‘The Real Paleo Diet Cookbook': Strawberry-Cantaloupe Soup With Lime and Mint Recipe | Recipe

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From the kitchen of Loren Cordain

|

Servings:4

Difficulty: Easy

Cook Time: 30-60 min

Cooling fruit soups are popular in Eastern Europe and
Scandinavian cuisines. Get the ripest fruit you can find for
this m??lange of strawberries, cantaloupe, lime, mint and
ginger.

Ingredients

4 cups cubed ripe cantaloupe

One and one-half cups ripe strawberries, hulled

1 cup fresh orange juice

One-half cup dry white wine

2 tablespoons fresh lime juice

1 teaspoon finely chopped fresh ginger

2 tablespoons snipped fresh mint

Sliced strawberries and mint leaves (optional)

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Cooking Directions

1. In a food processor or blender, combine cantaloupe,
strawberries, orange juice, wine, lime juice and ginger.
Process until smooth.

2. Pour into a large bowl or container. Cover and refrigerate
for at least 4 hours or overnight.

3. To serve, stir snipped mint into soup. Divide soup among
serving bowls. If desired, garnish with sliced strawberries
and mint leaves.

Excerpted with permission from “The Real Paleo Diet
Cookbook” by Lorain Cordain, PhD, Houghton Mifflin Harcourt
Publishing Company. This recipe was styled by chef Karen
Pickus for “Good Morning America.”

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Mediterranean Halibut with Olives and Artichoke Hearts | Everyday Paleo

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With two active little boys its sometimes 3 o’clock in the
afternoon before I really start thinking about what I’m going
to cook my family for dinner. I really wish I would plan ahead
more often but I have learned to enjoy the challenge that comes
from whipping something up on a whim. I think the only thing
that saves me is that I keep a lot of fresh ingredients on hand
in addition to a full pantry.  Maybe I do this to myself
on purpose to see what kind of amazing meal I can pull off in
minutes. Sometimes it works and sometimes…well…it doesn’t.
Lucky for all of us this particular night was a huge success!
If you enjoy fish and the flavors of the Mediterranean this is
a must try dish.

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Mediterranean Halibut with Olives and Artichoke Hearts

(Serves 4)

¼ Cup Pine nuts (toasted)

4 Fillets of Halibut (or other firm white fish such as Snapper,
Cod, Sea Bass, or Tilapia)

Sea Salt and Freshly Ground Pepper

3 Tbsp Grass Fed Butter or Ghee

¼ cup white wine (lemon juice can be used as a substitute for
the wine if desired)

1 Clove Garlic (Crushed)

5 Tbsp Fresh basil Leaves (shredded or chiffonade)

½ cup Kalmata Olives (pitted)

1 cup frozen artichoke hearts

 

Preheat Oven to 350 degrees

Toast pine nuts in pan on stove top until lightly browned
and set aside

Season fish with salt and pepper. Place in a baking dish in
a single layer.

In a small saucepan melt butter with crushed garlic over
medium heat. When butter is melted take off heat and add the
white wine. Pour over fish fillets.

Top fish with half of the basil.

Distribute olives and artichoke hearts around fillets.

Cover with aluminum foil and bake until fish is opaque
throughout. Approximately 10-15 minutes depending on thickness
of fillet

Take fish out of the oven, remove foil and top with pine
nuts and the remaining fresh basil.

Serve immediately!

Enjoy!

I’m a self-confessed Pinterest junky who loves to entertain and
cook. But more importantly I am a wife and mother of two crazy
little boys (ages 2 and 4) and I always joke that my main job
is making meals for the three men in my life…and boy can they
eat! I’m a keep-it-simple kind of girl and I think that shines
through in everything that I do, including the way I prepare
food. In my opinion the best meals come from simple ingredients
and simple steps. When I’m not in the kitchen cooking (or
chasing after a child) you will find me working on my latest
party (rachelspartyplace.blogspot.com), gardening, decorating,
or lifting heavy things at my local CrossFit gym.

