Bring pizza back on the menu with this recipe that could win an award. It’s made with rhubarb, which if you’re like us you didn’t know much about it before going Paleo. But it’s a very useful item to have around, and it’s used in plenty of recipes. Here they’ve paired it with chipotle powder so you’re going to get a pizza topped with ingredients you probably wouldn’t have considered before. They use goat cheese, which helps to avoid the use of cheese made from cow’s milk, and this is something you may or may not be able to digest well, so use your own judgement on it.
This mackerel recipe uses a pound of fresh mackerel with the skin left on. It is advertised as being served with a magic sauce and without taking any of the magic away we can tell you that it’s made with sherry, honey, some vinegar, and fresh ginger so it’s going to taste incredible, without using any ingredients that will set you back on your progress. On Paleo you may see yourself eating more fish than you used to eat, because it is such a healthy meat, and something our ancestors surely would have eaten. They have it served on a bed of cauli-rice, a rice substitute made from cauliflower.
Just to say Thank You for checking out this book I want to give you a copy of my upcoming book "The Paleo Approach Pantry: A Paleo... for Beginner's Quick Start Guide to What Should and Should NOT be in Your Kitchen."We live in an era of Overnight Evolution.It seems like the great minds of Science and Medicine break new ground every other day, revealing knowledge and inventing technologies that our Paleolithic ancestors would see as nothing short of miraculous.Yep, we’ve come a long way in the last 10,000 years. But the more advanced we become in our understanding of health and nutrition, the more obvious it is that the cave dwellers had it right all along!And that’s what being a Paleoite is all about: Going back to the basics and sticking to the diet that made our ancestors physically and biologically healthy enough to grow into the dominant species on Earth.The thing is, our taste buds have evolved too, and we don’t have to spend all day trying to brave the elements and protect our families from starvation like they did!We live in the age of options, and abstaining from our favorite grain and dairy-based comfort foods feels about as right as living in a cave.But that’s not how it has to be, and bestselling author Lucy Fast is here to prove it!“Paleo Comfort Food: Healing Gluten Free Recipes that Make You Feel Good!” will change the way you think about your diet. With Paleo recipes for more than 30 mouthwatering comfort food classics, you’ll get to reap the benefits of Ideal Nutrition without feeling like your tongue got stuck in Stone Age!In this guide you will learn:• How to prepare Incredibly Nutritious and Delicious Bone Broth• How to make Lucy’s Creamy Caveman Chowder• How to bring out your inner aboriginal with the Island Style Paleo Soup• How to cook glorious Gluten-free Won tons• How to cook an array of Soul-Warming Stews, Casseroles and Curries• How to make Lucy’s Mighty Meaty Lasagna• How to make Back to Basics Stuffing• And so much more!As a lifelong foodie and proud Paleoite, Lucy Fast knows first-hand just hard it can be to find the balance between eating basic and eating well, especially with a family to cook for. But where there’s a will there’s a way, and now you can follow her lead!Get your copy of “Paleo Comfort Food: Healing Gluten Free Recipes that Make You Feel Good!” and start putting the soul back into your Paleo cooking today! read more

These tiny tacos are served up on jicama shells. The rest of the ingredients are placed in the slow cooker until the meat is just right. That means you can pop it in a few hours before the big game, and serve them up when everyone has arrived. They are billed as being great sports food, because they are smaller than a traditional taco, so they’re mini sized and good for serving. But they still have plenty of flavor thanks to all of the cilantro, garlic, lines, and oregano. The jicama shells really help to avoid the use of a flour tortilla.
These burgers are inspired by Thanksgiving dinner. They’re made from turkey instead of beef or chicken, and are served with a cranberry aioli to invoke memories of cranberry sauce that’s served with the Thanksgiving turkey. But the most interesting thing about this recipe is the sweet potato buns made from fresh sweet potatoes instead of going without a bun. You don’t have to wait around until the holidays to enjoy the flavors you love.
Guaranteed to be a fast favorite, this recipe plays on the sweet-savory match made in flavor heaven: pork + apples. Sautéed apples add a hint of sweetness and delightfully smooth texture to this hearty paleo pork dish. If you don't have access to Honeycrisp apples, use a pink lady, gala, or jazz apple instead. Dijon mustard counteracts the sweetness of the apple adding incredible depth of flavor that the whole family can enjoy.
Fill the lunchtime void with delicious Paleo lunches that will have you powering through your afternoons with no sluggishness or brain fog. Lunchtime often becomes no man’s land if you don’t have time to pack a lunch, or your lunch plans get changed unexpectedly. You might find yourself grabbing whatever’s available, which is usually pre-packaged, processed foods that will only contribute to poor health. With the Paleo Power Lunch you’ll always be equipped with the fuel you need to get through the workday in style and without feeling hungry or worn down. Take a meal that usually gets a big question mark and totally hit it out of the park each day. Fix the glitch and you’ll be set all day.
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