20 Nutritious Paleo Diet Recipes To Add Variety To Your Meals

Written by Varsha Patnaik

The word “diet” brings about an image of particular “restrictions” in our food intake. Thankfully, when it comes to the paleo diet, you don’t have to lose anything more than processed and refined food. Paleo diet focuses on the natural source of food, rather than a particular food group like fats, proteins, or carbohydrates (1).

A paleo food habit includes organic fruits and vegetables and naturally raised meat in your diet.  It allows a wider variety of food when compared to any other diet and helps lead a healthy wholesome lifestyle overall. Still, when you decide to start with a new diet plan, you might find yourself lost as to what can be included and whatnot. Here, we have listed 20 easy-to-follow paleo diet recipes to help you chalk out your diet plan with ease, without missing out on your favorite dishes.

1. Paleo Kale Cucumber Smoothie

Prep time: 3 mins
Total time: 5 mins
Serves: 2

Ingredients

  • kale (chopped) – 1 cup
  • English cucumber – 1 whole
  • celery – 6 stalks
  • green apple – 1
  • yellow bell pepper – 1
  • cilantro (optional) – 2-3 sprigs
  • jalapeño -1
  • ginger root (peeled) – 1 inch
  • lemons (juiced) – 2
  • water

How To Prepare

  1. Put all the ingredients into a blender.
  2. Blend until smooth and creamy.

2. Coconut Berry Smoothie Bowl

Prep time: 10 mins
Total time: 10 mins
Serves: 2

Ingredients

  • banana (frozen) -1
  • cherries (frozen) – 1 cup
  • frozen berries – 1 cup
  • coconut milk – 1 cup
  • unsalted almond butter- 2 tablespoons

For Topping

  • unsweetened shredded coconut
  • fresh berries
  • flax seeds- 2 tablespoons

How To Prepare

  1. Put all the frozen fruits along with the coconut milk and almond butter in a high-speed blender.
  2. Combine until creamy and smooth.
  3. Pour evenly into two bowls and top it up with your favorite toppings of shredded coconut, fresh berries, or flax seeds.

3. Strawberry Banana Smoothie

Prep time: 5 mins
Total time: 5 mins
Serves: 2

Ingredients

  • strawberries (hulled and chopped) – 1 cup
  • banana (peeled and chopped) -1 large
  • almond milk (or any non-dairy milk, unsweetened) -1/2 cup
  • almond butter – 2 tablespoons
  • honey/ maple syrup -1 tablespoon
  • ice cubes – 1 cup

How To Prepare

  1. Put all the ingredients in a blender and combine until smooth.
  2. Add more milk, ice cubes, or sweetener as per desired consistency and taste.

4. Watermelon Peach Smoothie

4.-Watermelon-Peach-Smoothie

Shutterstock

Prep time: 5 mins
Total time: 5 mins
Serves: 2

Ingredients

  • watermelon (chopped) – 3 cups
  • peach (ripe, sliced) – 1
  • coconut milk (refrigerated, not canned) – ½ cup
  • ice – handful
  • mint (for garnish)

How To Prepare

  1. Put all the ingredients into a high-speed blender and blitz until mixed.
  2. Add mint for garnish.

5. Cheesy Vegan Broccoli Soup

Prep time: 10 mins
Total time: 30 mins
Serves: 4

Ingredients

  • olive oil or ghee – 2 tablespoons
  • onion (small, diced) – 1
  • garlic (minced) – 1-2 cloves
  • vegetable stock/chicken stock – 2 cups
  • broccoli (florets) – 4 cups
  • carrot (medium, shredded) – 1 1/2 cups
  • cashews (raw, soaked for 4 hours) – 1 cup
  • water – 1 cup
  • mustard powder – 1/2 teaspoon
  • smoked paprika – 1/2 teaspoon
  • nutritional yeast – 1/2 cup
  • fresh lemon juice (half a lemon) – 1 tablespoon
  • almond milk -1/4 cup
  • cayenne pepper – a dash
  • sea salt
  • freshly cracked pepper
  • fresh parsley (optional)

