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Caveman diet works well for 'cavegirls': Paleo diet for 'Paleoistas'

 Michelle Fagone has crafted a recipe book for "Cavegirls."
Michelle Fagone has crafted a recipe book for "Cavegirls."
Michelle Fagone

Although it's often called the "caveman diet," the Paleolithic plan works best for women who want to lose weight, according to a new study. Female dieters on the Paleo diet shed twice as much body fat as those on modern diets in the study. So if you're trying to find a way to fit into your skinny jeans by summer, we've got the skinny on how it works here.

The researchers who conducted the new study discovered that female dieters on the Paleo diet experienced three types of benefits:

  • They lost twice as much weight.
  • They lost fat around their waistlines.
  • The levels of dangerous blood fats called triglycerides lowered as well.

For women who want to try the caveman diet, an increasing number of books are filling the gap:

And you don't have to be a "cavegirl" to enjoy the recipes below from "Cavegirl Cuisine - eating paleo one bone at a time." (Reprinted with permission)

Nutty Orangeberry Breakfast Muffins

  • 5 large eggs
  • 4 tablespoons organic,
  • unsalted butter or ghee,
  • softened
  • 1/3 cup freshly squeezed
  • orange juice
  • ½ teaspoon pure vanilla extract
  • ½ teaspoon orange extract
  • 1/3 cup almond butter, creamy
  • 1 tablespoon of fresh orange
  • zest (approximately 1 large
  • orange)
  • 1/3 cup raw honey
  • 1/3 cup coconut flour
  • 1 teaspoon gluten free
  • baking powder
  • 1/3 cup crushed raw pecans
  • 1/3 cup blueberries

Directions:

Preheat oven to 350˚F.

Grease 8 sections of a muffin tin.

Whisk eggs in a metal bowl until fluffy. Add butter, orange juice,

vanilla, and orange extract. Blend.

Add almond butter, orange zest, and honey. Blend.

Add coconut flour and baking powder. Slowly combine until

all ingredients are wet. Do not over blend.

Fold in pecans and blueberries.

Add batter to the muffin tin and bake for 25 minutes or

until a toothpick can be inserted and removed dry.

Yield: 8 muffins

BBQ Stud Muffins

BBQ Sauce:

  • ½ cup marinara sauce (no sugar
  • added)
  • ¼ cup pure maple syrup
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • Muffins:
  • 1 pound ground beef (85/15 mix)
  • 1 large egg
  • ½ cup almond meal
  • 1 carrot, peeled and grated
  • 2 green onions
  • (green part included), minced
  • 1 teaspoon sea salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon dried lemongrass
  • ¼ teaspoon chili powder

Directions:

Preheat oven to 350˚F.

In a small bowl, mix together BBQ sauce ingredients. Set aside.

In a large bowl, mix the remaining ingredients (use your hands. It’s my preferred method).

Add ½ cup of the BBQ Sauce. Reserve the remaining sauce.

Grease a muffin pan. I have a 6-muffin pan that makes larger than average muffins.

Fill the pan with the meat mixture. Glaze the tops of the muffins with the remaining sauce.

Cook for approximately 25 minutes (this will vary depending on the size of the muffins). For best results, use a meat thermometer for desired doneness.

Yield: 6-8 muffins