Perfectly Paleo: Recipes for Clean Eating on a Paleo Diet

Perfectly Paleo helps you understand the paleo approach to clean and wholesome eating, offering recipes using ingredients that your body will harness for sustenance, well-being, and vitality. Processed foods, dairy, and grains make way for plant-based nutritional powerhouses, good-quality meat, fish, and eggs.

Perfectly Paleo helps you understand the Paleo approach to clean eating, offering nutritionally dense recipes made from ingredients that your body will find easy to digest and convert into energy. Taking inspiration from the diets of our Paleolithic ancestors, the recipes favour natural, unprocessed ingredients, such as meat, fruit and vegetables, eggs, nuts and seeds. Discover more than 60 wholesome Paleo recipes that use a wide range of ingredients and are easy to prepare.

Rosa Rigby presents recipes organized by style, starting with ideas for Breakfast Boosts that include Green and Pink Smoothies, Cinnamon and Pecan ’Granola’, Sweet Potato Porridge and Banana Pancakes with Crispy Parma Ham; she then offers up Super Snacks to keep you going throughout the day, before or after exercise, or just when you feel the need for something extra. Try Banana and Blueberry Seed Muffins, Thai Spiced Cashews, Crispy Kale or Parsnip with Avocado Dip. Salads, Soups and Sandwiches includes Bone Broth, Tomato and Romano Pepper Soup, Nut-free Open Sandwiches, Honey and Mustard Chicken Wraps. There are Main Meals such as Nori Rolls with Pickled Ginger, Paleo Pizza, Oven-baked Salmon, Beef and Oxtail Ragu with Spiralized Sweet Potato, Smoky Pork Belly with Mustard Slaw and On-the-bone Lamb Tagine with Tzatziki. And as if all that wasn’t enough, she offers up Tasty Treats to satisfy those sugar cravings with recipes for Marshmallows, Pear and Fig Tart, Campfire Pie, Mocha Mousse and Chocolate Cupcakes. You won’t be lost for inspiration with these recipes for food to enjoy with family and friends, so go against the grain and become perfectly Paleo.

Rosa Rigby is a chef and private caterer. Formerly pastry chef and recipe developer for Pure Taste (London’s first Paleo fine dining restaurant). She now works as sous chef at The Wheatsheaf pub in Chilton Foliat, Wiltshire, UK, where the focus of the menu is on sustainability from locally sourced, ethical British produce, including honey, fresh fruit and vegetables from Hungerford Park. This is her first book.