50+ Delicious Cast Iron Dutch Oven Paleo Recipes for Easy, Flavorful Meals

Every product is independently reviewed and selected by our editors. If you buy something through our links, we may earn an affiliate commission at no extra cost to you.

Cast iron Dutch ovens have long been a staple in kitchens worldwide, and for good reason.

These versatile pots are perfect for cooking a variety of dishes, from hearty stews to crispy roasts, and everything in between.

For those following a Paleo lifestyle, a cast iron Dutch oven is a must-have kitchen tool that can help you create delicious, healthy meals with minimal effort.

Whether you’re new to Paleo eating or a seasoned pro, these 50+ Cast Iron Dutch Oven Paleo Recipes will inspire you to cook up flavorful, nutrient-dense meals for any occasion.

The Paleo diet focuses on whole, unprocessed foods that resemble what our ancestors might have eaten — think fresh meats, vegetables, fruits, nuts, and seeds.

With the help of a cast iron Dutch oven, you can elevate these simple ingredients into mouthwatering dishes that are both satisfying and nourishing.

From tender meats like beef brisket and chicken thighs to vegetable-packed stews and even one-pot breakfasts, these recipes will transform your meals into flavorful feasts.

Get ready to explore a wide range of Paleo-friendly recipes, all cooked in a cast iron Dutch oven.

Whether you’re cooking for a family gathering, meal prepping for the week, or simply craving something healthy and delicious, these recipes will help you get the most out of your Dutch oven.

Let’s dive into the world of Cast Iron Dutch Oven Paleo recipes and discover the endless possibilities!

50+ Delicious Cast Iron Dutch Oven Paleo Recipes for Easy, Flavorful Meals

Cooking with a cast iron Dutch oven is not only efficient but also elevates the flavors of your meals, especially when following a Paleo diet.

The ability to sear, simmer, roast, and bake all in one pot makes it an indispensable tool for preparing wholesome, nourishing meals.

With the 50+ Cast Iron Dutch Oven Paleo Recipes shared in this blog, you have an abundance of options to choose from, whether you’re in the mood for a comforting stew, a juicy roast, or a quick stir-fry.

The beauty of Paleo cooking is its simplicity and the emphasis on fresh, whole ingredients.

When you use a cast iron Dutch oven, the heat distribution and retention create perfectly cooked dishes, enhancing the flavors and textures of your ingredients.

No matter your level of cooking experience, these recipes are designed to help you make the most of your cast iron Dutch oven while keeping your meals healthy and flavorful.

So, gather your ingredients, grab your Dutch oven, and start exploring these delicious Paleo recipes today.

Your taste buds will thank you, and your body will appreciate the nourishing, nutrient-packed meals you prepare.

Cast Iron Dutch Oven Paleo Chicken Stew

This hearty and flavorful Paleo chicken stew is packed with tender chicken, vibrant vegetables, and a rich, savory broth. Cooked in a cast iron Dutch oven, it becomes a one-pot meal that’s both simple and nourishing. Perfect for a cozy dinner or meal prep, this dish is grain-free, dairy-free, and full of clean, wholesome ingredients.

Ingredients:

  • 2 lbs chicken thighs (bone-in, skin-on for extra flavor)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 4 medium carrots, sliced
  • 2 celery stalks, chopped
  • 1 cup sweet potatoes, cubed
  • 1 cup parsnips, sliced
  • 4 cups chicken broth (preferably homemade)
  • 2 tbsp olive oil or coconut oil
  • 2 tsp dried thyme
  • 1 tsp dried rosemary
  • Salt and pepper to taste

Instructions:

  1. Heat olive oil or coconut oil in a large cast iron Dutch oven over medium heat.
  2. Season the chicken thighs with salt and pepper, then add to the pot. Brown the chicken on both sides, about 5 minutes per side. Remove and set aside.
  3. In the same pot, add onions and garlic. Sauté for about 2 minutes until softened.
  4. Add the carrots, celery, sweet potatoes, and parsnips to the pot. Stir to combine.
  5. Pour in the chicken broth, then return the chicken to the pot. Add thyme, rosemary, salt, and pepper.
  6. Bring the stew to a boil, then lower the heat to a simmer. Cover and cook for about 45 minutes, or until the chicken is fully cooked and the vegetables are tender.
  7. Remove the chicken from the pot, shred it with two forks, then return the meat to the stew.
  8. Adjust seasonings to taste and serve warm.

