57 Easy Paleo Chicken Breast Recipes and Meal Ideas

You can’t go wrong with chicken breast while on the Paleo diet, as long as you choose organic varieties of it. It goes well with most any vegetable, and it is easy to cook up in several different ways. It can be grilled, baked, and even fried. That’s right, fried chicken is acceptable on the Paleo diet as long as you are frying it in an approved oil and bread it with something other than all-purpose flour. Choose any of these Paleo chicken breast recipes and you’ll be set as far as your meat requirement goes for that meal.

The holy grail for delicious and easy paleo chicken breast recipe ideas.

Paleo Chicken Tenders with Honey Mustard Sauce

Homemade chicken tenders are a fun finger food for a casual lunch or dinner. Breaded in almond flour, coconut flakes, and paprika, these chicken strips are tender and delicious. To get the paleo chicken tenders a nice golden brown, turn the oven to broil for the last couple minutes of baking. Whip together the honey and mustard while the chicken is cooking for the perfect dipping sauce.

Paleo Chicken Tenders

Ingredients

1 lb. boneless skinless chicken breasts, cut into strips
1 cup almond flour
3/4 cup unsweetened coconut flakes
1 egg, beaten
1 tbsp paprika
1/2 tsp cumin
1/2 tsp garlic powder
1/4 cup honey
2 tbsp spicy Paleo mustard
2 tsp apple cider vinegar
Salt and pepper

Instructions

1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
In a small bowl, combine the almond flour, coconut flakes, paprika, cumin, and garlic powder.

2. Season both sides of the chicken strips with salt and pepper. Take a piece of chicken, dip it in the egg, and then dredge it in the almond flour mixture. Lay the chicken on the prepared baking sheet and repeat with remaining pieces. Bake for 15-18 minutes until cooked through.

3. While the chicken tenders are baking mix together the honey, mustard, and apple cider vinegar for the dipping sauce. Serve alongside the chicken tenders.

Servings: 3-4

Chicken Pot Pie

Not many dishes are as comforting as delicious homemade chicken pot pie. This is a simplified paleo recipe of the traditional dish, meant for baking in ramekins with crumbled pie crust for the topping. You may have leftover crust as well, which is great for making miniature pies.

Paleo Chicken Pot Pie Recipe

Ingredients

2 cooked chicken breasts, shredded
2 tbsp extra virgin olive oil
2 large carrots, peeled and diced
2 stalks celery, peeled and diced
1/2 small onion, diced
4 cups fresh spinach
6 oz. mushrooms, chopped
1 tbsp fresh thyme
3 cups chicken stock
1 tbsp arrowroot powder
Salt and pepper, to taste
1 Paleo pie crust

Instructions

1. Preheat the oven to 400 degrees F. Line individual ramekins with a thin layer of pie crust, reserving some for the topping.

2. Heat the olive oil in a large saucepan over medium heat. Add the carrots, celery, onion, mushrooms, and thyme to the pot. Stir in half a teaspoon of salt and cover. Cook for 10-12 minutes, stirring occasionally. Add the chicken stock and bring to a simmer. Stir in the spinach and cook for 5 minutes.

3. Place the arrowroot powder in a small bowl and whisk with one tablespoon of water to prevent clumping. Add the arrowroot and the shredded chicken into the saucepan and stir. Reduce the heat and cook until the mixture reaches a creamy texture for the filling. Remove from heat.

4. Divide the filling among the ramekins. Top with extra crumbled pie crust. Bake for 13-15 minutes, until bubbling and the top is golden brown. Serve immediately.

Servings: 2-4

Paleo Buffalo Chicken Stuffed Peppers

Stuffed peppers provide a good balance of vegetables and protein in one hearty meal. For this version, chicken is baked and then tossed with buffalo wing sauce to give it extra spice before being stuffed into the bell peppers. Serve with a side of guacamole or salsa, with extra cilantro for garnish.

Paleo Buffalo Chicken Stuffed Peppers

Ingredients

4 boneless skinless chicken breasts
1 medium onion, thinly sliced
2 tbsp ghee, melted
1 tsp dried parsley
1/2 tsp garlic powder
Salt and pepper, to taste
4 bell peppers
1/3 cup Paleo Buffalo Wing Sauce
2 tbsp fresh cilantro, chopped
Guacamole, for serving

Instructions

1. Preheat the oven to 350 degrees F. Coat a baking sheet with coconut oil spray. Place the chicken breasts and onion on the baking sheet. Drizzle the ghee over the chicken breasts. Sprinkle the entire pan with parsley and garlic powder. Season generously with salt and pepper. Bake for 25 minutes or until the chicken is cooked through.

2. Meanwhile, bring a large pot of water to a boil. Cut the stems and very top of the peppers off, removing the seeds. Place in boiling water for 4-5 minutes. Remove from the water and drain facedown on a paper towel.

3. Once the chicken is done cooking, shred with a fork. Combine the shredded chicken with the hot sauce and cilantro in a bowl and stir well to coat. Spoon the chicken mixture into the bell peppers and place in a greased baking dish. Bake for 20-25 minutes or until the peppers are cooked to desired doneness. Serve with a side of guacamole.

Servings: 4

Stir-Fried Chicken and Kale

This healthy, well-rounded paleo chicken meal is great for weeknight dinners. The recipe only requires one pot to cook all of the ingredients in. Feel free to add mushrooms, bell peppers, or carrots as desired. The delicious sweet and savory sauce balances out the usually bitter kale and adds plenty flavor to the stir-fried chicken.

Paleo Chicken Stir Fry

Ingredients

1 lb. boneless skinless chicken breasts, cut into 1-inch pieces
1 bunch kale
1/2 medium onion, diced
1 tbsp coconut oil
1 tsp sesame seeds
3 cups cooked cauliflower rice, for serving

For the sauce:

3 tbsp coconut aminos
1 tbsp honey
1 tbsp sesame oil
Juice of 1/2 lemon
2 cloves garlic, minced
Pinch of freshly ground pepper
Pinch of red pepper flakes

Instructions

1. In a small bowl, mix together the ingredients for the sauce. Place half of the marinade into a shallow dish with all of the chicken.

2. Prepare the kale by removing the center stems and either tearing or cutting up the leaves.

3. Melt the coconut oil in a large skillet over medium heat. Add the onion and sauté for 4-5 minutes. Add the chicken and cook for 3-4 minutes, until no longer pink. Stir in the kale and the remaining sauce. Cook for 4-5 minutes until the kale is wilted and the chicken is cooked through. Serve over cauliflower rice, topped with sesame seeds.

Servings: 2-3

Paleo Slow Cooker Bacon BBQ Chicken

Making chicken in the slow cooker is an easy way to impart a lot of flavor into an otherwise simple dish. In this recipe chicken breasts are wrapped with bacon and then smothered with homemade bbq sauce to create an extremely delicious dish. The recipe provides guidelines for making your own bbq sauce, or you could use what you have on hand. This will quickly become a household favorite.

Paleo Slow Cooker BBQ Chicken

Ingredients

15 oz. tomato sauce
1 cup water
1/2 cup apple cider vinegar
1/3 cup honey
1 tbsp lemon juice
2 tsp onion powder
1 1/2 tsp ground black pepper
1 1/2 tsp ground mustard
1 tsp paprika
1/2 tsp salt
1 yellow onion, diced
2 apples, diced
8 slices bacon
1 1/2 lbs. boneless skinless chicken breasts

Instructions

1. In a medium bowl, whisk together the tomato sauce, water, vinegar, honey, lemon juice, onion powder, pepper, mustard, paprika, and salt. Stir well to combine.

2. Wrap the chicken with the bacon slices and place in the bottom of the slow cooker. Top with the diced onion and apples. Pour the barbecue sauce over everything. Cover and cook on low heat for 6 hours. Serve warm.

Servings: 4

Mexican Paleo Chicken Rice Bowl

This addictive and soul-satisfying paleo chicken cauliflower rice bowl is inspired by the chicken bowls you can get at a fast casual restauraunt, without all of the added calories. Created in layers, the ingredients can easily be adjusted based on what is in your pantry. Sautéed onions and peppers can also be added to make it a sizzling chicken fajita rice bowl.

Paleo Chicken Cauliflower Rice Bowl

Ingredients

1 tbsp coconut oil
2 skinless boneless chicken breasts
1 tsp salt
1 tsp cumin
1/2 tsp chili powder
1/4 tsp paprika
1 4-oz. can green chilies
3 cups cooked cauliflower rice
1/3 cup cherry tomatoes, halved
1 ripe avocado, pit removed and smashed
1/4 cup fresh cilantro, chopped
1 lime, for serving

Instructions

1. Combine the salt, cumin, chili powder, and paprika together in a small bowl. Pat the chicken breasts dry with a paper towel and then rub with the spice mixture.

2. Heat the coconut oil in a large pan over medium heat. Add the chicken and cook for 6-7 minutes per side, or until no longer pink. Shred with a fork while still warm.

3. Place the green chilies into the pan and cook for 2-3 minutes. Add the shredded chicken back into the pan and stir to combine. Remove from heat.

4. To assemble, place the cauliflower rice and diced tomatoes in the bottom of a bowl. Top with the chicken mixture, smashed avocado, and fresh cilantro. Finish with a squeeze of lime and serve.

Servings: 2

Easy and Healthy Paleo Chicken Recipes

The Best Chicken Piccata Recipe Ever

The Best Chicken Piccata Recipe Ever (a family favorite)

Slow Cooker Chicken Enchilada Soup

Slow Cooker Chicken Enchilada Soup (easy recipe and freezes well)

Buffalo Chicken Breast Meatballs

Buffalo Chicken Meatballs (high protein snack)

Classic Chicken Salad with Homemade Paleo Mayo

Classic Chicken Salad with Homemade Paleo Mayo (holy yum)

Grilled Chicken Bruschetta on Zucchini Toast

Grilled Chicken Bruschetta on Zucchini “Toast” (low carb)

Creamy Paleo Chicken Alfredo

Creamy Paleo Chicken Alfredo (healthy low carb substitute)

Chicken Satay Skewers

Chicken Satay Skewers (try these!)

Oven Baked Sheet Pan Chicken Breast

Oven Baked Sheet Pan Chicken Breast (5-ingredient sheet pan meal)

Paleo Chicken Breast Nuggets

Homemade Crispy Paleo Chicken Nuggets (my kids love these)

Sheet Pan Almond Chicken and Green Beans

Sheet Pan Almond Chicken and Green Beans (ermahgerd!)

Chicken Stroganoff with Zucchini Noodles

Chicken Stroganoff with Zucchini Noodles (slow cooker chicken recipe)

Kung Pao Chicken

Kung Pao Chicken (family-friendly meal idea)

Paleo Buffalo Chicken Dip Recipe

Paleo Buffalo Chicken Dip Recipe (quick and easy)

Quick Paleo Chicken Noodle Soup with Zucchini Noodles

Quick Paleo Chicken Noodle Soup with Zucchini Noodles (low carb)

Baked Paleo Chicken Cordon Bleu

Baked Paleo Chicken Cordon Bleu (yum!)

Grill Pan Teriyaki Chicken Skewers

Grill Pan Teriyaki Chicken Skewers (so easy!)

Grill Pan Paleo Chimichurri Chicken Breast

Grill Pan Paleo Chimichurri Chicken Breast (low carb)

Honey-Lime Chicken Skewers

Honey-Lime Grilled Chicken Skewers (with pineapple salsa)

20-Minute Easy Roasted Chicken and Vegetables

20-Minute Easy Roasted Chicken and Vegetables (quick and easy)

Chicken Minestrone Soup with Zucchini Noodles

Chicken Minestrone Soup with Zucchini Noodles (family-favorite)

Paleo Chicken Quesadillas with Homemade Tortillas

Paleo Chicken Quesadillas with Homemade Tortillas

Ingredients
1 large yellow bell pepper, chopped
1 large red bell pepper, chopped
1 large green bell pepper, chopped
1 large red onions, chopped
1 pound boneless skinless chicken breasts, cut into ½ inch cubes
1 ½ tbsp olive oil
1/4 cup homemade or store-bought paleo approved mayonnaise
1 tbsp chopped cilantro
lime wedges, for serving

For the fajita seasoning:
1 tbsp sweet paprika
2 tsp cayenne pepper
1 ½ tsp onion powder
1 ½ tsp garlic powder
1 ½ tsp ground cumin
½ tsp black pepper
1 tsp salt

For tortillas:
½ cup almond flour
½ cup arrowroot flour
1/3 cup coconut flour
1 tbsp grass fed ghee or coconut oil
¼ tsp salt
½ tsp baking soda
5 tbsp water

Instructions

1. Place the almond flour, arrowroot flour, coconut flour, salt and baking soda in a food processor and pulse a few times to combine. With the processor running on low, add the ghee or coconut oil to the processor and process until the mixture resembles coarse crumbs.

2. Slowly pour in the water, processing just until a thick dough forms. Allow to rest for 5 minutes. Wrap the dough with plastic wrap and refrigerate for one hour.

3. Preheat oven to 450°F.

4. In a bowl add the chicken, bell peppers, chopped onion, garlic powder, onion powder, cumin, paprika, salt, cayenne pepper and black pepper. Toss to combine. Spread the chicken, bell peppers and onion into an even layer on a baking sheet.

5. Bake in preheated oven for 15-20 minutes or until the chicken is cooked through. Remove from the oven and set aside.

6. Remove the dough for the refrigerator and divide the dough into 4 equal balls. Place a ball of dough between two pieces of parchment paper and using a rolling pin, roll out to a flatten 6 inch round. Carefully remove the top piece of parchment paper. Leave the bottom sheet of parchment paper on.

7. Preheat a non stick skillet over medium heat. Place the tortilla, parchment side up, onto the hot skillet. Carefully remove top piece of parchment paper and cook for 30 seconds. Flip and cook for another 30 seconds. Wrap the tortilla in a tea towel to keep warm. Repeat the process with remaining dough.

8. Preheat the oven to 350°F.

9. Place 1 tortilla on the oven tray lined with baking paper. Top with half of chicken mixture, drizzle with half of mayonnaise and top with another tortilla. Repeat with the remaining tortillas, chicken mixture and mayonnaise.

10. Bake in the preheated oven for 10 minutes. Remove from the oven and slice the quesadillas into quarters. Serve warm.

Slow Cooker Creamy Chicken Soup

Slow Cooker Creamy Chicken Soup

Ingredients

1 pound skinless, boneless chicken breasts
4 cups chicken stock
2 cloves garlic, minced
1 onion, diced
2 carrots, peeled and diced
2 stalks celery, diced
1/2 teaspoon dried thyme
1 bay leaf
1/2 cup almond milk
¼ cup arrowroot flour
1 ½ cup broccoli florets
2 tablespoons chopped fresh parsley
salt, black pepper to taste

Instructions

1. Place the chicken into a slow cooker. Stir in chicken stock, onion, garlic, carrots, celery, thyme and bay leaf. Season with salt and black pepper, to taste. Cover and cook on low heat for 6 hours.

2. Remove the chicken from the slow cooker and shred, using two forks. Return the shredded chicken to the slow cooker.

3. In a bowl, combine almond milk and arrowroot flour. Stir the almond milk mixture and broccoli into the slow cooker. Cover and cook on low heat for an additional 30-60 minutes, or until broccoli is tender and soup is slightly thickened.

4. Serve immediately, garnished with parsley.

Easy and Comforting Paleo Chicken Casserole

Easy and Comforting Paleo Chicken Casserole

Ingredients

3 cups cauliflower florets
3 cups broccoli florets
1 pound skinless, boneless chicken breast
1 cup almond milk
1 cup homemade chicken stock
3 tbsp paleo approved mayonnaise
1 tablespoon chopped fresh parsley
½ tsp dried thyme
½ tsp onion powder
¼ tsp garlic powder
½ tsp red pepper flakes
3 tbsp arrowroot flour
1 tbsp olive oil
salt, black pepper to taste

Instructions

1. Preheat oven to 400°F. Place the chicken in a pot and cover with water. Bring to a boil then reduce the heat and simmer for 20 minutes. Drain the chicken and cut into bite size pieces. Set aside.

2. Place the cauliflower florets in a food processor and pulse until the mixture has the texture of rice or couscous.

3. In a baking dish place the cauliflower rice, broccoli and chicken and toss to combine.
Season with salt and black pepper to taste. Set aside.

4. In a sauce pan heat the olive oil over medium heat. Add the arrowroot flour and stir until golden. Add the stock and almond milk and mix to combine. Cook, stirring occasionally, until the sauce thickens. Remove from the heat.

5. Add the onion powder, garlic powder, red pepper flakes, dried thyme and fresh parsley and mix to combine. Pour the sauce over the cauliflower rice mixture and mix to combine.

6. Bake in preheated oven for 40 minutes or until golden brown.

No Fuss Paleo Chicken Tacos

No Fuss Paleo Chicken Tacos

Ingredients

1 pound skinless, boneless chicken breasts
1 orange, juiced
1 lime, juiced
2 garlic cloves, minced
1 small red onion, chopped
1 tsp chili powder
½ tsp dried oregano
1 tsp cayenne pepper
1 ½ tsp ground cumin
½ tsp salt
¼ tsp black pepper

To serve:
Paleo tortillas or lettuce cups, diced red onion, avocado, cilantro or any other your favorite toppings.

Instructions

1. Place all the ingredients in a slow cooker and toss to combine. Cover with a lid and cook on low heat for 6 hours.

2. Remove the chicken from the slow cooker and shred, using two forks. Place the chicken on a baking pan, drizzle with 4 tablespoons of cooking liquid and toss to coat. Broil the chicken for 10-12 minutes to get the meat more crispy.

Paleo Chicken and Broccoli Stir-Fry

Paleo Chicken and Broccoli Stir-Fry (I Heart Umami)

Southwest Paleo Chicken Breast

Southwest Paleo Chicken Breast (Paleo Gluten Free)

Baked Paleo Chicken Tenders

Baked Paleo Chicken Tenders (Eating Bird Food)

One-Skillet Paleo Mediterranean Chicken

One-Skillet Paleo Mediterranean Chicken (Paleo Newbie)

Slow Cooker Creamy Southwest Chicken

Slow Cooker Creamy Southwest Chicken (Wholesomelicious)

Paleo Chicken Shawarma

Paleo Chicken Shawarma (Paleo Cupboard)

Paleo Orange Chicken

Paleo Orange Chicken (The Clean Eating Couple)

Paleo Curry Avocado Chicken Salad

Paleo Curry Avocado Chicken Salad (Food Faith Fitness)

Whole30 Bruschetta Grilled Chicken

Whole30 Bruschetta Grilled Chicken (Tasty Thin)

Paleo Chicken Tikka Masala

Paleo Chicken Tikka Masala (A Girl Worth Saving)

Whole30 Chicken Broccoli Casserole (Downshiftology)

Paleo Chicken Teriyaki Cauliflower Rice Bowls

Paleo Chicken Teriyaki Cauliflower Rice Bowls (A Dash of Megnut)

Paleo Chicken Salad Wraps

Paleo Chicken Salad Wraps (Bravo for Paleo)

Garlic Mushroom Smothered Chicken

Garlic Mushroom Smothered Chicken (Terras Kitchen)

Paleo Chicken Taquitos with Salsa Chipotle and Guac

Paleo Chicken Taquitos with Salsa Chipotle and Guac (Paleo Nick)

Homestyle Paleo Chicken Pot Pie

Homestyle Paleo Chicken Pot Pie

Ingredients

For the crust:
2 cups almond flour
½ tsp baking soda
½ tsp salt
¼ cup cold grass fed ghee
1 egg

For the filling:
1 pound boneless and skinless chicken breasts
1 cup green beans, chopped
½ cup diced celery
½ cup diced carrot
2 tbsp olive oil
2 tbsp grass fed ghee
1 small onion, diced
3 tbsp arrowroot flour
1 cup chicken stock (*see note)
1 cup almond milk
½ tsp dried thyme
1 tbsp fresh parsley
salt, black pepper to taste

For egg wash (optional):
1 beaten egg
1 tbsp water

Instructions

1. To make the crust, place all the ingredients in a food processor and pulse until a dough forms. Divide the dough into 4 discs, cover with plastic wrap and refrigerate for one hour prior to rolling out dough.

2. To make the filling, place the chicken breasts in a pot and cover with water. Bring to a boil then reduce the heat to medium and simmer for 10 minutes.

3. Add the green beans, carrot and celery and cook for 10 minutes. If necessary add more hot water to cover the veggies and chicken. Drain the chicken and veggies. Reserve 1 ½ cup of cooking water if using it instead of chicken stock. Cut the chicken into bite size pieces. Set aside.

4. In a skillet, heat the olive oil and ghee over medium heat. Add the onion and cook for 5 minutes. Sprinkle the arrowroot flour over the onion and stir until golden. Add the stock and almond milk and mix to combine. Cook, stirring occasionally, until the sauce thickens. Remove from the heat.

5. Add the chicken, cooked veggies, dried thyme and fresh parsley and toss to combine. Season to taste with salt and black pepper.

6. Preheat oven to 350°F. Fill 4 individual pie dishes or ramekins with filling almost up to the top. (** see note). Roll each disks between two pieces of parchment paper until about 1/4” thick. Carefully place crust over filling and seal the edges. Using a thin knife, make 3 or 4 slits on the top crust. Brush with egg wash.

7. Bake in preheated oven for 30 minutes or until the crust is deep golden brown and filling is bubbling through. Serve warm.

Note: *Instead of stock you can use coking water from chicken and veggies. **You can make one pie in a 9 inch pie dish or 2 smaller pies in two 6 inch pie dishes or you can make 4 personal size pies in ramekins or small pie dishes.

Stuffed Chicken Breasts

Stuffed Chicken Breasts

Ingredients

2 tbsp olive oil
4 boneless, skinless chicken breasts (about 6 oz each)
8 slices prosciutto
3 oz pimento-stuffed green olives, finely chopped
½ tsp red pepper flakes
salt, black pepper to taste

Instructions

1. Preheat oven to 350°F. Place the chicken on a cutting board. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket, making sure not to cut all the way through. Thoroughly dry the chicken with paper towels. Season with the salt and black pepper on all sides and inside the pocket.

2. In a small bowl place the green olives and red pepper flakes and toss to combine. Stuff the chicken breasts with the green olive filling. Wrap each chicken breast in two slices of the prosciutto and lay the wrapped chicken seam side down on the prepared baking sheet. If necessary, secure with toothpick.

3. Bake in oven for 30 minutes or until chicken is cooked through. Serve warm.

Paleo Chicken Recipes (2019 Must-Try List)

Cilantro Lime Chili Chicken Tenders from Oh Snap Let’s Eat
One Skillet Keto Portuguese Style Chicken from Beauty and the Foodie
Crispy Chicken Thighs from This Moms Menu
Chicken Shawarma Recipe – Middle Eastern, Low Carb, Keto, Paleo from Noshtastic
Fricase De Pollo from Real Food with Jessica
Healthy Chicken Alfredo from 40 Aprons
Paleo Lemon Butter Chicken from Real Food with Jessica
Creamy Mushroom Bacon Chicken Skillet from Healthy Little Peach
Instant Pot Orange Chicken from Evolving Table
Green Chile Chicken And Spaghetti Squash Bake from Perry’s Plate
Slow Cooker Garlic Butter Whole Chicken With Grav from y40 Aprons
Paleo Chicken And Broccoli Stir Fr from yI Heart Umami
Paleo Chicken Broccoli “rice” Casserole from Paleo Running Momma
Crack Chicken from Cocos Paleo Kitchen
Whole 30 Chicken With Creamy Spinach Artichoke Sauce from Every Piece Fits
Grilled Pineapple Chicken from Real Simple Good
Cilantro Lime Chicken with Avocado Salsa from Joyful Healthy Eats
Buffalo Chicken Casserole from The Bettered Blondie
Crispy Buffalo Chicken Tenders from Healthy Little Peach
Butter Chicken Meatballs from The Bewitchin Kitchen
Taco Chicken Salad: Paleo, Whole30, Keto from Whole Kitchen Sink
Chicken Marsala from Unbound Wellness
Easy Whole30 Chinese Orange Chicken from Whole Kitchen Sink
Creamy Spiced Apple Pecan Chicken from Wholesomelicious
Paleo Thai Chicken Cauliflower Rice from Paleo Guten Free
Spicy Chicken With Cauliflower Rice from Primavera Kitchen
Healthy Chicken Pot Pie Soup from 40 Aprons
Paleo Korean Chili Chicken from Irena Macri
Paleo & Whole30 Creamy Chicken Tomato Soup from Farmstead Chic
Spanish Chicken and Cauliflower Rice from Paleo Gluten Free
Healthy Paleo Chicken Marinades from The Clean Eating Couple
Air Fryer Buffalo Wings from Whole Kitchen Sink
Cashew Pesto Chicken from Haute and Healthy Living

Old Favorites

Paleo Caribbean Jerk Baked Chicken
It’s not always easy to get just the right combination of spices and seasonings to make a delicious jerk chicken. So here’s a recipe that makes it all a lot easier and produces a quality meal every time. There’s a nice glaze to this chicken that means you get yummy flavor in each bite. There’s also a Caribbean flare to the dish, with distinct flavorings you don’t get in some jerk chicken recipes.

Hawaiian Chickwich
Here’s a way to have a sandwich without using any bread, because the chicken serves as the bread. On the inside they have it loaded up with bacon and pineapple, giving it the instant Hawaiian flavor which is where it gets its name from. On Paleo you don’t have to worry about giving up your favorite things, like sandwiches, you just have to use substitutes or replacements like this recipe does so that you can enjoy the tastes you love without having to consume things that aren’t good for your body.

