Preparation time: 10 minutes
Cooking time: 50 minutes
Servings: 4
Ingredients:
2 eggplants, sliced
3 tablespoons olive oil
1 pound beef, ground
1 garlic clove, minced
¾ cup tomato sauce
½ bunch basil, chopped
A pinch of sea salt
Black pepper to the taste
Directions:
Heat up a pan with 1 tablespoon oil over medium high heat, add eggplant slices, cook for 5 minutes on each side, transfer them to paper towels, drain grease and leave them aside.
Heat up another pan with the rest of the oil over medium high heat, add garlic, stir and cook for 1 minute.
Add beef, stir and cook for 5 minutes more.
Add tomato sauce, stir and cook for 5 minutes more.
Add a pinch of sea salt and black pepper, stir, take off heat and mix with basil.
Place one layer of eggplant slices into a baking dish, add one layer of beef mix and repeat with the rest of the eggplant slices and beef.
Place in the oven at 350 degrees F and bake for 30 minutes.
Leave eggplant casserole to cool down, slice and serve.
Enjoy!
Nutrition: calories 342, fat 23, fiber 7, carbs 10, protein 23
Eggplant And Garlic Sauce
Eggplants go so well with this garlic sauce!
Preparation time: 10 minutes
Cooking time: 10 minutes
Servings: 4
Ingredients:
2 tablespoons avocado oil
2 garlic cloves, minced
3 eggplants, cut into halves and thinly sliced
1 red chili pepper, chopped
1 green onion stalk, chopped
1 tablespoon ginger, grated
1 tablespoon coconut aminos
1 tablespoon balsamic vinegar
Directions:
Heat up a pan with half of the oil over medium high heat, add eggplant slices, cook for 2 minutes, flip, cook for 3 minutes more and transfer to a plate.
Heat up the pan with the rest of the oil over medium heat, add chili pepper, garlic, green onions and ginger, stir and cook for 1 minute.
Return eggplant slices to the pan, stir and cook for 1 minute.
Add coconut aminos and vinegar, stir, divide between plates and serve.
Enjoy!
Nutrition: calories 130, fat 2, fiber 4, carbs 7, protein 9
Eggplant Hash
This is simple to make at home for you and all your loved ones!
Preparation time: 20 minutes
Cooking time: 20 minutes
Servings: 4
Ingredients:
1 eggplant, roughly chopped
½ cup olive oil
½ pound cherry tomatoes, halved
1 teaspoon Tabasco sauce
¼ cup basil, chopped
¼ cup mint, chopped
A pinch of sea salt
Black pepper to the taste
Directions:
Put eggplant pieces in a bowl, add a pinch of salt, toss to coat, leave aside for 20 minutes and drain using paper towels.
Heat up a pan with half of the oil over medium high heat, add eggplant, cook for 3 minutes, flip, cook them for 3 minutes more and transfer to a bowl.
Heat up the same pan with the rest of the oil over medium high heat, add tomatoes and cook them for 8 minutes stirring from time to time.
Return eggplant pieces to the pan and also add a pinch of salt, black pepper, basil, mint and Tabasco sauce.
Stir, cook for 2 minutes more, divide between plates and serve.
Enjoy!
Nutrition: calories 120, fat 1, fiber 4, carbs 8, protein 15
Eggplant Jam
We know this sounds impossible but it’s really delicious!
Preparation time: 10 minutes
Cooking time: 1 hour
Servings: 6
Ingredients:
3 eggplants, sliced lengthwise
2 teaspoons sweet paprika
2 garlic cloves, minced
A pinch of sea salt
A pinch of cinnamon, ground
1teaspoon cumin, ground
A splash of hot sauce
¼ cup water
1 tablespoon parsley, chopped
2 tablespoons lemon juice
Directions:
Sprinkle some salt on eggplant slices and leave them aside for 10 minutes.
Pat dry eggplant slices, brush them with half of the oil, place on a lined baking sheet, place in the oven at 375 degrees F, bake for 25 minutes flipping them halfway and leave them aside to cool down.
In a bowl, mix paprika with garlic, cinnamon, cumin, water and hot sauce and stir well.
Add baked eggplant pieces and mash them with a fork.
Heat up a pan with the rest of the oil over medium-low heat, add eggplant mix, stir and cook for 20 minutes.
Add lemon juice and parsley, stir, take off heat, divide into small bowls and serve.
Enjoy!
Nutrition: calories 150, fat 3, fiber 2, carbs 6, protein 15
Warm Watercress Mix
This is so fresh! We just adore this light Paleo dish!
Preparation time: 10 minutes
Cooking time: 10 minutes
Servings: 4
Ingredients:
1 pound watercress, chopped
¼ cup olive oil
1 garlic clove, cut in halves
1 bacon slice, cooked and crumbled
¼ cup hazelnuts, chopped
Black pepper to the taste
¼ cup pine nuts
Directions:
Heat up a pan with the oil over medium heat, add garlic clove halves, cook for 2 minutes and discard.
