Even novice chefs can whip up these eight low-carb recipes.
Robin Hilmantel 1 / 9
Eliminating grains and legumes from your diet may seem impossible if your cooking skills don’t extend much beyond boiling water for pasta and making a sandwich (your favorite: peanut butter and jelly). But going Paleo doesn’t have to involve spending hours upon hours in the kitchen. These eight recipes are so simple, well, we think you know where we’re going with this... Try them at home to start piling on the protein and produce.
1. Place parsley, oregano, olive oil, vinegar, red pepper, garlic and green onions in a food processor. Pulse until well combined.
2. Season the flank steak on both sides with the salt and pepper. Take 2 tablespoons of the chimichurri sauce and spread on both sides of the flank steak. Let marinate at room temperature for about 15 minutes while grill heats to medium-high heat.
3. Grill flank steak for 4 minutes on each side, or until desired degree of doneness. Put steak on a cutting board and allow to rest for 10 minutes before cutting across the grain into thin slices. Serve with remaining chimichurri sauce.
1. Turn stovetop to medium, and coat a stock pan w olive oil or ghee.
2. Chop sprouts, and add to pan, along with diced onions. Stir for about 10 minutes, adding more olive oil if needed (if you’re watching your fat intake, you can use vegetable stock). Add salt and pepper to taste, and feel free to add crushed red pepper if you want a kick.
3. Pour the hot mixture in a large bowl, and top it with the avocado and shrimp. Enjoy.
3 egg whites, and a tiny bit of yolk (maybe 1/4 of the yolk)
Sprinkle of salt (to taste)
Sprinkle of black pepper (to taste)
1 tsp olive oil
1/4 tsp brown mustard seeds
1/8 tsp turmeric
2 green onions, finely chopped
1/4 cup diced plum tomato
1/4 cup diced bell pepper
Optional: handful diced baby spinach
1. Combine salt, pepper, eggs, and milk in a small bowl. Stir with a whisk until just blended (do not overbeat).
2. Heat oil in a large skillet over medium-high heat. Add mustard seeds and turmeric; cook 30 seconds or until seeds pop, stirring frequently. Add onions; cook 30 seconds or until soft, stirring frequently. Add tomato, bell pepper and spinach; cook 1 minute or until very soft, stirring frequently.
3. Lower heat to medium. Pour egg mixture into pan; spread evenly. Cook until edges begin to set (about 2 minutes). Slide front edge of spatula between edge of omelet and pan. Gently lift edge of omelet, tilting pan to allow some uncooked egg mixture to come in contact with pan. Repeat procedure on the opposite edge.
4. Continue cooking until center is just set, about 2 minutes. Loosen omelet with a spatula, and fold in half. Carefully slide omelet onto a plate. Enjoy!