How To Prepare

  1. Take olive oil in a saucepan and heat over medium heat.
  2. Add onion and sauté until translucent, stirring often.
  3. Add garlic and keep stirring for about 30 seconds, or until fragrant.
  4. Add the stock, broccoli, and carrots, and cover with a lid. Simmer for about 10-15 minutes, till broccoli is tender.
  5. Add cashews, water, mustard powder, smoked paprika, nutritional yeast, lemon juice, almond milk, and cayenne pepper into a high-speed blender and combine until soft, smooth, and creamy.
  6. Pour the creamy cashew mix onto the broccoli mixture in the pan and stir until smooth.
  7. Add sea salt and freshly cracked pepper as per taste.
  8. Spoon into serving bowls and garnish with freshly chopped parsley.

6. Creamy Roasted Asparagus & Leek Soup

Prep time: 2 hrs
Total time: 2 hrs 20 minutes
Serves: 4

Ingredients

  • cashews (raw, soaked)
  • water – 1 cup
  • asparagus (washed, trimmed, chopped roughly) – 1 lb
  • leek (large, chopped) – 1
  • coconut oil – 3 tablespoons
  • shallots (minced) – ¼ cup
  • black pepper – to taste
  • chicken broth(no sodium) – 1 cup
  • white wine vinegar – 2 tablespoons
  • fresh spinach leaves (packed) – 1 cup
  • lemon juice – 2 tablespoons
  • lemon zest – 1 teaspoon

How To Prepare

  1. Soak cashews for at least 2 hours.
  2. Remove the soaking water and add the cashews into a blender. Add 1 cup of water and purée until smooth. Keep aside.
  3. Take the asparagus, leeks, and 1 tablespoon of coconut oil in a large mixing bowl and toss until evenly coated.
  4. Spread them evenly on a sheet pan and broil for 5-6 minutes, turning over in between.
  5. Remove from the oven and keep aside ¼ cup of the asparagus and leek mixture for garnish before proceeding further.
  6. Take the remaining coconut oil in a saucepan and let it melt over medium heat.
  7. Add the shallots and stir fry for 3-4 minutes or until translucent.
  8. Add in the asparagus and leeks and cook, stirring occasionally, for 5 minutes.
  9. Pour in the cashew cream, chicken broth, and vinegar.
  10. Stir to combine, bring to a boil, and then reduce the heat to a simmer.
  11. Stir in spinach, lemon juice, and lemon zest. Simmer for 5 minutes.
  12. Purée the soup carefully with a regular or immersion blender until smooth.
  13. Ladle out the soup into serving bowls and garnish with the reserved asparagus tips and leeks.

7. Slow Cooker Tomato Fennel Soup (Vegan)

Prep time: 10 mins
Total time: 8 hrs 10 mins
Serves: 8

Ingredients

  • whole tomatoes (peeled, unsalted) – 2 (28 ounces) cans
  • tomato sauce (unsalted) – 1 (14 ounce) can
  • yellow onion (small, finely chopped) – 1
  • red bell pepper (finely chopped) – 1
  • garlic cloves (minced) – 4
  • unsalted vegetable broth – 1 ½ cups
  • fennel seeds – 1 teaspoon
  • dried basil – 1 teaspoon
  • red pepper flakes – ¼ teaspoon
  • oregano – ¼ teaspoon
  • black pepper – ¼ teaspoon
  • coconut milk (full fat, divided) – 1 cup (plus more for serving)
  • olive oil (high-quality) – 1 tablespoon (for serving)
  • fresh basil – (for serving)

How To Prepare

  1. Put all the ingredients into a slow cooker. Save half of the coconut milk to stir in later.
  2. Cover and cook on low flame for 8 hours, or on high flame for 4 hours.
  3. Using a blender, puree the soup in batches until smooth.
  4. Pour the pureed soup back into the slow cooker and stir in the remaining 1/2 cup of coconut milk.
  5. Heat until warmed through.
  6. Serve hot with a drizzle of extra coconut milk, a splash of high-quality olive oil, and/or a sprinkle of chopped fresh basil.

