50+ Delicious February Paleo Recipes to Stay on Track This Month

As the winter chill settles in, February offers the perfect opportunity to indulge in warm, hearty, and nourishing meals that keep you feeling satisfied and energized.

If you’re following a paleo diet, you might be wondering how to make the most of seasonal produce while sticking to your health goals. Fortunately, there are plenty of delicious and easy-to-make paleo recipes to enjoy during this month.

From comforting stews to fresh, vibrant salads, February’s paleo recipes are full of nutrient-dense ingredients that will help you stay on track while satisfying your taste buds.

Whether you’re looking for cozy dinners, light lunches, or snacks to keep you fueled, we’ve rounded up over 50 amazing paleo recipes to make the most of February’s offerings.

In this blog, you’ll find a variety of meal ideas, each crafted with whole foods, healthy fats, and lean proteins—all perfectly aligned with the paleo principles.

So, get ready to cozy up with these paleo-friendly dishes that are sure to make your February both delicious and nutritious.

50+ Delicious February Paleo Recipes to Stay on Track This Month

February is a month filled with possibilities when it comes to preparing paleo meals that are comforting, healthy, and satisfying.

Whether you’re cooking for a special occasion, a simple weeknight dinner, or a make-ahead lunch, these 50+ February paleo recipes are perfect for nourishing your body with whole foods.

From roasted root vegetables to fresh salads and indulgent desserts, each recipe is designed to support your health goals while bringing warmth and flavor to your table.

As you explore the variety of recipes in this list, you’ll discover new favorites that will help you make the most of seasonal ingredients.

Plus, you’ll find that eating paleo doesn’t have to be restrictive—it’s an opportunity to enjoy flavorful meals made with nourishing ingredients that fuel both your body and your soul.

Happy cooking, and enjoy a delicious February with these easy-to-make, nourishing paleo recipes!

Sweet Potato & Apple Breakfast Hash

This Sweet Potato & Apple Breakfast Hash is a vibrant and nutrient-packed way to start your day. Combining roasted sweet potatoes, crisp apples, and savory herbs, this dish provides the perfect balance of natural sweetness and earthy flavors. Topped with a fried egg, it’s a hearty and satisfying paleo-friendly breakfast that will keep you fueled through the morning.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 2 apples, cored and diced
• 1 small onion, diced
• 1 bell pepper, diced
• 2 tablespoons olive oil
• 1 teaspoon cinnamon
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped
• 2 eggs (optional, for topping)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the sweet potatoes with 1 tablespoon of olive oil, cinnamon, smoked paprika, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 25-30 minutes, flipping halfway through.
3. While the potatoes are roasting, heat the remaining tablespoon of olive oil in a skillet over medium heat. Add the onion, bell pepper, and apple, and sauté until softened, about 5-7 minutes.
4. Once the sweet potatoes are cooked, add them to the skillet with the apple and vegetable mixture. Toss everything together and cook for another 5 minutes to combine flavors.
5. If using eggs, fry them in a separate pan until the whites are set but the yolk remains runny.
6. Serve the hash topped with a fried egg and sprinkle with fresh parsley.

This Sweet Potato & Apple Breakfast Hash is not only delicious but packed with vitamins, antioxidants, and fiber. The combination of sweet potatoes and apples provides natural sweetness, while the herbs and spices bring warmth and depth to each bite. It’s a perfect way to kick-start your mornings in February, offering a nourishing meal that aligns with your paleo lifestyle. Whether you’re following a strict paleo diet or just looking for a wholesome breakfast option, this dish will quickly become a favorite in your breakfast rotation.

Lemon Garlic Roasted Chicken with Winter Vegetables

This Lemon Garlic Roasted Chicken with Winter Vegetables is a comforting, one-pan meal that’s perfect for cozy February evenings. The chicken is marinated in a tangy lemon-garlic mixture, then roasted alongside seasonal root vegetables like carrots, parsnips, and Brussels sprouts. It’s simple to prepare and delivers a satisfying, hearty meal that will warm you from the inside out.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 1 lemon, zest and juice
• 4 garlic cloves, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 2 carrots, peeled and cut into sticks
• 1 parsnip, peeled and cut into sticks
• 1 cup Brussels sprouts, halved
• 1 small red onion, quartered

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, combine the olive oil, lemon zest, lemon juice, garlic, thyme, rosemary, salt, and pepper. Rub this mixture all over the chicken thighs and let them marinate for at least 15 minutes.
3. Arrange the carrots, parsnips, Brussels sprouts, and red onion on a large baking sheet. Drizzle with olive oil and season with salt and pepper.
4. Place the marinated chicken thighs on top of the vegetables.
5. Roast in the preheated oven for 40-45 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
6. Serve the chicken and vegetables together, garnished with additional fresh herbs if desired.

