Weight Loss Habits: Powerful Weight Loss Habits To Burn Fat Fast

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Paleolithic Diet (Paleo Diet) Recipes

The revolutionary unique weight loss habits and recipes you'll discover through the Paleo lifestyle, you'll achieve real results and lasting weight loss. When you eat the way nature intended you to, you are better able to holistically treat medical and psychological disorders. The Paleo Diet helps manage weight, enhance thyroid function , improve immunity, manage high blood pressure, manage diabetes, reduce anxiety, relieve insomnia, relieve water retention, improve acne, manage fibromyalgia, relieve depression and help relieve chronic pain. The weight loss habits, revolutionary secret strategies to losing belly fat, delicious meal recipes, and delectable weight loss smoothie recipes in this book will help turn your body into a fat-burning machine!

For a couple of million years, man hunted and foraged for meat, seafood, vegetables, fruits, seeds, roots and nuts. The period of time prior to the development of the agriculture era is known as the Paleolithic era. Also known as the Stone Age Diet, the Hunter/Gatherer Diet and the Caveman Diet. Man's gastrointestinal systems have evolved very little in the thousands of years since farming and agriculture changed our diets. The Paleo Diet is a novel approach to the same nutrition that is patterned after early man's diet for optimal health.

In the 1970's, Walter L. Voegtlin, a gastroenterologist, popularized the Paleo Diet. His rationale was that humans are carnivores who need proteins, fats and small amounts of carbohydrates to maintain optimal health and performance. For the past 30 years, obesity has become an epidemic . Our modern diets are loaded with processed sugars, preservatives and fried foods. It is because of this obesity epidemic that the Paleo Diet has soared in popularity.

Are you looking for a healthier way to eat? Are you seeking quick, easy-to-prepare, delectable dinners that your entire family will love? If your answer is yes, then this e\book is for you! The Paleo diet is comprised of foods that can be grown, caught or collected, as the Hunter/Gatherers of the Paleolithic era did, millions of years ago. The Paleo diet is natural, and very rich in nutritional value.

Obtaining good health through healthy eating has never been easier. The healthy and delicious recipes in this book will help improve the way you look and the way you feel. They may even lead to permanent weight loss. Another exciting bonus to eating paleo is that many symptoms of common diseases might be sharply reduced, or even eliminated altogether!

This Paleo Diet Weight Loss Habits book will help improve your health and well-being, while leading to a reduced risk of chronic diseases and obesity. The following features are the cornerstones of the Paleo Diet, which resemble the foods consumed by our ancestors.

1. Increased lean protein intake

2. Low carbohydrate intake

3. High fiber intake

4. Higher intake of good fats

5. An increase in potassium intake

6. Lower intake of salt

7. A higher intake of antioxidants, vitamins, minerals, phytochemicals

Paleo Recipes For Weight Loss

Paleo Buffalo Wings

Ingredients

2 pounds chicken wings

3 tablespoons coconut oil

3 tablespoons white vinegar

1/4 tablespoon cayenne pepper

1/4 teaspoon paprika

1 teaspoon onion powder

1 teaspoon garlic powder

Juice from 1 freshly squeezed lemon

1 teaspoon sea salt

1 teaspoons freshly ground, black pepper

Carrot Cilantro Soup

Ingredients

1 pound sliced carrots

1 small, yellow onion, chopped

1 tablespoon olive oil

1/2 teaspoon coriander seeds, crushed

1/2 cup fresh cilantro, chopped

Cilantro for garnish

2 cups vegetable stock

Preparation

Heat olive oil in medium-sized skillet over medium heat. Add yellow onion and coriander, and cook until onions are soft, about 6 minutes, stirring occasionally. Cook uncovered for addition 20 minutes, stirring occasionally. Boil vegetable stock in separate pot. Add yellow onion and carrot mixture, and bring to boil again. Next, transfer the mixture into a food processor or blender, and blend until smooth. Season with sea salt. Then, return the soup to the pot and add the chopped cilantro. Cook for about 5 minutes on low heat so that the flavors intensify. Serve soup garnished with fresh cilantro.

Paleo Orange Coleslaw

Ingredients

1 medium carrot, peeled and shredded

Juice from 1 fresh lime

1/2 cup freshly squeezed orange juice

6 ounces cabbage, finely chopped

1 small tomato, diced

sea salt to taste

freshly ground black pepper to taste

Preparation

Combine cabbage, carrot and tomato in medium bowl. Add orange juice and lime juice and mix well. Next, season with sea salt and freshly ground black pepper.

