35+Delicious Friday Paleo Copycat Recipes for a Guilt-Free Feast

If you’re a fan of the Paleo lifestyle, you know that Friday night often means finding ways to indulge without breaking your healthy eating habits.

The weekend is a time to unwind, enjoy comfort food, and treat yourself—without sacrificing nutrition.

That’s where Paleo copycat recipes come in!

Whether you’re craving the flavors of your favorite restaurant or looking for healthier alternatives to traditional comfort foods, we’ve compiled a list of 35+ delicious Paleo-friendly copycat recipes.

From burgers and pizzas to desserts and snacks, these recipes will satisfy your cravings and keep you feeling great.

35+Delicious Friday Paleo Copycat Recipes for a Guilt-Free Feast

Eating Paleo doesn’t mean you have to miss out on the fun of Friday night meals.

With these 35+ Friday Paleo copycat recipes, you can enjoy the flavors you love while staying true to your healthy lifestyle.

So go ahead—whip up a batch of your favorite Paleo-friendly comfort foods and enjoy a guilt-free, delicious start to your weekend.

You might just find your new go-to Friday night treat!

Paleo Copycat Chicken Caesar Salad

This Paleo-friendly Chicken Caesar Salad is a keto twist on the classic, with no dairy or processed ingredients. Using homemade Paleo Caesar dressing, crispy chicken, and a bed of fresh greens, this salad is light yet satisfying, and perfect for a low-carb lunch.

Ingredients:

• 2 chicken breasts, boneless and skinless
• 4 cups romaine lettuce, chopped
• 1/2 cup avocado mayo (for dressing)
• 2 tablespoons lemon juice
• 1 tablespoon Dijon mustard
• 1 clove garlic, minced
• Salt and pepper to taste
• 2 tablespoons olive oil (for cooking chicken)
• 1/4 cup almond flour (for crispy coating)
• 1/4 cup nutritional yeast (optional, for “cheese” flavor)
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Season the chicken breasts with salt, pepper, and a bit of garlic powder.
3. Coat the chicken with almond flour for a crispy texture.
4. Heat olive oil in a skillet over medium-high heat. Cook the chicken breasts for 6-7 minutes on each side until golden and cooked through.
5. Let the chicken rest for a few minutes, then slice into strips.
6. To make the dressing: In a small bowl, whisk together avocado mayo, lemon juice, Dijon mustard, minced garlic, and salt and pepper.
7. Toss the chopped romaine lettuce with the dressing until well-coated.
8. Top the salad with sliced chicken, nutritional yeast, and fresh parsley.

This Paleo Chicken Caesar Salad is a delicious and satisfying lunch that mirrors the indulgent classic, but with healthier, whole food ingredients. The crispy chicken provides a hearty base, while the tangy dressing adds a fresh, bold flavor without any dairy. It’s perfect for those on a keto or Paleo diet who crave the Caesar salad experience without the carbs or processed additives.

Paleo Copycat Avocado Chicken Salad Lettuce Wraps

These Avocado Chicken Salad Lettuce Wraps are a refreshing and light lunch option that’s also keto-friendly. With creamy avocado, tender chicken, and crunchy lettuce, this dish is perfect for those seeking a low-carb, Paleo-friendly twist on traditional chicken salad.

Ingredients:

• 2 cooked chicken breasts, shredded
• 1 ripe avocado, mashed
• 2 tablespoons red onion, finely chopped
• 1 tablespoon fresh cilantro, chopped
• 1 tablespoon lime juice
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• 8 large iceberg lettuce leaves (for wraps)
• 1 tablespoon olive oil (for cooking chicken, if not already cooked)

Instructions:

1. If the chicken isn’t already cooked, heat olive oil in a skillet over medium heat. Cook chicken breasts until golden brown and fully cooked, then shred using two forks.
2. In a large bowl, mash the avocado and add lime juice, garlic powder, salt, and pepper.
3. Add the shredded chicken, red onion, and cilantro to the avocado mixture. Stir until everything is well combined.
4. Spoon the chicken salad mixture into the center of a large lettuce leaf.
5. Wrap the lettuce around the filling to create a taco-like wrap. Repeat with remaining lettuce leaves.

