Paleo Cookbook For Dummies (63 page)

2 tablespoons dried rosemary

2 teaspoons kosher salt

¹
⁄
₄
teaspoon pepper

Directions

1
Melt the ghee in a large skillet over medium-low heat.

2
Add the almonds and stir until they're coated with ghee. Mix in the rosemary, salt, and pepper, and then shake the pan to arrange the almonds in a single layer.

3
Toast the almonds, stirring often, until they're slightly darkened and aromatic (about 8 to 12 minutes).

4
Transfer to a plate and cool to room temperature. Serve right away or store in an airtight container for up to one week.

Per serving (1/4 cup):
Calories 210 (From Fat 162); Fat 18g (Saturated 1.5 g); Cholesterol 0mg; Sodium 493 mg; Carbohydrate 8g (Dietary Fiber 5g); Protein 8.

Note:
You can find a recipe for ghee in
Chapter 9
.

Tip:
You can substitute fresh rosemary for a stronger, earthier flavor; adjust the quantity according to your preference.

Recipe courtesy Michelle Tam, author of Nom Nom Paleo (
http://nomnompaleo.com
)

This recipe has been vetted by the team at Whole9 (
http://whole9life.com
) and is considered acceptable for a cleansing 30-day Paleo launch.

Paleo Trail Mix

Prep time:
10 min •
Cook time:
15 min •
Yield:
12 servings

Ingredients

²
⁄
₃
cup dried unsweetened coconut flakes (about 5 ounces)

³
⁄
₄
cup dried unsweetened pineapple (6 ounces)

2 cups roasted, unsalted sunflower seeds (16 ounces)

2 cups raw, unsalted pumpkin seeds (16 ounces)

1 cup roasted, unsalted almond slivers (8 ounces)

Directions

1
Preheat the oven to 300 degrees.

2
Spread the coconut flakes in a single layer on a foil-rimmed baking sheet and bake for 3 to 5 minutes or until they're golden brown. Let cool.

3
Using kitchen shears, cut the pineapple into bite-sized pieces and add them to a large mixing bowl with the seeds and almonds. Add the cooled coconut flakes and mix well.

4
Eat the trail mix by itself or with some coconut milk.

Per serving:
Calories 378 (From Fat 279); Fat 31g (Saturated 6g); Cholesterol 0mg; Sodium 22mg; Carbohydrate 17g (Dietary Fiber 6g); Protein 14.

Tip:
If you have a digital food scale, measuring out all the ingredients is a snap. Put a big bowl on the scale and weigh what you need. (Be sure to hit the “tare” button after you weigh the bowl and before you add each ingredient.)

Recipe courtesy Michelle Tam, author of Nom Nom Paleo (
http://nomnompaleo.com
)

This recipe has been vetted by the team at Whole9 (
http://whole9life.com
) and is considered acceptable for a cleansing 30-day Paleo launch.

Caramelized Coconut Chips

Prep time:
5 min •
Cook time:
3 min •
Yield:
1 cup

Ingredients

¹
⁄
₄
teaspoon salt

¹
⁄
₄
teaspoon ground cinnamon

1 cup unsweetened coconut flakes

Directions

1
Mix the salt and cinnamon with a fork in a small dish; set aside.

2
Heat a skillet over medium-high heat for about 2 minutes. Add the coconut flakes and distribute evenly in a single layer. Stir frequently, continuing to spread them in a single layer, until toasted, about 3 minutes.

3
Sprinkle the hot coconut flakes with the cinnamon mixture and toss until evenly seasoned. Transfer to a plate and allow them to cool in a single layer.

Per serving:
Calories 589 (From Fat 477); Fat 53g (Saturated 48g); Cholesterol 0mg; Sodium 609mg; Carbohydrate 21g (Dietary Fiber 12g); Protein 5.

Tip:
You can easily multiply this recipe to accommodate a large crowd.

