Paleo Diet Recipes On Dr. Oz – Breakfast Smoothie & Cobb Salad
Today Dr. Oz spoke with Dr. Loren Cordain and Nell Stephenson about the Paleo Diet and what foods you are allowed to eat and which foods that you should stay away from to help you lose weight. During this segment of the show, Nell Stephenson shared a Paleo diet breakfast smoothie to get your day started on the right foot and a delicious cobb salad recipe that is full of low glycemic ingredients that are all allowed on the Paleo Diet plan.
Paleo Diet Breakfast Smoothie Recipe
According to Nell Stephenson 2/3 of your “Paleo Plate” should consist of vegetables with a palm size portion of protein as well as some healthy omega 3 fatty acids. This recipe has an ideal proportional amount of proteins, veggies, and healthy fats to boost your energy, metabolism, and help in healthy weight loss..
Breakfast Smoothie Ingredients :
- 8 oz of herbal tea (chilled)
- 1/2 avocado (healthy omega 3’s!)
- 2 soft boiled eggs (protein) – Nell Stephenson said that you won’t notice an “eggy” taste
- 1 cup blueberries
- 1 tbsp shredded coconut
- 1 cup spiach
- 1 tbsp ground flax seed
- 1/2 tsp turmeric
- 1/2 tsp ginger
Blend all of the ingredients noted above and enjoy your breakfast smoothie!
Paleo Diet Cobb Salad Recipe
Do you have weakness for Cobb salad but would like a healthy alternative to the bacon and blue cheese dressing? Here is the version that Nell Stephenson shared on the Dr. Oz show today (April 22, 2013)
- 2 boneless chicken breast halves (flatten chicken with a tenderizer)
- 1/4 cup diced turkey breast (roasted)
- 2 2bsp extra virgin olive oil
- 1 head of rinsed, dried, and chopped romaine lettuce
- 1 small bunch frisee – If you can’t find friee at your local grocery, choose your favorite letucce
- 1 medium sized tomato with the seeds removed. To remove the seeds cut the tomato in two and spoon out the seeds. Then chop up the tomato
- 1 sliced, peeled, and pitted avocado
- 2 hard boiled eggs, cut into slices
- Juice of 1 fresh lemon
- 1 tablespoon of fresh chives (chopped)
- 1 tsp crushed mustard seed
- Ground black pepper
- Heat up a cast iron skillet over medium heat. Cook the two chicken breast halves for 6 to 8 minutes turning midway through cooking time. Cook through. If you have an instant read thermometer it should be 160 degrees Fahrenheit. Remove chicken from skillet and set aside.
- Add diced roasted turkey to skilled and cook crisp. This should take two to three minutes. Remove from pan and set aside on paper towels.
- Mix the romain lettuce and frisee on two plates (large). Cut the chicken breast halves into slices and add to top of lettuce. Add avocado, tomato, sliced eggs, and diced turkey pieces.
Mix lemon juice, mustard seed, and chives. Sprinkle on top of the salad. Add some ground pepper (optional)
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