50+ Nutritious Friday Paleo Dinner Recipes You’ll Love

As the weekend rolls around, many of us look forward to enjoying a delicious dinner that’s both satisfying and easy to prepare.

If you’re following the Paleo diet, you know that sticking to whole foods and avoiding processed ingredients is key to feeling your best.

But the question remains: what can you whip up for a flavorful Friday night dinner that aligns with your Paleo lifestyle?

Look no further!

We’ve curated a collection of over 50 mouthwatering Paleo dinner recipes that are perfect for kicking off your weekend with a healthy, hearty, and flavorful meal.

Whether you’re craving a savory meat dish, fresh vegetables, or a cozy one-pot meal, there’s something here for everyone.

Let’s dive into these recipes that will keep you energized and satisfied all weekend long.

50+ Nutritious Friday Paleo Dinner Recipes You’ll Love

With these 50+ Friday Paleo dinner recipes, you have a world of options to explore when preparing a tasty and nutritious meal to start your weekend.

From roasted meats and seafood to vibrant vegetable dishes and hearty stews, there’s no shortage of inspiration.

By choosing wholesome ingredients and focusing on Paleo-friendly foods, you can create meals that not only nourish your body but also satisfy your taste buds.

So, gather your ingredients, fire up the stove, and enjoy a Friday night feast that will leave you feeling your best.

Here’s to a healthy, flavorful, and satisfying weekend ahead!

Grilled Lemon Herb Salmon with Roasted Veggies

This delicious paleo dinner features grilled salmon, infused with a refreshing lemon herb marinade, and paired with roasted vegetables like zucchini, bell peppers, and asparagus. It’s a low-carb, keto-friendly dish full of healthy fats and high-quality protein. The lemon and herbs bring a bright, zesty flavor that perfectly complements the richness of the salmon.

Ingredients:

• 4 salmon fillets
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 teaspoons dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 bunch asparagus, trimmed

Instructions:

1. Preheat the grill to medium-high heat.
2. In a small bowl, whisk together the olive oil, lemon juice, oregano, garlic powder, paprika, salt, and pepper.
3. Brush the salmon fillets with the marinade and let them sit for about 10 minutes to absorb the flavors.
4. Toss the zucchini, bell pepper, and asparagus with olive oil, salt, and pepper.
5. Place the salmon fillets on the grill and cook for 4-5 minutes per side, or until the fish is cooked through and flakes easily.
6. Meanwhile, place the vegetables on a baking sheet and roast in the oven at 400°F for about 15-20 minutes, or until tender.
7. Serve the grilled salmon with the roasted veggies on the side.

grilled lemon herb salmon with roasted veggies is the perfect low-carb paleo dinner for a satisfying, nutritious meal. The tender salmon, bursting with citrus flavor, paired with the vibrant roasted vegetables, makes for a balanced and delicious plate. It’s an easy-to-make recipe that’s both flavorful and full of healthy fats, making it ideal for anyone following a keto or paleo lifestyle. Enjoy the fresh, light taste of this dish as a refreshing end to your week.

Zucchini Noodles with Avocado Pesto Chicken

This flavorful paleo dinner is a twist on traditional pasta, using zucchini noodles instead. The zucchini noodles are topped with a creamy avocado pesto sauce and paired with grilled chicken for a hearty and satisfying meal. It’s low-carb, keto-friendly, and packed with healthy fats from the avocado and olive oil.

Ingredients:

• 2 chicken breasts
• 2 medium zucchinis, spiralized into noodles
• 1 ripe avocado
• 1/4 cup fresh basil leaves
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 garlic clove
• Salt and pepper to taste
• 1 tablespoon olive oil (for cooking chicken)

Instructions:

1. Season the chicken breasts with salt, pepper, and a drizzle of olive oil. Grill the chicken on medium-high heat for 6-7 minutes per side, or until fully cooked and juices run clear.
2. While the chicken is cooking, make the avocado pesto by blending the avocado, basil, olive oil, lemon juice, garlic, salt, and pepper in a food processor until smooth.
3. Heat the zucchini noodles in a pan over medium heat for about 2-3 minutes, until just tender but still al dente.
4. Slice the grilled chicken into thin strips.
5. Toss the zucchini noodles with the avocado pesto sauce, ensuring they are well coated.
6. Serve the zucchini noodles with slices of grilled chicken on top.

