7 Simple & Easy Paleo Whole 30 Dinner Recipes

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

Thai Chicken with Spicy “Peanut” Sauce Recipe

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


  • 1 medjool date, pit removed and chopped
  • 2 cloves garlic, minced
  • 1 Tbsp fresh ginger, finely grated
  • ¼ cup sunflower butter
  • Juice of ½ lime
  • 6 Tbsp coconut aminos
  • 1 Tbsp sesame oil
  • ⅛ tsp salt
  • ¼ tsp crushed red pepper flakes
  • 2 Tbsp olive oil, divided
  • 1¼ lbs boneless, skinless chicken breasts, cut into bite-sized pieces
  • ½ tsp salt
  • ½ tsp black pepper
  • 3 medium zucchini, spiralized
  • 1 cup shredded carrots
  • 1 yellow bell pepper, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 Tbsp sesame seeds
  • ½ cup cilantro, chopped


  1. Put the chopped date in a glass measuring cup and cover with about ¼ cup water. Microwave on high for 1 minute. Mash date using a fork against the sides of the measuring cup. Add garlic, ginger, sunflower butter, lime, coconut aminos, sesame oil, salt, and
  2. In a small bowl whisk together garlic, ginger, sunflower butter, lime juice, coconut aminos, sesame oil, salt, and crushed red pepper; whisk well and set aside.
  3. In a large, nonstick skillet heat 1 tablespoon olive oil over medium-high heat. Add chicken, sprinkle with salt and pepper, and cook 3-4 minutes per side or until cooked thoroughly. Remove chicken from skillet and set aside.
  4. Return the skillet to the heat and heat the remaining tablespoon of olive oil. Once hot, add the zucchini, carrots, and bell peppers. Stir constantly with tongs and allow to cook for 2 minutes, just long enough to warm the vegetables thoroughly and soften slightly.
  5. Remove skillet from heat, add chicken and peanut sauce and toss well to coat. Garnish with sesame seeds and cilantro

via: preventionrd

Whole 30 Mango Chicken With Coconut Cauliflower Rice Recipe

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


For the sauce:

  • 2 1/2 tsp Coconut oil divided
  • 1 1/2 tsp Fresh ginger minced
  • 1 tsp Garlic minced
  • 1/2 tsp Habanero pepper minced
  • 3/4 Cup Orange Mango or Mango, Juice (100% pure juice)
  • 1/2 Tbsp Coconut aminos
  • 1 tsp Tapioca flour

For the chicken:

  • 3 Tbsp Tapioca Flour
  • 8 oz Chicken breast patted dry and cut into one-inch cubes
  • Salt + Pepper
  • 2 Tbsp Coconut oil

For the cauliflower rice:

  • 3 Cups Cauliflower cut into bite-sized pieces
  • 2 tsp Coconut oil
  • 2 Tbsp Unsweetened coconut flakes

For garnish:

  • 1/2 a Large mango cut into cubes
  • Roughly chopped cilantro
  • Diced Green Onion
  • Toasted sesame seeds


