365 Days Of Paleo Recipes: A Complete Collection Of Paleo Diet Recipes

Introduction

Have you ever seen old cave paintings? Have you ever seen any fat or obese human depicted in those? No, right? It is a fact; our ancestors were a lot leaner and healthier than what we are today. There was no obesity and they suffered from a lot less diseases than we suffer from today!

The basic premise of the Paleo diet is that our forefathers were healthier then because they consumed the foods that our digestive system is built to digest easily. With the shift from food gatherers / hunters to settled farmers, our food underwent a massive composite change, but our digestive system remained the same.

So, while following the Paleo diet, you are encouraged to consume the foods that were easily available to our Paleolithic ancestors, such as fruits, nuts, meats and vegetables, and avoid the foods that weren’t available to them – namely grains, legumes, dairy products and all processed foods!

Sound difficult? Well, it is easier than it sounds and once you get a hang of the basic dos and don’ts, you will be on your way to a healthier lifestyle in no time at all! & To help you get a head start on your new diet, I have provided you with 365 recipes in this book that cover various meals and courses – such as smoothie recipes, breakfast recipes, bread recipes, salad recipes, beverage recipes, etc. All the recipes in this book are quick and easy to prepare and can be made using easily available ingredients!

I would like to take this opportunity to thank you for purchasing this book and I hope you enjoy reading it!

Chapter 1: Paleo Dips and Sauces Recipes

1. Tomato salsa

Ingredients:

3 medium tomatoes, diced, seeded

1/4 cup green onion, chopped

1/4 cup cilantro, chopped

1 teaspoon chili flakes

2 tablespoons lime juice

3 tablespoons extra virgin olive oil

1/2 teaspoon sea salt

Method:

Mix together all the ingredients in a bowl.

2. Guacamole

Ingredients:

3 avocadoes, peeled, seeded, mashed

3 cloves garlic, minced

3 tablespoons lime juice

1 large tomato, diced

1 large white onion, minced

1 teaspoon sea salt

1/2 cup cilantro, finely chopped

1 jalapeno pepper, finely sliced

Black pepper powder to taste

Method:

Mix together all the ingredients in a bowl.

3. Mayonnaise

Ingredients:

3 eggs, room temperature

1/3 cup lemon juice or apple cider vinegar

3/4 teaspoon salt or to taste

1 1/2 teaspoons dry mustard

3 cups light olive oil

Method:

Add egg, salt, mustard and lemon juice to the blender and blend until smooth.

With the blender running, slowly pour the olive oil. Blend until the consistency you desire is achieved.

Store in an airtight container in the refrigerator until use.

4. Ranch Dressing

Ingredients:

1 1/2 cups mayonnaise

11/2 cups coconut milk

1 1/2 teaspoons onion powder

3 teaspoons garlic powder

3 teaspoons dill

Salt to taste

Freshly ground pepper to taste

Method:

Whisk together all the ingredients. Store in an airtight container in the refrigerator until use.

5. Sriracha Sauce

Ingredients:

3/4 pound fresh red hot jalapeno or Fresno peppers, stemmed, deseeded, chopped

2 Thai chilies, stemmed, deseeded, thinly sliced

3 cloves garlic

1 tablespoon fish sauce

1 tablespoon tomato paste

1 tablespoon extra virgin olive oil

1 1/2 tablespoons white wine vinegar

1 tablespoon raw honey

Sea salt to taste

Method:

Add all the ingredients to a blender and blend until smooth. Add a little water if you want thinner sauce.

Transfer into a saucepan and bring to a boil over medium heat.

Lower heat and simmer for 10 minutes. 

Remove from heat and cool.

Pour into a jar and refrigerate until use.

6. Baba Ghanoush

Ingredients:

1 large eggplant

1 1/2 - 2 tablespoons tahini

2 cloves garlic, minced

1 1/2 teaspoons extra virgin olive oil

1 tablespoon fresh lemon juice

1/2 teaspoon cumin powder (optional)

Salt to taste

Pepper powder to taste

2 tablespoons fresh parsley for garnishing

Method:

Roast the eggplant either in an oven at 400 degree F or grill it.

Place the roasted eggplant in a bowl of cold water it for a while.  Remove the skin and discard it.

Place the eggplant along with rest of ingredients except parsley in a blender and blend until smooth.

Transfer into a bowl and refrigerate until use.

Before serving drizzle some more olive oil on top. Sprinkle parsley and serve.

7. Spinach and Artichoke Dip

Ingredients:

21 ounce artichoke hearts

8 thick slices bacon, chopped into small pieces

1 large white onion, minced

4 1/2 cups baby spinach, chopped, blanched

9 cloves garlic, minced

3/4 cup full fat coconut milk

Sea salt to taste

Freshly ground black pepper to taste

Method:

Cook bacon in a skillet until brown over medium heat.

