Scalllops are a good source of zinc, selenium, vitamin B12 and phosphorus. They are easy to prepare and delicious. This recipe can be served to 6 people. It only needs common ingredients which are the following: 3 tbsp garlic, minced; 2 tbsp lemon juice; 3/4 cup butter (or Ghee); 2 pounds large scallops; salt and pepper to taste. The first thing you need to do is to heat a pan over a medium heat and melt the butter or ghee. Then, add the minced garlic for a minute, until fragrant. Next, add the scallops and cook both sides for a few minutes until they are firm and opaque. Put the scallops aside to a plate and add the lemon juice to the hot butter and garlic in the pan then put seasoning. Lastly, serve the scallops on a bed of steamed or roasted vegetables with the lemon and garlic butter sauce on top. Spinach and asparagus go very well with scallops. In addition, sprinkle some fresh parsley or chives on top if available.

Keywords: Scallops, lemon, garlic, Paleo recipes, paleo diet


Lemon and Garlic Scallops. Retrieved on October 28, 2010, from



Pesto de Paleo


            This recipe’s main ingredient is Pesto. Pesto is a green sauce originating from northern Italy. It usually calls for fresh basil and pine nuts. It can also be made with parsley in place of the basil and walnuts or cashews in place of the pine nuts. You can also add some mint to the basil. You can also choose to follow the traditional recipe which calls for Parmesan cheese. But even without this, you can still have the delicious taste of the food. This recipe makes 1 cup. You will need the following ingredients: 2 packed cups fresh basil leaves; 1/2 cup good quality extra virgin olive oil; 1/2 cup Parmesan cheese (optional); 1/3 cup pine nuts (Cashews and walnuts also make a nice pesto); 3 garlic cloves, minced; salt and pepper to taste. The first thing you need to do is to put the basil, garlic and nuts in a food processor and pulse until everything is chopped. Add the olive oil and Parmesan, if using, and pulse again until smooth. Add salt and pepper for seasoning, then enjoy! When making a recipe with pesto, thaw a couple of cubes and you’ve got your pesto. Fresh pesto will last in the refrigerator for about a week.

Keywords: Pesto, basil, Paleo diet, paleo recipes, nuts

References: Homemade Pesto. Retrieved on October 28, 2010, from



Paleo Baba-ghanoush recipe[1]


Ingredients: Serves 8


2 large eggplants;

2 garlic cloves, minced;

2 tbsp fresh lemon juice;

2 tbsp tahini (optional);

3 tsp extra virgin olive oil;

1 tsp cumin (optional);

Salt and pepper to taste;

Fresh parsley, optional, for garnish.





  1. To roast the eggplants, either use your grill, the open flame of a gas stove or your oven. If using an open flame, keep the eggplant near the flame and turn them often to darken the skin evenly. If using your stove, prick the skin with a fork and roast for about 35 minutes in a 400 F oven.
  2. Put the roasted eggplants in a bowl of cold water, wait a bit and then peel off the skin.
  3. Place the roasted eggplant, garlic, lemon juice, tahini, olive oil, cumin in a blender and blend until smooth. Season to taste with salt and pepper.
  4. Cool in the refrigerator and serve with extra olive oil on top and fresh parsley.


Beef Bourguignon[2]

Ingredients: Serves 6 people

3 pounds stewing beef, cut in 2-inch cubes;

7 tbsp lard, tallow or butter (ghee);

1 sliced carrot;

1 sliced onion;

1/2 lb bacon, cut in chunks;

3 cups of a good quality red wine;

3 to 3-1/2 cups of beef stock;

1 tbsp tomato paste;

2 gloves of garlic, minced;

1 bay leaf;

1 tsp dried thyme;

1 pound fresh quartered mushrooms;

20 small white onions;

*Optional: Bouquet garnis (sprigs of parsley, thyme and 1 bay leaf tied together);

Salt and pepper to taste.


