The Paleo diet is extremely good for the body, mind, and soul; but for beginners, it can also seem extremely complicated. The recipes that follow will get you off to a great start eating Paleo style breakfasts, lunches, dinners, snacks, and desserts.
These aren't your run-of-the-mill recipes, either. Each selection is a restaurant quality meal, dessert, or snack that you can easily make at home, with ingredients that can be easily found at any grocery store.
So, kick back, relax, and get ready to eat some of the most delicious meals you've ever cooked at home, and smile knowing that each selection is getting you closer to a better diet, and most importantly, better health!
Indian Style Egg Scramble
•6 eggs, beaten well
•1 onion, diced
•2 garlic cloves, crushed and chopped
•1 mild chili, chopped and deseeded
•Spices: 1/2 tsp. cumin, 1/2 tsp. turmeric, and 1/2 tsp freshly ground black pepper
•a handful of grape tomatoes, quartered
•a handful of baby spinach leaves, chopped
•a glug of olive oil
•a pinch of sea salt
•and fresh coriander for garnish (optional).
Over medium heat, warm up olive oil and saute the diced onion with a pinch of sea salt until the onions start to caramelize, or
turn a sweet golden brown.
Add spices, garlic, and chopped chili and continue to fry until fragrant, just 2-3 minutes.
Add the tomatoes and spinach to the pan, pouring the egg over all ingredients. turn the heat down to med-low to prevent burning and sticking. Stir frequently until the eggs are cooked to your favorite temperature. Dress with fresh chopped coriander, and serve.
Serves 2.
Paleo Eggs and Hash
•3 tsp. coconut oil, divided
•1 green bell pepper
•1/2 medium yellow onion or 1 small, finely chopped
•1 medium sweet potato
•2 sausages, nitrate free (optional)
•2 eggs
•1 Tbsp. water
Over medium heat, heat 2 of the 3 tsp coconut oil in a large skillet.
Saute onions and sweet potatoes for approximately five minutes, then add sliced sausages, cooking until meat is browned and sweet potatoes are slightly tender.
Add green pepper along with 1 T water, covering to cook for 15 minutes -or until sweet potatoes are completely tender. Stir frequently during this step to prevent burning and sticking.
Fry eggs to your liking and serve over your Paleo hash. Garnish with freshly ground black pepper. Serves 2.
Fabulous, Savory Brunch Fruit Salad
1 ripe peach, peeled and diced
2/3 cup blueberries
handful of sweet, ripe cherry tomatoes, halved
fresh basil and parsley, finely chopped
Toss fruits together in a bowl and dress with either:
1/2 tsp. balsamic vinegar blended with 2 tbsp. olive oil or
1/2 tsp white vinegar blended with 2 tbsp. olive oil, and a dash of sea salt and pepper.
Sprinkle chopped herbs over the top and serve immediately. Serves 2
Summer Vegetable Frittata
2 tbsp. olive oil (or coconut)
1/2 small zucchini, chopped
1/2 small summer squash, chopped
2 garlic cloves, finally chopped
A handful of grape tomatoes, halved and deseeded
1/2 bell pepper, any color, chopped
1/2 medium red or yellow onion, diced
Parsley, finely chopped
Thyme, finely chopped
1/2 tsp sea salt, divided into two 1/4 measures
1/4 tsp freshly ground black pepper, divided into two 1/8 measures.
8 eggs
In an oven proof skillet, preferably measuring 10", heat up oil over medium heat. Add zucchini, summer squash, pepper, onion, garlic, 1/4 tsp. salt, 1/8 tsp. pepper, thyme, and parsley. Cover and cook for 5-7 minutes, until veggies are tender. Stir every so often to keep the contents of the skillet from sticking.
Add tomatoes and cook the veggies uncovered for around 5 more minutes. Meanwhile, beat eggs in a large bowl with remaining salt
and pepper until combined. Pour over skillet contents, stirring carefully.
Replace the cover of the skillet and cook on low heat for 10-15 minutes, until the egg has begun to set. Preheat the broiler on low. Allow the frittata to finish cooking uncovered, under the broiler for 3 minutes. Carefully remove skillet from the oven and
serve. Serves 4.
Easy Paleo Breakfast Casserole
12 large eggs
1 cup grape or cherry tomatoes
2 cups kale
8 slices center cut bacon
2 cloves garlic, peeled, crushed, and chopped
sea salt
freshly ground black pepper
1/2 tsp. tarragon
Preheat the oven to 375 degrees F. While the oven heats, cook bacon until it is no longer raw but is not crispy (it will need to be able to withstand heat in the oven without turning into shoe-leather).
