French Paleo Cookbook

By Raffaele Fran

The Paleo diet, short for Paleolithic diet, is based on the dietary patterns presumed to have been followed by early humans during the Paleolithic era, which lasted approximately 2.5 million years and ended around 10,000 years ago with the advent of agriculture. The main principles of the Paleo diet include:

1. **Whole Foods:** Emphasizes whole, unprocessed foods that were available to our hunter-gatherer ancestors.

2. **Lean Proteins:** Prioritizes animal proteins, including lean meats, fish, and poultry. Grass-fed, pasture-raised, and wild-caught options are preferred.

3. **Fruits and Vegetables:** Encourages the consumption of a variety of fruits and vegetables to provide essential vitamins, minerals, and antioxidants.

4. **Nuts and Seeds:** Includes nuts and seeds for healthy fats, protein, and micronutrients. Common choices include almonds, walnuts, flaxseeds, and chia seeds.

5. **Healthy Fats:** Advocates for the use of healthy fats such as olive oil, coconut oil, and avocados, which are rich in monounsaturated and polyunsaturated fats.

6. **No Grains:** Eliminates grains, including wheat, oats, barley, and rice. The rationale is to avoid anti-nutrients found in grains.

7. **No Legumes:** Excludes leg

• Language: English
• Publisher: Raffaele Frann
• Release date: Dec 17, 2023
• ISBN: 9798223026501

Book preview

One-Pan Roasted Chicken with Carrots

Ingredients

4 chicken thighs

1½ pounds of carrots, stripped and managed

1 huge onion, stripped and cut into eighths

1 head of garlic

4 tablespoons olive oil

1 tablespoon hacked new rosemary

Legitimate salt and newly ground dark pepper, to taste

Directions

Preheat the stove to 425°F.

Orchestrate the carrots and onion in a solitary layer on a lubed baking sheet.

Cut the top off a head of garlic; dispose of the top and put it on the plate.

Sprinkle 2 tablespoons of olive oil over the vegetables; season with rosemary, and salt and pepper.

Top with the chicken thighs. Rub every thigh with 1 teaspoon of olive oil; season with salt and pepper.

Cook in the broiler until the chicken skin is brilliant and the carrots are delicate, 15 to 20 minutes.

To serve, split the vegetables and chicken thighs between four plates.

Sweet Potato Hash Browns Made with a Waffle-Iron

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Ingredients

2 medium sweet potatoes, stripped

1 medium chestnut potato, stripped

3 tablespoons margarine, broke up

Fit salt and recently ground dull pepper, to taste

Directions

Plug in and preheat your waffle iron. Sprinkle within with a nonstick shower.

Use the medium-opening side of a holder grater to crush the potatoes. In a huge bowl, toss the potatoes to unite. Add the margarine and toss to solidify. Season generously with salt and pepper.

Segment the mix into 6 even packages. Slope one section onto the warmed waffle iron and subsequently spread it toward the edge to shape an even layer. Close the waffle iron and cook on focused energy until splendid and new, about 5 minutes.

Go over with the extra potato mix. Serve immediately (in a perfect world with a side of eggs).

One-Pan Eggs with Asparagus and Tomatoes

Ingredients

2 pounds asparagus

1 16 ounces cherry tomatoes

4 eggs

2 tablespoons olive oil

2 teaspoons cut new thyme

Salt and pepper to taste

Directions

Preheat the oven to 400°F. Oil a baking sheet with a non-stick cooking shower.

Arrange the asparagus and cherry tomatoes in an even layer on the baking sheet. Sprinkle the olive oil over the vegetables; season with the thyme and salt and pepper to taste.

Cook in the oven until the asparagus is practically fragile and the tomatoes are seriously wrinkled 10 to 12 minutes.

Break the eggs on top of the asparagus; season each with salt and pepper.

Return to the grill and intensity until the egg whites are set at this point the yolks are still jiggly, 7 to 8 minutes more.

To serve, segment the asparagus, tomatoes, and eggs among four plates.

Canal House’s Carrot Soup

Ingredients

4 tablespoons margarine

1 yellow onion, stripped and sliced

Salt and recently ground dull pepper

1-pound carrots, stripped and cut

1 huge rosy earthy colored potato, stripped and diced

Wide sections of the strip from ½ lemon

2 inlet leaves

6 cups chicken stock

Directions

Mellow the spread in a tremendous, significant pot over medium force. Add the onion and cook, blending intermittently, until sensitive yet not caramelized, 8 to 10 minutes. Season with salt and pepper.

Add the carrot, potato, lemon strip, delta leaves, and 5 cups of chicken stock. Cover the pot and cook until the vegetables are uncommonly sensitive, 30 to 45 minutes.

Discard the river leaves. Working in little groups, puree the soup in a blender or food processor until especially smooth. Add a part of the extra 1 cup of stock if the soup is

unreasonably thick. Season with salt and pepper. Serve hot or crisp, improved with a spot of sharp cream and finely cut scallions or new chives, if you like.

Egg Roll in a Bowl

Ingredients

1½ tablespoons sesame oil

3 carrots, stripped and decimated

¼ head red cabbage decimated

¼ head green cabbage decimated

1 pack of scallions, cut on the tendency

2 garlic cloves, minced

1 tablespoon minced ginger

1-pound ground pork

2 tablespoons soy sauce or tamari

1½ tablespoons unseasoned rice vinegar

1 tablespoon sriracha

Sesame seeds, cilantro leaves, and pathetically cut red chiles, for serving

Directions

In a medium skillet, heat the oil over medium power. Add the carrots, and red and green cabbage, and cook until delicate, nearly 3 minutes.

Add the scallions, garlic, and ginger and cook until fragrant, about 1 second. Add the pork and sauté until completely cooked and at present not pink, 6 to 7 minutes.

Season the blend with soy sauce, rice vinegar, and sriracha. Serve finished with sesame seeds, cilantro, and red chiles.

Chicken Meatballs with Coconut-Flavor Sauce

Ingredients

MEATBALLS

Nonstick shower

1 tablespoon extra-virgin olive oil

½ red onion

2 garlic cloves, minced

1 pound ground chicken

¼ cup hacked new parsley

1 tablespoon Dijon mustard

¾ teaspoon valid salt

½ teaspoon as of late ground faint pepper

SAUCE

One 14-ounce could coconut whenever milk

1¼ cups separated new parsley,