Easy Paleo Recipes That Work

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The paleo diet is one of the most versatile ways to keep you healthy through good nutrition. It is not a hard diet to sustain and sticking to one does not necessarily need to break the bank. Eating paleo on a budget is not just possible but a great idea.

Here we’ll be taking you through a look at three different types of breakfasts, lunches and dinners, while listing snacks and desserts as well.

The PaleoHacks Cookbook with its accompanying bonus cookbook delivers so much more than this short guide to paleo recipes can provide. It is an essential part of any paleo lover’s kitchen.

Paleo Breakfast Recipes

Irresistible Breakfast Bacon and Kale Casserole

Taking nothing more than four ingredients, this ever-simple casserole will give you all the energy you need to perform at the peak throughout the day. You can always omit the onion if you prefer while the basic recipe itself is easy to adapt by adding other ingredients such as peppers or mushrooms.

Easy Paleo Recipes That Work 2

Ingredients

  • 1 tablespoon of olive oil
  • 3 cups of finely chopped kale
  • ½ cup fried diced bacon
  • 10 large free-range eggs
  • Pinch of salt
  • Pinch of black pepper

Instructions

  1. Preheat the oven to 375°F
  2. Heat the oil in a frying pan over a medium heat
  3. Sauté the onions until translucent
  4. Add the kale and sauté for 3 to 4 minutes, until tender
  5. Remove from the heat
  6. Mix the kale and fried bacon bits and then place evenly into an 8x8 casserole dish
  7. Beat 10 eggs, seasoning with salt and pepper
  8. Pour the beaten egg over the ingredients in the casserole dish
  9. Bake at 375° F until the center is set and the top turns golden brown (20 to 25 minutes)

Perfect Paleo Crab Cakes

These paleo crab cakes go great with a poached egg while pairing equally a well with any sautéed vegetables you prefer; asparagus is always a winner. With just a few extra ingredients you have a meal which highlights the flavor of crab just enough.

Easy Paleo Recipes That Work 3

Ingredients

  • 1 pound of crab meat
  • 1 cup of steamed cauliflower
  • 3 finely chopped green onions
  • ¼ cup paleo mayonnaise
  • 1 large free range egg
  • 1 teaspoon of dried mustard powder
  • juice of 1 lemon
  • 1 cup of chopped fresh parsley
  • 3 cloves of garlic
  • ½ teaspoon of paprika
  • ½ teaspoon of dried oregano
  • Salt and pepper to season

Instructions

  1. Preheat oven to 350° F
  2. Mash the cauliflower until it’s all crumbs using a fork
  3. Combine the rest of the ingredients in a bowl
  4. Shape the crab cakes by hand or with the aid of a round cookie cutting on a baking tray covered with parchment
  5. Bake until crispy on the edges (roughly 20 to 25 minutes)
  6. Lightly coat a frying pan in oil and heat on the stovetop at a medium to high heat
  7. Cook each paleo crab cake for 2 minutes a side until golden brown

Paleo and Vegan Berry Muffins

Not only are these muffins paleo-friendly but they’re vegan as well. Berry muffins are a great way to start the day. Soft and only lightly sweetened, these muffins carry wonderful hints of cinnamon and will keep you full right through the morning.

Ingredients

  • 1 ¾ cups of almond flour
  • ½ cup of tapioca flour
  • ½ cup of coconut sugar
  • 2 teaspoons of baking powder
  • 1 teaspoon of ground cinnamon
  • ½ cup of almond or soy milk
  • ¼ cup of melted coconut oil (allowed to cool)
  • ¼ cup fresh blueberries
  • ¼ cup of fresh strawberries

Instructions

  1. Combine the almond and tapioca flour with the coconut sugar, cinnamon using a whisk
  2. Add the baking powder and mix well
  3. Create a well in the center and begin to blend in the choice of dairy-free milk, the melted coconut butter, and the vanilla. Work the butter until no lumps are left
  4. Halve the blueberries and quarter the strawberries
  5. Mix half of each type of berry into the batter
  6. Give the batter half an hour to chill in the refrigerator
  7. Begin to preheat the oven to 375° F, roughly fifteen minutes after leaving the batter to set
  8. Grease a 12-cup muffin tin or line it with papers
  9. Spoon in the batter till the muffin cups are 2/3rd of the way full
  10. Fill the gap with a mix of the remaining berries
  11. Bake until cooked all the way through (roughly 20 to 25 minutes)

Paleo Lunch Recipes

Spicy Paleo Beef Stir-Fry

There is no quicker nor tastier lunch than a snappy paleo stir-fry. Using beef drenched in a honey and ginger sauce, this paleo stir-fry is ready in less than 30-minutes. Soy-free and better than ever, feel free to play around with the vegetables to put a spin on this winning combo.