8. Gut-Healthy Ginger & Turmeric Tea

Prep time: 5 mins
Total time: 20 mins
Serves: 2

Ingredients

  • water – 4 cups
  • lemon (sliced) – 1
  • ginger (peeled, chopped) – 1 inch
  • turmeric – 1 teaspoon
  • black pepper – ⅛ teaspoon
  • cinnamon – 1 teaspoon
  • cinnamon sticks (optional)

How To Prepare

  1. Add all the ingredients into a pot over medium heat and bring it to a boil.
  2. Reduce the heat and let it simmer for 10 minutes.
  3. Remove from the heat and allow the tea to cool down slightly.
  4. Pour into a mug.
  5. Add a cinnamon stick for garnish, if desired.

9. Spicy Watermelon Salad

Prep time: 20 mins
Total time: 20 mins
Serves: 2

Ingredients

  • watermelon (cubed) – 3 cups
  • shallot (chopped) -1 cup
  • basil leaves (chopped) – 3
  • jalapeño (small, chopped) -1
  • lime juice and zest – to taste
  • black pepper (crushed) – to taste

How To Prepare

  1. Take the watermelon, basil, shallots, and jalapeño in a mixing bowl and toss together.
  2. Season with a bit of lime juice, zest, and black pepper as per taste.
  3. Chill for 15 minutes, and enjoy!

10. Avocado Tuna Salad

Prep time: 5 mins
Total time: 5 mins
Serves: 1

Ingredients

  • tuna (no salt or oil added) -1 (15 oz) can
  • apple (diced) – ½ cup
  • celery (sliced) – 1 cup
  • red onion (diced) – 3 tablespoons
  • green onion (sliced) – 2 springs
  • sea salt – ½ teaspoon
  • back pepper – ½ teaspoon
  • avocado (mashed) – 1
  • lemon (juice) – 1/2

How To Prepare

  1. Take all of the ingredients except lemon) in a bowl and combine well.
  2. Use a fork to mash in the avocado and break apart the tuna.
  3. Top up with lemon juice and season as per taste.

11. Crispy Paleo Zucchini Fritters

Prep time: 15 mins
Total time: 30 mins
Serves: 4

Ingredients

  • zucchini (shredded, strained) – 6 cups
  • fax meal – ½ cup
  • eggs (beaten) – 2
  • garlic powder – ½ teaspoon
  • onion powder – ½ teaspoon
  • black pepper – ¼ teaspoon
  • red pepper flakes (optional) – ⅛ teaspoon
  • olive oil – 2 tablespoons
  • lemon wedges (optional) – for garnish

How To Prepare

  1. Take the shredded zucchini, flax meal, eggs, and spices in a mixing bowl and combine well. Add more flax meal for desired consistency.
  2. Heat the olive oil in a large pan over medium heat. Use a ¼ measuring cup to Scoop out the zucchini mixture in equal portions into the pan and flatten to form a patty.
  3. Cook each side until golden brown. Once done, set them aside on a baking rack so they don’t get soggy.
  4. Repeat with the remaining batter.
  5. Serve the zucchini fritters hot, garnished with lemon wedges if preferred.