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Basil Lime Marinade and Sauce

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Note from Sarah: Thank you Rachel – this is a quick and
easy idea to get you all prepped for the week and a fun idea
for a 4th of July BBQ.  Picture coming soon!

I realize that I cook with basil quite frequently. I’m guessing
it is because I have a huge bushel outside of my kitchen
window, It just seems to call my name! I really hope most of
you are basil lovers as well because this marinade/sauce is
beyond amazing!  This recipe is so versatile!  In the
last week I have used it as a salad dressing and as a sauce and
marinade for pork loin and chicken breasts, all resulting in
excellent meals; and by my definition of excellent I mean
husband complimented it and kids gobbled it up without
complaint. yay!  Next up…fish and beef!


Basil Lime Marinade and Sauce

Zest and juice of 4 limes
2 cloves crushed garlic
1 Tbsp Dijon mustard
1/3 cup walnut oil (can sub for Extra Virgin Olive Oil but I
like the mildness of walnut oil in this recipe)
1/4 cup coconut aminos (or wheat free tamari)
2 Tbsp minced/finely chopped fresh basil or to taste (use 2 tsp
if using the frozen basil mentioned below)

Tip: If you have a Trader Joes in your area they have frozen
fresh basil and frozen crushed garlic in the freezer section. I
have used both in this recipe. Easy!

Mix all above ingredients together in a bowl. Reserve 1/3 of
marinade for the sauce. Poor the other remaining 2/3 of
marinade over your desired meat and marinade for approximately
24 hours. The more time the meat has to marinade the better the
flavors will develop and soak in. However, don’t like time step
in the way. If you only have an hour, just go for it!

Grill meat (discard marinade the meat was in), slice, and pour
desired amount of reserved sauce over sliced meat and top with
freshly chopped basil and lime wedges.

Leftovers Lunch Idea:
The following day I chopped up the leftover chicken from the
night before and placed it on top of a bed of romaine lettuce.
As for dressing…you guessed it, some of the leftover Basil Lime
Sauce!

I’m a self-confessed Pinterest junky who loves to entertain and
cook. But more importantly I am a wife and mother of two crazy
little boys (ages 2 and 4) and I always joke that my main job
is making meals for the three men in my life…and boy can they
eat! I’m a keep-it-simple kind of girl and I think that shines
through in everything that I do, including the way I prepare
food. In my opinion the best meals come from simple ingredients
and simple steps. When I’m not in the kitchen cooking (or
chasing after a child) you will find me working on my latest
party (rachelspartyplace.blogspot.com), gardening, decorating,
or lifting heavy things at my local CrossFit gym.

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Source link

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Overcoming Rheumatoid Arthritis and Asthma with Paleo : The Paleo Diet™

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Congratulations to the winner of The Real Paleo Diet
Cookbook
Giveaway, Karla! Thanks for sharing
your inspired journey with us!

“I began the Paleo Diet with my daughter January 8, 2013 and
within 2 weeks I had more energy, my mind felt clearer, I no
longer had constant sinus drainage and nasal stuffiness, my
digestive problems resolved and I didn’t feel bloated. I then
segued to the autoimmune protocol due to having Rheumatoid
Arthritis and my SED rate dropped dramatically (per lab
tests) to the point where I went off Methotrexate (which
wasn’t working anyway) and didn’t have to go on Humira. I
virtually eliminated my R.A. joint pain and swelling.

My daughter who was 17 at time experienced loss of belly fat,
more energy and though she had been on Solodyn for her acne
for years, never really eliminating it, she experienced a
dramatic reduction of her
acne for the first time. But the most amazing change she
experienced was no longer having exercise induced asthma, which was
huge since she is a competition dancer and had to use an
inhaler 30 minutes prior to dancing but still had the fear of
experiencing an attack. The Paleo Diet gave her freedom and
gave me a life back.”

Karla

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Overcoming Rheumatoid Arthritis and Asthma with Paleo

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