Tag Archives: Paleo Recipe

Avocado Deviled Eggs

Don’t let the color scare you away! There’s nothing childish about this Paleo Diet® twist on an old favorite. Deviled eggs are the perfect grab- and-go snack to have on hand for between meal nutrition. Make them ahead of time and store in the fridge for up to two days. Kids from one to one hundred will love this delicious, fun treat!

Ingredients

  • 12 large eggs (hardboiled)
  • 2 avocados
  • ¼ cup fresh cilantro, finely chopped
  • 2 tablespoons fresh lime juice
  • 2 cloves garlic, finely chopped
  • ½ jalapeño pepper, stems and seeds removed, minced
  • ½ teaspoon cayenne
  • ¼ teaspoon ground, black pepper
  • ¼ cup chicharrones, no salt, preservatives or additives

Instructions

Hard boil the eggs and place in refrigerator to cool.

Peel eggs and cut in half the long way. Remove yolks and place in mixing bowl. Set aside egg white halves on serving dish. Slice avocados in half, remove pits and remove insides from skins. Combine with egg yolks and mash until well blended. Add cilantro lime juice, garlic, jalapeño, cayenne, and pepper. Stir gently to combine. Fill each egg half with yolk and avocado mixture. Top with crushed chicharrones.

Serves 6.

Avocado Deviled Eggs Ingredients

 

Avocado Deviled Eggs

 

Avocado Deviled Eggs Close-Up

 

Beef Thai SaladWhile we would love to say we traveled all the way to Thailand for this recipe, it’s surely the next best thing with these all-natural, fresh ingredients straight from our local grocer. This Paleo Diet® salad makes an ideal Summer meal with a perfect balance of nutrients to satisfy your appetite and cool you off on a hot night. We especially love the spicy dressing that gives the greens a little extra flavour kick to delight those of us who love to wake our taste buds up now and then.

 

Ingredients

  • 1-pound sirloin steak
  • Black pepper to taste
  • 2 small seedless English cucumbers, thinly sliced
  • 1 shallot, thinly sliced
  • ½ cup fresh cilantro, roughly chopped
  • 2 cups mixed greens
  • 1 tsp coconut oil

 

The Dressing
  • 3 cloves small garlic, minced
  • 1 red chili pepper, seeded and chopped into small pieces
  • 2 T salt-free chicken stock
  • 2 tsp salt free red pepper sauce
  • 2-3 T fresh lime juice

 

Instructions

Season the steak with black pepper. Heat 1 tsp coconut oil in a grilling pan over medium heat. Grill the steak for about 2-3 minutes per side or until desired doneness is achieved. Remove steak from pan and set aside.

Mix all ingredients listed under “dressing” together with the exception of the lime juice.

Heat a small saucepan over medium-high heat. Add dressing and stir gently with wooden spoon until warm, but not bubbling. Stir in fresh lime juice. Remove from heat and set aside.

Prepare salad just before serving. In a large salad bowl, toss chopped cucumber, cilantro, shallots, and mixed greens. Slowly drizzle dressing over salad and toss gently. Thinly slice the beef against the grain and arrange on top of salad.

Serves 4.

Beef Thai Salad Ingredients

Beef Thai Salad

There’s nothing like fresh peaches to sweeten up the end of summer! At The Paleo Diet®, we count the days until this incredible treat begins showing up at our local farmer’s markets and grocery stores. The taste difference between peaches that have been sitting in cold storage waiting to be ripened and the just-picked ripe and ready fruits makes the waiting and anticipation well worth it. Once fresh peaches arrive, it’s important to eat them within a day or two. Our team loves to top off our dinner menu with this delectable treat. The best part is that it’s fast and easy to prepare, so no long hours sweating away in the kitchen.

