Ultimate Paleolithic Collection (21 page)

The softness of the salmon teamed up with the crunchiness of the coating makes this a sensory delight to enjoy.

Ingredients:

-
      
1 pound salmon fillet with skin on

-
      
½ cup almond meal (almonds pulsed in a food processor)

-
      
½ cup almond pieces

-
      
3 tablespoons fresh chives, chopped

-
      
½ teaspoon ground coriander

-
      
½ teaspoon ground cumin

-
      
Juice from 1 lemon

-
      
Salt and pepper to taste

-
      
Coconut oil

-
      
Fresh cilantro (optional)

Directions:

1.
   
Preheat your oven to 350 degrees F.

2.
  
In a small-sized bowl, add the almond meal, almond pieces, chives, coriander and cumin and mix together.

3.
  
Squeeze the juice from the lemon over the salmon fillets and season with salt and pepper.

4.
  
Coat both sides of each fillet with the almond meal mixture.

5.
   
Place the fillets skin side down on a broiler pan that has been lightly greased with coconut oil.

6.
  
Bake for 12-15 minutes, making sure the salmon flakes easily when you test it with a fork.

Top with freshly chopped cilantro before serving if desired.

APPETIZERS

Rolled Cukes

With a mandolin slicer, you can make cucumber slices very easily. Plus, this filling also lends itself nicely to adding bits of carrots and nuts to it, too.

Ingredients:

-
      
1 (12 ounce) can of tuna

-
      
1 tablespoon lemon juice

-
      
¼ cup
homemade Paleolithic mayonnaise

-
      
½ tablespoon dill weed

-
      
Salt and pepper to taste

-
      
2 large cucumbers

Directions:

1.
   
In a small bowl, thoroughly combine the tuna, lemon juice, mayonnaise, dill weed, salt and pepper.

2.
  
Wash the outside of the cucumbers and towel dry.

3.
  
Using a mandolin slicer, place a cucumber lengthwise and slice.

4.
  
Take a slice of cucumber and place a small amount of tuna mixture onto the end of the cucumber slice and roll like a sushi roll.

5.
   
Continue in this manner until all the tuna mixture is used up.

Deli Rollups

Ingredients:

-
      
8 ounces plain Greek yogurt (if you eat dairy)

-
      
½ cup dried unsweetened cranberries

-
      
½ cup pecans or walnuts, chopped

-
      
1 pound of your favorite cooked meat, sliced

Directions:

1.
   
Take the yogurt and place it in a small mixing bowl.

2.
  
Add the dried cranberries and nuts.

3.
  
Place a piece of meat flat on a plate and spread desired amount of filling at one end of the meat.

4.
  
Roll up like a sushi roll.

5.
   
Slice into bite-sized pieces if desired.

Stuffed Baby Bellas

Ingredients:

-
      
16 baby bella mushrooms

-
      
2–3 tablespoons olive oil

-
      
¼ cup bell pepper, chopped

-
      
2 garlic cloves, minced

-
      
1 onion, chopped

-
      
Zest from one lemon

-
      
10 ounce box frozen spinach, defrosted and drained

-
      
¼ cup chopped nuts (almonds, pecans, walnuts)

-
      
1 cup aged shredded cheese (optional)

-
      
Salt and pepper to taste

-
      
¼ cup olive oil and vinegar dressing

Directions:

1.
   
Begin by preheating your oven to 375 degrees F.

2.
  
Next, remove the stems from the mushrooms and chop them up.

3.
  
In a large saucepan, heat 1 tablespoon of olive oil over medium heat.

4.
  
Add the bell pepper, garlic, onion, and cook for 5 minutes.

5.
   
Reduce the heat and add the lemon zest, spinach, nuts, ½ cup cheese, salt, pepper, and dressing.

6.
  
Cook until mixture is thoroughly heated.

7.
  
Lightly brush olive oil inside the caps of each mushroom and place them into a lightly greased baking dish with sides.

8.
  
Place a heaping spoonful of filling into each mushroom cap and sprinkle with the remaining cheese.

9.
  
Place the baking dish into your preheated oven for 20 minutes and cook until mushrooms are tender.

Fruit Salad with Cinnamon

Ingredients:

-
      
1 large orange, peeled and diced

-
      
1 apple, diced

-
      
2 spears fresh pineapple, cubed

-
      
6–8 large strawberries, tops removed and sliced

-
      
½ cup pecans or walnuts, chopped

-
      
½ teaspoon ground cinnamon

-
      
½ cup shredded unsweetened coconut (optional)

Directions:

1.
   
Place the cut fruit into a medium bowl.

2.
  
Sprinkle with chopped nuts and cinnamon.

Avocado Deviled Eggs

Ingredients:

-
      
4 eggs, hard-boiled

-
      
1 avocado, peeled, pitted and cubed

-
      
2 teaspoons hot sauce

-
      
1 teaspoon lemon juice

-
      
Salt and pepper to taste

Directions:

1.
   
Peel the hard-boiled eggs and cut in half lengthwise.

2.
  
Spoon out the yolks and place the yolks and avocado cubes into a small bowl.

3.
  
Take a fork and smash the egg yolks and avocados into a paste.

4.
  
Add the hot sauce, lemon juice, salt and pepper and mix thoroughly.

5.
   
Refill the egg whites with the yolk mixture.

Baked Sweet Potato Fries

Ingredients:

-
      
3 large sweet potatoes

-
      
¼ cup olive or coconut oil

-
      
1 tablespoon sea salt

-
      
2 teaspoons pumpkin pie spice

-
      
2 teaspoons Cajun seasoning