Orange and Fennel Salad

Ingredients

1 fennel bulb, thinly sliced

2 medium oranges, peeled and sliced

1 tablespoon olive oil

1 tablespoon red wine vinegar

1 teaspoon poppy seeds

Sea salt to taste

Place fennel and orange slices in bowl. Add olive oil and red wine vinegar, then sprinkle the poppy seeds over the top, and season with sea salt. Serve chilled.

Lobster Fennel Soup

Ingredients

1 cup cooked lobster meat

2 bulbs fennel, chopped

1 teaspoon fennel seeds, crushed

1 tablespoons olive oil

16 ounces chicken broth

Preparation

Heat olive oil in large stock pot over medium heat. Add chopped fennel and fennel seeds, then cook for 2 minutes. Add the chicken broth and then bring to a boil. Reduce heat to a simmer, and then cover and cook for 30 minutes, or until fennel is tender. Next, drain and reserve fennel. Ladle broth into bowls, then add lobster meat and fennel to each bowl, and serve.

Hearty Paleo Vegetable Soup

Ingredients

1/4 head broccoli, chopped

1/4 head cauliflower, ch0pped

3/4 cup yellow onion, diced

1/2 zucchini, chopped

2 medium carrots, chopped

2 cloves garlic, chopped

8 ounce can diced tomatoes

24 ounces chicken broth

2 teaspoons dried oregano

1/2 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

1/2 garlic powder

1/2 teaspoon onion powder

Preparation

Saute yellow onion and fresh garlic with olive oil in medium saucepan. Add broccoli, cauliflower, zucchini and carrots, and saute for 3 minutes. Add diced tomatoes and chicken broth and then bring to boil. Add seasonings and simmer for 1 hour.

Sweet And Savory Honey Chicken

Ingredients

2 boneless, skinless chicken breasts

1 tablespoon honey

1 tablespoon freshly squeezed lemon juice

2 tablespoons chili sauce

1/2 teaspoon dried thyme

1 tablespoon olive oil

Preparation

Preheat broiler. Combine honey, lemon juice, chili sauce, olive oil and thyme, together in a mixing bowl. Broil chicken breasts, while basting with chili sauce mixture occasionally. Cook for 25 minutes, while occasionally turning.

Honey Glazed Turkey

Ingredients

1 small turkey breast roast

1 teaspoon ground paprika

2 tablespoons honey

1/2 teaspoon dried thyme, crushed

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon cayenne pepper

1/2 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

Preheat oven to 350 degrees Fahrenheit. Combine honey, garlic powder, onion powder, paprika, cayenne pepper, sea salt and ground black pepper, and mix well. Brush mixture over turkey, and place turkey on baking rack in a roasting pan, skin side up. Next, roast the turkey for 90 minutes, basting occasionally. Let stand for 10 minutes before slicing and serving.

Marinated Turkey Breast

Ingredients

2 boneless turkey breasts

2 cloves garlic, minced

1 tablespoon fresh basil, chopped

1/4 teaspoon freshly ground black pepper

1/4 teaspoon sea salt

1 tablespoon olive oil

1 teaspoon fresh lemon juice

1 teaspoon honey

1 tablespoon soy sauce

Preparation

Combine garlic, ground black pepper and basil. Rub the mixture over turkey. Mix soy sauce, olive oil, honey and lemon juice in baking dish. Place turkey breasts into dish and brush with soy sauce mixture. Cover and refrigerate for at least one hour to marinate. Preheat grill and oil the grate. Place turkey breasts on grill, and grill each side for 20 minutes, or until internal temperature registers to 200 degrees Fahrenheit.

Fresh Gazpacho Soup

Ingredients

1 small cucumber, peeled and quartered

1 pound tomatoes, peeled and cut into small pieces

1 small green bell pepper

1 small yellow onion, quartered

1 clove garlic, sliced

1/2 tablespoon sea salt

2 tablespoons olive oil

1 tablespoons white wine vinegar

cold water

Preparation

Place tomatoes, cucumber, green pepper, onion and garlic in blender or food processor. Cover with cold water. Blend on high speed, then turn off blender. Add white wine vinegar, olive oil and sea salt. Blend for an additional 15 seconds. If desired, add more water. Serve cold.

Cauliflower Soup

Ingredients

1 head cauliflower, cut into florets

1 tablespoons olive oil

2 cups vegetable stock

2 cups water

1 teaspoon ground cumin

Sea salt

Black pepper, freshly ground

Preparation

Preheat oven to 350 degrees Fahrenheit. Arrange cauliflower in baking dish. Drizzle cauliflower florets with olive oil and top with ground cumin. Roast the cauliflower in over for 30 minutes until lightly browned and softened. Next, transfer cauliflower in stock pot, and stir in vegetable stock and water. Bring to boil, then reduce heat and simmer for 45 minutes, or until cauliflower is tender. Place soup in blender and blend until smooth. Season with sea salt and freshly ground black pepper.

Shrimp Salad

Ingredients

1 pound cooked shrimp

1 teaspoon Dijon mustard

1/2 teaspoon onion powder

2 hard boiled eggs, chopped

2 cups celery, sliced

1/2 cup olive oil mayonnaise

Sea salt

Black pepper, freshly ground

Boil shrimp in salted water in saucepan. Drain water, and rinse the shrimp with cold water. Combine eggs, onion powder, celery, mustard, mayonnaise, sea salt and black pepper in mixing bowl. Next, refrigerate for two hours and serve.

Chicken and Steak Kabobs

Ingredients

1/2 pound beef sirloin, cubed into 1 inch pieces

3/4 pounds boneless, skinless chicken breasts, cubed

1 red bell pepper, cut into bit size pieces

1 red onion, cut into small wedges

1 cup fresh mushrooms

1/2 cup honey

1/4 cup teriyaki sauce

1/2 teaspoon garlic powder

1 teaspoon ground ginger

Skewers

Orange Zested Roasted Chicken

Ingredients

1 whole roasting chicken

1/4 cup water

1/2 cup olive oil

2 tablespoon orange zest

1 teaspoon dried oregano

1 teaspoon dried thyme

1/2 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

Preparation

Combine oregano, thyme, sea salt, black pepper, olive oil and water. Pour mixture over chicken in a baking dish. Next, cover with aluminum foil and bake for 90 minutes in a preheated, 400 degree Fahrenheit oven, until chicken is golden brown and crispy.

Cucumber Avocado Tomato Salad

Ingredients

1 small cucumber, sliced thinely

2 small tomatoes, chopped

2 avocados, sliced

1 tablespoon fresh parsley, chopped

1 tablespoon olive oil

1/2 teaspoon sea salt

Balsamic vinegar

Preparation

Place cucumber and tomatoes in mixing bowl. Mix them with olive oil, parsley and sea salt. Place avocados on plate and top with cucumber tomato mixture. Drizzle with balsamic vinegar.

Paleo Chuck Roast

Ingredients

3 pound chuck roast

1/2 tablespoon sea salt

1/2 teaspoon black pepper, freshly ground

3 onions, quartered

6 carrots, quartered

2 celery ribs, sliced

1 bay leaf

6 cups water

1 small green cabbage, cut into equal wedges

Preparation

Season chuck roast with salt and black pepper. Place onions, carrots and celery into a crock pot or slow cooker. Place chuck roast on top of vegetables. Add water and bay leaf, then cover the pot and cook until meat is tender, about 8 hours. Add cabbage 2 hours from the end of cooking time.

Paleo Meat Loaf

Ingredients

2 pounds lean ground beef

1 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon dried sage

1 teaspoon dried mustard

1/2 tablepoon chili powder

1/2 tablespoon garlic powder

3 cloves garlic, minced

1 medium yellow onion, chopped

1 cup red cabbage, chopped

3 tablespoons coconut milk

3/4 tablespoon hot pepper sauce

1/2 cup almond meal

1 egg, whisked

1/2 cup barbecue sauce

Preparation

Preheat oven to 350° F. Mix all ingredients except ground beef and barbecue sauce in medium-sized bowl, and mix. After ingredients are well-combined, add ground meat and mix with a fork. Place meat mixture into a loaf pan and pour barbecue sauce over top. Bake, uncovered for 90 minutes, or until internal temperature reaches 160° F. Let meat stand for 5 minutes before serving. Slice and serve.

Spinach Beef Stew

Ingredients

1 pound beef stew meat

2 tablespoon bacon fat

1 small yellow onion, diced

2 cups beef stock or broth

2 ribs celery, diced

4 carrots, peeled and sliced

6 white button mushrooms

1 14 ounce package frozen spinach, thawed and drained

1/2 teaspoon freshly ground black pepper

1 tablespoon fresh parsley, chopped

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon coriander

1/2 teaspoon ground marjoram

1/2 teaspoon sea salt

Preparation

Heat a heavy stock pot over medium-high heat, then when pan is hot, add the bacon fat and onion, and brown. Next, add the beef stew meat and brown, while stirring occasionally. Turn heat down to medium, and add remaining ingredients. Simmer for at least 1 hour, or until the beef is tender.

