The Paleo Pact

PALEO Cleanse made the Amazon Best Seller list!

Paleo Barbecue Sauce

Barbecue sauce was one of those things that scared me when I first started my paleo journey. I had no idea where to start when it came to trying to make paleo barbecue sauce. Mainly because I hadn’t needed to make barbecue sauce from scratch before. Thankfully, it wasn’t as scary as it seemed and the recipe to make paleo barbecue sauce was simple.

Here’s to eating some delicious barbecue in your near future!

INGREDIENTS

12 ounce can tomato paste (the only ingredient should be tomatoes)
3/4 cup apple cider vinegar
1/2 cup agave (can substitute honey if desired)
1.5 tablespoons paprika
1 teaspoon garlic flakes
1 teaspoon onion flakes
1/2 teaspoon salt

RECIPE

Combine everything throughly in a bowl.

Yes. That’s really all there is to it. You can use this as a side sauce or use it to marinate your meat before cooking. Another great thing about this recipe is that it is a good base recipe, try adding grated orange rind or red pepper flakes to change things up.

Enjoy!

Melissa Van Dover

PALEO Cleanse made the Amazon Best Seller list!

French Omelet

As the season changes and the morning air gets crisp, there’s something magical about decadent breakfasts…and better yet, breakfast in bed!

This omelet recipe combines fresh tomatos and herbs, with eggs and coconut milk, in a French style, creating a healthy, decadent home-style breakfast option that anyone can whip together.

The below recipe makes one omelet:

INGREDIENTS

2 eggs

1 tablespoon coconut milk

1 teaspoon chopped chives

1 teaspoon chopped parsley

Sprinkle of mixed herbs

A pinch of salt and ground black pepper

4 cherry tomatoes, cut into 4 pieces each
1 teaspoon grated grass-fed cheese (optional)

RECIPE

Whisk the eggs in a mixing bowl until well mixed.

Add the coconut milk, mixed herbs, salt and pepper, and whisk.

Melt the coconut oil in a small pan, over medium heat.

Add the egg mixture to the pan and cook on medium heat until the edges start to get firm.

Using an egg lifter, pull the egg mixture towards the center of the pan from the outside edge inwards, starting at one point on the circumference and moving all the way around.

Continue this process until the egg is thoroughly cooked, yet soft.

Flip once for a few seconds.

Plate, sprinkle with the chives, parsley and fresh tomato, and decorate with grated grass-fed cheese, if desired.
Enjoy while hot.

“What nicer thing can you do for somebody than make them breakfast?”

– Anthony Bourdain

Camilla Carboni

PALEO Cleanse made the Amazon Best Seller list!

Paleo Pasta Bolognese

It’s hard pressed to find anyone that doesn’t love Italian, but when you’re Paleo, it often means making your favorite Italian recipes Paleo-friendly at home. This recipe was created for that exact purpose – to satisfy cravings for traditional Italian, in a Paleo-friendly way.

Growing up, we’d always enjoy Spaghetti Bolognese: pasta with a simply meat-based sauce originating from Bologna, Italy. Today, I can’t resist having this childhood favorite at least once a month, and thankfully Cappello’s almond-flour pasta makes this possible.

Let’s dive straight into the recipe:

INGREDIENTS

1 teaspoon coconut oil
1 lb ground beef
2 servings of home-made Marinara Sauce
1 pack Cappello’s Fettucine (available in most health food stores)

RECIPE

In a large saucepan, melt the coconut oil over medium heat.
Place the ground beef in the pan to cook, stirring often.
Once the meat is light brown, add the pre-made Marinara Sauce, cover with a lid and allow to simmer for about 5 minutes. This forms the home-made Bolognese Sauce.

In a medium pot, bring water to the boil and then add a pack of Cappello’s Fettucine.
Allow to cook in the boiling water for 45 seconds to a minute, stirring a few times.
Strain the pasta, plate it and dish a generous scoop of Bolognese sauce over the pasta before serving hot.
Top with ground black pepper, as desired.

Who says you can’t enjoy Italian and still be 100% Paleo?!

Camilla Carboni

PALEO Cleanse made the Amazon Best Seller list!

Pork Stew

Traditionally, stew takes hours to cook. But who has time for that?!

This Pork Stew recipe is made stir-fry style with fresh tomatoes, onions, jalapeños and spices, and utilizes natural apple sauce to create a stew-like gravy.

INGREDIENTS

1 teaspoon coconut oil
1/2 pound pork, sliced into strips
1/4 cup tomatoes, diced
1/4 cup onions, chopped finely
1 tablespoon jalapeños, chopped
1/2 teaspoon oregano spice
2 tablespoons unsweetened apple sauce

RECIPE

In a medium saute pan, melt the coconut oil over medium heat.
Add the pork strips to the pan, season with the oregano and cook for about 5 minutes, stirring occasionally.

Once the pork is almost fully cooked, add the tomato, onion and jalapeño, before turning the heat up to medium-high.