 

Ingredients

For the Filling:

  • 6 fresh and ripe peaches
  • 2 tablespoon coconut oil, melted
  • 1 teaspoon cinnamon
  • 2 teaspoons unsweetened, organic apple juice concentrate
  • 1 teaspoon arrowroot starch
  • 1 teaspoon vanilla extract

For the Crust:

  • ¾ cup pecans
  • 2 tablespoons coconut oil, melted
  • 1/3 cup almond flour
  • ½ teaspoon cinnamon
  • 1-2 tablespoons unsweetened, organic apple juice concentrate
  • ¼ cup unsweetened, shredded coconut
  • 2 tablespoons ground flax

 

Instructions

Preheat oven to 350 degrees F.

Wash and slice peaches into ½ inch slices. Place in large bowl and add remaining filling ingredients. Gently combine all ingredients until peach slices are evenly coated. Pour filling mixture into 9-10 inch skillet or 8×8 baking dish.

Prepare crust by pulsing pecans in food processor for 10-20 seconds. Add remaining crust ingredients and pulse again until well blended. Pour crust over the top of the filling, distributing evenly.

Bake for 40 minutes until topping is golden brown and crispy. Enjoy!

Serves 6-8.

 

Ingredients

 

Paleo Peach Cobbler Ready To Eat

Anyone lucky enough to live in Colorado, looks forward to the harvest of Western Slope peaches every summer. Perfect growing conditions harmonize to produce the unique sweetness and juiciness of this all-time favorite. At The Paleo Diet®, we’ve found the perfect pairing of grilled shrimp and peaches for a main course sure to please even the pickiest eater at your dinner table!

 

Ingredients

  • 1/3 cup fresh lemon juice 
  • 1 cup avocado oil, plus 1/4 cup for grilling* 
  •  1 bunch Italian parsley, stems removed, rough chop 
  • 20 leaves fresh basil, stems removed, reserve half for garnish 
  • 1 bunch cilantro, stems removed, rough chop 
  • 1/2 bunch mint, stems removed, torn, reserve for garnish 
  • 1 large red onion, thinly sliced  
  • 4 cloves garlic, minced 
  • 3 tablespoons red pepper flakes 
  • 5 firm but ripe peaches, pits removed, quartered 
  •  1 lb shrimp, peeled and deveined 

*Extra virgin olive oil may be used in place of avocado oil.

 

Instructions

Note: You will need a grilling basket for cooking the shrimp.

Heat grill to medium high. In medium bowl combine lemon juice, 1 cup avocado oil (or olive oil,) parsley, basil, cilantro, mint, red onion, garlic and red pepper flakes. Place ½ of mixture in separate bowl and set aside.

Place shrimp in a third bowl and pour half of mixture over shrimp, let marinate for 30 minutes.

Brush peach quarters with remaining ¼ cup avocado oil. Place peaches on grill and cook until grill marks appear on both sides. Do not overcook. Remove shrimp from marinade and place in grilling basket. Place shrimp on the grill and cook until done, turning once.

Arrange shrimp and peaches on platter and top with reserved herb mixture.

Serves 4.

One dish meals, served up in bowls, are a frequent go-to for those following The Paleo Diet® lifestyle.  Avoid the salt and other non-Paleo additives by preparing this version right at home.  And if you need to save time on the prep, you can find fresh, spiralized veggies in the produce section of most local grocers.  This delicious dish has everything and is packed with protein, veggies, and nutrients. Not to mention the savory sauce will have you coming back for more.

 

Ingredients:

  • 2 sweet potatoes, spiralized
  • 3 large carrots, spiralized
  • 1 onion, peeled and spiralized
  • 2 tbsp avocado oil
  • 1.5 lbs ground pork, cut into bite sized pieces
  • 3 green onions, diced
  • Black pepper to taste (approx 1tsp)

 

For the sauce:

  • 3 tbsp no sodium (or low sodium) beef stock
  • 1 tbsp apple cider vinegar
  • 1 tbsp avocado or olive oil
  • 1 tsp garlic powder
  • 1 tsp black pepper
  • 1/2 tsp onion powder
  • 1/2 tsp paprika
  • 1/2 tsp red pepper flakes

 

Instructions:

Preheat oven to 400° Fahrenheit. Line 1 large or 2 medium sheet pans with parchment paper.

