Shrimp and mango salad

 INGREDIENTS

• 3 tbsp fresh lime juice
• 2 tbsp olive oil
• 2 large mangos, peeled, pitted and diced
• 2 avocados, peeled, pitted and diced
• 2/3 cup green onion, finely chopped
• 2/3 cup cilantro, finely chopped
• 1 lb peeled cooked shrimp (or 1 lb shredded cooked chicken breasts)
• Sea salt and freshly ground black pepper to taste

  PREPARATION

• In a small bowl prepare the vinaigrette by combining the lime juice with the olive oil. Season to taste with salt and pepper and whisk together. Set aside.
• In a large bowl, mix the mangoes with the avocado, green onion, cilantro and shrimp (or chicken). Pour in the vinaigrette and give it a good toss. The salad is best served cold, so if you are not serving right away, allow it to chill until then.
• To cook the shrimp:
• If using frozen shrimp, thaw them according to the packages directions.
• Melt some cooking fat in a skillet placed over a medium-high heat.
• Add the shrimp to the skillet and cook until pink (about 2-3 minutes on each side).
• To cook the chicken:
• Season both sides of the chicken with salt and pepper.
• Heat some cooking fat in a large skillet over medium heat.
• Cook the chicken breasts 6-8 minutes on each side or until no longer pink in the center.
• Remove from pan, let cool, and shred by hand or with fork.

Oven omelet

INGREDIENTS

• 12 large eggs
• 1 cup full-fat coconut milk
• ½ cup mushrooms, sliced
• ½ cup bell pepper, sliced
• 1 onion, sliced
• 2 tbsp fresh chives, minced
• Sea salt and freshly ground black pepper to taste

  PREPARATION

• Preheat your oven to 350 F.
• Whisk the eggs in a bowl with the coconut milk, and season to taste with sea salt and black pepper.
• Divide the eggs between 2 round casserole or pie dishes and distribute the remaining ingredients on top of each dish.
• Place in the oven and cook 20 to 25 minutes.

Shrimp and asparagus pasta

INGREDIENTS

• 1 lb large shrimp, raw, peeled and deveined (or 1 lb chicken breasts cubed)
• 1 large spaghetti squash (about 3lbs)
• 2 cups asparagus, cut into 1 inch pieces
• ½ cup onion, chopped
• 3-4 cloves garlic, minced
• 3 tbsp fresh parsley
• ½ tsp crushed red pepper flakes, optional
• 2 tbsp extra virgin olive oil
• 4 tbsp cooking fat
• Sea salt & freshly ground pepper to taste

  PREPARATION

• Preheat your oven to 375 F.
• Cut the spaghetti squash in two lengthwise and using a spoon, remove the seeds and stringy bits until the middle part is clean. Place in the oven, cut side down and on a baking sheet, 30 to 40 minutes or until the flesh of the squash is easily scraped off.
• While the squash is cooking, preheat 2 tbsp cooking fat in a skillet over a medium heat. Cook the shrimp 2 to 3 minutes, stirring frequently until shrimp are bright prink and opaque. Remove shrimp from pan and set aside.
• If using chicken, add chicken to pan with 2 tbsp cooking fat and cook 6-8 minutes until cooked through. Remove from pan and set aside.
• In the same skillet add 2 tbsp of cooking fat over medium high heat. Add the onions and garlic and sauté until the onions soften, about 4 minutes.
• Add the asparagus and cook 5 minutes, stirring occasionally until bright green and crisp but tender.
• Once the squash is ready, let it cool a few minutes just so it’s cool enough to handle and then use a fork to scrape out the flesh.
• Add the squash flesh, shrimp, 2 tbsp of the chopped parsley, olive oil, and red pepper flakes if using into the skillet with the asparagus and onion. Season to taste with sea salt and ground pepper. Combine everything together until it’s all warmed up.
• Garnish with the remaining parsley to serve.

Egg salad with tomato and cucumber

INGREDIENTS

• Egg Salad:
• 8 eggs
• 3 green onions, finely chopped
• 2 celery stalks, finely chopped
• 2-3 radishes, sliced
• 8 Bibb or butter lettuce leaves
• ½ cup homemade Paleo mayonnaise
• 1 tbsp lemon juice
• 1 ½ tsp curry powder, or more to taste, optional
• Sea salt & freshly ground black pepper

• Tomato and Cucumber Side:
• 2 tomatoes, diced
• 1 cucumber, diced
• 1 ½ tbsp olive oil
• 1 tbsp red wine vinegar
• Sea salt and freshly ground black pepper

  PREPARATION

• Place eggs in a small pot and fill with cold water just until the eggs are fully covered, lightly salt the water and heat on high heat until the water begins to boil.
• Set a timer for 8 minutes and let the eggs boil, do not cook the eggs in the boiling water any longer than 10 minutes.
• Once the timer goes off quickly rinse the eggs under cold water or place them in an ice bath, once cooled, peel and chop the eggs.
• Place eggs in a bowl and combine with green onions, celery, mayo, lemon juice, curry powder if using, and season generously with salt and pepper.
• Combine all of the ingredients for the tomato and cucumber side, season to taste with salt and pepper.
• Divide egg mixture amongst lettuce leaves and top with radishes, serve with side of tomatoes and cucumbers.

Weight Loss

Paleo is known for dramatic weight loss stories, but Paleo is not a “diet” that’s only focused on dropping pounds. Instead, it’s about eliminating the mismatch between our bodies and our food. The rest often takes care of itself automatically. That means that if you’re doing everything right, you should expect to naturally start losing the extra weight. 
...

The body is a very complex system though and sometimes things don’t go as smoothly. It might take a good amount of time to start losing any weight because your body has to heal from years of inflammation before it can start doing anything else.