12. Easy Paleo Salmon Cakes

Prep time: 10 mins
Total time: 25 mins
Serves: 4

Ingredients

  • salmon (canned or finely diced cooked salmon, skin off) – 5 oz
  • garlic (minced) – ½  teaspoon
  • sweet potato/squash/pumpkin (pureed or mashed) – ⅓ cup
  • coconut flour – 3 to 4 tablespoons
  • paprika (regular or smoked) – ¼ teaspoon
  • fine kosher or sea salt – 1/4 teaspoon
  • black pepper – 1/4 teaspoon
  • curry powder (optional) – 1/4 teaspoon
  • rosemary – 1 sprig
  • eggs – 2
  • oil or butter – 1 tablespoon

How To Prepare

  1. First, mash up your salmon. If you are using fresh versus canned, remove any extra skin.
  2. Place your salmon in a bowl and then add in your mashed or pureed veggies.
  3. Add in coconut flour 1 tablespoon at a time. You will need only 3-4 tablespoons depending on the type of salmon you use. Then mix in herbs and seasonings.
  4. Lastly, add in the 2 eggs.
  5. Combine well until the batter is thick enough to form patties. Add 1 tablespoon more coconut flour if required for desired consistency.
  6. Roll into balls.
  7. Line them on parchment paper and press to form patties/cakes of around 1 inch thick.
  8. Add butter or oil to a skillet on medium-high.
  9. Once heated, slide in 3-4 patties/cakes at a time and cook for 3 to 4 minutes on each side till cooked thoroughly.
  10. Remove from the skillet and set aside on paper towels to drain excess oil.
  11. Add a little more butter/oil and repeat for the next batch of patties.
  12. Garnish with rosemary, black pepper, chili flakes, or garlic, and other herbs of our preference.

13. Quick And Easy Paleo Chicken Nuggets Recipe

Prep time: 10 mins
Total time: 18 mins
Serves: 2

Ingredients

  • chicken breast (boneless, skinless) – 1 lb
  • sea salt – ¼ teaspoon
  • black pepper – ¼ teaspoon
  • onion powder – ¼ teaspoon
  • paprika – ¼ teaspoon
  • cayenne pepper – ¼ teaspoon
  • egg – 1
  • tapioca flour – ⅓ cup
  • water – 1 tablespoon
  • coconut oil/ red palm oil – ½ cup

How To Prepare

  1. Take the chicken in a food processor and pulse until minced. Blend in the spices.
  2. Form the chicken mince into small bite-sized patties and dust lightly in tapioca flour while removing the excess.
  3. Combine the remaining tapioca flour with egg and water.
  4. Heat oil in a wok over medium-high heat.
  5. Dip the nuggets into the egg tapioca batter and slide them into the oil.
  6. Fry for 3-4 minutes on either side until golden brown and crispy.

14. Stuffed Tomatoes

Prep time: 10 mins
Total time: 30 mins
Serves: 4

Ingredients

  • cherry tomatoes -12
  • extra virgin olive oil – 1 tablespoon
  • scallions (minced) – ¼ cup
  • dried basil – 1 teaspoon
  • dried oregano- 1 teaspoon
  • garlic (minced) – 1 tablespoon
  • spinach (finely chopped) – ½ cup
  • fresh cilantro leaves (chopped) – ½ cup

How To Prepare

  1. Slice off the stems and tops of each tomato.
  2. Using a small melon scoop, remove the seeds from tomatoes, making them hollow.
  3. Take spinach, scallions, basil, oregano, and garlic in a small bowl and combine well.
  4. Heat oil in a small skillet over medium flame.
  5. Add in and sauté the mixture for two minutes, stirring constantly.
  6. Remove from the heat and let it cool for ten minutes.
  7. Spoon the mixture into the tomatoes and garnish with fresh cilantro.

15. Lemony Grilled Salmon

15.-Lemony-Grilled-Salmon

Shutterstock

Prep time: 10 mins
Total time: 20 mins
Yields: 4

Ingredients

  • salmon fillets (skin-on) – 4-6 oz
  • extra-virgin olive oil – for brushing
  • kosher salt – to taste
  • black pepper (freshly ground) – to taste
  • lemons (sliced) – 2
  • butter – 2 tablespoons

How To Prepare

  1. Heat the grill.
  2. Brush salmon with oil and season with salt and pepper.
  3. Add lemon slices and grill until salmon is cooked through and lemons are charred, about 5 minutes per side.
  4. Dab some butter on the salmon right when it’s off the grill.
  5. Top it up with grilled lemons and serve.

