Paleo/Wheat Belly/Primal Blueprint

If you are adamant that you want recipes for any of the diets noted, there are a ton of cookbooks out there. We picked up a combination of Paleo cookbooks from those that were highly rated on Amazon and those that we saw at the bookstore that had good pictures that looked yummy. We do go back to those every once in a while, but not often. We actually found a slow cooker Paleo cookbook that we find helpful when cooking a bunch of food in advance.

http://nomnompaleo.com/

I'm doing paleo now and just discovered the most amazing recipe for pancakes. I've eaten them three times this week.

Serves four:

4 Bananas
4 Eggs
1/2 cup almond butter (peanut butter is not paleo)
Cinnamon to taste.

Mash the bananas, whip the eggs, then combine. Add the almond butter until it's all smooth (the bananas can be a bit lumpy, don't worry about it) then fry them like you would a pancake! I grease my pan with olive oil but you could use coconut oil or even butter (that's what my recipe book said, I decided against it).

The consistency is a little chewy and if it's soft in the center that's okay. I cook them long enough that they aren't. And trust me they are GOOD. You can also top them off with a little honey, but I eat them just plain (often without the aid of a fork).

Good luck going paleo!

I don't use recipes either. I am very simple with cooking. But I like it that way. As far as tips, try cutting one thing out a week. Maybe the first week grains. So you can still have meat, veggies, fruit, nuts/seeds and dairy. See how you feel with that. For me, the first 2 weeks I didn't worry about calories. I knew some days I was probably very low and I didn't want to stress over it. Now I know I am getting a good amount of calories and am happy with that. Is your doctor suggesting this for weight loss or is there a medical reason behind this? Good Luck! I heard the first 2 weeks can be bad (they weren't for me) but you will get thru it.

I have no doubt that if you can give it a month you will be hooked! I bet you will start to feel great after the 2nd week. Will you keep me updated? I am very excited for you and your husband! Sending you a friend request.

I don't buy into the idea all wheat is evil, though.

Unless you have an intolerance or an auto-immune condition

I'm doing paleo now and just discovered the most amazing recipe for pancakes. I've eaten them three times this week.

Serves four:

4 Bananas
4 Eggs
1/2 cup almond butter (peanut butter is not paleo)
Cinnamon to taste.

Mash the bananas, whip the eggs, then combine. Add the almond butter until it's all smooth (the bananas can be a bit lumpy, don't worry about it) then fry them like you would a pancake! I grease my pan with olive oil but you could use coconut oil or even butter (that's what my recipe book said, I decided against it).

The consistency is a little chewy and if it's soft in the center that's okay. I cook them long enough that they aren't. And trust me they are GOOD. You can also top them off with a little honey, but I eat them just plain (often without the aid of a fork).

Good luck going paleo!

One banana, one egg works, too. Haven't tried it with the almond butter.

There are some great paleo recipes out there, and some terrible ones. (Why should this diet be different? ;-)
I have celiac, and have found the paleo sites helpful for cutting out gluten. Also, I am mildly diabetic, and since I cut way down on my carb intake, I have started losing weight even though I am eating more -- and a lot of it has been from the belly. It's great!
I won't give up my chocolate, but I've found that Cavalier does some very tasty ones sweetened with stevia, which is what I use in baking now. And I have found that almond flour can make better breads and cakes than the gluten-free blends, and they don't leave me feeling logy and tired the way a carby treat will. (This cake, made with stevia instead of sugar, came out really really well: http://allrecipes.co.uk/recipe/2758/spanish-orange-and-almond-cake.aspx)
Substitute almond flour for the usual oats or breadcrumbs in meatloaf and meatballs, to very good effect.
Have a hearty breakfast of eggs with mushrooms or onions or zucchini or all three, instead of homefries.
Roll up slices of meat and/or cheese inside lettuce leaves for a portable meal.
Use a good sharp vegetable peeler to make ribbons of zucchini or carrot. These can be sliced to noodle width and steamed, then served with spaghetti sauce, or used in a soup. I had a great meal a few weeks back with grilled salmon on top of herbed zucchini ribbons, with a vegetable medley on the side. I also have made some nice oriental noodle soup using buckwheat noodles (half an official serving per person, so maybe 20% of what a real usual serving would be) and long thin ribbons of zucchini and carrot and leek, so it was like having four kinds of noodles.
I like to slice zucchini and/or eggpland very thin, lengthwise; roast slowly until soft and lightly browned; then use the vegetables as the noodles in lasagna. They also work for making roll-ups.