Free Ultimate Paleolithic Collection by Amelia Simons Page B

tablespoons of olive oil into the frying pan and heat.
11.       Place the other 2 cloves of minced garlic, basil and shrimp and cook until the shrimp is cooked.
12.      Turn off the heat under the frying pan when finished.
13.      Taking a fork, scrape out the flesh of the squash into a large bowl. (It will resemble spaghetti).
14.      Mix the reserved olive oil and garlic mixture into the spaghetti.
15.       Place the “spaghetti” on serving dishes and top with the shrimp.
     

 
    Salmon with a Twist of Lemon

    Ingredients:
-        Juice of one lemon
-        1 teaspoon lemon zest
-        2 tablespoons walnut oil
-        1 teaspoon dried dill
-        2 garlic cloves, minced
-        4 salmon fillets, fresh or thawed
-        Sea salt
    Directions:
1.     Place the lemon juice, lemon zest, walnut oil, dried dill, and garlic cloves and mix well.
2.    Pour the ingredients into a gallon-sized Ziploc bag.
3.    Place the salmon fillets into the Ziploc bag and marinate for 1 hour.
4.    Preheat your oven to 450 degrees.
5.     Take the salmon fillets out of the bag and place on an ungreased baking sheet with the skin side down.
6.    Dust the salmon fillets with salt.
7.    Cook the salmon in the middle of the oven for 15-20 minutes.
8.    Remove from the oven.
9.    Remove the skin from the salmon and enjoy.
     

 
    Double Meat Gumbo
    Feel free to add some extra spiciness to this dish if you like to enjoy gumbo dishes that kick!
    Ingredients:
-        2 tablespoons olive oil
-        1 onion, finely chopped
-        8 ounces mushrooms, finely chopped
-        1 pound boneless skinless chicken, cubed
-        4 tablespoons lime juice
-        3 tablespoons lemon juice
-        ½ teaspoon basil
-        ½ teaspoon oregano
-        ½ teaspoon thyme
-        1 tablespoon minced garlic
-        1 (6 ounce) can of tomato paste
-        ¼ cup of sun dried tomatoes
-        1 pound cooked shrimp
    Directions:
1.     Place a deep frying pan over medium heat and add the olive oil to the pan.
2.    Place the chopped onion, mushrooms and the chicken cubes into the pan and stir.
3.    Add the lime and lemon juice, as well as the spices and garlic to the pan.
4.    Stir well and then cover with a lid and simmer for approximately 12 to 15 minutes, stirring occasionally.
5.     When the onions are soft and the chicken is cooked, stir in the tomato paste and dried tomatoes.
6.    Continue stirring until a sauce is created.
7.    Reduce the heat under the pan, and allow to cook for 10 to 15 minutes, stirring occasionally.
8.    Finally, stir in the shrimp and simmer.
9.    Once the shrimp is cooked, serve into bowls.
     

 
    Lemon Pepper Fish

    If you dislike the taste of fish that is cooked until it is dry, you will definitely like this recipe. It makes your fish come out so moist and flavorful.
    Ingredients:
-        2 white fish fillets
-        1 teaspoon pepper
-        Juice from ½ lemon
-        8 lemon slices
-        Ghee or butter for seasoning
    Directions:
1.     This dish is prepared in a steamer, one like you would use to steam vegetables, so begin to bring some water in the bottom part of the pot to a boil.
2.    Cut two pieces of foil and make each piece big enough that it will totally encase a fish fillet.
3.    Place a fish fillet on each piece of foil.
4.    Sprinkle the pepper on the fish, pour the lemon juice over each piece, and top each piece of fish with 4 thin lemon slices.
5.     Place some thin slices of butter on each fish to your liking.
6.    Now wrap up each piece of fish in the foil and seal the ends.
7.    Place the foiled pieces of fish into the steamer top and cook for 20 minutes.
8.    Carefully unwrapped each fish fillet and enjoy with a side dish of vegetables or