paleo recipes - 2016 usa

PALEOmeat + fish + nuts + veggies + fruit

paleo

made

easy!

Weeknight

Dinnersp. 26

Good-Bye,

Sugar p. 88

Nature’s Snack:AVOCADOSTOPPED 8 WAYS p. 3

2016

RECIPES

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3 AVOCADO, NO TOAST

4 THE PALEO DIET

8 PALEO PANTRY

10BETTER BREAKFASTS

PLUS! The Everyday Omelet,

p. 16

18LET’S LUNCH

PLUS! Packin’ Paleo, p. 24

2630-MINUTE DINNERS

36BACK TO FIRE & SMOKE

PLUS! Toppers & Sauces, p. 44,

and Salsas, p. 46

48LOW & SLOW PALEO

54MIX & MATCH SALAD

58FRESH ON THE SIDE

66FAMILY FAVORITES

MADE PALEO!

76PALEO ON THE PATIO

PLUS! Cocktails to Sip, p. 86

88SWEETS STRATEGY

PLUS! Chocolate, p. 94

96 INDEX

52 34

61

45

20

90

ContentsP A L E O R E C I P E S

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The Recipe Center at BHG.com/Food contains hundreds of recipes and tips, all tested

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TM

PALEORECIPES

Photographers JASON DONNELLY, CARSON DOWNING, JACOB FOX, ANDY LYONS, BLAINE MOATSFood Stylists KELSEY BULAT, GREG LUNA, DIANNA NOLIN, CHARLES WORTHINGTON

Avocado, No ToastAvocado toast has been THE thing lately, so we created a few

Paleo-approved combos to top your avocado. You won’t miss the toast.

F R O M T H E C O V E R

roasted tomatoes

basil

vinaigrette

+

asparagus

hard-cooked egg

black pepper

+

bacon

lettuce

tomato

Paleo Mayonnaise

+

+

bacon

scrambled eggs

chives

+

+

mango

raspberries

cucumber

chili powder

+

+

+

+

pickled veggies

cilantro+

+

baby greens

toasted walnuts

vinaigrette

+

+

+

squeeze of lime

shrimp

cilantro

+

+

3PALEO RECIPES

The Paleo diet is based on this simple principle: Eat

the types of foods (or barely processed derivatives

of them) that our hunter-gatherer ancestors ate.

But there are nearly as many versions of the Paleo

diet as there are Paleo dieters. Some embrace

bacon with enthusiasm; others forbid it. Some ban the use of added

salt; others do not. Some allow sweet treats made with non-grain

fl ours (coconut, almond, fl ax, etc.) and naturally derived sweeteners

such as honey and agave. Others condemn those types of treats as

simple stand-ins for the foods that have gotten us in trouble in the

fi rst place!

Eating Paleo doesn’t mean you have to catch your own meat

and cook it over an open fi re, with a side of nuts and berries. It does

mean eating animal proteins and lots of fresh fruits and vegetables

(with a few exceptions) and limiting or eliminating foods that have

been processed or cultivated by humans at any point in history.

What Is It?

T H E P A L E O D I E T

5PALEO RECIPES

WEIGHT LOSS

Many people are motivated to go Paleo for weight loss; certainly, greatly

reducing carbs and eliminating processed sugars goes a long way toward

shrinking waistlines. Where low-calorie diets fail, the Paleo diet succeeds—for

the simple reason that in addition to the fi ber, bulk, and health-giving nutrients

you get from lots of fruits and vegetables, you are also getting signifi cant

amounts of protein. Protein keeps you feeling full and satisfi ed. You won’t feel

deprived on the Paleo diet—and you don’t have to count calories. It’s not the

calories that count; it’s the foods you eat. When you’re eating the right foods,

your appetite will naturally be satiated at the right point. You won’t overeat.

Additionally, it takes two to three times more metabolic energy to turn protein

into energy than it does carbohydrates and fats. People who follow the Paleo

diet almost always wind up losing weight—and then maintaining a healthy

weight if they stick to it.

MINIMIZING CHRONIC INFLAMMATION

Some people have sensitivities to certain types of foods—gluten and lactose are

among the most common. Those who are already aware that foods containing

these compounds cause them digestive trouble simply avoid them. Others—and

you may be one of them—don’t realize that the modern American diet may be

causing them to feel sluggish, bloated, and fatigued. According to Dr. Loren

Cordain, who popularized the diet in his best-selling 2002 book The Paleo Diet ,

grains, dairy products, and legumes all contain lectins, which may contribute to

gut infl ammation. And because good health starts in your gut, eliminating these

foods from your diet may have a very positive eff ect on your overall well-being,

including more energy, clearer skin, and less joint pain.

DECREASED CHRONIC DISEASE RISK

The best news of all: If you follow the Paleo diet (most of the time) you will

lower your risk for a number of chronic illnesses, including high blood pressure,

Type 2 diabetes, heart disease, autoimmune diseases, and cancer.

Energy-sustaining protein sources such as meats, poultry, eggs, fish, and shellfish are a cornerstone of the Paleo diet—

but fresh vegetables and fruits are equally important.

AVOIDThe foods eliminated from the

Paleo diet are the foods that, for

many people, create digestive issues,

weight-control issues, and potentially

autoimmune problems.

:�GRAINS

wheat, rice, barley, oats, rye, millet, etc.

:�DAIRY PRODUCTS

milk, butter, cheese, and yogurt

:�LEGUMES

all dried beans, peanuts, and peas

:�PROCESSED SUGAR

:�PROCESSED FOODS WITH

ADDITIVES

E A T

THE MIDDLE GROUNDTo make this way of life and

eating manageable and

enjoyable, this magazine

has adopted a healthy

middle ground within the

defi nition of Paleo. The

recipes do use sea salt—

just a little bit heightens

fl avors and makes foods

so much more appealing.

(We’ve also thrown in some

bacon, too!) Finally, there

are recipes for sweets

made with whole fruits and

natural sweeteners.

For a complete look at our

Paleo Pantry—and a clear

visual of what is allowed—

see pages 8–9.

T H E S P L U R G E R U L E

85:15In adopting this diet, there is

some fl exibility. You don’t have to

skip your own birthday cake! Even

Dr. Cordain touts what he calls the

85:15 rule: Eat Paleo 85 percent of

the time and outside of it 15 percent

of the time, and you will still

experience the benefi ts of Paleo.

TH

E

BE

NE

FI

TS

How to

Paleo simple and hassle-free.

Strategy 4:STOCK YOUR PANTRY

A well-stocked pantry is key

to success on the Paleo diet.

In general, having a freezer

full of meat, poultry, and fi sh;

a refrigerator stocked with

fresh fruits, vegetables, and

herbs; and a pantry lined with

healthy cooking fats, spices,

and seasonings will make

creating healthful meals a

snap. For more details, turn to

pages 8–9.

Strategy 2:

BREAKFAST

When you go Paleo, you have

to leave behind the old routine

of having a bowl of cereal, a

plate of pancakes or waffl es,

or bagels slathered with cream

cheese for breakfast. Eggs

are a big part of the Paleo

breakfast repertoire—and the

beauty of eggs for breakfast

is their fl exibility. They can be

portable (think hard-cooked)

for breakfast on the fl y and

are easily made as plain or

fl avorful as you like. The

7 grams of protein per egg will

keep you going all morning—

without the mid-morning

energy crash that comes with

eating a big dose of carbs.

Strategy 3: COOK ONCE, EAT TWICE—OR MORE

Leftovers are a welcome component of the Paleo diet.

Roast a turkey, a whole chicken, pork or beef roast, or

a whole salmon, and use the cooked meat for several

meals—breakfast, lunch, or dinner. Or, make a big pot of

something—a soup, stew, or casserole—and enjoy leftovers

for breakfast, lunch, or dinner the next day.

Strategy 1: PLAN AHEAD

Once a week, as your

schedule permits, do some

meal planning. Choose 4 or

5 recipes to make, and do the

shopping for those recipes

specifi cally when you do your

regular stock-up shopping.

Look at your week and choose

recipes that will fi t your

schedule. If you have a busy

recipes. For less busy days,

choose recipes that are a bit

more involved but that will

yield leftovers. In the late

afternoon, you won’t have

to wonder what’s for dinner.

You’ll know—and you’ll know

that you have everything you

need to make it.

7PALEO RECIPES

Strategy 5: EATING OUT

There’s no reason to skip eating

out once you go Paleo. Eating Paleo

may be good for your health—but

so is getting out and socializing

and having fun over a meal with

friends and family. Either use these

occasions for a splurge (see “The

Splurge Rule,” page 5) or work

with the wait staff to order a

Paleo-friendly meal. Ask your

server about the ingredients—

don’t be shy, that’s part of their

job—to be sure it will work for

you. If there isn’t a menu item

that fi ts your criteria exactly,

pick something that can easily be

adapted. Skip the big bowl of pasta

topped with cheese—unless it’s

a splurge. A simple steak, chop,

burger (minus the bun), roasted

chicken, or grilled fi sh with some

steamed or roasted vegetables

and/or a green salad makes a

perfectly compliant Paleo meal.

Paleo Mayonnaisestart to finish 10 minutes

1 pasteurized egg*

1 Tbsp. lemon juice1⁄2 tsp. sea salt1⁄2 tsp. dry mustard1⁄8 tsp. cayenne pepper or

1⁄4 tsp. white pepper

1 cup avocado or walnut oil, or

extra-light tasting olive oil

1. In a wide-mouth pint jar or 2-cup liquid measuring cup combine fi rst fi ve ingredients (through cayenne pepper). Slowly add oil. If necessary, let stand until oil separates from egg mixture.2. Using an immersion blender, hold blender against bottom of jar and blend 20 to 30 seconds. When mixture is nearly combined and thickened, move blender up and down while blending to incorporate any remaining oil. (Or in a medium bowl whisk together fi rst fi ve ingredients [through cayenne pepper]. Slowly add oil in a thin, steady stream, whisking constantly until combined and thickened.)3. Store in an airtight container in the fridge up to 5 days. Makes 20 servings (1 Tbsp. each).*TIP Look for pasteurized eggs in the dairy case of your grocery store.AÏOLI In a bowl combine 1⁄2 cup Paleo Mayonnaise, 3 cloves garlic, minced; 1⁄2 tsp. lemon zest; 1 tsp. lemon juice; and 1⁄8 tsp. black pepper. If desired, thin with water. Makes 8 servings (1 Tbsp. each).

The Staples

SPICY PALEO MAYONNAISE In a bowl combine 1⁄2 cup Paleo Mayonnaise, 1 tsp. each ground ancho or chipotle chile pepper and lime juice, and 1 clove garlic, minced. If desired, thin with 1 tsp. water. Makes 8 servings (1 Tbsp. each).per serving all versions 102 cal., 11 g fat (1 g sat. fat), 9 mg chol., 0 g fi ber, 59 mg sodium, 0 g carb., 0 g pro.

Cashew Creamprep 15 minutes soak 15 minutes

1 cup raw unsalted cashews

Boiling water1⁄2 cup water

Dash sea salt

1. In a small bowl combine cashews and enough boiling water to cover. Let stand, covered, 15 minutes; drain. Rinse and drain again.2. In a blender or food processor combine cashews, 1⁄2 cup water, and salt. Cover; blend 5 minutes or until creamy. Store in the fridge up to 1 week. Makes 16 servings (1 Tbsp. each).SWEET CASHEW CREAM Prepare as directed. Stir in 1 Tbsp. pure maple syrup or honey and 1⁄2 tsp. vanilla.SAVORY CASHEW CREAM Prepare as directed. Stir in 1⁄2 tsp. lime or lemon zest, 1 tsp. lime or lemon juice, 1 clove garlic, minced; and if desired; 1⁄4 tsp. ground chipotle chile pepper.per serving 49 cal., 4 g fat (1 g sat. fat), 0 mg chol., 0 g fi ber, 10 mg sodium, 3 g carb., 2 g pro.

Paleo Mayonnaise and Cashew Cream are staple condiments on the Paleo

diet. You will grow to rely on them for so many things! Make a double batch.

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9PALEO RECIPES

Better BreakfastsMom was right! Breakfast is the most important meal of the day—

even when you’re all grown up. Instead of super sweet, grain-heavy

cereals, bagels, muffins, and toast, try these protein- and

produce-rich recipes guaranteed to keep you going

strong until lunchtime.

11PALEO RECIPES

I D E A S

The New

Breakfast

Mindset

Pouring a bowl of

cereal or tossing

pastries in the toaster

is not on the Paleo

plan—your body will

thank you for that.

So what are your

choices? Here are

some ideas:

Eggs, any style.

Packed with protein,

eggs in any form are

a go-to breakfast any

day of the week. Go

for sunny-side up or

hard-or soft-boiled

for the weekday and

scrambled with meat

and veggies for the

weekend. Mix it up.

Smoothies. We love

smoothies for their

portability! Use the

Tropical Smoothie

Bowl recipe (page

14) as a guide to

make up your own

combinations.

Breakfast salads. Yes,

it’s OK to eat salad

for breakfast. Try a

combo of orange and

grapefruit segments

and avocado drizzled

with vinaigrette.

Paleo granola. While

traditional granola

is out, Paleo granola

made with nuts,

seeds, coconut, and

dried fruits is totally

in—top with chilled

nut milk and fresh

fruit (page 13).

Leftovers. If you love

the cold-pizza thing,

leftovers for breakfast

will work for you! Any

Paleo leftovers in your

fridge are fair game.

Spicy Poached Eggs in Tomato Sauce, page 13

12 PALEO RECIPES

B E T T E R B R E A K F A S T S

Many brands of nut

milks contain sugar

and/or carrageenan, a

thickener that is made

from an indigestible

polysaccharide (a

type of carbohydrate)

made from red algae.

There are a few brands

that don’t contain

carrageenan, but

making your own is

so simple.

BASIC NUT MILK

Combine 11⁄2 cups

water and 11⁄2 cups

raw, unsalted walnuts,

almonds, cashews, or

hazelnuts. Cover; let

stand 12 to 48 hours.

Drain nuts, discarding

liquid. Rinse nuts

and drain again. In

a blender combine

soaked nuts, 3 cups

water, and 1⁄4 teaspoon

salt. Blend on high

2 minutes. Line a

colander with two

layers of cheesecloth

and set over a bowl.

Strain nut mixture

through colander,

bringing up corners

of cheesecloth and

squeezing mixture

gently to release

liquid. Discard solids.

If desired, stir in honey

and/or vanilla. Store

in the refrigerator

up to 1 week. Stir

before serving.

D I Y

Nut Milks

Nut-Coconut Granola

13PALEO RECIPES

Nut-Coconut Granolaprep 30 minutes

bake 35 minutes at 300°F

1 cup 100 percent apple juice

2 Tbsp. honey

2 Tbsp. coconut oil

2 tsp. vanilla1⁄2 tsp. sea salt1⁄2 tsp. ground cinnamon

1 cup almonds

1 cup pecans1⁄2 cup raw cashews1⁄2 cup raw pumpkin seeds (pepitas)

1 cup unsweetened raw chip coconut1⁄2 cup snipped dried cherries or

unsulfured dried apricots, and/or

unsulfured golden raisins (optional)

1. Preheat oven to 300°F. Line a 15×10-inch baking pan with parchment paper. In a small saucepan bring apple juice to boiling; reduce heat. Simmer, uncovered, until reduced to 1⁄4 cup. Stir in honey, oil, vanilla, salt, and cinnamon.2. In a bowl combine nuts and pumpkin seeds. Working in batches, in a food processor cover and pulse nut mixture until broken into smaller pieces, adding coconut at the end to break up slightly. (Some nuts will remain nearly whole.) Transfer to a large bowl. Drizzle with juice mixture; toss to coat. Spread in prepared baking pan.3. Bake 35 to 40 minutes or until golden, stirring two or three times. If desired, stir in dried fruit. Using parchment paper, lift granola out of pan; cool on a wire rack. Store at room temperature up to 2 weeks. Makes 9 servings (1⁄2 cup each).per serving 355 cal., 31 g fat (9 g sat. fat), 0 mg chol., 129 mg sodium, 17 g carb., 5 g fiber, 9 g pro.

Banana Pancakesprep 20 minutes cook 6 minutes

1⁄2 cup almond or coconut flour1⁄4 tsp. aluminum-free baking powder1⁄8 tsp. sea salt

2 medium ripe bananas*

2 eggs, lightly beaten

2 Tbsp. unsweetened almond milk

1 Tbsp. coconut oil, melted

1 tsp. vanilla1⁄4 cup honey (optional)

1. In a small bowl stir together flour, baking powder, and salt. In a medium bowl mash bananas with a potato masher until nearly smooth. Stir in eggs, milk, oil, and vanilla. Stir in flour mixture just until combined.

2. Grease a griddle or heavy skillet with additional coconut oil; heat over medium heat. Pour batter onto hot griddle, about 2 Tbsp. for each pancake. If necessary, spread slightly. Cook 3 to 4 minutes on each side or until golden; turn when edges are slightly dry. Grease griddle with additional coconut oil as needed. If desired, top warm pancakes with honey. Makes 4 servings (3 small pancakes each).*TIP Choose bananas that have a few brown spots but are not overripe.per serving 231 cal., 16 g fat (7 g sat. fat), 93 mg chol., 141 mg sodium, 17 g carb., 3 g fiber, 7 g pro.

Spicy Poached Eggs in Tomato Sauce Pictured on page 11

start to finish 30 minutes

2 Tbsp. olive oil

3 cloves garlic, minced

6 medium tomatoes (about 2 lb.), peeled

and coarsely chopped

1⁄2 tsp. sea salt 1⁄4 tsp. crushed red pepper1⁄4 tsp. black pepper

4 eggs

Fresh basil or oregano leaves

1. For tomato sauce, in a large skillet heat 1 Tbsp. of the oil over medium heat. Add garlic; cook and stir 1 minute. Stir in next four ingredients (through black pepper). Bring to boiling; reduce heat. Boil gently, uncovered, 12 to 15 minutes or until tomato juices begin to thicken, stirring and crushing tomatoes occasionally with a spoon.2. Break eggs, one at a time, into a small bowl or cup and slip into tomato mixture. Simmer, covered, 5 minutes or until egg whites are completely set and yolks start to thicken. 3. Before serving, drizzle eggs with remaining 1 Tbsp. oil and sprinkle with basil. Makes 4 servings (1 egg each).per serving 176 cal., 12 g fat (3 g sat. fat), 186 mg chol., 374 mg sodium, 10 g carb., 3 g fiber, 8 g pro.

Banana Pancakes

14 PALEO RECIPES

Tropical Smoothie Bowlsstart to finish 15 minutes

2 cups fresh or frozen cubed mango

1 to 2 cups lightly packed baby fresh

spinach

1 cup unsweetened light coconut milk

1 medium banana, frozen if desired*3⁄4 cup chopped fresh pineapple

2 Tbsp. honey

1 cup chopped fresh pineapple1⁄4 cup chopped macadamia nuts1⁄4 cup unsweetened raw chip coconut,

toasted

2 to 3 Tbsp. snipped crystallized ginger

Small fresh mint leaves (optional)

1. In a blender or food processor combine first six ingredients (through honey). Cover and blend or process until smooth. Serve in bowls topped with remaining ingredients. Makes 4 servings (about 1 cup each).*TIP To freeze banana, peel and cut into 1-inch slices. Place on a tray lined with waxed paper. Cover with plastic wrap and freeze 1 to 2 hours or until firm. To store, transfer frozen banana slices to an airtight container; freeze up to 3 months.per serving 288 cal., 13 g fat (6 g sat. fat), 0 mg chol., 28 mg sodium, 46 g carb., 5 g fiber, 3 g pro.

Homemade Breakfast Sausage start to finish 25 minutes

1 tsp. dried sage, crushed3⁄4 tsp. sea salt3⁄4 tsp. freshly ground black pepper1⁄2 tsp. dried thyme, crushed1⁄2 tsp. garlic powder1⁄2 tsp. onion powder

1 lb. ground pork

1. In a large bowl combine first six ingredients (through onion powder). Add ground pork; mix well. Shape into six 3 1⁄2-inch-diameter patties.2. Heat an extra-large skillet over medium heat. Add patties; cook 8 minutes or until done (160°F), turning once. Makes 6 servings (1 sausage each).per serving 168 cal., 12 g fat (4 g sat. fat), 51 mg chol., 343 mg sodium, 1 g carb., 0 g fiber, 14 g pro.

VARIATIONS

Fennel-Apple: Prepare as directed, except

add 1⁄2 cup shredded peeled apple and 1⁄2 tsp.

crushed fennel seeds to the meat mixture.

