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.
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.
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.
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.
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.
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.
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.
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.
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 (96 cal/serving)
Loaded Cauliflower Bake (354 cal/serving)
Paleo Banana Pancakes with Fresh Strawberries (199 cal/serving)
Double Chocolate Banana Bread (132 cal/serving)
Slow Cooker Chicken Enchilada Soup (193 cal/serving)
Easy Paleo Sandwich Bread (184 cal/serving)
Crispy Air Fryer Fried Chicken (364 cal/serving)
Easy Sheet Pan Shrimp with Zucchini Noodles (274 cal/serving)
Fudgy Paleo Brownies (Chocolatey Goodness) (181 cal/serving)
Homemade Ranch Dressing (87 cal/serving)
Addictive and Healthy Paleo Nachos (375 cal/serving)
Easy Banana Ice Cream (3 Ways) (147 cal/serving)
Banana Nut Muffins (OMG!) (161 cal/serving)
Easy Sweet Potato Hash (419 cal/serving)
Family-Friendly Crockpot Chili (367 cal/serving)
Easy Paleo Chocolate Chip Cookies (158 cal/serving)
Homemade Herbed Paleo Mayonnaise (83 cal/serving)
Chocolate Raspberry Cake (329 cal/serving)
Pepperoni Cauliflower Pizza Bites (228 cal/serving)
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.
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.
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.
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.
Life-changing Almond Butter Smoothie
Overnight Breakfast Casserole (242 cal/serving)
Coconut Flour Paleo Crepes (354 cal/serving)
Easy Paleo Banana Cinnamon Waffles (295 cal/serving)
Fat Burning Tropical Paleo Granola (253 cal/serving)
Paleo Granola Breakfast Cups with Homemade Cashew Yogurt (281 cal/serving)
Immune-Boosting Paleo Smoothie Bowl (228 cal/serving)
3-Ingredient Paleo Pumpkin Pancakes (199 cal/serving)
Green Paleo Shakshuka (238 cal/serving)
Strawberry Banana Paleo Breakfast Bars (214 cal/serving)
Sticky, Ooey, Gooey Paleo Cinnamon Rolls (169 cal/serving)
Easy Sausage and Egg Breakfast Casserole (271 cal/serving)
Coconut Flour Banana Nut Protein Pancakes (246 cal/serving)
The Best Paleo Green Smoothie Ever (198 cal/serving)
Loaded Paleo Breakfast Hash (Paleo Running Momma)
Paleo Breakfast Stacks (Real Simple Good)
3-Minute Ultimate Paleo Breakfast Porridge (Paleo Gluten Free Eats)
Paleo Breakfast Cookies (Gluten Free on a Shoestring)
5-Ingredient Paleo Breakfast Hash (All the Nourishing Things)
Coconut Flour Pancakes (Ditch the Wheat)
Paleo Pumpkin Granola (Frisky Lemon)
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.
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.
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.
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.
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 (325 cal/serving)
Sheet Pan Chicken Thighs with Sweet Potato and Broccoli (532 cal/serving)
Easy Paleo Mongolian Beef (362 cal/serving)
Roasted Paleo Stuffed Bell Peppers (237 cal/serving)
Easy Paleo “Pasta” with Zucchini Noodles (352 cal/serving)
One Sheet Paleo Meatballs with Roasted Tomatoes (499 cal/serving)
Chicken Salad with Homemade Paleo Mayo (420 cal/serving)
Paleo Pork Fried Cauliflower Rice (252 cal/serving)
Paleo California Burger (630 cal/serving)
Slow Cooker Paleo Swedish Meatballs (762 cal/serving)
Slow Cooker Roasted Chicken (311 cal/serving)
Oven-Baked BBQ Ribs (394 cal/serving)
Quick and Easy Turkey Meatloaf (274 cal/serving)
Spicy Texas Slow Cooker Chili (158 cal/serving)
Slow Cooker Paleo Chicken and Gravy (227 cal/serving)
Slow Cooker Beef and Cabbage Stew (220 cal/serving)
Easy and Budget Friendly Eggplant Beef Casserole (241 cal/serving)
Cauliflower Alfredo Sauce with Zucchini Noodles (184 cal/serving)
Fish and Chips with Sweet Potato Fries
Melt-In Your Mouth Paleo Carnitas (308 cal/serving)
Crock Pot Paleo Beef Stew (320 cal/serving)
Low Carb Shrimp Scampi with Zucchini Pasta (492 cal/serving)
Hearty Paleo Vegetable Soup (161 cal/serving)
Paleo Turkey Burgers (265 cal/serving)
Paleo Beef Enchiladas (325 cal/serving)
Sausage and Cauliflower Casserole (397 cal/serving)
Paleo Vegetarian Tacos with Zucchini, Squash & Eggplant (210 cal/serving)
Stovetop Sweet Potato, Kale and Turkey Chili (297 cal/serving)
Paleo Cod Piccata (303 cal/serving)
Homemade Chicken No-Noodle Soup (271 cal/serving)
Dill & Lemon Baked Salmon in Parchment (469 cal/serving)
Vegetarian Thai Red Curry with Squash (322 cal/serving)
Portobello Mushroom Paleo Taco (The Primal Desire)
Super Porktastic Meatloaf (Nom Nom Paleo)
Shepherd’s Pie (Frisky Lemon)
Beef and Blueberry Stuffed Sweet Potato (Forever Fit)
Spicy Lime Chicken (The Organic Kitchen)
Teriyaki Glazed Chicken Kebabs (The Iron You)
Prosciutto Pesto Chicken Roulade (Against All Grain)
Finger Lickin’ Chipotle Meatballs (Eat Drink Paleo)
Citrus Marinated Flank Steak (Jans Sushi Bar)
Sweet and Spicy Paleo Chicken Fingers (The Endless Meal)
Curried Chicken Soup (Kitchen Konfidence)
Paleo Chicken Hash (Wicked Spatula)
Sweet Potato Soup with Bell Peppers, Lemon & Thyme (Meatified)
Paleo Beef Stir Fry (A Saucy Kitchen)
Spicy Paleo Mongolian Beef Broccoli ‘Rice’ Bowls (Cotter Crunch)
Easy Paleo Spaghetti Squash & Meatballs (Paleo Pot)
Paleo Pizza Crust (24 Carrot Kitchen)
Whole30 In N Out Burgers (40 Aprons)
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.
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.
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.
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 (125 cal/serving)
Homemade Grass-Fed Teriyaki Beef Jerky (175 cal/serving)
Cinnamon Apple Pie Energy Balls (96 cal/serving)
No Bake Mint Chocolate Energy Bites (126 cal/serving)
Spicy Roasted Cashews (137 cal/serving)
Pineapple Fruit Leather (69 cal/serving)
Crispy Fried Green Tomatoes (282 cal/serving)
Crunchy Cherry Pistachio Paleo Granola Bars (232 cal/serving)
Baked Paleo Beet Chips (65 cal/serving)
Easy Homemade Paleo Energy Bars (245 cal/serving)
Paleo Nut Bar Recipe with Chocolate Drizzle (A Spicy Perspective)
No-Bake Trail Mix Paleo Granola Bars ()
Instant Strawberry Yogurt (Our Paleo Life)
Coconut Milk Paleo Yogurt (Detoxinista)
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.
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.
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.
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.
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.
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 S’mores Bars (194 cal/serving)
Pumpkin Paleo Cupcakes with Maple Syrup Frosting (215 cal/serving)
Layered Raspberry Crepe Cake (249 cal/serving)
Fried Honey Banana (102 cal/serving)
Almond Flour Paleo Cookie Ice Cream Sandwiches (299 cal/serving)
Dark Chocolate Paleo Pie with Homemade Crust (498 cal/serving)
No Bake Chocolate Raspberry Cheesecake Bites (184 cal/serving)
Dark Chocolate Almond Butter Buckeye Balls (146 cal/serving)
Paleo Ice Cream Truffles (123 cal/serving)
Lemon Poppy Seed Baked Donuts (176 cal/serving)
Paleo Raspberry Crumb Bars (Wholesomelicious)
Paleo Almond Butter Cookies (Tastes Lovely)
Paleo Coconut Crack Bars (Sweet and Savory Meals)
Paleo Chocolate Cookie Bars (What Molly Made)
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
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
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
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
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
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
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
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
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
100 Best Paleo Diet Recipes of 2019 – Breakfast, Dinner and Desserts
Jess (Paleo Grubs)
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