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Make Ahead Paleo: How to Prepare Super Healthy Food: 15 Easy and Fast Paleo Meal



Make Ahead Paleo

How to Prepare Super Healthy Food:

15 Easy and Fast Paleo Meals

Table of Contents


Chapter 1 – Why go Paleo?

Chapter 2 – The Science Behind Paleo

Chapter 3 – The Paleo Plan

Chapter 4 – Recipes


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© Copyright 2015 by Jacob Thompson – All rights reserved.

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The Paleo diet is short for Paleolithic, which is also widely known as the Caveman diet. The diet dates back to the work of gastroenterologist Walter Voegtlin who published The Stone Age Diet back in the mid seventies. The concept was later popularized by nutritionist, Loren Cordain with his best selling book The Paleo Diet.

While it is known to be somewhat of a fad diet, the roots of it are based in compelling proof. The concept is based around the speculated diet and lifestyle of our ancestors who lived 2.5 million years ago until the end of the last Ice Age about 10,000 years ago, this period is known as the Paleolithic Period.

Until about 10,000 years ago Humans had not developed any farming or agricultural practices, meaning that their lifestyles were extremely different than ours. Our ancestors lived as nomads, constantly on the move to hunt animals, which were their main food source. The hunter/gatherer dynamic was the only way they knew their needs of survival could be met.

In this lifestyle our ancestors got plenty of exercise since the needs of survival demanded it. Their diets consisted mainly of meat and foraged berries, nuts and vegetables with little to no grain or starch.

Diets as we know today did not exist, people did not have the knowledge or privilege to make a choice of what they ate, whatever they were lucky enough to hunt and gather made up their diet.

As Voegtlin’s research suggests, the “Caveman Diet” was much healthier than the modern diet. Today we are bogged down by processed, treated and refined food products that are not good for us at all. Eating has evolved into a avenue of entertainment for a lot of people, staving off boredom with excessive amounts of salt, sugar and fat. Society has morphed eating into a social activity that occurs three or more times a day, with the bulk of the food being poorly chosen to fit the body’s needs.

It is time to take a step back from these unhealthy modern habits in a better direction, the past.

Chapter 1 – Why go Paleo?

The term Diet is usually used in a way to convey temporary dietary restriction, meaning that it is not and will not be the norm. Vegetarianism is a example of a more permanent diet, in which the word should be used. The diet is composed of all the food and drink we consume, which in modern times is quite difficult to keep track of. Can you think of what you had for lunch or dinner five days ago?

For a lot of people the paleo diet turns into a long term commitment once they have experienced the changes that take place with their body. The body may take a little while to adjust to the changes and start reaping the benefits, so it can take two weeks to a month to get acquainted with the changes. Here are some of the reasons people choose to go Paleo.

It Eliminates the Junk Food – When you have dietary restrictions in place a lot of foods are simply off limits. Since the majority of processed junk food contains a large amount of the ingredients you are supposed to stay away from, there is no reason to give in. It build your Food Conscious, and eliminates a lot of impulse purchases.

It Helps You Maintain a Healthy Weight – Once your body has adjusted to the Paleo foods your body will be running at optimum efficiency. The digestive tract will be performing properly and your metabolism will improve. Good food with quality nutrients keeps the body running the best.

Stops Allergic Complications – Most of the common food allergens that people have cannot be found on the Paleo approved food list. It can give the body a nice break from troubled digestion. Some people do not know the extent of complication that even minor allergies hold, it is a experience see what it is like when you get rid of those foods.

It Improves Overall Health – The sheer amount of energy and time that the digestion system takes to process food is mind boggling. When your system is fed quality food it doesn’t have to work as hard breaking down copious amounts of starches, complex carbohydrates or eliminate as many toxins. That reserved energy does not get stored, it goes to work around the rest of the body, reducing inflammation, regenerating tissue and blood cells, strengthening the immune system and healing the skin.

It Gives You More Energy – Protein and nutrient dense fruits and vegetables will massively improve your energy levels, along with the exclusion of many carbohydrates.

It Saves Money – Now you may be thinking meat and fresh produce are expensive, and sometimes they are, but if you shop smartly you overall food costs will level out or decrease. Think about how much money you will save cutting out certain foods, there’s no need for potato chips, candy, soda, bread etc.

Not only will it save you money in the grocery store, but also on health care. As the saying goes an ounce of prevention is worth a pound of the cure.

These are just a few of the the reasons the Paleo diet can benefit you.

