The Paleo Diet Cookbook: More than 150 recipes for Paleo Breakfasts, Lunches, Dinners, Snacks, and Beverages (18 page)
Authors: Loren Cordain
BOOK: The Paleo Diet Cookbook: More than 150 recipes for Paleo Breakfasts, Lunches, Dinners, Snacks, and Beverages
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Heat oil in a cast iron skillet over medium flame. Add pork and scallions. Sauté for three minutes.
Combine nutmeg, thyme, garlic powder, cloves, and cayenne pepper in a small dish. Sprinkle fillets with spice mixture, evenly coating each side. Place in pan with pork and cook for four minutes, turning at the halfway point.
Lorrie discovered this succulent fish while working in Alaska.
Its tender white meat has become a family favorite. SERVES 4
2 lemons, 1 sliced into rounds, 1 cut into wedges
4 halibut fillets, 4-6 ounces each
2 tablespoons cold-pressed flaxseed oil
1 tablespoon fresh dill
1 tablespoon freshly ground black pepper
1 tablespoon garlic powder
4 lemon wedges
Insert steamer basket in a 4-quart pot and fill with 1 inch of water. Place lemon slices in basket and bring to a boil. Layer with halibut, reduce heat to low, and simmer for ten minutes. Remove from pan.
Drizzle halibut with flaxseed oil, followed by dill, pepper, and garlic powder. Garnish with lemon wedges.
We believe that we’ve created the perfect recipe for Paleo Dieters who enjoy this treat from the sea. Try this yummy omega 3 dish prepared without grains and dairy. SERVES 4
1½ pounds fresh crabmeat
1 small shallot, minced
2 scallions, minced
1 tablespoon minced fresh cilantro, plus 4 sprigs
2 tablespoons freshly ground flaxseed meal
2 omega 3 eggs
2 tablespoons extra virgin olive oil
4 lemon wedges
Freshly ground black pepper, to taste
Combine crabmeat in a food processor with shallot, scallions, and minced cilantro and process until smooth.
Place crab mixture in a bowl and combine thoroughly with flaxseed meal and eggs. Shape into four patties.
Heat oil in a cast iron skillet over medium flame. Cook patties for eight minutes, turning them once. Garnish with lemon wedges and cilantro sprigs. Sprinkle with pepper.
Many grocery stores and fish markets keep live lobsters in large tanks, so you can purchase them fresh. This Paleo-favorite seafood treat is sure to impress your family and friends. SERVES 4
4 small fresh lobster tails
1 lemon, ½ juiced, ½ cut into 4 wedges
2 tablespoons minced fresh parsley
Freshly ground black pepper, to taste
Preheat oven to broil. With a sharp knife, slice vertically down the backs of the lobster tails and pull them slightly apart. Sprinkle with lemon juice, parsley, and pepper.
Broil for eight to ten minutes until the meat is opaque. Garnish with lemon wedges.
Wild mushrooms and fresh seasonings fill this dish with subtle flavors and a fresh-from-the-ocean taste. Enjoy with a light salad and fruit to complete the experience. SERVES 4
4 swordfish steaks, 4-6 ounces each
2 tablespoons extra virgin olive oil
1 cup mixed wild mushrooms (try porcini, cremini, and shiitake)
1 medium shallot, minced
2 garlic cloves, minced
1 tablespoon fresh parsley, minced
¼ cup dry white wine
Preheat oven to 425 degrees.
Heat 1 tablespoon of the oil in a cast iron skillet over medium flame. Add mushrooms and cook for five minutes. Toss in shallot and cook for one additional minute. Add garlic and stir for half a minute.
Stir in parsley and wine and bring to a boil. Scrape browned bits from surface of skillet and mix with liquid. Remove from heat.
Move mushroom mixture to sides of skillet, making room for fish in the center. Place fish in skillet and drizzle with the remaining tablespoon of olive oil. Smother with mushroom mix and cover. Bake for fifteen minutes.
These seafood burgers are sure to be a big hit at your next barbecue. Cook them on the grill or broil them in the oven for a mouthwatering delight. SERVES 4
1½ pounds boneless wild king salmon fillet
¼ cup minced fresh basil
1 garlic clove, minced
1 omega 3 egg
1 teaspoon onion powder
Heat grill to medium or oven to broil.
Place salmon in a food processor with basil and garlic and blend until smooth. Place mixture in a medium bowl. Combine with egg and onion powder and shape into patties. Cook for fifteen minutes, turning once.
Dress with your favorite Paleo condiment (see chapter 11) and wrap with lettuce leaves.
Our Paleo friends rave about this recipe. The garlic and lime infusion makes a delicious dish with little effort. You can almost hear the waves. SERVES 4
2 pounds jumbo shrimp, unpeeled
1 tablespoon freshly squeezed lime juice
2 tablespoons extra virgin olive oil
1 garlic clove, minced
4 small plum tomatoes, seeded and sliced into very thin wedges
½ cup shredded fresh basil
1 lime, quartered
Using kitchen shears, cut a thin slice down the backs of each shrimp, leaving peel on. Snip shrimp legs with shears. Gently toss shrimp with lime juice and set aside.
Heat oil in a cast iron skillet over medium flame. Add garlic and cook for thirty seconds. Layer with shrimp and cook for two minutes; turn once. Add tomatoes and cook for two minutes; stir at the halfway point. Garnish with basil and lime quarters.
