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At The Paleo Diet, we look forward to August when our local farmer’s markets are stocked with a plentiful array of fresh-picked produce. We love visiting the various vendors to pick up a bounty of heirloom tomatoes, squash, onions, peppers, lettuce, spinach, peaches, strawberries, melons, and just about anything that grows in our neck of the woods. Right through October, there is little need to visit our local grocery chain, as you can’t beat the freshness of our locally sourced foods. Wherever you reside, give your local growers your support and stock up on some delicious Paleo Diet foods. Give this versatile seasonal favorite from The Paleo Diet kitchen a try. Serve with your favorite fresh greens and some sliced seasonal fruit for an easy, nutritionpacked meal! For more delicious recipes, visit us at: www.thepaleodiet.com



  • 1 large 2-3 in diameter squash of your choice, or 4 large peppers
  • 1-pound of ground grass fed beef
  • 3 tablespoons of olive oil
  • ½ yellow onion, chopped
  • 1 cloves garlic, minced
  • ½ large bell pepper, seeds removed and chopped
  • 1 tablespoon of each: fresh thyme, basil, parsley, rosemary and cilantro, finely minced
  • ½ cup water


Preheat the oven to 400 degrees. Slice the squash in half lengthwise and scrape out seeds, leaving a 1-2 inch channel to fill later with the beef mixture. Set aside. Brown beef in fry pan on low heat, stirring to be sure the meat is cooked evenly. Heat 1 tablespoon olive oil in a separate medium sized sauté pan, setting aside the rest. Add onion and garlic and sauté on medium heat about 3 minutes. Add the chopped pepper and continue to sauté for an additional 3-5 minutes. Season evenly with fresh herbs and mix throughout the veggies. Add cooked veggies to meat mixture and mix thoroughly. Evenly coat the inside floor of a 1 or 2-inch baking dish with the remaining olive oil. Stuff squash or peppers with the meat mixture and place in baking dish. Add ½ cup water to bottom of dish and cover with foil. Cook for 20 minutes, or until the squash or peppers are tender. Serves up to 4 people.

For more Paleo Diet recipes, visit our website today!

Fresh, wild caught shrimp is a favorite staple around The Paleo Diet dining table.  This dish is perfect for those busy summer nights and is fast and easy to prepare.  We took advantage of our organic garden to snip some rosemary and  cilantro and toss in along the way.  Enjoy!

1 pound wild caught large shrimp

1 tablespoon coconut oil

2 cloves fresh garlic, minced

½ fresh lemon cut into thin slices

Juice from ½ fresh lemon

2 teaspoons fresh rosemary leaves, chopped

1 tablespoon ancho chili powder

3-4 stems fresh cilantro leaves, stems removed

Peel shrimp leaving tails on and set aside.  In large skillet, heat coconut oil on medium heat.  Add garlic and saute for 2-3 minutes.  Add shrimp to pan and layer with lemon slices.  In small container, mix lemon juice with rosemary and chili powder and pour evenly over shrimp.  Cook, while gently turning, until shrimp meat is white, with pink color on the outside.  (About 10 minutes)  Toss in fresh cilantro and remove from heat.  Serve with fresh fruit and a summer salad for light and balanced Paleo meal.

Paleo Protein for Your Holiday Meal

Tired of wild turkey?  Gasping at wild goose?  Not to worry!

Just because these two protein options are, in fact, quite Paleo friendly, healthy choices, it doesn’t mean you can’t go with something a bit more off the beaten path when it comes to preparing an unforgettably delicious feast.

In fact, since the holiday season is already a special occasion, it’s quite fitting to make time to try something new. In keeping with a modern day Paleo regime, incorporating a range of humanely raised or wild animals, our options when we think outside the box are bountiful and chock full of health benefits including:

Lower in fat because they eat a natural diet and are very active.

Lower content of pro-inflammatory omega-6 fatty acids and a higher content of anti-inflammatory omega-3 fatty acids because they eat a diet of rich in greens.

Good source of protein and minerals such as iron and zinc.1

And, while it may be hard to stomach eating reindeer at this time of year, for obvious reasons, there are plenty of other options to choose from. Elk tenderloin, ostrich or wild boar are just a few choices to consider.

