Paleo Chef’s Diet

Paleo chefs diet is a desired eating program for diet enthusiasts and other members of the gastronomic circle. Paleo chefs diet assumes exquisite yet healthy and tasty meals.  So, how should we make a paleo chefs diet?
Not an easy task, unless one knows what to consider. You see, when planning a paleo chefs diet, making meals that fulfill such expectations can be easy or difficult – depending on your experience or creativity. High expectations are always set for paleo chefs diet – everyone anticipates the next good course that a paleo chef come up.
Paleo chefs diet may sound challenging to some at first. Yet, with little guidance, you can stick to the paleo chefs diet and be able to make great meals for a party or banquet. Importantly, paleo chefs diet use choice foods that complement each other.
Paleo Chefs Diet
In the paleo chefs diet, ingredients always stay within the parameters of nutritious food, safe, and suitable to the biological needs of the human body.  Grains, dairy products, legumes and processed foods are all avoided in paleo chefs diet.  So, when preparing the paleo chefs diet make sure that the beef you use comes from animals that are grass-fed, free-range poultry and fowls. Also include organic vegetables and fruits, and nuts and seeds.  To season food, use sea salt or kosher salt not the processed salt found in groceries. For frying, use only coconut oil or extra virgin olive oil.  If you need oil to heat up quickly, use coconut oil.  However, if you need frying oil for slow cooking in low heat, use olive oil.The paleo chefs diet is designed exquisitely to serve meals which are fit for kings.As a matter of fact, up to a century ago, and with minor differences, this is how kings used to eat.  Such meals were flavorful yet not causing your sugar or cholesterol to shoot up!Creating the paleo chefs diet for any occasion is fun and a great way to entertain guest while providing wholesome food that will not burden your guest or leave them feeling bloated or heavy. Also, your guest will not have to worry about their sugar or cholesterol problems when dining with you! Isn’t that a great way to enjoy a party and food with friends?Let me show you how easy this is by providing you with 4-course Paleo Chefs Diet Menu Plan for 6-8 guests.Of course, you don’t have to wait for Friday or Saturday evening or Sunday lunch to serve these great paleo chefs diet meals. I make them whenever possible – my family absolutely loves it!

FRIDAY EVENING PALEO FINE DINING

With Paleo Chefs DietRelax on Fridays with the paleo chefs diet 4-course fine dining consisting of the following:
  1. Appetizer as first course, or Prosciutto Melon
  2. Soup as the second course, or Carrots and Thyme
  3. Main dish as the third course, or Grilled flank steak
  4. Dessert as the fourth course, or the Paleo Cream Tart
For starters, let us prepare our paleo chefs diet appetizer, the Prosciutto Melon Appetizer and the soup – Carrots and Thyme.  This recipe for Carrots & Thyme soup is good for 6 to 8 persons.
First Course
Prosciutto Melon Paleo Appetizer
Ingredients:
  1. ½ pound prosciutto sliced thinly
  2. 1 large cantaloupe
  3. Sprig of mint or balsamic to drizzle (optional)
Instructions:
  1. Cut the cantaloupe in half and de-seed the melon.
  2. Remove the rind and slice into the size or shape you want. You may also use a melon baller to shape the cantaloupe.
  3. Enfold the cantaloupe pieces in as many prosciutto wraps you need to serve
