Tag Archives: Paleo Recipe

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.

The Paleo Diet Top 10

Are Potatoes Paleo? | The Paleo Diet

Are Potatoes Paleo?

I have noticed in the last few years that many Paleo Dieters believe that potatoes can be regularly consumed without any adverse health effects. Part of this misinformation seems to stem from writers of blogs and others who are unfamiliar with the scientific literature regarding potatoes. So should we be eating potatoes or not?  Continue reading…

Beans and Legumes: Are They Paleo? | The Paleo Diet

Beans and Legumes: Are They Paleo?

A few days ago I was delighted to learn that Dr. Oz was going to again feature The Paleo Diet on his nationally syndicated television show along with one of my co-authors, Nell Stephenson, ofThe Paleo Diet Cookbook. I tuned into the Dr. Oz show and was happy about most of what I saw except for Chris Kresser.  Continue reading…

Paleo Banana Pancakes | The Paleo Diet

Paleo Banana Pancakes

Substituting non-Paleo favorites is always tricky, but Banana Pancakes are one of my favorite things to eat! You can also do this with a grated apple too. Enjoy and look forward to breakfast the Paleo way as much as I do! Continue reading…

Bacon: Is There Anything Less To Discuss? | The Paleo Diet

Bacon: Is There Anything Left to Discuss?

Over the past few years, craze over bacon has surged in the Paleo community, but is it Paleo or isn’t it? It seems like just about every bacon issue under the sun has been argued, discussed and disputed on Paleo blogs, websites and cookbooks.  Continue reading…

Is Coffee Paleo? | The Paleo Diet

Coffee: Is it Paleo?

Many people who switch to The Paleo Diet often find themselves questioning their ritual morning cup of coffee. With roughly 90% of the North American population consuming coffee on a daily basis you’re left wondering if coffee is acceptable on your Paleo menu. Continue reading…

Ultimate Antioxidant Paleo Breakfast Bowl | The Paleo Diet

Ultimate Antioxidant Paleo Breakfast Bowl

August 3 – 9 marks the USDA’s 15th Annual National Farmers Market Week. With over 7,800 farmers markets, (up 67% since 2008!), shopping and supporting local is not only encouraged, but also nutritious. Continue reading…

Habitual Marijuana Use and The Paleo Diet

Habitual Marijuana Use and the Paleo Diet: What a Long Strange Trip it’s Been

Last month I had the pleasure to lecture on the Paleo Diet in Sydney, Australia at the BioCeuticals Research Symposium. After my presentation a couple who appeared to be in their late 40s to early 50s approached the podium.  Continue reading…

Is Quinoa Paleo? | The Paleo Diet

Is Quinoa Paleo?

This is Millie, I have a masters in Kin Ex science CSULB, I am a fitness coordinator at Boeing Long Beach, Ca, and teach yoga at CSULB & the LB fitness center. My husband has M.S…I started ‘us’ on the Paleo diet 5 months ago…  We have experienced amazing results!  Continue reading…

Vegetarian and Vega Diets: Nutritional Disasters Part 1 | The Paleo Diet

Vegetarian and Vegan Diets: Nutritional Disasters Part 1

Over the years since the publication of my first book, I have been asked time and again if there is a vegetarian version of The Paleo Diet. I’ve got to say emphatically – No! Vegetarian diets are a bit of a moving target because they come in at least three major versions.  Continue reading…

Vitamin and Mineral Supplements | The Paleo Diet

Vitamin and Nutritional Supplements Increase Chronic Disease Morbidity (Incidence) and Mortality (Death)

When you start eating Paleo, you simply won’t require vitamin or mineral supplements. If you choose to take antioxidant and/or B vitamins, you will increase your risk of cancer, heart disease and dying.  Continue reading…

Slow Cooked Paleo Pork Ribs and Roots

Paleo pork ribs, cooked slowly to perfection, are truly one of the most delicious foods out there. For too long, however, they’ve unrightfully demonized as an unhealthy food. Because they contain saturated fat, many institutions are still advancing the outdated and disproven theory that saturated fat increases your risk for heart disease.