This Cast Iron Dutch Oven Paleo Chicken Stew is the epitome of comfort food made healthy. The bone-in chicken thighs give the broth a rich, deep flavor, while the array of root vegetables adds sweetness and texture. It’s a nourishing and filling dish that will leave you satisfied without the need for grains or dairy. The stew is easy to make and can be stored in the fridge for several days, making it perfect for meal prep or leftovers.

Cast Iron Dutch Oven Paleo Beef Chili

This Paleo Beef Chili, made in a cast iron Dutch oven, is a bold, satisfying dish filled with tender beef, hearty vegetables, and a variety of spices that give it a warm kick. This recipe is naturally gluten-free, dairy-free, and free from processed ingredients, offering a clean alternative to traditional chili without sacrificing flavor.

Ingredients:

  • 2 lbs ground grass-fed beef
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper, diced
  • 2 medium tomatoes, diced
  • 2 tbsp tomato paste
  • 1 cup beef broth
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper (optional)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
  • Fresh cilantro (for garnish)

Instructions:

  1. Heat olive oil in a cast iron Dutch oven over medium heat. Add the ground beef, breaking it apart with a wooden spoon. Cook until browned, about 5-7 minutes.
  2. Add the diced onion and garlic to the pot, and cook for an additional 2-3 minutes until the onion becomes translucent.
  3. Stir in the bell pepper, tomatoes, and tomato paste. Cook for another 2 minutes.
  4. Add the beef broth, chili powder, cumin, smoked paprika, cayenne, salt, and black pepper. Stir to combine and bring to a simmer.
  5. Cover and let the chili simmer for 30-40 minutes, stirring occasionally, until the flavors meld together and the chili thickens.
  6. Adjust seasoning to taste.
  7. Serve hot, garnished with fresh cilantro.

This Cast Iron Dutch Oven Paleo Beef Chili is an incredibly satisfying and flavorful dish, perfect for colder days or meal prep. The blend of spices provides the perfect balance of warmth and heat, while the grass-fed beef offers rich protein with a clean taste. It’s a great option for those on a Paleo diet or anyone looking to cut out processed foods. You can enjoy it as is or top it with a dollop of avocado for added creaminess. It also stores well, so you can make a big batch to last through the week.

Cast Iron Dutch Oven Paleo Roast Chicken with Vegetables

This simple yet delicious Paleo roast chicken with vegetables cooked in a cast iron Dutch oven is a one-pan wonder. The chicken becomes perfectly crispy on the outside while staying juicy and tender on the inside. The vegetables, roasted alongside the chicken, absorb all the flavorful drippings, making this a perfect meal for a cozy Sunday dinner or a special occasion.

Ingredients:

  • 1 whole organic chicken (about 4-5 lbs)
  • 2 tbsp olive oil
  • 1 lemon, quartered
  • 4 cloves garlic, smashed
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 1 medium onion, quartered
  • 3 medium carrots, peeled and cut into chunks
  • 2 medium sweet potatoes, peeled and cut into chunks
  • Salt and pepper to taste

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Pat the chicken dry with paper towels and season generously with salt and pepper, inside and out.
  3. Stuff the cavity of the chicken with the lemon quarters, garlic, rosemary, and thyme.
  4. Heat olive oil in a large cast iron Dutch oven over medium-high heat. Once hot, place the chicken in the pot, breast-side down, and sear for about 5 minutes, until the skin is golden brown.
  5. Flip the chicken over so the breast side is up. Arrange the onion, carrots, and sweet potatoes around the chicken.
  6. Transfer the Dutch oven to the preheated oven and roast for 1 hour to 1 hour 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
  7. Remove the chicken from the oven, tent with foil, and let it rest for 10 minutes before carving.
  8. Serve the roasted chicken with the vegetables and pan juices.

This Cast Iron Dutch Oven Paleo Roast Chicken with Vegetables is the ultimate simple yet impressive meal. The chicken is perfectly crispy, juicy, and flavorful, while the vegetables absorb the rich drippings, becoming a caramelized, delicious side. Whether you’re cooking for a family dinner or prepping for the week ahead, this recipe is a crowd-pleaser that’s packed with nutrients and flavor. It’s also easy to customize with your favorite root vegetables or herbs.

