35+ Delicious Friday Paleo Irish Recipes to Elevate Your Night Dinner

Friday night dinners are a time for relaxation, enjoyment, and delicious food.

If you’re on a paleo diet or looking for healthier alternatives, you don’t have to miss out on the rich, hearty flavors of traditional Irish cuisine. Irish dishes are known for their comfort and warmth, making them the perfect choice for a cozy evening.

In this article, we’ll introduce you to 35+ paleo-friendly Irish recipes that will take your Friday night dinner to a whole new level.

These recipes feature fresh, wholesome ingredients and a paleo twist on some classic Irish favorites—so you can indulge without compromising on your health goals.

35+ Delicious Friday Paleo Irish Recipes to Elevate Your Night Dinner

These 35+ paleo Irish recipes offer the best of both worlds: delicious, comforting food, and a healthier approach to eating.

Whether you’re planning a casual family meal or a festive Friday feast, these dishes will bring the authentic taste of Ireland to your table without any grains, dairy, or processed ingredients.

So, gather your ingredients and let these paleo Irish recipes make your Friday night both nourishing and flavorful.

Paleo Irish Lamb Stew

This hearty and comforting Irish Lamb Stew is perfect for a cozy Friday lunch. It’s made with tender lamb, flavorful herbs, and low-carb vegetables, making it a nourishing, paleo-friendly, and keto-approved dish. The combination of rich flavors and the tender slow-cooked lamb will leave you feeling satisfied without the carbs.

Ingredients:

• 2 lbs lamb stew meat, cubed
• 4 cups beef broth (or water)
• 2 tbsp olive oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 4 medium carrots, peeled and chopped
• 3 celery stalks, chopped
• 2 tbsp fresh rosemary, chopped
• 1 tsp thyme
• Salt and pepper, to taste
• 1 bay leaf
• 1 cup zucchini, sliced

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the lamb cubes and sear on all sides until browned. Remove the lamb and set aside.
2. In the same pot, sauté the onion and garlic until soft and fragrant.
3. Add the carrots, celery, rosemary, thyme, and bay leaf. Stir to combine.
4. Return the lamb to the pot and add the beef broth. Bring to a boil, then reduce heat to low and simmer for about 1.5 hours until the lamb is tender.
5. Add the zucchini slices and cook for an additional 10 minutes.
6. Season with salt and pepper to taste and serve warm.

This Paleo Irish Lamb Stew is a filling, nutritious meal packed with tender lamb and rich flavors. The stew’s blend of savory herbs and vegetables makes it an ideal keto-friendly dish that is sure to keep you satisfied throughout the day. Perfect for meal prep, this stew also stores well for leftovers, giving you a quick, wholesome lunch option for the next few days.

Paleo Irish Salmon Cakes

These Paleo Irish Salmon Cakes bring a fresh and flavorful twist to traditional Irish seafood recipes. Packed with omega-3-rich salmon, they are combined with fresh herbs, mustard, and a touch of lemon for a light, yet satisfying lunch. Served with a simple side of leafy greens or paleo-friendly tartar sauce, these cakes are low in carbs and full of flavor.

Ingredients:

• 2 cups cooked salmon (about 2 fillets), flaked
• 2 tbsp almond flour
• 1 large egg
• 1 tbsp Dijon mustard
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh dill, chopped
• 1 tsp lemon zest
• Salt and pepper, to taste
• 2 tbsp coconut oil, for frying

Instructions:

1. In a mixing bowl, combine the flaked salmon, almond flour, egg, mustard, parsley, dill, lemon zest, salt, and pepper.
2. Mix until everything is well combined and forms a thick, sticky dough.
3. Divide the mixture into small portions and shape each portion into a patty.
4. Heat coconut oil in a pan over medium heat. Once hot, fry the patties for about 3-4 minutes on each side, or until golden brown and crispy.
5. Remove from the pan and drain on a paper towel.

These Paleo Irish Salmon Cakes are a fantastic option for a low-carb, keto-friendly lunch that doesn’t sacrifice flavor. The combination of fresh herbs and the light tang of mustard brings out the delicate taste of the salmon. They’re quick to prepare, and the crispy exterior adds a delightful texture, making them a perfect meal to enjoy on a busy Friday.

