Are you looking for delicious, healthy recipes to enjoy during your eating window? This collection of Paleo Recipes will optimize your health and nourish your body between periods of fasting.
Why Paleo?
Intermittent fasting can be paired with many eating patterns for optimal health. Focusing on whole foods that are minimally processed will ensure you are getting all the nutrients your body needs.
The paleo diet mimics how our ancestors might have eaten thousands of years ago. Natural, unprocessed foods like nuts, berries, vegetables, meat, and fish make up the majority of the diet, but whole grains, sugar, dairy products, and legumes (beans) are discouraged.
Because the human genome is roughly the same today as it was thousands of years ago, eating in a pattern that closely mimics what your ancestors ate may help restore your health and promote weight loss.
If you want to try paleo, but wonder what you should eat, here are a few simple recipes to get you started. This collection features recipes that are perfect for your next dinner, and they can be warmed up for a healthy lunch the next day.
Easy Paleo Recipes
Lemon and Herb Salmon in Foil
Serves: 4
Total Prep Time: 35 minutes
Ingredients:
1 ½lbs salmon fillet
1 tsp olive oil
Salt and pepper to taste
3 garlic cloves, crushed
4 sprigs fresh dill, or 1 tsp dried dill
1 lemon, sliced thin
2 green onions
Instructions:
1. Preheat oven to 400 degrees F (230 degrees C)
2. Layer a sheet of foil onto a baking dish. Drizzle lightly with olive oil (or use an olive oil spray) to grease the foil.
3. Place the salmon fillet on the foil, add salt and pepper to taste. Add the crushed garlic, dill, and lemon slices, distributing evenly over the fillet.
4. Place a second sheet of foil over the top of the salmon and pinch the edges together to create a tight seal.
5. Bake in a preheated oven for 20-25 minutes, or until salmon flakes when tested with a fork (or when internal temperature reaches 145 degrees F).
Slow Cooker Vegetable Chicken Chili
Serves: 4
Total Prep Time: 10 minutes active, 4-8 hours inactive
Ingredients:
1 ½ boneless, skinless chicken breasts or thighs
2 (14oz) cans diced fire-roasted tomatoes
1 (14oz) can pumpkin puree (not pumpkin pie filling)
1 yellow onion, diced
2 tsp cumin
2 tsp chili powder
1 tsp garlic salt
4 cups chicken broth
1 avocado, diced
¼ cup cilantro or green onions for garnish
Instructions:
1. Place chicken, tomatoes, pumpkin puree, onion, spices, and chicken broth in a slow cooker. Stir until ingredients are well incorporated.
2. Cook on high for 3-4 hours or low for 7-8 hours.
3. Once cooked, use two forks to lightly shred the chicken into bite sized pieces.
4. Serve each portion topped with avocado slices and cilantro for a garnish.
Creamy Garlic Chicken Spaghetti
Serves: 4
Total Prep Time: 35 minutes
Ingredients:
1 small spaghetti squash
4 boneless, skinless chicken breasts (approx 1.7lbs)
2 tsp salt
½ tsp black pepper
½ tsp mustard powder
½ tsp thyme
¼ tsp nutmeg
2 Tbsp extra virgin olive oil
6 garlic cloves, minced
1 lemon, juiced
2/3 cup bone broth
2 cups cashew cream
Instructions:
1. Pierce the skin of the spaghetti squash with a fork a few times (to create holes for venting) and place entire squash in the microwave. Cook on high for 15 minutes.
2. Preheat a large skillet over medium heat.
3. Meanwhile, combine the salt, pepper, mustard powder, thyme, and nutmeg in a small bowl. Rub over the chicken breasts, making sure to coat each piece evenly.
4. Add the olive oil and chicken to the skillet. Cook for 5 minutes each side.
5. Add the minced garlic, lemon juice, and bone broth to the pan. Stir gently to deglaze the pan.
6. Reduce heat to a simmer and add the cashew cream. Bring to a light boil. Allow the cream to reduce with the chicken for 4-5 minutes or until sauce is thick and chicken is cooked through. Remove from heat and set aside.
7. Slice the spaghetti squash in half (using oven mitts if still hot) and remove any seeds from the middle. Scoop out the remaining flesh and portion into 4 serving dishes.
8. Ladle a chicken breast into each bowl and top the spaghetti squash with the remaining cream sauce and serve.
Easy Pot Roast
Serves: 8
Total Prep Time: 20 minutes active, 3 hour inactive
Ingredients:
2 tsp olive oil
4lb chuck roast
½ cup beef or chicken broth
1 onion, chopped into large pieces
4 garlic cloves
2 bay leaves
1 tsp salt
½ tsp black pepper
Instructions:
1. Let roast sit at room temperature for about 30 minutes to an hour before cooking.
2. Preheat the oven to 325 degrees F (165 degrees C) then heat a heavy dutch oven over medium-high heat on the stove.
3. Add oil and sear the roast in the center of the pan for 4 minutes. Flip the roast over and sear each side for 3-4 minutes. Then remove meat from the pan.
4. Add the broth and gently deglaze the pan. Arrange the onion, garlic, and bay leaves to the bottom of the pan and place the roast back on top.
