Cook’s Corner: Paleo Paradise

Low-carb, high-protein meals

Sometimes dieting is hard. The summer begs for you to eat ice cream, potato salad, chips, and other unhealthy summer staples. You can still get great taste without falling into these food traps, however. Meals that are low-carb and full of protein will pack a punch.

Protein is essential for building lean muscle, and low carbs means you are getting rid of that unnecessary sugar. Plus, a low-carb, high-protein lifestyle will work well with any diet plans you may be on. Here are a few recipes to get you ready for a healthy summer.

Want more healthy food ideas? Head to and look under the Food+Recipes tab to see all the recipes we’ve gathered for you. And, as always, we are handing out $25 Whole Foods gift cards to those who want to share their favorite protein power recipes! Just email us at    


Hummus Guacamole

Makes 2 cups

½ container Lilly’s Roasted Jalapeño Hummus

1 large ripe avocado

Juice of ½ lime

½ garlic clove, minced

Sea salt to taste

Mash a ripe avocado with a fork, and blend in half a container of hummus. Add juice of half a lime, minced garlic clove, and season with sea salt to taste. Serve with gluten-free tortilla chips. Source: Lilly’s Hummus


Steak with Arugula and Orange Salad

Serves 4

2 teaspoons olive oil

1 1/2 pounds sirloin steak (1 inch thick)

Kosher salt and black pepper

1 tablespoon red wine vinegar

2 teaspoons Dijon mustard

1 orange

2 bunches arugula, thick stems removed (about 8 cups)

1 14-ounce can hearts of palm, rinsed and sliced

1 shallot, thinly sliced

1/4 cup pomegranate seeds (optional)

Heat one teaspoon of the oil in a large skillet over medium-high heat. Season the steak with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook the steak to the desired doneness, five to six minutes per side for medium-rare. Let rest for five minutes before slicing. Meanwhile, in a large bowl, whisk together the vinegar, mustard, remaining tablespoon of oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Cut away the peel and pith of the orange segments, adding them to the bowl as you go. Add the arugula, hearts of palm, and shallot, and toss to combine. Serve with steak and sprinkle with the pomegranate seeds. Source: Sara Quessenberry


Vegetable Beef Stir Fry

1 pound sliced beef (tenderloin or flank)

3/4 pound frozen vegetable mix, thawed

1 large onion, sliced

2 tablespoons oil

7 tablespoons water


1/4 teaspoon baking soda

4 tablespoons Kalbi (Korean BBQ) marinade

1 tablespoon oyster sauce

1/2 teaspoon garlic and ginger paste

1/2 teaspoon sesame oil

1/4 teaspoon ground white pepper

2 - 3 tablespoons cornstarch

Marinate the beef with all the ingredients for the marinade, about 15 minutes. Heat two tablespoons of oil in a wok or skillet over high heat. Transfer the marinated beef to the wok and stir fry until 70 percent cooked. Add sliced onion and stir. Pour the water over and add vegetables. Add salt only if you need to season. As soon as the sauce thickens, dish out and serve immediately. Source: