Tag Archives: paleo recipes

Calamari Salad | The Paleo Diet

We came across a delicious summer recipe on the back of a package of cooked, sliced calamari. With just a few modifications, we were able to substitute the necessary ingredients to make it pure Paleo. Calamari Salad is the perfect fresh dish to share on a warm evening with friends!

Ingredients

Serves 4

  • 1 lb wild-caught sliced squid tentacles, precooked
  • ½ cup extra virgin olive oil
  • 1 tsp. white vinegar
  • ¼ teaspoon white pepper
  • 1 sliced red or yellow pepper
  • 4 cups mixed green lettuce
  • 1 bunch cilantro leaves
  • 10 low sodium olives of your choice, rinsed and sliced
  • 1 fresh avocado
  • 1 red onion, sliced
  • 2 large tomatoes

Directions

1. Combine calamari with olive oil, one teaspoon white vinegar and sliced pepper and set aside in serving bowl.

2. Toss together mixed greens and cilantro and spread evenly on large serving platter.

3. Add remaining ingredients to lettuce mixture.

4. When ready to eat, scoop squid mixture onto greens and toss together.

All the Best,

Lorrie Cordain, M.Ed., Co-Author of The Paleo Diet Cookbook

Have a recipe favorite you’ve modified? Share it with us in comments!

The Paleo Diet Recipe Library

Portobello Mushrooms | The Paleo Diet

We love to create new ways to prepare chicken, one of the more versatile meats enjoyed by Paleo Dieters. Chicken breasts with portobello mushrooms in white wine has recently become a favorite for its ease of preparation and the incredible flavor that comes from the infusion of just a few simple ingredients.

Ingredients

Serves 3-4

  • 4 free range organic chicken breast fillets, rinsed thoroughly
  • 2 cups organic, portobello mushrooms, rinsed and sliced
  • 1 cup organic marsala wine (don’t use cooking wine as it contains added salt)
  • 4 tbsp extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 2 sprigs fresh rosemary, removed from stems
  • 1 small sweet onion, thinly sliced
  • 1 clove garlic
  • Freshly cracked pepper to taste

Directions

1. Preheat oven to 375°

2. Place chicken breasts in baking dish and cover with mushrooms.

3. In a mixing bowl, combine wine, 3 tbsp extra virgin oil, red wine vinegar, and rosemary.

4. Saute onion and garlic with 1 tbsp extra olive oil in shallow pan until onions are tender.

5. Spread onions and garlic over chicken and mushrooms.

6. Pour liquid mixture over chicken making sure all pieces are well coated.

7. Bake for 45 minutes or until chicken is cooked.

The Paleo Diet Recipe Library

Easy Baked Kale Chips | The Paleo Diet

Kale is often touted to be one of the healthiest vegetables on the planet. It belongs to the Brassica family which includes cabbage, collard greens, and broccoli. Kale’s nutrient profile is outstanding when it comes to the antioxidant Vitamins A, C, and K. In fact, 1 cup of kale will supply your body with the 1180.1% of the %DV requirement for Vitamin K. It also has many sulfur-containing phytonutrients. When compared to all other vegetables Kale ranks superior in antioxidant concentrations.

If you’re following Paleo, consider incorporating this nutritious vegetable in your diet. Where to start with this leafy green? Give our baked kale chips a try – an easy baked, delicious snack to keep your hunger at bay.

Ingredients

Serves 3-4

  • 3-4 large leaves of kale (preferably organic)
  • 1 Tbsp Coconut or olive oil
  • Favorite Paleo spice medley

Directions

1. Preheat oven to 350° F.

2. Rinse kale leaves and shred each leaf into chip-sized pieces, discarding the center stem.

3. In a Tupperware container, add coconut or olive oil and Paleo spices. I personally prefer sage, basil, red pepper flakes, black pepper, and oregano or thyme.

4. Seal container and toss ingredients until all leaves are fully coated.

5. Spread seasoned kale leaves on a non-stick cooking sheet. Make sure that each leaf is completely opened and not crumpled to ensure even cooking.

6. Place the kale chips in the oven and bake for 12 minutes or until crisp around the edges.

7. Remove the kale chips from your oven and place them in a bowl or plate to cool.

8. Enjoy!

 
Best,

Kyle Cordain, The Paleo Diet Team

Bison Roast | The Paleo Diet

We love a dish that keeps on giving. A crock pot, grass-fed bison roast does just that. Plenty for dinner and then some for lunches in the week to follow.

