Cavewomen Don't Get Fat (29 page)

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cup walnuts

1 teaspoon apple cider vinegar

Sea salt to taste

Mix together all ingredients in bowl and serve.

WATERMELON, AVOCADO, AND HEARTS OF PALM SALAD

Serves 2

1 cup watermelon, diced

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avocado, diced

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cup hearts of palm, chopped, rinsed, and drained

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cup almonds, slivered

3 tablespoons balsamic vinegar

Mix ingredients together in a medium bowl. Serve immediately.

SMOKED SALMON, FENNEL, AND DILL SALAD

3 ounces sliced wild smoked salmon, chopped

1 medium fennel bulb, chopped

1 medium shallot, minced

8 Kalamata olives, chopped

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medium cucumber, peeled, seeded, and chopped

1 tablespoon capers, drained

1 tablespoon dill, chopped

1 teaspoon fresh lemon juice

Place all ingredients in bowl, toss, and serve.

GRILLED SHRIMP SKEWERS

Serves 2

8 shrimp, shelled and deveined

2 tablespoons extra-virgin olive oil

1 tablespoon ground cumin

1 tablespoon curry powder

1 teaspoon ground black pepper

8 cherry tomatoes

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red onion, chopped into 2-inch pieces

Bamboo or metal skewers (if using bamboo, soak skewers in water for 30 minutes)

Preheat grill pan. Place shrimp in medium-sized bowl and toss with olive oil, cumin, curry powder and black pepper to coat thoroughly. Place shrimp on skewers, alternating with cherry tomatoes and onions. Cook for 2 to 3 minutes per side or until shrimp is pink in color.

MOJITO SHRIMP SALAD

1 cup cooked small shrimp (approximately 6 ounces)

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avocado, diced

2 teaspoons lime zest

2 tablespoons fresh lime juice

2 tablespoons mint leaves, slivered

Mix together all ingredients in bowl and serve chilled.

SHRIMP CEVICHE

Serves 2

10 (about
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pound) cooked shrimp, cut into pieces

2 tablespoons red onion, chopped

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cup tomatoes, diced

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cup fresh lime juice

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cup fresh lemon juice

2 teaspoons cilantro, chopped

Combine all ingredients in small bowl. Let stand for 10 minutes and serve.

GAZPACHO

Serves 6

4 plum tomatoes, peeled and chopped

1 medium cucumber, peeled and chopped

1 green pepper, cored, seeded, and chopped

2 scallions, sliced

2 cups organic canned or fresh tomato juice

2 tablespoons fresh lemon juice

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teaspoon cayenne pepper

Fresh parsley (for garnish)

Place all ingredients in blender or food processor and mix together well. Chill in refrigerator at least 2 hours or overnight. Place in bowl and serve with fresh parsley as garnish.

SALMON SALAD

One 6-ounce can wild salmon

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tomato, diced

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cup red onion, diced

1 teaspoon olive oil

2 teaspoons white balsamic vinegar

Garlic salt and ground black pepper to taste

Mix together all ingredients in bowl, toss, and serve.

TUNA SALAD

One 6-ounce can tuna fish

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cup celery, diced

1 tablespoon extra-virgin olive oil

1 tablespoon apple cider vinegar

1 teaspoon parsley, chopped

1 tomato, thinly sliced

In bowl, mix together all ingredients except tomato slices. Spoon mixture on top of tomato slices and serve.

TURKEY PEPPER OPEN-FACED SANDWICH

1 bell pepper (red, orange, or yellow)

2 tablespoons mustard or guacamole

4 ounces sliced turkey breast

Slice pepper in half; remove stem and seeds. Divide 2 tablespoons mustard or guacamole between both pepper halves.
Divide 4 ounces sliced turkey breast between both pepper halves and enjoy.

DEVILED GUACAMOLE EGGS

2 large eggs, hard boiled

1 lime, juiced

1 teaspoon fresh cilantro, chopped

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teaspoon cayenne powder

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avocado

Cut hard-boiled eggs in half lengthwise and scoop out yolk. Place yolks, lime juice, cilantro, and cayenne in bowl and mash together with a large fork. Split avocado in half and remove pit; scoop meat out with large spoon and mash in with egg yolk mixture. Spoon egg yolk mixture back into center of each egg white, and serve immediately or store in airtight container in fridge. Will keep up to 48 hours.

APPLE CHIPS

3 apples, thinly sliced and cored

2 tablespoons ground cinnamon

Preheat oven to 250°F. Line a baking sheet with parchment paper. Place apple slices on baking sheets and sprinkle with cinnamon. Bake until apples are dry and crisp, about 1
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to 2 hours, flipping the apples after 1 hour. Cool and serve. Apple chips are best eaten on the day they are made, but they will keep fresh in an airtight container for up to a week.

