40+ Delicious & Hearty February Paleo Dinner Recipes to Enjoy

As winter settles in and the days grow shorter, February is the perfect time to embrace hearty, warming meals that nourish both body and soul.

For those following a Paleo lifestyle, this month offers a fantastic opportunity to explore an array of creative, nutritious dinner options that align with your dietary goals.

Paleo meals focus on whole, unprocessed foods, including lean meats, vegetables, fruits, nuts, and seeds.

If you’re looking to spice up your dinner routine, we’ve compiled a list of over 40 Paleo-friendly recipes that are packed with flavor, healthy fats, and high-quality proteins.

From comforting casseroles to quick and easy skillet meals, these recipes will not only keep you warm during the chilly February nights but also help you stay on track with your health goals.

Whether you’re a seasoned Paleo eater or just starting to explore this way of eating, these 40+ February Paleo dinner recipes will give you fresh ideas and inspiration for meals that are as delicious as they are nutritious.

Get ready to dive into a variety of dishes that highlight seasonal produce, fresh meats, and a blend of aromatic spices.

40+ Delicious & Hearty February Paleo Dinner Recipes to Enjoy

Embracing a Paleo lifestyle doesn’t mean sacrificing flavor or variety in your meals.

With these 40+ February Paleo dinner recipes, you’ll have access to a wide range of options that will keep your dinners exciting, satisfying, and nourishing.

From savory roasted vegetables to flavorful meats and seafood, there’s something here for every taste preference.

As we move through February, you’ll have the opportunity to experiment with new ingredients and cooking techniques that will make your meals feel special, all while supporting your health and wellness goals.

So, get inspired, head to the kitchen, and start cooking up these mouthwatering Paleo dishes!

Paleo Baked Lemon Garlic Chicken Thighs

This simple yet flavorful dish combines the freshness of lemon, the richness of garlic, and tender, juicy chicken thighs. It’s a perfect meal for any night of the week, and it’s both healthy and satisfying, making it ideal for a Paleo diet. The lemon-garlic marinade infuses the chicken with a zesty and aromatic flavor, while roasting ensures the skin crisps to perfection.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• Juice of 2 lemons
• Zest of 1 lemon
• 4 garlic cloves, minced
• 1 tbsp fresh thyme (or 1 tsp dried thyme)
• 1 tbsp fresh rosemary (or 1 tsp dried rosemary)
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, combine the olive oil, lemon juice, lemon zest, garlic, thyme, rosemary, salt, and pepper. Whisk until the marinade is well mixed.
3. Place the chicken thighs in a resealable plastic bag or shallow dish, and pour the marinade over them. Seal and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
4. Remove the chicken thighs from the marinade and place them on a parchment-lined baking sheet.
5. Roast the chicken in the preheated oven for 35-40 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is golden and crispy.
6. Remove from the oven and let the chicken rest for 5 minutes before serving.

Paleo Baked Lemon Garlic Chicken Thighs are a fantastic way to enjoy a flavorful and easy-to-prepare dinner that aligns with Paleo principles. The combination of lemon and garlic creates a bright and savory profile that pairs well with roasted vegetables or a fresh salad. Whether you’re cooking for a family or meal prepping for the week, this dish is sure to become a favorite. It’s packed with protein, healthy fats, and vibrant flavors, making it a perfect addition to any February dinner table.

Paleo Beef and Vegetable Stir-Fry

A quick and nutritious stir-fry loaded with tender beef and a variety of colorful vegetables. This dish is an ideal weeknight dinner option, combining the rich flavors of beef with the crunch of fresh veggies, all tossed in a savory Paleo-friendly sauce. It’s a great way to get a balanced meal that’s high in protein, fiber, and vitamins.

