Paleo Cookbook For Dummies (70 page)

¹
⁄
₂
cup unsweetened shredded coconut

1 clove garlic, minced

¹
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₂
teaspoon ground cumin

¹
⁄
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teaspoon salt

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teaspoon pepper

1 egg white

12 large shrimp, peeled, deveined, and butterflied

Directions

1
Preheat the oven to 450 degrees. Line a baking sheet with aluminum foil, shiny side down.

2
Blend the pineapple, jalapeño, lime juice, and onions in a blender or food processor on high until the consistency of the sauce is smooth with small bits. Set this sauce aside.

3
In a gallon-size zip-top bag, combine the almond flour, coconut, garlic, cumin, salt, and pepper. Beat the egg white in a small bowl.

4
Coat the shrimp generously in the egg wash and then place them in the zip-top bag. Shake the bag so that all the shrimp are evenly coated with the breading mixture.

5
Remove the shrimp from the bag and place on the baking sheet. Bake for 2 minutes on the middle rack of your oven. Flip the shrimp over and bake for 3 minutes.

6
Remove from the oven and serve with the sauce for dipping.

Per serving:
Calories 451 (From Fat 206); Fat 23g (Saturated 7g); Cholesterol 214mg; Sodium 1,290mg; Carbohydrate 32g (Dietary Fiber 7g); Protein 33g.

Note:
Leaving the seeds in the jalapeño will make the sauce spicier.

Tip:
You can use this dipping sauce on all kinds of food. Try it on eggs or chicken for a delicious twist.

Recipe courtesy George Bryant, CEO and author of Civilized Caveman Cooking Creations (
http://civilizedcavemancooking.com
)

This recipe has been vetted by the team at Whole9 (
http://whole9life.com
) and is considered acceptable for a cleansing 30-day Paleo launch.

Garlic Shrimp Scampi

Prep time:
10 min •
Cook time:
40–60 min •
Yield:
4 servings

Ingredients

1 medium spaghetti squash

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medium red onion, diced

3 cloves garlic, minced

¹
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cup melted ghee

1 tablespoon chopped fresh parsley

Pinch of salt

Pinch of pepper

¹
⁄
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cup chicken broth

1 pound medium shrimp, peeled and deveined

1 lemon, quartered

Directions

1
Preheat the oven 375 degrees. Line a baking sheet with parchment paper.

2
Cut the squash in half lengthwise and scrape out the seeds. Place the squash cut side down on the baking sheet and sprinkle the parchment around it with water. Cook for 30 to 40 minutes until tender but not mushy.

3
Remove the squash from the oven and let it cool for 5 minutes. Shred the flesh with a fork to make spaghetti.

4
Reset the oven temperature to broil. Place the onion, garlic, ghee, and parsley in the bottom of a 9-x-13-inch baking dish. Add the salt and pepper and pour the chicken broth over everything.

5
Broil the onion mixture on the middle oven rack for 5 minutes. Add the shrimp and broil for another 5 minutes, flipping the shrimp halfway through.

6
Arrange the squash on the plate and top with the shrimp mixture. Sprinkle with freshly squeezed lemon juice.

Per serving:
Calories 151 (From Fat 27); Fat 3g (Saturated 1g); Cholesterol 290mg; Sodium 999mg; Carbohydrate 7g (Dietary Fiber 2g); Protein 25g.

Note:
You can find a recipe for ghee in
Chapter 9
.

Recipe courtesy George Bryant, CEO and author of Civilized Caveman Cooking Creations (
http://civilizedcavemancooking.com
)

This recipe has been vetted by the team at Whole9 (
http://whole9life.com
) and is considered acceptable for a cleansing 30-day Paleo launch.