Cast Iron Dutch Oven Paleo Pork Carnitas

These Paleo Pork Carnitas, made in a cast iron Dutch oven, are the perfect balance of savory and tender. The slow-cooked pork shoulder absorbs the flavors of cumin, garlic, and citrus, then gets crisped up for that irresistible texture. Ideal for tacos, salads, or bowls, this recipe is a versatile, grain-free, and dairy-free choice for your next meal.

Ingredients:

  • 3-4 lbs pork shoulder, bone-in
  • 2 tbsp olive oil
  • 1 onion, quartered
  • 4 cloves garlic, smashed
  • 1 orange, juiced
  • 1 lime, juiced
  • 1 tsp cumin
  • 1 tsp oregano
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 cups chicken broth
  • Fresh cilantro, for garnish
  • Sliced avocado, for serving

Instructions:

  1. Heat olive oil in a large cast iron Dutch oven over medium-high heat.
  2. Season the pork shoulder with salt, pepper, cumin, oregano, and paprika. Add the pork to the pot and sear on all sides, about 4-5 minutes per side, until browned.
  3. Remove the pork and set aside. In the same pot, add the onion and garlic. Sauté for 2-3 minutes until softened.
  4. Return the pork to the pot and add the orange juice, lime juice, and chicken broth. Bring to a simmer.
  5. Cover and transfer the Dutch oven to the oven, preheated to 300°F (150°C). Roast for 3-4 hours, until the pork is tender and easily pulls apart with a fork.
  6. Once cooked, remove the pork from the Dutch oven and shred it with two forks.
  7. Optional: To crisp the carnitas, spread the shredded pork on a baking sheet and broil in the oven for 5-7 minutes, or until the edges are crispy.
  8. Serve the carnitas with fresh cilantro and sliced avocado.

These Cast Iron Dutch Oven Paleo Pork Carnitas are a crowd-pleasing dish that’s incredibly versatile. Whether you serve them in lettuce wraps, as a topping for salads, or as a filling for Paleo tacos, they deliver bold flavors and satisfyingly tender meat. The slow cooking process allows the pork to soak in all the citrusy, aromatic seasonings, creating a melt-in-your-mouth experience. The crispy finish adds the perfect texture contrast, making these carnitas a memorable and delicious addition to your Paleo meal rotation.

Cast Iron Dutch Oven Paleo Beef and Vegetable Stir-Fry

This quick and easy Paleo Beef and Vegetable Stir-Fry is packed with lean protein and colorful, nutrient-dense vegetables. Using a cast iron Dutch oven ensures the beef is seared to perfection while the veggies stay crisp-tender. A simple, savory sauce made with coconut aminos adds depth of flavor, making this dish a healthy weeknight option that’s both satisfying and delicious.

Ingredients:

  • 1 lb flank steak or sirloin, thinly sliced against the grain
  • 2 tbsp coconut oil
  • 1 bell pepper, sliced
  • 1 zucchini, sliced
  • 1 cup broccoli florets
  • 1 medium carrot, julienned
  • 3 cloves garlic, minced
  • 2 tbsp coconut aminos
  • 1 tbsp apple cider vinegar
  • 1 tbsp sesame oil
  • 1/2 tsp ground ginger
  • Salt and pepper to taste
  • Sesame seeds, for garnish

Instructions:

  1. Heat coconut oil in a large cast iron Dutch oven over medium-high heat.
  2. Add the sliced beef to the pot in a single layer and sear for 2-3 minutes, flipping halfway, until browned and cooked through. Remove the beef and set aside.
  3. In the same pot, add garlic and sauté for 30 seconds until fragrant.
  4. Add the bell pepper, zucchini, broccoli, and carrot to the pot, stir-fry for 3-4 minutes until tender-crisp.
  5. Return the beef to the pot and add coconut aminos, apple cider vinegar, sesame oil, ground ginger, salt, and pepper. Stir to combine and cook for another 2 minutes, allowing the sauce to coat the beef and vegetables.
  6. Serve immediately, garnished with sesame seeds.