Maple: Prepare as directed, except add 1⁄3 cup finely chopped pecans (if desired),

2 Tbsp. pure maple syrup, and dash ground

nutmeg to the meat mixture.

Mushroom-Red Pepper: Prepare as

directed, except cook 1 1⁄2 cups chopped

fresh mushrooms in 1 Tbsp. olive oil until

tender. Add cooked mushrooms and 1⁄4 cup

chopped roasted red sweet pepper to the

meat mixture.

Turkey: Prepare as directed, except

substitute ground turkey for the ground

pork and add 1⁄2 cup shredded peeled apple

to the meat mixture. Cook patties until

done (165°F).

B E T T E R B R E A K F A S T S

Tropical Smoothie Bowls

Homemade Breakfast Sausage

15PALEO RECIPES

Frizzled Eggs over Garlic Steak and Mushroom Hashstart to finish 40 minutes

3 Tbsp. olive oil

3 cups sliced fresh mushrooms (8 oz.)

2 cups coarsely chopped sweet potatoes1⁄2 cup chopped onion1⁄3 cup chopped red sweet pepper

4 3-oz. tenderized beef eye round

(breakfast) steaks*1⁄4 tsp. sea salt1⁄4 tsp. black pepper

4 cloves garlic, thinly sliced

4 eggs

Snipped fresh tarragon or Italian

parsley (optional)

1. For hash, in an extra-large skillet heat 2 Tbsp. of the oil over medium-high heat. Add next four ingredients (through sweet pepper). Cook,

covered, 10 to 12 minutes or until potatoes are tender, stirring

frequently. Remove from skillet; cover and keep warm.

2. Sprinkle steaks with 1⁄8 tsp. of the salt and 1⁄8 tsp. of the black pepper. In skillet heat remaining 1 Tbsp. oil over medium-high heat. Add steaks and garlic; cook 3 to 4 minutes for medium-rare (145°F), turning once. Remove from skillet; cover and keep warm.3. Break eggs into skillet; sprinkle with remaining 1⁄8 tsp. salt and 1⁄8 tsp. black pepper. Reduce heat to low; cook eggs, covered, 3 to 4 minutes or until whites are completely set and yolks start to thicken. Serve steaks and hash with eggs. If desired, sprinkle with tarragon. Makes 4 servings (1 steak, 3⁄4 cup hash, 1 egg each).*TENDERIZING If you can’t find tenderized steaks, use the coarse-tooth side of a meat mallet to lightly pound steaks.per serving 353 cal., 18 g fat (4 g sat. fat), 237 mg chol., 295 mg sodium, 19 g carb., 3 g fiber, 29 g pro.

THE RIGHT PAN

Using a nonstick pan makes cooking eggs a dream, but most nonstick pans contain a substance called perfluorooctanoic

acid (PFOA) that has been linked to health problems when used at high heat. Enter the ceramic-coated nonstick frying pan.

Relatively new to the market, the slick surface of a ceramic-coated pan is a healthy and environmentally friendly option—

and it releases eggs beautifully, making cleanup easier.

»

16 PALEO RECIPES

The Everyday

OmeletAn omelet makes a very fast and easy anytime meal.

The options for fillings are limited only

by your imagination and taste—just

make sure to skip the cheese!

1. In a small bowl beat eggs, the water, salt,

and pepper with a fork until combined but

not frothy.

2. In an 8-inch skillet with flared sides heat

oil over medium-high heat. Add egg mixture;

reduce heat to medium. Immediately begin

stirring eggs gently but continuously with a

heat-resistant spatula until small pieces of

cooked egg form within the liquid egg. Stop

stirring. Cook 30 to 60 seconds more or until

eggs are set and shiny.

3. Top with desired Filling. Using spatula,

lift and fold an edge of omelet about a third

of the way toward center. Fold opposite

omelet edge toward center and transfer

to a warm plate. If making more than one

omelet, cover each with foil to keep warm

while preparing the additional omelets.

Makes 1 omelet.

per omelet without fillings 245 cal., 21 g fat (10 g sat. fat), 454 mg chol., 513 mg sodium, 1 g carb.,

Easy Omeletstart to finish

10 minutes

2 eggs

2 Tbsp. water1⁄8 tsp. salt

Dash black pepper

1 Tbsp. olive oil

Filling (tip, right)

P A L E O

F A V O R I T E

17PALEO RECIPES

Omelets are a perfect way to clean out your refrigerator and use up leftovers. If it’s hearty you’re after, think

roasted or grilled meats, shrimp, or salmon. If you want light and lean, pile on the fresh vegetables—you

might have to quickly sauté them before adding them as a filling. Tuck in baby spinach, sautéed greens, or

fresh herbs. Top with a bit of Spicy Paleo Mayonnaise (recipe, page 7) for a little kick.

T H E F I L L I N G

Get Creative!

Mushroom

s

Basil

Thyme

Spinach

Cilantro

Sea Salt

Shallots

Sweet Pot

ato

Asparagus

Caramelized

Onions

Red Pepper

Let’s LunchWhether you’re at home or at your desk, these 30-minute-

or-less Paleo-perfect lunches are “fast food” in the best sense

of the word—quick, convenient, and nutritious.

19PALEO RECIPES

Veggie Noodles with Cashew-

Cilantro Pesto, page 20

P R E P A H E A D

Cut up fruits and vegetables

Sunday night for quick packing each

morning—and easy snacking

anytime.

L E T ’ S L U N C H

Veggie Noodles with Cashew-Cilantro Pesto Pictured on page 19


3 medium carrots

1 medium English cucumber, peeled,

if desired

1 medium daikon,* peeled

2 cups thinly sliced napa or savoy cabbage1⁄4 tsp. sea salt

1 cup raw cashews1⁄2 cup lime juice1⁄3 cup chopped green onions

2 Tbsp. agave syrup

1 fresh jalapeño chile pepper, seeded

and finely chopped (tip, page 28)

2 tsp. grated fresh ginger

2 tsp. sesame oil

3 cloves garlic3⁄4 cup snipped fresh cilantro

12 to 16 oz. halved cooked shrimp or

chopped cooked pork or poultry

1. Using a vegetable peeler, cut carrots, cucumber, and daikon lengthwise into long, thin ribbons. In an extra-large bowl combine vegetable ribbons, cabbage, and salt. Let stand while preparing pesto.2. For pesto, in a food processor or blender combine next eight ingredients (through garlic); add 1⁄2 cup of the cilantro. Cover and blend or process until smooth. 3. Drain vegetables, reserving any liquid. If necessary, thin pesto with some of the vegetable liquid or a little water.4. Add pesto and shrimp to vegetable mixture; toss gently to coat. Top with remaining 1⁄4 cup cilantro. Makes 5 servings (1 cup each).*TIP Daikon radishes are large Asian radishes often shaped like a fat white carrot. They’re perfect for peeling into thin ribbons. per serving 360 cal., 18 g fat (4 g sat. fat), 82 mg chol., 225 mg sodium, 28 g carb., 5 g fiber, 26 g pro.

Lemony Tuna Saladstart to finish 20 minutes

1 lemon1⁄2 cup chopped fennel1⁄2 cup thinly sliced red onion

1 5-oz. pkg. mixed spring greens or arugula

2 5-oz. cans preservative-free tuna,*

drained

1 cup grape or cherry tomatoes, halved

Sea salt and black pepper

1. Remove 1 tsp. zest and squeeze 3 Tbsp. juice from lemon.2. In a large bowl combine lemon zest and juice, fennel, and onion. Add arugula, tuna, and tomatoes; toss gently to coat. Season to taste with salt and pepper. Makes 4 servings (11⁄2 cups each).*TIP Look for tuna that is packed in a BPA-free container with simply olive oil or water.per serving 104 cal., 2 g fat (1 g sat. fat), 24 mg chol., 377 mg sodium, 7 g carb., 2 g fiber, 15 g pro.

Chicken and Avocado Lettuce Wrapsstart to finish 30 minutes

1 lb. skinless, boneless chicken breast

halves


Olive oil

2 limes

2 avocados, halved, seeded, and peeled1⁄2 cup snipped fresh cilantro

8 leaves romaine lettuce

1 cup grape tomatoes, halved1⁄2 cup thinly sliced green onions

1 recipe Savory Cashew Cream (recipe,

page 7)

1. Using a meat mallet, flatten chicken between two pieces of plastic wrap to 1⁄2-inch thickness. Sprinkle with salt and pepper. Lightly grease a grill pan with oil; heat over medium-high heat. Add chicken; cook 8 to 10 minutes or until done (165°F), turning once. Cover; let stand 3 minutes.2. Meanwhile, for guacamole, squeeze 2 Tbsp. juice from 1 of the limes. In a medium bowl coarsely mash avocados with a fork. Stir in lime juice and cilantro.3. To serve, thinly slice chicken. Spread guacamole onto lettuce; top with chicken. Cut remaining lime in half and squeeze over chicken. Add tomatoes and green onions and top with Savory Cashew Cream. Makes 4 servings (2 wraps each).per serving 464 cal., 29 g fat (5 g sat. fat), 83 mg chol., 240 mg sodium, 21 g carb., 7 g fiber, 34 g pro.

Lemony Tuna Salad

21PALEO RECIPES

Chicken and Avocado Lettuce

Wraps

CAN YOU DO THE DELI?

Deli lunch meats are fine on the Paleo plan if they have no added sugar or preservatives, such as nitrates. Look for

products packaged with just salt and celery juice powder—a natural preservative—and you’re good to go. »

Savory Cashew Cream

SPIRALIZE THIS!

When you’re steering clear of grain-based pastas, zucchini noodles start to look a whole

lot better! And once you try spiraled veggies as a substitute, you WILL love them and will

want to invest in a spiralizer. Spiralizers are available in both handheld and countertop

versions. They come with a variety of blades. A good-quality handheld spiralizer with two

blades may cost about $20. Countertop models with three or four blades run about $40.

»N O O D L E S

No spiralizer? Use a vegetable

peeler to cut zucchini

lengthwise into long, thin ribbons.

Garlicky Zucchini Noodles

23PALEO RECIPES

Garlicky Zucchini Noodlesstart to finish 25 minutes

2 medium zucchini, trimmed

3 Tbsp. walnut or olive oil

6 cloves garlic, smashed, peeled, and

halved lengthwise1⁄2 cup coarsely chopped walnuts1⁄2 tsp. sea salt

2 cups chopped cooked meat or poultry

1 cup thinly sliced tart green apple

Fresh ground black pepper

1. Using a vegetable spiralizer, julienne cutter, or mandoline, cut zucchini into long, thin noodles.2. In an extra-large skillet heat 2 Tbsp. of the oil over medium-high heat. Add garlic; cook and stir 2 minutes or until starting to brown. Add zucchini noodles; cook and toss with tongs 1 minute. Transfer to a serving bowl. Add walnuts to skillet; cook and stir 1 to 2 minutes or until toasted. Add to bowl with zucchini. Sprinkle with salt.3. Add remaining 1 Tbsp. oil to skillet. Add meat; heat through. Add to bowl with zucchini. Add apple slices; toss gently to combine. Sprinkle with black pepper. Makes 4 servings (about 1 cup each).per serving 369 cal., 25 g fat (3 g sat. fat), 62 mg chol., 317 mg sodium, 13 g carb., 3 g fiber, 24 g pro.

Southwest Kale Saladstart to finish 30 minutes

12 oz. Tuscan* kale

12 oz. chopped cooked chicken or turkey1⁄2 cup thinly sliced or thin bite-size

strips carrot1⁄2 cup red and/or yellow sweet

pepper strips1⁄3 cup fruit-juice sweetened dried

cranberries1⁄4 cup pumpkin seeds (pepitas), toasted

2 limes

2 Tbsp. finely chopped shallot

2 Tbsp. olive oil

1 tsp. honey1⁄2 tsp. sea salt1⁄2 tsp. ground ancho chile pepper1⁄2 tsp. ground coriander1⁄8 tsp. ground cumin

Dash cayenne pepper

1. Remove and discard thick stems from kale. Coarsely chop leaves (should have about 8 cups). In a large bowl combine chopped kale and next five ingredients (through pumpkin seeds).2. For vinaigrette, remove 1⁄2 tsp. zest and squeeze 1⁄4 cup juice from limes. In a small bowl whisk together lime zest and juice and remaining ingredients.3. Drizzle kale mixture with vinaigrette; toss to coat. Makes 4 servings.*TIP Tuscan kale has many different names, such as lacinato or dinosaur.

This variety has a better texture for raw preparations than the curly leaf variety.per serving 199 cal., 11 g fat (2 g sat. fat), 4 mg chol., 309 mg sodium, 22 g carb., 3 g fiber, 7 g pro.

Gazpacho Verdeprep 10 minutes chill 5 minutes

3 cups fresh baby spinach

2 ripe avocados, halved, seeded,

peeled, and chopped

1 English cucumber, cut into 1-inch

pieces (2 cups)

3 stalks celery, cut into 1-inch pieces

1 cup ice cubes

1 cup cold water1⁄2 to 2⁄3 cup green salsa (salsa verde)1⁄4 cup lime juice


Fresh cilantro or Italian parsley

(optional)

1. In a food processor combine first eight ingredients (through lime juice). Cover and process until smooth. Add additional water if necessary to reach desired consistency.2. Cover and chill 5 to 10 minutes. Season with salt and pepper. Top with additional avocado and/or cucumber or fresh cilantro if desired. Makes 4 servings (11⁄3 cups each).per serving 150 cal., 11 g fat (1 g sat. fat), 0 mg chol., 390 mg sodium, 13 g carb., 7 g fiber, 3 g pro.

L E T ’ S L U N C H

Southwest Kale Salad

Gazpacho Verde

24 PALEO RECIPES

Packin’ PaleoSay good-bye to the boring brown bag! Put a little

life into your lunch box with these inspiring ideas.

P A L E O

F A V O R I T E

Cabbage slaw (red and green cabbage

+ carrot + cooked shredded chicken)

+ Any Paleo Salad

Dressing (recipes, page 57)

Leftover kabobs (grilled shrimp + sweet pepper + pineapple)

Chicken strips (Dip in egg wash, dredge in 1⁄3 cup ground almonds or almond meal + 2 Tbsp. sesame seeds and/or poppy seeds + sea salt.

Pan fry in coconut oil until chicken is 165°F.)

+Paleo BBQ Sauce (recipe, page 45)

Zucchini noodles tossed with Paleo Pesto

(recipe, page 44)

25PALEO RECIPES

S U P P L I E S

Better Bags & BoxesSkip the plastic. There are so many eco-friendly

boxes and bags for toting your lunch. Choose

from BPA- and PVC-free reusable containers

(available everywhere!), recycled cardboard

(papermart.com), or cool waxed canvas bags

(etsy.com).

Walnut or almond butter

+ Fresh dippers

Halved avocado topped with cooked salmon tossed with celery

+Spicy Paleo Mayonnaise (recipe, page 7) + lemon

Sweet potato chips fried in coconut oil

(try Jackson’s Honest Sweet Potato Chips)

Fresh lettuce wraps (grilled flank steak

+ red sweet peppers + fresh basil + squeeze of lime)

30-Minute DinnersGoing Paleo means eating unprocessed foods—and while your

body might thank you, it can mean a little more time in the kitchen.

Thankfully, these recipes call for smart ingredient combinations

and cooking methods to make meal prep speedy.

27PALEO RECIPES

Skillet Steaks with

Mushrooms,

page 28

CONSIDER IT

For better flavor and nutrition, choose

well-sourced, responsibly raised meat such

as pasture-raised chicken, grass-fed beef,

or heritage pork.

»

28 PALEO RECIPES

3 0 - M I N U T E D I N N E R S

Quick Scallop and Noodle Saladstart to finish 30 minutes

12 fresh or frozen sea scallops

(about 18 oz. total)

1 medium zucchini, trimmed1⁄2 tsp. olive oil

2 Tbsp. 100 percent orange juice

2 Tbsp. champagne or cider vinegar

1 Tbsp. toasted sesame oil

1 tsp. grated fresh ginger1⁄2 tsp. lime zest1⁄2 tsp. sea salt

1 1⁄2 cups torn fresh spinach leaves

1 cup chopped cucumber2⁄3 cup thinly sliced radishes 1⁄4 tsp. black pepper

1 Tbsp. olive oil

2 Tbsp. sesame seeds, toasted*

1. Thaw scallops, if frozen. Using a vegetable spiralizer or julienne cutter, cut zucchini into long, thin noodles. In a large skillet heat 1⁄2 tsp. olive oil over medium-high heat. Add zucchini noodles. Cook and stir 1 minute or just until tender; cool.

2. Meanwhile, in a large bowl combine next five ingredients (through lime zest) and 1⁄4 tsp. of the salt. Stir in noodles, spinach, cucumber, and radishes.3. Rinse scallops; pat dry. Sprinkle with remaining 1⁄4 tsp. salt and the pepper.4. In same skillet heat 1 Tbsp. olive oil over medium-high heat. Add scallops; cook 3 to 5 minutes or until opaque, turning once. Serve noodles with scallops; sprinkle with sesame seeds. Makes 4 servings (3 scallops, 11⁄4 cups noodles each).*TIP In a dry small skillet cook and stir seeds over medium heat until light brown.per serving 227 cal., 10 g fat (1 g sat. fat), 42 mg chol., 527 mg sodium, 9 g carb., 2 g fiber, 24 g pro.

Chicken Meatball Noodle Bowlstart to finish 30 minutes

1 1⁄2 lb. parsnips, peeled and trimmed

5 Tbsp. olive oil

12 oz. ground chicken

2 Tbsp. flaxseed meal

2 Tbsp. snipped fresh cilantro

1 Tbsp. grated fresh ginger1⁄2 tsp. sea salt

1 medium Fresno chile pepper, seeded

and finely chopped* (optional)1⁄3 cup champagne or cider vinegar

2 Tbsp. honey

1 Tbsp. lime juice

4 cups shredded romaine lettuce

1 cup finely shredded carrots

Sliced green onions (optional)

Lime wedges (optional)

1. Using a vegetable spiralizer or mandoline, cut parsnips into long, thin noodles. In a large skillet heat 2 Tbsp. of the oil over medium heat. Add parsnip noodles; cook, covered, 5 to 7 minutes or until crisp-tender, stirring occasionally. Remove from skillet.2. Meanwhile, in a bowl combine next five ingredients (through salt). Shape into 16 meatballs (coat hands with oil, if necessary). In skillet heat 1 Tbsp. of the oil over medium heat. Add meatballs; cook 10 minutes or until done (165°F), turning to brown evenly. Remove meatballs from skillet; keep warm.3. Add remaining 2 Tbsp. oil and, if desired, chile pepper to skillet. Stir in vinegar, honey, and lime juice; heat through.

4. Divide noodles, lettuce, and carrots among bowls. Top with meatballs; drizzle with vinegar mixture. If desired, top with green onions and cilantro; serve with limes. Makes 4 servings (4 meatballs each).*TIP Chile peppers contain oils that may irritate skin and eyes. Wear plastic or rubber gloves when working with them.per serving 475 cal., 26 g fat (4 g sat. fat), 73 mg chol., 386 mg sodium, 45 g carb., 11 g fiber, 19 g pro.

Skillet Steaks with Mushrooms Pictured on page 27


2 8-oz. boneless beef top loin steaks,

cut 3⁄4 to 1 inch thick and trimmed1⁄2 tsp. cracked black pepper1⁄4 tsp. sea salt

1 tsp. olive oil

8 oz. fresh mushrooms, quartered

1 cup frozen small whole onions

4 cloves garlic, minced3⁄4 cup dry red wine

1 cup 50 percent less sodium

beef broth

2 1⁄2 tsp. arrowroot*

Fresh parsley (optional)

1. Sprinkle steaks with pepper and salt. In a large skillet heat oil over medium-high heat. Reduce heat to medium. Add steaks; cook 8 to 10 minutes or until medium rare (145°F), turning once. Remove steaks; cover.2. For sauce, in skillet cook mushrooms and onions over medium-high heat 5 minutes or until tender, stirring frequently. Add garlic; cook and stir 1 minute. Add wine. Boil gently, uncovered, 5 minutes, stirring occasionally. Stir together broth and arrowroot; stir into mushroom mixture. Cook and stir until thickened and bubbly. Cook and stir 1 minute more.3. Cut steaks in half and return to skillet; heat through. If desired, top with parsley. Makes 4 servings (1⁄2 steak, 2⁄3 cup sauce each).*TIP Arrowroot, made from the rootstock of tropical plants, is grain-free. It has twice the thickening power of wheat flour.per serving 267 cal., 11 g fat (4 g sat. fat), 69 mg chol., 306 mg sodium, 8 g carb., 1 g fiber, 28 g pro.