Chop kale, discarding the stems, break up the bacon, and halve the tomatoes. place them into an oven safe baking dish, along
with the garlic. Beat eggs in a large bowl. Blend in the sea salt, pepper, and tarragon. Pour the seasoned eggs over the ingredients in the baking pan.
Bake for 25-30 minutes, or until the egg in the center of the casserole has set and the casserole top is a nice golden brown.
Delicious Paleo Pancake
1 large sweet potato
3 eggs
1/2 cup coconut milk, unsweetened
2 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. sea salt
1 tsp. baking soda
1 tsp. baking powder
coconut oil for frying.
Peel, chop, and boil the sweet potato until it is tender. Allow it to cool completely.
Using a blender, combine all ingredients until a rather runny batter results, adding more coconut milk as needed if the batter is too thick.
On a hot griddle, over medium heat, melt an ample amount of coconut milk. Pour batter to form large or small pancakes, depending on preference. When bubbles start to form on the wet side of the pancake- approximately 2-3 minutes into cooking time - flip to continue cooking the other side. Repeat, using more coconut oil to grease the griddle when necessary, until all the batter has been used. Serve with eggs any style or locally harvested maple syrup. Serves 4.
Apple and Cinnamon Breakfast Smoothie
1 Tbsp raw, unfiltered honey
1 tsp. cinnamon
1 cup apples (tart varieties work well), chopped
1/2 tsp real vanilla extract
1 cup cold coconut milk
1/4 c. unsalted cashews
In a blender or food processor, pulse all ingredients until smooth. Serve with a sprinkle of cinnamon on top. Serves 2.
Arugula and Strawberry Salad
1 cup fresh arugula
handful of fresh strawberries, sliced
1/2 tsp. balsamic vinegar
2 Tbsp. olive oil
Toss sliced strawberries with the fresh arugula. Combine balsamic vinegar and olive oil and drizzle over salad for a light lunch filled with amazing bitter, sweet, and savory flavors.
Paleo Quiche
Preheat oven to 350 degrees F. Meanwhile, in a mixing bowl combine2 eggs, beaten and 1/2 cup melted coconut oil.
Stir in
3/4 cup coconut flour
and 1/2 tsp coarse salt
Mix all ingredients well until a dough begins to form. Press the dough into a greased pie plate. After making sure the crust is evenly spread within the pan, prick with a fork and bake in oven for approximately ten minutes.
In a large mixing bowl, combine
5 eggs, beaten
1/2 cup coconut milk
1 tsp coarse salt
dash of freshly ground black pepper
2 cloves of garlic, peeled, crushed and chopped
Over medium heat, cook
3/4 lb. good quality sausage.
Drain sausage with a slotted spoon, reserving the grease to wilt
2 cups baby spinach, roughly chopped.
Add sausage and spinach to egg mixture, along with
2 green onions, minced.
Pour the egg mixture into the pan with the coconut flour crust. Bake for 25-30 minutes, until the egg in the center of the quiche has firmly set.
Summer Salad with Watermelon and Cucumber
1 large seedless cucumber
1/2 red onion, finely sliced
4 cups cubed seedless watermelon
Sea salt
juice of one lemon
2 Tbsp. high quality olive oil
handful of fresh basil leaves, sliced finely
In a large bowl, combine salt, lemon juice, and olive oil t create a dressing. Add cucumber, onion, and watermelon to the bowland toss well with dressing. Sprinkle sliced basil over the top. Season to your liking with additional basil, lemon juice, olive oil, and salt.
Gazpacho
In a large sauce pan, bring water to a boil. Poach for 20 seconds
8 good sized fresh tomatoes
While rinsing under cold water, immediately peel the skins from the tomatoes, take out the seeds, and place the fruit in a prepared food processor.
Add to the food processor (or blender)
1 cucumber, peeled and chopped
1 red onion, peeled and chopped
1 green pepper, deseeded and chopped
1 red pepper, deseeded and chopped
3 garlic cloves, peeled and crushed
1 chili pepper, deseeded and coarsely cut
Juice and zest of 1/2 an orange
1 cup water (cold)
When these ingredients are well blended, add
3/4 cup olive oil
1 cup organic tomato juice
dash sea salt
dash freshly ground black pepper
2 Tbsp. cider vinegar
Quickly pulse. Serve immediately or chill in the refrigerator before serving. Garnish with diced vegetables and olive oil.
