50+ Flavorful Sunday Paleo Lunch Recipes for a Perfect Weekend

Sundays are often associated with relaxation, comfort, and a well-deserved break from the week’s hustle.

But when it comes to lunch, finding the right balance between indulgence and health can sometimes feel like a challenge, especially for those following a paleo diet.

Whether you’re cooking for your family, enjoying a solo moment of peace, or prepping for the busy week ahead, having a repertoire of nourishing, flavor-packed meals can make all the difference.

This collection of over 50 paleo lunch recipes will ensure that your Sunday is filled with delicious, wholesome dishes that keep you energized and satisfied.

From hearty salads and stuffed vegetables to protein-packed bowls and refreshing shrimp dishes, these recipes offer something for everyone.

Perfectly tailored for paleo eaters, each recipe here embraces whole foods, healthy fats, lean proteins, and fresh vegetables.

They’re free of grains, dairy, and refined sugars, making them suitable for those who are health-conscious or following a paleo lifestyle.

Get ready to transform your Sundays into a celebration of taste and well-being with these vibrant, easy-to-make lunch recipes.

50+ Flavorful Sunday Paleo Lunch Recipes for a Perfect Weekend

Finding time to enjoy a nourishing and delicious lunch on a Sunday can set the tone for the rest of your week.

With these 50+ paleo lunch recipes, you can mix and match flavors, try new ingredients, and create a balanced, healthful meal that doesn’t sacrifice taste.

From simple salads and light dishes to satisfying, hearty bowls, these recipes cater to every palate and offer variety and excitement.

Make Sundays your time to experiment, enjoy, and relish every bite of your paleo-friendly meal.

Zucchini Noodles with Pesto and Grilled Chicken

This dish brings together fresh, vibrant flavors in a nutrient-packed paleo lunch. With a perfect blend of tender zucchini noodles, homemade basil pesto, and savory grilled chicken, it’s a light and satisfying meal ideal for a Sunday refresh.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 2 chicken breasts, boneless and skinless
• 1/4 cup homemade pesto (blend fresh basil, garlic, pine nuts, and olive oil)
• 1/2 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Season the chicken breasts with salt and pepper. Grill them on medium-high heat for about 5-7 minutes per side, or until fully cooked. Let them rest for a few minutes before slicing.
2. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the spiralized zucchini and sauté for 2-3 minutes until just tender. Remove from heat and toss with the pesto until evenly coated.
3. Add the cherry tomatoes to the skillet and gently toss with the zucchini noodles.
4. Serve the zucchini noodles topped with slices of grilled chicken and garnished with fresh basil leaves.

For a paleo lunch, this dish hits all the right notes—it’s low in carbs, rich in healthy fats, and brimming with nutrients. The homemade pesto adds an irresistible punch of flavor, elevating the tender zucchini noodles and lean protein.

Coconut Lime Shrimp with Avocado Salad

This dish pairs succulent shrimp with a bright, tangy coconut lime sauce and is served alongside a refreshing avocado salad. It’s perfect for a quick and nourishing lunch on a Sunday.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1/2 cup coconut milk (full-fat)
• 2 tablespoons lime juice
• 1 clove garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 avocados, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup chopped cilantro
• 1/2 lime, cut into wedges

Instructions:

1. In a medium bowl, mix the coconut milk, lime juice, minced garlic, paprika, salt, and pepper. Add the shrimp and toss until they are well-coated. Let them marinate for 15 minutes.
2. Heat the olive oil in a skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, or until they turn pink and are cooked through. Remove from heat.
3. In a separate bowl, combine the diced avocado, red onion, and cilantro. Gently mix and season with a pinch of salt.
4. Plate the shrimp with the avocado salad on the side and serve with a lime wedge for a squeeze of extra brightness.

This coconut lime shrimp dish is perfect for a paleo lunch because it’s high in protein and healthy fats while keeping your meal light and fresh. The avocado salad adds a creamy, satisfying component that pairs seamlessly with the flavorful shrimp.

Stuffed Bell Peppers with Ground Turkey and Cauliflower Rice

These stuffed bell peppers are hearty yet light, filled with a savory ground turkey and cauliflower rice mixture and baked until tender. It’s an ideal paleo meal that satisfies cravings without leaving you feeling weighed down.