This Cast Iron Dutch Oven Paleo Beef and Vegetable Stir-Fry is an ideal dish when you’re craving a healthy, quick, and flavorful meal. The beef remains tender and juicy, while the vegetables retain their crispness, making every bite satisfying. The coconut aminos-based sauce adds a touch of umami and balance without any gluten or processed ingredients. This recipe is great for a weeknight dinner or as part of a Paleo meal prep. It’s full of nutrients, easy to customize with your favorite vegetables, and deliciously satisfying.

Cast Iron Dutch Oven Paleo Bison Chili

This hearty Paleo Bison Chili is a perfect blend of lean bison meat, vegetables, and spices. Cooked in a cast iron Dutch oven, it develops a rich flavor that’s smoky, savory, and subtly spicy. Bison is an excellent source of protein and lower in fat than beef, making this chili a nutritious, filling, and comforting meal for those on a Paleo diet.

Ingredients:

  • 2 lbs ground bison
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 bell peppers, diced
  • 2 tomatoes, diced
  • 1 tbsp tomato paste
  • 2 cups beef broth (or vegetable broth)
  • 2 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper (optional)
  • Salt and pepper to taste
  • 2 tbsp olive oil
  • Fresh cilantro, for garnish

Instructions:

  1. Heat olive oil in a large cast iron Dutch oven over medium-high heat. Add the ground bison and cook, breaking it apart with a spoon, until browned, about 5-7 minutes.
  2. Add the diced onion and garlic to the pot, cooking for an additional 2-3 minutes until softened.
  3. Stir in the bell peppers and tomatoes, cooking for 2 minutes.
  4. Add the tomato paste, beef broth, chili powder, cumin, smoked paprika, cayenne, salt, and pepper. Stir to combine.
  5. Bring the chili to a simmer, then reduce the heat to low. Cover and let cook for 45 minutes, stirring occasionally.
  6. Taste and adjust seasonings if needed.
  7. Serve the chili hot, garnished with fresh cilantro.

This Cast Iron Dutch Oven Paleo Bison Chili is a delicious and nourishing dish that’s perfect for any chili lover. The bison meat gives the chili a lean yet rich flavor, while the blend of spices provides depth and a slight kick. It’s naturally free of gluten, dairy, and grains, making it a perfect choice for anyone following the Paleo lifestyle. This chili is filling and can be easily doubled to serve a crowd or meal prep for the week ahead. Whether served on its own or paired with a side salad, it’s a satisfying and wholesome meal option.

Cast Iron Dutch Oven Paleo Lemon Herb Chicken Thighs

This recipe for Paleo Lemon Herb Chicken Thighs is a simple yet flavorful dish that’s cooked to perfection in a cast iron Dutch oven. The chicken thighs are seasoned with fresh herbs and lemon, resulting in a tender, juicy interior with a crispy skin. It’s a great choice for a weeknight dinner or meal prep, offering a delicious, Paleo-friendly, one-pan meal with minimal cleanup.

Ingredients:

  • 6 bone-in, skin-on chicken thighs
  • 2 tbsp olive oil
  • 1 lemon, juiced and zested
  • 4 cloves garlic, minced
  • 2 tbsp fresh thyme leaves
  • 2 tbsp fresh rosemary, chopped
  • 1 tsp paprika
  • Salt and pepper to taste
  • Fresh parsley, for garnish

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Rub the chicken thighs with olive oil, then season generously with salt, pepper, paprika, garlic, lemon zest, and fresh herbs (thyme and rosemary).
  3. Heat a cast iron Dutch oven over medium-high heat and add the chicken thighs, skin-side down. Sear the chicken for 5-7 minutes until the skin is golden brown and crispy.
  4. Flip the chicken over and add the lemon juice to the pot. Cover with a lid and transfer the Dutch oven to the oven. Roast for 30-35 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the juices run clear.
  5. Remove the chicken from the oven and let it rest for 5 minutes.
  6. Garnish with fresh parsley and serve with a side of roasted vegetables or a simple salad.

