Paleo Taco Salad

Paleo Taco Salad

By Dr. Justin Marchegiani

Here is a great paleo recipe that you can make that only involves a few ingredients. All you need is a head of romaine lettuce, 1 to 2 pounds of grass fed meat, 1 avocado, 1 tomato, organic fresh salsa and spices and seasonings.

This meal is a great balance of protein, fat and carbs from lots of good vegetables.

1. Brown ones 2 pounds of grass fed meat in a skillet or find them.
2. Cut up the tomato and lettuce while the meat is cooking.
3. Add 1 teaspoon of cumin, chili powder (depending on how spicy you want it) and sea salt.
4. Put the fresh bed of lettuce on a plate and add the meat on top.
5. Put the tomato and salsa on top of the meat.
6. Cut up the avocado in place on the very top.
7. Enjoy!

Organic Grass Fed Meat:

Bone Broth Soup

Bone Broth Soup

By Dr. Justin Marchegiani

Here is a great recipe for bone broth soup that is very high in collagen. Collagen contains high amounts of how hyaluronic acid. Hyaluronic acid has anti-aging qualities especially helping with skin health, skin elasticity, wrinkles and overall joint health.  Collagen is also very helpful to prevent stretch marks and to help maintain overall skin health. By cooking these bones from healthy organic grass fed cows over a period of time collagen begins to seep out into the broth to make a real yummy nutrient dense snack!


3 large carrots, diced

1 head celery, diced

1 large yellow onion or 2 large leeks, diced

4-8 large cow bones with marrow (ideally grass fed/finished)

1 tsp. cardamom spice

¼ tsp. salt

¼ tsp. pepper

1 tsp. turmeric

truffle oil or truffle sea salt

Put all ingredients in a large soup pot, fill about 4 inches from top with filtered water simmer for 4-5 hours stirring occasionally.

Scoop 2-4 servings into blender. Blend at high speed until smooth. Add 2 drops of truffle oil to each serving and/or sprinkle with truffle sea salt.

Serve and enjoy!

 To learn more about the benefits of bone broth, click here!

Paleo Pancakes – Low Carb and Grain Free

Paleo Pancakes

By Dr. Justin Marchegiani

This is a great low carb yummy recipe I found online and I have doctored up just a little.  It taste just as good as regular pancakes with out the extra carbs, sugar and indigestion…  Maple syrup optional!

Makes about 4, 6 inch pancakes…

Paleo Pancakes:

-1/4 cup of coconut flour

-3 to 4 eggs

-1/4 cup of coconut milk

-Optional: honey

-Mix everything together

-Put coconut oil on a low to medium tempered frying pan.

-Blueberries can be added once cooking begins.

-Cook till golden brown on each side then flip.  Tip, if you want to make the pancakes thicker, let the batter cook for 30seconds or so, then add a little bit of batter on top of the partially cooked pancake.

-Add some  butter while the pancake is hot.

-Maple syrup can be used, if you are looking to cut the sugar you can use some unsweetened apple sauce like I did on mine. Warming the apple sauce before putting it on your pancake can be really good too.

PS:  Grade A maple syrup has less sugar then grade B, FYI!


By Dr. Justin Marchegiani,

With help from Shelly Mudd

Paleo Shepherds Pie

Paleo Shepherds Pie

By Dr. Justin Marchegiani

This is a great hearty meal with the extra carbs from the sweet potatoes, which can be easily subbed for extra veggies if you are carb sensitive.   This meal is grain free, legume free and dairy free (if you use coconut oil instead of butter).

First things first: 

1.  2-3 sweet potatoes (peeled) steamed and then mash with coconut oil or Kerry gold butter.  A little bit of cinnamon can be added to the sweet potatoes for extra flavor.

2.  Saute 1-2 pounds of grass fed organic meat in a separate pan then the veggies (this makes it faster), depending on how many people.  1 pound is usually good for 2 people.

3.  Veggies:  Cut up 1 onion and saute in a pan with either coconut oil or butter.  Then cut up the peppers and add them to the pan after about 5 minutes.  Add cumin , oregano and turmeric to taste.

4.  Add the meat to the same pan as the sauteed onions and peppers and let the veggies and the meat mix-in before adding a half of a head of kale to the batch.  Once the Kale cooks down, the veggie-meat mix can then be served on top of the the sweet potato mix.

5.  Add additional sea salt as well as an avocado on the side.

6.  Viola!  Enjoy…

Thanks to Sarah Fragoso for the inspiration from her cookbook, “Everyday Paleo”

The entire contents of this website are based upon the opinions of Dr. Justin Marchegiani unless otherwise noted. Individual articles are based upon the opinions of the respective author, who retains copyright as marked. The information on this website is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice. It is intended as a sharing of knowledge and information from the research and experience of Dr. Justin and his community. Dr. Justin encourages you to make your own health care decisions based upon your research and in partnership with a qualified healthcare professional. These statements have not been evaluated by the Food and Drug Administration. Dr. Marchegiani’s products are not intended to diagnose, treat, cure or prevent any disease. If you are pregnant, nursing, taking medication, or have a medical condition, consult your physician before using any products.