Garlic Lemon Chicken Breast
This recipe reminds us that you don’t have to put on a three ring circus to make a delicious meal, and that if you simply add the right ingredients together you’ll come up with a winner. Here they’ve chosen garlic and lemon, a timeless classic that works on chicken and fish. They use the chicken to sit on top of a salad, which shows that they’re in tune with the Paleo way of eating, and chicken always makes a great salad topper. We recommend spinach or kale as your salad, especially the baby versions of each for maximum flavor.

No-Grain Chicken Parmesan
Craving chicken parm but can’t have it because of the non-Paleo ingredients? This recipe shows you how to make chicken parmesan without using flour and breadcrumbs. Instead they’re using coconut flour, which will give this a nice light outer coating, which will be crispy and delicious. Cook it up in some lard and you’re good to go. While most diet programs would give this meal the ax because of it being fried, and fried in lard for that matter, the Paleo diet doesn’t have a problem with it and considers it a wholesome meal.

Lemon Garlic Rosemary Chicken Breast
Bring things back to basics with this lemon garlic rosemary chicken breast recipe. It includes what it contains in its title, so you’re getting the citrusy flavor of lemons mixed with the robust flavors of garlic and rosemary. This is good because chicken breast itself doesn’t bring much in the way of flavor, which is why it needs a good doctoring before you’ll want to eat it. With a recipe like this it’s not just knowing which ingredients to use, but how to prepare it correctly, so be sure to familiarize yourself with the instructions before setting out on making it.

Chicken Puttanesca
There’s really not much in traditional chicken puttanesca that you can’t have on Paleo, except for the noodles. The recipe generally calls for tomatoes, olive oil, olives, capers and garlic, all of which are Paleo friendly, but pouring them over a pile of spaghetti just doesn’t fly. This chicken puttanesca recipe does away with the pasta but includes the other necessary ingredients so you’re getting all of the flavor without having to use ingredients that violate Paleo guidelines. The end result is that you’re left with a spicy and tangy dish that you won’t soon forget.

Spice Roasted Chicken Breast
These chicken breasts are roasted and then topped with lemon slices so you’re getting a bit of spice to them, but also a tangy citrus flavor as well. Cumin, oregano, and paprika combine to form a trio of spices that will wake up your taste buds for sure, and the presentation is kept simple with four lemon slices placed on top of each chicken breast. This would pair well with a side of broccoli, or a vegetable skewer, or any other veggie. Eating a split portion of meat and vegetables is the most essential aspect of Paleo dieting.

Bacon Wrapped Chicken Breast
Since bacon is not off limits on Paleo you’ll often see it being used to make the ordinary extraordinary. This bacon wrapped chicken breast recipe takes a chicken breast and fully encases it in bacon, then bakes it all up. That means you’ll get a crispy outer coating of bacon, and tender and most inner chicken breast. She’s even taken the extra step of stuffing the chicken that’s been wrapped, so it’s almost like opening a present and finding a surprise on the inside. She used artichoke hearts for the stuffing, so it’s going to add plenty of flavor as well as nutrients and fiber.

World’s Moistest Chicken
You’d better be ready to back up your claim if you say you’ve got the world’s moistest chicken. There are so many things you can do to make sure that a breast of chicken comes out moist and delicious, and here they’re basically walking you through the steps for how to make it come out right. There isn’t much in the way of ingredients, but one of them might catch your eye: sriracha. This is one of the trendiest hot sauces going, and it may be one reason why this comes out so tender and juicy and tasting good.

Smoked Crusted Orange Chicken
Getting Orange Chicken from the local Chinese chain is not allowed while on Paleo for a number of different reasons, but mostly quality control. This Orange Chicken recipe brings things back to square one so that you can quickly and clearly see that there isn’t anything being used that will make you fat, clog your arteries, or muck up your digestive system. Orange juice provides the orange flavor, and soy sauce gives it a great color. You can also give it a rub with your favorite spice rub so there is a bit of customization to this.

Chicken Cordon-Bacon
You’ve heard of chicken cordon bleu, but how about chicken cordon bacon? This chicken breast recipe takes the traditional way of making chicken cordon bleu and makes it easier and some would argue tastier. The inside of the chicken is filled with cheese, something you may or may not end up eating on Paleo, it’s really your call. They’re using cheddar, which could be replaced with a harder cheese like parmesan, or a goat cheese like feta for similar results. It’s the outer coating of bacon that really drives home the taste on this one.

Double-Pork Stuffed Chicken Breasts
This chicken features pork two ways, with ground pork stuffed right into it, and bacon wrapped all around it. You’d be hard-pressed to find a porkier piece of chicken on the planet, and this is definitely not a dish you’d see on any other diet program out there. But bacon and pork are fair game on Paleo, and as long as you’re countering all of that meat with a bunch of vegetables you’re well within the realm of sticking to your Paleo eating.

Smoked Fruit & Pistachio Stuffed Chicken
You don’t hear much about fruit on the Paleo diet because it takes a back seat to vegetables and meat, but this recipe has you stuffing the chicken with fruit and pistachios and then smoking the whole lot together. The result is a taste sensation that you’ll want to have again thanks to the flavor that comes from pineapple, oranges, and papaya. The pistachios add a nice bit of crunch for your teeth to keep busy on, as well as plenty of nutrition and flavor. Ginger and white wine help make a wonderful marinade to extra tasty chicken.

Almond Strawberry Stuffed Chicken Breast
Strawberries are a great fruit to eat while on Paleo, as you can almost see our early ancestors happening upon a strawberry plant growing in the wild and helping themselves to the red bounty. Of course you’ll want to buy organic strawberries to try to replicate the kind they had back then, even though it will won’t be the same. They’ve combined these strawberries with almonds, so you’ve got two superfoods hard at work to make this a very healthy Paleo meal. It’s a meal because there’s also baby spinach stuffed into the chicken, giving you a serving of vegetables to go with your fruit, meat, and nuts.

Stuffed Apple Cherry Chicken Breast
The cherries in this chicken breast will provide a nice tart pop to the meal, and since they’re combined with apples the sweetness from those apples will help with the tart flavor. These fruits are mixed together with two different types of nuts, so you’re really getting a feast for the taste buds here, and this is one chicken breast you’ll want to slow down so you can savor. There’s even a marinade made from red wine and a cherry apple concentrate, so that flavor will permeate through the chicken, and gives it a nice flavor base to work from.

Sun Dried Tomato Stuffed Chicken Breast
Sun dried tomatoes have plenty of healthy benefits, so it’s no wonder that they decided to use them here as the inside of a sort of chicken breast sandwich. The bacon they’re using is free of nitrates, and it’s important to choose these types of high quality ingredients that break with convention and exclude things that are known to be bad for you. Uncured bacon is also recommended, and you should choose organic whenever you can. This will help cut down on all the nasty things used in conventional raising of livestock. While it’s not a perfect solution, it gets us back to a more pure form of the food that we’re eating.

Paleo Chicken and Sweet Potato Bake
When you bake up this chicken and sweet potato dish you’ll have everything you need for a complete meal, all in one dish. It comes from a chef that specializes in Italian cooking, so you know that there’s authentic ingredients. Linda always cooks in a way that gives you the feeling like you’re having a meal that’s worthy of your time, and this one is no different. At the same time you’ll remark at how easy it was to get everything ready for the oven.

Chicken Cacciatore
In this chicken cacciatore recipe you’ll be getting all of the flavor from a traditional Italian kitchen right in your own home, and without worrying about gaining weight from it. Much of the flavor has been kept intact while at the same time using ingredients that are all Paleo approved. She’s done a good job of keeping things healthy as well, with old world spices that make you feel as if you’re at a fancy Italian restaurant, and a simplicity to the recipe that makes it all approachable and easy to follow.

Spiced Ginger Chicken
The spiciness is what you’ll taste first when you have this spiced ginger chicken. Then the flavor of the ginger will come through. It’s all in an effort to doctor up this chicken into something really special and make it a dish you’ll want to make again and again. It is pretty much just a well-cooked chicken breast, so you’ll want to serve it with a side of vegetables to help round things out and make it a complete meal.

57 Easy Paleo Chicken Breast Recipes and Meal Ideas
Jess (Paleo Grubs)

26 Easy Paleo Ground Beef Recipes for a Soul-Satisfying Meal

Ground beef is one food that you’ll want to make sure you have on hand. Always opt for grass-fed organic beef to insure the best quality. This means they won’t have been pumped full of antibiotics and hormones, and will have been fed grass instead of corn. Grass is the natural feed for cattle, so it only makes sense that that’s what we should be feeding them. As long as you have ground beef handy you’re halfway there to being ready to take on any of these recipes.

Here is a great list of delicious paleo ground beef recipes. These are so easy to make and one of my favorites when I need to pull together a quick meal.

Paleo Ground Beef Bolognese Sauce

There are many interpretations for Bolognese sauce and this is just one Paleo-friendly version. The ground beef pasta sauce is simmered for hours and therefore requires a long time commitment, but the effort definitely shines through in the final result. Since it does take so long, this recipe makes a large batch, good for leftovers or freezing.

Paleo Ground Beef Bolognese Sauce

Ingredients
1 large yellow onion, coarsely chopped
1 large carrot, coarsely chopped
2 celery stalks, coarsely chopped
3 cloves garlic, coarsely chopped
2 tbsp extra virgin olive oil
2 lbs. ground beef
1 cup tomato paste
2 cups red wine (optional)
2 bay leaves
4 sprigs thyme
Salt and freshly ground pepper, to taste

Instructions
1. Place the onion, carrot, celery, and garlic in a food processor and pulse to finely chop. Heat the olive oil in a heavy-bottomed saucepan or Dutch oven over medium heat. Add the vegetables and season with salt and pepper. Cook for 12-15 minutes until beginning to brown, stirring frequently.

2. Add the beef to the pot and season with salt and pepper. Cook for 15 minutes until browned. Stir in the tomato paste and cook for 2-3 minutes. Add the red wine to the pan and cook 5 more minutes.

3. Add enough water to the pan until it covers the meat mixture by an inch. Add the bay leaves and thyme and stir. Bring to a low simmer, and cook, uncovered, for 3 hours. Stir the sauce occasionally and check to see if it needs more water. Adjust seasonings to taste. Discard the bay leaves and thyme before serving.

Easy Paleo Burgers with Caramelized Onions

This easy paleo ground beef recipe is for a simple and delicious beef burger that you can add any of your favorite toppings to. Use high quality ingredients to make this dish shine. Serve with some Paleo ketchup and mustard, or alongside tomato and spinach.

Paleo Ground Beef Burgers

Ingredients
1 lb. ground beef
Salt and pepper, to taste
1 tbsp lemon juice
1 small onion, sliced
1 tbsp extra virgin olive oil
2 cups fresh spinach
1 Roma tomato, sliced thin

Instructions
1. Heat the olive oil in a large skillet over medium-low heat. Add the onion to the pan, sprinkling with salt and pepper. Cook for 20 minutes until golden brown, stirring regularly.

2. Meanwhile, preheat the grill to medium-high heat. Let the ground beef sit at room temperature for 30 minutes before cooking. Mix the beef, salt, pepper, and lemon juice together in a bowl and form into patties. Cook for 3-4 minutes per side until cooked to desired doneness. Serve with spinach and tomato.

Chipotle Paleo Meatballs

These smoky ground beef meatballs are very simple to make and bursting with tanginess, thanks to chipotle chilies that add depth of flavor. Many of the ingredients are mixed into the meatballs as well as being featured in the sauce. Serve alongside some green vegetables, topped with avocado or cilantro.

Chipotle Paleo Meatballs

Ingredients
1 large onion, diced
2 tbsp extra virgin olive oil, divided
2 lbs. ground beef
2 chipotle chilies, seeded and finely diced
3 cloves garlic, minced
1 tsp cumin
1 tsp sweet paprika
1 tsp salt
1/2 tsp ground coriander
1/2 tbsp ghee

For the sauce:
3 chipotle chilies, seeded and finely diced
1 14.5-oz. can diced tomatoes
1 bay leaf
1 tsp cumin
1 tsp sweet paprika
1/2 tsp ground coriander
1/4 tsp salt

Instructions
1. Heat one tablespoon of olive oil in a large skillet over medium heat. Sauté the onion for 4-5 minutes until soft. Place half of the onion in a large bowl and set aside the rest. In the large bowl with the onion, add the ground beef, chilies, garlic, cumin, paprika, salt, coriander, and remaining tablespoon of olive oil. Stir well to combine. Use your hands to form the meat mixture into small balls.

2. Melt the ghee in the skillet over medium heat. Add the meatballs and cook for 2-3 minutes per side to brown. Once browned, add the remaining cooked onion and ingredients for the sauce. Cook for 10 minutes, stirring frequently. Adjust salt to taste. Serve hot.

Paleo Ground Beef Sloppy Joes

No need to worry about how to enjoy Sloppy Joes without a bun. The saucy meat goes well served on top of baked sweet potatoes. The fun but messy meat mixture is made on the stove while the potatoes are baking in the oven. Ketchup or tomato sauce can be used for the saucy base, to which a little bit of honey is added for sweetness.

Paleo Ground Beef Sloppy Joes

Ingredients
2 sweet potatoes
1 tbsp extra virgin olive oil
1 medium onion, finely chopped
2 small carrots, finely chopped
1 lb. ground beef
1-2 cups Paleo ketchup
2 tbsp Palo spicy mustard
1 tbsp honey
1 tbsp apple cider vinegar
1/4 cup water
Salt and pepper, to taste

Instructions
1. Preheat the oven to 375 degrees F. Poke the sweet potatoes with a fork and place on a baking sheet. Bake for 50 minutes or until soft. Remove from the oven and let cool. Cut in half.

2. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onions with a pinch of salt and sauté for 4-5 minutes, until soft. Stir in the carrots and cook for another 2 minutes. Add the ground beef and cook until browned, stirring regularly.

3. Add the ketchup, mustard, honey, vinegar, and water to the pan. Bring to a low simmer, then cover and cook for 12-15 minutes until the liquid is mostly absorbed. Adjust salt and pepper to taste, and add more ketchup or mustard as necessary. Spoon over the sweet potato halves to serve.


Best Paleo Ground Beef Recipes of 2019

Easy Meatballs

One Sheet Paleo Meatballs with Roasted Tomatoes (low carb, sheet pan meal)

Roasted tomatoes are cooked on a single oven sheet with the best ground beef paleo meatballs in this easy recipe that is guaranteed to delight your taste buds and make you satiated with belly-filling fiber.

Ground Beef Paleo Enchiladas

Easy Homemade Paleo Ground Beef Enchiladas (family favorite)

These easy to make homemade paleo beef enchiladas are loaded with lean ground beef and offer just the right amount of spicyness.

Mexican Meatball Soup

Mexican Meatball Soup (this soup is the best!)

This easy and soul-satisfying ground beef mexican meatball soup is the perfect family meal that also holds up incredibly well when frozen.

Ground Beef Casserole

Easy and Budget Friendly Eggplant Beef Casserole (241 calories/serving)

Looking for an easy and budget friendly paleo meal made with beef? Then you have got to check out this unbelievably good eggplant beef casserole.

Beef Tortilla Soup

Spicy Beef Tortilla Soup with Avocado (soul-satisfying and spicy)

This spicy beef tortilla soup has everything that you need in a balanced meal — a satisfying amount of ground beef, fresh veggies, spices, and avocado.

Deconstructed Ground Beef Burritos

Deconstructed Beef Paleo Burritos (makes a good hearty breakfast)

Are you looking for more ways to enjoy protein-packed beef on your paleo diet? This is the recipe for you, and are unbelievably good deconstructed beef paleo burritos.

Teriyaki Ground Beef Meatballs

Teriyaki Meatballs with Roasted Japanese Vegetables (with homemade teriyaki sauce)

These ground beef teriyaki meatballs is the best combination when you are looking for the perfect balance of sweet and savory. Satisfying to eat on its own or great on top of homemade cauliflower rice.

Ground Beef Mini Pizzas

Low Carb Mini Beef Paleo Pizzas (2.6 carbs/serving)

Low carb pizza? You read that right! These mini ground beef paleo pizzas are absolutely fantastic and they’re sure to satisfy your meaty paleo pizza cravings, without all the added carbs.

Bolognese Pizza

The Best Paleo Bolognese Pizza (made with a cauliflower crust)

This is one of my family-favorites! If your a fan of cauliflower and want a protein-packed, low carb pizza that both paleo dieters and non-paleo eaters will love, try this easy recipe.

Ground Beef Sloppy Joes

Paleo Sloppy Joes (easy homemade sloppy joe mix)

These paleo sloppy joes made with ground beef and sweet potatoes are an incredibly satisfying meal to enjoy for dinner any night of the week.

7 Low Carb Paleo Ground Beef Casserole Recipes for an Easy Meal

Easy and Soul-Satisfying Mexican Ground Beef Casserole

Paleo Stuffed Jalapeno Ground Beef Casserole (377 cal/serving)

Double Bacon Ground Beef Paleo Casserole

Double Bacon Ground Beef Paleo Casserole (330 cal/serving)

Easy and Soul-Satisfying Mexican Ground Beef Casserole

Zucchini Noodle Ground Beef Stroganoff Casserole (336 cal/serving)

Easy and Soul-Satisfying Mexican Ground Beef Casserole

Garlic Roasted Broccoli and Ground Beef Casserole (318 cal/serving)

Easy and Soul-Satisfying Mexican Ground Beef Casserole

Easy and Soul-Satisfying Mexican Ground Beef Casserole (320 cal/serving)

Easy and Soul-Satisfying Mexican Ground Beef Casserole

Loaded Cauliflower Ground Beef Casserole (310 cal/serving)

Easy and Soul-Satisfying Mexican Ground Beef Casserole

Low Carb Ground Beef and Cabbage Paleo Casserole (278 cal/serving)

More of our Favorite Ground Beef Paleo Recipes

Ground Beef Zucchini Sweet Potato Skillet

Ground Beef Zucchini Sweet Potato Skillet (Primavera Kitchen)

Paleo Korean Beef Bowl

Paleo Korean Beef Bowl (Real Simple Good)

Roasted Carrot Hash with Ground Beef and Bacon

Roasted Carrot Hash with Ground Beef and Bacon (Paleo Running Momma)

Crockpot Paleo Hamburger Soup Recipe

Crockpot Paleo Hamburger Soup Recipe (Food Faith Fitness)

Weeknight Paleo Ground Beef Stroganoff

Weeknight Paleo Ground Beef Stroganoff (Hot Pan Kitchen)

30-Minute Vegetable and Ground Beef Skillet

30-Minute Vegetable and Ground Beef Skillet (The Roasted Root)

Zucchini and Broccoli Ground Beef Stir Fry

Zucchini and Broccoli Ground Beef Stir Fry (Paleo Bee)

Citrus Ground Beef Stir Fry

Citrus Ground Beef Stir Fry (The Castaway Kitchen)

Grain-Free Thai Beef Bowls

Grain-Free Thai Beef Bowls (Tasty Yummies)

Paleo Ground Beef Korma

Paleo Ground Beef Korma (Foraged Dish)

Paleo Taco Salad with Creamy Avocado Dressing
Rebecca has cooked up a wonderful taco salad for us, and has created a creamy avocado dressing to go over the entire thing. It uses plenty of ground beef, and has distinct flavors you find in Mexican cooking like black olives, chili powder, and paprika. The avocado dressing will give you the health benefits of avocado, including healthy fat and potassium, while giving it the creaminess so you don’t have to use any dairy. This can make a great lunch or dinner on the Paleo diet, and the recipe shown makes two servings so it’s good for a couple.

Salisbury Steak
Bite into this juicy Salisbury Steak recipe and you’ll love being on the Paleo diet. It’s made with plenty of ground beef, and almond flour is used instead of general purpose flour that you’ll find in the traditional recipes. The result is a moist and juicy steak that’s smothered in a creamy sauce. Use coconut milk instead of whipping cream, don’t worry they say it’s OK in the recipe, and you’ll be getting a dairy free Salisbury Steak that can roll with the best of them. Even though it’s served with some mushrooms you’ll want to eat a full portion of vegetables along with your steak.

Paleo Cajun Burgers with Caramelized Onions
These burgers are served with caramelized onions on top, and no bun so you don’t have to worry about any grain issues. She leads you to her recipe for making a Cajun seasoning mix from scratch, and we recommend making a big batch of it so you can use it for other times when you need to add a little Cajun spice to a meat. She has this resting on a bed of creamed spinach, and you’ll want to serve it with a vegetable no matter which way you go. We might recommend putting it on a bed of baby spinach for a simple way to serve it up.

Stuffed Acorn Squash
Put your acorn squash to good use with this beef-stuffed recipe. By following their directions you’ll end up with a squash that is fully cooked and has an awesome texture, while still being firm enough to hold together all of the ground beef inside. The nice part about this recipe is that it fulfills both your meat and vegetable requirement for a balanced Paleo meal, so you don’t have to cook any supplemental dishes with it. Many onlookers think Paleo is just a meat diet, but that’s far from the truth since vegetables play such a big role in it.

Thai Beef with Basil
Get a taste of Thailand with this amazing Thai beef and basil recipe. It’s using grass-fed ground beef, carrots, lime juice, chiles, and garlic to bring you a nice assortment of flavors all in one bowl. You may have noticed that it’s served over a bed of rice, but this is actually cauliflower rice, keeping it within the realm of a Paleo meal. When you use cauliflower rice you are getting your vegetables along with your meat so it’s a more balanced meal and will keep you satisfied longer.

Finger Lickin’ Chipotle Meatballs
These meatballs have been dubbed finger lickin’, and for good reason, they have chipotle flavoring, and lots of it. There are plenty of ingredients just to make the meatballs, and plenty more to make the sauce that they go in. It’s fine because even though there are a lot of ingredients they’re all Paleo friendly so you can eat this without worrying that you’re doing anything wrong. The beauty is that it’s 20 minutes to prepare this and another 20 minutes to let it cook, so it’s a relatively quick meal you can make any day of the week.

Habanero Chili
This is the chili for those that like to live life on the hot side. They have added up to two habanero peppers to it, which will provide all of the heat needed. There is also plenty of ground beef, so you won’t be short on meaty yumminess. There’s onion, carrots, and celery so you’re pretty much covered as far as your vegetables go. They’ve even put bacon in this to give it a savory flavor. If you don’t like things really hot, just go with one habanero and add more the next time you make it if you didn’t think it was hot enough.

Pizza Pie Casserole
Nothing goes over better than this pizza pie casserole for a family that is begrudgingly going along with your Paleo plan. It’s made in layers and one of those layers is ground beef. The top of the casserole gets cheese if you want, but it’s optional so Paleo purists can make this dairy free by just opting out of the cheese. It will still taste really good, and taste like a pizza. There’s a veggie crust and plenty of pepperoni so you don’t have to worry if you’ll be getting that classic pizza taste, or if you’ll be missing out on your veggie serving.

Shepherd’s Pie
Traditional shepherd’s pie is off limits for Paleo followers because it uses white potatoes as the base, and those aren’t allowed on Paleo. To get around it they are using sweet potatoes, which has a similar consistency, but of course adds a different flavor to the dish. So while it might not taste exactly like the real thing, it also won’t do your body in harm by eating it. These are the types of trade offs you’ll need to make while on Paleo, and most people feel like it’s worth it because of the way their body responds.

Thai Meatball Curry
Most Thai curries will be in the form of a bowl of soup with a mixture of meats and vegetables swimming in a spicy and creamy broth. This Thai curry variation uses meatballs and a serving of sauce to do the trick. They have the recipe broken down into two lists of ingredients. One list is for the meatballs, and the other is for the curry. You then combine the two and delight in some delicious meatballs from ground beef, and an awesome curry that combines well with the meat. Serve this with a veggie and you’re all set.

Turkish Stuffed Eggplant
These stuffed eggplants are the way to go if you want to have a meal that you don’t have to serve a side with. They’re totally fit for a meal all by themselves, as you’ll be getting plenty of vegetables and a good portion of meat with each serving. We’re not quite sure what makes this dish Turkish, as there’s only a bit of salt and pepper and parsley used for flavoring, so maybe it’s dish that is often served in Turkey. Whatever the case, Paleo is great because you can borrow from all types of cuisine, as long as it keeps you in line.

Beef Jerky
Did you ever think you’d be able to make beef jerky with ground beef? It’s possible, as long as you follow the steps in this recipe. They’re using coconut aminos, which is a bit like soy sauce but is wheat free, so you’ll find it used a lot in recipes that would normally call for soy sauce. You set your oven at its lowest setting to dry out the beef and make it into jerky you can have on the go, or any time you need a snack and want to stay on the Paleo side of things. Conventional beef jerky is not Paleo thanks to all of the things they add to it during the process.

Indian Ground Beef Coconut Curry
With so many versions of curry across the globe, it’s always good to hop around and try different ones to see which you like best. Most people are torn between Indian style and Thai style, and this Indian coconut curry is something you just have to sample. It’s made with ground beef, and some select spices that give it a classic taste while keeping it within the Paleo realm of ingredients. They have the potato listed as optional, and that’s a good thing because you’ll want to leave it out to keep it purely Paleo.

