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The pretty and sophisticated recipes are all fine and enjoyable, but more often than not what we really need on a day to day basis is a bunch of quick and easy recipes that we can prepare without much involvement or fancy ingredients. It surely helps to stick to the paleo diet when cooking doesn’t seem like a chore or a puzzle three times a day. You’ve got to have some time off when you don’t spend any time or energy in the kitchen while you still eat the best food for your health.
In its most basic, paleo meal construction is in itself very simple. Simply fry, bake, stew or poach a nice piece of good quality meat, fish or seafood and then steam, bake or boil a side of fresh or frozen vegetables, making sure to add a good amount of tallow, butter, Ghee, lard, coconut oil or olive oil in the process for taste, energy and health. The process is similar for making delicious stews or omelets: choose your source of protein and your favorite vegetables and cook them in a fresh stock in the case of a stew or with eggs in the case of an omelet. Of course, on top of all this, onions are almost always welcome, as are fresh and dried spices. As you get used to play more and more with the different flavors available to you, you’ll create amazing dishes without even thinking about it.
Even though this explanation of how most paleo meals end up looking like seems pretty simple and straightforward, it’s easy to get bored or to eat the same things over and over again. For this reason, I’ve decided to include here 10 simple recipes you can all prepare in about 20 minutes or less and that call for very few ingredients, but still have something in them that makes them very special and tasty. I hope you’ll find here a new favorite that you’ll be able to prepare over and over again when you’re either on the go, not in the mood for cooking or simply because sometimes the simplest meals are really the best.
Steak and eggs are two of the cornerstones of the paleo diet so why not enjoy both together for even more goodness. This combination though is not new and steak & eggs have been enjoyed for a long time, either in the morning for breakfast or at night for dinner. It also coulnd’t really get simpler than this. This is a single recipe, but calculate about two eggs per steak. You can enjoy your eggs pretty much the way you like them usually, but in this recipe the classic sunny side up eggs are prepared. I like to make it so the yolks are still runny and can drip on my steak, enhancing flavor and texture at the same time.
Fajitas are a classic in Tex-Mex cuisine and are adored universally by kids and adults alike. The classic fajita calls for skirt steak and is served with a choice of toppings over corn or flower tortilla, but this paleo take on the classic fajita meal is just as delicious without the tortilla. Today, fajitas are also commonly prepared with pork, chicken or shrimp and the usual vegetables include bell peppers and onions. Enjoy making a big batch and pleasing the whole family with this classic do it yourself dinner. This recipe serves about 5 people, but be sure to make more for leftovers.
I think liver and onions are secretly best friends and the combination even have the potential to make someone love liver. The caramelized onions are very simple to prepare and this recipe doesn’t need anything else to be a complete meal. Liver by itself is so full of nutrients that it could be considered mother nature’s multi-vitamin. I enjoyed liver and onions for ages before I learned that the combination is actually a classic in many European countries and is enjoyed all over the world. The ingredient list really couldn’t be shorter. This recipe serves 4 people.
This is a very simple dish all prepared in a single casserole and using some traditional favorites like bacon and mushrooms. Spinach brings everything together and helps create a very filling and savory dish. The rendered bacon grease created during the cooking process will help cook and give taste to the spinach and mushrooms.
Beets and asparagus are two vegetables that go wonderfully well with salmon and that tend to be forgotten in our day to day meals. This simple dish can of course be prepared with any fresh fish and vegetables. This recipe serves 4 people.
This is a very simple hot salad featuring chicken and zucchinis, two items that go hand in hand with a lemon and garlic mayonnaise. Serves 4 people.
Bangers and mash are a classic English dish, but you don’t have to indulge in potatoes to enjoy some delicious mash. Sweet potatoes, or, as in this recipe, parsnip, is also perfect. Of course, this meal is high in carbs than most paleo preparations, but from a natural source and in a reasonable quantity, it shouldn’t be any problem. This meal is especially great as an after workout meal or when you need some quick energy for the rest of your day. This recipe serves about 6 people.
It’s not because it comes from a can that you can’t prepare something really delicious out of canned salmon. After all, we are fortunate enough that farmed salmon doesn’t hold well to the canning process so we are blessed with an easy and cheap source of wild salmon your-round. In this recipe, I use olive oil and lemon juice, but homemade mayonnaise are also excellent.
Mussels are rarely what comes to mind when it comes to a quick, simple and cheap meal, but I think it’s a mistake. When fresh and in season, mussels are usually pretty cheap and they are so quick to prepare that you won’t believe dinner can be ready in such a short time. It’s also a great occasion to eat seafood, something we tend to forget as an important part of a paleo diet. Nutrition and taste wise, mussels are amazing. They are packed full of iron, selenium, vitamin B12, manganese and a host of other essential nutrients. The steam from the white wine and garlic sauce is what cooks the mussels here. The butter in the sauce adds richness and flavor. This kind of preparation is called moules marinières in France, where the dish comes from. Another classic sauce for mussels is a tomato marinara sauce. About a pound of mussels is about what’s needed per person. This recipe is for 4 people.
Try to buy your mussels the same day you prepare them and, if not, keep them in the refrigerator covered with a damp cloth. When ready to prepare, plunge them in cold water, wash them, remove the beard (a stringy-like membrane attached to most of them) and discard any that are opened, even if only slightly. The opened ones are dead and the closed ones are still living. Don’t worry if you have to discard a bunch of them, it’s part of the game.
Apples are always a good match with pork especially around the time of the year when apples are available locally and fresh. When simple pork chops served with a side of vegetables doesn’t cut it anymore, this recipe will remind you of the deliciousness of savory pork and sweet apples.
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