Recently, for example, Claire Hewat, the CEO of the Dietitians Association of Australia, wrote an opinion piece for the Newcastle Herald in which she expressed several opinions contrary to the science behind the Paleo diet. Among her list of “healthy fats,” she includes both sunflower and canola oil, both of which contain significant quantities of inflammatory omega-6 fatty acids.1

Hewat contends that “too much saturated fat increases one’s risk for heart disease,” and recommends replacing foods containing saturated fat with those containing unsaturated fat. Technically, she’s right because too much of anything is unhealthy, but the scientific literature doesn’t support extreme reductions of dietary saturated fat. To the contrary, saturated fat, from both plant and animal foods, consumed in accordance with Paleo diet principles, is health supportive.

Also, it’s important to dispel the myth that pork and other animal fats are solely saturated fat; they’re actually proportionately higher in unsaturated fat. Lard, for example, is roughly 41% saturated fat, 47% monounsaturated, and 12% polyunsaturated. Tallow is about 50% saturated, 46% monounsaturated, and 4% polyunsaturated.

Besides containing healthy varieties and quantities of fat, pork ribs are also rich in B-vitamins, zinc, selenium, and protein.

Try our Slow Cooked Paleo Pork Ribs and Roots recipe, paired with a fresh garden salad, for a delicious, nutritious, complete Paleo meal.

INGREDIENTS

    • 2-3 lbs. pork ribs
    • 4 cloves garlic, pressed
    • 1 large white onion, cut into half-moon slices
    • 3-4 turnips, cut into large-bite chunks
    • 3-4 carrots, cut into large-bite chunks
    • 1 tbsp allspice
    • 2 cans diced tomatoes (BPA-free, no-salt added)
    • ¼ cup white wine vinegar
    • Freshly milled black pepper

DIRECTIONS

slow-cooked-ribs1
1. Cut the rib rack into pieces of 2-3 ribs each. 2. Bring a nonstick pan to medium heat and cook the ribs about 5-10 minutes per side until they brown slightly.
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Christopher James Clark, B.B.A.
@nutrigrail
Nutritional Grail
www.ChristopherJamesClark.com

Christopher James Clark | The Paleo Diet TeamChristopher James Clark, B.B.A. is an award-winning writer, consultant, and chef with specialized knowledge in nutritional science and healing cuisine. He has a Business Administration degree from the University of Michigan and formerly worked as a revenue management analyst for a Fortune 100 company. For the past decade-plus, he has been designing menus, recipes, and food concepts for restaurants and spas, coaching private clients, teaching cooking workshops worldwide, and managing the kitchen for a renowned Greek yoga resort. Clark is the author of the critically acclaimed, award-winning book, Nutritional Grail.

See more recipes!

 

REFERENCES

[1] Hewat, Claire. (Mar 30, 2015). OPINION: Myths and legends of food. Newcastle Herald. 

Red Meat, Insulin Sensitivity, and Sage Infused Mushroom Paleo Burgers | The Paleo Diet

Does red meat consumption increase your risk for developing type-2 diabetes? Some epidemiologic studies have suggested this much, while also linking increased dairy consumption with decreased type-2 diabetes risk.1 Insulin sensitivity is the proposed mechanism driving these associations.

People with low insulin sensitivity, also known as being insulin resistant, require greater amounts of insulin from the pancreas to stabilize blood glucose levels. Over time, insulin resistance promotes type-2 diabetes as the pancreas fails to satisfy the body’s insulin requirements. This causes excess glucose to build up in the bloodstream, thereby promoting type-2 diabetes.

Previously published epidemiological studies have led to the hypothesis that increased red meat consumption promotes lower insulin sensitivity, whereas increased dairy consumption promotes higher insulin sensitivity. This hypothesis, however, has not been tested via randomized controlled trials, until now.

For a study recently published in the American Journal of Clinical Nutrition, researchers tested three different diets on 47 overweight or obese men and women.2 The diets included a) a diet high in red meat with minimal dairy, b) a diet high in dairy with no red meat, and c) a diet with no red meat, nor any dairy. Each participant followed each diet for a period of four weeks.

