Special Paleo Side Salad

(Prep + Cook Time: 10 minutes | Servings: 2)

Ingredients:

2 cups arugula  

1 tbsp. olive oil  

1 tbsp. balsamic vinegar  

2 cups kale; torn  

3 tbsp. red onion; chopped  

4 kumquats; sliced  

1 small avocado; pitted, peeled and cubed  

3 figs; chopped  

1/2 cup walnuts; chopped

Instructions:

1- In а bowl; mix vinegar with the oil, whisk well and leave aside for now.  

2- In а salad bowl; mix arugula with kale, onion, kumquats, avocado, figs and walnuts and stir. Add salad dressing, toss to coat and serve.  

Nutrition Facts Per Serving:

Calories: 100;

Fat: 1;

Fiber: 0;

Carbs: 0;

Protein: 4

Squash Blossom Frittata

(Prep + Cook Time: 50 minutes | Servings: 4)

Ingredients:

10 eggs; whisked  Black pepper to the taste  

1/4 cup coconut cream  

1 yellow onion; finely chopped  

1 leek; thinly sliced  

2 scallions; thinly sliced  

2 zucchinis; chopped  

8 squash blossoms  

2 tbsp. avocado oil

Instructions:

1- In а bowl; mix eggs with coconut cream and black pepper to the taste and stir well.  

2- Heat up а pan with the oil over medium high heat, add leek and onions, stir and cook for 5 minutes.  

3- Add zucchini, stir and cook for 10 more minutes.  

4- Add eggs, spread, reduce heat to low, cook for 5 minutes.  

5- Sprinkle scallions and arrange squash blossoms on frittata, press blossoms into eggs, introduce everything in the oven at 350 °F and bake for 20 minutes. Take frittata out of the oven, leave it to cool down, cut, arrange on plates and serve it.  

Nutrition Facts Per Serving:

Calories: 123;

Fat: 8;

Protein: 7;

Carbs: 2;

Sugar: 0

Paleo Pork Skillet

(Prep + Cook Time: 30 minutes | Servings: 4)

Ingredients:

8 oz. mushrooms; chopped  

1 lb. pork; ground  

1 tbsp. olive oil  

Black pepper to the taste  

2 zucchinis; cut in halves and then in half moons  

1/2 tsp. garlic powder  

1/2 tsp. basil; dried  

A pinch of sea salt

2 tbsp. Dijon mustard  

Instructions:

1- Heat up а pan with the oil over medium high heat, add mushrooms, stir and cook for 4 minutes.  

2- Add zucchinis, а pinch of salt and black pepper, stir and cook for 4 minutes more.  

3- Add pork, garlic powder and basil, stir and cook until meat is done.

4- Add mustard, stir well, cook for а couple more minutes, divide between plates and serve.

Nutrition Facts Per Serving:

Calories: 200;

Fat: 4;

Fiber: 2;

Carbs: 5;

Protein: 12

Paleo Ginger Cauliflower Rice

(Prep + Cook Time: 20 minutes | Servings: 4)

Ingredients:

5 cups cauliflower florets  

3 tbsp. coconut oil  

4 ginger slices; grated  

1 tbsp. coconut vinegar  

3 garlic cloves; minced  

1 tbsp. chives; minced  

A pinch of sea salt

Black pepper to the taste  

Instructions:

1- Put cauliflower florets in а food processor and pulse well.  

2- Heat up а pan with the oil over medium high heat, add ginger, stir and cook for 3 minutes.

3- Add cauliflower and garlic, stir and cook for 7 minutes. Add а pinch of salt, black pepper, vinegar and chives, stir; cook for а few seconds more, divide between plates and serve.  

Nutrition Facts Per Serving:

Calories: 100;

Fat: 2;

Fiber: 5;

Carbs: 6;

Protein: 8

Sweet Potato Paleo Breakfast

(Prep + Cook Time: 25 minutes | Servings: 4)

Ingredients:

2 Italian sausages; casings removed  

4 tbsp. coconut oil  

1 small green bell pepper; chopped  

1/2 cup onion; chopped  

2 garlic cloves; minced  

2 cups sweet potato; chopped  

1 avocado; peeled, pitted, cut into halves and thinly sliced  

3 eggs

2 cups spinach  

Instructions:

1- Heat up а pan with the oil over medium high heat, add onion, stir and cook for 3 minutes.  2- Add garlic and bell pepper, stir and cook for 1 minute.

3- Add sausage meat, stir and brown for 4 minutes more.  

4- Add sweet potato, stir and cook for 4 minutes.  

5- Add spinach, stir and cook for 2 minutes.  

6- Make 3 holes in this mix, crack an egg in each, introduce pan in preheated broiler and cook for 3 minutes. Divide this tasty mix on plates, add avocado pieces on the side and serve.  

Nutrition Facts Per Serving:

Calories: 200;

Fat: 4;

Fiber: 2;

Carbs: 6;

Protein: 9