Here are a few seasonal recipes to take advantage of summer's bounty. In addition to the standard fare, I included two fruit smoothie recipes. These are tasty, but remember that treats such as these are best done infrequently. Paleo or not, you'll run into trouble if you knock back a few of these on a regular basis!


Pork Chops with Currant Reduction

Time: 25 minutes

• 1 1/2 lbs pork sirloin chops
• 2 Tbsp coconut oil or bacon grease
• sea salt and fresh ground pepper
• 1/2 cup red wine vinegar
• 1/4-cup beef broth
• 4 Tbsp red currants (huckleberries or blueberries can be substituted)
• 1 Tbsp chives, chopped
• 2 Tbsp pineapple
• 1 tsp diced jalapenos

Preheat the oven to 400 degrees. Grease or oil a large oven-safe skillet and place it in the oven. Use the remaining oil to prepare another skillet; bring to medium heat on the range.

Meanwhile, either crush the pineapple and jalapeno together in a small bowl, or use a small food processor to chop well. Set aside.

Season the pork chops with salt and pepper, then sear for 2 minutes per side in the stovetop skillet. Transfer the seared pork to the skillet in the oven, bake for 15 minutes.

Add the red wine vinegar to the stovetop skillet and de-glaze for 2 minutes. Add the remaining ingredients and stir. Reduce until thickened. Top the pork with the reduction and serve.

Nutritional info (2 servings): 7g carb, 43g protein, 43g fat




Creamy Cilantro Soup

• 1/2-cup cilantro
• 1/2 avocado
• 1 small carrot, chopped
• 1/2 red bell pepper, seeded and diced
• juice of 1/4 lemon
• 1 tsp cumin
• sea salt to taste
• 1 Tbsp pine nuts

Place all ingredients in a blender except the pine nuts. Blend until creamy, adding water to reach the desired consistency. Pour into a bowl. Top with the pine nuts.

As another option, I like to add leftover meat to this soup to make a complete meal. I find salmon goes nicely with this.

Nutritional info (1 serving): 7g carb, 21g fat




Jicama Fries

Here is a simple potluck snack to bring to barbecues. Jicama is very high in fiber and very versatile. You can season it many different ways; here is one suggestion.

Time: 5 minutes

• 1 jicama
• 1/2 Tbsp olive oil
• sea salt
• chili powder and onion powder to taste

Peel the jicama and slice into French Fry like slices. Toss in a bowl with the oil and spices.

Serve as-is, or dip in salsa.

Nutritional info (one average jicama): 27g net carbs




Far East Lamb Breakfast

Time: 20 minutes

• 1 lb ground lamb
• 2 tsp coconut oil
• 1/2 cup chopped onions
• 3 cups chopped red cabbage
• 1 apple, cored and chopped
• 1 Tbsp+ Garam Masala
• 1 tsp cinnamon
• sea salt

Heat the oil over medium in a large skillet. Add the onions; sauté until soft. Add the spices and infuse for about 1 minute, stirring well to prevent burning. Add the lamb, tossing until browned.

Add the cabbage and apple. Cover and reduce heat to medium-low. Cook until the apple and cabbage have softened but are still crisp, remembering to stir often. Serve topped with fresh ground pepper.
Nutritional info (3 servings): 11g carb, 27g prot, 22g fat


Berry Goodness

Time: 5 minutes

• 1/2 small cantaloupe, diced
• 1/2-cup blueberries
• 2 dates, chopped

Blend well. Chill before serving.
Nutritional info (1 serving): 38g carb

Chocolate-Orange Smoothie
Time: 4 minutes

• 1 cup orange juice
• 1/2 banana
• 9 almonds
• 1 Tbsp organic cocoa powder (carob power will work, too)
• Ice to desired consistency

Blend well, adding the ice last.
Nutritional info (1 serving): 23g carb, 5g fat