This Paleo Avocado Chicken Salad Lettuce Wrap is an excellent option for a fresh, low-carb lunch. The creamy avocado and zesty lime bring a burst of flavor to the tender chicken, and the lettuce wraps add the perfect crunch. It’s a refreshing, no-cook option that’s both satisfying and light, making it ideal for those following Paleo or keto diets. You can even make this in advance for an easy lunch during the week.

Paleo Copycat Zucchini Noodles with Bolognese Sauce

This Paleo Copycat Zucchini Noodles with Bolognese Sauce recipe offers a low-carb alternative to traditional pasta. With zucchini noodles as the base and a hearty, flavorful bolognese sauce made from ground beef, this dish provides a rich and satisfying meal while staying in line with both Paleo and keto principles.

Ingredients:

• 2 large zucchinis, spiralized into noodles
• 1 lb ground beef (grass-fed, if preferred)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes (no added sugar)
• 1/4 cup tomato paste
• 1/2 cup beef broth (or water)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1 tablespoon olive oil (for cooking)

Instructions:

1. In a large skillet, heat olive oil over medium-high heat. Add chopped onion and garlic, cooking until softened and fragrant (about 2-3 minutes).
2. Add ground beef to the skillet and cook until browned. Break it up with a spoon as it cooks.
3. Stir in the diced tomatoes, tomato paste, beef broth, oregano, and basil. Reduce heat and simmer for 15-20 minutes to allow the sauce to thicken and the flavors to meld. Season with salt and pepper to taste.
4. While the sauce is simmering, heat another skillet and lightly sauté the zucchini noodles for about 3-4 minutes until just tender. Avoid overcooking to prevent them from becoming mushy.
5. Serve the bolognese sauce over the zucchini noodles, and garnish with fresh basil or parsley if desired.

This Paleo Zucchini Noodles with Bolognese Sauce is a perfect low-carb alternative to traditional pasta dishes. The zucchini noodles provide a fresh, crunchy texture that pairs wonderfully with the rich, meaty bolognese sauce. This dish is not only full of flavor but also adheres to both Paleo and keto dietary requirements, making it an excellent choice for a hearty, satisfying lunch. It’s an ideal meal for those looking to reduce carbs without sacrificing taste or satisfaction.

Paleo Copycat Taco Salad

This Taco Salad is a Paleo-friendly, keto-approved version of a classic Mexican dish. Packed with seasoned ground beef, fresh veggies, and a zesty homemade dressing, this salad delivers all the taco flavors without the carbs from traditional taco shells.

Ingredients:

• 1 lb ground beef (grass-fed if preferred)
• 1 tablespoon olive oil
• 1 packet of Paleo-friendly taco seasoning (or homemade seasoning with chili powder, cumin, garlic powder, onion powder, and paprika)
• 4 cups romaine lettuce, chopped
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup avocado, diced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup homemade Paleo sour cream or coconut cream (optional for topping)
• Juice of 1 lime
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned.
2. Stir in the taco seasoning and a splash of water to help create a flavorful sauce. Let it simmer for 3-5 minutes.
3. While the beef is cooking, prepare the salad by combining the romaine lettuce, cherry tomatoes, red onion, avocado, and cilantro in a large bowl.
4. Once the beef is ready, add it on top of the salad mixture.
5. Drizzle lime juice and Paleo sour cream (optional) over the salad and toss gently.
6. Season with salt and pepper to taste before serving.

This Paleo Taco Salad brings all the flavors of a traditional taco into a fresh and healthy salad. The seasoned beef provides a savory, hearty base, while the crunchy veggies and creamy avocado add texture and freshness. This dish is an excellent choice for those following a keto or Paleo diet, providing the satisfying flavors of a taco without the carbs or unhealthy ingredients.