TRAIL MIX

Makes 2 cups

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cup almonds

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cup cashews

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cup sunflower seeds

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cup pumpkin seeds

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cup dried cranberries

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cup raisins

Put all ingredients in plastic bag and shake it well to mix. Store in freezer for optimal freshness. One serving equals
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cup.

CHICKEN-ENDIVE BOAT

1 cup chicken, cooked and shredded

10 sliced cherry tomatoes

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cup red onion, diced

5 endive leaves

Sea salt and ground black pepper to taste

Divide chicken, tomatoes, and onion among endive leaves. Season to taste and enjoy.

TURKEY AVOCADO ROLL-UPS

3 slices turkey

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avocado, diced

Divide
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sliced avocado among 3 slices turkey. Roll up before eating.

GORGEOUS COCONUT PROTEIN BARS

Serves 3

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cup vanilla whey protein powder

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cup coconut flour

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cup shredded coconut

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cup coconut milk

1 ounce dark chocolate, melted

Mix protein powder, coconut flour, and shredded coconut in bowl. Slowly add milk to make batter. (If mix is too watery, you can add more coconut flour.) After reaching desired consistency, divide mixture into 3 squares. Melt chocolate in bowl over a pot of water on low heat. Dip bars into chocolate and place in freezer for 30 minutes. Store in airtight container in fridge.

GORGEOUS ALMOND PROTEIN BARS

Serves 3

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cup chocolate whey protein powder

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cup almond milk

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cup coconut flour

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cup almond flour

1 ounce dark chocolate, melted

Mix protein powder and coconut and almond flour in bowl. Slowly add milk to make batter. (If mix is too watery, you can add more coconut and almond flour.) After reaching desired
consistency, divide mixture into 3 squares. Melt chocolate in bowl over a pot of water on low heat. Dip bars into chocolate and place in freezer for 30 minutes. Store in airtight container in fridge until ready for consumption.

PALEO FRUIT BARS

Makes 16 bars

2 cups dates, pitted

1 cup nuts, such as almonds, cashews, or pecans

1 cup dried cranberries

Place all ingredients in food processor and blend until mixed thoroughly. Pour mixture into an 8 x 8–inch pan and evenly press across bottom of pan. Refrigerate until set and then cut into bars. Store in airtight container in refrigerator.

www.ewg.org/2013sunscreen/

The Environmental Working Group is the nation's leading environmental health research and advocacy organization. They ensure that food and consumer products are free of harmful chemicals.

My heartfelt thanks go to the following people:

Celeste Fine, my sexy, fierce, amazing agent provocateur. The thousands of steps we have taken together on our collaborative journey humble me. You have always had my best interests at heart and have seen possibilities in me I never even saw in myself. Your talents are a gift, and I thank my lucky stars that I have you in my life.

The team at Gallery Books: Jeremie Ruby-Strauss, for projecting this book out to the universe and then letting me fulfill that dream—in spite of my salacious sense of humor; Emilia Pisani, for graciously weighing in with your thoughtful edits; Philip Bashe, for your extraordinary attention to detail in the copyedits; Kristin Dwyer, for rocking my publicity launch; Lisa Litwack, for your gorgeous cover design. You all raised the Paleo bar, and I am so proud of what we achieved together.

Harriet Bell, for your editorial guidance.

Sabrina Sarabella, my gorgeous intern, for helping me gather research and recipes.

Rachel Guy, for submitting photos and protocols for the exercise chapter. You are beautiful from the inside out, and I look forward to future collaborations.

My dear colleagues for generously sharing information and providing a source of support, encouragement, and inspiration:
Jade Teta, Jill Coleman, Charles Poliquin, Mark Houston, Jillian Sarno Teta, Jeannette Bessinger, Kaayla Daniel, Jeffrey Smith, Jonny Bowden, JJ Virgin, Mark Diaz, Debra Duby, Jason Boehm, Mark Schauss, David Zyla, Paula Owens, Deanna Minich, and Dan Katz.

The staff at Saugatuck Craft Butchery, for rounding out my knowledge on pastured meats.

Nicole Paul, Brian Delaney, Sandi Silk, and Melanie DeGreling, Kathryn Herrington, Judy Weiss, Jodi Greenspan, Michele Blumberg, and Judy Bowman. I love you madly and thank you from the depths of my heart for so many years of deep, soulful friendships. The Connecticut Whores: Dina Rutig, Caroline Covert, Karen Buchichio, Michele Olbrys, and Brian Buchichio (our honorary whore). Andrea Davis and Jen Siegel. I love you and am so grateful for all the love, laughter, joy, and sanity you bring into my life.