21 Insanely Easy Paleo Healthy Recipes For Breakfast, Lunch & Dinner

The Paleo Diet argues that eating like our ancestors from 10,000 years ago is healthier than we eat now. And, so, that means that you should probably stop eating many of the foods you enjoy now.

The upside: You no longer have an excuse to eat crappy frozen pizza and boxed macaroni and cheese.

The downside: The diet also considers dairy, whole grains, and legumes to be “processed” foods, which means you can’t have them.

If that idea doesn’t make you want to beat your head in with a club, here are a few simple meal ideas. They’re quick to put together

Zucchini Beef Skillet Recipe

Prep: 15m
Cook: 15m
Ready: 30m


  • 1 Pound ground beef
  • Salt and pepper to taste
  • ½ Small yellow onion, thinly sliced
  • 2 Cups zucchini, chopped (about 2 zucchini depending on the size)
  • 1/2 Cup Sir Kensington’s ketchup, buy here (Can sub any organic ketchup)
  • 4 Eggs
  • Fresh parsley or cilantro to garnish


  1. Heat a cast iron pan over medium heat.
  2. Chop the vegetables while the pan heats up.
  3. Cook the beef in the pan with salt and pepper, breaking up with a spoon until almost browned, Stir in the vegetables and cook until the beef is browned and the vegetables have started to soften.
  4. Place the ketchup in the pan and stir.
  5. Make four wells in the mixture for the eggs. Crack in the eggs and transfer the pan to the oven with the broiler on.
  6. Broil until the eggs are cooked to your liking, about 2 minutes.
  7. Top with fresh parsley or cilantro and serve.

via: easygfrecipes

Paprika Salmon and Green Beans Recipe

Prep: 10m
Cook: 15m
Ready: 25m


  • 2 -3 Salmon steaks room temperature (4-6 ounce)
  • ¼ cup canola oil or more
  • 1-2 teaspoons minced garlic
  • ½ – tablespoon onion powder
  • 1 tablespoon smoked paprika
  • ½ teaspoon cayenne pepper optional
  • 2-3 tablespoon fresh herbs thyme, parsley, basil
  • ½ – teaspoon bouillon powder you may replace with salt
  • 1 pound or more green beans and carrots or any vegetables.
  • Salt and pepper to taste


  1. Position a rack in the center of the oven and preheat the oven to 400ºF. Line a baking sheet with foil or baking paper like I did spray or with cooking spray or lightly oil. Set aside.
  2. In a small pan set over medium-low heat, combine canola oil, minced garlic, fresh herbs, smoked Paprika, onion powder, and cayenne pepper. Stir for about 30 seconds or 1 minute. Let this mixture sit for a little bit about 5 minutes.
  3. Place the salmon in a large bowl, salt then toss with garlic paprika spice mixture. Place on the prepared baking sheet.
  4. Repeat the same process with the vegetable place next to the salmon depending on your baking sheet.
  5. Allow the salmon to bake for 15-18 minutes or until cooked through. Cooking times will vary depending on the thickness of your salmon and preference.

via: africanbites

Turkey Sweet Potato Casserole With Eggplant and Tomato Recipe

Prep: 15m
Cook: 1hr
Ready: 1hr 15m


For the Casserole:

  •  1 lb ground turkey 98-99% lean
  •  1 medium sweet potato peeled and spiralized*
  •  1 eggplant sliced into 1/2 inch pieces (or zucchini)*
  •  1/4 cup onion finely chopped
  •  1 tbsp minced garlic
  •  15 oz petite diced tomatoes liquid drained
  •  8 oz tomato paste
  •  1/2 tsp salt
  •  1/2 tsp pepper
  •  1/4 tsp chili powder
  •  1/4 tsp cumin
  •  1/8 tsp oregano
  •  1/8 tsp cardamom
  •  1/2 tsp tarragon + more for topping

For the Sauce:

  •  1 1/2 tbsp extra virgin olive oil
  •  1 cup unsweetened almond milk or milk of choice
  •  1 tbsp almond flour
  •  1 tbsp coconut flour


