The Paleo Diet Cookbook: More than 150 recipes for Paleo Breakfasts, Lunches, Dinners, Snacks, and Beverages by Loren Cordain
Authors: Loren Cordain
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Tie bay leaf, rosemary, and thyme together with kitchen twine to make a bouquet garni. Place meat and bouquet garni inside pot with vegetables, reduce heat to low, and cover. Simmer for two and a half to three hours. Remove bouquet garni.
Paleo Fajita Stir-Fry
This dish is an interesting fusion approach to stir-fry. Traditional Latin spices combined with the optional kick of dark Jamaican rum make an interesting marriage of flavors. SERVES 4
2 pounds skirt steak, pounded thin with meat tenderizer
tool and cut into 1-inch strips
4 tablespoons extra virgin olive oil
2 garlic cloves, crushed
2 tablespoons freshly squeezed lime juice
1 teaspoon chili powder
1 teaspoon ground cumin
1 small yellow onion, cut into thin wedges
1 red bell pepper, cut into ¼-inch strips
1 yellow bell pepper, cut into ¼-inch strips
1 medium plum tomato, diced
2 tablespoons dark rum (optional)
¼ cup chopped fresh cilantro
Place meat in bottom of a glass dish. Combine 2 tablespoons of the oil with garlic, lime juice, chili powder, and cumin in a jar and shake well. Pour over meat and marinate at least two hours in the refrigerator.
Heat the remaining 2 tablespoons of oil in a skillet over medium flame. Add meat strips in a single layer and cook without stirring for one minute. Turn meat and continue cooking for one minute. Add onion and peppers and continue to cook for four minutes, stirring occasionally.
Combine tomato and rum in a small bowl. Stir with a fork and pour into skillet. Cook for one minute. Sprinkle with cilantro. Remove from heat and cool for three minutes.
Veal Scaloppine
Quick and simple to prepare, this recipe is perfect for a busy Paleo Dieter. SERVES 4
2 tablespoons extra virgin olive oil
4 veal cutlets, 4-6 ounces each, pounded thin with
meat tenderizer tool
1 cup sliced cremini mushrooms
1 medium shallot, thinly sliced
1 cup Chicken Broth (page 193)
¼ cup minced fresh parsley
Heat 1 tablespoon of the olive oil in a cast iron skillet over medium flame. Add veal cutlets and cook for four minutes, turning at the halfway point. Remove from skillet and place on paper towels to drain.
Add mushrooms and shallot to skillet with the remaining tablespoon of olive oil and sauté for five minutes. Pour in broth. Scrape browned bits from bottom of skillet. Bring to a boil and stir for one minute.
Reduce heat to medium and add veal. Cook for one minute, just long enough to heat veal. Stir in parsley.
Braised Pork Shoulder
Serve this meal to family and friends and you will have given them the gift of a delicious and nutritious dining experience.
What better way to show your love? SERVES 4
1 tablespoon extra virgin olive oil
1 2-pound pork shoulder roast
1 large yellow onion, chopped
2 medium shallots, thinly sliced
4 celery stalks, cut in half lengthwise, then into
2-inch pieces
1 large leek, root and top green portion removed,
cut into 1-inch rounds
½ cup Chicken Broth (page 193)
½ cup white wine
Freshly ground white pepper
Heat oil in a large stockpot over medium flame. Add pork shoulder and cook for eight minutes, browning evenly on all sides. Remove and set aside.
Add onion to pot and cook for five minutes. Stir in shallots and cook for one minute longer. Place celery and leek in pot and cook for four minutes, turning at the halfway point. Pour in broth and wine. Return pork to pot. Cook for two and a half hours, basting every thirty minutes. Sprinkle with pepper to taste.
Apricot-Stuffed Pork Tenderloin
The unique combination of fruit and spices in this meat dish will wake up your taste buds and satisfy your protein needs for the day. SERVES 4
1½-2 pounds pork tenderloin, cut in half lengthwise
2 tablespoons extra virgin olive oil
½ cup chopped white mushrooms
1 medium shallot, diced
2 garlic cloves, crushed
½ cup dried unsulfured apricots, chopped and soaked
in water for thirty minutes
¼ cup dry white
Tie bay leaf, rosemary, and thyme together with kitchen twine to make a bouquet garni. Place meat and bouquet garni inside pot with vegetables, reduce heat to low, and cover. Simmer for two and a half to three hours. Remove bouquet garni.
