Are you hungry? I sure hope so, because here is a delicious list, of 121 Paleo Diet Recipes. Though the paleo diet is from the stone age, it doesn't mean that you cannot "spice it"  up. (pun intended) The list will cover appetizers, breakfast, soups, salads, chilli, dinner, snacks, crockpot, and desserts. 

Breakfast

1. Paleo Breakfast Bread

Paleo Breakfast Bread

Ingredients

  • ½ cup creamy roasted almond butter
  • 2 large eggs
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract
  • ¼ teaspoon stevia
  • ¼ teaspoon celtic sea salt
  • ¼ teaspoon baking soda
  • 1 tablespoon ground cinnamon

Cooking Instructions

  1. In a large bowl, with a hand blender, mix almond butter until creamy
  2. Mix in eggs, honey, vanilla, and stevia
  3. Add salt, baking soda, and cinnamon
  4. Mix well with hand blender until all ingredients are combined
  5. Transfer batter into a well greased 8x8 inch baking dish
  6. Bake at 325° for 12 to 15 minutes

Recipe by: elanaspantry.com

2. Coconut Flour Pancakes

Coconut Flour Pancakes

Ingredients 

  • 1/4 cup coconut flour
  • 1/8 tsp baking soda
  • Pinch of salt
  • 1/3 - 1/4 cup coconut milk
  • 2 tbsp organic, cold-pressed coconut oil
  • 3 eggs
  • 1-2 tbsp honey
  • 1/2 tsp vanilla extract
  • Maple syrup to taste
  • Grass-fed butter for cooking (Kerrygold and Anchor are recommended brands)

Cooking Instructions

  1. Thoroughly mix eggs, coconut oil, and honey together.
  2. Add the coconut milk and vanilla extract.
  3. Throw in the coconut flour, baking soda, and salt. Mix, but remember, not too much!
  4. Melt a dab of butter in your skillet and add a little batter to the pan. Figure out how many pancakes you’d like to make beforehand. This recipe should yield around 8 or so pancakes.​
  5. Remember that you aren’t likely to see many bubbles forming on the top, so carefully check the underside of your pancake before flipping.

Recipe by: paleohacks.com

3. Paleo Chocolate Waffles

Paleo Chocolate Waffles

Ingredients

  • 1.5 cup almond meal/flour
  • ⅓ cup canned coconut milk
  • ¼ cup Enjoy Life Chocolate Chips or dark chocolate chips
  • 2 eggs, whisked
  • 2 heaping tablespoons unsweetened cocoa powder
  • 1 tablespoon maple syrup or raw honey (or sweetener of your choice)
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking soda
  • sprinkle of cinnamon
  • pinch of salt

Cooking Instructions

  1. Plug in your waffle iron. If you don't have one, you can get one here.
  2. Whisk your eggs in a medium-large sized bowl.
  3. Add your coconut milk and sweetener and whisk together with eggs.
  4. Next add your almond flour and mix more!
  5. Then add your cocoa powder baking soda and mix together.
  6. Lastly, add in your chocolate chips, vanilla, salt, and cinnamon. Mix together thoroughly.
  7. Pour into your waffle iron and cooking until cooked through. It took about 4-5 minutes for mine to cook through and crisp up.

Recipe by: paleoomg.com

4. N'Oatmeal Breakfast Bowl

Noatmeal Breakfast Bowl

Ingredients

  • 1 cup shredded coconut
  • 1 banana
  • 1 tsp cinnamon
  • ½ cup butternut squash purée
  • ½ cup coconut milk
  • Pinch salt

Cooking Instructions

  1. Puree the ingredients in a food processor until combined, but the texture of the shredded coconut remains.
  2. Spoon into serving bowls and enjoy with toppings of choice (options include melted chocolate or cacao nibs, chopped fruit or berries, crushed nuts and seeds, bee pollen).​

Recipe by: grokgrub.com

5. Veggie & Duck Egg Paleo Muffins

Veggie & Duck Egg Paleo Breakfast Muffins

Ingredients

  • 1 1/2 cups eggplant, diced
  • 2 baby portobello mushrooms, diced
  • 6 tablespoons tomato sauce
  • 6 duck eggs
  • dried savory leaves, to taste
  • coarse ground sea salt, to taste

Cooking Instructions​

  1. Preheat the oven to 350°F.
  2. Fill a 6-cup extra large muffin tin with extra large parchment paper baking cups.
  3. Add a mix of the diced eggplant and mushrooms to the bottom of each muffin cup.
  4. Pour a teaspoon of homemade tomato sauce on top of the veggie mix. (If you don't have homemade tomato sauce, Pomi is recommend .)
  5. Crack a duck egg on top of each teaspoon of sauce.
  6. Season the top of each egg with savory and a pinch of sea salt.
  7. Transfer the muffin tin to the oven and bake for 15 minutes, or until eggs whites are set.
  8. Remove tin from oven and let sit for 1-2 minutes. Serve warm or cold.​

Recipe by: paleoporn.net

6. Paleo Omelet with Red Pepper

Paleo Omelet with Red Pepper

Ingredients

  • 2-3 tablespoons grass-fed butter
  • 1/2 cup onion, chopped
  • 1/2 red bell pepper, chopped
  • coarse ground sea salt, to taste
  • 6 organic eggs
  • dried oregano, to taste

Cooking Instructions

  1. Melt 1 tablespoon of butter in a 9-inch skillet.
  2. Add onion & pepper, season with sea salt and saute over medium heat until onions are transluscent. Transfer mixture to a bowl and set aside.
  3. Whisk 3 eggs in a small bowl.
  4. Melt 1 tablespoon of butter in the same skillet. Add eggs to skillet, season with oregano and cover with a lid. After 2-3 minutes the bottom should be stable enough to flip. Cover and cook until eggs are cooked through - about 2-3 minutes.
  5. Transfer omelet to a plate, stuff with half of the pepper and onion mixture, fold one side over the stuffing, season with extra oregano and a pinch of sea salt and set aside.
  6. Add the final tablespoon of butter to the skillet and repeat cooking the second omelet. Transfer to a plate and serve breakfast for two.

Recipe by: paleoporn.net

7. Bacon Paleo Bagel

Bacon Paleo Bagel

Ingredients

  • 1 cup blanched almond flour
  • 3 large eggs
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon sea salt
  • 1 tablespoon lard
  • 1/8 teaspoon mace
  • pinch cloves
  • 6 slices bacon
  • 1 tablespoon baking fat (I prefer Kerrygold grass-fed butter)

Cooking Instructions

  1. Preheat the oven to 350°F.
  2. Add all ingredients (not including the tablespoon of butter) to a large mixing bowl and combine well using a hand mixer.
  3. Use the tablespoon of butter (or your preferred baking fat) to grease the donut pan.
  4. Pour the batter into a donut pan so each well is half full.
  5. Cut bacon slices into quarters and arrange four pieces in each donut pan.
  6. Cover bacon with remaining batter.
  7. Bake for 25 minutes or until a toothpick inserted in the middle comes out clean.
  8. Remove from oven and let rest for 15 minutes.
  9. Using a clean toothpick, run it along the outside of each bagel and gently pull each one out of each well.
  10. Serve however you would normally eat your bagels. (ideas: pulled pork, smeared with some strawberry jam or cream cheese, topped with an egg or better yet, scramble some eggs and serve as a Paleo bacon, egg & cheese-optional sandwich.)

Recipe by: paleoporn.net

8. Sausage Broccoli Egg Muffins

Sausage Broccoli Egg Muffins

Ingredients

  • 9 large eggs
  • 8 ounces ground sausage, cooked, and grease drained
  • 1 cup steamed broccoli, chopped
  • ¼ teaspoon salt
  • ¼ teaspoon pepper

Cooking Instructions

  1. Preheat oven to 350 degrees. Grease a muffin tin with coconut oil. Set aside.
  2. Whisk the eggs in a medium-sized mixing bowl; add in the cooked suasage, broccoli, salt and pepper.
  3. Pour the mixture into the muffin tins ¾ of the way. Bake for 20-25 minutes or until the eggs have set.

Recipe by: galonamission.com

9. Sweet Potato Breakfast Skillet with Bacon

Sweet Potato Breakfast Skillet with Bacon

Ingredients 

  • 12 ounces of bacon; cut into 1-inch pieces
  • Additional bacon fat, lard, ghee, or coconut oil
  • 5 cups diced sweet potatoes (about a 1/2 inch dice)
  • 4 cups diced zucchini
  • 1 cup chopped onion
  • 1 red bell pepper, chopped
  • 6 large eggs
  • Black pepper to taste

Cooking Instructions

  1. In a 12-inch cast iron skillet, cook the bacon pieces over medium-low heat until crisp (cooking the bacon at a lower temperature will render more fat)
  2. Use a slotted spoon to remove the cooked bacon from the pan. Set aside. There should be enough rendered bacon fat to coat the entire bottom of the skillet, about 1/8 inch deep. If your bacon didn’t render this much fat (it can vary from brand to brand), add additional bacon fat, lard, ghee, or coconut oil to your skillet until there is 1/8 inch of fat
  3. Preheat oven to 400 degrees (F).
  4. Increase heat to medium-high and carefully place the diced sweet potatoes in the hot oil. Cook the sweet potatoes without stirring until the bottom of the cubes start to turn golden brown (this can take several minutes). Stir and cook until the cubes just start to soften.
  5. Increase heat to high and add the zucchini, onion, and bell pepper to the skillet. Cook until the vegetables are just starting to soften.
  6. Stir in bacon pieces. Remove from heat.
  7. Make 6 wells in the potato and veggie mixture; break one egg into each well.
  8. Place skillet in the oven and bake for 9-14 minutes, or until the eggs are set. Serve immediately.

Recipe by: allergyfreealaska.com

10. Paleo Cinnamon Rolls

paleo cinnamon rolls

Ingredients

For the dough:

  • 2 tbsp coconut oil, melted
  • 1 egg
  • 1 tbsp honey
  • 1 tsp vanilla extract
  • 1 1/2 cups almond flour
  • 1 tbsp coconut flour
  • 1 tsp baking soda
  • Pinch of salt

For the filling:

  • 1 tbsp cinnamon
  • Honey, for drizzling
  • 1/4 cup pitted Medjool dates, finely chopped
  • 1/4 cup walnuts, finely chopped

For the glaze:

  • 2 tbsp honey
  • 2 tbsp coconut cream
  • Pinch of cinnamon

Cooking Instructions

  1. Whisk together the coconut oil, egg, honey, and vanilla in a medium bowl. Add the almond flour, coconut flour, baking soda, and salt. Stir well to combine.
  2. Transfer the dough onto a sheet of wax paper. Cover with another sheet of wax paper and roll out into a long rectangle. Remove the top sheet of wax paper. Drizzle the dough with honey and sprinkle with cinnamon. Top with the chopped walnuts and dates.
  3. Use the wax paper to roll the dough into a log. Place the log in the freezer to harden for 15 minutes.
  4. Preheat the oven to 325 degrees F. Slice the log into individual pieces, about 9 or 10 rolls. Place onto a baking sheet. Bake for 10-12 minutes until golden.
  5. Meanwhile, make the glaze by stirring together the honey, coconut cream, and cinnamon. Once the rolls are golden, remove from the oven and drizzle with glaze. Serve warm.

Recipe by: paleogrubs.com

11. Banana Bread French Toast

Banana Bread French Toast

Ingredients

For the bread:

  • 3 medium bananas (you want them brown and spotty)
  • 1.5 cups roasted unsalted cashews
  • 1 cup almond meal/flour
  • 2 tablespoons walnut oil
  • 2 eggs, whisked
  • 1 tablespoon raw honey
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • ½ teaspoon cinnamon
  • pinch of salt

For the french toast:

  • 2 eggs
  • ⅓ cup canned coconut milk
  • 1 teaspoon vanilla extract
  • ¼ teaspoon cinnamon
  • 1-2 tablespoons coconut oil

Cooking Instructions 

  1. Preheat oven to 375 degrees.
  2. Pull out your handy dandy food processor. It will make life soooo much easier. Add your cashews to the food processor to grind down.
  3. Once your get a fine cashew meal, add your walnut oil while your food processor is still on until you get a cashew butter.
  4. Then peel your bananas, roughly break them up, and add to your food processor with your cashews. Turn your food processor on and let combine for a minute or so until you have a soupy paste.
  5. Now in a large bowl, whisk your eggs, then add your cashew/banana mixture along with almond meal/flour, baking soda and powder, honey, vanilla extract, cinnamon, and salt. Mix to combine until you get a batter.
  6. Grease a bread pan with some coconut oil. I used a loaf pan that was 9.3x5.2 inches (weird numbers) and it worked well. You could use smaller for taller loaf of bread, just may cook differently.
  7. Pour batter into your greased loaf pan. Place in oven and bake for 25-30 minutes or until bread is cooked through and the top of your loaf has a bit of a "crisp" to it.
  8. Let bread cool for about 10 minutes.
  9. When banana bread is cooled, whisk together your french toast ingredients (minus the coconut oil) in a shallow bowl.
  10. Heat up a skillet or griddle and add your coconut oil to it.
  11. Cut your bread into ½-1 inch slices, dip them in your egg mixture on both sides, then place on griddle to cook for 2-3 minutes per side.
  12. Top french toast off with slice bananas, maple syrup or honey, and a touch of cinnamon.

Recipe by: paleomg.com

12. Butternut Squash or Pumpkin Porridge

Butternut Squash or Pumpkin Porridge

Ingredients

  • 1 medium sized butternut squash or pumpkin
  • 1 can full-fat chilled coconut milk, home-made or your choice of milk

Toppings:

  • Sliced strawberries or other assorted fruit
  • Shredded coconut, toasted
  • Enjoy Life chocolate chips
  • Cinnamon
  • Honey (often not needed with sweeter squashes)

Cooking Instructions

  1. Preheat the oven to 350 degrees
  2. Cut the squash in half. Place the squash halves cut-side down on a greased, rimmed cookie sheet. No water is needed. Bake for about 1 hour or until tender, cooked through and caramelly smelling. Baking times may be longer for large squashes.
  3. Allow the squash to sit until it is still warm but cool enough to touch without burning yourself. Scoop out the seeds then scoop out the squash, transferring it to individual serving bowls and mashing it slightly. We like the flavor and texture best when it is not pureed or too mashed up.
  4. Pour the milk over each bowl of squash, allowing it to pool at the sides of the bowl. Add desired toppings and a drizzle of honey.
  5. Serve. We enjoy this best when we don’t stir everything together. The coconut milk lends a bright and refreshing taste to the squash when it is NOT stirred and absorbed into it. If the squash is not very sweet, add the honey or sweetener first to taste and stir it in before adding the milk and toppings.

Recipe by: theurbanposer.com

13. Brussels Sprouts Breakfast Hash with Eggs

Brussels Sprouts Breakfast Hash with Eggs

Ingredients

  • 12 ounces Brussels sprouts
  • 2 ounces thick-sliced bacon or pancetta
  • 2 cloves garlic, minced
  • 2 shallots, minced
  • 1 1/2 tablespoons apple cider vinegar
  • 1 tablespoon butter
  • 3 large eggs
  • kosher salt
  • cracked black pepper

Cooking Instructions

  1. Thinly slice Brussels sprouts. Set aside. In a medium to large skillet over medium heat, cook bacon or pancetta until crisp. Remove from pan.
  2. To the bacon grease add the garlic and shallots and cook for 30 seconds before adding in the Brussels sprouts. Stir in the apple cider vinegar. Sauté for 5 minutes until sprouts are tender. Add the bacon back in, and stir to combine and cook until sprouts start to brown on the edges, another 3-5 minutes.
  3. Create a slight well in the center of the pan. Add the butter if desired. Crack the eggs directly in the center and cook until the eggs are cooked through as desired. Remove from heat and serve immediately.

Recipe by: foodformyfamily.com

14. Baked Eggs with Bacon, Greens, and Hollandaise

Baked Eggs with Bacon, Greens,and Hollandaise

Ingredients

  • 4 ounces bacon, chopped
  • 1 cup packed mixed power greens (spinach, chard, kale)
  • 8 large eggs
  • ½ cup Hollandaise Sauce

Cooking Instructions

  1. Preheat an oven to 400 degrees F and position a rack in the top ⅓ of the oven.
  2. Heat a skillet to medium heat. Cook the bacon pieces until the majority of the fat has rendered and it starts to get crisp, about 8 minutes.
  3. Add the greens and sauté until wilted.
  4. Divide the mixture between 4 gratins or brule dishes. Gently crack 2 eggs into of each dish on top of the filling.
  5. Carefully place ramekins in the oven and bake for 10 to 12 minutes, until the white is set and the yolk is runny. Baking times may vary depending on the size of the ramekins. Deeper dishes that are smaller in circumference may take more time to bake. Watch the whites closely and pull them from the oven as soon as they are no longer runny but the yolk is still soft to the touch.
  6. Drizzle with warm hollandaise sauce and serve immediately.

Recipe by: againstallgrain.com

15. Pannukakku (grain free)

Pannukakku grain free

Ingredients

  • 1/4 cup butter or ghee
  • 1/4 cup coconut flour
  • 1/4 cup arrowroot powder
  • 1/4 teaspoon salt
  • 1 cup light coconut milk (canned)
  • 8 eggs
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons maple syrup (grade B is best for flavor)

Cooking Instructions

  1. Preheat the oven to 400 degrees. Place the butter in a 9x13" baking pan and place it in the oven to let it melt.
  2. In a medium mixing bowl, stir together the coconut flour, arrowroot, and salt. Whisk in the coconut milk until there are no lumps of starch. Whisk in the eggs, vanilla, and maple syrup.
  3. Remove the hot pan from the oven and pour the batter onto the hot butter (pour slowly to avoid splatters of hot butter). Return the pan to the hot oven and bake for 15-20 minutes, or until the edges have puffed up and the center is set. Serve right away, topped with warmed berries, if desired.

Recipe by: seasonalandsavory.com

Appetizers

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16. Liver Pâté

Ingredients

  • 1 lb Liver
  • 1 Small Yellow Onion, finely chopped
  • 2 Cloves Fresh Garlic
  • 6-7 Fresh Sage Leaves (or 1 Tbsp dried Rubbed Sage)
  • 1 Small Sprig Fresh Rosemary (2 tsp Dried Rosemary)
  • 1 Bay Leaf
  • 1/3 cup Dry Sherry or Cognac (I used cognac)
  • ¼ tsp Salt, to taste
  • 1/8 tsp Ground Mace
  • 3-4 Sprigs Fresh Thyme (3/4 tsp Dried Thyme)
  • ½ cup Good Cooking Fat (I use half tallow and half extra virgin coconut oil; you could also use bacon fat (which is divine, but then omit the salt), lard, palm shortening or unsalted butter)

Cooking Instructions

  1. Slice liver into 2” chunks (you don’t need to do this if you are using chicken liver) and remove any vessels the butcher might have missed.
  2. Line a 7.5″x3.5″ Loaf Pan with parchment paper (this is an optional step that just makes removing the loaf easier later; you could also use a glass or pottery serving dish).
  3. Heat ¼ cup of your chosen cooking fat in a large skillet over medium-high heat.
  4. Add onion, bay leaf, rosemary, thyme, sage, mace and garlic to the pan. Cook, stirring frequently, until onions are well cooked (about 10 minutes).
  5. Add liver to the pan and cook, stirring frequently, until browned on the outside and still pink in the middle (about 3-4 minutes).
  6. Add sherry to pan and bring to boil (you can increase heat to high if you want). Boil 2-3 minutes, until you can’t smell alcohol in the steam.
  7. Remove from heat. Remove bay leaf, rosemary stem, and thyme stems. Add salt and the remaining cooking fat.
  8. Pour hot liver mixture into a blender or food processor. Pulse until smooth.
  9. Pour into the prepared loaf pan (or serving dish of choice).
  10. Once it’s cool enough to touch, make sure to cover with plastic wrap tightly across the entire surface (plastic wrap should be touching the pâté with no air bubbles) to prevent oxidation (you’ll still get some, which is okay, but doing this helps your pâté stay a nice pink color which tastes better and is better for you).
  11. Refrigerate overnight up to a few days before eating.