  1. Preheat your oven to 325 F;
  2. Sauté the bacon chunks in 1 tbsp of the lard, tallow or butter on medium heat for about 3 minutes in a pot that goes in the oven. Remove the bacon, but leave the fat in the pan;
  3. Dry the beef cubes in paper towel and brown in the same pan that has the hot fat. Make sure you brown the meat on all sides and proceed by batches if it’s easier;
  4. Put the beef cubes aside and cook the sliced vegetables (carrot and onion) in the same fat;
  5. Put the bacon and beef back in and add the wine, 2 to 3 cups of the beef stock, barely enough to cover the meat, the tomato paste, garlic and herbs;
  6. Season to taste, cover and put the pan in the preheated oven and let cook for 3 to 4 hours. Make sure it simmers and adjust the oven temperature consequently. The meat is ready when fork tender;
  7. While the beef bourguignon is stewing, heat 3 tbsp of the lard, tallow or butter and cook the 20 small onions. Sauté them for about 10 minutes while trying to brown them evenly on all sides without breaking their skin;
  8. Add 1/2 cup beef stock to the browned onions, season to taste and add the bouquet garnis, if using;
  9. Cover and simmer for about 40 minutes. By that time, the onions will still hold their shape, but will be tender and the liquid will be evaporated;

10.  Remove the bouquet garnis and set the onions aside;

11.  Make sure your pan is dry, add another 3 tbsp lard, tallow or butter and brown the mushrooms for about 4 minutes;

12.  When the meat is ready, get the pot out of the oven, put it back on the stove-top and remove bay leaf;

13.  Traditional recipes will call for skimming off the fat, but we know better and for flavor and nutrition’s sake we will leave all the fat in the final sauce;

14.  Depending on the desired thickness of the final sauce, either add some stock to make it thinner or rapidly boil uncovered to thicken the sauce;

15.  Taste and season accordingly;

16.  Add the onions and mushrooms and simmer for another 2 to 3 minutes;

17.  Serve with family and friends with fresh parsley!


Zucchini and Sweet Potato Frittata[3]



Ingredients: Serves 4


2 tbsp butter (Ghee) or coconut oil;

8 eggs;

1 large sweet potato, peeled and cut in slices;

2 sliced zucchinis;

1 sliced red bell pepper;

2 tbsp fresh parsley;

Salt and pepper to taste.





  1. Heat a pan over a medium-low heat;
  2. Add the oil and sweet potato slices and cook until soft, about 8 minutes;
  3. Add the zucchini and red bell pepper slices and cook for an other 4 minutes;
  4. While it cooks, whisk the eggs in a bowl, making sure to incorporate a lot of air in the mixture;
  5. Season the egg mixture with salt and pepper and add to the cooking veggies;
  6. Cook on low heat until just set, about 10 minutes;
  7. Finish the frittata until golden under a heated broiler.
  8. Cut the finished frittata in wedges and serve with fresh parsley.


Mayonnaise for Paleo diet

Anyone might think that since they are now engage on a Paleo diet, they would never enjoy the tasteful mayonnaise ever again, but they were wrong. I found a recipe that best describes on how to make a mayonnaise that will fit the Paleo diet. This recipe discovers the blends and flavors of mayonnaise that will stay unknown to many people. Some of these mayonnaise flavors are baconnaise, duckonnaise, or even beefonnaise. One might think that these flavors will cause heart attack but it is not. These mayonnaises are certified healthy foods. There are two recipes to be illustrated here namely coconut oil mayonnaise and the famous baconnaise. To make this, you can use either a blender, a food processor, or your hand itself.

For the coconut mayonnaise, you will need 2 egg yolks, 1 tsp mustard (this is optional), 3 tsp lemon juice, 1/2 cup olive oil, and 1/2 cup coconut oil. Half olive oil is used because it would taste too strong if you will use full olive oil mayonnaise. On the other hand, for the baconnaise variation, you will need 1 cup liquid bacon fat or rendered lard in place of the olive and coconut oils.

The procedure would be the same on both recipes. First, you need to put the yolks in a bowl (blender, food processor) with the mustard, if using and 1 tsp lemon juice and mix those ingredients together. Then, start whisking vigorously (blender or food processor on low) while dripping the oil very slowly, even drop by drop in the beginning. Whisk non-stop and use a towel under the bowl to help stabilize it. As you add more oil, the emulsion will form and the mayonnaise will start to thicken and you can pour the oil faster at this point. When all the oil is incorporated and the mayonnaise is thick, add the rest of the lemon juice and taste your creation. Put salt and pepper for seasoning and enjoy! Remember to store it in the refrigerator.

Keywords: Paleo diet, coconut oil, bacon, beef, olive oil



Paleo Mayonnaise. Retrieved on October 29, 2010, from

Paleo Coconut Vanilla Ice Cream recipe[4]



  • 1 can coconut milk, full-fat;
  • 2 eggs or 4 egg yolks (yolks alone will give even more richness);
  • Seeds from 2 fresh vanilla beans or 4 tbsp real vanilla extract.
  • Possible flavoring options (add any or a combination of the fallowing flavorings)


  • 1/2 cup of your favorite berries (chopped or blended to a puree);
  • 1/2 cup coconut flakes;
  • 1/4 cup finely chopped mint;
  • 1/4 cup chopped nuts;
  • Lemon, lime or orange zest;
  • 3 tbsp raw honey;
  • 1/4 cup dark chocolate chips or flakes (you can take a high quality dark chocolate and chop it yourself to your liking).



