This week’s recipe is pulled straight from the pages of the new book The Paleo Primer: A Jump-Start Guide to Losing Body Fat and Living Primally!, Primal Blueprint Publishing’s latest title written by British health and fitness consultants Keris Marsden and Matt Whitmore.
If meat in spicy sauce doesn’t do it for you have made a terrible detour and ended up on the wrong website. Kidding! But seriously, get ten more delicious recipes from this incredible new book – part paleo primer, part creative cookbook – listen to a podcast with the authors, and take advantage of the special bonus offers while they last here. Bon appetit!
If you’ve grabbed one too many handfuls of nuts or jerky when the munchies strike and you’re craving something new to snack on, here’s an idea: ice-cold, pickled shrimp. Firm and fresh with a tangy kick of lemon and vinegar plus subtle spices, this Southern specialty tastes especially good when the weather is hot.
Pickled shrimp aren’t only an answer to snacking boredom. You’ll also get a decent amount of protein, selenium, calcium and iodine. Dip deeper into the vinegary marinade for crisp slices of sweet red pepper or spicy jalapeño and a dose of lycopene and vitamins C and B.
Beyond snacking, pour pickled shrimp over salad greens or shredded cabbage for a full meal.
Don’t be scared off by the amount of garlic in this soup. Yes, the number of cloves is way up there, somewhere around 40, but the resulting flavor is smooth, mellow garlic without any bite. The texture is just as enticing, creamy and rich without any cream or coconut milk added.
Organosulfur compounds that show potential for preventing cancer can be found in garlic and leeks. Both of these sulfur-rich veggies are swirling around in this delicious soup, plus a bright-green drizzle of chive oil.
Bulletproof coffee has taken the paleo world by storm. Not me, though.
Don’t get me wrong. I’m all for people dropping grass-fed butter and coconut/MCT oil into their high-quality coffee, blending it all up into a high-octane mug of frothiness, but I just can’t get into it. If we’re talking coffee additives, I prefer my butter in the form of cream. That’s me. I definitely see the appeal of it, though, and I’m sold on the merits of the drink and its components. It’s just not for me.
However, the idea of adding non-traditional fatty food items to coffee intrigued me, so I decided to explore other options. Eventually, I landed on eggs.
Ginger and lemongrass meatballs are so moist and uber flavorful that they don’t need any sauce. This blend of lamb and pork boldly seasoned with ginger, lemongrass, garlic, basil and cilantro will knock you out with flavor and aroma. Just serve the meatballs on a plate with a side of braised scallions for dinner or stash them all in the fridge for some high-protein snacking. Either way, you can’t go wrong.
Meatballs are a terrific vehicle for getting more lamb into your diet. Why use ground lamb instead of beef? Lamb is a great source of B vitamins, niacin and zinc, and it’s one of the richest sources of CLA. If you want to make these meatballs entirely out of lamb, go for it. Just be extra careful not to overcook them, as it’s easy to overcook lamb resulting in a tough rather than tender meatball.
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