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
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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.