Heat up the pan with the garlic oil again over medium heat, add hazelnuts and pine nuts, stir and cook for 6 minutes.
Add bacon, black pepper to the taste and watercress, stir, cook for 2 minutes, divide between plates and serve right away.
Enjoy!
Nutrition: calories 100, fat 1, fiber 2, carbs 2, protein 6
Watercress Soup
This will warm up your heart!
Preparation time: 10 minutes
Cooking time: 20 minutes
Servings: 4
Ingredients:
8 ounces watercress
1 tablespoon lemon juice
A pinch of nutmeg, ground
4 ounces canned coconut milk
A pinch of sea salt
Black pepper to the taste
14 ounces veggie stock
1 celery stick, chopped
1 onion, chopped
1 tablespoon olive oil
12 ounces sweet potatoes, peeled and chopped
Directions:
Heat up a pot with the oil over medium heat, add onion and celery, stir and cook for 5 minutes.
Add sweet potato pieces and stock, stir, bring to a simmer, cover and cook on a low heat for 10 minutes.
Add watercress, stir, cover pot again and cook for 5 minutes.
Blend this with an immersion blender, add a pinch of nutmeg, lemon juice, salt, pepper and coconut milk, bring to a simmer again, divide into bowls and serve.
Enjoy!
Nutrition: calories 159, fat 8, fiber 3, carbs 6, protein 16
Delicious Artichokes Dish
You have to try this at home today!
Preparation time: 30 minutes
Cooking time: 30 minutes
Servings: 4
Ingredients:
16 mushrooms, sliced
1/3 cup tamari sauce
1/3 cup olive oil
4 tablespoons balsamic vinegar
4 garlic cloves, minced
1 tablespoon lemon juice
1 teaspoon oregano, dried
1 teaspoon rosemary, dried
½ tablespoon thyme, dried
A pinch of sea salt
Black pepper to the taste
1 sweet onion, chopped
1 jar artichoke hearts
4 cups spinach
1 tablespoon coconut oil
1 teaspoon garlic, minced
1 cauliflower head, florets separated
½ cup veggie stock
1 teaspoon garlic powder
A pinch of nutmeg, ground
Directions:
In a bowl, mix vinegar with tamari sauce, lemon juice, 4 garlic cloves, olive oil, oregano, rosemary, thyme, a pinch of salt, black pepper and mushrooms, toss to coat well and leave aside for 30 minutes.
Transfer these to a lined baking sheet and bake them in the oven at 350 degrees F for 30 minutes.
In your food processor, mix cauliflower with a pinch of sea salt and black pepper and pulse until you obtain your rice.
Heat up a pan over medium high heat, add cauliflower rice, toast for 2 minutes, add nutmeg, garlic powder, black pepper and stock, stir and cook until stock evaporated.
Heat up a pan with the coconut oil over medium heat, add onion, artichokes, 1 teaspoon garlic and spinach, stir and cook for a few minutes.
Divide cauliflower rice on plates, top with artichokes and mushrooms and serve.
Enjoy!
Nutrition: calories 200, fat 3, fiber 2, carbs 7, protein 18
Artichokes With Horseradish Sauce
You will soon recommend this simple Paleo dish to others!
Preparation time: 10 minutes
Cooking time: 45 minutes
Servings: 2
Ingredients:
1 tablespoon horseradish, prepared
2 tablespoons mayonnaise
A pinch of sea salt
Black pepper to the taste
1 teaspoon lemon juice
3 cups artichoke hearts
1 tablespoon lemon juice
Directions:
In a bowl, mix horseradish with mayo, a pinch of sea salt, black pepper and 1 teaspoon lemon juice, whisk well and leave aside for now.
Arrange artichoke hearts on a lined baking sheet, drizzle 2 tablespoons olive oil over them, 1 tablespoon lemon juice and sprinkle a pinch of salt and some black pepper.
Toss to coat well, place in the oven at 425 degrees F and roast them for 45 minutes.
Divide artichoke hearts between plates and serve with the horseradish sauce on top.
Enjoy!
Nutrition: calories 300, fat 3, fiber 12, carbs 16, protein 10
Grilled Artichokes
These are to die for!
Preparation time: 10 minutes
Cooking time: 25 minutes
Servings: 4
Ingredients:
2 artichokes, trimmed and halved
Juice of 1 lemon
1 tablespoons lemon zest grated
1 rosemary spring, chopped
2 tablespoons olive oil
A pinch of sea salt
Black pepper to the taste
Directions:
Put water in a pot, add a pinch of salt and lemon juice, bring to a boil over medium high heat, add artichokes, boil for 15 minutes, drain and leave them to cool down.
Drizzle olive oil over them, season with black pepper to the taste, sprinkle lemon zest and rosemary, stir well and place them on your preheated grill.
Grill artichokes over medium high heat for 5 minutes on each side, divide them between plates and serve.
Enjoy!
