Paleo Recipes Top 10 Best Diet Food List:
Also Paleo Best Food List: Get FREE Paleo Beginners Guide.. Click Here1) Balsamic Steak Rolls Recipe
*) 1 ½ – 2 lb. skirt steak, sliced into thin strips;
*) 1 carrot, matchstick cut;
*) 1 bell pepper, matchstick cut;
*) ½ zucchini, matchstick cut;
*) 5 green onions, matchstick cut;
*) 2 cloves of garlic, minced;
*) ½ tsp. dried oregano;
*) ½ tsp. dried basil;
*) Cooking fat;
*) Sea salt and freshly ground black pepper;
Ingredients for the balsamic glaze sauce
*) 1 tbsp. ghee;
*) 2 tbsp. shallots, finely chopped;
*) ¼ cup balsamic vinegar;
*) 1 tbsp. honey;
*) ¼ cup beef stock;
*) Sea salt and freshly ground black pepper;
Preparation:
*) Season the steak slices with sea salt and freshly ground pepper to taste and set aside.
*) Melt the ghee in a skillet placed over a medium heat.
*) Add the shallots and cook until soft, about 3 minutes.
*) Add the balsamic vinegar, honey, beef stock, and season again with salt and pepper to taste.
*) Bring to a boil, lower the heat, and simmer until the liquid is reduced by half. Transfer to a bowl.
*) In the same skillet, add some cooking fat and cook the garlic for 1 or 2 minutes; then add all the remaining vegetables and cook until soft but still a little crunchy, about 3 to 4 minutes.
*) Season with oregano, basil, sea salt and pepper, and transfer to a bowl.
*) Arrange a small pile of vegetables in the center of each slice of beef. Tightly roll the meat around the filling, and secure with a toothpick.
*) Return the beef rolls to the skillet, and cook over a medium-high heat on all sides until the meat is cooked through.
*) Remove the toothpicks, spoon some of the balsamic sauce over the rolls, and serve.
2) Egg, salmon and apple sandwich recipe
*) 6 large eggs;
*) 4 medium slices of smoked salmon;
*) 1 tbsp. and 1 tsp. of fresh chives, finely chopped;
*) 1 tbsp. fresh tarragon, finely chopped;
*) 1 or 2 big granny smith apples, cored and cut in 4 thick slices.
*) 2 tbsp. cooking fat;
*) Sea salt and freshly ground black pepper;
Preparation:
*) Break the eggs into a medium bowl and beat until broken. Season to taste with sea salt and black pepper.
*) Over a medium-low heat, preheat your cooking fat in a 10-inch frying pan.
*) Make sure the pan is evenly coated with the fat, and pour in the eggs.
*) Sprinkle with 1 tablespoon of the chives and the tarragon, and let sit for about 1 to 2 minutes.
*) Using a rubber spatula, push the eggs from the edges to the center and let sit. Repeat every 30 seconds, until the eggs are cooked (approximately 5 minutes).
*) Remove the eggs from the heat and divide into four equal portions.
*) Take the four slices of apple, top each slice with smoked salmon and then with a quarter of the eggs.
*) Garnish with the remaining chives and serve.
3) BBQ Chicken Salad Recipe:
Ingredients:
*) 2 boneless skinless chicken breasts, sliced into strips;
*) 6 cups romaine lettuce, chopped;
*) 1 Roma tomato, diced;
*) 1 bell pepper, cut into small pieces;
*) ½ avocado, cut into cubes;
*) ¼ cup red onion, diced;
*) ¼ cup BBQ sauce;
*) Cooking fat;
*) Sea salt and freshly ground black pepper;
Ingredients for the ranch dressing:
*) 2 tbsp. homemade mayonnaise;
*) 2 tbsp. coconut milk;
*) ¼ tsp. raw garlic, minced;
*) 1 tsp. fresh dill, minced;
*) 1 tsp. fresh chives, minced;
*) ¼ tsp. paprika;
*) Sea salt and freshly ground black pepper;
Preparation:
*) Add some cooking fat to a skillet placed over medium-high heat.
