Mayo Made Paleo
One of these two salad versions most always fills up 1/3 to 1/2 of our dinner plates.
Simple Basic Green Salad
Wash Spring lettuce or dark green lettuce. (Iceberg lettuce has little to no nutrients.)
Sprinkle slivered almonds on top along with your choice of the following:
Cherry tomatoes red or yellow
Freshly ground pepper
or go another route and use
Washed baby spinach
Grapes or sliced strawberries or mandarin orange segments
Honey Mustard Dressing – So Easy and So Good
Simple Tomato Soup
I slightly altered this WELLNESS MAMA recipe using Ghee or Coconut Oil versus Butter. 30 mins SERVES 4
Wellnessmama.com is a terrific website for Paleo ideas. Katie is a mother of several young children. She must be amazing.
- ¼ cup of coconut oil (or Ghee)
- 1 medium yellow onion
- 3 cloves of garlic or 1 teaspoon garlic powder
- 28 ounces of diced, canned tomatoes or 6 fresh tomatoes
- 2 cups bone broth (Chicken Broth for me until I learn how to do the bone broth.)
- 1 cup coconut milk or additional broth
- 6 ounces tomato paste
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ cup fresh basil or 3 tablespoons dried
- Optional green onions for garnish
- Dice the onion and place in a pan with the ghee or coconut oil over medium heat.
- Mince garlic and add (or add garlic powder)
- Sauté until onions are softened and translucent.
- Add tomatoes and sauté for 2 minutes.
- Mince the basil (if using fresh) and add to pan.
- Add the rest of the ingredients and bring to a boil.
- Reduce to a simmer for at least five minutes (for richer flavors, you can simmer for up to 30 minutes)
Optional but Recommended: Using a metal immersion blender, carefully blend in the pot until smooth.
Garnish with chopped basil or green onions (optional) and serve.
Use olive oil mixed with Balsalmic Vinegar for dressing or Strawberry Balsalmic Vinegarette Dressing that you have made up ahead of time and stored in a mason jar.
Easy Paleo Sweet Potatoes
This are recipe takes a little planning ahead – but totally worth it!
Wash sweet potatoes(enough for one each)
Put can full fat coconut milk in refrigerator to cool.
Wrap in tin foil and place on a baking sheet in oven about 350 degrees.
Bake about one hour while preparing the rest of dinner.
Open can of cocounut milk and scoop off the cream off top. (It rises to top as it gets cool).
Whip the cream up with a packet of Stevia (or use a little honey) and a little cinnamon to taste. Scoop on top of the potatoes as you serve them.
This meal is good to go with a piece of chicken or salmon and a big green salad.
Cauliflower Rice (a Paleo Diet Trick for Weight Loss)
One of the first Paleo tricks I learned was how to use the wonderful vegetable, Cauliflower, as a side dish or as a rice substitute. This is so very good although it seems a bit of a task at first to get it prepared. If you have a good blender or food processor, it becomes a snap. I use my Ninja Blender to chop my cauliflower into the needed rice-like consistency.
1 head cauliflower
2 TBS coconut or olive oil
Sea Salt, Garlic, Freshly Ground Black Pepper
Chopped peppers, onions, etc. as desired
1. Place the cauliflower into a food processor or powerful blender and pulse until the cauliflower has a grainy rice-like consistency. Season with sea salt and freshly ground black pepper
2. Meanwhile heat a large sauté pan over low-medium heat and add the oil when hot (not too hot as oil can become rancid).
3. Sauté cauliflower, peppers, onions and any additional seasonings desired.
Serve as a side dish with Salmon, Chicken or even eggs. You can also use as rice and serve with a sauce.
John and I tried the Greenling.com organic local vegetable delivery and turnips came in our order. Hmm…we were not sure just what to do with them so, I searched the paleo websites and found this one by nomnompaleo.com. We had also never tried Ghee. I am still puzzled by it as to exactly how it is different than butter. This was ever so delicious. I will definitely get turnips again.
Creamy Avocado Soup
From Ninja cookbook using 72oz pitcher of the Ninja Note: A Ninja Blender is a wonderful kitchen tool. Also makes a great lunch.
- 2 ripe avocados, peeled, pitted, quartered
- 8 green onions, cleaned
- 2 cups chicken stock, warmed
- 2 TBLS fresh lime juice
- 2 TBLS fresh cilantro, chopped
- ½ tsp. sea salt
- ¾ tsp. cumin or more to taste
- ½ tsp, red chile powder or more to taste
- 1 can full fat coconut milk to add later
- 4-6 sprigs cilantro for garnish
Put all but milk and cilantro garnish in Ninja blender at 2 until just mixed.
Add Coconut milk and blend again til soup is just smooth. Do not over blend.
Taste and adjust the seasonings as desired.
Serve at room temperature or cover and refrigerate 2 hours to serve chilled.
Garnish with sprig of cilantro to serve. (NOTE: John and I like it warm best. It was very delicious. We were thinking this would make a great enchilada sauce!