The Paleolithic diet is a diet that is based on the food that existed in the Paleolithic era (about 2.5 million years ago) that represents the beginning of modern humans. The basic principle of the Paleo diet is that we should eat what our ancestors ate before the agricultural revolution, a diet dominated by meat, nuts, fresh fruits and vegetables. The Paleo diet consists of low carbohydrate and high protein percentage, while the proportion of fat in the diet must be varied with season and climatic conditions.
Many experts agree that we are just not genetically built to eat the way we eat today, based on the extreme amount of lifestyle diseases we see today. Let’s take a look at some easy and healthy recipes.
Grilled Steak, quick and easy to prepare.
Try to get steaks that are 1-inch to 1 1/2-inches thick, from tender cuts (Rib or Ribeye, London Broil, T-bone).
Seasalt and freshly ground black pepper.
Cherry tomatoes, halved.
Avocados, cut into wedges
Garlic and Rosemary (optional).
Gas Grill: Make sure the grill is clean and preheat the grill as hot as you can get it, to burn of grease before you start.
Charcoal grill: Light charcoal and burn until briquettes are covered with ash. Make sure you move hot coals to one side, to create a direct heat side and an indirect heat side. Place steaks on the grill, rubbing the top of the meat with a garlic clove,and make sure it’s on the hottest part, and close the lid. Avoid moving them once they are on the grill. This will help create nice grill marks to your steaks.
After 2-3 minutes, open lid and flip steaks. Let second side cook for about the same time. Now move your steaks to an area with indirect heat, close lid and leave them until they reach a temperature of 49 – 60 °C / 120-140 ºF. Don’t serve it right away. Let the steaks rest for about 5 to 10 minutes depending on the thickness, so the juices will redistribute within the meat. Resting should be done on a warmed platter with a piece of foil covering over it. Serve with tomatoes and avocado.
Grilled Fish in Foil
4 serving size fish fillets, (Halibut, cod, or other white fish.)
zest of 1 lemon
Sea salt and fresh pepper
Chopped cherry tomatoes
1tsp dried oregano
1/2tsp red pepper flakes
½ tablespoons chopped fresh parsley
4-6 zucchini or squash thinly sliced
1 medium onion thinly sliced
Extra Virgin olive oil as needed
Tear off 4 sheets of aluminum foil.
On each sheet, lay the fish fillets in the center with onion, zucchini or squash. Mix and sprinkle lemon zest, oregano, basil, red pepper flakes, salt & pepper, and top with cherry tomatoes. Season with sea salt and fresh pepper, add olive oil as needed. Turn up all the edges of the foil sheet, and fold it to make a packet.
Place packets on grill, use medium heat, and cook for 10-15 minutes depending on thickness of fish. On thicker cuts, try to use indirect heat. The fish should flake easily with a fork, when done. Enjoy!