Paleo Recipes Page One of Two

101 Paleo Recipes
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Paleo Moroccan Chicken

Looking to spice up a ho-hum paleo cooking routine? Add some Moroccan flavor to this interesting combination of spices and entertain your taste buds! Bring some veggies like, steamed Brussels sprouts or baked cabbage wedges to the party. Why should the chicken have all the fun, host or not. The guest have a right to have fun too!

  • 1½ cup Onion (diced)
  • 3 tbsp garlic (minced)
  • 1 jar 28 oz Tomato sauce
  • 1 Whole chicken (cut into sections)
  • 1/4 Raisins (plus extra for garnish)
  • 2-3 tbsp Bacon fat (or other cooking fat)
  • 1/4 Slivered almonds (plus extra for garnish)
  • 1/2 tsp Cumin
  • 1/2 tsp Coriander
  • 1/4 tsp Ground cinnamon
  • Optional red chili flakes for garnish
  • Optional fresh chopped parsley for garnish
  • Sea salt and fresh cracked pepper (to taste)

1. Melt cooking fat on high in a large Dutch oven. Once the oil is nice and hot, sear the chicken pieces on each side for about 3 minutes and then set aside.
2. Reduce the heat to medium and add in onions, garlic, and a little bit of salt. Sauté until slightly caramelized, stirring frequently to prevent burning.
3. Add in tomato sauce, almonds, raisins, cinnamon, cumin, and coriander. Simmer for about 10 minutes or until flavors are fully combined.
4. Return the chicken to the pot and be sure that it is fully covered with sauce. Simmer on low for 45 minutes.
5. Serve hot with sauce on top of chicken pieces and garnish with raisins, almonds, chili pepper flakes, and fresh chopped parsley.


Paleo Orange Gummies

These can be a fun addition to kids’ paleo lunch boxes, but they’re also a blast to make for the young at heart. Paleo Gummies can be served as a fun finger food, a dessert for unpretentious dinner parties!

  • 3½ cups of water
  • 3 tbsp gelatin powder
  • 3 tbsp pure 100% orange juice (the real stuff)
  • 3 tbsp honey
  • 2 drops yellow food coloring (optional)
  • 1/4 tsp lemon extract (or 12 drops food grade lemon essential oil)

1. Add orange juice and 3 cups of water to a small saucepan on low. Warm the water but do not let it boil.
2. Once water is warm, add in sweetener and stir to dissolve. If desired, add 2 drops yellow food coloring. Add the lemon extract.
3. While water is warming, add gelatin to remaining 1/2 c warm water in a separate dish and stir to make gelatin paste.
4. Remove pot from heat and stir gelatin paste into the rest of the liquid.
5. Once fully combined, pour liquid into a silicone mold or an 8x8 glass baking dish. Refrigerate overnight or until set.
6. Once the Gummies are set, remove from mold and use a knife to cut into squares or get little fingers involved.


Buffalo Mushroom Skewers

These button mushrooms are coated in a velvety hot sauce for a quick and easy side dish. Perfect with steaks, grilled chicken, or anything else you want to serve it with. They're a great appetizer too.

  • 1/2 tsp sea salt
  • 2 tbsp olive oil
  • 1/2 cup hot sauce
  • 1 pound button mushrooms

1. With a paper towel, carefully clean the mushrooms, but don’t get them wet. Leave whole, but remove the stems if desired.
2. Whisk the hot sauce, olive oil, and salt in a bowl. Add the mushrooms and toss to coat.


Pumpkin Pie Chia Pudding

Chia seeds pack a great nutritional punch. Want to up your fiber intake, stock up on Omega-3, or stabilize your blood sugar levels? Make yourself some chia pudding. And what’s more, this pudding can be used as a nutritious breakfast, snack, or dessert.

  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 3 tbsp almond butter
  • ½ cup of Chia seeds
  • 1 tsp pumpkin pie spice
  • 2 tbsp organic coconut sugar
  • 1 can of full fat coconut milk
  • 1/2 can of pumpkin puree (about 6 oz)
  • 3 tbsp pumpkin seeds unshelled (aka pepitas)

Warm Pasta Salad1. In a blender, combine all ingredients EXCEPT chia seeds. Blend well, or until ingredients are fully combined.
2. Pour mixture into four Mason jars (it’ll take up about 1/3 of the glass).
3. Add 1/8 c chia seeds to each jar. Shake well.
4. Refrigerate overnight or for at least 3 hours.


