Coconut Curry Shrimp
This recipe infuses the shrimp with a rich flavors of coconut and curry. It can be served with a side of cauliflower rice or by itself. The spices of the recipe combine to give a unique flavor that everyone will love.
Coconut Curry Shrimp
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Course:
Main Course
Cuisine:
Paleo
Servings: 4 people
Ingredients
- 1 lb. Shrimp peeled and deveined.
- 1 cup Diced onions
- 1 cup Coconut milk
- 1 tsp Coconut flour
- 2 tbsp Olive oil
- 1 tsp Coconut paste
- 1 Bay leaf
- 1 Cinnamon stick
- 1 tsp Turmeric
- 1 tsp Paprika
- 1 tsp White pepper
- Salt to taste
Instructions
-
Discard the tail and head of the shrimp. Devein the shrimp.
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In a large pan add the oil and fry the shrimp for 2 minute on each side and until thoroughly cooked. Transfer to a plate.
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Add the onion into the same pan and cook until caramelized.
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Add the coconut flour, coconut paste, bay leaf, paprika, salt, white pepper, cinnamon stick and turmeric.
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Add half the coconut milk and cover with lid.
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Cook for 2 minutes and add the remaining milk.
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Let it come to boil and add the shrimp.
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Cook for 5 more minutes and serve hot.
Grilled Eggplant
Grilled eggplant is a healthy meal that requires very little preparation. Make sure you don’t pick an eggplant that is too large as they tend to be less tender than small eggplant. Don’t overcook the eggplant as this will cause it to become too stiff.
Grilled Eggplant
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Course:
Main Course
Cuisine:
Paleo
Servings: 2 people
Ingredients
- 2 eggplants
- 1 tsp Turmeric
- 1 tsp Ted chili powder
- 1 tsp Coriander
- 1 tsp Cumin
- Salt and pepper to taste
- 2 tbsp Olive oil
- Fresh herbs of your choice for decoration
Instructions
-
Cut the stem off the eggplants. Cut it into thick slices.
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Use a sharp knife to cut few slits on each side.
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Combine the olive oil, turmeric, red chili powder, coriander, cumin and salt in a bowl.
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Marinate the eggplants in the mixture for about 1 hour.
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Grill the eggplant for about 3 minutes on each side. Eggplant should become soft but not overcooked.
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Serve with fresh herbs on top.
Stir Fry Cabbage and Kale
If you’re looking for a vegetarian meal with flavor this recipe is your answer. It’s quick and easy to prepare and is very healthy for you. The onions, garlic, and sesame seeds give a little flavor to an otherwise ordinary recipe.
Stir Fry Cabbage and Kale
Prep Time
5 mins
Cook Time
8 mins
Total Time
13 mins
Course:
Main Course
Cuisine:
Paleo
Servings: 4 people
Ingredients
- ½ lb Cabbage
- ½ lb Kale
- Salt to taste
- 1 clove Garlic diced
- ½ Onion chopped
- tsp. Sesame seeds.
- Black pepper to taste
- pinch Paprika
- pinch Cumin
- 1 tbsp Olive oil
Instructions
-
Discard the stem off the cabbage. Cut it into thin slices.
-
In a wok heat the oil.
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Add the cabbage and kale and mix well.
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Add the garlic and onion and continue to stir.
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Add the salt, paprika, pepper and cumin.
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Toss for 5 minutes and take off the heat.
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Garnish with the sesame seeds.
-
Serve warm.
Beef Savoy Cabbage Rolls
Savoy Cabbage has great health benefits and lends itself to many creative dishes. This simple cabbage roll recipe can be ready in just 20 minutes. So you can quickly prepare a healthy satisfying meal ready for the whole family. While this recipe calls for a beef filling you can easily substitute a different filling of your choice.
Beef Savoy Cabbage Rolls
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Course:
Main Course
Cuisine:
Paleo
Servings: 4 people
Ingredients
- 8 Savoy cabbage leaves
- 1 cup Ground beef
- 2 large Onions diced
- Salt to taste
- Black pepper to taste
- 1 tbsp Olive oil
- 1 Green pepper chopped
Instructions
-
In a skillet add the olive oil.
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Sauté the onion for 2 minutes.
-
Add the ground beef and stir.
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Cover with lid and cook on medium heat for 5 minutes.
-
Add the salt, pepper and stir.
