Welcome to the new posting day for the recipe.  I’m also launching a new idea where you get to contribute your own unique healthy, delicious recipes.

If you have a recipe that you think “The Butterfly House” tribe would absolutely love please send your recipe details through to the following: thebutterflyhouse@dianabraybrooke.com

And because I’d love to honour you please include a picture of yourself and a short one paragraph blurb either about yourself, the recipe, or maybe a life lesson you want to share with the tribe.  I want this site to be interactive and I want you gorgeous girls to know that I acknowledge you in appreciation.

Who says blog sites need to have well known people on it? Puhleese!  You may not be famous but it doesn’t bother me! I just think it would be awesome if the tribe would interact with one another.  Gives it a more personal touch don’t you think?

So go ahead…

Do it!  I dare you!  Be bold!

Meanwhile, today on the blog we have Paleo Lamb Sliders.  These are totally delish!  This recipe is courtesy of a recipe card I picked up at “The Primal Pantry” at Teneriffe.


Mint Dressing

4 Tbs coconut cream (put it fridge so it is thick and creamy).

Juice of 1/2 lemon

Good pinch salt and pepper

2 tbs chopped mint.lamb-sliders


Mix it all well in a bowl and pop it into the fridge until your ready.


1-2 large sweet potatoes, sliced into 1 cm thick slices

Baby spinach

1 avocado, sliced

1 capsicum, sliced and roasted (optional)

500g lamb

2 tbps fresh chopped rosemary

2 tbps coconut oil

pinch salt and pepper

In a container, mix the rosemary, oil, salt and pepper.  Add the lamb to the mix and coat well.

Set aside to marinate.

Preheat your oven to 180 degrees.  On a baking paper lined tray, lay out the sweet potato rounds and bake for 20-30 mins until cooked.  Remove from oven and set aside.

In a hot pan, cook the lamb to your liking.  Set aside to rest for 5-10 mins before slicing.

Take a sweet potato round, stack it with spinach, avocado, capsicum, and lamb, drizzle with the dressing and top it all off with another sweet potato round.