Ingredients:

• 4 large bell peppers (any color)
• 1 lb ground turkey
• 1 cup cauliflower rice
• 1/2 cup diced tomatoes
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon dried oregano
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the ground turkey and cook until browned. Stir in the cauliflower rice, diced tomatoes, paprika, garlic powder, and oregano. Season with salt and pepper. Cook for an additional 3-4 minutes until everything is well combined.
3. Fill each bell pepper with the turkey and cauliflower rice mixture and place them in a baking dish.
4. Bake for 25-30 minutes, or until the peppers are tender and the filling is heated through.
5. Garnish with fresh parsley before serving.

These stuffed bell peppers are an outstanding paleo choice for a Sunday lunch. The combination of lean turkey and nutrient-rich cauliflower rice ensures a filling, protein-packed meal that’s perfectly balanced with the sweetness of the bell peppers. This dish is both hearty and healthy, showcasing the best of paleo eating with vibrant, satisfying flavors.

Balsamic Glazed Steak Salad

A flavorful blend of tender steak, crisp greens, and a sweet-tart balsamic glaze makes this dish a winning choice for a paleo lunch. Packed with protein and fresh vegetables, it’s perfect for a balanced and satisfying meal.

Ingredients:

• 1 lb flank steak
• 2 tablespoons olive oil, divided
• Salt and black pepper to taste
• 4 cups mixed salad greens (arugula, spinach, romaine)
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup cucumber, sliced
• 1/4 cup balsamic vinegar
• 1 tablespoon honey (optional for sweetness)
• 1/2 teaspoon Dijon mustard
• Fresh parsley, chopped for garnish

Instructions:

1. Season the flank steak with salt and pepper. Heat 1 tablespoon of olive oil in a grill pan or skillet over medium-high heat. Cook the steak for about 4-5 minutes per side, or until it reaches your desired doneness. Remove from heat and let rest for a few minutes before slicing thinly.
2. In a small saucepan, combine the balsamic vinegar, honey (if using), and Dijon mustard. Simmer over medium heat until the mixture thickens slightly, about 3-4 minutes. Remove from heat and set aside.
3. In a large bowl, combine the salad greens, cherry tomatoes, red onion, and cucumber. Drizzle with the remaining tablespoon of olive oil and season with salt and pepper. Toss well.
4. Divide the salad mixture between plates and top with the sliced steak. Drizzle the balsamic glaze over the steak and garnish with fresh parsley.

This steak salad is not just a lunch; it’s an experience. The rich balsamic glaze perfectly complements the tender steak, while the fresh vegetables add crunch and lightness to balance the meal. It’s both hearty and refreshing, making it a perfect paleo option for a Sunday afternoon.

Herb Lemon Salmon with Asparagus

This simple, elegant dish brings together the light flavors of salmon, zesty lemon, and fragrant herbs. Paired with asparagus, it’s a nourishing paleo meal that’s quick to prepare and perfect for Sunday lunch.

Ingredients:

• 2 salmon fillets
• 1 tablespoon olive oil
• 1 lemon, thinly sliced
• 2 tablespoons fresh dill, chopped
• 1 teaspoon garlic powder
• Salt and black pepper to taste
• 1 bunch asparagus, trimmed
• Lemon wedges for serving

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
2. Place the salmon fillets on the baking sheet. Drizzle with olive oil and season with garlic powder, salt, and black pepper. Lay lemon slices on top of each fillet and sprinkle with chopped dill.
3. Arrange the asparagus around the salmon on the baking sheet. Drizzle with a little olive oil and season with salt and pepper.
4. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
5. Serve the salmon and asparagus with lemon wedges on the side for an extra burst of freshness.

This herb lemon salmon with asparagus is an ideal paleo lunch, bringing together healthy fats, lean protein, and a dose of greens. It’s light yet satisfying, and the combination of lemon and dill adds a refreshing touch that pairs beautifully with the richness of the salmon.

Spaghetti Squash with Ground Beef and Tomato Sauce

A hearty and satisfying paleo alternative to traditional spaghetti, this dish features tender spaghetti squash paired with a rich ground beef and tomato sauce. It’s perfect for a Sunday lunch when you’re craving comfort food without straying from paleo guidelines.