[]Chapter 2 – The Science Behind Paleo

It has long been known that a healthy digestive tract is very important to overall good health. Ayurveda, a ancient medicine system that developed in India more than 3000 years ago is based on this concept. Vedic literature teaches that most diseases develop from within the digestive system, and that selecting the right foods to consume is very important to good health.

The digestive systems in different animals vary by quite a bit. Herbivores who strictly consume plant material have a far more complex digestive system than carnivores. Herbivores have multiple stomachs to perform different steps of the long digestive process. A lot of work goes into collecting and processing plant material into useable energy, which is why herbivores typically do little more than eat and sleep. They have to take in a lot of plant material which is then only half digested before being eliminated, that is why their fecal matter typically has a lot of plant material still present and they typically have multiple eliminations per day.

The digestive system of a carnivore is far simpler then that of a herbivore. Carnivores have one stomach and the digestive process is far more efficient at extracting nutrients and breaking down the proteins and fat into usable energy. The fecal matter of carnivores is far more dense, and has less odor than that of a herbivore. A properly fed carnivore will only need to eliminate fecal waste about once a day.

Now in comparison the Human digestive tract is far more similar to that of a carnivore. We are lucky to have a very versatile digestive system that is able to process pretty much anything that we feed it, which means that dietary options are endless. Natives up North in Alaska and northern Canada are able to survive on little more than meat and fat, since vegetation is quite sparse. Alternatively those who choose to do so can live entirely free of meat or animal products. There is a reason that vegans tend to look sickly and often have health complications.

Just because the body is able to derive energy from different materials does not change the fact that the human body is built to be a meat eater. The digestive system points to this conclusion, as do the incisor teeth that we all have.

Carnivores primarily consume meat, which simply means that animal protein is a very important staple of the human diet. Fruits and vegetables are a great addition to derive certain nutrients, vitamins, minerals, sugars and carbs, but they are not nearly as important as the protein.

The optimal human diet consists of mainly protein, fat and sugars. The protein repairs muscle tissue, the fat provide muscular energy and the sugars keep various systems healthy and active. No matter what food you put into the digestive system, they are all broken down into those tree components.

The paleo diet provides the dietary boundaries of which humans are naturally supposed to stay within. Again, we can process nearly anything and still derive nutrients and energy from it, but certain foods simply work better.

Chapter 3 – The Paleo Plan

Choosing to go adopt the paleolithic diet is not easy. It can be downright difficult at times to stick to the plan. You may even catch yourself reaching for something you shouldn’t or taking a bite of something only to realize that it doesn’t adhere to the Paleo plan.

The worst thing to do is to go cold turkey, making drastic changes will make the process difficult and somewhat grueling at times. All good diets can be gradually introduced to make it much easier on both the body and mind.

The first step may be just to eliminate junk food, so no potato chips, no candy bars, soda etc. Keep in mind you should not punish yourself for a slip up every once in awhile, it happens to us all. Once you have adapted to the first change, make another one, the second step may be to eliminate bread.

Build the diet around your body, if you have a dairy sensitivity make dairy one of the first things you cut out, or wheat if you are sensitive to gluten. By eliminating the foods that negatively affect your body first, you can start to see the changes firsthand and really get a good idea of how your body actually functions without certain types of food that may carry a negative impact.

Unless there is a underlying medical reason to make drastic dietary changes for fear of your health, it can all be done in time. There are different degrees of dieting as well, so don’t believe that it must be all or nothing.

The Paleo diet is fit to meet the dietary needs of Humans, with that being said all people are not alike. Nothing is written in stone and if anything can be taken away from the Paleo diet, it is the basic concept. Whether critics want to admit it or not, the logic behind it the stone age diet is sound.

While it may look good on paper, you will never know unless you experience the changes with your own body. Health is important and sometimes we take it for granted, it is one of those things that you don’t miss until it is gone. Taking those steps to make positive changes, and enforce healthy habits early on will drastically improve your health and overall wellness in the later years.

The Paleo diet is not a solution to all health problems, but it can resolve a few of them. If you feel the occasional headache, bout of lethargy or indigestion in the beginning phases of a new diet or cleanse, don’t freak out, it is most likely just a symptom of your body naturally detoxing. If you encounter any persistent problems it is a good idea to consult a Doctor and inform them of any large dietary chances you have made.

The Recipes included in this ebook adhere to mainstream Paleo dietary restrictions. The recipes are all fairly simple and make wonderful meals that are easy to prepare ahead of time.