Paleo Copycat Chicken and Broccoli Alfredo

This Chicken and Broccoli Alfredo is a creamy, rich dish with all the comforting flavors of a classic Alfredo, but made without dairy or pasta. Using cauliflower as a base for the creamy sauce and zucchini noodles instead of pasta, this meal is both keto-friendly and Paleo-approved.

Ingredients:

• 2 chicken breasts, boneless and skinless
• 2 medium zucchinis, spiralized
• 2 cups broccoli florets
• 1/2 head of cauliflower, chopped
• 1 cup chicken broth (preferably homemade)
• 2 tablespoons olive oil
• 1 tablespoon garlic, minced
• 1 tablespoon nutritional yeast (for cheesy flavor)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large skillet, heat olive oil over medium-high heat. Season the chicken breasts with salt and pepper, and cook until golden brown and fully cooked (about 6-7 minutes on each side). Remove from the pan and set aside.
2. In the same skillet, add garlic and cook for 1 minute until fragrant.
3. In a separate pot, steam the cauliflower florets until tender, about 10 minutes. Once tender, blend the cauliflower with chicken broth until smooth and creamy.
4. Add nutritional yeast to the cauliflower sauce and season with salt and pepper.
5. Steam or sauté the broccoli florets until tender.
6. In the skillet, toss the zucchini noodles with the cauliflower Alfredo sauce, warming them gently for about 3 minutes.
7. Slice the cooked chicken into strips and add it on top of the zucchini noodles.
8. Top with steamed broccoli and garnish with fresh parsley.

This Chicken and Broccoli Alfredo is a wonderfully creamy and satisfying dish without the carbs. The cauliflower sauce mimics traditional Alfredo perfectly, and the zucchini noodles provide a light yet filling alternative to pasta. This dish is perfect for those following a keto or Paleo diet and craving something indulgent without the guilt. It’s a rich, comforting lunch that’s both healthy and delicious.

Paleo Copycat Shrimp and Avocado Salad

This Shrimp and Avocado Salad is a refreshing, low-carb lunch option that combines succulent shrimp with creamy avocado and tangy dressing. It’s light but satisfying, perfect for those who want a quick and healthy Paleo and keto-friendly meal.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon paprika
• Salt and pepper to taste
• 4 cups mixed greens (spinach, arugula, or any preferred greens)
• 1 avocado, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup cucumber, sliced
• 1 tablespoon fresh cilantro, chopped
• 1 tablespoon olive oil (for dressing)
• 1 tablespoon lime juice (for dressing)
• Salt and pepper to taste

Instructions:

1. In a bowl, toss the shrimp with olive oil, lemon juice, paprika, salt, and pepper.
2. Heat a skillet over medium heat and cook the shrimp for 2-3 minutes on each side until pink and cooked through. Remove from heat.
3. In a large bowl, combine the mixed greens, diced avocado, red onion, cucumber, and cilantro.
4. Drizzle with olive oil, lime juice, and season with salt and pepper to taste.
5. Add the cooked shrimp on top of the salad, tossing gently to combine.

This Shrimp and Avocado Salad is a vibrant and refreshing option for a low-carb, keto-friendly lunch. The shrimp add a savory protein, while the avocado provides creamy richness and healthy fats. The simple yet zesty dressing ties everything together, making this a perfect meal for those on a Paleo or keto diet. It’s quick to make, light, and full of flavor—a great way to enjoy a satisfying salad without the carbs.

Paleo Copycat Buffalo Chicken Lettuce Wraps

These Paleo Buffalo Chicken Lettuce Wraps are a spicy, satisfying lunch option for anyone craving the bold flavors of buffalo wings, without the carbs or deep-fried guilt. Packed with tender, shredded chicken in a tangy buffalo sauce and wrapped in crunchy lettuce, this dish is both keto-friendly and Paleo-approved.

