The Paleo Diet for Athletes (39 page)

Place the tomatoes in a shallow dish. Combine the remaining ingredients and pour the dressing over the tomatoes. Cover and refrigerate before serving.

Serves 4

Omega-3 Spinach Salad

1 pound fresh spinach

2 tablespoons lime juice

¼ cup flaxseed oil

1 tablespoon honey

Freshly ground black pepper

1 avocado, diced

8 ounces pork loin (precooked, cooled, and diced)

2 omega-3 eggs, hard-boiled and chopped

Wash the spinach and dry with paper towels. Mix together the lime juice, oil, honey, and pepper to taste in a large bowl. Fold the avocado cubes into the dressing. Toss the spinach, pork loin, and chopped eggs with the avocado and dressing.

Serves 4

Greek Cucumber-Tomato Salad

1 large cucumber, cut into ½” slices, then quartered

2 medium tomatoes, cut into eighths

¼ red onion, very thinly sliced

½ green bell pepper, very thinly sliced

¼ cup lemon juice

2 tablespoons extra-virgin olive oil

Freshly ground black pepper

Mix the cucumber, tomatoes, onion, and bell pepper in a bowl. Toss with the lemon juice and oil. Add black pepper to taste.

Serves 2

Avocado-Cucumber Salad

1 medium unwaxed cucumber, peeled and very thinly sliced

1 yellow bell pepper, sliced

1 tablespoon fresh lime juice

1 jalapeño pepper, seeded and finely diced

1 teaspoon minced onion

Lettuce

1 avocado, sliced

Fresh parsley

In a bowl, combine the cucumber slices with the bell pepper, lime juice, jalapeño pepper, and onion. Arrange lettuce leaves on six serving plates. Pile the cucumber mixture in the center of each plate. Add avocado slices and garnish with parsley.

Serves 6

Bombay Chicken Salad

2 whole skinless chicken breasts, visible fat removed

1 tablespoon curry

4 tablespoons
Flaxseed Oil Mayonnaise

1 tablespoon garam masala spice mixture

4 fresh pineapple slices, diced

1 tablespoon raisins

½ teaspoon freshly grated ginger

1 cucumber, peeled and finely chopped

2 ribs celery, finely chopped

Place the chicken breasts and curry in a pot filled with water. Simmer slowly until completely cooked; drain and cool. Cut the chicken into ½” cubes or smaller. In a medium serving dish, combine the Flaxseed Oil Mayonnaise with the remaining ingredients. Add the chicken and mix well.

Serves 4

Guacamole Salad

4 avocados

2½ tablespoons lime juice

1 clove garlic, minced

1 Anaheim chile pepper with seeds, finely chopped

1 teaspoon onion powder

Butter lettuce leaves

1 tomato, diced

Mash the avocados into a chunky paste and add the lime juice, garlic, chile pepper, and onion powder. Stir well and spoon onto the lettuce leaves. Cover with diced tomato.

Serves 2

Omega-3 Crab Salad

2 cups cooked crabmeat, cooled and flaked

1 cup diced celery

¼ cup chopped red bell pepper

1 teaspoon onion powder

¼ teaspoon freshly ground black pepper

1 tablespoon fresh lemon juice

3 tablespoons
Flaxseed Oil Mayonnaise

Mixed salad greens

6 avocado wedges

Mix the crabmeat with the celery, bell pepper, onion powder, black pepper, lemon juice, and Flaxseed Oil Mayonnaise. Serve over mixed greens with avocado.

Serves 2

Salsa Shrimp Salad

2 cups boiled shrimp

½ cup diced celery

1 teaspoon finely chopped onion

3 omega-3 eggs, hard-boiled and chopped

¹
⁄
₃
cup
Flaxseed Oil Mayonnaise

¼ cup
Garden-Fresh Salsa

3 tablespoons lemon juice

Butter lettuce leaves

Combine the shrimp, celery, onion, and eggs. Mix together the Flaxseed Oil Mayonnaise, Garden-Fresh Salsa, and lemon juice. Toss together all the ingredients and spoon onto lettuce leaves. Chill before serving.

