50+ Hearty and Healthy January Paleo Dinner Recipes to Start Your Year Off Right

As the new year begins, it’s the perfect time to reset your diet and focus on wholesome, nourishing meals that support your health goals.

Paleo dinners are an excellent choice for a clean, nutrient-packed start to the year, offering fresh, whole ingredients that fuel your body and leave you feeling satisfied.

Whether you’re looking for hearty soups to warm you up on cold nights, light and fresh salads, or savory main dishes, these 50+ January Paleo dinner recipes have you covered.

With a variety of flavors and easy-to-follow recipes, you’ll be able to create a menu that keeps you on track with your health and wellness goals without compromising on taste.

From chicken and beef dishes to vegetable-centric meals, these recipes will inspire you to make healthy, delicious choices throughout the month of January and beyond.

50+ Hearty and Healthy January Paleo Dinner Recipes to Start Your Year Off Right

Incorporating Paleo meals into your January dinner routine not only helps you stay on track with your nutrition goals but also ensures that you’re enjoying a variety of flavors and textures.

With over 50 recipe ideas to choose from, you’ll never run out of inspiration.

These Paleo dinners are designed to be easy to prepare, nutrient-dense, and satisfying—perfect for the colder winter months.

By focusing on whole foods, healthy fats, lean proteins, and fresh vegetables, you can nourish your body and embrace a clean, energizing way of eating.

So, whether you’re looking to warm up with a comforting stew or enjoy a light yet filling salad, these recipes offer something for every palate.

Start the new year on the right note and discover the joys of eating healthy, flavorful Paleo meals all month long.

Paleo Chicken and Sweet Potato Casserole

This Paleo Chicken and Sweet Potato Casserole combines tender chicken, caramelized sweet potatoes, and a medley of vegetables. It’s packed with healthy fats, lean protein, and nutrient-dense veggies, making it an ideal dinner for anyone following a paleo lifestyle. The dish is comforting, hearty, and incredibly easy to prepare, perfect for busy nights when you want something nourishing.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 lb chicken breast or thighs, boneless and skinless
• 1 red bell pepper, chopped
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 1 cup coconut milk (full-fat)
• 1 tsp paprika
• 1 tsp dried thyme
• Salt and pepper to taste
• Olive oil for sautéing

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat a tablespoon of olive oil in a large skillet over medium heat. Add the diced sweet potatoes and sauté until golden and tender, about 10 minutes. Remove and set aside.
3. In the same skillet, add the diced chicken and cook until browned and cooked through, about 7-10 minutes. Remove and set aside.
4. In the same skillet, add another tablespoon of olive oil and sauté the bell pepper, onion, and garlic until softened, about 5 minutes.
5. Return the chicken and sweet potatoes to the skillet, and add paprika, thyme, salt, and pepper. Pour in the coconut milk and stir to combine.
6. Transfer everything to a greased baking dish and bake for 20-25 minutes, or until bubbly and the flavors have melded together.
7. Serve hot and enjoy!

This Paleo Chicken and Sweet Potato Casserole is a fulfilling and nutritious meal that can be easily customized. Whether you’re looking for a low-carb option or a hearty dish to feed a family, this casserole checks all the boxes. The coconut milk gives it a creamy richness without compromising the paleo principles. It’s a versatile dish that’s perfect for a chilly January evening and makes for great leftovers too!

Paleo Beef and Vegetable Stir-Fry

Packed with lean beef, colorful vegetables, and a savory homemade paleo-friendly sauce, this Beef and Vegetable Stir-Fry is quick to make and full of flavor. It’s a great option for a fast weeknight dinner that doesn’t require a lot of prep time but delivers on taste and nutrition. The combination of protein and veggies provides a balanced, satisfying meal without any grains or refined sugars.