Add onion and garlic and sauté for a couple of minutes. Add artichoke hearts and spinach and sauté for 2-3 minutes.

Remove from heat and cool. Add coconut milk and whisk well.

Chill and serve.

8. Strawberry Sauce

Ingredients:

2 pounds strawberries, chopped

1/8 teaspoon ground allspice

2 tablespoons lemon juice

1/4 teaspoon vanilla extract

2 tablespoons raw honey (optional)

Method:

Place a saucepan over medium heat. Add all the ingredients to the saucepan. Stir and let it simmer until the strawberries are cooked.

Mash with a potato masher.

Remove from heat and let it cool completely. Pour into a jar and refrigerate until use.

9. Cheese Sauce

Ingredients:

2 1/2 cups stock

1/2 cup macadamia oil or olive oil

3 tablespoons arrowroot flour

1/2 cup nutritional yeast flakes

2 tablespoons white miso

1/4 cup lemon juice

2 teaspoons onion powder

1 teaspoon garlic powder

Sea salt

1 cup almond meal

Method:

Add stock, oil and tapioca flour to a bowl and whisk well. Transfer to a heavy bottomed saucepan and heat stirring constantly and bring to a boil. Remove from heat.

Add rest of the ingredients. Whisk well.

Place the pan back on low heat. Stir constantly for about 2 minutes and remove from heat.

Cool and transfer in an airtight container. Refrigerate until use.

10. Egg Dip

Ingredients:

6 eggs, hardboiled, coarsely chopped

2 teaspoons Dijon mustard

3/4 cup mayonnaise

1/2 teaspoon garlic powder

1/2 teaspoon fresh basil, minced

3 teaspoons fresh dill, minced

3 teaspoons fresh chives, minced

2 teaspoons apple cider vinegar

Sea salt to taste

Pepper powder to taste

Method:

Add all the ingredients except herbs to a blender and blend until smooth.

Transfer into a bowl. Add herbs, stir and chill until use.

11. Apple Sauce

Ingredients:

1 pound McIntosh apples, peeled, cored, sliced

2 pounds Golden apples, peeled, cored, sliced

3 sticks cinnamon

1/4 cup water

2 tablespoons maple syrup

2 tablespoons unsalted butter (optional)

1 tablespoon lemon juice

Cooking spray

Method:

Spray the inside of the slow cooker with cooking spray.

Add rest of the ingredients and stir.

Cover and cook on Low for 6 hours.

When done, mash and serve.

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12. Slow Cooked Pizza Dip

Ingredients:

2 pounds hot sausages, casings discarded

2 cups onions, chopped

2 large green bell peppers, chopped

4 cloves garlic, minced

1 teaspoon red pepper flakes

2 cans (28 ounces each) pizza sauce

1 cup nondairy mozzarella cheese

1/2 cup nondairy parmesan cheese

2 tablespoons olive oil

Salt to taste

Pepper powder to taste

Method:

Place a large skillet over medium high heat with  oil. Add sausages and red pepper flakes and cook until brown breaking it simultaneously.

Transfer into the slow cooker. Add rest of the ingredients except mozzarella and stir.

Cover and cook on Low for 4 hours. Add mozzarella, stir and serve.

13. French Onion Dip

Ingredients:

4 large onions, finely chopped

2 tablespoons butter

4 tablespoons olive oil

1 cup mayonnaise

2 cups nondairy sour cream

1/4 teaspoon cayenne pepper

Salt to taste

Method:

Add oil, onions, butter and a pinch of salt to the slow cooker.

Mix well, cover and cook on High for 8 hours or until the onions are caramelized.

Strain the liquid and add onions to a bowl.

Add rest of the ingredients, mix well and serve.

14. Spaghetti Sauce

Ingredients:

1 1/2 pounds ground breakfast sausages

1 1/2 pounds ground beef

1 large onion, chopped

9 ounces canned tomato paste

3 cans (15 ounces each) tomato sauce

5 medium tomatoes, chopped

6 cloves garlic, chopped

2 tablespoons bacon fat or lard

2 teaspoons dried thyme

4 teaspoons dried oregano

1/3 cup fresh basil, chopped

1/2 teaspoon red pepper flakes

3 teaspoons raw honey (optional)

1 1/2 teaspoons sea salt

1 teaspoon pepper powder

Method:

Place a large skillet over medium high heat with bacon fat.

Add onions and garlic and sauté until onions are translucent.

Add meat and cook until brown. Drain off the excess fat in any.

Transfer into the crockpot.

Add rest of the ingredients, cover and cook on Low for 6-8 hours.

