Paleo Resources

By January 18, 2011CFMC Blog Archives

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Here are a few tools that will help you in your quest to win the Paleo Challenge.

Why Should I Not Eat Grains? The Research-It-Yourself Version…
– A great reminder for how grains are anything but healthy.

Paleo Diet Food List – One of the better lists of allowable foods I’ve ever seen.

Paleo-Friendly Dining – How to stay (mostly) Paleo when you’re eating out

Foods To Avoid On The Paleo Diet – Good information on what kinds of foods to avoid and why

Be sure to double check any recipes you find online against the list of “Paleo Do’s and Don’ts” in the Official Rules document we put out yesterday. There are lots of recipes on the web that call themselves “Paleo” because it’s kind of a buzzword lately, when in reality they really aren’t. If you want the whole story, check out The Paleo Diet Website which was written by Dr. Loren Cordain, author of “The Paleo Diet” (generally known as the first and best book about the Paleo Diet).

Hopefully those resources will help you out a little. For those of you who haven’t gotten all your Paleo Challenge entry tasks completed yet, time is running out.

  • Emily

    Allright, Day 2! Here is some guacamole that is delicious, we made it the other day:

    * 3 Haas avocados, halved, seeded and peeled
    * 1 lime, juiced
    * 1/2 teaspoon ground cumin
    * 1/2 teaspoon cayenne
    * 1/2 medium onion, diced
    * 2 Roma tomatoes, seeded and diced
    * 1 tablespoon chopped cilantro
    * 1 clove garlic, minced
    In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the cumin and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.

  • justin

    Emily, that sounds awesome, i have a question. What are you pairing up with the quac that isn’t paleo? I want to bring this one home and try it out. just the steak or chicken?

  • Emily

    We’ve only paired it up with ground turkey with home-made fajita seasoning. nothing non-paleo

  • Jeff

    Since we seem to have a Mexican theme going today…
    Taco Seasoning! (Paleo of course)
    1 tbs chili powder
    1/4 tsp garlic powder
    1/4 tsp onion powder
    1/4 tsp crushed red pepper flakes
    1/4 tsp dried oregano
    1/2 tsp paprika
    1 1/2 tsp ground cumin
    1 tsp black pepper

    Mix together in a bowl. Add to whatever you want to taste like a taco. 🙂

  • Ladybug724

    Okay, I’ll continue the Mexican theme. I haven’t tried this one yet, but I plan to.

    Shrimp Tacos

    1 bag of frozen already cooked tail removed shrimp – thawed and drained
    1 cup cherry tomatoes halved
    1 green bell pepper sliced
    1/2 red onion sliced
    1 tbsp cumin powder
    1/2 tsp cayenne pepper
    3 garlic cloves smashed or minced
    3 tbsp coconut oil
    1/2 a jar of salsa verde (or make your own)
    1 head of iceberg lettuce leaves for taco shells
    Cut the thawed shrimp in half and set aside. In a skillet, heat the coconut oil over medium heat and sauté the onions, garlic and bell peppers until tender, add the cherry tomatoes and sauté for about 1 minute. Add the shrimp, the spices, and the salsa, mix well and cook just until the shrimp are warm. Serve in the lettuce leaves with sliced avocados and shredded purple cabbage.

  • Erik Herick

    ** “Fudge Babies” (Thanks to Chocolatecoveredkatie.com – great name!)
    ——
    Ingredients:
    — 1 c walnuts (120 grams)
    — 1 and 1/3 cups pitted dates (230 grams) (If you want a sweeter result, up the proportion of dates.)
    — 1 tsp vanilla extract (“real” vanilla)
    — 3-4 tablespoons cocoa powder, depending on how chocolatey you want the balls. [Note: For all of you who want to attack me tomorrow for coming down on the pro-cocoa powder side of the paleo debate, just remember that you can always use a substitute such a cinnamon. Oh, and be careful not to use cocoa powder with added sugar or milk.)
    ——
    Directions:
    1. Chop/blend all the ingredients, using a food processor, Magic Bullet, etc. (No need to blend the dates first; I just blend everything all at once.)
    2. Roll into cutey-pie little balls. (Use plastic wrap if you need to.)

