30+ Flavorful Dairy Free Paleo Dinner Recipes for a Healthy Meal Plan

Are you looking for delicious, satisfying, and healthy dinner ideas that fit your paleo lifestyle and are dairy-free?

Whether you’re managing food allergies, following a specific dietary plan, or simply wanting to explore new recipes, this blog has you covered!

Paleo diets focus on wholesome, nutrient-rich ingredients, and when combined with dairy-free options, they can provide a wide variety of creative and flavorful meals.

From comforting casseroles to refreshing salads, these 30+ dairy-free paleo dinner recipes will help you maintain a balanced diet without sacrificing taste.

Get ready to discover easy-to-make dishes that will quickly become staples in your weekly meal rotation.

30+ Flavorful Dairy Free Paleo Dinner Recipes for a Healthy Meal Plan

Eating paleo and dairy-free doesn’t mean sacrificing flavor or variety.

With these 30+ dinner recipes, you’ll have endless options to keep your meals exciting, nutritious, and delicious.

From hearty soups and stews to fresh salads and creative main courses, there’s something for every craving and occasion.

Whether you’re cooking for your family, meal prepping for the week, or hosting a dinner party, these recipes will keep everyone satisfied. Try them out, get creative, and enjoy the journey of healthy and wholesome eating!

Let us know your favorites in the comments, and feel free to share your own paleo creations.

Lemon Herb Chicken with Garlic Cauliflower Rice

This vibrant, dairy-free paleo dinner combines zesty lemon, fragrant herbs, and juicy chicken to create a flavorful and wholesome dish. Paired with garlic cauliflower rice, it’s a nutritious and satisfying meal that’s light yet filling. The balance of bright citrus and savory garlic makes this recipe perfect for busy weeknights or meal prep.

Ingredients:
For the Chicken:

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• Juice of 1 lemon
• 1 tsp lemon zest
• 3 garlic cloves, minced
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1/2 tsp paprika
• Salt and pepper to taste

For the Garlic Cauliflower Rice:

• 1 medium head of cauliflower, riced (or 4 cups store-bought riced cauliflower)
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, thyme, paprika, salt, and pepper.
3. Place the chicken breasts in a baking dish and pour the marinade over them. Let it marinate for 15 minutes (or up to 2 hours in the fridge).
4. Bake the chicken for 25-30 minutes or until the internal temperature reaches 165°F (74°C).
5. Meanwhile, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant.
6. Add the riced cauliflower and cook for 5-7 minutes, stirring occasionally. Season with salt and pepper.
7. Remove the skillet from heat and stir in fresh parsley.
8. Serve the chicken over the garlic cauliflower rice, spooning any extra pan juices over the top for added flavor.

This Lemon Herb Chicken with Garlic Cauliflower Rice is a dinner masterpiece that delivers on flavor, simplicity, and nutrition. It’s packed with protein and veggies, making it a healthy and satisfying choice for anyone following a paleo lifestyle.

Sweet Potato Shepherd’s Pie

A paleo twist on the classic comfort food, this Sweet Potato Shepherd’s Pie swaps out the traditional mashed potato topping for a creamy, naturally sweet sweet potato layer. With ground meat, hearty vegetables, and a savory sauce, this dish is a cozy and nutritious dinner option.

Ingredients:
For the Filling:

• 1 lb ground beef or ground turkey
• 2 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 2 medium carrots, diced
• 1 cup mushrooms, chopped
• 1 cup green beans, chopped
• 1/4 cup tomato paste
• 1 cup beef or chicken broth (paleo-friendly)
• 1 tsp smoked paprika
• 1 tsp dried rosemary
• Salt and pepper to taste

For the Topping:

• 3 medium sweet potatoes, peeled and cubed
• 2 tbsp coconut cream
• 1 tbsp olive oil
• Salt to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Boil the sweet potatoes in a large pot of water until tender, about 10-12 minutes. Drain and mash with coconut cream, olive oil, and a pinch of salt. Set aside.
3. In a large skillet, heat olive oil over medium heat. Sauté the onion, garlic, and carrots until softened.
4. Add the ground meat and cook until browned. Stir in the mushrooms, green beans, tomato paste, broth, paprika, rosemary, salt, and pepper. Let it simmer for 10 minutes until the mixture thickens slightly.
5. Transfer the meat and vegetable filling to a baking dish. Spread the mashed sweet potato evenly over the top.
6. Bake for 20 minutes or until the top is slightly golden.
7. Let it cool slightly before serving.