Ingredients:

• 1 lb grass-fed beef sirloin or flank steak, thinly sliced
• 2 tbsp coconut oil
• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 1 carrot, julienned
• 1/2 cup snap peas
• 2 tbsp coconut aminos
• 1 tbsp apple cider vinegar
• 1 tsp garlic powder
• 1/2 tsp ground ginger
• Salt and pepper to taste

Instructions:

1. In a large skillet or wok, heat the coconut oil over medium-high heat.
2. Add the beef and cook until browned, about 5-7 minutes. Remove the beef and set aside.
3. In the same skillet, add a little more coconut oil if needed, and sauté the broccoli, bell pepper, carrot, and snap peas until tender-crisp, about 4-5 minutes.
4. In a small bowl, whisk together the coconut aminos, apple cider vinegar, garlic powder, ginger, salt, and pepper.
5. Return the beef to the skillet and pour the sauce over the beef and vegetables. Stir well to coat and cook for an additional 2-3 minutes until the sauce is heated through and the flavors are combined.
6. Serve hot, garnished with optional sesame seeds or fresh herbs.

This Paleo Beef and Vegetable Stir-Fry is a fantastic way to get a meal on the table in under 30 minutes. It’s rich in protein and fiber, ensuring you stay full and satisfied. The use of coconut aminos as a soy-free substitute for soy sauce makes this dish fully paleo-compliant without sacrificing flavor. It’s a versatile recipe that can be adapted with different vegetables or proteins, making it an easy go-to dinner for any weeknight.

Paleo Baked Salmon with Asparagus

This Paleo Baked Salmon with Asparagus is a simple yet elegant dinner option that’s perfect for a healthy January meal. With its rich omega-3 fatty acids, the salmon is paired with roasted asparagus to create a dish that is both light and filling. The lemon and garlic add a fresh burst of flavor, and the entire dish is ready in about 30 minutes.

Ingredients:

• 4 salmon fillets
• 1 bunch asparagus, trimmed
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 lemon, thinly sliced
• Salt and pepper to taste
• Fresh parsley, chopped (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Line a baking sheet with parchment paper. Place the salmon fillets on one side and the asparagus on the other side of the baking sheet.
3. Drizzle the olive oil over the salmon and asparagus, then sprinkle with garlic, salt, and pepper. Place lemon slices on top of the salmon fillets.
4. Roast for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork, and the asparagus is tender.
5. Remove from the oven and garnish with fresh parsley before serving.

This Paleo Baked Salmon with Asparagus is the epitome of simplicity and healthiness. With just a few ingredients, you can create a nutrient-dense dinner that is rich in omega-3s, vitamins, and minerals. It’s a perfect option for anyone looking to start the year off with a light and nutritious meal that is easy to prepare. The combination of lemon, garlic, and olive oil brings out the best in the salmon, making it a dish that’s both delicious and satisfying.

Paleo Stuffed Bell Peppers

These Paleo Stuffed Bell Peppers are a nutritious and satisfying dinner option. Filled with seasoned ground turkey, cauliflower rice, and vegetables, they’re packed with flavor and provide a well-balanced meal. This dish is not only visually appealing but also incredibly versatile — perfect for a cozy winter dinner that’s both healthy and hearty.

Ingredients:

• 4 large bell peppers (red, yellow, or green)
• 1 lb ground turkey
• 1 cup cauliflower rice
• 1 small onion, diced
• 1 zucchini, diced
• 2 cloves garlic, minced
• 1 can diced tomatoes (14.5 oz), drained
• 1 tsp dried oregano
• 1 tsp paprika
• Salt and pepper to taste
• Olive oil for sautéing
• Fresh parsley, chopped (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds. Place the peppers in a baking dish and set aside.
3. In a skillet, heat a tablespoon of olive oil over medium heat. Add the ground turkey and cook until browned, breaking it up with a spoon.
4. Add the onion, zucchini, and garlic to the skillet and sauté for 3-4 minutes until softened.
5. Stir in the cauliflower rice, diced tomatoes, oregano, paprika, salt, and pepper. Cook for another 3-4 minutes until everything is combined and heated through.
6. Stuff the bell peppers with the turkey and vegetable mixture, pressing the filling down to pack it tightly.
7. Cover the baking dish with foil and bake for 25-30 minutes, until the peppers are tender.
8. Garnish with fresh parsley before serving.