Recipe by: thepaleomom.com

17. Smoked Oyster Spread

Smoked Oyster Spread

Ingredients

  • 1 - 3.7oz tin smoked oysters
  • 1/2 cup extra sharp cheddar cheese, grated
  • 1 tbsp red onion, finely diced
  • 1 or 2 pinches cayenne (optional)
  • 1-2 tsp sour cream or plain greek yogurt (if needed)
  • fine onion slices for garnish
  • crackers for serving

Cooking Instructions

  1. Drain the oysters and place into a small bowl. Add the cheese, diced onion (and cayenne if using).
  2. Mash everything together with a fork. Add a small amount of sour cream or yogurt if the mixture seems dry.
  3. Serve with crackers.

Recipe by: cookingweekends

18. French Onion Stuffed Mushrooms

French Onion Stuffed Mushrooms

Ingredients

  • 1 lb baby portabella (cremini) mushroom caps
  • 3 Tbsp olive oil
  • 1/2 cup onion dip
  • 1 1/2 cups shredded cheese (Dubliner)

Cooking Instructions

  1. Preheat the grill to medium-high heat (or heat your oven to to 400 F).
  2. Remove the stems from the mushrooms
  3. Drizzle the mushrooms with olive oil and salt and pepper, to taste.
  4. Place the mushrooms stem side up directly on the grill and grill for 8-10 minutes (or bake for about 10 minutes).
  5. Remove from the grill (or oven) and remove any liquid that is in the caps.
  6. Fill each mushroom with onion dip and top with cheese. Place a piece of foil on the grill and top it with the mushrooms. Close the lid and allow the cheese to melt (or place the mushrooms back in the oven long enough for the cheese to melt)

    Recipe by: holisticallyengineered.com

    19. Avocado Watermelon Bites

    Avocado Watermelon Bites

    Ingredients

    • 3 - 4 slices of a large watermelon, about ⅓ inch thick
    • 1 small avocado, diced
    • ¼ cup red onion, diced finely
    • ½ cup cucumber, diced finely
    • 1 tsp coconut aminos
    • Squeeze of fresh lime juice

    Cooking Instructions

    1. Use a 2-inch cookie cutter to create about 20 watermelon circles.
    2. In a bowl, combine the avocado, red onion, cucumber, coconut aminos and lime juice. Stir through.
    3. Use a teaspoon to top the watermelon circles with the avocado salsa.
    4. Serve immediately.

    Recipe by: meatified.com

    20. Paleo Chicken Tenders

    Paleo Chicken Tenders

    Ingredients

    • 3 chicken breasts
    • 1 cup coconut flour
    • 3 tablespoons curry powder (you can vary the spices!)
    • 1 tablespoon cumin powder
    • 2 teaspoons turmeric powder
    • 1 tablespoon garlic powder
    • salt to taste

    Cooking Instructions

    1. Preheat oven to 350F.
    2. Cut the chicken breasts into approx 1 by 3-inch strips.
    3. Mix the coconut flour with the spices in a bowl. Add salt to taste (you can try the "breading" since there are no eggs in it).
    4. Drop each piece of chicken into the "breading" mixture and press the mixture onto the chicken strip so that it gets a thin covering.
    5. Place on a baking tray and bake for 20 minutes.

    Recipe by: paleomagazine.com

    21. PALEO CHICKEN LIZZIE

    21. PALEO CHICKEN LIZZIE

    Ingredients

    Makes about 24 bites

    • 1 pound boneless, skinless chicken breast
    • 2 Tablespoons Paleo Powder*
    • 3 jalapeños - halved and seeded
    • 2 teaspoons duckfat (or fat of your choice) melted
    • salt and pepper
    • 2-3 slices bacon

    *If you don't have Paleo Powder, mix 1/4 teaspoon garlic powder, 1/4 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon chili powder, 1/4 teaspoon onion powder, 1/4 teaspoon cumin, and pinch cayenne together and use that instead!

    Cooking Instructions

    1. Light up your grill or grill pan. Season the chicken with Paleo Powder, rubbing it in well. Cook chicken until juices run clear, or to 160º.
    2. Preheat your oven to 400º. Toss jalapeños with duck fat, sprinkle with salt and pepper. Arrange the jalapeños, skin side up, on a foil-lined sheet pan. Bake for 10-15 minutes, until cooked through.
    3. Leave your oven at 400º. Place a drying rack on top of a foil-lined sheet pan. Arrange bacon on top of the drying rack. Cook in the oven for 15 minutes, until almost crispy. You want it soft enough to pierce with a toothpick, but cooked enough to eat.
    4. Chop cooked chicken, jalapeños and bacon into even sized pieces. Thread a piece of bacon, then jalapeño, then chicken on a toothpick. Repeat until you run out!

    Recipe by: threedietsonedinner.com

    22. Paleo Ham And Cucumber Rollup

    Paleo Ham And Cucumber Rollup

    Ingredients

    • 6 slices thick-cut ham
    • 1 cucumber
    • 6 green onion
    • 3 teaspoon paleo mayonnaise
    • 1 jalapeno, diced
    • 1 teaspoon dill
    • toothpicks

    Cooking Instructions

    1. Peel cucumber
    2. Slice lengthwise, cut each half lengthwise into four strips. Set aside.
    3. In a mixing bowl, combine paleo mayo, diced jalapeno, & dill.
    4. Spread over ham slices; place a strip of cucumber and green onion at the end of ham slices.
    5. Roll cucumber around the ham and onion and secure by inserting a toothpick.
    6. Slice Rollup into 3 edible sections.

    Recipe by: paleoaholic.com

    23. Low Carb Cajun Cauliflower Mini Dogs

    Low Carb Cajun Cauliflower Mini Dogs

    Ingredients

    • 12 mini sausages, I used Cajun spiced ones, but you could use plain or other kinds (make sure they are gluten free, nitrate free and low in carbs, 2 carbs or less per serving),
    • 1 cup cauliflower, riced or ground in food processor.
    • ¼ cup coconut flour
    • 2 eggs, beaten.
    • ¼ cup grated cheese of choice, (I used cheddar) * Optional, can omit for dairy free.
    • 1 ½ tbsp butter, melted, or coconut oil, melted.
    • ½ tsp baking soda + 1 tsp apple cider vinegar mixed in a separate pinch bowl (will be very fizzy).
    • 1 tbsp red pepper sauce, I usedFrank’s Red pepper Sauce (you can use more or less red pepper sauce depending on your spicy meter, one tbsp. made a mild to medium spice level.) * optional.
    • ½ tsp ground mustard powder.
    • ¼ tsp smoked paprika, or paprika.
    • ¼ tsp sea salt.
    • ⅛ tsp chili powder.
    • 1 to 2 tsp minced jalapeños or mild chilies *optional, only for spicy lovers.

    Cooking Instructions

    1. Preheat oven to 400 F, and line a baking sheet with parchment paper or oil a baking sheet.
    2. Put cauliflower florets into the food processor and process until rice texture forms, or can rice or grate it.
    3. In large mixing bowl combine: cauliflower rice, coconut flour, eggs, optional cheese, butter or coconut oil, melted, red pepper sauce, ground mustard, paprika, sea salt, chili powder, optional minced jalapenos or chilies, and baking soda-vinegar mixture. Stir until thoroughly combined.
    4. Place a small spoonful of cauliflower batter on the baking sheet, then smash flat with spoon. Repeat 12 times. *Could skip this part for a faster prep, but there will be a small open spot at bottom of dog. I did a few each way and it worked out great.
    5. Take mini sausages and press one dog into each battered section on the baking sheet.
    6. Place another spoonful of batter on top of each dog. Use fingers and hands to squish batter around and cover sausages.
    7. Then I used the back of spoon to smooth a little, but they don’t have to be pretty. Once sausages are covered and shaped, they can go into the preheated oven.
    8. Bake for 23 minutes, or until top are somewhat firm, and browning.
    9. Remove, cool, and serve with favorite dipping sauce, mustard, or hot sauce.

    Recipe by: beautyandthefoodie.com

    24. Goat Cheese Stuffed Artichoke Hearts with Beef Bresaola and Pesto Sauce

    Goat Cheese Stuffed Artichoke Hearts with Beef Bresaola and Pesto Sauce

    Ingredients

    • 4 oz beef Bresaola or other cured meat
    • 6 artichoke hearts
    • 4 oz goat cheese
    • 3 cups basil leaves (I have also used cilantro)
    • 1/ 2 cup olive oil
    • Sea salt and pepper to taste
    • 1 Tbsp lemon juice

    Cooking Instructions

    1. Preheat the oven to 350 degrees.
    2. Wrap the artichoke hearts in the beef and set them on baking sheet lined with parchment.
    3. Roll a few tablespoons of goat cheese into a small ball and place on top of the artichoke heart.
    4. Heat up the artichokes in the oven for about 10 minutes.
    5. Place the basil into the blender with the olive oil, salt, pepper, and lemon juice.
    6. Remove the warm artichokes from the oven.
    7. Pour a few tablespoons of the sauce over each artichoke.

    Recipe by: grassfedgirl.com

    25. Jumbo Shrimp with Sriracha-Ranch Cocktail Sauce

    Jumbo Shrimp with Sriracha-Ranch Cocktail Sauce

    Ingredients

    • 1 lb jumbo shrimp
    • 1 or more tsp sriracha sauce
    • 1 or more tsp fresh horseradish root (grated) or prepared horseradish
    • 1/2 cup ranch dressing

    Cooking Instructions

    1. Boil water and turn off burner.
    2. Add shrimp and let sit in hot water just until they turn pink.
    3. Strain.
    4. Mix sriracha, ranch and horseradish in a small bowl.
    5. Serve with shrimp.

    Recipe by: realfoodoutlaws.com

    26. Cranberry-Sage Turkey Meatballs

    Cranberry-Sage Turkey Meatballs

    Ingredients

    • 1 lb. ground turkey
    • 1 tbsp ghee or olive oil
    • ½ cup finely diced onion
    • ⅓ cup dried cranberries, roughly chopped
    • ¼ cup packed fresh parsley, chopped
    • 2 cloves garlic, minced or grated
    • 2 tbsp packed fresh sage leaves, chopped
    • 1 tsp sea salt
    • ½ tsp freshly ground black pepper

    Cooking Instructions

    1. Place ghee/oil in a skillet over med-high heat.
    2. Once oil is hot, saute onion for 2 mins until softened.
    3. Toss in garlic & sage and immediately remove from heat.
    4. Gently mix onion mixture with remaining ingredients in a large mixing bowl until well combined.
    5. Roll into uniform sized meatballs, drizzle with a bit of olive oil, and bake at 400 for 15 mins.
    6. Top with more freshly chopped parsley before serving.

    Recipe by: meritandfork.com

    27. Prosciutto Wrapped Blistered Dates

    Prosciutto Wrapped Blistered Dates

    Ingredients

    • 12 medjool dates
    • 6 slices prosciutto
    • 12 slices manchego or parmesan cheese
    • few pinches of fleur de sel
    • sprig of fresh rosemary, chopped

    Cooking Instructions

    1. Preheat the oven to 375 degrees F.
    2. Slice prosciutto in half. Thinly slice cheese so that it will fit into the dates. Use a knife to make a slit in the dates, removing the pits. Stuff cheese in the middle of dates, then fold prosciutto and wrap around the dates.
    3. Place in a skillet or baking dish and bake for 10-12 minutes or until dates begin to blister.
    4. When the dates come out of the oven, allow to cool for a few minutes before placing on serving dish. Arrange on a bed of arugula and sprinkle a dash of salt and pinch of fresh rosemary on top if desired.

    Recipe by: colorfuleatsnutrition.com

    28. Guacamole Deviled Eggs

    Guacamole Deviled Eggs

    Ingredients

    • 6 large eggs, hard boiled
    • 1 medium hass avocado (about 5 oz)
    • 2-3 tsp fresh lime juice
    • 1 tsp red onion, minced
    • 1 tbsp minced jalapeno
    • 1 tbsp fresh cilantro, chopped
    • kosher salt and fresh ground pepper, to taste
    • 1 tbsp diced tomato
    • pinch chile powder (for garnish)

    Cooking Instructions

    1. Peel the cooled hard boiled eggs.
    2. Cut the eggs in half horizontally, and set the yolks aside.
    3. In a bowl, mash the avocado and 2 whole egg yolks; discard the rest. Mix in lime juice, red onion, jalapeño, cilantro, salt and pepper and adjust to taste. Gently fold in tomato.
    4. Scoop heaping spoonfuls of the guacamole into the 12 halved eggs. Sprinkle with a little chile powder for color and arrange on a platter.

    Recipe by: skinnytaste.com

    29. Paleo Pizza Sticks

    Paleo Pizza Sticks

    Ingredients

    • 1 1/2 cups almond flour
    • 2 teaspoons of pizza seasoning, divided*
    • 1/4 teaspoon garlic powder
    • 1 teaspoon sea salt, divided
    • 1 tablespoon bacon grease (ghee or coconut oil), melted
    • 1 teaspoon honey (optional)
    • 3 eggs, divided
    • 2 tablespoons coconut flour

    Cooking Instructions

    1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
    2. In a large bowl whisk together almond flour, 1 1/2 teaspoons pizza seasoning, garlic powder, 1/2 teaspoon sea salt, bacon grease (or ghee or coconut oil), and honey.
    3. In a small bowl, whisk 2 eggs together. Add egg mixture to the almond flour mix and stir to combined. Add 1 tablespoon coconut flour and stir to combine. Allow the mixture to sit for a minute and then add the other tablespoon of coconut flour and stir to combine. The batter should be slightly sticky and easy to knead.
    4. Make a ball of dough and on a large clean surface (I used a large cutting board) roll dough using finger tips to make a long rope. I compare it to play with play dough with my kids and making a snake. You want a long snake about 1/2 inch thick in diameter. Carefully fold the long rope in half so you have two pieces in equal size.

    Recipe By: multiplydelicious.com

    30. Paleo Ahi Poke Stack

    Paleo Ahi Poke Stack

    Ingredients

    Marinade:

    • 1/2 cup coconut aminos
    • 1 Tbsp. raw honey, melted (optional)
    • 1/4 tsp. sea salt
    • 1/4 tsp. ground black pepper
    • 1 tsp. toasted sesame seed oil
    • Dash ground ginger
    • Dash red pepper flakes

    Poke Stack:

    • 1 1/2 lbs. ahi (yellowfin tuna) steaks, chopped into 1 inch chunks
    • 1 large cucumber, peeled and chopped
    • 1 medium red onion, peeled and chopped
    • 2 medium roma tomatoes, chopped
    • 1 cup broccoli slaw
    • 2 medium ripe avocados, peeled, seeded and chopped
    • 1/2 cup fresh cilantro, chopped
    • Dash sesame seeds

    Wonton:

    • 1/2 cup arrowroot flour
    • 1 egg, whisked
    • 1 cup water
    • 1/8 tsp. sea salt
    • 1-2 Tbsp. coconut oil or bacon fat (for frying)

    *You can use a food stacking ring this. If you don't have one, you can get it here.

    Cooking Instructions

    1. Wait to assemble your stacks until right before serving. Place a wonton on a plate. Take the stacking ring and place it on top of the wonton. Place a scoop of the marinated ahi into the stacker and gently press down with a spoon so that it forms a flat layer along the entire bottom. Pressing down gently will allow your food tower to stay together when you remove the ring.
    2. Next place a large scoop of the cucumber, red onion, tomatoes, broccoli slaw and avocado into the food stacker, making sure to press down gently with the spoon between each layer.
    3. To remove the stacking ring, lift the ring straight up. Repeat the process to form additional stacks with the remaining ingredients. Serve immediately.

    Recipe by: paleocupboard.com

    Salads​

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    31. Paleo Chinese Chicken Salad

    Paleo Chinese Chicken Salad

    Ingredients

    • 2 bags shredded carrots
    • 1 entire head of a large Napa Cabbage chopped into thin strips
    • ½ cup chopped cilantro
    • 2 Tbs black sesame seeds
    • 2 Tbs white sesame seeds
    • ½ cup cashews (optional)
    • 1 rotisserie chicken, torn into shreds
    • ¼ cup Tamari (tamari is a gluten free soy sauce) or regular soy sauce
    • ¼ cup white wine vinegar
    • 3 Tbs finely minced ginger (I peeled fresh ginger and used this hand held food processor to mince.)
    • 3 Tbs olive oil
    • 2 Tbs hoisin sauce
    • 1 Tbs Toasted Sesame Oil
    • 1 tsp Spicy Chili Oil (optional but I had it on hand and knew it would make a great addition!)
    • 1 tsp Sriracha or more if you like it spicy!
    • ½ tsp sea salt
    • 5 chopped green onions, green and white parts

    Cooking Instructions

    For the dressing:

    1. In a small mason jar with lid, add tamari, vinegar, minced ginger, olive oil, hoisin sauce, toasted sesame oil, chili oil, siracha, sea salt, and chopped green onions. Secure the lid on top and shake vigorously. Set aside.

    For the salad: 

    1. Put chopped cabbage, shredded carrots, cilantro, sesame seeds, cashews, shredded chicken, and enough dressing to coat into a large plastic bag and shake vigorously until well incorporated. Adjust amount of dressing as needed.
    2. Pour into bowls or onto plates and enjoy!!

    Recipe by: lindawagner.net

    32. Chorizo And Roasted Potato Salad

    Chorizo And Roasted Potato Salad

    Ingredients

    • 4 Russetor sweet potatoes, peeled and cut into cubes
    • 4 cups arugula
    • 2 dried chorizo sausages, thinly sliced
    • 2 green onions, thinly sliced
    • 2 cloves garlic, minced
    • 1 tbsp. rosemary, minced
    • 2 tbsp. olive oil
    • 1 tbsp. cooking fat
    • Sea salt and freshly ground black pepper

    Salad Dressing Ingredients:

    • 4 tbsp. extra virgin olive oil
    • 2 tbsp. apple cider vinegar
    • ½ tsp. fresh lemon juice
    • 2 tsp. Dijon mustard
    • Sea salt and freshly ground pepper

    Cooking Instructions

    1. Melt the cooking fat in a large skillet over medium heat.
    2. Add the diced potatoes to the skillet in a single layer.
    3. Cook without stirring 5 to 8 minutes, or until the potatoes begin to brown.
    4. Sprinkle potatoes with rosemary, garlic, and salt and pepper to taste.
    5. Turn the potatoes, and continue cooking another 5 to 8 minutes, or until tender.
    6. Add the sausage and cook 2 to 3 minutes. Let cool.
    7. In a large bowl, combine all ingredients for the dressing, season to taste, and whisk until well emulsified.
    8. In a bowl combine arugula, green onions, sausage and potatoes.
    9. Drizzle dressing on top and serve.

    Recipe by: paleoleap.com

    33. Red Cabbage, Cranberry, And Pecan Slaw

    Red Cabbage, Cranberry, And Pecan Slaw

    Ingredients

    • 1 small red cabbage, thinly sliced
    • ½ cup dried cranberries
    • ½ cup pecans, chopped
    • 1 to 2 apples, cored and thinly sliced
    • 1 green onion, thinly sliced
    • ¼ cup extra virgin olive oil
    • ¼ cup extra virgin olive oil
    • 3 tbsp. apple or raspberry cider vinegar
    • Sea salt and freshly ground black pepper

    Cooking Instructions

    1. In a salad bowl, combine the red cabbage, dried cranberries, pecans, apple, and green onion.
    2. Whisk the oil and vinegar in a small bowl until well-emulsified, and season with salt and pepper.
    3. Drizzle the vinaigrette on top of the slaw, and toss until well coated.
    4. Cover and refrigerate for 1 to 12 hours before serving.

    Recipe by: paleoleap.com

    34. Apple And Grape Salad

    Apple And Grape Salad

    Ingredients

    • 4 apples, diced
    • 2 pears, diced
    • 1 stalk of celery, diced
    • 2 cups seedless grapes, halved
    • ½ tsp. ground cinnamon
    • ½ cup fresh orange juice
    • Juice from ½ lemon
    • ¼ cup pine nuts
    • 2 tbsp. extra virgin olive oil

    Cooking Instructions

    1. In a small bowl, combine the olive oil, lemon juice, orange juice, and cinnamon.
    2. Mix all the remaining ingredients in a salad bowl.
    3. Pour the dressing on top of the fruit and mix until well coated.
    4. Refrigerate until ready to serve.