Until now, few intervention studies have evaluated red meat and dairy for their effects on insulin sensitivity in the absence of weight loss. The researchers, therefore, designed this study to maintain weight stability so as to isolate the effects of red meat and dairy on insulin sensitivity. Their primary hypothesis was that the red meat diet would produce greater insulin resistance (lower insulin sensitivity) compared to the high-dairy diet.

To their surprise, the opposite happened. Fasting insulin was significantly higher after the high-dairy diet compared to the red meat diet. There was no change in fasting glucose, which means the high-dairy diet promoted greater insulin resistance (lower insulin sensitivity) than the red meat diet.

These findings run contrary to the hypothesis that red meat consumption increases your risk for type-2 diabetes. Red meat, as those who follow the Paleo lifestyle know, is an invaluable source of high-quality protein and fat, as well as various vitamins and minerals. Continue eating it and should you be short on inspiration, our Sage Infused Mushroom Burgers are an excellent place to start!

SAGE INFUSED MUSHROOM BURGERS

Ingredients

  • 1 lb lean ground beef
  • ¼ lb mushrooms
  • 2 tbsp fresh sage, chopped finely
  • 3 cloves garlic
  • 4 tbsp olive oil, divided
  • Freshly milled black pepper

DIRECTIONS

sage-mushroom-burger5
1. Wash the mushrooms and chop them into quarters. 2. Place them on a baking sheet and roast at 350°F for 15 to 20 minutes, or until they reduce by half.
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Christopher James Clark, B.B.A.
@nutrigrail
Nutritional Grail
www.ChristopherJamesClark.com

Christopher James Clark | The Paleo Diet TeamChristopher James Clark, B.B.A. is an award-winning writer, consultant, and chef with specialized knowledge in nutritional science and healing cuisine. He has a Business Administration degree from the University of Michigan and formerly worked as a revenue management analyst for a Fortune 100 company. For the past decade-plus, he has been designing menus, recipes, and food concepts for restaurants and spas, coaching private clients, teaching cooking workshops worldwide, and managing the kitchen for a renowned Greek yoga resort. Clark is the author of the critically acclaimed, award-winning book, Nutritional Grail.

 

REFERENCES

[1] Turner, KM, et al. (Mar 2015). Red meat, dairy, and insulin sensitivity: a randomized crossover intervention study. American Journal of Clinical Nutrition, 101(3). Retrieved from //ajcn.nutrition.org/content/early/2015/03/25/ajcn.114.104976.abstract

[2] Ibid. Turner

Paleo Plantain Cakes w. Cacao Frosting | The Paleo Diet

Here’s a simple, fun recipe for flourless plantain Paleo cakes. Not to be confused with bananas, plantains are starchy fruits, which must be cooked before eating.

When you go to the grocery store, you may find green or yellow plantains. Pick up the yellow ones and look for lots of black lines and spots, resembling an overly ripe banana. This is what we want for this recipe.

INGREDIENTS

Plantain Cakes
  • 1 medium-size ripe plantain (about 1.5 cups, roughly cut pieces)
  • 4 dates, pitted and chopped
  • 3 tbsp coconut oil
  • 2 eggs
Cacao Frosting
  • 8 dates, pitted
  • ¼ cup coconut milk
  • ¼ cup raw cacao powder

DIRECTIONS

plantain-paleo-cake-1
1. Peel the plantain and chop it roughly.
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*Use the arrows in the lower gray bar of this image-viewer to move left or right through the directions. We recommend using one of following approved browsers for optimal viewing quality: Mozilla Firefox, Safari, or Google Chrome.
 

Christopher James Clark, B.B.A.
@nutrigrail
Nutritional Grail
www.ChristopherJamesClark.com

Christopher James Clark | The Paleo Diet TeamChristopher James Clark, B.B.A. is an award-winning writer, consultant, and chef with specialized knowledge in nutritional science and healing cuisine. He has a Business Administration degree from the University of Michigan and formerly worked as a revenue management analyst for a Fortune 100 company. For the past decade-plus, he has been designing menus, recipes, and food concepts for restaurants and spas, coaching private clients, teaching cooking workshops worldwide, and managing the kitchen for a renowned Greek yoga resort. Clark is the author of the critically acclaimed, award-winning book, Nutritional Grail.

See more recipes!

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