Pheasant, the star of the featured recipe, contains a high level of iron, protein, vitamin B (6) and selenium, which helps to protect cells from damage caused by free radicals.2



  • 2 whole pheasants
  • 4 tbsp coconut oil
  • 2 large shallots, minced
  • 2 lbs Brussels sprouts
  • Freshly ground black pepper, to taste
  • 1 oz toasted pecans


  1. Preheat oven to 350
  2. Rinse, then thoroughly dry birds
  3. Rub half the coconut oil all over the birds
  4. Place on wire rack, breast side down
  5. Cook for about 75 – 90 minutes, flipping over halfway
  6. Check to see that internal temperature has reached 150F then remove from oven
  7. Let rest under foil tent for 15 minutes
  8. While birds rest, heat remaining coconut oil in cast iron skillet over medium high
  9. Add shallots and sauté until browned, about 4-5 minutes, stirring
  10. Add sprouts, cut side down and sear roughly 2 minutes before stirring
  11. Continue to cook sprouts until softened, 8 – 10 minutes longer
  12. Turn off heat, scatter pecans on top and let sit while birds are carved
  13. Arrange sprouts on platter with sliced pheasant on top, with pan jus drizzled over
  14. Serve with freshly ground black pepper

Wondering where you’re going to procure these interesting protein options, assuming they’re not routinely stocked along side the ground beef and chicken breast at your local market?

Check out Eat Wild for a nationwide list of where to source the best wild meats, game and poultry.

Happy Holiday Eating!


[1] Wertheim, Margaret. “What Are the Health Benefits of Wild Game?” LIVESTRONG.COM. LIVESTRONG.COM, 04 Jan. 2011. Web. 18 Dec. 2014.

[2] The Countryside Alliance Foundation. “Game to Eat.” Nutritional Facts -. The Countryside Alliance Foundation, 2006. Web. 18 Dec. 2014.

Couple Finds Relief from Chronic Conditions with The Paleo Diet

Jump to Cachola Alentejana Recipe

Dear Professor Cordain,

My husband and I have been reading your published books and research regarding the Paleo Diet, as well as watching interviews and documentaries on the subject and doing our own research as intensively as our free time allows us.

Only recently did we become familiar with the Paleo Diet, but it immediately struck a chord. My husband is 37 years old and was diagnosed with Multiple Sclerosis (relapsing remitting) 6 years ago. Although he is fortunate enough to have been relatively free of any serious relapses, the fear that it may escalate is always present. As you can imagine, we were quite excited when we came across your work on the subject and how the Paleo Diet can not only prevent the condition from evolving, but even revert it to some extent.

Curiously, a few months ago the MS treatment he was on (Gilenya, active ingredient Fingolimod) was no longer having the desired effects and the doctors suggested he started a new drug, Alemtuzumab. He was therefore required to stop taking any medication for a couple of months before he could be admitted to hospital to receive the new treatment. This happened to coincide with the time we started our strength training and weightlifting, and transitioning from our normal diet to Paleo (we had already eliminated sugar, legumes and most dairy and grains).

During those weeks, my husband’s energy levels and overall health improved remarkably, so did his athletic performance and even his mood. In fact, he was feeling so good he was even reluctant to go to hospital for the new MS treatment when the time came. He was actually concerned that all the good results would be undone. Naturally he did go and received the treatment but, in his own words, “couldn’t wait to get back home, enjoy proper food, go back to the gym and feel good again.”

As for me, I’ve been recovering from an eating disorder (Restrictive Anorexia Nervosa) for the past year. During that period, I’ve been following nutritional recommendations from well-intentioned nutritionists and doctors that are loaded with starches, “healthy” whole grains, porridge and even pudding.

Needless to say I put on weight (body fat) quite fast following the nutritionists’ recommendations (40 – 50% Carbohydrates and about 20% Fat, Protein being the rest). If I hadn’t taken up strength training in the meantime, an even greater percentage of the gains would have been body fat instead of most needed lean mass.

Coming from a low carb-diet, I could immediately feel the effects of the “recovery meal plan”: feeling bloated and sluggish, putting on fat on the abdominal area and thighs, being hungry within an hour after a meal. Naturally, replacing this with a Paleo approach not only felt intuitive but also the only rational path to follow, regardless of my condition.

We are currently reading The Paleo Answer, and also looking into Dr. Terry Wahls’ research, as well as the works of Robb Wolf, Gary Taubes and Dr. Boyd Eaton.

Although we are now living in Ireland, we are originally from the south of Portugal and already followed a diet that is not far from a true Paleo plan – we were fortunate enough to grow up in households where plenty of organ meats, fish, meats, vegetables and good fats were often on the menu. That doesn’t mean that we didn’t have that daily glass of warm milk and cookies before bed, sugary cereals for breakfast or, during most years of our adulthood, we didn’t fill a good part of our diet with fast, processed foods, sugar and takeaways. We are guilty as charged.

Nowadays we try as much as possible to eat organic, fresh produce, putting most of the emphasis on fresh fruit and vegetables, on good quality meats and fish, and eating little or no refined sugar or processed foods. Of course, as most people do, we thought whole grains and the so called “healthy carbs” were doing us a world of good.

It was only when I found myself in a rather delicate position regarding nutrition that a friend (a CrossFitter) suggested we had a look into the Paleo Diet. Both my husband and I are quite data driven people and the evidence behind the benefits of a Palaeolithic diet seemed irrefutable.