    Recipe by: paleoleap.com

    35. Broccoli Bacon Salad

    Broccoli Bacon Salad

    Ingredients

    • 4 cups broccoli
    • ¼ cup walnuts
    • ¼ cup cranberries (dried or fresh)
    • 2 slices of bacon
    • Rendered bacon (approx. 2 tbsp)
    • ¼ cup olive oil
    • 1 tsp lemon juice (optional)

    Cooking Instructions

    1. You have two options: you can choose to eat this salad raw or to cook the broccoli first. If you prefer raw broccoli, simply place the broccoli in a large bowl. If you prefer cooked broccoli, cook the broccoli with water over stovetop until soft.
    2. Cook bacon in a skillet over medium heat. Once both sides are cooked, remove bacon from skillet and allow at least 2 minutes for it to cool.
    3. Pour rendered bacon (bacon fat) overtop broccoli.
    4. Add walnuts, cranberries, olive oil, and lemon juice to bowl.
    5. By now, the bacon should be cooked off enough for you to cut or break bacon into smaller pieces and toss it into the bowl as well.
    6. Mix everything together and enjoy!

    Recipe by: blog.paleohacks.com

    36. Paleo Sweet Potato & Spinach Salad

    Paleo Sweet Potato & Spinach Salad

    Ingredients

    • 2 Sweet Potatoes
    • 1 cup Baby Spinach
    • 1 cup Baby Arugula
    • 1 Shallot
    • 1 Garlic clove
    • ¼ cup dried Cranberries
    • 1 ½ Tbsp Balsamic Vinegar
    • 1 Tbsp fresh Chives
    • 2 Tbsp Olive Oil
    • 1 Tbsp Orange Juice
    • 2 tsp raw Honey
    • ½ tsp ground Cinnamon
    • 1/8 tsp ground Turmeric
    • Coarse Sea Salt and Black Pepper (to taste)
    • Optional: Grilled Chicken

    Cooking Instructions

    1. Preheat the oven to 400 degrees Fahrenheit.
    2. Dice the sweet potatoes – we even leave the skins on, but you can peel them if you’d prefer. Toss with 1 Tbsp olive oil, sea salt and pepper. Spread the sweet potatoes out on a baking dish and bake for 20-25 minutes, or until soft.
    3. Dice the sweet potatoes – we even leave the skins on, but you can peel them if you’d prefer. Toss with 1 Tbsp olive oil, sea salt and pepper. Spread the sweet potatoes out on a baking dish and bake for 20-25 minutes, or until soft.
    4. Combine the shallot/garlic mixture with the cranberries, balsamic vinegar, diced chives, orange juice, honey, cinnamon, and turmeric. Once the sweet potatoes are soft, toss them with this mixture.
    5. Next, add the arugula and spinach, toss to coat. If you want a protein, add cooked grilled chicken.

    Recipe by: paleoeffect.com

    37. Paleo Egg Salad

    Paleo Egg Salad

    Ingredients

    • 6 boiled eggs, cooled
    • 1/2 small red capsicum (bell pepper), diced
    • 1 avocado, diced
    • 1 small red onion, thinly sliced
    • 3 tablespoons homemade Paleao mayonnaise
    • 2 tablespoons finely chopped chives

    Cooking Instructions

    1. 2 tablespoons finely chopped chives
    2. In a small bowl combine the mayonnaise and chives. Add to the salad and combine well.
    3. Serve.

    Recipe by: blog.paleohacks.com

    38.  Grilled Pineapple Salsa With Chilli & Coriander

    Grilled Pineapple Salsa With Chilli & Coriander

    Ingredients

    • ½ pineapple, peeled and cut into quarter slices
    • 1 teaspoon coconut oil
    • ½ red onion, finely diced
    • ½ long red chilli, deseeded and finely diced
    • ½ teaspoon coriander seed powder
    • ⅓ teaspoon cumin powder
    • ⅓ teaspoon garlic powder (or ½ clove garlic grated)
    • zest of ½ large lime
    • juice of 1 large lime
    • 2 tablespoons olive oil
    • 1 tablespoon finely chopped fresh coriander (cilantro)

    Cooking Instructions

    1. Peel and cut pineapple into quarters.
    2. Heat coconut oil in a large skillet/frying pan over high heat. Add the pineapple slices and fry on each for 2-3 minutes, until grill marks appear.
    3. Remove cooked pineapple to a board or plate and them cool down. Then slice into small cubes.
    4. Add pineapple to a large mixing bowl with the rest of ingredients and stir through until well combined. Serve with some fresh coriander on top.

    Recipe by: eatdrinkpaleo.com.au

    39. Cobb Salad

    Paleo Cobb Salad

    Ingredients 

    Salad:

    • 2 heads of romaine lettuce
    • ½ cup cherry tomatoes
    • 1 avocado
    • 3 pastured eggs
    • 5 slices of pastured bacon

    Chicken Breast:

    • 1 boneless skinless pastured chicken breast
    • 1 tbsp extra virgin olive oil
    • ½ tsp sea salt
    • ½ tsp pepper
    • ½ tsp garlic powder
    • ½ tsp paprika

    Dressing:

    • 2 tbsp extra virgin olive oil
    • 2 tbsp balsamic vinegar
    • ½ tsp sea salt
    • ½ tsp pepper

    Cooking Instructions

    Salad Dressing:

    1. Combine all dressing ingredients in a small jar and cover with an air-tight lid. Shake the jar until all ingredients are mixed. Shake the jar before using the dressing.​

    Chicken Breast:

    1. Start by brining the chicken--this will make it moist and juicy. To brine it, fill a bowl with lukewarm water and stir in about 1 tablespoon of sea salt until it is dissolved. Place the chicken in the bowl of salt water for 15 minutes.
    2. While the chicken is brining. Pre-heat the oven to 425°. Once the chicken is done brining, remove it from the water and pat it dry with a paper towel. Place it in a pyrex baking dish and brush with olive oil. Sprinkle the salt, pepper, garlic powder and paprika over the chicken breast and rub it in.
    3. Place in the oven and bake for about 15-20 minutes or until the breast reaches an internal temperature of 160-170°. Once you remove the chicken from the oven, allow it to rest for a minimum of 15 minutes before cutting it.

    Bacon

    1. Place the strips into a large cast iron pan, then turn the heat to low-medium. Allow the bacon to cook, flipping every few minutes for even cooking. Once the bacon has browned evenly and has crisped up a bit it is about done. The bacon will continue to cook slightly after removing it from the pan so remove it just before it reaches your favorite level of doneness. Place it on a paper towel to catch the drippings.
    2. Once the bacon has cooled, transfer it to a cutting board and chop it into small bits and set aside.

    Hard Boiled Eggs

    1. Place the eggs into pot, and fill to cover the eggs with cold water. Add a dash of salt and a dash of vinegar.
    2. Turn the heat to high and allow the water to come to a boil. Once the water reaches a boil, turn off the heat and remove the pot from the burner. Cover the pot and let sit for about 10-15 minutes. Then drain the hot water from the pan and rinse eggs with cold water. Once the eggs have sufficiently cooled, peel them, then chop them and set aside.

    Salad:

    1. To assemble the cobb salad start by washing and chopping the romaine lettuce and patting it dry. Place the lettuce in a bowl.​
    2. Chop the avocado, chicken and tomatoes into bite sized pieces. Arrange all of the chopped toppings into rows over the romaine lettuce.
    3. Drizzle the dressing over the salad and serve!

    Recipe by: healyeatsreal.com

    40. Byron Bay Salad

    Byron Bay Salad

    Ingredients

    Salad:

    • 4 cups baby spinach
    • 2 cups pumpkin, peeled, de-seeded and sliced into small pieces approximately 3cm
    • 2 cups beetroot, peeled and sliced into small pieces approximately 3cm
    • 2 cups broccolini, sliced into bite size pieces
    • 1/2 cup quinoa
    • 500grams chicken tenderloins
    • Coconut oil, for cooking

    Dressing:

    • 1/4 cup coconut vinegar 'balsamic' style or organic balsamic vinegar
    • 2 teaspoons raw/organic honey or rice malt syrup
    • 1/2 teaspoon dijon mustard
    • Pinch of sea salt and black pepper

    Cooking Instructions

    1. heat oven at 400 degrees F.
    2. Place pumpkin and beetroot on a baking tray lined with baking paper, cover with 1 tablespoon coconut oil and bake for 30-35 minutes until tender. Remove from the oven and let cool for a few minutes.
    3. Meanwhile, Cook quinoa as per packet directions, once cooked, set aside to cool. Once the quinoa is cooking, pre-heat fry pan on medium high heat, add 1 teaspoon of coconut oil and cook chicken until golden brown. Then steam or boil the broccolini for 4-5 minutes until slightly tender.
    4. Add the dressing ingredients to a small bowl, whisking well to combine.
    5. When ready to serve, place all the salad ingredients in a large bowl, then add the dressing and mix thoroughly.

    Recipe by: becomingness.com.au

    41. Eggplant Caprese Salad With Fried Garlic & Balsamic

    Eggplant Caprese Salad With Fried Garlic & Balsamic

    Ingredients

    • 1 large eggplant/aubergine, sliced into 0.25 inch thick disks
    • ½ teaspoon sea salt
    • 5-6 tablespoons olive oil (more if needed)
    • 2 cloves garlic, thinly sliced
    • 7-8 cherry tomatoes, halved (1 large tomatoes can be sliced instead)
    • 70-80 grams soft mozzarella cheese (buffalo mozzarella is best), sliced
    • 8-10 medium basil leaves
    • 1 tablespoon aged balsamic vinegar
    • extra sea salt and pepper to season

    Cooking Instructions

    1. Slice the eggplant and spread the disks on a chopping board or a plate. Sprinkle evenly with sea salt. Leave for 5-10 minutes to draw out some of the juices. This will make the eggplant less oil hungry.
    2. Heat a thin layer of olive oil in a large frying pan over medium-high heat (not too hot as to not burn the oil too much). Once hot, add the eggplant slices and cook for 3-4 minutes on each side, until grill marks appear. You will need to drizzle more oil over the slices as they will absorb the oil instantly and they will not cook properly if left too dry. Don't panic too much about the amount of olive oil used, it's all good stuff and not a problem in a lower carbohydrate dish such as this one.
    3. Once cooked, layer the eggplant on a larger serving plate and set aside.
    4. Add a little more olive oil to the frying pan and add the garlic slices. Cook over medium-high heat for a minute or so on each side, until golden brown.
    5. Top the eggplant slices evenly with mozzarella slices, tomato halves, basil leaves and fried garlic. Drizzle over the balsamic vinegar and season with a little extra sea salt and pepper.

    Recipe by: eatdrinkpaleo.com.au

    42. Sriracha Lime Chicken Chopped Salad

    Sriracha Lime Chicken Chopped Salad

    Ingredients

    Chicken:

    • 2 organic chicken breasts
    • 3 tbsp sriracha
    • 1 lime, juiced
    • 1/4 tsp Himalayan sea salt and freshly ground pepper

    Salad:

    • 4 cups lettuce; chopped (I use this salad chopper)
    • 8 pineapple slices, using pineapple core
    • 1 cup organic grape tomatoes
    • 1/3 cup red onion, finely chopped
    • 1 avocado, cubed

    Lime Vinaigrette:

    • 1/3 cup light olive oil
    • 1/4 cup apple cider vinegar
    • 2 limes, juiced
    • 2 tsp raw honey
    • Dash Himalayan sea salt

    Cooking Instructions

    1. Heat the grill
    2. Season chicken with salt and pepper
    3. In a bowl or marinade dish, combine sirarcha and lime
    4. Add chicken and let marinade in the fridge for at least 20 minutes, the longer the better
    5. Once marinaded, add chicken to grill
    6. Cut pineapple using pineapple corer and add to grill, grill for 3-4 minutes on each side
    7. While they are grilling, chop lettuce, then chop avocado, tomato, and red onion and add to serving dish
    8. Whisk together dressing, taste, and adjust seasoning as desired (i.e. more lime, additional sea salt, additional vinegar)- place in fridge until ready to use
    9. Once chicken is done cooking, assemble the salad, toss with dressing and enjoy!

    Recipe by: lexiscleankitchen.com

    43. Avocado Cucumber and Pistachio Salad

    Avocado Cucumber and Pistachio Salad

    Ingredients

    • 1 English cucumber seeded and cut into chunks
    • 2 radishes, sliced paper thin
    • 1/4 cup radicchio, shaved
    • 1/2 cup raw shelled pistachio
    • 2 tbsp fresh parsley, chopped
    • 2 tbsp fresh mint, chopped
    • 2 tbsp fresh thyme, finely chopped
    • 12 basil fresh leaves, chopped
    • 1/4 cup extra-virgin olive oil
    • 1 tbsp white balsamic vinegar
    • 1/2 tsp Himalayan salt
    • 1/2 tsp freshly cracked black pepper
    • 2 ripe avocados, diced
    • the juice of 1 lemon

    Cooking Instructions

    1. Add all the ingredients, except for the avocado and lemon juice, to a large mixing bowl and toss delicately to combine.
    2. Add the diced avocado to a seperate bowl and squirt the lemon juice over it. Mix delicately to completey coat all the pieces in lemon juice. This will help keep its beautiful green color.
    3. Now add the avocado to the rest of the salad and gingerly mix it in.
    4. Place the salad in the fridge for an hour or two for the flavors to meld and serve.

    Recipe by: thehealthyfoodie.com

    44. Strawberry & Macadamia Nut Chicken Salad

    Strawberry & Macadamia Nut Chicken Salad

    Ingredients 

    • 1lb chicken breast
    • 1tsp macadamia nut oil, or oil of choice
    • few pinches of salt and pepper
    • 1.5-2 cups chopped strawberries
    • 1/2 cup macadamia nuts, chopped
    • 1/2 cup diced celery
    • 3 tbsp mayo, preferably homemade
    • 2 tbsp julienned basil
    • 1 tbsp lemon juice

    Cooking Instructions

    1. Preheat oven to 350. Place chicken breasts on sheet tray, drizzle will oil and a pinch of salt and pepper. Bake for about 35 minutes until cooked through. Remove from oven and let cool.
    2. In a large bowl shred chicken. Add strawberries, nuts, celery, basil, mayo, lemon juice, and a pinch of salt and pepper. Gently stir until combined. Eat!

    Recipe by: girlmeetspaleo

    45. Chicken Avocado Salad with Cilantro and Lime

    Chicken Avocado Salad with Cilantro and Lime

    Ingredients

    • One rotisserie chicken, chopped
    • Two avocados, diced
    • 2/3 green cabbage, chopped
    • 5 green onions (scallions), white and pale green parts, minced
    • Juice of 2 limes
    • Two handfuls of fresh cilantro, chopped
    • Salt to taste
    • One large English Cucumber

    Cooking Instructions

    1. Mix all ingredients except cucumber in a large bowl. For “salad style” you can either chop the cucumber and add it, or slice it thinly and use it as a base for the salad. For “party style”, slice 1-2 inch sections, scoop out the center with a grapefruit spoon and fill the cucumber “cups” with the salad.
    2. Serve and enjoy!

    Recipe by: kokopaleo.com

    Soups and Chilli

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    46. Butternut Squash Soup

    Butternut Squash Soup

    Ingredients

    • 3 pounds (about 1 large) butternut squash, peeled, seeded and cut into ½-inch chunks
    • 1 cup (about 4) shallots, sliced
    • 2 teaspoons olive oil
    • 1/2 teaspoon salt
    • 3 cloves garlic, minced
    • 1 cup low-sodium chicken broth
    • 1 cup low-sodium vegetable broth
    • 1 (14-ounce) can light coconut milk
    • 1 bay leaf

    Optional garnishes:

    • Cilantro
    • Paprika
    • Fresh ground black pepper
    • Sunflower seeds

    Cooking Instructions

    1. Heat oven to 450° F. Toss the squash and onion with 1 teaspoon oil and salt on a rimmed baking sheet. Roast in a single layer until browned and soft, about 25-30 minutes, stirring occasionally.
    2. Transfer the roasted vegetables to a large saucepan with the remaining 1 teaspoon oil and cook over medium-low heat, stirring often, for 3-5 minutes. Add garlic and cook for another 30 seconds. Add the broths, coconut milk and bay leaf; bring to a boil. Reduce heat to medium-low, cover and simmer for 5 minutes.
    3. Remove bay leaf and transfer squash mixture to a blender. Puree until smooth.

    Recipe by: dailyburn.com

    47. Cool as A Cucumber Summer Soup

    Cool as A Cucumber Summer Soup

    Ingredients 

    • 1 large cucumber, peeled
    • 2 cups homemade bone broth, chilled
    • 1 large, ripe avocado
    • 1 clove fresh garlic, minced
    • 1 teaspoon ground turmeric
    • ¼ cup loosely packed cilantro, few sprigs reserved for garnish

    Cooking Instructions

    1. Combine all ingredients in food processor or blender
    2. Whiz to combine until consistency is uniform
    3. Pour into bowls and top with cilantro sprigs

    Recipe by: paleoista.com

    47. Cauliflower Chowder

    Cauliflower Chowder

    Ingredients

    • 1 head cauliflower, roughly chopped
    • 2 garlic cloves, minced
    • 1 onion, diced
    • 2 carrots, peeled and chopped
    • 2 celery stalks, diced
    • 4 cups chicken stock
    • 1 cup coconut milk
    • 1¼ tsp. ground cumin
    • 1 tsp. ground turmeric
    • ½ tsp. ground coriander
    • fresh dill, to taste; (optional)
    • ​4 bacon slices, cooked and crumbled
    • Cooking fat
    • Sea salt and freshly ground black pepper

    Cooking Instructions

    1. Melt some cooking fat in a large saucepan placed over a medium heat.
    2. Add the garlic, onion, carrots, and celery. Cook, stirring occasionally, until tender (about 5 minutes).
    3. Stir in the cauliflower and cook, stirring occasionally, for about 5 minutes.
    4. Add in the chicken stock, cumin, turmeric, coriander, and coconut milk, and stir together.
    5. Bring to a boil; then reduce the heat and let simmer for about 15 minutes or until the vegetables are tender.
    6. Season to taste and serve garnished with bacon and fresh dill to taste.

    Recipe by: paleoleap.com

    48. Kitchen Sink Soup

    Kitchen Sink Soup

    Ingredients 

    • 3 pounds grass fed ground beef
    • 3-4 cups chicken broth
    • 3-4 cups water (or more if needed – less if you want yours more “stew like” or more if you want it “soupy”)
    • 2 cups diced tomatoes
    • 1 large sweet potato, diced
    • 6 carrots, chopped (I used different colors of carrots; red, orange, and yellow)
    • 1 yellow bell pepper, chopped
    • 5 celery stalks, chopped
    • 2-3 cups shredded green cabbage
    • 3 small shallots, finely diced (about 1/2 cup)
    • 3-4 garlic cloves, minced
    • 2-3 teaspoons ground cumin
    • 1-2 teaspoons coriander
    • 2 teaspoons chili powder
    • 1-2 tablespoons dried basil
    • About 1/4 cup fresh cilantro leaves, chopped
    • Sea salt and black pepper to taste

    Cooking Instructions

    1. In a large soup pot add the sweet potatoes, carrots, chicken broth, and water and bring to a boil
    2. In a separate large pot or skillet, brown the 3 pounds of ground beef, and season with a little bit of salt and pepper, and set aside.
    3. After the soup pot comes to a boil, add the shallots, garlic, diced tomatoes, celery, and bell pepper and let simmer for about 10 minutes.
    4. Add the browned ground beef and shredded cabbage and continue to simmer until the potatoes and carrots are tender.
    5. Season with all of the dried spices. Taste, and add more seasoning if desired.
    6. Stir in the fresh cilantro and serve.

    Tip: 

    Garnish with more fresh cilantro if desired, diced green onions, minced jalapeños and more shredded green cabbage. With your leftovers, eat a bowl of soup for breakfast topped with fried or poached egg!

