Zesty Coconut Turkey Fillets

An old recipe of mine which I designed in 2013 for Boxrox.com, I’d like to think my photography skills have improved since then LOL!

Turkey is not just for Christmas you know!! A favourite of fitness fanatics for decades, there is a solid reason for this!

  • There is about 32g of protein in a 4-oz. serving of turkey, making it a very good source of these essential amino acids. Just one serving of turkey provides 65 percent of your recommended daily intake of protein.
  • Considered a good source of vitamins B3 and B6, rated because of the density of these vitamins in the meat. A serving of turkey meat has 36 percent of the daily allowance of B3 and 27 percent of your recommended intake.
  • Turkey is believed to have mood enhancing properties. It contains tryptothan, which produces serotonin, a neurotransmitter that helps improve your mood.
  • Light, skinless roasted turkey is low on saturated fat and total fat. It also contains less cholesterol than chicken, pork or beef.

Honey & Lime/Coconut Turkey Fillets

photo (2)

Ingredients (Serves 2)

  • 2 turkey steaks
  • 1 egg
  • 1/4 cup of shredded coconut
  • 1/4 cup of coconut flour
  • 2-4 pieces streaky bacon (optional)
  • 1 packet long stem broccoli
  • 1 pok choi
  • 1 garlic clove crushed
  • 2 tbsp soy sauce/coconut aminos
  • olive oil
  • paprika/salt/pepper


1. Preheat oven to 180

2. In a bowl mix the egg and lime juice until combined. On a chopping board spread out the coconut ingredients & season with paprika, salt & pepper.

3. Take the Turkey Steak and dip in the egg mix and then coat it in the coconut. Do this to both steaks until evenly coated. Place the Steaks in a glass baking dish and bake for about 15 mins (turn in between) and cook until golden.

4. While the Turkey is cooking, add some olive oil to a hot pan and quickly fry the pak choi & broccoli with garlic and soy sauce/coconut aminos (cook the bacon now if you include it)

5. When the turkey is ready you are ready to plate up, I added some avocado for extra health benefits.



Competition Time with Stript Snacks!

Hey guys,

As a mahoooosive Thank you to you all for supporting and all my new followers! I’m delighted to have teamed up with Stript Snacks for this giveaway. They are one of my favourite Irish brands and provide delicious Jerky; perfect for that high protein hit on the move! This is a great opportunity if you haven’t tried it already and I’m giving away 2 weeks worth as well as a Primal Piggy t-shirt!



Stript Snacks & PrimalPiggy

Simple Dinners: Chicken Fajitas


This is my go to midweek meal – it’s easy to make and very cost effective, but also the perfect food for sharing and having fun with family and friends.

Growing up in my house fajitas would always be served as a treat, so if there was a group coming over my Mam would whip up spicy chicken and beef, and it could be eaten in lots of different ways; you could have wraps, tacos, lots of delicious toppings etc, so I guess for me I always associate this meal with fun!

I swap the spice combination around all the time, so I would say choose 2 main flavors – my go to is paprika and cumin but I also like to use chipotle powder or cayenne.


Chicken Fajitas

  • 2-4 chicken fillets
  • 1 red onion, sliced
  • 1 red pepper, cut into strips (I sometimes use Chiquino Peppers from Tesco)
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin or alternative
  • Juice of half a lime
  • Sea salt/ground black pepper


  • 10-15 vine cherry tomatoes, halved
  • 1 red chilli, chopped
  • 2 Tbsp extra virgin olive oil
  • small bunch fresh coriander, roughly chopped
  • Juice of half a lime

2 minute Guac

  • 1 ripe avocado
  • Juice of half a lime
  • Salt & pepper
  • Pinch of chili flakes



  1.  In a large bowl add the chicken, peppers, onion and spices. Drizzle over a good splash of olive oil, season with a good pinch of pepper and mix well. Put in the fridge to marinate for about 10 minutes.
  2. To make the salsa; add the tomatoes, chili and coriander to a bowl. Mix in the olive oil and give it a good stir, squeeze in the lime juice and stir again. Pop into the fridge.
  3. To make the guac: using a fork mash the avocado, season, squeeze in the lime juice and continue to mash with a fork until it softens like guacamole. Sprinkle in the chili flakes and place in the fridge.
  4. Remove the chicken from the fridge and fry up in a pan over a medium heat. When it’s cooked, squeeze over some lime juice and sprinkle with fresh coriander and serve immediately.
  5. For the wraps I find baby gem lettuce works well. Simply chop the stalk off the bottom, wash and separate into wraps.

