Excerpt for Paleo Diet: 100 Paleo Recipes To Lose Weight And Get Healthy (Paleo Diet Cookbook, Paleo Diet Recipes, Paleo Diet For Weight Loss, Paleo Diet For Beginners, Paleo) by , available in its entirety at Smashwords

Paleo Diet:

Paleo Diet Cookbook for Beginners to Lose Weight and Get Healthy

By Brian James

Smashwords Edition

© Copyright 2017 by Brian James . Smashwords Edition - All rights reserved.

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When you decide Paleolithic diet is your weight loss decision, I assure you that it is one of the safest and fastest result-producing diets that is in existence today. The reason for its massive success is because it works in harmony with your genetics, hence promoting weight loss while your body still gets the nutrition it needs.

As beneficial as it is, people who tried it had a problem when it comes to the food items that are permitted into their new diet. Different people put forth different, strict guidelines that fit their perception of the lifestyle. In reality, following a Paleolithic diet is simple and pleasant. So, to clarify this confusion once and for all, there is one motto and just only one: If the caveman had access to it, so can you.

The Paleo diet eliminates any processed sugars and meats, leaving only healthy options for you to eat. The very common idea which springs to most people’s minds, when a Paleo diet is brought up, is that the diet only consists of raw vegetables, nuts, and fruits in meager proportions and absolutely no dessert! People imagine and believe following this diet is boring, when in fact, it is a very flexible lifestyle to follow. There are so many things you can do with the ingredients which are put forth to you. For once, you can truly enjoy your diet food.

The criticism of being too tasteless is a very grave charge for a versatile diet, such as the Paleolithic diet. Hence, I am here to shatter that perception for good.

In this book, you will find yourself whisked away to a range of different exotic countries and get to sample their cuisines in your home, in the easiest way, without breaking the only golden rule. These recipes have been tried, tasted, and adored by every person who has had the chance to taste them.

Almost all of the food mentioned here are of my own making, and some of the recipes here are my grandmothers’ own creations, who have never followed a Paleo lifestyle. But the food fit into the category. You can never go wrong with a family heirloom recipe, can you?

Creating this book was never on the list of things to do, until my friends and family always called the day after a dinner or lunch to ask for the recipes. I was pleased to see their awestruck faces, when I tell them that these are diet meals that they are so crazy about. Their glowing appraisal of my Paleolithic feasts made me believe that my recipes could discredit the stigma that diet food is plain and unexciting, and it is okay to celebrate food.

Then, began the task of compilation. I dug through piles of diaries, journals, and scraps of paper that recorded the recipes, made innumerable phone calls to my relatives to clarify the ingredients, and almost fed the whole neighborhood with the practice food that I made every day to make sure you are in good hands.

So, all in all, thank you for choosing to go through my book. You are in for a treat!

Paleo Diet Recipes

1. Authentic Greek Salad


5 tomatoes, chopped

1 cucumber, cubed

2 bell peppers, diced

1 red onion, sliced

1 C black olives


½ C olive oil

2 T red wine vinegar

1 T lemon juice

1 t oregano, minced

Sea salt and pepper


  1. Combine all the ingredients mentioned in the dressing in a separate bowl and whip until mixed.

  2. Toss in the tomatoes, cucumber, bell peppers, and red onions in a salad bowl.

  3. Trickle the dressing on top. Lightly toss the salad several times.

  4. Decorate with the olives and serve immediately.

2. Almond Chicken Salad


4 chicken breasts, sliced

½ t chili powder

1 ½ C pears, diced

15 Bibb lettuce leaves

½ C almonds, crushed

2 T grass-fed cow’s butter

Sea salt and pepper


2 T almond butter

½ T olive oil

2 T lemon juice

1 T ground cumin

1 T raw honey

½ t garlic powder

Sea salt and pepper


  1. Season the chicken with chili powder, salt, and pepper. Prick the meat with a fork so that it can marinate faster.

  2. Heat the grass-fed cow’s butter in a skillet over medium heat.

  3. Slowly lower the chicken into the skillet. Cook till it turns golden. Turn each side frequently to avoid uneven cooking.

  4. When the chicken is cooked, let it cool down before tearing it into chunks.

  5. Mix in all the ingredients for the dressing in a bowl, whipping till everything is well combined.

  6. In a salad bowl, combine lettuce, pears, almonds, and the shredded chicken.

  7. Serve with the dressing drizzled on top.

3. Spring Chicken Salad


2 chicken breasts, baked and cut in bite-sized pieces

1 avocado, cubed

1 C apple, cubed

¼ C celery, chopped

½ C shallots, chopped

2 T parsley, chopped

2 T olive oil

1 T lime juice

1 t garlic powder

Sea salt and pepper


  1. Blend together the olive oil, lime juice, garlic powder, parsley, salt and pepper to a fine dressing.

  2. In a salad bowl, toss in the remaining ingredients.

  3. Drizzle the dressing over the salad.

  4. Coat the dressing all over the salad, by gently flipping the bowl. Serve.

4. Raw Kale Salad


4 C fresh kale

1 C strawberries

3 carrots, grated

¼ C walnuts, minced

½ C almonds, sliced

½ C pomegranates

1 T cilantro, chopped


1 C red wine vinegar

1 t garlic powder

1 t mint leaves, chopped

2 t mustard

1 C olive oil

Sea salt and pepper


  1. Wash the kale. Pat dry. Lay the leaves in a salad bowl and add in all the remaining ingredients.

  2. In a separate bowl, beat all the ingredients for the dressing. Whip straight away prior to serving to make sure that the olive oil and vinegar have not split.

  3. Pour the dressing on the salad. Toss and serve.

5. Creamed Spinach


3 C spinach

1 onion, chopped

4 garlic cloves, crushed

2 C coconut milk

¼ t ground nutmeg

1 t chili powder

2 T cornstarch

3 T ghee

Sea salt and pepper


  1. Heat a skillet in medium heat. Add ghee. Ghee should not brown, so avoid extreme temperatures.

  2. Mix the cornstarch with some warm water. Slowly pour the mixture in to the dissolved ghee.

  3. Toss in the onion and garlic. Cook till transparent.

  4. Add all the spinach. Boil until the leaves are tender.

  5. Pour in the coconut milk, nutmeg, and chili powder.

Stir very well. Simmer till the dish is creamy.

  1. Season to taste with salt and pepper.

  2. If the sauce is not sufficiently creamy, whisk in a teaspoon of cornstarch with some coconut milk and gradually pour in the mixture to the spinach. Make sure to let it simmer for a minute or two.