This Lemon Garlic Roasted Chicken with Winter Vegetables is a crowd-pleaser that’s not only paleo-friendly but also deeply satisfying. The rich flavors from the garlic and lemon pair beautifully with the roasted root vegetables, making it a well-rounded meal that brings warmth and comfort to your February dinners. Plus, the one-pan preparation ensures minimal cleanup, making it a convenient and flavorful choice for busy weeknights or leisurely weekend meals. Whether you’re feeding a family or enjoying a quiet evening, this dish is sure to impress.

Baked Salmon with Brussels Sprouts & Bacon

This Baked Salmon with Brussels Sprouts & Bacon is a flavorful, nutrient-dense meal that perfectly embodies the flavors of late winter. The salmon is perfectly baked with a crispy, smoky bacon topping that infuses it with savory depth, while Brussels sprouts add a crunchy, slightly bitter contrast. This dish is a great way to get in healthy omega-3s while enjoying a delicious, paleo-friendly meal.

Ingredients:

• 4 salmon fillets
• 1 tablespoon olive oil
• 1 teaspoon lemon juice
• 1 teaspoon Dijon mustard (optional)
• Salt and pepper to taste
• 8 oz Brussels sprouts, trimmed and halved
• 4 slices bacon, diced
• 1 tablespoon fresh parsley, chopped

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Place the salmon fillets on a baking sheet lined with parchment paper. Drizzle with olive oil, lemon juice, Dijon mustard (if using), and season with salt and pepper.
3. In a skillet over medium heat, cook the diced bacon until crispy, about 5-7 minutes. Remove the bacon and set it aside, leaving a little bit of rendered fat in the pan.
4. Add the Brussels sprouts to the same skillet and sauté for about 5 minutes, until they start to brown. Season with salt and pepper.
5. Arrange the Brussels sprouts around the salmon fillets on the baking sheet and sprinkle the crispy bacon over the salmon.
6. Bake for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.
7. Garnish with fresh parsley before serving.

The Baked Salmon with Brussels Sprouts & Bacon is an ideal meal for anyone looking to nourish their body with protein, healthy fats, and vegetables in February. The crispy bacon adds a smoky richness that complements the tender salmon, while the Brussels sprouts bring a satisfying crunch. This dish is easy to prepare, making it a great option for busy weeknights or a special weekend dinner. Full of flavor and nutrients, it’s a well-rounded meal that delivers both taste and nourishment in every bite. Perfect for anyone on a paleo diet, it’s a recipe you’ll want to make again and again.

Cauliflower Rice & Turkey Stuffed Peppers

Cauliflower Rice & Turkey Stuffed Peppers are a comforting, filling dish that’s both paleo and gluten-free. The sweet bell peppers are stuffed with a savory mixture of cauliflower rice, lean ground turkey, and aromatic herbs. This dish is a wonderful way to enjoy a low-carb, protein-packed meal that’s full of flavor and perfect for chilly February evenings.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 lb ground turkey
• 2 cups cauliflower rice (fresh or frozen)
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped (optional)
• 1/2 cup tomato sauce (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat the olive oil over medium heat. Add the diced onion and garlic, and sauté until softened, about 5 minutes.
3. Add the ground turkey to the skillet and cook, breaking it apart, until browned and fully cooked, about 8-10 minutes.
4. Stir in the cauliflower rice, cumin, paprika, salt, and pepper. Cook for another 5 minutes until the cauliflower rice is tender and fully combined with the turkey.
5. If using tomato sauce, stir it in now and cook for 2 more minutes.
6. Stuff each bell pepper with the turkey and cauliflower rice mixture, packing it in tightly.
7. Place the stuffed peppers in a baking dish and cover with foil. Bake for 25-30 minutes, until the peppers are tender.
8. Garnish with fresh cilantro before serving.

