Free Paleo Recipes

Here you can find free Paleo Recipes



This paleo tuna salad will definitely have you going for seconds. The robust flavors of Kalamata olives, sun-dried tomatoes, roasted peppers, and artichokes mix with delicate herbs to create a delicious medley that is perfect for lunch or a light dinner. Served on lettuce leaves, it also looks beautiful.

Recipe makes 2 servings.
Approximate Cook Time: 15 minutes
Nutritional Information

1 can(s) tuna (6 oz)
1/2 cup(s) artichoke hearts, diced
1/2 cup(s) olive(s), kalamata, pitted and chopped
1/2 cup(s) tomatoes, sun-dried, diced
1 medium roasted red pepper(s), chopped (from a jar is fine but check for non-Paleo ingredients)
3 tablespoon(s) olive oil
1 medium lemon(s), juiced
1 teaspoon(s) mustard, dijon
1/4 cup(s) parsley, fresh, chopped
2 tablespoon(s) basil, fresh, slivered
2 tablespoon(s) mint, fresh, chopped
4 lettuce leaves, for serving
1 teaspoon(s) sea salt, to taste
1 teaspoon(s) black pepper, freshly ground, to taste
Put the tuna in a large bowl and flake with a fork so that there are no large chunks.
Add the artichoke hearts, olives, sun dried tomatoes, and red peppers and mix well.
Season with salt and plenty of fresh ground pepper.
Put the olive oil, lemon juice, mustard, and chopped herbs in a jar or other container with a lid. Add pinch of salt and shake until well combined.
Toss the tuna mixture with the dressing and chill for 30 minutes (optional) to let the flavors meld. Serve in the lettuce leaves.


Here a fish of your choice combines with traditional Louisiana seasonings like lemon pepper, red pepper, and garlic to create amazing tasting paleo fish fillets. The mixture of coconut oil and lemon juice called for in the paleo recipe helps the fish stay moist. You can make this dish with a number of other fish varieties including tilapia, perch, and orange roughy.

Recipe makes 2 servings.
Approximate Cook Time: 35 minutes

2 tablespoon(s) coconut oil
1 medium lemon(s), juiced
2 fish fillet(s), (sole, trout, snapper, or catfish)
1/2 teaspoon(s) lemon pepper
1/8 teaspoon(s) red pepper flakes
1/8 teaspoon(s) garlic powder
1/4 teaspoon(s) sea salt, (optional)
1/4 teaspoon(s) black pepper, freshly ground (optional)
Preheat oven to 350 F.
In a medium oven-proof skillet, heat coconut oil and lemon juice over medium-high heat.
Coat both sides of fillets, and lay side by side in the pan, overlapping slightly if necessary.
Mix spices together and sprinkle over fillets.
Bake for 20-25 minutes, depending on size of fillets and type of fish (catfish bakes the longest).
The pan may blacken, but that’s fine; the liquid will keep the fish moist.
Season with sea salt and freshly ground black pepper (optional).


Chipotle chili powder adds spice and color to this baked salmon recipe. The addition of lime brightens the flavor. Feel free to fry the salmon in a Paleo-approved fat instead of baking it, and to try this paleo recipe with trout, cod, or other kinds of fish according to taste and availability.

Recipe makes 2 servings.
Approximate Cook Time: 20 minutes

1 pound(s) salmon fillet(s), skinless
2 tablespoon(s) olive oil
2 medium lime(s), (1 per serving), cut in half
1/4 teaspoon(s) sea salt, (optional)
1/2 teaspoon(s) chipotle, ground
Preheat oven to 350 F.
Rinse salmon, pat dry, and place on a metal baking sheet.
Rub each fillet with olive oil or fat of choice, and squeeze the juice from one-half lime onto each fillet.
Sprinkle fillets with sea salt (if desired) and chipotle, then place a half lime on top of each fillet.
Cook salmon for 12-15 minutes, or until it flakes easily with a fork.


Craving a delicious paleo salmon dish? Try this easy paleo salmon recipe, which features this healthy fish variety broiled in almond flour seasoned with coriander and cumin. You can use tilapia or other fish in place of the salmon. A side dish of baked vegetables makes the perfect complement.

Recipe makes 2 servings.
Approximate Cook Time: 25 minutes

3/4 pound(s) salmon, skin on
1/2 cup(s) almond meal
1/2 teaspoon(s) coriander
1/2 teaspoon(s) cumin
1 medium lemon(s), juiced
1/4 teaspoon(s) sea salt
1/8 teaspoon(s) black pepper, freshly ground
3 sprig(s) cilantro, fresh
1 tablespoon(s) coconut oil
Preheat the oven to 350 F.
Combine almond meal, coriander and cumin in a small bowl.
Sprinkle the salmon fillet(s) with the lemon juice and season with salt and pepper.
Coat each fillet with the almond meal mixture (both sides).
Place skin side down on a broiler pan, greased lightly with coconut oil.
Bake for 12-15 minutes, or until salmon flakes easily with a fork.
Top with freshly chopped cilantro before serving.