    Recipe by: everydaypaleo.com

    49. Rachel’s All-American Meat Lovers Chili

    Rachel’s All-American Meat Lovers Chili

    Ingredients

    • 6 Ounces Italian Sausage
    • 1 Pound Round Steak; chopped into even bite sized pieces
    • 2 Pounds Ground Sirloin
    • 2 Cups Chopped Yellow Onion
    • 1 ½ Cups Bell Pepper (Combination of Red and Green)
    • 8 Cloves of Garlic (Minced)
    • 2 (28 Ounce) cans of chopped tomatoes with their juice
    • 2 Tablespoons Chili Powder
    • 1 Tbs Ancho Chili Pepper
    • 1 Tbs Cumin
    • 3 tsp Tomato Paste
    • 1 tsp Dried Oregano
    • ½ tsp Fresh Ground Pepper and ½ tsp Salt (adjust to your taste)
    • 2 Bay Leaves
    • ¼ cup red wine (optional…but highly recommended)

    Cooking Instructions

    1. Heat a large pan over medium-high heat. Remove casings from sausage. Add all the meat, onion, bell pepper, and garlic to pan. Cook until meat is browned, stirring to crumble.
    2. Add chili powder, ancho chili pepper, cumin, tomato paste, oregano, salt, pepper, and bay leaves. Cook 1 minute, stirring constantly. Stir in wine and tomatoes and bring to boil.
    3. Transfer to crock pot and let cook for 6 hours on low (or cook uncovered on the stove for a half hour, stirring occasionally)
    4. Discard bay leaves and serve

    Recipe by: everydaypaleo.com

    50. Mushroom, Leek, and Thyme Soup

    Mushroom, Leek, and Thyme Soup

    Ingredient

    • 10-15 grams (about 1/2 an ounce) dried porcini mushrooms
    • 2 tbsp butter or ghee if avoiding all dairy
    • 1 large leek, pale part diced (make sure to rinse the leek well)
    • 1 celery stick, finely diced
    • 3 garlic cloves, diced
    • 10 sprigs of fresh thyme, leaves only (dried can be used as well, about 1 tbsp)
    • 15 medium crimini/Swiss brown mushrooms, roughly diced
    • 1 small sweet potato (use the purple one with white flesh if you can get it), peeled and diced
    • 3 cups good quality chicken or vegetable stock
    • 1 tbsp fish sauce
    • 1/2 tsp Dijon mustard
    • 2 bay leaves
    • 1/2 tsp black pepper
    • 1 tsp lemon zest
    • 1 tbsp lemon juice
    • 3 tbsp cashew, sunflower, or almond butter
    • Garnish: 3-4 button mushrooms, fresh sprigs of thyme, black pepper

    Cooking Instructions

    1. Place dried porcini mushrooms in a small bowl with boiling water and soak for 15-20 minutes. Once softened, strain but reserve the liquid and dice the mushrooms.
    2. While porcini mushrooms are soaking, heat butter or ghee in a large heavy saucepan, and sauté diced leek and celery until soft and golden, about 5-7 minutes.
    3. Add garlic, thyme, mushrooms, sweet potatoes, and stir for a minute until slightly golden as well.
    4. Add soaked porcini mushrooms together with about half a cup of reserved mushroom infused liquid. Follow that with the stock, fish sauce, mustard, bay leaf, pepper, and lemon zest. Add a little bit more water if the saucepan is overcrowded or if you like your soup on the thinner side. Stir, cover with a lid and bring to boil. Reduce the heat to simmering and cook the soup with the lid on for about 15 minutes. After that, remove the lid and cook uncovered for a further 5 minutes.
    5. Finally transfer to a blender, food processor, or use a hand-held puree stick right in the saucepan (off the heat though). Add lemon juice and nut butter and process until well pureed. Taste and season with sea salt if needed, depends on the stock you used. You can also add a little extra lemon juice if you like a bit more zing. If the soup is too thick, you can dilute it with a little warm water.
    6. One last step! Slice the remaining 5 mushrooms and pan fry them in a little coconut oil or butter until browned and season with a little sea salt. Use those and the fresh thyme sprigs to garnish the soup when served.

    Recipe by: eatdrinkpaleo.com.au

    51. One-Pot Chorizo and Kale Soup

    One-Pot Chorizo and Kale Soup

    Ingredients

    • One pound of chorizo sausage, quartered lengthwise and then chopped into 1/2″ pieces.
    • 1/2 Tbsp of coconut oil.
    • One can of coconut milk.
    • 2 cups of chicken stock.
    • 1 cup of water.
    • 1 medium white onion, chopped.
    • 1/2 medium red onion, chopped. (optional)
    • 1 jalapeno pepper, diced (optional).
    • Enough kale to cover the top of your pot (about 3 handfuls).
    • 1/4 tsp of sea salt.
    • 1/4 tsp of red pepper or chipotle flakes.

    Cooking Instructions

    1. Add your coconut oil to your pot and set the heat to medium.
    2. Add your chorizo and raise heat to medium high. Stir chorizo until it starts to sizzle and gains a light sear.
    3. Lower your heat back to medium low while you chop your onions and pepper.
    4. Add your onions, jalapeno, salt, and red pepper flakes and stir well.
    5. Once onions are slightly softened and colored by the chorizo, add your coconut milk, chicken stock, and water.
    6. Raise your heat to medium high again until the liquid reaches a simmer.
    7. Drop is as much kale to your pot that will cover the surface of the liquid, then stir the leaves in well.
    8. Let pot simmer lightly for about 20 minutes, then enjoy.

    Recipe by: paleopot.com

    52. Coconut Shrimp Soup

    Coconut Shrimp Soup

    Ingredients

    • 2 lbs raw shrimp, peeled & deveined
    • 2 Tbsp coconut oil (or other healthy fat)
    • 1 medium cup onion, diced (~3/4 cup)
    • 2-3 cloves garlic, minced
    • 1 red pepper, diced
    • 2 jalapenos, diced
    • 1/4 cup fresh cilantro, chopped
    • 1 can diced tomatoes (14 oz)
    • 1 can coconut milk (14 oz or 2.5 cups)
    • 1 Tbsp Sriracha* or Chili Garlic Sauce
    • ​1 medium lime, juiced (~2 Tbsp)
    • salt and pepper to taste

    Cooking Instructions

    1. Heat oil in medium to large non-reactive pot.
    2. Saute onions and peppers for 2-3 minutes, until onions are translucent.
    3. Then add garlic, tomates, shrimp, cilantro, and simmer until shrimp turns opaque (3-5 minutes).
    4. Pour in the coconut milk and hot sauce and simmer for another 3-5 minutes to allow flavors to combine.
    5. Finish with lime juice and season with salt and pepper to taste.
    6. Serve immediately with your favorite toppings.

    Recipe by: themeanestmomma.com

    53. Paleo Carrot Soup

    Paleo Carrot Soup

    Ingredients

    • 2 tablespoons coconut oil
    • 1 small onion, peeled and chopped
    • 5 large carrots, chopped (around 1 pound)
    • 1 green apple, chopped
    • ½ ounce fresh ginger, chopped
    • ⅓ cup orange juice
    • 1 can coconut milk
    • 2 cups chicken stock or water
    • ⅛ teaspoon cayenne pepper (optional)
    • 6 drops stevia (optional)
    • Garnish with fresh lime

    Cooking Instructions

    1. Heat coconut oil in a large saucepan
    2. Saute onion, carrot, and apple in coconut oil until tender
    3. Add ginger to saucepan
    4. Add orange juice, coconut milk and stock to saucepan
    5. Very carefully, in very small batches, puree mixture in vitamix
    6. Return mixture to pan to reheat, stirring in cayenne pepper, and stevia if desired
    7. Garnish with fresh lime
    8. Serve

    Recipe by: elanaspantry.com

    54. Beanless Chili

    Beanless Chili

    Ingredients

    • 1 large onion, chopped
    • 3 cloves garlic, minced
    • 2 celery ribs, chopped
    • 1 red bell pepper, chopped
    • 900g (2lb) lean ground beef
    • 2 tsp Himalayan salt
    • 2 tbsp raw cacao powder
    • 1 tsp freshly cracked black pepper
    • 2 tbsp ground cumin
    • 1 tbsp dried oregano
    • 1 tbsp red pepper flakes
    • 1 tbsp smoked chipotle powder
    • 1 tsp ground Ceylon cinnamon
    • ½ tsp ground allspice
    • ¼ tsp freshly grated nutmeg
    • 2 cups water
    • 1-1/2 cups pitted kalamata olives
    • 2 large carrots, finely diced
    • 1 large (28oz) can diced tomatoes
    • 2 large (28oz) can crushed tomatoes
    • 1/2 cup fresh parsley, finely chopped
    • juice of 1 lemon

    Cooking Instructions

    1. In a large stockpot set over medium heat, melt some heat stable cooking fat (such as ghee, lard or coconut oil) and add the onions, garlic, celery and bell peppers. Cook stirring frequently until the veggies are softened and fragrant and the onions turn slightly translucent; about 5 minutes.
    2. Add the ground beef and salt and continue cooking until the meat turns a nice golden brown. Add the cacao powder as well as the rest of the seasonings and stir until combined. Stir in water and simmer for about 5 minutes, then stir in carrots and olives.
    3. Add the canned tomatoes, bring to a boil then reduce heat and simmer partly covered for about 2½ to 3 hours, stirring from time to time. Adjust seasoning as needed.
    4. When the chili is fully cooked, stir in the chopped parsley and lemon juice and then serve piping hot, garnished with shredded lettuce and a slice of lime, diced avocado, or better yet, a big dollop of fresh guacamole.

    Recipe by: thehealthyfoodie.com

    54. Paleo Pumpkin Soup

    Paleo Pumpkin Soup

    Ingredients

    • 1 1/2 tablespoons extra-virgin olive oil
    • 1 cup chopped onion
    • 3 garlic cloves, minced
    • 3 cups solid-pack pumpkin, canned
    • 2 cups low-salt vegetable broth
    • 2 teaspoons sugar
    • 1/2 teaspoon ground allspice
    • 1/2 teaspoon dried crushed red pepper
    • 1 1/2 cups unsweetened coconut milk, divided
    • Salt and pepper
    • Pepitas, for garnish

    Cooking Instructions

    1. Heat the oil in a heavy large pot over medium heat. Add the onion and garlic. Sauté until golden, about 10 minutes.
    2. Add the pumpkin, broth, sugar, allspice, and crushed red pepper. Bring to a boil. Reduce the heat. Cover and simmer until flavors blend, about 30 minutes.
    3. Working in batches, puree the soup in a blender until smooth. Return the soup to the pot. Bring the soup to a simmer, thinning with coconut milk to the desired consistency. Season to taste with salt and pepper.
    4. Ladle the soup into bowls. Sprinkle with the pepita seeds, drizzle with a teaspoon of coconut milk, and serve.

    Recipe by: popsugar.com

    55. Paleo Tomato Basil and Beef Soup

    Paleo Tomato Basil and Beef Soup

    Ingredeints

    • 30 ounces organic diced tomatoes (fire-roasted adds an even richer flavor)
    • 1 cup coconut milk, canned (full fat)
    • 1 Tablespoon coconut oil
    • 1 cup onion, diced
    • 1 pound ground beef, preferably grass-fed and grass-finished
    • 3 cloves garlic, minced
    • 1 teaspoon salt
    • 1 cup chicken broth, preferably homemade
    • 1/4 cup basil leaves, chopped

    Cooking Instrcutions

    1. Add diced tomatoes and coconut milk to a blender and blend until smooth.
    2. Heat a large stockpot over medium-high heat. Add coconut oil and saute onions until translucent. Add ground beef and cook until brown. Drain fat. Stir in minced garlic and salt. Pour in tomato/coconut milk mixture and chicken broth. Bring to a boil and then reduce heat to simmer 10-15 minutes. Mix in fresh basil.
    3. Serve and enjoy!

    Recipe by: yummmmrecipes

    56. Healing Chicken Soup

    Healing Chicken Soup

    Ingredients

    • 4 cups (946 mL) chicken broth
    • 2 inch (5.1 cm) piece fresh ginger, sliced into thin coins
    • 1 inch piece (2.5 cm) fresh turmeric, sliced into thin coins
    • 3 cloves garlic, peeled & smashed
    • ½ teaspoon (3 mL) fish sauce
    • 2 cups (280 g) cooked shredded chicken
    • 4 ounces (113 g) shiitake mushrooms, sliced
    • 3 green onions (48 g), white and light green parts, thinly sliced
    • 1 medium carrot (40 g), julienned or shredded
    • Sea salt, to taste
    • Optional: 1 cup (227 g) zucchini noodles, kelp noodles, or mountain yam shiritaki noodles
    • Optional: Paleo Sriracha for drizzling

    Cooking Instructions

    1. Pour the chicken broth into a medium pot, and add the ginger, turmeric, garlic and fish sauce. Bring to a boil, then reduce to a simmer for 20 to 30 minutes to really infuse the broth with flavor. Note: If using turmeric powder (ground turmeric), start with ¼ teaspoon (0.5 gram), and increase to ½ teaspoon (1 gram), depending on your preference. I find turmeric powder to be insanely potent, much more so than the fresh root, so always add less and bump it up if you'd like. While the broth is simmering, prepare the rest of the ingredients.
    2. Using a slotted spoon, remove the ginger, turmeric and garlic. Discard. Or, if you like to live dangerously, leave it all in the soup and pick around it while you're eating (like I did in the photo). Just be aware: Biting into a large chunk of ginger, turmeric or garlic is usually not pleasant.
    3. Add the chicken, mushrooms, green onions, carrot and if desired, your noodles. Heat about 5 minutes on medium-low or until everything is warmed through. Taste and adjust the seasoning with sea salt.
    4. Serve with a drizzle of sriracha for some extra heat.

    Recipe by: stupideasypaleo.com

    57. Sweet Potato and Bacon Paleo Soup

    swee tpotato and bacon paleo soup

    Ingredients

    • 3 large sweet potatoes, peeled and roughly chopped
    • 4 cups chicken broth, or more for desired consistency
    • 1 medium onion, diced
    • 4 cloves garlic, minced
    • 1/2 tsp salt
    • 1/2 tsp cumin
    • 1/4 tsp ground coriander
    • 1/4 tsp freshly ground pepper
    • Pinch of cayenne
    • 4 slices bacon

    Cooking Instructions

    1. Place the bacon into a large skillet and cook until crisp. Set aside on a paper towel-lined plate and crumble into pieces. Set aside.
    2. Transfer one tablespoon of the bacon fat to a large saucepan over medium heat. Add the onion, garlic, salt, cumin, coriander, pepper, and cayenne. Sauté for 5-7 minutes until the onion is soft. Add the sweet potatoes and chicken broth to the pot. Bring to a boil, then reduce the heat and simmer for 10-15 minutes until the potatoes are tender. Adjust the salt and pepper to taste.
    3. Using an immersion blender, puree ingredients in the pot until smooth. (Alternatively, carefully transfer to a blender.) Serve warm garnished with crumbled bacon.

    Recipe by: paleogrubs.com

    58. Chicken And Asparagus Soup

    Chicken And Asparagus Soup

    Ingredients

    • 1 bunch asparagus
    • 4 scallions
    • 1 box of chicken stock
    • 6 thin slices of ginger
    • 1 T soy sauce or amino acids
    • 1 pound chicken breasts
    • 2 handfuls of fresh baby spinach leaves
    • lemon wedges to serve

    Cooking Instructions

    1. Remove top ⅓ of asparagus and cut in ½ lengthwise, cut remaining stalks in rounds
    2. slice green tops of scallions diagonally, slice the white part into rounds
    3. place stock, ginger, and white part of onion in a saucepan
    4. bring to a boil, reduce heat and simmer 5 minutes
    5. cut chicken into thin strips
    6. add asparagus and chicken, simmer 2 minutes
    7. stir in spinach and simmer 2 minutes
    8. use tongs to divide ingredients between bowls
    9. top with spring onions and garnish with lemon wedge

    Recipe by: makobiscribe.com

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    59. Sweet Potato Chips

    Sweet Potato Chips

    Ingredients

    • 6 long skinny sweet potatoes (mine were about 1½” thick at the most)
    • 1 Tbsp Salt
    • 4-6 cups palm shortening (enough to have 1½”-2” of oil in your pot)

    Cooking Instuctions

    1. Slice sweet potatoes as thinly as possible (I sliced mine 1/8” thick on my mandolin slicer and left the peel on. You can peel them first if you prefer.)
    2. Generously sprinkle sweet potato slices with salt, place in a colander in your kitchen sink and let drain for 1-2 hours (or more).
    3. Rinse excess salt off sweet potato slices and pat dry with clean tea towels or paper towel. It’s really important that these slices are dry before they are put into the oil. Any excess water on them will cause the oil to bubble aggressively.
    4. Meanwhile, heat palm shortening in a fairly deep, wide bottomed pot with an oil thermometer attached to the side. Aim to get the oil to 375F (or slightly hotter since it will cool down when you add the sweet potato). You need to try and figure out exactly what setting to have your element on to keep the oil at that temperature. For my stove, it was a touch over the 8.
    5. Add a generous handful of sweet potato slices to the oil by gently slipping then into the oil with your hand quite close to the surface. Use your strainer or skimmer to push the slices apart. Make sure the oil comes back to temperature quite quickly. Watch them. When they stop bubbling alot, start to curl slightly, and brown a bit, they are done. It takes about 2 minutes if your oil comes back to temperature quickly. It takes a bit longer if there is a lag time in getting your oil back up to 375F.
    6. Use your strainer or skimmer to scoop the sweet potato chips out of the oil and place on your prepared paper towels to cool. I found that mine had enough residual salt that they didn’t need any more. Taste yours and see if they are salty enough. If not, sprinkle some salt over the top while they are still warm.
    7. Repeat in batches, each time making sure you oil comes back up to 375F. Let the chips cool to room temperature and enjoy!

    Recipe by: thepaleomom.com

    60. Homemade Pork Rinds

    Homemade Pork Rinds

    Ingredients

    • Pork skin
    • Salt (this is optional, salt-less rinds are also excellent and it’s usually the way I make them)

    Cooking Instructions

    1. Preheat your oven to 325 F.
    2. Put the skin on a baking sheet. (Lining the sheet with parchment paper will make it much easier to clean afterwards).
    3. Put the skin in the oven for anywhere between 1.5 hours to 3 hours. Most recipes call for 3 hours of cooking, but my experience tells me that most of the time it’s ready after 1.5 hours. You want them to be crispy but you don’t want them to be hard as a rock.
    4. Get it out of the oven, let it cool a bit and enjoy. They are delicious when still a little hot. If there was a lot of fat attached to it and you don’t cook them for too long, there will be a crunchy and moist side and you’ll enjoy the best of both worlds.

    Recipe by: Paleoleap.com

    61. Paleo Graham Crackers

    Paleo Graham Crackers

    Ingredients

    • 1 ½ cups blanched almond flour
    • 1 tablespoon arrowroot powder
    • ¼ teaspoon celtic sea salt
    • 2 tablespoons yacon syrup

    Cooking Instructions

    1. In a food processor combine almond flour, arrowroot, salt, and yacon
    2. Process until dough forms
    3. Roll out between two pieces of parchment paper to ¼ inch thick
    4. Cut dough into 6 (5 x 2.5 inch) rectangles
    5. Score rectangles into 4 equal parts and poke holes in the surface
    6. Bake at 350° for 6-9 minutes
    7. Cool for 1 hour, then serve

    Recipe by: elanaspantry.com

    62. Maple & Sesame Apple Crisps

    Maple & Sesame Apple Crisps

    Ingredients

    • 2 Granny Smith Apples (makes about 2 trays of apple slices)
    • 1/2 lemon
    • 2-3 tbsp maple syrup
    • 2 tbsp sesame seeds
    • 1 tsp cinnamon powder

    Cooking Instructions

    1. Preheat oven to 110 °C/230 °F.
    2. Wash and slice apples very thinly (see pic above). You can remove the seeds if you like but it’s fine to leave them in. Rub or drizzle the slices with a little lemon juice and place on a parchment paper lined oven trays.
    3. Bake for 2 hours, turning the slices over half way through. You might need to rotate the trays in the oven for even heat exposure.
    4. After two hours, the slices should be considerably dried up. Take the trays out and brush each slice with maple syrup. Then sprinkle with a little cinnamon and put back in the oven for 10-15 minutes.
    5. After 10-15 minutes, remove the trays again, give the slices another light brush (more of a dub) with maple syrup and sprinkle with sesame seeds. We’re adding the sesame seeds right at the end as they can burn easily. Put back in the oven for 4-5 minutes.
    6. Finally, remove the trays from the oven and let the apples cool before storing in an air-tight container.