These Cauliflower Rice & Turkey Stuffed Peppers offer a low-carb, nutrient-rich meal that’s both satisfying and flavorful. The turkey adds lean protein, while the cauliflower rice serves as a paleo-friendly alternative to traditional rice, giving the dish a healthy, hearty base. The bell peppers bring a subtle sweetness that balances the savory filling. This dish is perfect for a winter dinner, and the leftovers make for a delicious lunch the next day. Whether you’re sticking to a paleo diet or just looking for a wholesome, veggie-packed meal, these stuffed peppers are a great option to try in February.

Spaghetti Squash with Meatballs in Tomato Basil Sauce

Spaghetti Squash with Meatballs in Tomato Basil Sauce is a perfect paleo-friendly comfort food. The spaghetti squash acts as a great noodle substitute, while homemade turkey meatballs are served in a rich, flavorful tomato basil sauce. This dish is not only delicious but also light on carbs and full of protein, making it an excellent choice for a healthy dinner during the colder months.

Ingredients:

• 1 medium spaghetti squash
• 1 lb ground turkey
• 1/4 cup almond flour
• 1 egg
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 2 tablespoons olive oil (for sautéing)
• 2 cups tomato sauce (preferably homemade or paleo-friendly)
• 1/4 cup fresh basil, chopped
• 1/4 teaspoon red pepper flakes (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and remove the seeds. Place the halves cut side down on a baking sheet and roast for 35-40 minutes, or until the flesh is tender and easily shredded with a fork.
3. While the squash is roasting, prepare the meatballs. In a large bowl, combine the ground turkey, almond flour, egg, garlic, oregano, basil, salt, and pepper. Mix until well combined, then shape the mixture into 16 small meatballs.
4. Heat the olive oil in a skillet over medium heat. Add the meatballs and cook, turning occasionally, until browned on all sides and cooked through, about 10-12 minutes.
5. Once the meatballs are done, pour the tomato sauce over them in the skillet, and stir to coat. Let the sauce simmer for 5-7 minutes, allowing the flavors to meld.
6. When the spaghetti squash is done, use a fork to scrape the flesh into spaghetti-like strands. Divide the squash among four plates.
7. Top the squash with the meatballs and tomato basil sauce, then sprinkle with fresh basil and red pepper flakes, if desired.

Spaghetti Squash with Meatballs in Tomato Basil Sauce is a delicious and satisfying meal that combines comfort food with healthy, paleo-friendly ingredients. The spaghetti squash provides a light, grain-free alternative to pasta, while the turkey meatballs and homemade tomato basil sauce add rich, savory flavors. This dish is perfect for anyone looking to enjoy a warm, hearty meal without compromising on their paleo lifestyle. It’s also great for meal prepping, as leftovers can easily be reheated. A wholesome, low-carb meal, this is a perfect option to enjoy throughout February.

Zucchini Noodles with Avocado Pesto

Zucchini Noodles with Avocado Pesto is a refreshing and creamy dish that’s perfect for those seeking a lighter, yet satisfying meal. The zucchini noodles serve as a perfect low-carb substitute for traditional pasta, while the avocado pesto is rich and creamy, offering a refreshing twist on a classic basil pesto. This dish is quick, easy, and packed with healthy fats and veggies, making it an ideal paleo dinner for busy February nights.

Ingredients:

• 3 medium zucchinis, spiralized into noodles
• 1 ripe avocado, pitted and peeled
• 1/4 cup fresh basil leaves
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 2 garlic cloves
• Salt and pepper to taste
• 1/4 cup pine nuts (optional)
• Fresh parsley for garnish

Instructions:

1. Begin by spiralizing the zucchinis into noodles using a spiralizer. If you don’t have a spiralizer, you can use a vegetable peeler to create thin ribbons.
2. In a food processor or blender, combine the avocado, basil, olive oil, lemon juice, garlic, salt, and pepper. Blend until smooth, scraping down the sides as needed. If the pesto is too thick, add a little more olive oil to reach your desired consistency.
3. In a large pan, heat a drizzle of olive oil over medium heat. Add the zucchini noodles and sauté for 2-3 minutes, just until they are tender but still slightly crisp.
4. Toss the zucchini noodles with the avocado pesto until well-coated.
5. Garnish with pine nuts and fresh parsley before serving.