*) Season the chicken breasts with sea salt and black pepper to taste.
*) Add the chicken to the skillet and cook for 3 to 4 minutes per side, until cooked through.
*) Wait until the chicken is cools down; then dice it into bite-sized pieces.
*) In a bowl, combine all the ingredients for the ranch dressing and mix well.
*) Fill a salad bowl with the romaine lettuce. Top with the chicken, tomato, pepper, onion, and avocado.
*) Pour the ranch dressing and BBQ sauce on top of the salad. Toss gently to combine and serve.
4) Guacamole Stuffed Eggs Recipe
*) 6 large eggs;
*) 1 ripe avocado;
*) 1 tbsp. fresh lime juice;
*) 1 tbsp. homemade mayonnaise; (optional)
*) ¼ tsp. onion powder;
*) 1 tsp. garlic powder;
*) Flat leaf parsley; (for garnishing)
*) Sea salt and freshly ground black pepper to taste;
Preparation:
*) Place all the eggs in a saucepan filled with cold water and bring to a boil. Turn off the heat as soon as the water boils and let the eggs gently cook, covered, for 10 to 12 minutes.
*) Immerse the eggs in cold water to stop the cooking.
*) Peel the eggs when they are cool enough to handle.
*) Cut the peeled eggs in half lengthwise. Remove the egg yolks and place 4 of them in a bowl, discarding the remaining two (or simply eat them as an extra snack).
*) Add the ripe avocado, lime juice, onion powder, garlic powder, mayonnaise (if using), and season with salt and pepper to taste.
*) Mash everything together until smooth.
*) Fill each egg white with the avocado and egg yolk mixture, and top with some flat leaf parsley (you can also sprinkle on some paprika, if you like). You can use a piping bag if you have one handy to make the stylish twirl with the mixture.
5) Fried Honey Banana Recipe
Ingredients:
*) 1 banana, sliced;
*) 1 tbsp. honey;
*) Cinnamon; (optional)
*) 2 tbsp. coconut oil;
Preparation:
*) Combine the honey with ¼ cup of warm water and mix well.
*) Heat the coconut oil in a skillet placed over medium-high heat.
*) Add the banana slices to the skillet and fry for 2 minutes on each side.
*) Remove the skillet from the heat and pour the honey mixture on top.
*) Sprinkle with cinnamon and serve.
6) Orange Chicken Recipe
*) 1 banana, sliced;
*) 1 tbsp. honey;
*) Cinnamon; (optional)
*) 2 tbsp. coconut oil;
Preparation:
*) Combine the honey with ¼ cup of warm water and mix well.
*) Heat the coconut oil in a skillet placed over medium-high heat.
*) Add the banana slices to the skillet and fry for 2 minutes on each side.
*) Remove the skillet from the heat and pour the honey mixture on top.
*) Sprinkle with cinnamon and serve.
6) Orange Chicken Recipe
Ingredients:
*) 2 lbs. ground beef;
*) 1 medium onion, chopped;
*) 1 bell pepper, chopped;
*) 1½ cups mushrooms, sliced;
*) 1 can tomato sauce;
*) ¼ cup honey; (optional)
*) ½ cup ketchup;
*) 2 tbsp. coconut aminos or homemade Worcestershire sauce;
*) ½ tbsp. Dijon mustard;
*) ½ tbsp. prepared mustard
*) 1 tbsp. chili powder;
*) 1 tbsp. pure apple cider vinegar;
*) 2 clove garlic, minced;
*) Sea salt and freshly ground black pepper;
Preparation:
*) In a skillet placed over a medium-high, brown the ground beef with the onion and the garlic together until the beef is cooked through.
*) Drain off a good amount of the rendered fat.
*) Place the beef in the slow cooker and add all the remaining ingredients.
*) Season to taste and stir until well combined.
*) Cover and cook on low for 4 to 6 hours.
*) Serve over a mushroom cap, roasted eggplant, homemade fries, or as desired.
