Three Meals to Start Your New Year’s Off Right

It’s a new year and that means the time for making healthy lifestyle changes is upon us.  Whether you are new to The Paleo Diet®, a long time faithful follower, or somewhere in between, we’ve put together some delicious recipes for breakfast, lunch and dinner to help you start this year off right.  Whatever your resolutions, the Paleo lifestyle is a proven way to reach your goals and stay committed.  So, let’s get cooking!

Screen Shot 2017-01-16 at 11.04.30 AMChampion’s Breakfast

Start your day off right with this healthy combination of Omega-3 eggs, veggies, and fruit.  This delicious meal is packed with protein and vitamin-rich nutrients to keep your energy levels up throughout the morning.  You’ll feel like a winner after starting your day off with the breakfast of Paleo champions!


  • 2 free-range organic chicken eggs
  • 2 tablespoons extra virgin olive oil
  • 1 green onion, sliced into ¼ inch pieces
  • ½ cup shredded carrots
  • 2 cups fresh spinach leaves, stems removed
  • 1 cup each fresh kale and chard leaves
  • ¼ tsp ground black pepper
  • ¼ tsp garlic powder

Poach eggs in nonstick egg poacher until desired firmness is reached. While eggs are cooking use a separate, nonstick fry pan to heat olive oil on medium flame.  Add carrots and sauté about 5 minutes.  Toss in spinach and kale leaves and sprinkle with pepper and garlic. Continue to cook, stirring occasionally, until greens are soft, about 3 minutes. Transfer greens and carrots to plate and top with poached eggs.  Pair with your favorite fresh seasonal fruit and herbal tea for the perfect Paleo combo.  Enjoy!


Power Lunch

Lunchtime can be a challenge for those of us whose workday is hectic and busy, but midday is an essential time to stop and refuel.  This nutrient packed salad will give your energy a boost and keep you from hitting that afternoon slump. Pack the chicken separate from the greens and combine them when you are ready to eat.  


  • 1 cup precooked chicken cut into bite sized pieces
  • ½ celery stalk, thinly sliced
  • 1 green onion, thinly sliced
  • ¼ slice of a bell pepper cut into bite sized pieces
  • 1 Tablespoon Omega 3 Mayonnaise
  • 1 tsp. Paleo Smoky Seasoning
  • 2 cups fresh salad greens or butter lettuce.

In small bowl, combine chicken, celery, onion, and pepper. Mix with mayonnaise until well blended.  Sprinkle the mixture with seasoning until evenly distributed.  Store in refrigerator until ready to eat.  Serve on a bed of greens or wrap it in large butter lettuce leaves for a Paleo style wrap.  Add your favorite fresh fruit for an easy and complete meal.


Super Supper

At the end of the day, sitting down to this nutritious meal is the perfect way to wind down your evening.  Wild salmon is a Paleo fan favorite and simple to prepare. This recipe comes from one of our cookbooks: Real Paleo Fast and Easy.  Pair it with your preferred salad, steamed veggies, and fresh seasonal fruit for a satiating feast.

Ingredients (makes 4 servings):

  • 4 6-ounce skinless salmon fillets
  • 2 teaspoons Smokey Seasoning (recipe below)
  • 4 tablespoons extra virgin olive oil
  • 1 5- to 6-ounce package pomegranate seeds
  • 1 cup coarsely chopped fresh parsley
  • 1 cup packaged shredded fresh carrots
  • 1 shallot, halved and thinly sliced
  • ¼ cup fresh orange juice
  • 2 tablespoons red wine vinegar
  • ½ teaspoon freshly cracked black pepper

Searing the salmon at high heat gives it a beautiful crust on the outside. A quick turn in the oven finishes it off so it remains moist and buttery-textured inside. Buying the pomegranate seeds, or arils, already taken out of the fruit saves time and mess.

Preheat oven to 400®F. Rinse fish, pat dry with paper towels. Sprinkle salmon with Smokey Seasoning; rub into fish with your fingers.

In a large oven-safe skillet, heat 1 tablespoon of the oil over medium-high heat. Add salmon to skillet, cook about 5 minutes or until lightly browned on both sides, turning once halfway through cooking. Transfer skillet to the preheated oven. Roast about 10 minutes or until salmon flakes easily with a fork.

Meanwhile, for relish, in a medium bowl combine pomegranate seeds, parsley, carrots, shallot, orange juice, vinegar, pepper, and the remaining 3 tablespoons olive oil, toss to coat. Service with salmon.


Smoky Seasoning

(Real Paleo Fast & Easy p. 296)

  • ¼ cup smoked paprika
  • 4 teaspoons dried orange peel
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground cloves
  • 1 teaspoon dried basil

In a small bowl combine smoked paprika, orange peel, garlic powder, onion powder, cloves, and dried basil.  Store in an airtight container at room temperature up to 6 months.  Stir or shake before using. Makes about ½ cup.

If you enjoyed these recipes and would like to find more like them, check out The Real Paleo Diet Cookbook on our website!

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“5” Comments

  1. It’s a pity you don’t have a donate button! I’d most certainly donate to
    this outstanding blog! I guess for now i’ll settle for bookmarking and adding your RSS feed to my Google account.
    I look forward to fresh updates and will talk about
    this blog with my Facebook group. Chat soon!

    • chek this out:

      you guys want to see something funny? Check out why the ‘Paleo Diet’ fad is both harmful to health, and completely unrepresentative of what our ancestors actually were eating during the Paleolithic. I am only on this webpage as it was recommended by my professor as an example of the misinformed fad I could use as a paper source for research on the phenomena a fake Paleo-diet turning into a goldrush trend for cookbook sellers and nutritional advisor quacks.
      Spoiler alert: Paleo-diets were broadly varied and depended mainly on plant based foods, not meat. Also, the meat coming from pastures contains saturated fats because the animals stand and get fattened rather than run like wild game that needs to survive. These fats were not present in significant quantity in the small bit of wild meat that our distant ancestors did manage to augment their diets with, and so our bodies are struggling to process the meat we put in them now.
      Also, our digestive systems have changed greatly over the last 11-14,000 years of agriculture, and some genetic adaptations must be contended with now. We do not digest the way our Paleolithic ancestors did, especially if your ancestry is from Africa/Eurasia (American first nations from Canada down to Argentina have been exposed to agricultural diets for significantly less time and are differently adapted).

      Anyways, check out the articles below if anyone’s interested in some real since on these issues. And if you want a shortcut to eating your healthiest try this: No Salt. No Caffeine. No Sugar. Periods of Hunger are healthy. Much more fibre (Beans and lentils are key). And to retain calcium and a less acidic bodily environment: Eat essentially no meat, the groups of people on our planet who have the longest lifespans all eat strictly vegetarian or nearly vegetarian plant based diets, and never suffer from the heart disease and diabetes related to the western diet of meats and starches.

      Signed, an anthropology student studying the human animal.

      Eaton SB, Konnor M. 1985. Paleolithic Nutrition: A Consideration of Its Nature and Current Implications. The New England Journal of Medicine 312(5):283-289.

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