  1. Preheat oven 350 F and spray an 8×8 inch square casserole dish with nonstick cooking spray.
  2. Heat a large pan over medium heat and add ground turkey, garlic and onion cooking until browned, breaking up the meat as it browns.
  3. Stir in the tomato paste and tomatoes to combine with the turkey. Add sweet potatoes cooking until slightly softened.
  4. Place chopped eggplant in a bowl with all seasonings and toss to combine.
  5. Layer the eggplant on the bottom of the casserole dish and top with turkey and sweet potato mixture.
  6. Place in the oven and bake 15 minutes.
  7. While baking, make the sauce. Add olive oil with almond and coconut flours to a small pot and bring to a boil. Boil the olive oil, almond, and coconut flour.
  8. Stir 1 minute until it thickens then reduce to medium-high heat slowly add almond milk to the pan whisking as you stir.
  9. Continue whisking another 10 minutes until the sauce reduces to half.
  10. Remove the casserole from the oven and top with the sauce from the pot.
  11. Place the casserole back in the oven to cook another 40-45 minutes until the top of the casserole has browned.
  12. Remove from the oven, top with more tarragon, slice into 6 pieces and serve immediately.

via: skinnyfitalicious

Butternut Squash Risotto Recipe

Prep: 15m
Cook: 25m
Ready: 40m


  • 1½ pounds butternut squash, peeled and cubed (about 4 cups)
  • 1 tablespoon solid cooking fat
  • ½ yellow onion, chopped
  • 1 cup mushrooms, chopped
  • 3 cloves garlic, minced
  • ¼ cup sage, minced
  • ½ teaspoon sea salt
  • 1 teaspoon apple cider vinegar
  • ¾ cup bone broth


  1. Place half of the chopped butternut squash into a food processor and pulse for 20 seconds, until the squash is the consistency of rice. Don’t over process here!
  2. Heat the solid cooking fat in the bottom of a large skillet or heavy-bottomed pot on medium heat. When the fat has melted and the pan is hot, add the onions and mushrooms. Cook, stirring, until the onions are translucent, about 5 minutes. Add the garlic, sage, and sea salt, and cook for another 2 minutes, just until fragrant.
  3. Add the apple cider vinegar and scrape away anything that has stuck to the bottom of the pan. Add the processed squash and bone broth to the pan, stirring to incorporate. Cook for 12-15 minutes on medium heat uncovered, stirring occasionally until the liquid has absorbed and the squash is fully cooked.

via: autoimmunewellness

Spicy Tuna and Tomato Burgers Recipe


  • 1 cup of tuna – I used 4 x individual, 95g cans – drained and rinsed
  • 1 small Spanish (red) onion, finely chopped
  • 1 small red chili, finely chopped (more or less to taste)
  • 1 garlic clove, crushed
  • 1 egg
  • 2 Tablespoons of tomato paste
  • 1 Tablespoon of coconut flour
  • Salt and pepper to taste

Optional but recommended for serving –

  • Lettuce
  • Avocado
  • Fresh coriander (cilantro)
  • Extra chili
  • Greek yogurt (or sour cream) if not strict paleo


  1. Pre-heat your oven to 175’C (350’F)
  2. Line a baking tray with baking/parchment paper and set aside.
  3. Place all of your burger ingredients into a medium-size bowl and stir until well combined.
  4. Using your hands, carefully roll and flatten your tuna mixture into 6, even (ish) sized burger patties and place onto your prepared baking tray. FYI – I used approx 1/3 cup of mixture per burger.
  5. Place in the oven and cook for 5-10 mins, until set and cooked through.
  6. To serve, place in a lettuce leaf (or 2) top with some freshly sliced avocado, a dollop of Greek yogurt (if not strict paleo) and sprinkle over some fresh coriander and a few extra slices of chili.

via: betterwithcake

Vanilla Pumpkin Seed Clusters Recipe

Prep: 15m
Cook: 30m
Ready: 45m



  • 2 lb Lean ground pork
  • 1 lb Lean ground beef
  • 2 tbsp Italian Seasoning
  • 1 egg
  • 1 tbsp parsley, finely chopped
  • 2 tsp salt
  • 1 tsp ground black pepper


  • 28 oz can crushed tomatoes
  • 1 small onion, finely chopped
  • 2 tbsp olive oil
  • 1 bay leaf
  • 1 clove garlic, chopped
  • 1 tbsp parsley, finely chopped
  • 1 tsp black pepper


