The Paleo diet is based off of caveman eating practices. It promotes real whole foods and excludes foods that our ancestors did not eat, including beans, grains, and processed foods like sugar and chips.
Whether you are looking for Paleo recipe ideas to get you started on your Paleo diet or you simply want to try a paleo meal, these easy paleo recipes are for you.
They make great options for the family and are totally guilt-free! Each of the 9 recipes below are gluten free, dairy free, grain free and refined sugar free!
This frittata recipe is perfect when your fridge is empty or you have some vegetables lying around!
Prep time: 10 mins
Cooking time: 20 mins
- 1 tablespoon olive oil or avocado oil
- 1 cup beef or meat of your choice
- 1 cup leftover vegetables (frozen broccoli, roasted red peppers, spinach, etc)
- 4 large whole eggs
- 2 tablespoons full-fat coconut milk
- Pinch of salt and pepper
- Preheat the oven to 375 degrees and add your oil of choice to the iron skillet.
- Add the beef or your protein of choice to the pan and sir fry until cooked through.
- Add the vegetables and let it cook with the meat until they have shrunk and softened up. If you are using frozen vegetables, make sure you thaw it beforehand or microwave it until its thawed.
- Whisk together the eggs in a separate bowl and add the coconut milk, salt and pepper then pour over the mixture in the skillet. Only cook for 3-5 minutes.
- Place the skillet in the oven and bake for 12-15 minutes, or until browned and eggs are completely cooked.
- Transfer the frittata to a serving dish or plate and enjoy!
Calories: 462kcal | Carbohydrates: 4g | Protein: 25g | Fat: 38g
2. Chocolate Chip Cookies
These chocolate chip cookies are chewy, thick and simply mouthwatering. Perfect for satisfying your sweet tooth craving without the guilt!
Prep time: 5 mins/cooking time: 12 mins
- 1 egg, at room temperature
- 1/2 cup coconut sugar
- 1 teaspoon vanilla extract
- 1/4 cup coconut oil, melted and cooled
- 1/2 teaspoon baking soda
- 1/4 cup coconut flour
- 3 oz 80% dark chocolate, coarsely chopped
- Pinch of sea salt
- 1 cup almond flour
- Preheat the oven to 350 degrees and line a large baking tray with parchment paper.
- In a separate large bowl, whisk the egg, coconut oil, coconut sugar and vanilla extract. Ensure that the coconut oil is properly cooled, otherwise the texture will not be the same.
- Add in the almond flour to the bowl as well as the coconut flour and baking soda. Mix well until all ingredients are combined and a dough is formed. Fold in the dark chocolate chunks.
- Use a cookie scoop to create even portions of the dough onto the baking sheet. Then gently flatten the dough with your hand slightly; the more you flatten it, the faster they will bake.
- Bake for 12 minutes or until edges are slightly browned.
- Sprinkle off the cookies with sea salt and allow them to cool for 5-10 minutes before transferring to a wire rack.
Calories: 179kcal | Carbohydrates: 13.7g | Protein: 3.3g | Fat: 13.9g
3. Mexican Chicken Stuffed Sweet Potato
These chicken stuffed sweet potatoes are a favorite dinner! It’s high in protein, fiber and full of flavor.
Prep time: 10 mins
Cooking time: 30 mins
- 4 small sweet potatoes, scrubbed and washed (regular potatoes work)
- 4 medium carrots, 2 roughly chopped and 2 shredded
- 1/2 medium onion, roughly chopped
- 1 plum tomato, chopped
- 2 cloves garlic
- 2 1/2 tablespoons red wine vinegar
- 1 teaspoon ground cumin
- Pinch of salt and pepper
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 2 tablespoons olive oil
- 2 chicken breasts
- 1 tablespoon taco seasoning
- 1/4 cup chopped fresh cilantro
- Make your shredded chicken: combine chicken breasts, taco seasoning, and tomatoes in the pot of an Instant Pot. Add only a dash of water, not more. Secure lid and cook on Manual, high pressure for 20 minutes. Remove chicken breasts from the pot and shred with two forks and set aside.