Spiralize and combine the sweet potatoes, carrots and onion . Toss with avocado oil and black pepper.  Place in sheet pans and arrange so they are evenly spread out. Arrange pork pieces evenly throughout the vegetables.

Place pans in oven and roast for a total of 35 to 45 minutes. Stir every 10-15 minutes to ensure that the veggies cook evenly. The veggie noodles are done when they are tender and have a somewhat crispy appearance. Watch them closely while cooking to avoid burning.

While the pork and noodles are cooking, prepare the sauce by placing all sauce ingredients into a bowl or jar and whisking well. Once the vegetables and pork are done, remove from the oven and distribute diced green onions evenly over entire pan. Spoon desired amount of sauce over the noodles and pork and gently mix to coat evenly.

Serves 4

October has arrived in all its glory at The Paleo Diet and we have been harvesting our organic garden to create fresh, nutritious dishes.  After tending faithfully to our plants, we are reaping the rewards and sharing them with friends and family.  Many have asked for ideas and recipes for garden ingredients.  This month, we’ll be sharing our Fall Harvest recipes with our Paleo Diet followers.  Enjoy!

Chimichurri Steak

Steak comes alive with the flavor of Paleo Chimichurri – a bright green Argentinian herb sauce. Pair it with a spicy cauliflower dish to make this a meal to remember!

Ingredients:
Makes 2 servings

  • 2 grass-fed beef top loin (strip) steaks, cut 1 inch thick
  • ½ teaspoon black pepper
  • 2 tablespoons extra virgin olive oil
  • 1 medium onion, halved lengthwise and thinkly sliced
  • ½ teaspoon crushed red pepper
  • 3 cloves garlic, minced
  • 1 10-ounce package fresh cauliflower florets
  • ¼ cup water
  • 1 tablespoon fresh lemon juice
  • ¼ cup Chimichurri Sauce

Sprinkle both sides of steaks with black pepper.  Grill steaks, covered, over medium heat 10 to 12 minutes for medium rare (145°F) or 12 to 15 minutes for medium (160°F), turning once halfway through grilling.  (Or cook steaks on a stove-top grill pan over medium heat.)

Meanwhile, in a large skillet heat oil over medium high-heat.  Add onion and crushed red pepper; cook 4 to 5 minutes or until onion softens and begins to brown. Add garlic; cook and stir 30 seconds or until fragrant.  Add cauliflower and the water; cover and cook 6 to 8 minutes or just until cauliflower is tender, stirring occasionally.  Uncover and cook 1 to 2 minutes more or until liquid has evaporated. Remove skillet from heat; stir in lemon juice.

Serve steaks with Chimichurri Sauce and cauliflower and a fresh green Paleo salad.

 

Chimichurri Sauce

Ingredients
Makes about 2 cups

  • 2 cups lightly packed fresh Italian parsley
  • 2 cups lightly packed cilantro
  • ½ cup lightly packed mint
  • ½ cup chopped shallots
  • 1 tablespoon minced garlic (6 cloves)
  • 1/3 cup red wine vinegar
  • 2 dried unsulfured apricots, finely chopped
  • 1/8 teaspoon crushed red pepper
  • ¾ cup extra virgin olive oil

In a food processor or blender combine all ingredients.  Process until ingredients are finely chopped and combined, scraping sides as necessary.  Use immediately or freeze in desired portions up to 3 months in tightly covered containers. 

*From: Real Paleo Fast and Easy by Loren Cordain PhD.  Get more great recipes at The Paleo Diet Store

Mexican Chicken Stuffed PeppersIt’s International Spicy Food Day and we’re heating things up with a recipe from our new cookbook, Real Paleo Fast & Easy. Our Mexican Chicken Stuffed Peppers are colorful crowd-pleasers that will satisfy everyone’s spicy cravings!