Smoked salmon is a perfect Paleo snack food. It’s high in protein and heart healthy fat and requires no preparation. This quick snack recipe is made with a cashew cream cheese that takes two ingredients, but tastes as rich and indulgent as the traditional dairy version. When topped on cucumber slices, it makes a decadent snack that is easy, healthy, and delicious. If you have a high-powered blender, you can skip the step of soaking the cashews, but the result may be less creamy.

Recipe makes 4 servings.
Approximate Cook Time: 20 minutes

Cashew Cream Cheese
11/2 cup(s) cashews, raw
1 medium lemon(s), juiced
1 medium garlic clove(s)
1/4 teaspoon(s) sea salt
1/4 cup(s) water, or more if needed
Cucumber Bites
1 medium cucumber(s)
1 pound(s) salmon, smoked
2 tablespoon(s) chives, fresh, for garnish
1/8 teaspoon(s) black pepper, for garnish to taste
To make the cashew cream cheese, put the cashews in a bowl and cover with cold water. Soak for 2 hours, drain, and transfer to a food processor or blender. Add the lemon juice, garlic, and salt, along with about 1/4 cup water. Blend until smooth and creamy, adding additional water a little bit at a time to thin out if necessary.
To serve, slice the cucumber. Top each slice with a dollop of the cashew cream cheese, and a tablespoon or so of the smoked salmon. Sprinkle with chives and black pepper before serving.


Delicious roasted peppers and sausage combine as filling in this hearty omelet. You can use milder poblano or bell peppers, or spicier chili peppers according to your taste preference. To save time, feel free to use Paleo-safe jarred roasted peppers instead of roasting them yourself.

Recipe makes 2 servings.
Approximate Cook Time: 30 minutes

1 medium poblano pepper(s), green chili or bell pepper
4 large egg(s)
1/4 teaspoon(s) black pepper, freshly ground
2 teaspoon(s) coconut oil
1/2 pound(s) pork sausage(s), or beef, cooked and sliced
2 tablespoon(s) parsley, fresh, chopped
Put pepper in a heavy bottomed pan over high heat. Turn pepper as skin begins to blacken and blister on each side. When blistered on all sides, remove from pan and put in a plastic bag with a few drops of water; seal the bag immediately with plenty of air trapped inside. Wait 5 minutes. Remove from bag, cut out seeds, remove skin and dice.
Meanwhile, beat eggs in a small bowl and add freshly ground black pepper.
Heat medium non-stick skillet over medium heat. Add 1 teaspoon coconut oil when hot.
Add half of the egg mixture to hot pan. As the egg starts to set, add half of the remaining ingredients to one half of the pan.
When fully set, fold half of the egg over the filling, and cook a minute more.
Repeat with second omelet.


Recipe makes 4 servings.
Approximate Prep Time: 45 minutes
Approximate Cook Time: 45 minutes
Nutritional Information

2 tablespoon(s) olive oil, extra virgin
1 small onion(s), chopped
2 medium garlic clove(s), minced
2 cup(s) broccoli slaw, (found with the bagged salad mixes – use 2 cups of thinly sliced cabbage, carrots, and broccoli if you can’t find it pre-bagged)
1/2 head(s) cabbage(s), green, either green, purple or a mixture; shredded (about 2 cups)
1/4 teaspoon(s) red pepper flakes, (more if you want it hot!)
1 pound(s) pork kielbasa, or other German sausage (can be substituted by sausage made with meat other than pork)
2 tablespoon(s) apple cider vinegar
1/4 cup(s) water
1 tablespoon(s) caraway seeds
Heat the olive oil on medium low in a large skillet. Add the onion and cook until soft.
Add the garlic and cook for one more minute.
Add the broccoli slaw and cabbage and stir. Season with salt and pepper and add the red pepper flakes.
Add the sausage and cook until browned, and then stir in the apple cider vinegar and water.
Continue cooking until vegetables are tender. Stir in the caraway seeds and serve.