For someone that is looking to turn Paleo, this is a great place to start. Every recipe is tasty, substitutions have not been made left and right to adhere to paleo rules, they have been crafted by and for Paleo dieters.

Planning ahead makes all the difference when it comes to dieting, so consider designating a night every week to cook a Paleo meal at home. That way you can get accustomed to specialty ingredients that Paleos use, and start the shift towards healthier living.

Chapter 4 – Recipes

Beef Masala Stew

Serves 4



2 Tablespoons Coconut Oil

1 Yellow Onion, diced

5 Garlic Cloves, minced

1 Tablespoon Fresh Ginger, minced

2 Tablespoons Garam Masala Spice Blend

2 Pounds Ground Beef or Bison

2 (16 oz) cans of Diced Tomatoes in Juice

1 (16 oz) can of Coconut Milk

⅓ Cup Chopped Cilantro

Zest & Juice of 1 medium Lime



Set a large pan on the stove to high heat. Add the oil and allow it to melt, add the onion, garlic and ginger to the pan and cook until the onions soften and start turning translucent. Add the Garam Masala and Beef to the pan and cook until the meat is browned.


At this point transfer everything can be transferred to a crock pot, or a medium sized pot. Add the Tomatoes and Coconut milk, and simmer for at least 15 minutes. Add the cilantro and lime and the very end, season with salt and pepper to taste.


Italian Sausage & Vegetable Soup

Serves 4



2 Tablespoons Olive Oil

1 ½ pounds Italian Sausage, uncased

2 Medium Yellow Onions, diced

5 Garlic Cloves, minced

4 medium Carrots, peeled and cut into ¼ inch rounds

1 Head of Green Cabbage, cored and shredded into ¼ inch shreds

2 (16 oz) Cans of Diced Tomatoes in Juice

6 cups Chicken Stock



Place a medium pot on high heat and add the oil. Add the Italian sausage break it up with a spatula. Cook until the meat is browned and add the onions and garlic. Cook until the onions soften and start turning translucent. Add the vegetables, tomatoes and stock. Bring the soup up to a boil and reduce to a simmer, cook until the carrots are nice and soft (about 15 minutes). Add salt, pepper and red pepper flakes to taste.


Salsa Chicken With Summer Vegetables

Serves 4



2 Pounds Skinless Chicken Breast

1 Jar Prepared Salsa


3 Tomatoes, diced

1 large Jalapeno, minced

1 bunch Cilantro, chopped

1 Tablespoon Olive Oil


2 Medium Zucchinis, cut in half and sliced thinly

2 Medium Yellow Squash, cut in half and sliced thinly

½ Red Onion sliced thinly

1 ½ Tablespoons Olive Oil



Marinate the Chicken Breast in Salsa and refrigerate, can be done up to 2 days ahead. Grease a baking dish and place the chicken inside, pour the salsa on top. Bake at 350 for about 40 minutes, cook until the juices run clear and it is cooked thoroughly to 165 degrees Fahrenheit.


Combine the tomatoes, jalapeno, cilantro and oil. Season with salt and pepper, and garnish it on top of the baked chicken.


Heat medium pan and add olive oil, add the zucchini, squash and red onion. Cook until soft and tender, season with salt and pepper.


Spaghetti Squash & Turkey Meatballs

Serves 4



2 Pounds Spaghetti Squash, cut in half

Olive Oil as needed

1 Yellow Onion, diced

4 Garlic Cloves, minced

1 can diced tomatoes

1 can tomato sauce

2 Tablespoons Fresh Basil, chopped

1 teaspoon Rosemary, fine chopped

2 Pounds Ground Turkey

2 Eggs

½ cup Coconut Flour

½ teaspoon Garlic Powder

½ teaspoon Onion Powder

2 teaspoons Italian Seasoning

¼ teaspoon Paprika

¼ teaspoon Chili Pepper

1 teaspoons Salt

½ teaspoon Black Pepper



Oil the squash halves, and place flat side down on a baking sheet. Roast for about 35 minutes at 350 degrees until soft. Once cooled down, shred the inside with a fork and set aside.


Heat a medium pan and add about a tablespoon of olive oil. Add the onion and garlic, cook until the onions are soft. Add the tomatoes and fresh herbs. Simmer for at least 15 minutes and season to taste.


Combine the ground turkey, eggs, coconut flour and spices. Mix everything thoroughly and form into 2 inch balls. Heat a large pan and add around 2 tablespoons of oil. Brown the meatballs and add to the tomato sauce to finish cooking.


Rewarm the shredded squash and top with meatballs and the tomato sauce.