  1. Boil some water in a pot and reduce to a simmer.
  2. Place a heat proof bowl over it in a double boiler fashion and pour the coconut milk in it. Put vanilla seeds or vanilla extract with the coconut milk and heat until hot, but make sure it doesn’t come to a boil. If using flavorings such as mint or dark chocolate, you can add them now. You can also add chocolate at the end of the process to keep the pieces whole.
  3. Whisk the eggs of yolks in a separate bowl. Add one ladleful of the now hot coconut milk to the eggs while whisking quite vigorously. What you’re doing is tempering the eggs and slowly bringing the temperature up without cooking the eggs and risking that they scramble. Add two or three other ladlefuls of the coconut milk mixture and incorporate them to the eggs while whisking continuously.
  4. Take the tempered eggs and whisk in the bowl where the rest of the coconut milk is on the double boiler.
  5. Whisk for a couple of minutes non-stop to form a thick custard. Make sure it doesn’t get too hot and the simmering water doesn’t touch the bowl.
  6. Once the custard is ready, remove from the heat source and let it cool on the counter or the refrigerator.
  7. You can add any other flavoring you want to use once the custard is cold enough to put a finger in it and feel comfortable.
  8. Let it cool even more in the refrigerator before freezing it.
  9. Put in your ice cream maker and follow its instructions or put in a baking dish in the freezer and stir vigorously every 30 minutes for about 2 to 3 hours until it’s set.

10.  Take it out of the freezer for about 10 minutes before enjoying so it softens a bit. Serve with added coconut milk, berries, mint, coconut flakes or any other flavoring you might like.

Braised Oxtail[5]

Ingredients: Serves 4 people

  • 2 oxtails, each one cut in 4 sections;
  • 1/2 cup chopped carrots;
  • 1/2 cup diced onions;
  • 1/2 cup chopped celery;
  • 1/2 cup chopped leeks;
  • 4 tbsp tallow, lard or butter;
  • 1 lb tomatoes;
  • 8 sprigs fresh thyme;
  • 2 bay leaves;
  • 4 crushed garlic cloves;
  • 1 cup red wine (you can omit the wine if you want to);
  • 4 1/2 cups chicken or beef stock.
  • Vegetable garnish


Vegetable Garnish

  • 1 finely diced carrot;
  • 1 finely diced onion;
  • 2 finely diced celery stalks;
  • 1/2 leek, finely diced;
  • 4 small tomatoes, finely diced;
  • 2 tbsp chopped parsley.



  1. Preheat your oven to 350 F.
  2. Heat the lard, tallow or butter in a pan and brown the oxtail pieces on each side.
  3. Remove the oxtail and brown the vegetables for the main braising liquid (carrots, celery, onions and leeks). Make sure you stir and scrape off any meat residue in the bottom of the pan.
  4. Add  the tomatoes, thyme, bay leaves and garlic and cooked for a couple of minutes.
  5. Put the oxtail and browned vegetables in a casserole that also goes in the oven and add the wine, if using.
  6. Boil the wine at high heat until almost evaporated and add enough stock to cover the oxtail entirely.
  7. Bring the whole preparation to a simmer then cover and put in the oven to braise for about 1.5 hours to 2 hours.
  8. At this point, most chefs will strain the liquid to remove the small piece of cooked and mushy vegetables so it looks better. I personally like to leave them in, but it’s up to you. You should definitely remove the bay leaves though.
  9. Blanch the garnishing vegetables other than the tomatoes in boiling water for about 4 minutes.

10.  Put the blanched vegetables in the oxtail preparation and simmer for about 2 minutes.

11.  Enjoy this sophisticated but simple dish with family and friends!

Mexican Salsa Verde[6]



  • 1/2 cup onion, chopped;
  • 1 1/2 pound green tomatillos, husk removed;
  • 1/2 cup cilantro, chopped;
  • 2 tbsp lime juice;
  • 2 jalapeño peppers, seeded and chopped;
  • Salt and pepper to taste.



  1. Cut the tomatillos lengthwise  and roast them either on the grill or for about 6 minutes under the broiler until the skin is a little dark.
  2. Put the roasted tomatillos, onion, cilantro, lime juice and jalapeño in a blender or food processor.
  3. Blend or process until you obtain a smooth puree.
  4. Place in the refrigerator to cool and enjoy.