Pumpkin Sliders with Honey Drizzle
A slider is another name for a mini sized burger that just plain looks cute on your plate. These pumpkin sliders are basically burgers that have pumpkin incorporated right into them, and come in smaller sizes. They’ve concocted a nice honey drizzle for the top which is just honey that you pour on top. Instead of a bun they serve this up on a slice of raw tomato. That works to get the wheat out of it and also add some more nutrition to the entire meal. You may need more than one of these to feel full if it’s a meal, and they also make great appetizers.

Paleo Italian Meatball Hoagies
These probably won’t look like any hoagies you’ve ever eaten before, but they’re totally meant to grab the taste of a hoagie, but put it in a form that is Paleo approved. You’ll notice there isn’t a big hunk of white bread that a hoagie is known for, and instead this is served on buns made from zucchini. The recipe for the meatballs is provided, so you’ll be able to cook these up properly without worrying if you are cheating on your diet. Nothing is worse than doing really well all week on a diet plan and then cheating and eating a meal you know you’re not supposed to have.

Meatball Sandwich with Zucchini “Bread”
This meatball sandwich uses i zucchinas the bread, so you don’t have to worry about wheat and grain issues and can just focus on how good the meatballs taste. There’s even a coconut sauce that is on this to make it taste even better, and Jodi has done a good job of making sure that all of the ingredients are Paleo friendly. It’s good to have a backup sandwich recipe like this one in case you ever crave a sandwich which will likely happen at some point if you used to eat them a lot before going Paleo.

26 Easy Paleo Ground Beef Recipes for a Soul-Satisfying Meal
Jess (Paleo Grubs)

100 Best Paleo Diet Recipes of 2019 – Breakfast, Dinner and Desserts

Whether you’re looking for a quick paleo breakfast, family-friendly dinner, guilt-free dessert or no fuss snack, these are the easy paleo recipes that you’ll keep coming back to again, and again, and again… From award-winning no bake paleo desserts to household favorite set-it-and-forget-it chicken crockpot meals, if its paleo-friendly, easy and ‘ermmahgerd’ delicious, you’ll find it here.

100 Best Paleo Diet Recipes- the best list of Paleo recipes out there. Organized by meal and category. Love it!

Paleo Almond Butter Cups

This paleo recipe provides a healthy, Paleo-friendly alternative to peanut butter cups (such as Reese’s). These are made with dark chocolate and almond butter butter instead. Peanuts are a legume, and therefore not Paleo, so peanut butter should be avoided. But these treats turn out delicious and are made with whole, real ingredients. They are easy to make but take a bit of patience since each layer needs to be chilled separately.

Paleo Almond Butter Cups

Ingredients

8 oz. dark chocolate
3/4 cup sunflower seed butter
1/3 cup coconut oil, melted
3 tbsp honey
1 tsp salt
1/2 tsp vanilla extract

Instructions

1. Lay out 15 mini cupcake liners on a baking sheet. Melt the chocolate and one tablespoon of coconut oil in a bowl in the microwave. Stir to combine. Pour a spoonful into each cupcake liner, reserving 2-3 tablespoons of the mixture to use later. Add more liners if necessary. Use the spoon to coat the sides of the liners with the chocolate as well. Place in the freezer for 30 minutes to harden.

2. To make the filling, place the almond butter, remaining coconut oil, honey, salt and vanilla into a food processor and blend to combine.

3. Once the bottom layer of chocolate has hardened, place a small dollop of the nut butter filling into the center of each piece. Place back into the freezer for another 30 minutes.

4. Once the middle layer has hardened, spoon the remaining melted chocolate over each piece. If the chocolate has hardened, simply microwave it again for 30 seconds. Place the chocolate pieces in the freezer for 20 minutes to harden. Let them rest at room temperature for 5 minutes before trying to remove the paper liners. Store in the refrigerator and serve cold.

Paleo Zucchini Fritters

Zucchini fritters are a great use for leftover zucchini, and can be served with eggs at breakfast or with a lemony mayo for a side dish. Squeeze as much moisture as possible out of the zucchini prior to cooking so that they can become crispy. Also, closely monitor the fritters while they are in the pan because they can easily burn.

Paleo Zucchini Fritters

Ingredients

4 large zucchini, grated
1 tsp salt
1 egg, beaten
1/2 tsp pepper
1/2 tsp baking soda
1/4 tsp chili powder
1/4 cup coconut flour
Coconut oil, for cooking

Instructions

1. Place the shredded zucchini in a colander and sprinkle with salt. Toss well and let the zucchini drain for 10 minutes.

2. Squeeze any excess moisture out of the zucchini either with a dish towel or using your hands. Place in a large bowl. Mix in the egg, pepper, cayenne, baking soda, and coconut flour.

3. Melt the coconut oil in a large skillet over low heat. Form about 1/4 cup of the zucchini mixture into a patty and place in the pan. Cook on each side for 4-5 minutes until lightly browned. Repeat with remaining zucchini mixture, adding more coconut oil to the pan for each patty. Place on a wire rack to allow to cool.

Paleo Carrot Cake Cupcakes

In this easy paleo diet recipe, classic carrot cake is transformed into individual cupcakes. Carrots, dates, and crunchy walnuts add an abundance of flavors and textures. Top the fluffy spiced cupcakes with some cinnamon vanilla frosting, the base of which is chilled coconut cream.

Carrot Cake Paleo Recipe

Ingredients

3 large carrots
4-5 pitted Medjool dates
3 eggs
1/4 cup honey
2 tbsp coconut oil, melted
1 1/2 cups almond flour
2 tsp cinnamon
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp nutmeg
1 cup walnuts, finely chopped

For the frosting:
1 14-oz. can coconut milk, chilled
1 tsp honey
1/2 tsp cinnamon
1/2 tsp vanilla extract
Pinch of ground cloves

Instructions

1. Preheat the oven to 325 degrees F. Line a muffin tin with cups. Coarsely chop the carrots and dates and place in a food processor. Pulse until finely chopped. In a large bowl, whisk together the eggs, honey, and coconut oil. Add the carrots and dates and stir well.

2. In a separate bowl, stir together the almond flour, cinnamon, salt, baking soda, and nutmeg. Mix the dry ingredients into the wet ingredients and stir to combine. Fold in the chopped walnuts.

3. Divide the batter equally among the muffin cups, filling each cup about 3/4 of the way full. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 5 minutes, and then transfer to a wire rack to cool completely.

4. To make the frosting, blend together the chilled coconut cream (spooned from the top of the can), honey, cinnamon, vanilla, and ground cloves in a food processor until completely combined. Spread over the cooled cupcakes.

Healthy Avocado Deviled Eggs

This easy paleo recipe can easily become a regular go-to snack, appetizer, or it can even be part of lunch. With simple ingredients, it is easy to prepare – the eggs and avocado make a tasty and healthy combination. The eggs can be hard-boiled ahead of time.

Paleo Avocado Deviled Eggs

Ingredients

6 eggs, hard-boiled and peeled
1/2 avocado, pit removed
1 tsp lime juice
2 tbsp fresh cilantro, finely minced
1/4 tsp garlic powder
Pinch of salt
Freshly ground black pepper, to taste

Instructions

1. Cut the hard-boiled eggs in half and discard the yolks. Arrange on a plate and set aside.

2. Mash the avocado and stir in the remaining ingredients. Spoon the mixture evenly into the egg whites and serve.

Easy Paleo Pumpkin Bread

Pumpkin bread is one of the most popular paleo bread recipes. This recipe provides a Paleo-friendly way to enjoy the wonderful flavor combination of pumpkin, cinnamon, nutmeg, and cloves. The loaf of bread can either be left alone or topped with chopped walnuts, chocolate chips, or streusel.

Easy Paleo Pumpkin Bread

Ingredients

1 cup almond butter
3 eggs
1/2 cup pumpkin puree
1/4 cup honey
2 tbsp coconut oil, melted
1/2 tsp apple cider vinegar
1 tbsp coconut flour
2 tsp cinnamon
1 tsp baking soda
1/2 tsp nutmeg
1/2 tsp cloves

Instructions

1. Preheat the oven to 350 degrees F. Line a regular loaf pan with parchment paper. In a large bowl, add the almond butter, eggs, pumpkin puree, honey, coconut oil, and apple cider vinegar. Use a hand blender to combine well.

2. Add in the coconut flour, cinnamon, baking soda, nutmeg, and cloves. Blend to combine, scraping down the sides with a spatula. Pour the batter into the loaf pan. Bake for 45-55 minutes, until a toothpick inserted into the center comes out clean and the loaf is set. Place the bread on a cooling rack and allow to slightly cool before slicing, about 15 minutes.

Paleo BLT Bites

In this paleo snack recipe simple ingredients form a delicious and healthy bite-sized treat. The classic combination of bacon, lettuce, and tomatoes make a great appetizer. A little mayonnaise is mixed with crispy bacon and lettuce before being stuffed into sweet cherry tomatoes. Refrigerate before serving.

Paleo BLT Bite Recipe

Ingredients

6 slices bacon
16-20 cherry tomatoes
3 leaves Romaine, finely chopped
1/4 cup Paleo mayonnaise

Instructions

1. Cut a thin slice off the top of each tomato. Scoop out and discard the pulp. Place upside-down on a paper towel to drain for 10 minutes.

2. Meanwhile, place the bacon in a pan and cook until crisp. Set aside on a paper towel-lined plate and crumble into pieces.

3. Place the crumbled bacon into a small bowl with the lettuce and mayonnaise. Stir to combine. Spoon the bacon mixture into the hollowed tomatoes. Refrigerate for one hour before serving.

Paleo Twice-Baked Sweet Potatoes

The silky cinnamon cashew filling to these twice-baked sweet potatoes is a perfect addition for any paleo diet meal. More fancy than a regular baked potato, these twice-baked potatoes will help to elevate your dinner to the next level. The creamy filling adds just the right amount of sweetness without using any sugar.

Paleo Twice Baked Sweet Potatoes

Ingredients

2 large sweet potatoes
1/2 cup cashews, soaked in water for at least 1 hour
1/4 cup almond milk
1/2 tsp vanilla
2 tsp honey
1 tsp cinnamon
Pinch of nutmeg
Salt and freshly ground black pepper, to taste
Fresh thyme, for garnish

Instructions

1. Preheat the oven to 375 degrees F. Poke the sweet potatoes with a fork and place on a baking sheet. Bake for 50 minutes or until soft. Remove from the oven and let cool.

2. Drain the soaked cashews and place in a blender. Blend until finely ground. Add almond milk, vanilla, honey, cinnamon, and nutmeg and process until creamy.

3. Once the potatoes are cool enough to handle, slice them down the middle and carefully scoop out the flesh, placing into the blender. Leave a thin layer of sweet potato on the inside of the skin to hold it up. Blend the sweet potato filling with the cashew mixture until completely combined. Season with salt and pepper to taste.

4. Carefully add the filling back into the potato skins and bake for an additional 15 minutes. Remove potatoes from oven and top with fresh thyme to serve.


20 Best Paleo Recipes of 2019


Banana Bread Energy Balls

Banana Bread Energy Balls (96 cal/serving)

Loaded Cauliflower Bake

Loaded Cauliflower Bake (354 cal/serving)

Paleo Banana Pancakes with Fresh Strawberries

Paleo Banana Pancakes with Fresh Strawberries (199 cal/serving)

Double Chocolate Banana Bread

Double Chocolate Banana Bread (132 cal/serving)

Slow Cooker Chicken Enchilada Soup

Slow Cooker Chicken Enchilada Soup (193 cal/serving)

Easy Paleo Sandwich Bread

Easy Paleo Sandwich Bread (184 cal/serving)

Crispy Air Fryer Fried Chicken

Crispy Air Fryer Fried Chicken (364 cal/serving)

Easy Sheet Pan Shrimp with Zucchini Noodles

Easy Sheet Pan Shrimp with Zucchini Noodles (274 cal/serving)

Fudgy Paleo Brownie

Fudgy Paleo Brownies (Chocolatey Goodness) (181 cal/serving)

Homemade Paleo Ranch Dressing

Homemade Ranch Dressing (87 cal/serving)

Addictive and Healthy Paleo Nachos

Addictive and Healthy Paleo Nachos (375 cal/serving)

Easy Banana Ice Cream

Easy Banana Ice Cream (3 Ways) (147 cal/serving)

Banana Nut Muffins

Banana Nut Muffins (OMG!) (161 cal/serving)

Easy Sweet Potato Hash

Easy Sweet Potato Hash (419 cal/serving)

Family-Friendly Crockpot Chili

Family-Friendly Crockpot Chili (367 cal/serving)

Easy Paleo Chocolate Chip Cookies

Easy Paleo Chocolate Chip Cookies (158 cal/serving)

Homemade Herbed Paleo Mayonnaise

Homemade Herbed Paleo Mayonnaise (83 cal/serving)

Chocolate Raspberry Cake

Chocolate Raspberry Cake (329 cal/serving)

Pepperoni Cauliflower Pizza Bites

Pepperoni Cauliflower Pizza Bites (228 cal/serving)

Teriyaki Meatballs with Roasted Japanese Vegetables

Teriyaki Meatballs with Roasted Japanese Vegetables (234 cal/serving)


Paleo Breakfast Recipes

Paleo Morning Glory Muffins

True to their name, these healthy paleo muffins are perfect for starting your day off right. The muffins include an array of ingredients that are good for you – including carrots, applesauce, and cranberries – but still taste light and moist. Perfect for breakfast on-the-go, this nourishing treat can be enjoyed by everyone in the family.

Recipe for Paleo Morning Glory Muffins

Ingredients

3/4 cup unsweetened applesauce
4 eggs
1/4 cup coconut oil, melted
1 tbsp honey
1 tsp vanilla extract
1/2 cup coconut flour
2 tsp cinnamon
1 tsp baking soda
1/4 tsp salt
2 medium carrots, peeled and grated
1 cup unsweetened coconut flakes
1 cup unsweetened dried cranberries
1/4 cup walnuts, chopped, optional

Instructions

1. Preheat the oven to 350 degrees F. Line a muffin tin with liners. In a large bowl, add applesauce, eggs, coconut oil, honey, and vanilla. Stir to combine.

2. Stir in the coconut flour, cinnamon, baking soda, and salt. Fold in the carrots, coconut flakes, and cranberries. Distribute the batter evenly into the lined muffin tins, filling each about two-thirds of the way full. Top with chopped walnuts if desired.

3. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Serve warm or store in the refrigerator in an airtight container.

Chocolate Peppermint Paleo Pancakes

Chocolate and peppermint make a great combination, especially around the holidays. These paleo pancakes are very rich and decadent, and probably do not even need to be served with syrup. Instead add a little whipped coconut cream on the top for serving.

Paleo Pancake Recipe

Ingredients

4 eggs
1 cup coconut milk
1/2 tsp peppermint oil
2 tbsp honey
3 tbsp cocoa powder
1/2 cup coconut flour
1 tsp baking soda
1/2 tsp salt
1 tbsp coconut oil, for cooking
1/4 cup dark chocolate chips (optional)
Whipped coconut cream for topping (optional)

Instructions

1. In a large bowl, whisk together the eggs, milk, peppermint oil, and honey. Slowly add in the remaining ingredients, stirring everything together until just combined.

2. Heat a griddle or non-stick skillet to medium heat. Coat the pan with coconut oil. Pour about 2 tablespoons of batter onto the skillet and spread into a circle. Cook for 2-4 minutes until bubbles start to appear, and then flip. Cook for another 1-2 minutes and then remove to a plate. Repeat with remaining batter. Serve warm with whipped coconut cream.

Asparagus with Poached Eggs and Paleo Hollandaise

This paleo breakfast recipe has several steps but is well worth the extra effort. Crispy prosciutto and poached eggs rest on a bed of fresh asparagus, all topped with a rich hollandaise sauce. The flavors combine to form a delicious and savory breakfast.

Paleo Breakfast Recipe

Ingredients

1 bunch fresh asparagus, ends trimmed
4 pieces prosciutto
1 tbsp apple cider vinegar
4 eggs
Salt and pepper, to taste

Hollandaise sauce:
3 egg yolks
3 tbsp extra virgin olive oil
2 tbsp hot water
1 tbsp lemon juice
Pinch of salt
Pinch of cayenne

Instructions

1. Bring a large pot of salted water to a boil. Add in asparagus and cook 4-5 minutes until tender. Remove from the water and place into an ice bath to stop the cooking process. Drain and set aside.

2. Meanwhile, cook the prosciutto in a small skillet until crispy. Set aside.

3. For the hollandaise sauce, whisk the egg yolks in a medium metal bowl. Add in the olive oil, water, lemon juice, salt and cayenne and continue whisking. Place the bowl over a pot of boiling water so that the bottom of the bowl is steamed. Whisk constantly until the sauce thickens, about 1-2 minutes.

4. To poach the eggs, fill a large skillet with water. Heat to barely a simmer and add vinegar to water. One at a time, crack the eggs into a small bowl and use the bowl to slowly slide the eggs into the water. Cook for 4 minutes or until the egg whites are set and yolks are still soft. Using a slotted spoon, transfer the eggs to a paper towel-lined plate.

5. To serve, divide the asparagus between plates. Place the prosciutto over the asparagus. Top with poached eggs and hollandaise. Sprinkle with salt and pepper. Serve immediately.

Overnight Paleo Oatmeal

Overnight Paleo Oatmeal

Life-changing Almond Butter Smoothie

Life-changing Almond Butter Smoothie

Overnight Breakfast Casserole

Overnight Breakfast Casserole (242 cal/serving)

Coconut Flour Paleo Crepes

Coconut Flour Paleo Crepes (354 cal/serving)

Easy Paleo Banana Cinnamon Waffles

Easy Paleo Banana Cinnamon Waffles (295 cal/serving)

Fat Burning Tropical Paleo Granola

Fat Burning Tropical Paleo Granola (253 cal/serving)

Paleo Granola Breakfast Cups with Homemade Cashew Yogurt

Paleo Granola Breakfast Cups with Homemade Cashew Yogurt (281 cal/serving)

Immune-Boosting Paleo Smoothie Bowl

Immune-Boosting Paleo Smoothie Bowl (228 cal/serving)

3-Ingredient Paleo Pumpkin Pancakes

3-Ingredient Paleo Pumpkin Pancakes (199 cal/serving)

Green Paleo Shakshuka

Green Paleo Shakshuka (238 cal/serving)

Strawberry Banana Paleo Breakfast Bars

Strawberry Banana Paleo Breakfast Bars (214 cal/serving)

Sticky, Ooey, Gooey Paleo Cinnamon Rolls

Sticky, Ooey, Gooey Paleo Cinnamon Rolls (169 cal/serving)

Easy Sausage and Egg Breakfast Casserole

Easy Sausage and Egg Breakfast Casserole (271 cal/serving)

Coconut Flour Banana Nut Protein Pancakes

Coconut Flour Banana Nut Protein Pancakes (246 cal/serving)

The Best Paleo Green Smoothie Ever

The Best Paleo Green Smoothie Ever (198 cal/serving)

Loaded Paleo Breakfast Hash

Loaded Paleo Breakfast Hash (Paleo Running Momma)

Paleo Breakfast Stacks

Paleo Breakfast Stacks (Real Simple Good)

3-Minute Ultimate Paleo Breakfast Porridge

3-Minute Ultimate Paleo Breakfast Porridge (Paleo Gluten Free Eats)

Paleo Breakfast Cookies

Paleo Breakfast Cookies (Gluten Free on a Shoestring)

5-Ingredient Paleo Breakfast Hash

5-Ingredient Paleo Breakfast Hash (All the Nourishing Things)

Coconut Flour Pancakes

Coconut Flour Pancakes (Ditch the Wheat)

Paleo Pumpkin Granola

Paleo Pumpkin Granola (Frisky Lemon)

Mile High Power Breakfast Burger

Mile High Power Breakfast Burger (The Healthy Foodie)


View More Paleo-Friendly Breakfast Recipes:

Bread, Pancakes, Muffins, Cereal, Breakfast Bars, French Toast, Hot Cereal, Fritattas, Yogurt, Egg Muffins, Crepes, Waffles, Cinnamon Rolls, Sweet Potato Hash, Quiche.


Paleo Dinner Recipes

Paleo Beef Stroganoff

Since it is a dish that is traditionally served over pasta and heavy on cream, beef stroganoff is not often mentioned in the Paleo diet. This flavorful beef stroganoff stands out on its own but can also be served with cauliflower rice or spaghetti squash. Instead of thick cream, coconut milk is added to the stew.

Paleo Dinner Recipe

Ingredients

1 lb. sirloin steak, cut into strips
3 tbsp coconut oil, divided
1 medium onion, chopped
8 oz. white mushrooms, sliced
3 cloves garlic, minced
1 tbsp white wine vinegar
1 cup beef stock
1 cup canned coconut milk
1 tbsp fresh thyme
Salt and freshly ground pepper, to taste

Instructions

1. Heat a large cast iron skillet over medium-high heat and melt 2 tablespoons of coconut oil. Add the sirloin strips and sear on each side for one minute. Remove from the pan and set aside.

2. Melt 1 tablespoon of coconut oil and this time add the mushrooms to the pan. Cook until golden and then remove and set aside.

3. Place the onions and garlic into the skillet and cook for 5-6 minutes until the onions are translucent. Add the white wine vinegar and stir.

4. Add the beef broth to the skillet, along with the coconut cream skimmed from the top of the can of milk. Stir to combine. Return the steak and mushrooms to the skillet and simmer for 6-8 minutes to thicken. Serve immediately.

Easy Herb Crusted Paleo Pork Chops

Tender, flavorful pork chops are baked with an herb and mushroom crust for this filling dish. This recipe is easy to make on a weeknight, because once the topping is mixed together everything is simply baked in the oven. Serve with a side of roasted sweet potatoes, which can cook at the same time as the pork.

Paleo Pork Chops

Ingredients

4 4-oz. boneless pork loin chops
1-2 tbsp Paleo spicy mustard
Salt and pepper
6 oz. white mushrooms, diced
3 green onions, chopped
1 cup almond meal
2 tbsp fresh parsley, chopped

Instructions

1. Preheat the oven to 350 degrees F. Coat a 9×13 dish with coconut oil spray. Season the pork chops with salt and pepper on both sides, and place them in the baking dish. Brush the tops with mustard.

2. In a medium bowl, stir together the mushrooms, green onions, almond meal, and parsley. Spoon the mixture evenly over the pork chops. Bake for 40-50 minutes, or until the pork chops are cooked through. Serve warm.

Paleo Salmon Burgers with Mustard Sauce

A spicy mustard sauce is the perfect accompaniment to these simple paleo salmon burgers. The burgers can be pan-seared or grilled for a light and easy dinner. To serve, top the burgers with crunchy cucumbers and sliced tomatoes.

Paleo Salmon Burger Recipe

Ingredients

12 oz. salmon fillets, skin removed and finely chopped
1 egg, beaten
3 cloves garlic, minced
3 green onions, chopped
1 tbsp Paleo hoisin sauce
1/2 tsp salt
1/4 tsp pepper
Dash of cayenne
1/4 cup almond flour
Coconut oil, for the pan

For the mustard sauce:
1/4 cup mayonnaise
3 tbsp spicy Paleo mustard
1-2 tbsp lemon juice

Instructions

1. In a large bowl, combine all of the ingredients and mix well. Use your hands to form 4-5 burger patties, packing firmly.

2. In a separate bowl, stir together the ingredients for the mustard sauce. Adjust lemon juice to taste. Set aside.

3. Melt about a tablespoon of coconut oil in a skillet over medium heat. Add the salmon patties and cook for 4-6 minutes per side, until browned and opaque throughout. Serve warm, drizzled with mustard sauce.

Asian Paleo Short Ribs

Short ribs make a simple and flavorful dinner, especially when they are made in the slow cooker. This easy paleo recipe adds a few more ingredients than usual to the slow cooker in order to infuse Asian flavors into the tender meat. Prepare this in the morning, and then a nutritious and very delicious meal will be ready and waiting for you by dinnertime.

Paleo Short RIbs

Ingredients

2 lbs. bone-in short ribs
Salt and pepper
2 tbsp extra virgin olive oil
1/2 yellow onion, chopped
3 carrots, peeled and chopped
2 stalks celery, chopped
1 lemongrass stalk, trimmed, tough outer layers removed, thinly sliced
1 tsp fresh ginger, finely grated
4 cloves garlic, minced
1/2 cup beef broth
1/4 cup coconut aminos
2 tsp honey
Pinch of red pepper flakes
Fresh cilantro, for garnish
Sesame seeds, for garnish

Instructions

1. Place the onion, carrots, celery, lemongrass, ginger, and garlic into the slow cooker.

2. Generously season the short ribs with salt and pepper. Heat the oil in a large skillet over medium-high heat. Working in batches, sear the ribs in the pan until browned, about 4 minutes per side. Place into the slow cooker on top of the vegetables.

3. In a small bowl, whisk together the beef broth, coconut aminos, honey, and red pepper flakes. Pour the mixture over everything in the slow cooker. Stir to combine. Cover and cook on low heat for 9-11 hours. Remove the lemongrass stalk and place the ribs on a serving plate. Let the braising liquid sit for 5 minutes and skim any fat off the top. Pour about a cup of the liquid over the ribs. Top with sesame seeds and cilantro to serve.