Zucchini Noodles with Avocado Pesto is a light, refreshing, and satisfying meal that’s ideal for anyone following a paleo diet. The creamy avocado pesto provides healthy fats, while the zucchini noodles add a refreshing crunch. This dish is not only quick to make but also packed with vitamins and antioxidants, making it a perfect choice for a February dinner that won’t leave you feeling heavy. Whether you enjoy it as a main or a side, this recipe is a flavorful way to incorporate more veggies into your diet while keeping things fresh and light.

Lemon Herb Salmon with Roasted Brussels Sprouts

Lemon Herb Salmon with Roasted Brussels Sprouts is a perfect combination of tender, flaky fish and crispy, caramelized Brussels sprouts. The salmon is seasoned with fresh lemon, garlic, and herbs, offering a zesty contrast to the earthy Brussels sprouts. This dish is not only rich in protein and omega-3 fatty acids but also filled with essential nutrients, making it a light yet fulfilling paleo meal perfect for February.

Ingredients:

• 4 salmon fillets (6 oz each)
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 garlic cloves, minced
• Salt and pepper to taste
• 2 cups Brussels sprouts, trimmed and halved
• 1 tablespoon balsamic vinegar (optional)
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, mix the olive oil, lemon juice, thyme, rosemary, garlic, salt, and pepper. Rub this mixture over the salmon fillets and let them marinate for 10-15 minutes.
3. Place the Brussels sprouts on a baking sheet, drizzle with olive oil, and toss to coat. Roast them in the oven for 25-30 minutes, tossing halfway through, until they are golden and crispy on the edges.
4. While the Brussels sprouts are roasting, heat a skillet over medium heat. Add a drizzle of olive oil and cook the salmon fillets for 4-5 minutes on each side, or until they reach your desired level of doneness.
5. Once the salmon is cooked, serve it alongside the roasted Brussels sprouts. Drizzle the sprouts with a touch of balsamic vinegar for added flavor, if desired, and garnish the dish with fresh parsley.

Lemon Herb Salmon with Roasted Brussels Sprouts is a well-rounded paleo meal that’s full of flavor and nutritional benefits. The combination of salmon, rich in healthy fats and protein, and Brussels sprouts, loaded with fiber and antioxidants, makes for a perfect February dinner that leaves you feeling nourished and satisfied. The tangy lemon and fresh herbs bring a brightness to the salmon, while the Brussels sprouts become irresistibly crispy and caramelized. This is a quick and easy recipe that’s perfect for busy weekdays or a special occasion.

Beef and Sweet Potato Skillet

Beef and Sweet Potato Skillet is a one-pan wonder that combines lean beef with sweet potatoes and aromatic spices for a hearty, flavorful dish. The sweet potatoes are diced and sautéed to perfection, while the beef adds a rich, savory element. This dish is not only paleo-friendly but also packed with vitamins and minerals, making it an excellent choice for a healthy, filling meal in the colder months of February.

Ingredients:

• 1 lb ground beef (preferably grass-fed)
• 2 medium sweet potatoes, peeled and diced
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder (optional)
• Salt and pepper to taste
• 1 tablespoon olive oil
• Fresh cilantro for garnish (optional)

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the diced sweet potatoes and sauté for 10-12 minutes, stirring occasionally, until they are tender and lightly browned.
2. Push the sweet potatoes to one side of the skillet and add the ground beef to the other side. Cook the beef, breaking it apart with a spoon, until browned and cooked through, about 7-8 minutes.
3. Add the diced onion and garlic to the skillet and sauté for another 3-4 minutes until softened.
4. Stir in the cumin, smoked paprika, chili powder (if using), salt, and pepper. Mix everything together and cook for another 2-3 minutes to let the flavors meld.
5. Garnish with fresh cilantro, if desired, and serve hot.

Beef and Sweet Potato Skillet is a perfect paleo meal for February, offering a balance of protein, healthy fats, and complex carbohydrates. The sweet potatoes provide natural sweetness and fiber, while the beef gives a satisfying savory flavor. The combination of spices adds depth and warmth to the dish, making it ideal for colder weather. Plus, it’s quick to prepare and easy to clean up, thanks to the one-pan cooking method. This recipe is not only nutritious but also incredibly filling, making it a great option for meal prepping or a busy weeknight dinner.

