Paleo Cookbook For Dummies book cover

Paleo Cookbook For Dummies

Author:
Kellyann Petrucci
Published: July 29, 2013

Overview

The fast and easy way to enjoy a Paleo diet

The Paleo movement is one of the hottest diet and healthy-eating approaches, as people discover an appealing and sustainable alternative to the restrictive diets that lead to burnout and failed weight loss efforts. This modern-day take on an ancient diet—which excludes dairy, processed foods, and refined sugar—has helped thousands of people lose weight and keep it off. Now, The Paleo Cookbook For Dummies offers more than 100 simple and tasty Paleo recipes for breakfast, lunch, dinner, snacks, desserts, and even beverages.

  • Includes an overview of the Paleo Diet, grocery shopping and pantry stocking tips, and kid-friendly Paleo recipes
  • Offers Paleo recipes for every meal of the day
  • All recipes are contributed by powerhouse Paleo chefs

The Paleo Cookbook For Dummies gives you delicious, flavorful, and easy-to-make recipes for anyone who wants to enjoy the benefits of eating the Paleo way.

The fast and easy way to enjoy a Paleo diet

The Paleo movement is one of the hottest diet and healthy-eating approaches, as people discover an appealing and sustainable alternative to the restrictive diets that lead to burnout and failed weight loss efforts. This modern-day take on an ancient diet—which excludes dairy, processed foods, and refined sugar—has helped thousands of people lose weight and keep it off. Now, The Paleo Cookbook For Dummies offers more than 100 simple and tasty

Paleo recipes for breakfast, lunch, dinner, snacks, desserts, and even beverages.

  • Includes an overview of the Paleo Diet, grocery shopping and pantry stocking tips, and kid-friendly Paleo recipes
  • Offers Paleo recipes for every meal of the day
  • All recipes are contributed by powerhouse Paleo chefs

The Paleo Cookbook For Dummies gives you delicious, flavorful, and easy-to-make recipes for anyone who wants to enjoy the benefits of eating the Paleo way.

Paleo Cookbook For Dummies Cheat Sheet

If you love results, then cooking Paleo is for you. Eating Paleo boils down to one simple philosophy: eating real, fresh foods your body is designed to have. Making this lifestyle change work means getting into the kitchen — cooking quality foods, swapping out non-Paleo ingredients, using oils and spices to your best advantage, and revamping your view of snacks.

Articles From The Book

23 results

Paleo Diet Recipes Articles

Paleo Diet Recipe: Niçoise-ish Salad

If you're in the mood for a summery salad that fits within your Paleo diet, the Niçoise-ish is a delight just waiting to be assembled and served. The mix of ingredients lends a beautiful balance of color and flavor.

Your investment in high-quality (higher priced) tuna will pay off with the first taste — and every bite after.

Preparation time: 25 minutes

Cooking time: 2 minutes

Yield: 4 servings

2 cups chopped purple cauliflower

2 cups chopped asparagus, trimmed

1/3 cup extra-virgin olive oil

1/4 cup white balsamic vinegar

1 clove garlic, crushed

1/2 teaspoon stone-ground mustard

Salt and pepper to taste

1 head romaine lettuce, chopped

1 large carrot, peeled and thinly sliced

1 cup sliced bell peppers

1/2 a small red onion, thinly sliced

1-1/2 cups cherry tomatoes

1 avocado, peeled, pitted, and diced

Four 5-ounce cans wild-caught tuna in water

3 hardboiled eggs, shelled and quartered

  1. To blanch the cauliflower and asparagus, bring a large pot of water to a boil. Add the cauliflower and asparagus and let them boil for approximately 2 minutes, until they’re just tender. Drain them in a colander and run under cold water to stop the cooking.

  2. In a medium bowl, whisk together the olive oil, vinegar, garlic, and mustard. Season with salt and pepper to taste.

  3. Toss the remaining ingredients in a bowl and drizzle with the garlic vinaigrette.

Per serving: Calories 564 (From Fat 290); Fat 32g (Saturated 6g); Cholesterol 199mg; Sodium 636mg; Carbohydrate 26g (Dietary Fiber 9g); Protein 44g.

Recipe courtesy Arsy Vartanian, author of Rubies & Radishes

This recipe has been vetted by the team at Whole9 and is considered acceptable for a 30-Day Reset Paleo cleanse.