Thai Beef Lettuce Cups

Serves 4



1 Tablespoon Coconut Oil

2 pounds Ground Beef

7 Garlic Cloves, minced

¼ cup Coconut Aminos

2 teaspoons Fish Sauce

2 teaspoons chili sauce

1 tablespoons Fresh Parsley, chopped

1 Tablespoons Coconut Oil

1 Bell Pepper, thinly sliced

1 Yellow Onion, thinly sliced

5 Green Onions, thinly sliced

2 Heads Bib Lettuce



Heat a large pan and add the coconut oil. Add the beef and allow it to brown slightly, add the garlic, coconut aminos, fish sauce, chili sauce and parsley, continue to cook until the beef is cooked through. Season with salt and pepper to taste.


In a separate pan heat the second tablespoon of oil and add the peppers and onions, cook until they have softened but still have a crunch. Season with salt and pepper to taste.


Clean the bib lettuce and place a good spoonful of beef inside, followed by the onions and peppers. Garnish with green onion.


Crock Pot Pork Roast with Stewed Vegetables

Serves 4



2 pounds Pork Tenderloin

¼ cup Coconut Aminos

1 ½ Tablespoons Dijon Mustard

2 Tablespoons Olive Oil

¼ cup Maple Syrup

1 Shallot, minced

1 teaspoon Onion Powder

1 ½ teaspoons Garlic Powder

1 cup Chicken Stock

3 medium Carrots, peeled and cut into ¼ inch rounds

1 ½ cups Green Beans, cut into bite sized pieces

1 container Cherry Tomatoes



Season the pork with salt and pepper, combine the first set of ingredients in the crock pot and set on low. Flip the pork loin after 2 hours, and continue to cook for another hour. Add the second set of ingredients at the three hour mark and continue cooking for another hour. Remove the pork loin, and vegetables. Transfer the sauce to a pan and reduce until it has thickened up a little bit. Season to taste.


Serve the pork and vegetables with the sauce drizzled over top.


Pork Chops with Cherry Sauce and Cranberry Almond Green Beans

Serves 4



1 ½ pounds Green Beans

2 Tablespoon Coconut Oil

1/2 cup dried Cranberries

1/4 cup sliced Almonds

4 Pork Chops

1 teaspoon Sea Salt

½ teaspoon Black Pepper

2 Tablespoons Coconut Oil

3 cups pitted Sweet Cherries

2 Tablespoons Balsamic Vinegar

1 Tablespoon Dijon Mustard

2 Tablespoons Maple Syrup

2 teaspoons Fresh Sage, minced



Preheat the oven to 400 degrees F. Toss the green beans in the coconut oil and season with salt and pepper, roast for about 15 minutes on a greased baking sheet. Once they have roasted, transfer them to a bowl and add the cranberries and almonds, return to the baking sheet. Roast for another 5 minutes and remove them to cool.


Preheat the grill and season the pork chops with salt and pepper, set aside. In a small saucepan combine the second set of ingredients and cook until on medium low heat until the cherries are soft and the liquid has reduced to a syrupy consistency.


Divide the cherry sauce in half, coat the pork chops in half of it and grill them off. When they are cooked through take them off the grill and top with the rest of the cherry sauce.


Chimichurri Steak Salad

Serves 4



3 Jalapenos, seeded

3 Bunches Parsley

3 Bunches Cilantro

3 Tablespoons Garlic

¼ cup Lime Juice

½ cup Olive Oil

4 Steaks (Rib-eye, Sirloin, or NY Strip)

1 large package Spring Mix

1 large cucumber, peeled and chopped

1 cup shredded Carrots

1 cup Blueberries

1 cup Raspberries

Balsamic Vinaigrette (Fresh or Prepared)



In a food processor combine the Jalapenos, parsley, cilantro, garlic, lime juice and oil. Blend until smooth and season to taste. Rub steaks in half of the Chimichurri sauce and let marinate for at least an hour. Grill the steaks off to your preferred doneness and top with the rest of the chimichurri sauce.


Toss the salad ingredients together, and lightly dress with the vinaigrette. Slice the steaks and serve on top of the salad.