This Sweet Potato Shepherd’s Pie is a wholesome, paleo-approved comfort dish that’s perfect for chilly venings. The combination of savory meat and sweet potatoes creates a hearty and satisfying meal that’s both healthy and delicious.

Zucchini Noodles with Creamy Avocado Pesto and Grilled Shrimp

This fresh and flavorful paleo recipe features zucchini noodles tossed in a rich avocado pesto and topped with tender grilled shrimp. It’s a low-carb, dairy-free alternative to traditional pasta dishes, offering plenty of healthy fats, protein, and vibrant flavors. Perfect for a quick yet impressive dinner.

Ingredients:
For the Shrimp:

• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste

For the Avocado Pesto:

• 2 ripe avocados
• 1 cup fresh basil leaves
• 1/4 cup olive oil
• 2 garlic cloves
• Juice of 1 lemon
• 1/4 cup pine nuts or walnuts (optional)
• Salt and pepper to taste

For the Zucchini Noodles:

• 4 medium zucchini, spiralized
• 1 tbsp olive oil
• Salt to taste

Instructions:

1. Toss the shrimp with olive oil, garlic powder, paprika, salt, and pepper. Grill the shrimp on a grill pan or outdoor grill for 2-3 minutes per side or until opaque. Set aside.
2. In a food processor, combine avocados, basil, olive oil, garlic, lemon juice, nuts (if using), salt, and pepper. Blend until smooth and creamy.
3. Heat olive oil in a large skillet over medium heat. Add the spiralized zucchini and sauté for 2-3 minutes until slightly softened.
4. Remove the skillet from heat and toss the zucchini noodles with the avocado pesto.
5. Serve the pesto-coated noodles topped with grilled shrimp.

Zucchini Noodles with Creamy Avocado Pesto and Grilled Shrimp is a light yet satisfying paleo dinner that’s bursting with fresh flavors. It’s quick to make and full of healthy ingredients, making it a delightful choice for busy evenings or entertaining guests.

Enjoy these three easy, flavorful, and paleo-friendly dinner recipes!

Garlic Herb Salmon with Roasted Asparagus

This Garlic Herb Salmon with Roasted Asparagus is a deliciously simple and paleo-friendly dinner that’s perfect for busy weeknights. The salmon is baked to flaky perfection with a blend of garlic and fresh herbs, while the roasted asparagus adds a satisfying crunch. Rich in healthy fats, protein, and nutrients, this dish is both flavorful and nourishing.

Ingredients:
For the Salmon:

• 4 salmon fillets
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 tbsp fresh dill, chopped
• 1 tbsp fresh parsley, chopped
• Juice of 1 lemon
• Salt and pepper to taste

For the Asparagus:

• 1 lb asparagus, trimmed
• 2 tbsp olive oil
• 1/2 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Place the salmon fillets on a lined baking sheet. Mix olive oil, minced garlic, dill, parsley, lemon juice, salt, and pepper in a small bowl. Spread the mixture evenly over the salmon.
3. Toss the asparagus with olive oil, garlic powder, salt, and pepper. Spread it on the same baking sheet around the salmon.
4. Bake for 12-15 minutes, or until the salmon is flaky and cooked through, and the asparagus is tender-crisp.
5. Serve immediately, garnished with extra fresh herbs if desired.

This Garlic Herb Salmon with Roasted Asparagus is a perfectly balanced meal packed with omega-3 fatty acids, vitamins, and antioxidants. It’s a healthy, satisfying, and elegant option for any occasion.

Beef and Broccoli Stir-Fry

This paleo Beef and Broccoli Stir-Fry is a quick, one-pan dinner that’s packed with flavor. Tender strips of beef and crisp broccoli are coated in a savory, paleo-friendly stir-fry sauce. It’s an ideal choice for those craving takeout-style food without the unhealthy ingredients.

