Paleo Recipes

Frozen Easter Eggs

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Want something cute and colorful to go with your Easter grass, but not so thrilled with cheapo drugstore candy? Try these easy frozen treats instead: they’re creamy, fruity, and delicious, perfect for celebrating the season without a pile of sugar. And with just two ingredients, they might take even less time to make than a candy run. You can make these eggs all in one color, or get really fancy and separate out the batches…

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Fried Honey Banana

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Looking for a treat that’s just for one? Big bulk recipes are convenient if you’re feeding a family, but for a solitary cook, two dozen cookies is just too much! All those extras often just end up in the trash can – or worse, they hang around in the fridge calling your name until you end up eating a lot more honey and almond flour than you really wanted to. Here’s a solution to that…

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Pork Loin Braised in Coconut Milk

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A coconut-milk gravy infused with the woodsy freshness of rosemary and sage adds smoothness and a subtle, aromatic flavor to the meat in this simple but delicious pork loin recipe. If you’ve ever gotten impatient with a pork roast and then had to suffer the leathery consequences, you know the value of a long, slow braise when you’re cooking something lean – and here, that’s exactly what you get. The result: perfectly-done meat and a…

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Skillet Rosemary Chicken

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Want a classic roast-chicken flavor without hauling out all the heavy equipment? Here’s a very simple recipe for oven-roasted chicken that lets you brown the meat and roast it all in the same skillet, so there’s only one pot to clean afterwards. As well as being very convenient, if you use a cast-iron skillet for the job it also adds some additional iron to your meal, a nice bonus when you’re cooking poultry (which is…

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Pad Thai Salad

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What’s faster and tastier than ordering Pad Thai on a busy evening? Making it yourself! This recipe is so quick that it’s ready well before your restaurant food would have arrived, and turning the classic Pad Thai flavors into a salad makes it a much healthier option. With a creamy, gingery dressing over crisp chopped vegetables and crunchy nuts, it’s the perfect solution to those days when you’re trying to eat healthy but the takeout…

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Coconut-Buttermilk Southwestern Grilled Chicken

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Tender enough to fall off the bone, infused with the creamy richness of buttermilk, and grilled to a perfect golden brown, this chicken is irresistible soul food for any season. You can cook it up with any cut of chicken you have available: drumsticks make great finger food, but don’t underestimate the power of savory buttermilk wings or thighs. And better yet, it’s completely dairy-free, so even the lactose or casein intolerant can enjoy it…

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Beef Strips with Mushroom Sauce

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Originally named after a 19th-century Russian aristocrat, beef stroganoff has spread to every corner of the world, and the original idea has been adapted to all kinds of local cuisines and personal preferences. Traditionally, beef stroganoff was cubes of meat sautéed with mustard and served with sour cream, but cooks around the world have changed the cubes to strips, and added tomatoes, mushrooms, onions, noodles, and other special touches. In the United States, beef stroganoff…

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Baked Eggs With Asparagus and Leeks

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Asparagus is fresh and in season right now, so snap it up while you can – and then toss it right into the skillet with some leeks, bacon, and eggs for a pleasant springtime breakfast. Even in such a simple recipe, the flavors of three different plants in the onion family (alliums) build on each other to create a wonderful backdrop to the richness of the eggs. First up are the leeks. Leeks are the…

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Chicken Mango Salad

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Sometimes, classic recipes are the most fun to modify: you get the familiarity of a favorite lunch, with just one or two little pleasant surprises to help you appreciate the dish even more. It’s a way to rediscover what you’ve always loved about a traditional recipe, and maybe even to get some modification ideas of your own. That’s what this recipe does for chicken salad. It keeps everything that makes chicken salad so delicious –…

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Pepper Steak

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This recipe is a real celebration of all things pepper: the steak is first marinated in a peppery vinaigrette, and then stir-fried with sweet pepper slices and Asian-inspired spices to create a zippy, tingly stir-fry with pleasantly crunchy vegetables complementing the thin strips of meat. The marinade in this recipe uses coconut aminos – a Paleo-friendly replacement for soy sauce – and vinegar to really add a nice tang to the meat. You can get…

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Sweet Potatoes with Pecans, Apples, and Dried Cranberries

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Savory-sweet baked sweet potatoes topped with sweet-tart apples, dried cranberries and crunchy pecans will cheer up any meal with a colorful, flavor-packed side dish packed with nutrition. If you want an even bigger flavor, you can add some bacon bits, but the potatoes are delicious even without them, proving once again that Paleo and vegan food isn’t so far apart, after all! The amount of cooking time for this recipe will vary a little depending…

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Grilled Maple Dijon Salmon with Bacon

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Salmon and maple is a classic combination: the distinctive taste of the fish stands up so well to a sweeter sauce, and adding the sharp bite of Dijon mustard to the mix just brings out the best of both. Grilling everything gives you that irresistible browning on the syrup, and pulls it all together with a smoky, woodsy overtone. It’s a recipe you could imagine serving at a fishing lodge after a long day out…