Ingredients

Serves 3-4

  • 1 grass-fed bison roast
  • 2 cups red wine
  • ¾ cup balsamic vinegar
  • ½ cup extra virgin olive oil
  • 1 whole sweet onion thinly sliced
  • 4 garlic cloves minced
  • 1 – 2 inch spear fresh rosemary leaves with stem removed
  • 2 fresh basil leaves
  • 2 tsp. fresh oregano leaves

Directions

1. Rinse bison and place in large crock pot.

2. Combine remaining ingredients in large bowl and pour over bison.

3. Cook on low heat for 5-6 hours.

Kenny Cordain, The Paleo Diet Team

Eat Drink Repeat | The Paleo Diet

For most Paleo enthusiasts, managing meals while juggling our busy lives is key to our health and fitness. The Paleo Diet Team gives you the typical 24 hour dining experience from our family kitchen. From appetizers to dessert here’s a look at how to keep it real on a daily basis.

Eat. Drink. Repeat.

Let’s start with dinner, where the foundation of the cycle begins. Begin with an appetizer of fresh, organically grown veggies paired with wild, smoked salmon. Follow up with a Do-It-Yourself salad made with crisp, organic greens tossed with the toppings of your choice. By serving the toppings on the side, you can cover and save the leftovers in the fridge for your lunch the next day.

For the main meal, mix raw grass-fed beef or bison with rosemary, garlic and onions for barbecue ready patties.

The Paleo Diet

Slice up some organic carrots and beets, mix with salt-free veggie seasoning and stir fry on low heat with a little extra virgin olive oil.

The Paleo Diet

Finish your meal with a bowl of fresh, seasonal berries.

The Key: Prepare far more food than you and your family can possibly eat for dinner!

Cover and save in the fridge overnight.

Paleo Tip

For breakfast the following day, pull out the leftovers, reheat the patties, add the sides, and you have yourself a quick, healthy Paleo meal to launch your day. Pack the rest for lunch and you are off to work, ready to tackle your day. It’s that simple!

Eat. Drink. Repeat. | The Paleo Diet

All the Best,

Lorrie Cordain, M.Ed., Co-Author of The Paleo Diet Cookbook

Chocolate Covered Walnuts | The Paleo Diet

For a special occasion, chocolate covered walnuts are the decadent Paleo Diet treat you’ve been craving!

Ingredients

Serves 3-4

  • One 3.5 oz. bar raw dark chocolate (at least 85%, 99% if possible)
  • 20 raw, sprouted walnut halves, organic if possible
  • 12 large organic fresh strawberries

Directions

1. Place chocolate in double boiler pot on top of lower pot filled with water.

2. Bring water to simmer and stir chocolate with wooden spoon until melted.

3. Remove pot with chocolate from heat.

4. Using fork, dip one berry at a time into the chocolate and place on wax paper or silpat to cool.

5. Using same method, dip one walnut half at a time then place on wax paper to cool.

6. Dust with nutmeg, cinnamon or cayenne if desired.

7. Keep in tightly sealed plastic container for up to one week

How to Cook Steak | The Paleo Diet

Spring marks the start of warm weather, a welcome relief as the cold months of winter begin to fade away. For The Paleo Diet Team, this means it’s time to fire up the barbecue and get those sizzling steaks ready for a protein packed feast. Frequently we are asked to share our advice for the best method for cooking meat, especially beef or bison steaks. First, we want you to know that there are many great ways to prepare and cook this Paleo staple. Individual tastes and preferences should always be taken into consideration when planning a meal. While there isn’t a right or wrong way to cook a steak, there are certainly choices to be made for the health conscious to ensure that your end result is not only delicious, but good for you too.

The first step in this dining adventure is a trip to the grocery store. Be sure to select organic, grass-fed beef or bison. This will ensure that you are aligning your animal protein as close to that of our ancestors as possible. Once home, wash the steak with warm water and marinade in the fridge for at least 12 hours. There are many delicious and savory marinades found in The Paleo Diet Cookbook that enhance the flavors of beef or bison. Take your pick enjoy the delectable and savory results!

Once your steaks are infused with the exquisite, flavor enhancing spices and juices, you are ready for cooking. The most important consideration is choosing the healthiest cooking method. If barbecuing is your preference, a gas unit rather than a charcoal unit will be the best choice. Oven broiling works well, but tends to result in a more challenging clean up once the steaks are done. You may prefer cooking your steak on the stove in a pan, which can be done with a small amount of olive oil, or with left over marinade covering the surface of the pan.