This Cast Iron Dutch Oven Paleo Lemon Herb Chicken Thighs is an easy-to-make yet elegant dish that bursts with fresh, zesty flavors. The combination of lemon and herbs elevates the chicken, making it aromatic and delicious while the crispy skin offers the perfect contrast to the tender meat. It’s a perfect choice for a busy night or meal prepping, and its simplicity allows you to customize with your favorite herbs or serve with any Paleo-friendly sides. This recipe proves that healthy food doesn’t need to be complicated to be incredibly flavorful.

Cast Iron Dutch Oven Paleo Ratatouille

This vibrant, vegetable-packed Paleo Ratatouille is made in a cast iron Dutch oven for a hearty, one-pan meal that’s both nutritious and satisfying. Featuring fresh summer vegetables like eggplant, zucchini, bell peppers, and tomatoes, this dish is lightly seasoned with herbs and garlic, allowing the natural flavors of the vegetables to shine. It’s perfect for a light dinner or as a side dish to any protein.

Ingredients:

  • 1 medium eggplant, sliced
  • 2 zucchinis, sliced
  • 2 bell peppers, diced
  • 2 tomatoes, diced
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 tbsp fresh basil, chopped
  • 1 tbsp fresh thyme leaves
  • 1 tsp dried oregano
  • Salt and pepper to taste
  • Fresh parsley, for garnish

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. Heat olive oil in a cast iron Dutch oven over medium heat. Add the onion and garlic, and sauté for 2-3 minutes until softened and fragrant.
  3. Add the eggplant, zucchini, bell peppers, and tomatoes to the pot, stirring to combine. Season with salt, pepper, basil, thyme, and oregano.
  4. Cover and cook over low heat for 10 minutes, allowing the vegetables to soften slightly.
  5. Transfer the Dutch oven to the preheated oven and bake for 30-35 minutes, until the vegetables are tender and the flavors have melded together.
  6. Remove from the oven and garnish with fresh parsley before serving.

This Cast Iron Dutch Oven Paleo Ratatouille is a perfect example of how simple ingredients can come together to create a beautifully flavored dish. The vegetables become tender and absorb the aromatic herbs and garlic, creating a comforting, light meal that’s perfect for a Paleo diet. It’s naturally gluten-free, dairy-free, and full of nutrients. Whether enjoyed on its own as a main or paired with grilled meat or fish, this ratatouille is a fantastic way to enjoy seasonal produce in a healthy, satisfying way.

Cast Iron Dutch Oven Paleo Beef Brisket

This Paleo Beef Brisket cooked in a cast iron Dutch oven is a melt-in-your-mouth dish that’s full of flavor and perfect for a special occasion or slow-cooked meal. The brisket is seared to develop a rich crust and then slow-roasted in a savory broth with garlic, onions, and herbs, resulting in tender, flavorful meat that practically falls apart. It’s a classic comfort dish, made completely Paleo-friendly.

Ingredients:

  • 4-5 lbs beef brisket
  • 2 tbsp olive oil
  • 1 large onion, sliced
  • 4 cloves garlic, minced
  • 2 cups beef broth
  • 2 tbsp apple cider vinegar
  • 2 tbsp coconut aminos
  • 1 tbsp fresh thyme leaves
  • 2 tsp smoked paprika
  • 1 tsp ground cumin
  • Salt and pepper to taste

Instructions:

  1. Preheat the oven to 325°F (160°C).
  2. Heat olive oil in a large cast iron Dutch oven over medium-high heat. Season the brisket with salt, pepper, smoked paprika, and cumin. Sear the brisket on all sides until browned, about 4-5 minutes per side.
  3. Remove the brisket from the pot and set aside. In the same pot, add the onions and garlic, and sauté for 2-3 minutes until softened.
  4. Pour in the beef broth, apple cider vinegar, and coconut aminos. Stir to combine and bring to a simmer.
  5. Return the brisket to the pot and cover. Transfer the Dutch oven to the preheated oven and roast for 3-4 hours, or until the brisket is tender and can easily be shredded with a fork.
  6. Remove the brisket from the pot and let it rest for 10 minutes before slicing.
  7. Serve with the pan juices and a side of roasted vegetables or a green salad.

This Cast Iron Dutch Oven Paleo Beef Brisket is a showstopper dish that’s as comforting as it is flavorful. The slow-cooking process allows the brisket to absorb all the savory flavors of the broth and herbs, resulting in tender, juicy meat that practically melts in your mouth. It’s an ideal dish for a Sunday dinner, special occasions, or even a holiday meal. Plus, it’s completely Paleo, making it a great option for anyone following a clean, whole-foods-based diet.