Ingredients:

• 2 chicken breasts, boneless and skinless
• 1/4 cup hot sauce (ensure it’s Paleo-friendly)
• 1 tablespoon olive oil
• 1 tablespoon ghee or coconut oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon Dijon mustard
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 8 large iceberg lettuce leaves (for wraps)
• 2 tablespoons chopped green onions (for garnish)
• 1 tablespoon fresh cilantro (optional)

Instructions:

1. Cook the chicken breasts by either boiling or baking them until fully cooked. Once cooked, shred the chicken using two forks.
2. In a large skillet, heat olive oil and ghee over medium heat. Add shredded chicken and sauté for 2-3 minutes to warm through.
3. In a separate bowl, whisk together hot sauce, apple cider vinegar, Dijon mustard, garlic powder, onion powder, salt, and pepper.
4. Pour the buffalo sauce over the shredded chicken, stirring well to coat. Let it simmer for 3-4 minutes to thicken slightly.
5. Spoon the buffalo chicken mixture into large lettuce leaves, forming wraps.
6. Garnish with chopped green onions and fresh cilantro (optional).

These Paleo Buffalo Chicken Lettuce Wraps are the perfect balance of heat and flavor while being a healthy, low-carb alternative to traditional buffalo wings. The spicy buffalo sauce coats the tender chicken, and the lettuce wraps add the perfect crunch. It’s an easy, satisfying meal for those following Paleo or keto diets that want a spicy and filling lunch without any unnecessary carbs or fried ingredients.

Paleo Copycat Grilled Chicken Fajita Salad

This Grilled Chicken Fajita Salad is a zesty, hearty dish that delivers the familiar flavors of fajitas without the carbs from tortillas. Featuring marinated grilled chicken, sautéed peppers, and onions, this salad is loaded with flavor and packed with protein, perfect for a low-carb lunch.

Ingredients:

• 2 chicken breasts, boneless and skinless
• 1 tablespoon olive oil (for grilling chicken)
• 1 tablespoon lime juice
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1/2 onion, sliced
• 4 cups mixed greens (spinach, lettuce, or arugula)
• 1/4 cup fresh cilantro, chopped
• 1 avocado, sliced
• 2 tablespoons homemade Paleo dressing or avocado dressing (optional)

Instructions:

1. In a small bowl, mix olive oil, lime juice, chili powder, cumin, paprika, salt, and pepper.
2. Rub the seasoning mixture onto the chicken breasts and let them marinate for 10-15 minutes.
3. Heat a grill or skillet over medium-high heat. Grill the chicken for 6-7 minutes on each side or until fully cooked and juices run clear.
4. While the chicken is grilling, sauté the bell peppers and onions in a skillet with a little olive oil over medium heat until soft and slightly charred, about 5-6 minutes.
5. Slice the grilled chicken into thin strips.
6. To assemble the salad, toss the mixed greens with sautéed peppers and onions, then top with sliced chicken, avocado, and fresh cilantro.
7. Drizzle with Paleo dressing or avocado dressing if desired.

This Grilled Chicken Fajita Salad offers all the smoky, zesty flavors of a fajita, but without the carbs from tortillas or rice. The marinated grilled chicken is perfectly seasoned, while the sautéed peppers and onions add sweetness and crunch. It’s a vibrant, healthy meal that’s both filling and satisfying. Paleo and keto dieters will love this light yet hearty salad, which provides a refreshing twist on a traditional fajita dish.

Paleo Copycat Egg Salad in Avocado Boats

These Egg Salad Avocado Boats are a creative, low-carb twist on a classic egg salad. By serving the creamy, protein-packed egg salad in halved avocado “boats,” you get a dose of healthy fats while keeping the dish completely Paleo and keto-friendly.

Ingredients:

• 4 hard-boiled eggs, chopped
• 1 ripe avocado, halved and pitted
• 2 tablespoons Paleo-friendly mayo (avocado or coconut-based)
• 1 teaspoon Dijon mustard
• 1 teaspoon lemon juice
• 1 tablespoon fresh chives, chopped
• Salt and pepper to taste
• Paprika for garnish (optional)

Instructions:

1. Begin by boiling the eggs until fully cooked (about 10-12 minutes). Peel and chop them into small pieces.
2. In a medium bowl, combine the chopped eggs with Paleo mayo, Dijon mustard, lemon juice, fresh chives, salt, and pepper. Stir until well-mixed.
3. Slice the avocado in half and remove the pit.
4. Scoop out a bit of the flesh from the center of each half to create a small well for the egg salad.
5. Spoon the egg salad mixture into each avocado half.
6. Garnish with a sprinkle of paprika or extra chives if desired.

