Dr. Oz: Paleo Diet Recipes
What’s great about the Paleo diet?
Based on the simple premise, eat like a caveman – EAT WHOLE FOODS and AVOID PROCESSED FOODS!
• Eat grass-fed meat, free-range poultry and eggs
• Eat non-starchy and starchy tubers (sweet potato, butternut BUT NO POTATO) and root vegetables
• Choose low sugar fruit and berries and avoid fruits such as bananas which are high in sugar
• If you couldn’t before, now you can - healthy fats like coconut oil (Crede Organic Coconut Oil available from the Feelgood Health Shop or call 021 797 0193 to order), coconut milk, cream, butter, duck fat, olive oil, avocado oil, macadamia nut oil, fish oil, sesame oil are all allowed
• Nuts and seeds in moderation
• DEFINITELY no grains, wheat, rice, legumes (beans, lentils, chickpeas) and starchy tubers like potatoes can be eaten!
• Refined sugars and carbohydrates such as bread, pasta, cookies, white sugar, artificial sugar, high fructose syrup, sodas, or fruit juices are forbidden
• Avoid processed cooking oils and fats such as canola oil, soybean oil, vegetable, grapeseed and sunflower oils and margarines and spreads made with such oils. Use olive oil and butter instead.
What Paleo diet fans have to say: Celebrities like Miley Cyrus and Jessica Biel are devotees of the Paleo diet. “No calorie counting or food portion control. Eat when you’re hungry, not when you’re NOT – no time-based eating! More energy plus better sleep patterns.” Paleo gradually becomes a lifestyle decision and when combined with natural remedies and exercise, you CAN ONLY benefit from this holistic approach to health. In our Feelgood Health range, EcoSlim and Detox Drops are effective weight loss remedies which can be taken in combination with the Paleo diet to shed stubborn kilos even quicker than expected. Sounds good, don’t you think?
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To make it even easier, here are some delicious Paleo diet recipes from your favourite Dr Oz!
Paleoista Eggs Over-Easy Breakfast
Try this filling Paleo Diet breakfast to kickstart your day.
• 1 tbsp coconut oil
• 1/2 small onion, sliced into rings
• 1/2 each organic red, yellow, and green bell pepper, sliced thinly
• 2 free range eggs
• 1/2 ripe avocado
• 1/4 small cantaloupe, rind removed, sliced into thin wedges (when in season). You can also use sweet melon or winter melon
• Freshly chopped coriander, minced
Heat oil in skillet over medium high. Add onion and saute 3-5 minutes, until browned. Add peppers and sauté a few minutes longer. Arrange peppers and onions on plate and cover with foil to keep warm.
Crack eggs open into same skillet and cook over easy, just long enough to firm whites but keep yolks runny. Slide eggs onto plate aside of pepper and onion mixture. Top with avocado sliced into a fan. Arrange melon wedges along side. Scatter coriander on top of eggs and peppers.
Paleo-Friendly Chicken Spinach Stuffed Sweet Potatoes
This nutritious, low-carb and gluten-free recipe makes a lovely lunch or light dinner. The flavors of chicken and sweet potato blend beautifully, and the spinach and bell peppers add a pleasing color to the palette. This dish is loaded with vitamin C, E and B6 along with beta carotene and potassium. Even kids gobble up this colorful meal.
• 2 large sweet potatoes
• 2.5kg boneless chicken breasts
• 3 tbsp olive oil, divided
• Seasoned salt or house seasoning to taste
• 1 bunch spinach
• 1/2 bell pepper
• Salt and pepper to taste
Wash and dry sweet potatoes and pierce with fork; bake at 425°F for 45-50 minutes or until soft to touch. It will depend on the size, but you want them thoroughly baked and easy to mash when you split them open.
Meanwhile, pound the chicken breasts to an even thickness, but not too thin. Lay them on a baking sheet and rub olive oil into both sides and sprinkle both sides with seasoned salt (or house seasoning). Bake in 220 C oven along with the sweet potatoes for 30 minutes or until cooked through.
While the chicken is baking, wash and drain the spinach and discard the stems. Wash and seed the bell pepper and cut into thin slices.
Heat remaining olive oil (about a tablespoon) in a medium skillet over medium-low heat. Add the bell peppers and sauté for about 5 minutes or until they're soft. Sprinkle with salt and pepper as they cook.
Add the spinach and sauté another minute or two until it is wilted, stirring it around a couple times to mix it into the peppers. You can add another sprinkle of salt, but be careful. A little goes a long way.
Remove the spinach and peppers to a bowl until you're ready to assemble the potatoes.
When the chicken is done, shred it with two forks and mix it into the peppers and spinach.
When the potatoes are fully cooked, remove them from the oven and slice in half. Place each half on a dinner plate. Mash it up a bit and top with spinach and chicken mixture. Serve immediately.
Paleoista Grass-Fed Flank Steak with Garlicky Broccoli
Give this Paleo dinner a try. With protein, veggies and lots of tasty spices, your mouth will thank you!
• 113.40g grass-fed flank steaks
• salt-free cajun or blackening seasoning, to taste
• 2 cups broccoli florets
• 1 tbsp coconut oil
• 3-4 cloves garlic (or more), minced
• red pepper flakes, to taste
Pat steaks dry with paper towel. Season both sides with Cajun or Blackening spice blend; set aside.
Place broccoli florets in steamer basket of double boiler with lower pot filled with 1-inch of water. Steam until bright green. Drain and set aside.
Heat oil in skillet over medium high. Add steak and cook two minutes per side, until internal temp is 52 C for medium rare. Remove from skillet and set aside.
Add garlic to same skillet and cook one minute, stirring. Add broccoli florets and cook two minutes, stirring. Arrange florets on plate with sliced steak along the side. Scatter red pepper flakes on top, to taste.
Recipes from http://www.doctoroz.com/recipe-collection/paleo-recipes