5 Satisfying Paleo Recipes (2024)

New year, new you...right? Well, that was the plan, but maybe that new diet you're trying has left you feeling like all things tasty are off limits. That might be the case if you've jumped on the Paleo bandwagon (i.e. you've committed to shunning grains, dairy, soy, and refined sugars in hopes of detoxing after the holidays). But it doesn't have to be all dull in flavor town. With Paleo dieters growing in numbers—and demanding deliciousness—there's been a relative boom in the Paleo cookbook space. Here, we've brought you some of the most drool-worthy recipes from the just-published The Ultimate Paleo Cleanse: 4 Weeks of Fabulous Paleo Recipes—proving that cleaning up your act never means compromising taste.

Excerpted with permission from The Ultimate Paleo Cleanse: 4 Weeks of Fabulous Paleo Recipes by Amelia Simons. Copyright 2014, Skyhorse Publishing, Inc.

SERVINGS: 8

16 baby bella mushrooms
¼ c bell pepper, chopped
2 garlic cloves, minced
1 onion, chopped
Zest from one lemon
10-oz box frozen spinach, defrosted and drained
¼ c chopped nuts (almonds, pecans, walnuts)
1 c aged shredded cheese (optional)
Salt and pepper to taste
¼ c olive oil and vinegar dressing
2 to 3 Tbsp olive oil

1. PREHEAToven to 375°F.
2. REMOVE the stems from the mushrooms and chop them up.
3. HEAT 1 tablespoon of olive oil in a large saucepan over medium heat. Add the bell pepper, garlic, onion, and cook for 5 minutes. Reduce the heat and add the lemon zest, spinach, nuts, ½ cup cheese, salt, pepper, and dressing. Cook until mixture is thoroughly heated.
4. BRUSH inside the caps of each mushroom lightly with olive oil and place them into a lightly greased baking dish with sides. Place a heaping spoonful of filling into each mushroom cap and sprinkle with the remaining cheese.
5. BAKEfor 20 minutes until mushrooms are tender.

NUTRITION (per serving) 170 cal, 6 g pro, 6 g carb, 1 g fiber, 2 g sugars, 14 g fat, 4.5 g sat fat, 220 mg sodium

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SERVINGS: 4

1 Tbsp macadamia nut oil
3 garlic cloves, minced
½ red onion, chopped
1½ tsp ginger, minced
1 lb ground beef
1 Tbsp coconut aminos
Chopped zucchini, tomatoes, shredded carrots, sliced mushrooms (optional)
Lettuce leaves or raw cabbage leaves for the wraps
Cilantro to garnish

1. HEAToil in a large frying pan over medium heat.
2. ADD the onion and cook until translucent. Add the garlic and ginger and cook for another minute or two. Add the ground beef and cook until browned. Once browned, add the aminos and stir to blend. Place any chopped vegetables you would like to add into the pan and cook for a few minutes.
3. REMOVE from heat and place desired amount onto a lettuce or cabbage leaf. Garnish with nuts, cilantro, etc. and wrap.

NUTRITION (per serving) 210 cal, 25 g pro, 5 g carb, 1 g fiber, 1 g sugars, 9 g fat, 3 g sat fat, 170 mg sodium

SERVINGS: 8

2½ to 3 lb chicken wings or drumettes
½ c ghee or butter
1 tsp sweet paprika
1 Tbsp apple cider vinegar
2 garlic cloves, finely chopped
4 Tbsp hot sauce or more if you desire a spicier sauce

1. PREHEAT oven to 450°F or heat up your grill to medium-high heat.
2. HEAT the ghee in a small saucepan over low heat on the stove top. Stir in the paprika, vinegar, garlic, and hot sauce and blend. Remove from heat.
3. POUR about a quarter of this sauce into a small bowl, and pour the remaining sauce into a large bowl and set aside.
4. IF USING AN OVEN: Place the chicken pieces on a rimmed baking sheet lined with foil or try placing the chicken on a wire rack set down on the rimmed baking sheet (this allows the fat to drip down through the rack and away from the chicken, producing crispier chicken). Take the sauce in the small bowl and brush it over the chicken. Bake for 30 minutes, turning halfway through. Turn the oven over to broil and broil the wings on each side until they are crispy and dark in color.
5. IF USING A GRILL: Cook the chicken pieces over medium-high heat for 12 to 15 minutes.
6. DUMP the cooked chicken pieces into the large bowl with the remaining sauce and stir to coat.

NUTRITION (per serving) 280 cal, 31 g pro, 1 g carb, 0 g fiber, 0 g sugars, 17 g fat, 9 g sat fat, 300 mg sodium

MORE: 20 Not-Boring Chicken Recipes

SERVINGS: 8

5 c chicken stock
4 bell peppers, chopped
1 lg onion, chopped
2 garlic cloves, diced
28-oz can of diced tomatoes (do NOT drain)
2 bay leaves
½ lb diced chicken
3 Tbsp Cajun seasoning
¼ c Frank's Red Hot sauce or hot sauce of your choice
1 lb lg shrimp, raw and deveined
1 lb spicy Andouille nitrite/nitrate-free sausage (optional)
1 head of cauliflower
2 c okra

1. PUTchicken stock, bell peppers, onion, garlic, diced tomatoes with juice, bay leaves, chicken, Cajun seasoning, hot sauce, and bay leaves into a slow cooker set on low (6 hour setting).
2. TOSS in the sausage half an hour before the slow cooker is finished.
3. PLACE the cauliflower into a food processor and pulse until it resembles rice.
4. ADD this "rice," raw shrimp, and okra to the slow cooker.
5. MIX ingredients together and continue cooking until shrimp is done and vegetables are tender.

NUTRITION (per serving, with sausage) 280 cal, 31 g pro, 18 g carb, 5 g fiber, 9 g sugars, 9 g fat, 2.5 g sat fat, 1500 mg sodium

SERVINGS: 12

4 eggs
2 med zucchini, grated
½ c almond butter
1 c dried, unsweetened cranberries
1 c almond meal
2 Tbsp raw honey
1½ tsp cinnamon
1½ tsp nutmeg
1 tsp pumpkin pie spice
1 tsp baking soda
¼ tsp sea salt
¼ tsp ground cloves
¾ c chopped walnuts

1. PREHEAToven to 350°F. Prepare a 9 × 5 loaf pan with olive oil spray or apply olive oil with a paper towel.
2. SEPARATE egg yolks from the egg whites and put each in a separate bowl. Beat the egg yolks well.
3. COMBINE all the remaining ingredients with the egg yolks, except for the walnuts. Mix well.
4. WHIP the egg whites with an electric beater in a separate bowl until they form stiff peaks. Fold in the egg whites with the egg/zucchini mixture. Gently mix in the chopped walnuts and pour the batter into your greased loaf pan.
5. BAKE for 60 minutes until the top is a golden brown color. Test for doneness by inserting a toothpick or cake tester in the center of the bread. It is done when only crumbs appear on the toothpick or tester.
6. LET bread cool for 15 to 20 minutes before removing it from the pan. Slice to desired thickness and enjoy.

NUTRITION (per serving) 220 cal, 9 g pro, 12 g carb, 4 g fiber, 6 g sugars, 17 g fat, 2 g sat fat, 190 mg sodium

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