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 B
Authors: Loren Cordain
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the Paleo Diet, and you should snack between meals whenever you get hungry. Our hunter-gatherer ancestors frequently snacked on some of the food they acquired while foraging and gathering. Just like our ancestors’ snacks, yours should be nourishing and made from real foods. High-protein snack foods like beef jerky, dried salmon, peel-and-eat shrimp, or cold chicken breasts are a great way to satisfy your appetite, boost your metabolism, and help you lose weight. The key to Paleo snacks is to keep them simple so that you can bring them along with you to work or play. Resealable plastic bags or plastic food containers are a great way to keep your snacks fresh and accessible wherever you go. Here’s a list of some simple snacks and appetizers that require minimal or no preparation time:
• Apples, plums, pears, peaches, apricots, grapes, strawberries, bananas, or any fresh fruit
• Dried apricots (unsulfured)
• Carrot and celery sticks dipped in guacamole
• Cherry or grape tomatoes
• Tomato quarters
• Jicama root cut into sticks
• Zucchini or squash rounds dipped in homemade salsa
• Avocado slices covered with lemon juice
• Hard-boiled eggs
• Homemade beef jerky
• Homemade dried salmon
• Cold London broil slices
• Cold turkey breast slices
• Cold peel-and-eat shrimp
• Cold chicken breast
• Cold pork tenderloin slices
• Steamed oysters
• Steamed clams
• Steamed mussels
• Cold crab legs
• Walnuts (limit to 4 ounces per day if you are trying to lose weight)
Appetizers are tidbits to linger over and nibble at for hours while having a drink or talking with friends. These are social foods, party foods, and celebration foods. These are dishes to inspire conversation and get the evening going. Seafood appetizers are very Paleo-friendly. They are neither too rich nor too filling, and they carry the quintessence of the ocean, being a little salty and pungent but also naturally fresh. They are high in protein and low in fat and are full of the healthy long-chain omega 3 fatty acids, EPA and DHA. What better way to start a party or celebration than with elegant platters of clams, oysters, lobster, shrimp, or crab legs? Garnish these delectable treats with raw fresh veggies such as scallions, cherry or grape tomatoes, radishes, or carrot curls, and your delicious appetizer will have breathtaking visual appeal as well.
Because Paleo appetizers focus on clean-flavored and nutritious raw ingredients, they make a wonderful light introduction to the more complex flavors that will follow in the main course. Good food can be accompanied by good wine on the Paleo Diet, so feel free to complement your appetizers and main dish with wine or whatever is the drink of your choice, including pure water.
Chili-Lime Shrimp
One of the best sources of protein and so easy to prepare, this shrimp appetizer is ready in just minutes. Serve hot or cold. SERVES 4
2 tablespoons extra virgin olive oil
1 garlic clove, minced
½ cup cherry tomatoes, sliced in half
1 pound medium shrimp
1 teaspoon paprika
2 tablespoons chopped cilantro
Juice from ½ lime
Cayenne pepper, to taste
Heat oil in a cast iron skillet over medium flame. Add garlic and sauté while stirring for one minute. Add tomatoes and continue cooking for two minutes. Toss in shrimp and continue stirring for two to three minutes. Shrimp is done when it becomes pink.
Turn off heat and toss with paprika and cilantro. Squeeze lime juice over the shrimp and sprinkle with cayenne pepper.
Mango-Strawberry Olé
We discovered this unique combination of sweet mango, strawberries, sour lime, and hot chili pepper on a hot summer night while vacationing in Mexico. SERVES 4
1 mango
4 large strawberries
Juice from ½ lime
Chili powder, to taste
4 cilantro sprigs, for garnish
Peel and slice mango into equal-sized strips. Wash and hull strawberries, then cut each lengthwise almost through but still
• Apples, plums, pears, peaches, apricots, grapes, strawberries, bananas, or any fresh fruit
• Dried apricots (unsulfured)
• Carrot and celery sticks dipped in guacamole
• Cherry or grape tomatoes
• Tomato quarters
• Jicama root cut into sticks
• Zucchini or squash rounds dipped in homemade salsa
• Avocado slices covered with lemon juice
• Hard-boiled eggs
• Homemade beef jerky
• Homemade dried salmon
• Cold London broil slices
• Cold turkey breast slices
• Cold peel-and-eat shrimp
• Cold chicken breast
• Cold pork tenderloin slices
• Steamed oysters
• Steamed clams
• Steamed mussels
• Cold crab legs
• Walnuts (limit to 4 ounces per day if you are trying to lose weight)
Appetizers are tidbits to linger over and nibble at for hours while having a drink or talking with friends. These are social foods, party foods, and celebration foods. These are dishes to inspire conversation and get the evening going. Seafood appetizers are very Paleo-friendly. They are neither too rich nor too filling, and they carry the quintessence of the ocean, being a little salty and pungent but also naturally fresh. They are high in protein and low in fat and are full of the healthy long-chain omega 3 fatty acids, EPA and DHA. What better way to start a party or celebration than with elegant platters of clams, oysters, lobster, shrimp, or crab legs? Garnish these delectable treats with raw fresh veggies such as scallions, cherry or grape tomatoes, radishes, or carrot curls, and your delicious appetizer will have breathtaking visual appeal as well.
Because Paleo appetizers focus on clean-flavored and nutritious raw ingredients, they make a wonderful light introduction to the more complex flavors that will follow in the main course. Good food can be accompanied by good wine on the Paleo Diet, so feel free to complement your appetizers and main dish with wine or whatever is the drink of your choice, including pure water.
Chili-Lime Shrimp
One of the best sources of protein and so easy to prepare, this shrimp appetizer is ready in just minutes. Serve hot or cold. SERVES 4
2 tablespoons extra virgin olive oil
1 garlic clove, minced
½ cup cherry tomatoes, sliced in half
1 pound medium shrimp
1 teaspoon paprika
2 tablespoons chopped cilantro
Juice from ½ lime
Cayenne pepper, to taste
Heat oil in a cast iron skillet over medium flame. Add garlic and sauté while stirring for one minute. Add tomatoes and continue cooking for two minutes. Toss in shrimp and continue stirring for two to three minutes. Shrimp is done when it becomes pink.
Turn off heat and toss with paprika and cilantro. Squeeze lime juice over the shrimp and sprinkle with cayenne pepper.
Mango-Strawberry Olé
We discovered this unique combination of sweet mango, strawberries, sour lime, and hot chili pepper on a hot summer night while vacationing in Mexico. SERVES 4
1 mango
4 large strawberries
Juice from ½ lime
Chili powder, to taste
4 cilantro sprigs, for garnish
Peel and slice mango into equal-sized strips. Wash and hull strawberries, then cut each lengthwise almost through but still
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