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Cover again and cook for another 5 minutes.
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Arrange the Savoy cabbage leaves onto a flat surface.
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Fill the middle using the beef mixture.
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Make a tight roll and seal the edges using toothpick or thread.
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Steam the rolls for 3 minutes. Serve hot.
Meatballs with Fresh Tomato Sauce
These meatballs taste great and look great. The combination of beef and pork make them extra flavorful. By setting them in fresh tomato sauce this recipe will have your guests coming back for more. Because you are preparing fresh tomato sauce plan ahead as this adds to the cooking time.
Meatballs with Fresh Tomato Sauce
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Course:
Main Course
Cuisine:
Paleo
Servings: 4 people
Ingredients
- 1 Egg beaten
- ½ lb. Ground beef
- ½ lb. Ground pork
- 1 cup Onion diced
- 2 cups Roma tomatoes chopped
- 1/2 cup Water
- Fresh coriander chopped
- 2 Garlic cloves chopped
- 5 tbsp Olive oil divided
- Salt and black pepper to taste
- 1 tbsp Ginger garlic paste
- 1 tsp Paprika
- 4 Green chilies chopped
- ½ tsp Turmeric
- ½ tsp Cumin
Instructions
-
In a bowl combine the egg, ground beef, ground pork, half of the onion, chilies, salt and pepper.
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Create round meatballs using your hands.
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Fry them with 4 tbsp of oil for 10-12 minutes or until they are golden brown.
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Transfer to a side plate and let it cool down.
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For the gravy, in a pan heat 1 tbsp of oil.
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Fry the rest of the onion for 2 minutes. Add the garlic and mix for 1 minute.
-
Add the ginger garlic paste, turmeric, cumin and paprika.
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Season using salt.
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Add half of the water and cook with the lid on for 5 minutes.
-
Add the tomatoes and cook for 4 minutes and add the remaining water. Mash the tomatoes.
-
Cover and cook for 15 minutes. Add the fried meatballs and cook for 5 more minutes with the lid on.
-
Serve hot.
Chicken with Broccoli and Mushrooms Stir Fry
This recipe combines chicken with broccoli and mushrooms along with some tasty spices. It’s an easy stir fry to make and can be ready in just 20 minutes. It goes nicely with a side of cauliflower rice or can be served by itself.
Chicken with Broccoli and Mushrooms Stir Fry
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Course:
Main Course
Cuisine:
Paleo
Servings: 4 people
Ingredients
- 1 cup Mushrooms
- 2 Chicken breasts
- 1 cup Broccoli florets
- ½ cup water
- 2 tbsp Olive oil
- 1 tsp Oregano
- 1 tsp Sesame seeds
- ½ tsp Red chili powder
- 2 large White onions diced
- 1 tbsp tomato puree
- Salt and black pepper to taste
Instructions
-
Cut the chicken breasts into 1 inch size pieces.
-
Cut the mushrooms into small slices.
-
In a skillet or wok heat the olive oil and add the chicken.
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Toss for 5 minutes until thoroughly cooked.
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Add the water and onions and mix together.
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Cover and cook the wok for 3 minutes.
-
Add the mushroom, broccoli, tomato puree and stir well.
-
Add the salt, pepper, oregano, red chili powder and stir for 3 minutes.
-
Cook for an 5 minutes or until the broccoli is soft.
-
Serve warm.
Grilled Lamb Chops
This is an excellent recipe for grilled lamb chops that is perfect for a quick dinner. The gentle seasoning will bring out the natural flavor of the lamp. Don’t overcook the lamp as you want it to remain tender and fresh. Serve with a side of Broccoli and you’ll have a great meal.
Grilled Lamb Chops
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Course:
Main Course
Cuisine:
Paleo
Servings: 4 people
Ingredients
- 2 tablespoons Fresh lemon juice
- 4 tablespoons Fresh mint leaves chopped
- 3 pounds Lamb chops
- ½ cup Fresh parsley chopped
- Salt and black pepper to taste
- 2 tablespoon Extra-virgin olive oil
Instructions
-
Preheat a grill to medium-high heat and grease the grill grate.
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Put lamb loin chops, mint, parsley, olive oil, lemon juice, salt and black pepper in a bowl.
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Let marinate about 1 hour.
-
Grill the chops for about 10 minutes on each side making sure it is cooked through.
-
Serve hot.