Paleo Irish Cabbage and Bacon Stir-Fry

A quintessential Irish dish, this Paleo Cabbage and Bacon Stir-Fry combines crispy bacon with tender cabbage and aromatic herbs. It’s a low-carb, keto-friendly lunch option that’s not only delicious but also packed with nutrients. The smoky flavor of the bacon infuses the cabbage, creating a savory and satisfying meal.

Ingredients:

• 6 slices bacon, chopped
• 1 small head of cabbage, thinly sliced
• 1 onion, thinly sliced
• 2 garlic cloves, minced
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• Salt and pepper, to taste
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. In a large skillet, cook the bacon over medium heat until crispy. Remove and set aside, leaving the bacon drippings in the pan.
2. Add the onion and garlic to the pan and sauté for 3-4 minutes until soft and fragrant.
3. Add the cabbage to the pan, stirring to combine with the onion and garlic. Cook for about 5-7 minutes, stirring occasionally, until the cabbage is tender but still slightly crisp.
4. Stir in the apple cider vinegar and Dijon mustard, then season with salt and pepper.
5. Return the cooked bacon to the pan and toss everything together.
6. Garnish with chopped parsley before serving.

This Paleo Irish Cabbage and Bacon Stir-Fry is the ultimate comfort food, combining the smokiness of crispy bacon with the crunch and mild bitterness of cabbage. The vinegar and mustard add a zesty tang, elevating the dish’s flavor profile. Perfect for a quick lunch, this dish is also a great side for any protein, making it versatile for both paleo and keto diets.

Paleo Irish Beef and Vegetable Stir-Fry

This Paleo Irish Beef and Vegetable Stir-Fry brings together lean beef and a variety of low-carb, colorful vegetables. With a rich, savory sauce made from herbs and Irish-inspired flavors, this stir-fry is a quick, nutrient-packed meal that satisfies without the carbs. Ideal for those following paleo or keto diets, this dish is bursting with fresh ingredients and bold flavors.

Ingredients:

• 1 lb flank steak, thinly sliced
• 1 tbsp olive oil
• 1 onion, thinly sliced
• 1 bell pepper, sliced
• 1 zucchini, sliced
• 2 garlic cloves, minced
• 2 tbsp coconut aminos (or soy sauce substitute)
• 1 tsp dried oregano
• 1 tsp thyme
• Salt and pepper, to taste
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the sliced beef and cook for 3-4 minutes, stirring occasionally, until browned. Remove the beef from the skillet and set aside.
2. In the same skillet, add the onion, bell pepper, and zucchini. Sauté for 5-7 minutes, until the vegetables are tender.
3. Add the garlic, oregano, thyme, coconut aminos, salt, and pepper. Stir to combine and cook for another 2 minutes.
4. Return the cooked beef to the skillet and toss everything together until well-mixed and heated through.
5. Garnish with fresh parsley and serve warm.

This Paleo Irish Beef and Vegetable Stir-Fry is an easy, one-pan dish packed with flavor. The combination of tender beef and crisp vegetables makes it a well-rounded, satisfying meal. The coconut aminos add an Irish twist with their savory umami flavor, perfect for anyone following a low-carb or keto lifestyle. This dish is quick to prepare, making it a great option for a busy Friday lunch.

Paleo Irish Stuffed Mushrooms

These Paleo Irish Stuffed Mushrooms are a savory, bite-sized treat, ideal for a satisfying low-carb lunch. Stuffed with a flavorful mixture of ground turkey, garlic, and fresh herbs, these mushrooms are baked to perfection, delivering a delicious, hearty meal. They are also keto-friendly, making them a perfect option for anyone looking to enjoy a classic Irish-inspired dish with a healthy twist.

Ingredients:

• 12 large button mushrooms, stems removed
• 1 lb ground turkey
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp fresh rosemary, chopped
• 1 tsp fresh thyme, chopped
• 1/4 cup almond flour
• Salt and pepper, to taste
• 1/4 cup fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C). Place the mushroom caps on a baking sheet.
2. Heat olive oil in a skillet over medium heat. Add the ground turkey, cooking until browned, about 5-7 minutes.
3. Add the chopped onion, garlic, rosemary, and thyme. Cook for another 3 minutes until the onions are soft and fragrant.
4. Stir in the almond flour, salt, and pepper. Remove from heat.
5. Spoon the turkey mixture into each mushroom cap, pressing gently to pack the filling.
6. Bake for 15-20 minutes, until the mushrooms are tender and the stuffing is golden brown.
7. Garnish with fresh parsley and serve immediately.