Ingredients:

• 1 lb (450g) flank steak, thinly sliced against the grain
• 1 tbsp coconut oil
• 1 bell pepper, thinly sliced
• 1 zucchini, sliced
• 1 small onion, thinly sliced
• 2 carrots, julienned
• 2 tbsp coconut aminos (Paleo soy sauce alternative)
• 1 tbsp fresh ginger, grated
• 2 garlic cloves, minced
• 1 tbsp sesame oil
• Salt and pepper to taste
• Sesame seeds (optional) for garnish

Instructions:

1. Heat the coconut oil in a large skillet or wok over medium-high heat.
2. Add the sliced beef to the pan and stir-fry for 3-4 minutes until browned and cooked through. Remove the beef from the skillet and set aside.
3. In the same skillet, add the bell pepper, zucchini, onion, and carrots. Stir-fry for 5-6 minutes, or until the vegetables are tender-crisp.
4. While the vegetables are cooking, whisk together the coconut aminos, sesame oil, ginger, garlic, salt, and pepper in a small bowl.
5. Add the cooked beef back to the skillet with the vegetables, then pour the sauce over everything. Toss to combine and cook for an additional 2-3 minutes, allowing the sauce to thicken slightly and coat the beef and vegetables evenly.
6. Garnish with sesame seeds if desired and serve immediately.

This Paleo Beef and Vegetable Stir-Fry is a quick, colorful, and nutrient-packed dinner that fits perfectly into a February meal plan. With the savory flavor of coconut aminos and the kick from fresh ginger, this dish brings warmth and depth to your taste buds. It’s also highly versatile, so feel free to swap in different vegetables based on what’s in season or what you have on hand. The stir-fry is a great choice for busy evenings when you want a flavorful, balanced meal that will keep you full and satisfied.

Paleo Sweet Potato and Chicken Casserole

This comforting casserole is a hearty and filling meal, combining sweet potatoes, tender chicken, and a creamy, Paleo-approved sauce. It’s perfect for those chilly February nights when you need something nourishing and satisfying. The sweetness of the potatoes pairs beautifully with the savory chicken, while a blend of spices adds warmth and depth to each bite.

Ingredients:

• 2 large sweet potatoes, peeled and sliced into 1/4-inch rounds
• 2 tbsp olive oil
• 4 boneless, skinless chicken breasts, cooked and shredded
• 1/2 cup full-fat coconut milk
• 1/2 cup chicken broth (ensure it’s Paleo-friendly)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• 1/2 tsp ground cumin
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large pot, bring water to a boil and cook the sweet potato slices for 5-7 minutes until just tender but not fully cooked. Drain and set aside.
3. In a large mixing bowl, combine the shredded chicken, coconut milk, chicken broth, garlic powder, onion powder, smoked paprika, cumin, salt, and pepper. Stir until well mixed.
4. In a greased 9×13-inch casserole dish, layer the sweet potato rounds at the bottom. Top with half of the chicken mixture, then repeat with another layer of sweet potatoes and the remaining chicken mixture.
5. Cover the casserole with aluminum foil and bake in the preheated oven for 25-30 minutes, or until heated through and the sweet potatoes are tender.
6. Remove from the oven and let rest for 5 minutes. Garnish with fresh parsley before serving.

This Paleo Sweet Potato and Chicken Casserole is a perfect comfort food for February. It’s packed with nutrients and flavors that will warm you up on cold evenings. The combination of tender sweet potatoes and shredded chicken, along with a creamy, flavorful sauce, makes this dish feel indulgent without compromising on health. It’s a great meal for batch cooking or serving a family, and it also makes excellent leftovers. Whether you’re serving it for a cozy dinner or prepping for the week ahead, this casserole will keep you nourished and satisfied.

Paleo Shrimp and Asparagus Skillet

This easy and quick Paleo shrimp and asparagus skillet is a fresh, light, and flavorful dish perfect for a healthy dinner. The succulent shrimp are sautéed with crisp asparagus and garlic, all topped with a squeeze of lemon. It’s an ideal choice for a light yet satisfying meal that requires minimal ingredients and preparation time.

Ingredients:

• 1 lb (450g) large shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 3 garlic cloves, minced
• Juice of 1 lemon
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the asparagus and sauté for 4-5 minutes, or until tender but still slightly crisp. Remove the asparagus from the skillet and set aside.
3. In the same skillet, add the shrimp and cook for 2-3 minutes on each side until pink and opaque.
4. Add the garlic and sauté for another 30 seconds until fragrant.
5. Return the asparagus to the skillet and toss with the shrimp. Add the lemon juice, parsley, salt, pepper, and red pepper flakes if using. Stir to combine.
6. Serve immediately, garnished with extra parsley if desired.