These Paleo Stuffed Bell Peppers are an excellent meal for those looking for a comforting yet healthy option. The combination of ground turkey, cauliflower rice, and fresh vegetables provides a delicious, low-carb filling without sacrificing flavor. This recipe is perfect for meal prepping or serving a crowd, as it’s easy to make in bulk and reheats wonderfully. The stuffed peppers can be customized with different vegetables or seasonings, making it a versatile dish to suit your tastes.

Paleo Shrimp and Avocado Salad

This Paleo Shrimp and Avocado Salad is a light, refreshing dish that’s ideal for a quick dinner. The juicy shrimp, creamy avocado, and crisp greens make for a delightful combination, while the tangy lemon dressing ties it all together. It’s packed with healthy fats, protein, and plenty of vitamins, making it a great option for a nutritious meal after a busy day.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 avocado, diced
• 4 cups mixed greens (spinach, arugula, etc.)
• 1/2 red onion, thinly sliced
• 1 cucumber, sliced
• 1/4 cup cherry tomatoes, halved
• 1/4 cup fresh cilantro, chopped
• 1 tbsp lemon juice
• 1 tbsp olive oil (for dressing)
• Salt and pepper to taste

Instructions:

1. Heat a tablespoon of olive oil in a large skillet over medium heat. Add the shrimp and cook for 2-3 minutes per side until they turn pink and are fully cooked. Season with salt and pepper to taste.
2. In a large bowl, combine the mixed greens, red onion, cucumber, cherry tomatoes, and avocado.
3. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper for the dressing.
4. Once the shrimp are cooked, add them to the salad and toss gently to combine.
5. Drizzle the dressing over the salad and top with fresh cilantro before serving.

This Paleo Shrimp and Avocado Salad is the perfect light yet satisfying dinner option. The creamy avocado paired with the succulent shrimp makes each bite deliciously indulgent while staying health-conscious. The tangy lemon dressing adds a refreshing kick, making it an excellent choice for those wanting something fresh and clean. Whether you’re looking for a quick dinner or a salad packed with nutrients, this dish offers both in one simple, flavorful recipe.

Paleo Spaghetti Squash Primavera

Paleo Spaghetti Squash Primavera is a light and flavorful twist on traditional pasta dishes. Instead of noodles, roasted spaghetti squash is used as the base, making it low-carb and paleo-friendly. Loaded with colorful vegetables and tossed in a fresh basil pesto, this dish is perfect for anyone looking for a hearty yet healthy dinner.

Ingredients:

• 1 medium spaghetti squash
• 1 tbsp olive oil
• 1 cup cherry tomatoes, halved
• 1 zucchini, sliced
• 1 yellow bell pepper, sliced
• 1/2 cup fresh basil leaves
• 1/4 cup olive oil (for pesto)
• 1/4 cup pine nuts
• 1 garlic clove
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, sprinkle with salt and pepper, and place cut-side down on a baking sheet. Roast for 35-40 minutes until tender and the strands easily pull away with a fork.
3. While the squash is roasting, heat a tablespoon of olive oil in a skillet over medium heat. Add the cherry tomatoes, zucchini, and bell pepper, and sauté for 5-7 minutes until the vegetables are tender.
4. For the pesto, combine the basil, olive oil, pine nuts, garlic, salt, and pepper in a blender or food processor. Blend until smooth.
5. Once the spaghetti squash is done, scrape out the flesh with a fork to create the “noodles.”
6. Toss the spaghetti squash strands with the sautéed vegetables and fresh basil pesto. Serve immediately, garnished with additional basil if desired.

Paleo Spaghetti Squash Primavera is a perfect dinner for those who crave the flavor and comfort of pasta without the carbs. The spaghetti squash provides a great texture that mimics pasta, while the vegetables and basil pesto add a burst of freshness and color. This dish is versatile — you can easily swap in other vegetables depending on what’s in season or what you have on hand. It’s a light yet filling dinner that’s sure to satisfy and keep you on track with your paleo lifestyle.