Chicken and Butternut Squash Soup

Chicken and Butternut Squash Soup is a comforting, creamy soup that’s both paleo and nourishing. The roasted butternut squash brings a rich, velvety texture to the soup, while the chicken adds lean protein. This hearty soup is perfect for February, warming you up with its sweet and savory flavors, and it’s a great way to incorporate seasonal vegetables into your diet.

Ingredients:

• 2 tablespoons olive oil
• 1 medium butternut squash, peeled, seeded, and cubed
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 4 cups chicken broth (preferably homemade or paleo-friendly)
• 2 cups cooked, shredded chicken (rotisserie chicken works great)
• 1 teaspoon ground ginger
• 1/2 teaspoon ground turmeric
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread it out in a single layer on a baking sheet and roast for 25-30 minutes, until tender and caramelized.
2. In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened, about 5 minutes.
3. Add the roasted butternut squash to the pot, along with the chicken broth, shredded chicken, ginger, turmeric, salt, and pepper. Stir to combine and bring the soup to a simmer. Let it cook for 10 minutes to allow the flavors to meld together.
4. Using an immersion blender or a regular blender, puree the soup until smooth and creamy. If the soup is too thick, add more chicken broth to reach your desired consistency.
5. Garnish with fresh thyme before serving.

Chicken and Butternut Squash Soup is a soothing, nutrient-packed dish that’s perfect for a cozy February meal. The natural sweetness of the butternut squash pairs beautifully with the savory chicken and the warmth of the ginger and turmeric. This paleo soup is not only comforting but also a great way to nourish your body with wholesome, seasonal ingredients. It’s perfect for a light lunch or a warming dinner and can be easily made in advance, making it a great option for meal prepping. The creamy texture and rich flavors will leave you feeling full and satisfied.

Spicy Cauliflower Rice Stir-Fry with Shrimp

This Spicy Cauliflower Rice Stir-Fry with Shrimp is a vibrant, healthy, and quick-to-make dish that packs a punch. The cauliflower rice is lightly sautéed with colorful veggies and shrimp, creating a low-carb, paleo-friendly version of your favorite stir-fry. With a blend of spices and a little heat from chili flakes, this dish is satisfying, flavorful, and perfect for those cold February days when you crave something comforting but light.

Ingredients:

• 1 medium head of cauliflower, grated into rice-sized pieces
• 1 lb shrimp, peeled and deveined
• 2 tablespoons olive oil, divided
• 1 small bell pepper, diced
• 1 medium carrot, julienned
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons coconut aminos (or tamari for soy-free)
• 1 teaspoon chili flakes (optional)
• 1 tablespoon sesame oil
• Salt and pepper to taste
• Fresh cilantro, chopped, for garnish

Instructions:

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side, or until pink and opaque. Remove the shrimp from the skillet and set aside.
2. In the same skillet, add the remaining tablespoon of olive oil and sauté the bell pepper, carrot, garlic, and ginger for 3-4 minutes until the veggies begin to soften.
3. Add the cauliflower rice to the skillet and cook for 5-7 minutes, stirring occasionally, until the cauliflower is tender and slightly golden.
4. Stir in the coconut aminos, chili flakes, and sesame oil. Season with salt and pepper to taste.
5. Return the shrimp to the skillet and toss everything together until well-combined and heated through.
6. Garnish with fresh cilantro and serve immediately.

Spicy Cauliflower Rice Stir-Fry with Shrimp is a perfect paleo meal for February when you want something vibrant, full of flavor, and packed with nutrients. The cauliflower rice serves as a great base that soaks up the savory flavors, while the shrimp adds a satisfying protein boost. The fresh vegetables and a touch of spice from the chili flakes bring everything together in a healthy and delicious way. This dish is quick, easy, and full of healthy fats, making it perfect for a weeknight dinner or meal prep.

Paleo Chocolate Chia Pudding

Paleo Chocolate Chia Pudding is a rich and creamy dessert that satisfies your chocolate cravings while keeping it healthy. Made with chia seeds, almond milk, and cocoa powder, this pudding is naturally sweetened and packed with omega-3s, fiber, and antioxidants. It’s the perfect indulgent treat to enjoy in February, whether as a snack, breakfast, or dessert.

