Read Online The Paleo Diet Cookbook: More than 150 recipes for Paleo Breakfasts, Lunches, Dinners, Snacks, and Beverages by Loren Cordain - Free Book Online Page A
Authors: Loren Cordain
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in a cast iron skillet over medium flame. Add dill, paprika, pepper, and mushrooms and sauté for five minutes. Mix in tomato and continue to sauté for an additional five minutes. Remove from heat.
Once salmon has finished cooking, remove from pan and top with mushroom and tomato mixture.
Breakfast in the Raw
Japanese cuisine frequently features raw fish, which is considered a delicacy. Brighten your day and sharpen your mind with this omega 3 eye-opener. SERVES 2
2 tablespoons coconut oil
2 cups spinach, torn into bite-sized pieces
2 ahi tuna sashimi, 4-6 ounces each, thinly sliced
1 cup mango or peach slices
½ cup blueberries
Warm coconut oil over low flame until liquid. Combine with spinach and toss well.
Arrange sashimi over spinach with mango or peach slices. Scatter with berries.
Morning Rainbow
Paleo Diet veterans have developed a taste for waking up to a freshly baked fish breakfast. This delicious dish will help you start your day with a splash. SERVES 2
2 wild-caught rainbow or other trout, 10-12 inches each
2 tablespoons extra virgin olive oil
½ sweet yellow onion, diced
2 tablespoons Chardonnay
1 teaspoon minced fresh dill
1 teaspoon paprika
Juice from ½ lemon
Preheat oven to 350 degrees. Clean trout thoroughly and place on a sheet of foil large enough to wrap entire fish.
In a small cast iron skillet, heat oil over medium flame. Add onion and sauté until tender, about five minutes. Remove from pan and place in a small mixing bowl.
Mix with wine, dill, paprika, and lemon juice. Stuff the trout with the onion mixture and wrap securely with foil. Bake for twenty minutes.
Spicy Breakfast Burrito
This south-of-the-border meal is a great alternative to a traditional tortilla-wrapped egg burrito. Using fresh crisp lettuce to wrap your breakfast provides you with a pure Paleo breakfast treat. SERVES 2
1 tablespoon extra virgin olive oil
½ sweet yellow onion, diced
1 garlic clove, pressed
½ red bell pepper, diced
1 teaspoon ground cumin
½ teaspoon cayenne pepper
½ cup cooked diced chicken, lean pork, or steak
3 large omega 3 eggs, beaten
½ teaspoon ground black pepper
2 large iceberg or romaine lettuce leaves
Heat olive oil in an 11-inch cast iron skillet over medium flame. Sauté onion and garlic until tender, about five minutes. Toss in bell pepper, cumin, cayenne pepper, and meat, mixing well for one minute.
Add beaten eggs and mix with a spatula until cooked thoroughly. Sprinkle with ground pepper. Wrap tightly in lettuce leaves.
Breakfast Express
Use your leftover broccoli and chicken to whip up this chopped breakfast entrée. This veggie-enhanced Waldorf salad makes the perfect start to your day. SERVES 2
2 cups steamed broccoli, cut into small pieces
8 ounces grilled chicken breast, diced
2 small red Delicious apples,cut into bite-sized pieces
1 ounce walnuts, chopped
½ cup halved grapes
1 large celery stalk, chopped
1 tablespoon flaxseed oil
1 teaspoon freshly squeezed lemon juice
Combine all ingredients in a medium bowl and toss well.
Shrimp Scramble
This shrimp and egg dish is a special treat to wake up your taste buds and power up your brain for the busy day ahead. Enjoy with a side of fresh melon, and you’re off to a great start. SERVES 2
1 tablespoon olive oil
¼ yellow onion, minced
4 omega 3 eggs
1 cup small cooked shrimp
1 teaspoon minced fresh dill
1 teaspoon dried basil
2 cooked artichoke hearts, fresh or canned (packed in water)
Heat oil in an 11-inch nonstick pan over medium flame. Add onion and sauté until tender, about five minutes.