This Paleo Shrimp and Asparagus Skillet is an incredibly simple yet flavorful dish. The combination of shrimp and asparagus offers a delightful contrast in textures—tender shrimp and crisp asparagus, all infused with the bright flavors of garlic and lemon. It’s a great choice for a fast weeknight dinner or a light meal when you’re craving something fresh and healthy. Plus, it’s full of protein and fiber, making it perfect for a balanced Paleo meal.

Paleo Turkey Meatballs with Zucchini Noodles

These tender and flavorful turkey meatballs paired with zucchini noodles create a healthy, low-carb, and satisfying dinner. The turkey meatballs are seasoned with Italian herbs and baked until golden brown, then served with zucchini noodles for a fresh, vegetable-packed alternative to pasta. It’s an easy, nutritious meal for those following the Paleo lifestyle.

Ingredients:

• 1 lb ground turkey
• 1/4 cup almond flour
• 1 egg
• 2 tbsp fresh parsley, chopped
• 1 tsp dried oregano
• 1 tsp garlic powder
• Salt and pepper to taste
• 2 medium zucchinis, spiralized into noodles
• 2 tbsp olive oil
• 1/2 cup homemade or Paleo-friendly marinara sauce (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, combine the ground turkey, almond flour, egg, parsley, oregano, garlic powder, salt, and pepper. Mix until well combined.
3. Form the mixture into meatballs (about 1.5 inches in diameter) and place them on the prepared baking sheet.
4. Bake the meatballs for 20-25 minutes or until golden and cooked through.
5. While the meatballs are baking, heat the olive oil in a large skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until just tender.
6. To serve, place the zucchini noodles on a plate, top with meatballs, and drizzle with marinara sauce if desired.

These Paleo Turkey Meatballs with Zucchini Noodles offer a delicious and satisfying dinner that’s low in carbs and full of flavor. The lean turkey meatballs are packed with Italian spices, creating a savory bite that pairs wonderfully with the light, fresh zucchini noodles. Whether you’re following a Paleo diet or just looking for a healthy alternative to pasta, this dish is a great way to enjoy a nutritious, filling meal without the guilt. It’s quick, easy, and perfect for busy nights.

Paleo Grilled Salmon with Avocado Salsa

This Paleo Grilled Salmon with Avocado Salsa is a refreshing and flavorful dinner that pairs tender grilled salmon with a zesty avocado salsa. The creamy avocado complements the smoky, perfectly grilled fish, making this a deliciously healthy meal full of healthy fats, protein, and essential nutrients. It’s a great option for a quick weeknight dinner or a special weekend treat.

Ingredients:

• 4 salmon fillets
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 avocado, diced
• 1 small red onion, diced
• 1/2 cup cherry tomatoes, quartered
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• 1/2 jalapeño, finely chopped (optional)

Instructions:

1. Preheat your grill or grill pan to medium-high heat. Brush the salmon fillets with olive oil and season with salt and pepper.
2. Grill the salmon for about 4-5 minutes per side, or until the fish flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
3. While the salmon is grilling, prepare the avocado salsa. In a bowl, combine the diced avocado, red onion, cherry tomatoes, cilantro, lime juice, and jalapeño if using. Stir gently to combine.
4. Once the salmon is cooked, serve it topped with the avocado salsa.

Paleo Grilled Salmon with Avocado Salsa is a flavorful and satisfying dish that’s perfect for any occasion. The richness of the grilled salmon is balanced beautifully by the creamy avocado salsa, making each bite a burst of freshness. Packed with omega-3 fatty acids, protein, and vitamins, this meal is not only delicious but also nourishing. Whether you’re grilling it for a weeknight dinner or making it for a special occasion, this dish is sure to impress and delight anyone who enjoys healthy, vibrant flavors.

Paleo Spaghetti Squash with Bolognese Sauce

This Paleo Spaghetti Squash with Bolognese Sauce is a comforting, hearty dish that’s low-carb and full of flavor. The roasted spaghetti squash provides a perfect noodle alternative, while the rich, savory Bolognese sauce made from ground beef and vegetables is simmered to perfection. It’s a great way to enjoy a classic Italian favorite with a healthy twist.

