2 lemons
Fresh dill
Olive oil
Salt and pepper
1 lb of shrimp, peeled and deveined
2 tablespoons of coconut oil
2 cloves of garlic, minced
1 tablespoon of fresh ginger, grated
2 tablespoons of coconut aminos
1 teaspoon of sesame seeds
Salt and pepper to taste
1 large head of cauliflower
2 tablespoons olive oil
1 onion, chopped
4 cloves garlic, minced
1 bell pepper, chopped
1 pound mixed seafood (shrimp, mussels, and scallops)
1 teaspoon paprika
1 teaspoon saffron threads
Salt and pepper to taste
Chopped parsley for garnish
2 tbsp coconut oil
1 onion, chopped
2 cloves garlic, minced
1 tsp turmeric
1 cup mixed vegetables (carrots, bell peppers, zucchini)
1 can coconut milk
Salt and pepper to taste
Fresh cilantro for garnish
Mixed Greens
Assorted Vegetables for Roasting (such as bell peppers, zucchini, and carrots)
Olive Oil
Salt and Pepper
White Wine Vinegar
Dijon Mustard
Honey
2 cups of fresh spinach
1 cup of sliced mushrooms
1/2 cup of diced onions
2 cloves of garlic, minced
1/4 cup of almond milk
Salt and pepper to taste
2 tablespoons of olive oil
2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
2 carrots, peeled and chopped
2 celery stalks, chopped
1 zucchini, chopped
4 cups vegetable broth
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper to taste
2 chicken breasts, cubed
2 carrots, sliced
2 celery stalks, chopped
1 onion, diced
2 cloves of garlic, minced
1 cup of diced tomatoes
1 teaspoon of dried thyme
1 teaspoon of dried rosemary
2 tablespoons of olive oil
1 medium pumpkin
2 tablespoons olive oil
1 onion, chopped
1 red chili, deseeded and chopped
Fresh parsley for garnish
2 cups of mixed vegetables (carrots, bell peppers, zucchini, and broccoli)
2 tablespoons of olive oil
1 teaspoon of sea salt
1/2 teaspoon of black pepper
1 teaspoon of dried herbs (rosemary, thyme, or oregano)
Whole chicken (about 4-5 lbs)
2 tablespoons of olive oil
1 tablespoon of sea salt
1 teaspoon of black pepper
1 teaspoon of paprika
1 large onion, quartered
4 cloves of garlic, peeled
A handful of fresh herbs (thyme, rosemary, parsley)
8 eggs
1/2 cup of diced bell peppers
1/2 cup of diced tomatoes
1/2 cup of chopped spinach
1/2 cup of diced cooked chicken (optional)
Albert Whitman is a food historian with a special interest in prehistoric diets. He has authored several books on the paleo diet, providing a historical context to this modern dietary trend. Albert's writings offer a unique perspective, bridging the gap between the past and the present.
As Lent approaches, many people look for ways to maintain their Paleo diet while observing this period of self-denial. The Paleo diet emphasizes eating whole, unprocessed foods, which aligns well with the simplicity often associated with Lent. But what are some specific Paleo meal ideas you can prepare during this time? Here are a few suggestions.
🐟 Dive into Delicious: Paleo Fish and Seafood Recipes for Lent
Fish and seafood are excellent sources of protein and omega-3 fatty acids, and they're perfect for Lent. Try a simple grilled salmon with lemon and dill, or a hearty shrimp and vegetable stir-fry. For a more adventurous option, consider making a seafood paella with cauliflower rice.
Grilled Salmon with Lemon and Dill
You will need:
4 salmon fillets
2 lemons
Fresh dill
Olive oil
Salt and pepper
Instructions
- Start by preheating your grill to medium heat.
- Rinse the salmon fillets and pat them dry.
- Drizzle olive oil over the salmon fillets and season them with salt and pepper.
- Slice the lemons and place a couple of slices on each fillet.
- Sprinkle fresh dill over the salmon fillets.
- Place the salmon fillets on the grill, skin side down, and cook for about 6-8 minutes.
- Flip the salmon fillets and grill for another 3-4 minutes or until the fish flakes easily with a fork.
- Serve the grilled salmon with additional lemon slices and fresh dill on top.
Notes
Be careful not to overcook the salmon as it can become dry. It's better to undercook it slightly as it will continue to cook from the residual heat after being removed from the grill.