Ingredients:

• 1/4 cup chia seeds
• 1 cup unsweetened almond milk (or any paleo-friendly milk)
• 2 tablespoons unsweetened cocoa powder
• 1 tablespoon maple syrup or honey (optional)
• 1/2 teaspoon vanilla extract
• Pinch of salt
• Dark chocolate shavings or cacao nibs for topping (optional)

Instructions:

1. In a medium-sized bowl, whisk together the chia seeds, almond milk, cocoa powder, maple syrup (if using), vanilla extract, and a pinch of salt.
2. Stir well to ensure that the chia seeds are evenly distributed in the liquid.
3. Cover the bowl and refrigerate for at least 4 hours, or overnight, to allow the chia seeds to absorb the liquid and thicken.
4. After the pudding has set, give it a good stir. If it’s too thick, add a bit more almond milk to reach your desired consistency.
5. Top with dark chocolate shavings or cacao nibs for extra flavor and crunch.

Paleo Chocolate Chia Pudding is the perfect way to indulge your sweet tooth without compromising your paleo lifestyle. The creamy texture combined with the rich chocolate flavor makes this dessert feel decadent, while the chia seeds provide a boost of fiber and healthy fats. It’s a simple, no-bake treat that can be prepped ahead of time, making it a great option for busy weeks. Whether enjoyed as a snack or a dessert, this pudding is a delicious and nutritious way to enjoy chocolate in a healthy, paleo-friendly way.

Chicken and Vegetable Frittata

Chicken and Vegetable Frittata is a nutritious and filling meal that’s easy to make and perfect for breakfast, lunch, or dinner. The combination of eggs, cooked chicken, and a variety of vegetables like spinach, bell peppers, and onions creates a balanced dish that’s full of protein, healthy fats, and fiber. This frittata is a great way to use up leftovers while providing a hearty, flavorful meal for February.

Ingredients:

• 6 large eggs
• 1 tablespoon olive oil
• 1 cup cooked chicken breast, diced
• 1/2 onion, diced
• 1 bell pepper, diced
• 1 cup fresh spinach, chopped
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika
• Salt and pepper to taste
• Fresh herbs (parsley or thyme) for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large ovenproof skillet, heat the olive oil over medium heat. Add the onion and bell pepper and sauté for 5-7 minutes until softened.
3. Add the chopped spinach to the skillet and cook for another 2-3 minutes until wilted.
4. In a bowl, whisk the eggs with garlic powder, paprika, salt, and pepper. Pour the beaten eggs over the vegetables in the skillet.
5. Add the cooked chicken breast on top of the egg mixture, and gently stir to combine.
6. Cook the frittata on the stovetop over medium heat for 3-4 minutes, then transfer the skillet to the oven. Bake for 12-15 minutes, or until the eggs are set and lightly golden on top.
7. Remove from the oven and garnish with fresh herbs before serving.

Chicken and Vegetable Frittata is a delicious and versatile paleo dish that can be enjoyed any time of day. It’s an excellent way to pack in a variety of nutrients from eggs, vegetables, and lean chicken. This frittata is filling, balanced, and can easily be customized based on your preferences or what you have on hand. It’s perfect for breakfast, a light lunch, or even a hearty dinner, and the leftovers make for a great meal prep option. Plus, it’s simple to make and requires minimal cleanup, making it an ideal choice for busy days.

Roasted Butternut Squash and Kale Salad with Tahini Dressing

This Roasted Butternut Squash and Kale Salad with Tahini Dressing is a vibrant, hearty dish perfect for the colder months. Roasted butternut squash provides a subtle sweetness, while the kale offers a rich, earthy flavor and loads of nutrients. Tossed with a creamy tahini dressing, this salad is a nutritious side dish or can even stand alone as a light dinner. It’s the ideal dish for February when winter vegetables are at their peak, and you’re craving something warm yet refreshing.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 4 cups kale, stems removed and chopped
• 1/4 cup red onion, thinly sliced
• 1/4 cup pumpkin seeds or sunflower seeds, toasted
• 1/4 cup dried cranberries (optional)

For the Tahini Dressing:

• 3 tablespoons tahini
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 teaspoon honey or maple syrup
• 1 small garlic clove, minced
• Water to thin, as needed
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Spread the butternut squash cubes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for 20-25 minutes, or until the squash is tender and slightly caramelized.
3. While the squash is roasting, massage the kale with a little olive oil and a pinch of salt until it softens and wilts slightly.
4. In a small bowl, whisk together all of the tahini dressing ingredients, adding water a little at a time until you achieve your desired dressing consistency.
5. Once the squash is done, allow it to cool slightly. Toss the kale with red onion, roasted butternut squash, toasted seeds, and cranberries (if using).
6. Drizzle the tahini dressing over the salad and toss to coat. Serve immediately.