Paleo Diet Recipes Articles

Paleo Diet Recipe: Dilly Chili Roasted King Salmon

Salmon and summertime are a sure-fire match for enjoying fresh ingredients in your Paleo diet dining. This roasted salmon recipe is quick and easy, giving you more time for conversation across the picnic table!

Preparation time: 15 minutes

Cooking time: 25 minutes

Yield: 8 servings

2 tablespoons olive oil, plus more for the foil

Kosher salt and black pepper

1-1/2-pound salmon fillet, skin-on

1/2 a lemon, sliced

5 sprigs fresh dill

2 tablespoons capers

1/2 tablespoon chili powder

1/2 tablespoon garlic powder

  1. Preheat the oven to 375 degrees.

  2. Lay out a piece of aluminum foil 2-1/2 times the length of your salmon fillet. Drizzle the foil with olive oil and add a sprinkling of salt and pepper.

  3. Place the salmon fillet, skin-side-down, on top of the seasoned foil. Season the top of the salmon with more salt and pepper, the chili powder, and the garlic.

  4. Pour the 2 tablespoons of olive oil over the spices and rub it into skin to coat the entire top of the fillet. Top with the lemon slices, fresh dill, and capers.

  5. Fold the foil over the salmon and seal well on the three non-folded sides. Try to make the package airtight.

  6. Place on a roasting pan or on your grill and cook at 375 degrees for 25 minutes or until the salmon reaches an internal temperature of 120 degrees.

  7. Remove from the oven/grill and share with your friends.

Per serving: Calories 115 (From Fat 38); Fat 4g (Saturated 0.5g); Cholesterol 30mg; Sodium 192mg; Carbohydrate 1.5g (Dietary Fiber 0.5g); Protein 18g.

Recipe courtesy Nick Massie, chef and author of Paleo Nick

This recipe has been vetted by the team at Whole9 and is considered acceptable for a 30-Day Reset Paleo cleanse.

Paleo Diet Recipes Articles

Paleo Diet Recipe: Make-Your-Own Cobb Salads

This variable recipe makes a terrific ready-ahead-of-time meal option for your Paleo diet. With your ingredients cooked and on stand-by in the fridge, you can set everything out and get chowing down in less than 10 minutes. Be sure to use bacon free of nitrates, casein, gluten, and antibiotics.

Preparation time: 10 minutes

Yield: 6 servings

Paleo Ranch Dressing (see the following recipe)

3 heads romaine lettuce

3 chicken breasts, cooked and chopped

12 strips bacon, cooked and chopped

12 hard-boiled eggs, chopped

2 cups sliced fresh peppers

2 cups shredded carrots

1 cup nuts of choice (except peanuts or soy nuts)

  1. Tear the romaine leaves into bite-sized pieces.

  2. Set out all the prepared ingredients, including 1 cup of Paleo Ranch Dressing. Allow everyone to assemble their salads and top with the dressing.

Paleo Ranch Dressing

1 egg, room temperature

1 cup macadamia or avocado oil, room temperature

2 teaspoons dried dill

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon sea salt

1/4 teaspoon chili powder

1/4 teaspoon ground black or white pepper

2 tablespoons vinegar of choice

1-1/2 teaspoons hot sauce

1 teaspoon honey

1 teaspoon yellow mustard

  1. Crack the egg into the bowl of a blender or food processor. Run it on medium speed, enough to whip the egg into a uniform mixture.

  2. Turn the appliance onto high speed and very slowly and steadily drizzle in the oil (this process should take a few minutes).

  3. After you’ve achieved a nice, thick mayo base, lower the speed to medium and add the remaining ingredients. If you want to be conservative, add a little of each at a time to suit your tastes.

  4. Store the dressing in an airtight glass jar in the fridge and consume within a few days.

Per serving: Calories 669 (From Fat 477); Fat 53g (Saturated 9g); Cholesterol 436mg; Sodium 433mg; Carbohydrate 16g (Dietary Fiber 6g); Protein 34g.

Vary It! Mix up your proteins and fresh veggies. Try leftover steak and fresh cucumber. If you like, add a fermented veggie like kimchi or sauerkraut to punch the zing factor even more. Omit the vinegar for thicker dressing that makes a good dip, or omit the chili powder and hot sauce if you don’t want the spicy heat. If you prefer a thinner dressing, you can adjust by adding some extra vinegar to the dressing. You can also vary the flavor by substituting curry paste (for tasty heat), fish sauce (for savory), or tamari and/or coconut aminos (for even more savory).

Recipe courtesy of Audrey Olson, author of Primal Kitchen: A Family Grokumentary