Cavemen had all the time in the world to slave over a hot fire and cook their meals. You don't. As most of us know, getting a meal together can oftentimes be difficult - and making sure that it's healthy can be next to impossible. However, with the help of Melissa Petitto, personal chef to the stars, healthier and happier mealtimes are a breeze! 30 Minute Paleo Meals is filled with over 100 quick and easy recipes that won't jeopardize your time or your health. Not to mention, they're also kind to your waistline. Petitto uses all-natural, gluten-and-GMO-free ingredients in her recipes and makes a point of crafting meals which include only the foods that were available in paleolithic times; all unprocessed, unmodified, and unbelievably good for you. Whether you are new to the Paleo lifestyle or you're already a modern caveman, this cookbook is likely to become one of your most trusted allies.
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30-Minute Paleo Meals: Over 100 Quick-Fix, Gluten-Free Recipes
Crab, Green Mango, Cucumber & Coconut Salad with Chili Lime DressingCrab, Green Mango, Cucumber & Coconut Salad with Chili Lime Dressing
Thai flavors combine sweet, sour, salty and spicy flavors so well! This salad creates a beautiful balance with the sweet crab, tart green mango, sour lime, and spicy chili; plus it’s super healthy and beautiful!
Preparation Time: 20 minutes | Cooking Time: 0 minutes | Total Time: 20 minutes | Serves 4
Cal 420 | Cal from Fat 150 | Total Fat 18g | Sat Fat 3.5g | Sodium 1000mg | Fiber 5g | Pro 30g
Directions
1. For the dressing, whisk together the shallot, chili paste, honey, fish sauce, and lime juice in a large bowl. Slowly drizzle in the sesame oil and whisk to combine. 2. Add in the crab, mango, and cucumbers and gently toss to coat to avoid breaking up the crabmeat too much. 3. On a large platter, arrange the watercress. Top with the dressed crab mixture, basil, mint, cilantro, scallions, and coconut. Serve immediately.
Ingredients
Melissa Petitto, RD, was raised around an eclectic collection of food in Birmingham, Alabama. With two seemingly diverse cultures that center life around the kitchen, Petitto gained an early appreciation for food and its impact on a person’s life. Attending Johnson & Wales University, Melissa Petitto was afforded the opportunities of working for The Governor’s House Inn as the bed and breakfast chef and at Cooking Light magazine in the test kitchen. To enhance her skills and opportunities, she furthered her education at Emory University Hospitals with a dietetic internship. Upon passing her registered dietician’s exam, Petitto made the move to New York City to pursue her career goal of becoming a personal chef.
After twelve years in the city, Petitto recently made the move west, now calling Santa Barbara, California, home, and became the personal chef she had envisioned herself to be with an A-list clientele. In recent years, she has traveled to teach cooking classes and works at the Hilton Head Health Institute, a premier weight loss spa, where she lectures, presents food demonstrations, and consults with individual clients in attendance in addition to traveling to York, Maine, to teach classes at the well-known Stonewall Kitchen Cooking School.
Petitto is the author of Acai Super Berry Cookbook, An Apple A Day, 30 Minute Paleo Meals, and Red Hot Sriracha. She collaborated with Hilaria Baldwin on The Living Clearly Method. Whether cooking dinner for an individual client or a dinner party of twenty-five, Melissa Petitto, exudes the passion she feels for nutritious food and its role in a family’s life.
melissapetitto.com
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