5. Season everything with salt and pepper and cover with a lid.
6. Place dutch oven in the oven for 30 minutes, then reduce the heat to 300 degrees F (150 degrees C) and cook for an additional 1 ½ hours.
7. Once the roast has finished cooking, let sit at room temperature for 15 minutes until slicing and serving with your choice of roasted vegetables, salad, or sauce.
Chef’s Choice
Addison, the creator of Organically Addison, is a professional in cooking easy, healthy, and affordable dishes. She explains that “All of these recipes are healthier versions of your favorite comfort foods and takeout! They’re easy enough for a weeknight dinner but they’re flavorful enough for any occasion. Making at home meals can be fun and delicious!”.
Beef Burrito Bowls
Serves: 4-6
Total Prep Time: 30 minutes
Ingredients:
2 pounds ground beef (I love Porter Road)
2 Tbsp ghee or olive oil
1/4 tsp ground pepper
1/4 tsp sea salt
2 tsp cumin
1/2 tsp chili powder
1.5 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 cup water
1 large red pepper, chopped
1 large green pepper, chopped
1 large white onion, chopped
4 cups cauliflower rice
Squeeze of lime juice
Jalapeños, for garnish
Guacamole, for garnish
Directions:
1. Heat a cast iron skillet over medium heat, then add the ground beef. Sprinkle the seasonings (pepper, salt, cumin, chili powder, paprika, garlic powder and onion powder) on top of ground beef. Add about 1/4 cup of water and stir to mix. Cook 4-5 minutes until browned.
2. Place the meat on a large plate and set aside.
3. Add chopped peppers, onion and one tablespoon of olive oil to the skillet. Sauté about 5-6 minutes, until the veggies are soft. Remove from heat.
4. Meanwhile, add cauliflower rice and another tablespoon of olive oil to a small skillet. Cook 2-3 minutes, until it’s heated through.
To assemble: add the cauliflower rice, ground beef and veggies to a bowl. If you like, top the burrito bowl with the jalapeños, guacamole, and a squeeze of lime juice.
Chicken Stir Fry
Serves: 4-6
Total Prep Time: 25-30 minutes
Ingredients:
2 lbs chicken thighs or breasts, cut into 1 inch pieces
Pinch ground pepper
2 Tbl olive oil
1 red pepper, diced
2 cups broccoli
1 cup diced carrots
1/2 cup Big Tree Farms Coconut Aminos
1 Tbl minced garlic
2 Tbl tapioca flour
Chopped green onions for garnish
Directions:
1. Place a skillet over medium heat and add the olive oil. Sprinkle ground pepper over the chicken and add to the pan. Cook for 4-5 minutes or until the chicken is browned on all sides.
2. Add diced peppers, broccoli, and carrots to the skillet. Cook 2-3 minutes or the veggies start to soften.
3. In a small bowl, mix together the coconut aminos and minced garlic.
4. Pour the sauce over the chicken and veggies.
5. Allow it to simmer on medium low for 10-15 minutes or so until chicken is cooked through and veggies are tender.
6. Carefully remove about 1/4 cup of the sauce and add it to a small bowl. Whisk in the tapioca flour. Add the mixture back into the skillet, then cook for about 3-4 minutes or until sauce reaches desired thickness.
7. Garnish with green onions if desired.
Cauliflower Fried Rice
Serves: 4-
Total Prep Time: 22 minutes
Ingredients:
2-3 large carrots, chopped (about 1/2 cup)
4 cups riced cauliflower
2 Tbl minced garlic
1/4 cup peas
1/4 cup onion, diced
1/4 cup green onion, chopped
2 eggs
Pinch ground pepper
2 Tbl olive oil
1/2 cup Big Tree Farms Coconut Aminos
Directions:
Place a skillet over medium heat, add the olive oil and heat it. Add the carrots and onion to the pan. Cook for 5-6 minutes or until the veggies are soft and tender.
Add the cauliflower, garlic, and peas to the pan. Cook for 2-3 minutes.
Add the whisked eggs to the pan and stir them to scramble.
Add the green onion, coconut aminos, and pepper and turn to low for 2-3 minutes. Stir to combine.
You can also follow Addison on Instagram to get new paleo recipe ideas on a regular basis.
Happy Eating
Prioritizing healthy, whole foods during your eating windows will optimize your health and make intermittent fasting more enjoyable. The Paleo diet supplies many nutrients like protein and healthy fats to keep you feeling full and energized all day long.
However, paleo eating isn’t for everyone, and you may find it’s challenging to stick to long term. It’s best to find an eating plan that works for you throughout your life.
Many research studies say complex carbohydrates are part of a healthy, well balanced diet. If you try paleo, and find you don’t have enough energy, there’s nothing wrong with adding carbohydrates to your eating plan.
If you have any favorite paleo recipes that you enjoy please share them in the comments, we’d love to try them!
Author's bio
Hayley is a Registered Dietitian Nutritionist, recipe developer, and nutrition coach. She writes killer nutrition content for websites including Recover Zone and KetoVale, and Whole Foods, Catalina Crunch, and Colours of Nature have featured her recipes. During her studies for a Bachelor of ...