  1. Preheat your oven to 400F
  2. Line a half sheet pan with parchment paper so that the meatballs don’t stick to the pan.
  3. Mix the meat, egg, and seasonings together in a large bowl.
  4. Form about two tablespoons of the meat mixture into even sized meatballs and place them on the lined sheet pan.
  5. Bake in a 400F oven for 20 minutes, or until fully cooked through.
  6. To make the marinara sauce, first, add the olive oil to a pan and heat up on medium heat.
  7. Now add the chopped onion and saute for five minutes.
  8. Next, add the chopped garlic, canned tomatoes, bay leaf, and pepper to the pan.
  9. Cook on a low to medium heat for 20 – 30 minutes, until the sauce has thickened.
  10. Serve over the cooked meatballs and sprinkle with chopped fresh parsley. (If you enjoyed this recipe, please leave a comment below, thank you!)

via: noshtastic

Cashew Beef Stir-Fry Recipe

Prep: 15m
Cook: 15m
Ready: 30m


  • 1 cup raw whole cashews
  • 2 tsp oil of your choice
  • 1 ½ pounds ground beef
  • 2 tbsp ginger, grated
  • 1 tbsp garlic, minced
  • ¼ cup coconut aminos
  • 1 green bell pepper, sliced into strips
  • 1 red bell pepper, sliced into strips
  • 1 small onion, sliced
  • 1 (8 oz) can water chestnuts, sliced
  • Sea salt and black pepper to taste


  1. In a wok over medium heat, add the raw cashews. Toast for a couple of minutes until lightly browned. Stir consistently to prevent the nuts from burning. Remove and set aside.
  2. Add tallow to the same wok.
  3. Add the ground beef and stir-fry for 5 minutes until browned.
  4. Add the ginger, garlic and coconut aminos. Stir-fry until fragrant.
  5. Add the bell peppers, onion and water chestnuts. Cook until the vegetables start to soften but are still crisp about 5 minutes.
  6. Season with sea salt and black pepper.
  7. Turn off the heat and mix in toasted cashews before serving.

via: paleofoodiekitchen

Peanut Noodles Recipe

Prep: 5m
Cook: 5m
Ready: 10m


  • 2 summer squash zucchini, or 1.5 cups cooked gluten-free noodles
  • 2 tablespoons chopped green onion or regular onion
  • 1 tablespoon grass-fed butter ghee or oil of choice
  • 1 teaspoon toasted sesame oil preferably cold-pressed
  • 2 tablespoons veggie or chicken broth or water, if the sauce is too thick, plus additional 1-2 tablespoons if needed.
  • 3 tablespoons almond butter or peanut butter, I used almond butter b/c its paleo
  • 1 tablespoon coconut aminos tamari or soy sauce
  • 1 teaspoon apple cider vinegar
  • 2 teaspoons maple syrup
  • 1-2 teaspoons Sriracha
  • Optional: chopped cilantro and chopped almonds or peanuts to sprinkle on top


  1. Spiralize your squash to make your noodles and set aside, should make about 3 cups. Or boil your gluten free noodles according to the box’s direction.
  2. In a saucepan over medium-high heat sauté the onions in the butter or oil until they are soft, golden and fragrant.
  3. Turn the temperature down to medium-low and add the remaining ingredients- water, almond butter, coconut amino/soy sauce, apple cider vinegar, maple syrup, and Sriracha and mix for about 2 minutes.
  4. Remove from heat and stir in sesame oil, then add your noodles and stir to coat, top with cilantro and almonds.
  5. Serve and enjoy!

via: kelleyandcricket

Pumpkin Chili Recipe


  • 3 cups chopped yellow onion
  • 8 cloves garlic, chopped
  • 1 pound ground turkey
  • 2 (15 oz) cans fire-roasted tomatoes
  • 2 cups pumpkin puree
  • 1 cup chicken broth
  • 2 tablespoons honey
  • 4 teaspoons dried oregano
  • 2 teaspoons chili spice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon sea salt


  1. In a large pot saute the onions and garlic in coconut oil for about five minutes.
  2. Add the ground turkey and break it up with a spatula as it cooks for about five minutes.
  3. Add the rest of the ingredients, stir and bring to a simmer.
  4. Simmer without a lid for about 15 minutes.
  5. Add more chicken broth to thin slightly if desired.
  6. Serve with a nice big salad.