Creamy Paleo Chicken Skillet

Creamy Paleo Chicken Skillet (325 cal/serving)

Sheet Pan Chicken Thighs with Sweet Potato and Broccoli

Sheet Pan Chicken Thighs with Sweet Potato and Broccoli (532 cal/serving)

Easy Paleo Mongolian Beef

Easy Paleo Mongolian Beef (362 cal/serving)

Roasted Paleo Stuffed Bell Peppers

Roasted Paleo Stuffed Bell Peppers (237 cal/serving)

Easy Paleo Pasta Recipe with Zucchini Noodles

Easy Paleo “Pasta” with Zucchini Noodles (352 cal/serving)

One Sheet Paleo Meatballs with Roasted Tomatoes

One Sheet Paleo Meatballs with Roasted Tomatoes (499 cal/serving)

Paleo Chicken Salad Recipe

Chicken Salad with Homemade Paleo Mayo (420 cal/serving)

Paleo Pork Fried Cauliflower Rice

Paleo Pork Fried Cauliflower Rice (252 cal/serving)

Paleo California Burger Recipe

Paleo California Burger (630 cal/serving)

Slow Cooker Paleo Swedish Meatballs

Slow Cooker Paleo Swedish Meatballs (762 cal/serving)

Slow Cooker Roasted Chicken

Slow Cooker Roasted Chicken (311 cal/serving)

Oven-Baked BBQ Rib Paleo Recipe

Oven-Baked BBQ Ribs (394 cal/serving)

Quick and Easy Turkey Meatloaf

Quick and Easy Turkey Meatloaf (274 cal/serving)

Spicy Texas Slow Cooker Chili

Spicy Texas Slow Cooker Chili (158 cal/serving)

Slow Cooker Paleo Chicken and Gravy

Slow Cooker Paleo Chicken and Gravy (227 cal/serving)

Slow Cooker Beef and Cabbage Stew

Slow Cooker Beef and Cabbage Stew (220 cal/serving)

Easy and Budget Friendly Eggplant Beef Casserole

Easy and Budget Friendly Eggplant Beef Casserole (241 cal/serving)

Cauliflower Alfredo Sauce with Zucchini Noodles

Cauliflower Alfredo Sauce with Zucchini Noodles (184 cal/serving)

Fish and Chips with Sweet Potato Fries

Fish and Chips with Sweet Potato Fries

paleo Recipe for Carnitas

Melt-In Your Mouth Paleo Carnitas (308 cal/serving)

Crock Pot Paleo Beef Stew

Crock Pot Paleo Beef Stew (320 cal/serving)

Low Carb Shrimp Scampi with Zucchini Pasta

Low Carb Shrimp Scampi with Zucchini Pasta (492 cal/serving)

Hearty Paleo Vegetable Soup

Hearty Paleo Vegetable Soup (161 cal/serving)

Paleo Turkey Burgers

Paleo Turkey Burgers (265 cal/serving)

Paleo Beef Enchiladas

Paleo Beef Enchiladas (325 cal/serving)

Sausage and Cauliflower Casserole

Sausage and Cauliflower Casserole (397 cal/serving)

Paleo Vegetarian Taco Recipe

Paleo Vegetarian Tacos with Zucchini, Squash & Eggplant (210 cal/serving)

Stovetop Sweet Potato, Kale and Turkey Chili

Stovetop Sweet Potato, Kale and Turkey Chili (297 cal/serving)

Paleo Cod Piccata Recipe

Paleo Cod Piccata (303 cal/serving)

Homemade Chicken No-Noodle Soup

Homemade Chicken No-Noodle Soup (271 cal/serving)

Dill and Lemon Baked Salmon in Parchment

Dill & Lemon Baked Salmon in Parchment (469 cal/serving)

Vegetarian Thai Red Curry with Squash

Vegetarian Thai Red Curry with Squash (322 cal/serving)

Portobello Mushroom Paleo Taco

Portobello Mushroom Paleo Taco (The Primal Desire)

Super Porktastic Meatloaf

Super Porktastic Meatloaf (Nom Nom Paleo)

Shepherd’s Pie

Shepherd’s Pie (Frisky Lemon)

Beef and Blueberry Stuffed Sweet Potato

Beef and Blueberry Stuffed Sweet Potato (Forever Fit)

Spicy Lime Chicken

Spicy Lime Chicken (The Organic Kitchen)

Teriyaki Glazed Chicken Kebabs

Teriyaki Glazed Chicken Kebabs (The Iron You)

Prosciutto Pesto Chicken Roulade

Prosciutto Pesto Chicken Roulade (Against All Grain)

Finger Lickin Chipotle Meatballs

Finger Lickin’ Chipotle Meatballs (Eat Drink Paleo)

Citrus Marinated Flank Steak

Citrus Marinated Flank Steak (Jans Sushi Bar)

Sweet and Spicy paleo Chicken Fingers

Sweet and Spicy Paleo Chicken Fingers (The Endless Meal)

Curried Chicken Soup

Curried Chicken Soup (Kitchen Konfidence)

Paleo Chicken Hash

Paleo Chicken Hash (Wicked Spatula)

Sweet Potato Soup with Bell Peppers, Lemon and Thyme

Sweet Potato Soup with Bell Peppers, Lemon & Thyme (Meatified)

Paleo Beef Stir Fry

Paleo Beef Stir Fry (A Saucy Kitchen)

Spicy Paleo Mongolian Beef Broccoli Rice Bowls

Spicy Paleo Mongolian Beef Broccoli ‘Rice’ Bowls (Cotter Crunch)

Easy Paleo Spaghetti Squash and Meatballs

Easy Paleo Spaghetti Squash & Meatballs (Paleo Pot)

Paleo Pizza Crust

Paleo Pizza Crust (24 Carrot Kitchen)

Whole30 In N Out Burgers

Whole30 In N Out Burgers (40 Aprons)

Whole30 Instant Pot Tacos

Whole30 Instant Pot Tacos (Living Loving Paleo)


View More Paleo-Friendly Dinner Recipes – By Ingredient:

Chicken, Ground Beef, Ground Turkey.

By Type:

Casseroles, Pizza, Soup, Meatballs.


Paleo Snack Recipes

Paleo Raspberry Fruit Roll-ups

Add another serving of fruit into your afternoon with these fun roll-ups. Raspberries, honey, and lemon make a delicious combination for this sweet snack. If desired, you can strain the seeds from the raspberry puree before spreading it on the baking sheet. Check the fruit regularly towards the end of the cooking time to make sure that it does not dry out into chips instead of shapeable leather.

Paleo Raspberry Fruit Roll-ups

Ingredients

4 cups raspberries, fresh or thawed
2 tbsp honey
1 tbsp lemon juice

Instructions

1. Preheat the oven to 170 degrees F. Line a rimmed baking sheet with parchment paper or a Silpat mat. Place all of the ingredients into a blender or food processor and puree until smooth.

2. Pour the mixture onto the baking sheet and spread evenly with a spatula. Bake for 3-4 hours, or until completely dried out but still sticky.

3. Remove the pan from the oven and allow to cool for at least 15 minutes. Cut the mixture into long strips. Start at one end and roll up each strip. Store in an airtight container.

Paleo Almond Joy Energy Bars

It is easy to recreate the flavor of popular Almond Joys in this simple paleo snack recipe. Almonds, chocolate, and coconut flakes form the main ingredients. Once everything is blended together the mixture is pressed into a square and chilled to form bars. They are easy to pack along and eat on the go – a mini dessert in your bag.

Paleo Almond Joy Energy Bars

Ingredients

1/2 cup almonds
1/3 cup unsweetened coconut flakes
2 oz. dark chocolate
3 tbsp almond butter
1 tbsp maple syrup
1/2 tsp vanilla extract
1/4 tsp salt
1-3 tsp water

Instructions

1. Combine the almonds, coconut flakes, and chocolate in a food processor and pulse to finely chop. Add in the almond butter, maple syrup, vanilla, and salt. Pulse a few more times to combine. Drizzle in the water a little at a time until the mixture starts to clump together.

2. Transfer the mixture to a piece of wax paper or plastic wrap. Press it into an even square and chill, wrapped, for at least one hour. Cut into desired size of bars, wrapping each bar in plastic wrap to store in the fridge.

Apple Cinnamon Paleo Fig Newtons

Apples, figs, and cinnamon form the sticky sweet filling for this homemade paleo-friendly fig newton recipe. Homemade fig newton cookies are simpler to make than you may believe. Parchment paper makes it much easier to fold and form the cookies. The cookies turn out soft and chewy, and are perfect for the occasional treat.

Apple Cinnamon Paleo Fig Newtons

Ingredients

2 eggs
1/3 cup coconut oil, melted
2 tsp maple syrup
1/2 tsp vanilla extract
2 cups almond meal
1 tsp baking soda
1/2 tsp salt
1/2 cup dried figs
1/2 apple, peeled and diced
2 pitted Medjool dates
1/2 cup apple juice
1 tsp cinnamon

Instructions

1. Add the eggs, coconut oil, syrup, and vanilla extract to a bowl. Use a hand blender to combine. Add the almond meal, baking soda, and salt. Blend again until completely combined. Place in the refrigerator to chill until the figs are ready.

2. Place the figs, apple, dates, apple juice, and cinnamon in a small saucepan over medium-low heat. Simmer for 10-12 minutes until the figs are soft and the juice is slightly reduced. Place the mixture into a blender or food processor. Blend until smooth.

3. Preheat the oven to 375 degrees F. Remove the dough from the refrigerator and place onto a sheet of parchment paper. Cover with another sheet of parchment paper and roll out the dough into a long thin rectangle, about 1/4-inch thick.

4. Spread the fig filling across the middle of the rectangle. Use the parchment paper to fold the bottom third of the dough over the top of the fig filling. Peel back the paper and repeat with the top third of the dough, forming a long log. Use a sharp knife to cut the log into the desired amount of pieces. Space the pieces out on the parchment paper and place onto a baking sheet. Bake for 15-18 minutes, or until the edges are golden brown. Let cool for 20 minutes before serving. Store in an airtight container.

Honey Mustard Roasted Almonds

Honey Mustard Roasted Almonds (125 cal/serving)

Homemade Grass-Fed Teriyaki Beef Jerky

Homemade Grass-Fed Teriyaki Beef Jerky (175 cal/serving)

Cinnamon Apple Pie Energy Balls

Cinnamon Apple Pie Energy Balls (96 cal/serving)

No Bake Mint Chocolate Energy Bites

No Bake Mint Chocolate Energy Bites (126 cal/serving)

Spicy Roasted Cashews

Spicy Roasted Cashews (137 cal/serving)

Pineapple Fruit Leather

Pineapple Fruit Leather (69 cal/serving)

Crispy Fried Green Tomatoes

Crispy Fried Green Tomatoes (282 cal/serving)

Crunchy Cherry Pistachio Paleo Granola Bars

Crunchy Cherry Pistachio Paleo Granola Bars (232 cal/serving)

Baked Paleo Beet Chips

Baked Paleo Beet Chips (65 cal/serving)

Easy Homemade Paleo Energy Bars

Easy Homemade Paleo Energy Bars (245 cal/serving)

Paleo Nut Bar Recipe with Chocolate Drizzle

Paleo Nut Bar Recipe with Chocolate Drizzle (A Spicy Perspective)

No-Bake Trail Mix Paleo Granola Bars

No-Bake Trail Mix Paleo Granola Bars ()

Instant Strawberry Yogurt

Instant Strawberry Yogurt (Our Paleo Life)

Coconut Milk Paleo Yogurt

Coconut Milk Paleo Yogurt (Detoxinista)

3 Ingredient Paleo KIND Bars

3-Ingredient Paleo KIND Bars (Beaming Baker)


View More Paleo-Friendly Snack Recipes:

Healthy, High Protein, Baked, Energy Boosting, Salty, Fruit, Frozen, Pre-Workout, Low Carb, Portable.


Paleo Dessert Recipes

Paleo Chunky Monkey Cookies

One of the most popular ice cream flavors seems to be Chunky Monkey. Now you can transform those flavors into baked cookies with this easy paleo recipe. Bananas, nut butter, and walnuts are all used to create the sweet treat. Chocolate is also swirled into the cookies right before baking.

Paleo Dessert Recipe

Ingredients

1 cup almond butter
1/4 cup honey
1 egg
1/2 cup banana, mashed
1 tsp vanilla extract
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/4 cup walnuts, chopped
3 oz. dark chocolate

Instructions

1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. In a large bowl, mix together the almond butter, honey, egg, banana, vanilla, cinnamon, baking soda, and salt until combined. Place in the refrigerator to chill for 20 minutes.

2. Melt the chocolate in a glass bowl in the microwave. Scoop one tablespoon of chilled dough onto the baking sheet to form a cookie. Place a dollop of melted chocolate into the middle and use a toothpick to swirl into the cookie. Sprinkle the cookie with walnuts. Repeat with the remaining dough. Bake for 12-14 minutes, or until slightly golden brown. Cool for 15 minutes before serving.

Paleo Blackberry Almond Bars

Fresh blackberries are paired with nutty almonds in this rich paleo dessert recipe. The base of the bars is very simple, mainly a blend of almonds and dates. The blackberries are then cooked down to an almost jam-like consistency before being spread over the top of the almond mixture. Best eaten with a fork, this sweet, luscious dessert can become addictive.

Paleo Blackberry Almond Bars

Ingredients

1 1/2 cups pitted Medjool dates
1 cup almonds
1 tbsp almond butter
1/2 tsp cinnamon
Pinch of salt
12 oz. blackberries, fresh or frozen
1/4 cup maple syrup
1/4 cup coconut cream

Instructions

1. Line a muffin tin with paper cups. Add the dates, almonds, almond butter, cinnamon, and salt to a blender or food processor. Blend until smooth. Divide the mixture even among nine paper cups. Place in the freezer while the top layer is prepared.

2. Add the blackberries and maple syrup to a small saucepan over medium-low heat, stirring regularly. Cook for 8-10 minutes until the blackberries start to break down. Stir in the coconut cream.

3. Take the crust out of the freezer. Spoon the blackberry mixture evenly on top of the crust. Place back into the freezer for one hour before serving.

Chocolate Paleo Cupcakes

If you are looking for a sweet paleo diet recipe that is ideal for large gatherings or birthday parties, these nut-free, grain-free cupcakes are a popular choice. They make a great occasional treat. In this recipe, fluffy chocolate cupcakes are topped with a rich, creamy chocolate ganache. Double the chocolate for double the flavor.

Chocolate Paleo Cupcake Recipe

Ingredients

1/3 cup coconut flour
2 tbsp unsweetened cocoa powder
1/2 tsp baking powder
4 eggs, beaten
1/3 cup maple syrup
1/3 cup coconut oil, melted
2 tbsp almond milk
1 tsp vanilla extract

For the frosting:
4 oz. dark chocolate
3 tbsp coconut cream
1/2 tsp vanilla

Instructions

1. Preheat the oven to 350 degrees F. Line a muffin tin with 8 cups and spray the insides with coconut oil spray to prevent sticking. Whisk together the coconut flour, cocoa powder, baking powder, and salt in a large bowl. Add in the remaining ingredients and whisk until completely combined.

2. Pour the batter into the muffin cups, dividing equally. Bake for 15-20 minutes, until a toothpick inserted into the center comes out clean. Place the muffin tin on a cooling rack and allow to cool for 10 minutes. Remove the cupcakes from the tin and cool completely before adding the frosting.

3. Melt the chocolate in the microwave, stirring regularly. Add in the coconut cream and vanilla and stir. Let the ganache cool to room temperature before frosting the cupcakes.

Homemade Paleo Peppermint Patties

These homemade peppermint patties will melt in your mouth. Mimicking the taste of the famous York peppermint patties, creamy mint thins are dipped in chocolate and then frozen for a cold, luscious treat. To soak the cashews, simply place them in a bowl and cover them with water. Let soak overnight so that they become soft and can be blended into a creamy consistency.

Paleo Peppermint Patties

Ingredients

1/2 cup cashews, soaked overnight
1/3 cup coconut oil, melted
1/4 cup honey
2 tbsp coconut milk
1 tsp peppermint extract
4 oz. dark chocolate

Instructions

1. Drain and rinse the cashews. Place into a blender or food processor along with the coconut oil, honey, almond milk, and peppermint extract. Blend for 2-3 minutes until smooth.

2. Line a baking sheet with parchment paper and lay out cupcake liners on the baking sheet. Pour half a tablespoon of filling into each liner. Place in the freezer for 30 minutes to harden.

3. Carefully pop the filling out of the liners and discard the liners. Place the patties back onto the baking sheet and place in the freezer for another 10 minutes.

4. Meanwhile, melt the chocolate in a bowl in the microwave. Allow to cool slightly. Use a fork to dunk the patties into the chocolate, and then place them back on the baking sheet. If the chocolate is too thick, stir in a teaspoon or two of coconut oil to thin it out. Once all of the patties have been dipped in the chocolate, place the baking sheet back into the freezer for 15 minutes more. Serve cold or store in the freezer.

Strawberry Peach Paleo Parfait

Crunchy, creamy, and fruity layers come together in this quick and easy paleo dessert. Loaded with nutritious ingredients, this dessert also makes a good breakfast. For the coconut cream, skim the thick layer off the top of a can of full-fat coconut milk that has been refrigerated overnight. There may be leftover ingredients that don’t fit in the jar, which can be stored in the refrigerator and used for a parfait the next day.

Strawberry Peach Paleo Parfait

Ingredients

1/2 cup almonds
1/4 cup pepitas
1/4 cup unsweetened coconut flakes
2 tbsp sunflower seeds, shelled
2 tbsp coconut oil, melted
2 tbsp honey
Pinch of salt
1 1/2 cups coconut cream
1 tsp vanilla extract
1 peach, pitted and diced
1 cup strawberries, diced, divided
2 tbsp almond butter

Instructions

1. Place the almonds, pepitas, coconut flakes and sunflower seeds into a blender and pulse to break the mixture into smaller pieces. Transfer to a pan and cook on low heat, stirring in the coconut oil, honey, and salt, until the mixture is golden brown. Remove from heat and set aside.

2. Add the coconut cream and vanilla to a blender and blend to combine. Remove half of the cream and set aside. Add 1/2 cup strawberries into the blender with the remaining coconut cream and blend to form a strawberry cream layer.

3. To assemble place some of the nut mixture into the bottom of a jar or cup. Add a thin layer of diced fruit, followed by a layer of coconut cream. Add a thin layer of almond butter, followed by a layer of strawberry cream. Continue layering the nut mixture, diced fruit, and coconut cream mixture until the top of the dish is reached. Serve immediately.

Dreamy Paleo Smores Bars

Dreamy Paleo S’mores Bars (194 cal/serving)

Pumpkin Paleo Cupcakes with Maple Syrup Frosting

Pumpkin Paleo Cupcakes with Maple Syrup Frosting (215 cal/serving)

Layered Raspberry Crepe Cake

Layered Raspberry Crepe Cake (249 cal/serving)

Fried Honey Banana

Fried Honey Banana (102 cal/serving)

Almond Flour Paleo Cookie Ice Cream Sandwiches

Almond Flour Paleo Cookie Ice Cream Sandwiches (299 cal/serving)

Dark Chocolate Paleo Pie Recipe with Homemade Crust

Dark Chocolate Paleo Pie with Homemade Crust (498 cal/serving)

Paleo Cheesecake Bites

No Bake Chocolate Raspberry Cheesecake Bites (184 cal/serving)

Dark Chocolate Almond Butter Buckeye Balls

Dark Chocolate Almond Butter Buckeye Balls (146 cal/serving)

Paleo Ice Cream Truffles

Paleo Ice Cream Truffles (123 cal/serving)

Lemon Poppy Seed Baked Donuts

Lemon Poppy Seed Baked Donuts (176 cal/serving)

Paleo Raspberry Crumb Bars

Paleo Raspberry Crumb Bars (Wholesomelicious)

Paleo Almond Butter Cookies


Paleo Almond Butter Cookies
(Tastes Lovely)

Paleo Coconut Crack Bars

Paleo Coconut Crack Bars (Sweet and Savory Meals)

Paleo Chocolate Cookie Bars

Paleo Chocolate Cookie Bars (What Molly Made)

Paleo Blueberry Cobbler

Paleo Blueberry Cobbler (Low Carb Yum)


View More Paleo-Friendly Dessert Recipes:

Cookies, Ice Cream, Brownies, Cake.


Paleo Chicken Recipes

Easy Paleo Jerk Chicken Drumsticks

Paleo Jerk Chicken Recipe

Ingredients

2 pounds chicken drumsticks or thighs
2 Scotch bonnet peppers, stemmed and seeded
3 tbsp lime juice
4 scallions, chopped plus extra to serve
4 garlic cloves
2 bay leaves
3 tbsp fresh thyme leaves or 1 tbsp dried thyme
1 inch fresh ginger root, peeled and chopped
1 tbsp honey
1 ½ tsp salt
1 tbsp black peppercorns
2 tsp allspice berries
½ tsp ground cinnamon
½ tsp smoked paprika

Directions

1. Pierce the chicken all over with tip of a small knife.

2. In a blender place the scallions, garlic, bay leaves, Scotch bonnet peppers, lime juice, honey, thyme, ginger, black peppercorns, salt, allspice berries, cinnamon and smoked paprika and blend until smooth. Toss the jerk seasoning with the chicken drumsticks. Cover and refrigerate at least 1 hour (or up to 1 day).

3. Preheat oven to 400°F. Line a baking pan with foil and lightly grease with olive oil.
Place the chicken on the prepared baking pan. Bake for 40-45 minutes or until cooked through.

4. Remove from the oven, sprinkle with chopped scallion and serve.

Crockpot BBQ Chicken

Crockpot BBQ Chicken

Ingredients

2 pounds boneless skinless chicken breasts

For the BBQ sauce:
¾ cup homemade beef broth or stock
4 ½ ounce organic, no sugar added, paleo approved tomato paste
3 tbsp of raw honey
2 tsp apple cider vinegar
1 ½ tbsp dijon mustard
1 ½ tsp smokey paprika
1 ½ tsp onion powder
1 ½ tsp garlic powder
1 ½ tsp red pepper flakes
1 ½ tsp chili powder
1 tsp cumin
1 tsp salt
1 tsp cayenne

Directions

1. To make the BBQ sauce, combine all the ingredients in a bowl.
Place the chicken in a slow cooker. Pour half of the sauce over the chicken.
Toss to combine. Cover with a lid and cook on low for 6 hours or until the chicken is cooked through.

2. Place the remaining BBQ sauce in a small saucepan and simmer over medium heat until slightly thickened. Remove from the heat, allow to cool completely and refrigerate until ready to use.

3. Remove the chicken from the slow cooker and shred it into bite-size pieces with two forks. Return the chicken to the slow cooker and stir.

4. Serve with warm paleo tortillas or buns, BBQ sauce and your favorite toppings (coleslaw, salsa…)

Paleo Crockpot Chicken and Dumplings

Crockpot Paleo Chicken and Dumplings

Ingredients

1 ½ pound skinless, boneless chicken breasts
1 medium onion, finely chopped
2 garlic cloves, minced
2 celery stalks, diced
3 medium carrots, peeled and diced
1 tsp fresh thyme leaves or ½ tsp dried thyme
½ tsp dried oregano
½ tsp dried basil
2 bay leaves
2 cups homemade chicken stock
¼ cup almond milk
3 tbsp arrowroot flour
¼ cup chopped fresh parsley leaves
salt, black pepper to taste

For dumplings:
2 cups almond flour, sifted
4 tbsp melted coconut oil
2 tbsp almond milk
¼ tsp baking soda
¼ tsp apple cider vinegar
salt to taste

Directions

1. Place the chicken, onion, garlic, celery, carrots, thyme, dried oregano, dried basil, bay leaves and chicken stock in a slow cooker. Season with salt and black pepper to taste. Stir to combine. Cover with a lid and cook on low for 4 ½ – 5 hours.

2. Remove the chicken and shred it with two forks. Discard the bay leaves. Return the chicken to the slow cooker and stir.

3. In a small bowl combine the almond milk and arrowroot flour. Add the milk mixture and chopped parsley to the slow cooker. Stir to combine. Taste and season with salt and pepper as needed. Cover and cook for 30 minutes or until slightly thickened.

4. Meanwhile, make the dumplings. In a bowl place the almond flour, baking soda and salt and mix to combine. Add the almond milk, apple cider vinegar and coconut oil and stir until a soft dough forms. Drop the dough in heaping tablespoons onto the chicken mixture.Cover and cook for 1 -1 ½ hours or until dumpling are cooked through. Serve warm.

Crockpot Chicken Wings

Paleo Chicken Wings

Ingredients

2 pounds chicken wing sections, thawed
½ cup Frank’s Red Hot Sauce
2½ tbsp ghee, melted
1 tsp apple cider vinegar
1 tsp coconut aminos
1 tsp garlic powder
1 tsp onion powder
1/8 tsp cayenne pepper
1 tsp dried oregano
2 scallions, sliced
salt to taste

Directions

1. In a bowl combine the ghee, Frank’s Red Hot Sauce, apple cider vinegar, garlic powder, onion powder, cayenne pepper, coconut amnions and dried oregano. Season with salt to taste.

2. Place the chicken wings in a 6-qt slow cooker. Pour the sauce over the chicken wings and toss to coat. Cover with a lid and cook on high for 4 hours.