Zucchini noodles with avocado pesto chicken is an incredibly satisfying low-carb dinner that delivers on both flavor and nutrition. The creamy avocado pesto brings a rich, comforting texture to the dish, while the grilled chicken provides lean protein, making it a great option for a paleo or keto-friendly meal. With vibrant zucchini noodles as the base, this dish is fresh, light, and nutrient-packed—ideal for those looking to keep their carb intake low while still enjoying a delicious and filling dinner.

Beef and Broccoli Stir-Fry with Cauliflower Rice

This paleo-friendly stir-fry is a perfect weeknight dinner option. Tender strips of beef are stir-fried with broccoli in a savory, slightly sweet sauce, and served over cauliflower rice for a low-carb, keto-friendly twist. It’s a quick, healthy, and satisfying meal that packs in plenty of protein and fiber.

Ingredients:

• 1 lb flank steak, thinly sliced against the grain
• 1 large head of broccoli, cut into florets
• 1 tablespoon coconut oil
• 2 tablespoons coconut aminos
• 1 tablespoon sesame oil
• 1 tablespoon apple cider vinegar
• 1 garlic clove, minced
• 1 tablespoon grated ginger
• 1 large cauliflower, grated into rice-sized pieces
• Salt and pepper to taste

Instructions:

1. Heat the coconut oil in a large skillet or wok over medium-high heat.
2. Add the beef and stir-fry for 3-4 minutes, or until it begins to brown. Remove the beef from the pan and set aside.
3. In the same skillet, add the sesame oil, garlic, and ginger, sautéing for about 1 minute until fragrant.
4. Add the broccoli and cook for 3-4 minutes, stirring occasionally, until it begins to soften.
5. Return the beef to the skillet, add the coconut aminos and apple cider vinegar, and stir to coat the beef and broccoli in the sauce. Cook for another 2-3 minutes, allowing the sauce to thicken slightly.
6. While the stir-fry is cooking, prepare the cauliflower rice by heating a separate pan over medium heat. Add the grated cauliflower and cook for 5-7 minutes, stirring occasionally, until tender. Season with salt and pepper.
7. Serve the beef and broccoli stir-fry over the cauliflower rice.

This beef and broccoli stir-fry with cauliflower rice is a quick, easy, and delicious dinner that’s perfect for a low-carb, keto, or paleo diet. The tender beef paired with crunchy broccoli and a savory sauce creates a well-balanced, satisfying meal. By using cauliflower rice instead of traditional grains, you’re able to enjoy all the flavors of a stir-fry without the added carbs. It’s a meal that’s full of nutrients and flavor, offering a healthy alternative to takeout-style stir-fries.

Baked Chicken Thighs with Sweet Potato Fries

This paleo dinner recipe features succulent baked chicken thighs, paired with crispy roasted sweet potato fries. The chicken thighs are seasoned with a blend of herbs and spices, giving them a rich, savory flavor, while the sweet potato fries provide a satisfying, naturally sweet contrast. It’s a simple yet delicious low-carb and keto-friendly dinner that’s packed with nutrients.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 large sweet potatoes, cut into fries
• 1 tablespoon olive oil (for fries)
• 1/2 teaspoon paprika (for fries)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Rub the chicken thighs with olive oil, garlic powder, smoked paprika, thyme, salt, and pepper. Place them on a baking sheet.
3. Toss the sweet potato fries with olive oil, paprika, salt, and pepper. Arrange them on a separate baking sheet in a single layer.
4. Bake the chicken thighs and sweet potato fries in the oven for 35-40 minutes, flipping the fries halfway through, until the chicken is cooked through (internal temperature should be 165°F/74°C) and the fries are crispy.
5. Serve the baked chicken thighs with sweet potato fries on the side.

