Easy Chicken Salad

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Chicken salad is one of the simplest paleo lunch recipes to put together. Any time that you have leftover chicken from a recipe, simply stir it with some paleo mayonnaise, seasonings, and perhaps some grapes and celery to make a delicious meal. It is easy to adjust the seasonings to your desired taste and you can use large lettuce leaves for hassle-free serving. 

Easy Chicken Salad
Serves 4
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Ingredients
  1. 5 cups cooked chicken breast, shredded
  2. 1 1/2 cups red grapes, halved
  3. 1/3 cup paleo mayonnaise
  4. 1 stalk celery, diced
  5. 2 tbsp fresh parsley, chopped
  6. 2 tsp Dijon mustard
  7. 1/2 tsp salt
  8. Freshly ground pepper, to taste
Instructions
  1. Combine all of the ingredients in a large bowl and stir well to combine.
  2. Adjust salt and pepper to taste.
  3. Refrigerate for one hour before serving.
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Coconut Flour Drop Biscuits

  Coconut Flour Drop Biscuits

These Coconut Flour Drop Biscuits are so cute. They’re essentially paleo biscuits and they make for great little snacks and treats, too. Oh, and they’re really easy to make, so they’re a great paleo recipe to try with the kids

Coconut Flour Drop Biscuits
Yields 18
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Ingredients
  1. 1/2 c coconut flour
  2. 1/2 tsp sea salt
  3. 4 large eggs
  4. 2 tsp apple cider vinegar
  5. 2 1/2 tbsp unsweetened applesauce
  6. 2 1/2 tbsp honey
  7. 1/2 c coconut oil
Instructions
  1. Mix together wet ingredients in a small bowl (eggs, vinegar, applesauce, honey, and coconut oil).
  2. Mix together dry ingredients in a small bowl (coconut flour and sea salt).
  3. Slowly add dry ingredients to wet ingredients and mix well until batter is smooth and creamy.
  4. Place batter in fridge for 10-15 minutes to allow it to firm up for better handling.
  5. Meanwhile, line baking sheet with parchment paper and preheat oven to 350 degrees.
  6. Once batter has firmed up to soft serve ice-cream consistency, use tablespoon or small ice cream scoop to scoop out batter and “drop” biscuits onto lined baking sheet.
  7. Make sure each biscuit is a few inches apart.
  8. Bake for 20 minutes (or until toothpick comes out clean).
  9. Allow to cool before serving.
  10. Serve with almond butter for a rich treat or warm with grass-fed butter along side a grilled dinner.
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Green Power Smoothie

green power

We’ve had girl power and herb power. Now it’s time for green power! How else could you fit in a whole half head of romaine lettuce? The fruits in this smoothie make it taste divine and you can feel good while you drink it because you know you’re loading up on nutrients.

Green Power Smoothie
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Ingredients
  1. ½ head romaine lettuce
  2. 2 bananas, frozen
  3. 2 oranges, peeled and seeds removed
  4. 1 mango
  5. 2 cups water
Instructions
  1. Combine all ingredients in a blender and pulse until smooth.
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Curried Carrot Soup

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Coconut milk and curry bring a tasty twist to regular carrot soup in this recipe. This incredibly healthy, creamy soup can be enjoyed during any season.

You have the option of serving the soup either hot or cold. If it is served cold, add a little water in order to thin it out to your desired consistency. Garnish with cilantro to serve.

Curried Carrot Soup
Serves 4
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Ingredients
  1. 2 lbs. carrots, peeled and roughly chopped
  2. 2 tbsp extra virgin olive oil
  3. 1/2 large white onion, roughly chopped
  4. 1 tsp curry powder
  5. 3 cloves garlic, minced
  6. 5 cups vegetable stock
  7. 1/2 cup coconut milk
  8. Salt and pepper, to taste
Instructions
  1. Heat the olive oil in a large saucepan over medium heat.
  2. Add the onion, curry powder, and a pinch of salt.
  3. Sauté for 4-5 minutes.
  4. Add the garlic and cook for one minute more.
  5. Add the carrots and stock into the pot.
  6. Bring to a boil, and then reduce the heat to simmer.
  7. Simmer, covered, for 18-20 minutes until the carrots are tender.
  8. Remove from heat.
  9. Use an immersion blender to purée the ingredients in the pot until smooth.
  10. Alternatively, transfer to a blender in batches to purée.
  11. Return the puréed soup to the stove over medium heat and stir in the coconut milk, cooking for 3-4 minutes more.
  12. Adjust salt and pepper to taste. Serve warm.
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Kale And Coconut Smoothie