- Brown chopped onion and garlic in a large skillet over medium high heat in the oil. Drain grease and add the taco seasoning, chicken and salsa.
- Reduce heat to medium low and cook for about 5 more minutes until mixture has thickened and is heated through. Add up to 1/2 cup of water to achieve desired consistency.
- While the chicken is soaking up the flavors, poke holes all over the sweet potatoes and cook in the microwave for 8-10 minutes on high, turning sweet potatoes over once halfway through. If potatoes aren't soft enough, continue cooking 1-3 minutes more.
- Allow sweet potatoes to cool slightly, then slice them lengthwise and fluff the insides with a fork.
- Spoon the cooked taco shredded chicken over the sweet potatoes and add desired toppings such as shredded cheese, diced tomato, avocado, guacamole, or sour cream. Enjoy!
Calories: 387kcal | Carbohydrates: 35g | Protein: 28g | Fat: 15g
A simple snack and so versatile as it can be eaten on its own or used as a topping. Guacamole needs no further explanation.
Prep time: 20 mins
- 2 ripe avocados, peeled and pitted
- 1/2 onion, minced
- 1 lime, juiced
- 1 jalapeño pepper, diced
- 1 clove garlic, minced
- 1 medium tomato, seeded and diced
- Pinch of salt and black pepper
- 1 tablespoon chopped fresh cilantro
- Place avocados in a bowl. Squeeze lime juice on top and roughly smash with a fork until thoroughly mashed.
- Add jalapeno pepper, garlic, onion, tomato, cilantro, salt, and pepper. Combine all ingredients with a fork until desired consisitnecy. For a chunkier consistency, do not over mix.
Calories: 118kcal | Carbohydrates: 8.2g | Protein: 1.7g | Fat: 9.9g
5. Asian Chicken Stir Fry
Craving take out? Try out this asian chicken stir fry that is much healthier and tastier!
Prep time: 10/Cooking time: 20 mins
- 1 lb boneless, skinless chicken breast cut into 1 inch cubes
- salt and pepper to taste
- 2 tbsp olive oil, divided
- 2 cups broccoli florets
- 1/2 cup baby carrots cut into 1 inch pieces
- 2 tsp minced ginger
- 2 garlic cloves minced
- 2 tbsp soy sauce
- 1 tbsp honey
1. Add one tablespoon of olive oil to a large skillet or wok and heat over medium high heat.
2. Add ginger and garlic and cook for an additional minute.
3. Add chicken (in batches if necessary) and season with salt and pepper. Cook for 3 to 5 minutes or until cooked through.
4. Reduce heat to medium and add broccoli and carrots and cook, stirring occasionally, just until tender.
5. In a separate bowl, mix soy sauce and honey and pour sauce over chicken and vegetables. Mix altogether with cooking spatula.
6. Serve hot or warm, with cauliflower or on it’s own. Enjoy!
Calories: 255kcal | Carbohydrates: 10g | Protein: 23g | Fat: 13g
6. No Bake Chocolate Almond Butter Bars
These bars will be loved by all. Not only is it a perfect combination, but no baking is involved!
Prep time: 15 mins
- 1 cup natural, unsalted almond butter
- ¼ cup + 2 tablespoons pure maple syrup
- ½ cup coconut flour
- 1 cup vegan chocolate chips or chopped paleo chocolate (for topping)
- ½ cup unsalted, natural almond butter (for topping)
- Line a large baking pan, preferably 8 inch square, with parchment paper and set aside.
- To make the almond butter layer, add almond butter, maple syrup, and coconut flour to a medium bowl. Using a spatula, stir and fold until thoroughly mixed, with no flour patches remaining.
- Transfer the almond butter mixture into the prepared baking pan. Use the spatula to ensure the layer is completely flat and smooth. Set aside.
- To make the paleo chocolate topping, add the chocolate chips and almond butter to a medium, microwave-safe bowl. Heat in 20-second increments until chocolate is softened and melty. Stir in between heating, until smooth.
