Paleo Recipes

Cucumber Logs:

Yields: 2 servings

(Nutrition Facts per serving: Serving size: 516g; Calories: 325: Total fat: 17.1g: Cholesterol: 49mg: Sodium: 1,146; Carbohydrates: 24.5g; Protein: 23.4g)


2 cucumbers

8 oz. turkey breasts-sliced thin

1 avocado

1 teaspoon basil- finely chopped

1⁄2 teaspoon red pepper flakes (optional)


Peel the cucumbers and cut of the ends. Cut the cucumber in half (not lengthways). Now with a sharp knife start cutting the core of the cutting the core of the cucumber out. It is easier to do if you make an initial indentation lengthwise. When you are finished, you will have a hollow log shape in the cucumber. Now peel the avocado, remove the seed and cut into quarters. Now layer the turkey in the cucumber and the avocado in the turkey. Finish off with a sprinkle of fresh basil and some red pepper flakes for a bit of heat. The crunchy creamy textures paired with the salty and spicy is an amazing combination.


 Sonoma Chicken Salad:

Yields: 4 Servings

(Nutrition facts per serving : Serving size: 324g; Calories:611; Total Fat: 31.5g; Cholesterol: 254mg; Sodium: 234mg; Carbohydrates: 9.9; Protein: 71.2)


2 lbs Chicken breast-cut into cubes                                                                    Sonoma chicken salad

1 carrot-diced

3 celery stalks -diced

1 cup blueberries

½ cup walnut oil

¼ cup spring onions -chopped

1 egg yolk

1 garlic clove- minced

1 tablespoon olive oil

2 teaspoons poppy seeds

1 teaspoon Dijon mustard

Salt and pepper to taste


 Heat the olive oil in a non-stick pan over a medium heat and add garlic and chicken cubes. Sauté until they are nice and brown on all sides. Set aside to cool. Now make the mayo dressing. You have to be patient and do this very slow otherwise the mayo will not combine properly. Add the egg yolk and Dijon mustard to the food processor and pulse until combined. Now while the food processor is running VERY slowly, add a few drops at a time, add the walnut oil and let it combine before adding the next few drops. The mayo will thicken, it just takes time. Add the chicken and veggies to a bowl and toss to mix. Pour the mayo over the chicken, season with salt and pepper and refrigerate overnight. When ready to serve, stir in the poppy seeds and serve on a bed of your favorite lettuce and salad greens.







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