Quick Scallop and Noodle Salad

WHAT’S KICKIN’, CHICKEN?

You might have to ask your

butcher to grind chicken for

this recipe. Because breast

halves are very lean, they might

make a drier meatball. Use a

combination of boneless breasts

and thighs for a juicier meatball.

A chicken meatball cooked

to 165°F is safe regardless

of color.

Chicken

Meatball

Noodle

Bowl

30 PALEO RECIPES


Mediterranean Flat Iron Steaksstart to finish 30 minutes

1 lemon

2 6- to 8-oz. boneless beef shoulder top

blade (flat iron) steaks, trimmed and

cut in half

1 tsp. dried rosemary, crushed1⁄4 tsp. sea salt1⁄4 tsp. black pepper

3 Tbsp. olive oil

1 8-oz. pkg. kale sprouts or Brussels

sprouts, sliced lengthwise1⁄4 cup Balsamic Salad Dressing (recipe,

page 57)

2 cups grape tomatoes, halved if desired

2 cloves garlic, minced1⁄3 cup pitted green olives, halved

1. Remove 1 tsp. zest from lemon; cut lemon into wedges. Sprinkle both sides of steaks with rosemary, salt, and pepper; rub in with your fingers.2. In a large skillet heat 1 Tbsp. of the oil over medium-high heat. Reduce heat to medium. Add steaks; cook 8 to 10 minutes or until medium rare (145°F), turning once. Remove from skillet; keep warm.3. Meanwhile, in an extra-large skillet heat 1 Tbsp. of the oil over medium-high heat. Add kale; cook, covered, 5 to 7 minutes or until tender-crisp. Remove from heat. Drizzle with Balsamic Salad Dressing; toss to coat. 4. In the large skillet heat remaining 1 Tbsp. oil over medium-high heat. Add tomatoes and garlic; cook 3 minutes or until tomatoes start to soften and burst. Remove from heat. Stir in olives and lemon zest.5. Serve steaks with kale mixture, tomato mixture, and lemon wedges. Makes

4 servings.

per serving 393 cal., 31 g fat (6 g sat. fat), 56 mg chol., 621 mg sodium, 14 g carb., 5 g fiber, 19 g pro.

RAS EL HANOUT A phrase that

means “head of the shop” in

Arabic, the name implies that it

is a blend of the best spices the

vendor has to offer. Although it is

mostly associated with Morocco,

ras el hanout is used all over

North Africa, varying slightly from

region to region. Commonly used

spices include cardamom, cumin,

cloves, cinnamon, nutmeg, mace,

allspice, ginger, chiles, coriander,

black pepper, paprika, fenugreek,

and turmeric. Try it with poultry

and fish.

ZA’ATAR This blend of sesame

seeds, herbs (such as oregano

and thyme), sea salt, and

sumac—dried ground berries of a

sumac bush native to the Middle

East—is widely used across the

Mediterranean and Middle East.

The sumac gives it a tart lemony

flavor and gorgeous pop of color.

Try it on lamb, poultry, fish, and

vegetables.

ALEPPO PEPPER A type of chile

grown in Syria and Turkey, the

pepper is named for the city of

Aleppo in northern Syria. It has a

warm, earthy flavor and moderate

heat, with fruitiness and an

undertone of cumin. Pair it with

beef—or try it on top of eggs.

HARISSA This fiery blend from

Tunisia comes in both powder and

paste forms and is usually a blend

of hot chiles (which are often

smoked), garlic, cumin, coriander,

caraway, and mint. Tomatoes and

rose petals are often included in

the paste form. It packs quite a

punch—a little goes a long way!

L A B E L

Spice CrushIf you’re in a flavor rut,

here are a few new ideas

for brightening up simple

proteins like chicken breasts,

pork chops, or steaks.

Or toss these spices with

veggies before or after

roasting for an exotic global

flavor boost.

Warm Brussels Sprouts Salad with

Chicken, page 33


JUST DO IT

You’re more likely to eat your hearty greens, such as

kale, collards, or chard, if the prep work is already done.

As soon as you get them home, strip the leaves from the

stems, then clean and dry the leaves in a salad spinner.

Refrigerate in a plastic bag with a dry paper towel inside.

They will stay fresh for several days.

ARUGULA

CHICKEN PAILLARD

»32 PALEO RECIPES

33PALEO RECIPES


Arugula Chicken Paillardstart to finish 20 minutes

4 small skinless, boneless chicken

breast halves (about 1 1⁄4 lb. total)

Olive oil

3 cups arugula

2 cups shredded fresh baby spinach

2 pink grapefruits, peeled and sliced

1 medium avocado, halved, seeded,

peeled, and sliced3⁄4 cup thinly sliced fennel

1 recipe Champagne Vinaigrette

1. Using the flat side of a meat mallet, flatten chicken between two pieces of plastic wrap to 1⁄4- to 1⁄2-inch thickness.2. Lightly grease a panini griddle, covered indoor electric grill, or large skillet with oil. Heat over medium heat or according to manufacturer’s directions. Add chicken. If using griddle or grill, close lid and cook 4 minutes or until no longer pink (165°F). (If using skillet, cook 8 minutes, turning once.)3. Arrange chicken and next five ingredients (through fennel) on plates. Drizzle with Champagne Vinaigrette. Makes 4 servings.CHAMPAGNE VINAIGRETTE Whisk together 2 Tbsp. 100 percent grapefruit juice, 1 Tbsp. each champagne vinegar and olive oil, and 1⁄4 tsp. each sea salt and black pepper. per serving 314 cal., 11 g fat (2 g sat. fat), 82 mg chol., 271 mg sodium, 20 g carb., 6 g fiber, 35 g pro.

Warm Brussels Sprouts Salad with Chicken Pictured on page 31


1 1⁄4 lb. skinless, boneless chicken

breast halves1⁄2 tsp. sea salt1⁄4 tsp. freshly ground black pepper1⁄4 cup olive oil

1 9-oz. pkg. shaved Brussels sprouts1⁄2 cup thinly sliced red onion1⁄2 cup thinly sliced celery1⁄4 cup cider vinegar

1 Tbsp. preservative-free Dijon-style

mustard, such as French’s brand

2 tsp. snipped fresh sage

2 small oranges, peeled and sliced 1⁄4 cup chopped toasted walnuts (tip,

page 52)

1. Sprinkle chicken with salt and pepper. Grill chicken, covered, over medium heat 12 to 15 minutes or until done (165°F), turning once.*

2. Meanwhile, in a large skillet heat 2 Tbsp. of the oil over medium heat. Add Brussels sprouts, onion, and celery. Cook, covered, 4 to 6 minutes or until sprouts are crisp-tender, stirring occasionally. Cook, uncovered, 2 to 3 minutes more or until sprouts are light brown.3. In a small bowl whisk together remaining 2 Tbsp. oil, vinegar, mustard, and sage; pour over sprouts mixture. Cook and stir 1 minute more. Stir in oranges.4. Thinly slice chicken. Serve warm sprouts mixture topped with chicken, walnuts, and additional sage. Makes 4 servings.*TO USE A GRILL PAN Lightly grease a grill pan with olive oil and heat over medium heat. Add chicken; cook 12 to 15 minutes or until done (165°F), turning once.per serving 399 cal., 22 g fat (3 g sat. fat), 103 mg chol., 471 mg sodium, 14 g carb., 5 g fiber, 36 g pro.

Pork-Rhubarb Skilletstart to finish 30 minutes

1 Tbsp. olive oil

1 lb. lean boneless pork, trimmed and

cut into bite-size strips

1 medium onion, cut into thin wedges

1 1⁄2 cups sliced fresh rhubarb or frozen

unsweetened sliced rhubarb, thawed

1 cup sliced red and/or green apple

1 cup chicken broth

2 Tbsp. 100 percent apple juice

1 Tbsp. snipped fresh sage

2 tsp. arrowroot (tip, page 28)1⁄2 tsp. sea salt1⁄4 tsp. black pepper

1 recipe Cauliflower “Couscous”

1. In an extra-large skillet heat oil over medium-high heat. Add meat; cook and stir 3 to 4 minutes or until browned. Remove from skillet.2. Add onion to skillet. Cook and stir 2 to 3 minutes or until tender. Add fresh rhubarb (if using) and apple; cook 3 to 4 minutes or until apple is crisp-tender, stirring occasionally. 3. In a small bowl combine next six ingredients (through pepper). Add broth mixture and frozen rhubarb (if using) to skillet; cook and stir until thickened and bubbly. Stir in meat; heat through.4. Serve over Cauliflower “Couscous.” If desired, top with additional sage. Makes 4 servings (1 cup meat, 1⁄2 cup couscous each).CAULIFLOWER “COUSCOUS”

Working in batches, in a food processor pulse 1 small head cauliflower, broken into large florets (3 1⁄2 cups), until pieces are the size of couscous. In a large skillet heat 1 Tbsp. olive oil over medium heat. Add cauliflower; cook 8 minutes or just until beginning to brown, stirring occasionally. Stir in 1⁄4 tsp. each sea salt and coarse black pepper. Makes 2 cups.per serving 270 cal., 11 g fat (2 g sat. fat), 65 mg chol., 757 mg sodium, 16 g carb., 4 g fiber, 30 g pro.

PORK-RHUBARB

SKILLET

Snapper with Avocado Salsastart to finish 20 minutes

1 lb. fresh or frozen skinless red

snapper fillets, 1⁄2 to 3⁄4 inch thick

1 ripe avocado, halved, seeded,

peeled, and chopped

2 Tbsp. finely chopped red onion


1 Tbsp. lime juice1⁄4 tsp. sea salt

2 Tbsp. olive oil

Black pepper

1. Thaw fish, if frozen. For salsa, in a small bowl combine next five ingredients (through salt).2. Rinse fish; pat dry. Cut into four serving-size pieces, if necessary. Measure thickness of fish. Sprinkle with additional salt and pepper. In an extra-large skillet heat oil over medium-high heat. Add fish; cook 4 to 6 minutes per 1⁄2-inch thickness or until fish flakes easily, turning once. Top fish with salsa. Makes 4 servings (1 fillet, 1⁄4 cup salsa each).per serving 206 cal., 11 g fat (2 g sat. fat), 65 mg chol., 279 mg sodium, 4 g carb., 2 g fiber, 22 g pro.

F I S H I N G

Snapper is not the only fish in the

sea. Try halibut or cod in this recipe

if you’re in the market to swap.

35PALEO RECIPES

Maple-Pork Wilted Saladstart to finish 30 minutes

8 cups fresh baby spinach or torn fresh

spinach leaves

1 1⁄2 cups peeled, seeded, and chopped

cucumber1⁄3 cup thin wedges red onion

12 oz. pork tenderloin, trimmed and

sliced 1⁄4 inch thick1⁄4 tsp. sea salt1⁄4 tsp. black pepper

2 Tbsp. olive oil

2 Tbsp. finely chopped shallot1⁄4 cup cider vinegar1⁄4 cup pure maple syrup1⁄4 cup sliced almonds, toasted

1. In a large bowl combine spinach,

cucumber, and onion. Sprinkle meat with

salt and pepper.

2. In a large skillet heat 1 Tbsp. of the oil

over medium-high heat. Add meat; cook 2 to

3 minutes or just until slightly pink in center,

turning once. Add meat to spinach mixture.

3. For dressing, in skillet heat remaining

1 Tbsp. oil over medium heat. Add shallot;

cook and stir 2 minutes or until tender.

Stir in vinegar and maple syrup. Simmer,

uncovered, 1 1⁄2 to 2 minutes or until slightly

thickened. Season to taste with additional

salt and pepper.

4. Pour dressing over spinach mixture; toss

gently to coat. Top with almonds. Makes

4 servings.


Garlic Pork and Sweet Potato Hashstart to finish 30 minutes

4 cups chopped sweet potatoes

1 1⁄2 lb. pork tenderloin, trimmed and cut

into 1-inch slices

2 Tbsp. 50 percent less sodium beef broth1⁄2 tsp. sea salt1⁄4 tsp. black pepper

3 Tbsp. olive oil

8 cloves garlic, thinly sliced1⁄4 cup sliced green onions

2 Tbsp. honey

2 Tbsp. water

Fresh snipped thyme

1. Place sweet potatoes in a bowl; cover with

vented plastic wrap. Microwave 8 minutes,

stirring once. Remove plastic wrap; set

potatoes aside. Meanwhile, to butterfly each

meat slice, make a horizontal cut three-

fourths of the way through each slice; open

and flatten slightly. Brush with 1 Tbsp. of the

broth and sprinkle with salt and pepper.

2. In an extra-large skillet heat oil over

medium-high heat. Add garlic; cook and

stir just until golden.* Remove from skillet.

Add meat; cook 4 to 6 minutes or until a

thermometer registers 145°F, turning once.

Remove from skillet; keep warm.

3. For hash, add sweet potatoes to skillet.

Cook until starting to crisp, stirring

occasionally. Add green onions; cook and stir

1 minute. Spoon hash onto plates; top with

meat and garlic.

4. In the same skillet whisk together honey,

the water, and remaining 1 Tbsp. broth.

Cook and stir until bubbly. Drizzle over

meat. Top with fresh snipped thyme.

Makes 4 servings.

*TIP Cook the garlic just until golden but

not too brown. If it burns, it will taste bitter.


Garlic Pork and Sweet Potato Hash

Maple-Pork Wilted Salad


Back to Fire & SmokeOur Paleo ancestors figured out that fire makes food taste better—thank

goodness! All you really need to make a super-quick meal is hot coals;

a great cut of meat, poultry, or fish (plus a sprinkle of seasoning);

and a side of grilled fresh vegetables. Dinner done!

37PALEO RECIPES

MAKE IT DIFFERENT

This recipe has an autumn feel, but if you want a more summery combo, substitute peaches or nectarines

for the apple and toasted sliced almonds for the pecans. Go with watercress as your greens. The dressing is

light and fresh so will go with anything.

»

Dijon Pork Chops with Apple Salad,

page 39

I N S E A S O N

Paprika, sage, garlic, salt, and

pepper add a warm earthy flavor that complements the smokiness from

the grill.

Grilled Ribeye Steaks with Smoky Tomatoes

39PALEO RECIPES

Grilled Ribeye Steaks with Smoky Tomatoesprep 25 minutes grill 10 minutes

2 tsp. paprika

1 tsp. sea salt1⁄2 tsp. ground sage1⁄4 tsp. garlic powder1⁄4 tsp. dry mustard1⁄4 tsp. black pepper

4 boneless beef ribeye steaks, cut 1 inch

thick and trimmed

6 to 8 small heirloom or roma tomatoes,

cut in 1-inch slices

8 to 12 green onions, trimmed

1. In a small bowl combine first six ingredients (through pepper). Remove 1 tsp. of the mixture for tomatoes. Sprinkle remaining mixture over both sides of steaks; rub in with your fingers.2. Grill steaks, covered, directly over medium heat 10 to 13 minutes for medium rare (145°F) or 12 to 15 minutes for medium (160°F), turning once. Sprinkle tomatoes with reserved 1 tsp. spice mixture. Grill tomatoes and green onions the last 3 to 5 minutes until tomatoes are heated through and green onions are just crisp-tender, turning tomatoes and onions once. 3. Cover steaks and let stand 5 minutes. Serve with tomatoes and green onions. Makes 4 servings.per serving 782 cal., 61 g fat (25 g sat. fat), 185 mg chol., 646 mg sodium, 8 g carb., 3 g fiber, 50 g pro.

Dijon Pork Chops with Apple SaladPictured on page 37

prep 30 minutes grill 10 minutes

3 cups baby arugula or watercress

1 medium apple, thinly sliced

1 cup thinly sliced celery1⁄2 cup thinly sliced radishes1⁄2 cup pecan pieces, toasted

3 Tbsp. cider vinegar

3 Tbsp. olive oil

1 Tbsp. honey

Dash sea salt and black pepper



1 Tbsp. whole grain mustard

1 Tbsp. Paleo Mayonnaise (recipe,

page 7)

2 tsp. snipped fresh thyme

1 tsp. honey1⁄4 tsp. black pepper

4 bone-in pork loin chops, cut 1 inch

thick and trimmed

1. In a large bowl combine first five ingredients (through pecans); cover and chill. For dressing, in a small bowl whisk together vinegar, oil, 1 Tbsp. honey, salt, and pepper; cover and chill.2. In a small bowl whisk together next six ingredients (through 1⁄4 tsp. pepper).3. Grill chops, covered, over medium heat 10 to 12 minutes or until a thermometer registers 145°F, turning once. Transfer chops to a plate; cover and let stand 3 minutes.4. To serve, spoon mustard mixture over chops. Pour dressing over arugula mixture; toss to coat. Serve with chops. Makes 4 servings (1 chop, 11⁄4 cup greens each).per serving 546 cal., 39 g fat (6 g sat. fat), 89 mg chol., 421 mg sodium, 16 g carb., 3 g fiber, 33 g pro.

Grilled Shrimp in Coconut Milk Sauceprep 35 minutes marinate 30 minutes

grill 7 minutes

1 lb. fresh or frozen extra-large shrimp

in shells (about 26)

2 Tbsp. olive oil

2 tsp. lime juice

1 fresh malagueta, tabasco, Thai, or

chile de arbol, finely chopped*


Dash sea salt

Dash black pepper1⁄2 cup chopped red sweet pepper 1⁄4 cup finely chopped onion

1 cup peeled, seeded, and chopped

tomatoes1⁄2 cup unsweetened coconut milk

1 Tbsp. tomato paste

Snipped fresh parsley or cilantro

1. Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry. In a medium bowl combine 1 Tbsp. of the oil, lime juice, half of the chile pepper, half of the garlic, salt, and black pepper. Add shrimp; toss to coat. Cover; marinate in the refrigerator 30 to 60 minutes, stirring occasionally.2. Meanwhile, if using wooden skewers, soak in water 30 minutes. For sauce, in a medium skillet heat remaining 1 Tbsp. oil over medium heat. Add sweet pepper, onion, and remaining chile pepper and garlic; cook 10 minutes or until tender, stirring occasionally. Add tomatoes, coconut milk, and tomato paste. Bring to boiling; reduce heat. Simmer, uncovered, 5 minutes or until desired consistency. Season to taste with additional salt. Keep warm.

3. Thread shrimp onto four long skewers, leaving 1⁄4 inch between pieces. Grease grill rack. Grill shrimp skewers, uncovered, over medium heat 7 to 9 minutes or until shrimp are opaque, turning once.4. Spoon sauce onto a serving platter or divide among shallow bowls. Top with shrimp skewers and sprinkle with parsley. Makes 4 servings (about 6 shrimp each).*TIP Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.per serving 195 cal., 10 g fat (6 g sat. fat), 129 mg chol., 327 mg sodium, 6 g carb., 1 g fiber, 19 g pro.

B A C K T O F I R E & S M O K E

WHAT’S A MALAGUETA?

The malagueta chile pepper is a

popular Brazilian chile. Resembling

the Thai chile, it starts out green and

matures to a ripe red. In Portugal, the

young malegueta peppers are called

piri piri. If you can’t find malegueta

chiles, you can substitute Thai chiles,

chile de arbol, or habanero peppers.

»

Grilled Shrimp in Coconut Milk Sauce

40 PALEO RECIPES

Drunken Shrimp and Scallop Skewersprep 25 minutes marinate 15 minutes

grill 8 minutes

1 3⁄4 lb. fresh or frozen large sea scallops

(about 20)

12 oz. fresh or frozen large shrimp in

shells (about 20)1⁄4 cup 100 percent agave tequila 1⁄4 cup lime juice1⁄4 cup olive oil

2 Tbsp. snipped fresh oregano

4 cloves garlic, sliced

2 tsp. sea salt

2 tsp. agave syrup1⁄2 tsp. paprika

4 cups thin bite-size strips jicama

(1 to 11⁄4 lb.)

1 medium avocado, halved, seeded,

peeled, and thinly sliced1⁄2 cup fresh cilantro leaves

Salt and black pepper

Lime wedges

1. If using wooden skewers, soak in water 30 minutes. Thaw scallops and shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse scallops and shrimp; pat dry. Place in a resealable plastic bag set in a shallow dish. 2. In a small bowl combine next eight ingredients (through paprika). Remove 1⁄2 cup of the marinade for jicama slaw. Pour remaining marinade over scallops and shrimp. Seal bag; turn to coat. Marinate at room temperature 15 minutes, turning bag once or twice. 3. Meanwhile, for jicama slaw, in a medium bowl combine jicama, avocado, and cilantro. Pour reserved 1⁄2 cup marinade over jicama mixture; toss gently to coat. Season to taste with salt and pepper. Cover and chill until ready to serve.4. Drain scallops and shrimp, discarding marinade. Alternately thread scallops and shrimp onto six long skewers, leaving 1⁄4 inch between pieces. Grill seafood, covered, over medium-high heat 8 to 10 minutes or until scallops and shrimp are opaque, turning once. Serve seafood with jicama slaw and lime wedges. Makes 6 servings (1 skewer, 2⁄3 cup slaw each).per serving 306 cal., 11 g fat (1 g sat. fat), 123 mg chol., 843 mg sodium, 16 g carb., 6 g fiber, 33 g pro.


