#1 Pepper Poached Eggs

SERVING: 1

INGREDIENTS:

2 tablespoons (11 g) minced fresh paprika pepper

2 tablespoons (20 g) minced onion

1 tablespoon (14 g) coconut oil

1/4 cup (60 ml) coconut milk

Salt & ground black pepper, to taste

3 eggs

NUTRITION FACTS (per 1 serving):

436 calories, 39g fat, 18g protein, 6g carbohydrate, 1g dietary fiber, 5g net carbs.

DIRECTIONS:

Put a smallish heavy skillet over medium heat & melt the coconut oil. Throw in the veggies. Let the pepper & onion sauté until they’ve softened. Add the coconut milk & stir everything up. Bring the mixture it to a simmer & let it cook for just a minute or two. Season it with salt & pepper. Now break the eggs into the skillet, cover the skillet, & turn the heat to medium-low. Let the eggs poach, checking often, until done to your liking. Plate, scrape any lingering sauce over the eggs, & serve immediately.

#2 Pesto-Nut Chicken

SERVING: 6

INGREDIENTS:

3/4 cup (195 g) pesto sauce

3/4 cup (75 g) pecans

3 pounds (1.4 kg) chicken (Use thighs, breasts, or both, with skin, as you choose.)

NUTRITION FACTS (per 1 serving):

576 calories, 46 g fat, 35 g protein, 5 g carbohydrate, 1 g dietary fiber, 4 g net carbs.

DIRECTIONS:

Preheat the oven to 350°F (180°C or gas mark 4).

Spread the pecans in a shallow baking sheet, & put them in the oven, while it heats, for 6 minutes.

Place the chicken in a roasting pan & coat with the pesto.

When the oven timer beeps, pull out the pecans & turn the oven up to 375°F (190°C or gas mark 5).

Dump the pecans in a food processor. Pulse until they’re chopped to a medium consistency. Spread them on a rimmed plate.

Roll the pesto-coated chicken in the pecans, making a nice thick coating. Put the chicken back in the roasting pan, skin side up. Roast for 50 to 60 minutes or until the juices run clear.

#3 Mustard Salmon

SERVING: 4

INGREDIENTS:

Salt

Ground black pepper

1 salmon fillet (24 ounces, or 680 g), cut into 4 servings

2 tablespoons (30 g) spicy brown mustard

1 1/2 teaspoons butter or other fat

1/2 cup (50 g) Italian-Seasoned Pork Rind Crumbs (See page 37.)

NUTRITION FACTS (per 1 serving): 286 calories, 12 g fat, 42 g protein, 1 g carbohydrate, trace dietary fiber, 1 g net carbs.

DIRECTIONS:

Preheat the oven to 350°F (180°C or gas mark 4). Line a baking sheet with non-stick foil.

Season the salmon lightly with salt and pepper and then spread each non-skin-side with 1/2 tablespoon of the mustard. Lay it skin-side down on the foil. Repeat with the other three fillets.

Bake the salmon for about 15 minutes.

Meanwhile, over medium-low heat, melt the butter in a skillet and add the crumbs. Cook the crumbs, stirring often, until they brown a little and become very crisp.

When the salmon is done, plate it, and spread 1/4 of the crumb mixture over each fillet. Serve the salmon immediately.

#4 Exotic Pumpkin Soup

SERVING: 5

INGREDIENTS:

2 tablespoons (28 g) butter

1 quart (950 ml) chicken broth

2 tablespoons (12 g) ras el hanout

3 cloves of garlic, crushed

1 can (15 ounces, or 425 g) pumpkin

1 can (14 ounces, or 390 ml) unsweetened coconut milk

NUTRITION FACTS (per 1 serving): 229 calories, 22 g fat, 6 g protein, 5 g carbohydrate, trace dietary fiber, 5 g net carbs.

DIRECTIONS:

In a big, heavy-bottomed saucepan over medium-low heat, melt the butter. Add the garlic and ras el hanout and sauté them, stirring often, for just a couple of minutes.

Add everything else, stir it up, and bring to a simmer. Let it cook for 15 minutes or so, just to blend the flavors, and then serve.

#5 Almond Meringues

SERVING: 44

INGREDIENTS:

1 pinch of salt

1 cup (145 g) almonds

5 egg whites

1/2 cup (96 g) erythritol

1 teaspoon vanilla extract, almond extract, or 1/2 teaspoon of each

NUTRITION FACTS (per 1 serving):

Per serving: 21 calories, 2 g fat, 1 g protein, 1 g carbohydrate, trace dietary fiber, 1 g net carbs.

DIRECTIONS:

Preheat the oven to 350°F (180°C or gas mark 4).

Spread the almonds in a shallow baking sheet and bake them for just 5 minutes. Remove them from the oven & turn the temperature down to 250°F (120°C or gas mark 1/2). Line two cookie sheets with baking parchment.

Put the almonds in a food processor. Pulse until they’re chopped medium-fine, with the biggest bits about half the size of a pea.

New to Paleo? Check this out! 🡺 The Paleo Secret (United States)

(Credits to Paleo Primal in 5 Ingredients or Less by Dana Carpender)