via: thespunkycoconut

Quick Fish Curry Recipe

Prep: 15m
Cook: 20m
Ready: 30m


  • 2 Tablespoons coconut oil
  • 1 onion finely chopped
  • 3 cloves garlic thinly sliced
  • 2 Tablespoons freshly grated ginger about a 5cm piece
  • 2 teaspoons medium curry powder
  • 1 teaspoon ground turmeric
  • 10 – 15 fresh curry leaves
  • 400 ml (13 ozs) coconut milk
  • 2 medium tomatoes roughly chopped
  • 1 teaspoon salt
  • 600 g (21 oz) firm white fish cut into 3cm chunks
  • 20 g (1 cup) chopped fresh coriander (cilantro)
  • 1/2 lime juiced


  1. Melt the coconut oil in a medium saucepan.
  2. Saute the onion for about 5 minutes over medium heat until translucent and just starting to brown.
  3. Add the garlic and ginger, and cook, stirring gently for 1 minute.
  4. Add the curry powder, turmeric, and curry leaves, and cook, stirring for a further minute until the mixture is fragrant.
  5. Slowly stir in the coconut milk, scraping up the spices and onion from the bottom of the saucepan. Bring the pan to a gentle simmer.
  6. Add the chopped tomato, and continue to simmer for about 5 minutes or until the tomato begins to soften.
  7. Add the fish and the salt to the sauce, and gently poach for about 6 – 8 minutes, or until the fish is cooked.
  8. Gently stir in the coriander and lime juice.


  • If your curry powder contains a lot of turmeric you may wish to decrease or omit the additional teaspoon of turmeric in the recipe.
  • Use a good quality coconut milk to ensure a creamy fish curry, or add a little coconut cream in place of some of the coconut milk,
  • This curry can be prepared in advance. I recommend you make the sauce ahead, then slip the chunks of fish into the sauce to gently poach just prior to serving.

via: thecookspyjamas

Paleo and Vegan Scalloped Sweet Potatoes Recipe

Prep: 10m
Cook: 2hr
Ready: 2hr 10m


  • 2 Heads of garlic
  • 2 Tbsp Olive oil + additional for roasting the garlic
  • 1 Cup Onion finely chopped
  • 1 Cup + 1 Tbsp Full-fat coconut milk divided, not light!
  • 1 Cup + 1 Tbsp Unsweetened Plain almond milk divided
  • 1 1/2 Tbsp Potato starch *
  • 1 tsp Sea salt
  • 1/4 tsp Black pepper
  • 2 Lbs Sweet potatoes thinly sliced (about 2 very large potatoes) **
  • Parsley for garnish (optional)


  1. Preheat your oven to 400 degrees and place two squares of tinfoil on top of each other (shiny side up!)
  2. Cut the tops of each head of garlic off, so that the tips of each clove is exposed. Peel of any of the large pieces of papery skin. Drizzle the heads with a little bit of olive oil and rub it in. Wrap the tinfoil up like a packet and place into the oven. Cook until the garlic is tender, about 45 minutes.
  3. Once the garlic has roasted, squeeze the garlic out of its skin and finely chop it. Additionally, reduce the oven temperature to 350 degrees.
  4. Heat the remaining 2 Tbsp of olive oil up in a very large, oven-safe frying pan, set over medium/high heat. Cook the onion until golden brown and soft, about 5 minutes.
  5. Add 1 Cup of coconut milk and 1 Cup of almond milk and bring to a boil. While you wait for the liquid to boil, whisk together the remaining 1 Tbsp of coconut milk, 1 Tbsp of almond milk and 1 1/2 Tbsp of potato starch in a small bowl, until smooth.
  6. Once the milk mixture boils, whisk in the potato starch mixture, stirring constantly so it doesn’t gum up in the milk and boil for 2 minutes, again stirring constantly.
  7. Reduce the heat to medium, add in the salt, pepper, and chopped roasted garlic, and cook the sauce for an additional 5-6 minutes until nice and thick, stirring frequently.
  8. Once the sauce has cooked, add in the thinly sliced potatoes and stir around until they are coated in the sauce. This can get a little messy! Then, move the potatoes around with you spoon until they are in flat layers. ***
  9. Cover the pan with tinfoil and place into the oven for 30 minutes. Uncover the pan, press the potatoes down so they really sink into the sauce, and cook and additional 30-40 minutes, until the potatoes are fork tender and the top if browned. OPTIONAL: Turn your oven to high broil and broil the potatoes for 3-4 minutes to darken the top.
  10. Let the potatoes stand for 10 minutes and then DEVOUR.

