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I love preparing dishes using Paleo methods. The food is amazing and the variety is really unbeatable. I will admit though that some recipes are very intense and include a long list of ingredients. When I first started preparing foods Paleo style it would often be overwhelming. Cindy Sexton, the creator of PALEODISH.com, believes cooking Paleo meals and snacks can not only be a breeze to do, but can often be done with 5 ingredients or less, thereby saving lots of time and energy in the kitchen. To that end, Cindy has created Paleo Takes 5 – Or Fewer
which is the perfect cookbook for anyone who follows Paleo lifestyle or is simply looking for healthy recipes that are delicious and hassle-free!
Cindy’s recipes are designed to complement each other, so home cooks can put together an entire meal from mains to accompanying sides. The book is packed with mouthwatering three – to – five ingredient Paleo recipes such as:
- Ginger Balsamic Date Glazed Chicken Legs
- Chorizo and Kale with Sauteed Onions
- Lobster with Tarragon Parsnip Fries
- Venison with Juniper Berry and Pomegranate Sauce
- Herb Buttered Whole Chicken stuffed with Sauerkraut
- Bacon-Crusted Chicken Strips
- Beet and Brussels Sprout Salad
- Zucchini Noodles with Sauteed Shrimp
- Lemon and Tomato Baked Halibut in Parchment Pouches
Sample recipe from PALEO TAKES 5 – OR FEWER:
Beet and Brussels Sprout Salad
Makes 4 servings
1 lb (454 g) bacon
6 beets, cubed into small pieces
About 24 (individual) Brussels sprouts, cleaned thoroughly (these guys can be dirty!)
4 cloves fresh garlic, quartered
1 tbsp (4 g) dried thyme
1⁄2 tsp sea salt
1⁄4 tsp ground pepper
1⁄2 cup (62 g) pistachios, once cooked, and toasted
Preheat oven to 350°F (176°C).
Arrange slices of bacon on a baking sheet lined with aluminum foil and bake for about 20 minutes in the oven until crispy. When done, remove with tongs and set aside on a plate to cool. Reserve the bacon fat for cooking the vegetables.
In a large roasting pan, add in the beets, Brussels sprouts and garlic. Drizzle with leftover bacon fat. Sprinkle with dried thyme, salt and pepper. Mix thoroughly using the tongs. Roast in the oven on the middle rack for about 45 minutes until everything has caramelized slightly.
In the meantime, toast pistachios in a small pan over medium heat on the stovetop. Transfer contents of the roasting pan to a large bowl and top with pistachios. Use tongs to toss it all together.
Maintaining the Paleo Diet doesn’t have to be hard or overwhelming.
Paleo Takes 5 – Or Fewer makes grocery shopping, meal prep, and cooking quick, simple, healthy, and most importantly: delicious! This book can currently be purchased for $14.84.