Paleo Chicken Zucchini Noodles

Paleo Chicken Zucchini Noodles is a fantastic low-carb alternative to traditional pasta dishes. The zucchini noodles, also known as “zoodles,” are paired with tender, seasoned chicken and a delicious avocado-based sauce, creating a dish that is both filling and packed with nutrients. This meal is perfect for anyone looking for a flavorful and health-conscious dinner during the winter months.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 avocado, peeled and pitted
• 1/4 cup coconut milk (or almond milk)
• 1 tbsp lime juice
• 1 garlic clove, minced
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat the olive oil in a skillet over medium heat. Season the chicken breasts with salt and pepper, then cook them in the skillet for about 6-7 minutes per side, or until they are fully cooked through. Remove from the pan and set aside to rest.
2. In the same skillet, add the zucchini noodles and cook for 2-3 minutes, stirring occasionally until they are just tender. Remove from heat and set aside.
3. In a blender or food processor, combine the avocado, coconut milk, lime juice, garlic, salt, and pepper. Blend until smooth and creamy.
4. Slice the cooked chicken into strips and add to the zucchini noodles. Toss with the creamy avocado sauce until well coated.
5. Garnish with fresh cilantro before serving.

This Paleo Chicken Zucchini Noodles dish is a delicious, creamy, and healthy dinner option that is perfect for those looking for a low-carb meal. The tender chicken combined with the rich avocado sauce creates a satisfying flavor profile, while the zoodles provide a light yet filling base. This recipe is also incredibly versatile—feel free to add your favorite veggies or switch up the protein to make it your own. It’s quick to prepare and makes for a great meal for a busy weeknight.

Paleo Beef and Sweet Potato Hash

This Paleo Beef and Sweet Potato Hash is a hearty and flavorful one-pan meal that’s perfect for cozy winter dinners. Ground beef, roasted sweet potatoes, and sautéed vegetables come together in a satisfying combination, making it a delicious option for a nutrient-packed dinner. It’s also easy to customize, depending on what ingredients you have on hand, and it’s a great make-ahead meal.

Ingredients:

• 1 lb ground beef (preferably grass-fed)
• 2 medium sweet potatoes, peeled and diced
• 1 small onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 tsp paprika
• 1/2 tsp cumin
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Place the diced sweet potatoes on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast for 20-25 minutes, or until the sweet potatoes are fork-tender and lightly browned.
2. In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned and fully cooked.
3. Add the onion, bell pepper, and garlic to the skillet with the beef. Sauté for 5-7 minutes until the vegetables are softened.
4. Stir in the roasted sweet potatoes, paprika, cumin, salt, and pepper. Cook for another 2-3 minutes, allowing the flavors to meld together.
5. Garnish with fresh parsley before serving.

This Paleo Beef and Sweet Potato Hash is an excellent meal for anyone craving comfort food without compromising on health. The combination of ground beef, sweet potatoes, and sautéed vegetables creates a satisfying dish that is both savory and sweet. The spices add depth and warmth, making this an ideal recipe for the cooler winter months. It’s quick to make, full of protein and healthy fats, and it can easily be adapted to fit your dietary preferences. Plus, it’s a perfect dish for meal prepping.

Paleo Lemon Herb Salmon with Asparagus

Paleo Lemon Herb Salmon with Asparagus is a light yet satisfying dinner that’s bursting with fresh flavors. The salmon fillets are seasoned with a zesty lemon herb marinade, then baked to perfection alongside tender asparagus. This dish is rich in omega-3 fatty acids, making it both healthy and delicious. It’s an easy and elegant meal that’s perfect for a cozy winter dinner.

Ingredients:

• 4 salmon fillets
• 1 bunch asparagus, trimmed
• 2 tbsp olive oil
• 1 lemon, zest and juice
• 2 garlic cloves, minced
• 1 tsp fresh thyme leaves
• 1 tsp fresh rosemary, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a small bowl, combine the olive oil, lemon zest, lemon juice, garlic, thyme, rosemary, salt, and pepper. Stir well to combine.
3. Place the salmon fillets on a baking sheet lined with parchment paper. Brush the lemon herb mixture generously over the salmon.
4. Arrange the asparagus around the salmon fillets on the baking sheet. Drizzle the asparagus with a little more olive oil and season with salt and pepper.
5. Bake in the preheated oven for 15-18 minutes, or until the salmon is cooked through and flakes easily with a fork.
6. Serve the salmon and asparagus with additional lemon wedges if desired.

