At Aflete we love to eat, but finding something delicious that isn’t going to obliterate your diet can be a challenge sometimes. This can be especially true when you are following a diet that eliminates certain food groups, such as the Paleo diet. That’s why we put together these delicious recipes to help you find something new and good to eat. Here are our top 5 paleo recipes for spring dining, so get some flavour in your life with these easy and healthy meals.
Here are 5 Paleo Recipes below:
- ¼ diced red onion,
- 1 medium tomato, ¼-inch dice
- ½ cup green bell pepper, diced
- 1 tbsp olive oil
- 1 garlic clove, crushed
- ¼ tsp ground cumin
- ¼ tsp black pepper
- ¼ tsp turmeric¼ tsp red-pepper flakes
- ¼ tsp salt
- 3 eggs
- 1 tbsp minced fresh parsley
In big, heavy skillet, over medium-low heat, start sautéing the onion, tomato, and pepper in the olive oil. Crush the garlic and throw it in, and stir in spices, too. Keep cooking, stirring often, until vegetables have softened and exuded juice into the mix—you want a coarse sauce.While veggies are cooking, crack eggs into a dish and whisk them.When you’ve got a nice sauce going in the skillet, pour in eggs and scramble until they’re softly set. It should be creamy.Scoop onto a plate, sprinkle with the parsley, and devour.
NUTRITION: 388 calories; 28 g fat; 19 g protein; 18 g carbohydrate; 4 g dietary fiber; 14 g net carbs per serving
- 1 cup diced cooked chicken
- ½ cup diced red bell pepper
- 1 artichoke heart, cooked and chopped
- 2 scallions, sliced thin, including the crisp part of the green shoot
- 1 tbsp minced fresh parsley
- ⅓ cup Lemon-Balsamic Mayonnaise (see below), or to taste
Cut everything up and put in a mixing bowl.Make the mayo (see below), add to the other ingredients, and toss to coat.
NUTRITION: 698 calories; 64 g fat; 24 g protein; 9 g carbohydrate; 3 g dietary fiber; 6 g net carbs per serving.
TO MAKE MAYO:
Put 2 egg yolks, 1 tbsp vinegar, 1 tbsp lemon juice, and ½ garlic clove (chopped) in the bottom of a clean glass jar. Add ¼ cup extra-virgin olive oil.Submerge your stick blender, turn it on, and blend till it’s incorporated.Now, keeping the stick blender on, slowly drizzle in ⅔ cup light-flavored olive oil until the mixture is thickened and the oil starts puddling on the surface. Makes ¾ cup.
Asian Pepper Shrimp
- 3 tbsp coconut oil
- 4 cloves garlic
- 1 ½ lb shrimp, raw, peeled, tails on
- 1 tbsp coconut aminos
- 1 tbsp fish sauce
- 1 tsp black pepper
- ¼ cup chopped fresh cilantro
Put big, heavy skillet over low heat and melt coconut oil. Mince or crush garlic and throw it in. Stir for 2 to 3 minutes, keeping heat low— you don’t want the garlic to brown.Now throw in shrimp and sauté until pink through, probably 4 to 5 minutes, depending on how big they are. Stir in coconut aminos, fish sauce, and pepper. Sauté another minute or so.Plate shrimp and turn up burner under skillet. Heat combined oil and liquid in pan, letting it cook down for a minute or two. Pour over shrimp.Top each serving with a tablespoon of chopped cilantro and serve.
NUTRITION: 280 calories; 13 g fat; 35 g protein; 4 g carbohydrate; trace dietary Fiber; 4 g net carbs per serving.
Chicken Avocado Soup
- 6 cups chicken broth
- 1 tsp Sriracha, or to taste
- 1 lb boneless, skinless chicken breast
- 1 avocado, diced
- 4 scallions
- 1 clove garlic, crushed
Salt and black pepper
Lime and coriander (to garnish if desired)
Pour broth into big, heavy saucepan and place over medium-high heat. Stir in Sriracha.While broth heats, dice chicken into bite-size pieces; ditto the avocado. Slice scallions, separating white and crisp green parts.When broth is simmering, stir in chicken and white part of scallions. (Don’t just drop the diced chicken in without stirring! It’ll congeal into a lump in the bottom of the pot. Stir it in.) Crush in garlic. Bring back to a simmer, turn burner to low, and let simmer for 10 minutes.Salt and pepper the soup to taste. Ladle into bowls. Now divide avocado and sliced green scallion shoots among bowls, and serve. Add lime and coriander to garnish if desired.
NUTRITION: 277 calories; 13 g fat; 34 g protein; 6 g carbohydrate; 2 g dietary fiber; 4 g net carbs per serving.
Spiced Pot Roast
- 4 lb beef chuck
- ½ tsp black pepper
- ½ tsp allspice
- ¼ tsp ground nutmeg
- 4 medium tomatoes
- 1 medium onion
- 3 tbsp olive oil
- 3 tbsp lemon juice
- 1 ½ tbsp cider vinegar
- 2 tbsp lard
- ⅔ cup beef broth, divided
- 2 bay leaves
Sprinkle roast lightly all over with salt, if using. In a small bowl, mix together pepper, allspice, and nutmeg. Sprinkle over both sides of roast and rub in well. Stab it all over with a fork.Core tomatoes, cut in chunks, and put in food processor. Peel onion and cut it in chunks; throw in food processor with tomatoes. Pulse until chopped. Now add olive oil, lemon juice, and vinegar. Run the processor till you’ve got a thin paste.Put roast in a big zipper-lock bag and pour in mixture from food processor. Seal bag, pressing out air as you go. Refrigerate for at least 8 hours.Pull out roast; drain and reserve marinade. In a Dutch oven, over medium-high heat, melt lard and sear roast on both sides.Now add marinade, beef broth, and bay leaves. Bring to a boil, then turn down to a simmer. Cover and let cook for a good 2 ½ to 3 hours, until the meat is fork-tender.Remove roast to a platter and keep warm. Now turn up heat and reduce juices in pot until they’re starting to thicken up. Pour sauce into gravy boat and serve with pot roast.
NUTRITION: 763 calories; 59 g fat; 50 g protein; 7 g carbohydrate; 1 g dietary fiber; 6 g net carbs per serving.
Bonus Side Dish:
Roasted Brussel Sprouts
- 1 lb Brussels sprouts
- 2 tbsp bacon grease (or lard or olive oil)
- Salt and black pepper
Preheat oven to 400ºF.Trim bottoms of stems and any wilted leaves off Brussels sprouts and halve each one.Put fat in a roasting pan, and if you’re using bacon grease or lard, put it in the oven for a few minutes to melt.Add Brussels sprouts to the pan and toss till they’re coated with fat. Salt and pepper and stir again, then put them in oven.Roast for 35 to 40 minutes, stirring now and then. When they’re evenly browned, they’re done. Add a little more salt if they need it and serve.
NUTRITION: 103 calories; 7 g fat; 3 g protein; 9 g carbohydrate; 4 g dietary fiber; 5 g net carbs per serving