500 Paleo Recipes: Hundreds of Delicious Recipes for Weight Loss and Super Health

by Dana Carpender

Overview

From the bestselling author of 500 Low Carb recipes, a compendium of easy recipes to help you lose weight while following the Paleo diet.

At last, here is a comprehensive cookbook to the hottest eating plan around! The Paleo diet—known in some circles as the “Caveman Diet” —is an eating plan based on evolutionary biology and backed up by medical research. Unlike other diets which can incorporate fake, processed foods and artificial sweeteners, the Paleo diet is based on what our ancestors ate: lean meats and fish, nuts and seeds, and naturally grown fruits and vegetables. Low-carb queen and bestselling author Dana Carpender shows how to stay the Paleo diet course deliciously with 500 easy-to-prepare recipes for everything Paleo from appetizers, to main dishes, to desserts.

Product Details

ISBN-13:	9781610586146
Publisher:	Quarto Publishing Group USA
Publication date:	08/17/2023
Sold by:	Barnes & Noble
Format:	eBook
Pages:	336
File size:	1 MB

About the Author

Dana Carpender (Bloomington, Indiana) is a pioneer of the low-carb movement and best-selling author of over 14 cookbooks, including The New 500 Low-Carb Recipes,1001 Low-Carb Recipes, 500 Paleo Recipes, 15-Minute Low-Carb Recipes, The Low-Carb Diabetes Solution Cookbook, 200 Low-Carb, High-Fat Recipes, The Low-Carb Diabetes Solution, The Insulin Resistance Solution, 500 Ketogenic Recipes, and many more. To date, her books have sold over a million copies worldwide. She writes about low-carb cooking and nutrition on her Facebook page, Dana Carpender's Hold the Toast Press.

Read an Excerpt

Jerusalem Fries

1/2 pound (225 g) Jerusalem artichokes
Coconut oil
Salt

Pick fairly straight, long, not-too-knobby Jerusalem artichokes for this. Scrub them well, then cut them lengthwise into strips about the size of a French fry.

Put your big, heavy skiller over medium heat and melt enough coconut oil in it to get it about 1/4-inch (6 mm) deep. When it's good and hot, throw in your 'choke strips and fry, turning often, till they're a good golden brown all over. Drain, salt, and serve.

Yield: 4 servings

Nutritional analysis:
Per serving: 43 calories; trace fat; 1 g protein; 10 g carbohydrate; 1 g dietary fiber; 9 g net carbs

Table of Contents

Introduction

Chapter One: Ingredients

Chapter Two: Foundational Recipes

Chapter Three: Appetizers, Snacks, and Pick-up Food

Chapter Four: Eggs and Other Breakfasts

Chapter Five: A Few Baked Goods

Chapter Six: Salads and Salad Dressings

Chapter Seven: Side Dishes (Or What Goes Where the Potatoes Used To Be?)

Chapter Eight: Soups

Chapter Nine: Fish and Seafood

Chapter Ten: Chicken, Turkey, and Other Poultry

Chapter Eleven: Beef

Chapter Twelve: Pork and Lamb

Chapter Thirteen: Game

Chapter Fourteen: Organ Meats (They're Not So Awful)

Chapter Fifteen: Beverages

Chapter Sixteen: Desserts

Recipe

Jerusalem Fries

1/2 pound (225 g) Jerusalem artichokes
Coconut oil
Salt

Pick fairly straight, long, not-too-knobby Jerusalem artichokes for this. Scrub them well, then cut them lengthwise into strips about the size of a French fry.

Put your big, heavy skiller over medium heat and melt enough coconut oil in it to get it about 1/4-inch (6 mm) deep. When it's good and hot, throw in your 'choke strips and fry, turning often, till they're a good golden brown all over. Drain, salt, and serve.

Yield: 4 servings

Nutritional analysis:
Per serving: 43 calories; trace fat; 1 g protein; 10 g carbohydrate; 1 g dietary fiber; 9 g net carbs