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Cuban Style Pork Chops

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Add some zing to a tender pork chop with a lime and cumin spice rub, turn up the heat with fresh-cracked peppercorns, and then serve it all with a side of juicy mango slices warmed up in the skillet: it’s a fresh new take on the pork-fruit combination, and with just a few minutes of prep time, it’s bound to be a hit with the chef as well. If it’s still a little cold for…

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Flourless Brownies

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Looking to switch things up a little with your Paleo baking? Why not add a little spice! Here’s a recipe you’d never expect but might just end up loving: flourless Paleo brownies prepared with shredded zucchini among other things. The zucchini might make you a little nervous, but rest assured: these are not “treats” that taste like vegetables! The zucchini is there for the rich, soft texture: on the flavor front, these brownies are a…

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Chunky Meat and Vegetable Soup

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If you’re looking for something a little bit different to do with ground beef, check this out as an interesting change from meatloaf or scrambles. It’s not quite a chili, but it’s got the same heartiness and comfort value: a rich base of tomatoes and homemade bone broth, the earthy sweetness of root vegetables, and the garlic and chili pepper perking it up with a hint of spice. This is a soup that calls to…

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Slow Cooked Beef and Broccoli

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Paleo quiz time: which do you think is the more nutritious of the pair: beef or broccoli? If you said “both,” then congratulations! You’re right on the money. On the other hand, if you picked broccoli, take a look below. Comparing approximately one serving of beef (6 ounces, if you’re keeping track) to one cup of broccoli, here are the winners for each nutrient: So much for red meat being “empty calories”! What we really…

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Honey-Mustard Drumsticks

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Sweet on your tongue and sticky on your fingers, but still with that unmistakable tingle of mustard at the back of your nose, honey-mustard sauce is a crowd favorite for a reason. And after a nice long marinade, these drumsticks soak it all in, just in time for a quick turn on the grill and a starring spot on your dinner plate. One makes a snack, three make a meal, and the leftovers are ideal…

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Creamy Zucchini And Mushroom Soup

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Here’s a warm, satisfying soup for a full stomach. First you pan-fry the vegetables to enhance their flavors and get that delicious caramelized richness into the soup. Chicken stock and coconut milk give you the potential for a velvety-rich texture, and a spin in the blender makes it all come together in one belly-warming bowl. For pampering yourself through the tail end of flu season, you couldn’t get much better: not only is this soup…

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Spicy Tomato Pork Chops

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The first step to cooking a delicious pork chop is to keep it moist and juicy – no pork-flavored shoe leather! Here, instead of pan-frying the chops you’ll sear them quickly and then bake them at a gentler temperature, minimizing moisture loss and resulting in a more toothsome chop. But even perfectly tender pork is still pretty mild, so why not kick the flavor up a bit with a fiery-sweet topping of tomatoes and jalapeño?…

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Broiled Grapefruit

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The standard response to a grapefruit is to either smother it with sugar, or eat it out of a can loaded with sugary syrup, masking the fruit’s natural tang and acidity behind a comforting blanket of sweetness. But eating grapefruit this way essentially turns a very healthy food into a bowl of candy – and that’s certainly no way to start the morning! Don’t give up grapefruit altogether, though. Yes, they’ve been overhyped by fad…

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Tomato Soup

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Some tomato sauce is so good that you almost want to eat it straight from the jar, and when you make that tomato sauce into a soup, this is the soup you get. It’s a study in the power of fresh, wholesome ingredients: if you’ve never tried tomato soup that didn’t come out of a can, you owe yourself the pleasure of a big steaming bowl fresh off the stovetop. This is a perfect food…

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Sweet Potato Buffalo Chicken Casserole

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Have you ever read one of those “casserole” recipes that call for a box of pasta, two cans of store-bought cream of mushroom soup, and half a container of Cheez Whiz? This is not that one of those recipes. It’s just as convenient – dinner in one pot, no need to fuss with browning anything beforehand – but you can skip the pasta and the hyper-processed ingredients in favor of fresh, whole foods. And the…

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Portobello Pizza

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It’s hot, it’s savory, it’s convenient…and it’s usually mentioned in the same breath as the Big Mac as an example of the ultimate junk food. But pizza doesn’t have to be a forbidden temptation! The dough might be out, but there’s no reason to give up the pleasure of sweet roasted vegetables and rich tomato sauce loaded with basil and oregano. It just takes a little creativity to get the base of the pie right….

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Chicken with Lime and Avocado Salad

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Smoky, spicy fried chicken topped with a crunchy bite of lettuce and the bright tingle of lime juice: the contrast in this salad is what really makes it delicious. It’s got more than a hint of the Southwest to it, with a bold flavor from cumin and paprika, and a new tomato ingredient you might not have worked with before: passata. Tomato passata is a type of tomato concentrate. It’s not quite the same thing…

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Roasted Cauliflower with Bacon

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Roasted vegetables are a staple in any Paleo kitchen. They’re fast, they’re delicious, and they’re so convenient to make alongside a typical 30-minute dinner recipe: just put the vegetables in before you get cooking, and when the meat is done, the side will be cooked too! Unfortunately, a plain roasted vegetable side dish can get a little repetitive night after night. So here’s a simple way to jazz it up with everyone’s favorite ingredient: bacon!…

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