Ingredients:

• 1 medium spaghetti squash
• 1 tbsp olive oil
• 1 lb ground beef (grass-fed if possible)
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 1/2 cup full-fat coconut milk
• 1/2 cup homemade or Paleo-friendly tomato sauce
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• Fresh basil or parsley for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil and season with salt and pepper. Place the squash cut side down on a baking sheet lined with parchment paper.
2. Roast the squash for 30-40 minutes, or until the flesh is tender and easily pulled apart with a fork.
3. While the squash is roasting, heat olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up into small pieces as it cooks.
4. Add the onion, garlic, carrot, and celery to the skillet, and cook for 5-7 minutes, or until the vegetables are softened.
5. Stir in the coconut milk, tomato sauce, oregano, basil, salt, and pepper. Bring the mixture to a simmer and cook for 10-15 minutes, stirring occasionally, until the sauce thickens and the flavors meld together.
6. Once the squash is done, use a fork to scrape out the flesh into strands. Serve the spaghetti squash topped with the Bolognese sauce, and garnish with fresh basil or parsley if desired.

This Paleo Spaghetti Squash with Bolognese Sauce is the perfect healthy alternative to traditional pasta. The roasted spaghetti squash provides a light, slightly sweet base that pairs wonderfully with the savory, hearty Bolognese sauce. It’s a comforting, low-carb meal that’s full of nutrients and flavor, making it a great option for dinner any night of the week. The dish is rich in protein and fiber, and it’s a fantastic way to enjoy a classic Italian dish without sacrificing flavor or your Paleo lifestyle.

Paleo Chicken and Cauliflower Rice Stir-Fry

A quick and delicious stir-fry that’s both satisfying and Paleo-friendly, this Chicken and Cauliflower Rice Stir-Fry is full of vibrant vegetables and lean chicken breast. The cauliflower rice acts as a perfect substitute for traditional rice, providing a nutrient-dense base while still giving you the hearty texture of rice. It’s an ideal meal for busy nights when you want something flavorful and healthy in under 30 minutes.

Ingredients:

• 2 chicken breasts, thinly sliced
• 2 tbsp coconut oil
• 1 small onion, diced
• 1 bell pepper, sliced
• 1 carrot, julienned
• 1/2 cup frozen peas (optional)
• 3 cups cauliflower rice (fresh or frozen)
• 2 tbsp coconut aminos (Paleo soy sauce alternative)
• 1 tbsp sesame oil
• 1 tbsp fresh ginger, grated
• 2 garlic cloves, minced
• Salt and pepper to taste
• Green onions for garnish (optional)

Instructions:

1. Heat the coconut oil in a large skillet or wok over medium-high heat. Add the chicken slices and cook for 5-7 minutes, or until browned and cooked through. Remove the chicken from the skillet and set aside.
2. In the same skillet, add the onion, bell pepper, and carrot, and stir-fry for 3-4 minutes until they begin to soften.
3. Add the cauliflower rice to the skillet and stir well. Cook for an additional 5 minutes until the cauliflower rice is tender and heated through.
4. Stir in the peas (if using), coconut aminos, sesame oil, ginger, garlic, and salt and pepper. Return the cooked chicken to the skillet and toss everything together to combine.
5. Cook for another 2-3 minutes, allowing the flavors to meld together.
6. Serve the stir-fry garnished with green onions if desired.

Paleo Chicken and Cauliflower Rice Stir-Fry is an easy, healthy dinner that’s perfect for a quick weeknight meal. The cauliflower rice offers a nutritious, low-carb alternative to traditional rice, while the chicken and colorful vegetables provide plenty of protein and fiber. This stir-fry is not only delicious but also packed with essential vitamins and minerals, making it a great option for anyone following a Paleo diet. Plus, it’s customizable—add your favorite vegetables or spices to make it your own.

Paleo Pork Tenderloin with Roasted Brussels Sprouts

This simple yet elegant dish features a juicy, herb-seasoned pork tenderloin paired with perfectly roasted Brussels sprouts. The pork tenderloin is seasoned with a blend of herbs and roasted until golden and tender, while the Brussels sprouts are caramelized in the oven, creating a flavorful and nutritious side. This meal is a great option for a cozy dinner or when entertaining guests.