Baked chicken thighs with sweet potato fries is a classic, comfort-food-inspired paleo dinner that’s both flavorful and satisfying. The crispy skin and juicy meat of the chicken thighs, paired with the naturally sweet and crispy sweet potato fries, create a perfect balance of flavors and textures. This meal is not only delicious but also low in carbs and full of healthy fats and protein, making it a great option for anyone following a paleo or keto lifestyle.

Shrimp and Avocado Salad with Lime Dressing

This vibrant and refreshing paleo dinner features shrimp tossed with fresh avocado, mixed greens, and a zesty lime dressing. It’s a light yet satisfying meal packed with protein and healthy fats. The combination of citrusy lime and creamy avocado complements the shrimp perfectly, making it a perfect low-carb, keto-friendly salad to enjoy on a warm evening.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 avocados, diced
• 4 cups mixed greens (spinach, arugula, or kale)
• 1/4 red onion, thinly sliced
• 1 tablespoon olive oil
• 1 tablespoon fresh lime juice
• 1/4 teaspoon cumin
• Salt and pepper to taste
• 1 tablespoon cilantro, chopped (optional)

Instructions:

1. Heat the olive oil in a skillet over medium-high heat. Season the shrimp with salt, pepper, and cumin. Cook the shrimp for 2-3 minutes per side, or until they turn pink and opaque. Remove from the skillet and set aside.
2. In a large salad bowl, combine the mixed greens, diced avocado, and red onion.
3. In a small bowl, whisk together the lime juice, olive oil, salt, and pepper to make the dressing.
4. Add the cooked shrimp to the salad and drizzle with the lime dressing. Toss gently to combine.
5. Garnish with chopped cilantro if desired and serve immediately.

Shrimp and avocado salad with lime dressing is a light, flavorful paleo dinner that’s packed with healthy fats and protein. The combination of the tender shrimp, creamy avocado, and tangy lime dressing creates a refreshing, satisfying meal. It’s a perfect low-carb, keto-friendly option that doesn’t sacrifice taste for health. This salad is not only quick to make but also versatile, allowing you to enjoy it as a filling dinner or a light lunch. It’s a great way to indulge in fresh, clean flavors while sticking to your paleo or keto diet.

Pork Tenderloin with Cauliflower Mash and Roasted Brussels Sprouts

This paleo dinner features a perfectly roasted pork tenderloin, served with creamy cauliflower mash and crispy roasted Brussels sprouts. The pork is seasoned with herbs and roasted to perfection, while the cauliflower mash provides a creamy, low-carb alternative to mashed potatoes. Roasted Brussels sprouts add a crunchy, savory side to this well-rounded, flavorful meal.

Ingredients:

• 1 lb pork tenderloin
• 2 tablespoons olive oil
• 1 teaspoon dried rosemary
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 large head of cauliflower, cut into florets
• 1/4 cup unsweetened almond milk
• 1 tablespoon ghee or butter (optional)
• 1 lb Brussels sprouts, halved
• 1 tablespoon olive oil (for Brussels sprouts)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Rub the pork tenderloin with olive oil, rosemary, garlic powder, salt, and pepper. Place the pork on a baking sheet and roast in the oven for 25-30 minutes, or until the internal temperature reaches 145°F (63°C).
3. While the pork is roasting, steam the cauliflower florets for 10-12 minutes, or until tender.
4. Transfer the cauliflower to a food processor and blend with almond milk and ghee (or butter) until smooth. Season with salt and pepper.
5. Toss the Brussels sprouts with olive oil, salt, and pepper. Roast them on a separate baking sheet for 20-25 minutes, or until crispy and browned.
6. Slice the roasted pork tenderloin and serve with cauliflower mash and roasted Brussels sprouts.

