‘Paleo’ is a style of eating mirroring the diet of Stone Age hunter-gatherers that has a focus on real, whole foods, including meats, nuts/seeds, vegetables, fruits, and healthy fats, and limits or omits starch from grains, beans, starchier vegetables and dairy. At Leaves of Life, we often use what we call a “Modified Paleo” plan. In general, we believe most Paleo recipes are a bit heavier on meat and too light on veggies (which promotes an acidic pH) for most, though we may start someone out with a pure Paleo plan initially and observe for changes in body composition and reported symptoms. Some patients require more starch and/or fiber to regulate bowel movements and maintain an ideal weight, so we may include certain types of grains or beans to adjust the plan to fit the patient.
We find patients respond well to Paleo and Modified Paleo, in part because two of the main dietary offenders are eliminated (grains and dairy).
Crumbled hamburger, cooked (turkey, grass-fed beef, or bison)
Bubbie’s fermented dill relish
Dijon or yellow mustard
Salad dressing of choice
Top with warm burger
Dress the salad and enjoy!
Tips: Try different dressings and toppings to mimic the same flavors you enjoy on a burger. A sun-dried tomato vinaigrette can help approximate ketchup, and a creamy Annie’s Goddess dressing helps to stretch the mustard flavor without over-salting. If these options won’t work for whatever reason, olive oil and vinegar, salt and pepper are remarkably tasty. If you prefer a cheeseburger and you tolerate cheese, top with some shredded, grass- fed cheddar.
Crumbled coconut crisps (suggestion – Dang from Whole Foods, found in or near the bulk aisle)
Combine salad ingredients in whatever ratios you prefer.
Toss with the dressing and serve immediately.
Tip: If you need to put your salad together in advance, put the dressing on the bottom of a salad bowl, next add your berries, then put the greens and crunchies on top. Toss only when you’re ready to serve. This buys you time and avoids soggy greens and coconut crisps!
Persian Lime infused olive oil (2 parts)
Coconut infused white vinegar (1 part)
Honey ginger infused white vinegar (1 part)
½-1 tsp cinnamon (to taste–optional)
Combine dressing ingredients in a sealed jar and shake thoroughly.
Tip: Remember, you can always add more cinnamon, but you can’t take it out!
Tip: I have found the most important part of the dressing recipe is the flavor-infused vinegar. Just mix equal parts plain olive oil with a fruit- or other flavor-infused vinegar and shake!
1 can chopped tomatoes, and a few fresh if you have them
3 cloves garlic
1 tbsp fresh minced rosemary
2 tbsp fresh chopped basil
1 tbsp dried Italian herbs
2 tbsp balsamic vinegar
1 tbsp oil
Other seasoning to taste
Put sausage, oil, garlic and onion in a large, deep skillet and cook, stirring often until sausage is cooked through.
Meantime, chop up veggies into bite sized pieces.
Add all ingredients to skillet except basil. I like to add peppers first for a few minutes, then eggplant, since these take a bit longer to cook. This prevents overcooking of the other veggies.
Once veggies are cooked to desired consistency, add basil and remove from heat. Allow to sit covered for 5 minutes then serve.
This was delicious ladled over some lemon hummus, spinach and cooked quinoa. You could also layer over zucchini pasta, cauliflower rice or similar. Mushrooms and olives would also go nicely in this recipe if they’re on hand!