Paleo Recipes excellent for weight loss & gluten free lifestyle

Easy to make, healthy, gluten-free meals help me to maintain my ideal weight,  and have more energy.

I am the most fit I have ever been due to combining  Paleo, CrossFit and Shaklee .

Check out these recipes from The Paleo Recipe Book by Sebastian Noel

More Paleo cookbooks


Lasagna with zucchini noodles
• Serves 4
• 2 lb ground beef;
• 1 lb Italian sausage, casing removed;
• 1 onion, diced;
• 4 cloves garlic, minced;
• 2 tbsp dried oregano;
• 2 tbsp dried basil;
• ½ tsp cayenne pepper;
• 1 can (28 oz.) diced tomatoes, drained;
• 1 can tomato paste;
• 1 cup black olives, pitted and sliced;
• 6 zucchini, sliced to form noodle-like
• Cooking fat;
• Sea salt and freshly ground black pepper
to taste;
1 Preheat your oven to 350 F.
2 Heat a pot over a medium heat and cook the
onion and garlic in some cooking fat until the
onion starts to lose its color, about 3 minutes.
3 Add the ground beef as well as the sausage
meat and cook until just cooked through and
4 Season the mixture to taste with sea salt and
freshly ground black pepper and add the dried
oregano, dried basil and cayenne pepper.
5 Now add the diced tomatoes and the tomato
paste and mix everything well to combine.
6 Line the bottom of a baking dish with zucchini
noodles placed side by side and top off with half
the meat and tomato mixture. Also sprinkle half
the black olives over.
7 Add a second layer of zucchini noodles and top
off with the remaining meat mixture and olives.
8 Place in the oven to bake for about 30 minutes.


Apricot chicken
• Serves 6
• 2 lbs chicken tenderloin, halved crosswise;
• 1 onion, chopped;
• 2 tbsp apple cider vinegar;
• 2 cups chicken stock;
• 20 dried apricots, coarsely chopped;
• 3 tbsp fresh parsley, chopped, for garnishing;
• Sea salt and freshly ground black pepper
to taste;
• Cooking fat;
1 Heat a large skillet over a medium heat and
brown the chicken pieces in some cooking fat.
Season to taste with sea salt and freshly ground
black pepper;
2 Add the onion and cook for another 5 minutes,
until soft.
3 Add the apple cider vinegar and continue cooking
until the vinegar has all evaporated.
4 Pour in the stock and the dried apricots and
bring to a boil.
5 Reduce to a simmer and let simmer for 10 to 15
minutes, covered.
6 Serve garnished with chopped parsley.

Shrimp and mussel curry with pineapple
• Serves 4
This recipe calls for lime leaves and you should be able to find them quite easily in a well-stocked grocery
store or an Asian market. You can also prepare this recipe without the lime leaves and you’ll still get a great
• 2 ½ cups coconut milk;
• 2 tbsp red curry paste;
• 2 tbsp fish sauce;
• ½ lb large raw shrimps, peeled and deveined;
• 1 lb mussels, cleaned and debearded;
• ½ lb fresh pineapple, roughly chopped
into cubes;
• 5 lime leaves, smashed with the side of a
• 2 red chillies, seeded and chopped, for
• Half a handful fresh cilantro, chopped, for
• Cooking fat;
• Sea salt and freshly ground black pepper
to taste;
1 Heat a large skillet equipped with a lid and pour
in half the coconut milk. Bring to a boil.
2 Stir in the red curry paste and cook until just
3 Pour in the remaining coconut milk and the fish
sauce and bring to a boil again.
4 Add the shrimps, mussels, lime leaves and pineapple,
cover and cook for 3 to 5 minutes, until
the shrimps are cooked and the mussels have
5 Discard any unopened mussel and serve garnished
with chopped cilantro and red chillies.

Apple and fennel salad

Serves 4


1 fennel bulb, thinly sliced;

1 granny smith apple, cored and thinly


2 tbsp lemon juice;

3 tbsp extra-virgin olive oil;

Fennel top, chopped, for garnishing;

½ tsp homemade or Dijon mustard, optional;


Combine the mustard with the lemon juice in a

bowl and slowly whisk-in the olive oil. Season

the vinaigrette to taste with sea salt and freshly

ground black pepper.

Combine the apple and fennel slices in a bowl

and pour the vinaigrette over. Season again with

freshly ground black pepper if a little bit more

punch is desired.

Serve and garnish with the chopped fennel top.


Spicy plantain chips

Yields 2 ½ cups

These are good when just out of the oven, but they will keep for about a day.


2 green plantains;

2 tbsp coconut oil, melted;

1 tsp chili powder;

½ tsp cumin;

1/8 tsp cayenne pepper;

Sea salt to taste;


Preheat your oven to 400 F.

Remove the skin from the plantains with a knife

and slice them thinly.

Mix the plantain slices in a bowl with the melted

coconut oil, chili powder, cumin, cayenne pepper

and sea salt to taste.

Place the slices on a baking sheet and place in

the preheated oven to cook for about 15 minutes,

turning them after 8 minutes. Make sure

that you keep an eye on them near the end as

they can burn rapidly.



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