Spring Paleo Menu

High Protein, Gluten-Free, Dairy-Free, Anti-Inflammatory, Low Glycemic

Welcome to our Spring Paleo Menu, crafted to support your health journey with fresh, nutritious meals. Our holistic health clinic focuses on balanced diets that meet dietary restrictions and enhance well-being. This menu adheres to Paleo principles, ensuring all dishes are gluten-free, dairy-free, anti-inflammatory, and low glycemic.

We provide high-protein meals with wholesome ingredients, enhanced with herbs and spices for flavor and health benefits. Healthy fats like coconut oil, ghee, and grass-fed butter ensure each dish is nutritious and satisfying.

Explore our menu and enjoy clean, whole foods with vibrant, seasonal ingredients. Let these recipes inspire a healthier lifestyle.

Bon appétit and to your health!

Breakfast

      • Spring Green Smoothie

        • Ingredients: Spinach, kale, cucumber, green apple, unsweetened almond milk, chia seeds, and lemon juice.
        • Instructions: Blend all ingredients until smooth. Serve immediately.

      • Asparagus and Mushroom Frittata

        • Ingredients: Eggs, asparagus, mushrooms, onion, garlic, coconut milk, salt, and pepper.
        • Instructions: Sauté asparagus, mushrooms, onion, and garlic. Beat eggs with coconut milk, salt, and pepper. Combine with sautéed vegetables and bake until set.

      • Strawberry Coconut Chia Pudding

        • Ingredients: Chia seeds, unsweetened coconut milk, strawberries, vanilla extract, and hemp seeds.
        • Instructions: Mix chia seeds with coconut milk, diced strawberries, and vanilla extract. Refrigerate until thickened. Top with hemp seeds.

      • Zucchini Bread Pancakes

        • Ingredients: Zucchini, eggs, almond flour, cinnamon, and coconut oil.
        • Instructions: Grate zucchini and mix with eggs, almond flour, and cinnamon. Cook pancakes in coconut oil until golden brown.

Lunch

      • Grilled Chicken and Strawberry Spinach Salad

        • Ingredients: Grilled chicken breast, spinach, strawberries, avocado, almonds, balsamic vinegar, and olive oil.
        • Instructions: Toss spinach with sliced strawberries, avocado, and almonds. Top with sliced grilled chicken and dress with balsamic vinegar and olive oil.

      • Spring Vegetable Soup

        • Ingredients: Asparagus, peas, carrots, leeks, garlic, vegetable broth, coconut milk, dill, salt, and pepper.
        • Instructions: Sauté leeks and garlic, then add asparagus, peas, and carrots. Pour in vegetable broth and simmer until vegetables are tender. Stir in coconut milk and dill.

      • Turkey Lettuce Wraps with Mango Salsa

        • Ingredients: Turkey breast slices, large lettuce leaves, mango, red onion, cilantro, lime juice, and avocado.
        • Instructions: Lay turkey slices on large lettuce leaves. Add diced mango, red onion, cilantro, and lime juice. Roll up the lettuce leaves and secure with toothpicks if needed.

      • Roasted Beet and Walnut Salad

        • Ingredients: Roasted beets, mixed greens, walnuts, goat cheese (optional), avocado, olive oil, and apple cider vinegar.
        • Instructions: Toss mixed greens with roasted beets, walnuts, and avocado. Top with crumbled goat cheese (if using) and dress with olive oil and apple cider vinegar.

Dinner

      1. Herb-Crusted Salmon with Spring Vegetables

        • Ingredients: Salmon fillets, asparagus, carrots, radishes, garlic, lemon, dill, olive oil, salt, and pepper.
        • Instructions: Coat salmon with minced garlic, lemon zest, and dill. Roast with asparagus, carrots, and radishes in olive oil, salt, and pepper until cooked through.

      2. Chicken and Asparagus Stir-Fry

        • Ingredients: Chicken breast, asparagus, bell peppers, onion, garlic, ginger, coconut aminos, sesame oil, and sesame seeds.
        • Instructions: Sauté chicken breast with garlic and ginger. Add asparagus and bell peppers and stir-fry until tender. Season with coconut aminos and sesame oil. Garnish with sesame seeds.

      3. Spring Lamb Chops with Mint Pesto

        • Ingredients: Lamb chops, garlic, mint, parsley, lemon juice, olive oil, salt, and pepper.
        • Instructions: Marinate lamb chops in minced garlic, salt, and pepper. Grill until cooked to preference. Serve with a mint pesto made from mint, parsley, lemon juice, and olive oil.

      4. Baked Cod with Tomato and Basil

        • Ingredients: Cod fillets, cherry tomatoes, basil, garlic, olive oil, lemon, salt, and pepper.
        • Instructions: Place cod fillets in a baking dish. Top with halved cherry tomatoes, chopped basil, minced garlic, olive oil, lemon juice, salt, and pepper. Bake until cod is cooked through.

      5. Zucchini Noodles with Pesto and Chicken

        • Ingredients: Zucchini, chicken breast, basil, garlic, pine nuts, lemon juice, olive oil, salt, and pepper.
        • Instructions: Spiralize zucchini into noodles. Grill chicken breast and slice. Blend basil, garlic, pine nuts, lemon juice, and olive oil to make pesto. Toss zucchini noodles with pesto and top with grilled chicken.

Snacks

    1. Cucumber and Hummus Bites

      • Ingredients: Cucumbers, hummus, cherry tomatoes, and fresh herbs (parsley, dill).
      • Instructions: Slice cucumbers and top with a dollop of hummus, cherry tomato halves, and fresh herbs.

    2. Strawberry and Almond Butter

      • Ingredients: Strawberries and almond butter.
      • Instructions: Serve fresh strawberries with a side of almond butter for dipping.

    3. Roasted Carrot Sticks

      • Ingredients: Carrots, coconut oil, garlic powder, paprika, salt, and pepper.
      • Instructions: Toss carrot sticks with melted coconut oil, garlic powder, paprika, salt, and pepper. Roast until crispy.

    4. Spring Fruit Salad

      • Ingredients: Strawberries, pineapple, kiwi, mint leaves, and a squeeze of lime juice.
      • Instructions: Mix chopped strawberries, pineapple, and kiwi with mint leaves and a squeeze of lime juice.