Ultimate Paleolithic Collection (9 page)

Hearty Sautéed Peach Salad

Ingredients:

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2 tablespoons coconut oil

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¾ cup sliced peaches

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½ cup grated carrots

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1 cup chicken, cooked and shredded

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1 teaspoon cinnamon

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1 teaspoon nutmeg

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3 cups fresh romaine lettuce, washed and broken into bite-sized pieces

Directions:

1.
   
Heat the coconut oil in a saucepan over medium heat

2.
  
Place the sliced peaches and grated carrots into the saucepan and sauté until tender

3.
  
In a large bowl, place the chicken, cinnamon, and nutmeg

4.
  
Now add the peaches and carrots into the bowl with the chicken and spices

5.
   
Mix thoroughly

6.
  
Add the romaine to the peach mixture and mix thoroughly

7.
  
Add your favorite oil and vinegar dressing if desired

Broccoli & Bacon Salad

If you give yourself permission to eat bacon on occasion (like I do), you will truly enjoy the taste of this salad.

Ingredients:

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8 ounce plain Greek yogurt or kefir (if you eat dairy)

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1 egg

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2 tablespoons vinegar

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2 tablespoons raw honey

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1 tablespoon olive oil

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1 tablespoon mustard

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¼ teaspoon sea salt

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⅛ teaspoon garlic powder

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⅛ teaspoon pepper

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6 cups fresh broccoli, cut into bite size pieces

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⅓ cups raisins (optional)

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2 tablespoons chopped onions

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½ pound bacon, cooked and crumbled (optional)

Directions:

1.
   
Place the yogurt, egg, vinegar, honey, oil, mustard, salt, garlic powder, and pepper into your blender

2.
  
Process the mixture until smooth

3.
  
In a large mixing bowl, combine the broccoli, raisins, onions, and bacon.

4.
  
Pour the sauce from the blender over the broccoli and mix thoroughly—until the broccoli is moist

5.
   
Cover and place in the refrigerator until chilled

Grilled Taco Salad

Ingredients:

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2 hearts of romaine lettuce, cut into quarters

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1 onion, cut into chunks

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1 green pepper, cut into chunks

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2 tomatoes, cut into chunks

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2 avocados, peeled, pitted, and cut in half

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4 tablespoons olive oil

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½ teaspoon cumin

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¼ teaspoon paprika

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¼ teaspoon chili powder

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¼ teaspoon salt

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1 pound skirt steak

Directions:

1.
   
Turn your grill on to medium heat.

2.
  
Take a large bowl and place the romaine quarters, onion, green pepper, tomatoes, and avocados into it.

3.
  
Drizzle 2 tablespoons of olive oil over the vegetables and toss to coat.

4.
  
Place the vegetables, including the romaine, into a grill basket or on skewers.

5.
   
In a small bowl, mix the other 2 tablespoons of oil with the cumin, paprika, chili powder and salt.

6.
  
Coat the steak with the spice mixture.

7.
  
Place the steak onto the grill, along with the vegetables.

8.
  
Close the lid and grill for 4 minutes.

9.
  
After 4 minutes, flip the steak and grill basket to the other side.

10.
    
Close the lid and grill for 4 more minutes.

11.
     
After the steak is done to your liking, slice it and cut the romaine into bite-sized chunks.

12.
    
Toss with the vegetables and add salt and pepper to taste.

Fruity Salad with Chicken

This recipe is fast and always delicious, especially if you already have some Paleo mayo made. If not, I have included a recipe for it here that you can make and keep in your refrigerator for the next time.

Ingredients:

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12 ounces of canned white chicken

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2 celery stalks, finely chopped

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¼ cup chopped red onion

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¼ cup
Paleolithic mayonnaise

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½ cup dried unsweetened cranberries

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¼ cup chopped pecans (optional)

Directions:

1.
   
In a medium-sized bowl, put the chicken, celery, onion, mayo cranberries and pecans (if desired).

2.
  
Mix thoroughly.

3.
  
Enjoy plain or make a wrap using lettuce leaves. I also like to use it as a dip with carrot chips, apple slices and even celery sticks.

How to Make Paleolithic Mayonnaise

Ingredients:

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2 tablespoons freshly squeezed lemon juice

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2 large eggs

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1 teaspoon dry mustard

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Salt to taste. Start with 1 teaspoon

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1/4 teaspoon cayenne pepper (optional)

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2 cups olive oil

Directions:

1.
   
In a blender, place the lemon juice, eggs, dry mustard, salt, and cayenne (if using)

2.
  
Pulse for a few seconds until the mixture becomes frothy

3.
  
Turn your blender on a low setting and allow it to keep running

4.
  
Slowly add the oil—almost a drop at a time—to the mixture until it begins to emulsify

5.
   
Keep adding the oil slowly until it is all blended in

6.
  
Add salt to taste

7.
  
Store in a container in your refrigerator

Asian Lobster Salad

Lobster is one of my favorite foods. I don’t get to enjoy it very often, but when I do, this is a salad I like to make. This recipe is fun because you can also take your cabbage leaves (don’t slice them like the recipe says to do), roll the lobster filling inside, and enjoy them as I’ve shown in the picture. Either way, it is delicious!

Ingredients:

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1 pound cooked lobster meat

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2 cups thinly sliced Napa cabbage

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½ red bell pepper, thinly sliced

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8 ounce can of water chestnuts, drained

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½ cup fresh parsley, chopped

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¼ cup slivered almonds, toasted

Dressing:

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2 tablespoons chicken broth

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2 tablespoons coconut aminos

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1 tablespoon olive oil

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1 teaspoon sesame oil

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1 teaspoon fresh ginger, grated

Directions:

1.
   
Cut the lobster meat into bite-sized pieces.

2.
  
Place the cabbage, bell pepper, water chestnuts, parsley, and almonds into a medium bowl.

3.
  
Mix ingredients thoroughly.

4.
  
In a small bowl, whisk together the broth, aminos, olive oil, sesame oil, and ginger.

5.
   
Pour dressing over salad.

6.
  
Toss gently to coat.

Warm Shrimp Salad