Kaleidoscope Kale Salad

Kale salad 
A wonderful resource for paleo recipes was shared by Verve’s own Catherine, where we came across this yummy new delight, especially after a little tweaking for zone blocks–now it can be paleo-zoned for your eating pleasure.  The website to check out is Feed Me Paleo.

At first we were a little nervous about kale, it’s leafy greens with their mild, earthy flavor looked kind of “angry.”  But it’s really quite delicious, and can help make a filling, healthy meal.  

So, what do you know about kale?  After trying this “bomb-diggity” recipe (Mas’s words), I did some further research, and now I like it even more!  Kale is rich in calcium, lutein, iron, and vitamins A, C, and K.  Kale has seven times the beta-carotene of broccoli, and ten times the lutein.  The best season for kale is between mid-winter and early spring–NOW!!!  It’s even often planted in gardens for decoration, comes in green and red–amazing!



  • 12 cups chopped kale (9C)
  • 1 bell pepper, chopped (1C)
  • 1/2 cup chopped red onion (1C)
  • 8 oz dried cranberries (18C) 
  • 1/3 cup olive oil (15F)
  • 1 cup slivered almonds (30F)
  • 1 lemon, juiced
  • dash of fresh ginger, or garlic–your preference 


After you’ve washed and chopped your kale, bell pepper, and red onion–throw it in a bowl with the cranberries and slivered almonds.  Then mix your yummy dressing which consists of the olive oil, the lemon juice, and spice.  This is a good way to use those protein shakers, throw in your dressing mix and shake it!  Then add your dressing to your salad mix, throw a lid on it, and shake it all together to your favorite workout song–which you should also be bringing to share at Verve with all of us!  

This recipe makes 10 servings total.  1.33 cup salad = 3C, 4.5F.  

Add some grilled salmon (1.5oz=1P) or some easy roasted chicken (1oz=1P) for a complete, easy fresh meal on the go.  This salad keeps great in the fridge for a couple days.  Enjoy the health benefits of our new favorite veggie, and try to keep yourself from picking it out of your neighbors front yard.  Let us know what you think! 

Asian Fusion Chicken Salad

Always looking for easy food to take on the road with you?  Well, here’s one totally Paleo/Zone friendly, that you can throw into a bell pepper, lettuce wraps or however your heart desires.  It’s super fast and easy, just grab the coleslaw mix in the produce section of your local grocery, throw it together with some leftover cooked chicken or turkey and season it to your palate.  We like to add five spice powder, or curry, etc.

24 oz chopped, cooked chicken or turkey breast (24P)

2.25 cups coleslaw mix or shredded cabbage (2C)
2 scallions, white and green parts sliced
8 oz almonds (8F)
1 tsp grated fresh ginger 
1/2 cup canned, crushed pineapple, drained (2C)
Bibb, Boston lettuce or colorful bell peppers for your boats (1 bell pepper = 1C)

In a food processor, combine half the chicken, coleslaw mix, scallions, almonds, and ginger. Pulse several times until finely chopped.  Transfer to a large bowl.  Repeat with the remaining chicken, coleslaw mix, scallions, almonds and ginger.  

Add pineapple to mixture, stir to combine well.

Spoon 2/3 cup of the chicken salad into a bell pepper for a 3P, 1.5C, 1F meal, feel free to add more pineapple or almonds if you don’t want them elsewhere in your meal! 

*You can also make this without the food processor, if you just chop up the chicken and almonds.  

An explosion of amazing in your mouth

An Amy and Jared creation:

IMG_6877 (2) 

4 block meal:

3oz Ground turkey (2P blocks)

2oz Chopped pepperjack cheese (2P blocks)

1.33 Cups baby spinach, scissored (1C block)

.5 Cup grapes (1C block)

.25 Cup pomeganate seeds (1C block)

.25 Cup garbonzo beans (1C block)

12 Slivered almonds (4F blocks)

Cave Man Cobb Salad



4 Block Paleo Meal*

2 strips of Turkey Bacon, scissored (1P Block)

1 Hard-Boiled Egg, chopped (1P Block)

2 oz. Grilled Chicken, cubed  (2P Blocks)

1 c. Tomato – cubed (1C Block)

1/2 Avocado, cut (appr. 4F Blocks**)

Lettuce (6 c or 1 head = 1 block)

(Peas would be really great too! .75 c = 1C Block)


Salad Dressing


2 limes squeezed into blender

4 avocados

1 bunch of cilantro leaves

add water until smooth

add pepper, garlic, and cayenne to taste. YUM!


OR olive oil, lime, and pepper


Zone Blocks:

4P, 4F (w/o dressing), 1.5 C


There are 4 Blocks of Fat and Protein, not counting the dressing.  There is ONLY a little over 1 Block of carbs.


**The actual Fat Block serving of avocado is 1 Tbsp. = 1 Block

Quick and Easy Paleo/Zone Tuna Salad


Jump start the Paleo challenge with some new easy recipes.  There are only 24 days left.

4 Blocks Zone – Time 10 minutes
4oz of Tuna (4P)
1 Tomato medium (1C) 
1 Cup celery (.5C)
1.25 Cup peppers (1C)
.33 Cup of green onion (.5C)
1.33 tsp olive oil (4F)
Spice to taste; mustard, pepper, and dill.

If you want a complete 4 blocks take a half an apple, core it and chop it in a bowl.  Add cinnamon (don’t stress about how much, just go for it).  Put in microwave for 5 minutes and oh what a 1 block carb after treat.

