While our books on The Paleo Diet provide much more detail on the foods you should and shouldn’t eat, here is a basic scheme of things:
The best source of Paleo Diet recipes is The Paleo Diet Cookbook. But here are some to get you started.
Not just for breakfast, omelets are a great source of protein, any time of day. Try this vitamin-packed dish morning, noon, or night!
In a small mixing bowl, whisk eggs until foamy. Heat oil in a small skillet over medium flame and add eggs. Using a rubber spatula, tilt pan and lift edges to allow uncooked eggs to make contact with hot surface of pan. When eggs are almost set, place the spinach on one side, sprinkle with basil and pepper and fold in half. Reduce heat. Cover and simmer for 1 minute. Slide onto place and garnish with sliced avocado.
Tasty breakfast for a take-it-easy morning. Make the salsa ahead of time and your only prep time becomes the time it takes to cook the eggs.
Bring 1/2 inch of water to boil in a saucepan. Rub a little flaxseed oil in the egg wells of an egg poacher (available at most kitchen and cooking specialty stores). Crack eggs into the egg wells and reduce heat to a slow boil. Place the poacher in the saucepan and cover. Extra large eggs take about 7 minutes for soft yolks; medium eggs, about 6 minutes. Remove egg poacher from pan with a hot glove and free the eggs with a flexible rubber spatula. Gently transfer the eggs to a plate and smother with peach salsa.
Peach Salsa
In a medium bowl, stir everything together. Cover and chill for up to 6 hours. Makes 2 cups.
We ought to have the category of Paleo Comfort Food. This soup would fit in there perfectly.
In a large pot, combine water, chicken, garlic, onion, bay leaf, and pepper. Bring to a boil. Reduce heat and cover, simmering about 2 hrs. or until chicken is tender. Remove bay leaf and discard. Add remaining ingredients and bring to a boil. Reduce heat and cover. Simmer about 20 min. or until veggies are tender. Serves 6.
The recipe for this cool, summertime soup came from Cooking Healthy with One Foot Out the Door by Polly Pritchford and Delia Quigley.
Blend all ingredients in a blender or food processor until vegetables are small but not pureed. Serves 2.
Everyone loves a fresh Caesar salad. The omega-3s in this recipe, combined with the freshest of ingredients, will quickly become a regular part of your Paleo meals.
Preheat oven to broil. Brush flesh side of salmon fillet with 1 T olive oil. Place in baking pan flesh-side down. Brush skin with remaining olive oil. Broil for 15 minutes. Remove from oven and set aside. In large bowl, mix together lettuce and onion. Combine flaxseed oil, garlic, mustard seed, and lemon juice in small jar and shake well. Toss with lettuce and onion. Serve topped with salmon fillet and season with freshly ground pepper to taste. Serves four.
This quick and easy recipe works great for a salad or appetizer.
Set avocados on serving plate with cut side facing up. Combine shrimp, lemon juice, onion and pepper in a medium-sized mixing bowl. Spoon shrimp mixture onto each avocado, covering generously. Sprinkle the top of each stuffed avocado with paprika before serving. Serves 4.
This vitamin-packed salad works well as an entree and tastes delicious with the fresh, homemade dressing. Make the dressing ahead of time to speed up your prep.
Tear spinach leaves into small pieces and mix with onions, tomatoes, and crabmeat. Just before serving, toss with spinach salad dressing (recipe below) and top with egg slices. Serves 4.
Spinach Salad Dressing:
Mix all ingredients in blender. Pour into a cruet and shake well before each use. Makes 5 cups.
Delicious veggies even the kids will love.
Steam baby carrots and serve topped with a sprinkling of dill and lemon juice.
This Paleo-friendly favorite works well as a main dish, side dish, or even a filling for an omega 3-omelet.
Sauté onions and garlic in olive oil until tender. Add remaining ingredients and bring to a boil. Reduce heat, cover, and let simmer until vegetables are tender (about 30-45 min.) Serves 6-8.
This dish is an interesting fusion approach to stir fry. Traditional Latin spices combined with the kick of dark Jamaican rum make for an interesting marriage of flavors.
Place meat in bottom of glass dish. Combine 2 T oil with garlic, lime juice, chili powder, and cumin in jar and shake well. Pour over meat and marinate at least 2 hours in the refrigerator. Heat remaining oil in skillet over medium flame. Add meat strips in single layer and cook without stirring, one minute. Turn and continue cooking for one additional minute. Add onion and peppers and continue to cook for four minutes, stirring occasionally. Combine tomato and rum in small bowl. Stir with fork and pour into skillet. Cook one minute. Sprinkle with cilantro. Remove from heat and cool three minutes. Serves four.
This family-favorite chicken dish will please young and old alike. The mellow flavors of mushroom and marsala combine to make this a moist and succulent dish.
This recipe is from the 1930s-era Toad in the Hole Restaurant in Hollywood, CA, which was owned by my grandfather, Loren McHuron.
Wash trout thoroughly and set in large baking dish greased with flaxseed oil. Heat olive oil in skillet and gently sauté almonds for 5 min. Add raisins, onions, parsley, and pepper and mix well. Removed from heat and stuff inside each trout. Cover and bake at 350 degrees for 20 min. or until trout flakes easily with a fork. Garnish with lemon, fresh parsley sprigs, and grapes. Serves 3-6.
This recipe is perfect for two, but it’s easy to double (or triple) when you’re cooking for friends.
Sauté the beef in half of the oil with garlic and half of the red wine until the beef is browned. Remove from skillet. Heat the residual oil in the skillet. Sauté the onion, red pepper, celery, and carrots until the onion is tender – about 4 minutes. Add the remainder of the red wine. Add the mushrooms and lemon juice. Stir-fry mixture for approximately 3 more minutes. Combine the vegetables with the meat. Serves 2.
Just like Mom used to make, only healthier!
Mix all ingredients in a large mixing bowl. Spread mixture evenly in an 8 1/2 x 11 baking dish. Bake at 400 degrees for 45 min. or until well cooked. Serves 8.
Nothing’s better than Paleo food on the grill on a summery day!
In a large bowl, combine all ingredients except chicken. Mix well to produce marinade. Place the chicken in the bowl, coat thoroughly and marinate for 1-2 hours. For grilling: Fire up the barbecue and grill the chicken on medium heat, turning constantly while basting with the marinade until the breasts are cooked. For broiling: Broil on medium heat, turning constantly while basting with the marinade until done. Serves 4.
Cantaloupe isn’t just for breakfast any more – in this recipe, it makes a wonderfully cool dessert (that you could also eat for breakfast).
Cut cantaloupe in half (use a serrated knife) and scoop out seeds. Fill each cavity with blackberries and pecans. Garnish with mint or spearmint leaves. Serves 2.
Berry lovers will find this recipe to be the perfect, satisfying ending to a Paleo meal. The unusual pairing of fruits makes for a surprisingly delicious combination.
Combine cherries and berries in medium bowl. Add vanilla, clove, cinnamon, and chopped mint, and gently toss. Chill 30 minutes. Garnish with mint leaves just before serving. Serves four.
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