Recipe courtesy Melissa Joulwan, author of Well Fed: Paleo Recipes for People Who Love to Eat and The Clothes Make the Girl (
www.theclothesmakethegirl.com
)

This recipe has been vetted by the team at Whole9 (
http://whole9life.com
) and is considered acceptable for a cleansing 30-day Paleo launch.

Sweet Potato Chips

Prep time:
5 min •
Yield:
10 servings

Ingredients

¹
⁄
₄
cup coconut oil

2 teaspoons cayenne pepper

3 sweet potatoes, peeled and thinly sliced

Directions

1
Preheat the oven to 400 degrees.

2
Combine the oil and cayenne pepper in a medium bowl. Add the sweet potatoes and toss to coat them with the oil mixture.

3
Spread the sweet potatoes in a single layer on a parchment-lined baking sheet.

4
Bake for approximately 20 minutes, flipping halfway through, until the sweet potatoes begin to brown. Check frequently to avoid burning smaller pieces. They will shrink in size and crisp up as they cook.

5
Let the chips cool for about 3 minutes before serving.

Per serving:
Calories 82 (From Fat 54); Fat 6g (Saturated 5g); Cholesterol 0mg; Sodium 22mg; Carbohydrate 8g (Dietary Fiber 1g); Protein 1.

This recipe has been vetted by the team at Whole9 (
http://whole9life.com
) and is considered acceptable for a cleansing 30-day Paleo launch.

Fried Sage Leaves

Prep time:
5 min •
Cook time:
5 min •
Yield:
2 servings

Ingredients

1 tablespoon ghee

15 fresh whole sage leaves

Directions

1
Heat the ghee in a medium cast-iron pan.

2
Place the sage leaves flat in the pan and cook until slightly crispy, only about a minute or two. Don't let them burn.

Per serving:
Calories 24 (From Fat 14); Fat 1.5g (Saturated 0.5g); Cholesterol 2mg; Sodium 1mg; Carbohydrate 2g (Dietary Fiber 0g); Protein 1.

Tip:
Fried sage adds a gourmet garnish to just about any dish!

Recipe courtesy Arsy Vartanian, author of Rubies & Radishes (
www.rubiesandradishes.com
)

This recipe has been vetted by the team at Whole9 (
http://whole9life.com
) and is considered acceptable for a cleansing 30-day Paleo launch.

Seaweed with a Kick

Prep time:
5 min •
Yield:
2–4 servings

Ingredients

6 nori sheets

3 tablespoons melted coconut oil

1 teaspoon cayenne pepper

1 teaspoon Celtic sea salt

Directions

1
Preheat the oven to 350 degrees.

2
Spread out the nori sheets on a flat surface and rub each with
¹
⁄
₂
tablespoon of the oil. Season with the cayenne and salt.

3
Arrange the sheets side by side on a baking sheet and bake for 3 to 4 minutes.

4
Break the sheets into whatever size pieces you prefer and enjoy.

Per serving:
Calories 95 (From Fat 90); Fat 10g (Saturated 9g); Cholesterol 0mg; Sodium 407mg; Carbohydrate 2g (Dietary Fiber 1g); Protein 1.

Tip:
Nori, or edible seaweed, is definitely a smart food (I like SeaSnax brand). It's loaded with iodine, which is a trace mineral you need for healthy thyroid function. If you're not using processed iodized table salt, then you need to make sure you're getting iodine from other sources, such as this snack. Add some protein like a hard-boiled egg for a completely balanced snack!

This recipe has been vetted by the team at Whole9 (
http://whole9life.com
) and is considered acceptable for a cleansing 30-day Paleo launch.

Avocado Cups

Prep time:
5 min •
Yield:
4 servings

Ingredients

2 avocadoes

2 tomatoes, diced

¹
⁄
₂
a medium cucumber, diced

1 bunch (about 2 ounces) chives, diced

1 tablespoon apple cider vinegar

4 tablespoons olive oil

1 clove garlic, minced

¹
⁄
₂
teaspoon coconut aminos

Dash of cayenne pepper

Directions

1
Halve the avocadoes and remove the pits. Use a spoon to scoop out the flesh.

2
In a large bowl, mash the avocado with the back of a fork and then mix in the tomatoes, cucumber, and chives. Spread this mixture into the avocado shells.