41PALEO RECIPES

Lamb Chops with Blackberry-Peach Chutneyprep 20 minutes grill 12 minutes

2 tsp. olive oil

1 1⁄3 cups peeled, pitted and coarsely

chopped peaches1⁄4 cup sliced green onions1⁄8 tsp. ground cloves

1 cup fresh blackberries

1 Tbsp. red wine vinegar1⁄2 tsp. ground allspice

1⁄4 tsp. sea salt1⁄4 tsp. coarse ground black pepper

8 lamb loin or rib chops, cut 1 inch

thick and trimmed

Fresh thyme leaves (optional)

1. For chutney, in a large skillet heat oil over medium heat. Add peaches, green onions, and cloves; cook 3 minutes or just until peaches are tender, stirring occasionally. Add blackberries; reduce heat to medium-low. Cook and stir 3 minutes more. Remove from heat. Stir in vinegar; cool.

2. Combine allspice, salt, and pepper. Sprinkle over both sides of chops; rub in with your fingers.3. Grill chops, covered, over medium heat 12 to 14 minutes for medium rare (145°F) or 15 to 17 minutes for medium (160°F), turning once. Serve chops with chutney and, if desired, fresh thyme leaves. Makes 4 servings (2 chops each).per serving 152 cal., 8 g fat (3 g sat. fat), 40 mg chol., 197 mg sodium, 8 g carb., 3 g fiber, 13 g pro.

42 PALEO RECIPES

4 whole chicken legs (drumstick and

thigh), skinned if desired1⁄2 cup chopped green onions1⁄4 cup olive oil1⁄2 tsp. sea salt1⁄2 tsp. black pepper

2 lb. tomatoes, cut up (about 7 cups)

3 Tbsp. olive oil1⁄4 cup snipped fresh basil

Lemon wedges (optional)

1. Place chicken in a resealable plastic bag set in a shallow dish. Add green onions, 1⁄4 cup oil, 1⁄4 tsp. of the salt, and 1⁄4 tsp. of the pepper. Seal bag; turn to coat chicken. Marinate in the refrigerator 8 to 24 hours, turning bag occasionally.2. For melted tomatoes, place tomatoes in a large disposable foil baking pan. Drizzle with 3 Tbsp. oil and sprinkle with basil and remaining 1⁄4 tsp. salt and pepper. Grill tomatoes in pan, covered, over medium heat 15 minutes or until slightly softened. Remove from grill.3. Prepare grill for indirect heat using a drip pan. Place chicken, bone sides down,

over drip pan. Grill, covered, over indirect medium heat 55 to 60 minutes or until no longer pink (175°F), turning once.4. Transfer melted tomatoes to a serving platter; top with chicken. If desired, sprinkle with additional basil and serve with lemon wedges. Makes 4 servings (1 drumstick and thigh each).

436 cal., 34 g fat (8 g sat. fat), 139 mg chol., 280 mg sodium, 1 g carb., 0 g fi ber, 31 g pro.


43PALEO RECIPES

Strawberry-Beef Summer Saladprep 25 minutes marinate 4 hours

grill 17 minutes

12 oz. beef fl ank steak, trimmed

1 recipe Orange-Balsamic Vinaigrette

16 fresh cremini mushrooms

4 cups arugula and/or fresh baby spinach

2 cups quartered or sliced strawberries

and/or whole blueberries

2 kiwifruits, peeled and sliced

1 orange, peeled and sliced1⁄4 cup snipped fresh Italian parsley

1. Place meat in a resealable plastic bag set in a shallow dish. Pour half of the Orange-Balsamic Vinaigrette over meat. Seal bag; turn to coat meat. Marinate in the refrigerator 4 to 24 hours, turning bag occasionally. Chill remaining vinaigrette until needed.2. If using wooden skewers, soak in water 30 minutes. Drain meat, discarding marinade. Thread mushrooms onto four 6- to 8-inch skewers; brush with 1 to 2 tsp. of the remaining vinaigrette. Grill meat, covered, over medium heat 17 to 21 minutes for medium rare to medium (145°F to 160°F), turning once. Grill mushroom skewers the last 8 to 10 minutes or until mushrooms are tender, turning occasionally.3. Cover meat and let stand 5 minutes. Thinly slice across the grain. Arrange arugula and/or spinach on a serving platter or divide among plates. Top with meat, mushrooms, berries, kiwifruits, orange, and parsley. Shake remaining vinaigrette; drizzle over salad. Makes 4 servings.

ORANGE-BALSAMIC VINAIGRETTE

Remove 2 tsp. zest and squeeze 3 Tbsp. juice from 1 orange. In a screw-top jar combine orange zest and juice; 3 Tbsp. olive oil; 3 Tbsp. white balsamic, white wine, or cider vinegar; 2 Tbsp. snipped fresh Italian parsley; 2 cloves garlic, minced; and 1⁄4 tsp. sea salt. Cover and shake well. Store in the refrigerator up to 1 week. per serving 263 cal., 12 g fat (3 g sat. fat), 25 mg chol., 143 mg sodium, 20 g carb., 4 g fi ber, 21 g pro.

Turkey Burgers with Grilled Pear Slawprep 35 minutes grill 18 minutes

3 ripe yet fi rm pears1⁄2 tsp. snipped fresh thyme1⁄4 tsp. sea salt1⁄4 tsp. black pepper

1 lb. ground turkey

4 cups shredded red cabbage1⁄2 cup thinly bias-sliced celery1⁄4 cup chopped green onions1⁄4 cup fruit-juice-sweetened dried

cranberries

1⁄4 cup chopped pecans, toasted

2 Tbsp. Paleo Mayonnaise (recipe, page 7)



2 Tbsp. lemon juice

1 Tbsp. pure maple syrup

1. Halve and core pears; shred one pear half. In a medium bowl combine shredded pear, thyme, salt, and pepper. Add ground turkey; mix well. Shape into four 3⁄4-inch-thick patties.2. Grease grill rack. Grill remaining pear halves, covered, over medium heat 6 to 8 minutes or until tender and lightly charred, turning once. Remove from grill. Grill patties, covered, 12 minutes or until no longer pink (165°F), turning once.3. Thinly slice grilled pears. For slaw, in a large bowl combine sliced pears and next fi ve ingredients (through pecans). In a small bowl combine remaining ingredients. Pour mayonnaise mixture over cabbage mixture; toss to coat. Season to taste with additional salt and pepper. Serve burgers with slaw. Makes 4 servings (1 burger each).per serving 436 cal., 25 g fat (5 g sat. fat), 93 mg chol., 433 mg sodium, 36 g carb., 7 g fi ber, 22 g pro.

Strawberry-Beef Summer Salad

Turkey Burgers with Grilled

Pear Slaw

YOU WON’T MISS THE BUN!

The fl avor of the patty and fruit slaw comes through so much stronger without

a bunch of bread in the way. If you’re craving something to wrap your “burger,”

try large leaves of butterhead or iceberg lettuce or cabbage, Paleo-approved

coconut wraps, thick ripe tomatoes slices, or grilled portobello mushroom caps.

»

44 PALEO RECIPES

P A L E O

F A V O R I T E

Kalamata Olive Tapenadestart to finish 10 minutes

1 9.5-oz. jar pitted Kalamata

olives or 2 cups other pitted ripe

olives, drained2⁄3 cup roasted red sweet pepper

2 large cloves garlic1⁄4 tsp. black pepper

1. In a food processor or blender

combine all ingredients. Cover and

blend or process until nearly smooth.

Store in the refrigerator up to 1 week.

Makes 16 servings (11⁄2 Tbsp. each).per serving 42 cal., 3 g fat (0 g sat. fat), 2 mg chol., 281 mg sodium, 3 g carb., 1 g fiber, 2 g pro.

Paleo Pestostart to finish 15 minutes

1 lemon

2 cups packed fresh spinach leaves

2 cups packed fresh basil or

arugula leaves1⁄2 cup walnuts or almonds, toasted1⁄2 cup olive oil

2 cloves garlic, minced1⁄2 tsp. sea salt

1. Remove 1 tsp. zest and squeeze

2 Tbsp. juice from lemon. In a food

processor combine zest and juice and

remaining ingredients. Cover; process

until smooth. Store in the refrigerator

up to 1 week or freeze up to 3 months.

Makes 21 servings (1 Tbsp. each).per serving 67 cal., 7 g fat (1 g sat. fat), 0 mg chol., 57 mg sodium, 1 g carb., 0 g fiber, 1 pro.

Toppers & Sauces

45PALEO RECIPES

Chimichurri Sauceprep 15 minutes chill 2 hours

stand 30 minutes

1 1⁄4 cups packed fresh Italian

parsley1⁄4 cup olive oil

1 shallot

2 Tbsp. fresh oregano or basil

leaves

2 Tbsp. cider or red wine vinegar

1 Tbsp. lemon juice

3 to 4 cloves garlic1⁄2 tsp. sea salt1⁄4 to 1⁄2 tsp. crushed red pepper

1. In a food processor or blender combine all ingredients. Cover and process or blend just until chopped and a few herb leaves remain. Cover and chill at least 2 hours before serving. Store in the refrigerator up to 1 week. Let stand at room temperature 30 minutes before serving.Makes 10 servings (1 Tbsp. each).per serving 53 cal., 5 g fat (1 g sat. fat), 0 mg chol., 114 mg sodium, 2 g carb., 0 g fiber, 0 g pro.

Paleo BBQ Sauceprep 20 minutes roast 15 minutes at 425°F cook 20 minutes

6 medium roma tomatoes

1 medium onion, cut into

thin wedges

2 fresh jalapeño chile

peppers, halved and

seeded* (tip, page 28)

4 cloves garlic

2 Tbsp. olive oil

1 cup water

1 6-oz. can tomato paste1⁄3 cup cider vinegar

2 pitted whole Medjool

dates1⁄2 tsp. dry mustard1⁄2 tsp. smoked paprika1⁄2 tsp. ground cinnamon1⁄2 tsp. ground cumin1⁄4 tsp. sea salt

1. Preheat oven to 425°F. Line a 15×10-inch baking pan with foil. Add tomatoes, onion, jalapeño

peppers, and garlic; drizzle with oil. Roast 15 minutes or until tender and lightly charred.2. In a large saucepan combine roasted vegetables and remaining ingredients. Bring to boiling; reduce heat. Simmer, covered, 20 minutes, stirring occasionally. Cool slightly. Blend with an immersion blender until smooth. (Or transfer to a blender or food processor; cover and blend or process until smooth.) Store in the refrigerator 2 months and in the freezer up to 3 months. Thaw in the refrigerator before reheating. Makes 29 servings (2 Tbsp. each).per serving 25 cal., 1 g fat (0 g sat. fat), 0 mg chol., 67 mg sodium, 4 g carb., 1 g fiber, 1 g pro.

It’s worth every minute to make any one—or all—of these wholesome toppers and tuck them in

your fridge. Big flavor on hand. Priceless.

46 PALEO RECIPES

Salsas

P A L E O

F A V O R I T E

FRESH SUMMER SALSA

Remove and discard the brown papery husks from 4 tomatillos

(about 1⁄4 lb.). Rinse and finely chop tomatillos. Combine

tomatillos, 3⁄4 cup chopped yellow cherry tomatoes, 2⁄3 cup

finely chopped roma tomatoes, 1⁄4 cup finely chopped red

onion, 1 Tbsp. snipped fresh cilantro, 1 Tbsp. lime juice,

1 fresh serrano chile pepper* (tip, page ), seeded and finely

chopped. Season to taste with sea salt and black pepper. Chill

up to 24 hours. Makes 21⁄3 cups. Per 2 Tbsp.: 6 cal., 0 g fat,

0 mg chol., 32 mg sodium, 1 g carb., 0 g fiber, o g pro.

BLUEBERRY SALSA

Peel and remove sections from 2 fresh oranges,

reserving juice. Coarsely chop sections.

Combine orange sections and juice, 1 cup whole

blueberries, 1⁄2 cup chopped blueberries, 1⁄4 cup

finely chopped red onion, 2 Tbsp. balsamic

vinegar, 1 Tbsp. snipped fresh mint, and 1⁄8 tsp.

sea salt. Chill up to 4 hours. Makes 2 cups. Per 1⁄4 cup: 46 cal., 0 g fat, 0 mg chol., 81 mg sodium,

11 g carb., 2 g fiber, 1 g pro.

47PALEO RECIPES

PEACH-ROSEMARY SALSA

Combine 1 cup chopped peach, 1⁄2 cup

chopped avocado, 1⁄2 cup chopped

tomato, 1⁄4 cup lime juice, 2 Tbsp.

chopped green onion, 2 tsp. honey,

and 1 tsp. snipped fresh rosemary.

Chill up to 4 hours. Makes 2 cups.

Per 1⁄4 cup: 43 cal., 2 g fat (o g sat. fat),

0 mg chol., 2 mg sodium, 6 g carb.,

2 g fiber, 1 g pro.

GRILLED CUCUMBER SALSA

Halve lengthwise and seed 2 medium cucumbers. Grill cucumbers on a

covered grill over medium heat 6 to 8 minutes or just until charred, turning

once. Grill one medium halved and seeded jalapeño* (tip, page 28) the last

3 to 4 minutes or until lightly browned, turning once. Chop cucumbers and

jalapeño. Remove 1⁄4 tsp. zest and squeeze 1 Tbsp. juice from one medium

lime. Combine cucumbers; jalapeño; lime zest; juice; 1⁄4 cup chopped roma

tomato; 2 Tbsp. chopped green onion; 1 Tbsp. snipped fresh cilantro; 1 clove

garlic, minced; 1⁄4 tsp. sea salt; and 1⁄4 tsp. ground cumin. Makes 3 cups. Per 1⁄4 cup: 10 cal., 0 g fat, 0 mg chol., 50 mg sodium, 2 g carb., 0 g fiber, 0 g pro.

If you’re used to throwing a plain old chicken breast, fish fillet, or steak on the grill and calling it dinner,

try this: Spoon any one of these naturally sweet and simple salsas over top and call it incredible!

Low & Slow PaleoYour slow cooker is a workhorse ... so put it to work! Coming home

to a house that smells wonderful—and a dinner that’s ready

and waiting—is the reward for planning ahead.

A D D F R E S H

Sprinkle dishes with fresh herbs

or gremolata— a combination of

lemon zest, minced garlic, and parsley.

49PALEO RECIPES

Pork Carnitas with

Tomato-Avocado Salsa,

page 50

FLAVOR PRO TIP

If you have time, brown meat before you place it in the slow cooker. Browning at higher temperatures

creates a delicious crust on the exterior surface of the meat, which makes big flavor!»

50 PALEO RECIPES

Pork Carnitas with Tomato-Avocado Salsa Pictured on page 49

prep 25 minutes slow cook 10 hours

(low) or 4 1⁄2 hours (high)

1 Tbsp. paprika

2 tsp. dried oregano, crushed

2 tsp. garlic powder

1 tsp. sea salt

1 tsp. ground cumin1⁄2 tsp. ground cinnamon1⁄2 tsp. black pepper1⁄4 to 1⁄2 tsp. cayenne pepper

1 2-lb. boneless pork shoulder roast,

trimmed and cut into thirds1⁄2 cup water

1 small red onion, cut into

very thin wedges

12 savoy cabbage leaves or romaine

lettuce

1 recipe Tomato-Avocado Salsa

1. In a small bowl combine first eight ingredients (through cayenne pepper). Sprinkle half of the mixture over meat; rub in with your fingers. Place meat in a 3 1⁄2- or 4-quart slow cooker. Add the water.2. Cover and cook on low 10 to 12 hours or on high 4 1⁄2 to 5 hours.3. Using a slotted spoon, remove meat from cooker. Coarsely shred meat using two forks; transfer to a large bowl. Add onion and remaining spice mixture; toss gently to coat. For traditional carnitas, brown the cooked meat: In a large skillet heat 1⁄3 cup olive oil over medium heat 2 minutes. Add half of the meat mixture; cook 3 to 4 minutes or until meat is browned and crisp on edges, turning once with a large spatula. (Avoid stirring the mixture constantly or meat will not brown well). Remove with a slotted spoon; keep warm. Repeat with remaining meat mixture, adding additional olive oil if necessary.4. To serve, spoon meat mixture onto lettuce and top with Tomato-Avocado Salsa. Roll up lettuce around filling. Makes 6 servings (2 carnitas each).TOMATO-AVOCADO SALSA Remove 1⁄2 tsp. zest and squeeze 2 Tbsp. juice from 1 lime. In a medium bowl combine lime zest and juice; 1 cup chopped tomatoes; 1 medium avocado, halved, seeded, peeled, and chopped; 2 Tbsp. snipped fresh cilantro; 2 cloves garlic, minced; 1⁄4 tsp. sea salt; and 1⁄8 tsp. crushed red pepper.per serving 199 cal., 9 g fat (3 g sat. fat), 61 mg chol., 562 mg sodium, 8 g carb., 3 g fiber, 21 g pro.

W I T H O U T A R E C I P E

Poached Fish Using a Slow Cooker

FISH Choose one (thaw if frozen)

� salmon � cod � catfish � halibut

AROMATICS Choose any combination

� lemongrass stalks � sliced red onion

� quartered shallots � sliced fennel

� sliced fresh ginger � sliced leeks

� whole green onions � sliced chile peppers

� peeled and smashed garlic cloves

� fresh herbs (parsley, oregano, tarragon,

dill, rosemary, cilantro, sage, thyme)

SEASONING BLENDS Choose one

� Italian � � Cajun

� chili powder � Greek

� herbes de Provence

CITRUS Choose one

� lemon � lime � tangerine

DIRECTIONS: Rinse 4 fish fillets or steaks

(1 to 11⁄4 lb. total); pat dry with paper

towels. Place Aromatics in a 31⁄2- to 6-quart

oval slow cooker. Top with fish. Sprinkle

with 1 tsp. Seasoning Blend. Drizzle with

1 Tbsp. extra-virgin olive oil. Top with sliced

Citrus. Cover; cook on high 11⁄4 to 11⁄2 hours

or until fish flakes when tested with a fork.

Makes 4 servings.

+

+

+

=

Poached Salmon with Swiss Chardprep 15 minutes slow cook 3 hours


1 1⁄4 lb. fresh skinless salmon fillets




2 Tbsp. honey

1 Tbsp. white wine vinegar

1 tsp. dried dill weed1⁄3 cup chopped onion 1⁄4 cup reduced-sodium chicken broth

2 lb. Swiss chard (about 4 bunches)

or kale, stemmed and cut into

1-inch pieces

1. Rinse salmon; pat dry. Arrange salmon in a 3 1⁄2- or 4-quart slow cooker, tucking under any thin edges. Sprinkle with garlic.2. In a small bowl combine mustard, honey, vinegar, and dill weed. Transfer 2 Tbsp. of the mixture to another small bowl; stir in onion and broth. Drizzle broth mixture over salmon. Reserve remaining mustard mixture until ready to serve.3. Cover and cook on low 3 hours or on high 1 1⁄2 hours. If using low, the last 30 minutes of cooking carefully remove salmon, add Swiss chard, and return salmon to slow cooker. If using high, the last 15 minutes of cooking remove salmon, add Swiss chard, and return salmon to slow cooker. 4. Carefully transfer salmon to a serving platter. Stir reserved mustard mixture into chard mixture; spoon onto platter with salmon. Drizzle with any remaining mixture in cooker. Makes 4 servings.per serving 287 cal., 9 g fat (1 g sat. fat), 78 mg chol., 755 mg sodium, 19 g carb., 4 g fiber, 33 g pro.

The slow cooker’s gentle, moist heat is

perfect for cooking fish. Use this as a guide

for creating a recipe your family will like.