Serves 4

Lean Beef Salad

½ cup
All-Natural Catsup

¹
⁄
₃
cup flaxseed oil

¼ up lemon juice

½ teaspoon ground ginger

3 cups cooked lean beef, cut into strips

2 tomatoes, cut into wedges

1 green bell pepper, cut into strips

1 cup fresh mushrooms, sliced

1 cup sliced celery

½ cup green or sweet onion, thinly sliced

4 cups salad greens (romaine lettuce, Chinese cabbage, spinach)

Mix the All-Natural Catsup, oil, lemon juice, and ginger together to make a marinade. Combine the beef, tomatoes, bell pepper, mushrooms, celery, and onion and cover with the marinade. Chill for 2 hours. Put the salad greens into a serving bowl. Drain the marinade from the beef and vegetable mixture; reserve the marinade. Spoon the beef and vegetables onto the greens and toss. Serve with the extra marinade for dressing.

Serves 4

SOUPS

Acapulco Avocado Soup

2 avocados, diced

1 tablespoon chopped green onions

1 jalapeño pepper, seeded and finely chopped

1 tablespoon extra-virgin olive oil

2 cups chicken stock

Freshly ground black pepper

Ground cumin

1 sprig cilantro

1 tomato, diced

Place the avocados in a blender or food processor and puree until smooth. Cook the onions and jalapeño pepper in the oil until tender, stirring frequently. In a large bowl, combine the avocado with the stock and the onions and jalapeño pepper, mixing until smooth. Add black pepper and cumin to taste. Chill for 60 minutes prior to serving. Garnish with cilantro and diced tomato.

Serves 4

Broccoli Soup

1 large onion, chopped

3 cloves garlic, chopped

1 tablespoon olive oil

1½ pounds broccoli florets

3 cups chicken stock

¼ teaspoon ground nutmeg

Freshly ground black pepper

In a large saucepan, cook the onion and garlic in the oil until tender, stirring frequently. Add the broccoli and stock and bring to a boil. Reduce the heat and simmer 10 to 15 minutes, until the broccoli is tender. Put the mixture in a blender and puree until smooth, return it to the saucepan, and heat slowly. Season with the nutmeg and pepper to taste.

Serves 4 to 6

Karachi Carrot Soup

1 butternut squash, cut in half, seeds removed

1 onion, diced

3 cloves garlic, minced

2 tablespoons olive oil

4 cups water

1 pound carrots, peeled and diced

1½” fresh ginger, peeled and thinly sliced

Pinch of ground cinnamon

Freshly ground black pepper

1 sprig parsley

Preheat the oven to 375°F. Place the squash, cut side down, onto a greased baking sheet. Bake for 35 to 40 minutes, or until softened. Cool, then spoon the flesh out of the skin. Cook the onion and garlic in a large saucepan with the oil until soft but not browned, stirring frequently. Pour in the water and add the squash flesh, carrots, and ginger. Bring to a boil and cook for at least 20 minutes, or until the carrots and ginger are tender. Put the mixture in a blender and puree. Return the soup to the saucepan and reheat. Add the cinnamon, season to taste with pepper, and garnish with parsley.

Serves 4

Fresh Tomato-Basil Soup

2 large yellow onions, diced

¼ cup extra-virgin olive oil

2 pounds fresh tomatoes, peeled

1 tablespoon finely grated orange peel

1 tablespoon lemon juice

Freshly ground black pepper

Fresh basil leaves

In a large saucepan, cook the onions in the oil until translucent, stirring frequently. Put the tomatoes in a blender and puree. Add the orange peel, lemon juice, and pureed tomatoes to the saucepan, and cook over medium-low heat, stirring occasionally, for 15 to 20 minutes. Season to taste with pepper and garnish with basil.

Serves 4 to 6

Lean Chicken-Veggie Soup

2 large skinless chicken breasts

½ teaspoon thyme

½ teaspoon marjoram

1 bunch celery, chopped

1 medium head cabbage, chopped

1 large green bell pepper, chopped

1 zucchini, chopped

6 onions, chopped

8 tomatoes, chopped

1 tablespoon onion powder

2 cloves garlic, minced