Ingredients

  • 1 ½ pounds of sirloin steak (thinly sliced against the grain)
  • ¼ cup of coconut aminos
  • 1 small container of mushrooms
  • 1 cup of broccoli
  • 1-inch cube of fresh ginger, finely sliced
  • 5 large cloves of garlic, crushed and finely sliced
  • 1 finely chopped large onion
  • 1 cup of finely sliced red pepper
  • 1 tablespoon of finely chopped fresh chili
  • 1 tablespoon of honey
  • 2 tablespoons of sesame oil
  • Salt and pepper as seasoning

Instructions

  1. Combine the beef strips with the coconut aminos and the sesame oil
  2. Allow the beef to stand for ten minutes before tossing it with tapioca flour until each strip is coated
  3. Heat a small amount coconut oil in a large saucepan or preferably a wok
  4. Once the oil is piping hot, stir fry the beef strips until they are crispy
  5. Remove the strips as they are done, putting them on a paper towel to drain off any excess oil
  6. In the same wok or pan, add the onions, peppers and broccoli
  7. Stir fry for 4 to 5 minutes until the onions are translucent
  8. Add the ginger, chili, peppers, and garlic
  9. This mixture should be stir fried for roughly 3 to 4 minutes before you add the beef back to the wok
  10. Add another 2 tablespoons of coconut aminos
  11. Add the honey
  12. Season with salt and pepper
  13. Allow the meal to stir-fry for another minute or two before serving over cauliflower rice

Superb Salmon Served with Avocado Salsa

Serving up all of the essential omegas, this tasty salmon spiced with Adobo seasoning is an irresistible option for lunch that takes just minutes to cook to paleo perfection.  For even more irresistible ways to prepare fish paleo style, check out The PaleoHacks Cookbook.

Ingredients

  • 4 filets of wild salmon (skin-on)
  • 1 large avocado
  • ¼ cup of cilantro
  • juice of 1 lime
  • 3 tablespoons of finely sliced green onion
  • 1 ½ teaspoons of minced jalapeno pepper

Adobo Seasoning

Combine:

  • ¼ teaspoon of paprika
  • ¼ teaspoon of black pepper
  • ¼ teaspoon of chili powder
  • ¼ teaspoon of cumin
  • ¼ teaspoon of dried oregano
  • ¼ teaspoon of onion powder

Instructions

  1. Before starting, mix together the adobo seasoning and keep it ready
  2. Dice the avocado
  3. Combine the avocado, minced cilantro, lime juice, peppers, green onion, sea salt and fresh black pepper
  4. Heat the grill to high heat
  5. Coat the salmon fillets with olive oil and then baste them evenly in Adobo seasoning
  6. Lower the heat of the grill to medium and then grill the fillets for about 4 to 6 minutes per side
  7. Give the salmon roughly three minutes to cool and then serve it over a bed of greens

Butternut with Brussel Sprouts and Roasted Hazelnuts

The roasted nuts add that extra kick of protein needed to lift this butternut squash and Brussel sprouts dish to new heights. Earthy undertones work wonderfully with this roasted paleo lunch unlike any other.

Ingredients

  • 1 ½ cups of butternut squash, cubed
  • 3 cups of Brussel sprouts, halved
  • 1 large onion, finely diced
  • 2 tablespoons of olive oil
  • 1 cup of roasted chestnuts
  • ¼ teaspoon of coarse sea salt

Instructions

  1. Heat some olive oil in a skillet over medium heat
  2. Caramelize the onions by sautéing them for 10 or more minutes
  3. Add both the butternut squash and Brussel sprouts and sauté for another 15 minutes
  4. Add 2 tablespoons of water to the skillet and cover it completely
  5. Allow the skillet to cook for about 5 to 6 minutes until the vegetables are cooked tender
  6. Stir in the roasted hazelnuts and a little salt before serving immediately

Paleo Dinner Recipes

Mini Meatloaves Wrapped in Bacon

Walk into the room carrying a tray of these delightful mini meatloaves wrapped in bacon and you are guaranteed smiles from anyone who catches sight. Serve as is or with a side for a paleo dinner which you’ll swear to make again.