    Recipe by: eatdrinkpaleo.com.au

    63. Cauliflower Popcorn - Roasted Cauliflower

    Cauliflower Popcorn - Roasted Cauliflower

    Ingredients

    • 1 head cauliflower or 1 head equal amount of pre-cut commercially prepped cauliflower
    • 4 tablespoons olive oil
    • 1 teaspoon salt, to taste

    Cooking Instructions

    1. Trim the head of cauliflower, discarding the core and thick stems; cut florets into pieces about the size of ping-pong balls.
    2. In a large bowl, combine the olive oil and salt, whisk, then add the cauliflower pieces and toss thoroughly.
    3. Line a baking sheet with parchment for easy cleanup (you can skip that, if you don't have any) then spread the cauliflower pieces on the sheet and roast for 1 hour, turning 3 or 4 times, until most of each piece has turned golden brown.
    4. (The browner the cauliflower pieces turn, the more caramelization occurs and the sweeter they'll taste).

    Recipe by: food.com

    64. Fried Plantains

    Fried Plantains

    Ingredients

    • 3 large green plantains
    • 2 cups ghee (or coconut oil or your choice of fat)
    • coarse ground sea salt, to taste

    Cooking Instructions

    1. Enter your text here...Run each plantain under warm water before peeling. Using a sharp knife, trim the ends and slice each plantain lengthwise and use both hands to remove each peel and discard.
    2. Using a sharp knife, first slice each plantain in half, lengthwise. Then cut extremely thin slices, parallel with that first center cut, until you reach the end. Repeat for the second half and then repeat for each plantain. (If you're prepping ahead of time and not immediately frying the plantains, you can place them in a bowl, cover with cold water and 1 tablespoon of lime juice then drain and pat dry with paper towels before frying)
    3. Heat a 10.25-inch cast iron skillet over medium-high heat until very hot. Add ghee and reduce heat to medium, add sliced plantains to the pan (do not overcrowd), cook plantains turning until they are crisp.

    Recipe by: paleoporn.net

    65. Labels and Sea Salt Almond Crisps

    Labels and Sea Salt Almond Crisps

    Ingredients

    • 2 cups unblanched almond meal
    • 2 tablespoons water
    • 1 tablespoon olive oil
    • 1 egg white (2 tablespoons)
    • 3/4 teaspoon sea salt
    • flaky sea salt to finish (Maldon is my favorite.)

    Cooking Instructions

    1. Preheat oven to 350°F.
    2. Put the almond meal in a medium-sized bowl and make a well in the center.
    3. In a small bowl whisk together the water, olive oil, egg white, and sea salt. Add the wet ingredients to the almond meal and stir to thoroughly combine.
    4. Between two sheets of parchment paper or two Silpats, roll the dough out into a large rectangle an 1/8-inch thick or a little thinner. Sprinkle with sea salt. Gently roll the dough once more to press the salt into the dough.
    5. Using a pastry cutter or knife cut the dough into any shapes you like. Take care if you are cutting them directly on a Silpat. Transfer the crackers to a large baking sheet. Bake for 15-17 minutes or until lightly toasted looking on top. Don’t fret if they are slightly soft when you remove them from the oven; they will crisp as they cool.
    6. Allow crackers to cool on the sheet for five minutes then remove to a wire rack. Store leftovers in an airtight container.

    Recipe by: bobvivant.com

    66. Apple Pie Crackers

    Apple Pie Crackers

    Ingredients

    • 1 medium granny smith apple, roughly chopped (yield approx. 1 cup)
    • 2 tablespoons plus 2 teaspoons grapeseed oil
    • ¼ cup raw agave nectar or maple syrup
    • 4 teaspoons gluten-free pure vanilla extract
    • 1¾ cup roughly ground flax seed or milled flax seed
    • ¼ cup sunflower seeds, ground finely
    • 3 tablespoons ground cinnamon
    • ¼ teaspoon ground ginger
    • ¼ teaspoon ground nutmeg
    • ⅛ teaspoon ground cardamom
    • ⅛ teaspoon ground cloves

    Cooking Instructions

    1. Preheat oven to 225F and take out two large baking sheets. Set aside.
    2. Place apple, oil, agave and vanilla in the bowl of your food processor. Pulse until apple is completely pureed.
    3. Add remaining ingredients and pulse just until combined.
    4. Transfer to a large bowl.
    5. Grab a piece of parchment paper about 10 inches wide. Scoop ½ cup of the cracker dough, roll it between your hands to make a ball, then place on one side of the parchment, in the middle.
    6. Fold over the parchment (like a book) and then roll the dough between the two pieces of parchment until it's about ¼-inch thick. Fold away the top half and cut or rip it away. Score the crackers into 1-inch cubes. Keeping the crackers on their current sheet of parchment, transfer the sheet to a baking sheet and repeat.
    7. Bake for approximately 1 hour and 50 minutes, flipping halfway through and removing the parchment paper. You want the end result to be crisp, crunchy with no moisture left. You want to avoid burning the cracker. Keep the temperature low. Remove from the oven and let cool on a cooling rack for 15 minutes.
    8. Makes 100 crackers

    Recipe by: healthfulpursuit.com

    67. Healthy Fruit Leather (a.k.a rollups)

    Healthy Fruit Leather (a.k.a rollups)

    Ingredients

    • 2 apples, finely diced
    • 10 strawberries, diced
    • 1 ruby pink grapefruit, diced
    • Stevia/rice malt syrup to sweeten if needed
    • 1 tsp cinnamon
    • Pinch salt
    • 1/4 cup water

    Cooking Instructions

    1. Place the fruit in saucepan with the water and bring to a boil. Reduce the heat and simmer until the fruit is soft and the liquid has been reduced. Stir through the cinnamon and salt.
    2. Transfer the fruit to a blender and puree until smooth. Taste the mixture and if required add a sweetener. The grapefruit can be quite tart and while suitable for adults children may not appreciate this. If you would like a sweeter roll up than I suggest adding some sweetness to balance out the sourness. If a sweetener is added blend again until combined. You should end up with 2-3 cups worth of pureed fruit.
    3. Heat oven to 120-150°C (250-300F). Line a large baking tray with baking paper (if your baking tray is not very large you may need to use two smaller sized trays). Pour the mixture onto the tray and spread it out thinly by using the back of a spatula. You want it to just cover the baking paper's surface without leaving any gaps (the thinner the better!). Place the baking tray in the oven on the lowest shelf availiable and bake for 8-12 hours. I left mine overnight baking at about 130°C for 9 hours. Remove the tray from the oven and using a sharp knife cut the fruit leather into strips. Let it cool completely before peeling the fruit leather off the baking paper. Roll up if desired and store in an airtight container for up to a week! Enjoy 🙂

    Recipe by: brookes-kitchen.com

    68. Almond Coconut Bites

    Almond Coconut Bites

    Ingredients

    • 1/2 cup almond flakes
    • 1/4 cup coconut flakes
    • 1/4 cup chopped dried cranberries
    • 1 tbs vanilla extract
    • 1 tbs coconut extract (or another sugary syrup you like to use like honey, or corn syrup)
    • 1/4 cup coconut oil
    • 1/4 cup of chocolate chips

    Cooking Instructions

    1. Mix the dry ingredients
    2. Mix the wet ingredients into the dry mixture
    3. Form bite-sized balls refrigerate
    4. Melt chocolate and dunk bites in chocolate.
    5. Let dry

    Recipe by: songbirdblog.com

    69. Paleo Spiced Nuts

    Paleo Spiced Nuts

    Ingredients

    • ⅔ cup almonds
    • ⅔ cup pecans
    • ⅔ cup walnuts
    • 1 teaspoon chili powder
    • ½ teaspoon cumin
    • ½ teaspoon ground black pepper
    • ½ teaspoon celtic sea salt
    • 1 tablespoon olive oil

    Cooking Instructions

    1. Place nuts in a large cast iron skillet over medium heat
    2. Toast until lightly browned
    3. While nuts are toasting, prepare spice mixture
    4. Combine chili, cumin, black pepper and salt in a small bowl
    5. Coat nuts with olive oil, then coat with spice mixture
    6. Serve

    Recipe by: elanaspantry.com

    70. Eggplant Jerky

    Eggplant Jerky

    Inredients

    • 1 large eggplant (about 1 pound)
    • 1/2 cup olive oil
    • 4 tablespoons balsamic vinegar
    • 2 tablespoons pure maple syrup
    • 1/2 teaspoon paprika
    • Regular or applewood-smoked salt

    Cooking Instructions

    1. Wash eggplant and slice into thin strips. For ease in snacking you can cut long strips in half crosswise. Leave full-length for a more bacon-like appearance.
    2. In a large bowl whisk together oil, vinegar, maple syrup, and paprika. Place strips in the mixture a few at a time, turning to make sure each is completely coated. If you run short of marinade, add a little more oil and stir it in with your hands.
    3. Marinate 2 hours. Then, place strips on baking sheets or dehydrator trays as follows:
    4. To dry in the oven: Line one or two rimmed baking sheets with parchment paper. Lay strips on sheets, close together but not overlapping. Sprinkle on a little salt (you don’t need much). Place in oven on lowest setting for 10 to 12 hours (ovens’ lowest setting varies, thus drying time will vary) or until dry and fairly crisp, turning strips partway through. Check occasionally, and if any oil pools on the sheets, blot with a paper towel.
    5. To dry in a food dehydrator: Lay strips on mesh trays. While you do this, place a tray fitted with a solid sheet underneath the mesh tray to catch any drips. Strips should be close but not overlapping. Sprinkle on a little salt (again, you don’t need much). Place trays in dehydrator. Some oil may drip off during dehydrating, so place the tray with the solid sheet (you could use the one used earlier to catch drips of marinade) underneath the mesh trays holding the strips, and lay a couple of paper towels on the sheet. Dehydrate at 115°F for 12 to 18 hours or until dry and fairly crisp.
    6. Store strips in an airtight container or plastic bag. Place a paper towel under or around strips to absorb any excess oil.

    Recipe by: everyoneeatsright.com

    71. Key Lime Coconut Energy Bites

    Key Lime Coconut Energy Bites

    Ingredients

    • 1/2 cup almonds
    • 1/2 cup cashews
    • 1 1/2 cups Medjool dates*, pitted
    • zest and juice from 3 key limes
    • 1/2 cup unsweetened coconut

    Cooking Instructions

    1. Add the almonds and cashews to the bowl of a food processor. Pulse until nuts are finely chopped (but do not pulse too long, you do not want the nuts to turn into a paste). Add the dates, lime juice and zest. Pulse until the dates are finely chopped and the mixture starts to clump. Shape the mixture into 1 1/2 inch balls. Roll in coconut to coat outside of the balls. Store in an airtight container in the refrigerator.

    Recipe by: spoonfulofflavor.com

    72. Mango Honey Fruit Leather

    Mango Honey Fruit Leather

    Ingredients

    • 6 cups of mangos, cubed
    • 1/2 cup honey
    • 2 tbsp lemon juice

    Cooking Instructions

    1. Place all ingredients in blender or food processor
    2. Run for 1 minute or until smooth
    3. Spread out on dehydrator fruit leather trays or 2 cookie sheets (lined with parchment paper)
    4. Dehydrator: Let run at 135F overnight or 8-10 hours
    5. Oven: Bake at 170F for about 10 hours.
    6. With either method, you'll know they're done when they are tacky to the touch.
    7. Using scissors, cut into your desired size strips

    Recipe by: dashofbutter.com

    73. Twisted Flax Sticks - Grain & Vegan Free

    Twisted Flax Sticks - Grain & Vegan Free

    Ingredients

    • 2 tablespoons flax seed meal
    • 1/3 cup hot water
    • 1 1/2 cups blanched almond flour, gently packed
    • 1/2 cup tapioca starch
    • 2 tablespoons arrowroot starch
    • 2 tablespoons powdered psyllium husk
    • 1 tablespoon coconut flour
    • 1 teaspoon baking powder
    • 1 teaspoon sea salt
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1 tablespoon olive oil
    • 1/3-1/2 cup warm water
    • 2 tablespoon whole flax seeds

    Cooking Instructions

    1. In a small mixing bowl, combine the flax seed meal and the 1/3 cup hot water. Set the slurry aside to thicken up for at least 5 minutes.
    2. Preheat the oven to 375 degrees (F) and line 2 large baking sheets with parchment paper or silicone liners.
    3. In the bowl of an electric mixer, whisk together the blanched almond flour, tapioca starch, arrowroot starch, powdered psyllium husk, coconut flour, baking powder, sea salt, garlic powder, and onion powder.
    4. Stir in the olive oil and flax seed meal slurry, and then slowly pour 1/3 cup of warm water into the flour mixture and stir until combined.
    5. Let the dough rest for 5 minutes to allow the psyllium husk powder and coconut flour time to expand and absorb the liquid.
    6. If the dough is still dry and crumbly, continue to add additional warm water, a tablespoon at a time, until the dough easily comes together to form a workable dough.
    7. Stir in the whole flax seeds.
    8. Cover a clean work surface with a large piece of parchment paper and use a rolling pin to roll the dough out in a circle until it’s thinner than 1/4 of an inch thick, but thicker than an 1/8 of an inch. The dough should be very easy to work with, but if it starts to stick to your rolling pin, simply place another large sheet of parchment paper on top of the dough, and roll it out between the layers of parchment paper.
    9. Use a pizza cutter or a large kitchen knife to cut the dough into long strips, that are approximately 8-9 inches long, and 1/2 inch thick.
    10. Carefully pick up one of the dough strips, gently twist it 3-5 times, and then place it on one of the baking sheets. Slightly press each end into the baking sheet to prevent it from unraveling. Continue until all of the dough strips are twisted and divided up between the 2 large baking sheets.
    11. Bake for 15 minutes, and then flip each of the strips over. Bake for an additional 10 minutes or until slightly golden. Cool completely before enjoying.

    Recipe by: allergyfreealaska.com

    74. Apple Peach Fig Bars

    Apple Peach Fig Bars

    Ingredients

    • 6 Eggs
    • 2 tbs (30mL) Honey
    • 1 tbs (15 mL) Coconut Oil
    • 1/2 tsp (2.5 mL) Vanilla Extract
    • 1/3 cup (40 g) Coconut Flour
    • 1/4 tsp (1.25 mL) Baking Soda, optional
    • 1/4 tsp (1.25 mL) Salt
    • 2 tbs (30 mL) Applesauce
    • 1/2 Peach, diced
    • 1/2 Apple, diced
    • 2 Figs, diced
    • 1/8 tsp (1 mL) Nutmeg
    • 1/8 tsp (1 mL) Ginger
    • 1/4 tsp (1.25 mL) Cinnamon

    Cooking Instructions

    1. Preheat your oven to 325° F (163° C).
    2. Grease an 8x8 inch pan (20x20 cm square) and line it with parchment paper.
    3. Puree the eggs, honey, coconut oil, applesauce, and vanilla in a food processor or blender.
    4. Add the coconut flour, baking soda, salt, and spices and blend until smooth.
    5. Fold in the apple, peach, and figs.
    6. Pour the batter into the prepared pan and bake for 35-40 min or until a toothpick inserted into the center comes out clean.

    Note: This doubles nicely, so if you need more bars, just double everything in the recipe and use a 9x13 inch pan (22x33 cm rectangular pan ) instead and increase the cooking time by approximately 5 minutes (I found 45 minutes works nicely).

    Recipe by: nourishedapp.com

    Crockpot

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    75. Paleo Crockpot Borscht

    Paleo Crockpot Borscht

    Ingredients

    • 1 lb. beef stew meat
    • 3 - 4 large beets, peeled and chopped into large pieces
    • 2 white potatoes, peeled and chopped into large pieces
    • 1 onion, minced
    • 2 carrots, chopped into bite-sized pieces
    • 1 - 28 oz. can diced tomatoes
    • 2 cups beef broth
    • 4 cloves garlic, minced
    • 1 6 oz. can tomato paste
    • 6 TBSP red wine vinegar
    • 3 TBSP maple syrup
    • 1.5 tsp dill
    • 1 tsp parsley
    • 1 tsp salt
    • 1 tsp black pepper
    • 1 bay leaf
    • 1 small - medium head of cabbage, shredded (whatever color/variety you have)
    • optoinal for garnish: sour cream or full fat yogurt

    Cooking Instructions

    1. Brown beef stew meat in a large pan. (If you don't have time, go ahead and skip this. But it will really make the dish better, in my opinion.)
    2. Saute your onions if you're prone to heartburn while you're at it, too. (Also not necessary if you're pressed for time.)
    3. Plop beef stew meat, beets, potatoes, diced tomatoes, carrots and onion in crockpot.
    4. In a large bowl, mix together beef broth, garlic, tomato paste, red wine vinegar, maple syrup, dill, parsley, salt and pepper. Pour mixture over the rest in the crockpot.
    5. Cook on LOW for 8-9 hours.
    6. Turn crockpot to HIGH and add cabbage, mixing it well into the borscht. Cook for an additional 30 minutes.
    7. Serve with optional garnishes of sour cream or yogurt.

    Recipe by: mypaleocrockpot

    76. Slow Cooked Lamb Roast

    Slow Cooked Lamb Roast

    Ingredients

    • 2.5 lb lamb roast, bone in
    • 1 fist of garlic, cloves separated peeled and smashed
    • 15 kalamata olives, plus 3 tablespoons of olive juice
    • One handful each of fresh rosemary and thyme (a tablespoon each of dried rosemary and thyme are also an option if you cannot get fresh herbs)
    • Salt and pepper to taste
    • 1 cup of water

    Cooking Instructions

    1. Place lamb roast in a large crock pot.
    2. Top with garlic, olives, olive juice, salt, and pepper.
    3. Pour water into the bottom of the crock pot around the lamb.
    4. Place the herbs on top of the lamb, cover, and cook on low for 8 hours.

    Recipe by: primalpalate.com

    77. Crock Pot Pulled Pork

    Crock Pot Pulled Pork

    Ingredients

    • 3-4 lb organic bone-in pork shoulder
    • 1 Tbsp Salt
    • 1 Tbsp Pepper
    • 1 Tbsp Garlic powder
    • 1 Tbsp Onion powder
    • 1 Tbsp Chili powder
    • 1 Tbsp Smoked paprika
    • 1 cup Chicken stock (we used our homemade stock)

    Cooking Instructions

    1. Place all of the seasonings in a small bowl and mix well to make the spice rub.
    2. Massage the spice rub all over the meat. You may have some left over if you have a smaller cut of meat.
    3. If you have the time, wrap and refrigerate the meat for 3 hours or as long as 24 to let the rub set in. If you are planning ahead, I recommend letting the rub set in. If you don't have the time, just season the pork and start cooking.
    4. Place the pork into the crock pot, pour the chicken stock in.
    5. Cook on low for 8 hours.
    6. Remove the pork from the crock pot and place it on a cutting board.
    7. Shred with two forks or tongs and serve.

    Recipe by: realsimplegood.com

    78. Crock Pot Fire Roasted Shrimp Tacos

    Crock Pot Fire Roasted Shrimp Tacos

    Ingredients

    • 1 oz medium peeled frozen raw shrimp (see notes below for fresh shrimp)
    • 14.5 oz can fire roasted stewed tomatoes (diced work best)
    • 2 tbsp spicy salsa
    • 5 oz or ½ cup chopped bell pepper
    • dash of sea salt and black pepper
    • ½ tsp cumin
    • ¼ to ½ tsp chili pepper or cayenne pepper
    • ½ tsp minced garlic
    • 3-4 tbsp chopped cilantro (2 tbsp goes on top)
    • 1-2 tbsp olive oil
    • optional toppings - feta, avocado, chili pepper, etc

    Cooking Instructions

    1. Layer your raw frozen shrimp at the bottom of pot. drizzle with 1 tbsp olive oil.
    2. Add in your sea salt and pepper and mix around shrimp. If you are using frozen shrimp, then drain your tomato juice first, then add in your tomatoes and the rest of your ingredients, including your seasoning.
    3. Mix again and cook in crock pot on low for 3-4 hrs. Or high for 2 hours.
    4. Note that 2 tbsp cilantro goes in the mix and 1-2 tbsp on top for garnish.
    5. Serve with gluten free corn or paleo tortillas, rice, and avocado!