Cast Iron Dutch Oven Paleo Sweet Potato and Sausage Hash

This Paleo Sweet Potato and Sausage Hash is a hearty, satisfying meal that comes together easily in a cast iron Dutch oven. The crispy, caramelized sweet potatoes pair perfectly with flavorful sausage, onions, and bell peppers. With a little added spice from paprika and fresh herbs, this dish is perfect for breakfast, brunch, or a quick dinner that’s both filling and nutritious.

Ingredients:

  • 2 large sweet potatoes, peeled and cubed
  • 1 lb Paleo-friendly sausage (such as chicken or turkey sausage)
  • 1 bell pepper, diced
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp chili flakes (optional)
  • Salt and pepper to taste
  • Fresh parsley, for garnish

Instructions:

  1. Heat the olive oil in a large cast iron Dutch oven over medium heat.
  2. Add the sausage to the pot, breaking it apart with a wooden spoon. Cook until browned and fully cooked, about 6-8 minutes. Remove the sausage and set aside.
  3. In the same pot, add the diced sweet potatoes. Sauté for 10-12 minutes, stirring occasionally, until the sweet potatoes begin to soften and develop a golden-brown crust.
  4. Add the bell pepper, onion, and garlic, and cook for an additional 5 minutes until the vegetables are tender.
  5. Return the cooked sausage to the pot and stir in the smoked paprika, cumin, chili flakes (if using), salt, and pepper. Mix well and cook for another 3-5 minutes, until everything is heated through.
  6. Serve the hash hot, garnished with fresh parsley.

This Cast Iron Dutch Oven Paleo Sweet Potato and Sausage Hash is a flavorful and versatile dish that can be enjoyed at any time of day. The sweet potatoes provide natural sweetness and a satisfying texture, while the sausage adds savory, spicy notes. It’s a simple, one-pan meal that’s easy to prepare and packs a lot of nutrition. This dish is perfect for busy mornings or a comforting dinner that will keep you energized and satisfied.

Cast Iron Dutch Oven Paleo Turkey Meatballs with Zucchini Noodles

These Paleo Turkey Meatballs are cooked to perfection in a cast iron Dutch oven and served over zucchini noodles for a wholesome, grain-free meal. The turkey meatballs are moist and flavorful, packed with herbs and garlic. Paired with fresh zucchini noodles, this dish is light yet filling, making it a perfect low-carb, Paleo-friendly option for dinner.

Ingredients:

  • 1 lb ground turkey
  • 1 egg
  • 1/4 cup almond flour
  • 1/4 cup fresh parsley, chopped
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • Salt and pepper to taste
  • 2 medium zucchinis, spiralized into noodles
  • 1 tbsp olive oil
  • 1 cup crushed tomatoes (no added sugar or preservatives)
  • 1 tbsp balsamic vinegar
  • Fresh basil, for garnish

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. In a mixing bowl, combine the ground turkey, egg, almond flour, parsley, garlic, oregano, salt, and pepper. Mix until just combined.
  3. Form the mixture into 1-inch meatballs and place them on a baking sheet.
  4. Heat olive oil in a large cast iron Dutch oven over medium heat. Add the meatballs and cook for about 4-5 minutes on each side until browned.
  5. Once browned, pour in the crushed tomatoes and balsamic vinegar, and stir to combine.
  6. Cover the pot and transfer it to the oven. Bake for 20-25 minutes, or until the meatballs are cooked through and the internal temperature reaches 165°F (74°C).
  7. While the meatballs are cooking, heat a skillet over medium heat and sauté the zucchini noodles for 2-3 minutes until tender.
  8. To serve, place the zucchini noodles on plates and top with the turkey meatballs and sauce. Garnish with fresh basil.

This Cast Iron Dutch Oven Paleo Turkey Meatballs with Zucchini Noodles is a delicious and healthy alternative to traditional pasta dishes. The turkey meatballs are perfectly seasoned, and the zucchini noodles offer a light, low-carb base that complements the rich, flavorful sauce. It’s a great option for anyone following a Paleo or low-carb lifestyle but still craving a satisfying, comforting meal. The dish is full of lean protein and fresh vegetables, making it a nourishing and balanced option for dinner.

