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Looking to drop a few pounds? Esther Blum MS, RD, CDN, CNS has the menu to help. Here, she shares healthy and delicious recipes from the Paleo Chic Diet and her book "Cave Women Don't Get Fat."
- 1 teaspoon Kerrygold butter
- 4 ounces hanger steak, sliced into 1/2-inch pieces
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1/2 avocado, sliced
- 1/2 cup raspberries
Season sliced steak with sea salt and pepper. Heat 1 teaspoon of Kerrygold butter in a skillet and sauté onions until translucent. Add steak and cook until desired tenderness; 4 minutes per side will yield a medium-rare steak. Remove from heat and set aside on a plate. Serve with 1/2 avocado and 1/2 cup raspberries.
- 1 12-ounce can wild Alaskan salmon, drained
- 2 teaspoons Dijon mustard
- 1 large egg
- 1/2 chopped onion
- Juice of 1/2 lemon
- 1 tablespoon almond flour
- 2 tablespoons chopped parsley
- 1 tablespoon coconut oil
- 1 garlic clove, halved
- 1 teaspoon Dijon mustard
- 1 tablespoon balsamic vinegar
- Sea salt and ground black pepper to taste
- 3 tablespoons extra virgin olive oil
- 4 cups mixed greens
Salmon burgersMix salmon, Dijon mustard, egg, onions, flour, and lemon together in a bowl. Season with parsley and pepper. Shape mixture into 4 small burgers. Heat coconut oil in large skillet over medium heat. Add burgers and sauté in a pan for 4 minutes each side, or bake in oven for 15 minutes at 350 °F.Green saladRub inside of large bowl with garlic halves. Add crushed garlic, mustard, and vinegar to bowl and whisk vigorously for about 10 seconds. Season with salt and pepper to taste. Drizzle in olive oil as slowly as possible with one hand while whisking as quickly as possible with the other hand to emulsify. Toss salad greens with dressing just before serving.
- 1 tablespoon extra virgin olive oil
- 1 carrot, finely grated
- 1 celery stalk, finely grated
- 1 small onion, finely grated
- 2 garlic cloves, minced
- 1 pound meatloaf mix with ground beef and pork
- 1 28-ounce can tomato puree
- 1/2 teaspoon sea salt
- 1 bunch fresh basil
- 2 large zucchini, peeled and ends trimmed
Heat olive oil in a large heavy-bottomed pot over medium heat. Add carrot, celery, and onion; cover and steam, stirring every few minutes, until onions are translucent and all liquid has evaporated. Add garlic and cook another minute. Add meat and cook until browned. Add the tomato puree, salt, and basil. Cover and reduce heat to low; simmer for 30 minutes. Place zucchini in spiralizer set to the smallest blade. (Note: Zucchini will cook and release liquid once it comes in contact with sauce. If you have time, put shredded zucchini in colander, toss with 1/4 teaspoon salt, and let drain for 10 to 15 minutes. Using your hands, squeeze any excess water from zucchini.) Serve meat sauce over the zucchini.
- 3 slices turkey
- 1/4 avocado, diced
Divide 1/4 sliced avocado among 3 slices turkey. Roll up before eating.