3. Sprinkle with scallions and serve.

Crockpot Chicken Tacos

Paleo Crockpot Chicken Tacos

Ingredients

1 ½ pound skinless boneless chicken breasts
½ cup homemade chicken broth
4 garlic cloves, minced
2 medium jalapeño peppers, seeded and chopped
1 tbsp chili powder
1 tbsp ground cumin
2 tsp smoked paprika
½ tsp salt

Directions

1. In a bowl combine the chicken broth, garlic, jalapeno, cumin, chili, smoked paprika and salt. Place the chicken in a slow cooker. Pour the mixture over the chicken. Toss to combine. Cover with a lid and cook on low for 6 hours or until the chicken is cooked through.

2. Remove the chicken from the slow cooker and shred it into bite-size pieces with two forks. Return the chicken to the slow cooker and stir.

3. Serve with warm paleo tortillas and your favorite toppings.

Crockpot White Chicken Chili

Crockpot White Chicken Chili

Ingredients

1 ½ pound skinless boneless chicken breasts
1 tbsp olive oil
1 jalapeno, seeded and diced
2 tsp ground cumin
½ tsp ground coriander
2 tsp dried oregano
½ tsp paprika
½ tsp red pepper flakes
3 stalks celery, chopped
1 medium onion, diced
2 garlic cloves, minced
1 can (4 oz) green chiles, chopped
1 green bell pepper, chopped
4 cups homemade chicken broth
¼ cup full fat coconut milk
3 tbsp arrowroot powder
½ lime, juiced
chopped fresh cilantro, for serving
salt, black pepper to taste

Directions

1. In a slow cooker place the chicken, olive oil, jalapeno, ground cumin, ground coriander, dried oregano, paprika, red pepper flakes, celery, onion, garlic, green chilies, bell pepper and chicken stock. Toss to combine. Season with salt and black pepper to taste. Cover with a lid and cook on low for 6 hours or until the chicken is cooked through.

2. Remove the chicken and shred it into bite-size pieces with two forks. Return the chicken to the slow cooker.

3. In a small bowl combine the coconut milk and arrowroot flour and add to the slow cooker.
Stir to combine. Continue to cook until the chili has thickened, another 30 minutes.

4. Add the lime juice and mix to combine. Taste and season with salt and pepper as needed. Ladle the chili into bowls and garnish with cilantro.

Crockpot Salsa Chicken

Paleo Salsa Chicken Recipe

Ingredients

2 pounds boneless, skinless chicken breasts
1 tsp chili powder
1 tsp salt
1 onion, chopped
2 garlic cloves, minced
2 jalapenos, seeded and chopped
1 (15 oz) can diced tomatoes
¼ cup chopped fresh cilantro

Directions

1. Place all the ingredients in a slow cooker and toss to combine. Cover with a lid and cook on low for 6 hours or until the chicken is cooked through.

2. Remove the chicken and shred it into bite-size pieces with two forks. Return the chicken to the slow cooker and stir.

3. Serve with warm paleo tortillas and your favorite toppings.

Crockpot Curry Chicken

Paleo Curry Chicken

Ingredients

1 pounds skinless boneless chicken breasts
1 onion, chopped
2 garlic cloves, minced
2 tsp grated fresh ginger
1 tsp ground cumin
1 tsp ground coriander
2 tbsp mild curry powder
½ teaspoon chili powder
1 cup homemade chicken stock
1 ½ pound frozen green beans
2 cups full fat coconut milk
½ cup toasted cashew nuts
¼ cup chopped fresh cilantro, for serving
salt, black pepper to taste

Directions

1. Place the chicken, onion, garlic, ginger, cumin, coriander, curry powder, chili powder and chicken stock in a slow cooker and toss to coat. Season with salt to taste. Cover with a lid and cook on low for 6 hours or until the chicken is cooked through.

2. Remove the chicken and shred it into bite-size pieces with two forks. Return the chicken to the slow cooker. Add the green beans and coconut milk and stir. Cover with a lid and cook for 30 -60 minutes or until the green beans are cooked.

3. Taste and season with salt and pepper as needed. Garnish with toasted cashews and fresh cilantro and serve.

View More: Paleo Chicken Recipes


Paleo Beef Recipes

Easy Low Carb Paleo Burgers

Paleo Burger RecipeIngredients:

1 pound ground beef
1 tsp hot smoked paprika
2-3 garlic cloves, minced
1 ½ tsp dried oregano
1 tbsp olive oil
salt, black pepper to taste

Directions:

1. In a large bowl place the ground beef, smoked paprika, garlic and oregano. Season to taste with salt and pepper.

2. Mix well to combine and form four even-sized 1 inch thick patties. Arrange on a tray and chill for 5 minutes.

3. Heat 1 tablespoon of olive oil in a large grilling pan on high heat. Place the patties in the pan and cook 3-5 minutes per side or until they are cooked to your desired doneness.

4. Serve with your favorite buns and condiments like crisp bacon, pickles, paleo mayo, lettuce, onion etc.

Note:

To make tomato buns, cut tomatoes in half, place them cut side down on a baking sheet lined with parchment paper, drizzle with olive oil and bake in preheated oven at 400 F for 15-20 minutes.

Ground Beef Meatballs in Tomato Sauce

Paleo MeatballsIngredients:

1 pound ground beef
3 garlic cloves, minced
2 pounds rip tomatoes, chopped
2 tbsp fresh basil leaves, chopped plus extra for decoration
2 tbsp olive oil
salt, black pepper to taste

Directions:

1. In a medium bowl place the ground beef, 1 minced garlic, ½ teaspoon of salt and ½ teaspoon of black pepper. Mix to combine.

2. Use an ice cream scoop to form the meatballs. Place the meatballs onto a tray and chill in the refrigerator unit ready to use.

3. Heat a saucepan over medium heat, add 2 tablespoons of olive oil and remaining garlic and cook for 30 seconds. Add the chopped tomatoes and bring to a simmer.

4. Add the meatballs into the sauce, gently spooning the sauce over them. Reduce the heat to medium-low, cover and cook until the meatballs are cooked through, 20 to 30 minutes.

5. Season to taste with salt and pepper. Stir in the chopped basil. Sprinkle a few small basil leaves and serve.

Note:

Serve with zucchini noodles or cauliflower mash.

Grilled Steak Paleo Salad

Paleo Steak SaladIngredients:

1 pound beef strip steak
2 cups cherry tomatoes, washed and halved
3 cups arugula, washed and drained
4 tbsp olive oil
1 tbsp lemon juice
salt, black pepper to taste

Directions:

1. Preheat oven to 500 F.

2. Season the steak with salt and black pepper.

3. In a large cast iron skillet heat 1 tablespoon of olive oil over high heat.

4. Add the steak and cook for 30 seconds per side then put the pan into the oven.

5. Cook the steak for 2 minutes then flip it and cook for another 2 minutes for a medium-rare steak. If you prefer medium, add a minute to both of the oven turns.

6. Remove the steak from the skillet, cover with a foil and rest for 2 minutes before slicing.

7. In a large bowl place the cherry tomato halves and arugula. Add the remaining olive oil and lemon juice, season to taste with salt and pepper and toss to combine. Season to taste.

8. Divide the salad between serving plates, top with sliced steak and serve.

Slow Cooker Orange Beef

Paleo Steak SaladIngredients:

1 ¼ pound beef rump roast or round roast
2 large tomatoes
½ large orange, juiced and zested
1 large onion, chopped
½ teaspoon ground cumin
salt and black pepper to taste

Directions:

1. Preheat oven to 500 F. Season the beef with salt and black pepper. Place the beef in a large cast iron skillet and bake in preheated oven for 2 minutes per side.

2. Remove from the oven and place the beef in a slow cooker. Add the chopped onion, tomato, orange juice and orange zest, ground cumin, ½ teaspoon of salt and ¼ teaspoon of black pepper, cover with a lid and cook on low for 8 hours.

3. Remove the beef from slow cooker, shred, return to slow cooker and stir. Adjust the taste with more salt and pepper if necessary and serve over cauliflower mash.

View More: Paleo Beef Recipes

100 Best Paleo Diet Recipes of 2019 – Breakfast, Dinner and Desserts
Jess (Paleo Grubs)

34 Best Paleo Pancakes of 2019 – Banana, Pumpkin, Coconut Flour + More

Enjoy a warm and hearty breakfast without regretting your decision later with this Paleo pancakes in several different styles. Depending on if you want sweet and fluffy, or thick and hearty, we’ve got you covered with plenty of pancake recipes that fall within the Paleo eating guidelines. The main thing to kick out of your kitchen is all-purpose flour. Replace it with a combination of almond flour and coconut flour and you’ll be able to make all sorts of Paleo goodies that will keep you on track.

34 Best Paleo Pancakes of All-Time- a must-read for pancakes lovers.

Banana Chocolate Chip Paleo Pancakes

Fluffy banana paleo pancakes with chocolate chips are a great treat for Saturday mornings. Overly ripe bananas are best used for these pancakes. Since the chocolate and bananas are sweet on their own, the pancakes need little to no syrup or honey drizzled over them. Or serve with fresh blueberries for a healthy breakfast.

Banana Chocolate Chip Paleo Pancake Recipe

Ingredients

1/4 cup almond flour
3 tbsp coconut flour
1/2 tsp baking soda
Pinch of salt
3 eggs
1/4 cup almond milk
1 tsp vanilla extract
1 tsp honey
1 banana
1/4 cup mini chocolate chips

Instructions

1. In a large bowl, whisk together the almond flour, coconut flour, baking soda, and salt. In a separate bowl, blend together the eggs, almond milk, vanilla, honey, and banana with a hand blender. Add the dry ingredients into the wet and stir together until just combined. Let the batter sit for 3-4 minutes to allow the coconut flour to soak up the eggs.

2. Heat a griddle or non-stick skillet to medium heat. Coat the pan with coconut oil. Pour about 1/4 cup of batter onto the skillet, forming small pancakes so they are easier to flip. Sprinkle with a few chocolate chips. Cook for 2-4 minutes until the bottom is lightly browned, and then carefully flip. Cook for another 2-4 minutes until cooked through. Repeat with remaining batter. Serve warm.

Paleo Pear and Cinnamon Pancakes

These paleo pancakes are bright and full of cinnamon flavor. It is best to cook these on a lower heat than normal pancakes – pay close attention when they are cooking so that the bottom does not burn. Use a very ripe pear for the best results. Top the pancakes with some walnuts and maple syrup for a satisfying weekend breakfast.

Pear and Cinnamon Paleo Pancakes

Ingredients

1 ripe pear, grated
3 tbsp almond milk
2 tbsp honey
3 eggs
1 tbsp coconut oil, melted, plus additional for pan
1/4 cup coconut flour
2 tsp cinnamon
1/4 tsp baking soda
Pinch of salt

Instructions

1. In a large bowl, whisk together the eggs, milk, honey, and coconut oil. Add in the grated pear.

2. In a separate bowl, whisk together the dry ingredients. Add the dry ingredients to the wet ingredients. Stir together until just combined.

3. Heat a griddle or non-stick skillet to low heat. Coat the skillet with coconut oil. Pour about 1/8 cup of batter onto the skillet. Cook for 3-5 minutes until the bottom is cooked through, and then flip. Cook for another 2-4 minutes until lightly browned. Repeat with remaining batter. Serve warm.

Best Easy Paleo Pancake Recipes

The Best Paleo Banana Pancakes with Fresh Strawberries

The Best Paleo Banana Pancakes with Fresh Strawberries (199 cal/serving)

Healthy Paleo Pumpkin Pancakes

Healthy Paleo Pumpkin Pancakes (267 cal/serving)

Coconut Flour Pumpkin Pancakes with Blueberry Syrup

Coconut Flour Pumpkin Pancakes with Blueberry Syrup (157 cal/serving)

Homemade Flourless Blueberry Banana Pancakes

Homemade Flourless Blueberry Banana Pancakes (315 cal/serving)

Coconut Flour Banana Nut Protein Pancakes

Coconut Flour Banana Nut Protein Pancakes (246 cal/serving)

Chocolate Hazelnut Paleo Pancakes

Chocolate Hazelnut Paleo Pancakes (146 cal/serving)

3-Ingredient Paleo Pumpkin Pancakes with Caramel Sauce

3-Ingredient Paleo Pumpkin Pancakes with Caramel Sauce (199 cal/serving)

Lemon Poppy Seed Paleo Pancakes

Lemon Poppy Seed Paleo Pancakes (129 cal/serving)

Paleo Sweet Potato Pancakes

Paleo Sweet Potato Pancakes (154 cal/serving)

Paleo Buttermilk Pancakes

Paleo “Buttermilk” Pancakes (Paleo Running Momma)

Fluffy Coconut Flour Pancakes with Wild Blueberry Maple Syrup

Fluffy Coconut Flour Pancakes with Wild Blueberry Maple Syrup (Ambitious Kitchen)

4-Ingredient Paleo Pancakes

4-Ingredient Paleo Pancakes (Bigger Bolder Baking)

Snickerdoodle Paleo Pancakes

Snickerdoodle Paleo Pancakes (The Roasted Root)

Cassava Flour Paleo Pancakes

Cassava Flour Paleo Pancakes (Paleo Gluten Free Eats)

Almond Banana Pancakes

Almond Banana Pancakes (Mark’s Daily Apple)

Banana Egg Oat Pancakes

Banana Egg Oat Pancakes (Meaningful Eats)

4 Really Good Reasons to Eat Paleo Pancakes

It is completely normal and understandable to find yourself craving a favorite food often enjoyed as part of your pre-Paleo days.

For many, finding high protein or satisfying breakfast choices can be a real challenge, and if you find yourself struggling with that same issue, perhaps you just haven’t found the right Paleo recipe to meet your needs.  

Since many traditional breakfast foods have grains as part of the ingredient list, Paleo followers can experience boredom and burnout if they are choosing to incorporate eggs and bacon as an easy go-to option for a high protein, satisfying choice.  

If you have an affection for flapjacks, but don’t want to stray from your Paleo lifestyle, no need to worry!  

So, why should you eat Paleo pancakes as part of your breakfast repertoire now and then?  

Let’s look at 4 good reasons why you should be eating these tasty treats as part of your day!

1. Paleo pancakes can satisfy your sweet or savory cravings.

If you are craving something savory, there are plenty of Paleo pancake recipes that will provide the perfect solution to satisfying your taste buds.

Savory vegetable pancakes are not only grain free and made of 100% real ingredients, but they also taste amazing and make incorporating vegetables much more fun.

Take a look at these recipes that can be made for breakfast or brunch, or set aside some mix for an easy lunch or afternoon snack! 

And of course, if you are craving something sweet, much like the traditional pancakes you may be used to, Paleo pancakes can certainly help to address your sweet cravings!  Just take a look at this awesome list of variations to try when the need for a sweet treat strikes!

2. Paleo pancakes are simple to prepare and require very few ingredients.

If you are running short on time in the morning, Paleo pancakes to the rescue!  Many versions of Paleo pancakes require only 2 or 3 ingredients!

“There are all kinds of pancakes that are suitable on the Paleo diet. Best of all, you can use any fruit you like, such as blueberries, bananas or peaches. To make your pancake, just mash the desired amount of fruit and mix it with some beaten egg. Add any additional ingredients you’d like, such as vanilla or nutmeg. Simply pour the “batter” into a skillet, fry and enjoy.”

If you are looking for ways to bulk up or customize your Paleo pancake recipe as a way to incorporate a variety of tastes and flavors, you can add in some almond butter for a more “pancake-y type” texture.  The more almond butter you add, the more solid the pancake.

You can also top your pancakes with warm grass-fed butter to enhance the flavor of the pancake, making it a rich and filling addition to your morning routine.

3. Paleo pancakes can be enjoyed by the whole family no matter their age.

Eating eggs for breakfast day after day may be an easy way to cook up a high protein breakfast, but after a while, boredom sets in among children and adults alike.

Perhaps you thought that your Sunday morning family breakfast would no longer be able to incorporate pancakes due to the typical ingredients such as while flour and sugar, but nothing could be farther from the truth.  Fortunately, very talented Paleo chefs of all backgrounds have found several different ways to get around that ingredient roadblock.

Take for example the addition of sweet potatoes to your pancake mix, providing your family with a host of antioxidants, vitamins, and minerals giving your body a morning burst of energy.

With so many different variations of Paleo pancakes, you are sure to stumble upon one or more recipes that will become a family favorite!

4. Paleo pancakes provide your body with a warm, hearty, nutrient-dense breakfast.

You can enjoy a warm and hearty breakfast without regretting your decision later when incorporating your favorite version of Paleo pancakes on any given day.

Sweet and fluffy, or thick and hearty, there are plenty of Paleo-friendly recipes that are super-charged with healthy, whole food ingredients such as nuts, eggs, and coconut oil.

Take for example this warm and hearty version of Paleo pancakes, made from almond flour, which is rich in protein and provides your body with healthy fat to keep you feeling satisfied well after your breakfast meal ends.

What to Avoid When Making Paleo Pancakes

You may already know that the standard pancake recipe is made primarily from white flour, which is low in fiber and fairly low in protein.  This low nutrient-density food choice will make you feel hungrier sooner and won’t help much to power your through your morning.  (1)

Add syrup to the mix, and you’ve just incorporated a hearty dose of sugar into your day, making it a recipe for disaster.

“That large stack of pancakes with syrup is a plateful of refined carbohydrates that rapidly increases your blood sugar and harmful triglycerides to raise your risk of heart disease.”

So now that you know that Paleo Pancakes are really good option for your breakfast meal, let’s review things to avoid as part of your Paleo pancake recipe.

  • Simple sugars and artificial sweeteners:  Both artificial and simple sugars have the potential to cause gut irritation, and most simple sugars can cause a spike in insulin, which later results in a blood sugar crash.  High fructose corn syrup consumption specifically can drastically decrease leptin sensitivity, your major hunger hormone, which results in an increase in appetite. (2)  For more information on why most forms of sugar are not considered Paleo, you’ll want to give this reference a read!
  • Dairy products:  Milk specifically should be avoided as part of the Paleo diet.  If you want a full explanation as to why it is best to avoid milk, you can read more about it on Dr. Loren Cordain’s website.  (3) To sum it up, milk contains an astonishing number of hormones, and bioactive peptides, which likely breech the gut barrier.  Once that occurs the immune system is activated and normal physiological function can no longer occur.  For example, the insulin cows produce has been linked to increasing the risk for type 1 diabetes in young children.  In addition, the estrogens found in cow;s milk can increase the risk for breast and ovarian cancers in women and prostate and testicular cancers in men.
  • White flour:  White flour specifically is bleached with a chemical bleaching agent to make it appear a bright shade of weight, and requires B vitamins and iron to be added back in after the processing has been done.  It is also devoid of fiber.   Studies clearly indicate that those following a diet that regularly includes eating white flour, as well as sugar particularly in the form of fructose, can increase their chance for weight gain, insulin resistance, and type 2 diabetes. (4)
  • Whole-grain flour containing wheat and gluten:  Most “wheat” products containing gluten are nothing more than similar versions of refined, white flour that have been treated with some sort of coloring agent giving it the guise of being a healthier choice. To read more about the additional concerns related to the consumption of gluten, be sure to check out this link explaining why it can be problematic to your overall health.

Take Home Message:  From sweet to savory, simple to put together or a more complex ingredient list, Paleo pancakes are a great addition to your day as a way to nourish your body with a nutrient-dense meal full of protein and healthy fats.

If you are trying to teach your children the importance of proper introduce from a very early age, what better way to introduce them to the Paleo diet than through a delicious breakfast addition.

There are plenty of recipes to choose from listed as part of this resource, and numerous others you can find on the internet through a simple search to keep your pancake repertoire interesting, too. 

Keep in mind, when you start to experiment with Paleo pancake recipes be sure to remember that gluten-free flours are often heavier than regular flour, so your grain-free pancakes may be a bit on the denser side. 

Don’t forget, these pancakes can also be prepared ahead of time and refrigerated for a snack later in the day or a meal later in the day!  

So, now the decision is up to you.  Which recipe are you going to try first?

More Good Paleo Pancake Recipes to Try:

Pumpkin Pancakes with Bacon and Pecans
Adding pumpkin to pancakes is a great way to flavor them up without adding anything that will slow you down or make you fat. These pancakes are also flavor enhanced with bacon, and have a bit of crunch thanks to the pecans so you’re getting a mouthful of savory bacon, nuttiness from the pecans, and the distinctive taste of pumpkin in each bite. Because they use coconut flour these come out light and fluffy, and taste great. If you didn’t know it was a Paleo recipe you might not even realize it as you’re eating them.

Coconut Flour Pancakes
Using coconut flour instead of all purpose flour is one way to turn ordinary pancakes into paleo friendly pancakes. This recipe shows you the basics when it comes to substituting flours to make the pancakes better for you. These come out looking and tasting just like the pancakes you remember before starting paleo, and the list of ingredients includes things like coconut oil, raw honey, coconut milk, and coconut flour, so as you can see they are really relying on coconuts to put this together. Since coconut doesn’t contain any grains or dairy, it’s a perfectly suitable food for Paleo, including all of its byproducts.

Paleo Spiced Pumpkin Pancakes
Here they’re using a combination of almond flour and coconut flour to get the right texture. Coconut flour produces light and airy pancakes, while almond flour makes them a little more dense and thick, so using both makes for a happy medium. Using nutmeg, cardamom, and cloves is a surefire way to get your taste buds going first thing in the morning, and the flavor of these will surely stick with you through the morning and into lunch. They get their sweetness from molasses, and their buttery flavor from ghee. With the right garnishment these look pretty enough to grace a magazine cover.

Apple Pie Pancakes
These pancakes harness the flavor of apple pie, and serve them up in a format that is easier to make first thing in the morning. These are covered and smothered in apples, as well as a nice serving of maple syrup, so she’s doing a good job of combining two food types into one mega-delicious creation. Stack these as high as you can for the best presentation, but remember to only eat until you feel full, as part of the Paleo way is listening to your body and it’s natural senses it has in place to tell you when it’s hungry and when it’s not.

Coconut Banana Pancakes and Lemony Butter
These pancakes combine two popular tastes, coconuts and bananas, into one pancake, and top the whole thing off with a lemon-infused butter. The coconut flavoring comes from coconut oil as well as real coconut that is mixed right into the batter. The banana of course comes from a banana, and the lemon butter uses ghee and lemon zest and juice for it’s flavor. This is an interesting mix of ingredients, and most likely not something you’ve tried in the world of pancakes. Paleo is all about broadening your palate and trying new things.

Carrot Cake Pancakes with “Cream Cheese” Frosting
Carrot cake lovers will want to take note of this pancake concoction. It is meant to taste like carrot cake, complete with a cream cheese frosting, without using any grains or dairy. The carrot flavor comes from – surprise! – carrots, and the way they made the cream cheese frosting without using any cream or cheese is pretty awesome. They borrowed a page from the vegan cookbook and used cashews to create the right texture. From there it was just a matter of getting the taste right using only Paleo ingredients. Success! Top it with some crushed pecans and eat it up.

Almond Protein Pancakes
These protein pancakes are made with plenty of eggs and nuts to provide you with a wholesome source of protein, and without weighing you down with unnecessary ingredients. In fact, there are only 4 ingredients used, so you can make these up whenever you want a hot breakfast that will keep you satiated until the lunch whistle blows. Eggs, almond flour, and coconut oil are the main ingredients, add a bit of water and your batter is all set for the griddle. Embrace simple recipes like these because Paleo involves cutting out all of the stuff you shouldn’t be eating, and only using the minimum number of ingredients to make food delicious.

Paleo Mocha Chip Pancakes with Espresso Syrup
Pile on the deliciousness with these pancakes that use a heaping portion of strong coffee to make sure that you not only get full, but get wired in as well. The coffee is used not only in the pancakes themselves, but also in the syrup, so you’ll be getting a double dose of caffeine to start your day without merely sitting and drinking a cup of coffee. The coffee goes really well with the chocolate, making this a treat to have when you need a wake up call, or any time you want your caffeine fix.

2-Ingredient Pancakes
This is the pancake recipe to make when you don’t have a lot of ingredients on hand because it only uses two of them. Some pancake recipes say “just add water” which technically is two ingredients, the mix and the water, but this one is much more natural. It uses a banana and some eggs to make the batter, so these will definitely taste like banana pancakes. You can add to it if you want, consider dark chocolate chips as a great source of antioxidants, and third ingredient that can really make these special. We were skeptical at first, but give this a try and you’ll be a believer.

Paleo Macadamia Pancakes
Macadamia nuts are one of the featured nuts on the Paleo diet, so you don’t have to worry about eating them, or whether they’re good for you or not. The healthy fats they contain are something that the Paleo plan encourages, so you can indulge in them without feeling guilty. Here they’re using a coconut butter that already has the macadamia nuts in it, so you don’t have to buy them separately and wonder how to prepare them. This is a recipe that is purely Paleo, so no adjustments or substitutions need to be made, just make and enjoy.

Chocolate-Raspberry Pancakes
Serving breakfast to morning company? This is a recipe that is sure to please, even if they’re not following Paleo. Everyone can enjoy this, and it makes such a nice presentation that they won’t even think it’s diet food of any sort. That’s a great thing about Paleo, you don’t have to eat food that others think is weird or odd or is obviously diet food because it’s just natural food that tastes good. These pancakes are smothered in chocolate and served up with fresh, tart raspberries so you get antioxidants galore without having to plug your nose while you swallow it.

Chocolate Chip Banana Pancake
There are chocolate chip pancakes, and there are banana pancakes, and each tastes great on their own. When you put the two together you’re onto something really great, and that’s what we have here. They have made sure to use unsweetened chocolate chips, and then used palm sugar to keep things Paleo and not introduce any refined sugar. The ordinary white sugar that comes in those big bags at the store has been processed so much it’s a crime to call it sugar or even food. Get back to basics by using unrefined sugars in all of your Paleo cooking.