3
Combine the vinegar, olive oil, garlic, coconut aminos, and cayenne and pour over the avocado halves.

Per serving:
Calories 198 (From Fat 171); Fat 19g (Saturated 2.5g); Cholesterol 0mg; Sodium 21mg; Carbohydrate 8g (Dietary Fiber 4g); Protein 2.

Note:
Coconut aminos are fermented coconut nectar; they're a bit like soy sauce and are a great Paleo replacement for it (because soy isn't Paleo-approved). You can find them in some traditional grocers or online at Amazon or from my favorite brand, Coconut Secret (
www.coconutsecret.com/aminos2.html
).

Vary It!
You can also mix some canned tuna into the avocado mixture for a more-balanced snack!

This recipe has been vetted by the team at Whole9 (
http://whole9life.com
) and is considered acceptable for a cleansing 30-day Paleo launch.

Spicy Deviled Eggs

Prep time:
15 min •
Cook time:
15–20 min •
Yield:
24 servings

Ingredients

12 large eggs

¹
⁄
₄
cup Olive Oil Mayo

1 jalapeño pepper, seeded and minced

1 teaspoon ground cumin

1 teaspoon mustard

1 teaspoon cayenne pepper

Paprika and salt to taste

1 tablespoon minced cilantro

Directions

1
Place the eggs in large pot and cover with cold water. Bring to a gentle boil and then turn off the heat and cover the pot with a lid. Let the eggs sit for 12 to 15 minutes.

2
Drain the water from the pot and transfer the eggs into a separate bowl filled with ice water until they're completely cooled. Roll each egg to crack the shell, and peel the eggs.

3
Slice each egg in half and remove the yolks, placing them in a large bowl.

4
To the egg yolks, add the mayonnaise, jalapeño, cumin, mustard, and cayenne. Add paprika and salt to taste and mix well to combine.

5
Fill each egg white half with the mixture and garnish with the cilantro.

Per serving:
Calories 45 (From Fat 27); Fat 3g (Saturated 1g); Cholesterol 94mg; Sodium 58mg; Carbohydrate 94g (Dietary Fiber 0g); Protein 3.

Note:
Look for the Olive Oil Mayo recipe in
Chapter 9
.

Recipe courtesy Mark Sisson, author of Primal Blueprint and Mark's Daily Apple (
www.marksdailyapple.com
)

This recipe has been vetted by the team at Whole9 (
http://whole9life.com
) and is considered acceptable for a cleansing 30-day Paleo launch.

Grilled Spiced Peaches

Prep time:
10 min •
Cook time:
15 min •
Yield:
4 servings

Ingredients

1 tablespoon coconut oil, melted

2 teaspoons raw organic honey, melted

1
⁄
2
teaspoon ground cinnamon

¹
⁄
₈
teaspoon ground nutmeg

Pinch of chili powder

4 white peaches, pitted and halved

Directions

1
Preheat a grill on high heat.

2
While the grill is preheating, thoroughly mix all the ingredients except the peaches in a medium bowl.

3
Add the peaches to the honey sauce and toss to ensure they're evenly coated.

4
When the grill is warm, carefully place the peaches on the grill grates, ensuring they don't fall through. Grill for 5 minutes on each side or until they're nicely browned.

5
Allow to cool before serving.

Per serving:
Calories 100 (From Fat 36); Fat 4g (Saturated 3g); Cholesterol 0mg; Sodium 0mg; Carbohydrate 17g (Dietary Fiber 2g); Protein 1.

Tip:
You can turn these peaches into a sweet treat by topping them off with any of the Paleo ice creams in
Chapter 17
.