5 awesome Paleo-friendly recipes you should try

We don’t do recipe posts around here very often (or almost ever) but I’ve gotten so many questions about healthy meals that can be scaled from personal to family sizes lately that I thought it was time to knock one out. I’ve combed the Interwebz for great Paleo recipes and presented the winners here (“winner” being defined as “one that made me hungry during lunch time”). Each one will also help point you to a new resource for Paleo recipes in the future, because I think ahead like that.

Here goes!

#1. Thai Chicken Lettuce Wraps (savingdinner.com)

This recipe serves 4


  • 1/2 cup almond butter
  • 1/2 cup water
  • 4 tablespoons coconut aminos
  • 4 cloves garlic, minced
  • 2 tablespoons ghee, or use coconut oil
  • 4 (6-oz.) boneless, skinless chicken breasts
  • 24 Bibb or Romaine lettuce leaves
  • 8 cabbage leaves, chopped
  • 2 cups broccoli, chopped
  • 2 large carrots, shredded
  • 1 large green onion, sliced
  • 2 cups cilantro, chopped
  • Sea salt and freshly ground black pepper to taste


  1. In a large bowl, add first 4 ingredients (almond butter through garlic) and mix well. Cover bowl and let sit overnight in the refrigerator, or at room temperature for 1 hour.
  2. Preheat grill to MEDIUM-HIGH. Brush grill grate with coconut oil. Season chicken with sea salt and pepper. Place chicken on grill for 4 to 6 minutes per side or until juices run clear; remove from grill and cut into 1/2” cubes.
  3. On a plate, spread out washed romaine leaves. Fill each leaf with chicken, broccoli, cabbage, carrots, onion, and cilantro. Drizzle with almond butter sauce and serve.

#2. Hunter Stew (strangekitty.ca)

This should serve 2-4 people, depending.


  • 2 lbs cubed beef
  • 2 handfuls fresh blueberries
  • 2C baby carrots, sliced in half lengthwise
  • Butter
  • Coconut oil for frying
  • Salt/pepper/oregano/garlic powder
  • 1 large onion, sliced in semicircles
  • Optional: Red wine and Worcestershire sauce


  1. Brown the beef in coconut oil, and put on a medium simmer with the onions while that all softens up. Once that’s done…
  2. Throw in the seasoning. Season to taste, I personally use a LOT of garlic. The carrots can go in too. Add half a cup of red wine, and a splash of Worcestershire sauce. Add enough water so the meat is mostly covered.
  3. Let this all stew for about 30mins on a medium heat.
  4. Add the berries in the last ten minutes, with a teaspoon of butter to coat.
  5. When the carrots are fork tender, serve.


#3. Acorn Squash with Walnuts and Cranberries (paleoleap.com)

Serves 2


  • 1 acorn squash, cut in half, with the seeds scooped out;
  • ½ cup walnuts, roughly chopped;
  • ½ cup fresh cranberries;
  • 2 tbsp. honey; (optional)
  • 2 tbsp. butter or ghee;
Acorn Squash with Walnuts & Cranberries


  1. Preheat your oven to 375 F.
  2. In a bowl, combine the walnuts, the cranberries, and the honey (if using).
  3. Split the mixture between the two squash halves. Top each half with 1 tablespoon butter or ghee.
  4. Place in a baking dish, and cover with foil.
  5. Place the squash in the preheated oven and bake for 1 hour, or until the flesh is soft.

#4. Gluten-free Bread with Almond Flour (food.com)

Serves 8-10 slices


  • 1.5 cups blanched almond flour
  • 0.75 cup arrowroot
  • 0.25 cup flax seed meal
  • 0.50 teaspoon celtic sea salt
  • 0.50 teaspoon baking soda
  • 4 eggs
  • 1 teaspoon agave nectar
  • 1 teaspoon apple cider vinegar


  1. In a medium bowl, combine almond flour, arrowroot, flax meal, salt and baking soda.
  2. In a larger bowl, blend eggs 3-5 minutes until frothy.
  3. Stir agave and vinegar into eggs.
  4. Mix dry ingredients into wet.
  5. Pour batter into a greased medium sized loaf pan.
  6. Bake at 350º for 30-35 minutes, until a toothpick inserted into center of loaf comes out clean.
  7. Cool and serve.

#5. Easy Paleo Herb Gravy (nomnompaleo.com)

Serves as a dressing for 2-5 people


  • 1 quart of Trader Joe’s organic low sodium chicken broth
  • 1 large onion, roughly chopped (next time, I will use 2 like she suggests in her recipe)
  • 0.5 tsp of dried thyme (or a few good shakes of Fines Herbes seasoning)
  • 2 tablespoons of Kerrygold unsalted butter (or pan drippings)
  • 6-8 cloves of peeled garlic (I love garlic and that’s how many come pre-peeled in a little pack)
  • salt and pepper to taste
  • 1 tablespoon of coconut aminos
  • A splash of heavy cream (optional)


  1. Dump the onions, garlic, broth, and thyme into a medium saucepan and bring it to a boil on HIGH.
  2. Lower the heat to LOW and let it simmer for 30 minutes or until the onions and garlic are really soft.
  3. Taste for seasonings and add salt, pepper, and coconut aminos to taste.
  4. Pour everything into a blender, add 2 tablespoons of butter (or pan drippings), and blitz everything until it is uniform.

Note: You can also add some heavy cream if you want a creamy gravy. Use the whole two onions or it could get thin.