Almond Butter & Banana Pancakes
Almond butter is sure to become your new best friend on Paleo. That’s because peanuts are a no-go, and almond butter makes a great substitution. Here they’re not substituting it for peanut butter, they’re just using it to make these pancakes taste great. Be sure to choose an organic almond butter to assure high quality. Coconut milk will make these come out light and fluffy and creamy, and there’s just a bit of cinnamon to help it all taste just right. You simply can’t go wrong with these if you’re a fan of nuts and bananas.

Apple Cider Pancakes
These pancakes only use a little bit of apple cider, but the distinctive taste of cider really rings through. You won’t have any concern over grains or wheat because it’s using almond flour as the base, and it gives these pancakes a nice thickness to them without taking away too much from their fluffiness. The end result is a pancake that you can cook up any time you happen to have some apple cider handy, and they’re even so good you might want to seek it out just to make these.

Chocolate Coffee Paleo Pancakes
There are so many ways to gussy up a pancake, but coffee has got to be one of the more logical choices out there. It’s a morning staple for many, and here you’ll be using instant coffee granules mixed right into the pancake batter. You can opt for decaf if you’re not doing caffeine, and you can also just take the coffee out if you just want some delicious chocolate pancakes. No matter how you play this you’re going to get a great deal of flavor to start your day off the right way.

34 Best Paleo Pancakes of 2019 – Banana, Pumpkin, Coconut Flour + More
Jess (Paleo Grubs)

39 Easy Paleo Bread Recipes – The Ultimate Guide to Paleo Bread

One common lament about those deciding to go on the Paleo diet is having to give up bread. But just because you can’t eat what and grains anymore doesn’t mean you can’t enjoy nice slice of bread or two, just as long as it conforms to the Paleo dietary recommendations. Here is our select list of wheat-free, grain-free paleo bread recipes that you can use for sandwiches, toast, or just to enjoy on their own.

This is the best list of grain-free paleo bread recipes.

Chocolate Swirl Paleo Banana Bread

The best paleo banana bread becomes an extra special treat with the addition of dark chocolate. The bread makes an excellent breakfast with some coffee or tea, or you can enjoy it as your afternoon snack. One thing is for sure – a loaf of this delicious chocolate swirl banana bread won’t last long!

Chocolate Swirl Paleo Banana Bread

Ingredients
4 ripe bananas, mashed
4 eggs
1/2 cup almond butter
5 tbsp coconut oil, divided
1 tsp vanilla
1/2 cup coconut flour
1 tbsp cinnamon
1 tsp baking soda
1/4 tsp salt
3 oz. dark chocolate

Instructions
1. Preheat the oven to 350 degrees F. Line a regular loaf pan with parchment paper. In a large bowl, add the bananas, eggs, almond butter, 4 tablespoons of coconut oil, and vanilla. Use a hand blender to combine well.

2. Add in the coconut flour, cinnamon, baking soda, and salt. Blend into the wet mixture, scraping down the sides with a spatula.

3. Melt the chocolate in a bowl in the microwave along with the remaining tablespoon of coconut oil. Stir to combine.

4. Pour the bread batter into the loaf pan. Top with the melted chocolate and use a knife to swirl the chocolate into the batter. Bake for 50-60 minutes, until a toothpick inserted into the center comes out clean. Place the bread on a cooling rack and allow to slightly cool before slicing, about 15 minutes.

Paleo Tortillas

A blend of egg whites and coconut flour can make a tasty Paleo version of tortillas. Whether used for tacos or quesadillas, this recipe makes about 8 medium tortillas, which are best served right off the stove. Feel free to adjust the spices in the tortillas to your taste preferences.

Paleo Tortillas

Ingredients
6 egg whites
1/4 cup coconut flour
1/4 cup almond milk
1/2 tsp salt
1/2 tsp cumin
1/4 tsp chili powder
1/4 tsp garlic powder

Instructions
1. In a small bowl, combine all of the ingredients and mix well. Allow the batter to sit for approximately 10 minutes to allow the flour to soak up some of the moisture, and then stir again. The consistency should be similar to crepe batter.

2. Heat a non-stick skillet to medium-high heat. Coat pan with coconut oil spray. Pour about 1/4 cup of batter onto the skillet, turning the pan with your wrist to help it t=spread out in a thin, even layer. Cook for 1-2 minutes, loosening the sides with a spatula. When the bottom has firmed up, carefully flip over and cook for another 2-3 minutes until lightly browned, then set aside on a plate. Repeat with remaining batter. Serve warm.

Paleo Zucchini Bread

Zucchini bread is an easy and excellent way to incorporate summer squash into paleo bread baking. The ingredients can be split up into two mini loaves or cooked together in one large loaf. Chocolate chips, raisins, and walnuts can also be incorporated into the moist, flavorful bread if desired.

Paleo Zucchini Bread Recipe

Ingredients
1 1/2 cups almond flour
1 tbsp coconut flour
1 tsp baking soda
1/2 tsp salt
1 cup zucchini, grated
3 eggs
2 tbsp honey
1/2 banana, mashed
1 tbsp coconut oil, melted
1 tsp apple cider vinegar

Instructions
1. Preheat the oven to 350 degrees F. Line a loaf pan with parchment paper. Squeeze any excess moisture out of the shredded zucchini. Whisk together the almond flour, coconut flour, baking soda, and salt in a medium bowl.

2. In a separate bowl, add the eggs, honey, banana, coconut oil, and apple cider vinegar. Use a hand blender to combine. Add the dry ingredients into the wet and stir to combine. Fold in the shredded zucchini.

3. Pour the batter into the loaf pan. Bake for 30-35 minutes, until the loaf is set. Remove from the oven and let cool for 5 minutes before serving.

Lemon Poppy Seed Bread

This sweet paleo bread is more of a dessert than anything else (but also makes the perfect paleo snack). Bright, zesty lemons add a tart bite and poppy seeds add crunch to the loaf. If you want to add the coconut lemon glaze, let the glaze and the loaf of bread chill in the refrigerator before applying.

Lemon Poppy Seed Paleo Bread

Ingredients
1/4 cup coconut oil, melted
3 tbsp honey
4 eggs
3 tbsp lemon juice
Zest of 2 lemons
1 tsp vanilla extract
1/2 cup coconut flour
1/2 tsp baking soda
Pinch of salt
1 tbsp poppy seeds

For the glaze (optional):
1/4 cup coconut cream
2 tbsp honey
Zest of 1 lemon
Juice of 1/2 lemon
1/2 tsp vanilla extract

Instructions
1. Preheat the oven to 350 degrees F. Line a bread pan with parchment paper. To make the lemon glaze, place all of the ingredients into a small saucepan and bring to a simmer. Remove from heat and let cool. Transfer to a bowl and place in the refrigerator to cool completely.

2. In a large bowl, add the coconut oil, honey, eggs, lemon juice, lemon zest, and vanilla. Use hand blender to combine. Stir in the coconut flour, baking soda, and salt with a spatula. Fold in the poppy seeds.

3. Transfer the batter to the loaf pan. Bake for 25-30 minutes until set. Let cool on a wire rack for 10 minutes before serving. Drizzle with lemon glaze if desired.

Best Paleo Bread Recipes of 2019

Homemade Paleo Sandwich Bread

Homemade Paleo Sandwich Bread (my go-to paleo bread recipe)

Cauliflower Bread

Cauliflower Bread (low carb)

Paleo Garlic Naan Bread

Paleo Garlic Naan Bread (quick and easy recipe)

Paleo Pumpkin Bread

Paleo Pumpkin Bread (yum!)

Easy Paleo Lemon Blueberry Bread

Easy Paleo Lemon Blueberry Bread (kid favorite)

Easy Paleo Zucchini Bread

Easy Paleo Zucchini Bread (ermahgerd!)

Paleo Garlic Breadsticks

Paleo Garlic Breadsticks (try these!)

Almond Flour Keto Bread

Almond Flour Keto Bread (low carb)

Double Chocolate Banana Bread

Double Chocolate Banana Bread (the best banana bread ever)

Crusty Paleo French Bread

Crusty Paleo French Bread (healthy copycat)

Homemade Paleo Pita Bread

Homemade Paleo Pita Bread (low carb)

Sesame Grissini Breadsticks

Sesame Grissini Breadsticks (crispy wheat-free snack)

The Best Cauliflower Toast (so good!)

Low Carb Paleo Cloud Bread

Low Carb Paleo Cloud Bread (only 4-ingredients)

Seed and Nut Sandwich Bread

Seed and Nut Sandwich Bread (grain-free bread recipe)

Sweet Potato Bread with Pecans

Sweet Potato Bread with Pecans (grandma’s favorite)

Paleo Banana Bread Recipes

32 Easy Paleo Banana Bread Recipes (try these!)

Paleo Bagels

Paleo Bagel RecipeOn the weekends, I love waking up to a hearty brunch with bagels, smoked salmon and scrambled eggs. Bagels are one of the things I miss the most being on the Paleo diet, but today I’ve found the solution. We’re going to make paleo bagels – delicious, yeast-free, and low-carb bagels that you’re absolutely going to love, ready in just 40 minutes!

Start off by pre-heating your own to 350 degrees Fahrenheit (180 degrees Celsius) and greasing a non-stick donut or bagel pan. In a large bowl, combine almond flour, flaxseed meal, tapioca starch, baking powder and salt and mix very well. Add in the beaten eggs and apple cider vinegar and then mix until you get a homogeneous batter.

Now that you have the batter ready, pour the batter into a piping bag, or a re-sealable plastic bag, then cut off one corner and pipe the batter into the prepared pan, filling each cavity ¾-full. Sprinkle the seeds of your choice on top of the batter (I like a mix of sesame seeds, flaxseeds and sunflower seeds), and then bake for 20 to 25 minutes, until a toothpick inserted in the middle comes out clean. Allow the bagels to cool for at least 10 minutes before removing them from the pan, then tuck in and enjoy!

Ingredients

1 ½ cups almond flour
¼ cup flaxseed meal
6 tablespoons tapioca starch2
teaspoons baking powder
½ teaspoon salt
5 eggs, beaten
2 tablespoons apple cider vinegar
1 tablespoons white sesame seeds, for sprinkling
1 tablespoons whole flaxseeds, for sprinkling
1 tablespoons sunflower seeds, for sprinkling

Instructions

1. Pre-heat oven to 350 deg. Fahrenheit (180 deg. Celsius) and grease a non-stick donut or bagel pan with coconut oil.

2. In a large bowl, combine almond flour, flaxseed meal, tapioca starch, baking powder and salt and mix very well.

3. Add in the beaten eggs and apple cider vinegar and mix until you get a homogeneous batter.

4. Pour batter into a piping bag (or a re-sealable plastic bag), cut off one corner and then pipe the batter into the prepared pan, filling each cavity 3/4-full.

5. Sprinkle sesame seeds, flaxseeds and sunflower seeds on top of the batter.

6. Bake batter for 20 to 25 minutes, until a toothpick inserted in the middle of a bagel comes out clean.

7. Allow bagels to cool for at least 10 minutes in the pan before removing them.

8. Store bagels in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Paleo Rustic Country Loaf

Rustic Paleo Country LoafOnce in a while, I like to allow myself the luxury of eating a rustic country loaf. There’s something so warm and comforting about a country loaf style bread, and this recipe is one that makes use of cashew meal and yeast to give it the beautiful texture that it has.

Start off by combining active dry yeast, coconut sugar and warm water in the large bowl. Mix well and let the mixture sit for five minutes until it becomes frothy. Add in the egg, olive oil and apple cider vinegar to the yeast mixture and whisk until well combined. In a medium bowl, combine the cashew meal, tapioca starch and salt and mix well. Sift the dry ingredients into the bowl with the wet ingredients and stir the mixture vigorously with a wooden spoon for thirty seconds until you get a wet and shaggy dough.

Next, cover the bowl with a tea towel and place it in a warm place, letting it rise for the next 60 to 90 minutes until it has doubled in size. As the dough is rising, pre-heat the oven to 400 degrees Fahrenheit (200 degrees Celsius) and grease a baking sheet. Once the dough has doubled in size, place it on the prepared baking sheet and shape into a round loaf. Cut two lines on top of the dough with a sharp knife and then bake the dough for 40 to 45 minutes until bread is golden brown on top. Allow the rustic paleo country loaf to cool completely before slicing into it and enjoy!

Ingredients

4 teaspoons active dry yeast
2 tablespoons coconut sugar
1 cup warm water
1 large egg, lightly beaten
¼ cup olive oil
1 ½ tablespoons apple cider vinegar
3 cups cashew meal (or 3 cups raw cashews, processed into a fine meal)
1 cup tapioca starch
2 ½ teaspoons salt

Instructions

1. In a large bowl, combine active dry yeast, coconut sugar and warm water. Mix well and let the mixture sit for five minutes until it becomes frothy.

2. Add in the egg, olive oil and apple cider vinegar to the yeast mixture and whisk until well combined.

3. In a medium bowl, combine cashew meal, tapioca starch and salt and mix well.

4. Sift the dry ingredients into the bowl with the wet ingredients and stir vigorously with a wooden spoon for 30 seconds, until you get a shaggy dough.

5. Cover dough with plastic wrap and place it in a warm place, allowing the dough rise for at least 60 to 90 minutes, until the dough has doubled in size.

6. As dough is rising, pre-heat the oven to 400 degrees Fahrenheit (200 degrees Celsius) and grease a baking sheet.

7. Once dough has doubled in size, transfer dough to the prepared baking sheet and shape into a round loaf.

8. Cut two lines on top with a sharp knife.

9. Bake dough for 40 to 45 minutes until golden brown on top.

10. Allow bread to cool completely before slicing into pieces.

11. Store the rustic paleo country loaf in an airtight container. Bread will keep for up to a week in the refrigerator or up to three months in the freezer.

Paleo Hamburger Buns

Paleo Hamburger Bun RecipeI don’t know of anyone who doesn’t enjoy a hamburger every once in a while. Being on the paleo diet, it’s easy to miss eating normal hamburger buns so today we’re going to be making these super simple paleo almond hamburger buns! These buns come together in just 30 minutes, are fluffy and delicious and are perfect for your burgers!

Start off by pre-heating the oven to 350 degrees Fahrenheit (180 degrees Celsius). Grease six round hamburger molds and line a baking sheet with parchment paper or a silpat, then place the greased molds on the baking sheet. Whisk the eggs and melted coconut oil together in a large bowl until combined. Next, sift in the almond flour, baking powder and salt and mix well until you get a homogeneous liquid batter.

Distribute the batter evenly between the prepared molds (roughly half cup of batter per mold) and sprinkle sesame seeds on top of the batter. Bake for 15 to 20 minutes until golden brown on top. Allow the paleo almond hamburger buns to cool for at least 10 minutes before removing them from the molds. All that’s left to do is to tuck in and enjoy!

Ingredients

6 eggs
½ cup coconut oil, melted
1 ½ cup almond flour
2 teaspoons baking powder
1 ½ teaspoons fine sea salt
Sesame seeds, for sprinkling

Instructions

1. Pre-heat the oven to 350 deg. Fahrenheit (180 deg. Celsius).

2. Grease six round hamburger molds and line a baking sheet with parchment paper or a silpat. Place the greased molds on the baking sheet.

3. Whisk the eggs and melted coconut oil in a large bowl until combined.

4. Sift in the almond flour, baking powder and salt and mix well to get a homogeneous liquid batter.

5. Pour the batter into the prepared molds (around ½ cup of batter per mold) and sprinkle sesame seeds on top of the batter.

6. Bake 15 to 20 minutes until golden brown on top.

7. Allow the paleo almond hamburger buns to cool for 10 minutes before removing from the mold.

8. Eat immediately, or store in an airtight container. Buns will keep for up to a week in the refrigerator of up to three months in the freezer.

Paleo Breadsticks

Paleo BreadsticksWhen I was traveling around Italy, I loved that fact that restaurants always gave you a bread basket before your main course arrived. I enjoyed nibbling on the different types of breads that came in the basket, and of all them, I had a special preference for crunchy breadsticks that you could dip into olive oil or other types of sauces. Today, we’re making a paleo version of those delicious breadsticks – a version that is healthy, low-carb and still every bit as good!

Begin by pre-heating the oven to 350 degrees Fahrenheit (180 degrees Celsius) and lining a baking sheet with parchment paper or a silpat. Combine almond flour, tapioca starch, baking powder and salt in a large bowl and mix well. Add in room-temperature water and melted coconut oil and mix very well until you get a homogeneous dough that you can shape into a small rectangle. The dough will be sticky, but spreading a bit of tapioca starch on your handles will make it easier to handle.

Place dough between two large sheets of parchment paper and roll it out into a 1-inch thick rectangle that is approximately 12-inches long. Use a sharp knife to cut the dough into 18 pieces (each piece 12-inches long). Next, grease your fingers with some coconut oil to round the edges of each breadstick, before transferring the breadsticks onto the prepared baking sheet (leaving 1 inch of space between each breadstick.) Brush breadsticks with melted coconut oil and then sprinkle with sesame seeds, then bake for 15 to 18 minutes until breadsticks are crunchy and golden brown. Enjoy the breadsticks immediately or store in an airtight container at room temperature for up to a week. Enjoy!

Ingredients

2 cups almond flour
½ cup tapioca starch
1 teaspoon baking powder
2 teaspoons fine salt
¼– ½ cup of room temperature water (depending on how dry your dough is)
2 tablespoons melted coconut oil + extra for brushing
2 tablespoons of white sesame seeds, for sprinkling (you can also use chia seeds, flax seeds, or dried herbs, depending on your preference)

Intructions

1. Pre-heat oven to 350 deg. Fahrenheit (180 deg. Celsius) and line a baking sheet with parchment paper or a silpat
In a large mixing bowl, combine almond flour, tapioca starch, baking powder, and salt, and mix well

2. Slowly add in water and melted coconut and mix well until you are able to form a dough that comes together easily and you can shape it into a small rectangle (the dough will be sticky, but spread some tapioca starch on your hands and it will be easier to handle)

3. Place dough between two large sheets of parchment paper and use a rolling pin to roll dough into a 1-inch thick rectangle (approximately 12 inches in length)

4. Use a sharp knife to cut the dough into 18 pieces (each piece 12 inches long)

5. Use coconut oil greased fingers to round the edges of each piece of dough and gently transfer the breadsticks onto the prepared baking sheet (leaving 1-inch of space between each breadstick)

6. Brush breadsticks with melted coconut oil and sprinkle sesame seeds on top of each breadstick

7. Bake breadsticks for 15-18 minutes, until crispy and slightly golden

8. Let breadsticks cool before removing them from the baking sheet

9. Eat immediately or store in an airtight container for up to a week.

Paleo Bread Rolls

Paleo Bread RollsFor many of us, bread is essential in our meals – as an appetizer, as a side dish for mopping up leftover pasta sauce or simply to nibble on. Bread rolls in particular are one of my favorite ways to start off a meal. Today, we’re making paleo bread rolls, which taste almost like real bread, but are healthier and quicker to make, without any yeast involved!

Start off by pre-heating the oven to 350 degrees Fahrenheit (180 degrees Celsius) and line a baking sheet with parchment paper or a silpat. In a medium bowl, combine the tapioca starch, almond flour, salt and baking powder and mix well. In a large bowl, whisk the egg, water and melted coconut oil together until combined. Add the dry ingredients to the wet ingredients and stir very well until you get a thick but moist dough.

Scoop the dough by heaping tablespoons and then roll the dough into balls between your palms (you should be able to get about six balls). Once balls are rolled, place them on the prepared baking sheet five inches apart and sprinkle dried oregano on top. Bake the bread rolls for 15 to 20 minutes, until the bottoms are slightly golden brown. Allow the bread rolls to cool for at least 10 minutes before eating! They taste amazing slathered with coconut oil, just so you know!

Ingredients

¾ cup tapioca starch
½ cup + 1 tablespoon almond flour
½ teaspoon salt
1 teaspoon baking powder
1 egg, beaten
¼ cup water, room temperature
¼ cup coconut oil, melted
2 tablespoons dried oregano, for sprinkling

Instructions

1. Pre-heat oven to 350 deg. Fahrenheit (180 deg. Celsius) and line a baking sheet with parchment paper or a silpat

2. In a medium bowl, combine tapioca starch, almond flour, salt and baking powder and mix well

3. In a large bowl, whisk egg, water and melted coconut oil together until combined

4. Add dry ingredients to wet ingredients and stir very well until you get a thick but moist dough

5. Scoop dough by heaping tablespoons and then roll the dough into balls between the palms of your hands (you should get 6 small balls)

6. Place balls of dough on the prepared baking tray 5 inches apart and sprinkle with dried oregano

7. Bake for 15 to 20 minutes until bottom is slightly golden brown

8. Allow paleo bread rolls to cool slightly before eating

Paleo Multi-Seed Bread

Paleo Multi-Seed Bread RecipeI enjoy a good loaf of freshly baked bread, and I especially love a loaf that is rich in fiber and nutrients and texture. Today we’ll be baking a large loaf of paleo multi-seed bread that is filled with a variety of seeds. This is denser than your normal bread but tastes amazing and goes great with sweet spreads or savory foods.

Start off by pre-heating your oven to 350 degrees Fahrenheit (180 degrees Celsius). Next, grease and line a large loaf pan with parchment paper. Allow extra parchment paper to hand from the sides so that it’s easier to remove the loaf once baked. In a large bowl, combine almond flour, sunflower seeds, sesame seeds, flaxseed meal, chia seeds, salt and baking powder and mix well, then add in the water and eggs and stir well until you get a homogeneous batter. Note that the batter will be quite liquid but that is fine.

Pour the batter into the prepared loaf pan and sprinkle sesame seeds on top, then bake for 55 to 60 minutes, until a toothpick inserted in the middle comes out clean. Allow the bread to fully cool before removing it from the pan and slicing it into pieces. I’m sure you’ll love this beautiful bread as much as I do.

Ingredients

1 ½ cups almond flour
1 cup sunflower seeds
¾ cup sesame seeds + more for sprinkling
½ cup flaxseed meal
2 tablespoons chia seeds
1 ½ teaspoons salt
3 teaspoons baking powder
½ cup water
5 eggs, beaten

Instructions

1. Pre-heat oven to 350 deg. Fahrenheit (180 deg. Celsius). Grease and line a large loaf pan with parchment paper. Allow extra parchment paper to hand from the sides so that it’s easier to remove the loaf once baked.

2. In a large bowl, combine almond flour, sunflower seeds, sesame seeds, flaxseed meal, chia seeds, salt and baking powder and mix well.

3. Add in the water and beaten eggs and stir well until you get a homogeneous batter. The batter will be quite liquid, but that is the way it’s supposed to be.

4. Pour batter into the prepared loaf pan and sprinkle sesame seeds on the top of the batter.

5. Bake batter for 55 to 60 minutes, until a toothpick inserted in the middle comes out clean.

6. Allow paleo multi-seed bread to fully cool before removing it from the pan and slicing it into pieces.

7. To store the bread, wrap it in plastic wrap and keep it in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Paleo Coconut Almond Bread

Paleo Coconut Almond BreadBaking bread is one of my favorite things to do, and smelling the aroma of a fresh loaf of bread in the kitchen is just amazing. Today’s paleo coconut almond bread is easy to bring together, is made in just 50 minutes, and I guarantee that you will absolutely love it.

Start off by pre-heating your oven to 350 degrees Fahrenheit (180 degrees Celsius) and grease and line a large loaf pan with parchment paper. In a large bowl, combine the melted coconut oil, eggs and apple cider vinegar and then whisk until well combined. In a medium bowl, combine shredded coconut, almond flour, salt and baking powder and mix well. Add the dry ingredients to the wet ingredients and stir well until you get a homogeneous batter. If the batter is too liquid, add an extra tablespoon of shredded coconut, but bear in mind that the batter should be easy to pour into the pan.

Pour the batter into the prepared loaf pan and sprinkled golden flaxseeds and sesame seeds on top of the batter. Bake the batter for 40 minutes until a toothpick inserted in the middle comes out clean. Be sure to allow the bread to cool for at least 15 to 20 minutes before removing from the pan and slicing into pieces. This bread is amazing by itself, or better yet, toast it and eat it with scrambled eggs and some bacon! You can also slather it with marmalade and eat it for tea! Either way, this paleo coconut almond bread is just amazing!

Ingredients

¾ cup unsweetened shredded coconut
1 ½ cups almond flour
¾ teaspoon salt
3 teaspoons baking powder
½ cup + 2 tablespoons melted coconut oil
8 eggs
1 ½ teaspoons apple cider vinegar
1 tablespoon golden flaxseeds, for sprinkling on top
1 tablespoon sesame seeds, for sprinkling on top

Instructions

1. Pre-heat oven to 350 deg. Fahrenheit (180 deg. Celsius) and grease and line a large loaf pan with parchment paper. Allow extra parchment to hang from the sides so it will be easier to remove the bread once baked.

2. In a large bowl, combine the melted coconut oil, eggs and apple cider vinegar and whisk until well combined

3. In a medium bowl, combine shredded coconut, almond flour, salt and baking powder and mix well.

4. Add the dry ingredients into the bowl with the wet ingredients and stir well. If the batter is too liquid, add an extra tablespoon of shredded coconut. Note that the batter should be easy to pour into the loaf pan, and it shouldn’t be too thick.