The devil is in the details for this spicy recipe. The dipping sauce makes a perfect complement for the nutrition-packed crab. Enjoy with a fresh Paleo salad and fruit to complete your meal. SERVES 4
2 Alaskan king crab legs
2 tablespoons extra virgin olive oil
1 medium yellow onion, diced
1 jalapeño pepper, diced
2 plum tomatoes, seeded and chopped
6 garlic cloves, crushed
1 teaspoon cayenne pepper
Fill a large stockpot with water and bring to a boil. Place crab legs in water and cook for six minutes.
Heat oil in a cast iron skillet over medium flame. Add onion and cook for five minutes. Stir in pepper and tomatoes and continue cooking for two minutes. Sprinkle with garlic and cayenne pepper and remove from heat.
Puree tomato-garlic mixture in a food processor to make dipping sauce for crab legs.
Sushi has quickly become a favorite food for seafood lovers. The unique flavors of this simple recipe are designed with Paleo Dieters in mind. You’ll never miss the rice, the salt, and the unhealthy additives. SERVES 4
1½ pounds sushi-grade ahi tuna, cubed
2 tablespoons cold-pressed flaxseed oil
2 teaspoons cayenne pepper
1 teaspoon freshly grated ginger root
4 nori (seaweed) sheets
Place tuna, oil, pepper, and ginger in a food processor. Blend until thoroughly combined.
Lay sheets of nori on a work surface. Spread a quarter of the tuna mixture in a triangle shape on one corner of each sheet, leaving 1 inch uncovered. Roll into cone shape.
The sweet taste of nectarine makes this dish a regular favorite in the Paleo home. Your omega 3 requirements will easily be met by eating this delicious dish. SERVES 4
2 tablespoons minced fresh cilantro
2 tablespoons minced red onion
2 tablespoons freshly squeezed lime juice
4 wild salmon fillets
2 tablespoons extra virgin olive oil
1 large nectarine, cut into very thin wedges
Preheat oven to 425 degrees.
Combine cilantro, onion, and lime juice in a small bowl. Brush skin side of salmon with 1 tablespoon of the oil.
Place fish, skin side down, on a wire rack. Press nectarine wedges evenly onto salmon flesh and cover thoroughly with lime mixture. Drizzle with the remaining tablespoon of olive oil and bake for fifteen minutes.
This shrimp kebab will delight your family and friends. The sweet and succulent flavors will surely be a hit at your next backyard barbecue. SERVES 4
2 pounds medium shrimp, shells removed
4 wooden skewers, soaked in water for one hour
8 ounces fresh pineapple, cubed
1 tablespoon extra virgin olive oil
1 tablespoon freshly squeezed lime juice
1 tablespoon minced fresh cilantro
1 teaspoon chili powder
1 tablespoon cold-pressed flaxseed oil
Ignite grill to medium or preheat oven to broil. Thread shrimp and pineapple evenly onto skewers.
Combine olive oil with lime juice, cilantro, and chili powder. Drizzle over skewers. Cook for eight minutes, turning once. Remove from heat and drizzle with flaxseed oil.
If something different is what you’re looking for, this scrumptious treat from the sea is the perfect choice. Tender and juicy with just the right spices, this omega 3 meal will make your palate jump for joy. SERVES 4
2 tablespoons extra virgin olive oil
2 tablespoons minced ginger root, unpeeled
4 garlic cloves, minced
Juice from 1 lime
2 teaspoons chili powder
4 6-ounce wild swordfish steaks
Preheat oven to broil.
Combine oil, ginger, garlic, lime juice, and chili powder in a small bowl and mix well.
Evenly coat the surface of a 9½ × 11-inch baking dish with half of the ginger mixture. Add fish and cover with the remaining mixture. Place in oven and broil for fifteen minutes, turning at the halfway point.
The use of lettuce leaves in lieu of traditional taco shells allows you to enjoy this seaside treat in a healthy way. Try it with your favorite Paleo salsa (see chapter 11) for an extra spicy kick. SERVES 4
4 6-ounce tilapia fillets
Cayenne pepper, to taste
2 tablespoons extra virgin olive oil
1 red bell pepper, thinly sliced
2 scallions, diced
2 garlic cloves, minced
2 tablespoons chopped fresh cilantro
4 Bibb or butter lettuce leaves
1 small avocado, thinly sliced
Season tilapia with cayenne pepper, and set aside.
Heat oil in a cast iron skillet over medium flame. Add pepper and scallions. Sauté for three minutes. Toss in garlic and continue cooking for one minute.
Move veggies to sides of pan, making room for fish in the center. Add fish to pan and cook for four minutes, turning at the halfway point.
Remove fish from pan and cut into bite-sized pieces. Cover with veggies and sprinkle with cilantro. Carefully scoop into lettuce leaves and top with avocado slices.
9
Paleo Salads
Salads of all kinds are wonderful additions to
modern-day Paleo Diets, and most foods and ingredients that we throw into these mouthwatering combos are pure Paleo, meaning they are raw, fresh, tasty, and nutritious. “Honeymoon salad” (lettuce alone) with Thousand Island dressing is a fallback to an era when children were fed cornflakes for breakfast and bologna sandwiches with mayonnaise on white bread for lunch. Be creative as you fashion Paleo salads from scratch, and realize that the rules are dictated only by what is good for you and what tastes good.
modern-day Paleo Diets, and most foods and ingredients that we throw into these mouthwatering combos are pure Paleo, meaning they are raw, fresh, tasty, and nutritious. “Honeymoon salad” (lettuce alone) with Thousand Island dressing is a fallback to an era when children were fed cornflakes for breakfast and bologna sandwiches with mayonnaise on white bread for lunch. Be creative as you fashion Paleo salads from scratch, and realize that the rules are dictated only by what is good for you and what tastes good.
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