Serve with any extra toppings you like, and a side of sweet potato fries or salad.

Hope you enjoy x

Raw Peanut Butter Caramel

IMG_1479This is the stuff of the natural gods!! I dare you to make this recipe and not eat it all with a spoon straight away lol! The best thing; All the ingredients are natural and the only sweetness comes from the dates. I have a very delicious recipe coming soon using this ingredient but why not make a batch and enjoy it on brownies, oats, greek yogurt-the list is endless really! I like to keep a jar in my fridge for those weak moments, a few spoonfuls and you’ve zapped that sweet craving!

Medjool dates are key here are they are so caramel like anyway-I like to call them “Natures Toffees“(Foodie geek alert) But if you have the dried kind kind in your pantry they will work too; just be sure to soak then for an hour beforehand.


  • 8-10 medjool dates
  • 2 tbsp peanut butter
  • 1 tsp vanilla extract
  • 1/3 cup water
  • pinch of sea salt (Optional)


1. Add all the ingredients (except the water) to your food processor and blend for about 20 seconds.

2. Scrape down the sides and switch on again, start pouring the water in slowly. Let it run for a further 1-2 minutes or until the consistency gets smooth and caramel like.

3. Spoon into an airtight container, I recycle most of my jars and would use one of these.


* Add almond milk instead of water for a creamier texture.

* Blend up with some frozen banana for a toffee ice-cream.

* Blend with almond butter for a paleo version.

Kale, Pancetta and Vine Tomato Hash

IMG_1225You wake up on a Sunday morning and you want to eat something delicious but you also want your coffee ASAP. (Prime example of #FIRSTWORLDPROBLEMS!!!!) But I am here to save you, this easy-peasy brunch dish can be whipped up in less than 20 minutes.

The great thing about a “hash” is you can change it up anyway you want, add some baby potatoes, grated sweet potato, spinach or replace the pancetta with bacon or chorizo to name a few.

I’ve made this dish many times with sweet potato and chorizo and it’s ridiculous yummy. I posted that recipe on Boxrox, you can find the recipe right here. That recipe is a little bit time consuming so I figured I’d try a quicker version using kale and it worked out perfectly.


  • Roughly 100g (2 good handfuls) kale washed and chopped
  • 65g pancetta cubes
  • 10 Piccolo Cherry Tomatoes halved
  • 2 medium organic eggs
  • small bunch fresh coriander chopped
  • salt and black pepper


  1. In a non-stick pan over a medium heat cook the pancetta, this is quite a fatty meat so no oil is required. When it nice and crispy, transfer to a small bowl.
  2. In the same pan add the kale, you can include a small bit of coconut oil here if needed (no more than a tsp) and fry for a couple of minutes, now add the tomatoes, pancetta, half of the coriander and some seasoning- cook for a about 2 minutes.
  3. Take the pan off the heat and break in two eggs and place under the grill until the eggs are cooked to your liking.
  4. Sprinkle on the rest of the coriander and some black pepper and serve immediately.

Hope you enjoy xx


No-Bake Rice Protein Brownies

love no-bake recipes – why? Because sometimes life is too short to have to wait for brownies to cool down!! Like nearly all of my recipes these are super easy to make and you can even change the nuts to suit your mood and taste. I will just say that almonds and cashews will make the texture more dense and chewy, and nuts like pecans and walnuts will give a nice crumbly texture (they are also lower in carbs).

If you wish you purchase the rice protein from Nua Naturals, don’t forget to use the code: “Piggy15” at the checkout to avail of a 15% discount. 

Nua Naturals are my favourite raw food brand as they really do make healthy eating easy with their huge selection of ingredients; everything from cacao powder and nibs, maca powder, chorella, bee pollen and more.


Now onto my recipe!