Allow the tomato and onion to soften while the meat soaks up the flavor.

Last but not least, add the apple sauce to the dish and continue to cook for another minute or two, stirring continuously.

Serve hot and enjoy!

Camilla Carboni

PALEO Cleanse made the Amazon Best Seller list!

A Gourmet Fish Topping

Fish is one of the most nutritious meals you can give your body. However, sometimes with fish we can get a little bored because we tend to repeat recipes that we know. We do this because fish can be one of those intimidating dishes to make. Don’t worry though; we have you covered with this great fish “marinade” which is really more of a topping. I prefer it on salmon but it goes great with most fish.

INGREDIENTS

1 clove garlic
1/2 teaspoon salt
2 tablespoons whole grain mustard (Plaeo Leaps has a great recipe to make your own, take a look here)
1 tomato
2 basil leaves

*note: this is good for roughly two small fillets, you may need to double or triple this recipe depending upon how much you’re cooking.

RECIPE

In a small bowl mash together garlic and salt. You may need to use a spoon to grind the two together, you will end up with a mash consistency mixture.
Add mustard to mixture, combine thoroughly and place aside.
Wash and slice tomato, you’ll want the tomato to be thin, no more than 1/8” thick.
Wash and slice basil into strips.
Taking fillets, spread mustard mixture over top evenly.
Place tomato slices on top of fish, covering whole fillet. The tomato layer should only be one slice thick (do not place tomato slices on top of each other as this will cause fish to cook unevenly).
Cook or grill fish until fillet is cook through. (Temperature and length will depend on your fish and cooking method, because you are layering the mustard mixture and tomatoes on top of the fillet it may take a few extra minutes to cook all the way through).
Place fresh basil on top of fillets and cook two additional minutes.
Remove and serve.

This is one of the best ways to prepare fish for individuals who are not big fish eaters. It cuts down drastically on the “fishiness” of fish. For those of you who like fish, you’re in for a great treat.

Enjoy!

Melissa Van Dover

PALEO Cleanse made the Amazon Best Seller list!

Pesto Simmered Portobellos and Tomatoes

This recipe is a simple yet delicious side dish. For those of you that have completed the Paleo Cleanse, you’ll also notice that it is similar to our Grilled Portobello Pesto dish. While I often serve this as a side dish it’s also a great option if you don’t feel like meat or have to serve someone who does not eat meat.

INGREDIENTS

Salt (optional)
1 cup of basil leaves
1 clove of garlic
1/8 cup pine nuts
1/3 cup + 2 tablespoons olive oil
2 Portobello mushrooms
2 tomatoes

RECIPE

In a food processor place salt, basil, garlic & pine nuts.
Process mixture while streaming in 1/3 cup of olive oil.
Clean gills out of Portobello mushrooms, wash and slice mushrooms into strips.
Wash and cut tomatoes into slices.
In a frying pan, heat 2 tablespoons of olive oil over medium-high heat.
Place mushrooms and tomatoes in frying pan and cook, flipping occasionally.
After 5 minutes add pesto mixture to mushrooms and tomatoes.
Continue to cook for about 5 more minutes or until mushrooms and tomatoes have reached your desired tenderness.
Remove from heat and serve.

This recipe is simple to make but it tastes gourmet. As a fun side note, you can make extra of the pesto and store if for other recipes that you’re planning to make in the coming week.

Enjoy!

Melissa Van Dover

PALEO Cleanse made the Amazon Best Seller list!

Tomato Chicken Curry

Curry is a wonderful comfort food, especially during the cold winter months. The problem is that most curries take hours to prepare and then come served atop a large bed of rice, making it not so ideal for us Paleo lifestylers on a busy schedule.

With this recipe, it takes a tenth of the time as traditional curry, but the combination of flavors in the order in which they are cooked, creates a curry sauce that tastes like it’s been in the making for hours. It’ll be our little secret!

INGREDIENTS

1/4 lb. skinless, organic chicken breast, sliced into bite-size pieces
1 tablespoon ghee butter
1 teaspoon cumin seeds
2 dried bay leaves
1 large organic tomato, chopped
1 tablespoon garlic
1 teaspoon yellow curry powder
1 teaspoon paprika spice
1/2 cup warm water
1/4 cup coconut milk (canned and full fat)
1/2 cup yams, cooked and sliced

RECIPE

In a medium saute pan, melt the ghee over medium heat.
Add the cumin seeds and bay leaves, and cook until the seeds begin to dance and splatter.
Add the tomato and garlic, mix everything together and cover.
Cook for about 5 minutes before adding the chicken, curry powder and paprika. Mix together well.
Immediately add the water, coconut milk and cooked yams and simmer with the lid on for about 15 minutes, until the chicken is well done.

Reduce the heat and remove the lid, allowing the dish to cook for another few minutes before serving hot.

Tip: This curry dish pairs perfectly with Paleo Garlic Naan Bread!

Enjoy this taste of India,

Camilla Carboni

PALEO Cleanse made the Amazon Best Seller list!