Recipe makes 4 servings.
Approximate Cook Time: 90 minutes

1/2 pound(s) pork, ground
1/2 pound(s) turkey, ground
1 large egg(s), beaten
4 tablespoon(s) almond flour, (alternatively use 2 tablespoons coconut flour and 2 tablespoons tapioca flour)
1 teaspoon(s) sea salt, (optional)
1/2 teaspoon(s) black pepper, freshly ground
1/4 cup(s) coconut milk, full fat
1 tablespoon(s) coconut oil, lard, or tallow
1 medium onion(s), finely diced
6 medium mushroom(s), white button or cremini, sliced
3 slice(s) bacon
Preheat oven to 400 F.
Add coconut oil or fat of choice to a large sauté pan over medium heat. When pan is hot, add onion and mushrooms and sauté until softened and slightly browned (about 10 minutes).
While the onions and mushrooms cook, mix ground meat, egg, almond flour, coconut milk, sea salt (optional), and black pepper in a bowl.
Combine mushrooms and onions with meat loaf mixture.
Shape into a loaf in an ungreased baking pan, and add the bacon strips across the top of loaf.
Bake for 50-65 minutes, or until fully cooked. There might be “soup” surrounding the loaf which you can just throw away or freeze for later use as stock in a real soup.


Bacon and dates together make a surprisingly delicious pairing. Baking the dates softens them and brings out their wonderful sweetness and makes a scrumptious contrast to crispy bacon. Feel free to use pecans instead of the almonds. These are perfect as mid-day snacks or appetizers for a party.

Recipe makes 4 servings.
Approximate Cook Time: 20 minutes

8 slice(s) bacon, cut in half
16 medium date(s), Medjool
16 medium almonds, whole
toothpicks, (optional)
Preheat oven to 375 F
Open up dates gently with a knife.
Stuff each date with an almond, and wrap with half of a bacon slice. Secure with a toothpick if necessary.
Place on a shallow baking sheet and bake, bacon seam down, for about 7 minutes.
Flip and bake for another 7 minutes or until bacon is crispy.
Serve warm or cold, and store leftovers in the refrigerator.


If you’re not a fan of the strong taste of liver, this recipe will help you get the nutrients in a delicious way. Made of a combination of ground pork, beef, and liver, these sausages have the right amount of seasoning. Paired with eggs fried in olive oil, this breakfast is a filling combo of protein and fat. The sausage patties can be made in advance and stored in the refrigerator until ready to be cooked.

Recipe makes 4 servings.
Approximate Cook Time: 30 minutes

3/4 pound(s) pork, ground
1/2 pound(s) beef, ground
1/4 pound(s) beef liver, ground
1 tablespoon(s) maple syrup
1 teaspoon(s) sage, dried
1/2 teaspoon(s) thyme, dried
1/2 teaspoon(s) rosemary, dried
1/2 teaspoon(s) sea salt
1/2 teaspoon(s) black pepper
2 tablespoon(s) olive oil
4 large egg(s)
Combine the pork, beef, liver, maple syrup, seasonings, and salt and pepper in a large bowl. Mix with your hands until well combined, and form into 2-inch patties.
Heat half the olive oil in a skillet and cook the patties until well browned and cooked through. Remove the sausages, add the remaining oil and fry the eggs to your liking. Serve with the sausages.


Recipe makes 4 servings.
Approximate Cook Time: 2 hours
Nutritional Information

4 veal chops (4-6 oz)
1/2 teaspoon(s) sea salt, (optional)
2 teaspoon(s) oregano, dried
1/4 teaspoon(s) black pepper, freshly ground
1 tablespoon(s) coconut oil
2 tablespoon(s) parsley, fresh, chopped
2 medium garlic clove(s), minced
1 can(s) tomatoes, (28 oz)
Season each veal chop with sea salt (optional), oregano and freshly ground black pepper.
Heat a large skillet over high heat. Add coconut oil when hot.
Add veal chops and brown on both sides.
Reduce heat to medium-low and add garlic. Continue to cook until garlic begins to brown.
Add tomatoes and parsley, cover, reduce heat to low and simmer until veal is tender (about 2 hours).


This quick and easy beef stir-fry is a great way to use up an abundance of summer zucchini. When cut into noodles and stir-fried, you’ll think you’re eating your favorite noodle dish from your local takeout place. Don’t skip the step of salting your zucchini or you’ll have soggy noodles.

Recipe makes 4 servings.
Approximate Cook Time: 30 minutes

4 tablespoon(s) coconut aminos
1 medium lime(s), juiced
2 medium garlic clove(s), minced
1 teaspoon(s) ginger, fresh, grated
11/2 pound(s) beef – flank, sirloin, or NY strip steak(s), sliced
2 medium zucchini
1 tablespoon(s) kosher salt, or less to taste
3 tablespoon(s) sesame oil
2 medium onion(s), green, sliced
1 teaspoon(s) red pepper flakes, crushed
2 tablespoon(s) cilantro, fresh, for garnish
Whisk the coconut aminos, lime juice, garlic, and ginger in a large bowl. Add the steak and toss with the mixture and let marinate for 10 minutes.
Using either a julienne peeler or spiral slicer, cut the zucchini into noodles. Lay on a layer of paper towels and sprinkle on the kosher salt. Allow to sit for 10 minutes.
Heat the sesame oil in a skillet or wok and add the green onions and pepper flakes. Cook for 1 minute, and add the beef. Stir and add the beef. Cook until browned and add the zucchini noodles.
Stir and cook until beef is cooked through and noodles are hot.
Serve topped with the cilantro.


