Tropical Kale Smoothie

tropical kale

Kale has become known as a superfood, and for good reason too. It’s high in fiber, iron, Vitamin K, Vitamin A, Vitamin C, powerful antioxidants, and calcium. It’s also a great anti-inflammatory food. Whatever condition your health is in, you can be sure that kale will have a good impact on it! Oh, and did we mention that this smoothie just happens to be delicious too?

Tropical Kale Smoothie
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Ingredients
  1. 1/2 cup coconut milk
  2. 2 cups kale, stemmed and diced
  3. 1 1/2 cups chopped pineapple
  4. 1 banana
Instructions
  1. Combine all ingredients in a blender and pulse until smooth.
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Mango Lime Smoothie

mango lime

Our Mango Lime Smoothie is a summer delight! The mango and grapes give it a sweet flavor and the spinach packs in the nutrients. Have this smoothie to start your day or to perk you up in the afternoon. Lovely!

Mango Lime Smoothie
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Ingredients
  1. 2 tablespoons lime juice
  2. 2 cups spinach
  3. 1 1/2 cups frozen mango
  4. 1 cup green grapes
Instructions
  1. Combine all ingredients in a blender and pulse until smooth.
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Coconut Lime Smoothie

lime coconut smoothie

This smoothie is such a treat! If you’re a fan of creamy cocktails, you’ll adore this recipe. And it’s not just your taste buds that this smoothie will please. Limes are great for your skin, largely due to the vitamin C and antioxidants that they contain. A win all round!

Coconut Lime Smoothie
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Ingredients
  1. 1 cup coconut milk
  2. 1 banana
  3. 1 cup spinach
  4. 1/2 cup ice
  5. Juice of 1 lime
Instructions
  1. Combine all ingredients in a blender and pulse until smooth.
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Scandinavian Summer Soup

Scandanavian Summer Soup

This soup is reminiscent of creamy chowders from pre-paleo days but the fresh seasonal veggies make it a summer showstopper! Use it at your next dinner party, as a main main during the week, or as a snack to warm you up on a gloomy afternoon.

Scandinavian Summer Soup
Serves 6
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Ingredients
  1. 3 carrots, roughly chopped
  2. 1 c peas
  3. 2 c green beans
  4. 1 c onion, diced
  5. 2 tbsp minced garlic
  6. 1 bay leaf
  7. 1 tsp sea salt
  8. 1/4 tsp freshly ground black pepper
  9. 2 tbsp arrowroot powder
  10. 2 tbsp butter
  11. 4 c coconut milk
  12. Roughly chopped fresh parsley to garnish
Instructions
  1. Melt the butter on medium-low in a small saucepan. Once melted, add in arrowroot powder to make a paleo roux. Once arrowroot powder and butter are fully combined, turn off heat and set aside.
  2. Add carrots, peas, green beans, onion, garlic, and bay leaf to a large soup pot. Cover with water (about 3 c) and bring to a simmer for about five minutes.
  3. Strain water from soup pot, keeping about 1 c of the liquid. Put the 1 c of liquid back in the pot and turn the burner to low.
  4. Add in coconut milk, salt, pepper, and roux. Stir until fully combined and warm on the stove for about 20 minutes - we want the roux to thicken the soup but don’t want it to get too hot.
  5. Once warmed through and thickened, serve hot with chopped parsley as garnish.
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Cinnamon Chia Smoothie

cinnamon chia smoothie

Chia seeds are one of the healthiest foods around. They pack in a lot of nutrients for not very many calories, so if you’re looking to lose weight, they’re a very good choice. This smoothie is delicious and full of healthy nutrients that’ll keep you feeling good. Perfect for a cosy evening in. 

Cinnamon Chia Smoothie
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Ingredients
  1. 1 cup almond milk
  2. 1 cup spinach
  3. 1 apple, cored and peeled
  4. 1 tablespoon chia seeds (plus more for topping)
  5. 1 tablespoon maple syrup (optional)
  6. 1/4 – 1/2 teaspoon cinnamon
Instructions
  1. Combine all ingredients in a blender and pulse until smooth.
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Mexican Watermelon Salad

Mexican Watermelon Salad

Watermelon was made for hot summers. It’s perfect for picnics and snatched moments in the shade. But here at the Ultimate Paleo Guide, we like to take things to the next level, which is why we’ve created the Mexican Watermelon Salad. This salad is just as refreshing as plain old watermelon but it packs a punch, thanks to the spices. A treat for the tastebuds! 

Mexican Watermelon Salad
Serves 6
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Ingredients
  1. 4 c watermelon, cubed
  2. 2 c jicama, cubed
  3. Juice from 1 lime
  4. 1/4 c fresh chopped cilantro
  5. A dash of ancho chili powder and/or cayenne (optional)
Instructions
  1. Cube both watermelon and jicama and add to a large serving bowl.
  2. Using a hand juicer, squeeze the juice from your lime over the watermelon and jicama.
  3. Sprinkle fruit bowl with fresh chopped cilantro and mix well.
  4. Garnish with a dash of chili powder and/or cayenne if you’re feeling like you want a bit of a kick.
  5. Enjoy!
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Jalapeño & Apple Coleslaw

Jalepeno & Apple Coleslaw

Shop-bought products and “healthy” options like coleslaw are full of, well, who knows what? Make sure you check the ingredients before you buy any of that stuff. Or just make your own! Our Jalapeño & Apple Coleslaw is fresh, super tasty, and easy to make. Who needs the other stuff when you can get something better by making your own?

