One of the greatest benefits of summer is that there are so many fruits and vegetables that are in season and highly abundant. Just go to your local farmer’s or produce market and you’ll be delightfully surprised by all the produce you can get for awesome prices.
Or, if you’ve ever grown your own garden before, you likely know just how abundant certain vegetables can be. You’ve probably tried to pawn summer squash and tomatoes off on your friends and family just so they don’t go bad!
Luckily, this delicious recipe is one that helps you use up all that extra squash you may have. The combination of mellow summer squash, tart apple, ...
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Baby Green Salad with Fruit
While adding fruit on salad can seem weird at first, it truly is such a delicious combination.
Lots of summertime fruits are tasty on salads, but this one focuses on using seasonal cherries and blueberries. On top of fresh baby greens and paired with creamy goat cheese (omit this if you’re sticking to strict Paleo), the fruit is really the star of this recipe.
The salad dressing for this salad is delicious as well. Many people buy salad dressings at home, but a lot of brands have sketchy ingredients. You have to read the ingredient labels closely to avoid this.
Skip the hassle and make your own at home. This dressing can be ...
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Sunny Cucumber Salad
If you’re looking to bring a little sunshine in your life, this salad just might do it. And, if you happen to be a citrus salad newbie (or skeptic), prepare to be pleasantly surprised.
The combination of the cool cucumber, spicy red onion, and sweet mandarin orange is basically like a flavor explosion in your mouth. And it couldn’t come together any easier. Just slice it up, throw it in a bowl, toss with heart-healthy olive oil and orange juice and voila!
For a perfectly balanced Paleo meal, pair this salad with grilled chicken or fish. You’ll want to be sure to get some protein to keep you feeling full and satiated.
Crunchy, ...
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Spring Vegetable Salad
Who says the Paleo diet is all meat all the time?! Hopefully that misconception is long gone. For anyone that has any doubt, let this salad prove you wrong.
This salad is loaded down with delicious, seasonal vegetables. The radishes provide a good dose of crunch, while the sweet peas give just a touch of sweetness. Incorporate some thinly-sliced asparagus stalk for an interesting twist and top with microgreens or sprouts.
What’s the difference between sprouts and microgreens?
Sprouts are seeds that are just starting to grow. You can actually sprout most seeds at home on your own. Check out this tutorial from Eat Within Your Means for ...
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Smoked Salmon Cucumber Bites with Lemon Coconut Cream
As the temperatures rise and we inch closer to summer (at least here in the U.S.), you may find yourself looking for lighter meals that don’t require any cooking. These smoked salmon and cucumber bites will surely hit the spot. The tangy lemon coconut cream adds another layer of flavor to these simple, but delicious, snacks.
When it comes to the nutrition profile, these are extremely balanced. The smoked salmon is protein-packed lends a powerful punch of omega 3 fatty acids. This combination is great at fighting hunger and keeping you feel satiated.
But what about the smoking, you may be asking yourself? Doesn’t it destabilize the ...
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Simple Roasted Green Beans
I know what you’re thinking…how can a site dedicated to all things Paleo even include a recipe on green beans – a legume! Aren’t legumes forbidden? What is this madness?!
Give me a second to explain. Yes, green beans are indeed a legume. And, yes, legumes are not “Paleo.” That being said, green beans fall into a gray area of Paleo – kind of like grass-fed butter or fermented yogurt. We like what Michelle from Nom Nom Paleo says about green beans on the Paleo diet:
“Before anyone gets on my case about whether green beans are Paleo, I eat them when they’re in season because they’re more pod than bean, and because Robb Wolf, Mark Sisson, ...
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Chilled Strawberry Lavender Soup
Strawberries aren’t usually turned into soup, but you’ll be surprised at how delicious this summer soup is. Use summer berries for best results, and don’t go overboard on the lavender.
Chilled Strawberry Lavender Soup
1 14 oz can Coconut milk1 pint Fresh strawberries (hulled)Juice of 1 orange1/2 tsp culinary lavender leaves1 cup WaterSea salt (to taste)Fresh ground black pepper (to taste)
Put all of the ingredients in a blender. Blend until smooth and creamy. Transfer to an airtight container and chill overnight for best results.
Serve chilled, topped with sliced strawberries if desired. ...
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Vanilla Chia Parfait
This high protein parfait will replace sugary granola and yogurt parfaits of the past. It’s easy to make — simply mix up, pop in the fridge and wake up to a delicious, fuss-free breakfast.
Vanilla Chia Parfait
1.5 cups coconut milk1/3 cup chia seeds3 tbsp honey1 tsp vanilla extract1/4 tsp sea saltFruit (for layering and serving)Coconut flakes (for serving )
Put the coconut milk, chia seeds, honey, vanilla, and salt in a container with lid and stir well. Cover and refrigerate overnight.
When ready to serve, either layer the chia mixture with fruit for a parfait, or eat as is, chilled. Sprinkle with coconut flakes ...
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Charred Vegetables with Bacon
Vegetables get a makeover by getting charred and caramelized in a skillet. Cook them in bacon fat and they become extra delicious. Veggies will become your new favorite dish after you try this.
Charred Vegetables with Bacon
4 slices bacon (chopped)1 onion (sliced)1 pound Brussel sprouts (halved)1/2 pound small radishes (halved)1/2 head broccoli (cut into florets)sea salt (to taste)fresh ground black pepper (to taste)
Heat a large skillet over medium high heat. Add the bacon and cook until crisp. Remove the bacon from the pan, leaving the fat behind.
Add the onion and cook until softened. Add the Brussel sprouts and cook ...
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Creamy Broccoli Soup
Even if you don’t love broccoli, you’ll love this comforting bright green soup. It’s creamy, healthy, and delicious, and makes an excellent starter or light lunch.
Creamy Broccoli Soup
4 slices bacon (diced)1 onion (minced)1 clove garlic (minced)1 head broccoli (chopped)4 cups chicken broth1 cup coconut milksea salt (to taste)fresh ground black pepper (to taste)
Heat a large pot over medium heat and add the bacon. Cook until crisp. Remove bacon from pan, leaving fat behind.
Add the onion and garlic, and cook until softened. Add the broccoli, stir and cook for 2 minutes. Add the broth to the pot and bring to a boil. ...
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