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Shrimp and Vegetable Stir-Fry
You will need:
1 lb of shrimp, peeled and deveined
2 cups of mixed vegetables (broccoli, bell peppers, carrots)
2 tablespoons of coconut oil
2 cloves of garlic, minced
1 tablespoon of fresh ginger, grated
2 tablespoons of coconut aminos
1 teaspoon of sesame seeds
Salt and pepper to taste
Instructions
- Start by heating the coconut oil in a large pan over medium heat.
- Add the garlic and ginger to the pan and sauté until fragrant.
- Add the mixed vegetables to the pan and stir-fry until they are tender.
- Add the shrimp to the pan, season with salt and pepper, and stir-fry until they are pink and cooked through.
- Pour the coconut aminos over the shrimp and vegetables and stir to combine.
- Sprinkle the stir-fry with sesame seeds before serving.
Notes
Feel free to substitute the vegetables with your favorites or what you have on hand. You can also add some heat to this dish by adding a dash of red pepper flakes.
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Seafood Paella with Cauliflower Rice
You will need:
1 large head of cauliflower
2 tablespoons olive oil
1 onion, chopped
4 cloves garlic, minced
1 bell pepper, chopped
1 pound mixed seafood (shrimp, mussels, and scallops)
1 can diced tomatoes
1 teaspoon paprika
1 teaspoon saffron threads
Salt and pepper to taste
Chopped parsley for garnish
Instructions
- Start by pulsing the cauliflower in a food processor until it resembles rice.
- Heat the olive oil in a large skillet over medium heat.
- Add the onion, garlic, and bell pepper to the skillet and sauté until softened.
- Add the mixed seafood to the skillet and cook until just opaque.
- Stir in the diced tomatoes, paprika, saffron, salt, and pepper.
- Add the cauliflower rice to the skillet and stir to combine.
- Cover the skillet and let the paella simmer for about 20 minutes, until the flavors meld together.
- Garnish with chopped parsley before serving.
Notes
This Seafood Paella with Cauliflower Rice is a great way to enjoy a classic Spanish dish while sticking to your Paleo diet during Lent. Feel free to customize the seafood mix to your preference.
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🥕 Veggie Delights: Meatless Paleo Meal Ideas for Lent
For those who abstain from meat during Lent, there are still plenty of delicious and nutritious Paleo meal options. A vegetable curry with coconut milk is a flavorful and filling choice, or you could opt for a simple salad with Mixed Greens, roasted vegetables, and a homemade vinaigrette. A spinach and mushroom frittata can be a satisfying breakfast, lunch, or dinner.
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Vegetable Curry with Coconut Milk
You will need:
2 tbsp coconut oil
1 onion, chopped
2 cloves garlic, minced
1 tbsp curry powder
1 tsp turmeric
1 cup mixed vegetables (carrots, bell peppers, zucchini)
1 can coconut milk
Salt and pepper to taste
Fresh cilantro for garnish
Instructions
- Start by heating the coconut oil in a large pan over medium heat.
- Add the chopped onion to the pan and sauté until it becomes translucent.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the curry powder and turmeric to the pan, stirring to coat the onions and garlic.
- Add the mixed vegetables to the pan and stir to combine.
- Pour in the coconut milk, and bring the mixture to a simmer.
- Reduce the heat to low, cover the pan, and let the curry cook for 15-20 minutes until the vegetables are tender.
- Season the curry with salt and pepper to taste.
- Garnish the curry with fresh cilantro before serving.
Notes
This vegetable curry is a versatile recipe. Feel free to use any vegetables you have on hand. You can also add some protein like tofu or chickpeas if you like.
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Salad with Mixed Greens, Roasted Vegetables, and Homemade Vinaigrette
You will need:
Mixed Greens
Assorted Vegetables for Roasting (such as bell peppers, zucchini, and carrots)
Olive Oil
Salt and Pepper
White Wine Vinegar
Dijon Mustard
Honey
Instructions
- Start by preheating your oven to 400 degrees Fahrenheit.
- While the oven is heating, chop your chosen vegetables into bite-sized pieces.
- Place the chopped vegetables on a baking sheet, drizzle with olive oil, and season with salt and pepper. Toss to ensure they are evenly coated.
- Roast the vegetables in the preheated oven for about 20-25 minutes, or until they are tender and slightly browned.
- While the vegetables are roasting, prepare the vinaigrette by combining 1/4 cup of white wine vinegar, 1/2 cup of olive oil, 1 tablespoon of Dijon mustard, and 1 tablespoon of honey in a jar. Shake well until the ingredients are well combined.