Ingredients:

• 1 lb beef sirloin, thinly sliced
• 2 tbsp coconut aminos (soy sauce substitute)
• 1 tsp arrowroot powder
• 2 tbsp coconut oil
• 3 cups broccoli florets
• 3 garlic cloves, minced
• 1/4 cup beef broth (paleo-friendly)
• 1 tsp ginger, grated

Instructions:

1. Toss the beef with coconut aminos and arrowroot powder in a bowl. Set aside for 10 minutes to marinate.
2. Heat 1 tbsp coconut oil in a large skillet over medium-high heat. Add the beef and cook until browned, about 2-3 minutes per side. Remove and set aside.
3. In the same skillet, heat the remaining coconut oil and sauté the garlic and ginger until fragrant. Add the broccoli and stir-fry for 3-4 minutes.
4. Return the beef to the skillet and add the beef broth. Cook for 2 more minutes, stirring to combine.
   This Beef and Broccoli Stir-Fry is a flavorful, healthy, and paleo-compliant version of a classic takeout favorite. It’s quick, easy, and packed with nutrients for a satisfying meal.

Turkey Stuffed Bell Peppers

These Turkey Stuffed Bell Peppers are a colorful and hearty paleo dinner option. Packed with seasoned ground turkey, vegetables, and cauliflower rice, this recipe offers a nutritious, protein-rich meal in an edible, fun-to-eat package.

Ingredients:

• 6 bell peppers, tops removed and seeds cleaned out
• 1 lb ground turkey
• 2 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 cup cauliflower rice
• 1 cup diced tomatoes (paleo-friendly, no sugar added)
• 1 tsp smoked paprika
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Sauté onion and garlic until softened. Add ground turkey and cook until browned.
3. Stir in cauliflower rice, diced tomatoes, paprika, oregano, salt, and pepper. Cook for 5 minutes.
4. Stuff the bell peppers with the turkey mixture and place them in a baking dish.
5. Bake for 25-30 minutes, or until the peppers are tender.
6. Serve warm, garnished with fresh herbs if desired.

These Turkey Stuffed Bell Peppers are a wholesome, visually appealing dinner that’s as fun to eat as it is to prepare. They’re loaded with protein and veggies, making them a healthy, paleo-friendly choice.

Coconut Lime Shrimp Curry

Lime Shrimp Curry is a creamy, tropical-inspired dish bursting with flavor. Made with coconut milk, fresh lime, and aromatic spices, it pairs perfectly with cauliflower rice or zucchini noodles for a comforting paleo dinner.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 tbsp coconut oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 cup full-fat coconut milk
• Juice and zest of 1 lime
• 1 tbsp red curry paste (paleo-friendly)
• 1/2 tsp turmeric powder
• 1 cup spinach or kale
• Salt and pepper to taste

Instructions:

1. Heat coconut oil in a skillet over medium heat. Sauté onion and garlic until softened.
2. Stir in curry paste and turmeric, cooking for 1 minute to release the flavors.
3. Add coconut milk, lime juice, and lime zest. Simmer for 5 minutes.
4. Add the shrimp and cook until pink and opaque, about 4-5 minutes. Stir in spinach or kale and cook until wilted.
5. Serve hot over cauliflower rice or zucchini noodles.

This Coconut Lime Shrimp Curry is a comforting, flavorful dinner that’s quick to prepare. The creamy coconut base combined with lime and spices makes this a standout paleo meal.

Balsamic Glazed Chicken with Roasted Vegetables

This Balsamic Glazed Chicken with Roasted Vegetables is a sweet and savory paleo dinner that’s perfect for any night of the week. The tender, juicy chicken is paired with a mix of roasted vegetables for a colorful and nutrient-packed meal.

Ingredients:
For the Chicken:

• 4 chicken thighs (bone-in, skin-on)
• 1/4 cup balsamic vinegar
• 2 tbsp honey (paleo-friendly)
• 2 tbsp olive oil
• 2 garlic cloves, minced
• Salt and pepper to taste

For the Vegetables:

• 1 cup Brussels sprouts, halved
• 2 carrots, sliced
• 1 red onion, sliced
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, whisk balsamic vinegar, honey, olive oil, garlic, salt, and pepper. Marinate the chicken for 15 minutes.
3. Toss the vegetables with olive oil, salt, and pepper, and spread them on a baking sheet.
4. Place the chicken on top of the vegetables and bake for 30-35 minutes, basting the chicken with the balsamic glaze halfway through.
5. Serve warm, garnished with fresh herbs if desired.

This Balsamic Glazed Chicken with Roasted Vegetables is a beautifully balanced dish with sweet and savory flavors. It’s a great way to enjoy a paleo dinner that’s hearty, healthy, and packed with nutrients.