Yet other times, other underlying issues prevent any weight loss from happening. Here are just a few things that can make weight loss seem almost impossible:

- An underperforming thyroid 
- Adrenal fatigue 
- Sleep deprivation 
- Overtraining 
- Gut flora imbalances 
- Not eating enough food / nutritional deficiencies 
- Eating too many nuts and seeds 
- Eating dried fruits or adding sweeteners to food 
- Consuming too many liquid calories (smoothies and juices) 
- Not being active enough 
- High stress levels 
- Eating too low or too high carbs (try to find the sweet spot for you)

If you have a hard time losing weight even though you seem to be doing everything right, we recommend seeing a doctor to rule out possible health issues that could be lurking.

Finally, it’s very important to keep in mind that the weight you see on the scale is not the definitive factor to consider. You’re moving more and exercising your body, so muscle gain is bound to happen. This means that the scale could be showing the same weight, yet your body itself could be getting leaner and more muscular. You should also definitely go with how you look in front of the mirror and how your clothes feel.

Keep up the good work!

Salmon/tuna salad

 INGREDIENTS

• 12 oz canned salmon, flaked
• 6 cups lettuce
• 1/2 avocado, diced
• 2 grapefruits or 2 large oranges, roughly chopped
• 2 small red onions, thinly sliced
• 1 cup cooked beets, diced
• 20 pistachio nuts, shelled and chopped (optional)

• 2 tbsp extra-virgin olive oil
• 4 tbsp fresh orange juice
• 4 tsp white wine vinegar
• 1 tsp orange zest
• 1 tsp Dijon mustard
• 1 or 1/2 tsp chili powder
• Sea salt and freshly ground black pepper to taste

  PREPARATION

• In a small bowl combine all the ingredients for the dressing and whisk until smooth. Season to taste.
• In a large bowl, combine the salmon, lettuce, avocado, grapefruit or orange, onion, and beets.
• Drizzle the dressing on top of the salad and toss well.
• Sprinkle the pistachio on top of the salad and serve.

Nori Wrap

INGREDIENTS

• 8 eggs
• 8 pieces (4 oz) smoked wild salmon
• 8 nori sheets
• ½ English cucumber, julienned
• 2 roma tomatoes, seeded and julienned
• 1 avocado, sliced thinly
• 3 green onions, finely chopped
• Pinch of Cayenne (optional)
• Coconut Aminos (for dipping)

  PREPARATION

• Place eggs in a small pot and fill with cold water just until the eggs are fully covered, lightly salt the water and heat on high heat until the water begins to boil.
• Set a timer for 8 minutes and let the eggs boil, do not cook the eggs in the boiling water any longer than 10 minutes.
• Once the timer goes off quickly rinse the eggs under cold water or place them in an ice bath.
• Once cool peel the eggs and chop them roughly, if you like spice add the eggs to a bowl with a pinch of cayenne and mix.
• Place a sheet of plastic wrap about the size of the nori sheet on top of a dry cutting board.
• Place a nori sheet shiny side down on top of the plastic wrap.
• Starting ½ inch up from the edge closest to you place 1 slice of salmon parallel to the edge across the nori, if needed slice the salmon into thinner strips so it extends the full length of the nori sheet.
• Next make a thin line of avocado the length of the nori right next to the salmon, create another thin line of tomato, then a line consisting of 1 egg, then cucumber, then the green onions.
• Carefully take the edge of the nori closest to you and roll it just so it covers all of the ingredients, give it a firm tug towards you to secure everything under, then continue rolling so it makes a cylinder.
• Once you reach the end of the nori sheet dip your finger in water and run it along the edge then continue rolling to seal the edge.
• Repeat for the remaining 7 rolls.
• Slice each roll in half.
• Serve immediately with coconut aminos as a dipping sauce.

Tomato soup and zucchini cakes

INGREDIENTS

• Tomato Soup:
• 5 large tomatoes, roughly chopped
• 1 large white onion, roughly chopped
• 2 carrots, roughly chopped
• 3 garlic cloves, minced
• 1 tbsp tomato paste
• 3 cups chicken stock
• ¼ cup fresh basil, chopped
• ¼ cup coconut milk
• 2 tbsp cooking fat
• Sea salt and freshly ground black pepper

• Zucchini Cakes:
• 2 medium zucchini
• 1 tsp salt
• 2 green onions, finely chopped
• 2 cloves garlic, minced
• 1 egg
• ½ cup almond flour (optional)
• ⅛ tsp baking soda
• ½ tsp lemon juice
• Coconut oil or ghee
• Cheese cloth

Easy lunch-tuna in avocado

 INGREDIENTS

• 20 oz canned wild caught tuna (in water)
• 2 ripe avocados
• Juice of half a lemon
• 2 big green onions, minced (keep some of the green part aside)
• 1 garlic clove, minced
• 1 tbsp smoked paprika
• About ½ cup of extra-virgin olive oil or 1 cup of Paleo mayonnaise
• Sea salt and freshly ground black pepper to taste

  PREPARATION

• Drain water from tuna.
• In a bowl, combine the tuna, the garlic, the lemon juice, the green onions, and the olive oil or mayonnaise, then season with sea salt and black pepper to taste.
• Make sure to keep some of the green part of the green onions aside.
• Using a fork, combine everything well and to break apart the tuna.
• Take the two avocados and cut them lengthwise around the pit. Twist the two halves to open. Remove the pit with a spoon, gently making sure not to break the avocado itself.
• Place a big scoop of the tuna mixture into each cavity of the avocados. Sprinkle the top of each avocado boat with some paprika, then add some green onions on top and serve.