Most importantly, however you choose to cook your meat, keep in mind this crucial rule of thumb: Meat should be cooked slowly, at low temperatures. Cooking meats at high temperatures results in the production of Advanced Glycation End-Product (AGE). Basically, that the beautiful, organic, grass-fed steak you so carefully prepare, becomes a potentially harmful protein source if cooked quick. Cook “Slow and Low” and avoid overcooking. Keep meat a bit on the rare side with no charring on the outside. This will ensure a wonderfully healthy outcome for your dining experience.

All the best,

Lorrie Cordain, M.Ed., Co-Author of The Paleo Diet Cookbook

Paleo Jerk Chicken | The Paleo Diet

Special thanks and congratulations to Alison Rost, The Paleo Diet Recipe Contest Winner!

 
Paleo jerk chicken adds a punch of fragrant and fiery spices for added kick to your menu.

Ingredients

Serves 3-4

  • 1-1/2 lbs boneless, skinless chicken thighs
  • 1 tsp freshly ground black pepper
  • 1/4 tsp ground turmeric
  • 1/4 tsp cayenne pepper
  • 1 tsp ground cumin
  • 1 tsp dried thyme (** or 1/2 teaspoon ajwain seeds)
  • 1/4 tsp garlic powder
  • 1 tsp bright red paprika
  • 1/2 tsp salt
  • 3 Tbsp olive oil, divided

Directions

1. Preheat the oven to 350 F.

2. In a small bowl, mix together the spices. Set aside.

3. Cut each chicken thigh into 1-inch segments and place into a separate bowl.

4. Add the spice mix along with 1 Tbsp of the oil to the chicken. Mix well and set aside for 10 minutes.

5. Heat the remaining oil in a wok or large, nonstick frying pan over very high heat. When the oil is very hot, add the chicken.

6. Stir-fry quickly until the pieces are lightly browned or have turned opaque on the outside.

7. Place chicken pieces into a baking dish, and cover loosely with lightly oiled wax paper (which should sit inside the dish and directly on top of the chicken pieces) and bake for 8 – 10 minutes or until the chicken is cooked.

8. Enjoy while hot or remove from hot baking dish to maintain moisture for eating later.



Live Well, Live Longer.
The Paleo Team

Paleo Applesauce | The Paleo Diet

Special thanks and congratulations to Anna Riblett, The Paleo Diet Recipe Contest Winner

 
Pulse up delicious in the kitchen with all natural and energy-packed Paleo Applesauce.
 

Ingredients

Serves 2

  • ½ cup raw hazelnuts
  • 2 tbsp coconut milk
  • 1 cored apple
  • 4 – 6 grapes

Directions

1. Place raw hazelnuts into a food processor.

2. Add coconut milk and cored apple.

3. Blend on High for 10 seconds.

4. Add grapes and pulse 5 times.



Live Well, Live Longer.
The Paleo Team

Seaweed Trail Mix | The Paleo Diet

Special thanks and congratulations to Andy Culbertson, The Paleo Diet Recipe Contest Winner

Trail into the season where fresh walnuts abound, stocks of dry seaweed lay in waiting, and a healthy fat source boosts cold weather exercise blended into a paleo-friendly seaweed trail mix.

Ingredients

Serves 8

  • 1 cup wakame seaweed, dehydrated
  • 1 cup freshly shelled walnuts (or 1 cup of walnuts, soaked for 8 hours, rinsed, and dehydrated. (This reduces the tannin content and greatly improves digestibility and flavor).
  • 1-3 tsp of turmeric powder, to taste
  • 1-3 tsp each of garlic powder and onion powder, to taste
  • 1 tbsp unrefined coconut oil

Directions

1. Mix together the spices in a small bowl.

2. On very low heat in a cast iron skillet, heat the wakame seaweed in the coconut oil.

3. Once the wakame is crispy to the bite (15 minutes or so), sprinkle the wakame with the walnuts and spice mixture.

4. Keeping the heat on low, stir the ingredients together until evenly coated, then continue to stir for about 10 minutes until all the ingredients and flavors are well blended.

5. Add more spices as needed, let cool, and enjoy a handful or two on the go!



Live Well, Live Longer.
The Paleo Team

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