Anyone who thinks that salads are boring — hasn’t had an awesome salad! Well, let me assure you that this new salad recipe is FAR from boring. It is loaded with flavor, has great texture, and is a completely balanced meal. What more could you ask for in a salad?
The Real Paleo Diet Cookbook
Little tidbit about me — I am obsessed with cookbooks. I love them. I feel like I can never have too many! Sometimes I follow recipes to the letter, but most of the time they offer inspiration. My latest cookbook find is the recently released The Real Paleo Diet Cookbook by Loren Cordain. Dr. Cordain is considered the founder of the Paleo movement as he was one of the initial leaders to propose that our society was moving away from foods that we are designed to eat. Loren Cordain wrote the simply titled — The Paleo Diet back in 2010 along with The Paleo Diet Cookbook. In 2012 he published two more books — The Paleo Answer and The Paleo Diet for Athletes. Dr. Cordain is no stranger to Paleo principles, and while his books are chock full of resources and information — his recipes are hands-down amazing. 2015’s The Real Paleo Diet Cookbook is no exception — these recipes are seriously drool-worthy!
What I love most about the cookbook is how simple the recipes are. Cordain’s first cookbook was the same way — somehow he is able to take simple ingredients and create truly delicious food. There are so many Paleo cookbooks out there now — literally hundreds…and in my opinion they continue to move further and further away from the basics. I acknowledge that to keep things interesting it can be helpful to have a recipe for a Paleo wedding cake, but c’mon — that’s not real life. That’s not what you need to sustain yourself or your family. Anyone following a real food diet also knows that often times these less popular ingredients can be expensive. So many cookbooks out there now involve the need for tons of different gluten-free flours, large amounts of expensive fats (for frying), etc. and that’s not what most folks need on a weekly basis. The Real Paleo Diet Cookbook keeps it incredibly simple, but simultaneously is able to offer recipes that are unique and interesting. I have really enjoyed it so far, and would recommend it to anyone wanting to expand their recipe collection.
A Cool Feature of the Book
Each protein selection (beef, pork, poultry, and seafood) has a 2-page spread called “5 Ways With…” Cordain took common cuts like flank steak & chicken breast and gives you 5 ways that you can quickly and simply prepare them. Very cool!
The following recipe was inspired by a recipe featured in this cookbook. I had a few different ingredients on hand, and my cooking methods were different from the ones suggested.
The amounts listed are for 2 servings.
Ingredients for Steaks
- 2 flat-iron steaks (6-8 oz. each & about 3/4″ thick)
- Salt & pepper to taste
- 2 tbsp. EV olive oil
- 1 tsp. fresh rosemary, minced
- 1 tsp. fresh sage, minced
Ingredients for Salad
- 3 medium-sized beets, peeled & cut into wedges
- 1/2 yellow onion, cut into wedges
- 2 tbsp. EV olive oil
- Salt & pepper to taste
- 2 sprigs of fresh thyme
- 4 cups mixed salad greens
- 1 orange, peeled & segmented
- 1/2 cup pecan halves, toasted
Ingredients for Dressing
- 1/2 tsp. orange zest
- 1/2 tsp. lemon zest
- 1/2 tsp. lime zest
- 2 tbsp. orange juice
- 1 tbsp. lemon juice
- 1 tbsp. lime juice
- 1 tsp. Dijon mustard
- 3 tbsp. EV olive oil
- 1 tsp. fresh chives, minced
- freshly ground black pepper
- Preheat your oven to 400 degrees.
- Bring a cast-iron or oven-proof grill pan to medium-high heat. While it is getting hot sprinkle both sides of your steaks with salt and pepper. Sear each side for 2 minutes, then place the pan in the oven and continue cooking for about 5 minutes. (If your steaks are not as thick, they will require less total time.)
- While steaks are in the oven, combine the 2 tbsp. of olive oil with the fresh herbs on a plate. Once the steaks are done, coat them in the herbs & olive oil. Cover them with foil and set aside.
- Toss the beet and onion wedges with 2 tbsp. olive oil, salt, pepper and thyme sprigs. Arrange them in a single layer on a parchment-lined baking sheet. Roast them in the same 400 degree oven for 35 minutes, tossing once halfway through roasting time.
- Meanwhile, prepare your dressing. Whisk all ingredients together in a small bowl until well combined. Set the dressing aside.
- Once beets are done remove them from the oven and allow them to cool slightly while you slice the steak. Slice thinly against the grain.
- Plate the salad greens, sliced steak, beets & onions, orange segments, and pecans. Drizzle the dressing over the salads and toss to coat.