Ingredients:

• 1 medium spaghetti squash
• 1 lb ground beef (preferably grass-fed)
• 1 can (15 oz) crushed tomatoes (no added sugar)
• 2 tablespoons tomato paste
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• Salt and black pepper to taste
• Fresh basil, chopped for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the halves cut-side down on a baking sheet and roast for 40-45 minutes, or until the squash is tender and can be easily shredded with a fork.
2. In a skillet, heat olive oil over medium heat. Add the ground beef and cook until browned. Drain excess fat if necessary. Stir in the crushed tomatoes, tomato paste, oregano, and garlic powder. Simmer for 10-15 minutes to allow the flavors to meld. Season with salt and pepper to taste.
3. Once the squash is done roasting, use a fork to scrape the flesh into spaghetti-like strands.
4. Divide the squash between bowls and top with the ground beef tomato sauce. Garnish with fresh basil before serving.

This spaghetti squash dish offers a hearty, comforting lunch option that stays true to paleo principles. It’s rich in protein and fiber, with the sweetness of the roasted squash balancing the savory, tangy meat sauce. Perfect for a satisfying Sunday meal that feels indulgent yet nourishing.

Cilantro Lime Chicken Bowls

These cilantro lime chicken bowls are a refreshing and satisfying paleo lunch, perfect for a Sunday meal that brings a burst of flavors and vibrant colors to your table. Served with a side of cauliflower rice, avocado, and a squeeze of lime, this dish is wholesome and balanced.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced and zested
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• Salt and black pepper to taste
• 1 avocado, sliced
• 2 cups cauliflower rice, cooked
• 1/2 cup cherry tomatoes, halved
• Lime wedges for serving

Instructions:

1. In a bowl, mix the lime zest, lime juice, cilantro, garlic powder, paprika, salt, and black pepper. Rub the mixture evenly over the chicken breasts.
2. Heat the olive oil in a skillet over medium-high heat. Cook the chicken for 5-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C). Let the chicken rest for a few minutes before slicing.
3. In a large bowl or plate, layer the cooked cauliflower rice, sliced chicken, avocado, and cherry tomatoes. Garnish with extra chopped cilantro and serve with lime wedges.

These cilantro lime chicken bowls are loaded with flavors and nutrients that will keep you satisfied without feeling heavy. The combination of tender, citrus-infused chicken and creamy avocado makes for a satisfying, paleo-friendly lunch.

Sweet Potato and Spinach Frittata

This sweet potato and spinach frittata is an easy and nourishing paleo lunch option that’s perfect for brunch or an afternoon meal. Packed with protein and essential nutrients, it’s a versatile dish that’s both comforting and hearty.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1/2 cup fresh spinach, chopped
• 6 large eggs
• Salt and black pepper to taste
• 1/4 teaspoon paprika
• 1/4 cup red onion, finely chopped
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Heat olive oil in a cast-iron skillet over medium heat. Add the diced sweet potatoes and cook for 8-10 minutes, or until tender and lightly browned. Add the chopped red onion and spinach and sauté for an additional 2-3 minutes until the spinach wilts.
2. In a mixing bowl, whisk the eggs with salt, black pepper, and paprika. Pour the egg mixture over the sweet potato and spinach in the skillet.
3. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the eggs are set and lightly golden on top.
4. Let the frittata cool slightly before slicing into wedges. Garnish with fresh parsley before serving.

This sweet potato and spinach frittata is a nutrient-dense, paleo-friendly meal perfect for a laid-back Sunday lunch. The natural sweetness of the sweet potatoes pairs well with the earthy flavor of spinach, creating a satisfying and hearty dish that fuels the body with healthy carbohydrates and protein.

Baked Lemon Garlic Cod with Broccoli

A simple yet flavorful dish, baked lemon garlic cod with broccoli is light, zesty, and ideal for a paleo lunch. This recipe brings together flaky fish and nutrient-rich vegetables, making it a well-rounded meal that’s easy to prepare.

Ingredients:

• 2 cod fillets
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 3 cloves garlic, minced
• 1/2 teaspoon paprika
• Salt and black pepper to taste
• 2 cups broccoli florets
• Lemon wedges for serving

Instructions:

1. Preheat the oven to 400°F (200°C). Place the cod fillets on a baking sheet lined with parchment paper.
2. In a small bowl, mix the olive oil, lemon juice, minced garlic, paprika, salt, and black pepper. Drizzle this mixture over the cod fillets.
3. Arrange the broccoli florets on the baking sheet around the cod and drizzle with a bit of olive oil and a pinch of salt.
4. Bake for 12-15 minutes or until the cod flakes easily with a fork and the broccoli is tender-crisp.
5. Serve the baked cod and broccoli with lemon wedges for an extra squeeze of brightness.

