Tag Archives: Paleo Diet recipes

Eating the way your Paleolithic ancestors did is an incredible way to cut the carbs and make sure you’re getting enough protein which is especially important if you’re trying to build muscle. The Paleo Diet® is a revolution in how we think about food and is helping thousands of people escape from the world of enriched flour and refined sugar that seems to have taken over modern eating habits. Whether you wake up ravenous or have trouble eating anything before 10 AM, this Paleo breakfast recipe is sure to please your palate and your stomach.

 

Ingredients (adjust for servings):

  • Sweet Potatoes
  • Olive oil
  • Chopped Onion
  • Diced Green Bell Pepper
  • Cumin to taste
  • Black pepper to taste
  • Chopped Turkey

 

Directions:

Boil Sweet potatoes for about 5 minutes or until tender. Saute onion and bell pepper until tender. Season saute with cumin and pepper. Add sweet potatoes and turkey to hot pan. Mix and lay flat to crisp lightly. Turn and crisp other side. Serve warm

Those fortunate to live near an ocean, will most likely be able to buy fresh oysters at local seafood markets. With a little shopping around, most people living inland are able to purchase these delicacies pretty easily as well. Even if the oysters you source are frozen, this recipe proves to be a great way to enjoy this nutrient packed treat. Cooked in the half shell or out, the results will be sure to delight the seafood lovers at your table. Close your eyes and you can almost hear the waves crashing on the beach!

Ingredients:

  • 6 large fresh raw oysters on the half shell or shell removed
  • Juice from one fresh lemon
  • 1 tablespoon extra-virgin olive oil
  • 2 garlic cloves pressed
  • 1 teaspoon salt-free lemon pepper
  • 1 teaspoon salt-free hot sauce

 

Instructions:

For oysters in the half shell or out, this method of cooking works great. Rinse oysters under cold water and set aside. Combine remaining ingredients in small pitcher and stir until well blended. Use a small barbecue brush to spread sauce over each oyster, coating generously. For oysters in the half shell, place on broiler pan and broil on low for 5-10 minutes. For shelled oysters, place on non-stick baking pan and broil on low for 5-10 minutes. Oysters should be lightly browned on tops. Remove from oven and serve with fresh lemons. Oysters can be served in the shell and when cooked thoroughly will be easily removed with a small fork.

What’s for breakfast? This is perhaps the number one question we get at The Paleo Diet® when a person is embarking on the Paleo lifestyle for the first time. For most, making the change from the typical breakfast fare of cereal, bread, pancakes, or granola is challenging and requires a significant change in one’s thinking.  The best advice we can offer is to focus on protein, greens and fruits. Time management in the morning can make getting a healthy breakfast on the table before running out the door to start your day, a daunting goal. We’ve found fast and easy success with this daily favorite. Making the dressing ahead of time, means 10 minutes from start to finish, including having the dishes washed, dried, and put away!

Ingredients

  • 2 organic free-range chicken eggs
  • 1 cup arugula greens
  • Dressing:
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon salt-free lemon pepper

 

Directions

For dressing,  combine all ingredients in small jar and shake until well combined.

Spread greens on small plate. Poach eggs until whites are firm and yolks are runny.  Place cooked eggs on top of salad greens. Drizzle with dressing. Gently break eggs with fork and mix into greens.  Serve with your favorite fresh seasonal fruit.

** Tip: For perfect poached eggs, we like the Cuisinart Egg Central, found at your local kitchen store.

 

For more recipes and a wealth of information about the Paleo Diet, including material from the Founder of the Paleo Diet Movement, Loren Cordain, PhD, please visit The Paleo Diet.

Salad Dressing

Salad Dressing

Mid-Season Sprucing Up

The Paleo Diet’s 2017 organic vegetable garden is growing and thriving, which means a little tidying up is in order to ensure that all of the plants are happy and healthy.  Our veggies are spreading out and filling in every space available with their stems, leaves, and flowers.  Along with this comes the crowding out of others, so we have trimmed and thinned to keep everything flourishing with plenty of space to grow.  Our cucumbers plants have gotten much too large for our garden trough and we made the decision to transplant them into large pots that can be put on the ground in just the right sunny spot.  We are hopeful that they will still yield  plenty of delicious cukes to add to our fresh salads and Paleo dishes.  Now that the cucumbers have moved out, our spinach and other leafy greens are much happier and beginning to spread out and thrive.  

Summer means a bounty of fresh, crisp salads to beat the heat and keep us healthy and happy.  It is nearly impossible to find store bought salad dressings that comply with The Paleo Diet.  We’ve experimented over the years, and have come up with these 2 easy-to-make dressings made with fresh ingredients straight from The Paleo Diet garden.  Enjoy!

 

Spice of Life Balsamic Dressing

Ingredients:

Put all ingredients in a blender and puree on medium speed until well combined.  Refrigerate for up to 1 week.

 

Spice of Life Creamy Dressing and Veggie Dip

We changed up just 2 ingredients in the dressing and have found this to be a delicious dip for fresh veggies, or a creamy salad dressing for any combination of leafy greens.

Ingredients:

  • ½ cup Paleo Walnut Mayo*
  • 1 Tablespoon each: Fresh basil, spinach, german thyme, cilantro
  • 2 teaspoons Mrs. Dash Salt-Free Table Blend

Put all ingredients in a blender and puree on medium speed until well combined.  Refrigerate for up to 1 week.

 

* Paleo Walnut Mayo

from Real Paleo Fast and Easy p. 305

We go through a jar of this mayo per week in the Cordain kitchen, as it goes well with a variety of foods and spices. Our preference is to use walnut oil for a smooth, mellow taste.

Ingredients:
Makes about 3 ½ cups.

  • 1 large or extra-large egg, room temperature
  • 1 tablespoon dry mustard
  • 1 cup walnut oil, at room temperature

Crack egg into a tall, narrow glass jar (a wide-mouth pint canning jar works well).  Add a touch of lemon juice and dry mustard.

Carefully pour in oil.  Let egg settle down to the bottom of the jar, under the oil.

Insert an immersion blender and push it all of the way to the bottom of the jar. Turn power on high and let it run for 20 seconds without moving it.  The mayonnaise will start to form and rise to the top of the jar.  Slowly raise the blender until it reaches the top of the jar.  Use mayonnaise immediately or store in the refrigerator up to 1 week.    

Check out more pure Paleo recipes at The Paleo Diet store.

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