Peppermint Dark Chocolate Truffles

Holiday parties are full of Christmas treats and desserts that are typically loaded in sugar and flour. If you’re looking for something Paleo friendly that will also satisfy your sweet tooth, serve these rich, dark chocolate truffles flavored with peppermint to make a classic holiday flavor combo. Use the highest quality dark chocolate you can find for best flavor and most nutrients.

  • 1 tsp peppermint extract
  • 3 tbsp coconut oil melted
  • 1 cup coconut milk from a can (not light!)
  • cocoa powder for dusting finished truffles
  • 10 ounces Dark chocolate (darkest available 65% cacao), finely chopped

Quinoa 1. Heat the coconut milk to a simmer, either in a saucepan or the microwave.
2. Put the chocolate and coconut oil in a large bowl and pour the hot milk in. Stir gently, until chocolate is melted, and mixture is smooth. Add the peppermint extract, and stir until combined.

3. Cover the mixture and refrigerate until firm, 3-4 hours, or overnight. 4. When ready to make the truffles, pour some cocoa powder in a small bowl. Remove chocolate mixture from fridge, and scoop into 36 1-inch balls using either a melon baller or cookie scoop. Form into balls and roll in the cocoa powder. Store in an airtight container in the fridge until ready to serve.


Beef Vindaloo

Our Beef Vindaloo is a twist on classic Vindaloo recipes. Less spicy than the original and made with beef and sweet potatoes, it truly is a Paleo treat.

For Beef:
  • 1 tsp sea salt
  • 2 tbsp olive oil
  • 1/3 cup red wine vinegar
  • 1½ lbs beef stew meat (cut into 1½" pieces)

  • For Vindaloo: For Vindaloo:
    • 1 bay leaf
    • 1 tsp paprika
    • 1 tsp turmeric
    • 1 cup beef stock
    • 6 oz tomato paste
    • Sea salt (to taste)
    • 1/2 onion (chopped)
    • 1 tbsp ground ginger
    • 1 tsp cayenne pepper
    • 1 tsp cranberry grape juice
    • 1/2 tsp ground cumin
    • 1 onion (finely sliced)
    • 1 large tomato (diced)
    • black pepper (to taste)
    • 1/2 tsp ground mustard
    • 1/2 tsp ground cinnamon
    • 4 garlic cloves (minced)
    • 1/2 tsp ground coriander
    • 2 tbsp olive oil (divided)
    • 1/2 lb sweet potatoes (cut into 1 inch cubes)

    1. Marinate the beef: In a large bowl, whisk together 1/3 cup red wine vinegar, 2 tbsp olive oil, and 1 tsp sea salt. Add the beef chunks and toss to coat. Cover with plastic wrap and place in the refrigerator overnight to marinate (or at least 8 hours).
    2. Preheat the oven to 350 degrees F.
    3. Add the 1/2 chopped onion, 4 garlic cloves, ground ginger, ground mustard, ground cumin, turmeric, cayenne pepper, ground coriander, paprika, and ground cinnamon to a food processor. Blend until it forms a paste. Set aside.
    4. Heat 1 tbsp of olive oil in an oven safe skillet over medium high heat. Drain the marinade from the beef. Add the beef to the pan in two batches and brown, about 3 to 4 minutes per side. Remove from the pan and set aside.
    5. Reduce the heat to medium. Add the onions and cook until they become translucent, about 5 to 7 minutes.
    6. Add the spice paste and cook, stirring constantly, for 1 to 2 minutes, until the spices become fragrant. Add the tomato paste and cook for an additional 2 minutes, stirring constantly.
    7. Add the beef stock and stir well to combine all the ingredients.
    8. Add the beef back to the pan. Add the tomatoes, red wine vinegar, bay leaf, and sweet potatoes. Transfer the entire pan to the oven and bake for 60 minutes.
    9. After 60 minutes, remove from the oven. Season with salt and pepper to taste.
    10. Serve and enjoy!