  3. Serve.

6. Roasted Thyme Mushroom


1 C mushrooms of your choice

4 garlic cloves, crushed

6 thyme sprigs

3 T olive oil

Sea salt and pepper


  1. Preheat the oven to 375 F.

  2. Spread ghee, garlic, and thyme sprigs on a baking tray.

  3. Arrange the mushrooms, the cap side facing the tray, above the thyme and garlic.

  4. Sprinkle the mushrooms with salt and pepper.

  5. Douse with the olive oil. Roast in the oven for 25 minutes.

  6. Remove the baking tray from oven. Drizzle the mushrooms with the juice that remains.

7. Creamy Chicken Onion Soup


1 C red onion, chopped

2 cups chicken, baked and diced

2 t garlic powder

1 T cornstarch

3 C stock of your choice

1 C full fat coconut milk

2 T cilantro, minced

Grass-fed cow’s butter

Sea salt and pepper


  1. Heat a skillet in medium heat. Add ghee to it.

  2. After the ghee is fully dissolved, add the onions to the saucepan. Cook until transparent.

  3. Slowly pour in the chicken stock. Bring to a gentle simmer.

  4. Add the chicken and coconut milk while stirring continuously.

  5. Lower the heat. Let cook till the chicken has absorbed all the flavors and doubles in size for about 15 minutes.

  6. Ladle about ½ a cup of the soup and in a small bowl, mix the cornstarch, till there are no lumps. Gradually trickle the concoction into the soup, while stirring steadily, till the desired consistency checks out.

  7. Season with salt and pepper. Sprinkle the cilantro on top before serving. Serve warm.

8. Grand Pumpkin Soup


½ C bell pepper, cubed

3 cloves garlic, minced

2 t ground cumin

2 T coconut oil

1 C spring onions, minced

4 C stock of your choice

3 C pumpkin, chopped

1 C coconut cream

Sea salt and pepper


  1. Stir fry the onions with the coconut oil in a sauce pan over medium heat for few minutes. Stir often to avoid burning the onions.

  2. Add the garlic and bell peppers to the pan. Cook for just about 5 minutes to allow the vegetables to soften.

  3. Add in the cumin. Stir well.

  4. Pour in the stock and the pumpkin.

  5. Bring to a simmer. Let it cook for around 15 minutes, or until the pumpkin is tender and breaks easily.

  6. Take out the soup from the stove. Mix in the coconut cream, little by little.

  7. Add salt and pepper to taste.

  8. When cooled, use a blender to purée the soup and serve warm.

9. Mushroom Mussels Chowder


2 lbs mussels, washed

1 C button mushrooms, color of your choice

1 C sweet potatoes, cubed

1 C leeks, chopped

1 red onion, sliced

4 bacon slices

½ C cucumber, chopped

3 garlic cloves, minced

2 T chili powder

2 C coconut milk

Fresh parsley, chopped

Sea salt and pepper


  1. In a large saucepan, fill it with 3 cups of water to a boil.

  2. Add the sweet potatoes in the boiling water for 5 minutes. Carefully, with the help of a slotted spoon, remove the sweet potatoes and set aside, but keep the water in the pan.

  3. In a separate pan, cook the bacon, frequently turning each side for about 5 minutes.

  4. Add the onion, garlic, mushrooms, leeks, and cucumber. Cook for another 3 minutes.

  5. Add the boiled sweet potatoes and chili powder. Stir well.

  6. Add sea salt and pepper to taste.

  7. Pour in the coconut milk and fold.

  8. Pour in a cup of the water in which you boiled the potatoes. Mix again.

  9. Bring to a simmer and drop in the mussels.

  10. Cover the pan and cook for ten minutes.

  11. Serve with fresh parsley sprinkled on top.

10. The Best Vegetable Soup


2 C kale, chopped

2 C cabbage, chopped

¼ C shallots, chopped

2 celery stalks, chopped

4 carrots, minced

1 T ghee

1 C cauliflower, in florets

1 C cherry tomatoes, quartered

1 T ginger, grated

2 garlic cloves, crushed

1 t cumin powder

1 stick of cinnamon

5 C vegetable stock

1 T parsley, chopped

Sea salt and pepper


  1. In a pot, add ghee. When it melts, add the onion, cinnamon, ginger, and garlic over medium heat.

  2. Cook for 2 to 3 minutes, mixing until fragrant.

  3. Add the celery, carrots, and tomatoes.

  4. Stir the whole thing to mix, and cook till they are tender.

  5. Stir in the cumin and salt and pepper to taste.

  6. Add in the cauliflower, cabbage, and vegetable stock, and bring to a simmer.

  7. Decrease the heat and cook for around 15 minutes.

  8. Finally, toss in the kale a few minutes before serving. Serve hot.

11. Turkey Potage


2 C turkey, cooked and chopped

1 leek, chopped

4 carrots, chopped

1 C bell peppers, diced

2 celery stalks, chopped

1 C cauliflower, boiled and shredded

1 C cabbage, cut into strips

2 bay leaves

2 garlic cloves, crushed

2 rosemary sprigs

1 t thyme

Sea salt and pepper

Turkey Stock:

4 lbs turkey parts, preferably bones

2 onions, chopped

2 celery ribs, cut into chunks

2 carrots, quartered

5 garlic cloves, halved

4 thyme sprigs

1 bay leaf

½ t cumin powder

4 C cold water



  1. Lay the turkey parts in a Crockpot, and toss in all of the ingredients listed in the turkey stock column.

  2. Season generously with pepper.

  3. Fill the pot with water and let it boil.

  4. Lower heat to a light boil, and cook for 4 to 8 hours.

  5. Drain the stock with a sieve, discarding all the remaining ingredients. Set aside the stock, letting it cool.

  6. Put in all the components for the soup in a larger pot.

  7. Fill up the pan with the turkey stock, and season to taste.

  8. Bring to a boil, and let it cook for 45 minutes.

12. Grandma’s Apple Ketchup


20 red tomatoes, skinned, and chopped

6 apples, peeled, cored, and chopped

1 pear, peeled, cored, and minced

2 onions, chopped

1 bell pepper, diced

1 C raw apple cider vinegar

1 C raw honey

Pickling Spices:

2 T mustard seed

1 t allspice

2 t coriander seeds

1 clove

¼ t ground ginger

½ t red pepper flakes

1 bay leaf, crushed

1 cinnamon stick

Sea salt


  1. Lay the ingredients in the pickling spices column in cheesecloth and tie it tightly like a closed bundle.

  2. Mix all the ingredients, including the spice bundle, in a large pot and set over medium heat.

  3. Bring the ketchup to a simmer, stirring regularly.

  4. Lower the temperature to the lowest setting and let cook for 1 hour, uncovered, stirring sporadically.

  5. Remove the spice bundle.

  6. Pour into warm sterilized jars.

  7. Let chill and keep cold.

13. Coconut Mayonnaise


2 egg yolks

½ t mustard

3 t lemon juice

½ C olive oil

½ C coconut oil


  1. In a bowl, beat the yolks, mustard, and 1 t lemon juice, using a food processor or blender.

  2. Start whisking briskly, with the blender’s speed on low, while trickling the oil at a snail's pace, even drop by drop at the start.

Since you are creating a perfect emulsion, take your time trickling the oil, as pouring it too fast can completely wreck the dish.

  1. Beat without a break.

  2. As you add more oil, the blend will form and the mayonnaise will start to condense and you can tip the oil more rapidly at this point.

  3. When all the oil is included and the mayonnaise is substantial, beat in the rest of the lemon juice.

  4. Season with salt and pepper.

  5. Keep chilled at all times.

14. Paleo Salsa Verde


½ C red onion, chopped

1 lb green tomatillos, de-husked

½ C cilantro, minced

2 T lime juice

1 jalapeño pepper, chopped

Salt and pepper


  1. Halve the tomatillos lengthwise and sear them either on the grill or using a broiler until the skin has darkened considerably.