16. One-Pan Roasted Chicken With Carrots

Prep time: 10 mins
Total time: 30 mins
Serves: 4

Ingredients

  • chicken thighs – 4
  • carrots (peeled, trimmed) – 1 ½ lb
  • onion (large,peeled and cut into eighths) – 1
  • garlic – 1 head
  • olive oil – 4 tablespoons
  • fresh rosemary (chopped) – 1 tablespoon
  • kosher salt – to taste
  • freshly ground black pepper – to taste

How To Prepare

  1. Preheat the oven to 425°F.
  2. Arrange the carrots and onion in a single layer on a greased baking sheet.
  3. Slice the top off the head of garlic; discard the top and place it on the tray.
  4. Drizzle 2 tablespoons of olive oil over the vegetables.
  5. Season with rosemary, salt, and pepper.
  6. Layer on with the chicken thighs.
  7. Rub each thigh with 1 teaspoon olive oil and season with salt and pepper.
  8. Roast in the oven for about 15-20 minutes till the chicken skin is golden and the carrots are tender.
  9. Portion the vegetables and chicken thighs onto four plates and serve.

17. Perfect Paleo Pizza

Prep time: 10 mins
Total time: 30 mins
Serves: 4

Ingredients

  • almond flour – 2 ½ cups
  • baking powder – ½ teaspoon
  • Italian seasoning – 1 teaspoon
  • garlic powder – a full pinch
  • kosher salt – ½ teaspoon
  • eggs (large) – 3
  • extra-virgin olive oil – 2 tablespoons
  • pizza sauce – 1/2 cup
  • dairy-free mozzarella (shredded) – 1 cup
  • pepperoni slices – ¼ cup
  • red onion (small, thinly sliced)
  • green bell pepper (small, thinly sliced) – 1/2
  • black olives- ¼ cup
  • cremini mushrooms (thinly sliced) – 2
  • red pepper flakes – a pinch

How To Prepare

  1. Preheat the oven to 425° with the rack in the top third.
  2. Take almond flour, baking powder, Italian seasoning, garlic powder, and salt in a large bowl and mix well.
  3. Whisk eggs and olive oil together and pour into the dry ingredients. Combine until a dough forms.
  4. Transfer the dough to a piece of parchment paper. Place another piece of parchment on the top and roll the dough ¼-inch thick. Discard the top piece of parchment paper.
  5. Slide the bottom parchment paper with crust onto a baking sheet.
  6. Bake for about 10 minutes, until the crust is lightly golden.
  7. Spread pizza sauce over the crust, leaving a ½-inch border.
  8. Top it up with mozzarella followed by vegetable toppings and return it back to the oven.
  9. Bake for 10 minutes until the cheese is melted and the crust is golden.
  10. Switch the oven to broil mode and broil for about 2 minutes until the cheese is golden.
  11. Garnish with red pepper flakes and serve.

18. Stir-Fried Szechuan String Beans With Shiitake Mushrooms

Prep time: 10 mins
Total time: 20 mins
Serves: 2

Ingredients

For The Stir Fry

  • shiitake mushrooms (stems removed, sliced) – 4 oz.
  • green beans (ends trimmed) – 12 oz.
  • avocado oil – 2tablespoons
  • salt and pepper- to taste
  • garlic (finely chopped) – 3 cloves
  • ginger(peeled, grated) – ½ inch
  • Sichuan peppercorns (ground) – ½ teaspoon