Ingredients

  • 3/4 pound of lean ground beef
  • ¼ pound of ground pork
  • 1 teaspoon of coarse sea salt
  • ¼ teaspoon of black pepper
  • 2 tablespoons of olive oil
  • 1 clove of garlic
  • ½ medium onion
  • 1 teaspoon of paprika
  • 1 teaspoon of dried thyme
  • 8 strips of bacon

Instructions

  1. Preheat the oven to 400° F
  2. Combine the ground beef, ground pork, all of the spices, and the 2 tablespoons of olive oil
  3. Take the 8-muffin tray and line it with bacon making certain to encircle each up with a single strip
  4. Put the meatloaf mix into the center
  5. Bake for 25 to 35 minutes
  6. Allow the meatloaves to drain on paper towels for two minutes and then serve

Salmon Stuffed with Fennel and Served in an Apple Cider Sauce

Fennel and apple cider vinegar pair extremely well and together highlight the fresh taste of this stuffed salmon flawlessly. Fresh ground pepper, coriander and mustard add just the right touch to this nutrient-dense Paleo dinner.

Ingredients

  • 3 cups of pressed apple cider
  • ½ teaspoon of fennel seed
  • 1 teaspoon of mustard seed
  • ½ teaspoon crushed coriander
  • ½ teaspoon freshly ground pepper
  • ½ teaspoon of salt
  • 2 tablespoons of butter or ghee
  • 1 apple
  • 1 medium salmon fillet (deboned and deskinned)

Instructions

  1. In a medium sized saucepan, bring the apple cider to a boil
  2. Add the fennel, mustard seed, coriander and black pepper
  3. Boil at a low heat for roughly 30 minutes (until the cider is the thickness of gravy)
  4. Strain the reduction and whisk in a tablespoon of butter
  5. Core and slice the apple before melting a little butter in a skillet and then adding the apple
  6. Cook until the apples are tender but still hold a crunch
  7. Preheat the oven to 350° F
  8. Slice the salmon fillet from top to tail in half
  9. Open it up and then brush both sides with the cider reduction before seasoning with salt and pepper
  10. Place one half of the fish onto a tray lined with parchment paper (skin side down)
  11. Cover the salmon with the sautéed apple and then coat it evenly with the remaining cider
  12. Place the other half of salmon atop and wrap the entire bundle with kitchen twine a few times
  13. Bake in the center of the oven for roughly 20 to 25 minutes

Paleo Gluten-Free Pasta with Broccoli

Shirataki noodles are an outstanding option for anyone on the paleo diet as you will quickly see when putting together this great gluten-free broccoli pasta in just minutes.

Ingredients

  • Shirataki noodles
  • 1 head of broccoli, sliced into florets and steamed
  • 1 cup of halved cherry tomatoes
  • 2 tablespoons grapeseed or avocado oil
  • coarse sea salt
  • Olive oil

Instructions

  1. Bring half a gallon of water to the boil in a large pot
  2. Add the grapeseed oil or avocado oil to the water
  3. Add the Shirataki noodles once the water is rapidly boiling and cook for two to three minutes
  4. Drain the noodles immediately, rinsing them under cold water or preferably with ice water to stop any residual cooking
  5. Heat a large cast iron skillet coating the pan with a drop of the preferred oil
  6. Sauté the sliced onion, reducing the heat to caramelize for 10 to 15 minutes
  7. Add the broccoli and tomato to the skillet and cook for another minute
  8. Serve the vegetables atop the pasta drizzled lightly with olive oil

Recipes for Paleo Snacks

Turkey, Avocado and Pepper Wraps

Deceptively simple, these wraps are utterly delicious. Switch out the turkey for any sliced meat of your choosing or go for a slice of lettuce alone, you’ve got a winning snack either way. Experiment with other toppings like olives and chili for endless combinations to suit any time and taste.

Ingredients

  • Sliced turkey
  • 1 large avocado
  • 1 carrot, grated
  • 1 tablespoon of chopped bell pepper
  • Barbecue sauce or onion jam
  • Precooked wraps

Instructions

  1. Lay out the wraps and apply a thin layer of barbecue sauce or onion jam
  2. Add a slice of turkey
  3. Top the turkey with a pinch of grated carrots and some chopped bell pepper
  4. Peel and pit the avocado before slicing it into wedges
  5. Place 2 to 3 wedges atop the tortilla and season with salt and pepper
  6. Roll or fold the wrap and serve

Shrimp Tacos Paleo-Style

With fresh or frozen shrimp, these tacos always come out tasting great. Add a few paleo-friendly extras and a basic seafood taco is transformed into a culinary delight which is good enough to serve at parties and other events.