  4. Drizzle a little balsamic or add a sprig of mint to make your prosciutto wraps fanciful.
Second Course
Carrots & Thyme Paleo Soup
Ingredients:
  1. 1 tablespoon extra virgin olive oil
  2. 1 large sweet onion, sliced
  3. 8 oz cauliflower florets
  4. 1 lb medium sized carrots, peeled and sliced in ½ inch slices
  5. 1 large jalapeno pepper, sliced (optional)
  6. 1 ½ tablespoon fresh thyme leaves
  7. 4 cups chicken broth
  8. 1 teaspoon sea salt, to taste
  9. 1 teaspoon pepper, to taste
Instructions:
  1. Oil the frying pan and sauté the onions, cauliflower, and carrots in olive oil until onions have become soft and transparent.
  2. Add the sliced jalapenos and thyme to the vegetables.
  3. Pour the sautéed vegetables in a large blender and puree until creamy and smooth in consistency.
  4. Add sea salt and pepper to taste.
  5. Serve the soup hot.
And, now we prepare our paleo chefs diet main dish, the third course: a very tasty grilled flank steak with pineapple salsa.
Third Course  
Grilled Flank Steak with Pineapple Salsa
Ingredients:
  1. 4 pounds beef flank steak
  2. 4 tablespoon coconut  oil
  3. 4 teaspoon chipotle powder
  4. 16 slices fresh pineapple (canned in juice may be used)
  5. 4 large red bell pepper, diced
  6. 2 red onion, diced
  7. 1cup cilantro, chopped
  8. Juice of 4 limes
Instructions:
  1. Turn the broiler on high.
  2. In a small dish, mix oil and chipotle powder together.
  3. Brush the chipotle-oil mixture onto both sides of the steak.
  4. Grill or broil the steak as you desire.  If you choose to grill, do it for around 5 minutes on one side, and 3 more     minutes on the other. If you wish to broil, do it 3 minutes on one side, and 2 minutes on the other.
  5. Transfer the steak to a plate, cover and let rest for 10 minutes.
  6. Grill the pineapple rings for 2-3 minutes per side (or broil for 45 seconds to 1 minute per side).
  7. Slice the pineapple into small chunks and place in a medium bowl.
  8. Mix together cilantro, red bell pepper, red onion, and lime juice.
  9. Carve the steak thinly, and serve with pineapple salsa.
To cap our Friday evening 4-course paleo chefs diet Fine Dining Meal, we prepare our final gourmet touch: the desert.
Fourth Course  
Pecan-Dates Cream Tart
Ingredients:
  1. For the shell:
  2. 1 ½ cups whole pecan
  3. 1 ½ cup pitted dates
  4. ¼ teaspoon sea salt
  5. 2 teaspoons pure maple syrup
    For the tart filling:
  1. 1 cup raw cashews, soaked overnight and thoroughly drained
  2. 1/2 cup water
  3. 2 tablespoons, plus 2 teaspoons pure maple syrup, and more to taste if needed
  4. 1 vanilla bean, split and scraped
  5. 3/4 cup unsweetened shredded coconut
  6. 3-4 bananas, ripe but firm
Instructions:
  1. Chop pecans coarsely with sea salt in a food processor.
  2. Put in dates and pulse until thoroughly combined (15-20 seconds).
  3. Combine the syrup and pulse until the mixture barely stick together.
  4. Press the nut mixture firmly and evenly into a 9″ pie plate, and then set aside.
  5. For the tart filling, grind the nuts to a coarse paste in a blender.
  6. Blend in water, syrup and vanilla scrapings until smooth, about 5 minutes (scraping sides as needed).  Mixture should have the consistency of a thick pancake batter.
  7. Set aside 2 tablespoons of the shredded coconut then add the rest of the coconut to blender.  Mix thoroughly and pour into prepared shell, spreading evenly.
  8. Thinly slice bananas crosswise and arrange in slightly overlapping rows, beginning at edge of tart.
  9. Sprinkle with reserved coconut then serve immediately.