Recipe makes 4 servings.
Approximate Cook Time: 45 minutes

2 tablespoon(s) coconut oil
2 medium garlic clove(s), minced
1 pound(s) beef – petite sirloin steak(s), cut into very thin strips
1/2 teaspoon(s) sea salt
2 tablespoon(s) lemon juice
1 tablespoon(s) flax seeds, ground
2 teaspoon(s) ginger, fresh, grated
1/4 teaspoon(s) black pepper, freshly ground
1/2 teaspoon(s) red pepper flakes
1/4 cup(s) chicken broth
2 head(s) broccoli, cut into florets (about 2 cups)
2 large carrot(s), thinly sliced
1 medium onion(s), green, thinly sliced
Heat the 1 tablspoon coconut oil and garlic in a large skillet over medium-high heat.
Add the sliced beef and 1/4 teapoon sea salt, and brown. Remove beef from pan to a side dish, and get rid of excess juice left in pan.
In a small bowl mix lemon juice, flax meal, grated ginger, freshly ground black pepper and red pepper flakes with 1/4 cup broth.
Heat pan again over medium heat. Add 1 tablespoon coconut oil when pan is hot.
Add broccoli and carrots to pan. Pour liquid ingredients on top and toss to coat.
Cook over medium heat until broccoli is tender.
Return the beef to the pan and add the green onions. Add the extra chicken broth if preferred.
Stir beef in until it’s coated with sauce, and let simmer for a few minutes until beef warmed through.


Eat on their own or pair with a protein or sauteed veggies. Make up a whole batch so you can have them in your fridge as snacks all week.

Each 8″ (diameter) crepe is a serving.

Recipe makes 8 servings.
Approximate Cook Time: 20 minutes

7 large egg(s)
5 large banana(s)
1 can(s) coconut milk, full fat (403 mL)
1 teaspoon(s) sea salt
21/4 cup(s) tapioca flour or starch, (about 10 oz)
Mix and mash all ingredients together to make a pretty soupy batter (a hand held mixer works well).
Meanwhile, heat a large, non-stick pan over medium low heat.
When the pan is hot, cover the bottom of the pan with a thin layer of batter (about 1 cup or so).
Flip when bottom is golden brown. Cook until both sides are lightly browned.
These crepes are great plain, or use them to wrap meat and veggies.


These pancakes are a delicious combination of almond flour and applesauce topped with fresh berries. Feel free to substitute mashed bananas or pureed pumpkin for the applesauce and cinnamon for nutmeg. If you are allergic to almonds, you can replace half the almond flour with coconut flour and the other half with tapioca flour. Cooking these pancakes on a griddle, slowly and over low heat, will give the best results.

Recipe makes 2 servings.
Approximate Cook Time: 30 minutes

1 cup(s) almond flour
1/2 cup(s) applesauce, unsweetened
1 tablespoon(s) coconut flour
2 large egg(s)
1/4 cup(s) water, (consider soda water for slightly fluffier pancakes)
1/4 teaspoon(s) nutmeg, fresh
1/4 teaspoon(s) sea salt
1 tablespoon(s) coconut oil, divided
1/2 cup(s) berries, fresh
Combine almond flour, applesauce, coconut flour, eggs, water, nutmeg and sea salt in a bowl, and mix together completely with a fork. The batter will appear a little thicker than normal mix.
Heat a non-stick frying pan over medium-low heat with coconut oil.
Drop 1/4 cup of batter onto the pan once it is fully heated. Spread out batter slightly if desired.
Flip like a normal pancake when the bubbles start showing up on the top, and cook for another minute or two.
Add more oil to the pan and repeat with remaining batter.
Top with fresh berries.


This simple breakfast dish gets its flavor from bacon. By cooking the spinach and eggs in the bacon fat and then sprinkling the bacon on top, you get bacony goodness in each and every bite.

Recipe makes 4 servings.
Approximate Cook Time: 35 minutes

12 large egg(s)
1/2 cup(s) coconut milk, full fat
6 slice(s) bacon, chopped
4 cup(s) spinach, chopped
1/8 teaspoon(s) sea salt, to taste
1/8 teaspoon(s) black pepper, to taste
Preheat oven to 350F.
Whisk the eggs with the coconut milk in a large bowl. Set aside.
Cook your bacon in a skillet till crisp. Remove bacon from skillet and set aside.
Add the spinach to the skillet (and bacon fat) and cook until just wilted. Pour the egg mixture into the skillet and season with salt and pepper.
Bake for 15-20 minutes, until eggs are set.
Top with cooked bacon before serving.

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