Dr Oz: Paleo Breakfast Smoothie Recipe & Paleo Diet Cobb Salad Recipe

Dr Oz: Benefits Of the Paleo Diet

Dr.Oz talked with two experts about the Paleo Diet, the common misconceptions about the diet and the foods you can and cannot eat while on the diet. They also talked about the benefits of the Paleo Diet as well as the importance behind taking some cheat days during the week. Nell Stephenson, a Paleo Diet expert, said the diet should consist mostly of vegetables, a small amount of meat and fruit and a tiny amount of healthy fat. Check out the recipes on the next page to find out how a little protein from each of these recipes will boost your metabolism the entire day.

Dr Oz Paleo Breakfast Smoothie Recipe

Dr Oz Paleo Breakfast Smoothie Ingredients: 

• 8 ounces chilled herbal tea
• 1/2 avocado
• 2 soft-boiled eggs (Nell promises you will not taste them.)
• 1 cup blueberries
• 1 cup spinach
• 1 tablespoon shredded coconut
• 1 tablespoons ground flax seed
• 1/2 teaspoon turmeric
• 1/2 teaspoons ginger

Dr Oz Paleo Breakfast Smoothie Directions:

• Combine all ingredients in a blender until smooth.

Dr. Oz seemed a bit nervous to try a smoothie with an egg in it but he said the smoothie tasted great. The amount of blueberries in the smoothie overpowered the egg.

Dr Oz Paleo Cobb Salad Recipe

Dr Oz Paleo Cobb Salad Ingredients:

• 2 skinless, boneless chicken breast halves (about 1 lb), flattened with a meat tenderizer
• 1/4 cup leftover roasted turkey breast, diced
• 2 tablespoons extra-virgin olive oil
• 1 head romaine lettuce, rinsed, dried and chopped
• 1 small bunch frisee, or your favorite lettuce if not available, separated, rinsed and dried
• 1 medium tomato, seeds removed (cut in half, then use a spoon to remove the seeds), finely chopped
• 1 avocado, peeled, pitted and sliced
• 2 large eggs, hard-boiled and sliced
• Juice of 1 lemon
• 1 tbsp chopped fresh chives
• 1 teaspoon crushed mustard seed
• Freshly ground black pepper (optional)

Directions on the next page…

Dr Oz Paleo Cobb Salad Directions:

• In a cast-iron skillet, heat the oil over medium heat. Dry the chicken breasts with paper towels and cook for 6 to 8 minutes, turning halfway through. When the chicken reaches an internal temperature of 160, remove the chicken from the pan, cover loosely with foil and put aside.
• Cook the diced turkey in the same pan until crisp. Remove from the skillet and drain on paper towels.
• Combine the romaine and frisee and divide among two large plates. Slice the chicken and lay on top of lettuce. Add the turkey, avocado, tomato and sliced eggs on top of the lettuce.
• In a small bowl, mix the lemon juice, mustard seed and chives. Drizzle on top of salad, followed by pepper, if desired.