This Roasted Butternut Squash and Kale Salad with Tahini Dressing is a perfect winter dish that combines the rich flavors of roasted squash with the earthy taste of kale. The tahini dressing adds a creamy, nutty flavor that ties the salad together, making it not only a delicious but also a nutrient-packed option. The salad can be enjoyed warm or at room temperature, making it a versatile addition to any meal. It’s filling enough for a light dinner yet fresh enough to serve as a side at a gathering, making it ideal for February meals.

Baked Salmon with Avocado and Mango Salsa

This Baked Salmon with Avocado and Mango Salsa is a colorful and flavorful paleo dish that brings a tropical flair to your February meals. The baked salmon fillets are tender and rich in omega-3 fatty acids, while the avocado and mango salsa adds a refreshing contrast with a balance of creamy and tangy notes. This meal is light yet satisfying and makes a perfect option for a healthy lunch or dinner.

Ingredients:

• 4 salmon fillets (about 6 oz each)
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1 ripe avocado, diced
• 1 ripe mango, diced
• 1/4 cup red onion, finely chopped
• 1 tablespoon fresh cilantro, chopped
• 1 tablespoon lime juice
• Salt, to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Place the salmon fillets on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt, pepper, oregano, and paprika.
3. Bake the salmon for 15-18 minutes or until it flakes easily with a fork.
4. While the salmon bakes, prepare the avocado and mango salsa. In a medium bowl, combine the diced avocado, mango, red onion, cilantro, lime juice, and a pinch of salt. Gently toss to combine.
5. Once the salmon is done, serve it topped with the avocado and mango salsa.

Baked Salmon with Avocado and Mango Salsa is a flavorful, light, and refreshing paleo dish that provides a wonderful balance of healthy fats and protein. The richness of the salmon pairs perfectly with the creamy avocado and sweet mango, making each bite burst with flavor. This dish is ideal for a healthy February meal, offering both nutritional benefits and a refreshing tropical taste, perfect for lightening up your winter meals. It’s quick to prepare and can be served as a dinner or a meal prep option for the week.

Spaghetti Squash with Ground Turkey and Marinara Sauce

Spaghetti Squash with Ground Turkey and Marinara Sauce is a comforting, healthy, and satisfying paleo meal that makes use of seasonal produce. The spaghetti squash acts as a perfect noodle replacement, offering a mild flavor and hearty texture, while the ground turkey provides lean protein. Paired with a homemade marinara sauce made from fresh ingredients, this dish is low in carbs, full of flavor, and ideal for cozy dinners in February.

Ingredients:

• 1 medium spaghetti squash
• 1 lb ground turkey (or chicken)
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes (no added sugar)
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle the inside with olive oil and season with salt and pepper. Place the squash halves cut side down on a baking sheet and roast for 30-40 minutes, or until tender and easily shredded with a fork.
3. While the squash is roasting, heat olive oil in a large skillet over medium heat. Add the ground turkey and cook, breaking it up with a spoon, until browned and cooked through (about 6-8 minutes).
4. Add the chopped onion and garlic to the skillet and sauté for 3-4 minutes, or until softened.
5. Pour in the crushed tomatoes and add the oregano, basil, salt, and pepper. Let the sauce simmer for 10 minutes, stirring occasionally.
6. Once the spaghetti squash is done, use a fork to shred the flesh into “noodles.” Serve the squash topped with the turkey marinara sauce and garnish with fresh parsley.

Spaghetti Squash with Ground Turkey and Marinara Sauce is a comforting, wholesome paleo dish that brings the flavors of classic pasta with none of the carbs. The spaghetti squash creates a satisfying base that pairs wonderfully with the savory ground turkey and rich, homemade marinara sauce. This dish is perfect for a February dinner, as it provides a warm, filling meal while keeping things light and healthy. It’s also an excellent choice for meal prepping, as it reheats beautifully and is packed with protein and vegetables.

Note: More recipes are coming soon!