5 Minute Paleo Recipes

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Carrots and Celery with Almond Butter

Ingredients:
 4 carrots
 4 stalks of celery
 ½ cup almond butter

Directions:
Peel and chop carrots into sticks. Chop celery into sticks. Dip
into almond butter.
*Eating raw carrots with fat helps the body to absorb the beta-
carotene.

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Chocolate Covered Almonds

Ingredients:
 1 cup almonds
 1/3 cup chocolate ganache
 ½ teaspoon cinnamon
 Pinch salt

Directions:
Warm ganache and mix with almonds and salt. Lay on a non
stick baking sheet to set.

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Cashew Butter Stuffed Dates

Ingredients:
 12 dates
 ½ cup cashew butter

Directions:
Slice dates almost in half, place 1 teaspoon of cashew butter in
each date.

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Turkey Wrap

Ingredients:
 8 slices turkey breast
 1 avocado sliced
 1 cup grated carrot
 8 small lettuce leaves
 2 tablespoons paleo aioli

Directions:
Lay the turkey slices on a cutting board add the carrots, avocado
and lettuce on the turkey. Drizzle with paleo aioli and wrap up.

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Roast Beef with Sundried Tomato & Spinach
Rolls

Ingredients:
 8 slices of roast beef
 ¼ cup sun dried tomato pesto
 2 cups spinach

Directions:
Spread a heaping teaspoon of sun dried tomato pesto on the beef
slices. Add ¼ cup of spinach to each slice. Roll up.

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61 | P a g e

Olive and Egg Salad

Ingredients:
 1 cup pitted olives
 4 boiled eggs

Directions:
Chop olives and eggs. Drizzle with olive oil, red wine vinegar
and season to taste with salt and pepper.
**Even though boiled eggs take about 20 minutes to make, if
you make a big batch once a week, you can easily grab one
crack and peel it or add it any snack or meal.
How to boil the perfect egg.
Use as many eggs as you want.
Place your eggs in a medium sized pot, cover eggs with water.
Add a big pinch of salt and 2 Tablespoons of vinegar. Bring to a
rolling boil, cover the pot and turn off the heat. Let the eggs sit
for 12 minutes. Run under cold water to peel. Store in the fridge
or use.

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Braised Cucumbers

Ingredients:
 2 cucumbers
 1 tablespoon olive oil
 1 tablespoon lemon juice
 1 tablespoon dill
 Pinch salt and pepper

Directions:
Peel and slice cucumbers, place in a medium sized pot with
olive oil, lemon juice and dill. Season to taste with salt and
pepper. Cook for 3-4 minutes just until cucumbers are hot.

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Coconut Chocolate Bananas

Ingredients:
 2 bananas
 ¼ cup coconut flakes
 ½ cup chocolate ganache

Directions:
Slice the bananas, dip into the ganache and roll in the coconut
flakes, pop in the freezer for a minute until the chocolate sets.

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67 | P a g e

Ham & Pickles

Ingredients:
 8 slices ham
 8 sweet pickles
 ¼ cup honey mustard

Directions:
Lay a ham slice flat, drizzle with honey mustard and roll the
ham around a pickle.

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69 | P a g e

Lettuce & Sardine Wrap

Ingredients:
 8 sardines
 2 tablespoon red onion
 ½ tablespoon red wine vinegar
 Pinch salt and pepper
 8 leaves of lettuce

Directions:
Lay sardines in a lettuce leaf, sprinkle with onion, and drizzle
with red wine vinegar. Add salt and pepper to taste, roll up.

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