Paleo Recipes

Slow Cooked Bacon-Wrapped Chicken

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It’s January. The snow is swirling, the wind is howling, and the frost is creeping up the windowpanes. And that means it’s time to trundle out the trusty slow-cooker for a big batch of no-fuss comfort food. In this case, that means dressing up ordinary chicken breasts with a decadent combination of fatty bacon and smoky-sweet apples in BBQ sauce, and then setting everything to cook into the slow-cooker until all the flavors combine and…

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Shrimp Pad Thai

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For the discerning takeout lover, life without pad Thai is not an option – something about that crunchy, spicy, nutty pile of thin-sliced vegetables and scrambled eggs is just too delicious to give up. Unfortunately, restaurant pad Thai is usually cooked in some pretty cheap and low-quality oil, the peanut sauce is not Paleo, and the huge pile of noodles under the good stuff is definitely not a healthy choice. You don’t have to abandon…

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Spicy Sriracha Chicken Wings

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If your mouth got to watering at the sight of our recent Paleo sriracha recipe but you weren’t sure what to use it for, look no further! The orange-red color of these wings attests to the mouthful of heat you’ll find when you bite into them: coated in a blend of sriracha sauce and coconut aminos, and perked up with a bit of lime juice, they’re a true spice-lover’s treat. The sriracha coating would be…

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Sriracha Sauce

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Do you love the eye-searing burn of a chili pepper on your tongue? Is your spice cabinet full of chili powder, red pepper flakes, curry paste, and exotic spices from every ethnic cuisine you can find? Then you’ll love this homemade sriracha sauce: it adds a fiery zip to anything you drizzle it over, from meatballs to stir-fries to soups and stews. Originally from Thailand, it’s great on southeast Asian food, but it’s also surprisingly…

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Pesto Stuffed Mushrooms

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Pesto is a Paleo-friendly condiment boasting a fresh-from-the-garden taste, a solid dose of healthy fats, and an irresistible deep green color that just begs you to dig right in. But it also has a problem attached: what can you do with it that doesn’t involve pasta? One of many solutions: stuff it into mushrooms! For this recipe, you can use either basic pesto or asparagus pesto (or any other favorite pesto recipe that you like…

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Carne Asada Sirloin

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Rubbed with cumin, chili powder, and lime juice, left to marinate while the flavors sink into the meat, and then seared on a hot skillet until the outside is just slightly charred, carne asada is a big-flavored taste of Mexico that works perfectly as a main dish or as a salad topper. For example, you could use it instead of shrimp on this Mexican salad, or throw it on a taco salad for a truly…

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Bison Stew

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Bubbling unhurriedly along in the oven, a good stew proves its worth as soon as you open the lid for a peek: out wafts a delicious cloud of savory steam, and the promise of even better things to come when dinnertime finally arrives. It’s not haute cuisine, but it’s warm, it’s filling, and it brightens up a dreary January day without requiring a lot of the cook’s time and energy. For this particular version, you…

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Breakfast Burrito

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The idea of a burrito is perfect for breakfast. It’s fast, versatile, and easy to eat with your hands. What could be better? Well, if it didn’t have to involve a grain-based wrap around a legume-based filling, that would be a start! Fortunately, now you have a Paleo option, using ham slices for the wrap and scrambled eggs with vegetables for the filling. I’ve suggested a mix of onions and peppers for the vegetables, but…

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Homemade Falafel

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A staple of vegan restaurants, falafel balls are addictive little rounds of chickpeas or other beans: crispy on the outside, fluffy on the inside, and seasoned with a delicious spice mix. Unfortunately, the falafel you’ll find in restaurants has two strikes against it from a Paleo perspective: it’s made from legumes, and it’s deep-fried (which almost always means some kind of re-used seed oil high in PUFA). But none of that prevents you from making…

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Cauliflower and Bacon Hash

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The juicy sizzle of bacon hitting a hot pan and the rich aroma of onions frying in the bacon fat is guaranteed to wake up even the most grouchy of early risers, whether it’s the prelude to a day out in the weather or just another commute to the office. If you’re not keen on potatoes, though, finding the ingredients for a satisfying hash can be something of a challenge: bacon and onions are all…

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Mustard Balsamic Baked Chicken

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Got a piece of chicken you don’t know how to use? Whatever it is, it’s a candidate for this recipe: I’ve suggested thighs, but you can use any cut of chicken you have available. Briefly marinated in a balsamic-mustard sauce and then baked without any further fuss or work, the chicken turns out tender and juicy after just a few minutes of actual working time. To make a full meal out of this, all you…

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Lamb Stew

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With a robust, earthy warmth layered underneath a sharper hint of spice, Ras El Hanout is a Moroccan spice blend that really makes this recipe stand out. Figs, dates, and golden raisins add an appropriately exotic sweetness that balances out the spiced meat, and all the flavors get a chance to blend and develop while the stew slowly bubbles away in the oven. As a staple of African cuisine, lamb is the perfect stewing meat…