Spaghetti Squash with Turkey Meatballs

This paleo Spaghetti Squash with Turkey Meatballs is a healthy, low-carb twist on a classic Italian dish. The tender turkey meatballs are simmered in a rich marinara sauce and served over spaghetti squash for a meal that’s comforting and guilt-free.

Ingredients:
For the Meatballs:

• 1 lb ground turkey
• 1/4 cup almond flour
• 1 egg
• 2 garlic cloves, minced
• 1 tsp Italian seasoning
• Salt and pepper to taste

For the Spaghetti Squash:

• 1 large spaghetti squash, halved and seeded
• 2 tbsp olive oil
• Salt and pepper to taste

For the Sauce:

• 1 cup marinara sauce (paleo-friendly, no sugar added)
• 1 tbsp olive oil
• 1/2 tsp dried basil

Instructions:

1. Preheat the oven to 375°F (190°C). Drizzle the spaghetti squash with olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast for 40 minutes or until tender.
2. Combine all meatball ingredients in a bowl, mix, and form into small balls.
3. Heat olive oil in a skillet and cook the meatballs until browned on all sides. Add marinara sauce and basil, then simmer for 10 minutes.
4. Use a fork to scrape the spaghetti squash into strands. Serve the meatballs and sauce over the spaghetti squash.

This Spaghetti Squash with Turkey Meatballs is a paleo-friendly comfort food that’s big on flavor and light on carbs. It’s perfect for satisfying your pasta cravings in a healthy way.

Chicken Zoodle Soup

This Chicken Zoodle Soup is a warm, nourishing dish that’s perfect for chilly evenings. By replacing traditional noodles with spiralized zucchini, this soup becomes paleo-friendly while still delivering the comforting essence of classic chicken noodle soup. The addition of vegetables, fresh herbs, and tender chicken makes this soup both hearty and nutritious.

Ingredients:

• 2 tbsp olive oil
• 1 lb chicken breasts, cooked and shredded
• 1 onion, diced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 6 cups chicken broth (paleo-friendly)
• 2 medium zucchinis, spiralized into noodles
• 1 tsp thyme
• 1 tsp rosemary
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion, carrots, celery, and garlic until softened, about 5-7 minutes.
2. Add chicken broth, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 10 minutes.
3. Stir in the shredded chicken and spiralized zucchini noodles. Simmer for an additional 5 minutes, until the zoodles are tender.
4. Taste and adjust seasoning if needed. Serve hot and enjoy!

Chicken Zoodle Soup is a fresh, lighter alternative to traditional chicken noodle soup, offering all the comforting flavors with a paleo twist. It’s perfect for meal prep, and its nourishing ingredients make it a healthy choice for any day of the week.

Grilled Portobello Mushrooms with Avocado Salad

Grilled Portobello Mushrooms with Avocado Salad is a simple, flavorful paleo dish that’s great as a main or a side. The meaty, smoky mushrooms are paired with a refreshing avocado salad that adds creaminess and freshness to each bite. This recipe is perfect for those looking for a filling, plant-based dinner or a vegetarian option on a paleo diet.

Ingredients:
For the Mushrooms:

• 4 large Portobello mushrooms, cleaned and stems removed
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 2 garlic cloves, minced
• Salt and pepper to taste

For the Salad:

• 2 avocados, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 2 tbsp olive oil
• Juice of 1 lime
• Salt and pepper to taste

Instructions:

1. Preheat the grill or grill pan to medium-high heat.
2. In a small bowl, combine olive oil, balsamic vinegar, garlic, salt, and pepper. Brush the mixture onto the Portobello mushrooms.
3. Grill the mushrooms for 4-5 minutes per side, until tender and slightly charred.
4. While the mushrooms are grilling, prepare the salad by combining diced avocado, cherry tomatoes, red onion, cilantro, olive oil, lime juice, salt, and pepper in a bowl.
5. Serve the grilled mushrooms with a generous portion of avocado salad on top or on the side.

This Grilled Portobello Mushrooms with Avocado Salad is a delicious, healthy meal that’s both light and satisfying. The smoky mushrooms and creamy avocado salad balance each other beautifully, making it a perfect choice for a quick dinner or lunch.

