Paleo Cookbook For Dummies

Paleo Diet Recipes Articles

Paleo Diet Recipe: Dilly Chili Roasted King Salmon

Salmon and summertime are a sure-fire match for enjoying fresh ingredients in your Paleo diet dining. This roasted salmon recipe is quick and easy, giving you more time for conversation across the picnic table!

Preparation time: 15 minutes

Cooking time: 25 minutes

Yield: 8 servings

2 tablespoons olive oil, plus more for the foil

Kosher salt and black pepper

1-1/2-pound salmon fillet, skin-on

1/2 a lemon, sliced

5 sprigs fresh dill

2 tablespoons capers

1/2 tablespoon chili powder

1/2 tablespoon garlic powder

1. Preheat the oven to 375 degrees.

2. Lay out a piece of aluminum foil 2-1/2 times the length of your salmon fillet. Drizzle the foil with olive oil and add a sprinkling of salt and pepper.

3. Place the salmon fillet, skin-side-down, on top of the seasoned foil. Season the top of the salmon with more salt and pepper, the chili powder, and the garlic.

4. Pour the 2 tablespoons of olive oil over the spices and rub it into skin to coat the entire top of the fillet. Top with the lemon slices, fresh dill, and capers.

5. Fold the foil over the salmon and seal well on the three non-folded sides. Try to make the package airtight.

6. Place on a roasting pan or on your grill and cook at 375 degrees for 25 minutes or until the salmon reaches an internal temperature of 120 degrees.

7. Remove from the oven/grill and share with your friends.

Per serving: Calories 115 (From Fat 38); Fat 4g (Saturated 0.5g); Cholesterol 30mg; Sodium 192mg; Carbohydrate 1.5g (Dietary Fiber 0.5g); Protein 18g.

Paleo Diet Recipes Articles

Paleo Diet Recipe: Macadamia Nut Chocolate Chip Cookies

Nuts are a key part of your Paleo diet, so why not mix up a batch of fresh-baked cookies that marries macadamia tree seeds with Paleo-approved chocolate chips and unsweetened coconut.

These cookies will largely retain whatever shape you put them in before baking, so shape them as desired.

Preparation time: 10 minutes

Cooking time: 14 minutes

Yield: 16 servings

1/2 cup honey

1/2 cup coconut oil, melted

4 eggs

1/2 teaspoon vanilla extract

1/8 teaspoon sea salt

1 cup coconut flour

1/2 cup macadamia nuts, ground

1/2 cup shredded unsweetened coconut

3/4 cup Paleo-approved chocolate chips

1. Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.

2. Microwave the honey and coconut oil in a microwave-safe bowl for up to 1 minute on a medium power to melt them together.

3. Add the honey mixture to a large bowl with the eggs, vanilla, and salt and mix well with a hand mixer or stand mixer.

4. Add the coconut flour and mix well. Stir in the macadamia nuts, shredded coconut, and chocolate chips by hand.

5. Drop heaping tablespoons of cookie batter onto the baking sheet. Bake for 14 minutes or until golden brown.

6. Remove from the oven and let the cookies remain on the pan for 1 minute before transferring them to wire racks to cool.

Per serving: Calories 189 (From Fat 126); Fat 14g (Saturated 9g); Cholesterol 47mg; Sodium 32mg; Carbohydrate 16g (Dietary Fiber 4g); Protein 3g.

Paleo Diet Recipes Articles

Paleo Diet Recipe: Make-Your-Own Cobb Salads

This variable recipe makes a terrific ready-ahead-of-time meal option for your Paleo diet. With your ingredients cooked and on stand-by in the fridge, you can set everything out and get chowing down in less than 10 minutes. Be sure to use bacon free of nitrates, casein, gluten, and antibiotics.

Preparation time: 10 minutes

Yield: 6 servings

Paleo Ranch Dressing (see the following recipe)

3 heads romaine lettuce

3 chicken breasts, cooked and chopped

12 strips bacon, cooked and chopped

12 hard-boiled eggs, chopped

2 cups sliced fresh peppers

2 cups shredded carrots

1 cup nuts of choice (except peanuts or soy nuts)

1. Tear the romaine leaves into bite-sized pieces.

2. Set out all the prepared ingredients, including 1 cup of Paleo Ranch Dressing. Allow everyone to assemble their salads and top with the dressing.

Paleo Ranch Dressing

1 egg, room temperature

1 cup macadamia or avocado oil, room temperature

2 teaspoons dried dill

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon sea salt

1/4 teaspoon chili powder

1/4 teaspoon ground black or white pepper

2 tablespoons vinegar of choice

1-1/2 teaspoons hot sauce

1 teaspoon honey

1 teaspoon yellow mustard

1. Crack the egg into the bowl of a blender or food processor. Run it on medium speed, enough to whip the egg into a uniform mixture.

2. Turn the appliance onto high speed and very slowly and steadily drizzle in the oil (this process should take a few minutes).

3. After you’ve achieved a nice, thick mayo base, lower the speed to medium and add the remaining ingredients. If you want to be conservative, add a little of each at a time to suit your tastes.

4. Store the dressing in an airtight glass jar in the fridge and consume within a few days.

Per serving: Calories 669 (From Fat 477); Fat 53g (Saturated 9g); Cholesterol 436mg; Sodium 433mg; Carbohydrate 16g (Dietary Fiber 6g); Protein 34g.

Vary It! Mix up your proteins and fresh veggies. Try leftover steak and fresh cucumber. If you like, add a fermented veggie like kimchi or sauerkraut to punch the zing factor even more. Omit the vinegar for thicker dressing that makes a good dip, or omit the chili powder and hot sauce if you don’t want the spicy heat. If you prefer a thinner dressing, you can adjust by adding some extra vinegar to the dressing. You can also vary the flavor by substituting curry paste (for tasty heat), fish sauce (for savory), or tamari and/or coconut aminos (for even more savory).