The Paleo Pact

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Loco Moco

The Loco Moco is a Hawaiian breakfast dish, enjoyed by locals and tourists alike. The traditional dish is thought to have originated on the Big Island in 1949 and consists of a bed of white rice, topped by a hamburger patty, which is then topped with an egg and served with a generous amount of brown gravy.

In this Paleo-friendly version, Cauliflower Mash replaces the white rice and a coconut milk-coconut amino sauce provides a healthy alternative to gravy.

INGREDIENTS

1 teaspoon coconut oil
1/4 pound breakfast sausage (I like the pasture-raised sausage meat from Corner Post Meats)
1 large free range egg
+ Pre-made Cauliflower Mash, re-heated

RECIPE

In a small sauté pan, melt 1/2 teaspoon coconut oil over medium heat.
Place the sausage patty in the pan and cook for about 3 minutes on each side, or until your desired preparation is reached.
Meanwhile, in another small sauté pan, melt the other 1/2 teaspoon of coconut oil over medium heat and cook the egg, sunny side up.
Once the sausage and egg are ready, scoop a bed of Cauliflower Mash onto a plate, then place the patty on the mash and the egg on top of the patty.
In a small bowl, mix the coconut milk with the coconut aminos to form the “gravy”.
Pour the “gravy” over the egg and serve while warm.

As the Hawaiian’s say, ʻohoiho (enjoy)!

Camilla Carboni

PALEO Cleanse made the Amazon Best Seller list!

Cauliflower Mash

Miss mash? You’re not alone and we have you covered!

White potatoes are not considered Paleo-friendly (at least not in the stricter schools of Paleo) as they are not easily digestible by the human body (are considered antinutrients) and break down into sugar. Dr. Loren Cordain writes about this in detail in his interesting post titled, Why Potatoes Are Not Paleo.

In this recipe, mash is recreated using cauliflower, which boasts large quantities of vitamin C, vitamin B6, potassium, magnesium, calcium and fiber, and tastes just as good!

INGREDIENTS

2 cups raw cauliflower, cored and cut into 1/4 inch florets
1 tablespoon coconut oil
1/4 teaspoon salt
1 dozen black peppercorns
1 tablespoon grass-fed butter (optional)

RECIPE

Pre-heat the oven to 450 degrees F.
Place the cauliflower florets, the coconut oil and the salt and pepper in an oven-safe dish and place in the oven for 20 to 30 minutes, until the cauliflower is tender enough to have a skewer poked through it.

Remove the dish from the oven and allow the cauliflower to cool for a few minutes, before placing it in a food processor, together with the coconut milk (and butter, if you desire a creamier finish).
Pulse for about 1 minute or until smooth.
Plate and enjoy alongside protein and vegetables.

This recipe makes 1 serving.

Camilla Carboni

PALEO Cleanse made the Amazon Best Seller list!

Roast Leg of Lamb

Growing up, one of my favorite dishes was Roast Leg of Lamb. It was my first request whenever anyone would ask what I would like to eat on a special occasion and to this day the meal itself sparks brilliant memories of my childhood in South Africa.

Since I believe indulgences and happy memories shouldn’t be reserved for special occasions alone, I went about whipping up a Roast Leg of Lamb recipe with my fellow South African friend, Samantha during her last visit to Colorado. Here’s what we came up with:

INGREDIENTS

3 lb. leg of lamb
2 tablespoons dried thyme
2 tablespoons dried rosemary
1 teaspoon ground black pepper
1 tablespoon course sea salt
1 tablespoon garlic powder
1 large sweet potato, sliced
1 dozen button mushrooms
2 cups Brussels sprouts
Grass-fed butter (optional)

RECIPE

Preheat the oven to 400 degrees F.
Mix the thyme, rosemary, black pepper and sea salt in a small bowl and then rub the spice mix into the leg of lamb, covering the entire surface of the meat.
Place the seasoned lamb in a large oven-compatible dish, cover with foil and allow to sit for about 30 minutes.
Remove the foil, place the sliced sweet potato pieces in the dish, surrounding the meat, and then place the dish in the oven to roast for about 50 minutes.
In the meantime, rinse the Brussels sprouts and then cut the base off of each sprout and remove the top 3 layers of leaves from each one, before slicing each sprout in half.
Rinse the mushrooms and leave them whole.
Once the lamb and sweet potatoes have cooked for about 50 minutes, remove the dish from the oven and add the Brussels sprouts and mushrooms, placing them around the meat/on top of the sweet potatoes.
Slice into the meat about 1/4 of an inch deep every 1/2 inch or so across the top surface of the roast to allow the heat to penetrate the lamb evenly.

