The Paleo Pact

PALEO Cleanse made the Amazon Best Seller list!

Chopped Kale Salad

You’ve heard all the hype about kale, and the truth is, it’s not just hype.
Kale is a superfood, rich in antioxidants and vitamins and high in fiber.

Truth be told though, I am not a huge fan of kale on it’s own, so I’m always concocting recipes that combine kale with other yummy items, like bacon!

In this super easy salad recipe, kale is balanced with apple, bacon and a citrus dressing for a tasty and healthy side.

INGREDIENTS

1 cup kale, chopped
1/2 apple, chopped
2 strips of bacon, cut into dime size pieces
Juice of 1/4 orange
1 tablespoon olive oil

RECIPE

Place the chopped kale, apple and bacon in a mixing bowl that has a lid.
Add the freshly squeezed orange juice and olive oil.
Close the lid of the bowl and shake until the salad is well tossed.
Plate and serve.

It’s equally tasty and healthy as it is simple.

Enjoy!

Camilla

PALEO Cleanse made the Amazon Best Seller list!

Tuna Apple Salad

Looking for the perfect Paleo work lunch? Look no further! At least it’s my go-to every time I want a staple that is easy to make and sustains me all afternoon long.

This chopped salad uses just 4 main ingredients and takes less than 2 minutes to make.
Here goes…

INGREDIENTS

1 can of tuna or tuna pack
1 tablespoon Paleo mayonnaise
1 apple, chopped into small pieces
1 spring onion stem, chopped into small pieces
Salt and pepper, to taste

RECIPE

Place the tuna and mayonnaise in a bowl and mix well.
Add the apple and spring onion and toss into the tuna-mayo base until well combined.
Sprinkle with salt and pepper to taste and enjoy chilled.

That’s all folks! Simple and easy always makes for a great work lunch.
Enjoy,

Camilla Carboni

PALEO Cleanse made the Amazon Best Seller list!

South African Style Coleslaw

In South Africa, coleslaw is a favorite summer side-dish, and I haven’t forgotten my heritage!

Thankfully, my Mom has a delicious coleslaw recipe that has become a staple at summer BBQs.

Her recipe makes a side salad for 4 to 6 people and it’s as easy as…

INGREDIENTS

Salad:
1/3 of a small red cabbage, shredded

1 sweet red apple, diced into small pieces

1 medium carrot, grated

1 small white onion, chopped into small pieces

1/2 cup of raisins

Dressing:
1 teaspoon coconut palm sugar
1 teaspoon balsamic vinegar
Salt and ground black pepper, to taste
4 heaped tablespoons of Paleo mayonnaise (more if you like a very creamy dressing)

RECIPE

In a medium bowl, layer the cabbage, apple, carrot and onion, then add the raisins.

Toss gently to mix the salad.

In a separate small bowl, mix the dressing ingredients together well.
Add the dressing mixture to the salad bowl and toss until thoroughly mixed.

Refrigerate and enjoy chilled when serving.

I hope you enjoy my Mom’s recipe as much as I do!

Camilla Carboni

PALEO Cleanse made the Amazon Best Seller list!

Paleo Potato Salad

I used to be one of those people who jealously eyed anyone indulging in potato salad at BBQ’s and picnics, in an attempt to steer clear of white potatoes and stay true to my Paleo lifestyle.

And then it dawned on me – there was a sneaky little solution that would have even the most die-hard potato salad fan pondering if anything was different – the white-fleshed sweet potato!

This is a fantastic Paleo Potato Salad option that is so delicious you’ll have to make twice as much so there’s some to share (at least if I’m coming to dinner!)

INGREDIENTS

1 medium organic white-fleshed sweet potato

1 large organic red apple of your choice

1 medium whole sweet and tangy pickle

1 medium organic onion, peeled

4 tablespoons organic, Paleo-friendly mayonnaise

1 heaped teaspoon Italian seasoning

Salt and pepper, to taste

RECIPE

In a medium pot, bring water to the boil.

Peel the potato and cut it into uniform slices, about 1/2 inch thick.

Place the potato slices in the pot and let boil.

While the potato cooks, cut the apple, onion and pickle into small cubes, about a half-a-dime-sized, or smaller.

Once the potato is fully cooked, but still firm, remove the potato slices from the pot and allow to cool before dicing into dime-sized pieces.

Combine all the ingredients together and mix gently before adding the mayonnaise.

Toss the salad to spread the mayonnaise evenly.

Add the Italian seasoning, and salt and pepper to taste, and give it one final mix.

