Quick and Simple Paleo Recipes

With the Paleo Diet we can try a plenty of recipes and delicacies those are complete in taste and nutrition. Each of these recipes are within the guidelines of paleo dieting, using fresh, high-quality ingredients in unique ways that will make your mouth water just reading about them. So whether you're looking for breakfast, dinner, a snack, we've got you covered with this hand-picked list of amazing Paleo diet recipes.
4 plantains, thinly sliced
2 tablespoons avocado oil
Sea salt
In a medium sized bowl bring the avocado oil (you can use coconut oil too) and plantains together. Lightly sprinkle with some sea salt.
Arrange the sliced plantains in an oven
Dry for 7 hours at 160F. I wanted mine on the crispier side. If you want them chewier, dry for 4 to 5 hours.
1 orange, peeled and diced
1 apple, diced
1/2 cup pecans or walnuts, chopped (optional)
1/2 tsp cinnamon
Place the fruit into bowls.
Sprinkle with chopped nuts (optional) and/or cinnamon.
1 cup diced chicken
2 tsp crushed pepper
2 scallions or spring onions cut into small pieces
1 tsp minced fresh parsley
1/2 cup Mayo (Method shown below)
To prepare the Mayo
Put 2 egg yolks, 1 tbsp vinegar, 1 tbsp lemon juice, and ½ garlic clove (chopped) in the bottom of a clean glass jar. Add ¼ cup extra-virgin olive oil. Blend well. Slowly drizzle in ⅔ cup light-flavored olive oil until the mixture is thickened.
Cut everything up and put in a mixing bowl.
Make the mayo, add to the other ingredients, and toss to coat.
1 cup natural mushrooms
1 red cup red and yellow capsicums assorted
1/4 cup scallions or spring onions
1 bunch fresh parsley
2 tsp olive oil
1 tsp black pepper powder

Add oil and mix scallions and capsicums and saute well. Now add the mushrooms and saute further. Sprinkle water and toss the mushroom mix frequently. Add pepper powder and roast it to dryness. Garnish with parsley leaves and serve.
2 tablespoons coconut oil (or canola)
1/2 onion, thinly sliced
Kosher Salt to taste
Freshly ground black pepper
1 pound sweet potato, peeled and cut into a large dice
2 tablespoons curry powder
2 tablespoons tomato paste
1 tablespoon grated fresh ginger
1 tablespoon grated garlic
4 cups chicken stock
1 14 oz. can fire-roasted tomato
1 13.5 oz. can coconut milk
Cooked meat from 1 whole chicken
1/3 cup almond butter
2 tablespoons red wine vinegar, plus more to taste
1/2 cup roughly chopped cilantro
6 green onions, thinly sliced on a bias
1/2 cup roughly toasted and chopped almonds for garnishing
Heat coconut oil in a heavy-bottomed pot over medium-high heat. Once the oil has melted, add the sliced onion and season with a pinch of salt. Cook until translucent (about 4 minutes). Add the sweet potato and squash, season with a couple of pinches of kosher salt and several turns of black pepper, and stir to combine.
 Cook until the sweet potato and squash soften (about 6 to 7 minutes), stirring occasionally to keep the onions from burning. Add the tomato paste, curry powder, garlic and ginger stirring to combine. Cook until very fragrant, which should take about a minute. Stir in fire-roasted tomatoes, chicken stock, coconut and with juices. 
Bring mixture to a boil, and then add chicken meat, almond butter, and a few pinches of salt. Return the mixture to a simmer and cook for 20 minutes. Stir in red wine vinegar, cilantro and green onions. Cook for 2 minutes, then season to taste with additional kosher salt and red wine vinegar.
To serve, spoon the soup in a bowl (preferably something decorative) and top with toasted almonds and reserved scallion greens.

extra virgin coconut oil around 2 tablespoons
1/4 cup coconut flour, sifted
1/4 cup coconut milk
3 large eggs
1/2 tsp vanilla extract
1/8 tsp sea salt
1 tbsp raw honey
1/8 tsp baking soda
1/4 tsp tartar creme
Cream together the coconut oil and honey. Add the eggs one at a time. Add coconut milk and vanilla mixing until soft. Add in coconut flour. Lastly add salt, baking soda and cream of tartar. 
Do not over mix. Use a ladle and pour a small amount of batter onto a pan and drizzle some butter on medium heat. Flip once the bottom is light brown. The pancakes will not bubble as much as "regular" pancakes. 
Serve immediately with a drizzle of maple syrup.
Author : Leah Spencer 

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