Poached Salmon

with Swiss Chard

51PALEO RECIPES

Pho-Flavor Flank Steak Lettuce Wrapsprep 30 minutes slow cook 5 hours


2 lb. beef flank steak, trimmed and cut

into 2-inch pieces

2 cups coarsely chopped onions

2 fresh jalapeño chile peppers, finely

chopped*

2 cups water1⁄4 cup fish sauce, such as Red Boat

brand

2 Tbsp. cider vinegar

4 tsp. five-spice powder

1 Tbsp. agave syrup

12 large lettuce, Swiss chard, or napa

cabbage leaves

2 cups thin bite-size strips radishes

1 1⁄2 cups fresh Thai basil leaves

5 green onions, thinly sliced diagonally1⁄4 cup lime juice

Honey-sweetened sriracha sauce,

such as Paleo Chef brand (optional)

1. In a 3 1⁄2- or 4-quart slow cooker combine meat, onions, and half of the jalapeño pepper. In a medium bowl combine next five ingredients (through agave syrup). Pour over mixture in cooker.2. Cover and cook on low 5 to 6 hours or on high 2 1⁄2 to 3 hours.

3. Using a slotted spoon, remove meat from cooker. Shred meat; transfer to a large bowl. Strain cooking liquid. Stir some of the liquid (about 1⁄2 cup) into meat to moisten.4. To serve, spoon shredded meat onto lettuce and top with radishes, basil, green onions, and remaining jalapeño pepper. Sprinkle with lime juice. Roll up lettuce around filling. If desired, pass sriracha sauce. Makes 6 servings (2 wraps each).*TIP Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.per serving 283 cal., 11 g fat (5 g sat. fat), 66 mg chol., 478 mg sodium, 11 g carb., 3 g fiber, 33 g pro.

Pho-Flavor Flank Steak

Lettuce Wraps

L O W & S L O W

52 PALEO RECIPES

Moroccan Tagine-Style Chicken Thighsprep 20 minutes marinate 8 hours slow

cook 8 hours (low) or 4 hours (high)

12 bone-in chicken thighs (4 to 5 lb.

total), skinned1⁄2 cup olive oil


4 tsp. ground cinnamon

1 1⁄2 tsp. caraway seeds, crushed

1 1⁄2 tsp. ground cumin

1 1⁄2 tsp. ground cardamom1⁄8 tsp. cayenne pepper

1 14.5-oz. can reduced-sodium

chicken broth

1 cup unsulfured dried apricots,

quartered

1 cup pitted whole dates, quartered

3 Tbsp. ground almonds

1 tsp. ground turmeric3⁄4 tsp. sea salt1⁄4 tsp. saffron threads1⁄4 tsp. black pepper

1 recipe Cauliflower “Couscous”

(optional)1⁄3 cup snipped fresh cilantro

2 Tbsp. sliced almonds, toasted*

1. Place chicken in a resealable plastic bag set in a shallow dish. For rub, in a small bowl combine next seven ingredients (through cayenne pepper). Pour rub over chicken. Seal bag; massage to coat chicken. Refrigerate 8 to 24 hours, massaging chicken occasionally.

2. Transfer chicken and marinade to a 4- to 5-quart slow cooker. Add next eight ingredients (through black pepper). Cover and cook on low 8 hours or on high 4 hours.3. If desired, spoon Cauliflower “Couscous” onto a serving platter. Using a slotted spoon, spoon chicken and fruit on top of cauliflower. Skim fat from cooking liquid. Sprinkle chicken with cilantro and almonds; pass cooking liquid. Makes 6 servings.

*TIP To toast almonds, preheat oven to 350°F. Spread nuts in a shallow baking pan. Bake 5 to 10 minutes or until light brown, shaking pan once or twice.per serving 510 cal., 26 g fat (4 g sat. fat), 115 mg chol., 580 mg sodium, 41 g carb., 6 g fiber, 31 g pro.

CAULIFLOWER “COUSCOUS” Working in batches,

in a food processor

cover and pulse

1 small head

cauliflower, broken

into large florets

(31⁄2 cups), until

pieces are the size

of couscous. In a

large skillet heat

1 Tbsp. olive oil

over medium

heat. Add

cauliflower;

cook 8 minutes

or just until

beginning to

brown, stirring

occasionally.

Stir in 1⁄4 tsp.

each sea salt

and coarse

black pepper.

Makes 2 cups.

»

53PALEO RECIPES

Coconut-Chicken Curry Stewprep 20 minutes slow cook 6 hours

(low) or 3 hours (high)

1 Tbsp. coconut oil

1 lb. skinless, boneless chicken

thighs, cut into 1-inch pieces

3 cups chopped carrots

2 cups coarsely chopped onions


1 Tbsp. grated fresh ginger

1 14.5-oz. can reduced-sodium

chicken broth

1 cup unsweetened light

coconut milk

1 Tbsp. curry powder1⁄2 tsp. sea salt1⁄4 cup snipped fresh cilantro

1 Tbsp. lemon juice

Italian Pork with Sweet Potatoes

Coconut-Chicken Curry Stew

Italian Pork with Sweet Potatoesprep 20 minutes slow cook 8 hours

(low) or 4 hours (high)

1 tsp. fennel seeds, crushed1⁄2 tsp. garlic powder1⁄2 tsp. dried oregano, crushed1⁄2 tsp. paprika1⁄4 tsp. sea salt1⁄4 tsp. black pepper

1 1 1⁄2- to 2-lb. boneless pork shoulder

roast, trimmed

1 lb. sweet potatoes, peeled and cut into

1-inch pieces

1 cup reduced-sodium chicken broth

Fresh Italian parsley sprigs (optional)

1. In a small bowl combine fi rst six ingredients (through pepper). Sprinkle over meat; rub in with your fi ngers. If necessary, cut meat to fi t into a 3 1⁄2- or 4-quart slow cooker.2. Place sweet potatoes in cooker; add meat. Pour broth over meat. Cover and cook on low 8 to 10 hours or on high 4 to 5 hours.3. Remove meat from cooker, reserving cooking liquid. Slice or shred meat. Using a slotted spoon, remove sweet potatoes from cooker. Serve meat and sweet potatoes with reserved liquid. If desired, top with parsley. Makes 4 servings.

per serving 341 cal., 10 g fat (4 g sat. fat), 110 mg chol., 490 mg sodium, 24 g carb., 4 g fi ber, 36 g pro.

1. In a large skillet heat oil over medium-high heat. Add chicken; cook and stir 3 minutes or until lightly browned. Drain off fat.2. In a 3 1⁄2- or 4-quart slow cooker combine carrots, onions, garlic, and ginger. Add chicken. In a medium bowl combine broth, coconut milk, curry powder, and salt. Pour over chicken.3. Cover and cook on low 6 to 8 hours or on high 3 to 4 hours. Before serving, stir in cilantro and lemon juice. Makes 6 servings.

per serving 151 cal., 6 g fat (4 g sat. fat), 36 mg chol., 431 mg sodium, 14 g carb., 3 g fi ber, 10 g pro.

54 PALEO RECIPES

Mix & Match Salad

When you don’t feel like cooking,

try a hearty fresh salad for dinner.

Flip through the next few pages for a

little visual inspiration. Then toss together

a wholesome salad that suits your

mood and taste.

P A L E O

F A V O R I T E

The selection of greens at the grocery store has grown—literally.

Choose from simple spring mix, "super green" mixes of baby kale and spinach,

or slightly bitter greens such as endive or radicchio. They all give a slightly

diff erent fl avor to your salad. Nothing is off limits in this category.

S T E P 1

The Greens

Butterhead

Green Cabbage

Romaine

Sunflower Sprouts

Napa Cabbage

Dandelion Greens

Spinach

Radicchio

Baby Kale

Arugula

Endive

Mixed Spring Greens

55PALEO RECIPES

Load up on what’s fresh and in season. The only no-no’s are peas, green

beans, edamame, corn, and white potatoes. If you’re watching

calories, ease up on the winter squash and root vegetables.

S T E P 2

The Fresh

Avocado

Cauliflower

Red Onion

PearsGrapefruit

Fennel

Apples

Cherries

Asparagus

Cooked Red Beets

Red Sweet Peppers

Grapes

Watermelon, Honeydew, and

Cantaloupe

Broccoli

Radishes

Jicama

Carrots

Green Onions

Tomatos

Peaches or Nectarines

Shaved Brussels Sprouts

Raspberries

Strawberries

Blueberries

Oranges or Tangerines

56 PALEO RECIPES

Here’s our best collection of quick-cooking or no-cook

proteins. Adding a solid protein source to your main-dish

salad will keep you full and satisfied. Avoid dried beans and peas for protein—they’re not on the Paleo good list.

S T E P 3

The Protein

Pepitas, Sunflower Seeds,

and Walnuts

Roasted Pork

Tenderloin

Grilled Chicken Breasts

Toasted Sesame

Seeds

Brazil Nuts and Almonds

Seared Scallops

Cooked Shrimp

Pecans and Cashews

Hazelnuts and Pistachios

Grilled Steak

BALSAMIC SALAD DRESSING

In a screw-top jar combine 1⁄2 cup walnut, hazelnut, or olive oil; 1⁄4 cup

balsamic vinegar; 1 tsp. maple syrup or raw honey; 1 tsp. Dijon-style

mustard with no preservatives or additives (such as Organicville);

1 clove garlic, minced; 1⁄4 tsp. sea salt; and 1⁄4 tsp. black pepper. Makes 3⁄4 cup. BERRY BALSAMIC: In a blender combine all ingredients for

Balsamic Salad Dressing and add 1⁄2 cup fresh raspberries, blackberries,

or strawberries. Cover and blend until smooth. Per 2 Tbsp.: 174 cal.,

18 g fat (2 g sat. fat), 0 mg chol., 114 mg sodium,

2 g carb., 0 g fiber, 0 g pro.

You can buy Paleo-friendly salad

dressing, but it’s so easy to make your

own. Here are three of our favorites

and a basic formula for you to create

your own delicious versions.

S T E P 4

The Dressing

In a screw-top jar combine one part acid (such as lemon, lime,

orange, or grapefruit juice, or vinegar such as red or white wine

vinegar, cider vinegar, or balsamic vinegar) to three parts oil

(extra virgin olive oil, walnut oil, or avocado oil). Add a squeeze

of Paleo-friendly mustard, salt, and freshly ground black pepper

to taste. Shake vigorously and pour over salad. Store any

leftovers in the refrigerator up to 1 week.

N O N E E D F O R A R E C I P E

Salad Dressing Formula

»

*Note: Both Cashew Cream and Paleo Mayo work in this dressing

but will give you different results. For a sweet mild dressing, use the

Cashew Cream. For a zesty dressing, use the Paleo Mayonnaise.

AVOCADO RANCH

SALAD DRESSING

In a blender or food

processor combine 1⁄2 medium peeled,

seeded, and chopped

avocado; 1⁄2 cup Cashew

Cream* (recipe, page 7)

or Paleo Mayonnaise*

(recipe, page 7); 1⁄2 cup

unsweetened coconut

milk; 1 Tbsp. lime juice;

and 2 cloves garlic,

minced. Blend until

smooth. Stir in 1 Tbsp.

each fresh dill and fresh

chives, 1⁄4 tsp. sea salt,

and 1⁄8 tsp. cayenne

pepper or paprika.

Makes 11⁄3 cups.

Per 2 Tbsp.: 68 cal., 6 g fat

(2 g sat. fat), 0 mg chol.,

66 mg sodium, 4 g carb.,

0 g fiber, 2 g pro.

ASIAN SESAME-

GINGER DRESSING

In a screw-top jar

combine 1⁄2 cup olive oil; 1⁄4 cup champagne or

cider vinegar; 1 Tbsp.

grated fresh ginger;

2 tsp. toasted sesame

seeds; 2 tsp. raw

honey; 1 tsp. all-natural

horseradish mustard;

1 tsp. toasted sesame

oil; 1 clove garlic,

minced; 1⁄4 tsp. sea salt;

and 1⁄8 tsp. crushed red

pepper. Chill at least

1 hour before serving.

Makes 3⁄4 cup.

Per 2 Tbsp.: 184 cal.,

19 g fat (3 g sat. fat),

0 mg chol., 103 mg

sodium, 3 g carb.,

0 g fiber, 0 g pro.»

»

57PALEO RECIPES

Fresh on the SideSometimes you just crave a fresh, crunchy, clean-tasting side dish.

You’ll love these colorful, refreshing salads and sides so much,

you might just make an entire meal of them.

59PALEO RECIPES

Tangy Broccoli

Salad, page 61

T I M E - S A V E R

When you go Paleo, dicing and

chopping will be part of your life. Invest in a

mandoline to make life easy.

60 PALEO RECIPES

F R E S H C H O I C E S

Sourcing Your Veggies

GO ORGANIC

Many people prefer organic

produce to avoid the

pesticides and nitrates

found in conventionally

grown produce. Yep, it is

more expensive. So it’s a

personal decision. You have

to determine the trade-off

and value to your lifestyle.

EAT IN SEASON

You don’t have to spend an

arm and a leg to purchase

good-quality produce,

especially if you buy

produce in season. Visit

your local farmers markets

to purchase the good stuff

in its prime growing season.

Much of what is grown

locally on a small scale is

produced organically. And

because it is usually picked

the morning of the market,

you know it is at its freshest

and most flavorful—not to

mention its most nutritious.

JOIN A CSA

Another way to source

top-quality produce is to

join a CSA (Community

Supported Agriculture). In

short, you buy a share of

produce from a local small

farm (most of which are

organic) and each week

through the growing season,

you get a box of seasonal

vegetables delivered to your

door (or to a nearby pickup

spot). It is also a terrific

way to discover new veggies

or fruits.

Spring Greens Soup

SAVE YOURSELF. Instead of

transferring hot liquids to a

blender, use an immersion blender—

a stick-style blender you place

directly into the pot—to blend

anything. It also makes Paleo

Mayonnaise (recipe, page 7)

in about 2 minutes.

61PALEO RECIPES

Sturdy romaine lettuce

stands up to grilling—and

the little bit of charring it

gets over the coals adds

terrific flavor. Have a good

pair of long tongs on hand for

turning and taking it off the

grill—and watch it carefully

so it doesn’t burn.

Spring Greens Soupstart to finish 40 minutes

1 Tbsp. olive oil

1 medium onion, halved and sliced

3 cups reduced-sodium chicken broth 1⁄4 to 1⁄2 tsp. freshly ground black pepper1⁄4 tsp. sea salt

2 cups cauliflower florets

3 cups arugula leaves

3 cups fresh spinach leaves

2 cups fresh Italian parsley leaves

1. In a 3-quart saucepan heat oil over medium heat. Add onion; cook 5 minutes, stirring occasionally. Add broth, pepper, and salt. Bring to boiling. Add cauliflower. Return to boiling; reduce heat. Simmer, covered, 10 minutes or until tender. Remove from heat.2. Using an immersion blender, blend cauliflower mixture until nearly smooth.* Add remaining ingredients. Bring to boiling; remove from heat. Blend again until nearly smooth. Season to taste with additional salt. If desired, top servings with additional arugula. Makes 6 servings (2⁄3 cup each).*TIP Or cool slightly. Transfer mixture to a blender. Cover and blend until nearly smooth; return to saucepan.per serving 59 cal., 3 g fat (0 g sat. fat), 0 mg chol., 416 mg sodium, 6 g carb., 2 g fiber, 4 g pro.

Tangy Broccoli SaladPictured on page 59

prep 25 minutes stand 15 minutes

1⁄3 cup champagne vinegar1⁄4 cup olive oil

2 Tbsp. no-sugar-added fish sauce,

such as Red Boat brand

1 fresh serrano chile pepper, thinly

sliced (tip, page 84)

1 tsp. agave syrup

1 1⁄2 lb. broccoli1⁄4 cup unsulfured dried apricots, sliced1⁄2 cup dry-roasted cashews

1. For dressing, in a large bowl combine first five ingredients (through agave syrup). 2. Cut tops off broccoli and coarsely chop; add to bowl with dressing. Trim 1 inch off bottoms of broccoli stems; peel stems with a vegetable peeler. Using a mandoline or vegetable peeler, shave stems into ribbons; add to bowl with dressing. Add apricots; toss.3. Let stand at room temperature 15 minutes or cover and chill up to 24 hours. Stir in cashews. Makes 5 servings (1 cup each).per serving 258 cal., 18 g fat (3 g sat. fat), 0 mg chol., 644 mg sodium, 20 g carb., 4 g fiber, 8 g pro.

Grilled Romaine Saladstart to finish 20 minutes

1⁄3 cup lemon juice

3 Tbsp. olive oil

2 cloves garlic, minced1⁄4 tsp. sea salt1⁄8 tsp. black pepper

2 hearts of romaine lettuce, halved

lengthwise

1. In a screw-top jar combine lemon juice, oil, garlic, salt, and pepper. Cover and set aside. Lightly brush cut sides of lettuce with additional oil.

2. Grill lettuce, cut sides down and covered, over medium heat 1 to 3 minutes or until lettuce is slightly wilted.3. To serve, shake vinaigrette. Drizzle grilled lettuce with vinaigrette. Makes 4 servings (1⁄2 heart, 2 Tbsp. vinaigrette).TIP The smoky grilled flavor of the romaine also would pair well with the Asian Sesame-Ginger Dressing, recipe, page 57.per serving 106 cal., 10 g fat (1 g sat. fat), 0 mg chol., 143 mg sodium, 4 g carb., 2 g fiber, 1 g pro.

F R E S H O N T H E S I D E

Grilled Romaine Salad

62 PALEO RECIPES

Braised Swiss Chard with Currants and Almondsstart to finish 25 minutes

1 1⁄2 bunches white, red, or rainbow Swiss

chard (about 18 oz.)

2 tsp. olive oil3⁄4 cup finely chopped onion

3 cloves garlic, minced1⁄4 tsp. sea salt1⁄4 tsp. crushed red pepper1⁄4 tsp. black pepper1⁄3 cup water1⁄3 cup dried currants

2 to 3 Tbsp. lemon juice1⁄4 cup sliced almonds or pine nuts,

toasted (tip, page 52) (optional)

1. Remove and discard thick stems from Swiss chard. Coarsely chop leaves (should have about 12 cups).2. In a 4- to 5-quart Dutch oven heat oil over medium heat. Add next five ingredients (through black pepper); cook 5 minutes or until onion is tender, stirring occasionally. Add chard and the water; cook 5 to 7 minutes or until chard is tender. Stir in currants and lemon juice; cook 3 minutes more. 3. Using a slotted spoon, transfer chard and currants to bowls; discard cooking liquid. If desired, top servings with almonds. Makes 4 servings (3⁄4 cup each).per serving 94 cal., 3 g fat (0 g sat. fat), 0 mg chol., 390 mg sodium, 17 g carb., 3 g fiber, 3 g pro.

Fruited Cauliflower “Couscous” with Spinachstart to finish 40 minutes

1⁄4 cup fruit-juice-sweetened dried

cranberries1⁄4 cup snipped unsulfured dried apricots

Boiling water

2 1 1⁄2- to 2-lb. heads cauliflower, broken

into florets (8 cups)

3 Tbsp. olive oil

1 medium yellow onion, halved and

thinly sliced


1 5-oz. pkg. fresh baby spinach,

chopped

1⁄2 cup toasted walnuts, chopped (tip,

page 52)1⁄2 tsp. sea salt1⁄2 cup sliced green onions

1. In a bowl combine cranberries, apricots, and enough boiling water to cover. Let stand, covered, 10 minutes or until plump; drain. 2. Meanwhile, working in batches, in a food processor cover and pulse cauliflower until chopped into couscous-size pieces.3. In an extra-large skillet heat 2 Tbsp. of the oil over medium-high heat. Add yellow onion; cook 3 minutes or just until starting to brown, stirring occasionally. Add garlic; cook and stir 30 seconds. Add cauliflower; cook 8 minutes

or until golden, stirring occasionally. Stir in plumped fruit, remaining 1 Tbsp. oil, spinach, walnuts, and salt.4. Serve immediately or let stand at room temperature up to 4 hours. Sprinkle with green onions. Makes 8 servings (3⁄4 cup each).TO MAKE AHEAD Prepare as directed through Step 3. Transfer to an airtight container and store in the refrigerator up to 24 hours. To serve, reheat cauliflower mixture in a lightly oiled, extra-large skillet. Sprinkle with green onions.per serving 156 cal., 10 g fat (1 g sat. fat), 0 mg chol., 185 mg sodium, 14 g carb., 4 g fiber, 4 g pro.


Braised Swiss

Chard with

Currants and

Almonds

SKIP THE SULFUR

Sulfur dioxide is commonly used to retain color and moisture in dried fruits, most

notably apricots. Many people have a sensitivity to sulfur, so we recommend seeking out

sulfur-free versions of your favorites. Freeze unsulfured dried fruit for longer storage.