Spinach, Avocado and Lime Salad with Grilled Chicken

Serves 4



2 Pounds Chicken Breast

Lemon Pepper Seasoning


¼ cup Lime Juice

2 Garlic Cloves

1 ½ teaspoon Sugar

1 teaspoon Salt

¼ teaspoon Coriander

¼ cup Olive Oil

½ bunch Cilantro

1 ½ Bags of Spinach

1 cup of Cherry Tomatoes, sliced in half

1 cup of Cucumbers, sliced thinly

2 ripe Avocados, sliced thin

½ cup Red onion, sliced thin



Season the chicken and allow it to sit for a few minutes before grilling. Cook it to at least 165 degrees Fahrenheit, when the juices run clear it is near being done.


Combine the second set of ingredients in a blender or food processor. Blend until it has emulsified and smooth.


Combine the third set of ingredients, and dress with the Lime Vinegariette. Slice the chicken into bite sized pieces place on top.


Hazelnut & Mixed Berry Salad

Serves 4



1 container Fresh Baby spinach

3 cups Arugula

2 Avocados, diced

1 cup Fresh Strawberries, cut into quarters

1 cup Fresh Raspberries

1 cup Fresh Blueberries

1 cup Hazelnuts, rough chopped

3 Kiwis Peeled

4 Tablespoons Coconut Oil

2 Tablespoons Apple Cider Vinegar

1 ½ Tablespoon Honey

½ teaspoon Salt

¼ teaspoon Pepper



Combine the first set of ingredients and chill. In a blender combine the second set of ingredients and blend until smooth. Toss the salad in the Kiwi Vinaigrette and serve immediately.


Chorizo & Eggs

Serves 4



1 pound ground Chorizo

1 can Tomato Sauce

6 Tablespoons hot sauce

1 Yellow onion, diced

1 cup Grape Tomatoes, halved

2 cups Arugula

8 large Eggs



Preheat the oven to 300 degrees F. In a medium pan cook of the chorizo until it has cooked through.


In 4 individual (8 ounce) ramekins divide the tomato sauce, about a ¼ cup each. Divide the chorizo, hot sauce, yellow onion, tomatoes and arugula evenly amongst all of them. Finally crack a egg on top.


Bake for about 15 minutes until the egg white has completely set, continue cooking for an additional 3-5 minutes if you do not like the egg yolk very runny. Season with salt and pepper before serving.


Egg & Sausage stuffed Acorn Squash

Serves 4



2 Acorn Squash, cut in half and seeded

1 Tablespoon Coconut Oil

1 Yellow Onion, diced

4 Garlic Cloves, minced

1 pound Breakfast Sausage

8 Large Eggs



Preheat the oven to 375 degrees F. Place the squash halves flat side down on a greased baking sheet for about 25 minutes, until the skin is soft and can be pressed down on.


While the squash cooks heat a large pan and add the oil. Add the yellow onion and garlic, cook until the onion is soft and starting to turn translucent. Add the breakfast sausage and cook until it is done.


Remove the squash and spoon the inside out into the pan with the sausage, onions and garlic. Break it all up until it becomes evenly dispersed.


Spoon the mixture into 8 oz ramekins or a 8×8 baking dish. Distribute the eggs evenly on top of the mixture and bake for another 15 minutes or so, until the white has set completely. Season with salt and pepper before eating.


Spiced Salmon with Mashed Sweet Potatoes

Serves 4



2 pounds Sweet potatoes

3/4 cup Coconut Milk

1 Tablespoon Coconut Oil

¾ teaspoon Salt

½ teaspoon Black Pepper

4 (6 oz) Salmon Filets

½ teaspoon Cinnamon

½ teaspoon Ground Coriander

½ teaspoon Cumin

¼ teaspoon Ground Cardamom

¼ teaspoon Ground Clove

¾ teaspoon Salt

¼ teaspoon Black Pepper

1 Tablespoon Coconut Oil



Set a medium pot of water on the stove to come up to a boil. Peel the sweet potatoes and cut them into eighths. Boil them until tender they slide off a knife, 10 to 15 minutes. Drain the potatoes and add them back to the pot, add the Coconut oil and allow it to melt, followed by the coconut milk. Season with salt and pepper to taste.

Combine all of the spices and evenly sprinkle on both sides of the salmon filets. Preheat the oven to 400 degrees F. Heat a large skillet and add the coconut oil, turn the pan to coat the surface.


Carefully lay the salmon filets skin side down and sear for about 2 minutes until the skin is a nice crispy, golden brown. Flip the salmon and place it in the oven for an additional 3-6 minutes, depending on how you like it done.