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Beef Satay

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In its native Indonesia, satay is a masterpiece of culinary variety, a simple concept expanded to embrace any kind of meat you can fit on a stick. There’s steak, pork, and chicken – but there’s also liver, tripe, quail eggs, eel, and rabbit, all of it marinated, grilled on a skewer, and topped with a spicy sauce. You can find satay everywhere from street stalls to fancy restaurants: it’s a very basic technique expanded into…

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Chocolate Kiwi Popsicles

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Peeled kiwi slices dress up these “popsicles” with a striking geometric silhouette, and a cheerful color contrast between the darker outside and the lime-green interior. Inside the brittle chocolate shell, the sweet-tart fruit slices are juicy and naturally delicious, with no added sugar required! These mini-popsicles aren’t just a creative treat; they’re even pretty good for you. Kiwis are particularly high in Vitamin C, with smaller amounts of Vitamin K and a few other nutrients….

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Fruit Cake

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Some grain-based desserts you don’t even miss after going Paleo: stale grocery-store cookies, tasteless “snack cakes” out of the vending machine, and the Styrofoam sheet cakes that seem to spring fully formed from break room tables for office birthday parties. But other old favorite treats are harder to let go of, even if they’re not ultimately worth the pain of eating them. Fond memories of enjoying an old family recipe during the holidays can easily…

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Apple and Squash Stuffing

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Today, we think of “stuffing” as a very bready affair. Whether it’s croutons, bread crumbs, or simply chunks torn off a day-old loaf, bread is the main ingredient, seasoned with vegetables and spices to taste. But it wasn’t always like that! In the very first stuffing recipes we have, dating all the way back to ancient Rome, “stuffing” often involved nuts and organ meats like liver. And many different cuisines have historically used meats of…

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Meat Ragout

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Attention, meat lovers! This recipe has your number, and it’s ready to lure you in with tender bites of pork and meatballs, flavored with a warming spices and covered in a smooth sauce loaded with all the goodness of marrow and bone broth. It takes some effort to make, but the result is worth the labor, and this is definitely a recipe that will leave you with extras to freeze or eat the next day….

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Scallop Tartare with Strawberries

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You’ve heard of steak tartare – finely chopped raw meat, usually served with a raw egg yolk on top – but have you ever tried scallops served the same way? While Paleo obviously doesn’t require you to eat your meat uncooked, it’s a very interesting experience, and the health risk is a lot lower than you might think. Provided that you get very fresh scallops from a reputable fishmonger (don’t try this with bargain-basement meat…

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Fruit Juice Gelatin

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Gelatin is the protein that gives bone broth its thick, velvety texture, and also the reason for many of its joint-healing and gut-soothing health benefits. But did you know that it’s also the magic behind commercial Jell-O desserts? Stir it into a room temperature liquid and pop everything into the fridge, and watch as it sets into the familiar quivery solid. This opens up a world of opportunities for healthy Paleo treats that you can…

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Taco Fries

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Looking for something a little more substantial than salad as a healthier option for taco night? Try these fries instead: taco-seasoned beef spooned over a crispy bed of oven-roasted sweet potatoes, and topped off with a garnish of green onions and juicy tomato chunks for extra crunch and flavor. And it’s even easy to eat without a mess: no need to worry about anything falling out the back of the taco shell while you’re trying…

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Oven Omelet

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In this slightly different take on a stovetop omelet, eggs and coconut milk make a sunny, fluffy base layer full of healthy fats to keep you energized and going strong all morning. The prep time is only as long as it takes you to whisk up the eggs and chop your toppings, so this is a recipe that could even work for a weekday: pop it in the oven first thing, and when you’re done…

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Butterflied Roasted Chicken

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The latest fashion in turkey-roasting this Thanksgiving was butterflying the bird (cutting out the backbone and flattening the turkey to cook it more evenly), but if you missed the butterflied-turkey parade, you can still experiment with applying the same technique to a chicken. In fact, a chicken is even better to learn on, since it’s not quite so huge and intimidating to handle and doesn’t take as long to cook. The culinary theory behind butterflying…

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Breakfast Salad

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Salad…for breakfast? It sounds a little crazy. But if you think about it, there’s no real reason why breakfast has to be “breakfast food.” Why not mix it up a little with something you’ve never tried? This recipe is a simple way to experiment, because it’s quick enough to throw together on a weekday morning: you can save even more time by hard-boiling a couple of eggs in advance so you don’t have to turn…

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Winter Vegetable Soup

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There are plenty of recipes more glamorous than vegetable soup. If you want something to win first place in a modernist cuisine competition, pick another recipe. But if you’re looking for a trusty, belly-warming dinner that you can get on the table in half an hour, vegetable soup is a standby that won’t let you down. Just in time to use up any lingering turkey leftovers from Thanksgiving, this recipe continues the vegetable-soup tradition of…

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Hot Skillet Pizza

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Charmingly rustic, but sophisticated enough to appeal to a crowd that’s grown out of Dominos and Pizza Hut, this surprisingly simple Paleo pizza is ready almost as fast as it would take to order in, especially if you already have some sauce on hand (but just in case you don’t, I’ve included a sauce recipe here for you to use). The big difference between this and the other Paleo pizza recipe on the site is…

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