SATURDAY NIGHT PALEO FINE DINING

With Paleo Chefs DietReserve the Saturday night with close friends for a 4-course fine dining experience of paleo chefs diet of sea foods and fruit as our motif. . .  So, this will be our Paleo Chefs Diet:
  1. Appetizer as first course, or Paleo Prawn Cocktail
  2. Soup as the second course, or Paleo Seafood and Salmon Chowder
  3. Main dish as the third course, or Paleo Paella
  4. Dessert as the fourth course, or the Paleo Baconana
First Course
Prawn Cocktail Appetizer
Ingredients:
  1. 3 to 4 ripe avocado
  2. 3 to 4 pieces lemon
  3. 3 to 4 lbs of cooked small peeled prawns
  4. Lemon wedges, to garnish
  5. 3 to 4 iceberg lettuce
    For the Marie Rose Sauce:
  1. 21 oz paleo mayonnaise
  2. 6 to 9 tbsp paleo tomato ketchup
  3. Pinch cayenne pepper per serving
  4. Tabasco, to taste
Instructions:
  1. Half the avocado and remove the stone.  Score the avocado halves with a criss-cross pattern.
  2. Squeeze lemon juice over each half generously to prevent it from discoloring.
  3. Prepare the Marie Rose sauce by combining ketchup, mayonnaise, cayenne pepper, and a         squeeze of lemon juice in a large bowl.
  4. Stir in Tabasco to taste.
  5. Spread one tablespoon of Marie Rose sauce into the bottom of 4 serving glasses.
  6. Divide shredded lettuce equally among the glasses.
  7. Scatter scraped flesh of the avocados over the lettuce. Spoon another layer of sauce on top of these avocados.
  8. Place the prawns on top and finish with a final spoonful of sauce (reserving any remaining sauce for future use).
  9. Garnish with a lemon wedge in each glass to serve. If you wish zest in your meal, sprinkle with a touch of cayenne pepper.
Second  Course 
Paleo Seafood and Salmon Chowder
Ingredients:
  1. 15-20 raw large shrimp
  2. 3 slices of bacon, diced
  3. 1 teaspoon dried dill
  4. 1 bay leaf
  5. 1 small onion finely chopped
  6. 1/8 tsp of cayenne pepper or to taste
  7. 2 stalks of celery finely chopped
  8. 1 ½ to 2 cups of chopped peeled turnips or small cauliflower florets
  9. 1 ½ cups of chicken stock or organic chicken broth
  10. 5-6oz salmon filet (organic)
  11. 1 can of unsweetened coconut milk
  12. black pepper to taste
  13. Dill to garnish
Paleo Chefs Diet
Instructions:
  1. Panfry the bacon in a large saucepan over medium – low heat.
  2. When the bacon releases the fat, add the bay leaf, black pepper, dill, onion, and cayenne pepper and cook until the bacon is almost crispy.
  3. Add the chicken broth, cauliflower, celery and simmer until vegetables are tender around 5 – 7 minutes.
  4. Separately poach salmon.  Chop in bit size pieces and add to broth along with the raw shrimp (peeled).
  5. Bring 3 cups of water to boil in a medium saucepan.
  6. Stir in coconut milk, bring to boil and then simmer for approx. 10 minutes.
  7. Serve after the paleo appetizer, but before the main dish.
And now to the main dish of our paleo chefs diet– Paleo Paella
Third Course
PALEO PAELLA
Ingredients:
  1. 2 cauliflower head
  2. 8 cloves garlic
  3. 2 cups mushrooms,
  4. 500g bacon
  5. 2 large onions
  6. 2 green capsicums
  7. 1 kilo mixed seafood
  8. 2 cups chicken broth,
  9. 2 tsp smoked paprika
  10. 4 tsp turmeric,
  11. 4 tbsp olive oil
  12. 2 tsp chili powder
  13. Sea Salt and pepper to taste
Instructions:
  1. Steam the whole head of cauliflower for about 10 minutes.
  2. Mash the cauliflower with a potato masher to form rice.
  3. Chop garlic, mushrooms, bacon, onion and capsicum into small pieces.
  4. Sauté in olive oil – onion and garlic until the onion turns translucent.  Add bacon and continue stirring for 5 minutes.
  5. Stir in the rest of the ingredients and the chicken broth, except the cauliflower rice and the seafood.  Simmer on medium heat for about 10 minutes.
  6. Add the seafood and the cauliflower rice then stir for 5 minutes or until the seafood is cooked.
  7. Serve hot.
Fourth Course
Paleo Avocado Parfait
Ingredients:
  1. 6 to 8 halves Avocados
  2. 4 Bananas
  3. 24 Ounces Blueberries
  4. Handful of sliced almonds, per serving
  5. Pinch of Sea Salt per serving
  6. Pinch of Cloves per serving
Instructions:
  1. Cut the avocados in half, discard the seed and scrape the fruit meat into a mixing bowl.
  2. Add cinnamon, sea salt cloves, chocolate powder and honey. Combine well with a potato masher.
  3. Prepare parfait dishes for 6 to 8 guests.
  4. Make layers of sliced bananas, avocado pudding, and blueberries in the parfait dish.  Top with slithered almonds.
  5. Serve chilled.
This third option in our paleo chefs diet 4-course fine dining combines paleo meat, vegetables, fruit, and nuts and seeds.  To some degree, spices will be added to bring out the natural taste of food.

