Tag Archives: Paleo Recipe
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.
- 1 medium-size ripe plantain (about 1.5 cups, roughly cut pieces)
- 4 dates, pitted and chopped
- 3 tbsp coconut oil
- 2 eggs
- 8 dates, pitted
- ¼ cup coconut milk
- ¼ cup raw cacao powder
Christopher 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.
Spicy salmon with avocado and yams balances your omega-3 intake with healthful fats. Nothing beats a little heat to ring in the sizzling summer season.
- 1/3 Salmon fillet, skinned
- Basil, Thyme, Rosemary, Oregano, Sage, chopped
- Black Pepper, Red Pepper Flakes
- 3-4 Garlic cloves, peeled and chopped
- ½ Medium onion, diced
- 1 Jalapeno pepper, chopped
- Coconut or Extra Virgin Olive Oil
- 1 Avocado
- 1 Medium yam or sweet potato
- Green chile sauce or salsa Optional
2. Heat 1 tbsp coconut or olive oil in a Cast Iron pan on Low.
3. Stir in diced yams, and brown edges, ensuring they do not burn. Yams tend to cook slower than the salmon, so if you timed this recipe correctly, both the salmon and yams should finish cooking at the same time.
4. In a second Teflan pan, combine garlic, jalapenos and onions with 1 tbsp of coconut or olive oil.
5. Add salmon fillet and sprinkle chopped basil, thyme, oregano, rosemary, sage, and black and red pepper over the salmon fillet, to taste.
7. Cook salmon until flaky.
8. Garnish with diced avocado and a generous serving of Paleo-approved green chili sauce or salsa.
9. Side Note: Freshly brewed green tea complements this meal very well!
10. Bon appétit!
Special thanks and congratulations to Susan D., The Paleo Diet Recipe Contest Winner
Spicy watermelon salad is a spicy twist on a springtime favorite.
- 2-3 cups watermelon
- ½ cup shallot, chopped
- 3 leaves basil, chopped
- 1 small jalapeno, chopped
- lime juice and zest, to taste
- Cracked pepper, to taste
- Micro greens optional
1. Toss chopped ingredients in a mixing bowl.
2. Season to taste.
3. Chill and enjoy!
When broth comes to mind, people think boxed chicken or beef stock commonly found on your local supermarket shelves. These conventional broths are often produced in mass quantities, are laden with salt, MSG, and other preservatives, and ultimately contain few nutrients.
In recent years, numerous Paleo followers have praised the consumption of home cooked bone broth on a regular basis for its beneficial healing properties. Specifically, bone broth contains key nutrients such as collagen, glucosamine, and gelatin that are relatively non-existent in the modern western diet. These nutrients are essential for maintaining a healthy gut. Individuals suffering from digestive problems such as leaky gut, IBS, SIBO, or flora imbalance can aid in their healing by regularly consuming bone broth.
Bones are quite easy to come by and are generally inexpensive, thus making the addition of bone broth to your diet a no-brainer.
As you would other foods, source your bones. Ideally you want to search for bones from grass fed cattle or bison, pastured poultry, or wild caught fish. If your local butcher does not carry grass-fed bones, U.S. Wellness Meats and Tropical Traditions are excellent companies for sourcing quality bones.
Best yet, preparing bone broth is simple and requires only a few ingredients and cookware.
- 1-2 lbs bones
- 1 T Apple Cider Vinegar
- Choice Vegetables
2. Add 1 tbsp. of apple cider vinegar. The apple cider vinegar assists in extracting the nutrients from the bones.
3. For taste, add your choice of vegetables. I often add fresh chopped herbs, pepper, garlic, and onions.
5. For chicken and fish bone stock a minimum 4 hour cook time is necessary. Beef and bison bone stock will be ready in a minimum of 6 hours. I personally let my stock cook for 24 hours, and many others will often let their stock cook for 48 hours.
7. Pour the stock into multiple airtight containers and store what you are going to consume over the next three days in your refrigerator.
9. Heat the refrigerated stock on your stovetop before consuming.
10. Enjoy! Your gut will thank you!
Kyle Cordain, The Paleo Diet Team
Organ meats are packed with protein and unique flavors. Make them a regular part of your Paleo Diet to achieve maximum health and vitality for quality living. How did I come to discover this gem of a dish? Working waiting tables to help put myself through college. This liver and onions recipe details my favorite way to prepare high iron meat.
- 1 lb organic, grass-fed beef liver
- 3 T extra virgin olive oil
- 1 medium sweet onion, thinly sliced
- 2 cloves garlic, minced
- ½ cup organic Merlot wine
- Freshly cracked pepper
2. In a large frying pan, sauté onion and garlic in olive oil on low heat.
3. When onions are tender, add liver, placing about ½ of the onion garlic mixture over meat pieces.
5. Continue to sauté on low for 15 minutes, turning meat once during cooking.
6. Season with freshly cracked pepper to taste.
All the best,
Lorrie Cordain, M.Ed., Co-Author of The Paleo Diet Cookbook