We therefore decided to make the transition from the current “common” diet to the one our bodies were designed to handle. I’m sure that you, better than anyone else, can understand how hard it is to “reprogram” our brain and reset a lifetime of unbalanced nutrition plans and bad habits, but I’m proud to say that, in a couple of weeks, we were able to eliminate all sugar, processed foods and legumes from our diet, and we dramatically reduced our intake of dairy products and grains (the odd slice of sourdough bread still tempts us from time to time, I must admit).

This is where I need guidance. Having reached a weight that is considered out of the underweight/danger zone and that I am happy with (I am 5’7 and 111.7 pounds), I have to reteach by body how to eat normally again, particularly following a Paleo diet.

Most Paleo followers are looking to lose body fat. On the contrary, I’m trying not to lose weight, maintain a healthy level and distribution of body fat and continue to get fitter following my strength training program.

M: What would be a correct macronutrient distribution? I am currently aiming for 25% Carbohydrates, 35% Protein and 40% Fat.

LC: Generally, on contemporary Paleo Diets, carbohydrates will be lower and protein higher than normal western diets, and fat generally will be higher. Typically, I don’t encourage people to weigh or measure their food intake, but rather to let your appetites govern how much and what type of food you eat.  Nevertheless, the percentages of macronutrients (PRO, FAT, CHO) you have listed are reasonable, however 35 % protein approaches the physiological protein ceiling limit (35-40 %) of calories).  Again, I recommend that you do not worry so much about macronutrient intake, but rather focus upon wholesome, living, natural foods at levels which satiate your natural appetite.

M: What is an appropriate portion size? For example, a typical fish meal for me is about 180g of grilled salmon, 100g of grilled asparagus (these are weighed after grilling), 1 tsp of olive oil and a tangerine, or a slice of watermelon, or 5 to 6 strawberries.

LC: These portion sizes are reasonable and in line with the amounts of foods many people consume while following contemporary Paleo Diets.  I stress that you let your appetite govern your food intake.  A rule of thumb is not to completely “stuff” yourself at every meal, but rather to leave each meal full and satisfied, but not over filled.

M: I tend to eat a lot of fruit during the day, almost at every meal (including snacks, and the same is true for my husband). Should we restrict the fructose?

LC: There is no doubt that modern contemporary fruits (apples, bananas and grapes) contain much more sugar than their wild counterparts.  I have listed the sugar content of most modern domesticated fruits here.

Unless you are overweight or maintain one or more symptoms of the metabolic syndrome (hypertension, abnormal blood lipids, cardiovascular disease, etc.) you should not worry about limiting your fresh fruit intake. In my most recent book The Paleo Answer I’ve detailed why we need keep dried fruit intake fairly low, any fresh fruit should not be a problem.

M: I also snack on nuts or nut butters quite often and so does my husband, are nuts and nut butters something we should cut back? For example, a snack for me would be a diced apple with cinnamon and 30g of almond.

LC: In the amount you have described, nuts or nut butters will cause no adverse health effects.  All nuts tend to be high in omega 6 fatty acids (particularly linoleic acid) which can be pro-inflammatory if consumed in excessive quantity, particularly if you don’t get enough long chain omega 3 fatty acids (EPA and DHA) as found in fatty fish (salmon, mackerel, herring, sardines etc.) butter.

M: Can you comment upon Calories In/Out vs. Satiety Levels? In your book you state that one should eat as much as one wants. Although the calories in/out theory has been proven to be misleading, should it be completely ignored?

In my specific case, I believe my body is clinging on to every single calorie after starvation and this is the reason why my weight won’t stabilize and my body fat keeps rising. I also have a hard time interpreting my satiety signals – some days it seems I could keep on eating at every meal, other days I’m not hungry at all. Therefore, I’m having difficulties in letting go of counting and measuring everything I eat.

LC: Protein has a greater satiety value than either fat or carbohydrate and most people eat fewer calories on a high protein diet (which is what the Paleo Diet is). Additionally, when people consume low glycemic index carbohydrates compared to high glycemic index carbohydrates, they also eat fewer calories. With the Paleo Diet, you will be obtaining almost all of your carbohydrate calories from low glycemic index vegetables, fruits and nuts, while you avoid high glycemic index carbs such as refined sugars and grains.

M: I cannot thank you enough for all your research and groundbreaking work, it has been life changing.

We are now considering writing a Paleo Cookbook, adapting the classics of the Portuguese cuisine and our own family recipes (such as pork heart, lungs and liver stew) to the Paleo approach. Most of the dishes are already compliant and the ones that are not will be adjusted according to your guidelines.

Thank you so much for your feedback, we are extremely grateful.

Marta and Jorge

LC: Thank you for your support and contributions!