These Paleo Irish Stuffed Mushrooms are a great way to enjoy the flavors of Ireland while sticking to a keto-friendly diet. The rich filling of ground turkey, fresh herbs, and almond flour creates a satisfying, savory bite. These stuffed mushrooms are perfect for a lighter lunch but are hearty enough to keep you full and energized throughout the day.

Paleo Irish Chicken and Leek Soup

This Paleo Irish Chicken and Leek Soup is a warm, comforting dish that’s full of tender chicken and the aromatic flavor of leeks. The chicken broth is infused with thyme and rosemary, creating a soothing and rich base, while the creamy consistency (without any cream) comes from the vegetables themselves. This soup is a delicious low-carb, keto-friendly meal, ideal for a cozy Friday lunch.

Ingredients:

• 2 boneless, skinless chicken breasts, cooked and shredded
• 3 large leeks, cleaned and sliced
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups chicken broth
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp rosemary
• Salt and pepper, to taste
• 1/2 cup cauliflower florets, chopped (optional, for added creaminess)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the leeks, onion, and garlic, cooking until softened, about 5 minutes.
2. Add the chicken broth, thyme, rosemary, and cauliflower florets (if using). Bring to a boil, then reduce heat and simmer for 15-20 minutes, allowing the flavors to meld and the cauliflower to soften.
3. Stir in the shredded chicken and continue simmering for another 10 minutes until heated through.
4. Season with salt and pepper to taste.
5. Using an immersion blender, blend the soup for a creamier texture or leave it chunky for a more rustic feel.
6. Serve warm, garnished with fresh herbs if desired.

This Paleo Irish Chicken and Leek Soup is the perfect dish to warm up on a chilly Friday. The combination of tender chicken and the sweet, subtle flavor of leeks makes for a satisfying, low-carb soup that feels rich and creamy without any dairy. It’s a nourishing and comforting meal, ideal for anyone following a keto or paleo lifestyle, and it’s great for meal prepping ahead of time.

paleo Irish Colcannon (Low-Carb Version)

Colcannon is a traditional Irish dish typically made with mashed potatoes and cabbage, but this low-carb, paleo version swaps potatoes for cauliflower, making it keto-friendly and full of flavor. The creamy texture from cauliflower, combined with the hearty cabbage and bacon, creates a savory and satisfying dish. This healthy twist on a classic Irish comfort food is perfect for a Friday lunch.

Ingredients:

• 1 medium cauliflower, cut into florets
• 4 slices bacon, chopped
• 1 small head of cabbage, shredded
• 1/2 cup green onions, chopped
• 2 tbsp grass-fed butter (or ghee)
• 1/4 cup coconut milk (or almond milk)
• Salt and pepper, to taste

Instructions:

1. Steam the cauliflower florets until tender, about 10-12 minutes. Drain and set aside.
2. In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon and set aside, leaving the bacon drippings in the skillet.
3. Add the shredded cabbage to the skillet and sauté for 5-7 minutes until tender. Add the green onions and cook for an additional 2 minutes.
4. Mash the steamed cauliflower with butter, coconut milk, salt, and pepper until smooth and creamy.
5. Stir in the sautéed cabbage mixture and crispy bacon, combining all ingredients.
6. Season with additional salt and pepper to taste and serve warm.

This Paleo Irish Colcannon is a comforting, creamy dish that perfectly captures the flavors of traditional Irish colcannon but without the carbs. The cauliflower provides a rich, velvety texture, and the bacon adds a savory, crispy bite. It’s a great side dish or a light lunch on its own, ideal for anyone following a low-carb or keto diet. This recipe is a delicious way to enjoy an Irish classic while staying true to paleo principles.

Paleo Irish Pork Belly with Cabbage Slaw

This Paleo Irish Pork Belly with Cabbage Slaw takes inspiration from Irish flavors with a twist. The crispy, rich pork belly is paired with a zesty cabbage slaw, making it a balanced, hearty meal. The contrast between the tender, flavorful pork and the crunchy slaw makes for a satisfying, low-carb lunch that fits perfectly within paleo and keto guidelines.