This Paleo Lemon Herb Salmon with Asparagus is a simple yet sophisticated meal that brings together the rich flavor of salmon with the brightness of lemon and fresh herbs. It’s a healthy, nutrient-packed dinner that’s perfect for anyone looking to add more fish to their diet or enjoy a light, flavorful meal. The salmon is tender and moist, while the asparagus adds a satisfying crunch. This dish is quick to prepare, making it perfect for a weeknight dinner, yet impressive enough to serve for special occasions.

Paleo Stuffed Bell Peppers

Paleo Stuffed Bell Peppers are a healthy and satisfying dinner option that combines the sweetness of bell peppers with a savory, flavorful filling. These peppers are stuffed with a mixture of ground turkey, cauliflower rice, and spices, making for a filling, low-carb meal. They are versatile, easy to prepare, and perfect for meal prepping or feeding a family.

Ingredients:

• 4 large bell peppers (any color)
• 1 lb ground turkey
• 1 cup cauliflower rice (fresh or frozen)
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp smoked paprika
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Slice the tops off the bell peppers and remove the seeds and membranes. Set the peppers aside.
3. In a skillet, heat olive oil over medium heat. Add the diced onion and garlic, sautéing until softened, about 3 minutes.
4. Add the ground turkey to the skillet and cook until browned, breaking it up into small pieces as it cooks.
5. Stir in the cauliflower rice, chili powder, cumin, smoked paprika, salt, and pepper. Cook for another 5 minutes, allowing the cauliflower rice to soften and the flavors to combine.
6. Stuff the prepared bell peppers with the turkey mixture, packing it in tightly. Place the stuffed peppers in a baking dish.
7. Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes to slightly brown the tops.
8. Garnish with fresh cilantro before serving.

These Paleo Stuffed Bell Peppers are a perfect balance of flavor and nutrition. The ground turkey provides lean protein, while the cauliflower rice keeps the dish light and low-carb, making it an ideal option for those following a Paleo lifestyle. The sweet bell peppers complement the savory filling, creating a satisfying meal that’s both hearty and healthy. This recipe is also highly customizable—swap in different proteins or add your favorite veggies to the mix for variety. It’s great for meal prep and can be easily reheated for quick lunches throughout the week.

Paleo Shrimp Stir-Fry with Veggies

This Paleo Shrimp Stir-Fry with Veggies is a colorful and flavorful dish that is quick to make and full of nutrients. The shrimp are cooked in a savory coconut aminos sauce and paired with a variety of fresh vegetables like bell peppers, zucchini, and snap peas. It’s a fantastic option for a light yet satisfying dinner, and it’s easy to customize based on your favorite veggies or protein preferences.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 red bell pepper, sliced
• 1 zucchini, sliced into half-moons
• 1 cup snap peas, trimmed
• 1 tbsp coconut oil
• 2 tbsp coconut aminos (or tamari for a soy-free option)
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1/2 tsp crushed red pepper flakes (optional)
• Salt and pepper to taste
• Sesame seeds (for garnish)
• Fresh cilantro, chopped (for garnish)

Instructions:

1. In a large skillet or wok, heat the coconut oil over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, or until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
2. In the same skillet, add the garlic and ginger. Sauté for 1-2 minutes until fragrant.
3. Add the bell pepper, zucchini, and snap peas to the skillet and cook for about 5 minutes, or until the vegetables are tender-crisp.
4. Stir in the coconut aminos, sesame oil, red pepper flakes (if using), salt, and pepper.
5. Return the cooked shrimp to the skillet and toss everything together to combine. Cook for an additional 2 minutes until heated through.
6. Garnish with sesame seeds and fresh cilantro before serving.