  • 140g nuts of your choice (I used walnuts and pecans)
  • 200g medjool dates (soak them if they are the dried kind)
  • 1/4 cup coconut oil, melted
  • 3 Tbsp Nua Naturals rice protein
  • 3 Tbsp raw cacao
  • 1 Tbsp vanilla extract
  • 1/2 tsp ground cinnamon
  • pinch of pink Himalayan salt


  • 1/2 bar 85% dark choc
  • 1 Tbsp coconut oil
  • 3 Tbsp Wyldsson (I used the new low-carb mix)
  • 3 Tbsp goji berries

**You can add some natural sweetener in to the base/topping if you wish – I didn’t use one this time as the recipe uses a lot of dates and was already sweet enough for me.

  1. In your food processor add all of the dry ingredients, pulsing a few time to mix.
  2. Add in the wet ingredients and run the food processor for about 4 minutes, and do a pinch test – pinch the mixture and if it sticks together it’s ready.
  3. Line a square dish with parchment paper and transfer the mixture in. Using your hand or a spatula, press the mix down until the surface is flat and even. Place in the fridge for an hour
  4. While the base is setting, make the topping by melting the chocolate and coconut oil in a bowl over hot water. When it’s ready, pour over the base, sprinkle with the toppings and store in the fridge until the chocolate sets.
  5. Cut into squares and enjoy.

** Store in the fridge

Flu Fighting Soup

IMG_9700With the freezing cold weather upon us it seems everyone has been hit with the dreaded flu! Soups and stews are the only remedy to being nursed back to health, and this recipe from the Medicinal Chef is one of the best out there! This one-pot wonder filled with immune-boosting ingredients is an absolute powerhouse when it comes to dealing with colds and flu. (My head is a lot clearer after just one bowl!)

(I adapted the Recipe slightly by adding chicken stock and turmeric)


  • 1 onion finely chopped
  • 2 medium sweet potatoes, diced, skins left on
  • 1 green chilli finely chopped
  • 4 garlic cloves crushed and chopped
  • thumb sized piece fresh ginger skinned and chopped
  • 1 punnet shiitake mushrooms, sliced
  • 2 handfuls goji berries
  • chicken stock, to cover-Use veg stock for vegan/veggie diets
  • 2 tsp ground turmeric
  • 2 tbsp olive oil
  • salt and black pepper


  1. Put the onion, chilli, garlic and ginger in a large pan with the olive oil. Cook over medium-high heat until the onion softens.
  2. Add the sweet potatoes and mushrooms to the pan along with the goji berries, Give it a good stir then add enough chicken stock to cover all the ingredients. Stir in the turmeric and simmer for 15 minutes or until the potato is soft. Season with salt and pepper.
  3. Carefully add the soup to a blender in batches and blend into a smooth soup.

Hope you enjoy!

Check out The Medicinal Chef for some great recipes!

Sweet Potato and Turmeric Pancakes

IMG_9490I’m obsessed with turmeric at the moment. I’ve been adding it to as many recipes as possible and also making turmeric tea. This has comes after reading many articles about this super-spice and learning of the benefits. The list is endless really- turmeric is most commonly known to relieve many day to day aches and pain, but what else can it be used for?

Let’s look at 10 health benefits of turmeric.

  1. It’s a natural liver detoxifier.
  2. Can help reduce cholesterol.
  3. May help to treat psoriasis and other inflammatory skin conditions.
  4. Natural Anti-inflamatory
  5. It boosts your immune system.
  6. Helps to ease arthritis .
  7. Anti-aging properties.
  8. Has been used in Chinese medicine as a treatment for depression.
  9. A natural antiseptic and antibacterial agent, therefore can be used as an effective disinfectant.
  10. May speed up metabolism and aid weightloss

So there are some of the many reasons to include turmeric in your diet – pretty amazing right?


Now onto my recipe, it’s super easy!


  • 1/2 large sweet potato grated
  • 3 eggs, whisked
  • 1/3 cup coconut flour
  • 1 tbsp tapioca flour
  • 1 1/2 tsp ground turmeric
  • salt and pepper


1. In a glass jug/bowl add all of the ingredients except the sweet potato. Mix well so that you have an even paste, then mix in the sweet potato and leave aside for about 2 mins to let it soak.