  2. Put the seared tomatillos, onion, cilantro, lime juice and jalapeño in a blender or food processor.

  3. Blend until you get a silky pulp.

  4. Place in the refrigerator to cool and serve at room temperature.

15. Sausage Casserole


7 eggs

1 lb. premium grass-fed sausage, without casing

2 sweet potatoes, medium-sized, chopped

1 green onion, sliced

2 bell pepper, diced

3 garlic cloves, crushed

2 red onions, diced

⅓ C almond milk


Fresh cilantro, chopped

Sea salt and pepper


  1. Preheat the oven to 375 F.

  2. Melt some ghee in a pan over medium-high temperature.

  3. Toss in the sausages and crush while cooking.

  4. When the sausages are no longer pink, transfer them to a spacious bowl.

  5. Add the red onions, garlic, and bell pepper to the same pan. Cook over medium heat till the vegetables are tender.

  6. Transfer the vegetables into the bowl with the sausages.

  7. Put in the sweet potatoes in the pan, season with salt and pepper, and cook about 8 minutes flipping them often to avoid uneven cooking.

  8. When the sweet potatoes are softer, add them into the bowl with the sausages.

  9. Scoop out the sausage and sweet potato mixture to a shallow oven-safe dish.

  10. In a bowl, beat the eggs, almond milk, salt, and pepper to taste.

  11. Transfer the egg blend over the sausage mixture, and put in the oven.

  12. Bake for 25 minutes, and serve warm with green onions and cilantro sprinkled lavishly.

16. Tangy Herb Frittata


12 eggs, large

6 bacon slices, diced

1 red onion, sliced

½ C leeks, chopped

1 ½ C baby spinach leaves

4 cherry tomatoes, sliced

3 t mustard

Fresh basil leaves, minced

1 T coconut oil

Sea salt and pepper


  1. Preheat the oven to 350 F.

  2. Beat the eggs and mustard in a bowl, and add salt and pepper to taste.

  3. Heat the oil in an oven safe pan over medium heat.

  4. Fry the bacon, onion and leeks until the onion is transparent.

  5. Toss in the spinach to the pan and cook until the spinach withers.

  6. Gradually pour in the egg mixture into the skillet. Cook until it congeals just a bit. Arrange the tomatoes on top.

  7. Just as the frittata is solid around the edges but still gooey in the center, move the pan to the oven and bake for 20 minutes till the frittata turns to a golden brown.

  8. Top with basil leaves and serve warm.

17. Chicken Burrito


5 eggs

1 chicken breast, thinly sliced

1 tomato, diced

½ onion, diced

1 red bell pepper, diced

¼ t chili flakes

Coconut oil

6 whole-meal tortillas

Sea salt and pepper


  1. Heat the coconut oil in a pan over medium-high heat.

  2. Sauté the onion, bell pepper, and chili flakes until the onions are soft.

  3. Add the tomato and cook for another minute or two.

  4. In a separate bowl, beat the eggs and pour them over the cooking vegetables.

  5. Using a fork, scramble the eggs until cooked throughout.

  6. Pop a tortilla onto a skillet for a minute to soften, and then place onto a board.

  7. Spoon some of the filling into the tortilla, carefully roll and tuck in.

  8. Repeat as directed for all the other tortillas.

  9. Serve the burritos hot, with fresh salsa.

18. Salmon Cakes


2 C salmon, baked and flaked

2 sweet potatoes

2 onions, minced

1 T fresh dill, minced

1 T mustard

½ t garlic powder

1 t lime zest

1 egg, beaten

3 T coconut oil

Fresh coriander leaves, minced

Sea salt and pepper


  1. Lay the sweet potatoes in a steep saucepan and fill up with cold water to cover by an inch.

  2. Let the water boil over medium heat. Lower the heat, cover, and let cook for 15 to 20 minutes.

  3. Strain the water and rest the potatoes in a large bowl. Mash thoroughly with a fork and let it cool.

  4. When the potatoes are completely cooled, mix in the salmon, garlic powder, onion, dill, mustard, lime zest, egg, sea salt, and black pepper.

  5. Gently stir everything until well integrated.

  6. Shape the salmon mix into uniform patties.

  7. Add the coconut oil in pan over medium-high heat, and drop in the patties, cooking them for five minutes on each side.

  8. Serve up the salmon cakes hot with a sprinkling of coriander leaves.

19. Fish Tacos


1lb tilapia fillets

1 T ghee

1 onion, diced

½ C leeks, chopped

½ t garlic powder

1 jalapeño pepper, thinly chopped

2 C tomatoes, diced

½ cup fresh cilantro, minced

3 T lime juice

Sea salt and pepper

1 avocado, cubed


  1. In a big pan, heat the ghee in medium heat. Add the leeks and onion.

  2. Sauté the onions and leeks, till the onions are transparent and the leeks fragrant.

  3. Add the tilapia fillets to the pan.

  4. Let the fillets cook for 5 minutes on each side before flipping to the other side. As the fish is cooking through, break it apart into flaky bits with a fork.

  5. Add the jalapeño pepper, tomatoes, cilantro, and lime juice to the blend. Season with salt and pepper.

  6. Cook for 3 more minutes before removing from heat.

  7. Serve the taco filling on a taco shell of your choice and top up with avocado.

20. Lemon Lobster Salad


4 lbs lobster tails

1 avocado, cubed

½ C Paleo mayonnaise

½ C zucchini, chopped

1 ½ onion, finely chopped

3 T lemon juice

Sea salt and pepper

Romaine lettuce leaves


  1. Fill up a large pot with water and a tablespoon of salt. Bring to a boil.

  2. As the water is set to boil, organize an ice-water bath that will house all of the lobster tails immediately after boiling.

  3. Drop the lobster tails into the boiling water. Boil for 10 minutes, until the shells take on a bright red hue.

  4. Cautiously, take the tails from the boiling water and straight away transfer to the ice-water bath.

  5. Let them sit for 2 minutes, then strain the water.

  6. Halve the tails lengthwise to take out the meat from the shell.

  7. Cut the lobster meat into bite sized bits, and gently pat dry with a paper towel and place in the refrigerator for 10 minutes to chill the lobster further more.

  8. In a larger bowl, mix the mayonnaise, onion, zucchini, lemon juice, salt, and pepper to taste.

  9. Once the tails have been totally cooled, add them to the blend and gently fold to incorporate.

  10. Place back in the refrigerator for another 15 minutes to allow the flavors to bond.

  11. Serve the lobster salad chilled over romaine lettuce leaves and with avocado.

21. Tropical Chicken Fingers


2 chicken breasts, de-boned

½ C coconut flour

2 eggs

¼ C full-fat coconut milk

¾ C coconut, shredded

Sea salt and pepper


  1. Preheat the oven to 400 F.

  2. With a heavy item, pound the chicken breasts so that they are leveled to an even width.

  3. Cut the chicken into fingers that are around ¾ ″ to 1″ in thickness.

  4. Beat the eggs and coconut milk together till slightly frothy.

  5. Cover each chicken finger in the coconut flour, then submerge in the egg and coconut milk blend and lastly, douse in the shredded coconut.

  6. When preparations for all the chicken fingers are done, assemble them on a large baking tray, and bake for 10 minutes, until chicken has been cooked throughout.