»

Fruited Cauliflower “Couscous”

with Spinach

63PALEO RECIPES

64 PALEO RECIPES

Asian Slawstart to finish 40 minutes

4 cups shredded napa cabbage

1 cup shredded bok choy

1 cup thin bite-size strips carrots1⁄2 cup thinly sliced radishes or

shredded daikon1⁄2 cup thin bite-size strips

cucumber1⁄2 cup thin bite-size strips green

or orange sweet pepper

1⁄4 cup fresh cilantro leaves1⁄3 cup Asian Sesame-Ginger

Dressing (recipe, page 57)1⁄4 cup sliced almonds, toasted

(tip, page 52) (optional)

1. In a large bowl combine first seven ingredients (through cilantro). Drizzle with Asian Sesame-Ginger Dressing; toss gently to coat. If desired, sprinkle almonds over slaw. Makes 8 servings.

TO MAKE AHEAD Prepare as directed. Cover and chill up to 6 hours.TIP If you prefer, substitute 1⁄3 cup bottled ginger vinaigrette salad dressing, such as Tessamae’s brand for the homemade dressing.per serving 79 cal., 7 g fat (1 g sat. fat), 0 mg chol., 58 mg sodium, 5 g carb., 1 g fiber, 1 g pro.

65PALEO RECIPES

Arugula-Asparagus Saladprep 20 minutes stand 30 minutes

1⁄2 cup very thinly sliced red onion1⁄3 cup white wine vinegar

1 lb. asparagus spears, trimmed*

3 cups fresh arugula

2 Tbsp. snipped fresh mint

2 Tbsp. olive oil1⁄4 tsp. sea salt1⁄8 tsp. black pepper

1. In a small bowl combine onion and

vinegar, pressing onion into liquid to

cover as much as possible. Cover and let

stand at room temperature 30 minutes

or chill up to 24 hours, stirring

occasionally.

2. Cook asparagus, covered, in enough

boiling water to cover 2 to 3 minutes or until

crisp-tender; drain. Rinse with cold water

to cool quickly; drain again. In a large bowl

combine asparagus, arugula, and mint.

3. Using a slotted spoon, transfer onion

to asparagus mixture. For dressing, pour

3 Tbsp. of the vinegar from onion bowl

into a small screw-top jar. Add remaining

ingredients; cover and shake well. Drizzle

asparagus mixture with dressing; toss

gently to coat. Makes 4 servings (about 11⁄4 cups each).*TIP If you have pencil-thin asparagus

spears, leave them whole, but if the spears

are thicker, cut them in half, lengthwise.


Heirloom Tomato Saladprep 15 minutes marinate 1 hour

1⁄2 cup balsamic vinegar1⁄4 cup olive oil

2 lb. heirloom tomatoes, such as Gold

Medal, Italian Heirloom, or Green

Zebra, cut into wedges

1 medium red onion, thinly sliced

Sea salt

Freshly ground black pepper

Fresh thyme and/or oregano

1. For vinaigrette, in a small saucepan heat

vinegar over medium heat until boiling;

reduce heat. Simmer, uncovered, 10 minutes

or until reduced to 1⁄4 cup; cool. Whisk

together reduced vinegar and oil.

2. In a large serving bowl or dish layer

tomatoes and onion. Sprinkle with salt and

pepper; drizzle with vinaigrette. Marinate

at room temperature 1 hour. Sprinkle with

herbs. Makes 8 servings.per serving 98 cal., 7 g fat (1 g sat. fat), 0 mg chol., 70 mg sodium, 8 g carb., 1 g fiber, 1 g pro.


Arugula-Asparagus Salad

Heirloom Tomato Salad

For French Fry s-ers

Sweet Potato Fries with Roasted Garlic Ketchup, page 69

MIX IT UP

Rutabagas and

parsnips also

work well for

Paleo fries.

Family FavoritesMade Paleo!

Getting the whole gang excited about going Paleo

will be easy with these takes on burgers, fries, Thai

and Chinese takeout, meat loaf, tacos, noodles, and pizza.

67PALEO RECIPES

For Meatball s-ers

M A K E - A H E A D

Cook a double batch of meatballs,

then freeze the extra. Top with Paleo Pesto (page 44) for an entirely

different meal.

Turkey Meatballs with Fiery Tunisian Sauce, page 69

Coconut-Crusted Pork Tenderloin prep 30 minutes marinate 2 hours

stand 5 minutes

1 1 1⁄2-lb. pork tenderloin, trimmed

and cut into 8 slices3⁄4 cup unsweetened coconut milk

2 Tbsp. fi nely chopped fresh ginger

4 cloves garlic, minced1⁄2 tsp. sea salt1⁄4 to 1⁄2 tsp. cayenne pepper

2 eggs1⁄4 cup chopped raw macadamia nuts1⁄4 cup unsweetened shredded

coconut

1 to 2 Tbsp. coconut oil

1 recipe Mango Salsa

1. Using the fl at side of a meat mallet, fl atten meat between two pieces of plastic wrap to 1⁄2-inch thickness. For marinade, combine next fi ve ingredients (through cayenne pepper). Add meat; turn to coat. Cover; marinate in the refrigerator 2 to 3 hours, turning meat occasionally. Drain meat, discarding marinade.2. In a shallow dish beat eggs with a fork. In a food processor cover and pulse nuts and coconut just until fi nely chopped. Dip meat slices in egg, turning to coat. Sprinkle both sides with nut mixture. 3. In a large heavy skillet heat 1 Tbsp. of the oil over medium-high heat. Cook meat, half at a time, 4 to 6 minutes or until a thermometer registers 145°F, turning once and adding remaining oil

if needed. Let stand 5 minutes before serving. Top with Mango Salsa. Makes 4 servings (2 slices meat + 1⁄2 cup salsa each).MANGO SALSA Remove 1⁄2 tsp. zest and squeeze 2 Tbsp. juice from 1 lime. In a bowl combine lime zest and juice; 1 1⁄2 cups chopped mango; 3⁄4 cup fi nely chopped red sweet pepper; 1⁄4 cup sliced green onions; 2 Tbsp. coconut oil; 1 fresh Scotch bonnet or serrano chile pepper, seeded and fi nely chopped; (tip, page 84) and 1⁄4 tsp. each sea salt and black pepper.per serving 447 cal., 29 g fat (18 g sat. fat), 204 mg chol., 443 mg sodium, 5 g carb., 1 g fi ber, 40 g pro.

For Tenderloin s-ers

69PALEO RECIPES

Turkey Meatballs with Fiery Tunisian Sauce Pictured on page 67

prep 50 minutes bake 40 minutes at 350°F

1 egg, lightly beaten2⁄3 cup almond meal1⁄2 cup finely chopped green onions

4 cloves garlic, minced1⁄2 tsp. sea salt1⁄2 tsp. caraway seeds, crushed1⁄4 tsp. freshly ground black pepper

12 oz. lean ground turkey

8 oz. ground pork

1 recipe Fiery Tunisian Sauce

1. Preheat oven to 350°F. Line a 15×10-inch baking pan with nonstick foil. In a large bowl combine first seven ingredients (through pepper). Add ground turkey and pork; mix well. Shape mixture into 12 meatballs and place in prepared baking pan. 2. Bake meatballs 30 minutes. Spoon some of the Fiery Tunisian Sauce over each meatball. Bake 10 minutes more or until done (165°F). Serve meatballs with remaining sauce. Makes 4 servings (3 meatballs each).FIERY TUNISIAN SAUCE Preheat oven to 450°F. Line a 15×10-inch baking pan with foil. Stem, seed, and cut 1 medium red sweet pepper in half lengthwise. Place pepper halves, skin sides up, and 3⁄4 cup cherry tomatoes in prepared baking pan. Roast 15 to 20 minutes or until pepper is charred and very tender. Remove tomatoes; set aside. Bring foil up around pepper and seal to enclose. Let stand until cool enough to handle. Meanwhile, combine 2 pitted whole dates and 1⁄4 cup boiling water. Let stand, covered, 10 minutes. Peel off and discard pepper skins. In a food processor or blender combine sweet pepper; tomatoes; undrained dates; 1 Tbsp. each olive oil and tomato paste; 1 clove garlic, minced; 1⁄4 tsp. each sea salt, ground coriander, and cayenne pepper; and 1⁄8 tsp. each ground cumin and allspice. Cover; process or blend until smooth.per serving 412 cal., 24 g fat (5 g sat. fat), 126 mg chol., 568 mg sodium, 14 g carb., 4 g fiber, 37 g pro.

Thai Green Chicken Curryprep 20 minutes bake 40 minutes at 400°F

1 large spaghetti squash (about 4 lb.)

1 13.5- to 14-oz. can unsweetened

coconut milk

3 Tbsp. green or 2 Tbsp. red curry

paste, such as Thai Kitchen brand

4 tsp. no-sugar-addded fish sauce,

such as Red Boat brand

1 Tbsp. coconut oil

1 lb. skinless, boneless chicken thighs,

trimmed and cut into 1-inch strips

1 1⁄2 cups strips red sweet peppers

1 cup sliced carrots


2 tsp. lime zest1⁄4 cup thinly sliced fresh basil

Lime wedges

1. Preheat oven to 400°F. Line a baking sheet with parchment paper. Cut squash in half lengthwise; remove seeds. Place squash, cut sides down, on prepared baking sheet. Bake 40 to 50 minutes or until tender; cool slightly. Using a fork, scrape flesh from shells. 2. Meanwhile, combine coconut milk, curry paste, and fish sauce. In a wok or extra-large skillet heat oil over medium-high heat. Add chicken; cook 5 minutes or until browned, stirring occasionally. Add peppers and carrots; cook and stir 4 minutes. Add garlic; cook and stir 30 seconds more. Stir in coconut milk mixture. Bring to boiling; reduce heat. Boil gently, uncovered, 6 minutes or until slightly thickened. Remove from heat. Stir in zest. 3. Serve curry over squash. Top with basil; serve with lime wedges. Makes 4 servings (1 cup curry, 1 cup squash each).per serving 482 cal., 26 g fat (19 g sat. fat), 107 mg chol., 994 mg sodium, 35 g carb., 8 g fiber, 27 g pro.

Sweet Potato Fries with Roasted Garlic Ketchup Pictured on page 66

prep 10 minutes bake 30 minutes at 450°F

1 1⁄2 lb. sweet potatoes, cut into 1⁄2-inch

strips

2 Tbsp. olive oil3⁄4 tsp. sea salt1⁄4 tsp. black pepper

3 Tbsp. finely chopped onion

3 cloves garlic, minced1⁄3 cup agave-sweetened ketchup, such as

Organicville brand

1. Preheat oven to 450°F. Line a large rimmed baking sheet with nonstick foil. Place sweet potatoes on prepared baking sheet. Drizzle with 1 Tbsp. of the oil; toss gently to coat. Sprinkle with salt and pepper. Bake 30 minutes or until golden, stirring once.2. Meanwhile, in a small skillet heat remaining 1 Tbsp. oil over medium heat. Add onion and garlic; cook 3 minutes, stirring occasionally. Stir in ketchup; heat through. Serve with fries. Makes 4 servings.per serving 203 cal., 4 g fat (1 g sat. fat), 0 mg chol., 751 mg sodium, 41 g carb., 5 g fiber, 3 g pro.

F A M I L Y F A V O R I T E S

For Curry s-ers

Thai Green Chicken Curry

70 PALEO RECIPES

F A M I L Y F A V O R I T E S

For Fried Rice s-ers

Spicy Shrimp Fried Cauliflower “Rice”, page 73

HEALTHY SHORTCUT

Cauliflower “rice” has become so popular that you can often find prericed cauliflower

(already in small crumbles) in packages in the produce section of the supermarket.»

For Taco s-ers

Fish Tacos with Cabbage and Chile Pepper Slaw, page 73

For Meat Loaf s-ers

Mini Turkey Meat Loaves with Walnut-Parsley Gremolataprep 25 minutes


1 egg, lightly beaten

1 1⁄2 cups chopped fresh mushrooms

(4 oz.)1⁄2 cup finely snipped dried tomatoes

(not oil-packed)1⁄3 cup almond meal1⁄4 cup finely chopped onion3⁄4 tsp. sea salt1⁄4 tsp. black pepper

1 lb. ground turkey

1 lemon2⁄3 cup snipped fresh Italian parsley1⁄2 cup chopped walnuts, toasted (tip,

page 52)

1 Tbsp. walnut or olive oil

1. Preheat oven to 375°F. Line a 15×10-inch baking pan with parchment paper. In a large bowl combine egg, mushrooms, 1⁄4 cup of the tomatoes, almond meal, onion, 1⁄2 tsp. of the salt, and pepper. Add ground turkey; mix well.2. Shape mixture into four 4×2 1⁄2-inch oval loaves. Place 2 inches apart in prepared baking pan. Bake 30 minutes or until done (165°F).3. Meanwhile, remove 1 tsp. zest and squeeze 2 Tbsp. juice from 1 lemon. For gremolata, stir together lemon zest and juice, parsley, walnuts, oil, and remaining 1⁄4 cup tomatoes and 1⁄4 tsp. salt. Serve over loaves. Makes 4 servings (1 loaf each).per serving 401 cal., 29 g fat (4 g sat. fat), 130 mg chol., 533 mg sodium, 11 g carb., 4 g fiber, 29 g pro.

73PALEO RECIPES

Stacked Bison Burgers with Caramelized Onions and Spicy Mayoprep 45 minutes grill 13 minutes

1 egg, lightly beaten

2 Tbsp. olive oil

2 tsp. salt-free all-purpose seasoning1⁄4 tsp. sea salt

1 1⁄2 lb. ground bison (buffalo) or beef

8 tomato slices1⁄4 cup Spicy Paleo Mayonnaise

(recipe, page 7)

1 recipe Caramelized Onions1⁄3 cup thinly sliced fresh basil

1. In a large bowl combine first four ingredients (through salt). Add ground bison; mix gently until combined. Shape into four 3⁄4-inch-thick patties; lightly press centers to make dimples.2. Grill patties, covered, directly over medium heat 13 to 15 minutes or until done (160°F), turning once. 3. To serve, stack tomatoes and burgers. Top with Spicy Paleo Mayonnaise, Caramelized Onions, and basil. Makes 4 servings (1 burger each).CARAMELIZED ONIONS In a large skillet heat 1 Tbsp. olive oil over medium-low heat. Add 1 large sweet onion (such as Vidalia), halved and thinly sliced, and 1⁄4 tsp. each sea salt and black pepper. Cook, covered, 13 to 15 minutes or until onion is tender, stirring occasionally. Cook, uncovered, over medium-high heat 3 to 5 minutes more or until golden, stirring constantly.per serving 533 cal., 39 g fat (9 g sat. fat),131 mg chol., 447 mg sodium, 9 g carb.,2 g fiber, 33 g pro.

Spicy Shrimp Fried Cauliflower “Rice”Pictured on page 70


8 oz. fresh or frozen medium shrimp in

shells, peeled and deveined

1 1 3⁄4- to 2-lb. head cauliflower, broken

into florets (5 cups)

1 tsp. toasted sesame oil


1 Tbsp. olive oil

4 tsp. grated fresh ginger


2 cups coarsely chopped napa cabbage

1 cup coarsely shredded carrots 1⁄2 tsp. sea salt1⁄2 tsp. crushed red pepper1⁄3 cup sliced green onions


Lime wedges

1. Thaw shrimp, if frozen. Working in batches, in a food processor pulse cauliflower four to six times or until chopped into rice-size pieces (tip, page 70).2. In a wok or an extra-large skillet heat sesame oil over medium heat. Add eggs and cook, without stirring, until set, turning once (if using a wok, tilt wok while cooking to make an even layer of egg). Remove and slice cooked egg.3. Rinse shrimp; pat dry. In same wok heat olive oil over medium-high heat. Add ginger and garlic; cook and stir 30 seconds. Add cabbage and carrots; cook and stir 2 minutes or until vegetables start to soften. Add cauliflower; cook and stir 4 minutes or until tender. Add shrimp, salt, and crushed red pepper; cook and stir 2 minutes more or until shrimp are opaque. Add cooked egg and green onions; heat through. Sprinkle cilantro over top. Serve with lime wedges. Makes 4 servings (11⁄2 cups each).per serving 181 cal., 8 g fat (2 g sat. fat), 172 mg chol., 434 mg sodium, 14 g carb., 5 g fiber, 17 g pro.

Fish Tacos with Cabbage and Chile Pepper Slaw Pictured on page 71

prep 40 minutes broil 4 minutes per 1⁄2-inch thickness

1 1⁄2 lb. fresh or frozen cod or halibut

fillets

2 fresh tomatillos, husked and cut into 1⁄2-inch pieces

2 tsp. olive oil

1 clove garlic, minced1⁄2 tsp. orange zest1⁄2 tsp. lime zest1⁄4 tsp. sea salt1⁄8 tsp. black pepper

12 butterhead lettuce leaves

1 recipe Cabbage and Chile Pepper Slaw

Orange wedges (optional)

1. Thaw fish, if frozen. Rinse fish; pat dry. Cut into 1-inch pieces. In a large bowl toss together fish and next seven ingredients (through pepper).2. Preheat broiler. Spread fish and tomatillos onto a foil-lined 15×10-inch pan. Broil 4 inches from the heat for 4 to 6 minutes per 1⁄2-inch thickness or until fish flakes with a fork.3. Divide fish mixture among lettuce leaves. Top with Cabbage and Chile Pepper Slaw and, if desired, serve with orange wedges. Makes 6 servings (2 tacos each).CABBAGE AND CHILE PEPPER SLAW

In a medium bowl combine 1 1⁄4 cups finely shredded green cabbage; 1 medium fresh poblano or pasilla chile pepper, halved, seeded, and thinly sliced* (tip, page 84) 1⁄2 cup thinly sliced red onion; 1⁄2 cup shredded carrot; and 1⁄4 cup snipped fresh cilantro. For dressing, in a small bowl combine 3 Tbsp. olive oil, 2 Tbsp. lime juice, 1 Tbsp. orange juice, and dash sea salt. Pour dressing over cabbage mixture; toss to coat. per serving 196 cal., 9 g fat (1 g sat. fat), 49 mg chol., 196 mg sodium, 7 g carb., 1 g fiber, 21 g pro.

For Burger s-ers

Stacked Bison Burgers with Caramelized Onions and Spicy Mayo

74 PALEO RECIPES

Zesty Meat Sauce with Spaghetti Squashprep 20 minutes


1 medium spaghetti squash (about

2 1⁄2 lb.)

4 oz. fresh mushrooms, quartered

1 cup thin strips red and/or green

sweet pepper

1 small onion, cut into thin wedges

1 Tbsp. olive oil

12 oz. extra-lean ground beef1⁄2 cup chopped onion 1⁄2 cup chopped carrot1⁄2 cup chopped celery


2 8-oz. cans no-sugar-added

tomato sauce

1 cup roasted chile pepper salsa, such

as Green Mountain brand

1 cup water

1 Tbsp. dried Italian seasoning, crushed 1⁄4 tsp. black pepper1⁄8 to 1⁄4 tsp. crushed red pepper

1. Preheat oven to 350°F. Line a 15×10-inch baking pan with foil. Cut squash in half lengthwise; remove seeds. Place squash halves, cut sides down, in prepared baking pan. In a medium bowl combine next three ingredients (through onion wedges). Drizzle with oil; toss to coat. Arrange vegetables around squash. Bake 45 to 55 minutes or until squash is tender.2. Meanwhile, for meat sauce, in a large skillet cook next fi ve ingredients (through garlic) over medium heat until meat is browned. Drain off fat. Stir in remaining ingredients. Bring to boiling; reduce heat. Simmer, uncovered, 10 to 15 minutes or until desired consistency, stirring occasionally.3. Using a fork, scrape fl esh from shells. In a large bowl combine squash, mushrooms, sweet pepper, and onion wedges. Serve meat sauce over squash. Makes 6 servings (3⁄4 cup sauce + 3⁄4 cup squash).per serving 201 cal., 6 g fat (2 g sat. fat), 35 mg chol., 698 mg sodium, 23 g carb., 5 g fi ber, 15 g pro.

Zucchini-and-Sage-Crusted Pizzaprep 30 minutes


1 Tbsp. fi nely ground almonds

2 1⁄2 cups packed shredded zucchini

(16 oz.)