Pork tenderloin with cauliflower mash and roasted Brussels sprouts is a hearty, satisfying paleo dinner that’s perfect for any occasion. The tender, flavorful pork pairs beautifully with the creamy cauliflower mash, while the crispy Brussels sprouts provide the perfect balance of texture and flavor. This meal is low in carbs, rich in healthy fats and protein, and a great way to enjoy a comforting yet nutritious dinner. Whether you’re following a paleo or keto diet, this dish is sure to become a favorite in your weekly dinner rotation.

Spaghetti Squash Carbonara

This paleo version of a classic carbonara uses spaghetti squash as a low-carb substitute for traditional pasta, paired with a creamy sauce made from eggs, bacon, and coconut cream. The crispy bacon adds a rich, savory crunch, while the spaghetti squash provides a satisfying, slightly sweet base for the dish. This recipe is keto-friendly, delicious, and perfect for a comforting dinner.

Ingredients:

• 1 medium spaghetti squash
• 4 slices bacon, chopped
• 3 large eggs
• 1/2 cup coconut cream
• 1/4 cup nutritional yeast (for a cheesy flavor)
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the 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 and roast for 40-45 minutes, or until tender.
2. While the squash is roasting, cook the chopped bacon in a skillet over medium heat until crispy. Remove the bacon from the skillet and set aside, leaving the rendered fat in the pan.
3. Add the minced garlic to the skillet with the bacon fat and sauté for 1-2 minutes until fragrant.
4. In a bowl, whisk together the eggs, coconut cream, nutritional yeast, salt, and pepper.
5. Once the spaghetti squash is done, use a fork to scrape the flesh into “noodles.” Toss the squash with the garlic and bacon mixture in the skillet.
6. Pour the egg mixture over the squash and toss quickly to coat the strands, allowing the residual heat to cook the eggs into a creamy sauce. Stir in the crispy bacon.
7. Serve with a garnish of chopped parsley and extra pepper.

This Spaghetti Squash Carbonara is a rich, creamy, and satisfying paleo dinner. The roasted spaghetti squash mimics traditional pasta, while the coconut cream and eggs create a luscious sauce, enhanced by crispy bacon. The nutritional yeast adds a cheesy flavor without dairy, making it a deliciously indulgent low-carb meal. It’s a great way to enjoy a classic comfort food dish while sticking to your paleo or keto diet.

Grilled Steak with Chimichurri and Roasted Vegetables

This grilled steak, topped with a vibrant and tangy chimichurri sauce, is paired with roasted vegetables like bell peppers, zucchini, and mushrooms for a well-rounded paleo meal. The steak is marinated for extra flavor, and the chimichurri sauce brings a refreshing herbal zing to the dish. The roasted vegetables complement the richness of the steak, making this a satisfying and balanced low-carb dinner.

Ingredients:

• 2 ribeye steaks (or your favorite cut of steak)
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 cup mushrooms, sliced
• 1 tablespoon olive oil (for veggies)

For the Chimichurri Sauce:

• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh oregano, chopped
• 2 tablespoons red wine vinegar
• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1/2 teaspoon red pepper flakes
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat. Season the steaks with olive oil, minced garlic, salt, and pepper. Let the steaks marinate for 10-15 minutes.
2. While the steaks are marinating, toss the sliced vegetables with olive oil, salt, and pepper. Roast them in the oven at 400°F (200°C) for 20-25 minutes, or until tender and slightly caramelized.
3. For the chimichurri sauce, combine the parsley, oregano, red wine vinegar, olive oil, garlic, red pepper flakes, salt, and pepper in a bowl. Stir well and set aside.
4. Grill the steaks for 4-6 minutes per side, depending on your preferred level of doneness. Remove from the grill and let the steaks rest for a few minutes.
5. Slice the steaks and serve with the roasted vegetables, topped with a generous spoonful of chimichurri sauce.

his Grilled Steak with Chimichurri and Roasted Vegetables is a bold and flavorful paleo dinner that offers a great balance of protein, healthy fats, and fiber. The steak, grilled to perfection, pairs beautifully with the zesty and aromatic chimichurri sauce, while the roasted vegetables provide a nutritious and delicious side. This meal is ideal for a satisfying, low-carb dinner that’s packed with bold flavors, making it perfect for anyone following a paleo or keto diet.