Roasted Bone Marrow[7]




  • 4 three inches long beef marrow bones;
  • Salt and pepper to taste;




  1. Preheat your oven to 400 F.
  2. Put the marrow, cut side up in a baking dish and sprinkle with salt and pepper.
  3. Roast for about 15 minutes. It’s ready when it starts to bubble around the edges.
  4. Simply serve with a simple salad on the side with a small spoon to scoop it off. It might be hard to get it all off because of the porous nature of the bone, but you can use your mouth and apply some old fashioned suction and it’ll do the trick.




Waldorf Salad[8]



  • 1 cup chopped walnuts;
  • 1 cup diced celery;
  • Optionally, 1 cup fresh grapes and/or leftover chicken;
  • 2 red apples, cored and sliced;
  • 1/4 cup green onions;
  • 2 tbsp lemon juice;
  • 8 tbsp homemade paleo mayonnaise;
  • Romaine lettuce leaves for serving;
  • Salt and pepper to taste.




  1. Mix the mayonnaise and lemon juice in a large bowl and season to taste.
  2. Add the walnuts, celery, apples, green onions as well as grapes and chicken (if using) and mix it all together.
  3. Serve the salad on a bed of romaine lettuce.


Paleo dessert: baked and fried apples[9]


Baked apples with cinnamon and butter




  • 4 apples (tart apples are very good for this)
  • 4 tbsp grass-fed butter (or ghee)
  • 4 tsp cinnamon
  • Optionally, a bit of fresh nutmeg




  1. Preheat your oven to 350 F.
  2. Core the apples making sure not to go all the way throught and to leave the bottom on the apples.
  3. Stuff 1 tbsp of butter inside each apple.
  4. Sprinkle with the cinnamon and nutmeg.
  5. Bake for about 12 to 18 minutes, until the apples are soft.
  6. Serve and enjoy!
  7. Pan fried apples with cinnamon and butter




  • 4 apples (tart apples are good also)
  • 2 tbsp grass-fed butter (or ghee)
  • 3 tsp cinnamon
  • Optionally, a bit of fresh nutmeg








  1. Cut the apples in about 1/4? slices.
  2. Put the butter in a hot pan and let it melt.
  3. Once hot, add the apple slices making sure they don’t overlap, make multiple batches if necessary.
  4. Sprinkle with cinnamon and nutmeg, cover and let cook until soft.
  5. Serve and enjoy!


Cooking Whole Fish And Grilled Trout Recipe[10]


Grilled trout with parsley, dill and lemon




  • Two 3/4 lb whole trouts(scaled, guttered and cleaned); (don’t stress about the size, medium is a good gage)
  • Butter or coconut oil;
  • 1 bunch fresh flat leaves parsley;
  • 1 bunch fresh dill;
  • Zest of one lemon;
  • 2 lemons, one sliced and the other halved;
  • Salt and pepper to taste;




  1. Preheat your broiler.
  2. Slash the sides of your fishes about 8 times each side with a knife so the butter or oil can make its way in.
  3. Rub the trouts with butter and season with salt and pepper.
  4. Stuff the cavity with the chopped parsley, dill and lemon slices.
  5. Put the fish on a baking rack on a pan for the dripping.
  6. Sprinkle the lemon zest on top of the fish and add generous knobs of butter on the fish to form a wonderful golden crust.
  7. You can place the lemon halves on the baking tray too.
  8. Grill at about 6 inches of the heat source for about 6 minutes on each side.
  9. Et voilà! Squeeze the roasted lemons on the fish before serving and you’ve got yourself a wonderful dinner.


[1] Paleo Baba-ghanoush recipe. Retrieved on October 28, 2010, from

[2] Beef Bourguignon. Retrieved on October 28, 2010, from

[3] Zucchini and Sweet Potato Frittata. Retrieved on October 28, 2010, from

[4] Paleo coconut vanilla ice cream recipe. Retrieved on October 29, 2010, from

[5] Braised Oxtail. Retrieved on October 29, 2010, from

[6] Mexican Salsa Verde. Retrieved on October 29, 2010, from

[7] Roasted Bone Marrow. Retrieved on October 29, 2010, from

[8] Waldorf Salad.

[9] Paleo dessert: baked and fried apples. Retrieved on October 29, 2010, from

[10] Cooking Whole Fish And Grilled Trout Recipe. Retrieved on October 29, 2010, from

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