Cast Iron Dutch Oven Paleo Baked Salmon with Asparagus

This Cast Iron Dutch Oven Paleo Baked Salmon with Asparagus is a light yet flavorful dish that’s easy to prepare and incredibly satisfying. The salmon is baked to perfection with a drizzle of olive oil, lemon, and fresh herbs, while the asparagus is roasted alongside for a complete and healthy meal. This dish is ideal for a quick weeknight dinner or a special occasion meal, offering an abundance of omega-3s and nutrients.

Ingredients:

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

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. Drizzle olive oil in the bottom of a large cast iron Dutch oven.
  3. Season the salmon fillets with salt, pepper, and minced garlic, then place them in the Dutch oven, skin-side down. Arrange the asparagus around the salmon.
  4. Drizzle the remaining olive oil over the asparagus and salmon. Top the salmon with lemon slices and sprinkle with fresh dill.
  5. Cover the Dutch oven with a lid and bake in the oven for 15-18 minutes, or until the salmon is cooked through and flakes easily with a fork.
  6. Remove the Dutch oven from the oven, discard the lemon slices, and serve the salmon and asparagus with fresh lemon wedges on the side.

This Cast Iron Dutch Oven Paleo Baked Salmon with Asparagus is a quick, easy, and nutritious meal that’s full of flavor and healthy fats. The combination of tender salmon and roasted asparagus is both light and satisfying, making it a great choice for anyone following a Paleo diet or looking for a clean, nutrient-dense dinner. The fresh dill and lemon add bright, aromatic flavors, while the salmon provides a great source of protein and omega-3 fatty acids. It’s the perfect dish when you’re craving something healthy but don’t have a lot of time to cook.

Cast Iron Dutch Oven Paleo Chicken and Vegetable Stew

This hearty Paleo Chicken and Vegetable Stew is cooked in a cast iron Dutch oven for maximum flavor. Packed with tender chicken, root vegetables like carrots and parsnips, and a savory broth, this stew is a perfect meal for cold weather or when you need something nourishing and filling. The combination of fresh herbs and seasonings brings everything together, making it a flavorful and wholesome option for a Paleo-friendly dinner.

Ingredients:

  • 4 boneless, skinless chicken breasts or thighs
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 3 large carrots, peeled and sliced
  • 2 parsnips, peeled and sliced
  • 1 sweet potato, peeled and cubed
  • 1 cup green beans, trimmed
  • 4 cups chicken broth (or vegetable broth)
  • 1 tsp thyme leaves
  • 1 tsp rosemary, chopped
  • Salt and pepper to taste
  • Fresh parsley, for garnish

Instructions:

  1. Heat the olive oil in a large cast iron Dutch oven over medium heat.
  2. Season the chicken with salt and pepper and brown it in the pot on both sides, about 4-5 minutes per side. Remove the chicken and set aside.
  3. In the same pot, add the onion and garlic, and sauté for 2-3 minutes until softened.
  4. Add the carrots, parsnips, sweet potato, and green beans. Stir to combine.
  5. Pour in the chicken broth, add the thyme and rosemary, and return the chicken to the pot.
  6. Bring to a simmer, cover, and cook for 30-35 minutes, or until the vegetables are tender and the chicken is cooked through.
  7. Remove the chicken, shred it with two forks, and return it to the pot. Stir everything together.
  8. Serve the stew hot, garnished with fresh parsley.

This Cast Iron Dutch Oven Paleo Chicken and Vegetable Stew is a comforting, nutrient-dense meal that’s perfect for those looking for a satisfying and healthy dish. The chicken is tender and flavorful, and the variety of vegetables adds both texture and richness to the broth. The slow-cooked ingredients meld together beautifully, creating a wholesome, hearty stew that’s great for meal prep, family dinners, or a cozy evening at home. It’s a great way to enjoy Paleo-friendly, simple, and nourishing ingredients in one pot.