1 egg, lightly beaten1⁄2 cup almond fl our

1 Tbsp. snipped fresh sage


2 Tbsp. olive oil1⁄4 tsp. sea salt

1 cup very thin strips yellow and/or red

sweet pepper

1 small red onion, thinly sliced1⁄3 cup Paleo Pesto (recipe, page 44)

1 cup Paleo Italian Sausage or shredded

cooked chicken

Crushed red pepper (optional)

1. Preheat oven to 400°F. Line a 12-inch pizza pan with parchment paper. Sprinkle with ground almonds.2. Place shredded zucchini in a colander set in sink; press several times with paper towels to remove excess moisture (should have 2 cups drained zucchini). 3. For crust, in a large bowl combine egg, fl our, sage, and garlic. Stir in zucchini. Press mixture into prepared pizza pan. Drizzle with 1 Tbsp. of the oil.4. Bake 25 to 30 minutes or until golden; cool slightly. Using a spatula, loosen crust but do not remove from pan (this keeps the crust from sticking after the fi nal baking). Sprinkle with salt.5. Meanwhile, in a large skillet heat remaining 1 Tbsp. oil over medium-low heat. Add sweet pepper and onion; cook 10 minutes or until onion is golden, stirring occasionally. 6. Spread Paleo Pesto over crust. Add sausage and cooked onion mixture; press lightly. Bake 8 minutes more or until toppings are heated through. If desired, sprinkle with crushed red pepper and/or additional sage. Makes 6 servings.PALEO ITALIAN SAUSAGE In a bowl combine 8 oz. ground pork; 1 Tbsp. red wine vinegar; 2 tsp. dried Italian seasoning, crushed; and 1⁄8 tsp. sea salt; mix well. In a large skillet cook sausage over medium-high heat until browned. Drain sausage on paper towels.per serving 242 cal., 19 g fat (3 g sat. fat), 52 mg chol., 182 mg sodium, 8 g carb., 3 g fi ber, 12 g pro.

For Spaghetti s-ers

Zesty Meat Sauce with Spaghetti Squash

For Pizza s-ers

Zucchini-and-Sage-Crusted Pizza

Paleo on the PatioYou can be social on Paleo! Whether you’re a host or a guest toting

food to the party, try one of these share-worthy small plates or

appetizers that everyone will love.

P R E P A H E A D

Spend the whole night under the

stars, not in your kitchen. Look for the make-ahead

tips in each recipe.

77PALEO RECIPES

Macadamia Nut Hummus,

page 84

Chunky Guacamole, page 84

IT’S A TEXTURE THING Surprisingly, the texture of

macadamia hummus is very similar to the traditional

chickpea version. If you’re in a hurry, the boiling water,

10-minute soak works great!

»

Marinated Shrimp Scampi, page 84

Spicy Italian Meatballs,

page 84

Marinating adds flavor, but don’t

go past the 1-hour marinating

time. Your seafood will become

tough and rubbery.

79PALEO RECIPES

Mushroom Chips with

Smoky Shallot Dip,

page 85

For the best results, use fresh oyster

mushrooms. In testing, other varieties

did not dry evenly or shrunk too much

when drying.

P A L E O O N T H E P A T I O

80 PALEO RECIPES


M A K E A H E A D

Marinate wings up to 24 hours

ahead.

Chicken Drummies with

Mango Sauce, page 85

Scotch Eggs, page 85

Avocado Deviled Eggs, page 85

WHAT’S A

SCOTCH EGG?

Classic Scotch eggs

are hard-cooked eggs

wrapped in seasoned

sausage, rolled in

bread crumbs, and

fried. For this version

we traded the bread

crumbs for ground

almonds and seeds,

then baked. Delish!

»

81PALEO RECIPES

82 PALEO RECIPES

M I X I T U P

Easy-on-the-Host Ideas

Try these party nibbles that let

guests play with their food and

mingle at the same time:

MAKE-IT-YOURSELF

TACO BAR

Grill steak, chicken, and/

or fi sh and set out lettuce

or coconut wraps, plus

guacamole (recipe, page 84)

and salsas (recipe, page 46).

SELECT-YOUR-OWN SLIDERS

Make a couple of diff erent

types of sliders—beef and

pork are good choices—and

create a spread of wraps and

toppings such as lettuce,

tomato, onion, slaw, and

sauces or dressings such

as Spicy Paleo Mayonnaise

(recipe, page 7), Avocado

Ranch Salad Dressing (recipe,

page 57), or Paleo BBQ Sauce

(recipe, page 45).

TOSS-YOUR-OWN SALAD BAR

Grill marinated steak, chicken,

and shrimp. Toss together a

big bowl of crunchy mixed

greens, set out chopped

veggies and a selection of

homemade Paleo-compliant

salad dressings (page 57), or

a purchased dressing such as

Tessamae’s brand.

CUSTOMIZED KABOBS

Marinate cubes of steak,

chicken, and shrimp and set

out bowls of veggies such as

mushrooms, sweet pepper

strips, onion wedges, and

cherry tomatoes. Let guests

thread their own kabobs.

Serve with dipping sauces

such as Paleo Pesto (recipe,

page 44), Chimichurri Sauce

(recipe, page 45), or Paleo

Mayonnaise (recipe, page 7)

fl avored with garlic, lemon

juice, and chopped fresh herbs

such as basil and oregano.

P E R F E C T L Y T H I N

The key to these colorful chips is

to slice them very thin. For the most even, thinly sliced root veggies, use a

mandoline.

83PALEO RECIPES


Root Veggie Chips with Sea Saltprep 20 minutes dehydrate 8 hours

3 to 4 cups peeled (if desired) and

thinly sliced sweet potatoes, blue

potatoes, beets,* parsnips, carrots,

rutabagas, and/or celery roots1⁄2 tsp. sea salt

1. Bring a large pot of salted water to boiling over high heat. Add vegetables (see tip, if using beets); cook 30 seconds. Drain vegetables in a colander set in a sink. Rinse with cold water and drain again; pat dry.2. Place vegetables in a large bowl and sprinkle with salt; toss to coat. Arrange in a single layer on mesh-lined dehydrator trays. 3. Using a dehydrator, dehydrate at 135°F for 8 to 10 hours or until dry and crisp, shifting trays as necessary to dry chips evenly. When done, chips will look evenly dry, edges will have curled, and chips will be crisp. Remove a chip or two and let cool a few minutes. Taste for crispness. If chips are not crisp, keep drying. (Timing might vary depending on air humidity and amount of moisture in vegetables.) If desired, sprinkle with additional salt before serving. Makes 6 servings (1⁄3 cup each).*TIP If using beets, precook beet slices separately to prevent the red color of the beets from staining the other vegetables.per serving 50 cal., 0 g fat, 0 mg chol., 223 mg sodium, 12 g carb., 2 g fi ber, 1 g pro.

Spicy Kale Chipsprep 15 minutes bake 20 minutes at

300°F cool 30 minutes

4 cups torn curly kale leaves

2 Tbsp. olive oil1⁄2 tsp. sea salt1⁄2 tsp. chili powder and/or ground

cumin

1. Preheat oven to 300°F. Line two large baking sheets with parchment paper. Arrange kale in a single layer on prepared baking sheets, allowing space between leaves. Brush with oil; sprinkle with salt and chili powder and/or cumin.2. Bake 20 to 25 minutes or until crisp. Cool 30 minutes before serving. Makes 6 servings.MAKE AHEAD Make chips up to 24 hours in advance. If necessary, recrisp in a 300°F oven for 5 minutes.per serving 63 cal., 5 g fat (1 g sat. fat), 3 mg chol., 217 mg sodium, 5 g carb., 1 g fi ber, 2 g pro.

Rosemary Roasted Nutsprep 15 minutes


3 cups whole unblanched almonds

1 1⁄2 cups walnuts

1 cup raw pumpkin seeds (pepitas)

2 Tbsp. fi nely snipped fresh rosemary

2 Tbsp. olive oil

2 tsp. honey

1 tsp. sea salt1⁄2 tsp. cayenne pepper

1. Preheat oven to 375°F. In a 15×10-inch baking pan combine almonds, walnuts, and pumpkin seeds. Bake 14 to 18 minutes or until toasted, stirring once.2. In a small bowl combine remaining ingredients. Drizzle over warm nuts; toss to coat. Serve warm or cooled. Makes 22 servings (1⁄4 cup each).MAKE AHEAD Make nuts as directed up to 3 days in advance. Store at room temperature.per serving 213 cal., 19 g fat (2 g sat. fat), 0 mg chol., 101 mg sodium, 7 g carb., 3 g fi ber, 7 g pro.

84 PALEO RECIPES

Macadamia Nut Hummusprep 20 minutes stand 7 hours

1 1⁄2 cups unsalted raw macadamia nuts

1 lemon1⁄2 cup water1⁄4 cup olive oil

3 Tbsp. tahini (sesame seed paste)

2 cloves garlic, minced1⁄4 tsp. sea salt1⁄4 tsp. cayenne pepper (optional)

Vegetable dippers, such as carrots,

celery, sweet peppers, jicama,

zucchini, and/or summer squash

1. In a medium bowl combine nuts and enough water to cover. Let stand, covered, 7 to 24 hours; drain. (Or to quick-soak, cover nuts with boiling water and let stand 10 minutes; drain). Rinse and drain again. Meanwhile, remove 1 tsp. zest and squeeze 3 Tbsp. juice from lemon.2. In a food processor or blender combine nuts, lemon zest and juice, and next six ingredients (through cayenne pepper). Cover and process or blend 5 to 6 minutes or until smooth.3. If desired, chill hummus, then drizzle with olive oil and top with toasted macadamia nuts before serving. Serve with dippers. Store in refrigerator up to 3 days. Makes 20 servings (2 Tbsp. each).MAKE AHEAD Prepare hummus up to 3 days in advance. Store in the refrigerator. per serving 110 cal., 12 g fat (2 g sat. fat), 0 mg chol., 29 mg sodium, 2 g carb., 1 g fiber, 1 g pro.

Chunky Guacamoleprep 15 minutes stand 30 minutes

5 to 6 ripe avocados, halved, seeded,

and peeled3⁄4 cup seeded and chopped tomato 1⁄4 cup snipped fresh cilantro1⁄4 cup finely chopped red onion

2 to 3 Tbsp. lime juice

1 to 2 medium fresh jalapeño chile

peppers, seeded and finely chopped

(tip, above right)3⁄4 to 1 tsp. sea salt

1 clove garlic, minced

Lime wedges (optional)

Vegetable dippers

1. In a medium bowl chop avocados or mash with a fork or potato masher. Fold in next seven ingredients (through garlic).2. Place plastic wrap directly on the surface of the guacamole when covering. Let stand at least 30 minutes. (Or chill up to 4 hours. Let stand at room temperature at least 15 minutes before serving.)3. If desired, sprinkle with additional avocado, tomato, and/or cilantro. Serve with lime wedges (if desired) and dippers. Makes 16 servings (1⁄4 cup each).MAKE AHEAD Prepare guacamole up to 4 hours in advance.per serving 71 cal., 6 g fat (1 g sat. fat), 0 mg chol., 113 mg sodium, 4 g carb., 3 g fiber, 1 g pro.

Spicy Italian Meatballsprep 30 minutes



1 cup finely chopped onion

1 large fresh serrano chile pepper,

seeded (if desired) and finely

chopped (tip, above right)


2 tsp. dried Italian seasoning, crushed

1 tsp. sea salt1⁄2 tsp. fennel seeds, crushed

1 lb. ground beef

1 lb. ground pork

2 tsp. olive oil

1 28-oz. can crushed tomatoes

1 Tbsp. balsamic vinegar1⁄2 tsp. dried oregano, crushed1⁄2 tsp. crushed red pepper

1. Preheat oven to 350°F. In an extra-large bowl combine eggs, 1⁄2 cup of the onion, serrano pepper, 2 cloves of the garlic, Italian seasoning, 1⁄2 tsp. of the salt, and fennel seeds. Add ground beef and pork; mix well. Shape into thirty 1 1⁄2-inch meatballs; place in a 15×10-inch baking pan. Bake 20 to 25 minutes or until done (160°F). Drain fat.2. Meanwhile, for sauce, in a large saucepan heat oil over medium heat. Add remaining 1⁄2 cup onion, 2 cloves garlic, and 1⁄2 tsp. salt; cook 5 minutes or until tender, stirring occasionally. Stir in remaining ingredients. Bring to boiling; reduce heat. Simmer, covered, 20 minutes, stirring frequently.

3. Serve meatballs with sauce. If desired, transfer meatballs and sauce to a 3 1⁄2- or 4-quart slow cooker; stir gently to combine. Keep warm, covered, on warm setting or low up to 2 hours. Makes 15 servings (2 meatballs each).*TIP Chile peppers contain oils that can irritate your skin and eyes. Wear plastic and rubber gloves when working with them. MAKE AHEAD Bake meatballs as directed. Freeze up to 3 months. Thaw overnight in the refrigerator; continue with Step 2.per serving 181 cal., 12 g fat (4 g sat. fat), 67 mg chol., 296 mg sodium, 6 g carb., 1 g fiber, 13 g pro.

Marinated Shrimp Scampiprep 35 minutes marinate 1 hour

2 lb. fresh or frozen extra-jumbo

shrimp in shells (32 to 40)1⁄4 cup olive oil1⁄4 cup dry white wine


2 tsp. lemon zest1⁄2 tsp. sea salt1⁄2 tsp. crushed red pepper

2 Tbsp. snipped fresh Italian parsley

Lemon wedges

1. Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact. Rinse shrimp; pat dry. Place in a resealable plastic bag set in a shallow dish. 2. For marinade, in a small bowl combine next six ingredients (through crushed red pepper). Pour marinade over shrimp. Seal bag; turn to coat shrimp. Marinate in the refrigerator 1 hour, turning bag once.3. Preheat broiler. Drain shrimp, reserving marinade. Place shrimp on unheated rack of a broiler pan. Broil 4 to 5 inches from heat 4 to 6 minutes or until shrimp are opaque, turning and brushing once with marinade. Discard any remaining marinade.4. Sprinkle with parsley and serve with lemon wedges. Makes 10 servings (3 oz. shrimp each).per serving 126 cal., 4 g fat (1 g sat. fat), 138 mg chol., 193 mg sodium, 2 g carb., 1 g fiber, 19 g pro.

85PALEO RECIPES


Mushroom Chips with Smoky Shallot Dipprep 25 minutes bake 35 minutes at

400°F cool 5 minutes

2 Tbsp. coconut oil1⁄4 tsp. sea salt1⁄4 tsp. freshly ground black pepper1⁄8 tsp. cayenne pepper (optional)

1 lb. fresh oyster mushrooms, stemmed

1 recipe Smoky Shallot Dip

1. Preheat oven to 400°F. Place a wire rack on a large baking sheet. In a large bowl combine first four ingredients (through cayenne pepper). Add mushrooms; toss to coat. Spread mushrooms on rack.2. Bake about 35 minutes or until mushrooms are sizzling and slightly crisp. Cool 5 to 10 minutes (mushrooms will crisp as they cool). Serve with Smoky Shallot Dip. Makes 4 servings.SMOKY SHALLOT DIP In a bowl combine 1⁄2 cup Paleo Mayonnaise (recipe, page 7), 2 Tbsp. finely chopped shallot, 1 tsp. snipped fresh thyme or sage, and 1⁄4 tsp. smoked paprika. Cover and chill until ready to serve.MAKE AHEAD Dry mushrooms up to 4 hours ahead. Store at room temperature. Prepare dip up to 24 hours in advance.per serving 297 cal., 29 g fat (8 g sat. fat), 19 mg chol., 274 mg sodium, 7 g carb., 3 g fiber, 4 g pro.

Chicken Drummies with Mango Sauceprep 20 minutes marinate 2 hours


12 chicken wings (about 2 lb.)*

1 cup 100 percent mango juice, such as

Naked brand1⁄2 cup 100 percent orange juice1⁄2 cup lemon juice1⁄2 cup snipped fresh parsley1⁄4 cup red wine vinegar1⁄4 cup olive oil

1 to 2 fresh jalapeño chile peppers, seeded

and finely chopped (tip, page 84)


1 tsp. sea salt1⁄2 tsp. ground cumin

1 mango, seeded, peeled, and chopped1⁄3 cup chopped onion1⁄4 cup snipped fresh cilantro

Orange slices (optional)

1. Cut off and discard tips of chicken wings. Cut wings at joints to make 24 pieces. Place chicken in a resealable plastic bag set in a shallow dish.2. For marinade, in a bowl combine next 10 ingredients (through cumin). Remove 1⁄2 cup of the marinade for sauce; cover and chill until needed.3. Pour remaining marinade over chicken. Seal bag; turn to coat chicken. Marinate in the refrigerator 2 to 24 hours, turning bag occasionally. 4. Preheat oven to 450°F. Drain chicken, discarding marinade. Arrange chicken on the unheated rack of a large broiler pan. Bake 25 minutes or until golden, turning once.5. Meanwhile, for sauce, in a blender combine reserved 1⁄2 cup marinade, mango, onion, and cilantro. Cover; blend until smooth. If desired, serve chicken with orange slices and sauce. Makes 12 servings (2 pieces each).*TIP If you can find them, use 2 lb. chicken wing drumettes (about 24) instead of the chicken wings.MAKE AHEAD Marinate wings up to 24 hours ahead.per serving 278 cal., 20 g fat (4 g sat. fat), 97 mg chol., 283 mg sodium, 9 g carb., 1 g fiber, 17 g pro.

Scotch Eggsprep 30 minutes


1⁄3 cup finely chopped onion

1 Tbsp. snipped fresh chives

1 tsp. dried sage, crushed3⁄4 tsp. sea salt3⁄4 tsp. black pepper1⁄2 tsp. dried thyme, crushed

1 lb. ground pork

6 eggs, hard-cooked (tip, right)1⁄3 cup ground almonds or almond meal

2 Tbsp. sesame and/or poppy seeds

6 cups arugula or fresh spinach1⁄2 cup Spicy Paleo Mayonnaise (recipe,

page 7)

1. Preheat oven to 350°F. Line a shallow baking pan with foil. In a medium bowl combine first six ingredients (through thyme). Add ground pork; mix well. 2. Divide meat mixture into six portions. Flatten into thin patties and fold around

peeled hard-cooked eggs, sealing and smoothing edges to completely enclose. 3. In a shallow dish combine almonds and sesame seeds. Roll eggs in almond mixture to coat; place in prepared baking pan. Bake 30 minutes or until meat is no longer pink. Serve on arugula with Spicy Paleo Mayonnaise. Makes 6 servings (1 egg, 1 cup arugula, 1 Tbsp. Spicy Paleo Mayonnaise each).MAKE AHEAD Hard-cook eggs up to 24 hours ahead; prepare ground sausage mixture 24 hours ahead. per serving 434 cal., 36 g fat (8 g sat. fat), 250 mg chol., 474 mg sodium, 5 g carb., 2 g fiber, 23 g pro.

Avocado Deviled Eggsprep 30 minutes chill 1 hour

12 eggs, hard-cooked and peeled*1⁄2 cup Paleo Mayonnaise (recipe,

page 7)

1 Tbsp. country Dijon-style mustard

2 tsp. lemon juice1⁄8 tsp. freshly ground black pepper

Dash bottled hot pepper sauce

1 ripe yet firm avocado, halved, seeded,

and peeled

Snipped fresh chives (optional)

1. Cut eggs in half lengthwise and remove yolks. Set whites aside. Place yolks in a large bowl; mash with a fork. Stir in Paleo Mayonnaise, mustard, 1 tsp. of the lemon juice, black pepper, and hot pepper sauce. Spoon or pipe yolk mixture into egg halves. Cover; chill at least 1 hour or up to 4 hours.2. Before serving, cut avocado into 1⁄2-inch pieces; toss gently with remaining 1 tsp. lemon juice. Sprinkle eggs with avocado and black pepper, and, if desired, chives. Makes 24 servings (1 egg half each).*TIP To hard-cook eggs, place eggs in a single layer in a large saucepan. Add enough cold water to cover eggs by 1 inch. Bring to a full rolling boil over high heat; remove from heat. Cover and let stand 15 minutes; drain. Place eggs in ice water to cool; drain and peel.MAKE AHEAD Hard cook eggs up to 24 hours in advance. Prepare eggs as directed; chill up to 4 hours.per serving 79 cal., 7 g fat (1 g sat. fat), 96 mg chol., 71 mg sodium, 1 g carb., 0 g fiber, 3 g pro.

86 PALEO RECIPES

P A L E O

F A V O R I T E

CUCUMBER SANGRIA Halve, peel,

seed, and thinly slice 1 small honeydew

melon. Place melon in a large pitcher.

Add 1 seedless cucumber, thinly sliced;

1 thinly sliced lime; 12 fresh mint leaves; 1⁄4 cup freshly squeezed lime juice;

and 1⁄4 cup honey. Gently stir in 1 bottle

chilled Sauvignon Blanc or other semidry

white wine. Cover; chill at least 2 hours.