Mediterranean Style Tomatoes and Feta with Spinach and Chicken

This meal is NOT Paleo-friendly, but is 100% Zone.



3 Block Zone Meal
1 c Tomatoes, sliced

1 1/3 c Spinach*

2 oz. Grilled Chicken, sliced

1 1/2 oz. Feta Cheese, crumbled

1 Tsp Olive Oil (divided into 1/3 tsp and 2/3 tsp)

Chopped Garlic, salt, pepper, and basil to taste

The third carb block will come from the delicious 4 oz. glass of wine you will enjoy with the meal!



4 Block Zone Meal
2 c Tomatoes, sliced

1 1/3 c Spinach*

2 oz. Grilled Chicken, sliced

3 oz. Feta Cheese, crumbled

1 1/3 Tsp. Olive Oil (divided into 1/3 tsp and 1 tsp)

Chopped Garlic, salt, pepper, and basil to taste

The fourth carb block will come from the delicious 4 oz. glass of wine you will enjoy with the meal!
Prepare the spinach as desired but add 1/3 tsp olive oil and a dollop of chopped garlic for added flavor.  
Place the slices of chicken in the middle of a microwaveable plate and top with the Feta.  Microwave the chicken and cheese for approximately 1 minute, or until Feta is sufficiently melted.  
Around the chicken and melted Feta, arrange the sliced tomatoes and spinach.  Sprinkle salt, pepper, and basil over entire plate as desired.  Drizzle the remaining olive oil onto the tomatoes and spinach.  
Serve with a 4 oz. glass of delicious wine! ( or, in my case, a “SunShine Wheat” beer)
* The Spinach that we used was the frozen, bagged, “Chopped Baby Spinach”.  We cooked it in a skillet as prescribed by the directions and did not measure it out until it was fully cooked.  If you want to use fresh spinach and cook it down yourself, keep in mind that you will need quite a bit more of the fresh stuff than you will think, as it cooks down by a fair amount.

Paleo Pizza

Cherie posted this to the comment page.  It is Paleo-friendly with Zone Blocks included.

Ground turkey pizza crust
Suggested to bake on a pizza stone. We do not have one and used a baking dish; it worked fine.

1 1/4 lb ground turkey
1 egg
2 Tbsp ground almonds
1 Tsp dried basil 
olive oil

Preheat oven 450 and oil the pan with a LIGHT amount of Olive oil

Mix: turkey, egg, almonds and basil. Pour onto pan and press flat (about 1/2 inch thick). Bake for 10 minutes.

Add a sauce (without sugar). I used tomato sauce, I hear there are pizza sauses without sugar. Use whatever veggies you love on pizza. If you are zoning add up all veggie & sauce blocks as carbs. I used: tomatoes, onions, mushrooms, and spinach.  Bake an additional 10-15 minutes.  (Top with crushed red pepper for extra spice!)

Zone for the crust:

20 Blocks Protein
20 Blocks Fat

Divide the pizza for appropriate block needs.

Baked Chicken Stuffed with Creamy Goodness



4 Block Zone Meal (not Paleo-friendly)
3 oz. Chicken breast

1/3 c Blue Cheese

2 Tbsp Avocado

2 Tbsp Cream Cheese

1 1/3 c Spinach

Olive Oil, Cajun spice, chopped garlic, salt, and pepper to taste




Pre-heat oven to 375

In a bowl, mix the avocado and cream cheese with cajun spices until smooth.  Cut Chicken down middle length-wise and spoon avocado-cream cheese mixture into.  Fold over one side of chicken and drizzle olive oil, salt, and pepper on top.  Bake in oven for 25 minutes.  Keep oven at 375, but at 25 minutes sprinkle blue cheese crumbles over and put back into oven for 5 minutes.

While the chicken is baking, prepare the spinach on the stove top according to package.  Season with olive oil, salt, and pepper. 

The spinach only takes up ONE carb block so I served with fruit for dessert.

Zone Blocks:

4P, 4F (olive oil NOT accounted for – 1/3 tsp per fat block), 1C

Jamaican Jerk Chicken

This recipe is from none other than our very own Tim Martin.  Block it out if Zoning, but consider this one Paleo paradise.


Prep time: 15 minutes
Cook time: 1 hour, 20 minutes

1 Tbls Cinnamon, ground

1.5 tsp Allspice, ground
1.5 tsp Black pepper, ground
1 Tbls Hot pepper, chopped
1 tsp Hot pepper, dried, crushed
2 tsp Oregano, crushed
2 tsp Thyme, crushed
6 Cloves garlic, finely chopped
1 cup Onion, pureed or finely chopped
.25 cup lime juice
8 pieces chicken, boneless, skinless

Mix all ingredients, except chicken, in a large bowl.  
Rub seasoning mixture over chicken pieces and marinate in fridge for 6+hrs.

Creatures of Habit

Seriously, who doesn’t love your run of the mill Mexican wrap?  It’s a staple item in our house and I guarantee, if you spend a little time Zoning, it will become a staple in your’s as well.

4 block meal:

1 pepper, sliced and cooked (.5 carb block)

.25 cup cooked thinly sliced onions (.5 carb block)

.25 cup washed black beans (1 carb block)

.25 cup thinly sliced, cooked mushrooms (less than .25 carb block)

2 low-carb tortillas (2 carb blocks)

4oz. Mexican spiced, sliced chicken (4 protein blocks)

4 tbsp. avacado (4 fat blocks)

Spice to taste and Viva la Zone!