via: foodfaithfitness

Shepherd’s Pie With Cauliflower Topping Recipe

Prep: 30m
Cook: 30m
Ready: 1hr


  • 1 head cauliflower, chopped into florets
  • 2 tablespoons fat (lard, tallow, ghee, coconut oil, etc)
  • 1 small onion, diced
  • 2 celery ribs, diced
  • 2 carrots, diced
  • 2 cloves garlic, minced
  • 1 pound ground beef or lamb
  • ¼-1/2 cup homemade beef broth
  • 1 tablespoon homemade ketchup or tomato paste (omit if you don’t have a GAPS-legal or Paleo option)
  • 2 tablespoons chopped parsley
  • salt and pepper to taste
  • 2 tablespoons fat (lard, tallow, ghee, etc)
  • ½ cup shredded GAPS-legal cheese (omit for Paleo)


  1. Preheat the oven to 400 degrees. Grease a 2-3 quart casserole dish and set aside.
  2. In a large pot, steam or boil cauliflower until tender.
  3. Heat 2 tablespoons of fat in a large skillet or saucepan over medium-high heat. Add the onion, celery, carrots, and garlic and cook until beginning to soften about 5 minutes.
  4. Add the ground meat to the pan and cook until browned. Add beef broth as necessary to keep the mixture wet. Add the ketchup or tomato paste (if using), parsley and season with salt and pepper. Let simmer while you prepare the cauliflower topping.
  5. To make the topping, drain the cooked cauliflower. Mash or puree with a stick blender until smooth. Add 2 tablespoons of fat and season with salt and pepper.
  6. To assemble, spread the meat mixture on the bottom of the dish. Top with the cauliflower mixture and smooth with a spoon. Cover with shredded cheese, if using.
  7. Bake for 30 minutes or until the top is brown and bubbly. Serve warm.

via: ovenloveblog

Garlic Roasted Shrimp With Zucchini Pasta Recipe

Prep: 10m
Cook: 10m
Ready: 20m


  • 8 ounces peeled and deveined shrimp thawed if frozen
  • 2 tablespoons olive oil
  • 2 tablespoons ghee melted (or additional olive oil)
  • 2 cloves garlic minced
  • 1 lemon zested and juiced
  • 1/4 teaspoon salt
  • fresh ground pepper to taste
  • 2 medium zucchini spiralized or sliced into thin strips for zucchini pasta


  1. Preheat oven to 400 degrees.
  2. Add shrimp, olive oil, ghee, garlic, lemon zest, lemon juice, salt and pepper to the baking dish. Toss to coat shrimp.
  3. Bake for 8-10 minutes, turning once. Cook until shrimp are pink and just cooked through, or until heated through if using pre-cooked shrimp.
  4. Add the zucchini pasta, toss and serve.

via: cookeatpaleo

One Skillet Chicken Thighs with Butternut Squash Recipe

Prep: 15m
Cook: 30m
Ready: 45m


  • ½ lb of Nitrate Free Bacon
  • 6 Boneless, Skinless Chicken Thighs
  • 2-3 cup Butternut Squash (cubed)
  • Extra Oil for Frying (Coconut)
  • Fresh Sage, chopped
  • Salt & Pepper to taste (remember the bacon will be salty so use salt sparingly)


  1. Preheat oven to 425.
  2. In a large skillet, over medium heat, fry bacon until crispy.
  3. Set bacon aside & crumble when cooled.
  4. In the same skillet, sauté cubed butternut squash in bacon grease until soft. Season to taste with salt & pepper. Once squash is soft, remove from skillet & place on a plate.
  5. Add coconut oil to your skillet if the bacon grease looks low.
  6. Add chicken thighs, top down in the skillet & cook for 10 minutes.
  7. Lightly season the thighs with salt & pepper.
  8. Flip the thighs over, then add your squash back into the skillet all around the thighs.
  9. Remove the skillet from the stove top & place in your preheated oven.
  10. Bake in oven for 12-15 minutes until chicken is cooked through.
  11. Carefully remove from oven, top with crumbled bacon & fresh sage.
  12. Serve!

via: eatyourbeets

Creamy Lemon Basil Spaghetti Squash Recipe

Prep: 20m
Cook: 15m
Ready: 35m


Creamy Lemon Basil Sauce (Approximately 1 Cup)

  • 1 Avocado (½ cup mashed)
  • 6 garlic cloves
  • 1 cup fresh basil leaves
  • 1 Tbsp lemon zest
  • 1/3 cup lemon juice
  • ¼ cup olive oil
  • 1/8 tsp cayenne pepper (optional)
  • ½ tsp black pepper
  • ½ tsp sea salt