  • Banana Cookies
    2 bananas smashed
    1/3 cup coconut flour
    3/4 cup almond butter
    1/2 tsp baking soda
    1/3 cup raw walnuts
    1 apple finely chopped
    1/3 cup coconut milk
    1 tbsp cinnamon

    Preheat oven to 350 degrees. In a medium mixing bowl, use a fork to smash the bananas to baby food consistency. Add the coconut flour, almond butter, and baking soda and mix well. Using a hand held chopper or food processor, chop the walnuts and apples to a very fine dice. Add the walnuts, apples, coconut milk, and cinnamon to the bowl and mix in remaining ingredients. Cover two cookie sheets with parchment paper and spoon heaping tablespoons of the cookie mix onto the parchment paper, placing an inch or two apart. Back for 25 minutes.
    Makes approximately 20-22 cookies

    I did not have all the ingredients for this recipe. I used coconut oil instead of almond butter. The cookies turned out pretty good. Does anyone knows if baking soda is Paleo friendly?

  • BJ

    This is from a slow cooker website called http://www.slowandsimple.com

    Citrus Spark Salmon Steaks
    We haven’t tried it yet but I raided Costco of their fish the other day so its just a matter of time.
    1/2 cup water
    1 jalapeno, seeded and minced
    1 large lime, thinly sliced
    1 large lemon, thinly sliced
    1 Tbsp extra virgin olive oil
    4 6-ounce salmon steaks or fillets, rinsed and blotted dry
    1/2 cup orange juice
    sprigs of cilantro and lemon wedges to garnish

    Coat stoneware with olive oil (this is in addition to the olive oil in the ingredient list). Arrange the salmon tightly in the bottom, tucking the end of fillets under themselves to even out the thickness of the fish. In a small saucepan combine water, orange juice, jalopeno pepper and heat to boil over medium-high heat. Pour evenly around fish. Arrange sliced lime and lemon evenly over fish. Drizzle with olive oil. Cover and cook on high until the salmon is opaque and firm to the touch (about 1-1/2 to 2 hours). Serve while hot, garnish with cilantro and lemon wedges.

  • Carol

    I’m in search of more breakfast ideas. I came across a video recipe for Paleo cereal.

    The guy is a bit annoying. Fast forward to 0:50 secs for beginning of recipe.

    Any other egg-free recipes are welcome…PLEASE!! Thanks!!

  • Lauren

    This is a Paleo-Friendly Breakfast I h=got from a Gluten, Dairy, & Soy Free book.

    Grilled Garlic Mushrooms with Bacon

    Ingredients

    -2cups sliced mushrooms
    -3 rashes bacon, finely chopped
    -3tbs parsley, finely chopped
    -3tbs olive oil
    -3 garlic cloves, finely chopped
    -Pepper to taste

    Instructions

    -Pre-heat grill on medium-high heat.
    -Place all ingredients in a bowl and combine well.
    -Place on grill and cook, stirring occasionally for 5-8min, or until bacon has become slightly crispy and mushrooms have slightly shriveled. Add salt and pepper to taste.

  • Sylvia

    Great for French Toast! I’m going to make it this weekend!

    Scrumptious Sandwich Bread
    Makes 1 loaf or 6 two-slice servings

    Grapeseed oil, for greasing pan
    Almond flour for dusting pan

    3/4 cup creamy roasted almond butter, at room temperature
    4 large eggs
    1/4 cup blanched almond flour
    1/4 cup arrowroot powder
    1/2 teaspoon sea salt
    1/2 teaspoon baking soda
    1 tablespoon ground flax meal
    Preheat the oven to 350 degrees. Grease a 7-by-3-inch loaf pan with *grapeseed oil and dust with almond flour.
    In a large bowl, mix the almond butter with a handheld mixer until smooth, then blend with the eggs.
    In a medium bowl, combine the almond flour, arrowroot powder, salt, baking soda and flax meal. Blend the almond flour mixture into the wet ingredients until thoroughly combined.
    Pour the batter into the loaf pan. Bake for 40 to 45 minutes on the bottom rack of the oven, until a knife inserted into the center of the loaf comes out clean. Let the bread cool in the pan for 1 hour, then serve.

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