    Peri Peri Chicken Kabobs
    (Click on Peri for definition)

    Peri Peri is an African spice that is popularly used for seasoning meat – in this case chicken. It's hot but not overpowering. This seasoning takes an ordinary meal to another level of deliciousness. Serve the chicken alongside grilled vegetable kabobs for a well-balance dinner that’s bursting with flavor. Top it off with a "Honey Ginger Lemonade" drink below.

    • 1 tsp oregano
    • Juice of 1 lemon
    • 1 tsp chili powder
    • 1/4 tsp ground cardamom
    • 2 cloves garlic (minced)
    • 1/4 cup apple cider vinegar
    • 1/4 cup extra virgin olive oil
    • 1 tsp salt
    • 2 tsp paprika
    • pinch of ginger
    • 1/2 tsp cayenne
    • lime wedges (for serving)
    • freshly ground pepper (to taste)
    • 1½ lbs boneless chicken breasts (1" pieces)

    1. In a small bowl, stir together all of the ingredients except for the chicken.
    2. Place the pieces of chicken in a resealable bag or shallow dish and pour the marinade over them.
    3. Place in the refrigerator for at least two hours or overnight to marinate.
    4. If using wooden skewers, soak in water for 30 minutes.
    5. Preheat the grill to medium-high heat.
    6. Remove the chicken from the marinade and place onto the skewers.
    7. Grill the kebabs for 8-10 minutes or until cooked through.
    8. Serve warm with lime wedges on the side.


    Honey Ginger Lemonade

    This lemonade is perfect on a hot summer day when you want something other than water, but don’t want that bloated, overloaded feeling that comes with traditional sugary drinks. With raw honey and fresh ginger, it’s a delicious, yet incredibly beneficial, tonic.

    • 1/2 cup Raw honey
    • 1 tablespoon fresh grated ginger
    • 3 cups Water
    • 1½ cups Fresh lemon juice about 6 lemons

    1. Put the honey, ginger, and water in a medium saucepan and bring to a simmer. Simmer for 5 minutes, or until honey is dissolved.
    2. Let cool and pour into a pitcher.
    3. Add the lemon juice, stir, and chill until ready to serve.


    Zesty Veggie Dip

    Often all what’s needed to turn a bland, simple meal into a delicious one, is a good garnish, sauce, or dip. A Zesty Veggie Dip that has good taste and easy to make. Try it with your meals. Add a bit of variety to your eating habits.

    • 1/4 tsp Salt
    • ½ cup of water
    • 2 cloves garlic
    • ¾ cup of almonds
    • 1/4 tsp Dill (dried)
    • 2 tsp coconut amino
    • 1/4 tsp Smoked paprika
    • 1/4 cup onion (chopped)
    • 1 tsp Apple cider vinegar
    • 1/3 cup of fresh lime juice (about 2 limes)

    1. Add everything to a blender and puree until a smooth consistency is reached. You might want to rotate between speeds to make sure that all the large chunks are pureed.
    2. Garnish with a sprinkle of paprika and dill.
    3. Serve chilled with veggie sticks. For an extra kick, consider adding cayenne!


    Rocket Fuel Smoothie

    This is an unusual smoothie. Grapes, kiwis, and oranges aren’t used all that often in smoothie recipes, which is baffling, because they’re delicious. The combination of more unusual ingredients gives this smoothie a special flavor, which you have to try out.

    • 2 cups water
    • 3 golden kiwis (peeled)
    • 5 leaves red leaf lettuce
    • 1 aloe vera (small leaf, with skin)
    • 2 cups seedless grapes (green or red)
    • 1 ripe orange (peeled, seeds removed)

    Combine all ingredients in a blender and pulse until smooth.


    Bob D.

    Comment (37)
    Susan's Easy Recipes
    3 months ago

    “Very tasty and healthy 🌱 good job🍅”

    Reths Kitchen
    3 months ago

    “sooo colourful..healthy ..thanks for sharing ”


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