Why go Paleo? Why not?! If you feel like changing up your diet because you want to lose a few pounds or have more energy, why not try it? The best way to know if it's for you is to dive in and find out for yourself. Get back to your dietary roots with these easy Paleo recipes. All are great dinner ideas and will result in some seriously yummy foods.
Before humans started cultivating grains and legumes, we ate meat, vegetables, fruit, nuts and seeds; the "cave-man" diet. Eating this way doesn't have to taste bad. There are plenty of delicious recipes on this list that you're going to love! Eating foods rich in protein and all the vitamins found in healthy fruits and veggies sounds pretty delicious to me!
There are more diseases now like cancer and diabetes, and even minor issues like acne or heart burn that are all related to what you put in your body. It's so important to pay attention to what you eat. One simple solution is to eat consciously! Start with cutting out dairy, grains and legumes. If you're looking to change your health, just try it! It's delicious! Vote up the best Paleo recipes below!
http://www.ranker.com/list/easy-paleo-recipes/amber-hubert,
Banana Cream Popsicles
1 banana
¼ cup canned coconut milk
¼ teaspoon cinnamon
⅛ teaspoon cardamom
Directions: Puree all ingredients in a blender. Chill the mixture for at least 15 minutes. Pour mixture into frozen popsicle tray. Allow to chill for 7-10 minutes.
Zucchini Chips
1/4 cup ground almonds
1/4 cup grated fresh Parmesan cheese
1/4 tsp seasoned salt
1/4 tsp garlic powder
1/8 tsp black pepper
2 tbsp fat-free milk
2 1/2 cups (1/4 inch-thick) slices zucchini (about 2 small)
Cooking spray
Directions: Preheat oven to 425. Combine first 5 ingredients in a medium bowl, stirring with a whisk. Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in dry mixture. Place coated slices on an oven proof wire rack coated with cooking spray; place rack on a baking sheet. Bake at 425 for 30 minutes, or until browned and crisp. Serve immediately.
Carrot and Cardamom Soup
1 tablespoon coconut oil
2 large leeks, white and light green ends only, cleaned, trimmed, and thinly sliced
Kosher salt
1½ pounds large carrots, peeled and cut into ½-inch coins
¼ cup diced Braeburn, Empire, McIntosh, or Cortland apple
1 teaspoon minced fresh ginger
½ teaspoon ground cardamom
4 cups chicken stock or Bone Broth
½ cup full-fat coconut milk
Freshly ground black pepper
Directions: Melt the coconut oil in a saucepan over medium heat. Add the leeks, along with a generous pinch of salt, and sauté until translucent, about 5 minutes. Toss in the carrot, apple, ginger, and cardamom, and stir until fragrant. Pour in the broth and bring to a boil over high heat. Turn down the heat to low. Cover and simmer until the carrots are easily pierced with a fork, about 30 minutes. Mix in the coconut milk. Transfer the soup in batches to a blender and process until smooth. Alternatively, purée the soup directly in the pot with an immersion blender. Season with salt and pepper to taste.
Makes 6 servings.
Roasted Herb Chicken
1 whole roaster chicken 5 to 7 pounds, giblets removed, rinsed and dried well
1 T. olive oil
2 t. Dijon mustard
1 clove garlic, finely minced
1 t. onion, finely minced
1 t. Herbs de Provence
1/4 t. poultry seasoning (optional)
1 t. kosher salt
1 t. freshly ground black pepper
Directions: Preheat your oven to 450 degrees. Place the dried chicken in a large roasting pan. In a small bowl, combine the remaining ingredients. Gently slide a spoon between the breast meat and the skin to separate the two. Do this on each side. Then using about 1 or 2 teaspoons per side, put some of the mixture under the breast skin and rub it around (this is totally optional). Use the remaining mixture to rub all over the rest of the bird. Also optional, you can tuck the wings under the bird so that the tips don’t burn and tie up the legs with some kitchen twine to cook more evenly (trust me… it’ll be just as wonderful if you skip that step)! Put the chicken in the oven and reduce the temperature to 375 degrees. Cook about 20 minutes per pound. For a 6 to 6.5 pound chicken, roast for about 2 hours. When the chicken is done, remove it from the oven and allow it to sit for at least 15 to 20 minutes. Trust me… waiting even a bit longer is better. The chicken will be moist and it will be so much easier to carve.
Brussel Sprouts With Walnuts
1 lb. Brussels sprouts
1/3 cup chopped walnuts
1 tbsp. butter or oil
1/2 tsp. salt
Walnut oil for drizzling (optional)
Directions: Trim ends of brussels sprouts and pull off the darker outer leaves. Cut Brussels sprouts in half and set aside. Heat a large frying pan or saute pan over medium-high heat. Add walnuts and cook, stirring frequently, until toasted, about 3 minutes. Transfer walnuts to a dish and set aside. Return pan to heat and melt butter or heat oil. Add Brussels sprouts, salt, and 1/2 cup water. Bring to a boil, cover, reduce heat to simmer and cook, undisturbed, until Brussels sprouts are bright green and tender almost all the way through, 3 to 5 minutes. Uncover and continue to cook, stirring, until Brussels sprouts are tender and starting to brown, about 3 minutes. Add walnuts and stir to combine. Transfer Brussels sprouts to a serving dish and drizzle with walnut oil, if you like.
Serves 4.
Egg Salad
½ green bell pepper, diced
2 large celery ribs, diced—include any crisp leaves
4 scallions, sliced thin—include the crisp part of the green
2 tbsp minced fresh parsley
6 eggs, hard-boiled, peeled, and chopped
6 tbsp Mayonnaise
1 tbsp brown mustard
Salt and black pepper to taste
Directions: Cut up vegetables and eggs and combine them in a mixing bowl. Stir together the mayonnaise and mustard, then add to the salad and stir it all up. Add salt and pepper to taste.