Cast Iron Dutch Oven Paleo Shrimp and Cauliflower Rice Stir-Fry

This Paleo Shrimp and Cauliflower Rice Stir-Fry is a vibrant and healthy dish, made in a cast iron Dutch oven for a perfect combination of flavors and textures. The shrimp is sautéed to juicy perfection, while the cauliflower rice absorbs all the savory seasonings. With the added crunch of bell peppers and a touch of garlic and ginger, this stir-fry is both satisfying and low-carb, making it a perfect dinner for those following a Paleo lifestyle.

Ingredients:

  • 1 lb shrimp, peeled and deveined
  • 1 medium head of cauliflower, grated into rice-sized pieces
  • 1 bell pepper, diced
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1-inch piece of ginger, grated
  • 2 tbsp coconut oil
  • 2 tbsp coconut aminos
  • 1 tbsp lime juice
  • 1/2 tsp ground turmeric
  • Salt and pepper to taste
  • Fresh cilantro, for garnish

Instructions:

  1. Heat coconut oil in a large cast iron Dutch oven over medium heat.
  2. Add the shrimp to the pot and cook for 2-3 minutes on each side, until pink and cooked through. Remove and set aside.
  3. In the same pot, add the diced onion, bell pepper, garlic, and ginger. Sauté for 3-4 minutes until softened and fragrant.
  4. Add the grated cauliflower rice to the pot and stir to combine. Cook for about 5 minutes, stirring occasionally, until the cauliflower rice is tender.
  5. Stir in the coconut aminos, lime juice, turmeric, salt, and pepper. Add the cooked shrimp back into the pot and stir everything together.
  6. Cook for another 2-3 minutes to allow the flavors to combine.
  7. Serve hot, garnished with fresh cilantro.

This Cast Iron Dutch Oven Paleo Shrimp and Cauliflower Rice Stir-Fry is an incredibly flavorful, light, and filling dish. The shrimp offers a boost of protein, while the cauliflower rice makes a great low-carb alternative to traditional rice, absorbing all the delicious seasonings. With the crunch of fresh bell peppers and a slight zing from the lime and coconut aminos, this stir-fry is a perfect balance of savory and tangy flavors. It’s a great weeknight dinner option, easy to prepare, and completely Paleo-friendly.

Cast Iron Dutch Oven Paleo Mediterranean Lamb Chops

These Cast Iron Dutch Oven Paleo Mediterranean Lamb Chops are an elegant and delicious dish that brings bold Mediterranean flavors to your table. The lamb chops are marinated in olive oil, garlic, lemon, and fresh herbs, then cooked in a cast iron Dutch oven until they are perfectly tender and juicy. With a side of roasted vegetables, this meal is both simple and flavorful, making it a great option for a special dinner or any occasion.

Ingredients:

  • 4 lamb chops, bone-in
  • 3 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 tbsp lemon juice
  • 1 tbsp fresh rosemary, chopped
  • 1 tbsp fresh oregano, chopped
  • 1 tsp dried thyme
  • Salt and pepper to taste
  • 1 tbsp ghee or olive oil for searing
  • Fresh lemon wedges, for serving

Instructions:

  1. In a bowl, mix olive oil, garlic, lemon juice, rosemary, oregano, thyme, salt, and pepper. Rub the marinade onto the lamb chops, making sure they are evenly coated. Let them marinate for at least 30 minutes or up to 2 hours in the refrigerator.
  2. Heat ghee or olive oil in a cast iron Dutch oven over medium-high heat.
  3. Sear the lamb chops for 3-4 minutes on each side, until browned and caramelized.
  4. Once seared, cover the pot and reduce the heat to medium-low. Cook for an additional 8-10 minutes, flipping the chops halfway through, until they reach your desired level of doneness.
  5. Remove the lamb chops from the Dutch oven and let them rest for 5 minutes before serving.
  6. Serve with fresh lemon wedges and a side of roasted vegetables.

These Cast Iron Dutch Oven Paleo Mediterranean Lamb Chops are a flavorful, succulent dish with the perfect balance of savory and tangy flavors. The marinade, infused with fresh herbs and lemon, elevates the natural richness of the lamb, while the searing technique ensures a golden, crispy exterior. This dish is ideal for a special occasion, romantic dinner, or simply when you want to enjoy a meal that feels luxurious yet is easy to prepare. The Paleo-friendly ingredients make it an excellent choice for anyone looking for a delicious, grain-free meal.

Note: More recipes are coming soon!