5. Pour batter into the prepared loaf pan and sprinkle golden flaxseeds and sesame seeds on top of batter.

6. Bake for 40 minutes until a toothpick inserted in the middle comes out clean.

7. Allow bread to cool for 15 to 20 minutes before removing from pan and slicing into pieces.

Rosemary Paleo Bread

Paleo Rosemary Almond BreadI use rosemary in a lot of my savory recipes, firstly because I have a rosemary plant in my kitchen and secondly because it gives any recipe a beautiful fragrance and flavor. Today, we’re making a large loaf of paleo rosemary almond bread that has a moist crumb and is both delicious freshly baked or toasted.

Start off by pre-heating the oven to 350 degrees Fahrenheit (180 degrees Celsius) and grease and line a large loaf pan with parchment paper. Combine the almond flour, unsweetened shredded coconut, flaxseed meal, chopped rosemary, salt and baking powder in a large bowl and mix well. Add in the beaten eggs, melted coconut oil, apple cider vinegar and water, and then stir thoroughly until you get a homogeneous batter.

Pour batter into the prepared loaf pan and bake for 35 to 40 minutes until the bread is golden and a toothpick inserted in the middle comes out clean. Allow the bread to cool for at least 15 minutes before removing it from the pan and slicing it into pieces. Enjoy!

Ingredients

1 ½ cups almond flour
6 tablespoons unsweetened shredded coconut
2 tablespoons flaxseed meal
2 tablespoons chopped fresh rosemary
¼ teaspoon salt
3 teaspoons baking powder
5 eggs, beaten
¼ cup coconut oil, melted
1 tablespoon apple cider vinegar
1/3 cup water

Instructions

1. Pre-heat oven to 350 deg. Fahrenheit (180 deg. Celsius), and grease and line a large loaf pan with parchment paper.

2. In a large bowl, combine almond flour, unsweetened shredded coconut, flaxseed meal, chopped rosemary, salt and baking powder and mix well to combine.

3. Add in beaten eggs, melted coconut oil, apple cider vinegar and water and then stir thoroughly until you get a homogeneous batter.

4. Pour batter into prepared loaf pan and bake for 35 to 40 minutes until golden and a toothpick inserted in the middle comes out clean.

5. Let bread cool for at least 15 minutes before removing from pan and slicing into pieces.

6. Store paleo rosemary almond bread in an airtight container. Bread will keep for up to a week in the refrigerator and up to three months in the freezer.

Nut-free Paleo Buns

Nut-free Paleo BunsDinnertime almost doesn’t feel completely without buns to accompany the main meal, and while I love most paleo buns, most of them usually contain some kind of nuts, which many people can be allergic to. Today, we’re making nut-free paleo buns that are even those of you with nut allergies can enjoy! These buns not only look just like normal buns, they also have an incredibly moist crumb that is great for soaking up sauces or spreading butter on!

Start off by pre-heating the oven to 350 degrees Fahrenheit (180 degrees Celsius) and lining a baking sheet with parchment paper or a silpat. Grind the sunflower seeds, chia seeds and flaxseed in the blender until you get a fine meal and then transfer it to a medium owl. Add in the baking powder and salt and mix well. Next, place the apple pieces in the blender and process them until you get an apple puree. Transfer the apple puree into a large bowl and add in the eggs, whisking well until you get a pale and frothy mixture that has almost doubled in size.

Sift the dry ingredients into the bowl with the wet ingredients, combining them first with a whisk and then a spatula until fully incorporated. Allow the dough to rest for 10 minutes. The dough will thicken. Divide the dough into 6 even portions and shape them into round buns. Place the buns onto the prepared baking sheet about three inches apart, and flatten them slightly with your fingers. Sprinkle the tops with white sesame seeds and then bake the buns for 30 to 35 minutes, until brown on the outside. Allow the buns to cool for at least 10 minutes before eating. Enjoy!

Ingredients

4/5 cup sunflower seeds
2 tablespoons chia seeds
7 tablespoons flaxseeds
2 teaspoons baking powder
1 teaspoon salt
1 granny smith apple, peeled, cored and chopped into pieces (about ¾ cup)
2 large eggs
white sesame seeds, for sprinkling

Instructions

1. Pre-heat the oven to 350 deg. Fahrenheit (180 deg. Celsius) and line a baking sheet with parchment paper or a silpat.

2. Place the sunflower seeds, chia seeds and flaxseeds in the blender and grind them until you get a fine meal, then sift them into a medium bowl.

3. Add in baking powder and salt and mix well.

4. Place apple pieces in the blender and process until you get an apple puree.

5. Place apple puree in a large bowl together with the eggs and whisk until you get a pale and frothy mixture that is almost double in size.

6. Sift the dry ingredients into the bowl with the wet ingredients, combining them first with a whisk and then a spatula until fully incorporated.

7. Allow the dough to rest for 10 minutes. The dough will thicken.

8. Divide the dough into 6 equal portions and shape them into round buns. Place the buns on the prepared baking sheet, about 3 inches apart, and then press the buns down slightly to flatten and then sprinkle the tops with white sesame seeds.

9. Bake the buns for 30 to 35 minutes, until brown on the outside. Allow the buns to cool down for at least 10 minutes before biting into them.

10. To store, place the buns in an airtight container. Buns will keep for up to a week in the refrigerator or up to three months in the freezer.

Paleo Pita Bread

Alternatives to regular sandwich bread can be difficult to find on the Paleo diet. This pita bread is a wonderful gluten-free alternative that is also extremely easy to make, thanks to the recipe inspired by GlutenFreeFix.com. Prepare only the number of pitas that you plan to eat immediately, since they do not keep well in the refrigerator. The pita can sop up savory sauce or be dipped into hummus. Use it to hold a meatball sandwich, as a base for tuna salad, or for eggs and bacon – the possibilities are endless.

Paleo Pita Bread Recipe

Ingredients

1/2 cup almond flour
2 tbsp coconut flour
1/4 tsp salt
1/4 tsp baking soda
2 eggs
1/2 cup water
2 tbsp ghee, melted
1 tsp honey

Instructions

1. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Stir together the almond flour, coconut flour, salt, and baking soda. In a separate bowl, whisk together the eggs, water, coconut oil, and honey. Add the wet ingredients into the dry and stir well to combine.

2. Pour about 1/4 cup of batter onto the parchment paper and smooth into a large circle. Repeat with remaining batter. Bake for 15-20 minutes until set. Let cool for 5 minutes before serving.

Paleo Biscuits

Biscuits are not only a great accompaniment to your dinner, they are the perfect vessel for mopping up a bowl of hearty stew. They also taste good all on their own drizzled with a little bit of honey. These biscuits are superb when eaten warm, right out of the oven.

Paleo Biscuits

Ingredients

5 egg whites
2/3 cup almond flour
1/3 cup coconut flour
1 tsp baking powder
1/4 tsp salt
1/4 cup almond milk
2 tbsp coconut oil, softened

Instructions

1. Preheat the oven to 400 degrees F. In a large bowl mix together the almond flour, coconut flour, baking powder, and salt. Stir in the coconut oil and almond milk.

2. In a separate bowl, beat the egg whites until stiff peaks form. Fold into the flour mixture until combined.

3. Line a baking sheet with parchment paper. Scoop about 1/4 cup of dough onto the baking sheet to form approximately 9 biscuits. Bake for 12-15 minutes, or until golden. Serve warm with a drizzle of honey.

Flax Dill Dinner Rolls

The dinner table is not complete without a basket of dinner rolls. This Paleo-friendly version of dinner rolls features an abundance of fresh dill and gets its fluffy structure from flaxseed meal. Serve alongside your main entrée, or use as a bun for shredded pork or barbecue chicken.

Flax Dill Dinner Rolls

Ingredients

1/2 cup coconut flour
1/2 cup flaxseed meal
1 tsp baking soda
1/4 tsp salt
4 eggs
1/4 cup coconut oil, melted
2 tbsp almond milk
1 tsp apple cider vinegar
1 tsp honey
2 tbsp fresh dill, chopped

Instructions

1. Preheat the oven to 325 degrees F. Prepare a baking sheet with parchment paper. Mix together the coconut flour, flaxseed meal, baking soda, and salt in a medium bowl. In a separate bowl, whisk together the eggs, coconut oil, almond milk, apple cider vinegar, honey, and dill. Add the wet ingredients into the dry and stir well to combine.

2. Use your hands to form the dough into small balls and place onto the parchment paper. Bake for 25-30 minutes until the rolls are set. Serve warm.

Paleo Morning Glory Bread

Paleo Morning Glory Bread (Wholesomelicious)

Fiber-Rich Paleo Bread

Fiber-Rich Paleo Bread (Being Brigid)

Paleo Almond Zucchini Bread

Paleo Almond Zucchini Bread (Running to the Kitchen)

Paleo Bread Machine Recipe

Paleo Bread Machine Recipe (My Natural Family)

3-Ingredient Paleo Naan

3-Ingredient Paleo Naan (My Heart Beets)

Paleo Chocolate Chunk Banana Bread

Paleo Chocolate Chunk Banana Bread (Bakerita)

Low Carb Paleo Tortillas

Low Carb Paleo Tortillas (Wholesome Yum)

Grain-Free Rosemary Garlic Flatbread

Grain-Free Rosemary Garlic Flatbread (Savory Lotus)

Garlicky Paleo Bread Sticks

Garlicky Paleo Bread Sticks (Bulletproof)

Easy Paleo Bread Loaf

Easy Paleo Bread Loaf (Primal Palate)

Paleo Pineapple Bread

Paleo Pineapple Bread (Food Faith Fitness)

Paleo Lemon Blueberry Bread

Paleo Lemon Blueberry Bread (Ambitious Kitchen)

Authentic Paleo Bagels

Authentic Paleo Bagels (Gluten Free on a Shoestring)

Garlic Herb Paleo Dinner Rolls

Garlic Herb Paleo Dinner Rolls (Paleo Running Momma)

Paleo Chocolate Avocado Bread

Paleo Chocolate Avocado Bread (NOBREAD)

4 Best Flours for Homemade Paleo Bread

1. Almond Flour

As the name suggests, almond flour is made from blanched, finely ground almonds. The flour is relatively high in protein and also contains many other nutrients such as Vitamin E, zinc, magnesium and iron to name a few.

Substituting wheat flour with almond flour can however be tricky as the almond flour is gluten free. This means that if you are adapting a recipe, the consistency of the end product could be quite different. Without the gluten you will lose some elasticity.

The down side is that almond flour, by nature, is at least twice as expensive as traditional cake flour but by making it at home you can cut costs. The added advantage is that you can make ahead of time and your do-it-yourself flour will stay fresh in the freezer for up to 3 months at a time. If you are using the flour from your freezer, simply remove the amount you need. Allow it to stand for 20 minutes and it’s ready to go.

2. Coconut Flour

Coconut flour is made from the dried out pulp of a coconut. It is a delicious gluten free, Paleo suitable flour. It is also a healthy source of fibre, protein and fat.

In terms of baking with coconut flour it is important to realize that adapting recipes can be tricky due to how absorbent coconut flour is. Coconut flour absorbs an incredible amount of liquid, so you can work on using a 1/3rd of the amount of coconut flour in comparison to ordinary flour.

Another fact to be aware of is that most recipes using coconut flour normally contain lot of eggs! This is necessary to bind the ingredients in the recipe together.

Tip: There are hundreds of tried and tested recipes out there, rather follow one of these Paleo coconut bread recipes here, and avoid expensive an disappointing results.

3. Cassava Flour

When it comes to consistency and texture, cassava flour is the one Paleo friendly flour, which behaves most like wheat flour. This makes it a favorite flour to make Paleo breads with.

With most recipes you will be able to use a 1: 1 replacement ratio, making our lives so much easier!

An added bonus to being gluten free is that this flour also supplies a welcome alternative to people who suffer from nut allergies. It really is a winning flour substitute.

There is a downside to utilizing this flour. It has a high carbohydrate content. If you are monitoring your sugar and carbohydrate intake very closely and are not particularly very active it would be wise to consume products made with this flour, in moderation.

4. Tigernut Flour

Surprisingly, despite the name, this flour is actually not made from a nut but rather a small root. It is therefore highly suitable for those who struggle with nut allergies.

Tigernuts were originally found in Northern Africa and the Mediterranean. If we had to go back a few million years, Tigernuts would have made up about 80% of our Paleo diet.

Tigernuts not only contain fibre, iron and potassium but also act as a functional food, a prebiotic (fuel for the good bacteria in your gut to thrive).

A second advantage is that this flour can be used in a 1:1 ratio when adapting your favorite bread recipe.

More Paleo Bread Recipes to Try

Paleo Sandwich Bread
Paleo eating lends itself to sandwiches, but many Paleo dieters go without because they think they can’t have bread. But with this bread specifically made to accommodate a sandwich, you can’t go wrong. Just make sure your sandwich is piled high with meat and vegetables, the two staples of the Paleo method of eating. The ingredients list on this bread is amazing, with real wholesome ingredients, and nothing artificial used. Coconut flour gets the call as the wheat replacement, and there’s even flax used so you’re getting a dose of omega-3s.

Quick Paleo English Muffins
If you’re an English muffin lover it won’t be long before you’re hit with a craving and won’t know what to do to stay on track with your Paleo diet. This English muffin recipe does away with the grains and delivers true muffin taste nonetheless. These have all the little holes and crevices you’d expect from any respectable English muffin, and you can feel free to spread organic grass-fed butter over this, or some nice organic ghee for an out of this world totally Paleo experience.

Sweet Potato Bread
Using sweet potatoes as your base ingredients serves a few purposes. First, it makes it so you don’t have to use a wheat or grain source as the main ingredient. Second, it provides plenty of antioxidants and vitamin support from the sweet potatoes, as well as additional fiber. You’ll still want to get a serving of vegetables in with your meal, as this doesn’t really cut it if you’re having a nice portion of meat with it. Think green leafy vegetables in a salad and you’ve got a nice balanced Paleo meal.

Paleo Garlic Bread
Garlic bread goes great with any of the Paleo pastas we recommend. You’ll be blown away by how easy it is to make this, and how few ingredients it takes. You’ll also likely be pleased to see that it’s all natural ingredients with nothing artificial added, right down to using actual garlic for the garlic flavor. It’s amazing how many commercial foods have garlic flavor but don’t actually include any real garlic.

Grain-Free Sandwich Bread
Getting the grains out is pretty much the top priority when you make a bread that is Paleo approved. That’s what we’re seeing here is the use of coconut flour instead of wheat-based flour. You’re going to get a milky taste from this because they’ve used almond milk, and a creamy taste because there’s cashew butter. This should give the bread a smoothness that you won’t find with other breads on the list, which might make it preferable to some, and others may prefer the other types made out of almond flour or that contain flax meal.

Raisin Bread
This raisin bread will have you wondering if it really is Paleo, or if you’ve just cheated on your diet program. But no worries, everything checks out and you can eat this in moderation just like anything else dubbed acceptable. With ingredients like sweet potatoes, coconut flour, eggs, butter, and raisins, how can you go wrong? She’s managed to exclude all of the things that give the body a hard time in regards to digesting and processing, and replaced them with items that are known to be easy to digest and absorb.

Herby Sandwich Bread
You don’t always have to have ordinary bread when it comes to Paleo bread, and this recipe lets you have focaccia bread, which can really open the doors for a lot of gourmet sandwiches. Picture some nice organic roasted turkey breast resting between a few slices of focaccia, and some nice grilled vegetables to top it off. That’s the sort of meal that will leave you totally satisfied, and won’t put a dent in your waistline. The use of flaxseed meal, almond flour, whole eggs, and Extra Virgin Olive oil keeps you on the approved foods list and results in zero guilt.

39 Easy Paleo Bread Recipes – The Ultimate Guide to Paleo Bread
Jess (Paleo Grubs)

73 Healthy Paleo Snacks You Will Love

One part of the Paleo dieting philosophy is to not feel like foods are forbidden, but rather to cut them out because they’re not good for you. This means that all of the pre-packaged snack foods for sale should be trumped by snacks you make for yourself out of natural foods. Luckily Paleo-inspired cooks and chefs have been hard at work coming up with delicious and interesting ways to get your snack on, so enjoy!

73 Healthy Paleo Snacks- to keep you satisfied between meals.

Crunchy Paleo Granola Bars

Granola bars are easy to make at home, are usually less expensive than the boxed supermarket version, and make the most satisfying paleo snack ever! They provide natural energy and fuel to get you through your day and are easy to pack along for a hike or for long trips in the car. There are only three surprisingly simple steps to make the bars, and you can alter the ingredients to your liking.

Crunchy Paleo Granola Bars

Ingredients
2 cups unsweetened coconut flakes
1 1/2 cups almonds
1/4 cup pepitas
1 tbsp flaxseed meal
1 1/2 tbsp water
1/3 cup coconut oil, melted
1/3 cup almond butter
1/4 cup honey
1 tsp vanilla extract
1/4 cup almond flour
1/2 tsp baking soda
1/3 cup sunflower seeds
1/2 cup mini dark chocolate chips (Enjoy Life brand are my favorite)

Instructions
1. Preheat the oven to 325 degrees F. Grease a baking pan with coconut oil. Place the almonds, coconut flakes, and pepitas in a food processor and pulse to break down into smaller pieces.

2. In a large bowl, mix the flaxseed meal with the water and let soak for 3 minutes. Add in the coconut oil, almond butter, honey, and vanilla and stir to combine. Add the almond flour, baking soda, the almond mixture, and the sunflower seeds to the bowl and stir well. Fold in the chocolate chips.

3. Spoon the granola into a flat, even layer in the prepared baking pan. Bake for 18-22 minutes until golden brown. Let cool completely before cutting into bars. Store in the refrigerator.

Apple Cinnamon Paleo Coffee Cake

This paleo bread makes the best snack when you’re craving something sweet! Grated apple and cinnamon are combined in this to die for coffee cake. Serve it for breakfast or enjoy as a paleo-friendly snack, with a hot drink for dunking.

Apple Cinnamon Paleo Coffee Cake

Ingredients
4 eggs
1/4 cup coconut oil, melted
2 tbsp honey
1 tsp vanilla extract
2 tsp cinnamon
1 tsp baking soda
Pinch of salt
1 medium apple, grated
1/2 cup coconut flour
1 tbsp almond flour

For the crumble topping:
1 cup walnuts, diced
2 tbsp coconut oil, melted
1 tbsp honey
2 tsp cinnamon

Instructions
1. Preheat the oven to 350 degrees F. Coat a loaf pan with coconut oil spray. In a medium bowl, blend the eggs, coconut oil, honey, and vanilla together. Add in the cinnamon, baking soda, and salt. Fold in the grated apple. Sift in the coconut flour and almond flour and blend to combine. Pour the batter into the loaf pan.

2. To make the crumble topping, stir the walnuts together with the coconut oil, honey, and cinnamon. Spread the mixture over the batter in the loaf pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 10 minutes before turning the cake out onto a cooling rack. Serve warm.

Sea Salt and Dill Crackers

These grain-free Paleo snack crackers are easier to make than you might have guessed. The dough is quickly whisked together and then rolled out between two sheets of parchment paper to create the flat crackers. Feel free to swap out the dill in this recipe for your favorite herb, whether it is rosemary, oregano, or thyme.

Sea Salt and Dill Paleo Crackers

Ingredients
2 cups almond meal
1 tbsp fresh dill, chopped
1/2 tsp sea salt
1 egg
1 tbsp extra virgin olive oil
1 tsp honey

Instructions
1. Preheat the oven to 325 degrees F. In a large bowl, mix together the almond meal, dill, and salt. In a separate bowl, whisk together the egg, olive oil, and honey. Mix the wet ingredients into the dry and stir well to combine.

2. Transfer the dough to a sheet of parchment paper. Cover with a second sheet of paper and roll out the dough to 1/8-inch thick. Peel back the top layer of paper and cut the dough into squares. Sprinkle with additional sea salt if desired.

3. Place the parchment paper with the squares onto a baking sheet. Bake for 12-15 minutes until lightly browned. Let cool for 15 minutes before serving.

Egg Salad Stuffed Tomatoes

Cherry tomatoes make an easy and delicious vessel for serving egg salad as a snack. This delectable finger food is given a punch of flavor from diced jalapeno. If any of the tomatoes do not sit flat, simply cut a small slice off of the bottom. The dish is best served cold.

Egg Salad Stuffed Tomatoes

Ingredients
8 cherry tomatoes
4 eggs
2-3 tbsp Paleo mayonnaise
1/4 tsp salt
Freshly ground pepper, to taste
1/4 cup red onion, finely diced
1/2 jalapeno, seeded and diced
1 tbsp cilantro, chopped

Instructions
1. Place the eggs in a saucepan and fill will enough cold water to cover them by an inch. Place on the stove and bring to a boil. Once boiling, turn off the heat and cover. Let rest for 10 minutes. Remove the eggs from the water and transfer to an ice bath. Once cooled, remove the eggshells and finely dice the eggs.

2. Place the diced eggs into a bowl. Add the mayonnaise, salt, and pepper and stir. Adjust seasonings to taste. Stir in the red onion, jalapeno, and cilantro. Place in the refrigerator.

3. To prepare the tomatoes, remove the stems and hollow out the middle, scooping out any seeds. Fill each tomato with the egg salad mixture. Serve cold.

Paleo Blueberry Muffins

Pockets of blueberries provide juicy bursts of flavor in these fluffy paleo muffins. The muffins are packed with the nutrient-rich berries, which are good for your brain and your immune system. Whether you enjoy them for breakfast or for snacking, they will disappear fast.

Paleo Blueberry Muffins

Ingredients
1 cup almond flour
2 tbsp coconut flour
1/2 tsp baking soda
1/4 tsp salt
1/4 cup coconut oil, melted
3 tbsp honey
3 eggs
1 tsp vanilla extract
1 cup fresh blueberries

Instructions
1. Preheat the oven to 350 degrees F. Line a muffin tin with cups. Combine the almond flour, coconut flour, baking soda, and salt in a bowl and stir to combine. In a separate bowl, mix together the coconut oil, honey, eggs, and vanilla with a hand blender. Add the dry ingredients into the wet and blend to combine. Fold in the blueberries.

2. Evenly divide the batter between 9 muffin cups. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. Let cool on a wire rack for 10 minutes before serving.

Best Paleo Snacks of 2019

Cinnamon Banana Bread Energy Balls

Cinnamon Banana Bread Energy Balls (ermahgerd!)

The Best Cauliflower Avocado Toast

The Best Cauliflower Avocado Toast (satisfying low carb snack)

Homemade Paleo Tortilla Chips

Homemade Paleo Tortilla Chips (the best paleo chips ever)

Easy Paleo Zucchini Bread

Easy Paleo Zucchini Bread (my favorite)

Cinnamon and Honey Roasted Walnuts

Cinnamon and Honey Roasted Walnuts (high protein snack)

Homemade Blackberry Paleo Fruit Roll-ups

Homemade Blackberry Paleo Fruit Roll-ups (low sugar)

Healthy paleo Apple Fritters

Healthy Paleo Apple Fritters (oven baked)

Honey Mustard Roasted Almond

Honey Mustard Roasted Almonds (portable and high protein)

Easy Homemade Sweet Potato Chips

Easy Homemade Sweet Potato Chips (try these!)

Homemade Grass-Fed Teriyaki Beef Jerky

Homemade Grass-Fed Teriyaki Beef Jerky (made it in the oven)

Homemade Crispy Paleo Chicken Nuggets

Homemade Crispy Paleo Chicken Nuggets (air fryer)

Carrot Cake Energy Balls

Carrot Cake Energy Balls (this snack tastes exactly like carrot cake)

Paleo Apple Pie Muffins

Get all of the delicious flavors of apple pie in a simple paleo muffin. Cinnamon, ginger, and cloves add delicious spicy notes to the dessert, accenting the sweet diced apple. The type of apple that you use can slightly change the flavor, from red Gala apples to tart Granny Smiths. Although muffins are usually considered a breakfast food (which these can be as well) in this case their sweetness and similarity to apple pie make them more of a dessert.

Apple Pie Muffins

Ingredients

1/2 cup coconut flour
1 tsp cinnamon
1/4 tsp ground ginger
Pinch of ground cloves
1/2 tsp baking soda
1/4 tsp salt
3 eggs
1/4 cup unsweetened applesauce
1/4 cup coconut oil, melted
2 tbsp honey
1 tsp vanilla extract
1 red Gala apple, finely diced

Instructions

1. Preheat the oven to 350 degrees F. Line a muffin tin with cups. In a large bowl, stir together the coconut flour, cinnamon, ginger, cloves, baking soda, and salt.

2. In a separate bowl, mix the eggs, applesauce, coconut oil, honey, and vanilla with a hand blender. Add the wet ingredients into the dry and blend well to combine. Fold in half of the diced apple.

3. Divide the batter equally among the muffin cups. Sprinkle the remaining diced apple over the tops of the muffins. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool on a wire rack for 10 minutes before serving.

Broiled Grapefruit with Honey

Broiled grapefruit is a delicious warm snack or breakfast for a cold day. The natural sugar in the honey soaks into the tangy fruit, while at the same time caramelizing the top layer. It takes only minutes to prepare, but be sure to keep on eye on the grapefruit so that it doesn’t burn in the oven.

Paleo Baked Grapefruit Fruit Snack

Ingredients

2 grapefruits
1 banana, sliced
Honey, for drizzling
Cinnamon, for sprinkling

Instructions

1. Preheat the oven to broil and position the oven rack on top. Cut the grapefruits in half and use a serrated knife to loosen the sections from the membrane. Place on a rimmed baking sheet.