Seal in a dish and refrigerate until serving.

(Can be stored up to 5 days in the refrigerator.)

This recipe makes 4 to 6 side servings.

I hope you adore this Paleo-friendly side dish as much as I do, and get your potato salad fix while benefiting from the dietary fiber and array of nutrients it offers,

Camilla Carboni

PALEO Cleanse made the Amazon Best Seller list!

Steak and Blueberry Salad

I can’t get enough of salads on summer days, so I’m always looking for new taste combinations and ways to pair protein with antioxidant rich fruits.

In this summer salad, cooked steak provides substance, while the sun-dried tomatoes and blueberries compete for attention, creating a taste sensation that’s both hunger satisfying and delightful!

INGREDIENTS

1/2 pound cooked steak, warmed and cut into thin strips
1 cup mixed greens of your choice
1/8 cup sun-dried tomatoes
1/8 cup blueberries
1/8 cup balsamic vinegar for dressing

RECIPE

On a dinner plate, lay the steak strips out to form the bed of the dish.
Top with the greens and then decorate with sun-dried tomatoes and blueberries.
Finish with a drizzle of balsamic vinegar and enjoy while the steak is still warm.

Here’s to simple yet decadent salad dishes!

Camilla Carboni

PALEO Cleanse made the Amazon Best Seller list!

Salmon Salad

The spring has arrived and it’s time to get in extra good shape for the summer months!

This Paleo perfect protein salad has a variety of essential nutrients like omega 3, fiber, vitamin C and K, and is a quick and easy way to boost your health this season.

INGREDIENTS

1/4 pound fresh salmon
1 tablespoon coconut oil
1 cup salad greens
1/8 cup sundried tomatoes, sliced
1/4 cup Cucumber Dressing

RECIPE

In a medium saute pan, melt the coconut oil over medium heat.
Add the salmon fillet and cook for about 5 minutes on each side.
Place the salad greens of your choice in a bowl and decorate with the sundried tomatoes.
Once the salmon is fully cooked, place it atop the greens and then dress with Cucumber Dressing.
Serve while the salmon is warm for a fabulous and healthy spring salad.

Camilla Carboni

PALEO Cleanse made the Amazon Best Seller list!

@mvandover | melissavandover.com

The Workout Salad

For those of you who may not know, Camilla and I are in the middle of training for Tough Mudder. Tough Mudder is a half marathon, obstacle course and ohh yeah…it’s probably the toughest event on the planet. To help keep myself energized for my pre-mudder training I wanted to find a healthy alternative to the traditional carb based meal. This is an easy and quick salad, that is packed with nutrients, healthy fats and has great flavor.

INGREDIENTS

your choice of salad (I use a mixed green)
1/4 pound of turkey sandwich meat (you’ll want to make sure you select one that is Paleo, so no nitrates or preservatives)
1/2 tomato
1/2 avocado
1/2 lime
1/4 teaspoon salt

RECIPE

Place a bed of washed salad on a plate.
Dice your tomato, avocado and turkey; then place on top of salad.
Squeeze half a lime over salad and top with salt.

It’s that easy and it will keep you fueled during your workouts. Here’s to getting fit!

Melissa Van Dover

Coronation Salad

Springtime is just around the corner and the warmer the weather gets the more appealing a light and warm salad becomes. This protein topped green wonder is drizzled in a subtle-curry dressing and takes just a few minutes to prepare.

INGREDIENTS

5 shrimp or 5 thin organic chicken strips (hereafter referred to as “protein”)
1 tablespoon coconut oil
1/4 cup coconut milk
1 teaspoon curry powder (makes a mild curry sauce)
1 teaspoon garlic, finely chopped
1 1/2 cups tossed greens (baby spinach and kale make a great, healthy combination)
1 peach, sliced thinly
1 tablespoon organic dried blueberries (can be substituted with cranberries or goji berries)

RECIPE

In a small saucepan, melt coconut oil at medium heat.
Add your protein choice and cook until well done and slightly browned.
Add the coconut milk, curry powder and garlic and stir together with the protein until well blended. Allow to simmer for 2-4 minutes; the sauce will thicken slightly.
Place tossed greens on a plate and arrange peaches for presentation.
Place the cooked protein on the salad bed and top with the curried dressing.
Sprinkle with blueberries and serve while the protein is still warm.

And there you have it–a super easy yet tasty and pretty fancy-looking spring salad to impress yourself and your guests. Simply pair with a crisp glass of Riesling or fruit-infused water and toast to the spring sunshine!

Camilla Carboni