That’s it. I’m going paleo. I’ve been reading about the paleo diet for years, and I’m finally giving it a try. Intuitively, I’ve been gravitating in this direction…I just feel like going back to nature (lean meats, unprocessed foods, healthy fats) is the way to go. I’ve been on the fence because I don’t love meat. But I’ve heard enough about the benefits of this lifestyle to finally give it a go. And I saw a new, very controversial approach to paleo on my favorite TV doc show earlier this week that actually might work with my “pescatarian” palate.
Tagged: paleo recipe
Shrimp scampi is a protein-packed, flavorful dish that’s been one of my favorites for as long as I can remember. To make a paleo-friendly version, simply swap out butter for olive oil and replace the commonly used angel hair pasta with equally satisfying, homemade spaghetti squash noodles. Cooking shrimp with the “shell on” renders a more succulent finished dish–a little messier, but worth every bite!
Wait a minute! Didn’t the last Paleoista post mention that there’s an overabundance of Paleo treats? Indeed, that’s true. However, this is not to be confused with the idea of indulging in a special treat, made with natural, unprocessed (and even raw in some cases) Paleo ingredients, once in awhile for special occasions. During the hot summer months, who wants to bake anyway?
Here’s a paleo dish that’s deceptively easy to prepare. Guests will think you’ve spent hours slaving away in the kitchen…but really, you only need about 20 minutes, including prep time! This is a nice, light meal, perfect for the hotter temps as summer approaches.
When I think about an Earth Day meal, I think fresh, green and local! In an ideal world, this would describe how we eat every day. But even if you’re just getting into the swing of a natural-food approach to eating, why not make Earth Day your first day on the path to becoming the healthiest you yet?
A fresh piece of wild salmon needs just a touch of…nothing! It really doesn’t get any easier than this. A dollop of healthy coconut oil imparts a tropical flavor and whole peppercorns give it some pop. Served with a side of blanched asparagus, it’s a balanced meal, ready in less than twenty minutes.
Ever consider using wild rose petals in cooking? Imagine the most beautiful scent of the most decadent rose you’ve ever smelled, but as a taste.
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