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

the cubed fish fillets into a nonreactive container.
    3. In a separate bowl, combine the rest of the ingredients for the salad base. Season well with salt and pepper. You can stop mixing when most of the salt crystals have dissolved. Pour this over the cubed fish fillets. Gently stir the contents of the nonreactive container.
    4. Using a fine-meshed colander, rinse the shallots under the tap. Squeeze these to remove the excess liquid. Add this to the rest of the ceviche. Cover with cling wrap and store this in the fridge for at least 24 hours before serving.
    5. After 24 hours, take the container out of the fridge. Remove the cling wrap and reserve about 2 tablespoons of the soaking liquid. Using a fine meshed colander, gently strain the ceviche. Return the solids back to the nonreactive container, and pour back the reserved soaking liquid.
    6. To assemble: place a large lettuce leaf on a plate. Add in about 1 teaspoon diced avocados, and 1 teaspoon diced tomatoes. Top these with 1 tablespoon of the ceviche. You can either serve this as is, or roll the salad inside the lettuce leaf. Serve immediately.
    Note: assemble this salad only when you are ready to eat. You can increase the number of lettuce leaves as much as you want per serving. Store the rest of the ceviche in the fridge for the next 2 days.

Poached Egg on Asparagus
    Serves: 1
    Ingredients:
    ¼ pound asparagus, large, woody stems snapped off, washed, drained
    W ater, for cooking
    S alt, to taste
    O live oil, for drizzling
    For the poached egg :
    1 egg, large
    1 tsp. white vinegar
    P inch salt
    W ater, for cooking
    Directions:
    1. To cook the asparagus: in a large saucepan, place enough water to fill it halfway. Set this over high flame and wait for the water to come to a rolling boil. Place the asparagus spears in the water and let the vegetables cook for only 2 minutes. Pour the contents of the saucepan into a colander. Shake off the excess liquid and set aside. The asparagus spears will continue cooking on their own.
    2. Gently transfer the asparagus to a plate. Sprinkle with a little salt and drizzle with a little oil.
    3. To poach the egg: heat a small non-stick frying pan over high flame. Pour in just enough water so that you have an inch of liquid. Place in the salt and vinegar. Let the water come to a rolling boil, then turn down the heat to its lowest setting.
    4. Carefully crack the egg in, making sure that the yolk is intact. Let the egg cook for 2 to 3 minutes, or until the edges are set. Using a slotted spoon, carefully fish out the entire poached egg. Gently tap the slotted spoon on the side of the pan to remove as much liquid as possible.
    5. To assemble: simply place the poached egg on top of the cooked asparagus and serve immediately.

Zucchini Meatballs with Pepper Salsa Sauce
    Serves: 1-2
    Ingredients:
    For the meatballs :
    1 zucchini, small, ends removed, skins scrubbed, grated, squeezed to remove the juice
    1 pound ground beef
    1 leek, small, roots and yellow leaves removed, minced
    1 egg, large, whisked well
    1 cup almond meal
    1 tsp. sea salt
    B lack pepper
    A ny Palo safe oil, for frying
    For the pepper salsa sauce :
    1 tomato, large, washed, minced
    1 shallot, medium, peeled, minced
    1 Tbsp. white vinegar
    2 Tbsp. applesauce, any unsweetened commercial brand will do
    1 yellow or orange sweet pepper, small-sized, halved, top removed, ribbed, seeded, minced
    2 sprigs cilantro, roots and woody stems removed, washed, dried, minced
    S alt to taste
    Directions:
    1. To cook the meatballs: except for the cooking oil, combine all the ingredients of the meatballs in a bowl. Mix until just combined. Do not overwork the meat, or it will taste dry after cooking. Roll these into small bite-sized meatballs.
    2. Place a few tablespoons of oil in a non-stick frying pan. Set this over medium flame and let the cooking surface heat up first before cooking a few meatballs at a time. Fry these until the meatballs turn golden brown. Set the cooked ones aside on a