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Paleo Recipes To Keep You In Shape
S.No Table of Contents Page No
1. Paleo Pancake 03
2. Paleo Chips 04
3. Broccoli and Pine-Nut Soup 05
4. Paleo Apple Recipe 06
5. Italian-Style Roast Beef 07
6. Kale Chips Recipe 08
7. Paleo Egg Breakfast 09
8. Roasted Acorn Squash Recipe 10
9. Boiled Fish 11
10. Cinnamon Chicken Recipe 12
11. Carob Treat 13
12. Shrimp Ceviche 13
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Paleo Pancake
Ingredients
6 eggs
1 can coconut milk
2 Teaspoons vanilla
1/2 Tablespoon baking soda
1 Tablespoon honey
2 Teaspoons cinnamon
3/4 Cup coconut flou
Instructions:
Preparing this pancake is simple. This is healthy and does not
require much time. All you have to do is beat the eggs until
they're frothy and mix the remaining ingredients together. Set
the heat to medium and cook on the girdle. When you pour the
batter, try to keep the cakes small.
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Paleo Chips
Ingredients
1 large, ripe eggplant
2 Eggs
2 cups
Instructions:
Shred the egg plant in a food processor. Mix it with egg and
cheese. Bake (on both sides) the mixture at 450 degrees F in a
pre-heated oven for 10 minutes. Loosen and flip the circles.
Remove from oven and cut rounds into triangles with a pizza
cutter. Allow it cool before being served.
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Broccoli and Pine-Nut Soup
Ingredients
1 onion, diced
1tbs oil
3 cups broccoli
3 cups chicken or vegetable stock
¼ cup pine-nuts
Instructions:
Start by frying the onion in a large pan with oil on medium heat
until slightly browned. After the onion has been moderately
browned, add the broccoli and the stock. Let the mixture simmer
for 10-15 minutes or until broccoli has softened. Set it aside and
let it cool down for a short time. Take your broccoli and stock
mixture and place it in a food processor or use an electric
blender. Process or blend until you have created a smooth
texture. Remember to heat your soup before serving it to your
guests or family.
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Paleo Apple Recipe
Ingredients
2 large apples
2 cups strawberries
1 tsp cinnamon
¼ cup purified water
Instructions:
Clean, core and dice apples. Add diced apples and strawberries in
a blender and add a ¼ cup of purified water and cinnamon and
process about 30 seconds or until smooth. Pour mixture on a
teflex sheet (a Teflon-coated sheet commonly used to dehydrate
delicate foods) and place in a plastic dehydrator. Dehydrate for
6-8 hours, remove teflex and flip fruit. Continue drying another
4-6 hours or until desired consistency is achieved. Use a pizza
cutter to slice into snack-size pieces.
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Italian-Style Roast Beef
Ingredients
4-pound bottom round roast
2 large onions, sliced
3 cloves garlic, chopped
1 tablespoon garlic powder, plus more to taste
1 tablespoon oregano, plus more to taste
2 cups fresh baby carrots
Instructions:
In Dutch oven, sear sides of roast over high heat until well
browned. Brown in a few Tbs. of oil in the dutch oven on medium
high heat, on all sides. Remove from pan and set aside. Lower
heat to medium and add onion and garlic, cooking about 3
minutes until softened. Season meat with garlic powder and
oregano and return to pan. Add one cup cold water to pan. Cover
and cook on medium-low heat for about 3 1/2 hours. Add more
water as needed to create a rich au jus. After the second hour,
arrange baby carrots around the meat, seasoning with garlic
powder and oregano to taste. When meat is tender, remove from
meat, carrots and onions from pan. Put meat on a carving board
and slice; place carrots in serving bowl with cooked onion.
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Kale Chips Recipe
Ingredients
2 handfuls kale leaves
1 teaspoon cayenne pepper
Cooking spray
Sea salt
Instructions:
Preheat oven to 350°F. Arrange kale on a non stick baking sheet.
Very lightly coat kale with cooking spray and a bit of sea salt.
Sprinkle cayenne pepper on top of the kale and bake for 10
minutes or until crispy.
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Paleo Egg Breakfast
Ingredients
Two eggs
5 to 7 slices of bacon
One handful of frozen spinach
Instructions:
Boil the eggs. I like to boil mine for about 6 minutes and then
immediately put them under cold water. Put the bacon slices in a
frying pan. You won’t need grease, the bacon is greasy enough.