  1. In a medium pot over medium heat, melt 1 1/2 tsp of the coconut oil for the sauce. Add in the ginger, garlic and habanero pepper and cook until fragrant, about 1 minute.
  2. Add in the remaining coconut oil, juice and coconut aminos. Raise the temperature to high heat and bring to a boil. Additionally, place the tapioca flour in a small bowl.
  3. Once the liquid comes to a boil, add 2 tsp of it to the bowl with the tapioca flour and whisk until smooth. While stirring constantly, pour the tapioca mixture into the sauce and boil for 2 minutes.
  4. After the sauce as boiled, reduce the heat to medium-low and simmer, stirring frequently, until the sauce reduces by about 1/4 and becomes shiny about 6-7 minutes. Transfer to a large bowl to let it cool and thicken while you make the chicken.
  5. Place the tapioca flour into a large Ziploc bag and season the cubed chicken with salt and pepper. Add the chicken into the bag and shake around until evenly coated in the flour.
  6. In a medium pan, heat 1 Tbsp of the coconut oil over medium-high heat. Place half of the chicken into the pan, being careful not to crowd it, and cook until golden brown, about 2-3 minutes. Flip and repeat. Transfer the chicken to a paper towel-lined plate and blot off excess oil. Repeat with the remaining chicken. If the chicken starts cooking too fast, turn the heat down a little bit.
  7. While the chicken cooks, place the cauliflower into a large food processor and process until broken down and “rice-like”
  8. heat the 2 tsp of coconut oil up in a large pan over medium-high heat and add the cauliflower and coconut flakes. Cook until lightly golden brown, about 2-3 minutes. Cover, reduce the heat to medium and cook until the cauliflower is tender about 2-4 minutes. *
  9. Transfer the chicken and mango cubes into the bowl with the sauce and toss until evenly coated.
  10. Divide the chicken and cauliflower between two plates and garnish with cilantro, green onion, and sesame seeds.
  11. DEVOUR

via: foodfaithfitness

Jalapeño Turkey Burgers Whole 30 Recipe

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


  • 1 pound ground turkey I prefer 85% lean, it has more fat which makes for a better burger! If your ground turkey has excess liquid, be sure to set on paper towels to remove the juices.
  • 1/2-3/4 of one jalapeño pepper minced(I like it hot so I use 3/4)
  • 1 medium size shallot peeled and minced
  • zest and of one lime and 2 teaspoons lime juice
  • 2 Tablespoon chopped cilantro
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1/2 a teaspoon sea salt
  • 1/2 teaspoon black pepper
  • guacamole
  • pico de gallo
  • poached egg optional


  1. Note: The ground turkey I buy is the consistency of hamburger. If yours seems to have extra liquid, set on paper towels to drain juices.
  2. Place turkey, herbs, spices, and lime in a bowl and use hands to mix well.
  3. Form into four patties.
  4. Place pan on medium heat.
  5. Add olive oil to the bottom of the pan.
  6. When the pan is hot, place patties in pan and cook for about 5 minutes each side or until cooked through.
  7. Top with guacamole, pico de gallo and poached egg if desired!

via: theorganickitchen

Grilled Salmon with Mango Salsa Recipe

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


  • 4 6-ounce salmon fillets
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • salt and pepper to taste
  • juice of 1 lime

Mango Salsa

  • 2-3 mangoes, diced
  • 1/2 red pepper, diced
  • 1/2 red onion, diced
  • 1 small jalapeño, seeded and finely chopped
  • 1/4 cup packed cilantro leaves, roughly chopped


  1. In a medium bowl stir together mangos, red peppers, onions, jalapeños, and cilantro. Set aside until ready to use.
  2. Stir together garlic powder, chili powder, and salt and pepper (I used about 1/2 teaspoon each). Rub mixture into salmon fillets. Grill over medium heat for 6-8 minutes on each side.
  3. Squeeze fresh lime juice over grilled salmon, then top with mango salsa and serve.

via: lecremedelacrumb

Zucchini Beef Skillet Recipe

Prep: 5m
Cook: 10m
Ready: 15m


Blacked Cajun Spice Rub

  • 1 teaspoon dried parsley
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper*
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Blackened Cajun Mahi Mahi

  • (2) 6-oz wild caught Mahi Mahi** filets, thawed and patted dry
  • 1 tablespoon coconut oil
  • 1 avocado, sliced
  • lime wedges for serving


  1. Make the spice rub by combining all the dried spices on a plate and stirring with a fork to combine.
  2. Heat a medium-size skillet over medium-high heat. While it is heating up, dredge the fish fillets in the spice rub and coat evenly. When the pan is warm, add the coconut oil, and cook the spice-rubbed fish until cooked thru. Cooking time will depend on the thickness of your fish. Typically about 3 to 4 minutes per side.
  3. Serve warm. Top with sliced avocado and wedges of lime. I love serving mine on top of my coconut lime rice.

