Not a day goes by where I don’t receive a heartfelt “thank you” email from those that have read my book, Primal Body, Primal Mind and whose lives were positively and immeasurably transformed by it. Still, there is the occasional email from a fan who read my book and found themselves not quite knowing what to do next. You see, I never really intended to write a recipe/meal plan book and although I do okay for myself in the kitchen at home, I have never had to cook for a large family and I have always just sort of taken the intuitive approach when it comes to putting things together at mealtime. It is clear, though, that some folks need more handholding than others, and many people really do want those recipes, along with the more detailed “how to” aspect, step-by-step, when it comes to implementing this lifestyle.
Well, this is your lucky day!
I have partnered with Australian TV star and celebrity chef, Pete Evans, Australian celebrity fitness coach, Luke Hines, and a whole team of first-rate experts in the creation of the first ever, fully comprehensive 10-week Activation Paleo online program, designed to hand-hold you through the process of adopting this way of life. It’s called The Paleo Way and there is absolutely nothing else like it anywhere on the Internet or on earth. No expense has been spared in creating the ultimate online health program for those wanting to embrace the most advanced and cutting edge available version of the Paleo lifestyle. In addition to unbelievably delicious, easy and affordable recipes, there is a well thought out step-by-step plan that is easy to follow, great articles written by each of us (with substantial new content each month), shopping lists, videos and more! We also supply a complete support program that includes a weekly live Q&A forum led by each of our experts (including me) where members can ask questions, plus an active and positive community support group (so you will never have to feel alone).
The cost for the 10-week Activation Program membership is just $89!
Nowhere else will you ever find more bang for your buck when it comes to this level of quality, hand-holding and comprehensive access to everything you need to know for taking charge of your health.
I am extremely proud of the quality of this program and the team we have put together to help bring it to you. Now there is nothing that can possibly hold you back. Go to www.thepaleoway.com today and join the tribe!
PS. Here is one of the awesome recipes we have on The Paleo Way program:
Chicken salad with green goddess dressing
Chicken salad is one of those dishes that just seems to bring a smile to everyone’s face. It is easy, delicious and very good for you. I love how you can make a chicken salad shine by taking inspiration from around the world, using spice rubs for the chicken or exotic dressings and sauces. Always use free-range organic chicken, as it not only tastes better but is also better nutritionally for you. Free-range chickens eat a natural diet, which translates to a healthier product for our own bodies. There are thousands of recipes for green goddess dressing and this is one of my all time favourites. Please play around with it and create your own signature version!
Preparation time: 10 minutes
Allergens: Nuts and seafood
2 large handfuls lettuce, torn
3 radishes, thinly sliced
1 handful of watercress
2 tablespoons walnut oil
Sea salt and freshly ground black pepper
2 skinless chicken breasts or thighs, cooked and sliced into thick pieces
Green Goddess Dressing (see BELOW) to serve
3 tablespoons chopped walnuts (activated if possible)
zest of 1 lemon
To make the salad, gently wash the lettuce and dry. Combine the lettuce, radish and watercress in a bowl and gently mix with the walnut oil. Season with salt and pepper to taste.
Smear a generous amount of green goddess dressing onto two plates. Place the salad next to the dressing and arrange the chicken on top. Season with a little salt and pepper then scatter over the walnuts, lemon zest and a little more walnut oil if desired.
Green Goddess Dressing
3 tablespoons coconut milk
3 tablespoons lemon juice
1 garlic clove, finely chopped
2 anchovy fillets, finely chopped
½ cup flat-leaf parsley leaves, roughly chopped
3 tablespoons basil leaves, roughly chopped
1 tablespoon tarragon leaves, roughly chopped
¼ teaspoon sea salt
125 ml extra-virgin olive oil
Place all the ingredients except the olive oil in a food processor or blender and process until well combined.
With the motor running, slowly pour in the oil and process until the dressing thickens and the herbs are finely chopped. Sore refrigerated for up to 5 days.