Read Online The Paleo Diet Cookbook: More than 150 recipes for Paleo Breakfasts, Lunches, Dinners, Snacks, and Beverages by Loren Cordain - Free Book Online
Authors: Loren Cordain
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dill
1 teaspoon dried tarragon
Freshly ground black pepper
In a small mixing bowl, whisk eggs until frothy. Heat oil in a small skillet over medium flame and add eggs. Using a rubber spatula, gently lift the edges of the omelet and allow uncooked eggs to run off to the side of the pan.
When eggs are almost set, place tomato and turkey on one side, sprinkle with dill and tarragon, and fold in half. Cover and simmer for one minute.
Cut in half and slide onto two plates. Season with fresh pepper to taste.
Fired-Up Steak and Eggs
For a healthy start to your day, enjoy this subtly sweet dish made from the freshest ingredients. SERVES 2
1 tablespoon extra virgin olive oil
1 green bell pepper, cut into strips
½ small onion, finely chopped
½ teaspoon chopped fresh basil
½ teaspoon dried rosemary
2 ounces Beef Tenderloin Roast, cut into strips (page 98)
2 omega 3 eggs, beaten
Freshly ground black pepper
Heat oil in cast iron skillet over medium flame. Add peppers, onions, basil, and rosemary and sauté for five minutes.
Layer with beef and continue to sauté one minute. Pour in eggs and stir all ingredients for two minutes.
Season with freshly ground black pepper to taste.
Eggciting Veggie Frittata
This simple veggie and egg dish, originating in Italy, is served open-faced, fresh from the oven. SERVES 2 OR 3
2 tablespoons extra virgin olive oil
1 red bell pepper, thinly sliced
1 small yellow onion, thinly sliced
1 garlic clove, minced
2 ounces white mushrooms, thinly sliced
4 large omega 3 eggs, beaten
Preheat oven to broil.
Heat oil in a cast iron skillet over medium flame. Add pepper, onion, and garlic. Sauté while stirring for about five minutes or until tender. Mix in mushrooms and continue cooking for five minutes, stirring occasionally. Pour in eggs and continue to stir occasionally for two additional minutes.
Place in oven and broil for three to four minutes until eggs are browned on top and firm to the touch.
Chick-Veggie Heaven
The versatile chicken lends so much of herself to our breakfast table. Forgo the eggs and enjoy the meat to get a scrumptious jump on your day. SERVES 2
2 tablespoons extra virgin olive oil
1 small yellow onion, chopped
1 garlic clove, minced
8 ounces fresh asparagus, chopped
1 large carrot, cut into matchsticks
8 ounces leftover Roasted Trussed Chicken, shredded
(page 82)
8 ounces fresh, raw spinach
Juice from ½ lemon
In a cast iron skillet over medium flame, sauté onion and garlic for about five minutes or until tender. Add asparagus and carrot and continue to sauté for an additional five minutes. Mix in chicken and stir for one minute.
Fold in spinach, remove from heat, and cover. Spinach will wilt from the steam. Remove cover and drizzle mixture with fresh lemon juice.
Poached Eggs on Roasted Veggies
This unique combination lends flavor and variety to your breakfast table. SERVES 2
2 large omega 3 eggs
1 teaspoon freshly squeezed lemon juice
Leftover roasted veggies of your choice (see chapter 10
for options)
Fill a 9-inch saucepan with 1 inch of water. Add lemon juice and bring to a boil.
Crack eggs into a small dish. Lower the dish right next to surface of boiling water and let egg slide in. Cook eggs for three to four minutes and remove with a slotted spoon.
Place the eggs on top of the roasted vegetables.
Wild Salmon Delight
This omega 3 packed meal will start your day off with Paleo Diet perfection. SERVES 2
2 wild salmon fillets, 4-6 ounces each
1 tablespoon extra virgin olive oil
1 teaspoon finely chopped fresh dill
1 teaspoon ground paprika
½ teaspoon freshly ground black pepper
4 ounces white mushrooms, sliced
1 large red tomato, diced
Prepare a large saucepan with a steamer basket and 1 inch water. Bring to a boil. Reduce heat to simmer, place salmon in steamer, and cook for fifteen minutes.