via: tasteslovely

Paleo Skillet Beef Fajitas Recipe

Prep: 8m
Cook: 22m
Ready: 30m


  • Steak
  • 1 1/2 lb flank steak, sliced into thin ribbons against the grain
  • 1 lime juiced
  • ½ teaspoon chili powder
  • ¼ teaspoon of ground cayenne red pepper
  • 1/8 teaspoon cumin
  • 1/8 teaspoon paprika
  • 1/8 teaspoon ground black pepper
  • ½ teaspoon dried oregano
  • ½ teaspoon Sea salt
  • 1/4 teaspoon ground black pepper
  • Vegetables
  • 2 tablespoon organic coconut oil
  • 1 yellow bell pepper, trimmed, de-seeded and sliced
  • 1 red bell pepper, trimmed, de-seeded and sliced
  • 1 yellow onion, trimmed, peeled and sliced into thin slices
  • 1 garlic clove, minced
  • 5 ounces shitake mushrooms
  • 2 green onions, green part sliced
  • 1 cup vegetable broth
  • 1 jalapeno, seeded and sliced thinly {leave seeds if you like it HOT}
  • 1/4 cup chopped cilantro
  • 1 avocado, peeled, seeded and thinly sliced


  1. Place steak, lime juice and spices in a large bowl and toss together until steak is evenly coated.
  2. Set aside.
  3. Place a large heavy skillet over medium-high heat, I used cast-iron. Add coconut oil to the pan and when melted add steak.
  4. Try to lay steak out so that it is in a single layer on the pan.
  5. Let steak sear 3-4 minutes, flip and cook the other side of steak for an additional 3-4 minutes, you want the outside to be completely seared. Remove steak from pan and set aside on a plate.
  6. Add onions, peppers, garlic and mushrooms to pan tossing to coat. There should be enough juice from the steak to toss and coat your veggies. If not add about 1/4 cup of your vegetable broth. Try to scrape any excess brown bits that are stuck to the bottom of the pan. Toss your veggies until they start to soften, about 5 minutes. Add green onion, jalapeño, vegetable broth, steak and any juices that collected on the plate.
  7. Toss and cook for an additional 5-8 minutes.
  8. Remove from heat, toss cilantro on top as well as sliced avocado and additional jalapeño slices if you like.
  9. Serve with rice, fajitas or lettuce cups

via: ahealthylifeforme

Pork Roast with Sweet Potatoes, Apples and Onions Recipe


  • 2 1/2 pound pork roast
  • olive oil, salt and pepper
  • 2-4 apples, quartered (I used small gala, so I used 4 apples but if you use a larger apple like pink lady or granny smith, I would only use 2)
  • 2 sweet potatoes, cut into wedges
  • 1 sweet onion, sliced
  • 1/2 teaspoon sweet paprika
  • 1/4 teaspoon cumin
  • 1/4 teaspoon chili powder
  • salt and pepper to taste
  • olive oil ( about 1/4 cup) enough to coat


  1. Preheat broiler to 500.
  2. Rub pork with olive oil and season with salt and pepper.
  3. Place on sheet tray and broil for 15 minutes, flipping halfway through cooking time (to get a nice color on meat).
  4. Meanwhile, chop apples, sweet potatoes, and onions. Toss in oil and spices.
  5. Arrange on sheet tray around pork roast.
  6. Turn oven to down 450, and roast for 20-30 minutes, until apples and sweet potatoes are tender and meat reaches 120 degrees. This is a preference, most might say to cook to 140, but that is how you get dry pork. Allow the meat to rest at least 10 minutes before slicing and it will continue to cook and will be juicy! Return sliced pork and juices to the pan.
  7. Serve sliced pork with sweet potatoes, apples, onions, and a simple salad.

via: glutenfreefix