Paleo Tacos with Ground Beef and Guacamole

These Paleo Tacos with Ground Beef and Guacamole are a fun, flavorful dinner option that’s perfect for taco night. The tacos are made with crisp lettuce leaves instead of tortillas, making them fully paleo-friendly. With seasoned ground beef, fresh guacamole, and all your favorite toppings, this recipe delivers bold flavors without any guilt.

Ingredients:
For the Ground Beef:

• 1 lb ground beef
• 1 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp paprika
• Salt and pepper to taste

For the Guacamole:

• 2 ripe avocados, mashed
• Juice of 1 lime
• 1/2 red onion, finely chopped
• 1 small tomato, diced
• 1/4 cup cilantro, chopped
• Salt to taste

For the Tacos:

• 12 large lettuce leaves (such as Romaine or Butter Lettuce)
• 1 cup salsa (paleo-friendly, no added sugar)
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the diced onion and garlic and sauté until softened.
2. Add the ground beef and cook until browned. Stir in chili powder, cumin, paprika, salt, and pepper, and cook for another 2-3 minutes to combine the flavors.
3. While the beef is cooking, prepare the guacamole by mashing the avocados in a bowl and mixing in lime juice, onion, tomato, cilantro, and salt.
4. To assemble the tacos, spoon the ground beef mixture into lettuce leaves. Top with guacamole, salsa, and a sprinkle of fresh cilantro.
5. Serve immediately and enjoy!

These Paleo Tacos with Ground Beef and Guacamole are a fun and satisfying way to enjoy tacos without compromising your dietary goals. The lettuce leaves make a perfect, crunchy shell, while the guacamole adds a creamy, flavorful touch to each bite.

Baked Chicken Thighs with Sweet Potato Fries

Baked Chicken Thighs with Sweet Potato Fries is a comforting, well-rounded paleo dinner that’s perfect for any night. The juicy, flavorful chicken thighs are paired with crispy sweet potato fries, making for a meal that’s both satisfying and nourishing. This dish is naturally gluten-free, dairy-free, and full of healthy fats and protein.

Ingredients:
For the Chicken Thighs:

• 4 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste

For the Sweet Potato Fries:

• 2 large sweet potatoes, peeled and cut into fries
• 2 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, combine olive oil, paprika, garlic powder, onion powder, salt, and pepper. Rub the mixture onto the chicken thighs.
3. Place the chicken thighs on a baking sheet and bake for 35-40 minutes, or until the skin is crispy and the internal temperature reaches 165°F (74°C).
4. Meanwhile, toss the sweet potato fries in olive oil, smoked paprika, garlic powder, salt, and pepper. Spread them evenly on another baking sheet.
5. Bake the sweet potato fries for 25-30 minutes, flipping halfway through, until golden and crispy.
   Baked Chicken Thighs with Sweet Potato Fries is a simple, satisfying dinner that’s packed with flavor and nutrients. The juicy, perfectly seasoned chicken pairs wonderfully with the crispy sweet potato fries for a paleo meal that’s both comforting and healthy.

Paleo Chicken Piccata

Paleo Chicken Piccata is a lighter version of the classic Italian dish, using almond flour instead of breadcrumbs to create a crispy chicken coating. The tangy, lemony piccata sauce made with capers adds depth and brightness to the chicken, while the dish remains dairy-free and gluten-free. Perfect for a refined yet simple dinner.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/2 cup almond flour
• 2 tbsp olive oil
• 1/4 cup chicken broth (paleo-friendly)
• 2 tbsp fresh lemon juice
• 2 tbsp capers
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Season the chicken breasts with salt and pepper. Dredge each chicken breast in almond flour, pressing gently to coat.
2. Heat olive oil in a large skillet over medium heat. Cook the chicken for 4-5 minutes per side, until golden brown and cooked through. Remove the chicken and set aside.
3. In the same skillet, add chicken broth, lemon juice, and capers. Bring to a simmer and cook for 3-4 minutes, scraping up any bits left from the chicken.
4. Return the chicken to the skillet and cook for another 2 minutes, allowing the sauce to thicken and coat the chicken.
5. Serve the chicken with the piccata sauce poured over the top, garnished with fresh parsley.

Paleo Chicken Piccata is a refined yet simple dinner that’s bursting with bright, tangy flavors. The crispy almond flour coating and the flavorful lemon-caper sauce make this dish a delightful and satisfying meal that’s completely paleo-friendly.