7) Baked Eggs With Asparagus and leeks Recipe
*) 2 lbs. ground beef;
*) 1 medium onion, chopped;
*) 1 bell pepper, chopped;
*) 1½ cups mushrooms, sliced;
*) 1 can tomato sauce;
*) ¼ cup honey; (optional)
*) ½ cup ketchup;
*) 2 tbsp. coconut aminos or homemade Worcestershire sauce;
*) ½ tbsp. Dijon mustard;
*) ½ tbsp. prepared mustard
*) 1 tbsp. chili powder;
*) 1 tbsp. pure apple cider vinegar;
*) 2 clove garlic, minced;
*) Sea salt and freshly ground black pepper;
Preparation:
*) In a skillet placed over a medium-high, brown the ground beef with the onion and the garlic together until the beef is cooked through.
*) Drain off a good amount of the rendered fat.
*) Place the beef in the slow cooker and add all the remaining ingredients.
*) Season to taste and stir until well combined.
*) Cover and cook on low for 4 to 6 hours.
*) Serve over a mushroom cap, roasted eggplant, homemade fries, or as desired.
7) Baked Eggs With Asparagus and leeks Recipe
Ingredients:
*) 4 eggs;
*) 1 leek, sliced;
*) 1 bunch asparagus;
*) 4 slices of bacon; (or more)
*) 1 garlic clove, minced;
*) 2-3 tbsp. fresh chives, minced; (optional)
*) Sea salt and freshly ground black pepper to taste;
Preparation:
*) Preheat your oven to 400 F.
*) Cook the bacon in a skillet placed over a medium-high heat until still tender (about 3 minutes per side).
*) Add the garlic and leek to the same skillet and cook for 2 to 3 minutes. If there’s a lot of excess bacon fat, you can pour some of it off.
*) Add the asparagus and cook until soft and tender (about 6 minutes).
*) Add the eggs to the skillet. Season everything to taste and place in the oven for 3 to 4 minutes.
*) Garnish with fresh chives to serve.
8) Portobello Pizza Recipe
*) 4 eggs;
*) 1 leek, sliced;
*) 1 bunch asparagus;
*) 4 slices of bacon; (or more)
*) 1 garlic clove, minced;
*) 2-3 tbsp. fresh chives, minced; (optional)
*) Sea salt and freshly ground black pepper to taste;
Preparation:
*) Preheat your oven to 400 F.
*) Cook the bacon in a skillet placed over a medium-high heat until still tender (about 3 minutes per side).
*) Add the garlic and leek to the same skillet and cook for 2 to 3 minutes. If there’s a lot of excess bacon fat, you can pour some of it off.
*) Add the asparagus and cook until soft and tender (about 6 minutes).
*) Add the eggs to the skillet. Season everything to taste and place in the oven for 3 to 4 minutes.
*) Garnish with fresh chives to serve.
8) Portobello Pizza Recipe
Ingredients:
*) 4 Roma tomatoes, seeded and diced;
*) 4 large Portobello mushrooms, stems removed;
*) 4 cloves garlic, minced;
*) Good quality natural salami or pepperoni slices;
*) 1 bell pepper, chopped;
*) 1 onion, chopped;
*) 4 to 5 fresh basil leaves, minced;
*) Coconut oil;
*) Juice from half a lemon;
*) Sea salt and freshly ground black pepper to taste;
Preparation:
*) Preheat your oven to 400 F.
*) In a skillet placed over a medium heat, warm up some coconut oil. Add the onion and cook until golden.
*) Add the tomatoes, garlic, and bell pepper, and season to taste. Sauté the ingredients until the tomatoes are soft.
*) Add the lemon juice and fresh basil. Give everything a good stir, and remove from the heat.
*) Coat a baking sheet with melted coconut oil, and place the mushrooms on the sheet, bottom side up.
*) Add a slice of salami and pepperoni on top, and top with the ingredients from the skillet.
*) Place the mushrooms in the oven and bake for 12 minutes.
*) Top with a fresh basil leave and serve.