Old Fashioned Liver and Onions
4 large red onions
6 Tbsp. grass fed butter, divided
4 large liver slices (pork or calf)
Sea salt
Freshly ground black pepper
Over medium low heat, prepare a skillet. Sautee onions in 5 Tbsp. butter until they begin to caramelize and soften. In a separate skillet, cook the slices of liver in the remaining 1 Tbsp. butter, 3 minutes on each side, until cooked through.
Top the liver with the caramelized onions and enjoy. Serves 4.
Healthy, Savory Romaine Wraps
2 large romaine leaves
1 diced grilled chicken breast
handful of grape tomatoes
red and yellow pepper slices
sliver of red onion
1 Tbsp. olive oil
1/2 tsp. balsamic vinegar
sea salt
black pepper
Spread the romaine leaves out on the cutting board. In a bowl, toss vegetables and chicken together.
In a small bowl, combine balsamic, olive oil, salt and pepper, drizzle over the chicken and vegetables, tossing with a wooden
spoon.
Spoon the mixture on to the lettuce leaves, and roll the leaves as you would a wrap. Makes a quick, delicious lunch for one.
Paleo Pizza
Preheat oven to 350 degrees F.
To make the crust, mix together
2 free range eggs
2 cups almond meal
3 Tbsp. good olive oil
1/4 tsp baking soda
2 cloves garlic, minced
1 sprig fresh rosemary, chopped
4-5 fresh basil leaves, chopped.
Form the dough into a ball. Grease a pizza pan with olive oil, and by using your hands, gently spread the dough from the center
of the pan to the edges by stretching it.
Bake the crust in the oven alone for 20 minutes.
Meanwhile, in a skillet, cook together
2 small summer squash, diced
1 small zucchini, diced
3 diced scallions
a few ripped-up basil leaves.
When the vegetables are tender, toss in a handful of grape tomatoes, halved 1/4 cup sliced greek or black olives.
After crust has been removed from the oven, spread over it
1 cup marinara sauce and top with sauteed vegetables. Bake for an additional 30 minutes. Makes 1- 12" pizza.
Vegan-Paleo Spinach and Artichoke Dip
•1 lb. spinach or baby spinach leaves
•2 cans (14 oz. each) artichoke hearts in brine
•1 cup diced onion
•1 tbsp. olive oil
•3 cloves garlic, peeled, crushed, and chopped finely
•1/2 tsp. cayenne pepper
•2 cups cashew cream
•juice of 1/2 a lemon
•dash of onion powder
•dash of garlic powder
•sea salt and pepper, to taste.
Rinse and thoroughly drain the spinach and set aside. Drain the artichokes and chop them well, but roughly.
In a small skillet, saute the onions until translucent, in the olive oil. Add the garlic and cook until fragrant. Add to the pan the artichoke hearts along with a dash of salt and pepper, garlic powder, onion powder, and cayenne, just until heated.
Add the spinach to the pan, along with the lemon juice. Stir until blended together. Finish by stirring in the cashew cream, along with any more salt and pepper to get the taste just the way you like it.
This dip is fabulous when served warm with vegetable slices and other dippable paleo-friendly treats.
Paleo Trail Mix
For an easy and delicious snack, mix together
•Macadamia nuts
•Walnuts
•Pecans
•Almonds
•Good quality dark chocolate chips (60% cacao and up)
•Pistachios
•Raisins
•And dried cherries (sulfur-free, unsweetened)
Get creative with your paleo diet friendly ingredients to create delicious and unique trail mixes that are ideal for snacking anytime, anywhere.
Kale Chips
1 bunch kale
Coconut oil
Sea salt
Garlic powder
Sesame seeds (optional).
Wash and thoroughly drain/dry the kale. Chop roughly and place on a cookie sheet. Lightly drizzle coconut oil over the kale chips, using your hands to spread it around to each piece.
Sprinkle the kale with sea salt and garlic powder and bake in a preheated 350 degree F oven for approximately 12-15 minutes, or
until the edges of some of the leaves have turned a rustic brown. Turn the oven off, leaving the kale inside to dry out and cool
in the oven.
Once the chips feel crispy to the touch, take them out of the oven. Immediately sprinkle with sesame seeds.
