The Primal Blueprint Cookbook (31 page)

An aromatic blend of cumin, turmeric and dill flavor, this dish, which is perfect for dinner, also happens to be just as good cold the next day for breakfast. Eggs and salmon are incredibly satisfying together, and create a one-two punch of protein and good fats that can’t be beat.

INSTRUCTIONS:

Preheat oven to 425°F. Put salmon in a baking pan and add 2 cups of water. Cover the pan and poach salmon in the oven until cooked through, about 15 minutes. Lightly salt to taste if desired.

While the salmon is cooking, chop the cauliflower into small florets and steam until just soft. Grate in a food processor so the texture resembles rice. Warm a little oil in a pan and add spices and onion and sauté until soft. Add garlic and sauté a few minutes more. Add grated cauliflower to the pan with the spices and onion and mix well. Flake the salmon into small chunks and mix it in along with dill and eggs.

Hard boiled eggs are an easy snack that can be made a little more interesting with a quick roll in tamari, an Asian sauce similar to soy sauce. Eat the eggs whole or slice them into a salad. If you want to get even more creative, look for tiny quail eggs. Although it takes a little dexterity to peel the shell off the tiny eggs, they are fun to eat and serve.

INSTRUCTIONS:

The best way to hard boil an egg is to cover it with water and bring the water to a boil. As soon as the water boils, turn off the heat, put a lid on the pot and let it sit for 10 minutes. Cool the egg in a bowl of ice water.

Carefully peel the hard boiled egg. Heat the tamari in a saucepan and bring it to a gentle boil. When it begins to foam, turn the heat to low and roll the egg around in the tamari, coating it completely. Chill and eat.

There are certain foods most of us grew up with—pancakes, mashed potatoes, pasta—that can be hard to let go of entirely. Especially if changing to Primal Blueprint eating means a drastic change in your life. Cravings are bound to strike now and again and when they do, don’t torture yourself. Simply turn to this chapter, where healthier but equally delicious options abound.

Creativity and openness to trying new things is what this chapter is all about. These recipes will help you transition to Primal eating and introduce you to some new ways to prepare old favorites. Don’t worry—Primal versions of your favorite comfort foods are still one hundred percent comforting. You’ll find many of these recipes (like the incredible enchiladas) to be so good that you’ll never miss the “original” version again.

There is just no reason anyone should have to give up enchiladas, a delicious, one pan meal that just about everyone loves. You may find it hard to believe, but you’re not even going to miss the tortillas. The egg white crepes are very easy to prepare and incredibly sturdy; they’ll hold as much meat as you want to stuff in them.

INSTRUCTIONS:

If using poblano chiles, cut chiles in half lengthwise and discard seeds. Place halves, skin sides up, on a foil-lined baking sheet and broil until blackened, 5–10 minutes. Place in a plastic bag; seal. Let stand 15 minutes. This will loosen the skin so it is easier to peel off. After peeling, discard skins and roughly chop the chiles.

Cut an “x” on the top of the tomatoes, just breaking the skin. Under a broiler roast the whole tomatoes, blackening the skin on all sides, about 20 minutes total. Cool, then peel off the skin and put the whole tomatoes in a food processor or blender with the diced chiles and purée until smooth.