Anyone even slightly interested in fitness and nutrition has probably heard about the paleo diet by now. It's unavoidable! So, I thought I'd finally figure out what you can eat on this diet other than a slab of meat.
The Paleo Diet is an effort to eat like we used to back in the day…WAY back in the day. Basically, if a caveman couldn’t eat it, neither can you.This means anything they could hunt or find – meats, fish, nuts, leafy greens, regional veggies, and seeds. Sorry, the pasta, cereal, and candy will have to go!
Here are a few recipes to get you started, but I suggest easing into the diet. You might set off some serious carb cravings and it could backfire in your face (and on the scale!)
Baked Egg in an Avocado
2 ripe avocados
4 fresh eggs
1/8 teaspoon pepper
1 tablespoon chopped chives
Preheat the oven to 425 degrees. Slice the avocados in half, and take out the pit. Scoop out about two tablespoons of flesh from the center of the avocado, just enough so the egg will fit snugly in the center.
Place the avocados in a small baking dish. Place in the oven and bake for 15 to 20 minutes. Cooking time will depend on the size of your eggs and avocados. Just make sure the egg whites have enough time to set.
Remove from oven, then season with pepper, chives, and garnish of your choice. Enjoy!
Garlic Lemon Shrimp and Cauliflower
1 small head cauliflower, cut into florets
1 tablespoon ghee
1/2 large onion, diced
1 1/2 cups chicken broth
1/2 cup full-fat coconut milk
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1 pound shrimp, peeled and deveined
Zest of 2 lemons
1/2 teaspoon garlic powder
1/8 teaspoon sea salt
1/8 teaspoon black pepper
2 teaspoon ghee
1 tablespoon lemon juice
Chopped parsley, to garnish
To rice your cauliflower, use a food processor fitted with a shredding or grating blade. It can also be done with a regular blade by adding the cauliflower in a few batches and pulsing it into small pieces the size of rice. Set aside in a large bowl.Heat a medium pot over medium heat, then add the ghee and onion. Cook and stir for about 4 minutes, until the onion begins to brown. Add the cauliflower, chicken broth, coconut milk, salt, and pepper.
Turn up the heat to high and bring the mixture to a boil, then reduce the heat to a simmer. Cook, uncovered, for 30 to 35 minutes or until the cauliflower is very soft and most of the liquid has cooked off.
Pat the shrimp dry with a paper towel and sprinkle it with lemon zest, garlic powder, salt, and pepper. Toss to make sure it's very well coated.Heat a large skillet over medium-high heat, then add the ghee. Place the shrimp in the skillet in a single layer, and cook for 1 minute on each side or until they're no longer pink and are light golden brown.
Serve the shrimp on top of the cauliflower grits, add a drizzle of lemon juice, and chopped parsley as garnish.
1 tablespoon olive oil, plus more for greasing the muffin tin
3/4 cup finely diced onion
1/2 cup finely diced button mushrooms
1/2 cup finely chopped green bell pepper
1/4 cup tomato paste
1 tablespoon ground mustard
2 teaspoons worcestershire sauce
1 teaspoon finely minced fresh rosemary
2 cloves garlic, peeled and minced
1/4 teaspoon freshly ground black pepper
1 1/2 pounds ground beef
1 large egg
1 teaspoon dried thyme
1/2 teaspoon garlic powder
1/4 cup carrot juice
1/4 cup water
Preheat the oven to 350°F. Grease the wells of a 12-cup muffin tin with olive oil.Heat one tablespoon olive oil in a medium skillet over medium heat and sauté the onions, mushrooms, and bell peppers for about two minutes. Remove from the heat and allow the vegetables to cool.In a small bowl, combine the tomato paste, mustard, worcestershire sauce, rosemary, garlic, and pepper.
In a large bowl, mix together the beef, the reserved sautéed vegetables, egg, thyme, and garlic powder. Stir in half of the tomato mixture and combine well.Spoon the meat mixture into the greased muffin tin and bake for 10 minutes.
While the muffins are baking, combine the remaining tomato mixture, carrot juice, and water in a small saucepan. Bring to a quick boil over medium-high heat, and then reduce the heat and simmer, covered, until the muffins are removed from the oven.
Remove the muffins from the oven and spoon or brush the sauce on each muffin. Place the muffins back in the oven and bake for another 15 minutes, or until the internal temperature is 160°F.
Brussels Sprout Chips
10 brussels sprouts
1 tablespoon olive oil
1/4 teaspoon kosher salt
Preheat oven to 350°F.
With a paring knife, cut off the bottom tip of each sprout. The outer leaves will fall off. Trim a tiny bit more off the bottom so more leaves fall off. Continue until you've removed all the leaves. Toss the leaves with the oil, and lay them in one layer on a rimmed baking sheet. Sprinkle with salt.
Roast seven to 10 minutes, until leaves are lightly browned and crisp.
2 Tbsp coconut flour
1 Tbsp tahini, most be soft
1 small orange, juice
1/4 cup water
Thin banana slices and a little bit of coconut flour for topping
Preheat oven to 350. First mix your tahini and make sure it is very soft, even try to melt it a little bit by putting hot water in a pot until very spreadable. Add the juice of 1/2 orange and mix together. You’ll get a sticky dough.
Add in coconut flour, 1 Tbsp at a time and the rest of orange juice mixing all the time. Add water while you’re mixing, add it slowly, until you have the perfect cookie dough consistency. It must be shapeable, not too sticky, too dry or too moist. Start making little balls with the dough and put in a cookie sheet previously greased and covered with parchment paper.
If dehydrating, put in your dehydrator trays. Once you have all your cookie balls ready, take a fork and LIGHTLY press down in both directions, making a “cross”.
Bake for 15-20 min at 350 and allow to cool down when ready.