Creamy Baked Scallops

Prep time:
10 min •
Cook time:
10 min •
Yield:
2 servings

Ingredients

12 medium sea scallops

1 cup chopped red onion

1 teaspoon coconut oil

3 cloves garlic, minced

¹
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cup tomato sauce

¹
⁄
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cup coconut milk

¹
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teaspoon dried oregano

¹
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teaspoon salt

¹
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teaspoon pepper

1 cup diced tomatoes

Directions

1
Preheat the oven to 475 degrees.

2
Evenly space the scallops in the bottom of an 8-x-8-inch baking dish.

3
In a large skillet, sauté the onions over medium-high heat in the coconut oil until they start to turn opaque.

4
Lower the heat to medium-low. Add the garlic, tomato sauce, coconut milk, oregano, salt, and pepper, and mix well. Pour the mixture over the scallops in the baking dish. Cover with the chopped tomatoes.

5
Bake 10 to 15 minutes until the tomatoes start to brown and the sauce is bubbling.

6
Remove from the oven and serve in a bowl with plenty of sauce.

Per serving:
Calories 367 (From Fat 107); Fat 12g (Saturated 8g); Cholesterol 70mg; Sodium 1,942mg; Carbohydrate 28g (Dietary Fiber 3.5g); Protein 39g.

Tip:
Any tomato sauce you have in your pantry works for this dish. Just be sure it's unsweetened.

Recipe courtesy George Bryant, CEO and author of Civilized Caveman Cooking Creations (
http://civilizedcavemancooking.com
)

This recipe has been vetted by the team at Whole9 (
http://whole9life.com
) and is considered acceptable for a cleansing 30-day Paleo launch.

Scallops with Bacon

Prep time:
5 min •
Cook time:
4 min •
Yield:
2 servings

Ingredients

1 ounce uncured, nitrate-free, no-sugar-added bacon

2 tablespoons lime juice

2 tablespoons coconut oil, divided

6 fresh sea scallops

Sprinkle of Celtic sea salt

Sprinkle of pepper

1 tablespoon chopped fresh tarragon

Directions

1
Slice the bacon crosswise into thin pieces and cook in a skillet over medium-high heat until crisp but not dry. Transfer the bacon to a paper towel or dish.

2
In a small bowl, combine the lime juice and 1 tablespoon of the coconut oil. Coat the scallops in the oil mixture and sprinkle with salt and pepper.

3
Sear the scallops in a skillet over medium-high heat for about 1
¹
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minutes, flip them, and sear the other side for another 1
¹
⁄
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minutes until they're opaque and glossy. Transfer them to a separate plate.

4
Reduce the heat to medium. Add the remaining lime juice to the skillet and begin scraping the brown bits from the bottom of the pan.

5
Add 2 tablespoons of water, the bacon, and the scallops (in that order). Stir to blend the juices; cook 1 minute to allow the flavors to combine.

6
Serve the scallops with the bacon and pan juices. Sprinkle with the tarragon.

Per serving:
Calories 295 (From Fat 180); Fat 20g (Saturated 14g); Cholesterol 50mg; Sodium 896mg; Carbohydrate 7g (Dietary Fiber 0g); Protein 23g.

Note:
Pair this delicious dish with Kale with a Kick Salad (
Chapter 8
), Simple Sautéed Kohlrabi (
Chapter 16
), or Brussels Sprouts with Cranberries and Almonds (
Chapter 16
).

Recipe courtesy Mark Sisson, author of Primal Blueprint and Mark's Daily Apple (
www.marksdailyapple.com
)

This recipe has been vetted by the team at Whole9 (
http://whole9life.com
) and is considered acceptable for a cleansing 30-day Paleo launch.

Roasted Oysters

Prep time:
15 min •
Cook time:
25 min •
Yield:
6 servings

Ingredients

5 ounces frozen spinach

12 oysters

4 tablespoons olive oil, divided

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cup minced garlic

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cup minced shallots

1 bell pepper, seeded and finely diced

Kosher salt and pepper to taste

Chili powder to taste

Juice of
¹
⁄
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lemon

2 slices prosciutto, each cut into six pieces

Directions

1
Preheat the oven to 450 degrees. Prepare the spinach according to the package instructions.

2
Shuck the oysters and release the meat from the cup portion of the shell; be careful to retain the liquor, or juice, in the oyster shell.