These Egg Salad Avocado Boats offer a creamy, satisfying lunch with a healthy dose of fats from the avocado and protein from the eggs. The Paleo mayo and Dijon mustard create a tangy dressing that complements the richness of the avocado. This dish is a great option for a quick, low-carb, and nutrient-packed lunch that’s also both Paleo and keto-friendly. It’s a perfect, filling meal that’s as delicious as it is nutritious.:

Paleo Copycat Chicken Parmesan

This Paleo Chicken Parmesan is a healthier take on the classic Italian dish, using almond flour instead of breadcrumbs and a homemade, Paleo-friendly marinara sauce. The result is a crispy, tender chicken breast topped with rich tomato sauce and a dairy-free “cheese” topping, perfect for those following a keto or Paleo diet.

Ingredients:

• 2 chicken breasts, boneless and skinless
• 1/2 cup almond flour
• 1/4 cup grated nutritional yeast (for cheese flavor)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1 large egg, beaten
• 1/4 cup avocado oil (for frying)
• 1 cup homemade Paleo marinara sauce (or store-bought, without sugar or additives)
• 2 tablespoons fresh basil, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a shallow dish, combine almond flour, nutritional yeast, garlic powder, onion powder, salt, and pepper.
3. Dip the chicken breasts into the beaten egg, coating both sides. Then, dredge the chicken in the almond flour mixture, pressing gently to ensure it’s coated evenly.
4. Heat avocado oil in a large skillet over medium heat. Cook the chicken for 4-5 minutes on each side, or until golden brown and crispy.
5. Transfer the cooked chicken to a baking sheet and top each breast with a generous amount of marinara sauce.
6. Bake in the preheated oven for 10-12 minutes, or until the chicken is cooked through.
7. Garnish with fresh basil before serving.

This Paleo Chicken Parmesan delivers all the flavor of the classic dish, without the carbs or dairy. The crispy almond flour coating is a perfect substitute for breadcrumbs, while the rich marinara sauce and nutritional yeast provide a cheesy flavor without any dairy. This dish is perfect for anyone craving a comfort meal that fits within Paleo or keto guidelines.

Paleo Copycat Eggplant Lasagna

This Paleo Eggplant Lasagna is a low-carb, keto-friendly version of the traditional lasagna. Instead of pasta, thinly sliced eggplant is used to create layers, while a hearty, savory meat sauce and cashew-based “cheese” replace the traditional ricotta. This dish is filling, satisfying, and perfect for those avoiding carbs and dairy.

Ingredients:

• 2 large eggplants, sliced thinly
• 1 lb ground beef or turkey (grass-fed if preferred)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) crushed tomatoes (no added sugar)
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1/2 cup raw cashews, soaked for at least 4 hours
• 1/4 cup water
• 1 tablespoon lemon juice
• 1 tablespoon nutritional yeast (optional for cheesy flavor)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Slice the eggplants lengthwise into thin strips, then salt them and let them sit for about 10 minutes to draw out moisture. After 10 minutes, pat the slices dry with a paper towel.
3. In a skillet, cook the ground beef or turkey over medium heat until browned. Add onion and garlic, cooking until softened. Stir in crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Let simmer for 10 minutes.
4. In a blender or food processor, combine soaked cashews, water, lemon juice, and nutritional yeast. Blend until smooth and creamy.
5. To assemble, layer the eggplant slices in a baking dish, followed by a layer of meat sauce and a layer of cashew cheese. Repeat the layers until all ingredients are used, finishing with a layer of meat sauce.
6. Cover with foil and bake for 30-35 minutes. Remove the foil for the last 5-10 minutes to allow the top to brown slightly.
7. Let the lasagna cool for a few minutes before serving.