Nutrition: calories 120, fat 1, fiber 2, carbs 6, protein 7
Artichokes And Tomatoes Dip
It’s perfect for the summer!
Preparation time: 10 minutes
Cooking time: 30 minutes
Servings: 4
Ingredients:
2 artichokes, cut in halves and trimmed
Juice from 3 lemons
4 sun-dried tomatoes, chopped
A bunch of parsley, chopped
A bunch of basil, chopped
1 garlic clove, minced
4 tablespoons olive oil
Black pepper to the taste
Directions:
In a bowl, mix artichokes with lemon juice from 1 lemon, some black pepper and toss to coat.
Transfer to a pot, add water to cover, bring to a boil over medium high heat, cook for 30 minutes and drain.
In your food processor, mix the rest of the lemon juice with tomatoes, parsley, basil, garlic, black pepper and olive oil and blend really well.
Divide artichokes between plates and top each with the tomatoes dip.
Enjoy!
Nutrition: calories 140, fat 1, fiber 1, carbs 3, protein 9
Great Carrot Hash
It’s so healthy and delicious!
Preparation time: 10 minutes
Cooking time: 45 minutes
Servings: 4
Ingredients:
1 tablespoon olive oil
6 bacon slices, chopped
3 cups carrots, chopped
¾ pound beef, ground
1 yellow onion, chopped
A pinch of sea salt
Black pepper to the taste
2 scallions, chopped
Directions:
Place carrots on a lined baking sheet, drizzle the oil, season with a pinch of salt and some black pepper, toss to coat, place in the oven at 425 degrees F and bake for 25 minutes.
Meanwhile, heat up a pan over medium high heat, add bacon and fry for a couple of minutes.
Add onion and beef and some black pepper, stir and cook for 7-8 minutes more.
Take carrots out of the oven, add them to the beef and bacon mix, stir and cook for 10 minutes.
Sprinkle scallions on top, divide between plates and serve.
Enjoy!
Nutrition: calories 160, fat 2, fiber 1, carbs 2, protein 12
Carrots And Lime Delight
You’ve got to learn how to make this incredibly easy dish!
Preparation time: 10 minutes
Cooking time: 30 minutes
Servings: 6
Ingredients:
1 and ¼ pounds baby carrots
3 tablespoons ghee, melted
8 garlic cloves, minced
A pinch of sea salt
Black pepper to the taste
Zest of 2 limes, grated
½ teaspoon chili powder
Directions:
In a bowl, mix baby carrots with ghee, garlic, a pinch of salt, black pepper to the taste and chili powder and stir well.
Spread carrots on a lined baking sheet, place in the oven at 400 degrees F and roast for 15 minutes.
Take carrots out of the oven, shake baking sheet, place in the oven again and roast for 15 minutes more.
Divide between plates and serve with lime on top.
Enjoy!
Nutrition: calories 100, fat 1, fiber 1, carbs 1, protein 7
Incredible Glazed Carrots
These glazed carrots are so delicious and surprising!
Preparation time: 10 minutes
Cooking time: 15 minutes
Servings: 4
Ingredients:
1 pound carrots, sliced
1 tablespoon coconut oil
1 tablespoon ghee
½ cup pineapple juice
1 teaspoon ginger, grated
½ tablespoon maple syrup
½ teaspoon nutmeg
1 tablespoon parsley, chopped
Directions:
Heat up a pan with the ghee and the oil over medium high heat, add ginger, stir and cook for 2 minutes.
Add carrots, stir and cook for 5 minutes.
Add pineapple juice, maple syrup and nutmeg, stir and cook for 5 minutes more.
Add parsley, stir, cook for 3 minutes, divide between plates and serve.
Enjoy!
Nutrition: calories 100, fat 0.5, fiber 1, carbs 3, protein 7
Delicious Purple Carrots
These looks so beautiful and they taste great!
Preparation time: 10 minutes
Cooking time: 1 hour
Servings: 5
6 purple carrots, peeled
A drizzle of olive oil
2 tablespoons sesame seeds paste
6 tablespoons water
3 tablespoons lemon juice
1 garlic clove, minced
A pinch of sea salt
Black pepper to the taste
White and sesame seeds
Directions:
Arrange purple carrots on a lined baking sheet, sprinkle a pinch of salt, black pepper and a drizzle of oil, place in the oven at 350 degrees F and bake for 1 hour.
Meanwhile, in your food processor, mix sesame seeds paste with water, lemon juice, garlic, a pinch of sea salt and black pepper and pulse really well.
Spread this over carrots, toss gently, divide between plates and sprinkle sesame seeds on top.
Enjoy!
Nutrition: calories 100, fat 1, fiber 1, carbs 5, protein 10
Paleo Salad Recipes
Paleo Egg Salad
You can make this salad for lunch, and you can even bring it with you to the office!
Servings: 4
Preparation time: 10 minutes
Cooking time: 10 minutes
Ingredients:
1 avocado, pitted, peeled and chopped
[2017] 500 Paleo Diet Recipes Page 30