- Pour the chocolate mixture over the almond butter filling. Again, make sure to smooth chocolate into an even layer. It may help to tap the pan a few times to help even out the chocolate.
- Transfer pan to freezer. Freeze for 45-60 minutes, or until hardened. Remove from freezer and slice into 16 squares and enjoy! You may store in the refrigerator after.
Calories: 656kcal | Carbohydrates: 35g | Protein: 16g | Fat: 54g
7. Overnight Chia Pudding
Refreshing and decadent, this pudding is sure to keep you satisfied till your next meal. It is loaded with protein, antioxidants, and Omega-3 fatty acids.
Prep time: 5 mins
- 3 tablespoons chia seeds
- 2 tablespoons chocolate protein powder
- ¾ cup almond milk
- 1 tablespoons cocoa powder
- ½ tablespoons maple syrup or sweetener of choice
- Place chia seeds, protein powder, almond milk, cocoa powder and maple syrup into a glass jar or bowl.
- Mix ingredients together with a spoon and refrigerate for at least 2 hours. If you have more time, let the chia seeds sit overnight. It should be gelatinous and pudding-like.
- Once ready, stir and serve. Top with yoghurt, nuts, or chopped fruits and enjoy!
Calories: 310kcal | Carbohydrates: 34g | Protein: 15g | Fat: 17g
8. Banana Bread Waffles
We all crave some delicious fluffy waffles sometimes. These are crisp on the outside, doughy on the inside and so easy to make!
Prep time: 10 mins/Cooking time: 10 mins
- 2 cups cassava flour
- 2 tbsp maple syrup
- 1/4 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 cup coconut oil melted
- 1/4 tsp salt
- 1 cup nut milk
- 2 ripe bananas mashed
- pinch of nutmeg
- 2 eggs
- 1 tsp baking powder
- 1 tsp vanilla extract
- 2 Tbsp grass-fed butter melted (for sauce)
- 2 Tbsp maple syrup (for sauce)
- 2 tsp cinnamon (for sauce)
- Place the flour, baking powder, baking soda, salt, cinnamon and nutmeg in a bowl. Mix until completely incorporated.
- Heat a waffle iron and pour in a few tablespoons of the batter.
- In another bowl, add bananas, nut milk, maple syrup, coconut oil, eggs and vanilla and mix until thoroughly combined.
- Add the dry mixture to the wet ingredients and mix again.
- Scoop the batter into the waffles iron and cook for a couple minutes or until the waffles are cooked through. An inserted fork should come out clean.
- Once cooked, remove the waffles and repeat step 5 with remaining batter.
- Mix the melted butter, maple syrup and cinnamon in a small bowl. Pour it over the waffles and enjoy!
Nutrition: Serving: 1 | Calories: 165kcal | Carbohydrates: 28g | Protein: 6g | Fat: 4g
9. Classic Beef Chili
Although beans are not part of the Paleo diet, chili still can be! This one is bean free, full of veggies and so simple to make!
Prep time: 10 mins/Cooking time: 20 mins
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 tablespoon chili powder
- 2 x 28 ounce cans crushed tomatoes
- 1 tablespoon ground cumin
- 1 teaspoon ancho chilis
- 2 lbs. ground meat
- 2 bell peppers, chopped
- 2 teaspoons oregano
- 4 garlic cloves, minced
- 2 large carrots, diced
- 3 celery stalks, chopped
- 1 medium sweet potato, about 1 lb., diced
- Pinch of salt and pepper
- Heat the oil in a large pot over medium-high heat. Add the onion and cook until it begins to brown, about 5 mins. Add the garlic, chili powder, cumin, and oregano and cook for 1 minute.
- Add the ground meat to the mixture and let it cook until it is no longer pink, about 10 minutes. Add the bell peppers, carrots, celery, sweet potato, and crushed tomatoes.
- Bring the pot to a boil then reduce the heat to medium. Simmer the chili with the lid off for 20, or until all the veggies are tender.
- Season to taste with sea salt and serve right away!
Calories: 300kcal | Carbohydrates: 27.4g | Protein: 23.8g | Fat: 11.9g
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