Stir in carbonated water. Top each

drink with fresh mint. Makes 8 servings

(8 oz. each).

per serving 147 cal., 1 g fat (1 g sat. fat),

0 mg chol., 18 mg sodium, 21 g carb.,

1 g fiber., 1 g pro.

FROZEN STRAWBERRY-MANGO

MARGARITA In a blender combine

2 cups frozen unsweetened chopped

mango or peach slices, 2 cups frozen

unsweetened whole strawberries, 1⁄2 cup

gold tequila, 1⁄3 cup 100 percent orange

juice, 1⁄4 cup lime juice, and 2 Tbsp. agave

syrup. Blend until smooth. With the

blender running, add 2 cups ice cubes

through the hole in the lid, one at a time,

until slushy. Top each drink with fresh

mango. Makes 5 servings (6 oz. each).

per serving 156 cal., 0 g fat, o mg chol.,

2 mg sodium, 27 g carb., 1 g fiber, 1 g pro.

WATERMELON & STRAWBERRY

VODKA LEMONADE In a food

processor or blender combine 3 cups

cubed watermelon, 1 cup quartered

strawberries, and 3 Tbsp. agave syrup.

Process or blend until smooth. Strain with

a fine mesh sieve. Transfer to a pitcher;

repeat with 3 cups watermelon, 1 cup

quartered strawberries, and 3 Tbsp. agave

syrup. Add to mixture in pitcher. Cover

and chill 4 to 24 hours. Stir in 1 cup freshly

squeezed lemon juice (about 5 to 6 lemons)

and 1 cup vodka. Before serving, add 1 liter

bottle chilled sparkling water, stirring

gently. If you like, add thinly sliced melon

and a strawberry to each drink. Serve over

ice. Makes 10 servings (about 8 oz. each).

per serving 123 cal., 0 g fat, 0 mg chol.,


Cocktails to Sip Enjoying a little cocktail doesn’t have to be taboo while

following a Paleo diet. It is possible to drink Paleo,

although you should sip—alcohol calories add up quickly!

CUCUMBER SANGRIAWATERMELON &

STRAWBERRY VODKA LEMONADE

LILLET SPRITZER

LILLET SPRITZER In a large pitcher

combine 1 bottle chilled white Lillet,

1 bottle chilled Prosecco, lemon and

orange slices, and fresh mint sprigs. If

desired, serve over ice. Makes 8 servings

(6 oz. each).



BLUEBERRY BREEZE In a cocktail

shaker combine about 10 blueberries

and 11⁄2 Tbsp. agave syrup. Using a

muddler or back of a wooden spoon,

crush berries against side of shaker. Add

3 Tbsp. vodka and 11⁄2 Tbsp. lemon juice.

Cover and shake vigorously 20 seconds.

Strain into a martini glass and add

2 Tbsp. champagne. Serve with additional

blueberries on a skewer, Makes 1 serving.



87PALEO RECIPES

G U I D E

Safe to SipIf you’re going to imbibe, avoid

grain-based spirits and beverages.

Here’s the OK list:

F R E S H H E L P S

Cocktails ARE a treat on Paleo, but it helps that these are

made with fresh juices, fruits, and

veggies.

WHAT IS

LILLET? White Lillet, or

Lillet Blanc, is

a wine aperitif

that originated in

Bordeaux, France.

It’s made from

selected wines

and fruit liqueurs,

then aged.

Lillet Blanc is a

beautiful golden

color with fl avor

notes of oranges

and honey.

FROZEN

STRAWBERRY-MANGO

MARGARITA

BLUEBERRY BREEZE

TEQUILA »

Check the label; it

BRANDY »

Brandy is a spirit

distilled from

fruit juice.

VODKA

Choose a variety

made from grapes

HARD CIDER

fermented apples.

WINE »

For red and white wines,

Sweets StrategyWhile changing your diet for the better means eliminating

processed sugars, life would be pretty boring without

the occasional treat. These goodies made from Paleo-approved

ingredients hit the sweet spot.

89PALEO RECIPES

I N M O D E R A T I O N

Even though Paleo treats are made from pure,

clean ingredients, make them only an

occasional treat!

Citrus Ice,

page 90

Most agave syrup is made from the refined nectar of the blue agave plant.

It’s one and a half times sweeter than sugar, so you need less for the same level of

sweetness. And it’s low on the glycemic index because it contains mostly fructose,

which doesn’t cause blood sugar to spike. Keep in mind, however, that too much

fructose is not a good thing. Bottom line: Use agave syrup judiciously.

Use Agave Syrup»

90 PALEO RECIPES

S W E E T S S T R A T E G Y

Cashew Trufflesprep 30 minutes chill 45 minutes


stand 30 minutes

8 oz. unsweetened chocolate (tip, page 95)

2 Tbsp. coconut oil1⁄2 cup canned unsweetened coconut

milk1⁄4 cup pure maple syrup

1 tsp. vanilla3⁄4 cup whole raw cashews1⁄4 tsp. coarse sea salt

1. Chop chocolate; place chocolate and coconut

oil in a medium bowl. In a small saucepan

bring coconut milk just to boiling; pour over

chocolate. Cover; let stand 5 minutes. Stir until

melted. Stir in maple syrup and vanilla. Cover

and chill 45 minutes or until just fi rm enough

to shape.

2. Meanwhile, preheat oven to 350°F. Place

cashews in a shallow baking pan. Bake

8 to 10 minutes or until toasted, stirring

once. Set aside 35 whole cashews. In a

food processor cover and pulse remaining

cashews and salt until fi nely chopped.

Transfer to a small bowl.

3. Divide chocolate mixture into 35 portions.

For each truffl e, place a whole cashew in

center of a chocolate portion and shape

into a ball.* Roll ball in chopped cashews.

Store in the refrigerator. Let stand at room

temperature 30 minutes before serving.

Makes about 35 truffl es.*TIP If the chocolate mixture sticks to your

hands, try dusting them with unsweetened

cocoa powder. Or use a small spoon to scoop

the mixture into portions and shape around

the cashews.

per truffle 69 cal., 6 g fat (4 g sat. fat), 0 mg chol., 19 mg sodium, 4 g carb., 1 g fi ber, 2 g pro.

Citrus Iceprep 20 minutes freeze 6 hours

stand 10 minutes

1 1⁄2 cups orange juice

2 Tbsp. agave syrup1⁄4 cup lemon or lime juice

1 medium orange, peeled, sectioned,

and fi nely chopped

1 small lemon or lime, peeled,

sectioned, and fi nely chopped

Fresh mint sprigs (optional)

1. In a small saucepan cook and stir orange

juice and agave syrup over medium heat just

until syrup is dissolved. Remove from heat.

Stir in lemon juice.

2. Pour mixture into a 2-quart square baking

dish. Stir in orange and lemon. Freeze 2 hours,

stirring and scraping frozen mixture from

sides of dish every 20 minutes. Cover and

freeze, without stirring, 4 hours or until fi rm.

3. Let stand at room temperature 10 minutes

before serving. Using a metal spoon, scrape

across surface and spoon into dessert dishes.

If desired, serve with additional lemon, lime,

and/or orange and mint. Makes 8 servings (1⁄2 cup each).per serving 48 cal., 0 g fat, 0 mg chol., 1 mg sodium, 13 g carb., 1 g fi ber, 1 g pro.

Use Coconut Oil

Cashew

Truffles

Once thought of as a no-no ingredient,

coconut oil’s reputation may be changing.

While the verdict is out pending further

research, small amounts of coconut oil

are OK. It makes all the diff erence in this

truffl e recipe.

Coconut-Coffee Ice Cream with Cinnamon-Almond Crunchprep 35 minutes chill 4 hours

freeze 20 minutes

2 13.5- to 14-oz. cans unsweetened

coconut milk

1 vanilla bean, split lengthwise

1 Tbsp. water

2 tsp. instant espresso coff ee

powder1⁄4 cup honey

6 egg yolks

1 recipe Cinnamon-Almond Crunch

1. Pour coconut milk and solids into a medium saucepan. Scrape seeds from vanilla bean into milk; add vanilla pod.

Cook and stir over medium heat just until simmering. Remove from heat. Cover and let stand 5 minutes.2. Combine water and espresso powder; stir espresso mixture and honey into milk. Return just to simmering. Remove vanilla pod. In a medium bowl whisk egg yolks until smooth. Gradually whisk in about 2 cups of the hot milk mixture; return all to saucepan. Cook and stir over medium-low heat until mixture coats the back of a spoon (170°F). 3. Strain milk mixture through a fi ne-mesh sieve into a bowl placed in a larger bowl of ice water; stir to cool. Cover and chill 4 to 24 hours.4. Freeze chilled mixture in a 1 1⁄2-quart ice cream freezer according to manufacturer’s directions. Fold in Cinnamon-Almond Crunch. If desired,

reserve some Cinnamon-Almond Crunch to top when serving. Store in the freezer up to 1 month. Makes 8 servings (about 1⁄2 cup each).CINNAMON-ALMOND CRUNCH

Preheat oven to 300°F. In a small saucepan cook and stir 1 Tbsp. each coconut oil and honey, 1 tsp. ground cinnamon, and 1⁄4 tsp. sea salt over medium-low heat until smooth. Add 2⁄3 cup chopped almonds and/or unsalted raw pistachio nuts and 1⁄3 cup unsweetened raw chip coconut; toss to coat. Spread in a small shallow baking pan. Bake 14 minutes or until golden, stirring twice. Spread on a large sheet of foil to cool.per serving 328 cal., 27 g fat (19 g sat. fat), 138 mg chol., 124 mg sodium, 16 g carb., 2 g fi ber, 4 g pro.

Use Unsweetened Coconut Milk

Thanks to unsweetened coconut milk, you will be

amazed at how smooth and creamy this nondairy ice

cream tastes. Make sure you purchase the canned

version (such as Thai Kitchen brand), not the beverage. »

S W E E T S S T R A T E G Y

Chai-Infused

Chocolate Pots

de Crème

Go Ahead!

Spice It Up

The combination of traditional chai

spices—ginger, cardamom, peppercorns,

and cloves—helps to intensify the flavor

of this Paleo pots de crème made from

unsweetened chocolate.

93PALEO RECIPES

Chai-Infused Chocolate Pots de Crèmeprep 25 minutes stand 20 minutes

chill 4 hours

1 13.5- to 14-oz. can unsweetened

coconut milk (tip, page 91)

1 3-inch piece stick cinnamon, crushed

2 1⁄4-inch slices fresh ginger

2 tsp. crushed cardamom pods or 3⁄4 tsp. cardamom seeds, crushed

1⁄2 tsp. whole peppercorns, coarsely

crushed (optional)

4 whole cloves1⁄4 cup honey

4 egg yolks

4 oz. unsweetened chocolate,* chopped

1 tsp. vanilla1⁄2 cup Sweet Cashew Cream (optional)

(recipe, page 7)

1. Pour coconut milk and solids into a small heavy saucepan. Add next five ingredients (through cloves). Bring to boiling over medium heat, stirring occasionally. Remove from heat. Cover and let stand 15 minutes.

2. Strain milk mixture through a fine-mesh sieve into a medium bowl; discard spices. Return milk to saucepan; stir in honey. Return just to boiling. In same bowl whisk egg yolks until smooth. Gradually whisk in about 1 cup of the hot milk mixture; return all to saucepan. Cook and stir over medium-low heat until mixture coats the back of a spoon (170°F). Remove from heat. Add chocolate; let stand 5 minutes. Whisk until smooth. Stir in vanilla.3. Pour chocolate mixture into 2- to 3-oz. glasses or pot de crème cups. Cover and chill at least 4 hours or until firm. If desired, top with Sweet Cashew Cream and additional chocolate. Makes 9 servings (4 oz. each).*TIP Choose your chocolate wisely. See tip, page 95.per serving 211 cal., 18 g fat (13 g sat. fat), 92 mg chol., 28 mg sodium, 13 g carb., 3 g fiber, 3 g pro.

Ginger-Orange Poached Pearsprep 35 minutes chill 2 hours

4 small ripe, yet firm pears (1 to 1 1⁄4 lb.),

peeled if desired

2 1⁄2 cups freshly squeezed orange juice

1 1⁄2 cups water

1 3-inch piece stick cinnamon, broken

1 1-inch piece fresh ginger, thinly sliced

8 whole cloves1⁄8 tsp. ground nutmeg or cardamom

1 tsp. vanilla1⁄2 cup Sweet Cashew Cream (recipe,

page 7) (optional)

1. Cut a thin slice from bottom of each pear so it stands upright. Working through the bottom, use a melon baller to remove core, leaving stem intact.2. Meanwhile, in a deep 3- to 4-quart saucepan combine next six ingredients (through nutmeg). Bring to a gentle boil over medium heat. Add pears, standing them upright. Return just to boiling; reduce heat. Simmer, covered, 15 minutes or just until tender. Remove from heat; cool slightly in cooking liquid. Stir in vanilla. Transfer pears and cooking liquid to a large bowl. Cover and chill 2 to 24 hours.3. To serve, transfer pears to shallow bowls. Strain cooking liquid through a fine-mesh sieve; discard spices. Spoon 2 to 3 Tbsp. of the liquid over each pear. If desired, top with Sweet Cashew Cream. Makes 4 servings (1 pear each).per serving 78 cal., 0 g fat, 0 mg chol., 2 mg sodium, 20 g carb., 4 g fiber, 1 g pro.

SMART SWAP

Cashew Cream is a

wonderful thing! Once

sweetened, it’s similar

to whipped cream.

You’ll love the smooth

texture. (recipe,

page 7).

Ginger-Orange Poached Pears

Use Unsweetened

Orange Juice

If you have fresh oranges on hand, fresh-

squeezed juice is best. If not, look for juice

labeled 100% juice not from concentrate,

such as Odwalla brand.

94

P A L E O

F A V O R I T E

ChocolateSometimes a chocolate craving is sooo big that

the only thing that will shut it down is … chocolate.

To help offset the intensity of Paleo chocolate,

turn it into bark or dip for your favorite fruit.

H O W T O

Choose Your ChocolateThe only “approved” chocolate

on Paleo is 100% cacao or

unsweetened 99 to 100% cacao

bars. It’s really intense and

somewhat bitter—not sweet

at all. When checking the

ingredient list, the only additional

ingredient should be vanilla bean.

Try Scharffen Berger

100% Cacao Unsweetened

Baking Bar.

DIY DRIED APPLE SLICES

Using a mandoline or serrated knife,

cut 2 large apples crosswise into 1⁄8-inch thick slices. Line baking sheets

with parchment paper. Arrange slices

in a single layer on parchment. Brush

slices with apple juice. Bake slices

2 to 21⁄2 hours in a 200°F oven until

crisp, turning apple slices and

rotating pans every 30 minutes. Cool

completely before dipping.

CHOCOLATE BARK & DIPPED FRUIT

In a small saucepan heat 3 oz.

chopped 100% cacao unsweetened

chocolate and 1⁄2 teaspoon coconut

oil over low heat, stirring constantly

until smooth. For bark: Spread melted

chocolate onto foil and top as desired.

For dipped fruit: Dip dried or fresh

fruit, allowing excess to drip off. Place

on waxed paper or a cooling rack and

let stand 1 hour or until set.

D I Y T R E A T

Load up a puddle of melted chocolate with dried fruits, toasted nuts, and

a sprinkle of citrus zest

or spice.

Appetizers & Snacks85 Avocado Deviled Eggs3 Avocado, No Toast85 Chicken Drummies with Mango Sauce84 Chunky Guacamole94 DIY Dried Apple Slices 84 Macadamia Nut Hummus84 Marinated Shrimp Scampi85 Mushroom Chips with Smoky Shallot Dip83 Root Veggie Chips with Sea Salt83 Rosemary Roasted Nuts85 Scotch Eggs84 Spicy Italian Meatballs83 Spicy Kale Chips

Beef, Pork & Lamb68 Coconut-Crusted Pork Tenderloin39 Dijon Pork Chops with Apple Salad35 Garlic Pork and Sweet Potato Hash39 Grilled Ribeye Steaks with Smoky Tomatoes14 Homemade Breakfast Sausage53 Italian Pork with Sweet Potatoes41 Lamb Chops with Blackberry- Peach Chutney35 Maple-Pork Wilted Salad30 Mediterranean Flat Iron Steaks74 Paleo Italian Sausage51 Pho-Flavor Flank Steak Lettuce Wraps50 Pork Carnitas with Tomato-Avocado Salsa33 Pork-Rhubarb Skillet28 Skillet Steaks with Mushrooms84 Spicy Italian Meatballs73 Stacked Bison Burgers with Caramelized Onions and Spicy Mayo43 Strawberry-Beef Summer Salad74 Zesty Meat Sauce with Spaghetti Squash74 Zucchini-and-Sage- Crusted Pizza

Breakfast13 Banana Pancakes16 Easy Omelet13 Nut-Coconut Granola 14 Tropical Smoothie Bowls

Chicken & Turkey33 Arugula Chicken Paillard20 Chicken and Avocado Lettuce Wraps85 Chicken Drummies with Mango Sauce28 Chicken Meatball Noodle Bowl

24 Chicken Strips42 Green Onion Chicken with Melted Tomatoes72 Mini Turkey Meat Loaves with Walnut- Parsley Gremolata52 Moroccan Tagine-Style Chicken Thighs69 Thai Green Chicken Curry43 Turkey Burgers with Grilled Pear Slaw69 Turkey Meatballs with Fiery Tunisian Sauce33 Warm Brussels Sprouts Salad with Chicken

Desserts90 Cashew Truffles93 Chai-Infused Chocolate Pots de Crème94 Chocolate Bark & Dipped Fruit90 Citrus Ice 91 Coconut-Coffee Ice Cream with Cinnamon-Almond Crunch93 Ginger-Orange Poached Pears

Drinks 12 Basic Nut Milk86 Blueberry Breeze86 Cucumber Sangria86 Frozen Strawberry-Mango Margarita86 Lillet Spritzer86 Watermelon & Strawberry Vodka Lemonade

Eggs85 Avocado Deviled Eggs16 Easy Omelet15 Frizzled Eggs over Garlic Steak and Mushroom Hash85 Scotch Eggs13 Spicy Poached Eggs in Tomato Sauce

Salads65 Arugula-Asparagus Salad33 Arugula Chicken Paillard64 Asian Slaw61 Grilled Romaine Salad65 Heirloom Tomato Salad20 Lemony Tuna Salad35 Maple-Pork Wilted Salad23 Southwest Kale Salad43 Strawberry-Beef Summer Salad61 Tangy Broccoli Salad33 Warm Brussels Sprouts Salad with Chicken

Salad Dressings57 Asian Sesame-Ginger Dressing57 Avocado Ranch Salad Dressing57 Balsamic Salad Dressing33 Champagne Vinaigrette43 Orange-Balsamic Vinaigrette57 Salad Dressing Formula

Salsas, Toppers & Sauces7 Äioli46 Blueberry Salsa73 Cabbage and Chile Pepper Slaw73 Caramelized Onions7 Cashew Cream45 Chimichurri Sauce69 Fiery Tunisian Sauce46 Fresh Summer Salsa47 Grilled Cucumber Salsa44 Kalamata Olive Tapenade68 Mango Salsa45 Paleo BBQ Sauce7 Paleo Mayonnaise44 Paleo Pesto47 Peach-Rosemary Salsa7 Savory Cashew Cream7 Spicy Paleo Mayonnaise85 Smoky Shallot Dip7 Sweet Cashew Cream50 Tomato-Avocado Salsa

Seafood40 Drunken Shrimp and Scallop Skewers73 Fish Tacos with Cabbage and Chile Pepper Slaw39 Grilled Shrimp in Coconut Milk Sauce20 Lemony Tuna Salad84 Marinated Shrimp Scampi50 Poached Fish50 Poached Salmon with Swiss Chard28 Quick Scallop and Noodle Salad34 Snapper with Avocado Salsa73 Spicy Shrimp Fried Cauliflower “Rice”20 Veggie Noodles with Cashew-Cilantro Pesto

Sides62 Braised Swiss Chard with Currants and Almonds33 Cauliflower “Couscous”62 Fruited Cauliflower “Couscous” with Spinach69 Sweet Potato Fries with Roasted Garlic Ketchup

Soups & Stews 53 Coconut-Chicken Curry Stew23 Gazpacho Verde61 Spring Greens Soup

Vegetable Noodles28 Chicken Meatball Noodle Bowl23 Garlicky Zucchini Noodles28 Quick Scallop and Noodle Salad20 Veggie Noodles with Cashew-Cilantro Pesto

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