Place the dish back in the oven for about another 25 minutes for a medium-rare roast or about 45 minutes for a well-done roast.
Once the time is up, remove the dish from the oven, slice the lamb and serve it warm alongside the roast vegetables, topped a generous amount of grass-fed butter if you’re so inclined (like me!)

May your experience with this meal be as memorable as mine,

Camilla Carboni

PALEO Cleanse made the Amazon Best Seller list!

Berry Pie

Who can resist a berry pie in the heart of fall? There’s just something so decadent about a delicious slice of pie that balances the subtly sweet and tart flavors of berries, alongside a hot drink.

This Paleo Berry Pie is not only packed full of vitamin C and antioxidants, it uses natural coconut palm sugar as a sweetener and 100% gluten-free Paleo Pie Crust as the base.

INGREDIENTS

4 cups chopped strawberries
2/3 cup water
2/3 cup blackberries/raspberries, whole
2 to 4 tablespoons coconut palm sugar (I use 2 tablespoons and the pie is fairly tart)

RECIPE

Pre-heat the oven to 350 degrees F.
Place the berries and water in a large sauté pan and set the temperature gauge to medium heat.

After about 5 minutes, add the sugar, stir and then cover.
The water will begin to boil over after just a few minutes. When this happens, remove the lid and allow some of the water to evaporate as the berry mix simmers for about 5 more minutes.
Scoop the mixture into a pre-baked Paleo Pie Crust (draining all excess liquid as you do so) and then top the pie with Paleo Pie Crust crumbs to “seal” the pie.
Place the pie in the oven to bake for 20 minutes.
Remove the pie from the oven and allow it to cool before slicing and serving. (Refrigerating the pie for a few hours or overnight works best as it allows the pie to set).

Tip: Any excess liquid from the filling in the pan can be used for a number of things, such as drizzling over Paleo Brownies, or freezing with an equal part water to make a Paleo Popsicle.

Enjoy!

Camilla Carboni

PALEO Cleanse made the Amazon Best Seller list!

Paleo Lamb Gyro

The Gyro originated in Greece and began popping up on menus in the United States in the mid-1960s.

Best known to us as a pita-bread sandwich, Gyro actually refers to the rotisserie meat. That said, since we like our Gyros wrapped in America, here is a Paleo-friendly version that is completely grain-free.

INGREDIENTS

1/2 pound lamb, sliced into thin, bite-sized strips
1/2 tablespoon coconut oil
1/2 teaspoon thyme spice
1/2 teaspoon salt
1/4 cup sliced onions
1/4 cup sliced bell peppers
1/8 cup coconut milk
1/8 cup coconut aminos
+ Pre-made Paleo Garlic Naan Bread

RECIPE

In a medium saute pan, melt the coconut oil over medium heat.
Add the lamb strips, thyme and salt and cook for about 10 minutes, turning the lamb strips occasionally to ensure they are thoroughly cooked on all sides.
In a small sauté pan, cook the onion and bell peppers until soft (you can use coconut oil if your pan tends to be sticky).
Once the lamb is nearly cooked, add the coconut milk and coconut aminos to the lamb pan and let the it simmer while the lamb soaks up the coconut juices.
Ideally the pre-made Paleo Garlic Naan Bread would have had a few hours to sit in the fridge before combining it with this dish. If this is possible, simply re-heat the Naan before serving.
Scoop the lamb (draining any excess liquid) and the vegetables into your pre-made Paleo Garlic Naan Bread.
Wrap up and serve warm.

Camilla Carboni

PALEO Cleanse made the Amazon Best Seller list!

Crock-pot Chicken Curry Soup

Sometimes there’s nothing quite like a comforting bowl of chicken soup.

For decades, chicken soup has been believed to cure common colds and provide essentials via the moist broth that chicken exudes. Often chicken soups contain vegetable oils, legumes and wheat flour for thickening, but truthfully there is no need to add anything but natural ingredients.

In this crock-pot recipe, chicken soup gets a spice kick and a whole lot of ethnic flavor.