kale and coconut

Coconut is super refreshing and tasty but mix it with nectarines, peaches, and mango, and your taste buds will be jumping for joy. This smoothie is full of nutrients and vitamins and the fruits make it taste delicious. It’s likely to be a favorite.

Kale and Coconut Smoothie
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Ingredients
  1. 1 cup coconut milk
  2. 1/3 cup shredded coconut
  3. 5 leaves kale, stemmed
  4. 2 nectarines
  5. 2 peaches
  6. 1 mango
Instructions
  1. Combine all ingredients in a blender and pulse until smooth.
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Crock-Pot Chicken, Vegetables & Gravy

  Crockpot Chicken, Vegetables, & Gravy

This is yet another hearty and super filling dinner that you can enjoy on a week night, if you leave the Crock-Pot out while you’re at work, or at the weekend, if you want to be at home to enjoy the aromas that will drift out of your kitchen. 

Crock-Pot Chicken, Vegetables & Gravy
Serves 2
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Ingredients
  1. 1 whole chicken
  2. 1 carrot, roughly chopped
  3. 1 sweet potato, peeled and roughly chopped
  4. 1 medium onion, quartered
  5. 1 stalk celery, roughly chopped
  6. 2 tbsp minced garlic
  7. 2 tsp ground peppercorns
  8. Sea salt, to taste
Instructions
  1. Rinse and clean whole chicken. Remove innards, trim fat/skin (optional), and pat dry with a paper towel. Place in slow cooker.
  2. Add chopped carrot, celery, onion, garlic, peppercorns, and salt to the chicken in the Crock-Pot.
  3. Cook on low for 8 hours.
  4. Once the cooking is complete, remove all the liquid from the Crock-Pot, as well as half of the vegetables. Set aside in a food processor/blender.
  5. Blend the liquid and vegetables until the mixture reaches a gravy consistency.
  6. Serve chicken with remaining veggies on the side, topped with “gravy”.
  7. Enjoy!
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Perfect Cobb Salad

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Cobb salad comes in many varieties, but is always a hearty and satisfying meal. This version combines salty bacon, tangy onions, sweet tomatoes, crunchy almonds, and protein-packed eggs to form a colorful, nutritious dish. The salad is paired with a simple dressing to tie everything together. 

Perfect Cobb Salad
Serves 4
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Ingredients
  1. 1 head romaine lettuce, chopped
  2. 6 eggs
  3. 8 slices bacon
  4. 1/2 cup slivered almonds
  5. 1/2 red onion, diced
  6. 1 cup cherry tomatoes, chopped
For the dressing
  1. 3/4 cup extra virgin olive oil
  2. 1 tbsp red wine vinegar
  3. 1 tsp lemon juice
  4. 1/4 tsp dry mustard
  5. Dash of honey
  6. 1 clove garlic, minced
  7. Salt and freshly ground pepper, to taste
Instructions
  1. Place the eggs in a saucepan and add enough cold water to cover them by an inch.
  2. Bring the water to a boil and then remove the pot from heat and cover.
  3. Let stand for 10 minutes and then place the eggs into a bowl of ice water for 1-2 minutes.
  4. Crack and peel the shells off the eggs.
  5. Slice thinly and set aside.
  6. Meanwhile, cook the bacon in a skillet until crisp.
  7. Remove to a paper towel-lined plate and crumble.
  8. To make the dressing, combine all of the dressing ingredients together in a blender.
  9. Blend until smooth. Season to taste with salt and pepper.
  10. To assemble the salad, divide the romaine lettuce among the plates. Top evenly with sliced eggs, crumbled bacon, almonds, tomatoes, and onions.
  11. Serve with dressing on the side.
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Lovely Lettuce Smoothie

lettuce smoothie

This is another super simple smoothie that you’ll be able to find all the ingredients for with no trouble at all. Lettuce isn’t the most exciting of foods but it’s really good for you, so rather than munching down on a boring salad, throw it in your blender with some fruit, and you’ll have yourself a treat rather than a wet pile of leaves.