Ingredients:

• 1 lb pork tenderloin
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried rosemary
• 1 tsp dried thyme
• Salt and pepper to taste
• 1 lb Brussels sprouts, trimmed and halved
• 1 tbsp balsamic vinegar (optional)
• 1 tbsp fresh parsley, chopped (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Rub the pork tenderloin with olive oil, garlic powder, rosemary, thyme, salt, and pepper.
3. Place the seasoned pork tenderloin on a baking sheet lined with parchment paper.
4. In a separate bowl, toss the Brussels sprouts with olive oil, salt, and pepper. Spread them out on the baking sheet around the pork tenderloin.
5. Roast the pork and Brussels sprouts in the preheated oven for 25-30 minutes, or until the pork reaches an internal temperature of 145°F (63°C) and the Brussels sprouts are golden and crispy.
6. Remove the pork from the oven and let it rest for 5-10 minutes before slicing.
7. Drizzle the Brussels sprouts with balsamic vinegar if desired and garnish with fresh parsley before serving.

This Paleo Pork Tenderloin with Roasted Brussels Sprouts is a flavorful, satisfying meal that’s perfect for any occasion. The pork tenderloin comes out perfectly tender and juicy, seasoned with aromatic herbs that bring out its natural flavor. Paired with the caramelized Brussels sprouts, this dish offers a balanced and nutrient-rich dinner. It’s a great option for those looking for a simple yet elegant meal that’s both Paleo-friendly and full of delicious flavors. Whether you’re hosting a dinner party or enjoying a cozy evening at home, this dish is sure to impress.

Paleo Stuffed Bell Peppers

Paleo Stuffed Bell Peppers are a colorful and nutritious dinner option that’s both filling and delicious. These bell peppers are stuffed with a savory mixture of ground turkey, cauliflower rice, and spices, then baked until tender. They’re perfect for meal prep or a quick weeknight dinner. This dish is high in protein, low in carbs, and packed with flavor, making it a great Paleo choice.

Ingredients:

• 4 large bell peppers (red, green, yellow, or orange)
• 1 lb ground turkey
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cups cauliflower rice (fresh or frozen)
• 1 tsp paprika
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp chili flakes (optional)
• 1/2 cup crushed tomatoes (Paleo-friendly)
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes.
2. Heat a large skillet over medium heat and cook the ground turkey until browned, breaking it up as it cooks, about 5-7 minutes.
3. Add the diced onion and minced garlic to the skillet and cook for 2-3 minutes until softened.
4. Stir in the cauliflower rice, paprika, cumin, oregano, and chili flakes (if using), and cook for another 3-4 minutes.
5. Add the crushed tomatoes, salt, and pepper, and stir everything to combine. Let the mixture simmer for about 5 minutes until everything is heated through.
6. Stuff the bell peppers with the turkey mixture and place them in a baking dish. Cover with foil and bake for 25-30 minutes, or until the peppers are tender.
7. Garnish with fresh cilantro before serving.

Paleo Stuffed Bell Peppers are an easy, healthy, and satisfying meal that’s full of flavor. The ground turkey provides a lean protein source, while the cauliflower rice acts as a low-carb filler, making this dish a great option for those following a Paleo diet. These peppers are versatile—feel free to add any of your favorite veggies or spices to the filling. Whether you’re preparing dinner for the family or meal prepping for the week, these stuffed peppers are sure to become a go-to in your Paleo recipe collection.

Paleo Shrimp and Zucchini Noodles

Paleo Shrimp and Zucchini Noodles is a light, refreshing, and easy-to-make dish that’s perfect for a weeknight dinner. The shrimp is sautéed with garlic and lemon, then served over a bed of zucchini noodles, which makes for a healthy, gluten-free alternative to traditional pasta. With the addition of fresh herbs and a squeeze of lemon, this dish is vibrant, flavorful, and packed with protein and nutrients.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 4 medium zucchinis, spiralized into noodles
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 lemon, zested and juiced
• 1 tbsp fresh parsley, chopped
• 1/4 tsp red pepper flakes (optional)
• Salt and pepper to taste
• Fresh lemon wedges for serving

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the shrimp and cook for 2-3 minutes per side, or until they turn pink and are cooked through. Remove the shrimp from the skillet and set aside.
2. In the same skillet, add the garlic and sauté for 1-2 minutes until fragrant.
3. Add the zucchini noodles to the skillet and sauté for 3-4 minutes, or until they are just tender but still have some bite. Be careful not to overcook, as they can become mushy.
4. Return the shrimp to the skillet, and toss everything together with lemon zest, lemon juice, red pepper flakes (if using), salt, and pepper.
5. Garnish with fresh parsley and serve with lemon wedges on the side.