Heat oil
1 teaspoon dried tarragon
Freshly ground black pepper
In a small mixing bowl, whisk eggs until frothy. Heat oil in a small skillet over medium flame and add eggs. Using a rubber spatula, gently lift the edges of the omelet and allow uncooked eggs to run off to the side of the pan.
When eggs are almost set, place tomato and turkey on one side, sprinkle with dill and tarragon, and fold in half. Cover and simmer for one minute.
Cut in half and slide onto two plates. Season with fresh pepper to taste.
Fired-Up Steak and Eggs
For a healthy start to your day, enjoy this subtly sweet dish made from the freshest ingredients. SERVES 2
1 tablespoon extra virgin olive oil
1 green bell pepper, cut into strips
½ small onion, finely chopped
½ teaspoon chopped fresh basil
½ teaspoon dried rosemary
2 ounces Beef Tenderloin Roast, cut into strips (page 98)
2 omega 3 eggs, beaten
Freshly ground black pepper
Heat oil in cast iron skillet over medium flame. Add peppers, onions, basil, and rosemary and sauté for five minutes.
Layer with beef and continue to sauté one minute. Pour in eggs and stir all ingredients for two minutes.
Season with freshly ground black pepper to taste.
Eggciting Veggie Frittata
This simple veggie and egg dish, originating in Italy, is served open-faced, fresh from the oven. SERVES 2 OR 3
2 tablespoons extra virgin olive oil
1 red bell pepper, thinly sliced
1 small yellow onion, thinly sliced
1 garlic clove, minced
2 ounces white mushrooms, thinly sliced
4 large omega 3 eggs, beaten
Preheat oven to broil.
Heat oil in a cast iron skillet over medium flame. Add pepper, onion, and garlic. Sauté while stirring for about five minutes or until tender. Mix in mushrooms and continue cooking for five minutes, stirring occasionally. Pour in eggs and continue to stir occasionally for two additional minutes.
Place in oven and broil for three to four minutes until eggs are browned on top and firm to the touch.
Chick-Veggie Heaven
The versatile chicken lends so much of herself to our breakfast table. Forgo the eggs and enjoy the meat to get a scrumptious jump on your day. SERVES 2
2 tablespoons extra virgin olive oil
1 small yellow onion, chopped
1 garlic clove, minced
8 ounces fresh asparagus, chopped
1 large carrot, cut into matchsticks
8 ounces leftover Roasted Trussed Chicken, shredded
(page 82)
8 ounces fresh, raw spinach
Juice from ½ lemon
In a cast iron skillet over medium flame, sauté onion and garlic for about five minutes or until tender. Add asparagus and carrot and continue to sauté for an additional five minutes. Mix in chicken and stir for one minute.
Fold in spinach, remove from heat, and cover. Spinach will wilt from the steam. Remove cover and drizzle mixture with fresh lemon juice.
Poached Eggs on Roasted Veggies
This unique combination lends flavor and variety to your breakfast table. SERVES 2
2 large omega 3 eggs
1 teaspoon freshly squeezed lemon juice
Leftover roasted veggies of your choice (see chapter 10
for options)
Fill a 9-inch saucepan with 1 inch of water. Add lemon juice and bring to a boil.
Crack eggs into a small dish. Lower the dish right next to surface of boiling water and let egg slide in. Cook eggs for three to four minutes and remove with a slotted spoon.
Place the eggs on top of the roasted vegetables.
Wild Salmon Delight
This omega 3 packed meal will start your day off with Paleo Diet perfection. SERVES 2
2 wild salmon fillets, 4-6 ounces each
1 tablespoon extra virgin olive oil
1 teaspoon finely chopped fresh dill
1 teaspoon ground paprika
½ teaspoon freshly ground black pepper
4 ounces white mushrooms, sliced
1 large red tomato, diced
Prepare a large saucepan with a steamer basket and 1 inch water. Bring to a boil. Reduce heat to simmer, place salmon in steamer, and cook for fifteen minutes.
Heat oil
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