Spaghetti Squash

  • 2 tsp olive oil
  • 3 cups spaghetti squash, cooked (or pasta of choice)
  • 1 cup chopped kale
  • 8 oz cherry tomatoes
  • ½ tsp black pepper
  • ½ tsp sea salt


  1. Place all of the sauce ingredients in a food processor or blender and puree until smooth.
  2. Heat a large skillet over medium-high heat and add the olive oil. Once the oil is hot add the tomatoes and sauté about two minutes.
  3. Add the rest of the ingredients and sauté for another 5 minutes. Add about ½ cup of the sauce and mix thoroughly.
  4. Serve as is or add some of your favorite protein or vegetables.

via: jessiskitchen

Ground Turkey and Spinach Stuffed Mushrooms Recipe

Prep: 10m
Cook: 15m
Ready: 25m


  • 2 teaspoons coconut oil
  • 6 large portobello mushroom caps, cleaned and gills removed (gently scrape it out with a spoon)
  • 1 small onion, diced
  • 1/2 pound ground turkey
  • A handful of baby spinach leaves
  • 6-8 grape tomatoes, sliced (and roasted if you prefer)
  • Salt and pepper, to taste (Italian seasoning would be great too!)


  1. In a large skillet over medium-high heat, melt about 2 teaspoons of coconut oil. Place the mushrooms into the skillet and let cook until softened about 5-7 minutes. Flip them halfway through. Set aside on a plate.
  2. In the same skillet, add the onion and sauté until softened, about 3 minutes. Then add the ground turkey to the pan and break it up into small pieces with a spatula or wooden spoon. Cook until it’s all cooked through. Sprinkle salt and pepper and other seasonings, if using.
  3. Remove from heat and add the baby spinach leaves. The residual heat should wilt the spinach easily.
  4. To assemble: use a small spoon and scoop the turkey spinach filling into the caps of the mushrooms. Top with grape tomatoes. Serve warm!

via: tablefortwoblog

Easy Sweet and Sour Pork Chops Recipe


  • 4 pork chops bone-in (about 8 oz / 225 gr each)
  • 1 teaspoon fine grain salt
  • ⅛ teaspoon ground black pepper
  • 2 tablespoons butter


  • 2 tablespoons balsamic vinegar
  • 2 tablespoons honey
  • 2 garlic cloves, minced
  • ½ teaspoon dried rosemary
  • ½ teaspoon dried oregano
  • Pinch of red pepper flakes (optional)


  1. Preheat oven to 400°F (200°C) and place a rack in the middle.
  2. Season pork chops with salt and pepper. Set aside.
  3. Melt butter in a large cast-iron skillet (or other oven-proof skillets) over medium-high heat.
  4. When sizzling, add pork chops and sear on both sides until golden, about 2 minutes per side.
  5. Place in the oven and roast for about 6 minutes.
  6. In the meantime combine all glaze ingredients in a small saucepan, bring to a boil over medium heat, reduce to a simmer, and cook until reduced, about 5 minutes.
  7. Remove pork chops from the oven, pour glaze over them, return in the oven and bake for further 4 minutes until caramelized.
  8. Serve immediately!

via: theironyou

Paleo Creamy Basil & Tomato Chicken Recipe

Ready: 30m


  • 1 pound chicken boneless skinless chicken thighs or breasts
  • 1/2 yellow onion
  • 1 teaspoon coconut oil
  • 1/2 teaspoon arrowroot powder
  • 1/3 cup cold water
  • 1/2 cup canned coconut milk
  • 1 batch nut-free dairy-free pesto, recipe below (or use your favorite pesto, store bought or homemade)
  • 1 cup cherry tomatoes, sliced in half

Nut-Free Dairy-Free Pesto:

  • 3 garlic cloves
  • 2 tablespoons sunflower seeds
  • 1 tablespoon nutritional yeast
  • Salt & Pepper
  • 1 package fresh basil (2/3 oz)
  • 1 tablespoon avocado oil