Eggplant Parmesan (Paleo and Keto-Friendly)

This paleo-friendly Eggplant Parmesan uses eggplant as the base, breaded in a mixture of almond flour and spices, and baked until golden and crispy. It’s topped with marinara sauce and dairy-free cheese, making it a keto-approved version of the traditional Italian dish. It’s a comforting, satisfying low-carb dinner that’s perfect for those who miss classic comfort foods on a paleo diet.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch thick rounds
• 1/2 cup almond flour
• 1/4 cup ground flaxseed
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 2 eggs, beaten
• 2 cups sugar-free marinara sauce
• 1 cup dairy-free mozzarella cheese (optional)
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a shallow bowl, combine almond flour, ground flaxseed, oregano, garlic powder, and salt.
3. Dip each eggplant slice into the beaten eggs, then coat it in the almond flour mixture. Place the breaded slices on the baking sheet.
4. Bake the eggplant slices for 25-30 minutes, flipping halfway through, until golden and crispy.
5. Once the eggplant slices are baked, spread a thin layer of marinara sauce on top of each slice and sprinkle with dairy-free mozzarella cheese, if using. Return to the oven for an additional 5-7 minutes, until the cheese melts.
6. Garnish with fresh basil and serve.

This paleo and keto-friendly Eggplant Parmesan is a comforting and satisfying dinner that delivers on the flavors of the classic Italian dish without the carbs or dairy. The crispy, baked eggplant slices provide a hearty base, while the marinara sauce and optional dairy-free cheese bring all the flavors of traditional Parmesan. It’s a perfect meal for those on a paleo or keto diet who are craving a healthier version of a beloved comfort food.

Lemon Garlic Shrimp with Asparagus and Avocado Salad

This light and refreshing paleo dinner combines juicy shrimp sautéed in a lemon garlic sauce with crisp asparagus and a creamy avocado salad. It’s a quick, flavorful, and nutrient-dense meal that’s low in carbs, high in healthy fats, and packed with protein. The citrusy shrimp paired with the creamy avocado creates a perfect balance of flavors, making it a satisfying, healthy dinner.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• Salt and pepper to taste
• 1 large avocado, diced
• 2 cups mixed greens (arugula, spinach, etc.)
• 1 tablespoon olive oil (for salad)
• 1 tablespoon balsamic vinegar (for salad)

Instructions:

1. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the shrimp, garlic, lemon juice, lemon zest, salt, and pepper. Sauté for 3-4 minutes until the shrimp are cooked through and opaque. Remove from heat and set aside.
2. In the same skillet, add the asparagus pieces and sauté for 4-5 minutes until tender and slightly crisp.
3. For the salad, toss the mixed greens and avocado with olive oil, balsamic vinegar, salt, and pepper.
4. Serve the shrimp and asparagus over the avocado salad, and drizzle with any leftover lemon garlic sauce from the skillet.

Lemon garlic shrimp with asparagus and avocado salad is a light, nutritious dinner that’s perfect for a low-carb or keto diet. The shrimp are tender and flavorful, the asparagus adds a satisfying crunch, and the creamy avocado provides healthy fats. It’s a balanced, fresh meal that’s easy to prepare and packed with essential nutrients, making it an ideal choice for a refreshing weeknight dinner.

Ground Turkey Stuffed Bell Peppers

These Ground Turkey Stuffed Bell Peppers are a hearty and nutritious paleo dinner packed with protein and vegetables. Ground turkey is seasoned with herbs and mixed with cauliflower rice, onions, and spices, then stuffed into vibrant bell peppers and baked to perfection. This dish is low in carbs, making it a great choice for those on a keto or paleo diet.