- Once the vegetables are done, let them cool slightly.
- In a large bowl, combine the mixed greens and roasted vegetables.
- Drizzle the vinaigrette over the salad and toss gently to combine.
- Serve the salad immediately, or refrigerate it for later use.
Notes
Feel free to customize this salad with your favorite vegetables and greens. You can also add protein like grilled chicken or boiled eggs to make it a complete meal.
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Spinach and Mushroom Frittata
You will need:
6 eggs
2 cups of fresh spinach
1 cup of sliced mushrooms
1/2 cup of diced onions
2 cloves of garlic, minced
1/4 cup of almond milk
Salt and pepper to taste
2 tablespoons of olive oil
Instructions
- Preheat your oven to 375 degrees Fahrenheit.
- In a large bowl, whisk together the eggs, almond milk, salt, and pepper.
- Heat the olive oil in an oven-safe skillet over medium heat.
- Add the onions and garlic to the skillet and sauté until they are soft and translucent.
- Add the mushrooms to the skillet and continue to sauté until they are browned and tender.
- Add the spinach to the skillet and cook until it wilts.
- Pour the egg mixture over the vegetables in the skillet, ensuring that it is evenly distributed.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the frittata is set and lightly browned on top.
- Remove from the oven and let it cool for a few minutes before slicing and serving.
Notes
This frittata is a versatile dish that can be enjoyed at any time of day. Feel free to substitute the spinach and mushrooms with other vegetables of your choice.
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🍲 Comfort in a Bowl: Paleo Soup and Stew Recipes for Lent
Soups and stews are comforting, easy to prepare in large batches, and perfect for the Lent season. Consider a hearty vegetable soup, a chicken and vegetable stew, or a spicy pumpkin soup for something a little different.
Hearty Vegetable Soup
You will need:
2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
2 carrots, peeled and chopped
2 celery stalks, chopped
1 zucchini, chopped
4 cups vegetable broth
1 can diced tomatoes
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper to taste
Instructions
- Start by heating the olive oil in a large pot over medium heat.
- Add the onion and garlic, and sauté until the onion is translucent.
- Add the carrots, celery, and zucchini to the pot and stir well.
- Pour in the vegetable broth, followed by the diced tomatoes.
- Stir in the dried basil and oregano.
- Bring the soup to a boil, then reduce the heat and let it simmer for about 30 minutes, until the vegetables are tender.
- Season with salt and pepper to taste before serving.
Notes
Feel free to add other vegetables you have on hand, such as bell peppers or spinach. This soup is perfect for meal prep and freezes well.
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Chicken and Vegetable Stew
You will need:
2 chicken breasts, cubed
2 carrots, sliced
2 celery stalks, chopped
1 onion, diced
2 cloves of garlic, minced
1 cup of chicken broth
1 cup of diced tomatoes
1 teaspoon of dried thyme
1 teaspoon of dried rosemary- Salt and pepper to taste
2 tablespoons of olive oil
Instructions
- Start by heating the olive oil in a large pot over medium heat.
- Add the cubed chicken breasts to the pot and cook until they are browned on all sides. Remove the chicken and set it aside.
- In the same pot, add the carrots, celery, onion, and garlic. Cook until the vegetables are softened.
- Return the chicken to the pot and add the chicken broth, diced tomatoes, dried thyme, dried rosemary, salt, and pepper.
- Bring the stew to a boil, then reduce the heat and let it simmer for about 30 minutes, or until the chicken is cooked through and the flavors are well combined.
Notes
This hearty stew is perfect for the Lent season. It's packed with protein and vegetables, and it's easy to make in large batches. Plus, it's Paleo-friendly!
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Spicy Pumpkin Soup
You will need:
1 medium pumpkin
2 tablespoons olive oil
1 onion, chopped- 2 cloves garlic, minced
1 red chili, deseeded and chopped
4 cups vegetable broth- Salt and pepper to taste
Fresh parsley for garnish
Instructions
- Start by preheating your oven to 375°F (190°C).
- Cut the pumpkin into halves, remove the seeds and place it on a baking sheet. Drizzle with 1 tablespoon of olive oil.
- Roast the pumpkin in the oven for about 45 minutes or until it's soft and easily pierced with a fork.
- While the pumpkin is roasting, heat the remaining olive oil in a large pot over medium heat. Add the chopped onion, garlic, and chili. Sauté until the onion is soft and translucent.