Apple, Fig & Peach Snack Bars

A Sweet and nutritious treat

Makes 12 Bars



12 Eggs

2 Tablespoon Coconut Oil

¼ cup plus 1 Tablespoon Honey

1 ½ teaspoons Vanilla Extract

¼ cup plus 1 Tablespoon Apple Sauce

⅔ cup Coconut Flour

½ teaspoon Baking Soda

½ teaspoon Salt

¼ teaspoon Nutmeg

¼ teaspoon Ground Ginger

½ teaspoon Cinnamon

1 Peach, diced

1 Apple, diced

5 Figs, chopped



Preheat the oven to 325 degrees F. Grease a 9 by 13 inch baking pan. Combine the first set of ingredients in a blender or food processor. Blend until smooth.


In a large bowl combine the second set of ingredients and add the wet mix. Mix with a whisk and fold in the fruits with a spatula.


Bake for 35 to 40 minutes until a toothpick comes out clean.


Curry Roasted Nuts

A sweet, salty and spicy snack for anytime and any place

Makes 4 cups



2 Tablespoons Curry Powder

2 Tablespoons Water

1 teaspoon Coconut Oil

1 Tablespoon Sea Salt

1 ½ Tablespoons Honey

1 pound Cashews or Pecans



Preheat the oven to 250 degrees F. Combine the first batch of ingredients in large bowl and mix in the nuts. With clean hands gently coat the nuts in the mixture. Spread the nuts out on a greased baking sheet.


Roast for 35 to 40 minutes until the nuts are nice and crunchy. Let them cool and place in a ziplock bag. Freeze whatever you don’t think you will use in 2-3 days to prevent them from going soft.



Hopefully with the information found in this ebook you are compelled to try going Paleo. Changing your diet is one of the easiest ways to improve your overall health. With the high protein content and nutrient rich foods, the body is far better equipped to maintain a healthy body.

If weight loss is the goal, unfortunately you may have to do more than just changing your diet. The ultimate formula for weight loss is to burn more energy than you put in, so losing more calories than you gain. With this method the body will start burning fat to meet the energy demand, and thus you have weight loss. Combined with light meals high in proteins, fruits and vegetables, the process will go by much faster and easier.

The Paleo “Fad” is often paired with Cross-fit training for exercise, which is the short term for High Intensity Interval Training. If you have never tried Cross-fit, you should do it just for the experience, it is a hardcore, fast pace, and downright difficult workout. Being in the group dynamic and having a trainer help push you to the limit only makes it better. With all the attention that these “Fads” see, there is good reason for them, and that is why they are so popular.

With any fitness goals it is important to write them down and have something to stare at everyday. Whether it is adhere to the paleo diet for a month, or to lose 10 pounds, make a pledge to yourself. Tell you family and friends so that you have something to prove and be accountable for, if you keep your goals to yourself they are far easier to give up on. The people that care about you may just push you the extra mile and help you achieve your goal.

Make sure that your goals are specific, saying “I want to be healthier” is not specific enough. Saying “I want to lose 20 pounds in the next four months” is specific and measurable. If being healthy was easy we would all do it, but it isn’t, it takes a lot of work and dedication.

These days people have so many avenues of entertainment and pleasure, why would they ever want to waste their time being out of breath, sore and hungry? The answer is to enhance the experience, everything is better when you are in top shape, after you have worked out and are tired and hungry, the food tastes better, the bed is feels softer, and you sleep like a baby.

If you have the mental and physical stamina to push your body to the limit and improve your overall health, you can do anything. Even if we are uncomfortable with our bodies, most people are comfortable being uncomfortable because they lack the strength to make changes.

Improving your diet and increasing your fitness level will amplify everything else in life, and if you don’t believe it, than try to prove me wrong.

Thank you for reading and I hope you have gained some valuable knowledge throughout this ebook that can help to improve your overall quality of life.

Make Ahead Paleo: How to Prepare Super Healthy Food: 15 Easy and Fast Paleo Meal

The Paleo diet is a step back in the right direction, the modern diet is full of processed foods and fillers which are no good for the Human body. The Paleo diet removes all the of bad stuff and sticks to the bare bones of what Humans really need to survive. With a new and improved diet the body can begin running at maximum efficiency with no negative effects. Make Ahead Paleo provides a basic introduction into the diet’s philosophy, basic plans and delicious recipes to get you ahead and on to a improved quality of life.

  • ISBN: 9781311295460
  • Published: 2015-10-23 18:50:19
  • Words: 5313
Make Ahead Paleo: How to Prepare Super Healthy Food: 15 Easy and Fast Paleo Meal Make Ahead Paleo: How to Prepare Super Healthy Food: 15 Easy and Fast Paleo Meal