    Recipe by: cottercrunch.com

    79. Slow Cooker Moroccan Chicken

    Slow Cooker Moroccan Chicken

    Inredients

    • 2-3 pounds chicken thighs and drumsticks (I used 4 and 4)
    • 1 TBS ghee or coconut oil
    • 1/2 of a medium onion, sliced into half rounds
    • 1 tsp cumin powder
    • 1 tsp turmeric powder
    • 1/2 tsp coriander powder
    • 1 tsp cinnamon powder
    • 1/2 tsp cardamom powder
    • OPTIONAL: 1/4 – 1/2 tsp cayenne powder
    • 4 cloves of fresh garlic, minced
    • 1 and 1/2 TBS fresh grated ginger
    • 1 and 1/2 tsp unrefined sea salt
    • 2 cups homemade bone broth
    • 1 cup dried apricots, roughly chopped
    • 2 cups sweet potatoes (or carrots or winter squash), cubed into bite-sized pieces
    • GARNISH: fresh cilantro

    Cooking Instructions

    1. Combine cumin, turmeric, coriander, cinnamon, cardamom, and minced garlic (and optional cayenne) in a small bowl. Set aside.
    2. Melt the fat of choice on medium heat in a large skillet and cook chicken pieces for 3 minutes on each side. You may need to do this in batches if your pan is not big enough. Transfer into slow cooker as you are done
    3. When chicken is done, add onions to pan and saute for 3-4 minutes. Add spice mixture and saute another 30 seconds to bring out the flavors. Add extra fat if it begins to stick. Turn off heat.
    4. Add bone broth, ginger, and sea salt into skillet and then pour entire mixture mixture over the chicken in the slow cooker
    5. Cook for 3 hours on LOW then add the dried apricots and chopped sweet potatoes (or carrots/winter squash).
    6. Cook for at least another 3 hours.
    7. Enjoy! Serve with lots of fresh cilantro for a fragrant, amazing meal.

    Recipe by: savorylotus.com

    80. Paleo Crock Pot Cashew Chicken

    Paleo Crock Pot Cashew Chicken

    Ingredients

    • 1/4 cup arrowroot starch
    • 1/2 tsp. black pepper
    • 2 lbs. chicken thighs, cut into bite-size pieces
    • 1 tbs. coconut oil
    • 3 tbs. coconut aminos
    • 2 tbs. rice wine vinegar
    • 2 tbs. organic ketchup (tomato paste would work also)
    • 1/2-1 tbs. palm sugar
    • 2 minced garlic cloves
    • 1/2 tsp. minced fresh ginger
    • 1/4-1/2 red pepper flakes
    • 1/2 cup raw cashews

    Cooking Instructions

    1. Place starch and black pepper in a large Ziploc bag. Add chicken pieces and seal; toss to thoroughly coat meat.
    2. Melt coconut oil in a large skillet or wok. Add chicken and cook for about 5 minutes until brown on all sides. Remove and add to crock pot.
    3. Mix coconut aminos through red pepper flakes in a small bowl. Pour mixture over chicken and toss to coat. Put lid on crock pot and cook on low for 3-4 hours.
    4. Stir cashews into chicken and sauce before serving.

    Recipe by: preppypaleo.com

    81. Paleo Slow Cooker Rotisserie Chicken

    Paleo Slow Cooker Rotisserie Chicken

    Ingredients

    • 1 whole chicken (4-5 lbs.), rinsed and patted dry
    • 2 Tbsp. extra virgin olive oil
    • 1 tsp. dried thyme
    • 1 tsp. garlic powder
    • 1 tsp. sea salt
    • 1 tsp. paprika
    • 1 tsp. ground black pepper
    • 1/2 tsp. cayenne pepper (optional)

    Cooking Instructions

    1. Make about 6 balls of aluminum foil and line the bottom of your slow cooker with them (you don't have to crunch the balls up too tight). You can also substitute chopped vegetables such as onion, carrots and celery if you don't want to use aluminum foil, or get one of these handy slow-cooker roasting racks that helps keep items elevated while cooking
    2. Combine the thyme, garlic powder, paprika, salt and pepper in a small bowl. Rub the oil all over the chicken, then and rub the seasoning over, making sure the chicken is evenly coated.
    3. Place chicken in the crock pot on top of the chopped vegetables. Cook on low for 6-8 hours or until chicken is cooked through.
    4. As an optional finishing step, place the oven rack in the bottom third of the oven and turn the oven on to broil. Carefully place the chicken in a baking dish and allow to broil for about 5-10 minutes until the skin is crispy and brown.

    Recipe by: paleocupboard.com

    82. Mocha-Rubbed Pot Roast

    Mocha-Rubbed Pot Roast

    Ingredients

    Mocha Rub

    • 2 tbsp finely ground coffee beans
    • 2 tbsp smoked paprika
    • 1 tbsp black pepper
    • 1 tbsp cocoa powder
    • 1 tsp Aleppo pepper (or sweet paprika)
    • 1 tsp chili powder
    • 1 tsp ground ginger
    • 1 tsp sea salt

    Roast

    • 2 lb. beef roast (I used grass-fed chuck)
    • 1 cup brewed coffee
    • 1 cup beef broth
    • ½ an onion, chopped
    • 6 dried figs, chopped
    • 3 tbsp balsamic vinegar

    Cooking Instructions

    1. Prepare the mocha rub by mixing together the finely ground coffee, smoked paprika, black pepper, cocoa powder, Aleppo pepper (sub: sweet paprika), chili powder, ground ginger and salt in a small bowl. You won't use the entire batch if you're making a 2-pound roast. It stores well in an airtight container.
    2. Pat the beef roast dry with a paper towel. Spoon 3 to 4 tablespoons of the mocha rub mixture over the roast and rub it in well with your hands.
    3. Combine the brewed coffee, beef broth, onion, figs, and balsamic vinegar in a blender. Puree until liquified.
    4. Pour the liquid into the crock pot and place the roast gently on top
    5. Cook for 5 to 6 hours on low.
    6. Remove the meat and shred with two forks. You can then boil the liquid until it reduces and thickens or simply serve as is. Adjust seasonings with salt and pepper to taste.

    Recipe by: stupideasypaleo.com

    83. Sweet Short Ribs with Star Anise and Ginger

    Sweet Short Ribs with Star Anise and Ginger

    Inredients

    • 1 beef short rib
    • 2 small red onions
    • 2 garlic cloves, minced
    • 1 tsp ground ginger
    • 2 star anise
    • 1 tbsp honey

    Cooking Instructions

    1. Chop the onion and crush the garlic cloves.
    2. Add the beef short rib to the slow cooker.
    3. Add the onions, garlic, ginger, star anise and honey on top.
    4. Add approx. 1 inch depth of water from the base of the pot.
    5. Put the lid on and set the cooker to auto for 6 to 8 hours.
    6. When ready to eat season the meat.
    7. Serve with preferred vegetables.

    Recipe by: paleohacks.com

    84. Slow Cooker Chicken Chili

    Slow Cooker Chicken Chili

    Ingredients

    • 8-12 boneless, skinless chicken thighs
    • 1- 16-ounce jar salsa
    • 1 - 16-ounce can diced Italian tomatoes
    • 1 medium yellow onion, chopped
    • 1 large red pepper, chopped
    • 2 tablespoons chili powder

    Cooking Instructions

    1. Chop chicken thighs roughly, into 1-inch pieces, and pop them into the slow cooker.
    2. Pour chili powder into the slow cooker and stir to coat chicken.
    3. Add vegetables and stir.
    4. Pour the salsa and the tomatoes into the mixture and stir.
    5. Put the lid on and set your slow cooker for 4-6 hours on high or 6-8 hours on low. This tastes better the longer it cooks!

    Recipe by: paleohacks.com

    85. Paleo Slow Cooker Chicken Cacciatore

    Paleo Slow Cooker Chicken Cacciatore

    Ingredients

    • 6 Organic Free Range Chicken Drumsticks or other cut (on the bone)
    • 2 large diced Zucchini
    • 1 Red Bell Pepper (diced)
    • 1 large Red Onion (diced)
    • 4 cloves diced Garlic
    • 200g White Mushrooms
    • 1/3 cup Dry White Wine
    • 1 can diced Tomatoes (14.5 oz & Organic)
    • 3.8oz (108g) sliced Black Olives
    • 1 tsp dried Italian Basil
    • 1 tsp dried Oregano
    • 1 tsp dried Parsley
    • 1/2 tsp Paprika
    • Salt & Pepper to taste
    • Fresh Parsley to serve

    Sweet Potato Mash

    • 3-4 sweet potatoes (depending on size)
    • 1 tbsp butter/ghee
    • Generous seasoning of Salt/Pepper
    • Fresh chives to mix in

    Cooking Instructions

    1. In a slow cooker, add the garlic, onion, dried herbs/spices, chicken, white wine and diced tomato.
    2. Allow to cook on low heat for around 4 hours.
    3. Add the zucchini, capsicum, mushrooms and olives for the remaining 2-3 hours.
    4. Meanwhile, boil the sweet potato and when cooked, mash with the butter, salt, pepper and chives.
    5. When the Cacciatore has cooked through and the vegetables are soft, it’s ready to serve.
    6. Serve on a bed of the mashed sweet potato.

    Recipe by: theurbanecolife.com

    86. Crockpot Apple Butter

    Crockpot Apple Butter

    Ingredients

    • 5 pounds sweet apples, cored and diced (such as mcintosh, gala, braeburn)
    • 2 tbls ground cinnamon
    • 1 1/2 tsp cloves
    • 1 tsp ground all spice
    • 1 tbls lemon juice

    Cooking Instructions

    For the apple butter:

    1. ​Pour all ingredients into you crockpot.
    2. Cook on low for 6 hours.
    3. After 6 hours, use a potato masher to break down the apples a little more.
    4. Then cook for another 3-4 hours.
    5. Once apples are done cooking, use an immersion blender to mix until smooth. You can also do this into batches in your blender.
    6. Store in airtight container in the fridge or you can canned for later use.

    To can:

    1. Place hot apple butter into clean and sterilized canning jars. (I used 14 4oz jars)​
    2. Fill each to within 1/4-inch from top of jar.
    3. Wipe jars and threads with a clean, damp cloth.
    4. Cover with 2-piece lids, only finger tighten. (Air will not be able to escape if lids are tightened too much, may want to back off 1/4 turn)
    5. Place into boiling water in canner or very deep stockpot; water must cover jars at least 1/2-inch
    6. Process for 10 minutes.
    7. Remove jars from boiling water and place upright on a towel to cool completely.
    8. After jars cool, check seals by pressing centers of lids with finger. If lid springs back, lid is not sealed and refrigeration is necessary.
    9. Let stand undisturbed at room temperature for 24 hours.
    10. Store unopened in a cool, dry, dark place up to 1 year.

    Recipe by: plaidandpaleo.com

    87. Slow Cooker Apple Rosemary Pork Roast

    Slow Cooker Apple Rosemary Pork Roast

    Ingredients

    • 1 ethically raised pork shoulder roast
    • 1 cup bone broth
    • 6 sprigs fresh rosemary
    • Basil leaves from 4 sprigs
    • 1 TBSP chopped chives
    • 1/2 tsp sea salt
    • 1/4 tsp ground black pepper (omit for AIP)
    • 3 organic Pink Lady apples, chopped (I didn't peal mine but you can)

    Cooking Instructions

    1. Turn your slow cooker onto low heat and all the ingredient.
    2. Cook on low for 8-10 hours
    3. Serve and enjoy!

    Recipe by: pureandsimplenourishment

    88. Slow Cooker Chai Tea Brisket

    Slow Cooker Chai Tea Brisket

    Ingredients

    • 1.5 pounds of brisket (preferably grass-fed)
    • sea salt and ground black pepper
    • 1 tablespoon extra-virgin olive oil
    • 1 cup brewed chai tea
    • 1/2 cup beef broth
    • 4-5 cloves of garlic
    • 3-5 sprigs of thyme
    • 1 bay leaf

    Cooking Instructions

    1. Dry all moisture off of the brisket with a few paper towels. Season each side of the roast generously with sea salt and freshly ground black pepper.
    2. Heat the olive oil in a large cast iron skillet over medium-high heat. When the oil is hot, add the brisket to the skillet. Sear on all sides for 3-4 minutes each, or until a gorgeous brown crust forms on each side. Place the seared brisket in the slow cooker
    3. Add the garlic cloves and thyme to the skillet and turn the heat down to medium. Cook the herbs until fragrant and the garlic is turning golden, about 2-3 minutes.
    4. Add all ingredients to the slow cooker with the brisket. Cover and cook the brisket on low for 6-8 hours. (Use the lower end of that timeframe for sliceable meat and the higher end for shred-able meat.) Serve drizzled with the broth it cooked in. Yum!

    Recipe by: strictlydelicious.com

    89. Crockpot Thai Beef Stew

    Crockpot Thai Beef Stew

    Ingredients

    • 2 tablespoons coconut oil, divided
    • 3 pounds beef stew meat, trimmed of fat
    • ​1 medium yellow onion, thinly sliced
    • 2 cloves garlic, minced
    • 2 teaspoons peeled and minced fresh ginger
    • 1 (13.5-ounce) can full-fat coconut milk
    • 1/3 cup tomato paste
    • 1/2 cup Thai red curry paste
    • 2 tablespoons fish sauce
    • 2 teaspoons fresh lime juice
    • 2 teaspoons sea salt
    • 2 cups broccoli florets
    • 2 cups julienned carrots
    • 1 cup peeled and julienned jicama*
    • fresh cilantro, for garnish

    Cooking Instructions

    1. Heat 1 tablespoon of the coconut oil in a large skillet over medium-high heat. Working in batches, brown the meat on all sides.
    2. Use a slotted spoon to transfer each batch of browned meat directly to the slow cooker, then continue browning. Wipe out the skillet between batches if a lot of liquid has accumulated at the bottom to ensure even browning.
    3. Wipe out the skillet and add the remaining 1 tablespoon of coconut oil. Saute the onion, garlic, and ginger over medium high heat for 5 minutes.
    4. Pour in the coconut milk and stir continuously to release the browned bits on the bottom of the pan.
    5. Add the tomato paste, curry paste, fish sauce, lime juice, and salt, then pour the mixture over the beef in the slow cooker.
    6. Cook on high for 5 hours or low for 8 hours. Add the broccoli, carrots, and jicama during the last 30 minutes if cooking on high, or the last hour if cooking on low. Serve garnished with cilantro.

    Recipe by: againstallgrain.com

    Dinner

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    90. Stuffed Beef Tenderloin

    Stuffed Beef Tenderloin

    Ingredients

    • 1 beef tenderloin (grass fed, grass finished, approximate size 1 - 1.5 kg), trimmed
    • 1 cup baby spinach
    • 1 small red capsicum, roasted, peeled, seeded and sliced thinly
    • 16 Kalamata olives, pitted and sliced in half
    • 12 semi dried tomatoes
    • 1/3 cup pine nuts (optional - nut free version)
    • 1/2 cup crumbled feta or parmesan cheese (optional - dairy free)
    • 1-2 tablespoons olive oil
    • Salt and pepper, to season

    Cooking Instructions

    1. Pre-heat oven to 215 degrees Celsius.
    2. Cut horizontally through the center of the beef tenderloin, cutting to, but not though the other side. Open flat like a book and then cover with cling wrap and flatten with a meat tenderiser.
    3. In the following order, place the baby spinach, red capsicum, semi-dried tomato, Kalamata olives, pine nuts and feta cheese (or grated parmesan).
    4. Tightly roll up beef, beginning with long side and either pin with toothpicks or secure with kitchen twine, making sure the stuffing is secure.
    5. Rub olive oil over the surface of the meat. Season with salt and pepper.
    6. Place in a baking tray and bake, uncovered for 40 - 55 minutes depending on how you like your meat cooked. The meat thermometer should read 60°C; rare, 71°C; medium, 77°C well done.
    7. Remove from the oven and let the meat rest for 15 minutes before serving.

    Recipe by: becomingness.com.au

    91. Honey Lemon Ginger Glazed Chicken Drumsticks

    Honey Lemon Ginger Glazed Chicken Drumsticks

    Ingredient

    • 2 lbs - 900 g chicken drumsticks (about 6 large drumsticks)
    • 1/2 tbsp olive oil
    • the zest of 1/2 lemon (= peel of 1/2 lemon chopped very thinly)
    • 2 tbsp honey
    • 2 tbsp water
    • 1 to 2 tsp fresh ginger, peeled and chopped very thinly (more or less to taste)
    • 1/2 tsp ground cumin
    • 1/4 tsp hot pepper flakes (more or less to taste)
    • 1/4 cup fresh cilantro leaves

    Cooking Instructions

    1. Heat olive oil in a large non-stick skillet over high heat. Add chicken and brown, about one minute on each side. Season with sea salt and freshly cracked pepper, reduce to medium-low heat, cover with a lid and cook for 20 to 25 minutes or until no longer pink inside (cooking time will vary depending on the drumsticks' size so start checking after around 15 minutes).
    2. While chicken is cooking, mix together in a medium bowl honey, water, ginger, cumin and flakes.
    3. When chicken is almost done, pour honey-lemon mixture over drumsticks. Bring to a boil and cook until glaze becomes thick and glossy, about 3 minutes, stirring constantly to cover chicken. Top with cilantro leaves and serve with a green salad, stir-fry veggies and/or grains like rice or pasta if you eat them. Drumsticks are also good eaten cold.

    Recipe by: notenoughcinnamon.com

    92. Honey Mustard Cuban Pork Burgers

    Honey Mustard Cuban Pork Burgers

    Ingredient

    • 1 pound ground pork breakfast sausage
    • 1 cup plantain chips
    • 1 egg white, whisked
    • 3 tablespoons bacon fat
    • 1 garlic clove, minced
    • ½ teaspoon garlic powder
    • salt and pepper, to taste
    • 1 avocado, sliced
    • 1 tablespoon raw honey
    • 1 teaspoon dijon mustard
    • 1 teaspoon yellow mustard
    • arugula, to garnish

    Cooking Instructions

    1. Preheat oven to 350 degrees F
    2. Place plantain chips in the food processor and pulse until broken down in breadcrumb consistency.
    3. Make 4 burger patties with the pound of meat.
    4. Place 1 egg white in a bowl and whisk until bubbly. Place plantain bread crumbs in another bowl. Dip each burger patty in the egg whites then the plantain mixture to coat the burgers completely, then sprinkle with salt and pepper and a bit of garlic powder.
    5. Heat up a cast iron skillet over medium-high heat, place 3 tablespoons of bacon fat in the skillet and add the minced garlic cloves.
    6. Once garlic becomes fragrant, add pork burgers to the pan and sear on both sides for 3-4 minutes, making sure the plantain chip crumble does not burn.
    7. After burgers have cooked on both sides, place in oven and cook for 8-10 minutes, or until burgers are cooked through to your preference. Remember, it's pork. I did the poke test, when they pushed back at my finger, I knew they were done.
    8. While the burgers are finishing up in the oven, whisk together the honey and two different kinds of mustards and slice up the avocado.
    9. When burgers are done, let rest for about 2 minutes so all the juices don't come spilling out.
    10. Top with avocado and honey mustard.
    11. Eat with some arugula. You don't have to, but it's great with it.

    Recipe by: paleomg.com

    93. Baked Tilapia with Radish Relish

    Baked Tilapia with Radish Relish

    Ingredients

    • 4 (8-ounce) skinless, boneless tilapia fillets
    • 1/8 teaspoon fine sea salt
    • 1/8 teaspoon freshly ground black pepper
    • 1/2 lemon, very thinly sliced crosswise
    • 1 bunch radishes, trimmed and finely chopped
    • 1 green onion, trimmed and thinly sliced
    • 2 tablespoons drained capers, chopped
    • 1 tablespoon lemon juice

    Cooking Instructions

    1. Preheat the oven to 400° F.
    2. Cut parchment paper into 4 (12-inch) squares. Fold each piece of paper in half to form a crease down the middle, then unfold. Place one tilapia fillet on each piece of paper, arranging it just to one side of the crease. Top fillets with salt, pepper and lemon slices.
    3. Fold paper over to completely cover the fish. Seal the pouches by folding in the edges and corners until all open sides are secure. Transfer pouches to a baking sheet, and bake until the fish is cooked through, about 10 minutes.
    4. For the relish, combine radishes, green onion, capers and lemon juice.
    5. To serve, place each sealed pouch on an individual plate. Use scissors to carefully snip an opening on the top, peel back paper and evenly divide radish relish among the plates.