- Once the pumpkin is done, scoop out the flesh and add it to the pot. Stir well to combine with the onion, garlic, and chili.
- Add the vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes.
- Use a blender or immersion blender to puree the soup until it's smooth. If the soup is too thick, add a bit more broth or water.
- Season the soup with salt and pepper to taste.
- Serve the soup hot, garnished with fresh parsley.
Notes
This soup can be stored in the refrigerator for up to a week, or in the freezer for up to three months. You can also adjust the spiciness by adding more or less chili.
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🍱 Plan Ahead: Easy Paleo Meal Prep Solutions for Lent
Preparing meals ahead of time can make it much easier to stick to your Paleo diet during Lent. Consider making a large batch of roasted vegetables to use in salads, soups, and stews throughout the week. You could also cook a whole chicken and use the meat in various dishes. For a simple and satisfying breakfast, try making a batch of Paleo-friendly egg muffins with your favorite vegetables.
Roasted Vegetables
You will need:
2 cups of mixed vegetables (carrots, bell peppers, zucchini, and broccoli)
2 tablespoons of olive oil
1 teaspoon of sea salt
1/2 teaspoon of black pepper
1 teaspoon of dried herbs (rosemary, thyme, or oregano)
Instructions
- Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius).
- Chop the vegetables into bite-sized pieces.
- Place the chopped vegetables in a large bowl.
- Drizzle the vegetables with olive oil, then sprinkle with sea salt, black pepper, and dried herbs.
- Toss the vegetables until they are evenly coated with the oil and seasonings.
- Spread the vegetables out on a baking sheet in a single layer.
- Roast the vegetables in the preheated oven for 25-30 minutes, or until they are tender and lightly browned.
- Serve the roasted vegetables hot, or let them cool and store in the refrigerator for later use.
Notes
Feel free to use any vegetables you like in this recipe. Root vegetables like carrots and parsnips may take a bit longer to roast than softer vegetables like bell peppers and zucchini.
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Whole Cooked Chicken
You will need:
Whole chicken (about 4-5 lbs)
2 tablespoons of olive oil
1 tablespoon of sea salt
1 teaspoon of black pepper
1 teaspoon of paprika
1 large onion, quartered
4 cloves of garlic, peeled
A handful of fresh herbs (thyme, rosemary, parsley)
Instructions
- Preheat your oven to 425°F (220°C).
- Clean the chicken by removing the giblets and any excess fat. Pat the chicken dry with paper towels.
- Rub the chicken with olive oil. Then, season it all over with sea salt, black pepper, and paprika.
- Stuff the cavity of the chicken with the quartered onion, peeled garlic cloves, and fresh herbs.
- Place the chicken in a roasting pan, breast side up. Roast in the preheated oven for about 1.5 hours, or until the juices run clear when you cut between a leg and thigh.
- Remove the chicken from the oven and let it rest for 15 minutes before carving. This allows the juices to redistribute throughout the chicken, making it more flavorful and easier to carve.
Notes
Make sure the internal temperature of the chicken reaches 165°F (74°C) to ensure it's fully cooked and safe to eat. Use a meat thermometer to check this.
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Paleo-friendly Egg Muffins
You will need:
8 eggs
1/2 cup of diced bell peppers
1/2 cup of diced onions
1/2 cup of diced tomatoes
1/2 cup of chopped spinach- Salt and pepper to taste
1/2 cup of diced cooked chicken (optional)
Instructions
- Start by preheating your oven to 375 degrees Fahrenheit and greasing a muffin tin.
- In a large bowl, whisk the eggs until they are well beaten.
- Add the diced bell peppers, onions, tomatoes, and chopped spinach to the bowl. If you're including chicken, add it now.
- Season the mixture with salt and pepper, then stir until everything is well combined.
- Pour the egg mixture into the greased muffin tin, filling each cup about 3/4 of the way full.
- Bake the egg muffins in the preheated oven for 20-25 minutes, or until they are set and lightly browned on top.
- Allow the muffins to cool for a few minutes before removing them from the tin. Serve warm.
Notes
These egg muffins are a great make-ahead breakfast option. They can be stored in an airtight container in the refrigerator for up to a week and reheated in the microwave when you're ready to eat them.
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Remember, the key to sticking to your Paleo diet during Lent is to plan ahead and choose simple, wholesome foods. With a little creativity and preparation, you can enjoy delicious and nutritious meals throughout the season.
Paleo Diet and Lent Season Quiz
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