#1 Pepper Poached Eggs
SERVING: 1
INGREDIENTS:
2 tablespoons (11 g) minced fresh paprika pepper
2 tablespoons (20 g) minced onion
1 tablespoon (14 g) coconut oil
1/4 cup (60 ml) coconut milk
Salt & ground black pepper, to taste
3 eggs
NUTRITION FACTS (per 1 serving):
436 calories, 39g fat, 18g protein, 6g carbohydrate, 1g dietary fiber, 5g net carbs.
DIRECTIONS:
Put a smallish heavy skillet over medium heat & melt the coconut oil. Throw in the veggies. Let the pepper & onion sauté until they’ve softened. Add the coconut milk & stir everything up. Bring the mixture it to a simmer & let it cook for just a minute or two. Season it with salt & pepper. Now break the eggs into the skillet, cover the skillet, & turn the heat to medium-low. Let the eggs poach, checking often, until done to your liking. Plate, scrape any lingering sauce over the eggs, & serve immediately.
#2 Pesto-Nut Chicken
SERVING: 6
INGREDIENTS:
3/4 cup (195 g) pesto sauce
3/4 cup (75 g) pecans
3 pounds (1.4 kg) chicken (Use thighs, breasts, or both, with skin, as you choose.)
NUTRITION FACTS (per 1 serving):
576 calories, 46 g fat, 35 g protein, 5 g carbohydrate, 1 g dietary fiber, 4 g net carbs.
DIRECTIONS:
Preheat the oven to 350°F (180°C or gas mark 4).
Spread the pecans in a shallow baking sheet, & put them in the oven, while it heats, for 6 minutes.
Place the chicken in a roasting pan & coat with the pesto.
When the oven timer beeps, pull out the pecans & turn the oven up to 375°F (190°C or gas mark 5).
Dump the pecans in a food processor. Pulse until they’re chopped to a medium consistency. Spread them on a rimmed plate.
Roll the pesto-coated chicken in the pecans, making a nice thick coating. Put the chicken back in the roasting pan, skin side up. Roast for 50 to 60 minutes or until the juices run clear.
#3 Mustard Salmon
SERVING: 4
INGREDIENTS:
Salt
Ground black pepper
1 salmon fillet (24 ounces, or 680 g), cut into 4 servings
2 tablespoons (30 g) spicy brown mustard
1 1/2 teaspoons butter or other fat
1/2 cup (50 g) Italian-Seasoned Pork Rind Crumbs (See page 37.)
NUTRITION FACTS (per 1 serving): 286 calories, 12 g fat, 42 g protein, 1 g carbohydrate, trace dietary fiber, 1 g net carbs.
DIRECTIONS:
Preheat the oven to 350°F (180°C or gas mark 4). Line a baking sheet with non-stick foil.
Season the salmon lightly with salt and pepper and then spread each non-skin-side with 1/2 tablespoon of the mustard. Lay it skin-side down on the foil. Repeat with the other three fillets.
Bake the salmon for about 15 minutes.
Meanwhile, over medium-low heat, melt the butter in a skillet and add the crumbs. Cook the crumbs, stirring often, until they brown a little and become very crisp.
When the salmon is done, plate it, and spread 1/4 of the crumb mixture over each fillet. Serve the salmon immediately.
#4 Exotic Pumpkin Soup
SERVING: 5
INGREDIENTS:
2 tablespoons (28 g) butter
1 quart (950 ml) chicken broth
2 tablespoons (12 g) ras el hanout
3 cloves of garlic, crushed
1 can (15 ounces, or 425 g) pumpkin
1 can (14 ounces, or 390 ml) unsweetened coconut milk
NUTRITION FACTS (per 1 serving): 229 calories, 22 g fat, 6 g protein, 5 g carbohydrate, trace dietary fiber, 5 g net carbs.
DIRECTIONS:
In a big, heavy-bottomed saucepan over medium-low heat, melt the butter. Add the garlic and ras el hanout and sauté them, stirring often, for just a couple of minutes.
Add everything else, stir it up, and bring to a simmer. Let it cook for 15 minutes or so, just to blend the flavors, and then serve.
#5 Almond Meringues
SERVING: 44
INGREDIENTS:
1 pinch of salt
1 cup (145 g) almonds
5 egg whites
1/2 cup (96 g) erythritol
1 teaspoon vanilla extract, almond extract, or 1/2 teaspoon of each
NUTRITION FACTS (per 1 serving):
Per serving: 21 calories, 2 g fat, 1 g protein, 1 g carbohydrate, trace dietary fiber, 1 g net carbs.
DIRECTIONS:
Preheat the oven to 350°F (180°C or gas mark 4).
Spread the almonds in a shallow baking sheet and bake them for just 5 minutes. Remove them from the oven & turn the temperature down to 250°F (120°C or gas mark 1/2). Line two cookie sheets with baking parchment.
Put the almonds in a food processor. Pulse until they’re chopped medium-fine, with the biggest bits about half the size of a pea.
New to Paleo? Check this out! 🡺 The Paleo Secret (United States)
(Credits to Paleo Primal in 5 Ingredients or Less by Dana Carpender)
