Paleo Diet Recipes:

Delicious Recipes for the Paleo Diet

Part 3: Vegetables

by Josh Day

(Click here for part 1, seafood dishes)

(Click here for part 2, meat dishes)

So what goes with all this meat and seafood?

How about a ton of veggies?


1 head of Romaine lettuce, torn to bite-size pieces
2 cups iceberg lettuce
Handful or two of baby spinach leaves
1 large carrot, chopped
1 radish, chopped wafer-thin
1 large tomato, chopped
1 zucchini, sliced finely
1/2 green bell pepper, chopped
Black olives, sliced
Green olives, sliced
1/2 avocado, chopped
1/3 cup fresh cilantro, coarsely chopped
4-6 sweet basil leaves, torn
1 medium red onion, cut intro strips
Extra virgin olive oil, to taste
Mrs. Dash and black pepper, to taste
Dried oregano or Italian seasoning, to taste

Mix all ingredients together in large bowl. Add olive oil and season. Stir thoroughly (two bowls together works great for shaking).


2 turnips, halved
1 head cauliflower, steamed
1 parsnip, peeled and chopped
2 Tbs garlic, minced
2 Tbs olive oil

1 tsp Mrs. Dashing seasoning, or to taste
1/4 tsp crushed red pepper flakes, or 1/2 tsp for added heat
1 tsp turmeric
1 tsp curry powder

Steam cauliflower until soft.

Scrub turnips and blanch to soften. Cut turnips in half and slice off top and bottom ends. Stab an X into top of turnip, not piercing sides. Use a melon scoop to remove flesh, hollowing out turnip. Reserve turnip flesh. Leave 1/4 inch sides.

Peel parsnip and chop to 1 inch pieces. Boil parsnip and turnips until fork tender.

In separate pan, saute garlic and red pepper flakes in oil for one minute. Remove from heat and spoon in some pot water to stop the garlic from cooking.

Drain water and drop steamed cauliflower in pot. Add garlic and red pepper and remaining seasoning. Mash well, stirring to incorporate flavors. If mash is too thick, add hot water.

Boil another pot of water and drop in turnip shells. Let shells soften to desired consistency -- some people like the shells slightly cooked, mostly crunchy while others like them fork tender.

Fill shells with mashed product, overfilling each and providing extra beside shell. Garnish with dried parsley and chopped chives.


3 large carrots, sliced diagonally in large cuts
3 yellow onions, quartered
1 head garlic, sliced horizontally
4 stalks celery, halved diagonally
1 cup whole button mushrooms, stemmed
Extra virgin olive oil
10 whole peppercorns
3 cloves
3 bay leaves
Ground black pepper, to taste

Drizzle baking pan with olive oil and lay vegetables on pan. Season with black pepper. Heat oven to 350. Roast vegetables until tops begin to brown, then shake veggies and flip. Roast vegetables for no more than ten minutes.

Fill large pot with water halfway. Remove veggies from oven and drop into pot. Scrape anything off pan that's sticking and add to pot. Add peppercorns, cloves, and bay leaves.

Bring to a steady boil and then simmer for one hour. Strain out solids and reserve stock.

(Click here for part 1, seafood dishes)

(Click here for part 2, meat dishes)

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