This Paleo Eggplant Lasagna is a rich and hearty alternative to traditional lasagna, perfect for those avoiding pasta and dairy. The eggplant layers provide a satisfying texture, while the savory meat sauce and creamy cashew cheese offer the comfort of lasagna without the carbs. This dish is a great way to enjoy a classic Italian favorite while adhering to a Paleo or keto lifestyle.

Paleo Copycat Asian Chicken Salad

This Paleo Asian Chicken Salad is a refreshing, vibrant dish that combines crispy veggies, tender chicken, and a zesty, tangy dressing. With no grains or processed ingredients, this salad is a healthy and satisfying lunch option that’s both Paleo and keto-friendly.

Ingredients:

• 2 chicken breasts, boneless and skinless
• 1 tablespoon sesame oil (for cooking)
• 2 cups cabbage, shredded
• 1 cup shredded carrots
• 1/2 cucumber, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup sliced almonds (optional for crunch)
• 1 tablespoon sesame seeds (optional)

For the Dressing:

• 3 tablespoons coconut aminos (as a soy sauce substitute)
• 1 tablespoon rice vinegar
• 1 tablespoon lime juice
• 1 teaspoon grated ginger
• 1 teaspoon garlic, minced
• 1/2 teaspoon honey (optional for a touch of sweetness)
• Salt and pepper to taste

Instructions:

1. Heat sesame oil in a skillet over medium-high heat. Cook the chicken breasts for 6-7 minutes on each side, or until fully cooked and juices run clear. Remove from the skillet and set aside to cool.
2. In a large bowl, combine the shredded cabbage, shredded carrots, cucumber, and cilantro.
3. Slice the cooked chicken into thin strips and add it to the salad.
4. In a small bowl, whisk together all the dressing ingredients until well combined.
5. Drizzle the dressing over the salad and toss to coat evenly.
6. Top the salad with sliced almonds and sesame seeds for extra crunch and garnish with extra cilantro if desired.

This Paleo Asian Chicken Salad is a refreshing, crunchy dish that combines fresh vegetables, savory chicken, and a tangy dressing. The coconut aminos and rice vinegar provide the perfect balance of umami and tang, while the sesame oil adds a rich depth of flavor. It’s an ideal low-carb, keto-friendly lunch packed with protein and healthy fats, making it a perfect fit for those on a Paleo or keto diet.

Paleo Copycat Chicken Caesar Salad

This Paleo Chicken Caesar Salad is a healthy, low-carb twist on the classic Caesar salad, swapping traditional croutons for crunchy almonds and making the creamy dressing without dairy or processed ingredients. It’s a perfect blend of savory chicken, crisp romaine, and a rich, homemade dressing.

Ingredients:

• 2 chicken breasts, boneless and skinless
• 4 cups romaine lettuce, chopped
• 1/4 cup sliced almonds (for crunch)
• 1/4 cup Paleo-friendly Parmesan cheese (optional, or nutritional yeast for dairy-free version)
• 1 tablespoon olive oil (for cooking chicken)

For the Dressing:

• 1/4 cup avocado oil or olive oil
• 2 tablespoons lemon juice
• 1 tablespoon Dijon mustard
• 1 tablespoon coconut aminos (soy sauce alternative)
• 2 tablespoons tahini or cashew butter
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a skillet over medium-high heat. Season the chicken breasts with salt and pepper, then cook for 6-7 minutes on each side until golden and fully cooked. Let the chicken rest before slicing into strips.
2. In a large bowl, combine the chopped romaine lettuce, sliced almonds, and Paleo Parmesan (if using).
3. For the dressing, whisk together avocado oil, lemon juice, Dijon mustard, coconut aminos, tahini, garlic, salt, and pepper until smooth.
4. Toss the salad with the dressing, then top with sliced chicken and extra Parmesan or nutritional yeast.
5. Serve immediately.