This baked lemon garlic cod with broccoli is an elegant yet straightforward paleo lunch choice. The cod, infused with citrusy and garlicky flavors, pairs perfectly with the crisp-tender broccoli. It’s a refreshing and nutrient-rich dish that’s perfect for a nourishing Sunday meal.

Thai Chicken Lettuce Wraps

These Thai chicken lettuce wraps are full of zesty, Asian-inspired flavors and make a delicious, low-carb, paleo-friendly lunch option. Packed with ground chicken, fresh vegetables, and a hint of sweetness, they’re both light and satisfying.

Ingredients:

• 1 lb ground chicken
• 2 tablespoons olive oil or coconut oil
• 2 cloves garlic, minced
• 1-inch piece of fresh ginger, grated
• 1/4 cup coconut aminos or tamari
• 1 tablespoon honey (optional for a touch of sweetness)
• 1/2 teaspoon red chili flakes (optional for heat)
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped green onions
• 1/4 cup shredded carrots
• 1 head of lettuce (Boston or iceberg), separated into leaves
• Lime wedges for serving

Instructions:

1. Heat the olive oil in a skillet over medium-high heat. Add the minced garlic and grated ginger and sauté for 1 minute until fragrant.
2. Add the ground chicken to the skillet and cook, breaking it up with a spoon, until browned and cooked through.
3. Stir in the coconut aminos, honey, and red chili flakes (if using). Cook for an additional 2-3 minutes to combine the flavors.
4. Remove the skillet from heat and stir in the chopped cilantro and green onions.
5. To serve, spoon the chicken mixture into lettuce leaves and top with shredded carrots. Serve with lime wedges on the side.

These Thai chicken lettuce wraps are a crowd-pleaser for paleo lunch options. The combination of savory chicken, aromatic ginger, and a hint of sweetness from the honey makes each bite a perfect balance of flavors. The lettuce provides a refreshing crunch, making this dish satisfying without feeling heavy.

Paleo Chicken and Vegetable Stir-Fry

A simple yet nutritious paleo stir-fry, this dish is bursting with fresh vegetables and tender chicken, all coated in a savory, ginger-garlic sauce. It’s perfect for a Sunday lunch that’s quick to prepare and packed with flavor.

Ingredients:

• 2 boneless, skinless chicken breasts, thinly sliced
• 2 tablespoons coconut oil
• 1 bell pepper, sliced
• 1 zucchini, sliced
• 1 cup broccoli florets
• 1 carrot, julienned
• 2 tablespoons coconut aminos
• 1 tablespoon fresh ginger, grated
• 2 cloves garlic, minced
• Salt and black pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat the coconut oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook for 4-5 minutes until browned and cooked through. Remove the chicken from the skillet and set aside.
2. In the same skillet, add the bell pepper, zucchini, broccoli, and carrot. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
3. Add the minced garlic and grated ginger to the skillet and cook for 1 minute.
4. Return the cooked chicken to the skillet and pour in the coconut aminos. Stir well to coat everything evenly and cook for an additional 2 minutes. Season with salt and black pepper to taste.
5. Serve immediately, garnished with fresh cilantro.

This paleo chicken and vegetable stir-fry is an easy, vibrant lunch option that’s full of protein and nutrients. The ginger and garlic infuse the dish with depth, while the crisp vegetables provide a satisfying texture. It’s a quick, balanced meal perfect for a Sunday mid-day boost.

Paleo Mediterranean Bowl

This Mediterranean-inspired bowl is a delicious way to enjoy fresh, healthy flavors with paleo-friendly ingredients. The dish includes marinated chicken, vegetables, and a tahini dressing for a rich, satisfying lunch.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• Salt and black pepper to taste
• 1 cucumber, sliced
• 1 cup cherry tomatoes, halved
• 1/4 cup Kalamata olives, pitted and halved
• 1/4 cup red onion, thinly sliced
• 1/2 cup fresh parsley, chopped
• 1/4 cup tahini
• 1 tablespoon lemon juice
• 1 garlic clove, minced
• Water, as needed to thin the dressing

Instructions:

1. Preheat the grill or a grill pan over medium-high heat. Mix the olive oil, dried oregano, garlic powder, salt, and black pepper. Rub this mixture over the chicken breasts.
2. Grill the chicken for 5-7 minutes per side or until the internal temperature reaches 165°F (74°C). Remove from heat and let rest before slicing.
3. In a bowl, combine the cucumber, cherry tomatoes, olives, and red onion. Add a pinch of salt and mix well.
4. In a small bowl, whisk together the tahini, lemon juice, minced garlic, and water until smooth. Adjust the consistency with more water if needed.
5. Assemble the Mediterranean bowl by placing the sliced chicken, vegetable mixture, and chopped parsley into a bowl. Drizzle with the tahini dressing and serve.