Ingredients:

• 4 large bell peppers (any color)
• 1 lb ground turkey
• 1/2 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup cauliflower rice
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes.
3. Heat olive oil in a skillet over medium heat. Add the onion and garlic and sauté for 2-3 minutes until soft and fragrant.
4. Add the ground turkey to the skillet and cook until browned. Season with oregano, smoked paprika, salt, and pepper.
5. Stir in the cauliflower rice and cook for another 2-3 minutes until tender.
6. Stuff the bell peppers with the turkey and cauliflower rice mixture and place them in a baking dish.
7. Cover with foil and bake for 25-30 minutes until the peppers are tender.
8. Garnish with chopped parsley before serving.

Ground Turkey Stuffed Bell Peppers are a filling, nutrient-packed paleo dinner that’s perfect for meal prepping or a family-friendly weeknight meal. The combination of ground turkey and cauliflower rice offers a delicious, low-carb filling, while the roasted bell peppers add sweetness and flavor. This dish is a great way to enjoy a healthy, balanced meal without sacrificing taste, and it’s a perfect option for those on a keto or paleo diet.

Chicken Zucchini Alfredo (Dairy-Free)

This creamy, dairy-free Chicken Zucchini Alfredo is a paleo-friendly twist on the classic comfort food. Grilled chicken is paired with zucchini noodles, all tossed in a rich, coconut milk-based Alfredo sauce. The sauce is made with garlic, nutritional yeast, and almond milk to provide a creamy, cheesy flavor without any dairy. This dish is rich in protein and healthy fats while being low in carbs.

Ingredients:

• 2 chicken breasts, grilled and sliced
• 2 medium zucchinis, spiralized into noodles
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1/2 cup coconut milk (full-fat)
• 1/4 cup unsweetened almond milk
• 1 tablespoon nutritional yeast
• 1 teaspoon lemon juice
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Grill the chicken breasts until fully cooked, about 6-7 minutes per side. Slice into thin strips.
2. Heat olive oil in a large skillet over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
3. Add the coconut milk, almond milk, nutritional yeast, lemon juice, salt, and pepper to the skillet. Stir until the sauce is smooth and creamy.
4. Add the zucchini noodles and cook for 2-3 minutes until just tender.
5. Toss the zucchini noodles in the Alfredo sauce, then top with the sliced grilled chicken.
6. Garnish with fresh parsley and serve immediately.

Chicken Zucchini Alfredo is a creamy, flavorful paleo dinner that’s both satisfying and healthy. The coconut milk-based Alfredo sauce provides a rich and creamy texture, while the zucchini noodles replace traditional pasta, keeping the dish low in carbs. The grilled chicken adds protein, making it a well-balanced meal that’s perfect for a keto or paleo diet. This dish is a great option for anyone craving a comforting, dairy-free alternative to classic Alfredo pasta.

Beef and Broccoli Stir-Fry

This Beef and Broccoli Stir-Fry is a quick, savory paleo dinner that combines tender beef with crisp, nutrient-packed broccoli in a flavorful stir-fry sauce. The beef is thinly sliced and cooked to perfection, while the broccoli adds a satisfying crunch. The stir-fry sauce is made with coconut aminos, garlic, and ginger, giving the dish a delicious Asian-inspired flavor. This meal is not only paleo but also low-carb and packed with protein and fiber.

Ingredients:

• 1 lb beef sirloin or flank steak, thinly sliced
• 1 large head of broccoli, cut into florets
• 2 tablespoons coconut oil
• 3 cloves garlic, minced
• 1-inch piece fresh ginger, minced
• 2 tablespoons coconut aminos
• 1 tablespoon apple cider vinegar
• 1 tablespoon sesame oil (optional)
• Salt and pepper to taste
• Sesame seeds for garnish (optional)
• Green onions for garnish (optional)

Instructions:

1. Heat 1 tablespoon of coconut oil in a large skillet or wok over medium-high heat. Add the beef slices and cook for 3-4 minutes until browned. Remove the beef from the skillet and set aside.
2. In the same skillet, add the remaining tablespoon of coconut oil. Add the garlic and ginger and sauté for 1-2 minutes until fragrant.
3. Add the broccoli florets and cook for 4-5 minutes, stirring occasionally, until the broccoli is tender but still crisp.
4. Add the cooked beef back to the skillet with the broccoli. Pour in the coconut aminos, apple cider vinegar, and sesame oil (if using). Stir to coat the beef and broccoli in the sauce, and cook for an additional 2-3 minutes.
5. Season with salt and pepper to taste, then garnish with sesame seeds and green onions if desired. Serve immediately.

