| • 8 slices uncured, nitrate-free, thick-cut bacon• 8 large eggs• Freshly ground black pepper, to taste | • 1 pound grass-fed ground beef• 1 teaspoon garlic powder• 1 teaspoon onion powder |
Heat a large skillet over medium-high heat. Add bacon slices, cook until crisp. Remove from pan.
Crack eggs and add them to the skillet individually, as many as will fit, and fry on both sides until cooked, seasoning with pepper. Remove from pan.
Season beef with garlic and onion powder and pepper. Divide into 4 patties. In a separate pan, fry each patty until cooked through.
To serve, place burger on one egg, top with two slices bacon, and top with another egg. Eat with a knife and fork for best results.
Serves 4
Chinese Chicken Lettuce Wraps
You’ll find these tasty morsels on the menu of most swank Chinese restaurants, but ours have been adapted for a Paleo diet. Soy sauce is a fermented food, high in sodium and not particularly healthy. We’ve substituted garlic and tahini paste for flavor.
| • 2 cups cooked chicken, shredded• ½ cup green onions, sliced• ½ cup carrots, shredded• ½ cup slivered almonds• ¼ cup cilantro, chopped• Freshly ground black pepper, to taste• 2 tablespoons olive oil | • 2 tablespoons sesame oil• 2 tablespoons tahini paste• ½ teaspoon ground ginger• ½ teaspoon garlic, minced• Lemon juice, for seasoning• Bibb lettuce leaves, intact and un-torn |
Combine the shredded chicken, onion, carrots, almonds, and cilantro in a mixing bowl. Season with freshly ground black pepper.
In a smaller bowl, mix the remaining ingredients to make a flavorful dressing.
Fold the dressing into the chicken mixture. Season with lemon juice if desired. Wrap the chicken mixture in lettuce leaves to serve.
Serves 4
Chicken Avocado Wraps
Avocado is high in fat, but it’s the good, heart-healthy kind, so feel free to indulge. Choose avocados with firm skins that yield slightly to the touch. Store avocados at room temperature and allow them to ripen for up to one week. You can also peel avocados and store the flesh in the freezer to use later in guacamole.
| • 2 cups cooked chicken, shredded• ½ cup avocado, cubed• ½ cup alfalfa sprouts• ½ cup green onions, chopped• ½ cup walnuts, chopped• ½ cup basil leaves, chopped | • Freshly ground black pepper, to taste• 2 tablespoons lemon juice• ½ teaspoon dill• 1 teaspoon honey• 4 tablespoons olive oil• Bibb lettuce leaves, intact and un-torn |
Combine the chicken, avocado, alfalfa sprouts, green onions, walnuts, and basil leaves in a mixing bowl. Season with freshly ground black pepper.
In a smaller bowl, whisk the lemon juice, dill, and honey together. Slowly add the olive oil, whisking until it emulsifies and becomes thick and creamy.
Pour the lemon-dill dressing over the chicken mixture and toss to mix. Scoop the chicken mixture into lettuce leaves to serve.
Serves 4
SALADS AND DRESSINGS
Sweet and Savory Chicken Salad
A great combination of chicken mixed with fruits and vegetables makes this salad a unique and tasty treat. Unlike most chicken salads, the grouping of avocado and mayonnaise adds a flavorful side while the apples, grapes, and cranberries add a distinctly sweet side. Top with walnuts and celery to add an extra-crunchy texture.
| • 4 boneless, skinless chicken breasts, cooked and shredded• ½ cup dried cranberries• 1 cup celery, chopped• ¾ cup green grapes, halved• ½ cup walnuts, chopped | • 1 avocado, peeled, pitted and diced• 1 apple, peeled, cored and chopped• 1 cup olive-oil mayonnaise• Juice of 1 lemon• Freshly ground black pepper, to taste |
Combine the chicken, cranberries, celery, grapes, walnuts, avocado, and apple in a large bowl and mix well.
In a separate bowl, combine the mayonnaise with the lemon juice and whisk.
Add the dressing into the large bowl with the chicken mixture and toss until all are coated well in the dressing. Season with freshly ground black pepper. Serve chilled.
Serves 4
Conch Salad
Conch has a sweet, smoky flavor similar to clams. The conch is “cooked” seviche style in this dish by the acidity of the citrus. If you can’t find conch at the market, scallops make a respectable stand-in. This is a great light lunch or dinner when you don’t really feel like cooking a hot meal.
| • 4 conch, cleaned with skin removed• 1 small onion, chopped• 1 stalk celery, chopped• ½ small sweet pepper, diced | • 1 large tomato, sliced• Juice of 2 limes• Juice of 1 orange• Freshly ground black pepper, to taste |
Cut the conch into ¼-inch strips.
In a small bowl, toss the conch with all of the ingredients. Season with freshly ground black pepper.
Chill for 30 minutes before serving.
Serves 2
Tuna Salad with a Twist
Tuna is the perfect high-protein food for those following the Paleo diet. Green onions, jalapeños, ginger, and red chili flakes definitely give this salad a zesty bite. Served on a bed of lettuce, this dish makes for a satisfying meal.
| • 2 cans white albacore tuna• 1 cup green olives, chopped• 2 green onions, chopped• 1 jalapeño pepper, finely chopped• 3 tablespoons capers, rinsed• 1 tablespoon pickled ginger, chopped• ½ teaspoon red chili flakes | • Juice of 1 lemon• Juice of 1 lime• 1 tablespoon olive oil• 1 head butter lettuce or mixed greens• 1 avocado, pitted and sliced• Freshly ground black pepper, to taste |
In a mixing bowl, combine all of the ingredients except the lettuce and avocado. Season with freshly ground black pepper.
Divide the lettuce between two chilled plates and place half the tuna mixture onto each. Arrange half of the avocado onto each salad and serve immediately.
Serves 2
Bacon and Spinach Salad
Bacon and Spinach Salad
Bacon goes with everything but is especially nice with spinach. The walnuts and hard-boiled eggs add a nice variety of flavors and textures to this dish, making this a great salad for a full meal. You can also add a protein such as grilled chicken breast or a piece of broiled fish for a nice flavor profile.
| • 1 pound fresh spinach,
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