The Paleo Diet, based on an ancient (paleolithic) pattern of eating, focuses on fresh fruits and veggies, clean meats and select fats while eliminating processed, sugary and starchy foods. While this isn’t a diet for vegetarians, it does support balance, common sense eating and a whole food approach. As the number of Paleo following customers has increased, we have made an effort to provide plenty of Paleo staples at MaMa Jean’s. From guiding guests through our grocery aisles to modifying a deli order, we try to equip our customers with the tools they need on their Paleo journey. This spring Geoff Underwood taught 2 Paleo How-To classes, both of which sold out! The verdict is in: for many of you, Paleo is more than just a trend.
While the benefits of the Paleo Diet are numerous, shopping and preparing for Paleo meals can be a bit tricky at first. We’ve done some legwork for you to bring you 5 Paleo approved recipes with 5 ingredients or less. We hope you find these recipes helpful and delicious.
To find out more about The Paleo Diet, go here: http://thepaleodiet.com/
The Hungry Hunter’s Breakfast
4 slices, Canadian bacon
1 avocado, sliced
3 eggs, well beaten
1 red bell pepper
2 green onions
(serves 2)
Cook bacon on a skillet at medium heat for 2 min on each side. Do not overcook. Place on plate. Add veggies to skillet and cook in bacon grease. (a small amount of oil may be added). Add beaten eggs and stir with veggies until eggs are cooked, but not dry. Serve scramble and bacon with sliced avocado. Top with black pepper, if desired.
Balsamic Berries:
3 lb strawberries, washed and sliced
2C fresh basil, coarsely chopped
¼ C balsamic vinegar
⅓ C balsamic glaze (a homemade balsamic reduction works well too)
black pepper
(side serving for 10-12 guests)
This perfect BBQ side dish is light and fresh with flavors interesting enough to appeal to every guest. Not only does it highlight seasonal ingredients, but it’s so easy to prepare! Simply slice your berries, chop your basil, dress with vinegar and glaze, then gently mix. Top with a bit of fresh ground pepper and serve. The flavors in this dish develop nicely over time so prepare an hour or two in advance for best results.
Stone Age Smoothie
1 banana
¾ C blueberries, frozen
½ C strawberries, frozen
¾ C unsweetened almond milk
1 t chia seeds
(serves 1)
Throw all ingredients in a blender and enjoy! Texture tips: If you keep frozen bananas on hand, be sure to add additional liquid to the mix. If your berries are not frozen, reduce liquid.
Paleo Pesto “Pasta”
1 small spaghetti squash, roasted
2 T pesto paste
2 Applegate Farms andouille chicken sausages
1/2 c mushrooms
asparagus (tough ends discarded)
(serves 2)
Slice squash in half, scoop out seeds and rub a bit of oil on the flesh. Bake at 375 for 40 minutes until the flesh is tender. Scoop the noodle-like flesh out of the rind. (This is excellent to have on hand and will keep refrigerated for several days) Stir in pesto paste.
Raise oven temperature to 400 degrees.
Slice sausage and place on a parchment covered baking sheet with asparagus and mushrooms. Bake until veggies are tender (10-12 minutes) Assemble and serve.
Sweet Grilled Salmon
2 salmon fillets, thawed
2 mango, peeled and sliced
green onion
Braggs liquid aminos
8-10 leaves of kale, destemmed
(serves 2)
Heat oven to 350 degrees.
Place salmon filets in a parchment-lined baking dish. Glaze with liquid aminos and top with mango slices. Place kale leaves in dish around salmon and bake until kale is crispy and salmon is cooked through (about 20 minutes). Top with green onions and black pepper, if desired.