This paleo Mediterranean bowl is refreshing, nutritious, and full of flavor. The tangy tahini dressing ties together the grilled chicken and fresh veggies, making it a perfect dish for a Sunday lunch that feels indulgent but stays healthy.

Stuffed Bell Peppers with Ground Turkey and Cauliflower Rice

These stuffed bell peppers are a wholesome and hearty paleo lunch option. Packed with lean ground turkey, cauliflower rice, and a mix of spices, they make for a flavorful, satisfying meal that’s easy to prepare and perfect for a Sunday.

Ingredients:

• 4 large bell peppers (any color)
• 1 lb ground turkey
• 2 cups cauliflower rice, cooked
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon chili powder
• Salt and black pepper to taste
• 1/4 cup chopped fresh cilantro
• Olive oil for cooking

Instructions:

1. Preheat the oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes. Set aside.
2. Heat a bit of olive oil in a skillet over medium heat. Add the diced onion and garlic, sautéing until fragrant. Add the ground turkey, breaking it up as it cooks. Stir in the cumin, paprika, chili powder, salt, and black pepper. Cook until the turkey is browned and fully cooked.
3. Mix the cooked cauliflower rice into the turkey mixture and stir until well combined. Remove from heat and stir in the chopped cilantro.
4. Stuff the bell peppers with the turkey and cauliflower rice mixture and place them in a baking dish. Cover with foil and bake for 25-30 minutes or until the peppers are tender.
5. Serve warm, garnished with additional cilantro if desired.

These stuffed bell peppers are an easy, nutritious lunch that’s full of savory and aromatic flavors. The turkey and cauliflower rice filling is a filling, protein-packed option that pairs beautifully with the slightly sweet bell peppers, making for a balanced and paleo-friendly meal.

Spicy Shrimp and Avocado Salad

This spicy shrimp and avocado salad is a light, refreshing, and nutrient-packed paleo lunch that’s perfect for warm Sundays. With a mix of spicy shrimp, creamy avocado, and crisp vegetables, it’s an easy meal that doesn’t skimp on flavor.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• Salt and black pepper to taste
• 4 cups mixed greens (e.g., spinach, arugula, romaine)
• 1 avocado, sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup cucumber, sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges

Instructions:

1. Heat the olive oil in a skillet over medium-high heat. Add the shrimp, smoked paprika, cayenne pepper, salt, and black pepper. Cook for 2-3 minutes per side, or until the shrimp are pink and opaque. Remove from heat.
2. In a large bowl, combine the mixed greens, avocado slices, cherry tomatoes, cucumber, and red onion. Add the cooked shrimp and toss gently.
3. Garnish with fresh cilantro and serve with lime wedges for squeezing over the salad.

This spicy shrimp and avocado salad is a refreshing and protein-rich paleo lunch that’s perfect for a relaxing Sunday. The combination of spicy shrimp and creamy avocado provides a satisfying mix of textures and flavors that are both filling and healthy.

Zucchini Noodles with Pesto Chicken

Zucchini noodles with pesto chicken make for a light yet flavorful paleo lunch that is quick to prepare and perfect for a Sunday afternoon. This dish is bursting with herby flavors, healthy fats, and lean protein.

Ingredients:

• 2 large zucchini, spiralized into noodles
• 2 boneless, skinless chicken breasts
• 1/2 cup homemade or store-bought paleo-friendly pesto
• 1 tablespoon olive oil
• 1/4 cup cherry tomatoes, halved
• Salt and black pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Season the chicken breasts with salt and black pepper. Heat olive oil in a skillet over medium-high heat and cook the chicken for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove from heat and let rest before slicing.
2. In the same skillet, add the zucchini noodles and sauté for 2-3 minutes until slightly tender.
3. Stir in the pesto and toss to coat the noodles evenly. Add the cherry tomatoes and cook for an additional 1-2 minutes.
4. Serve the zucchini noodles topped with sliced chicken and fresh basil leaves.

This dish of zucchini noodles with pesto chicken is an easy, low-carb, and paleo-friendly meal that is brimming with fresh, herbaceous flavors. The pesto adds a punch of taste, while the tender chicken and tomatoes round out the dish, making it a delightful Sunday lunch.

Note: More recipes​ are coming soon!