  7. Serve hot with Grandma’s Apple Ketchup.

22. Slow Cooker Rustic Chicken Chili


1 lb. chicken breasts

3 bell peppers, cubed

1 red onion, minced

1 jalapeño pepper, chopped

2 C salsa

1 t ground cumin

2 garlic cloves, minced

1½ C water

2 t chili powder

1 avocado, chopped

Sea salt and pepper


  1. In a slow-cooker, mix the chicken breasts, garlic, salsa, water, cumin, chili powder, onion. Season with salt and pepper to taste.

  2. Put on the lid. Cook on low for 6 to 8 hours.

  3. Once it is done, take the chicken breasts up, and shred them with a fork, and return it to the slow-cooker.

  4. Add the bell peppers and jalapeño in a large pan over high heat and roast well.

  5. Toss in the charred peppers and jalapeño to the slow-cooker.

  6. Give everything a good swirl and cover.

  7. Let the chili cook for another 20 minutes. Add water to reach the preferred consistency, if needed.

  8. Sprinkle avocado before serving. Serve hot.

23. Masala Chicken & Cauliflower Rice


1 lb. chicken breasts, cut into bite-sized pieces

1 head cauliflower, cut into florets

2 carrots, cubed

1 red bell pepper, diced

½ onion, chopped

½ C peas, parboiled

5 T lemon juice

½ C raw cashews

1 C full-fat coconut milk

1 T ginger, shredded

2 garlic cloves, crushed

2 t curry powder

1 t ground coriander

½ t ground cinnamon

½ t ground cumin

½ t red chili flakes

¼ C water


Sea salt and black pepper


  1. Heat a dry pan over medium heat and lightly roast the cashew nuts until golden brown for about 2 minutes. Set aside to cool.

  2. Put in the cauliflower florets to a food processor. Pulsate until the cauliflower florets resemble a grain of rice. Do not over-blend the cauliflower or it may turn to pulp. I recommend you work in batches so you can keep an even consistency.

  3. Once the florets are done, warm up 2 tablespoons of ghee in a large fry pan over medium heat.

  4. Add the cauliflower and season with salt and pepper, fold to mix well.

  5. Keep on cooking for another ten minutes, until the cauliflower is soft.

  6. Transfer to a bowl, wrap to keep warm. Set aside.

  7. Heat a large pan with 2 tablespoons of ghee over medium heat.

  8. Add the chicken, season with salt and pepper, cook for ten minutes, stirring sporadically, until the chicken is cooked throughout.

  9. While the chicken is cooking, add the coconut milk, ginger, garlic cloves, curry powder, coriander, cinnamon, cumin, chili flakes and a handful of the roasted cashews into a blender or food processor.

  10. Blend until a silky purée is formed.

  11. Once the chicken is done, drop in the carrots, bell pepper, onion, and peas to the pan. Season with salt and pepper, and mix to combine well.

  12. Let it simmer for a few minutes, and then pour in the lemon juice. Stir well and keep on cooking for 3 more minutes.

  13. Add the purée and fold.

  14. If the texture is very solid, add ½ cup of water to even it out.

  15. Let the chicken and vegetables cook for 5 minutes, so that the new flavors can merge and meld.

  16. Serve the masala chicken over cauliflower rice and sprinkle with roasted cashews.

24. Texan BBQ Meatballs


2 lb. ground beef

½ C onions, sliced

¼ C almond flour

1 egg

½ t chili powder

½ t cumin powder

Coconut oil

Sea salt and pepper

BBQ sauce:

1 C Paleo ketchup

1 onion, minced

2 T raw apple cider vinegar

2 T raw honey

2 t cornstarch

½ t chili powder

½ t cayenne pepper powder

¼ t hot sauce

Sea salt and pepper


  1. Preheat the oven to 350 F.

  2. In a big bowl, mix the ground beef, onions, egg, almond flour, and chili powder. Season with salt and pepper. Mix well.

  3. Roll the beef mixture into balls and set aside.

  4. Heat some coconut oil in a shallow pan set over medium heat. Fry the meatballs for 5 minutes on each side; then place them in a baking tray.

  5. Mix all the ingredients for the BBQ sauce in a bowl. Season to taste. Stir until mixed.

  6. Drizzle the sauce over the meatballs. Bake in the oven for 45 minutes.

25. ‘Guilt-Free’ Taco Pie


Pie Crust:

2 C almond flour

½ C grass-fed cow’s butter, melted

1 ½ t salt

Pie Filling:

1 lb ground beef

2 T coconut oil

1 onion, chopped

¾ C Paleo barbecue sauce (See recipe above)

1 C spinach, chopped

1 bell pepper, cubed

1 avocado, diced

1 t rosemary, chopped

Sea salt and pepper


  1. Combine almond flour, butter and salt in a large bowl. Mix with a fork, until a crumbly texture takes shape and gently knead to form a dough.

  2. Move the dough into a 9-inch pie dish. Press it out uniformly into the dish so that the entire shell is covered.

  3. Preheat the oven to 350 F.

  4. In a saucepan, over medium-high heat, add the coconut oil, onion, and spinach. Brown the onions in the oil, until they become translucent and the spinach wilted.

  5. Mix the ground beef to the cooked vegetables. Fry until the beef has cooked through.

  6. Pour in the barbecue sauce with the beef. Season with salt and pepper.

  7. Let the blend simmer for another five more minutes. Remove from the heat. Stir in some rosemary.

  8. Arrange the beef filling into the pie crust. Place in the oven for 35 minutes.

  9. Before serving, garnish the surface of the pie with bell pepper and avocado.

26. Classic Coconut Tapioca Pudding


½ C tapioca pearls

4 C full-fat coconut milk

1 vanilla bean

3 egg yolks

4 T raw honey


  1. In a shallow-bottomed pan, mix the tapioca, 2 cups of coconut milk, and the vanilla bean over medium heat.

  2. Bring to a light boil over moderate heat. Beat frequently, until the tapioca is clear and tender.

  3. Gently pour in the left over coconut milk.

  4. Beat the egg yolks with the honey, until smooth in a small bowl.

  5. Scoop out about half a cup of the hot coconut milk and very carefully and slowly drip it into the egg yolks while continuing to whisk them. This should be done very cautiously as trickling the milk too fast will scramble the eggs.