For The Sauce

  • coconut aminos sauce- 3 tablespoons
  • chicken broth or water – 3 tablespoons
  • toasted sesame oil – ½ teaspoon
  • rice vinegar – 1 ½ tablespoon.
  • red pepper flakes – ½ teaspoon
  • dry mustard – ½ teaspoon
  • arrowroot flour or cornstarch – ½ teaspoon

How To Prepare

  1. For the sauce, whisk together all the ingredients in a bowl and set aside.
  2. Heat 2 tablespoons.of avocado oil over medium-high heat and add in the green beans.
  3. Stir and cook until tender and browned.
  4. While sauteing, add in a little salt and pepper as per taste.
  5. Stir in the shiitake mushrooms, minced garlic, ginger, and Sichuan peppercorns, reducing the heat to medium. Saute for 2 more minutes.
  6. Pour in the sauce and cook until the sauce has thickened and reduced.

19. Instant Pot Butter Chicken

Prep time: 10 mins
Total time: 35 mins
Serves: 4

Ingredients

  • olive oil – 2 tablespoons
  • chicken breast (boneless, skinless, cubed) – 2 lb
  • white onion (chopped) – ½ cup
  • 1 teaspoon minced garlic (minced) – 1 teaspoon
  • ginger – 1 teaspoon
  • garam masala – 1 teaspoon
  • ground turmeric – ½ teaspoon
  • tomato sauce (unsweetened) – ½ cup
  • almond butter (unsalted/unsweetened, pure) – ½ cup
  • coconut milk (full-fat, unsweetened) – 15 oz (1 can)
  • arrowroot flour – 1 tablespoon
  • water – ¼ cup
  • parsley (chopped) – ¼ cup for garnish

How To Prepare

  1. Set the instant pot on sauté mode and heat the olive oil.
  2. Add in the cubed chicken pieces and let them brown.
  3. Stir in the onions, garlic, and ginger and cook for 3 minutes longer. Press “Cancel” next.
  4. Mix in the garam masala, turmeric powder, tomato sauce, almond butter, and coconut milk.
  5. Lock the lid and close the vent valve.
  6. Cook on the manual mode for 10 minutes and press “quick release” when the timer goes off.
  7. Take arrowroot flour and water in a small bowl and mix to form a slurry.
  8. Once all pressure of the instant pot is released, remove the lid and press Sauté.
  9. Gradually stir in the arrowroot slurry to thicken the sauce for 1-2 minutes. Press “Cancel”.
  10. Garnish with fresh parsley and serve with hot rice or chapati.

20. No-Bake Coconut And Cashew Butter Energy Balls

20.-No-Bake-Coconut-And-Cashew-Butter-Energy-Balls

Shutterstock

Prep time: 10 mins
Total time: 40 mins
Serves: 10

Ingredients

  • cashew butter – 1 cup
  • Medjool dates (pitted) – 1 cup
  • cashews (chopped) – ¼ cup
  • coconut (finely shredded, unsweetened) – 1 ½ cups

How To Prepare

  1. Add in the cashew butter, cashews, dates, and shredded coconut to a food processor. Combine well till a workable dough is formed.
  2. Scoop out the mixture evenly and roll it into small balls.
  3. Let these chill in the refrigerator for at least 30 minutes.
  4. Coat the balls again in the remaining shredded coconut and enjoy!

Paleo diet is more about a wholesome lifestyle incorporating healthy, nutritious, and naturally sourced food. While you may wonder if you can continue to have your favorite food, you can always factor in a better paleo substitute that not only preserves the taste and feel of the food but also adds to its nutrition as well. With the wide variety of paleo diet recipes listed above, we are sure you won’t have any difficulty in deciding your weekly menu plan when embarking on the paleo lifestyle.

Sources

Articles on StyleCraze are backed by verified information from peer-reviewed and academic research papers, reputed organizations, research institutions, and medical associations to ensure accuracy and relevance. Read our editorial policy to learn more.

  1. Paleolithic Diet
    https://www.ncbi.nlm.nih.gov/books/NBK482457/
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