In a medium bowl, beat eggs until frothy. Pour into pan with sautéed onions. Add shrimp, dill, and basil and mix thoroughly until eggs are wet but not completely cooked. Stir in artichoke hearts and finish cooking.
4
Paleo Snacks and Appetizers
Snack food and appetizers are very much a part of
Once salmon has finished cooking, remove from pan and top with mushroom and tomato mixture.
Breakfast in the Raw
Japanese cuisine frequently features raw fish, which is considered a delicacy. Brighten your day and sharpen your mind with this omega 3 eye-opener. SERVES 2
2 tablespoons coconut oil
2 cups spinach, torn into bite-sized pieces
2 ahi tuna sashimi, 4-6 ounces each, thinly sliced
1 cup mango or peach slices
½ cup blueberries
Warm coconut oil over low flame until liquid. Combine with spinach and toss well.
Arrange sashimi over spinach with mango or peach slices. Scatter with berries.
Morning Rainbow
Paleo Diet veterans have developed a taste for waking up to a freshly baked fish breakfast. This delicious dish will help you start your day with a splash. SERVES 2
2 wild-caught rainbow or other trout, 10-12 inches each
2 tablespoons extra virgin olive oil
½ sweet yellow onion, diced
2 tablespoons Chardonnay
1 teaspoon minced fresh dill
1 teaspoon paprika
Juice from ½ lemon
Preheat oven to 350 degrees. Clean trout thoroughly and place on a sheet of foil large enough to wrap entire fish.
In a small cast iron skillet, heat oil over medium flame. Add onion and sauté until tender, about five minutes. Remove from pan and place in a small mixing bowl.
Mix with wine, dill, paprika, and lemon juice. Stuff the trout with the onion mixture and wrap securely with foil. Bake for twenty minutes.
Spicy Breakfast Burrito
This south-of-the-border meal is a great alternative to a traditional tortilla-wrapped egg burrito. Using fresh crisp lettuce to wrap your breakfast provides you with a pure Paleo breakfast treat. SERVES 2
1 tablespoon extra virgin olive oil
½ sweet yellow onion, diced
1 garlic clove, pressed
½ red bell pepper, diced
1 teaspoon ground cumin
½ teaspoon cayenne pepper
½ cup cooked diced chicken, lean pork, or steak
3 large omega 3 eggs, beaten
½ teaspoon ground black pepper
2 large iceberg or romaine lettuce leaves
Heat olive oil in an 11-inch cast iron skillet over medium flame. Sauté onion and garlic until tender, about five minutes. Toss in bell pepper, cumin, cayenne pepper, and meat, mixing well for one minute.
Add beaten eggs and mix with a spatula until cooked thoroughly. Sprinkle with ground pepper. Wrap tightly in lettuce leaves.
Breakfast Express
Use your leftover broccoli and chicken to whip up this chopped breakfast entrée. This veggie-enhanced Waldorf salad makes the perfect start to your day. SERVES 2
2 cups steamed broccoli, cut into small pieces
8 ounces grilled chicken breast, diced
2 small red Delicious apples,cut into bite-sized pieces
1 ounce walnuts, chopped
½ cup halved grapes
1 large celery stalk, chopped
1 tablespoon flaxseed oil
1 teaspoon freshly squeezed lemon juice
Combine all ingredients in a medium bowl and toss well.
Shrimp Scramble
This shrimp and egg dish is a special treat to wake up your taste buds and power up your brain for the busy day ahead. Enjoy with a side of fresh melon, and you’re off to a great start. SERVES 2
1 tablespoon olive oil
¼ yellow onion, minced
4 omega 3 eggs
1 cup small cooked shrimp
1 teaspoon minced fresh dill
1 teaspoon dried basil
2 cooked artichoke hearts, fresh or canned (packed in water)
Heat oil in an 11-inch nonstick pan over medium flame. Add onion and sauté until tender, about five minutes.
In a medium bowl, beat eggs until frothy. Pour into pan with sautéed onions. Add shrimp, dill, and basil and mix thoroughly until eggs are wet but not completely cooked. Stir in artichoke hearts and finish cooking.
4
Paleo Snacks and Appetizers
Snack food and appetizers are very much a part of
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