  6. After the eggs mix is starting to froth, pour it back into the saucepan, stirring continuously.

  7. Refrigerate the pudding until firm, and serve chilled.

27. Pumpkin Cookies


2 C pumpkin purée

½ C applesauce

½ C coconut milk

1 t vanilla

1 C almond meal

½ C coconut flour

½ t ground cinnamon

1/4 t ground ginger

½ t ground nutmeg

Sea salt


  1. Preheat the oven to 350 F.

  2. In a bowl, mix the pumpkin purée, salt, applesauce, coconut milk, and vanilla, until well combined.

  3. Gradually add the coconut flour and almond meal, while folding the batter.

  4. On a lightly greased baking tray, drop spoonfuls of the cookie mixture, and then compress with a fork.

  5. Place the tray in the oven. Bake for 25 minutes.

28. Balsamic Cremini Roast Beef


3 lbs. beef rib roast

2 C beef stock

½ C cremini mushrooms, halved

¼ C balsamic vinegar

2 T onion flakes

1 ½ T garlic flakes

½ t oregano, dried

½ t basil, dried

Sea salt and pepper


  1. Preheat the oven to 325 F.

  2. In a bowl, combine the garlic, onion, oregano, and salt and pepper to make a mixture.

  3. Rub the seasoning blend all over the roast, making sure that every inch is covered.

  4. Place the roast on a rack in a roasting pan.

  5. Roast in the preheated oven, uncovered, for 2 hours.

  6. Remove the roast from the oven. Set aside for about 10 minutes.

  7. While the meat is cooling, pour in the beef stock onto the pan, over medium-high heat.

  8. Pour in the vinegar. Bring to a boil. Cook until reduced. Season to taste.

  9. Drop the mushrooms. Cook until they are soft.

  10. Serve the rib roast with the balsamic-cremini sauce.

29. Coconut Milk Hot Chocolate


2 C full-fat coconut milk

½ C dark chocolate, chopped

¼ t vanilla extract


  1. Heat the coconut milk in a saucepan over medium heat until hot. Do not let it boil.

  2. Drop in the chocolate and vanilla extract. Stir until fully dissolved.

  3. Serve hot.

30. Banana Pumpkin Booster


1 C pure pumpkin purée

3 bananas

½ C almond milk

½ t ground cinnamon

¼ t ground ginger

½ t ground nutmeg

Ice cubes


  1. Add the pumpkin purée, banana, almond milk, and the spices to a blender.

  2. Blend until well incorporated.

  3. Add the ice to the smoothie. Continue blending, until a silky texture forms.

  4. Serve the booster cold.

31. Maple Date Brownies


2 C dates of your choice

½ C hazelnuts, minced

4 T almonds, minced

1 T cocoa powder

½ C organic peanut butter

4 T maple syrup

3 T almond milk

1 T coconut oil

Sea salt


  1. Tenderize the dates, by pounding with a rolling pin to soften them.

  2. Blend the dates, hazelnuts, almonds, and cocoa powder, until it forms a thick consistency. Spread it on a greased baking tray.

  3. Freeze the brownies for at least ten minutes.

  4. Meanwhile, mix peanut butter, salt, maple syrup, almond milk, and coconut oil until creamy.

  5. Spread the mixture on the brownies, cut into squares. Keep refrigerated.

32. Grilled Lemon Herb Lamb Chops


6 lamb chops, thick-cut

¼ C basil leaves, minced

¼ C parsley, minced

3 T scallions, minced

3 T garlic, minced

¼ C fresh lemon juice

½ C olive oil

Sea salt and black pepper


  1. Mix the basil, parsley, chives, garlic, lemon juice, and olive oil. Season with salt and pepper.

  2. Pour the lemon-basil blend over the lamb chops and let marinate at room temperature for 30 minutes.

  3. Preheat grill to medium-high heat.

  4. Grill the lamb chops 4 to 6 minutes per side, depending on your preference.

  5. Let the chops rest 5 minutes before serving.

33. Pacific Passion Steak


2 lbs. sirloin tip steak, sliced

1½ onions, minced

2 tomatoes, quartered

2 garlic cloves, crushed

½ C beef stock

¼ C passion fruit purée

1 T cumin

Olive oil

Sea salt and pepper


  1. Spice up the steak with sea salt and pepper.

  2. Add some olive oil in a pan over medium-high heat. Sear the steak for 5 minutes. Set aside.

  3. Add more olive oil to the pan. Lower the temperature to medium. Add the onions.

  4. Cook till the onions are golden. Add the garlic. Fry till fragrant.

  5. Toss in the tomatoes. Sprinkle sea salt and pepper.

  6. Pour the beef stock into the pan. Simmer, stirring frequently until tomatoes are tender.

  7. Drop the steak back to the pan. Season with cumin. Pour the passion fruit purée into the mixture.

  8. Let cook till the sauce is absorbed by the steak.

  9. Serve hot.

34. Sour and Spicy Tuna


5 yellow fin tuna steaks

1 t cumin

½ t marjoram powder

1 t paprika

2 garlic cloves, chopped

¼ C olive oil

4 T lime juice

½ C coriander, chopped

1 T hot sauce

Sea salt and pepper


  1. Preheat grill to medium heat.

  2. In a bowl, mix the cumin, marjoram, paprika, garlic, olive oil, lime juice, coriander, and hot sauce.

  3. Season the tuna steaks with sea salt and black pepper.

  4. Coat the seasoned tuna steaks with the coriander-lime sauce.

  5. Place the tuna on the grill. Cook 4 minutes per side till the pinkish hue is gone.

  6. Let it rest a few minutes before serving.

35. Authentic Chinese Shrimp


25 medium shrimp, peeled and de-veined

1 onion, chopped

1 red bell pepper, diced

5 red chilies, dried

1 garlic clove, minced

1 T ginger, shredded

3 T coconut oil

1 T cornstarch

3 T cold water

1 t rice wine vinegar

1 t lime juice

1 t raw honey

Fresh parsley


  1. In a bowl, mix cornstarch, apple cider vinegar, lime juice, honey, and water.

  2. Melt the coconut oil in a pan over medium heat. Add the ginger and garlic, frying till it is fragrant.

  3. Add the onion, bell pepper, and red chilies to the pan. Cook until onions are transparent.

  4. Place the shrimp in the skillet. Cook until it turns pink.

  5. Pour in the lime blend. Stir well.

  6. Cook until the sauce simmers to preferred consistency.

  7. Serve topped with fresh parsley.

36. Aztec Fish Stew


2 lb. cod, cut into bite-sized bits

1 red bell pepper, diced

1 yellow bell pepper, diced

1 onion, minced

2 garlic cloves, chopped

3 T lime juice

1 ½ T cumin powder

1 T paprika

1 t cayenne pepper

2 C coconut milk

2 C vegetable stock

4 T olive oil

Coconut oil

Sea salt and pepper


  1. In a bowl, mix the lime juice, olive oil, salt, and pepper.

  2. Add the fish. Flip until well coated.

  3. Heat some coconut oil in a large skillet over medium-high heat.

  4. Add the garlic, onion, and bell peppers. Cook until tender.

  5. Pour in the vegetable stock and coconut milk. Let simmer for a minute.

  6. Add in the cumin, paprika, and cayenne.

  7. Bring the soup to a boil, then lower the heat to a simmer. Add the fish to the broth.

  8. Cover the stew. Cook until fish flakes.

  9. Serve the stew hot with lime wedges.

37. Jamaican Ribs


2 lb. spareribs


2 T onion, minced

2 t dried thyme

2 t allspice

2 t black pepper

½ t cinnamon

½ t nutmeg

2 t paprika

1 t cayenne pepper

Sea salt


1 C Paleo ketchup

¼ C apple juice

2 T raw honey

1 t lime zest

3 T lime juice

2 T cornstarch

1 t ginger, minced

2 garlic cloves, minced


  1. Preheat the oven to 325 F.

  2. Mix all ingredients in the seasoning column. Rub the ribs uniformly with most of the seasoning. Leave about a quarter of the seasoning for later.

