- Food as in the Stone Age
- Appetizer for Paleo: pineapple burger
- Main course to Paleo: pork tenderloin with coffee crust and blueberry sauce
- Dessert to Paleo: fruit gazpacho
Food as in the Stone Age
In the Paleo-kitchen you do not cook with 08/15 ingredients! We show delicious Paleo recipes from which you can cook a great three-course meal in the Stone Age style.
With the Paleo diet ends up on the plate, what our ancestors have eaten in the Stone Age. Fish, meat, eggs, vegetables and fruits are allowed. Dairy products, on the other hand, are taboo, as are all grain products, such as cereals, bread or pasta. Sounds monotonous? Not at all! Paleo blogger Nico Richter proves the opposite with his first cookbook "PALEO Power for Life" full of 115 Paleo recipes !
There is a delicious excerpt here! And the following Paleo recipes for a three-course meal are great, make you fit and even help you lose weight.
What is Paleo? Everything about the Stone Age diet can be found here >>
Appetizer for Paleo: pineapple burger
Nutritional value per serving: 409 kcal, 31 g, E 29 g, F 7 g KH
Preparation time: 35 minutes
Ingredients for 4 servings: 600 g beef, 1 pineapple, 1 large red onion (or onion), 1 small onion, ½ tsp chilli powder, 2 tbsp coconut oil, salt, pepper
Remove the pineapple from the shell, then cut off 8 slices of it and free each of them from the center of the stalk. Peel the red onion and cut into large rings.
Peel the small onion, cut into small cubes and knead together with the meatloaf, the chili powder and salt and pepper to a dough. Then make 4 burgers from the meat dough.
Heat 2 tablespoons of 1 tbsp. Coconut oil on a medium heat. Then spread the burger, the pineapple and the onion rings on the pans and sauté until lightly browned. Turn once. Fry the burgers over medium heat until they are done. It's easy to test by lightly pressing on it with the spatula - if no more meat juice escapes, they are even.
To serve, arrange the hamburgers on preheated plates as follows: At the bottom, place a slice of pineapple, then a burger, a layer of onion rings, and finally, place the second pineapple slice.
Main course to Paleo: pork fillet with coffee crust and blueberry sauce
Nutritional value per serving: 461 kcal, 52 g E, 18 g F, 19 g KH
Preparation time: 40 minutes
Ingredients for 2 servings:
For the meat: 2 tbsp coffee beans, coarsely ground ½ tsp cayenne pepper, 1 pork fillet (450 g), 1 tsp salt, ½ tbsp coconut oil
For the sauce: 1 shallot, 1 tbsp olive oil, 125 g blueberries, 150 ml balsamic vinegar, 2 tbsp water
Preheat the oven to 180 ° C.
Mix the coffee with the cayenne pepper and the salt. Rub in the pork fillet all around with the coffee mixture.
Heat the coconut oil in a pan on medium heat and fry the pork fillet in it for 2 minutes from all sides. Then place in an oven-proof pot or roasting pan and cook for about 15 minutes on a medium rack in the oven. Remove the cooked pork tenderloin from the oven, wrap in aluminum foil and let it rest for about 10 minutes.
For the sauce peel the shallot and finely dice. Heat the olive oil in a medium-sized saucepan and sauté the shallots. Now add the blueberries and cook vigorously with constant stirring for about 3 minutes.
Pour the vinegar into the blueberries with 2 tablespoons of water, bring to the boil again and reduce the heat. Then boil for about 15 minutes to a creamy sauce, stirring occasionally.
To serve, slice the filet and add the sauce.
Dessert to Paleo: fruit gazpacho
Nutritional value per serving: 96 kval, 2 g E, 1 g F, 19 g KH
Preparation time: 25 minutes
Ingredients for 4 people: 150 g of raspberries (fresh or frozen), 150 g of honeydew melon, 3 kiwis, 2 tablespoons of honey, 100 ml of mineral water, juice of 1 lime
If necessary, thaw the raspberries. Peel the honeydew melon and cut into pieces. Peel and slice the kiwis. Set aside 4 kiwi slices as a decoration.
Puree the raspberries and honey and then pass through a fine sieve to remove the seeds. Mix the puree with the mineral water.
Puree the kiwi with the lime juice and put it aside. Also puree the melon.
To serve, first spread the kiwi puree in the glasses, then add the melon puree and finally put the raspberry puree on top. Each served with a kiwi slice served.
Photos: Christian Verlag, Silvio Knezevic