Serve over zucchini noodles.

15. Turkey Bolognese Sauce

Ingredients:

1 1/2 pounds ground turkey, cubed

1 1/2 cans (28 ounces each) tomato puree

3 small carrots, chopped

1 large onion, chopped

5 cloves garlic, minced

9 ounces canned tomato paste

1 1/2 tablespoons olive oil

1/4 teaspoon crushed red pepper flakes or to taste

3 teaspoons Italian herb blend

3/4 teaspoon pepper powder

1 1/2 teaspoons sea salt

3/4 cup chicken stock

Method:

Place turkey cubes in a slow cooker.

Mix rest of the ingredients together in a bowl. Pour over the turkey.

Cover and set the cooker on Low for 6-8 hours.

When done, mash with a potato masher

Chapter 2: Paleo Smoothie Recipes

Note: Add more water or milk you are using to dilute the smoothie if you desire a smoothie of thinner consistency.

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16. Breakfast Egg Smoothie

Ingredients:

1 banana, chopped

1 ripe pear, cored, peeled, chopped

1 cup baby spinach

1/2 cucumber, chopped

2 egg whites

Method:

Add all the ingredients to a blender and blend until smooth.

Pour in glasses and serve with crushed ice.

17. Berry Green Tea Smoothie

Ingredients:

1/2 cup frozen blueberries

1 cup frozen cranberries

1 cup frozen blackberries

10 frozen whole strawberries

2 bananas, sliced

1 cup brewed green tea, cooled

1 cup almond milk

4 tablespoons honey or agave nectar

Method:

Add all the ingredients to a blender and blend until smooth.

Pour into glasses and serve with ice.

18. Parsley Pear Green Smoothie

Ingredients:

2 small bunches parsley

2 Asian pears or apple pears, peeled, pitted, chopped

4 medium plums, pitted, chopped

2 pears, peeled, pitted, chopped

1 medium avocado, peeled, pitted, chopped

2 medium bananas, sliced

2 cups water

Method:

Add all the ingredients to a blender and blend until smooth.Pour into glasses and serve with crushed ice.

19. Spicy Strawberry Smoothie

Ingredients:

1 pound strawberries, hulled (unsweetened if frozen)

1 medium cucumber, peeled, coarsely chopped

2 small Roma tomatoes

1 cup light coconut milk

Juice of 2 limes

1 cup ice

1/2 teaspoon ground cayenne pepper + extra to garnish

Honey to taste

A pinch of salt

Lime slices to garnish

Strawberries to garnish

Method:

Add all the ingredients to a blender and blend until smooth.

Pour into glasses. Sprinkle some cayenne pepper. Garnish with strawberries and lime slices. Serve.

20. Cantaloupe Smoothie

Ingredients:

1 cup cantaloupe pieces

1/2 cup strawberries, chopped

4-5 romaine lettuce leaves

Method:

Add all the ingredients to the blender and blend until smooth 

Pour into glasses and serve with crushed ice.

21. Strawberry Banana Smoothie

Ingredients:

3 cups fresh strawberries, halved 

2 cups vanilla almond milk

2 1/2tablespoons honey or to taste

1 teaspoon vanilla extract

2 medium bananas, sliced

Method:

Add all the ingredients to a blender and blend until smooth.

Pour into glasses, and serve with crushed ice.

22. Coco-nut butter Smoothie

Ingredients:

½ cup coconut milk

2/3 cup almond milk, unsweetened

2 tablespoons almond butter

Ice cubes

Method:

Add all the ingredients to a blender and blend until smooth.

Pour into tall glasses and serve.

23. Blackberry Mango Breakfast Smoothie

Ingredients:

3 cups blackberries, fresh or frozen

2 cups chilled mango slices

2 oranges, separated into segments, deseeded

6 tablespoons honey

Ice cubes

Method:

Add all the ingredients to a blender and blend until smooth.

Pour into glasses and serve.

24. Morning Breakfast Shake

Ingredients:

3 cups almond milk

3/4 cup blueberries

3/4 cup strawberries, chopped

1/2 cup raspberries

2 heaped scoops almond butter

Ice cubes

Method:

Add all the ingredients to a blender and blend until smooth.

Pour into tall glasses and serve.

25. Heart Healthy Smoothie

Ingredients:

2 cups red cabbage, chopped

2 Roma tomatoes

10 medium strawberries, chopped

1 red bell pepper, chopped

1 cup raspberries

2 cups cold water

Method:

Add all the ingredients to a blender and blend until smooth.

Pour into glasses and serve with ice.

26. Weight Loss Smoothie

Ingredients:

2 cups water

1 medium avocado, chopped

¾ cup fresh or