The Paleo diet, surprisingly, is not about eating three meals everyday. Therefore, you can skip a meal if you want to. The tricky part is staying on the Paleo wagon on a day-to-day basis from lack of meal options and getting a full grasp of what it entails to living Paleo.
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The good thing about original cooking recipes, such as the 5 Paleo recipes presented below, is that they can be stretched to days or even weeks because there will definitely be leftovers to about every dinner.
Rosemary and Garlic Roast Lamb
Preheat oven to 200°C (400ºF). Cut six slits into the lamb and then press one piece of garlic into each slit. Place the lamb in a large roasting pan and sprinkle evenly with rosemary and drizzle over 1 tablespoon of oil. Season with salt and pepper. Roast in oven for 25 minutes. Remove from oven and place the sweet potato and carrot, in a single layer, around the lamb. Drizzle the remaining oil over the potato and carrot. Roast in oven for 50 more minutes for medium or until cooked to your liking. Transfer the lamb to a plate and cover with foil. Set aside for 10 minutes. Turn potato and carrot and roast in oven for another 10 minutes or until crisp. Transfer to a bowl. Cover with foil to keep warm. Thickly slice the lamb across the grain. Serve with sweet potato and carrot.
Preheat oven to 200ºC (390ºF). Place all the ingredients into a large mixing bowl. Mix. Place a length of foil on a baking tray, enough to hang over the edges and then place the meatloaf mixture onto tray on top of the foil. Fold foil up around the sides of the loaf to encase the meatloaf. Tear another layer of foil and place it over the top to form a blanket over the meatloaf. Place in the oven for 60 minutes.
Thai Chicken Soup
Heat the grape-seed oil in a large saucepan over medium heat. Cook and stir the shallots and 2 tablespoons of chopped cilantro in the hot pan until the shallot has softened and turned translucent. Pour in the chicken stock, coconut milk, and agave nectar. Bring to a simmer over medium-high heat. Strain broth through a mesh strainer into a clean saucepan. Discard the shallot and cilantro. Return the broth to a simmer and stir in the mushrooms and broccoli and cook until the broccoli becomes tender. Add the chicken. Stir constantly until chicken is cooked. Mix the curry paste, lime juice, and fish sauce in a small bowl to dissolve the curry paste. Mix into the simmering soup. Scoop the soup into bowls and sprinkle with 1/2 cup cilantro, serrano peppers, green onions, and lime wedges to serve.
Wash the asparagus and place on a cutting board. Cut about half an inch off the ends and place into a large bowl. The bowl should be large enough so that the asparagus aren’t poking out of the sides. Coat the asparagus in oil, salt and pepper. Wrap bacon around asparagus and place the bundles of asparagus and bacon on the grill and turn frequently until the bacon is at your desired level of crispiness.
Mix all of the ingredients together and refrigerate over night. Bake at 350° in the oven for 30 -40 minutes or deep fry at 325° for 5 minutes.