Tip: Blanching the pepper halves in boiling water for a couple minutes keeps them crisp enough to hold the hearty filling but soft enough to eat—without having to bake them in the oven.

Ingredients

  • 2 tablespoons extra virgin olive oil
  • ½ cup chopped onion
  • 4 cloves garlic, minced
  • 1 medium jalapeño or serrano chile, seeded and chopped
  • 2 pounds ground uncooked chicken or turkey
  • 2 tablespoons Mexican Seasoning (recipe below)
  • 1 14.5 ounce can no-salt-added fire-roasted diced tomatoes
  • ½ cup chopped fresh cilantro
  • 4 medium red, yellow, and/or orange sweet peppers
  • Lime wedges

Instructions

In a large skillet heat oil over medium heat. Add onion, garlic, and chile; cook and stir 2 minutes. Add ground chicken; cook until no longer pink. Sprinkle with Mexican Seasoning; stir well. Stir in undrained tomatoes. Bring to boiling; reduce heat. Simmer, uncovered, 5 to 7 minutes or until most of the liquid has evaporated. Stir in ¼ cup of the cilantro.

Meanwhile, cut sweet peppers in half vertically (from stems to bottoms). Remove and discard stems, seeds, and membranes. In a large pot blanch peppers in boiling water 2 to 3 minutes or just until tender; drain. Fill peppers with chicken mixture.

For each serving, arrange 2 pepper halves on a plate. Sprinkle with the remaining cilantro and serve with lime wedges.

Serves 4

Mexican Seasoning Ingredients
  • 1 tablespoon cumin seeds
  • 4 teaspoons paprika
  • 1 tablespoon preservative-free granulated garlic
  • 1 teaspoon dried oregano
  • ½ to 1 teaspoon ground chipotle pepper or cayenne pepper (optional)
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground saffron
Mexican Seasoning Instructions

In a dry small skillet toast cumin seeds over medium-low heat 1 to 2 minutes or until fragrant, shaking skillet occasionally. Remove from heat; cool 2 minutes. Transfer seeds to a spice grinder; grind to a powder. Transfer cumin to a small bowl. Stir in paprika, garlic, oregano, chipotle pepper (if using), cinnamon, and saffron. Store in an airtight container at room temperature up to 6 months. Stir or shake before using. Makes about ¼ cup.

Paleo Independence Slaw | The Paleo Diet

Are you looking for a festive, innovative Paleo dish to serve for your 4th of July celebration? Classic Independence Day fare usually consists of Neolithic foods, such as corn on the cob, baked beans, and artificially colored blue foods.  However, natural red and blue colored foods, such as in this patriotic Paleo Independence Slaw, will brighten your buffet table and deliver a powerful punch to your taste buds. It is loaded with antioxidants, easy to make and it will compliment just about any main dish at your Independence Day BBQ.

Fruits and vegetables get their red, purple and blue hues from naturally occurring water-soluble pigments called anthocyanins, which are part of the flavonoid family. Research has shown that they contain antioxidant, anti-inflammatory, antimicrobial and anti-carcinogenic properties. In addition, anthocyanins positively affect the health of blood vessels, platelets and lipoproteins, as well as reduce the risk of coronary heart diseases.1 The intake of anthocyanin-rich foods has been shown to also reduce the incidence of cardiovascular disease, cancer, and hyperlipidemias.2

Truly blue pigments are actually quite rare, with borage flowers and the indigo milk cap mushroom being the two that can be eaten while maintaining their blue pigments.3 More typical is the color bluish-purple, which often results from the pH changes, due to the instability of the anthocyanins pigments.4 For example, red cabbage can turn bright red, purple, blue or dark blue-green depending on exposure to different acidity levels. To make a blue food dye, slice up red cabbage leaves and boil for 10-15 minutes. Although blueberries, a popular 4th of July staple appear blue when you pick them, they actually turn red-purple when they are crushed. The pigment in the skin is blue at a neutral pH, but turns red when exposed to the acid of the berries.5