Paleo Beef Stir Fry with Bell Peppers

This Paleo Beef Stir Fry with Bell Peppers is a quick, easy, and flavor-packed dinner that comes together in just 30 minutes. Tender beef is sautéed with colorful bell peppers and a savory, paleo-friendly sauce. It’s a balanced meal full of protein, veggies, and healthy fats, perfect for a busy weeknight.

Ingredients:

• 1 lb beef sirloin, thinly sliced
• 2 tbsp coconut aminos (soy sauce substitute)
• 1 tbsp coconut oil
• 1 onion, sliced
• 2 bell peppers, sliced (any color)
• 2 garlic cloves, minced
• 1/2 tsp ginger, grated
• 1/4 cup beef broth (paleo-friendly)
• Salt and pepper to taste

Instructions:

1. Heat coconut oil in a large skillet over medium-high heat. Add the beef and cook for 2-3 minutes until browned. Remove the beef and set aside.
2. In the same skillet, sauté onion, bell peppers, garlic, and ginger for 3-4 minutes until the vegetables are tender.
3. Add the beef back to the skillet along with coconut aminos and beef broth. Stir to combine and simmer for 3-5 minutes, allowing the sauce to thicken.
4. Serve the stir fry hot, garnished with fresh herbs if desired.

This Paleo Beef Stir Fry with Bell Peppers is a quick and satisfying dinner full of savory flavors and healthy ingredients. It’s a fantastic option for anyone looking for a fast, nutritious paleo meal.

Lemon Herb Grilled Chicken with Cauliflower Mash

Lemon Herb Grilled Chicken with Cauliflower Mash is a simple, refreshing paleo dish that combines the bright citrusy flavors of lemon and herbs with tender grilled chicken. The creamy cauliflower mash serves as a comforting, low-carb alternative to mashed potatoes. This dish is light yet satisfying, making it ideal for a healthy weeknight meal.

Ingredients:
For the Chicken:

• 4 chicken breasts
• 2 tbsp olive oil
• Zest and juice of 1 lemon
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme, chopped
• 2 garlic cloves, minced
• Salt and pepper to taste

For the Cauliflower Mash:

• 1 large cauliflower, cut into florets
• 2 tbsp olive oil
• 2 garlic cloves, minced
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the grill to medium-high heat.
2. In a small bowl, combine olive oil, lemon zest, lemon juice, parsley, thyme, garlic, salt, and pepper. Rub this mixture onto the chicken breasts and let marinate for 15 minutes.
3. Grill the chicken for 5-7 minutes per side, or until fully cooked through.
4. While the chicken is grilling, steam the cauliflower florets until soft (about 10 minutes).
5. In a food processor or blender, blend the cauliflower with olive oil, garlic, salt, and pepper until smooth and creamy.
6. Serve the grilled chicken with a generous portion of cauliflower mash and garnish with fresh parsley.

Lemon Herb Grilled Chicken with Cauliflower Mash is a light, refreshing dish that’s both satisfying and nutritious. The creamy cauliflower mash complements the flavorful grilled chicken perfectly, making it a well-balanced paleo meal that’s sure to please.

Paleo Meatballs in Tomato Sauce

These Paleo Meatballs in Tomato Sauce are a classic comfort food with a healthy twist. Made with ground beef and almond flour, the meatballs are juicy and tender, simmered in a rich, homemade tomato sauce. Served over zucchini noodles or cauliflower rice, this dish is a hearty and wholesome paleo dinner.

Ingredients:
For the Meatballs:

• 1 lb ground beef
• 1/4 cup almond flour
• 1 egg
• 2 tbsp fresh parsley, chopped
• 2 garlic cloves, minced
• 1 tsp dried oregano
• Salt and pepper to taste

For the Sauce:

• 1 can (14 oz) crushed tomatoes (no added sugar)
• 1 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, mix the ground beef, almond flour, egg, parsley, garlic, oregano, salt, and pepper until well combined. Form the mixture into meatballs, about 1-2 inches in diameter, and place them on a baking sheet.
3. Bake the meatballs for 15-20 minutes, or until browned and cooked through.
4. While the meatballs are baking, heat olive oil in a saucepan over medium heat. Add onion and garlic, and sauté until softened.
5. Stir in the crushed tomatoes, basil, oregano, salt, and pepper. Bring to a simmer and cook for 10 minutes.
6. Add the meatballs to the sauce and simmer for an additional 5 minutes.
7. Serve the meatballs and sauce over zucchini noodles or cauliflower rice.