    Recipe by: dailyburn.com

    94. Beef Masaman Curry

    Beef Masaman Curry

    Ingredients

    • 1 1/2 lbs Skirt Steak (cut into 1 1/2 inch cubes)
    • 1 tbsp Coconut oil
    • 1/2 Onion (finely chopped)
    • 3 tbsp Masaman curry paste
    • 1 can Coconut milk
    • 2 cups Spinac
    • 2 tbsp Cilantro (chopped)
    • 1 head Cauliflower
    • Salt (to taste)

    Cooking Instructions

    1. Cut the cauliflower into florets. Place the florets in a food processor and pulse until it takes on a rice like texture. Transfer to a microwave bowl and microwave on high for 3 to 4 minutes, until cooked through. Remove from the microwave and set aside.
    2. Heat the coconut oil in a skillet over medium heat. Add the beef and brown, about 2 to 3 minutes per side. Remove from the pan and set aside.
    3. Add the onion to the pan and sauté until translucent, about 5 to 7 minutes.
    4. Add the curry paste to the pan and sauté for 1 to 2 minutes, until fragrant.
    5. Stir in the coconut milk. Add the beef back to the pan. Add the spinach.
    6. Cover and reduce heat to a simmer. Simmer for 20 minutes.
    7. Add the fresh cilantro and season with salt to taste.
    8. Serve the masaman curry over the cauliflower rice and enjoy!

    Recipe by: ultimatepaleoguide.com

    95. Scrummy Beef Stew

    Scrummy Beef Stew

    Ingredients

    • 1.5 lbs Beef stew meat
    • 1 c Onion
    • 3 tbsp garlic (minced)
    • 1 tbsp Coconut oil
    • 8 oz Mushrooms (sliced)
    • 2 tbsp Grass fed butter (primal not paleo, use coconut oil instead to make it paleo)
    • 1 tbsp Balsamic vinegar
    • 1 inch Sweet potato (cut into 1 chunks)
    • 2 stems diced celery
    • 1 Bay leaf
    • 4 c Beef broth
    • 2 tbsp Arrowroot powder
    • 1 tsp Garlic powder
    • Salt and pepper to taste

    Cooking Instructions

    1. In a large Dutch oven, melt coconut oil and lightly sauté onion and garlic.
    2. Prepare your stew meat by sprinkling with garlic powder, sea salt, and fresh cracked pepper. Be sure to coat evenly on all sides.
    3. As the onions and garlic are warming, heat up a skillet that you’ll use to sear the meat. As the skillet is warming, melt 1 tbsp of butter in the skillet (reserve the remaining tbsp of butter for the mushrooms).
    4. Once the skillet is nice and hot (sizzling!), place stew meat in the pan and sear on each side for about 45 seconds. Remove from heat and add stew meat to Dutch oven with the onions and garlic.
    5. Add 3 cups of the beef broth to the Dutch oven and turn to low.
    6. Add cubed sweet potato, celery, and bay leaf to the Dutch oven. Stir to combine.
    7. Using the sauté pan that you used to sear the meat, warm the remaining tbsp of butter and toss in the mushrooms, being sure to pick up any pan drippings. Turn heat to medium and warm mushrooms until they begin to soften (3-5 minutes).
    8. While mushrooms are warming, take 2 tbsp of arrowroot powder and put into a small mason jar. Fill mason jar with remaining cup of beef broth. Screw lid on tight and shake vigorously until the arrowroot powder is dissolved.
    9. Stir mushrooms with 1 tbsp of balsamic vinegar, making sure that they are all evenly coated.
    10. Add arrowroot/broth mixture to the pan with the mushrooms and stir constantly until the broth turns into a thick gravy.
    11. Once the mushrooms and gravy are thickened, pour the entire contents into the Dutch oven with the rest of the soup.
    12. Bring the soup to a low simmer and simmer for 2 hours, stirring occasionally. Depending on the type of stew meat you’ve used, longer cooking times may be required to soften the meat. If the meat is tough, you probably need to simmer the stew longer.
    13. Serve hot with large spoons!

    Recipe by: ultimatepaleoguide.com

    96. Paleo Turkey Pesto Meatballs

    Paleo Turkey Pesto Meatballs

    Ingredients

    • 2 lbs. ground turkey
    • 1/2 cup almond flour
    • 1/2 cup pesto
    • 2 egg whites
    • 1/2 tsp salt
    • 1/4 tsp freshly ground pepper

    Cooking Instructions

    1. Preheat the oven to 375 degrees F. Line a baking sheet with aluminum foil and then place a wire cooling rack on top of the baking sheet. Coat the wire rack well with coconut oil spray.
    2. In a large bowl, mix together all of the ingredients. Roll the mixture into small balls using your hands and place on the wire rack. Bake for 20-25 minutes until cooked through.

    Recipe by: paleogrubs.com

    97. Spicy Pepper Chicken Stir Fry

    Spicy Pepper Chicken Stir Fry

    Ingredients

    • 2 lbs. boneless skinless chicken breasts, cut into 1-inch slices
    • 2 tbsp coconut oil
    • 1 tsp cumin seeds
    • 1/2 each green, red, and orange bell pepper, thinly sliced
    • 1 tsp garam masala
    • 2 tsp freshly ground pepper
    • Salt, to taste
    • Scallions, for garnish

    For the marinade:

    • 1/2 cup coconut cream
    • 1 clove garlic, minced
    • 1 tsp ginger, minced
    • 1 tbsp freshly ground pepper
    • 2 tsp salt
    • 1/4 tsp turmeric

    Cooking Instructions

    1. Place all of the marinade ingredients into a Ziploc bag. Add the chicken, close the bag, and shake to coat. Marinate in the refrigerator for at least 30 minutes, or up to 6 hours.
    2. In a wok or large sauté pan, melt the coconut oil over medium-high heat. Add the cumin seeds and cook for 2-3 minutes. Add the marinated chicken and let cook for 5 minutes. Stir the chicken until it begins to brown, and then add the peppers, garam masala, and freshly ground pepper. Sprinkle with salt. Cook for 4-5 minutes, stirring regularly, or until the bell pepper is cooked to desired doneness. Serve hot.

    Recipe by: paleogrubs.com

    98. Sesame Salmon Burgers

    Sesame Salmon Burgers

    Ingredients

    • 1 pound salmon, skin removed
    • 1 tablespoon toasted sesame oil
    • 1 tablespoon ume plum vinegar
    • 1 clove garlic, pressed
    • 1 teaspoon peeled and minced fresh ginger
    • ¼ cup chopped scallions (white and green parts)
    • ¼ cup toasted sesame seeds
    • 2 large eggs
    • 1 tablespoon coconut flour
    • coconut oil, for frying

    Cooking Instructions

    1. Rinse the salmon, pat dry and cut into ¼-inch cubes
    2. In a large bowl, combine salmon, oil, ume, garlic, ginger, scallions, sesame seeds and eggs
    3. Stir coconut flour into mixture
    4. Stir coconut flour into mixture
    5. Heat the coconut oil in a 9 inch skillet over medium-high heat
    6. Cook the patties for 4 to 6 minutes per side, until golden brown
    7. Transfer patties to a paper towel-line plate and serve hot

    Recipe by: elanaspantry.com

    99. Baked Fresh Ham

    Baked Fresh Ham

    Ingredients

    • 7-8 lb fresh ham
    • 4 Tbsp dried rubbed sage
    • 1 head garlic, peeled
    • 2 Tbsp fennel seed
    • 2 Tbsp anise seed
    • 1 tsp dried thyme
    • 1 Tbsp salt
    • 1/3 cup maple syrup

    Cooking Instructions

    1. Preheat oven to 450F.
    2. Combine sage, garlic, fennel, anise, thyme, salt and maple syrup in a small blender or mini food processor (something like a Magic Bullet works well). Blend until a thick puree forms.
    3. Place ham on a roasting pan and cover with the seasoning (it’s easiest to do this with your hands, so plan on getting goopy). Stick your meat thermometer in the deepest part of the meat, but not against the bone.
    4. Place in the oven and set the timer for 15 minutes. When the timer goes off, turn the oven down to 300F. Continue cooking for about 2 more hours, or until the internal temperature reaches 160F. Let it rest 5-10 minutes before you cut into it. Enjoy!

    Recipe by: thepaleomom.com

    100. Paleoista’s Grilled Pesto Lobster

    Paleoista’s Grilled Pesto Lobster

    Ingredients

    • 2 lobsters
    • 1 cup fresh basil leaves
    • ½ small lemon, juiced
    • 2 cloves garlic
    • 1 ounce raw sprouted walnuts
    • ½ cup olive oil
    • Freshly ground pepper, to taste

    Cooking Instructions

    1. Halve lobsters
    2. Combine all remaining ingredients in food processor and whiz until thoroughly combined; set aside
    3. Grill lobsters cut side down over medium high heat until shells are bright in color (~ 4 minutes)
    4. Turn over and spread pesto with a pastry brush onto the meat
    5. Grill until the lobster meat is an opaque white color (~3 minutes)
    6. Serve with your favorite mixed green salad or grilled veggies!

    Recipe by: paleoista.com

    101. Lasagna with Homemade Grain-Free Noodles

    lasagna

    Ingredients

    • 10 Grain-free Tortillas/Crepes, cut into 2-inch strips like lasagna noodles
    • 1½ cups Marinara Sauce
    • ½ pound Italian Beef Sausage, casings removed
    • 2 cups baby spinach, sautéed in ½ tablespoon olive oil until wilted
    • 1 cup grated provolone cheese
    • 2 cups Dry Curd Cottage Cheese (I use Friendship Farmer’s Cheese)*
    • 3 tablespoons plain yogurt or almond milk*
    • ¼ teaspoon salt
    • ⅛ teaspoon pepper
    • 1 tablespoon fresh parsley, chopped
    • 1 tablespoon fresh basil, chopped
    • 2 tablespoons grated Parmesan cheese

    Cooking Instructions

    1. Preheat your oven to 375 degrees.
    2. Crumble the sausage into a skillet and brown over medium-high heat for 5-6 minutes until is cooked through. Pour in all but cup of the marina sauce and simmer on low until you’re ready to assemble your lasagna.
    3. Mix the Farmer’s cheese, yogurt, salt, pepper, parsley, and basil in a bowl.
    4. Lightly grease the sides of an 8×11 baking dish. Pour the reserved ⅛ cup of marina sauce into the bottom of the dish.
    5. Start by layering the strips of tortillas on the bottom, overlapping them ever so slightly so the fillings don’t seep through the cracks. If they don’t quite reach the edges of the dish, you can fill in the open spots with the scraps leftover from cutting them into strips.
    6. Next, spoon in ⅓ of the “ricotta” cheese mixture and gently spread to cover the surface. Then put half of the spinach on top, then top that with a sprinkle of provolone, and lastly with ⅓ of the meat sauce.
    7. Repeat until you’ve run out of ingredients going in this order: Noodles, ricotta, spinach, provolone, meat sauce. Finish with the remaining provolone and 2 tablespoons of parmesan cheese.
    8. Bake uncovered for 20-30 minutes, until the cheese is melted and slightly browned on top and the corners are bubbling.
    9. Let sit for 10-15 minutes before serving.

    Recipe by: againstallgrain.com

    102. Creamy Dill and Garlic Salmon

    Creamy Dill and Garlic Salmon

    Ingredient 

    • 2 salmon fillets, pinbones removed
    • 1/2 cup homemade mayonnaise
    • 2 tablespoons fresh dill, chopped
    • 2 teaspoons brown mustard
    • 1 clove garlic, finely minced
    • pinch of sea salt

    Cooking Instructions

    1. Preheat oven to 450 degrees and line a baking sheet with parchment paper.
    2. Place salmon fillets, skin side down, on the paper.
    3. Mix mayonnaise, dill, mustard, garlic, and salt.
    4. Spread mixture evenly over salmon and bake for 8-10 minutes, or just until flesh flakes under your fork.
    5. Serve hot with a squeeze of fresh lemon.

    Recipe by: thiswestcoastmommy.com

    103. Sausage, Kale, and Spaghetti Squash Boats

    Sausage, Kale, and Spaghetti Squash Boats

    Ingredients

    • 1 medium spaghetti squash or 2 small spaghetti squash
    • 1 1/2 lbs. Italian chicken sausage, casings removed
    • 1 yellow onion, diced
    • 4 cloves garlic, minced
    • 1 bunch kale
    • 3 tbsp extra virgin olive oil, plus more for drizzling
    • Salt and pepper
    • 2 tbsp pine nuts, roasted
    • 2 tbsp fresh parsley, chopped

    Cooking Instrcutions

    1. Preheat the oven to 400 degrees F. Place squash in the microwave for 3-4 minutes to soften. Using a sharp knife cut the squash in half lengthwise. Scoop out the seeds and discard. Place the halves, with the cut side up, on a rimmed baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven for 45-50 minutes, until you can poke the squash easily with a fork. Let cool until you can handle it safely.
    2. Meanwhile, prepare the kale by removing the center stems and either tearing or cutting up the leaves. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and sauté for 4-5 minutes. Add the chicken sausage and break apart with a spatula to crumble. Cook for 10-12 minutes, stirring regularly, until the sausage is browned and cooked through. Add the kale and stir. Cook for a few minutes more to wilt the kale. Remove from heat and set aside.
    3. Once cooled, scrape the insides of the spaghetti squash with a fork to shred the squash into strands. Transfer the strands into the skillet with the sausage and toss to combine. Season to taste with salt and pepper. Divide the mixture among the squash shells, and then top with pine nuts and parsley to serve.

    Recipe by: paleogrubs.com

    104. Fiona's Green Chicken

    Fionas green chicken

    Ingredients

    • 1 medium sweet onion, peeled and coarsely chopped (about 1 cup)
    • 1 cup packed cilantro leaves and stems
    • 1 1/4 cups packed basil leaves
    • 1/4 cup packed mint leaves
    • 4 tablespoons fish sauce
    • 3 peeled garlic cloves
    • Zest of 1 lime
    • Plenty ground black pepper
    • 1 teaspoon Aleppo pepper
    • 2 tablespoons apple juice
    • Kosher salt
    • 3 pounds chicken drumsticks or thighs
    • Lime wedges

    Cooking Instructions

    1. Enter Make the marinade by combining the onion, cilantro, basil, mint, fish sauce, garlic, lime zest, black pepper, Aleppo pepper, and apple juice in a blender. Puree until smooth.
    2. Taste for seasoning and add salt to taste. Since I use this as a marinade, I'm more heavy-handed with the salt than I normally would be if it was a sauce.
    3. Place the chicken in a gallon-sized zip-top bag and pour the marinade over it. Let the chicken marinate overnight (marinate for at least an hour and up to a day).
    4. The next day, take the chicken out of the fridge an hour before you're ready to grill it. (See Recipe Notes for oven-baked method.) Set a gas grill to high and after placing the chicken on the grates, immediately decrease the temperature to low.
    5. Grill the chicken for approximately 25 minutes (or until the internal temperature reaches 165°F) turning every 5 to 7 minutes. But be patient: Don’t go and flip the bird (legs, that is) before they naturally release from the grill surface — otherwise, you’ll leave a lot of tasty, crispy, marinated skin stuck on the grates!
    6. Serve the drumsticks with lime wedges.

    Recipe Notes: 

    Oven-Baked Chicken: If you are baking the chicken, roast on a wire rack for 35 to 45 minutes at 400°F. Start with skin-side down, and flip skin-side up at the 20-minute mark.

    Recipe by: thekitchn.com

    Desserts

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    105. Paleo Chocolate Mousse

    Paleo Chocolate Mousse

    Ingredients

    • 2 tablespoons honey (for a very bittersweet, intense chocolate mousse, use only 1 tablespoon)
    • 4 ounces of 100% chocolate
    • 3 tablespoons water
    • 1 tablespoon cocoa
    • ½ teaspoon espresso powder (optional)
    • 2 pasteurized eggs or eggs that you feel you can safely eat raw. I used chicken eggs fresh from our chicken house.
    • 1 tsp maple syrup or melted honey (for eggs)
    • 1½ tablespoons thick coconut milk (I used the hardened fat from refrigerated canned coconut milk but any thick coconut milk should work)
    • ¼ teaspoon cream of tartar

    Cooking Instructions

    1. Put the honey, chocolate, water, cocoa, and espresso powder in a bowl. Place over a small saucepan filled with about 1 inch of barely simmering water. The bottom of the bowl should not touch the water.
    2. Stir the chocolate mix frequently as the chocolate slowly melts. It’s important to keep it at a low temperature because the chocolate burns very easily.
    3. As the chocolate melts, separate the eggs into two bowls.
    4. Beat the egg yolks with the maple syrup or honey until light colored and thickened (about 1 minute).
    5. Gently pour the melted chocolate mixture into the beaten egg yolks and beat until smooth. Stir in the coconut cream.
    6. Clean off your mixers, then beat the egg whites and cream of tartar until thick and foamy with soft peaks, meaning that when you pull the mixers out of the egg whites, the egg whites stand up yet still fold down a little bit. See the image below the recipe to see what egg whites with soft peaks should look like.
    7. Spoon about a quarter of the egg whites into the chocolate/egg yolk mixture and stir until combined.
    8. Using a rubber spatula, very gently fold the remaining egg whites into the chocolate/egg yolk mixture. Continue to fold until no streaks remain.
    9. Spoon the mousse into 2 individual dishes or ramekins. As you can see in the images, the dishes I used were rather small, so I actually had 3 mousses, not 2. But if you use regular sized ramekins you should have two servings.
    10. Refrigerate at least 1 hour before eating. You can have these with nuts or whipped cream or plain.

    Recipe by: imglutenfree.com

    106. No Churn Vegan Chocolate Ice Cream

    No Churn Vegan Chocolate Ice Cream

    Ingredients

    • 2 - 14-ounce cans coconut cream OR full-fat coconut milk, chilled overnight in the fridge (I like Trader Joe's coconut cream, or Thai Kitchen coconut milk)
    • 2/3 cup unsweetened cocoa or cacao powder powder
    • 14-16 ounces pitted dates (if not sticky and moist, soak in warm water for 10 minutes then drain)
    • 1 tsp pure vanilla extract
    • 1/2 cup unsweetened almond milk

    OPTIONAL ADD-INs:

    • 1 ounce espresso, cooled
    • 1/2 tsp cinnamon
    • Cacao nibs

    Cooking Instructions

    1. Place a large mixing bowl in the freezer to chill for 10 minutes.
    2. In the meantime, add moist, pitted dates to a food processor and process until small bits remain. Then add hot water a little at a time until it forms a thick paste. Set aside.
    3. Without tipping the cans, scoop out the coconut cream from the cans of coconut cream OR coconut milk, reserving the clear liquid for other uses. Place in chilled mixing bowl.
    4. Using a mixer, whip until creamy and smooth. Then add cocoa powder, vanilla, almond milk and half of the date paste. Whip until fully incorporated.
    5. Taste and adjust flavors as needed. I ended up adding most of the date paste and a little more cocoa powder.
    6. Transfer to a parchment-lined freezer-safe container and cover loosely with plastic wrap, then foil to help freeze.
    7. You can take this out in a couple of hours for a chilled mousse-like ice cream. Freeze overnight for a firmer ice cream.
    8. Set out for at least 20 minutes prior to scooping, and use a scoop warmed under hot water for a proper scoop.
    9. Will keep in the freezer for up to one week, but best when fresh.

      NOTE: 

      If you're using coconut milk, you'll likely use less sweetener because there's less volume

      Recipe by: minimalistbaker.com

      107. Raw Almond Joy Bars

      Raw almond joy bars

      Ingredients

      • 3/4 cup raw almond butter
      • 1/4 cup coconut oil, melted
      • 1/3 cup cacao powder
      • 1/3 cup raw coconut sugar
      • 1/4 teaspoon vanilla bean paste
      • pinch Himalayan salt

      Cooking Instructions

      1. Whisk all ingredients together and pour into oiled, parchment lined 8 x 8-inch glass pan. Set in refrigerator aside making topping. The bottom layer should be set up (but not completely hard) before adding the next layer.

