OK, guys.... it's February, and that means Valentine's Day. This month, I put together a complete Paleo four-course meal you can serve your significant other for a surprise. Everything is pretty simple to prepare, and it won't leave you feeling hungry or bloated after you are done.

Oyster Shooters

We'll start our four course meal with a couple of oyster shooters. Find fresh oysters in the seafood department of better markets. Have them shuck the oysters for you to save time.

This recipe isn't exactly Paleo, but it can be if you choose. Either way, we'll try to keep the damage to a minimum with this little "cheat". If you wish to avoid the alcohol, substitute apple cider vinegar for the vodka. If you do plan to use alcohol, find a good potato vodka to avoid the gluten present in most vodkas. You may need to do a little research to find a legit potato vodka. I used a vodka from a local microdistillery.

Time: 4 minutes

• 4 oysters
• 6 oz Bloody Mary mix (look at the label and try to avoid brands with sketchy ingredients)
• 2 oz potato vodka, or substitute 2 Tbsp apple cider vinegar
• 1 Tbsp lemon juice
• 1/2 tsp celery salt
• 1/4 tsp horseradish
• 1/4 tsp Worcestershire sauce
• 1/8 tsp tabasco sauce
• 1/8 tsp fresh ground pepper

Mix all of the ingredients except the oysters into a small pitcher. Wash the oysters, then place one each into a small, chilled martini glass. Add 1/4 of the shooter mix, serve promptly!

Zone info: 2 servings (2 oysters ea.) at 1/3 carb blocks, ~1 protein block.


Mock Goat Cheese Salad

Here is a simple salad for the second course of our meal. While not a perfect substitute for cheese, coconut cream can do a passable job. Look for it near the coconut milk at better grocery stores.

Time: 5 minutes

• 2 cups arugula
• 1 cup frisee
• 1/4 cup chopped pecans
• 2 Tbsp coconut cream
• 1 Tbsp apple cider vinegar
• 1 Tbsp olive oil
• 1 Tbsp orange juice

Chop the arugula and frisee; arrange split between two plates. Top with the pecans, then crumble coconut cream over the salad.

Whisk together the vinegar, oil, and orange juice (fresh squeezed) in a small bowl, then drizzle over the salad.

Zone info: 2 servings at 1/2 carb block, 7.5 fat blocks


Stuffed Lamb Meatballs

This will be our main course. If you can't find ground lamb, or wish to use a leaner meat, you can always use ground beef, turkey, or chicken.

Time: 1 hour

Meatballs:
• 1 lb ground lamb
• 1 omega-3 egg
• 4 tsp coconut flakes
• 1/2 tsp mint
• 1/2 tsp cumin
• 1/8 tsp cardamom
• salt and pepper to taste

Stuffing:
• 4 cups spinach
• 3 Tbsp tahini
• 1 Tbsp olive oil
• 2 cloves crushed garlic

Preheat the oven to 350 degrees. Combine all of the meatball ingredients in a large bowl. Mix very well, then form into 4 equal sized round meatballs.

Heat a skillet over medium heat; add the olive oil. Sauté the spinach until it has wilted, then add the garlic. Sauté one more minute, then add the tahini. Mix well.

Use your finger to make a hole in the top of each meatball. Stuff the spinach mixture into these holes, then pinch the meat closed. Place the meatballs on a baking sheet and bake for around 40 minutes.

Zone info: 2 servings at 1/2 carb block, 6 protein blocks, 38 fat blocks (leaner meats will reduce this significantly)




Beet Salad with Mint

Time: 1 hour 30 minutes

• 4 golden beets
• 1 1/2 Tbsp red wine vinegar
• 1 Tbsp olive oil
• 1 Tbsp mint
• 1/2 cup thinly sliced red onion
• sea salt and pepper to taste

Preheat you oven to 400 degrees. Roast the beets in the oven in a covered baking dish for 1 hour 15 minutes. Remove and allow to cool. Remove the skins and cut into 1/4 inch thick slices.

Mix the vinegar, oil, and mint in a large bowl. Add the beets and onion, toss well. Season to taste with the salt and pepper.

Zone info: 2 servings at 1.5 carb blocks; 4.5 fat blocks


Balsamic Berries

Finish the meal with a simple, nutritious dessert. I got this idea from Dr. Michael Eades excellent blog. I modified it a bit to replace the sugar free syrup. A quality balsamic vinegar will really bring this to life, so go for your top shelf vinegar for this one.

Time: 2 minutes

• 1 cup blackberries
• 2 Tbsp Pomegranate seeds
• 2 Tbsp Balsamic vinegar

Split the blackberries between 2 small bowls. Top with the pomegranate and vinegar.

Zone info: 2 servings ~1.5 carb blocks


Oyako Domburi

Think of Oyako Domburi as a Japanese Omelet. It is a quick breakfast that meal that is common in Japan. It is normally served over rice, but we'll use cauliflower here. Serve it for a surprise the following morning!

Time: 20 minutes

• 4 cups cauliflower florets
• 1/2 cup sliced mushrooms
• 2 green onions, chopped
• 1/4 lb chicken breast, cut into cubes
• 2 Tbsp chicken broth
• 2 Tbsp apple cider vinegar
• 2 Tbsp Tamari soy sauce (wheat free)
• 1 tsp ginger
• 2 Tbsp olive oil
• 4 omega-3 eggs
• Toasted sesame seeds

Start by steaming the cauliflower, or cooking it in a pressure cooker. Be careful not to overcook it, you want it to still be somewhat crisp. Steaming for 5-6 minutes is usually about right. If you use a pressure cooker, 2 minutes once pressurized works well. Drain and chop the cauliflower finely, then divide onto two plates.

Combine and divide the mushrooms, onions (except the last of the green stems), and chicken into two separate bowls. In another third bowl, combine and mix the chicken broth, vinegar, soy sauce, and ginger. Pour this mix over the chicken, dividing it equally.

Heat one tablespoon of olive oil in a skillet over medium heat. Pour the contents of one of the bowls into the skillet; bring to a boil. Cover and reduce the heat, cook for two minutes. Meanwhile, crack the eggs into another bowl and beat well. Add half of the eggs to the skillet, then cover and cook until the eggs set - about 2-3 minutes. Slide the omelet out of the skillet, and serve it over top of the steamed cauliflower. Top with the remaining chopped green onion stems and a few toasted sesame seeds.

Repeat the procedure with the second bowl. Enjoy!

Zone info: 2 servings at 4 protein blocks, 15 fat blocks. Carbs negligible.