3
Press the shucked oysters securely into bed of foil on a baking sheet so as to not spill any juice.

4
Preheat a large skillet over high heat. Add 2 tablespoons of the olive oil, the garlic, and the shallots and sauté for 2 minutes. Add the bell pepper and cooked spinach; mix well, breaking up the spinach. Cook for another 2 minutes.

5
Season with salt, pepper, and chili powder to taste. Stir in the lemon juice and remove the skillet from the heat.

6
Spoon the vegetable mixture into the oyster cups. Top each oyster with a piece of prosciutto and then the place pan on the bottom rack of the oven.

7
Bake for 7 minutes and then transfer to the top rack of the oven. Reset the oven temperature to broil to finish cooking and crisp up the prosciutto.

8
Remove the oysters from oven, drizzle lightly with the remaining olive oil, and allow to rest for a few minutes before serving.

Per serving:
Calories 146 (From Fat 96); Fat 11g (Saturated 2g); Cholesterol 20mg; Sodium 227mg; Carbohydrate 11g (Dietary Fiber 1g); Protein 5g.

Vary It!
Be creative with this recipe. You can substitute partially cooked bacon for the prosciutto; add fresh herbs to the veggie mixture; or garnish with fresh herbs, lemon zest, lobster claws, or a slice of delicately seared sea scallop. Just be sure to keep added seafood in the shellfish family.

Recipe courtesy Nick Massie, chef and author of Paleo Nick (
http://paleonick.com
)

This recipe has been vetted by the team at Whole9 (
http://whole9life.com
) and is considered acceptable for a cleansing 30-day Paleo launch.

Macadamia Nut Crusted Mahi-Mahi

Prep time:
10 min, plus marinating time •
Cook time:
10 min •
Yield:
2 servings

Ingredients

Two 6- to 8-ounce mahi-mahi fillets

1 cup coconut milk

¹
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cup roasted macadamia nuts

1 tablespoon coconut flour

1 tablespoon almond flour

2 tablespoons coconut oil, melted and divided

Pinch of salt

Pinch of pepper

¹
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cup shredded unsweetened coconut

Directions

1
Place the fillets in a zip-top bag with the coconut milk and let sit at room temperature for 30 to 60 minutes.

2
Preheat the oven to 425 degrees.

3
Grind the macadamia nuts in a blender or food processor until they're coarsely ground. Add the coconut flour and almond flour and process further to mix well. Transfer the nut mixture to a bowl.

4
Add 1 tablespoon of melted coconut oil to the nut mixture and mix well.

5
Line a baking sheet with aluminum foil and brush with the remaining coconut oil so your fish doesn't stick. Place the fillets on the baking sheet and salt and pepper each side of the fish to your liking.

6
Bake the fish for 5 minutes and then remove it from the oven. Flip the fillets over and spread the nut mixture over them, pressing it down so it sticks. Sprinkle the shredded coconut on top to your liking.

7
Bake for an additional 8 to 10 minutes or until the coconut and macadamia nuts are nicely browned.

8
Remove from the oven and let sit for 10 minutes before serving.

Per serving:
Calories 781 (From Fat 585); Fat 65g (Saturated 45g); Cholesterol 146mg; Sodium 488mg; Carbohydrate 15g (Dietary Fiber 8g); Protein 42g.

Tip:
Serve this dish with fresh pineapple for an absolutely delicious meal.

Recipe courtesy George Bryant, CEO and author of Civilized Caveman Cooking Creations (
http://civilizedcavemancooking.com
)

This recipe has been vetted by the team at Whole9 (
http://whole9life.com
) and is considered acceptable for a cleansing 30-day Paleo launch.

Olive-Oil Braised Albacore

Prep time:
10 min •
Cook time:
30 min •
Yield:
4 servings