Free Cracking the Paleo Diet Code: Lose Weight Fast With Primal Eating & Intermittent Fasting (How to Lose Weight Your Way) by Darrin Wiggins

the halved quail eggs.
    4 . Sprinkle with salt and pepper just before serving. Serve immediately.

Easy Fruit Salad
    Serves: 4
    Ingredients:
    1 apple or pear, peeled, cored, chilled, cubed
    1 banana, peeled, chilled, cubed
    ½ cup blueberries, stems removed, washed, drained well, frozen
    1 mango, pitted, peeled, chilled, cubed
    ¼ cup raisins, soaked in ¼ cup applesauce, chilled, any unsweetened commercial brand will do
    1 tsp. heaping honey roasted walnuts or any nuts of your choice
    Directions:
    1. Combine all the ingredients in a bowl. Let this sit in the fridge for about 1 hour before serving.
    2. Divide the salad into 4 and store in separate containers. Or better yet, you can share the rest with your family or friends.

Chicken and Pistachio Quick Bites
    Serves: 1
    Ingredients:
    For the chicken base :
    4 chicken thigh fillets, skins removed, washed, drained
    1 tsp. fish sauce
    W ater, for boiling
    For the pistachio salad :
    2 Tbsp. apple cider vinegar
    1 Tbsp. extra virgin olive oil
    4 sprigs fresh basil, roots and woody stems removed, washed, squeezed dry, roughly torn
    6 cherry or grape tomatoes, hulled, washed, dried, quartered
    1 shallot, small, peeled, minced
    ½ cup roasted pistachios, shelled, low-sodium
    Salt to taste
    Directions:
    1. To cook the chicken base: in a saucepan, place the chicken thigh fillets and the fish sauce. Add in just enough water to completely submerge the meat. Set this over a medium-high flame and let the water come to a boil. Turn the heat down, and place the lid on top. Let the chicken meat simmer for the next 20 minutes. If this seems to be drying out too quickly, add more water, but only if needed.
    2. After 20 minutes, carefully fish out the thigh fillets and place these on a plate. Let them cool down completely to room temperature, before dicing the meat, approximately the size of the quartered tomatoes (you can use the cooking liquid as chicken stock for other dishes).
    3. To assemble the salad: in a salad bowl, whisk the apple cider vinegar and the extra virgin olive oil together until the mixture emulsifies a little.
    4. Except for the salt, toss in the rest of the ingredients into the salad bowl. Stir gently so that most items are coated by the dressing. Season to taste. Chill for at least 1 hour. Always serve cold.

Deconstructed Pesto with Zucchini Noodles
    Serves: 1
    Ingredients:
    1 zucchini, end removed, peeled, julienned, boiled in lightly salted water for 5 minutes, drained well
    For the deconstructed pesto :
    1 handful fresh basil leaves, roots and woody stems removed, washed, pat-dried, minced
    1 Tbsp. heaping garlic roasted pine nuts or cashew nuts, roughly crushed
    1 garlic clove, small, peeled
    ½ tsp. apple cider vinegar
    2 Tbsp. extra virgin olive oil
    S alt & Pepper, to taste
    Directions:
    1. To make the deconstructed pesto: place all the ingredients in a large bowl. Combine well. Season well with salt and pepper.
    2. To assemble: place the cooked zucchini noodles on a plate. Pour in half of the pesto. Toss to combine. Add more pesto, if desired. Serve warm or cold.

Eggs in Lettuce Baskets
    Serves: 2
    Ingredients:
    3 eggs, large, hardboiled, cooled completely to room temperature, peeled, quartered
    1 tsp. heaping mayonnaise, homemade Paleo style
    1 tsp. level English mustard
    S alt, to taste
    1 cucumber, small-sized, skins scrubbed, ends removed, seeded, minced half-moons
    1 head iceberg lettuce, small, cored, individual leaves separated to make the “baskets.” Reserve the smaller or torn leaves for “filling.”
    Directions:
    1. To make the salad: in a small bowl, combine the hardboiled eggs with the mayo and mustard. Season well with salt and pepper.
    2. To assemble: take a lettuce basket, fill it halfway with minced cucumbers and loose lettuce leaves. Top this off with about 1 teaspoon of the egg salad. Serve immediately.

Homemade Liver Pâté
    Makes: 8 to 12 servings
    Ingredients:
    1 pound beef liver, membranes and connecting tissues removed, washed,