9) Citrus and Avocado Salad Recipe
*) 4 Roma tomatoes, seeded and diced;
*) 4 large Portobello mushrooms, stems removed;
*) 4 cloves garlic, minced;
*) Good quality natural salami or pepperoni slices;
*) 1 bell pepper, chopped;
*) 1 onion, chopped;
*) 4 to 5 fresh basil leaves, minced;
*) Coconut oil;
*) Juice from half a lemon;
*) Sea salt and freshly ground black pepper to taste;
Preparation:
*) Preheat your oven to 400 F.
*) In a skillet placed over a medium heat, warm up some coconut oil. Add the onion and cook until golden.
*) Add the tomatoes, garlic, and bell pepper, and season to taste. Sauté the ingredients until the tomatoes are soft.
*) Add the lemon juice and fresh basil. Give everything a good stir, and remove from the heat.
*) Coat a baking sheet with melted coconut oil, and place the mushrooms on the sheet, bottom side up.
*) Add a slice of salami and pepperoni on top, and top with the ingredients from the skillet.
*) Place the mushrooms in the oven and bake for 12 minutes.
*) Top with a fresh basil leave and serve.
9) Citrus and Avocado Salad Recipe
Ingredients:
*) 3 navel oranges, peeled and sliced;
*) 3 cara cara oranges, peeled and sliced;
*) 2 blood oranges, peeled and sliced;
*) 1/2 fennel bulb, very thinly sliced;
*) 1 avocado, sliced;
*) 1 scallion, very thinly sliced;
*) 1/3 cup extra-virgin olive oil;
*) 2 tbsp. apple cider vinegar;
*) 1 tbsp. honey; (optional)
*) Fresh dill;
*) Sea salt and freshly ground black pepper;
Preparation
*) On a serving plate, arrange all the oranges in a layer and top with the avocado and fennel.
*) In a small bowl, combine the olive oil, vinegar, honey (if using), and salt and pepper to taste.
*) Pour the dressing over the salad and garnish with scallions and fresh dill.
10) Frozen Easter Eggs Recipe
*) 3 navel oranges, peeled and sliced;
*) 3 cara cara oranges, peeled and sliced;
*) 2 blood oranges, peeled and sliced;
*) 1/2 fennel bulb, very thinly sliced;
*) 1 avocado, sliced;
*) 1 scallion, very thinly sliced;
*) 1/3 cup extra-virgin olive oil;
*) 2 tbsp. apple cider vinegar;
*) 1 tbsp. honey; (optional)
*) Fresh dill;
*) Sea salt and freshly ground black pepper;
Preparation
*) On a serving plate, arrange all the oranges in a layer and top with the avocado and fennel.
*) In a small bowl, combine the olive oil, vinegar, honey (if using), and salt and pepper to taste.
*) Pour the dressing over the salad and garnish with scallions and fresh dill.
10) Frozen Easter Eggs Recipe
Ingredients:
*) 3 cups assorted frozen fruits;
*) 3 cups coconut or almond milk;
*) 1 ball or egg-shaped mold;
Preparation:
*) Combine 1 cup of fruit with 1 cup of coconut milk in a blender. If you want to make batches with different colors, separate the fruits accordingly and blend them 1 cup at a time. If you’re only making one color, just mix them all together.
*) Blend until smooth.
*) Pour the liquid into the molds.
*) Freeze for 2 hours and serve. Depending on what kind of mold you use, it might be less messy to freeze half of the mold before closing it.
*) 3 cups assorted frozen fruits;
*) 3 cups coconut or almond milk;
*) 1 ball or egg-shaped mold;
Preparation:
*) Combine 1 cup of fruit with 1 cup of coconut milk in a blender. If you want to make batches with different colors, separate the fruits accordingly and blend them 1 cup at a time. If you’re only making one color, just mix them all together.
*) Blend until smooth.
*) Pour the liquid into the molds.
*) Freeze for 2 hours and serve. Depending on what kind of mold you use, it might be less messy to freeze half of the mold before closing it.
For More Paleo Recipes...
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