From Scratch Paleo Granola Bars
1 cup unsweetened coconut
2 tbsp grass-fed, organic, unsalted butter
1/3 cup local honey
2 tsp. real vanilla extract
1/2 cup roasted almonds, chopped roughly
1 cup walnuts, chopped
1/2 cup pecans, chopped roughly
1 cup roasted pumpkin seeds
3/4 cup raisins
1 1/2 tsp. cinnamon
Line an 8x8 baking pan with parchment paper and preheat the oven to 300 degrees F.
Thoroughly combine coconut, nuts, pumpkin seeds, raisins, and cinnamon in a large mixing bowl. Set aside.
Over medium heat in a sturdy saucepan, mix honey and butter until boiling, then continue cooking for one minute. Immediately
pour into the bowl of dry ingredients, mixing thoroughly.
Put the mixture into the parchment lined baking pan, using a separate sheet of parchment paper to push the mixture evenly into the pan. Be sure the mixture has settled into the pan.
Bake in the 300 degree oven for 30 minutes. After they have cooled, the bars can be stored in the refrigerator overnight to
allow them to settle. The next day, cut the granola bars into ten equal bars-- and enjoy!
Virgin Paleo Pina Colada
Juice of 1/2 a lime
1 ripe banana
1 cup fresh pineapple juice (no sugar added)
1 cup cold coconut milk
4-5 ice cubes
In a Blender, combine all ingredients until smooth. Pour into 2 small glasses and serve cold. Garnish with a chunk of fresh
pineapple.
Paleo (and Vegan, AND Gluten Free) Divine Vanilla Cheesecake
In a food processor, pulse together
1/3 cup coconut flakes (unsweetened)
2 cups almond meal
4 large, pitted and destemmed dates
2 Tbsp. melted coconut oil, preferably organic
2 Tbsp. high quality maple syrup
Continue to pulse until the mixture is smooth- it's going to make your crust.
Line a glass pie dish with parchment paper and press the crust mixture evenly into the dish. Put the crust in the freezer to set
while you prepare your unbelievably delicious paleo, vegan, AND gluten free filling.
Soak 3 cups of cashews in a covered bowl filled with water for 3-4 hours. In your food processor, blend the cashews along with
The juice of 3 lemons
2/3 cup high quality maple syrup
1/2 tsp sea salt
1 1/2 tsp vanilla extract
seeds of one vanilla bean.
Once the mixture is creamy, add 3/4 cup melted coconut oil
Take the set crust out of the freezer and pour the well blended filling into the pan immediately. Ensure that the filling is evenly spread over each bit of crust. Return the pan to the freezer, allowing to set overnight or for at least 8 hours. No baking necessary! Just freeze and serve!
To make this cheesecake even better -if you can believe it- puree 2 1/2 cups of your favorite fresh fruit with maple syrup and serve drizzled over the top!
Paleo Brownies
Preheat oven to 350 degrees F. In a large mixing bowl, sift together:
4 Tbsp. almond flour
Sea salt
1/2 tsp baking powder
1/4 cup dutch cocoa powder (unsweetened)
In another mixing bowl combine
1 free range egg
3 Tbsp. raw, unfiltered honey
2 Tbsp. almond butter
1/2 cup vanilla flavored almond milk (unsweetened)
1 tsp. vanilla extract
Make sure the wet ingredients are mixed together thoroughly. Pour the bowl of wet ingredients into the large bowl with the dry
ingredients. When the mixture is well combined, fold in
1/4 cup miniature organic dark chocolate chips
Pour brownie mixture into a glass baking dish. Bake in 350 degree F oven for 30-35 minutes, or until a cake tester (or toothpick) comes out clean.
Gorgeous Green Smoothie
1 cup coconut milk, chilled
Juice of 1/2 a lime
1 diced Kiwifruit, peeled
2 cups kale, chopped, stems removed
1 mango, prepared and diced
Put all ingredients together in a blender or food processor. Pulse and blend until well combined. Pour into a glass and enjoy.
Serves 2
Grilled Bananas
1 banana, cut in quarters, peel left on
Coconut oil, melted
Cinnamon
Maple syrup (optional)
While the grill or griddle is heating, brush the exposed sections of the banana quarters with coconut oil and sprinkle with cinnamon.
Grill with the peel facing up for 3-4 minutes, then flip and grill the bananas peel side down for an equal amount of time.
Immediately serve drizzled with maple syrup, if desired.
Mint Chocolate Paleo Shake
8 mint leaves
1 Tbsp. coconut syrup
2 Tbsp. melted dark chocolate (60% cacao)
1 cup coconut cream
handful of ice cubes
In a blender or food processor, combine all ingredients well to create a delicious grasshopper style shake. Makes one large shake..