Paleo Cookbook For Dummies (71 page)

Ingredients

2 pounds skinless fresh albacore fillet

Pinch of kosher salt

Pinch of pepper

4 cloves garlic, roughly chopped

²
⁄
₃
cup extra-virgin olive oil

1 medium lemon, quartered

Directions

1
Preheat the oven to 350 degrees.

2
Cut the albacore crosswise into 1
¹
⁄
₂
-inch steaks. Season both sides with salt and pepper.

3
Place the steaks in a single layer in a casserole dish and top with the garlic. Pour the olive oil in the dish until it reaches halfway up the sides of the fish. (Use more or less oil as needed.)

4
Cover the dish with foil and bake for 10 minutes. Carefully flip the fish and bake for another 10 minutes, covered. The albacore is finished when it's barely cooked through.

5
Let the tuna cool to room temperature and serve with the olive-oil braising liquid and a squeeze of lemon juice.

Per serving:
Calories 610 (From Fat 372); Fat 41g (Saturated 5g); Cholesterol 100mg; Sodium 771mg; Carbohydrate 4g (Dietary Fiber 1.5g); Protein 65g.

Tip:
This dish stores well in the fridge. Just keep the fish in the olive-oil braising liquid and you'll have emergency protein ready to eat.

Note:
You can pair this dish nicely with the delicious salads in
Chapter 8
. You can also turn to a vegetarian side, such as the Italian Broccoli or the Cocoa Cauliflower in
Chapter 16
.

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.

Salmon a L'Afrique du Nord

Prep time:
5 min, plus marinating time •
Cook time:
6–7 min •
Yield:
8 servings

Ingredients

1 tablespoon coconut oil, melted

1 tablespoon fresh orange juice

1
¹
⁄
₂
teaspoons dried ginger

1
¹
⁄
₂
teaspoons ground cumin

1
¹
⁄
₂
teaspoons ground coriander

¹
⁄
₂
teaspoon paprika

1
¹
⁄
₂
teaspoons salt

¹
⁄
₄
teaspoon ground cayenne pepper

1
¹
⁄
₂
pounds skin-on salmon fillets

Directions

1
Mix the coconut oil, orange juice, ginger, cumin, coriander, paprika, salt, and cayenne in a small bowl to form a paste the consistency of thick salad dressing.

2
Place the salmon in a glass baking dish and massage the marinade over the salmon. Cover and refrigerate for 30 minutes.

3
Preheat a gas grill on high with the lid closed for about 10 minutes.

4
Place the salmon skin-side down on the grill, close the lid, and cook for 3 minutes. Check the salmon; the skin should be a little blackened and starting to separate from the pink flesh.

5
Flip the salmon, close the lid, and cook an additional 3 minutes. Serve immediately.

Per serving:
Calories 169 (From Fat 97); Fat 11g (Saturated 3g); Cholesterol 49mg; Sodium 485mg; Carbohydrate 1g (Dietary Fiber 0g); Protein 17g.

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.

Chapter 14

Protein Recipes for Paleo Meat-Lovers

In This Chapter

Understanding that not all meats are created equal

Trying out amazing pork, chicken, lamb, and beef dishes

Paleo protein has a certain punch. It's nutritionally dense food that provides you with what you need to build a healthy body. To keep yourself healthy and satisfied, you can enjoy any protein dish any time of day and for any meal of the day.

This chapter is loaded with a variety of protein recipes that feature pork, chicken, lamb, and beef. All the proteins in this chapter are snuggled up with other yummy ingredients — like broccoli, bell peppers, olives, tomatoes, sweet potatoes, ginger, and even chocolate — that make them really pop.