Start your Paleo track

PaleoDo you sometimes feel that your life could be much healthier, more enjoyable and a lot more fun? It’s hard to enjoy life to the full when your health has been compromised and your energy reserves just seem to have evaporated, leaving you feeling tired and listless. And the way we eat plays a big part in how much energy we can have for enjoyment and health.

We’ve spent most of our existence as a species living in the wilds, living on animal protein, roots, nuts and vegetables and the occasional piece of fruit. No, I’m not suggesting that we should abandon our amazing technology and the comforts of civilisation and go back to living in caves! Might be fun for a weekend but that’s not the mission. Our bodies evolved to function very efficiently on that hunter-gatherer diet and we’re now beginning to understand that many ‘modern’ diseases can be traced to the agricultural revolution and our eventual dependence on grains.

Research points the finger at grains and the inflammatory response that results from our grain-rich diet. We became so dependent on wheat, oats, barley, rice that these grains became our staple foods. The problem is that we haven’t adapted to these basic foods and, when we add the corrosive effects of a sugar-rich diet to the equation, we end up with a formula for disease, low energy, extraordinary weight gain and a host of unpleasant side effects. The answer? It really couldn’t be simpler. Eat the way your body evolved to eat and get ready to be astonished at the results. New energy, improved health, unwanted weight loss, clearer skin, longer life – how much incentive do you need? Get on the Paleo track today. The food’s so delicious, your taste buds will sending you Thank You notes. And your body will never be the same again.


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Dandelion and Spinach Pomegranate Salad

spinach pomegranate saladIngredients:

1 small bunch fresh spinach

12 dandelion leaves

1 cup pomegranate seeds

1/2 cup pecan halves



You may substitute appropriate fresh greens for the dandelion and sorrel leaves.

Wash and de stem spinach. Pick and wash sorrel and dandelions.

Coarsely chop dandelion leaves, and tear spinach, then toss dandelion, sorrel and spinach together in a stainless steel bowl.

Put aside in refrigerator to drain and cool.

When drained, pour off excess water, and add pomegranate and pecans. Toss with dressing and serve.

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Rucola Salad

Rucola SaladIngredients:

4 teaspoons fresh lemon juice

4 teaspoons walnut oil

low sodium salt and freshly ground pepper

6 cups rucola leaves and tender stems (about 6 ounces)

Garlic powder to taste


Pour the lemon juice into a large bowl. Gradually whisk in the oil. Season with low sodium salt and pepper.

Add the greens, toss until evenly dressed and serve at once. This is delicious, and feel free to add tomatoes or grated carrot and onion slices.

Enjoy the Rucola Salad in the hot summer season.

Substitution: Any mild green, such as lamb’s lettuce will do.

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Egg Bok Choy and Basil Stir Fry Recipes

stir fry recipesIngredients:

1 tablespoon fish sauce (I used Red Boat)

1 garlic clove, minced

3 organic eggs

2 tablespoons olive oil

1 small onion, finely chopped

1-inch piece fresh ginger, chopped

2 red chiles, thinly sliced crosswise

1 cup thinly sliced bok choy stems

1 cup thinly sliced bok choy greens

Handful fresh basil leaves,

Chopped juice of 1 lime



In a large bowl mix fish sauce, garlic and ginger.

Heat the olive oil in a wok (or a large nonstick skillet) over medium-high heat.

Once it starts to shimmer add onion and chiles. Stir-fry the onions until they start to brown around the edges, about 2 minutes.

Stir in the bok choy stems and stir-fry for 1 minute.

Add the beaten eggs and cook until it’s nearly cooked through about 2 minutes, stirring often.

Stir in bok choy greens, basil and lime juice. And stir-fry for 30 seconds or so, until the greens are wilted.

Serve immediately and enjoy the taste of stir fry recipes.

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Saucy Gratin with Creamy Cauliflower Bonanza

Creamy cauliflowerIngredients:

1 medium butternut squash, peeled, seeded, and diced

1 large sweet potato, peeled and thinly sliced

6 cups fresh spinach

1 tbsp extra virgin olive oil

2 large shallots, diced

4 cloves garlic, chopped

low sodium salt and pepper, to taste

Pinch of nutmeg


For the sauce:

1/2 head of cauliflower, cut into florets

1 cup almond milk

1/2 cup low sodium chicken stock

1/2 tsp low sodium salt

1/2 tsp freshly ground pepper

1/4 tsp nutmeg



For making creamy cauliflower bonanza:-

Preheat the oven to 375 degrees F. To make the cream sauce, place a couple inches of water in a large pot. Once the water is boiling, place steamer insert and then cauliflower florets into the pot and cover. Steam for 12-14 minutes, until completely tender.

Drain and return cauliflower to the pot. Add the almond milk, stock, nutmeg, low sodium salt, and pepper to the pot. Use an immersion blender or food processor to combine the ingredients until smooth. Set aside.

Meanwhile, bring a separate pot of water to a boil. Add the butternut squash and cook for 4 minutes. Drain and set aside.

Heat the oil in a small pan over medium heat. Add the shallots and garlic and cook for 4-5 minutes until soft. Stir in the spinach to wilt. Season with low sodium salt and pepper.

To assemble, grease a large baking dish with coconut oil spray. Spoon a thin layer of the cream sauce over the bottom of the pan.

Arrange a layer of half of the butternut squash. Top with half of the spinach mixture, and then all of the sliced sweet potato.

Drizzle with the cream sauce. Add the remaining half of the spinach, followed by the rest of the butternut squash. Drizzle the rest of the cream sauce over the top.

Sprinkle with low sodium salt, pepper, and nutmeg. Bake for 50-60 minutes until browned. Allow to cool for 10 minutes .

Vegetarian Curry with Squash

vegetarian curry


1 tbsp coconut oil
2 cups mixed raw nuts.
1 medium yellow onion, diced
1 tsp low sodium salt
1 green bell pepper, thinly sliced
4 cloves garlic, minced
1-inch piece fresh ginger, peeled and minced
1 14-oz. can coconut milk
1 large acorn squash, peeled, seeded, and cut into 1-inch cubes
2 tsp lime juice
One teaspoon curry powder (mild or hot)
1/4 cup cilantro, chopped
Cauliflower rice, for serving



Melt the coconut oil in a large pan over medium heat. Add the onion and cook for 5-6 minutes, stirring occasionally. Add the bell pepper, garlic, ginger, and low sodium salt and stir to combine. Cook for an additional minute.
Add the curry powder to the pan and cook for about a minute, stirring to coat the other ingredients. Add in the coconut milk and bring to a simmer. Stir in the squash.
Simmer, stirring occasionally, for 15-20 minutes until the squash is fork-tender. Remove the pan from the heat and stir in the lime juice. Taste and adjust low sodium salt and lime juice as necessary. Sprinkle with cilantro to serve.
Roast the nuts under the grill until crisp and sprinkle over the top of the vegetarian curry.

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