Jalapeño & Apple Coleslaw
Serves 6
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Ingredients
  1. 4 c shredded cabbage
  2. 1 green apple, thinly sliced
  3. 1 carrot, thinly sliced
  4. 1/2 red onion, thinly sliced in rings
  5. 1 fresh jalapeño with seeds and ribs removed, diced
  6. 2 tbsp apple cider vinegar
  7. 1 tbsp EVOO
  8. 1/2 tsp salt
  9. 1/2 tsp freshly ground pepper
Instructions
  1. Shred cabbage and add to large mixing bowl.
  2. Add shredded apple, carrot, and onion to the cabbage. Toss.
  3. Remove ribs and seeds from jalapeño and dice. I diced mine into large chunks because I wanted people who didn’t like jalapeño to be able to pick it out. Add jalapeño to bowl.
  4. Add vinegar, olive oil, salt, and pepper to the bowl. Combine well so that all the ingredients get a nice coating of the dressing.
  5. Allow flavors to soak into the mix in the fridge for a couple hours before serving.
  6. Enjoy!
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Bonfire-Roasted Veggies

Bonfire Roasted Veggies

These bonfire veggie packets are so easy and delicious that youll want to eat them every night of the week! Feel free to change up the veggies depending on what is fresh and in season at your local farmers market. 

Bonfire-Roasted Veggies
Serves 2
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Ingredients
  1. 2 c thickly chopped zucchini
  2. 1 c diced onion
  3. 1/2 c sliced fresh mushrooms
  4. 1/2 c diced red pepper
  5. 2 tbsp butter
  6. Dash of garlic powder
  7. Dash of onion powder
  8. Sea salt and freshly ground pepper to taste
  9. Tin foil
Instructions
  1. Lay out 2 sheets of tin foil (about 12 inches by 12 inches).
  2. Divide the veggies into groups, and portion them out on each sheet of tin foil.
  3. Sprinkle each veggie packet with seasonings and add 1 tbsp butter to each packet.
  4. Carefully fold and roll up the veggies in the tin foil. I recommend wrapping the packets with a second sheet of tin foil before roasting; this will help keep everything together and keep the butter from leaking out.
  5. Roast on a grill or bonfire for about 5 minutes on each side.
  6. Cut open the packets (be careful - contents are very hot!) and enjoy!
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Grilled Skin on Fish

Grilled Skin On Fish

There are many health benefits of eating fish. Its Omega-3 fatty acids in particular are good for your heart. So we recommend making fish the main source of protein in at least one of the meals you eat a week. 

This recipe goes well with a big serving of vegetables. Why not try it with our Stuffed Acorn Squash, our Sautéed Spinach Salad, or even our Baked Cabbage Wedges?

Grilled Skin on Fish
Serves 4
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Ingredients
  1. 8 small-medium white fish fillets (they should be de-scaled and de-headed) - I used yellow fin tuna and red snapper
  2. 1/4 c softened butter
  3. 1/4 c minced garlic
  4. Salt and pepper to taste
  5. 2 lemons
Instructions
  1. Take de-scaled and de-headed fish fillets and cut flesh to the spine at a 45-degree angle from tip to tail and vice versa, creating Xs on both sides (see photo).
  2. Mix together softened butter and minced garlic.
  3. Using a spatula, evenly spread garlic butter on all sides of the fish, making sure to fill each of the crevices with as much tasty garlic butter as possible.
  4. Heat grill to medium heat.
  5. Place fish on grill and grill for about 3-5 minutes on each side, until flesh is flaky and white to the bone.
  6. Serve with lemon wedges, and garnish with a sprinkle of dried dill if desired.
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Broiled Grapefruit Perfection

Broiled Grapefruit

If you can’t already tell from the photo, this recipe is perfection. It’s spot on for hot summer days when you deserve a treat that tastes, looks, and feels good. Don’t go overboard with the fruit but there’s no reason you can’t enjoy this recipe on a semi-regular basis. Mm!

Broiled Grapefruit Perfection
Serves 2
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Ingredients
  1. 1 grapefruit, halved
  2. 1 banana, sliced
  3. 1 tbsp honey
  4. Cinnamon, to taste
Instructions
  1. Preheat broiler.
  2. Halve grapefruit and slice bananas.
  3. Place grapefruit on a baking sheet, and top with the sliced bananas.
  4. Drizzle each piece of grapefruit with 1/2 tbsp honey and sprinkle with cinnamon to taste.
  5. Broil for 5-8 minutes, checking on it occasionally so that it doesn’t get burned.
Adapted from She Wears Many Hats
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