The Paleo Diet

THE PALEO DIET

https://fitfluential.com/is-it-paleo-a-guide-to-paleo-eating/

What is Paleo diet?

     Paleo diet is a diet with only vegetable/fruit, meat, and fat. No grains, legumes, dairy and processed foods.
According to Wikipedia,"The Paleolithic diet is a modern fad diet requiring the sole or predominant consumption of foods presumed to have been the only foods either available or consumed by humans during the Paleolithic era."

Why chose Paleo diet?

     Recommendations to reduce processed foods and reduce sugar and salt diets are consistent with mainstream dietary recommendations. The traditional national diet and the Mediterranean diet with ancient nutritional patterns are healthier than western diets. However, ancient diets can lead to nutrient deficiencies such as vitamin D and calcium, which in turn can lead to impaired bone health. High consumption of fish also has a toxic risk.

Paleo diet recipes!

     As a Paleo eater, seafood is definitely the best way to intake proteins. However, people who have alleging with seafood cannot have them. So, my suggestion to intake proteins by having chicken breast and broccoli. Chicken breast and broccoli are both a good way to intake proteins and both of them are Paleo diet! 

Red Curry Snapper & Ginger Honey Carrots
Ingredients
2 red snapper fillets, skin off
1 tsp red curry paste
2 tbsp virgin olive oil
1/2 tsp sea salt
Drizzle of lemon or lime juice at the end
1 tsp coconut oil or macadamia nut oil
10 baby carrots
1/2 tbsp thinly sliced fresh ginger
1 tsp raw honey
1 tbsp fish sauce
1/2 tsp black pepper
1 tbsp lemon juice
2 cups broccoli
1 garlic clove
1 tsp coconut oil

1 small frying pan or a wok for carrots, 1 larger frying pan for fish, 1 small saucepan for broccoli

Instructions

Rinse and pat dry the snapper fillets. 

Mix red curry paste with olive oil and sea salt and brush the snapper fillets on both sides. Set aside for 5 minutes to marinate.

Fill up a small saucepan with hot water and put on high heat to bring to boil. 

Peel and slice the carrots into halves, slice the ginger and prepare the broccoli florets and garlic.

Heat 1 teaspoon of coconut oil in a small frying pan until sizzling hot. 

Add ginger and carrots and pan fry for 2 minutes. 

Add fish sauce, honey, lemon juice and pepper and cook on high heat for a further 2-3 minute until carrots and ginger are lightly caramelized and sticky. 

In between stirring the carrots, heat a little virgin olive oil in a larger frying pan. 

Add the fish fillets and cook for 3 minutes on each side. 

At a 15 minute mark, add broccoli to boiling water and cook for 2 minutes. 

Strain and add back to the saucepan with garlic and coconut oil, toss through and set aside.  

Serve the fish fillets drizzled with some lemon or lime juice, cooked yet still slightly crunchy carrots and garlic broccoli.

Slow Cooker Paleo Pulled Pork

Ingredients

about 3.5 lbs boneless pork shoulder roast (I normally get mine from US Wellness Meats)

2 tablespoons paprika

2 tablespoons chili powder

2 tablespoons cumin

1 tablespoon ground black pepper

1 tablespoon white pepper

2 teaspoons cayenne

2 teaspoons dried mustard

2 teaspoons sea salt

Instructions

Combine spices and mix well.

Remove any string holding your pork together.

With your hands, rub all parts of the pork with the spice mixture - making sure to get into every crevice.

Wrap pork tightly with plastic wrap and let it sit overnight.

The next morning, unwrap the pork and set it in your slow cooker or Instant Pot.

Cook on low for 8 hours and serve with barbecue sauce.

Crispy Chicken With Fig And Shallot Compote

Ingredients

8 bone-in, skin-on chicken thighs (about 3 pounds)

1 teaspoon flaky sea salt

2 teaspoons ghee or extra virgin olive oil

Freshly ground black pepper

1 lemon (preferably organic)

3 shallots, halved and thinly sliced

1-pint figs, finely chopped

Instructions

Preheat the oven to 450. 

Season the chicken with the sea salt on both sides. 

Heat a very large ovenproof skillet over medium-high heat. 

When the pan is hot, add the ghee or oil, swirl to coat the bottom of the pan, and add the chicken thighs, skin side down. 

Season the meaty side with pepper. 

Cook for about ten minutes, until the chicken skin is deep golden brown. 

Turn off the heat, turn the chicken pieces over, and season the skin side with pepper. Transfer the skillet to the oven and roast for 20-25 minutes, or until the chicken is cooked through.

While the chicken is roasting, use a microplane or peeler to remove the lemon zest in thin strips. 

Then, juice the lemon until you have about two tablespoons of juice.

When the chicken is done roasting, carefully remove the skillet from the oven, transfer the thighs to a plate, and cover them loosely with foil. 

Pour off all but a tablespoon of fat from the skillet, trying not to lose too many browned bits. Set the pan over medium-high heat and add the shallots and half the lemon zest, reserving the remainder for serving. 

Cook, scraping the bottom of the pan with a spatula, for about 5 minutes, until the shallots have softened. Reduce the heat to medium and add the figs. 

Cook, stirring frequently until the figs are heated through, 2-3 minutes. 

Stir in 1 tablespoon of lemon juice. 

Taste the compote and add more salt, pepper, and lemon juice if desired.

Reviews after 1 week with Paleo diets

     After 1 week with Paleo diets, I feel became healthier than before. At the first 3 days, it's easy to feel hungry, but at the last 4 days, my body just accepts the situation and allows me to have less food each meal. Most Paleo dishes are easy to make and taste good.

The key to have Paleo diets is controlling you don't eat too much as before, and it will be easier to try it with your friends or roommates, so you guys can be supervising each other. Try to keep it as long as you can, the longer time you keep, the healthier life you get. 

I think I will keep taking Paleo diets in the future and this is my first step in my healthy life!