Plants, Fats and Protein

by drpaul

Here’s my lunch: uncured bacon, celery, cucumbers, red bell pepper, and broccoli. It’s got it all: plants, fats, and protein. It’s so paleo/primal that I don’t even need utensils!

For dessert I had some homemade almond flour raisin and walnut cookies.

It doesn’t get any better than that!

You can do it!

Dr. Paul


PS. This lunch is approved by the “bacon lady” herself, Bonfire’s own paleolifedomination queen, Lis Lourie.

Greens and Bacon

by drpaul

A little bacon goes a long way when it’s used as a flavor component versus a major part of the dish. This breakfast, made with kale, spinach, chard, and broccoli, and which can easily be varied depending on what you have on hand, is extraordinarily high in phytonutrients, antioxidants and other micronutrients essential for health.

1/2 lb uncured bacon, cut into small pieces
1 cup kale, chopped
1 cup chard, chopped
1 cup packed fresh spinach
1 cup broccoli, chopped
1/2 leek, rinsed and chopped OR 1 large/2 medium shallots, chopped
3 tablespoons organic butter or coconut oil
2-4 organic eggs – optional
Optional: 1/2 cup grated raw cheddar cheese

  • Cook chopped bacon over low-medium heat until desired doneness
  • In separate medium sauce pan, melt butter over medium-low heat
  • Add chopped leeks (or shallots) and broccoli, cook, stirring for 3-4 minutes
  • Add kale, chard, and spinach
  • If desired, add eggs – don’t overcook eggs if adding
  • Add bacon and optional raw cheddar
  • Serve with Green Smoothie

Perfect Breakfast

by drpaul

This is nutritious and delicious – as should be all of your meals!  If you’ve been intimidated about making omelets, watch this video – Dr. Paul makes it looks easy. Don’t forget to make your Green Smoothie to go with it.

2-3 organic eggs per omelet (3 egg omelet can be shared by mom and child; 2 eggs for a hungry adult)
1/3 – 1/2 lb uncured bacon, cut into small pieces
1 cup chopped broccoli (even just stumps as the video shows)
1 medium to large shallot, chopped
Handful of spinach leaves
3 tablespoons organic butter or coconut oil
Optional: 1/4 cup raw cheddar cheese, shredded

  • Cook bacon over low-medium heat until done to your liking; set aside on paper napkins/towels
  • In separate small fry pan, melt 1 tablespoon of butter or coconut oil
  • Add chopped broccoli stumps, cook for 3-4 minutes
  • Add chopped shallots, cook for 3-4 minutes
  • Set pan aside
  • Melt 2 tablespoons butter or coconut oil in medium saute pan
  • Beat eggs and add to foaming butter
  • Wait 1 minute and using spatula, lift edge of cooking egg while tilting pan to allow uncooked liquid egg to run under lifted edge – see video demo.
  • Once all uncooked egg is gone, add 1/2 of cooked broccoli and shallots to one side of cooked egg
  • Add 1/2 handful of spinach leaves
  • Add optional shredded raw cheese
  • Fold 1/2 of egg over the side with filling
  • Cook for 30 seconds longer
  • Serve with Green Smoothie