  3. Cover the ribs and bake in the oven for 3 hours.

  4. Mix all the ingredients for the sauce in a small pan with the left over seasoning over medium heat.

  5. Simmer until thickened.

  6. Remove from heat. Let the sauce cool down.

  7. Preheat grill to medium-high heat.

  8. Baste all the ribs liberally with the sauce. Place on the grill.

  9. Grill the ribs 15 minutes, basting with sauce every 5 minutes.

38. Crackling Pork Chili


4 lbs pork shoulder

2 onions, sliced

2 red chilis, chopped

2 bell peppers, sliced

4 garlic cloves, minced

1 ½ C canned tomatoes

¼ C chili powder

2 T paprika

1 T cumin

¼ t cayenne pepper

3 T red wine vinegar

¼ C olive oil

Fresh oregano leaves, minced

Sea salt and pepper


  1. Preheat the oven to 350 F.

  2. Warm the olive oil in an oven-safe stew pot over medium heat, add the garlic, onions, and red chilies. Cook for 5 minutes or until the onions are soft.

  3. Lower the heat. Add the bell peppers, tomatoes, chili powder, paprika, cumin, cayenne pepper, oregano leaves, salt, and pepper.

  4. Place the pork shoulder in the pot, stir well. Trickle in the red wine vinegar. Pour in enough water to submerge the meat.

  5. Bring to a simmer, cover, and place in the oven for 3 ½ hours.

  6. Serve hot.

39. Bigos


1 C cabbage, washed and sliced

4 C sauerkraut

1 can tomato paste

1 lb bacon, cut into bits

½ lb pork, diced

1 lb sausage, preferably kielbasa, sliced

2 onions, diced

2 cloves garlic, minced

1 bay leaf

Grass-fed cow’s butter

Sea salt and pepper


  1. In a shallow bottomed pan, boil the sliced cabbage till tender.

  2. In a separate pot, boil the sauerkraut in about one and half cups of water. Strain and keep the sour water aside for future use.

  3. Stir-fry the pork in a pan with some butter. Then set aside.

  4. Fry the bacon and sausage with the onion and garlic.

  5. In a large pot, mix the cooked cabbage, sauerkraut, sour water, tomato paste, spices, meats, onion, and garlic.

  6. Let simmer for about 1 hour. Serve warm.

40. Butter Chicken


4 T grass-fed cow’s butter

2 lbs chicken, cut into uniform pieces

2 ½ t garam masala

1 t paprika

2 t ground coriander

1 T fresh ginger, grated

½ chili powder

1 cinnamon stick

5 cardamom pods

1 C tomato purée

¾ C coconut milk

1 T fresh lemon juice

Fresh coriander leaves, chopped


  1. Heat a heavy bottomed pan, add half of the butter and sauté the chicken. When the chicken is cooked through, remove them from the pan and set aside.

  2. Add the rest of the butter and, in the lowest temperature, sauté the garam masala, paprika, coriander, ginger, chili powder, cinnamon, and cardamom pods for a minute or two until fragrant.