Paleo Shrimp and Zucchini Noodles is a delicious, low-carb alternative to traditional pasta dishes. The shrimp adds a healthy dose of protein and omega-3s, while the zucchini noodles provide fiber and essential vitamins. The fresh lemon and garlic elevate the flavors, making this dish light, refreshing, and perfect for a Paleo-friendly dinner. It’s quick to make, making it ideal for busy nights, and can be easily customized with your favorite seasonings or vegetables.

Paleo Beef and Vegetable Stir-Fry

Paleo Beef and Vegetable Stir-Fry is a quick, healthy, and flavorful dinner that combines lean beef with a variety of vibrant vegetables. Stir-fried in a savory sauce made from coconut aminos and sesame oil, this dish is packed with protein, fiber, and healthy fats. It’s a great way to enjoy a flavorful, colorful meal that’s also Paleo-compliant and low in carbs.

Ingredients:

• 1 lb beef sirloin, thinly sliced
• 2 tbsp coconut oil
• 1 bell pepper, sliced
• 1 small onion, thinly sliced
• 1 cup broccoli florets
• 1 medium carrot, julienned
• 1/2 cup snap peas
• 2 tbsp coconut aminos
• 1 tbsp sesame oil
• 1 tbsp fresh ginger, grated
• 2 garlic cloves, minced
• Salt and pepper to taste
• Sesame seeds for garnish (optional)
• Fresh cilantro for garnish (optional)

Instructions:

1. Heat coconut oil in a large skillet or wok over medium-high heat. Add the beef slices and stir-fry for 3-4 minutes, or until browned and cooked through. Remove the beef from the skillet and set aside.
2. In the same skillet, add the onion, bell pepper, broccoli, carrot, and snap peas. Stir-fry for 5-7 minutes, or until the vegetables are tender-crisp.
3. Add the garlic and ginger to the skillet and cook for 1-2 minutes until fragrant.
4. Stir in the coconut aminos, sesame oil, salt, and pepper. Return the beef to the skillet and toss everything together to coat in the sauce. Cook for another 2-3 minutes, allowing the flavors to combine.
5. Garnish with sesame seeds and fresh cilantro before serving.

This Paleo Beef and Vegetable Stir-Fry is a vibrant, nutrient-packed meal that’s quick and easy to prepare. The lean beef offers a great source of protein, while the colorful vegetables provide essential vitamins and minerals. The combination of coconut aminos and sesame oil creates a rich, savory sauce that brings all the ingredients together beautifully. This dish is perfect for those following a Paleo diet, offering a satisfying, low-carb meal that doesn’t sacrifice on taste or nutrition. Whether you need a quick dinner or a meal prep option, this stir-fry will fit the bill.

Paleo Chicken Piccata

Paleo Chicken Piccata is a flavorful, tangy dish made with tender chicken breasts cooked in a lemony caper sauce. Traditional chicken piccata recipes are often made with butter and flour, but this Paleo version substitutes these ingredients with healthier alternatives, making it both gluten-free and dairy-free. The lemon and caper sauce gives it a zesty finish, and it pairs wonderfully with a side of vegetables or cauliflower rice.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/2 cup coconut flour (for dredging)
• 1/2 cup chicken broth (preferably organic)
• 2 tbsp fresh lemon juice
• 2 tbsp capers, drained
• 1 tbsp fresh parsley, chopped

Instructions:

1. Season the chicken breasts with salt and pepper. Dredge each breast in coconut flour, coating both sides evenly.
2. Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the chicken broth, lemon juice, and capers. Stir to combine, scraping up any brown bits from the bottom of the pan.
4. Bring the sauce to a simmer and let it cook for 2-3 minutes until it slightly thickens.
5. Return the chicken to the skillet and coat it in the sauce. Let it cook for another 2-3 minutes to absorb the flavors.
6. Garnish with fresh parsley before serving.