 

Lovely Lettuce Smoothie
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Ingredients
  1. 2 cups lettuce
  2. 2 pears, peeled and cored
  3. ½ cup blueberries
  4. 2 cups water
Instructions
  1. Combine all ingredients in a blender and pulse until smooth.
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Classic Egg Salad

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This recipe provides the guidelines for making the Classic Egg Salad, which is extremely paleo at heart. Focused on protein-rich eggs, this dish makes an easy, healthy lunch, whether you are at home or at the office. The combination of creamy eggs, crunchy celery, and tangy onion is great in a lettuce wrap. 

 

Classic Egg Salad
Serves 3
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Ingredients
  1. 6 eggs
  2. 1/4 cup red onion, finely diced
  3. 1 stalk celery, finely diced
  4. 2 green onions, chopped
  5. 1/4 cup paleo mayonnaise
  6. 2 tsp Dijon mustard
  7. Salt and freshly ground pepper, to taste
Instructions
  1. Place the eggs in a saucepan and add enough cold water to cover them by an inch. Bring the water to a boil and then remove the pot from heat and cover. Let stand for 10 minutes and then place the eggs into a bowl of ice water for 1-2 minutes.
  2. Crack and peel the shells off the eggs.
  3. Separate the yolks from the egg whites. Discard half of the egg yolks and place the remaining ones into a small bowl.
  4. Stir together the egg yolks, mayonnaise, mustard, salt, and pepper.
  5. Finely dice the egg whites.
  6. Place them in a separate bowl along with the red onion, celery, and green onions and stir to combine.
  7. Stir in the mayonnaise mixture. Serve garnished with additional green onions if desired.
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Paleo Mayo & Bonus Simple Salad

Bonus Simple Salad

Salads are a great way to load up on healthy vegetables but they can get boring if you don’t have a good condiment to go with them. Unfortunately store-bought mayonnaise tends to be loaded with non-paleo ingredients. To fix that, whip up your own batch of paleo-friendly mayo and dollop it onto this super simple salad.

Paleo Mayo & Bonus Simple Salad
Serves 2
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Mayo
  1. 1 large egg
  2. 1 c extra light tasting olive oil
  3. 2-3 tsp lemon/lime juice or apple cider vinegar
  4. Sea salt to taste
Simple salad
  1. 3 cups leafy greens
  2. 1/2 c sliced cucumber
  3. 1/2 c sliced purple onion
  4. 1/4 c sliced carrots
  5. 1 tbsp paleo mayo
  6. 2 tsp garlic powder
  7. Sea salt and freshly cracked pepper to taste
Instructions
  1. Crack the egg into a wide-mouthed jar (large enough to accommodate an immersion blender).
  2. Add in extra light tasting olive oil (olive oils with stronger flavors will impact the outcome of the mayo taste, so it is strongly suggested that you use extra light tasting only), lime juice, and sea salt.
  3. You can now get really creative with your mayo if you like, by adding in all sorts of fun flavors such as: chipotle, jalapeño, onion or garlic powder, or fresh cracked pepper.
  4. Once everything has been added to the large mouth jar and the egg has settled to the bottom, introduce the immersion blender and place it on the bottom of the jar.
  5. Turn on the immersion blender. For the most part you can keep it stationary and it’ll do the work for you. You’ll begin to see the creaminess of the mayo rise to the top of the mix.
  6. Blend until ingredients are fully mixed and the mayo is nice and creamy.
  7. Chop salad greens, cucumber, onion, carrots, and toss in a large salad bowl.
  8. Add 1 tbsp of Paleo Mayo, garlic powder, salt, and pepper.
  9. Mix well using a spatula, doing your best to not bruise the greens.
  10. Serve immediately.
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