Ingredients

  • 24 whole raw shrimp
  • 2 cups of lettuce, shredded
  • 1 whole radish, thinly sliced
  • ½ large avocado, diced
  • 1 large Roma tomato, diced
  • 1 lime
  • 2 teaspoons of olive oil
  • 8 whole flour tortillas
  • 1 tablespoon of taco seasoning

Taco Seasoning Recipe

Combine:

  • 1 teaspoon of coarse salt
  • 1 teaspoon of chili powder
  • 1 ½ teaspoon of ground cumin powder
  • ½ teaspoon of paprika
  • ½ teaspoon of dried oregano
  • ½ teaspoon of crushed red pepper flakes
  • ½ teaspoon of onion powder
  • ½ teaspoon of garlic powder

Instructions

  1. Clean and peel the shrimp (don’t forget to devein them)
  2. Heat a skillet coated with olive oil over medium heat
  3. Add the shrimp to the pan and spice them with the taco seasoning
  4. As soon as the shrimp begins to change to a pink (at the same time curling) turn them over
  5. Season again and cook for 3 more minutes
  6. Assemble the other ingredients and the cooked shrimp into tacos adding a squeeze of lime to each

Vegan Paleo Chocolate Chip Cookies

Once you’ve tried these vegan paleo chocolate chip cookies, you’ll never want to bake any other batch ever again. Tasty and with plenty of texture, they’re filled with flavor and unforgettably delicious.

Ingredients

  • 1 cup of coconut flour
  • 2 tablespoons of cocoa powder
  • 1 teaspoon of instant coffee
  • 1 teaspoon of baking powder
  • 1 tablespoon of vanilla essence
  • 1 tablespoon of olive oil
  • ½ cup of desiccated coconut
  • 1 ½ cups of coconut milk
  • ¼ teaspoon of vinegar
  • ¼ cup of vegan chocolate chips
  • Pinch of salt

Instructions

  1. Preheat the oven to 400° F
  2. Combine the coconut flour, cocoa, coffee, baking powder and the salt in a large mixing bowl
  3. Using either a food processor or a blender, combine all the remaining ingredients leaving only the chocolate chips
  4. Once smooth pour the mix over the dry ingredients and mix well (the consistency must have no lumps)
  5. Add in the chocolate chips and mix thoroughly
  6. Divide the dough into 15 parts and form each into a cookie
  7. Place the cookies onto a baking tray lined with parchment paper
  8. Bake on the bottom rack for 15 minutes
  9. Once the cookies have baked on the bottom for 15 minutes, place the tray on the middle rack and bake for a further 15 to 20 minutes

Paleo Dessert Recipes

Paleo Almond Chocolate Pudding

This dessert is not only paleo-friendly but completely keto also. It is even suitable for vegans too! Follow this recipe and in minutes you’ll have enough pudding for at least six people but after tasting it you may be reluctant to share. If you own a Vitamix, food processor or any other blender, you’ll soon fall in love with this pudding.

Ingredients

  • 400 ml/13.5 ounces/1 tin of full cream coconut milk
  • 2 ounces of finely chopped dark chocolate
  • ½ teaspoon of Stevia
  • ¼ teaspoon of vanilla essence

Instructions

  • Blend the coconut milk and dark chocolate until it has reached a smooth consistency
  • Add in the Stevia and blend
  • Pour the pudding into jars or a suitable container and refrigerate for 24-hours

Paleo Puffed Blueberry Omelet

As a breakfast or dessert, this paleo puffed omelet looks and tastes great. Hints of lemon highlight the juicy blueberries amazingly, while the light, crisp texture is extremely fulfilling.

Ingredients

  • the yolks of 5 large eggs (keeping the whites)
  • 2 tablespoons of raw honey
  • juice and zest of half a lemon
  • 2 tablespoons of coconut milk
  • 1 tablespoon of coconut oil
  • ¼ cup of either blueberries, raspberries, goji berries or cranberries

Instructions

  1. Preheat the oven to 375° F
  2. Separate the yolks from the whites
  3. Beat the whites until fluffy and relatively firm
  4. In a mixing bowl combine the salt, honey, lemon juice, zest, and coconut oil with the yolks
  5. Whisk in a third of the egg whites into this mixture
  6. Heat a little coconut oil in a 9-inch oven-proof skillet
  7. Pour in the mixture till it is full to the brim
  8. Cook for 2 minutes before sprinkling in the berries (either whole, halved or quartered)
  9. Bake for 15 to 20 minutes before allowing the skillet to cool on a rack
  10. Serve warm

The Paleo Diet – Simple and Easy to Sustain

As you can see, the paleo diet affords one so many options that it is hard to break the diet. It is for this reason that many see paleo as a lifestyle rather than a way of eating. Supplying over 200 paleo recipes including snacks, meats, soups, salads, omelets and desserts, The PaleoHacks Cookbook and its bonus recipe book are simple to understand and will forever change how you see paleo cooking.

Be sure to check it out of you want perfect results without any prior experience, while still having a huge span of potential for creativity when using the basic recipes for inspiration.

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