Paleo Meatballs in Tomato Sauce is a comforting, filling meal that’s perfect for a family dinner or meal prep. The tender meatballs and flavorful sauce create a rich, satisfying dish, all while staying paleo-friendly and gluten-free.

Grilled Steak with Chimichurri Sauce

Grilled Steak with Chimichurri Sauce is a bold and flavorful paleo dinner that features tender grilled steak topped with a vibrant and zesty chimichurri sauce. This Argentine-inspired dish is perfect for meat lovers and pairs beautifully with a simple salad or roasted vegetables.

Ingredients:
For the Steak:

• 2 ribeye steaks (or your choice of cut)
• 2 tbsp olive oil
• Salt and pepper to taste

For the Chimichurri Sauce:

• 1 cup fresh parsley, chopped
• 3 garlic cloves, minced
• 2 tbsp red wine vinegar
• 1/4 cup olive oil
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat.
2. Brush the steaks with olive oil and season generously with salt and pepper.
3. Grill the steaks for 4-5 minutes per side for medium-rare (or cook to your desired level of doneness).
4. While the steaks are grilling, make the chimichurri sauce by combining parsley, garlic, red wine vinegar, olive oil, oregano, red pepper flakes, salt, and pepper in a bowl. Stir until well combined.
5. Remove the steaks from the grill and let them rest for a few minutes.
6. Serve the steaks topped with chimichurri sauce and your favorite side dishes.

Grilled Steak with Chimichurri Sauce is a vibrant, flavorful paleo meal that brings bold, herbaceous flavors to your plate. The tangy chimichurri complements the juicy grilled steak, making it a perfect choice for a special dinner or weekend barbecue.

Spaghetti Squash Primavera

Spaghetti Squash Primavera is a light and healthy paleo twist on a classic Italian pasta dish. The spaghetti squash serves as a low-carb alternative to traditional pasta, while the colorful vegetables and garlic-olive oil sauce add flavor and nutrients. This dish is light yet filling, perfect for a satisfying dinner.

Ingredients:

• 1 medium spaghetti squash
• 2 tbsp olive oil
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1/2 red onion, thinly sliced
• 2 garlic cloves, minced
• 1 cup cherry tomatoes, halved
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Slice the spaghetti squash in half and remove the seeds. Drizzle with olive oil, season with salt and pepper, and place the halves cut-side down on a baking sheet. Roast for 40 minutes, or until tender.
3. While the squash is roasting, heat olive oil in a large skillet over medium heat. Sauté the bell pepper, zucchini, yellow squash, and onion until softened, about 5-7 minutes.
4. Add the garlic and cherry tomatoes, and cook for an additional 2 minutes.
5. Use a fork to scrape the roasted spaghetti squash into strands.
6. Toss the squash with the sautéed vegetables, and season with salt and pepper to taste.
7. Garnish with fresh basil and serve.

Spaghetti Squash Primavera is a light, healthy meal that’s packed with veggies and fresh flavors. The spaghetti squash provides a satisfying, pasta-like texture, while the garlic-olive oil sauce and colorful vegetables make it a perfect paleo dinner option.

Shrimp and Avocado Salad

Shrimp and Avocado Salad is a light, refreshing paleo meal that’s perfect for a quick dinner or a healthy lunch. The tender shrimp, paired with creamy avocado and a zesty lime dressing, creates a satisfying combination of flavors and textures. This dish is nutrient-dense and quick to prepare.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 2 ripe avocados, diced
• 1 cucumber, diced
• 1/2 red onion, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime

Instructions:

1. Heat olive oil in a skillet over medium-high heat. Season the shrimp with chili powder, garlic powder, salt, and pepper.
2. Cook the shrimp for 2-3 minutes per side, until pink and opaque.
3. In a large bowl, combine the avocado, cucumber, red onion, tomatoes, and cilantro.
4. Add the cooked shrimp to the salad and toss gently.
5. Drizzle with lime juice and serve immediately.

Shrimp and Avocado Salad is a light, nutrient-packed dish that’s quick and easy to prepare. The tender shrimp, creamy avocado, and tangy lime dressing make this a flavorful and refreshing paleo meal. Perfect for a light dinner

Note: More recipes are coming soon