  3. Put the chicken back in the pan with the spices and stir well to coat the meat with the spices.

  4. Pour in the tomatoes. Cook for about 15 minutes. Stir occasionally.

  5. Add the coconut milk and lemon juice. Let it boil for another 5 minutes.

  6. Sprinkle chopped coriander leaves. Serve hot with cauliflower rice.

41. Taro Chips


2 lbs taro roots, rinsed and peeled

2 T olive oil

Sea salt and pepper


  1. Preheat the oven to 350 F.

  2. Using a sharp knife, cut the taro root into slim rounds no thicker than a quarter of an inch.

  3. Add the sliced taro roots and olive oil in a bowl. Flip the bowl to coat lightly.

  4. Arrange the taro root slices in a single layer on a greased baking sheet.

  5. Season with salt and pepper.

  6. Place in the oven and bake for 30 minutes, turning halfway through, until they are golden brown and crisp.

42. Salt Crackers


3 C almond flour

2 eggs, large

Sea salt and pepper


  1. Add in the almond flour, egg, salt, and pepper in a bowl.

  2. Knead well until a solid dough is created.

  3. Set dough between 2 pieces of parchment paper.

  4. Using slight pressure, roll out the dough to 1/8 inch thickness, then take away the parchment paper on top.

  5. Carefully, shift the parchment paper with rolled out dough onto a baking tray.

  6. Using a butter knife, cut into 2 inch squares.

  7. Adjust seasoning, if desired.

  8. Bake at 350 F for 15 minutes.

  9. Seal in an air tight jar after cooled down.

43. Bengali Almonds


1 T coconut oil

1 ½ C almonds

¾ t turmeric

¼ t cumin
¼ t coriander
Sea salt and pepper


  1. Add the coconut oil in a shallow bottom pan over medium heat. Do not let the oil smoke or fume.

  2. Add almonds to the oil.

  3. After toasting the almonds for a minute, mix in salt, turmeric, pepper, cumin, and coriander.

  4. Continue toasting for about five more minutes.

  5. Take out from the heat. Allow the almonds to cool.

  6. Store in an airtight jar and store in a cool place.

44. The James’ Secret Dill Pickles


10 gherkin cucumbers, rinsed

4 cloves garlic, halved

3 bay leaves

1 cayenne pepper pod

3 T dill, fresh, chopped

4 C cold water

Sea salt


  1. Arrange the gherkins in a spacious wide-mouth jar.

  2. Toss in the garlic, bay leaves, cayenne pod and dill in jar with the cucumbers.

  3. Seal the jar tightly. Shake well. Set aside.

  4. Mix salt and cold water together.

  5. Fill up the jar to the brim with the salt water.

  6. Seal the jar and store in a cool place for a week.

  7. Store in the refrigerator after opening. Use only dry utensils when fishing out the gherkins.

45. Vermont Sweet Pecans


2 C pecans

1 T ghee

3 T maple syrup

Sea salt


  1. Add all ingredients together in a large bowl. Stir well to fuse all flavors together.

  2. Place in a greased baking tray.

  3. Bake at 350 F for 15 minutes.

  4. Cool and store in an airtight jar.

46. Chocolate Joy Bread


1 ½ C almond flour

¾ C zucchini, grated
¼ C cocoa powder

½ t baking soda

½ C raw honey

3 eggs

2 T coconut oil, melted

1 vanilla bean

Sea salt


  1. Sift almond flour, baking soda, and cocoa powder together.

  2. Add them into a big bowl. Mix in some salt.

  3. Add in the eggs, coconut oil, honey, and vanilla bean. Beat with an electric mixer on low.

  4. Toss in the zucchini.

  5. Transfer batter to a greased loaf pan, dusted with almond flour.

  6. Bake at 350 F for 40 minutes.

  7. Let cool for 2 hours.

47. Eggless Macaroons


1½ C unsweetened coconut, shredded

1 T coconut flour

2 T coconut oil, melted

¼ C honey

2 vanilla beans

Sea salt


  1. Mix the shredded coconut and coconut flour together in a blender.

  2. Drop in the coconut oil, honey, vanilla beans, and salt.

  3. Scoop batter a tablespoon at a time onto a greased baking tray.

  4. Bake at 350°F for 10 minutes.

  5. Cool for an hour before serving.

  6. Store in a cool, airtight jar.

48. Best Birthday Cake Ever


9 eggs
¾ C coconut flour

½ C cocoa powder

½ C coconut oil

½ C honey
½ t baking soda

Sea salt



  1. Beat all the dry ingredients in a mixer.

  2. Gradually add each wet ingredient.

  3. Grease two cake pans with butter.

  4. Pour batter into prepared cake pans. Slightly tap the pans on a surface to get rid of bubbles within.

  5. Bake at 350 F for 30 minutes.

  6. Cool and frost with melted dark chocolate.

  7. Serve with a side of fresh fruits.

49. The Ultimate Detox Booster


1 C cilantro, rinsed

2 C cucumbers, peeled and chopped

3 T ginger, grated

3 T lime juice

1 lemon, wedged and de-seeded


  1. Toss in the coriander with ginger in a blender. Blend well.

  2. Add in the chopped cucumbers. Pulse until no chunks are visible.

  3. Add the lemon wedges and lime juice. Blend for a minute.

  4. Serve chilled.

50. Breakfast Lemonade


1 C kale, rinsed, de-stemmed and chopped

1 small cucumber, peeled

1 lemon, wedged and de-seeded

2 apples, cored and peeled 

½ raw honey


  1. Drop all ingredients in a blender or juicer. Blend for two minutes.

  2. Add water, if the consistency is too thick.

  3. Serve chilled with a wedge of lime.

51. Paleo Bread


3 C cauliflower, boiled and finely shredded

2 eggs

1 C almond meal

1 t basil

½ t thyme

Sea salt


  1. Preheat the oven to 400°F and line the baking tray with some parchment paper.

  2. In a bowl, mix the cauliflower, eggs, almond meal, herbs and sea salt.

  3. Mix until well merged and make sure the dough is damp.

  4. With a cup, scrape the dough onto the baking tray.

  5. With your hands, structure them into squares and bake for 15 minutes.

  6. Remove the tray from the oven and cool the bread completely.

  7. Enjoy warm with filling of your choice or with soup.

52. Breakfast Avocado and Egg


2 avocados, halved and pitted

2 eggs

½ t chili powder

½ t brown sugar

1 t onion powder

¼ t garlic powder

¼ t oregano

¼ t ground cumin

¼ t cayenne pepper

Sea salt and pepper


  1. Preheat the oven to 425 degrees F.

  2. Slice the rounded side of the avocados so that they sit steady.

  3. Place the avocados, hollow side up, in a baking tray.

  4. Whisk the eggs in a bowl until frothy and add in the seasonings.

  5. Pour the eggs between the hollows of the avocados to the brim.

  6. Bake for 20 minutes, until the egg is cooked and solid.

  7. Enjoy it as it is or with the Paleo bread.

53. Chicken Walnut Lettuce Wraps



2 chicken breast, sliced

1 head Boston lettuce

½ C walnuts, unsalted and chopped

1 C carrots, grated

1 C red bell pepper, diced

¼ C cilantro, chopped

1 T coconut oil


½ C walnut butter

½ C coconut milk, unsweetened

2 T apple cider vinegar

¼ t turmeric

½ t chili flakes

Sea salt and pepper


  1. Heat coconut oil in a pan over low temperature.

  2. Add in the bell pepper, chicken, and carrots.

  3. Cook for 6 minutes, stirring sporadically.

  4. Meanwhile, in a bowl, combine the ingredients for the sauce and whisk till nicely incorporated.

  5. Set aside ¼ C of the mixed sauce.

  6. Pour the sauce over chicken and stir well. Let it simmer for a minute.

  7. Sprinkle the walnuts and cilantro on top. Let the mixture cool.

  8. Scoop the mix onto the washed lettuce generously and roll, careful not to spill the mix nor tear the delicate leaves.

  9. Tuck the end of the lettuce inside to seal, and serve immediately.

54. Sweet Potato Pasta


3 T olive oil

3 garlic cloves, sliced

½ C onion, diced

1lb sweet potato, peeled

1 C tomatoes, quartered

½ t chili flakes

¼ C basil leaves, chopped

Sea salt


  1. Heat olive oil in a pot over low temperature.

  2. Add garlic and onion and sauté until garlic begins to soften and onions are fragrant.

  3. Using a vegetable spiralizer, twist the sweet potato using the smallest blade.

  4. Drop in the sweet potato noodles with tomatoes, salt, chili flakes and basil to the pot.

  5. Cook till the pasta is soft and toss often with tongs.

55. Raspberry Lemon Ice Cream


5 bananas, frozen

1 ½ C coconut milk

1 T lemon juice

¼ T lemon zest

2 ½ C frozen raspberries

5 T organic honey


  1. Slice the bananas while still frozen.

  2. Add the bananas, coconut milk, and lemon juice and zest in a blender.

  3. Blend on high until smooth and add the raspberries and honey. Continue blending until silky.

  4. Move the mixture to an airtight container.

  5. Freeze overnight, or until firm. Scoop and serve.

56. Herb Shrimp Zoodles


3 zucchini

3 T olive oil

1 lb. raw shrimp, peeled, shelled, deveined

1 garlic clove, minced

1 C mushrooms, chopped

1 C cherry tomatoes, halved

½ C basil, chopped

2 T chives, chopped

Sea salt and pepper


  1. Using a spiralizer, cut the zucchini into noodles. Spread them on paper towels and sprinkle with salt.

  2. In the meantime, heat the oil in a pan and add the shrimp. Cook until well done and transfer them to a plate to cool down.

  3. Add in garlic and mushrooms to the pan and cook until tender.

  4. Add the zucchini noodles and gently toss for a minute.

  5. Season with salt and pepper and add the shrimp, tomatoes, chives and basil to the pan.

  6. Cook for another minute and serve hot.

57. Strawberry Coconut Smoothie


2 bananas, frozen

¼ C pineapple, diced

1 C coconut milk

1 T coconut oil

1 T flax seed, ground

2 C strawberries frozen


  1. Put all ingredients in a blender and blend on high until smooth and creamy.

  2. Serve immediately.

58. Berry Lavender Soup


1 ½ C coconut milk

1 C strawberries, hulled

½ C grapefruit juice

½ t edible lavender buds

1 C water

Sea salt and black pepper


  1. Put all of the ingredients in a blender. Blend on high until creamy.

  2. Transfer to an airtight container and chill overnight.

  3. Serve moderately chill.

59. Oven Sweet Potato Fries


2 sweet potatoes, peeled

2 T olive oil

1 t brown sugar

¼ t cumin

¼ t chili powder,

Cilantro, chopped

Sea salt and black pepper


  1. Preheat oven to 400 degrees F.

  2. Cut the sweet potatoes into fries or moderately sized wedges. All pieces should be in uniform size to ensure they bake evenly.