Mediterranean Spicy Veal Chops

Ingredients

4 veal chops

1/2 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon dried red pepper flakes

2 teaspoons oregano

1/2 tablespoon fresh basil, chopped

1 tablespoon coconut oil

2 tablespoons fresh parsley, finely chopped

4 cloves garlic, minced

1 28 ounce can diced tomatoes

Preparation

Season veal chops with salt, black pepper, oregano and fresh basil. Heat large skillet on medium heat and add coconut oil when skillet is hot. Add the veal chops and brown on both sides. Add garlic and cook until the garlic gets brown. Add the diced tomatoes and parsley, then cover. Reduce the heat to low, and cook until veal is tender, or about 2 hours.

Osso Buco

Ingredients

2 pounds veal roast

Juice from 1 fresh lemon

3 tablespoons olive oil

1/2 teaspoon freshly ground black pepper

1 large yellow onion, diced

2 stalks celery, diced

2 large carrots, diced

1 15 ounce can diced tomatoes

1/2 cup water

Preparation

Preheat oven to 350 degrees Fahrenheit. Place veal into a roasting pan. Sprinkle top of veal with olive oil, fresh lemon juice and freshly ground black pepper. Top with onion, carrots, celery and tomatoes. Cover and cook for 2 hours, or until meat is cooked and tender. Uncover and brown meat for at least 30 minutes, adding more water as necessary.

Pork Tacos

Ingredients

1 pound pork tenderloin, cut into 1/2" strips

2 teaspoons coconut oil

1/2 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

1 jalapeno pepper, seeded and minced

1 small yellow onion, diced

1/2 cup chicken broth

2 medium tomatoes, diced

3 tablespoons freshly squeezed lime juice

2 tablespoons fresh cilantro, chopped

1 head iceberg lettuce

2 avocados, sliced

Preparation

Season pork with sea salt and ground black pepper. Heat a large skillet over medium-high heat, and when hot, add in the coconut oil. Saute pork until brown, about 7 minutes, then, remove pork from skillet and place in bowl. Add diced yellow onion and jalapeno pepper to the hot pan and saute until soft. Add chicken broth and tomatoes, and reduce the heat to low. Simmer three additional minutes, then return the pork to the skillet. Stir in lime juice and simmer until the pork is thoroughly cooked. Top pork with avocado and fresh cilantro. Wrap meat mixture with iceburg lettuce leaves and serve.

Paleo Pizza

Ingredients

1 cup almond flour

2 eggs, beaten

2 tablespoons almond butter

1/2 teaspoon sea salt

3 tablespoons olive oil, divided

3/4 cup yellow onion, diced

4 mushrooms, thinly sliced

1 link Italian sausage, sliced in 1/2" pieces

2 cloves garlic, minced

1 red bell pepper, diced

1 green bell pepper, diced

1/2 cup tomato sauce, no sugar added

1/2 teaspoon dried oregano

1/2 teaspoon fennel seed

1/2 cup cherry tomatoes, sliced in half

Preparation

Preheat oven to 350 degrees Fahrenheit. Combine almond flour, eggs, almond butter and sea salt in small mixing bowl. Lightly grease baking sheet with 2 teaspoons of olive oil, then evenly spread flour/dough mixture, making a 1/4 inch thick crust. Bake for 12 minutes. Next, add remaining olive oil, mushrooms, onions and sliced sausage to large-sized skillet over a medium-high heat. Cook until sausage is browned and onions are translucent. Remove mixture from skillet and then set aside. Next, add bell peppers and garlic to skillet and saute for 3 minutes or until slightly soft. Do not over-cook the vegetables in the skillet because they may become too soft while cooking on the pizza.

Remove crust from oven and top with tomato sauce. Add sausage and vegetables. Season with fennel seed and oregano, then bake for 30 minutes. Remove from the oven when cooked through, and top pizza with the sliced tomatoes. Carefully remove the pizza slices from the pan because the dough will be soft.

Fresh Vegetable Frittata

Ingredients

10 large eggs

1 1/2 tablespoons olive oil

1 large zucchini, diced

1/2 green bell pepper, diced

1/2 red bell pepper, diced

1/2 yellow onion, diced

1 tablespoon fresh thyme

1/2 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

3 garlic cloves, minced

1 large tomato, chopped

Preparation

Heat olive oil into large skillet over medium-high heat. When skillet is hot, add zucchini, bell pepper, yellow onion, thyme, 1/4 teaspoon of the sea salt, 1/8 teaspoon of