  1. Prepare the pesto: place the garlic in the bowl of a food processor. Pulse until the garlic is finely minced. Add the sunflower seeds and pulse serval times. Add the nutritional yeast, a sprinkle of salt, and a dash of pepper to the food processor. Finally, add the basil and avocado oil. Pulse until the basil is well minced. Set pesto aside while you prepare the rest of the dish.
  2. Heat the coconut oil in a large skillet over medium heat until it sizzles. Slice the onion into strips while the oil heats, and then add it to the pan. Cook until translucent.
  3. Once the onion is translucent, add the chicken to the pan. Cook for 12 minutes, then flip over and cook for 13 more minutes. (To get the best sear, avoid moving it around too much between flips). Chicken should be cooked through. If it is not, continue to cook until chicken has no pink in the middle and juices run clear.
  4. In a small bowl, whisk the arrowroot powder into the water. Add the coconut milk, and then whisk in the pesto. Pour the sauce into the skillet with the chicken. Bring to a gentle simmer.
  5. Add the sliced cherry tomatoes. Allow to simmer for 1-2 more minutes, until tomatoes are warmed, and serve.
  6. Optional: serve over zoodles or spiralized sweet potatoes.

via: forageddish

Paleo Spaghetti Squash Casserole Recipe

Prep: 25m
Cook: 30m
Ready: 55m


  • 1 spaghetti squash
  • 1 pound 93/7 lean ground beef
  • 2 cups kale or spinach, finely diced
  • 20 cherry tomatoes, halved
  • 1/2 red onion, diced
  • 1 tablespoon minced garlic
  • 1 whole egg
  • 2 teaspoons garlic powder
  • 2 teaspoon oregano
  • 1 teaspoon onion powder
  • 1/2 tablespoon EVOO


  1. Preheat oven to 400 degrees. Cut squash in half lengthwise. Remove seeds. Place cut side down on a baking sheet, and bake for 25 minutes.
  2. While squash is baking, brown ground beef over medium-high heat. Drain, and set aside.
  3. While your squash and beef are cooking, prepare vegetables. In a large saucepan, begin to saute red onion, tomatoes, and garlic with EVOO. Add seasonings. Once onions begin to turn translucent, add spinach and cook down.
  4. Once squash is done, remove from oven and shred the meat of the squash with a fork. Add to pan with sauteed veggies. Add meat and egg. Mix together thoroughly.
  5. Pour mixture inside a 9 x 9 baking dish, and cook at 400 for 15 minutes.

via: slimsanity

One Skillet Tilapia Veracruz Recipe

Prep: 10m
Cook: 20m
Ready: 30m


  • 3 Tbsp extra virgin olive oil
  • 2 tomatoes chopped
  • 1 red bell pepper thinly sliced
  • 1 medium onion thinly sliced
  • 1/2 cup tomato sauce
  • 3 garlic cloves minced
  • 1/2 cup black pitted olives pitted and halved
  • 1 Tbsp capers rinsed and drained
  • 1 Tbsp jalapeño pepper slices chopped
  • 1/4 cup white wine
  • 1 Tbsp oregano
  • salt and ground black pepper to taste
  • 4 tilapia filets


  1. In a large skillet (I used 11″ cast iron skillet) heat oil over medium-high heat. Add chopped tomatoes, sliced bell peppers, and onion. Season with salt and stir. Reduce heat to medium, cover with a lid and cook for about 3-4 minutes until vegetables are tender.
  2. Add tomato sauce, minced garlic, olives, capers, jalapeno peppers, and white wine. Season again with salt, freshly ground pepper and oregano. Stir well.
  3. Season both sides of tilapia filet with salt and freshly ground black peppers, and place on top of the Veracruz sauce. Spoon some of the sauce on top of the tilapia filets. Cover with a lid and continue to cook on the stove over medium heat for about 5 – 6 minutes, or until fish flakes easily with a fork.

via: deliciousmeetshealthy

Paleo Pizza Soup Recipe

Prep: 5m
Cook: 15m
Ready: 20m


  • 12 oz chicken sausage sliced (check ingredients)
  • 4 oz uncured pepperoni cut into 4ths
  • 1 25 oz jar marinara check ingredients for no added sugar or oil
  • 1 14.5 oz can fire roasted tomatoes
  • 1 large onion diced
  • 16 oz mushrooms sliced
  • 1 3 oz can sliced black olives optional
  • 1 tablespoon dried oregano
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt or to taste


  1. In a large saucepan, combine the sausage, pepperoni, marinara, tomatoes, onion, mushrooms, olives, oregano, garlic powder, and salt.
  2. Cook over medium heat for 30 minutes or until onions and mushrooms have softened.
  3. Taste and add any additional salt.
  4. Serve hot and makes great leftovers.

via: realfoodwithjessica