Paleo Chicken Piccata is a light yet flavorful dish that delivers the perfect balance of tangy lemon, savory chicken, and the briny pop of capers. By substituting coconut flour for the traditional breading and skipping dairy, this recipe stays true to Paleo principles while still offering a satisfying meal. It’s ideal for a weeknight dinner and pairs well with roasted vegetables, zucchini noodles, or mashed cauliflower. The bright, fresh flavors make this dish feel indulgent while remaining healthy.

Paleo Baked Salmon with Avocado Salsa

Paleo Baked Salmon with Avocado Salsa is a fresh, light, and vibrant dish that combines the richness of baked salmon with a creamy avocado salsa. The salmon is seasoned with a simple blend of herbs and spices, then baked to perfection. The avocado salsa, made with ripe avocado, tomatoes, red onion, and cilantro, adds a fresh and tangy contrast to the savory fish. This meal is packed with omega-3s and healthy fats, making it a heart-healthy and Paleo-friendly dinner choice.

Ingredients:

• 4 salmon fillets (about 6 oz each)
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• Salt and pepper to taste
• 1 ripe avocado, diced
• 1/2 cup cherry tomatoes, diced
• 1/4 cup red onion, finely diced
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lime juice

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Place the salmon fillets on the baking sheet and drizzle with olive oil. Season with garlic powder, paprika, salt, and pepper.
3. Bake the salmon for 12-15 minutes, or until it flakes easily with a fork and is cooked through.
4. While the salmon bakes, make the avocado salsa by combining the diced avocado, cherry tomatoes, red onion, cilantro, and lime juice in a bowl. Gently toss to combine, being careful not to mash the avocado.
5. Remove the salmon from the oven and serve each fillet topped with a generous spoonful of avocado salsa.

Paleo Baked Salmon with Avocado Salsa is a nutrient-dense and flavorful meal that comes together in no time. The baked salmon is tender and rich in omega-3s, while the avocado salsa adds a creamy, fresh contrast that complements the fish perfectly. This dish is perfect for anyone looking for a light yet satisfying dinner that’s full of healthy fats and protein. Serve it with a side of roasted vegetables or a simple salad for a complete Paleo meal that feels indulgent but is incredibly healthy.

Paleo Spaghetti Squash Carbonara

Paleo Spaghetti Squash Carbonara is a healthier twist on the classic pasta dish, using spaghetti squash as a low-carb substitute for pasta. The creamy carbonara sauce is made from coconut milk and egg yolks, and it’s paired with crispy bacon, garlic, and fresh herbs. This dish is rich, satisfying, and full of savory flavors, making it the perfect comfort food for a Paleo-friendly dinner. Plus, it’s a great way to enjoy a traditional favorite without the gluten or grains.

Ingredients:

• 1 medium spaghetti squash
• 4 slices bacon, chopped
• 2 cloves garlic, minced
• 1/2 cup full-fat coconut milk
• 2 egg yolks
• 1/4 cup nutritional yeast (optional, for a cheesy flavor)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Place the halves cut-side down on a baking sheet lined with parchment paper. Roast for 30-40 minutes, or until the squash is tender and easily shredded with a fork.
2. While the squash bakes, cook the bacon in a large skillet over medium heat until crispy. Remove the bacon from the skillet and set aside.
3. In the same skillet, add the minced garlic and sauté for 1-2 minutes, until fragrant.
4. In a small bowl, whisk together the coconut milk, egg yolks, nutritional yeast (if using), salt, and pepper.
5. Once the spaghetti squash is done, use a fork to scrape the flesh into “noodles.” Add the squash to the skillet with the garlic and toss to combine.
6. Slowly pour the coconut milk and egg mixture over the squash, tossing to coat the noodles in the sauce. Cook for 2-3 minutes until the sauce thickens.
7. Stir in the crispy bacon and garnish with fresh parsley before serving.

Paleo Spaghetti Squash Carbonara is a rich and creamy dish that offers all the comforting flavors of traditional carbonara, without the grains or dairy. The spaghetti squash serves as a perfect, low-carb pasta alternative, while the coconut milk and egg yolks create a creamy, savory sauce. The crispy bacon adds a satisfying crunch and smoky flavor, making this dish an indulgent yet healthy choice. This meal is ideal for anyone looking to enjoy a classic pasta dish on a Paleo diet, and it’s sure to become a favorite in your recipe rotation.

Note: More recipes are coming soon!