I found that the hardest part wasn't tasty food, but the massive amount of cooking that has to be done when you eliminate things that come in boxes, bags, and wrappers. There are tons of things you can make and eat, and tons of places to go for recipes.
My favorites are: www.marksdailyapple.com/#axzz2UDag9Bsk nomnompaleo.com/ www.whole9life.com/ www.theclothesmakethegirl.com/
Whole9 is the home of the Whole30, which is an extremely strict, regimented elimination diet that is used to determine food sensitivities. It's hard, but it's well worth it to learn how food affect you. The site and the Whole30 Success Guide have recipes that are completely grain-, legume-, sugar-, and dairy-free.
I especially like Nom Nom Paleo, since the blogger is a shift working mother of two with plenty of advice for fitting all the cooking into a busy life. There is a MASSIVE recipe index with any kind of dish you can think of.
The Clothes Make The Girl blogger wrote two cookbooks (Well Fed and Well Fed 2) that has an entire chapter dedicated to make-ahead, bulk prep, and time-saving strategies. She has recipes and recommendations for any kind of flavor you want, from basics to international inspirations. She has a recipe for an olive oil based mayonnaise that you can make in a food processor or blender, and it's amazing for adding a punch of flavor to anything you think of to put it on.
These barely scratch the surface of the resources for paleo recipes that are out there. I would suggest, however, not trying to get into the stuff like "paleo pancakes" or "paleo muffins," or anything that's a recreation of a grain-based food or dessert. Not. Worth. The. Bother. They taste nasty and they're almost never worth the expensive nut flours it takes to make them. Unless you find a cookbook that's had its recipes extensively tested, don't even mess with it.
Other than that, the best thing you can do for yourself is stock up on garlic and onions, real butter, and decent olive oil, and mix yourself a container of chef's salt (equal parts coarse sea salt and ground black pepper) and have it in a convenient spot. I take a little container with me in my lunch bag every day to sprinkle on my salad. Very handy, and very basic.
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