Research on the Paleo diet indicates that it can cut inflammation and cholesterol while shrinking belly fat and helping to prevent disease. You can learn more about the Paleo diet here, and you can get a taste of the Paleo diet with these 6 delicious recipes.
Curry Butternut Squash Soup
SERVINGS: 9
1 4-lb butternut squash, cut in half lengthwise and seeded
2 lg onions, diced
6 c reduced-sodium chicken or vegetarian no-chicken broth
14 oz can light coconut milk
3 Tbsp avocado or coconut oil
2 Tbsp curry powder
2 Tbsp lemon juice
1 tsp salt
Freshly ground pepper to taste
Fresh cilantro for garnish
1. PREHEAT oven to 350°F. Line baking sheet with parchment.
2. PLACE squash cut-side down on parchment and bake until flesh is fork-tender, about 1 hour. Turn cut side up and cool about 1 hour.
3. HEAT oil in large saucepan over medium-high heat. Add onion and cook, stirring often, until starting to brown, reducing heat as necessary to prevent scorching, 6 to 10 minutes. Add curry powder and stir to coat. Cook, stirring, until fragrant but not darkening, 30 to 90 seconds. Stir in lemon juice. Add broth, salt, and pepper and increase heat to high to bring soup to a simmer.
4. SCOOP the flesh from the squash, break into large chunks, and add to soup. Reduce heat to maintain a gentle simmer and cook, stirring occasionally, until onions are tender and squash is falling apart, about 10 minutes. Add coconut milk and stir to combine. Puree soup in blender in batches or with an immersion blender.
5. SERVE in bowls and garnish with cilantro.
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Zucchini Noodles with Pesto
SERVINGS: 4
4 sm zucchini, ends trimmed
2 c packed fresh basil leaves
½ c olive or avocado oil
⅓ c pine nuts or chopped walnuts
2 or 3 cloves garlic
Kosher salt and freshly ground black pepper, to taste
1. MAKE noodles: Use a spiralizer, julienne peeler, or mandoline to slice the zucchini into noodles. Set aside.
2. MAKE pesto: Combine the basil and garlic in a food processor and pulse until coarsely chopped. Slowly add the olive oil in a constant stream while the food processor is on. Stop the machine and scrape down the sides of the food processor with a rubber spatula. Add the pine nuts or walnuts. Pulse until blended. Season with salt and pepper.
3. COMBINE the zucchini noodles and pesto.
4.TOSS until zucchini noodles are well coated.
5. SERVE at room temperature or chilled. To heat, sauté in a skillet over medium heat until warm, about 2 minutes. Serve topped with grilled chicken or shrimp, if desired.
MORE: Join The 30-Day Paleo Challenge
Black-Pepper Shrimp
SERVINGS: 4
1 lb shrimp (about 30), peeled and deveined
1 Tbsp avocado or olive oil
2 tsp black pepper
1 clove garlic, minced
¼ tsp kosher salt
1. COMBINE sustainably caught shrimp, oil, pepper, garlic, and salt in bowl.
2. THREAD shrimp onto 8 presoaked wooden skewers.
3.BRUSH grill or grill pan with oil and heat to medium.
4. ADD skewers and cook until shrimp is opaque, flipping once, 3 to 4 minutes total.
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Citrus-Marinated Chicken Breasts
SERVINGS: 4
4 boneless, skinless organic chicken breasts (about 1½ lb total)
1 c fresh orange juice
2 Tbsp fresh lemon juice
½ tsp kosher salt
½ tsp black pepper
2 cloves garlic, sliced
4 sprigs fresh thyme
Chopped chives for garnish
1. COMBINE orange juice, thyme, lemon juice, garlic, salt, and pepper in large zip-top bag or bowl.
2.ADD chicken breasts.
3.MARINATE 4 to 8 hours in refrigerator.
4. REMOVE chicken and pat dry.
5.BRUSH grill or grill pan with oil and heat to medium.
6.ADD chicken and cook until golden, 4 to 5 minutes per side. Slice, then top with chives.
MORE: 10 Slimming Chicken Breast Recipes
Roasted Sweet Potato, Brussels Sprouts, and Beets with Bacon
SERVINGS: 4
1 med sweet potato, peeled and chopped into 1" chunks
2 lg beets, peeled and chopped into 1" chunks
2 c brussels sprouts, rinsed, stems removed, and chopped in half
3 Tbsp olive, coconut, or avocado oil
4 slices bacon (preferably organic), cooked to desired crispness
Kosher salt and black pepper, to taste
1. PREHEAT oven to 425°F.
2. In a large bowl, TOSS the sweet potato, beets, and brussels sprouts in the oil. Spread vegetables on rimmed baking sheet. Sprinkle with salt and pepper.
3. ROAST until tender and brown on edges, about 30 to 40 minutes. Brussels sprouts and beets may need to be removed sooner than sweet potato.
4. With spatula, TRANSFER vegetables from baking sheet to serving bowl. Crumble or roughly chop bacon and disperse evenly over vegetables.(MakeEat Clean, Stay Leanyour go-to clean-eating guide, with 300 real foods and slimming recipes.)
Cauliflower Rice
Sounds crazy, but this cancer-fighting cruciferous veggie that tends to get passed over for its brighter veggie cousins actually makes the best paleo rice replacement ever. Here's how to make it:
Simply cut a head of rinsed raw cauliflower into small chunks, place desired amount into the bowl of a food processor, and pulse until it reaches a ricelike consistency (do not puree!). Then, place "rice" in a medium skillet over medium heat with a drizzle (or more) of your oil of choice and salt and pepper to taste. Cook, stirring occasionally to prevent sticking, until heated through, 3 to 5 minutes. Try serving as a base for your next stir fry.