INGREDIENTS

1 large organic yam, chopped
1 pound chicken breast, boneless and skinless, sliced into bite sized pieces
2 yellow tomatoes
1/4 cup coconut milk (full fat, canned)
1 tablespoon ghee butter
4 bay leaves
1 tablespoon cumin seeds
1 tablespoon medium yellow curry powder
1 jalapeño, sliced thinly
1/2 cup water

RECIPE

Place all the ingredients into a medium crock-pot. Stir and set the crock-pot to the 4 hour, high setting.

Stir occasionally, about once every hour.
Once the 4 hours have passed, check to see that the yams and soft and if they are, the dish is ready to enjoy.
Serve immediately or turn the crock-pot down to low heat and enjoy later that day, or refrigerate or freeze for enjoying later.

That’s an easy and flavorful soup recipe for a rainy day,

Camilla Carboni

PALEO Cleanse made the Amazon Best Seller list!

PALEO Cleanse: Best Practices

It’s hard to believe that PALEO Cleanse has been on the market for over 10 months now!

To all who have read it and supported us, we are forever grateful.

For those of you embarking on your PALEO Cleanse journey, or perhaps redoing it, here are our top 5 all-time best practices:

1. Prepare ahead of time – you’ll be less likely to cheat if you have plenty of good pre-made food options on hand.

2. Carry snacks with you at all times – then there is no excuse for a quick stop at the donut shop!

3. Drink plenty of water – you are about 60% water and your body needs replenishment, plus drinking water helps your body get rid of toxins more quickly.

4. Carry the book/meal plans with you – use the book as your guide and your support–it’s there to help you get through the Cleanse and includes numerous tips to help you along your way.

5. Understand the basic principles of PALEO and review the PALEO FAQ section in the book – beginning with a clear goal in mind and a good foundation on the benefits of Ancestral eating will help you through those tougher times. Confidence and commitment are key–we know you can do it–we did!

And as always if you ever run into questions or want to find out about substituting an ingredient, or if you just want to say “Hi”, we’re here to answer your questions and help you along the way.

Here’s to you!

Camilla and Melissa

thepaleopact.com

PALEO Cleanse made the Amazon Best Seller list!

Chocolate Chip Walnut Muffins

Who doesn’t love chocolate chip muffins?

Better yet, who could say no to chocolate chip muffins that are gluten-free and refined-sugar-free?!

This muffin recipe uses my popular Paleo Apricot Muffins Recipe as a base, and adds dark chocolate chips and walnut pieces to create an entirely new flavor combination. It’s so simple to make and is an excellent, healthy muffin option for a mid-summer treat.

INGREDIENTS

1/2 cup dried apricots
1/4 cup coconut flour
1/2 cup coconut oil, melted
1 shake salt
1/4 teaspoon baking soda
4 eggs
1/2 teaspoon honey or raw agave nectar
1/8 teaspoon natural vanilla extract
1/2 cup dark chocolate chips
1/2 cup walnut pieces

RECIPE

Preheat the oven to 325 degrees F.
Pulse the apricots in a food processor until finely chopped.
Add the coconut flour, coconut oil, salt, baking soda, eggs, honey/agave and vanilla extract and pulse until well combined.
Place the mixture into a mixing bowl and fold in the chocolate chips and walnuts.
Scoop 2 tablespoons of the muffin mix into each large muffin paper liner and bake for 15 to 20 minutes or until a skewer poked through the center comes out clean.
This recipe makes about 10 muffins.

Camilla Carboni

PALEO Cleanse made the Amazon Best Seller list!

Peaches ‘n Cream Protein Shake

Simplicity is the key to staying on track with health, particularly in the depth of summer when everyone is making a dash for the outdoors.

One of my tricks to ensuring I get enough nutrients all summer long is to sip on protein shakes.

Egg white protein is my personal favorite as egg is considered a complete food and provides the body with numerous health benefits. That said, if you are allergic to egg like Melissa, or simply prefer other options, there are other great Paleo protein powders, such as collagen protein and cricket protein.

This particular protein shake is one of the simplest to whip up. It’s a perfect way to indulge in summer fruit and takes just a minute to make. Plus, peaches are rich in vitamin C, potassium and dietary fiber to give you a mid-summer health boost.

INGREDIENTS

5 ice cubes
1 cup coconut milk
1 scoop protein powder of your choice (ideally a Paleo protein of course!)
1 peach, de-pipped and chopped

RECIPE

Place all the ingredients in a blender and pulse for about a minute, or until well blended.
Pour into a tall glass and enjoy chilled, in true-summer style, through a colorful straw!

Camilla Carboni

PALEO Cleanse made the Amazon Best Seller list!