Our Paleo Independence Slaw utilizes purple carrots for their bluish tint. Purple carrots were the dominating carrot variety until the 17th century.6 They contain the same bioavailability of beta-carotene as orange carrots,7 and contain 38–98 mg anthocyanin per 100 g weight.8 Red onion and red cabbage, that have been identified to have over 36 types of anthocyanins,9 are also used for their vibrant color. Jicama, rich in Vitamin C,10 provides a satisfying crunch to the slaw. Some of our other favorite foods for the holiday that can be incorporated into this raw slaw include red beets and tomatoes, as well as white cauliflower and parsnips.

There is more to explore with regards to Paleo red, white and blue foods beyond blueberries, strawberries, and whipped coconut cream. This vegetable slaw recipe will inspire you to expand the options at your summer celebration. Everyone will enjoy pairing it with grilled grass-fed meat or wild seafood, so I’d suggest you double or triple the recipe. It stores well up to a day in advance.

PALEO RED, WHITE AND BLUE SLAW

(Serves 2-4)

INGREDIENTS

  • 2-3 purple carrots (with the skin on)
  • ½ head large red cabbage
  • ½ jicama
  • ½ small red onion

VINAIGRETTE

  • 1 shallot finely minced
  • 2 Tablespoons avocado oil
  • 1 Tablespoon fresh lemon juice
  • pepper to taste
wm-paleo-independence-slaw-7
1. Using a sharp knife or mandolin slicer, julienne the carrots, cabbage, jicama, and red onion.
6 item(s) « 1 of 6 »
 
 

REFERENCES

[1] Mazza, Giuseppe. “Anthocyanins and heart health.” ANNALI-ISTITUTO SUPERIORE DI SANITA 43.4 (2007): 369.

[2] de Pascual-Teresa, Sonia, and Maria Teresa Sanchez-Ballesta. “Anthocyanins: from plant to health.” Phytochemistry reviews 7.2 (2008): 281-299.

[3] Available at: //www.mushroomexpert.com/lactarius_indigo.html. Accessed on June 25, 2015.

[4] Fossen, Torgils, Luis Cabrita, and Oyvind M. Andersen. “Colour and stability of pure anthocyanins influenced by pH including the alkaline region.” Food Chemistry 63.4 (1998): 435-440.

[5] Brownmiller, C., L. R. Howard, and R. L. Prior. “Processing and storage effects on monomeric anthocyanins, percent polymeric color, and antioxidant capacity of processed blueberry products.” Journal of food science 73.5 (2008): H72-H79.

[6] Banga, O. “The development of the original European carrot material.”Euphytica 6.1 (1957): 64-76.

[7] Dosti, Mandy Porter, et al. “Bioavailability of β-carotene (βC) from purple carrots is the same as typical orange carrots while high-βC carrots increase βC stores in Mongolian gerbils (Meriones unguiculatus).” British journal of nutrition 96.02 (2006): 258-267.

[8] Lazcano, Carlos A., Kil Sun Yoo, and Leonard M. Pike. “A method for measuring anthocyanins after removing carotenes in purple colored carrots.”Scientia horticulturae 90.3 (2001): 321-324.

[9] Available at: //www.sciencedaily.com/releases/2008/03/080307081409.htm. Accessed on June 25, 2015.

[10] Available at: //nutritiondata.self.com/facts/vegetables-and-vegetable-products/2727/2. Accessed on June 25, 2015.

Quick N' Simple Paleo Salads | The Paleo Diet

Are you looking for a fresh way to make vegetables shine on your Paleo diet? Look no further than these two recipes for quick and simple Paleo salads. Their colorful components are high in antioxidants to combat oxidative stress,1 Omega-3 fatty acids to reduce overall inflammation,2 and most importantly flavor to keep you coming back to each recipe.