Beef and Broccoli Stir-Fry is a quick, flavorful paleo dinner that’s packed with protein and fiber. The tender beef and crisp broccoli pair perfectly with the savory stir-fry sauce, which is both simple and delicious. This low-carb dish is perfect for a fast weeknight dinner or meal prep, and it’s versatile enough to be customized with other vegetables or seasonings. Whether you’re following a paleo or keto diet, this stir-fry is a satisfying and healthy choice.

Grilled Salmon with Avocado Salsa

This Grilled Salmon with Avocado Salsa is a fresh, vibrant paleo dinner that combines perfectly grilled salmon with a tangy avocado salsa. The rich, flaky salmon is paired with the creamy, citrusy avocado, making for a light yet satisfying meal. The salsa is made with ripe avocado, tomatoes, cilantro, and lime juice, creating a refreshing complement to the salmon. This meal is packed with omega-3 fatty acids, healthy fats, and protein, making it an excellent choice for anyone following a paleo or keto lifestyle.

Ingredients:

• 4 salmon fillets
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 ripe avocado, diced
• 1 small tomato, diced
• 1/4 cup red onion, finely chopped
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon lime juice
• 1/2 teaspoon chili flakes (optional)

Instructions:

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

Grilled Salmon with Avocado Salsa is a light, flavorful paleo dinner that’s perfect for a healthy, satisfying meal. The grilled salmon is rich in omega-3 fatty acids, while the avocado salsa adds a creamy, tangy contrast. This dish is low in carbs and full of healthy fats and protein, making it an ideal choice for anyone following a paleo or keto diet. It’s a quick and easy recipe that’s perfect for a weeknight dinner or a special occasion.

Paleo Chicken and Vegetable Skillet

This one-pan Paleo Chicken and Vegetable Skillet is a quick and easy dinner that’s perfect for busy weeknights. Chicken thighs are seared until golden, then cooked with a variety of colorful vegetables, including zucchini, bell peppers, and onions. The dish is seasoned with a mix of herbs and spices, creating a savory, comforting meal that’s naturally low in carbs and full of nutrients. It’s an all-in-one dinner that’s delicious, healthy, and paleo-friendly.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 tablespoon olive oil
• 1 medium zucchini, sliced
• 1 bell pepper, sliced
• 1 small onion, sliced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Heat the olive oil in a large skillet over medium-high heat. Season the chicken thighs with salt, pepper, thyme, and smoked paprika.
2. Place the chicken thighs in the skillet, skin-side down, and cook for 6-7 minutes on each side until the chicken is golden and cooked through (internal temperature should reach 165°F/74°C). Remove the chicken from the skillet and set aside.
3. In the same skillet, add the zucchini, bell pepper, onion, and garlic. Sauté for 4-5 minutes until the vegetables are tender and lightly browned.
4. Return the chicken thighs to the skillet and cook for another 2-3 minutes to heat through and allow the flavors to meld.
5. Garnish with fresh parsley before serving.

Paleo Chicken and Vegetable Skillet is a simple, nutritious dinner that’s full of flavor. The chicken thighs are tender and juicy, while the sautéed vegetables add a colorful and crunchy contrast. This one-pan dish is perfect for a busy weeknight, requiring minimal prep and cleanup. It’s a well-balanced meal, rich in protein, fiber, and healthy fats, making it an excellent choice for anyone following a paleo or keto diet.’

Note: More recipes are coming soon!