Roasted Trout
This roasted whole trout is flavored with fresh herbs, fennel and lemon. The unique flavors of this dish will leave your mouth begging for more! The fresher the fish the better tasting the meal.
Roasted Trout
Prep Time
15 mins
Cook Time
22 mins
Total Time
37 mins
Course:
Main Course
Cuisine:
Paleo
Servings: 2 people
Ingredients
- 2 whole Rainbow trout gutted and cleaned
- ½ bunch Fresh dill
- 1 tablespoon Olive oil
- 1 Fennel bulb sliced
- Salt and freshly ground black pepper to taste
- ½ bunch Fresh rosemary
- 1 Lemon seeded, sliced thinly and divided
Instructions
-
Preheat the oven to 450 degrees F and oil a baking pan.
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Arrange the fennel slices in the bottom of prepared baking pan.
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Season each trout with salt and black pepper.
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Stuff the cavity of each fish with half of lemon slices and fresh dill.
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Layer the fish over fennel slices and top with remaining lemon slices.
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Drizzle with olive oil and bake for about 10 minutes.
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Reduce the temperature of oven to 400 degrees F and bake for about 12 more minutes.
-
Make sure it is cooked thoroughly and serve warm.
-
Garnish with fresh rosemary.
Paleo Avocado Deviled Eggs Recipe
Paleo Avocado deviled eggs
For a delicious twist on classic deviled eggs, have a look at this slightly spicy variation. The special blend of avocado, red pepper flakes, garlic, and paprika give this recipe a special flair.
If you don’t like spicy food just eliminate the red pepper flakes as the other spices will give you more than enough flavor.
Paleo Avocado Deviled Egg Recipe
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Course:
Appetizer
Cuisine:
Paleo
Servings: 4 people
Ingredients
- 8 Eggs
- 2 Avocados
- 1 tbsp Lemon juice
- 2 tbsp Paleo mayonnaise
- 1 tsp Crushed red pepper flakes (optional)
- 1/2 tsp Garlic powder
- 1/2 tsp Onion powder
- 1/2 tsp Paprika
- 1/4 tsp Sea salt
- 1/4 tsp Fresh pepper
- 2 tbsp Fresh parsley (chopped)
Instructions
-
Place eggs in a large pot and cover with an inch of cold water. Bring the water to a rolling boil. Boil for about 10 minutes. Cover and turn off heat. Let the eggs sit on burner, covered, for another 10 minutes.
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Drain the eggs and rinse them in cold water. Once they are cool enough to handle, carefully peel and slice each egg in half lengthwise.
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Carefully remove the yolks with a spoon and transfer them to a small bowl. Set the cooked egg whites to the side.
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Add the avocado, lemon juice, mayonnaise, red pepper flakes, garlic powder, onion powder, paprika, salt and pepper to the bowl with the yolks. Mash everything together until thoroughly mixed.
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Fill each egg half with a tablespoon of the avocado mixture and garnish with fresh parsley. Serve and enjoy!
Paleo Breaded Fish
This is a great tasting “breaded” fried fish recipe.
By substituting paleo ingredients for bread crumbs you can have a great compliant meal.
While we recommend cod or halibut you can really use any fish you like.
Serve with a side of broccoli or sweet potato fries and enjoy!
Paleo Breaded Fried Fish Recipe
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Course:
Main Course
Cuisine:
Paleo
Servings: 4 servings
Ingredients
- 1 1/2 to 2 pounds Halibut (can substitute your own white fish)
- 2 cups Lard
- 4 Egg whites
- 1 cup Tapioca Starch (1/2 cup dredging)
- 1/4 cup Cassava Flour
- 1/4 tsp Sea Salt
- 1/4 tsp Pepper
Instructions
-
Wash the fish and pat dry.
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Cut the fish into bite size pieces.
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Beat the egg whites with a mixer until stiff.
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Mix in 1/2 cup tapioca starch, the cassava flour, salt and pepper.
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Heat the lard in a deep fryer or frying pan. Wait till it comes up to temperature.
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Dredge the cut fish pieces in the remaining tapioca starch. Then dip in the batter mixture. Spread batter over the fish.
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Place in the fish pieces in the deep fryer. Cook for about 3 minutes then flip the fish. Cook for another 3-4 minutes until golden brown. Make sure the fish is cooked all the way through.
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Remove the fish from the deep fryer and let them cool on a paper towel.