This Paleo Shrimp Stir-Fry with Veggies is a vibrant and delicious dish that’s quick to prepare and bursting with flavors. The shrimp provide a great source of protein, while the colorful vegetables offer essential vitamins and fiber. The coconut aminos and sesame oil give the stir-fry a unique umami flavor that is both savory and slightly sweet. This meal is not only Paleo-friendly but also adaptable—feel free to swap in your favorite vegetables or use a different protein like chicken or beef. It’s a perfect weeknight dinner that’s healthy, flavorful, and satisfying.

Paleo Baked Lemon Garlic Chicken Thighs

Paleo Baked Lemon Garlic Chicken Thighs is a simple yet flavorful dish that combines the richness of chicken thighs with the bright and zesty flavors of lemon and garlic. The chicken thighs are marinated in a lemon-garlic marinade and then baked to perfection, resulting in juicy, tender meat with a crispy skin. This recipe is great for a comforting dinner that requires minimal effort and delivers maximum flavor.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 3 cloves garlic, minced
• 1 lemon, zest and juice
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp paprika
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, whisk together the garlic, lemon zest, lemon juice, olive oil, oregano, paprika, salt, and pepper to create the marinade.
3. Place the chicken thighs in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring it is evenly coated. Seal the bag or cover the dish and marinate in the refrigerator for at least 30 minutes (or up to overnight for more flavor).
4. Remove the chicken from the marinade and place it on a baking sheet lined with parchment paper.
5. Bake in the preheated oven for 35-40 minutes, or until the chicken is cooked through and the skin is crispy.
6. Garnish with fresh parsley before serving.

Paleo Baked Lemon Garlic Chicken Thighs are a perfect option for a simple, flavorful dinner. The lemon and garlic marinade infuses the chicken with bright and savory flavors, while the skin crisps up beautifully in the oven, making every bite satisfying. Chicken thighs are a great choice for this recipe, as they remain juicy and tender, even when baked. This dish pairs well with roasted vegetables, a simple salad, or cauliflower rice, making it a versatile meal that can be enjoyed any night of the week.

Paleo Beef and Broccoli Stir-Fry

Paleo Beef and Broccoli Stir-Fry is a quick and nutritious dinner option, perfect for busy weeknights. Tender strips of beef are sautéed with fresh broccoli in a flavorful, Paleo-friendly stir-fry sauce made with coconut aminos and garlic. This dish is full of protein and fiber, making it both satisfying and healthy, with a savory umami flavor that will satisfy your cravings for takeout-style food.

Ingredients:

• 1 lb flank steak or sirloin, thinly sliced
• 2 cups broccoli florets
• 2 tbsp coconut oil
• 3 tbsp coconut aminos
• 2 tbsp fresh lemon juice
• 1 tbsp grated fresh ginger
• 2 garlic cloves, minced
• 1 tbsp sesame oil
• 1/2 tsp crushed red pepper flakes (optional)
• Salt and pepper to taste
• Sesame seeds (for garnish)
• Green onions, sliced (for garnish)

Instructions:

1. In a large skillet or wok, heat coconut oil over medium-high heat. Add the sliced beef and cook until browned, about 3-4 minutes. Remove the beef from the skillet and set aside.
2. In the same skillet, add the garlic and ginger, sautéing for 1-2 minutes until fragrant.
3. Add the broccoli florets and stir-fry for about 5 minutes, until tender but still crisp.
4. Return the beef to the skillet and pour in the coconut aminos, lemon juice, sesame oil, crushed red pepper flakes (if using), salt, and pepper. Stir everything together to combine, allowing the sauce to heat through and coat the beef and broccoli.
5. Cook for an additional 2 minutes to ensure everything is well mixed and heated through.
6. Garnish with sesame seeds and green onions before serving.