Despite popular misconceptions about the Paleo diet, there’s much more to the lifestyle than eating a lot of meat and protein. Take advantage of the seasonal abundance of locally available fruits and vegetables and experience these recipes for yourself this summer.

SPINACH PALEO SALAD WITH NECTARINES AND PECANS

You’ll find this spinach salad fancy and filling enough to impress your guests at an al fresco summer fete, yet quick enough to pull together after a long day at the office. The natural sweetness from nectarines, or even peaches or apricots if you prefer, blends perfectly with creamy avocados, juicy tomatoes, crunchy pecans, and wild salmon.

INGREDIENTS

Quick N' Simple Paleo Salads | The Paleo Diet

SALAD

  • 2 cups of baby spinach leaves
  • ½ an avocado
  • ½ ripe nectarine
  • ½ cup cherry tomatoes
  • 1/3 cup raw pecans
  • 6 oz. fresh wild salmon with skin or your favorite fish
  • 1-2 tsp. avocado oil

VINAIGRETTE

DIRECTIONS

Quick N' Simple Paleo Salads | The Paleo Diet
1. Preheat the oven to 400° degrees.

2. Heat a cast iron pan over medium high heat until very hot.

3. Add the avocado oil. Once melted, place the salmon skin side down in the center of the pan and sear for 2-3 minutes.

Quick N' Simple Paleo Salads | The Paleo Diet
4. Place the pan in the oven and cook the salmon until it feels firm to the touch with your finger, about 2-4 minutes depending on thickness.

5. While the salmon cooks assemble the spinach with the remaining ingredients, chopping the nectarine, tomatoes, avocado, and pecans into pieces.

6. In a separate small bowl, blend the freshly squeezed lemon juice with the Dijon-style mustard, and slowly whisk in the walnut oil to emulsify. Season with freshly ground pepper.

7. Dress the spinach salad with the vinaigrette and top with the salmon.

CHOPPED SUMMER PALEO SALAD

I make this chopped salad all summer long. It’s one of my favorite things to stock in the fridge to round out a meal or to grab for a snack on the go. You’ll find it’s versatile enough to experiment with adding additional vegetables like jicama, which in addition to the cucumbers, peppers, and carrots stay crisp in the dressing and combine well with the juicy tomatoes available during the summer.

Adding a protein, such as a salt-free can of tuna, or leftover poached chicken transforms the salad into a meal. However, it tastes just as delicious as a vegetable only side.

INGREDIENTS

Quick N' Simple Paleo Salads | The Paleo Diet

Salad

  • 1 large heirloom tomato
  • 1 carrot
  • 1 cucumber
  • 1 yellow or green pepper
  • 1 avocado
  • 1 can of unsalted albacore tuna

Vinaigrette

  • 2 tsp fresh lime juice
  • 3 tsp macadamia nut oil
  • Fresh ground pepper to taste

DIRECTIONS

Quick N' Simple Paleo Salads | The Paleo Diet
1. In a small bowl emulsify the macadamia nut oil into the fresh lime juice. Add pepper to taste.

2. Chop the vegetables in to large, bite sized pieces.

Quick N' Simple Paleo Salads | The Paleo Diet
3. Break up the tuna with a fork.

4.Toss the tuna with the chopped vegetables and the lime vinaigrette to enjoy.

 

REFERENCES

[1]Joseph, James A., et al. “Reversals of age-related declines in neuronal signal transduction, cognitive, and motor behavioral deficits with blueberry, spinach, or strawberry dietary supplementation.” The Journal of Neuroscience 19.18 (1999): 8114-8121.

[2] Kris-Etherton, Penny M., William S. Harris, and Lawrence J. Appel. “Fish consumption, fish oil, omega-3 fatty acids, and cardiovascular disease.”circulation 106.21 (2002): 2747-2757.

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