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When figs are in season, this is a tasty snack that you can whip up easily. This version uses the oven, but you can also grill these on the barbecue. If you choose this route, they will cook much faster, so be sure to keep a eye on them.

Time: 40 minutes
12 figs
6 strips of bacon (nitrate free)
12 pecans

Preheat the oven to 350 degrees. Cut a slit down the side of each fig, and stuff with a pecan. Slice each strip of bacon lengthwise. Wrap each fig with a slice of bacon , starting at the top and spiraling it down. Secure with a toothpick.

Lightly coat a baking sheet with olive oil, then arrange the figs on it. Bake for around 30 minutes, until the bacon has cooked. These are great served warm, but are also good when chilled.

Zone info: 6 servings at 1.5 carb blocks, 2 fat blocks.

Time: 5 minutes

1/4 cup white wine vinegar
1/4 cup tomato sauce
1 1/2 Tbs olive oil
1 Tbs dried basil
1 Tbs chopped sun dried tomatoes
pepper

Mix all of the ingredients in a small bowl. Store the unused portion in a jar. Paleo purists can substitute lemon juice for the vinegar. If you do this , use a little less then 1/4 cup of lemon juice and add a bite more tomato sauce. You can easily double this recipe if you’d like to have more dressing on hand.

Zone info: 4 servings at 31/2 fat blocks.

Time: 5 minutes

1 tsp fennel seeds
1/2 tsp dried parsley
1/4 tsp sage
1/4 tsp red chili pepper
black pepper
1 Tbs olive oil
1/2 Tbs balsamic vinegar

Add all of the ingredients to your salad bowl. Add veggies of choice, toss well to coat with the dressing.

Zone info: 1 serving at 9 blocks fat.

Time: 4-5 minutes

1 bag spinach leaves
1 tsp olive oil
1tsp toasted sesame oil
1/2 Tbsp sliced garlic
1/2 Tbsp dried onion
1 tsp thyme
pepper

Heat the oil in a large skillet. Add the garlic and seasonings, saute for 1 minute. Add half of the spinach, mix well, then continue to add the remaining spinach. Cook until partially wilted; Don’t over do it!

Zone info: 1 serving at – 1/2 carb block, 6 fat blocks(use an appropriate quantity of oil to meet your fat requirements)

Time: 15 minutes

3 C brussel sprouts
1/2 C chopped onion
1/4 C chopped pecans
2 slices bacon, cut into small pieces
1 Tbsp olive oil
2 Tbsp apple cider vinegar

Cut the stem ends off the brussel sprouts, then qua rter them lengthwise. In a large skillet, saute the Brussels sprouts, onion, and bacon in the olive oil. Cook until the bacon is done and the onion soft, around 10 minutes. Add the pecans and the apple cider vinegar and sauté for around two minutes more; the vinegar should have formed a glaze. Serve warm.

Zone info: 2 servings at 2.5 carb blocks, .5 protein blocks, 10.5 fat blocks.

Time: 5 minutes

3-5 eggs
3-5 tbsp tapenade

Tapenade is a rich olive spread. You can add it to many different dishes, but it works really well with eggs. Ilike the Cantare Mediterranean blend from Costco.

Simply scramble the eggs, then top with the tapenade. simple and tasty.

Zone info: 1 tbsp tapenade =about 21/2 blocks fat.

Time: 5 minutes

One orange
~1/4 cup sliced red onion
2 tsp olive oil
1 tsp white wine vinegar (Paleo purists can opt for lemon juice instead of the vinegar.)

Peel the orange and break it into s egments. Arrange the orange pieces in a bowl, top with the sliced red onion. Drizzle with the oil and vinegar.

Zone info: 1 serving at 2 blocks carb, 6 blocks fat.

Time: 5 minutes

Veggies of your coice (broccoli or cauliflower, for example)
1/4 cup water

Add veggies and water to the pressure cooker. Close the lid and het over high until the unit is up to pressure. Immediately transfer to another element set to medium and cook for 3 minutes (This is to prevent overcooking). Quickly cool the pot under cold running water until the pressure releases. Open and serve.

Zone info: this will depend on which veggies you have chosen, of course!

Nothing fancy here, and not the most optimal of paleo choices, but great on a budget or in a pinch. These pack easily in small containers for lunch They can also be a kid-friendly snack.

Time: 3-5 minutes

6 slices of turkey deli meat
1 can chunk light tuna (peferably no salt added)
veggie or condiment of choice (see below)

Lay the sliced deli meat out flat, place a line of tuna down the center. Add condiments. Roll up and eat!

Many choices for condiments-try your favorites. Avoid sugary condiments! Some i like are homemade relish or sweet pickles, Dijon mustard, olive oil mayo, and even coleslaw.

Zone info: this will vary, but the above with pickles will be 2 servings at 4 blocks protein; carbs negligible.

Do you occasionally miss french fries? If so here is a simple way to come pretty close, and still stay healthy.

Time: 10 minutes

Acorn squash
olive oil

Cut an acorn squash in half lengthwise, then dig out the seeds. Cut it into wedges about 1 inch thick. Peel the wedges with a potato peeler (I did this part at home, then I put the wedges into a ziplock bag to take on a trip.) You can g rill these, or roast them in a pan. Brush the squash with olive oil, then place on the grill or in a pan. Turn frequently, until the squash is soft. Serve hot

You can also spice these up any way that you like: chili powder or cajun spice would be good place to start.

zone info: 1 cup acorn squash fries will be 1.4 carb blocks, ~ 2 fat blocks.