  3. Toss the sweet potatoes with the olive oil and a pinch of salt and pepper.

  4. Lay on a baking sheet. Bake for 40 minutes, until fries are tender.

  5. Mix brown sugar, chili powder, cumin and cilantro into a seasoning.

  6. Sprinkle generously over the fries before serving

  7. Serve hot.

60. Chilled Cookies


3 T coconut oil

½ C dark chocolate, chopped

¼ C cocoa powder, unsweetened

2 T maple syrup

¼ C almond butter

1 C coconut flakes, unsweetened


  1. Add the coconut oil and chocolate to a microwave safe bowl.

  2. Cook in 10 second intervals until chocolate is liquefied, stirring between each cycle.

  3. Mix in the cocoa powder, maple syrup, and almond butter into the mixture.

  4. When well mixed, stir in the coconut until well coated.

  5. Line a baking tray with parchment paper and scoop the batter on the paper.

  6. Chill until cookies are firm.

  7. Store in the refrigerator.

61. Rosemary Butternut Lasagna


2 lbs. ground beef

3 C butternut squash, peeled and thinly sliced

2 C tomato sauce

½ C tomato paste

1 red onion, chopped

3 garlic cloves, minced

1 t rosemary

Coconut oil

Sea salt and freshly ground black pepper


  1. Preheat your oven to 400 F.

  2. Heat some coconut oil and brown the onion and garlic, over medium temperature.

  3. Add the beef and cook until browned, about 6 minutes.

  4. Add the tomato sauce, tomato paste, rosemary, and spice with salt and pepper.

  5. Turn heat to low and let boil for 10 minutes.

  6. Alternate layers of squash slices with coatings of the meat sauce in a deep dish. Keep making layers until all of the ingredients are used up.

  7. Bake for 25 minutes.

62. Seared Hawaiian Chicken


4 chicken breasts,

1cucumber, sliced

1 green bell pepper, diced

1 pineapple, peeled and wedged

1 red onion, cut in rings


2 T white wine vinegar

¼ C lemon juice

¼ C fresh pineapple juice

¾ t ginger, shredded

1 clove garlic, minced

¼ t red pepper flakes

Sea salt and black pepper


  1. In a saucepan, mix all the ingredients for the sauce.

  2. Bring to a simmer over the lowest temperature, and let cook for 5 minutes.

  3. When the sauce has cooled enough to handle, rub the chicken generously with some of the sauce, and let it marinate in the freezer for 15 minutes.

  4. Preheat a grill to medium.

  5. Grill the chicken for 5 minutes on each side.

  6. Arrange the vegetables in a grill basket and grill for 5 minutes.

  7. Grill the pineapple on each side till it turns yellow ochre.

  8. Cut the chicken and pineapple, and serve on top of vegetables, with the remaining sauce.

63. Steak Salad


2 lbs. sirloin steak

2 T coconut oil

2 garlic cloves, minced

¼ C fish sauce

3 T lime juice

½ C water

1 T chives, minced

1 zucchini, sliced

Sea salt and pepper


  1. Preheat grill to 350 F.

  2. Season the steak with sea salt and pepper, and let it marinate for 30 minutes.

  3. Fry the garlic with coconut oil for in a pan placed over medium temperature.

  4. Pour in the fish sauce, lime juice, water and flavor with salt and pepper.

  5. Bring to a simmer, reduce the heat, and let it boil for 2 minutes.

  6. Remove the sauce from the stove and let it cool.

  7. Grill the steak for 3 minutes on each side.

  8. Cut the steak into strips.

  9. Arrange the zucchini in a salad plate, and top with the steak and sauce.

  10. Serve immediately.

64. Avocado Chicken


5 chicken breasts, boneless

3 avocados, peeled and pitted

½ C red onion, diced

½ C tomato, diced

1 ½ T lime juice

1 garlic clove, minced

½ t chili powder

½ t cumin, ground

Sea salt and black pepper

Seasoned Flour:

2 eggs, beaten

1 ½ C almond flour

2 T paprika

2 t garlic powder

2 t dried oregano

2 t chili powder

Sea salt and black pepper


  1. Preheat the oven to 400 F.

  2. Tenderize each chicken breast till they are thin and flat with a meat mallet.

  3. Mash the avocados until creamy.

  4. Stir the tomato, onion, garlic, lime juice, chili powder, sea salt, pepper and cumin to the avocados.

  5. Spread a generous amount of the avocado paste over each chicken breast.

  6. Carefully, roll the chicken breast and secure with toothpick.

  7. Combine almond flour, paprika, garlic, oregano, chili powder, and salt and pepper.

  8. Drench each chicken breast in egg and gently dip in the almond flour mix.

  9. Lay the chicken in a greased baking tray, and bake for 40 minutes.

  10. Serve hot.

65. Baked Chicken Nuggets


6 chicken breasts, boneless and skinless

4 eggs, beaten

2 C almond flour

2 C coconut flour

2 t garlic powder

2 t paprika

2 t oregano, dried

Sea salt and black pepper


  1. Preheat the oven to 400 F.

  2. Tenderize the chicken breasts to an even thickness.

  3. Cut the chicken into nuggets or in any shape you prefer.

  4. Mix the coconut flour, almond flour, garlic powder, paprika, oregano, salt, and pepper.

  5. Dunk each chicken piece in the eggs, and cover lightly with the flour mix.

  6. Lay the nuggets on a greased baking tray.

  7. Bake in the oven for 10 minutes, turning them over often.

  8. Serve warm.

66. Pork Summer Rolls


2 lbs. pork sirloin, sliced

15 lettuce leaves, large

2 C carrots, julienned

4 green onions, sliced

½ C chicken broth

4 T fish sauce

1 ½ T ginger, grated

2 garlic cloves, minced

3 T raw honey

2 T olive oil

Sea salt and black pepper


  1. Combine the broth, fish sauce, ginger, garlic, and honey.

  2. Mix in the pork to the sauce and let it marinate for 3 hours.

  3. Add olive oil in a pan placed over a medium temperature, and fry the marinated pork until it is no longer pink.

  4. Let the cooked pork cool down completely.

  5. Roll the meat in a lettuce leaf with topping up with carrots, and green onions.

  6. Secure the lettuce rolls with a toothpick so that it does not unravel.

  7. Serve immediately.

67. Havana Pork Chops


2 ½ lbs. pork loin, boneless

3 T lemon zest

2 T cumin powder

4 T olive oil

2 cloves garlic, minced

Sea salt and black pepper


  1. Preheat the grill to a high temperature.

  2. In a bowl, mix the lemon zest, cumin powder, garlic, pepper, olive oil, and sea salt.

  3. Coat the marinade equally on each side of the chops.

  4. Grill the chops for 5 minutes on each side until cooked throughout.

  5. Serve warm.

68. Avocado Cranberry Salad


1 ½ mixed greens,

3 avocados, chopped

1 C dried cranberries

1 C almonds, roasted


½ C olive oil

2 T white sesame seeds

¾ t paprika

1 T sweet onion, minced

¼ C balsamic vinegar

Sea salt and black pepper


  1. Mix all the ingredients for the dressing, and whip well.

  2. Combine the mixed greens, avocados and dried cranberries in a salad bowl.

  3. Pour a quarter of the dressing over the salad and flip lightly.

  4. Distribute the almonds over the salad.

  5. Serve with dressing on the side.

69. Avocado Citrus Salad


4 oranges, peeled and sliced

5 cara cara oranges, peeled and sliced

2 avocados, sliced

2 scallions, sliced

½ C olive oil

3 T apple cider vinegar

1 t fennel seeds

Sea salt and black pepper


  1. On a salad platter, assemble all the oranges and lay the avocado on top.

  2. In a separate bowl, mix olive oil, fennel seeds, vinegar, and salt and pepper.

  3. Drizzle the dressing over and serve.

70. Simple Kale Salad


3 C kale, torn

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