      Second Layer:

      1. 2 cups of dried, unsweetened, raw coconut
      2. 2/3 cup coconut butter, softened
      3. 3 tablespoons raw agave nectar (or liquid sweetener of choice)
      4. 1-2 teaspoons organic almond flavoring (not raw)
      5. Place coconut in medium bowl.
      6. Whisk coconut butter (not the same as coconut oil), agave and almond flavor. Pour over coconut and mix well.
      7. Pat over first layer, top with chopped almonds and ganache. (see below)
      8. Refrigerate to set.

      Third Layer:

      1. 1/3 cup almonds, coarsely chopped

      Recipe by: rawmazing.com

      108. Baked Pears with Walnuts and Honey

      Baked Pears with Walnuts and Honey

      Ingredients

      • 2 large ripe pears
      • 1/4 tsp ground cinnamon
      • 2 tsp honey
      • 1/4 cup crushed walnuts
      • (optional) yogurt or frozen yogurt

      Cooking Instructions

      1. Preheat the oven to 350°F. Cut the pears in half and place on a baking sheet (I cut a sliver off the other end so they sat upright). Using a measuring spoon or melon baller, scoop out the seeds.
      2. Sprinkle with cinnamon, top with walnuts and drizzle 1/2 teaspoon honey over each one. Bake in the oven 30 minutes. Remove, let cool and enjoy!

      Recipe by: skinnytaste.com

      109. Paleo Pumpkin Pie

      Paleo Pumpkin Pie

      Ingredients

      FOR THE CRUST:

      • 2 C. Almond Flour
      • ¼ t. Real Salt
      • 2 T. Coconut Oil
      • 1 Egg

      FOR THE FILLING:

      • 1 - 15 oz. Can Pumpkin Puree
      • ⅓ C. Honey
      • 1 T. Coconut oil, melted
      • 2 t. Pumpkin Pie Spice
      • ⅓ C. Canned Coconut Milk
      • 3 Eggs

      FOR THE WHIPPED TOPPING:

      • 2 cans Coconut Milk, chilled, Firm cream on top only
      • 1 T. Honey

      Cooking Instructions

      FOR THE CRUST:

      1. Preheat the oven to 350 degrees.​
      2. Place the almond flour and salt in the bowl of a food processor. Process for about 30 seconds.
      3. Add the coconut oil and egg to the processor and process until the mixture comes together in large crumbles.
      4. Place the dough in a 9” pie dish and pat the dough firmly and evenly around the sides and bottom of the pan.
      5. Cover the pan with a sheet of tin foil and bake in preheated oven for 15 minutes. Remove and let cool .

      FOR THE FILLING:

      1. Add the pumpkin puree, honey, coconut oil, pumpkin pie spice, coconut milk, and eggs to a large mixing bowl.
      2. Whisk together until smooth. Pour into the pre-baked pie crust. Bake at 350 degrees for 50-55 minutes, or until the top is slightly puffed and firmly set.
      3. Remove and let cool completely. Refrigerate.

      FOR THE TOPPING:

      1. Place the firm coconut cream(this is the firm, white, creamy, thick coconut cream that rises to the top of a can of coconut milk. Do not shake it before opening. It may help to chill the cans before opening as well as some coconut milks don’t separate as well as others)in a mixing bowl along with the honey. Beat together with an electric mixer until smooth and creamy.
      2. Spoon or pipe on top of the chilled pie.

      Recipe by: mynaturalfamily.com

      110. Lemon Bars

      Lemon Bars

      Ingredients

      • 1½ cups Almond Flour
      • 5 tablespoons Tapioca Starch
      • ¼ teaspoon Real Salt
      • 2 tablespoons Honey
      • 3½ tablespoons Butter, cold, cut into cubes
      • 4 Eggs
      • 3 Egg Yolks
      • ½ cup Honey
      • ½ Cup + 1 tablespoon Fresh Lemon Juice
      • ¼ teapsoon Salt
      • 4 tablespoon Butter, cut into small cubes
      • 3 tablespoon Coconut Milk (canned)

      Cooking Instructions

      1. Preheat the oven to 350 degrees. Line a 9x9" baking pan with parchment paper so that the paper goes all the way up the sides of the pan.
      2. In the bowl of a food processor, pulse together the almond flour, tapioca starch, and salt. Add the honey and cubes of butter and process until smooth dough forms.
      3. Press the dough evenly into a 9x9" baking pan lined with parchment paper.
      4. Bake the crust for 10 minutes in the preheated oven, or just until it starts to turn golden brown on top.
      5. While the crust is baking, make the filling. In a large saucepan, whisk together the eggs, honey, lemon juice, and salt until very smooth. Place the pan on medium/high heat and add in the butter cubes. Whisk constantly until the butter melts and the mixture comes to a boil.
      6. As soon as the mixture boils, remove it from the heat. Whisk in the coconut milk and pour the filling on top of the par-baked crust. Return it to the oven and bake for another 10 minutes, or until the filling is glossy and set.
      7. Let cool completely. Refrigerate for a few hours and slice into bars with a hot knife. Keep bars refrigerated in an airtight container.

      Recipe by: mynaturalfamily.com

      111. Carrot Cake Donuts

      Carrot Cake Donuts

      Ingredients

      • 3/4 cup blanched almond flour (I use this brand)
      • 2 TBS coconut flour
      • 1/2 tsp baking soda
      • 1/4 tsp unrefined sea salt 
      • 1/2 tsp cinnamon powder
      • 1/4 tsp ginger powder
      • pinch of clove
      • 1/4 cup unsweetened shredded coconut (I use this brand)
      • 2 eggs
      • 6 TBS coconut oil, melted
      • 4 TBS REAL maple syrup OR raw honey
      • 1/2 cup grated carrot, packed
      • 1/2 cup raisins, soaked in water for 10 minutes and roughly chopped
      • 1 TBS grated fresh ginger

      FOR LEMON GLAZE:

      • 1/4 cup coconut butter, softened
      • 1/4 cup full fat coconut milk
      • 1 tsp lemon juice
      • 1 and 1/2 tsp raw honey

      Cooking Instructions

      1. Preheat oven to 350’F and grease your donut pan with a titch of coconut oil.
      2. Combine dry ingredients (almond flour, coconut flour, baking soda, salt, cinnamon, ginger, clove and shredded coconut) in a large bowl.
      3. In a separate bowl, whisk together eggs, coconut oil and sweetener of choice. Fold in grated carrots, raisins, and fresh ginger.
      4. Add wet to dry and mix until well incorporated. Allow to sit for a couple of minutes to let the coconut flour absorb.
      5. Place the batter in a piping bag or a large ziploc bag with the end cut off the end so there’s about a 1/2-inch opening
      6. Fill each cavity in donut pan 3/4 full. Give the pan a little shake or two to let the batter settle.
      7. Bake for 18 minutes, or until toothpick inserted comes out clean and edges are just beginning to brown.
      8. Remove from oven. Let cool for 5 minutes then tip over onto a cooling rack. Allow to cool completely before adding glaze.
      9. To make glaze: Place all glaze ingredients into high speed blender. Process until smooth and creamy. Add water a tiny bit at a time if it’s too thick to pour. Pour into shallow bowl. Dip each donut into glaze with a twisting motion to let extra run back into bowl OR just drizzle over the donuts in any fashion that you desire. Place back onto cooling rack.

      Recipe by: savorylotus.com

      112. Flourless Zucchini Brownies

      Flourless Zucchini Brownies

      Ingredients

      • 1 cup of almond butter
      • 1 1/2 cup zucchini (the equivalent of about 3 zucchini). No need to peel; just shred them in a food processor.
      • 1/3 cup of honey
      • 1 egg
      • 1 tsp of vanilla
      • 1 tsp of baking soda
      • 1 tsp of cinnamon
      • 1/2 tsp of nutmeg
      • 1 cup of dark chocolate chips 

      Cooking Instructions

      1. Preheat oven to 350 degrees.
      2. Combine all the ingredients into a large bowl and mix everything together.
      3. Pour into a greased 9×9 baking pan.
      4. Bake for 35-45 minutes or until a toothpick comes out clean.

      Recipe by: thewakingezine

      113. Strawberry Shortcake Cupcakes

      Strawberry Shortcake Cupcakes

      Ingredients

      • 2½ cups blanched almond flour
      • ¾ teaspoon baking soda
      • ¼ teaspoon sea salt
      • ⅔ cup honey
      • ⅓ cup coconut oil, melted
      • 4 large eggs, room temperature
      • 1 tablespoon lemon juice
      • 2 teaspoons vanilla extract
      • ½ teaspoon lemon zest
      • ½ cup finely chopped strawberries

      Cooking Instructions

      1. Preheat the oven to 325 degrees F.
      2. Line a standard muffin tin with baking cups.
      3. Line a standard muffin tin with baking cups.
      4. Add the dry ingredients and blend on high for 30-45 seconds. The batter should be very smooth and contain no lumps. If needed, scrape down the sides with a spatula and blend again for a few seconds until all of the dry mixture is incorporated.
      5. Gently fold the chopped strawberries in by hand. Divide the batter evenly into the muffin tin, filling about ¾ of the way full.
      6. Bake for 16-18 minutes, until a toothpick can be inserted into the middle and comes out clean.
      7. Let the cupcakes cool completely on the counter before frosting.

      Frosting

      1. Once the cupcakes have cooled, make your Italian meringue.​
      2. Bring your honey to a boil in a saucepan over medium-high heat.
      3. Meanwhile, beat the egg whites and lemon juice until frothy and you can just begin to see trail marks from your beaters. When you lift out the beaters, you should see soft peaks.
      4. With the beaters or mixer running, slowly pour in the boiling honey in a steady stream. Continue beating for 6-8 minutes, until the meringue is cool to the touch.
      5. Gently fold in the strawberry preserves. Put the frosting into a piping bag for a pretty design, or spread onto cupcakes with a knife.

      Recipe by: againstallgrain.com

      114. Paleo Toffee Caramels

      Paleo Toffee Caramels

      Ingredients

      • 1 teaspoon pure vanilla extract
      • ⅓ cup almond butter (sunflower seed butter would work for a nut-free version)
      • ¼ cup coconut sugar
      • ½ cup coconut nectar
      • ​¼ cup water
      • ⅓ cup dark chocolate pieces (chocolate chips or a chopped bar would both work!)
      • 1 oz square unsweetened dark chocolate
      • 1 teaspoon palm shortening

      Cooking Instructions

      1. Measure your vanilla and almond butter and have ready to go.
      2. Line a baking sheet with parchment paper (I used a 9 x 12 size and my Silpat)
      3. Make the toffee: Place the coconut sugar, coconut nectar, and water in a medium saucepan over medium/medium high heat, stirring occasionally until it comes to a boil and the sugar has dissolved.
      4. Insert a candy thermometer (don't let it touch the bottom of the pan) and boil until it reaches 285 degrees.
      5. Remove from heat and quickly stir in almond butter and vanilla.
      6. Quickly pour the mixture into the awaiting pan, spreading evenly to about ½" thick. The mixture thickens quickly and you get to spread it to your desired thickness: it does not spread on it's own.
      7. Use a greased knife to score the candy while it is still warm, into bite-size squares. Continue scoring until you have cut through the mixture.
      8. Cool completely for 2-3 hours.
      9. Prepare you chocolate coating by melting the remaining ingredients together.
      10. Use two forks to dip each piece of toffee into the chocolate and cool on the same parchment lined cookie sheet until firm and set.
      11. Store in an airtight container in the fridge to keep it crisp.

      Recipe by: tessadomesticdiva.com

      115. Frozen Hot Chocolate

      Frozen Hot Chocolate

      Ingredients

      • 1 cup milk of choice (at least 1/3 cup as lite or full-fat canned coconut milk if you want a truly-rich treat)
      • 2 tbsp cocoa powder (10g)
      • scant 1/16th tsp salt (do not omit this)
      • pinch stevia OR 1-2 tbsp maple syrup, sugar, etc.
      • Optional for an even richer flavor, add a little melted chocolate

      Cooking Instructions

      1. Combine ingredients and whisk together on the stove. Or microwave 30 seconds, stir, then microwave another 30 seconds. Let cool, then pour into an ice-cube tray. If you don’t have one, pour into three or four small containers. (Or pour it all into one container, but be sure to thaw before doing the next step so your blender can handle the one big block of frozen-ness.) Freeze. Once frozen, pop the mixture into a blender and blend! (I used my Vita-Mix.) Do not add ice, which would dilute the flavor. Ideas for Variations: Add almond or mint extract, blend in some banana, spike with rum, or even add peanut butter!

      Recipe by: chocolatecoveredkatie.com

      116. Simple Paleo Reese Cups

      Simple Paleo Reese Cups

      Ingredients

      • 1 cup smooth Almond Butter (or peanut butter if not strict Paleo)
      • ½ cup unsweetened shredded coconut (optional)
      • 1 tablespoon coconut oil
      • 1 tablespoon honey
      • 1 cup dark chocolate chips

      Cooking Instructions

      1. Place almond butter, oil and honey in a glass bowl then microwave for about 30 seconds or until melted. Stir in shredded coconut until evenly combined. Divide the mixture into each opening of a mini muffin tin (fills 12 openings).
      2. Place the chocolate chips in the glass bowl then microwave for about 30 seconds or until melted. Pour melted chocolate on top of each muffin tin then place the tin in freezer for about an hour.
      3. Take muffin tin out of freezer. Carefully scrape a knife around the edges and the peanut butter cups will pop out fairly easy. Handle with care.

      Recipe by: simplegreenmoms.com

      117. Paleo Pecan Pie/Tart

      Paleo Pecan Pie/Tart

      Ingredients

      Crust:

      • 3/4 cup coconut flour
      • 1/2 cup toasted pecan halves
      • 3 large eggs
      • 8 tablespoons chilled pastured butter or coconut oil
      • 2 tablespoons coconut sugar (coconut crystals)
      • 1/4 teaspoon fine sea salt

      Filling:

      • 10 Medjool dates, pitted (or enough dates to make 2/3 cup purée)
      • 1/3 cup unsweetened applesauce
      • 1/3 cup pure maple syrup
      • 4 eggs
      • 6 tablespoons pastured butter or virgin coconut oil (room temperature)

      Cooking Instructions

      1. Toast the pecan halves (total of 2 1/2 cups) on a sheet pan in a 350 degree oven for about 7 minutes. Separate.
      2. Chop 1 cup plus 2/3 cup of pecans roughly in the food processor. Remove chopped pecans.

      Crust Instructions:

      1. Combine the coconut flour, 1/2 cup pecan halves, fat (either pastured butter or virgin coconut oil), coconut sugar and salt in food processor and pulse until combined and pecans are finely chopped.
      2. Add the eggs and pulse until a dough is formed.
      3. Spread the dough evenly into the bottom and sides of a 9 1/2 inch tart pan.

      Filling Instructions:

      1. ​Place the pitted dates in the food processor with the applesauce and maple syrup. Process until dates are completely puréed and you have a smooth mixture.
      2. To the bowl of a stand mixer add the date purée, eggs, fat of choice (butter or coconut oil), molasses, rum, vanilla and salt and mix on medium speed until well-combined.
      3. Place the chopped pecans into the bottom of the prepared tart shell.
      4. Pour the filling into the shell.
      5. Decorate the top with the remaining 1/3 cup of pecan halves.
      6. Place the tart onto a sheet pan and bake in the oven at 350 degrees for approximately 45-50 minutes. Check the tart at 30-35 minutes.
      7. Cool on a wire rack.

      Recipe by: paleospirit.com

      118. Paleo Cherry Crisp

      Paleo Cherry Crisp

      Ingredients

      • 3 cups cherries, pitted and sliced
      • 2 tsp almond extract
      • ⅓ cup unsweetened coconut milk

      For the topping:

      • ¼ cup hemp seeds
      • ¼ cup almond flour
      • ¼ cup coconut flour
      • 2 Tbsp coconut oil
      • 1 Tbsp water
      • 1 tsp cinnamon
      • pinch of salt

      Cooking Instructions

      1. In a medium bowl, combine the cherries, almond extract, coconut milk and sweetener if using. Make sure there are no pits!
      2. In another bowl combine all of the topping ingredients and mix well until crumbly. Pour the cherry filling into one large, 4 medium, or 8 small greased ramekins or oven proof dishes. Top with the crumble mixture and bake for 20 minutes in a preheated 375 degree (F) oven. Remove from the oven and let cool before serving. Yum!

      Recipe by: ibreatheimhungry.com

      119. Paleo Bananas Foster Pie

      Paleo Bananas Foster Pie

      Ingredients

      • 1 9-inch Cookie Crust
      • 3 cups of Coconut Cream (fractionated from 3 chilled cans of full fat coconut milk)
      • ⅔ cup of Arrowroot Starch
      • ¾ cup of Cashew Butter
      • ½ cup of Coconut Sugar
      • 2 teaspoons of Cinnamon
      • ½ teaspoon of Nutmeg
      • 2 teaspoons of Dark Rum
      • 2 teaspoons of Vanilla Extract
      • ½ cup of Melted Coconut Oil (preferably expeller pressed)
      • 4 Bananas (at least one very ripe)
      • 2 Tablespoons of Coconut Oil
      • 1 Tablespoon of Coconut Sugar
      • ¼ cup of Dark Rum

      Cooking Instructions

      1. Whip the coconut cream on high speed with whisk attachment for about 1 minute until fluffy.
      2. Add the arrowroot starch and whip for about 30 seconds until combined
      3. Add the cashew butter 1 tablespoon at a time while whipping.
      4. Add the coconut sugar, cinnamon, and nutmeg and whip on high speed for about 2 minutes until the sugar dissolves into the mixture.
      5. Combine the rum, vanilla, and coconut oil.
      6. While whipping on medium low speed, very slowly pour in the coconut oil mixture, about 2 tablespoons worth at a time with 30 second whipping in between each addition. If the mixture starts to separate, stop and chill the mixture for 30 minutes then continue.
      7. Chill the mixture for at least 30 minutes before layering.

      For the Caramelized Banana Layer:

      1. Mash 1 banana and stir fry with the coconut oil, and sugar for about a minute until it starts looking nice and brown.
      2. Add the rum until continue to heat while mixing until the sauce reduces and a creamy sauce forms, about 5 minutes on medium heat.

      Assembly:

      1. ​Slice the rest of the bananas into thin layers.
      2. Line the bottom of the pie crust with a portion of the banana slices.
      3. Add about ¼ worth of the banana caramel over the slices.
      4. Add a heaping of the chilled whipped layer.
      5. Repeat layering, finishing with the cream filling on the top.
      6. Refrigerate for 6 hours, preferably overnight.
      7. Garnish with whipped cream, banana slices, and coconut sugar.

      Recipe by: platedwithstyle.com

      120. Paleo Birthday Cake

      paleo birthday cake

      Ingredients

      • ½ cup coconut flour
      • ½ cup cacao powder
      • ½ teaspoon celtic sea salt
      • ½ teaspoon baking soda
      • 8 large eggs
      • ½ cup coconut oil
      • ½ cup honey

      Cooking Instructions

      1. Pulse together dry ingredients in a food processor
      2. Pulse in wet ingredients
      3. Grease two 6-inch cake pans with coconut oil
      4. Pour batter into prepared cake pans
      5. Bake at 350° for 25-30 minutes
      6. Cool and frost with a double batch of Paleo Chocolate Frosting
      7. Serve

      Recipe by: elanaspantry.com

      121. Cookie Bars

      cookie bars

      Ingredients

      • 2 1/2 cups almond flour
      • 1 tsp baking soda
      • 1/2 tsp salt
      • 2 tsp vanilla
      • 2 large eggs
      • 1 tbsp almond milk
      • 1/4 cup melted coconut oil
      • 1/3 cup maple syrup
      • 1/2 cup chocolate chips
      • 1/2 cup chocolate chips

      Cooking Instructions

      1. Preheat oven to 350 degrees.
      2. In a large bowl, mix together the flour, baking soda, and salt.
      3. In a separate bowl, mix together the vanilla, eggs, almond milk, oil, and syrup. Then add to the dry ingredients and stir well with a hand mixer. Fold in the chocolate chips with a spatula.
      4. Pour mixture into greased 8x8 baking pan, smoothing out to even. Bake for approximately 20 minutes or until the top is golden brown.

      Recipe by: paleogrubs.com

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