For all of you that don’t know, the Paleo diet is the healthiest way you can eat. This is because it is diet without any refined foods, trans fats or sugars. The diet focuses on lean proteins, fruits, vegetables, nuts, seeds, healthy oils, and grass-fed meats. These recipes don’t sacrifice flavor or your favorite food.
Forget about crash diets and juice cleansers, here are some delicious paleo recipes that are actually good for you:
Slow Cooked Pale Pork Ribs and Roots (by Christopher Clark)
This is an extremely delicious and decadent recipe.
• 2-3 lbs. pork ribs
• 4 cloves garlic, pressed
• 1 large white onion, cut into half-moon slices
• 3-4 turnips, cut into large-bite chunks
• 3-4 carrots, cut into large-bite chunks
• 1 tbsp allspice
• 2 cans diced tomatoes (BPA-free, no-salt added)
• ¼ cup white wine vinegar
• Freshly milled black pepper
1. Cut the rib rack into pieces of 2-3 ribs each.
2. Bring a nonstick pan to medium heat and cook ribs about 5-10 minutes per side.
3. In the slow cooker, combine tomatoes, vinegar, allspice, garlic and onions.
4. Stir in browned ribs and cook on high for 4 hours.
5. During the last hour, stir in carrots and turnips.
6. When the ribs are very tender (slip the bones away from the meat) the dish is done. Enjoy!
Cauliflower Cups with Herb Pesto and Lamb (by Community Table)
Here’s a healthy and easy twist on your typical veggies.
• 2 Tbsp refined coconut oil, melted
• 4 cups coarsely chopped fresh cauliflower
• 2 large eggs
• ½ cup almond meal
• ¼ tsp black pepper
• 4 scallions
• 12 oz ground lamb or ground pork
• 3 cloves garlic, minced
• 12 cherry or grape tomatoes, quartered
• 1 tsp Mediterranean Seasoning (see recipe below)
• ¾ cup firmly packed fresh cilantro
• ½ cup firmly packed fresh parsley
• ¼ cup firmly packed fresh mint
• ⅓ cup pine nuts, toasted
• ¼ cup olive oil
• 2 tsp fennel seeds
• 1 tsp dried rosemary
• 1 Tbsp dried oregano
• 1 Tbsp dried thyme
• 2 tsp preservative-free granulated garlic
• 1 tsp dried lemon peel
1. Preheat oven to 425°F. Brush the bottoms and sides of twelve 2½-inch muffin cups with coconut oil. Set aside. Place cauliflower in a food processor. Cover and pulse until cauliflower is finely chopped but not pureed. Fill a large skillet with water to a depth of 1 inch; bring to boiling. Set a steamer basket in skillet over water. Add cauliflower to steamer basket. Cover and steam for 4 to 5 minutes or until tender. Remove steamer basket with cauliflower from skillet and set over a large plate. Let cauliflower cool slightly.
2. In a large bowl lightly beat eggs with a whisk. Stir in cooled cauliflower, almond meal, and pepper. Spoon cauliflower mixture evenly into prepared muffin cups. Using your fingers and the back of a spoon, press cauliflower onto bottoms and up the sides of the cups.
3. Bake cauliflower cups for 10 to 15 minutes or until cauliflower cups are lightly browned and centers are set. Place on wire rack but do not remove from the pan.
4. Meanwhile, thinly slice scallions, keeping white bottoms separate from the green tops. In a large skillet cook lamb, the sliced white bottoms of the scallions, and the garlic over medium-high heat until meat is cooked through, stirring with a wooden spoon to break up meat as it cooks. Drain off fat. Add green parts of scallions, tomatoes, and Mediterranean Seasoning. Cook and stir for 1 minute. Spoon lamb mixture evenly into cauliflower cups.
5. For herb pesto, in a food processor combine cilantro, parsley, mint, and pine nuts. Cover and process until mixture is finely chopped. With the processor running, slowly add oil through the feed tube until mixture is well combined.
6. Run a thin sharp knife around the edges of the cauliflower cups. Carefully remove the cups from the pan and set on a serving platter. Spoon herb pesto over cauliflower cups.
1. In a dry small skillet toast fennel seeds over medium-low heat for 1 to 2 minutes or until fragrant, shaking skillet occasionally. Remove from the heat; cool about 2 minutes. Transfer seeds to a spice grinder; grind to a powder. Add rosemary; grind until rosemary is coarsely ground. Transfer fennel and rosemary to a small bowl. Stir in oregano, thyme, garlic, and lemon peel. Store in an airtight container at room temperature up to 6 months. Stir or shake before using.
Plantain Paleo Cakes with Cacao Frosting (by Christopher Clark)
Eating healthy doesn’t mean that you should skip on the dessert. Enjoy this paleo inspired dessert.
• 1 medium-size ripe plantain (about 1.5 cups, roughly cut pieces)
• 4 dates, pitted and chopped
• 3 tbsp coconut oil
• 2 eggs
• 8 dates, pitted
• ¼ cup coconut milk
• ¼ cup raw cacao powder
1. Peel the plantain and chop roughly.
2. Process the plantain in a food processor to a light and fluffy texture.
3. Add the dates, coconut oil and eggs to the processor. Blend well.
4. Pour the mixture into ramekins or into cupcake tins. Bake at 350 degrees Fahrenheit for about 15 minutes.
5. To make the frosting, put the dates in the food processor along with the cacao powder and half of the coconut milk.
6. Begin processing, gradually adding more and more coconut milk until you achieve a smooth texture. Spoon or spread over the cakes. Note: the frosting will become more stiff and spreadable after being refrigerated.