Cachola Alentejana

(Pork Liver, Heart and Lungs Stew ­ Traditional Recipe from the Alentejo Region, South of Portugal)

Serves 6


Couple Finds Relief from Chronic Conditions with The Paleo Diet

  • 1 kg of pork organ meats: heart, lungs and liver
  • 2 medium to large onions, chopped
  • 4-5 garlic cloves, minced
  • 1 large bay leaf
  • 1 tbsp of ground cumin (add to taste)
  • 1 tsp of smoked paprika (add to taste)
  • 1 tsp of “colorau” (a Portuguese red pepper powder ­ you can replace it with sweet paprika or pimentón powder), add to taste
  • 2 tbsp of extra virgin olive oil
  • 2 tbsp of pure pork lard (substitute: olive oil)
  • 250 ml of pork blood (optional)
  • 1 tsp of red wine vinegar
  • Directions

    1. Dice the organ meats into bite size cubes. If you can’t get hold of the pork blood, make sure you save all the liquid and blood while you’re dicing the meat and set it aside in a bowl.

    2. Add the minced garlic, spices and bay leaf to the meat and toss everything together.

    3. Leave it to rest ideally for one hour, but if you’re short on time you can cook it straight away.

    4. Put the pork lard and/or olive oil in a large pot (preferably a casserole or a ceramic pot) and sauté the onions until soft.

    5. Add the meat and sear it for a few minutes until lightly cooked.

    6. Add enough water to barely cover the meat and adjust the seasoning.

    7. Let it simmer, covered, over a low heat for 45 min. At this point, test the meat with a fork ­ the heart and lungs should be soft and tender (bear in mind that the liver has a firmer consistency). If not, allow to simmer for a while longer.

    8. When the meat is nearly done, add a tbsp of vinegar to the blood you reserved earlier and stir it into the pot.

    9. Still over low heat, bring it back to a boil and stir it for a while to thicken.

    Serve with grilled zucchini (or oven baked sweet potato wedges for a post workout meal) and fresh spinach salad. Pair with a red wine from Alentejo, of course, Monte Velho Tinto from the Herdade do Esporão.

    Recipe Courtesy of Marta and Jorge.

    Paleo Gingerbread Cookies | The Paleo Diet

    The holiday season is upon us and the lovely aroma of gingerbread cookies is filling the streets and shopping centers. Rather than reaching for a typical gingerbread cookie, made with flour, sugar, and vegetable oil, you should try our Paleo gingerbread cookies instead. This wholesome Paleo snack is sure favorite whether you’re hosting or going to a holiday party.

    We’re using whole dates to achieve a mild sweetness. Dates, of course contain a large amount of natural sugar by weight, but also add polyphenols, fiber, and modest amounts of potassium. Most importantly, we’re limiting the sugar quantity by using only fifteen dates for the entire recipe, meaning each serving contains only one or two dates.

    Instead of flour, we’re using a mixture of almonds and dried, unsweetened coconut, also known as desiccated coconut. It’s important to soak the almonds beforehand for at least 8 hours. Soaking initiates the process of germination, which reduces antinutrient levels within the almonds. Antinutrients include phytic acid, oxalates, and enzyme inhibitors, which, collectively, can interfere with digestion and impede the absorption of minerals.

    Soaking doesn’t eliminate antinutrients entirely, but does yield significant results, with longer soaking times promoting greater reductions.[1] You can soak almonds and other nuts/seeds for up 24 hours, and after you’ve discarded the water, they’ll keep in the refrigerator for a few days.


      • 1 cup almonds, soaked at least 8 hours
      • ½ cup desiccated coconut
      • 1 tbsp ginger powder
      • 1 tbsp cinnamon
      • 1 tsp allspice
      • 15 dates, pitted
      • ½ cup coconut milk
      • 2 tbsp coconut oil
      • 2 eggs


    If the dates are somewhat hard, soak them in the coconut milk for about 15 minutes.
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    Christopher James Clark, B.B.A.

    Nutritional Grail

    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.


    [1] Abd El-Hady, EA and Habiba, RA. (May 2003). Effect of soaking and extrusion conditions on antinutrients and protein digestibility of legume seeds. LWT – Food Science and Technology, 36(3). Retrieved from //www.sciencedirect.com/science/article/pii/S0023643802002177

    Curry Cilantro Burgers | The Paleo Diet

    Below is a guest post from a Paleo follower: “Seriously one of the best recipes I’ve made: top these curry cilantro burgers with lime guacamole and paleo Siracha sauce, wrap it up in lettuce and chow down.”


    • 1 lb ground beef
    • 1 egg
    • 1/4 chopped yellow onion
    • 1/2 teaspoon pepper
    • 1 tablespoon curry powder
    • 2 tablespoons chopped cilantro
    • 1 teaspoon paprika


      1. Add all ingredients into bowl, mix well together

      2. Grill or pan fry on each side until golden brown, then flip

      3. Or cook until desired pinkness in middle

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