Easy Paleo Diet Recipes

The Paleo or the Palaeolithic diet is considered as the world’s healthiest, based upon eating the presumed ancient diet that our caveman ancestors would have thrived on during the stone age. Various biological and medical researches indicate that contemporary diet, full of preservatives and refined foods is the root cause of degenerative diseases like obesity, diabetes, depression, high blood pressure and even infertility.

We have managed to list down a few important recipes which can be used during the time you are observing a Paleo Diet. You will require certain ingredients in order to prepare the appropriate food. However, we have given you all the ways to perfectly prepare everything that you want to eat while you are on a Paleo Diet. Simply scroll down and select the dishes which suit you the most.

Instructions

  • 1

    Jicama "Potato" Salad

    Ingredients:
    Jicama: 2 pounds
    Salt: 1 teaspoon
    Sugar-free and nitrate-free bacon: 4 strips
    Hard-boiled eggs, peeled and diced: 4 large
    Stalk celery, diced (about ½ cup): 1 medium
    Fresh parsley leaves, minced: ½ cup
    Yellow or red onion, diced: ½ medium
    Dried chives: 1 tablespoon
    Dried mustard: ¾ teaspoon
    Paprika: ½ teaspoon
    Ground black pepper: ½ teaspoon
    Olive oil "mayo" (or sub Greek yogurt): ¾ cup

    Mix all these together in a large bowl and enjoy a healthy Paleo meal.

  • 2

    Pumpkin Bread

    Ingredients:
    Blanched almond meal: 1 cup
    Coconut flour: ¼ cup
    cinnamon: 2 teaspoons
    Ground cloves: ½ teaspoon
    Nutmeg: ½ teaspoon
    Baking soda: 1 teaspoon
    Baking powder: ½ teaspoon
    Eggs: 4
    Maple syrup: ¼ cup
    Pumpkin puree: 1 cup
    Melted ghee (or coconut oil): 1 tablespoon
    Vanilla: 1 teaspoon

    Combine eggs and other wet ingredients and beat well with a whisk. Put all the dry ingredients to the beaten mixture and mix well. Line a 9-inch baking pan with parchment paper and oil it with butter. Transfer the mixture into the prepared pan and bake for 40 minutes in the oven, preheated at 375 degrees Fahrenheit.

  • 3

    Sunchoke And Hamachi Carpaccio

    Ingredients:
    Young sunchokes peeled: 2-3
    Sashimi grade hamachi: ¼ lb
    Good quality olive oil
    Yuzu juice (fresh if possible, but bottled works as well)
    Cherrywood Smoked sea salt
    Shiso and tobiko for garnish (optional)

    Take a thin slice of crisp sunchoke and layer it with thinly sliced hamachi sashimi. Drizzle olive oil over it and top it with yuzu. Sprinkle some cherrywood smoked sea salt over it, garnish with shiso and tobiko and serve.

  • 4

    Mosaic Artichoke Salad

    Ingredients:
    Cans of artichoke hearts (in water): 2 14-ounce
    Kalamata olives: ¼ cup
    Red, yellow, or orange bell pepper: ⅓
    Green bell pepper: ⅓
    red onion: ¼
    Italian parsley, chopped: 2 tablespoons
    Cloves garlic, finely minced: 1-2
    White wine vinegar: 3 tablespoons
    Olive oil: 2 tablespoons

    Drain artichoke hearts and cut them into four pieces with a sharp knife. Also cut olives and julienne bell peppers, and thinly sliced onions in half-moon shape. Transfer all these ingredients to a medium-sized mixing bowl and toss to combine. Also add drained garbanzo beans and roughly chopped parsley to the bowl. Season your salad with olive oil, white wine vinegar, salt and pepper. Toss well and store in the refrigerator.

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