Paleo Fajita Stir-Fry
This dish is an interesting fusion approach to stir-fry. Traditional Latin spices combined with the optional kick of dark Jamaican rum make an interesting marriage of flavors. SERVES 4
2 pounds skirt steak, pounded thin with meat tenderizer
tool and cut into 1-inch strips
4 tablespoons extra virgin olive oil
2 garlic cloves, crushed
2 tablespoons freshly squeezed lime juice
1 teaspoon chili powder
1 teaspoon ground cumin
1 small yellow onion, cut into thin wedges
1 red bell pepper, cut into ¼-inch strips
1 yellow bell pepper, cut into ¼-inch strips
1 medium plum tomato, diced
2 tablespoons dark rum (optional)
¼ cup chopped fresh cilantro
Place meat in bottom of a glass dish. Combine 2 tablespoons of the oil with garlic, lime juice, chili powder, and cumin in a jar and shake well. Pour over meat and marinate at least two hours in the refrigerator.
Heat the remaining 2 tablespoons of oil in a skillet over medium flame. Add meat strips in a single layer and cook without stirring for one minute. Turn meat and continue cooking for one minute. Add onion and peppers and continue to cook for four minutes, stirring occasionally.
Combine tomato and rum in a small bowl. Stir with a fork and pour into skillet. Cook for one minute. Sprinkle with cilantro. Remove from heat and cool for three minutes.
Veal Scaloppine
Quick and simple to prepare, this recipe is perfect for a busy Paleo Dieter. SERVES 4
2 tablespoons extra virgin olive oil
4 veal cutlets, 4-6 ounces each, pounded thin with
meat tenderizer tool
1 cup sliced cremini mushrooms
1 medium shallot, thinly sliced
1 cup Chicken Broth (page 193)
¼ cup minced fresh parsley
Heat 1 tablespoon of the olive oil in a cast iron skillet over medium flame. Add veal cutlets and cook for four minutes, turning at the halfway point. Remove from skillet and place on paper towels to drain.
Add mushrooms and shallot to skillet with the remaining tablespoon of olive oil and sauté for five minutes. Pour in broth. Scrape browned bits from bottom of skillet. Bring to a boil and stir for one minute.
Reduce heat to medium and add veal. Cook for one minute, just long enough to heat veal. Stir in parsley.
Braised Pork Shoulder
Serve this meal to family and friends and you will have given them the gift of a delicious and nutritious dining experience.
What better way to show your love? SERVES 4
1 tablespoon extra virgin olive oil
1 2-pound pork shoulder roast
1 large yellow onion, chopped
2 medium shallots, thinly sliced
4 celery stalks, cut in half lengthwise, then into
2-inch pieces
1 large leek, root and top green portion removed,
cut into 1-inch rounds
½ cup Chicken Broth (page 193)
½ cup white wine
Freshly ground white pepper
Heat oil in a large stockpot over medium flame. Add pork shoulder and cook for eight minutes, browning evenly on all sides. Remove and set aside.
Add onion to pot and cook for five minutes. Stir in shallots and cook for one minute longer. Place celery and leek in pot and cook for four minutes, turning at the halfway point. Pour in broth and wine. Return pork to pot. Cook for two and a half hours, basting every thirty minutes. Sprinkle with pepper to taste.
Apricot-Stuffed Pork Tenderloin
The unique combination of fruit and spices in this meat dish will wake up your taste buds and satisfy your protein needs for the day. SERVES 4
1½-2 pounds pork tenderloin, cut in half lengthwise
2 tablespoons extra virgin olive oil
½ cup chopped white mushrooms
1 medium shallot, diced
2 garlic cloves, crushed
½ cup dried unsulfured apricots, chopped and soaked
in water for thirty minutes
¼ cup dry white
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