SUNDAY PALEO FINE DINING WITH FAMILY

With Paleo Chefs DietSet aside Sunday for the family. This is the most opportune time to prepare for the week of new challenges that would follow.Our last paleo chefs diet 4-course fine dining meal follows:
  1. Appetizer as first course, or Paleo Jamaican Jerked Chicken Appetizer
  2. Soup as the second course, or Paleo Pumpkin Curry
  3. Main dish as the third course, or Paleo Tree Huggers
  4. Dessert as the fourth course, or the Paleo Strawberry Ice Box Pie
First Course
Paleo Jamaican Jerked Chicken Appetizer
Ingredients:
  1. ½ teaspoon pepper
  2. ½ teaspoon nutmeg
  3. ½ cup chopped green onions
  4. 3 teaspoons garlic cloves, minced
  5. ¼ teaspoon cayenne pepper
  6. 1-2 tablespoons hot sauce
  7. ¾ teaspoon sea salt
  8. 2 teaspoons ground cinnamon
  9. 2 tablespoons olive oil
  10. 2 pounds chicken breast tenders
  11. Skewers
Instructions:
  1. Combine all food ingredients except chicken, in a large zip lock bag.
  2. Add chicken and seal well.
  3. Marinade for 6-12 hours, turning the bag on other side every 3 hours.
  4. Remove chicken from bag and pat dry.
  5. Place chicken on skewers and broil or grill 8-10 minutes or until cooked through, turning once.
Second Course
Paleo Pumpkin Curry
Ingredients:
  1. 12 small sugar pumpkins
  2. 4 carrots, sliced
  3. 8 small zucchinis, diced
  4. 4 pounds of shrimp
  5. 2 medium yellow onion, diced
  6. 28 oz coconut milk naturally squeezed
  7. 4 cup chicken stock
  8. 4 tablespoons coconut oil
  9. 1 tablespoon turmeric powder
  10. 2 teaspoon fresh grated ginger
  11. 2 teaspoon coriander
  12. 2 teaspoon crushed garlic
  13. Sea salt to taste
Instructions:
  1. Preheat oven to 350F.
  2. Half the pumpkin and remove the seeds (save them for roasting).
  3. Arrange the pumpkin cut side up in a glass baking dish with about a cup of water in the bottom of            the dish.
  4. Bake for 45 minutes to 1 hour.
  5. Sauté the carrots and onions in a large pot, until onions have become translucent.
  6. Turn up the heat on the onions and carrots to medium high; add half of the coconut milk.  Let it    sizzle then stir until the coconut is mixed well with the onions and carrots.  Turn down to medium             low and let it simmer.
  7. While the coconut cream, onion and carrots are simmering, process in a blender, the roasted       pumpkin along with the remaining squeezed coconut water, the chicken broth, and all of the spices.
  8. Mix the zucchini to the soup pot and add the pumpkin mixture as well.  Bring to a simmer.
  9. Add the peeled and de-veined shrimp to the soup and cook until the shrimp are pink and firm (about        3-4 more minutes).
  10. Serve in bowls topped with fresh diced cilantro.
Third Course
Paleo Tree Huggers
Ingredients:
  1. 1 lb Ground Bison
  2. 1 lb Ground Turkey
  3. 1 Egg
  4. 1 Tbsp Dried Thyme
  5. 3 Tbsp Onion Powder
  6. 3 Tbsp Dried Parsley
  7. 1/2 tsp Salt
  8. 2 tsp Garlic Powder
  9. 10-12 Asparagus Spears
  10. Avocado Oil to drizzle
Instructions:
  1. Preheat oven to 350.
  2. Combine all ingredients, except asparagus and avocado oil in a food processor.
  3. Process to combine the ingredients.
  4. Wash and trim asparagus spears.
  5. Take the meat mixture in about 3 oz pieces.
  6. Flatten in your hands, place asparagus spear over the meat and form it around the spear. Squeeze         to keep it tight around the spear and place on a baking sheet.
  7. Drizzle avocado oil over spears.
  8. Place in preheated oven for 20 minutes. Following baking, broil them on low for 5 minutes.
Fourth Course
Paleo Strawberry Icebox Pie
Ingredients:
  1. For the Crust:
  2. 3/4 c. coconut flour
  3. 1/2 c. unsweetened coconut
  4. 3 eggs
  5. 1/4 c. melted coconut oil
  6. 1 tbsp. coconut sugar
  7. 1/4 tsp. salt
  8. 1 tsp. ground cinnamon
  9. 1/4 tsp. baking soda
  10. 1/2 tsp. almond extract
  11. 1-2 tbsp. of water
    For the Filling:
  1. 4 c. thinly sliced strawberries
  2. 4 medium dates – pitted and chopped
  3. 3 tbsp. arrowroot powder
  4. 1 tbsp. lemon juice
Paleo Chefs Diet
Instructions:Preparing the Pie Crust:
  1. Preheat oven to 325F.
  2. Combine in a large mixing bowl, the coconut flakes, coconut flour, cinnamon, sea salt, and baking       soda. Set Aside.
  3. Mix sugar, oil, eggs, and almond extract until well blended.
  4. Combine the wet and dry ingredients and mix well. Drop water by tablespoon and mix until it is easy        to be handled by hand. Continue to drop water until the dough is no longer sticky.
  5. Spread the dough over the pie plate and bake the crust for 15 to 20 minutes.
  6. Set aside the baked crust and prepare the filling.
    Preparing the Pie Filling:
  1. Chop the dates and soften them with warm water in the microwave oven.
  2. Combine 2 cups of the strawberries with chopped dates in a large saucepan.
  3. Whisk arrowroot powder and lemon juice in ¼ cup of cold water.
  4. Add the arrowroot mixture to the mashed dates and berries then bring to a boil over medium-high heat.
  5. At boiling point, reduce heat to medium and simmer, stirring occasionally about two minutes or until       thickened.
  6. Allow the mixture to cool slightly then add the remaining 2 cups of strawberry.
  7. Chill at least 4 hours before serving the icebox pie.  Take the ice box pie to room temperature when guests arrive.

A very versatile ingredient in the paleo chefs diet is coconut. For curry meals, the coconut milk is the tastiest addition.  Coconut milk sweetens the dish, and adds flavor to paleo chefs diet dishes.  Spices, taken in moderation will not hurt the paleo chefs diet… there is no other way but the paleo way!

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