepper, julienned
Juice of 2 limes
2tbsp avocado oil
Black pepper, to taste

Directions

Preheat grill to high. Place the onion under the grill, allowing the outside to char. Remove when onion feels soft and refrigerate. Place the pineapple on grill and cook for five minutes on one side and then the other. Remove pineapple.
Cut away the top and bottom of the onion and remove the skin. Slice the onion and pineapple into strips and place in a mixing bowl. Add the rest of the salad ingredients and toss.
Chop the chillies, then place them in a bowl with the other rub ingredients and mix thoroughly. Add the steak and turn until it’s coated. Put the steak under the grill and cook for three minutes each side. Remove and allow to rest, then slice thinly.
Arrange the cabbage leaves on a plate and add steak slices to each. Top with the salad and salsa.

Nutrition (per serving)

609 calories
33g protein
26g carbs
28g fat

Flank Steak With Grilled Vegetables

Ingredients (makes 6-8 servings)

1 flank steak, 900g-1.15kg
2tbsp chimichurri (spicy Argentine steak sauce similar to pesto, optional)

For the rub

125g olive oil
Juice of 2 limes
6 garlic cloves, minced
2tbsp black pepper, coarsely ground

For the vegetables

2 red onions, unpeeled
2 large tomatoes
4 cloves garlic
4tbsp extra virgin olive oil
1 large courgette
1 large aubergine
4tbsp red wine vinegar
Handful of basil leaves, cut into fine ribbons
Salt and pepper, to taste

Directions

Mix the rub ingredients, add the steak and turn to coat. Cover and refrigerate for two hours, turning occasionally.
Preheat the grill to medium-high. Place the onions on the edge (the least hot part) and cook until the outside is slightly charred and the onions are somewhat soft (about an hour). Remove from the heat and allow to cool, then remove and discard the charred outer layers.
While the onions are cooking, place the tomatoes under the middle of the grill. Rotate them frequently, and remove when the skins are slightly charred. Set aside and allow to cool, then peel the skin under running water. Halve them and remove the stems, seeds and cores.
Place the oil and garlic in a small pan and cook over medium-low heat until the garlic is golden brown. Set aside to cool. Cut the courgette and aubergine lengthwise into 6mm-thick slices, rub with oil, season with salt and pepper, and grill until cooked through. Remove from heat and allow to cool.
When all the vegetables have cooled, cut them into strips. Combine them in a bowl and add the garlic and oil, vinegar, basil, and salt and pepper. Mix thoroughly.
Remove the meat from the marinade and grill (four minutes each side for medium rare). Remove and rest for five minutes. Cut into thin strips. Serve with the vegetables and topped with chimichurri, if liked, at room temperature.