Asian Pepper Shrimp
3 tbsp coconut oil
4 cloves garlic
1 ½ lb shrimp, raw, peeled, tails on
1 tbsp coconut aminos
1 tbsp fish sauce
1 tsp black pepper
¼ cup chopped fresh cilantro
Directions: Put a big, heavy skillet over low heat and melt coconut oil. Mince or crush garlic and throw it in. Stir for 2 to 3 minutes, keeping heat low— you don’t want the garlic to brown. Now throw in shrimp and sauté until pink through, probably 4 to 5 minutes, depending on how big they are. Stir in coconut aminos, fish sauce, and pepper. Sauté another minute or so. Plate shrimp and turn up burner under skillet. Heat combined oil and liquid in pan, letting it cook down for a minute or two. Pour over shrimp. Top each serving with a tablespoon of chopped cilantro and serve.
Serves 4.
Asian Califlower Fried Rice
1 small head of cauliflower separated in florets
3 slices of uncured bacon, cut into small dice
2 large eggs
1-inch knob of ginger, grated
1 small onion, minced
4 ounces of sliced mushrooms
2 scallions, thinly sliced
2 tablespoons of chopped cilantro leaves
2 tablespoons of chopped basil
1 tablespoon of chopped mint
1-2 tablespoons of coconut aminos
Kosher salt
Freshly ground black pepper
Splash of coconut vinegar (optional)
Splash of Red Boat Fish Sauce (not optional)
Directions: First, I pulsed the cauliflower in a food processor until the pieces were the size of rice and chopped the rest of the ingredients. I tossed the diced bacon into a large cast iron skillet over medium heat and fried until the bits were crispy. While the bacon was cooking, I whisked the two eggs in a small bowl with some salt and pepper to taste. When the bacon was done, I removed the crunchy swine to a separate plate. I poured the whisked eggs into the hot bacon grease and fried a thin egg omelet. I took the egg out of the pan, sliced it thinly, and set it aside. I always keep a large knob of ginger on hand in my freezer. It keeps really well. When I need to use it, I take it out of the freezer, peel off the skin with my vegetable peeler, and microplane it. It’s almost like making ginger-flavored shaved ice. The microplane is the best tool for grating ginger — no stringiness and the ginger blends in really well into your dish. I cranked up the heat for my cast iron skillet to medium-high heat and added the chopped onions (along with a dash of salt and pepper). Once the onion softened, I tossed in the sliced mushrooms (along with yet another sprinkle of S&P) and stir-fried everything until the mushrooms were browned. After adding the ginger and stirring it around for 30 seconds, I threw in the cauliflower and even more salt and pepper. I put a lid on the skillet and lowered the heat to low and cooked it covered for about 5 minutes. When the cauliflower was tender (but not too mushy), I added the coconut aminos, the herbs, and the sliced egg omelet. You can also add a little coconut vinegar to add a tiny bit of tang to the dish. And splash on some fish sauce. Before serving, I tossed on the reserved crispy bacon bits.
Baked Eggs and Chorizo
2 chorizo links
Plain tomato sauce
Sriracha (or your hot sauce of choice)
½ yellow onion,
Chopped 6-8 grape tomatoes
Baby arugula
2 large eggs
Salt and pepper to taste
Directions: If using fresh chorizo, slowly render the fat in a skillet over low heat. Gradually begin turning up the heat, allowing all sides of the chorizo to cook and eventually brown. Periodically deglaze the pan with water and scrape up the brown bits. This will prevent the bottom of the pan from burning and it will incorporate the yummy caramelized bits back onto the sausage. This should take approximately 20 minutes, give or take. Allow the sausage to cool for a bit and then slice each link into 10-12 pieces. Briefly saute the chopped onions in the leftover chorizo fat (you can also use olive oil if pre-cooked chorizo was used). Preheat the oven to 300 degrees F.Ladle ¼ cup of tomato sauce into the bottom of mini cast iron skillets or ramekins. Drizzle some Sriracha on top of the tomato sauce (the amount will depend on your preference for heat. I used about 2 tablespoons per pan.) Line the chorizo slices in the bottom of each skillet and top with another dollop of tomato sauce (approximately 2 tablespoons per pan, doesn't need to be exact. Divide the onions in half and evenly spread over the chorizo. Layer on the cherry tomatoes followed by the arugula. Break the eggs into separate ramekins, leaving the yolk intact, and then carefully pour the into each skillet. Bake until the egg whites are just set, 10-15 minutes (they will continue to cook outside of the oven). Sprinkle salt and fresh ground pepper on top before serving.
Asian Meatballs
8 medium fresh shiitake mushrooms, minced
1 medium shallot, minced
¾ cup minced sweet potato
2 tablespoons minced cilantro
2 pounds ground beef
1½ tablespoons Paleo-friendly fish sauce
2 tablespoons tomato paste
Kosher salt
Freshly-ground black pepper
2 tablespoons coconut oil
Directions: Line a baking sheet with foil, and preheat the oven to 375°F. In the meantime, finely mince the mushrooms, shallot, sweet potato, and cilantro and toss it all into a large bowl. Add the ground beef, fish sauce, and tomato paste, and season with salt and pepper. Thoroughly combine the ingredients but don’t overwork the meat. Melt the coconut oil, and brush it on a foil-lined baking sheet. Use your hands to roll out three dozen meatballs and arrange them on the baking sheet. Each meatball should be about 1½ inches in diameter. Bake for 15 to 20 minutes, rotating the tray at the midpoint to ensure even cooking.
Makes 36 meatballs