2. Drizzle the grapefruit halves with honey. Top with banana slices and then flip the slices over to coat with the honey. Sprinkle with cinnamon. Broil for 5-7 minutes until slightly golden and bubbling. Serve warm.

Maple-Glazed Pecans

Maple-glazed pecans make sweet, finger-licking-good paleo snacks, or can also be used to toss with salads. This stovetop recipe is easy to put together in a short amount of time. Raw pecans are mixed together with maple syrup and ground ginger for a sweet and slightly spicy flavor.

Candied Pecan Paleo Snack

Ingredients

2 cups pecans
3 tbsp maple syrup
1/2 tsp ground ginger
1/4 tsp salt

Instructions

1. Warm the maple syrup in a small saucepan over medium-low heat. Once warm, add the pecans, ginger, and salt. Stir well to coat the pecans and turn to medium heat until the remaining liquid is gone, stirring regularly. Spoon the pecans onto wax paper and refrigerate to cool.

Paleo Gingerbread Bars

All of the classic flavors of gingerbread cookies are replicated in these moist and fluffy Paleo-friendly bars. Molasses provides the base of the warm, spicy flavor. Blackstrap molasses is best for Paleo, since it provides more minerals and less sugar than other versions of molasses. Serve with coffee or a glass of cold nut milk for a delicious, satisfying paleo snack.

Paleo Gingerbread Bars

Ingredients

1 1/4 cups almond flour
1 tbsp arrowroot powder
1/2 tsp salt
1/2 tsp baking soda
2 tsp ground ginger
1/2 tsp cinnamon
1/4 tsp ground cloves
Pinch of ground cardamom
3 eggs
1/4 cup coconut oil, melted
1/2 ripe banana, mashed
1/4 cup maple syrup
1/4 cup molasses
1 tsp vanilla extract

Instructions

1. Preheat the oven to 350 degrees F. Line an 8×8-inch baking pan with parchment paper. Add the almond flour, arrowroot powder, salt, baking soda, ginger, cinnamon, cloves, and cardamom to a bowl and stir to combine.

2. In a separate bowl, stir together the eggs, coconut oil, banana, syrup, molasses, and vanilla. Add the wet ingredients into the dry and stir well to combine. Pour the batter into the prepared baking dish and spread into an even layer. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Pear Butter

This easy pear butter is sweetened naturally with honey instead of sugar and is ready to be enjoyed in under an hour. The final product can be transferred to canning jars and sealed, or stored in an airtight container in the refrigerator for up to a week. Spread it over Paleo bread or muffins to add a little extra sweetness.

Paleo Pear Butter

Ingredients

2 lbs. ripe pears, peeled, cored and sliced
2 tbsp honey
1 tbsp lemon juice
1 tsp cinnamon
1/4 tsp ground ginger
1/8 tsp salt
Pinch of nutmeg

Instructions

1. Place all of the ingredients together into a large saucepan. Bring to a boil, and then reduce the heat to a simmer. Cover halfway with a lid and cook for 45-50 minutes, stirring occasionally.

2. Allow to cool slightly. Use an immersion blender to puree until smooth. If the butter is still runny, pour through a fine mesh strainer to remove any excess liquid.

High Protein Paleo Snacks

23 High Protein Paleo Snacks (low carb)

Baked Paleo Snacks

8 Homemade Baked Paleo Snacks (to satisfy dessert cravings)

Energy-Boosting Portable Paleo Snacks

8 Energy-Boosting Portable Paleo Snacks (the best bars and energy bites)

Healthy Salty Paleo Snacks

9 Healthy Salty Paleo Snacks (veggie chips, crackers and crisps)

Fruit Paleo Snacks

11 Vitamin-Rich Fruit Paleo Snacks (yum!)

Frozen Paleo Snacks

11 Frozen Paleo Snacks (try the mini orange creamsicles!)

Pre-Workout Paleo Snacks

11 Easy Pre-Workout Paleo Snacks (high energy, high protein)

Low Carb Paleo Snacks

17 Bite-sized Low Carb Paleo Snacks (for weight loss)

Cranberry Apricot Granola

Nut-based granola makes a great pre-workout energy boost or mid-afternoon paleo snack. Completely grain-free, this granola is still very dense – it is rich in healthy fats and nutrients from its various ingredients. Enjoy the sweet and salty flavors a handful at a time.

Cranberry Apricot Paleo Granola

Ingredients

1 cup walnuts
1 cup almonds
1/2 cup unsweetened coconut flakes
1/2 cup pumpkin seeds, shelled
1/4 cup coconut oil, melted
1/4 cup maple syrup
1 tsp vanilla extract
1 tsp cinnamon
1/2 cup sunflower seeds, shelled
1 cup dried apricots, chopped
1 cup dried cranberries
1 tsp salt

Instructions

1. Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper. Place the walnuts, almonds, coconut flakes and pumpkin seeds into a blender and pulse to break the mixture into smaller pieces.

2. In a large microwave-safe bowl, melt the coconut oil and maple syrup. Stir in the vanilla and cinnamon. Add the mixture from the blender, the sunflower seeds, and dried apricots and stir to coat.

3. Spread the mixture out evenly onto the baking sheet and cook for 20-25 minutes, stirring twice, until the mixture is lightly browned. Remove from the oven and stir in the dried cranberries and salt. Press the granola mixture together to form a flat, even surface. Cool for about 15 minutes, and then break into chunks. Store in an airtight container or resealable bag.

Frozen Chocolate Banana Bites

This is a healthy snack recipe with extremely simple ingredients. Banana slices, which can be made into any shape, are dipped into chocolate and then frozen for an irresistible cold treat. Top each slice with either chopped pistachios or coconut flakes.

Frozen Chocolate Banana Bites

Ingredients

2 bananas
4-5 oz. paleo-friendly dark chocolate
1/4 cup pistachios, shells removed

Instructions

1. Slice the bananas into 1/2-inch pieces. Cut into any shape, if desired, and set aside. Chop up the pistachios into small pieces and set aside. Line a large plate with parchment paper.

2. Melt the chocolate over low heat. Dip the banana slices into the chocolate and place on the prepared plate. Sprinkle with pistachio pieces. Put in the freezer for 1 hour to harden.

Orange Cranberry Paleo Scones

Orange zest and dried cranberries make these scones a delectable breakfast treat or paleo-friendly snack throughout the day. If the dough feels at all dry, add more coconut milk so that the scones do not turn out crumbly while baking. Drizzle with a bit of honey right out of the oven for a divine indulgence.

Orange Cranberry Paleo Scones

Ingredients

1 1/2 cups almond flour
1 cup coconut flour
2 tsp baking powder
1/2 tsp salt
2 eggs
1/3 cup coconut milk
2 tbsp honey
2 tbsp coconut oil, melted
Zest of 1 orange
1/4 cup dried unsweetened cranberries

Instructions

1. Preheat the oven to 350 degrees F. In a large bowl combine the almond flour, coconut flour, baking powder, and salt. In a separate bowl, whisk together the eggs, coconut milk, honey, coconut oil, and orange zest.

2. Mix the dry ingredients with the wet ingredients and stir until combined. Gently fold in the cranberries. If the mixture is dry, add a few more drops of coconut milk.

3. Line a baking sheet with parchment paper. Form the dough into a ball and place on the baking sheet. Flatten the ball slightly, and carefully cut into eight equal wedges. Bake for 20-25 minutes until golden brown.

Paleo Strawberry Chia Pudding

Chia pudding has become popular from its tapioca-like texture and because it is packed with nutrition from the chia seeds. There is no cooking required; a few ingredients are simply blended together and then refrigerated for several hours, ready for breakfast the next day or an afternoon snack. The pudding will become thicker the longer it is refrigerated. Top with additional strawberries, mint, cocoa nibs, or coconut flakes for added sweetness.

Paleo Strawberry Chia Pudding

Ingredients

8 oz. fresh strawberries, hulled
3/4 cup coconut milk
2 tbsp honey
Dash of vanilla extract
1/4 tsp lime zest
1/4 cup chia seeds

Instructions

1. In a large cup (if using an immersion blender) or a blender, combine the strawberries, coconut milk, vanilla, honey, and lime zest and blend until smooth. Add more honey if desired.

2. Place the chia seeds in a medium bowl and pour the strawberry mix over the seeds. Whisk thoroughly, then let stand for 10 minutes and whisk again. Cover the bowl and refrigerate for at least 4 hours, or up to 2 days. Stir before serving.

Paleo Snack Mix

Paleo Snack Mix (Cook Eat Paleo)

Paleo Skittles

Paleo ‘Skittles’ (Joyful Abode)

Berry Lemonade Protein Gummies

Berry Lemonade Protein Gummies (Delicious By Dre)

Paleo Snack Bars

Paleo Snack Bars (Paleo Hacks)

Paleo Banana Snack Cake

Paleo Banana Snack Cake (Detoxinista)

Paleo Bars

Paleo Bars (Chocolate Covered Katie)

Chocolate Paleo Snack Cake

Chocolate Paleo Snack Cake (Paleo Spirit)

Paleo Fruit Gummies

Paleo Fruit Gummies (Bakerita)

Low Carb Paleo Crackers

Low Carb Paleo Crackers (Wholesome Yum)

Quick & Easy Kale Chips
Kale chips are one of the healthiest snacks on the planet, and you don’t have to be a gourmet chef in order to get them right. The beauty of eating kale chips is that there’s no debate over whether they are Paleo or not. The ingredients are as simple as it gets: as much kale as you want with enough olive oil to coat them, and then some salt and pepper until you’re happy with the way they taste. Making them is super easy, and doesn’t take long from start to finish, maybe 20 minutes total. Eat these for a protein and fiber packed snack with lots of vitamins and minerals.

Homemade Baked Cinnamon Apple Chips
These apple chips will do a good job of satisfying your need for something crunchy, as well as something sweet. They’re baked, not fried, so right off the bat you’re coming out ahead than if you were to eat an ordinary chip. These are apples and not potatoes so you’re avoiding eating potatoes, one of the foods not allowed on Paleo. The ingredients list contains just two items, apples and cinnamon, so this recipe is as pure as it gets, especially if you’re using organic apples, like you’re supposed to.

Anti-Inflammatory Turmeric Gummy Snack
These gummy snacks are billed as being anti-inflammatory and use a host of ingredients that have been shown to help curb inflammation in the body, namely turmeric and ginger. The way they’ve made these into gummy form is through the use of gelatin, which is definitely a go on Paleo. There’s also other healthy items to really make these a vitamin-packed snack, including citrus juice of your choice and raw honey. By using natural ingredients like raw honey you’re eating food that is as close to nature as possible.

Zucchini Chips
One way to avoid eating potatoes as a snack is to replace a popular snack like potato chips with a healthier version. Using zucchini in place of the potatoes is a great idea, and gives you added nutrition. Zucchini makes a great choice to make into a chip because all it requires is some slicing and you have nice round pieces ready to be made into chips. They are easy to make, and the recipe is versatile in how it lets you dust them with whatever seasonings you like. This means you could make them BBQ Zucchini chips, or Ranch Zucchini chips, just by adding different seasonings. Just be sure to check the label on the seasoning packet to see if it’s Paleo.

Energy Bars
Remember that the point of snacking on Paleo is not a form of escapism or a pig out session, it’s to get you to your next full meal and provide you with energy when you hit a dip. These energy bars have what it takes to propel you forward with a nice mix of fruits, nuts, and seeds you’ll be able to go from depleted to energized just by eating one. They also store up nicely so you can make a batch of them and keep them for the week, allowing yourself one or two a day at strategic times when you start getting hungry and it’s nowhere near mealtime.

Spiced Butternut Chips
These chips are made from butternut squash, but you won’t be able to tell by the way they taste. They bake up so crispy and crunchy you’d swear it was a potato chip if you didn’t know any better. They are using gingerbread seasoning on these, which is an interesting choice for a snack, and sure to give your taste buds a new experience. Compared to most snacks you’ll enjoy the fact that these rank pretty well in terms of the amount of carbs they contain, as well as the calories. Not that you’re counting any of that stuff on Paleo, it’s just nice to know.

Gummi Orange Slices
These orange gummies are made to exacting standards of quality, right down to the use of grass-fed gelatin. When eating Paleo you’ll have to get used to the process of being very discerning with the types of products you buy and consume. It’s almost like starting a revolution against the world around you since so much of what you see in stores and at restaurants is not Paleo, and has either been genetically modified or is conventionally grown. This recipe exemplifies the sort of pickiness you have to have about what goes in your body. At the same time it provides a yummy orange-flavored snack that’s great anytime.

Jalapeno Pumpkin Seeds
Pumpkin seeds are one of the healthiest seeds you can eat, and making them taste as good as they can means you’ll be more inclined to eat them, and therefore more likely to benefit from the nutrients they contain. This recipe uses real jalapenos to deliver the heat, and keeps things elegant by only using the requisite number of ingredients to get these to taste right. For example, there’s olive oil, which is used to help roast the seeds, but it also helps the paprika and salt stick to the seeds so you get flavor on each one.

Italian-Style Zucchini Rolls
These zucchini rolls look so good you might not want to eat them. But you will! They’ve got a really unique list of ingredients that includes bacon, goat cheese, and sun-dried tomatoes, so you’re getting vitamins, minerals, protein, and more from each item used. Even the roll itself is nutritious, because it’s made from zucchini. These roll up into nice bite sizes which makes them great for solo popping or for serving to company. They’re also very easy to make, it’s just a matter of laying out the ingredients and then rolling them up.

Chocolate-Frosted Hostess Donuts
This recipe does its best to replicate the chocolate Hostess brand donuts, but in a way that gets rid of the lousy ingredients and replaces them with wholesome ones. They contain wonderful things like medjool dates, eggs, and coconut flour, rather than what you’ll find in a package of Hostess donettes. The main ingredient in those is sugar, followed by partially hydrogenated vegetable oil which provides trans fat, and wheat flour. Not a good snack to get into the habit of eating, but these replicas won’t set you back.

Bacon Blue Cheese Spin Dip
Here’s a great game day dip that you can serve up and feel like you’re having a real treat. Use one of the chip recipes on this page to scoop up this flavorful dip. It’s a sure winner when bacon and bleu cheese join spinach and artichokes. It’s like taken a proven success and adding two more delicious ingredients to it. You may want to drop the bleu cheese if you know for certain that you can’t handle any cheese, but many Paleo eaters will make an exception for a bit of cheese on occasion.

Eggplant Jerky
The number of things that modern day cooks can do to vegetables is growing, and they’re coming up with new ways to make eating vegetables fun and desirable. This time they’ve managed to make a jerky out of eggplant, which makes it great to include when you’re having some beef jerky. Paleo is all about balancing out your meat intake with veggies, which would make a snack of beef jerky and eggplant jerky a pretty balanced way to go. They provide two different ways to make these, one for those that own a dehydrator and one for those that don’t.

Paleo Apple ‘Nachos’
This might be the healthiest recipe for nachos you’ll ever see, with apples standing in for tortilla chips, and healthy toppings. Of course it won’t replicate the savory and spicy joy of nachos, but they’re going for more of a salty, chocolatey, sweet experience with these, and mostly just referring to the way nachos are presented. The use of coconut, almond butter, and almonds means you’re going to get a nice nutty, crunchy, and sweet taste with each bite, making this a fun snack for movie night or anytime really.

Cajun Cauliflower Mini Dogs
These dogs are not actually hot dogs, but are Cajun spiced sausages. You wouldn’t want to eat hot dogs on Paleo because it’s not in line with the Paleo philosophy, even though it does seem to be a meat item. Paleo is about getting back to natural foods, which is why you want to make sure you choose high quality ingredients at all times. These mini dogs have plenty of cauliflower to make them a complete meal, but because of their smaller size they are best used as a snack. They provide a few different dipping options, which it’s always nice to have a choice.

Wholefood Simply Snack Bars
These snack bars will definitely cure you of any food cravings, which makes them great as an emergency backup while you’re on the Paleo plan. Paleo is definitely not about starving yourself, or torturing yourself by depriving yourself of enjoyable foods, and these bars are proof of that. Imagine having a supply of these at the ready for times when you’re hungry but your next meal won’t be for a few hours. You’d be able to quell any signs of hunger which can often lead to diet-ruining food choices. However, as long as you’re eating balanced Paleo meals in the proper portions you shouldn’t be getting hungry until several hours after you’ve eaten.

Quick Crackers
These crackers are easy to prepare and it’s always a good idea to have a crunchy food around to munch on. These are very versatile, you can use them to scoop up any dip you create, or you can make a chicken salad and use them for that as well. They only have three ingredients, so it’s easy enough to keep stocked up and since it doesn’t take long to make these you don’t have to worry about storing them you can just make them as you need them so they’re fresh and crispy.

Maple Roasted Parsnip Chips
These chips are made from parsnips, and most new Paleo followers will probably have a very limited experience with the parsnip. It does find its way into a lot of Paleo cooking because it can be used in many different ways. Don’t knock it till you try it, because they tend to take on the surrounding flavors, in this case yummy maple syrup and coconut oil. So while you may have ignored parsnips a thousand times before, maybe it’s time to give them a chance. You may end up liking them, especially since you can’t go wrong when they’re baked in fat and sugar.

No-Ritos
Don’t feel bad that you can’t have Doritos now that you’re on Paleo, you just have to come up with snacks that aren’t bad for you. These chips use a mixture of coconut flour and almond flour, and have flax seed baked right in so you’re getting a fair bit of nutrition along with your snack. These make great dipping instruments for salsa, guacamole, or any Mexican-inspired dip. They won’t be short on flavor with all of the butter and spices they’re using, so you won’t feel like you’re missing out or stuck eating “health food”. Who knows, you might even end up preferring these.

Denali Trail Mix
Here’s a trail mix that will definitely sustain you for long periods of time, whether actually on a trail or stuck in a cubicle. You can munch on this mix of nuts, seeds, fruit, and coconut, and they’ve even included a little something sweet in the form of chocolate chips. They’re using the mini chocolate chips from Enjoy Life, which are Paleo approved because they’re dairy-free and gluten-free, and don’t use too much sugar, and it comes in the form of brown sugar. The end result is a sweet, crunchy, coconutty mixture that you’ll be happy to have at your side in all sorts of situations.

Anti-Aging Fruit Snacks
These can help you avoid the sort of pre-packaged snacks you find in stores that claim to be “made from real fruit” only to find that there are several other ingredients that rank higher on the ingredient list. Skip out on all of that added sugar, fructose, and even partially hydrogenated oils by making your own fruit snacks so you can do quality control. These are made with just 3 ingredients and they are using both raspberries and strawberries so the antioxidant level is through the roof. Gelatin is used to make them feel like a store bought fruit snack.

Paleo Rosemary and Sea Salt Sweet Potato Chips
These sweet potato chips do a great job of filling in for regular potato chips. They have the same texture you’re looking for, both as you pick them up and once you put them in your mouth. The sea salt ensures that they’re salty enough to satisfy, and the rosemary gives them a distinct flavor that really plays well with the sweet potato. And of course sweet potatoes bring a lot more to the table in regards to nutrients and fiber, so you’re actually helping yourself along with these rather than with potato chips that will only set you back.

Power Snack
Avocados make a great snack all by themselves, but they can be a little bland sometimes, and this is a great way to doll them up so they’re even tastier. This uses Greek yogurt, which is a fermented form of dairy and considered acceptable by some following the Paleo plan. Others see it as dairy is dairy and don’t eat it, so it’s up to you to decide if you want to incorporate a bit of fermented dairy like Greek yogurt into your diet or not. The rest of the recipe is just a bit of seasoning to help the avocado out in the flavor department.

Fire Roasted Red Pepper Poppers
These red pepper poppers are great for game day snacking, or anytime you get the notion. They do take a bit of time to make, so maybe not the best choice if you are looking for something fast to make to lessen your hunger pangs. These have meat and vegetables in pretty equal amounts, with bacon wrapped around the peppers and chicken breast acting as the stuffing. They kick it up a notch with some red pepper flakes so these will be spicy, bacony, and loaded with flavor. You might need something to dip them in, might we suggest this Paleo friendly Ranch dressing?

Sour Watermelon Homemade Gummies
Most sour gummy candies are going to have sugar listed as the first ingredient, and maybe even the second and third. But on Paleo you won’t be eating anything that contains refined sugar, so they have to get their sweetness from a natural source. In this case they’re banking on the sweetness of watermelon, and using honey as a backup if the watermelon isn’t sweet enough. The sour flavor comes from lemon, a very creative way to reproduce a popular candy choice. The gelatin is grass-fed, an important consideration that keeps this recipe within the confines of the Paleo way of eating.

Fire Roasted Tomato, Green Chile and Corn Salsa
Salsa is generally something that you can have on Paleo, you’ll just want to check the ingredients list to make sure that they haven’t added anything that’s not allowed. If you buy organic salsa you should be fine. In this recipe they’ve gone with fire roasted tomatoes, which will pack a bit of heat with them. They’re also using hot green chiles which will get your attention, and which might make this a no-go for those that don’t like their salsa too spicy. Try the No-Ritos recipe above for the perfect chip to dip into this spicy and hearty salsa.

Cucumber Watermelon Sandwiches
This is a cute snack that can help you cool off on a hot summer day or night, and won’t impact your Paleo eating one bit. That’s because it uses just two ingredients in this sandwich, so it’s just a matter of cutting them up and eating them. The way they’ve presented it makes it a great party dish, because who doesn’t like eating things off of toothpicks. The trickiest part is getting the cucumbers and watermelon to be cut into the same sized squares so that they look good. If you’re just making a snack for yourself you don’t have to be so exact.

Proscuitto-Wrapped Berries
This recipe is using grass-fed ricotta cheese stuffed into strawberries, which are then wrapped in proscuitto. The ricotta cheese will be an issue for those strictly following the no dairy rule, while others may choose to give it a pass because it comes from grass-fed cows. Many food items on Paleo fall into a gray area, and it is up to the individual to decide how far they want to take it, and how their body processes these types of foods. You end up getting a meaty, fruity, cheesy mouthful, which is sure to make a great snack or appetizer for a party.

Curried Cashews
You can’t go wrong with curried cashews, as cashews are one of the more popular Paleo Nuts, and curry is a Paleo approved spice. They use honey to add a bit of sweetness to these, which only makes them more satisfying because it can hit your craving for sweet as well as savory. The best part is you can make a big batch of these and then divvy them up into smaller containers to use throughout the following week. They also point out that you can make curried pecans instead, if you happen to have pecans on hand and not cashews.

Atomic Buffalo Turds
Despite the wacky name these really are some spicy, meaty peppers that will take your tolerance of heat to a new level. There are really only two ingredients that are spicy, but it’s jalapeno peppers and chorizo, which together make a pretty fiery combination. There’s also cream cheese being used, which if you want to be totally Paleo you’ll want to use a Paleo cream cheese recipe as a substitute. The fact that the whole lot is wrapped in bacon only adds to the deliciousness, and these are sure to keep you satisfied for quite awhile.

Fast Crust-Free Pizza Bites
These pizza bites don’t need a crust because they’re resting on a slice of uncured pepperoni or salami. This makes them a snack that you can make in a jiffy, because you don’t have to wait around for the crust to bake. It also helps give them a big pizza taste, even if you opt out of the optional organic mozzarella cheese. The sauce is the real kicker here, and it’s made using organic tomato sauce and the necessary ingredients to make it taste like a pizza. Drop a black olive slice right in the middle and these pizza bites are ready to consumption.

Salami Stuffed Banana Peppers
Banana peppers are really great because they give you a bit of spice but not so much as to be overpowering. When you stuff them with salami you are pretty much getting equal parts meat and vegetable, making this very Paleo. But they didn’t stop there, they stuffed the salami with avocado, so you’re getting a huge nutrition boost as well as a third texture to make this really nice on the palate. The avocado will provide you with a good dose of potassium, as well as fiber to help with digestion. A fine snack choice that will easily get you to your next meal.

Zucchini Pesto Roll-ups
These veggie roll ups are great to make ahead of time, and it’s a good idea to plan snacks into your day, rather than waiting until you get hungry and then frantically making something. Cucumber acts as the roll, and a tomato is the prize inside. Cashews act as a nice filling to help hold it all together, once they get blended up into a sort of paste. Olive oil, garlic, sea salt and basil are all Paleo goodies, so you can feel totally fine by having this as a snack anytime you get hungry and it’s not time for a full meal.

Bacon & Guacamole Sammies
These little sandwiches are really pushing the limits of a conventional sandwich. Bacon is serving as the “bread” and guacamole is the thing getting sandwiched. Avocados are bona fide superfood, and contain plenty of potassium, fiber, and healthy fat. Bacon is often the scourge of most diet plans, but on Paleo it is allowed so why not dig in? The two go really well together, and you’ll often find them as add-ons to deli sandwiches because they simply taste that good.

Raw Cashew Butter Balls
These cashew butter balls are made raw so you don’t have to bake them. They’re ready to eat after just an hour in the fridge. The good thing is that you can make many of them at once, and just eat them a bit at a time as you go through your week. Having snacks made ahead of time is really helpful when you’re trying to stick to any diet plan. These are so simple to make it’s just dates, cashews and cashew butter. Roll it into a ball and cool it off and they’re ready to nosh.

73 Healthy Paleo Snacks You Will Love
Jess (Paleo Grubs)

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