The frozen spinach (or fresh if you have that available) could be
unfreezes in the microwave for 2 to 3 minutes. Add some salt on
top of the eggs and you are good to go.
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Roasted Acorn Squash Recipe
Ingredients
2 acorn/pepper squash;
3 tbsp clarified butter, tallow or coconut oil;
2 onions, thinly sliced;
3 cloves garlic, minced;
1 tsp ground coriander seed;
½ tsp nutmeg;
Sea salt and freshly ground black pepper to taste;
Instructions:
Preheat your oven to 375 F. Cut each squash in half, but leave
the seeds in. Place cut end up on a baking sheet and roast them
for about 50 minutes to an hour, long enough so that the flesh is
fork tender. Remove once cooked and let cool for several
minutes. Meanwhile, in a medium skillet over a medium heat,
saute the onions in the cooking fat. Cook for close to 10 minutes,
until the onions are translucent and begin to be golden brown.
Add the garlic to the skillet, followed by the coriander, nutmeg,
salt and pepper. Continue to cook for about 2 minutes. Remove
the seeds from the squash and discard. Spoon out the tender
flesh and discard the skin. Roughly mash up the squash and add
it to the skillet. Mix well. Only leave on heat long enough to blend
flavors.
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Boiled Fish
Ingredients
Fish filets (1-2 per serving)
Salt
Pepper
Garlic salt
Lime or lemon
Fresh or frozen broccoli
Instructions:
First you want to find fish filets with white flesh, they should be
pretty firm and have no strong fishy smell. The best way is to ask
in your grocery store which day they get fish delivery and time
your shopping accordingly. Pre-heat the oven to 350 degrees F
(175 degrees C). While the oven is heated you can prepare the
fish by putting it in a greased broiling pan and squeeze the lime
over it. Add some salt, pepper and maybe a touch of garlic salt to
it.
The broiling time can vary quite a bit depending on how big the
filets are. If we are using fresh filets u broil them about 10 to 12
minutes. The easiest way to tell if the fish is done is to use a
fork. When it flakes easily it is ready to be served. It takes about
4-5 minutes in the microwave oven to unfreeze them. Add some
light sea salt to it and your ready to go!
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Cinnamon Chicken Recipe
Ingredients
1 3lbs chicken, cut into 8 pieces (breasts, drumsticks,
thighs and wings);
½ tsp sea salt;
½ tsp black pepper;
2/3 tsp cinnamon;
2 cloves garlic, minced;
½ tsp paprika;
1 onion, sliced;
1 cup water or chicken stock;
Instructions:
Preheat your oven to 400 F. In a small bowl, combine the salt,
pepper, garlic and cinnamon. Rub the chicken pieces with this
mixture and allow it to sit for about 30 minutes at room
temperature. Place the chicken pieces in a large roasting pan,
sprinkle the meat all over with the paprika and add the onion
slices to the pan. Cook for 35 minutes and then reduce the heat
to 350 F. Stir in a cup of water to the roasting pan and continue
cooking for another 50 minutes. Serve and use the juices from
the pan as a sauce.
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Carob Treat
Ingredients
1 cup toasted unsweetened carob
1 ½ cups pecan meal
½ cup or less coconut oil
Instructions:
In a large bowl, mix all ingredients together. Spread in a baking
tin lined with parchment paper.
Shrimp Ceviche
Ingredients
1 lb. shrimp, peeled & deveined
4 limes
1 small shallot, diced
1 medium tomato, diced
1 jalapeno, seeded and minced
1/4 cup olive oil
1 tsp. kosher salt
1/2 tsp. fresh ground black pepper
1/4 cup fresh cilantro leaves, diced
1 avocado
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Instructions:
Bring a pot of water to boil and cook shrimp for about 3 minutes,
until just cooked. Cooked shrimp ready for the lime juice. Drain,
cool, de-tail, and roughly chop shrimp.
Squeeze limes into a medium bowl. Add shrimp, shallot, tomato,
jalapeno, olive oil, salt, and pepper to lime juice and combine
well. Cover and let marinate in fridge for a minimum of one hour
(can chill up to six). Stir cilantro into chilled mixture. Serve
ceviche with a slotted spoon and top with 1/4 sliced avocado.