This Paleo Beef and Broccoli Stir-Fry is an easy, satisfying, and healthy alternative to takeout. The tender beef paired with the crisp-tender broccoli is cooked in a rich and savory sauce that brings out all the best flavors. With the addition of coconut aminos, this dish remains Paleo-friendly while providing the perfect balance of protein and vegetables. It’s a quick dinner option that’s packed with flavor, ideal for busy nights when you want something nutritious and delicious. You can also experiment with adding other vegetables like bell peppers or carrots for even more variety.

Paleo Baked Salmon with Asparagus

Paleo Baked Salmon with Asparagus is a light, flavorful dinner that’s both nutrient-dense and easy to make. The salmon is seasoned with fresh lemon, garlic, and herbs, then baked to perfection, paired with roasted asparagus. This meal is rich in healthy omega-3 fatty acids from the salmon and packed with vitamins from the asparagus, making it a wholesome, satisfying dish for any night of the week.

Ingredients:

• 4 salmon fillets (6 oz each)
• 1 bunch of asparagus, trimmed
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 lemon, sliced
• 1 tbsp fresh dill, chopped
• 1 tsp fresh thyme
• Salt and pepper to taste
• Lemon wedges (for serving)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Place the salmon fillets on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt, pepper, and fresh thyme. Place lemon slices on top of the salmon fillets.
3. In a bowl, toss the asparagus with olive oil, minced garlic, salt, and pepper. Arrange the asparagus around the salmon on the baking sheet.
4. Bake for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork, and the asparagus is tender.
5. Garnish the salmon with fresh dill and serve with extra lemon wedges on the side.

Paleo Baked Salmon with Asparagus is a healthy and flavorful dinner that’s perfect for a quick weeknight meal or a special occasion. The salmon provides a generous dose of omega-3 fatty acids, which are beneficial for heart health, while the asparagus is a great source of fiber and vitamins. This recipe is simple yet elegant, and the combination of lemon, garlic, and fresh herbs adds a refreshing zest to the dish. It’s also incredibly versatile—if you don’t have asparagus on hand, you can swap in other veggies like green beans or zucchini for a similar result. This meal is not only nutritious but also incredibly satisfying and light.

Paleo Chicken Zucchini Noodles

Paleo Chicken Zucchini Noodles is a low-carb, flavorful dish that uses spiralized zucchini in place of traditional pasta. Tender grilled chicken is served on top of the zucchini noodles, drizzled with a creamy, Paleo-friendly sauce made from avocado, lemon, and olive oil. This dish is a great way to enjoy a pasta-like meal without the carbs, and it’s packed with protein, healthy fats, and fresh vegetables.

Ingredients:

• 2 chicken breasts
• 4 medium zucchini, spiralized into noodles
• 1 ripe avocado
• 2 tbsp olive oil
• 1 tbsp fresh lemon juice
• 1 garlic clove, minced
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste
• Olive oil for grilling

Instructions:

1. Preheat your grill or grill pan to medium-high heat. Season the chicken breasts with salt and pepper, then grill for 6-8 minutes per side, or until fully cooked and the internal temperature reaches 165°F (75°C).
2. While the chicken is grilling, spiralize the zucchini into noodles and set aside.
3. In a blender or food processor, combine the avocado, olive oil, lemon juice, garlic, basil, salt, and pepper. Blend until smooth and creamy, adding a bit of water if needed to reach your desired sauce consistency.
4. Once the chicken is cooked, let it rest for a few minutes before slicing it into strips.
5. In a large bowl, toss the zucchini noodles with the avocado sauce until well-coated.
6. Serve the zucchini noodles in bowls, topping with sliced chicken and a sprinkle of fresh basil.

Paleo Chicken Zucchini Noodles is a refreshing, nutrient-packed alternative to traditional pasta dishes. The avocado-based sauce provides healthy fats and a creamy texture, while the zucchini noodles are a light and fresh substitute for carb-heavy pasta. The grilled chicken adds a savory and satisfying protein boost, making this dish perfect for a healthy, low-carb dinner. This recipe is versatile and easy to adjust—add in some roasted vegetables, or switch out the chicken for shrimp or turkey to suit your preferences. It’s a great way to enjoy a comfort food favorite while sticking to your Paleo lifestyle.

Note: More recipes are coming soon!