This Paleo Chicken Caesar Salad is a fresh, flavorful take on a classic, with a creamy dressing that rivals the traditional version, but without dairy or processed ingredients. The sliced almonds add crunch and the Paleo-friendly Parmesan gives it that authentic Caesar flavor. It’s an easy, satisfying, and nutritious meal that’s perfect for those following a Paleo or keto diet.

Paleo Copycat Philly Cheesesteak Stuffed Peppers

These Philly Cheesesteak Stuffed Peppers are a low-carb alternative to the classic Philly cheesesteak sandwich. The tender bell peppers are stuffed with a savory mixture of sautéed steak, onions, mushrooms, and dairy-free cheese, creating a hearty and satisfying meal without the bread.

Ingredients:

• 2 large bell peppers, halved and seeds removed
• 1 lb ribeye or flank steak, thinly sliced
• 1 tablespoon olive oil
• 1/2 onion, sliced
• 1/2 cup mushrooms, sliced
• 2 cloves garlic, minced
• 1/2 cup Paleo-friendly cheese (or nutritional yeast for dairy-free version)
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium-high heat. Add the sliced steak and cook for 3-4 minutes until browned, then remove from the skillet and set aside.
3. In the same skillet, sauté the onions, mushrooms, and garlic until softened, about 5 minutes.
4. Add the cooked steak back into the skillet and stir until combined. Season with salt and pepper.
5. Stuff the halved bell peppers with the steak and vegetable mixture, pressing it in firmly.
6. Place the stuffed peppers on a baking sheet and bake for 20-25 minutes, until the peppers are tender.
7. Remove from the oven and sprinkle with Paleo-friendly cheese or nutritional yeast. Garnish with fresh parsley if desired.
8. Serve immediately.

These Philly Cheesesteak Stuffed Peppers provide all the rich, savory flavors of a classic Philly cheesesteak, but without the carbs from bread. The bell peppers offer a crisp, slightly sweet contrast to the savory steak and sautéed vegetables. With the added cheese or nutritional yeast for a dairy-free option, this dish is a filling and satisfying low-carb lunch perfect for a Paleo or keto lifestyle.

Paleo Copycat Meatball Zucchini Noodles (Zoodles)

These Meatball Zucchini Noodles are a Paleo-friendly, keto-approved twist on spaghetti and meatballs. The zoodles (zucchini noodles) replace pasta, and the meatballs are made from lean ground beef or turkey, with a flavorful homemade marinara sauce to tie it all together.

Ingredients:

• 2 medium zucchinis, spiralized into noodles (zoodles)
• 1 lb ground beef or turkey (grass-fed if preferred)
• 1 egg (or flax egg for egg-free version)
• 1/4 cup almond flour
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 2 cups homemade Paleo marinara sauce (or store-bought, no sugar added)
• 1 tablespoon olive oil (for cooking zoodles)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a bowl, combine the ground meat, egg, almond flour, garlic powder, oregano, onion powder, salt, and pepper. Mix until just combined. Form the mixture into small meatballs, about 1-1.5 inches in diameter, and place them on a baking sheet.
3. Bake the meatballs for 18-20 minutes, or until cooked through and browned.
4. While the meatballs are baking, spiralize the zucchinis into noodles.
5. Heat olive oil in a skillet over medium-high heat. Add the zoodles and sauté for 2-3 minutes, just until they’re tender but not mushy.
6. Heat the marinara sauce in a separate saucepan over low heat.
7. Once the meatballs are done, serve them on top of the zoodles, and spoon the marinara sauce over everything.
8. Garnish with fresh basil or Paleo-friendly Parmesan if desired.
9. This Paleo Meatball Zucchini Noodles dish is the perfect low-carb substitute for traditional spaghetti and meatballs. The zoodles offer a light and fresh base for the savory meatballs, while the rich marinara sauce adds a comforting, tangy finish. This meal is a great way to enjoy a family favorite while adhering to a keto or Paleo diet, offering plenty of protein, healthy fats, and wholesome vegetables.

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Note: More recipes are coming soon!