2. Add some coconut oil to a pan over a high heat, and add a good tablespoon of the mixture to your heated pan. Press down with a spatula to flatten. Cook on both side until crisp and serve immediately (wth bacon, of course!)

Happy weekend xxx

Primal Pizza


Recreating pizza is a fun task – there’s always the doubt that it won’t work out right and all your hard work and ingredients have to go in the bin. But nothing can wipe the smile off your face when it turns out pretty good! This recipe is fun – it looks like a pizza, feels like a pizza and tastes pretty close to your everyday pizza, except this recipe is grain and gluten free! You could say it’s suitable for a paleo diet but I’m pretty sure the cavemen didn’t eat pizza!

The main ingredient in the pizza base is “Tapioca” (I love that word!). This could be a new ingredient to your pantry, and can be used for lots of recipes. It’s pretty cheap and can be bought from most health shops.

What exactly is Tapioca?

Tapioca is the starch extracted from the cassava root. The cassava plant is native to Brazil and its starch is referred to as “tapioca”. Cassava is naturally gluten free, making it a good substitute for flour as a thickener, as well as a base for a tasty, sweet pudding.

This recipe can be a little tricky, but just have patience with it and it will work out.

Pizza base recipe:

  • 1 cup organic tapioca flour
  • 1/2 cup coconut flour
  • 1/2 cup olive oil
  • 1/2 cup warm water
  • 1/4 cup parmesan cheese
  • 2 medium or 1 large egg, whisked
  • 1 tsp dried Italian herbs
  • 1/2 tsp salt or garlic salt
  • 1/2 tsp ground black pepper



1. Preheat your oven to 180°C, and if you have a pizza stone place that in the oven too.

2. In a large bowl, mix the tapioca flour, about a 1/3 cup of the coconut flour and seasoning. Slowly add the oil in a little at a time,  stirring as you pour. Then add the water and give it a good mix. Next, pour in the egg and again mix well. 

3. To create the dough, add a couple of tablespoons of coconut flour until it reaches a dough-like consistency.

4. Spinkle your surface with some tapioca flour and turn out the dough, and knead it gently into a ball. If it is too sticky, sprinkle more of tapioca flour.

5. Roll out some parchment paper and sprinkle with tapioca flour. Transfer the dough to the paper, and using a rolling pin covered in the flour, roll the dough out to a thin base. Sprinkle a small with of flour on the base, and using your hand smooth it out.

6. Bake for 10-12 minutes, and then remove from the heat. Add whatever toppings you choose, and pop back in the oven to bake for about 5 mins.

Hope you enjoy x

No-Bake Nutella Brownies


It’s great when a recipe comes together by chance! I was supposed to make some homemade Nutella but I added the cacao powder too early, meaning it wouldn’t turn into a chocolatey spread! However I used my imagination, added a few more ingredients and a delicious brownie was born. The pictures don’t do this recipe justice, they are lovely and gooey with a subtle hint of roasted hazelnuts. This is a clean treat that tastes really indulgent but you won’t have to feel guilty about this one. I also added protein, making the brownies a good pre/post workout treat.


    • 1 cup hazelnuts, roasted
    • 3 Tbsp raw cacao
    • 1/3 cup dates
    • 1/3 gluten free oats
    • 1 scoop vanilla protein (If you are using plain protein, add some vanilla pod/extract)
    • 1/2 cup water


1. After roasting the hazelnuts, transfer them to a clean tea towel, and wrap the top tightly over the nuts. Roll around on your counter and the friction with remove the skin from the nuts.

2. Add the hazelnuts, cacao and half the dates to the bowl of your food processor. (Add the water a little at a time as you may not need it all) Let the mix run for about 5-10 minutes until the oils are released from the hazelnuts. Add the remaining dates, oats and protein and mix for another 3-4 minutes. Press the mix, and if it sticks together its ready.

3. Roll out some parchment paper in a rectangular oven dish. Scoop out the mixture, and spread it out pressing down at all times with a spatula. Smooth it out and decorate with some extra hazelnuts. Place in the freezer to set.

4. Remove after no less than 1 hour and cut into even squares. Store in the fridge.