Ingredients:

• 2 lbs pork belly, skin-on
• 2 tbsp olive oil
• 1 tbsp fresh rosemary, chopped
• 1 tbsp thyme
• Salt and pepper, to taste
• 1/2 head of cabbage, finely shredded
• 1 small carrot, julienned
• 2 tbsp apple cider vinegar
• 1 tbsp olive oil (for the slaw)
• 1 tsp Dijon mustard
• 1/2 tsp honey (optional)
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Pat the pork belly dry with paper towels and score the skin in a criss-cross pattern.
2. Rub the pork belly with olive oil, rosemary, thyme, salt, and pepper. Place the pork belly on a roasting rack and roast for 1.5 to 2 hours, or until the skin is crispy and the meat is tender.
3. While the pork is roasting, prepare the cabbage slaw. In a large bowl, mix the shredded cabbage, carrot, apple cider vinegar, olive oil, Dijon mustard, and honey. Toss to combine, then season with salt and pepper.
4. Once the pork belly is done, remove it from the oven and let it rest for 10 minutes before slicing.
5. Serve the crispy pork belly slices with a side of cabbage slaw.

This Paleo Irish Pork Belly with Cabbage Slaw is a luxurious, satisfying dish that’s perfect for a keto or paleo lunch. The crispy skin and tender meat of the pork belly pair beautifully with the tangy, crunchy cabbage slaw, offering a balance of textures and flavors. This meal is hearty enough to keep you full but light on carbs, making it a great option for anyone looking to indulge in an Irish-inspired dish without the guilt.

Paleo Irish Fish Chowder

This Paleo Irish Fish Chowder is a light, creamy soup that combines fresh fish with aromatic herbs, making it the perfect meal for a cozy Friday lunch. The chowder is thickened with cauliflower, giving it a creamy texture while remaining low in carbs. Rich in omega-3s, this soup is not only nourishing but also a delicious and filling option for a keto-friendly diet.

Ingredients:

• 1 lb white fish fillets (such as cod or haddock), cut into chunks
• 1 medium cauliflower, cut into florets
• 2 tbsp olive oil
• 1 onion, chopped
• 2 celery stalks, chopped
• 2 garlic cloves, minced
• 4 cups fish or vegetable broth
• 1 tsp fresh thyme
• 1 bay leaf
• Salt and pepper, to taste
• 1/4 cup coconut milk
• 1/4 cup fresh parsley, chopped (for garnish)

Instructions:

1. Steam the cauliflower florets until tender, about 10-12 minutes. Drain and set aside.
2. In a large pot, heat olive oil over medium heat. Add the onion, celery, and garlic, and sauté for 5 minutes until softened.
3. Add the fish broth, thyme, and bay leaf, bringing the mixture to a simmer. Cook for about 10 minutes to let the flavors develop.
4. While the broth is simmering, blend the steamed cauliflower with coconut milk until smooth. Add this cauliflower cream to the pot and stir to combine.
5. Add the fish chunks to the pot and cook for 5-7 minutes until the fish is cooked through.
6. Season with salt and pepper to taste, then remove the bay leaf.
7. Serve the chowder hot, garnished with fresh parsley.

This Paleo Irish Fish Chowder is a comforting, creamy soup that’s perfect for a chilly Friday lunch. The cauliflower provides a creamy base without the need for dairy, while the fresh fish offers a delicate flavor that shines through in every bite. This chowder is an excellent low-carb, keto-friendly meal that’s both nourishing and delicious, ideal for anyone following a paleo or keto lifestyle.

Paleo Irish Beef and Guinness Stew (Alcohol-Free Version)

This Paleo Irish Beef and Guinness Stew offers a rich, hearty flavor without the carbs from traditional beer. The beef is simmered with root vegetables and herbs, creating a savory dish that feels like an indulgence while still being keto and paleo-friendly. The alcohol-free “Guinness” flavor comes from using beef broth and spices, making this a comforting stew perfect for a Friday lunch.

Ingredients:

• 2 lbs beef stew meat, cubed
• 4 cups beef broth
• 2 tbsp olive oil
• 1 onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 1 tbsp tomato paste
• 2 tsp dried thyme
• 1 tsp rosemary
• 2 bay leaves
• 1 tbsp apple cider vinegar
• