This one comes courtesy of Marks Daily Apple.

The Whole 9 is a "consulting" service created by Melissa Urban, formerly Melissa Byers, and Dallas Hartwig.  They focus on 9 factors to help you achieve your optimum health and fitness.  They're entertaining writers and usually have some good info available, like this piece on grains.

I'm a believer in understanding the why and how behind anything that I do and so I think it's important that each of you understand why you have given up grains.  Paleo is NOT a low/no carb diet.  We simply replace these worthless and damaging carbs, grains, with carbs packed full of nutrients and vitamins, veggies and fruits.  

Ingredients:

• Kale
• Crushed Tomatoes
• Avocado
• Lime Juice
• Olive oil
• Salt
• Chipotle Peppers
• Purple Onion

To start, break the kale up into small bite-size pieces and place in a bowl.  Sprinkle on the salt and massage the kale.  The salt will absorb the moisture in the kale causing it to wilt a little.  Next take the avocado, about 1/8th cup olive oil and juice from 1/2 lime and throw in a food processor with 1 chipotle pepper.  Blend this until it becomes a creamy mixture.  Dice up the purple onion and throw that on top of the kale with the drained crushed tomatoes.  Pour the chipotle avocado mixture onto the kale and mix until the dressing is distributed evenly.

You may have to play with the amounts before you get it just right, but it is awesome when done correctly.  Kale is also a powerhouse of a veggie packed with tons of vitamins and minerals, and it is rather low in carbs so you can eat plenty of it.  Enjoy!

You'll Need:

• 1 head cauliflower
• 2 stalks of celery, diced
• 4 tablespoons of finely chopped onion
• 1 tablespoon of finely chopped parsley
• 2 eggs hard boiled and diced
• 2 tablespoons of grapeseed oil veganaisse (available at Whole Foods)
• 1 tablespoon dijon mustard
• 1/2 teaspoon sea salt

I also recommend adding bacon simply because bacon makes everything taste better. 

Instructions:

• Chop cauliflower into small florets
• Steam cauliflower until tender but not too soft
• Allow cauliflower to cool
• Mix all ingredients together in large bowl
• DONE!

Easy and quick!  Keep this one in your arsenal for a side to some delicious Paleo Ribs this summer.  Enjoy!

It's the first day of the Lockdown, so to try and help everyone out I thought I'd share this little nugget of deliciousness with you.  This recipe comes courtesy of paleoplan.com who, for a small monthly fee will send you recipes and shopping lists 2 weeks in advance good for a week worth of meals.  This is great for those of you that don't have time to surf through all the Paleo blogs looking for a new recipe.  

Ingredients:

• 1 3lb chicken cut up
• 1 8oz can crushed pineapple
• 1 cup orange juice
• 1/2 cup raisins
• 1/2 cup sliced almonds
• 1/4 tsp cinnamon
• 1/4 tsp ground cloves
• pepper
• 1 lb sliced pureed peaches (if canned, rinse and drain well)

1. In a large fry pan, combine chicken, pineapple orange juice, raisins, almonds, cinnamon, and cloves.
2. Simmer, partly covered, for 45 minutes, turning chicken occasionally.
3. Add peach puree to pan and stir until well blended.
4. Simmer uncovered 15 minutes longer, until chicken is tender and sauce is slightly thickened.
5. Season with pepper to taste.

As a huge fan of chicken salad with stuff in it, this tastes awesome.  I tried it both hot and cold and either way is great.

Ingredients:

2 cups almond meal (available at Trader Joe's)

2 eggs

1 tsp olive oil

1/2 tsp salt

In an attempt to duplicate the honey wheat crust at California Pizza Kitchen, I added a little agave nectar to the crust.  It made it a little soggy but still edible.  Preheat oven at 350.  Mix all ingredients together.  Grease up a baking sheet (I use olive oil) and spread out the dough.  I personally do this by hand as I've found the dough will stick to a rolling pill.  Bake for 15 min.  Remove from oven and add your toppings.  Bake for another 15 min. and there you go...an awesome Paleo meal.

Serves: 2-3 or 1 Ann-imal.

Have a sweet tooth and don't know how to satisfy it?  Looking for a good gluten free cheat?  Try this.

Ingredients

• 6 tablespoons agave nectar
• 3 tablesppons grapeseed oil
• 2 cups pecans
• 1/2 teaspoon celtic sea salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon nutmeg
• 3 cups 73% dark chocolate

In a skillet, heat nectar and oil until bubbling.  Add pecans and stir until well coated.  Mix in seasonings.  Cook on stovetop for 4 minutes.  Place nuts on parchment lined baking sheet.  Bake at 400 degrees for another 4 minutes.  Let cool completely.  Melt chocolate in a separate saucepan over low heat.  Poor chocolate into parchment lined 13x9 dish.  Break up pecans and place over chocolate.  Refrigerate until solid then cut into pieces.  Warning: Eat in moderation.

I couldn't call myself American if I didn't like chips, but they weren't an option for my Paleo ancestors.  Here's a recipe from www.feastingonfitness.blogspot.com for nutritious way to make some delicious chips...  chips that even caveman could enjoy!  

Ingredients: 

• kale
• olive oil
• spices

Preheat oven at 355.  Wash kale, remove stems and cut kale into medium sized pieces.  Mix olive oil, kale, and spices (I used salt, pepper, cayenne pepper, and garlic) in a bowl.  Line a baking sheet with foil and place kale on sheet in a single layer.  Bake for 12 minutes.  Any kale that is still soggy should be baked until crisp.  Tada!  Now you have some delicious Paleo chips to dip into that homemade salsa or guacamole!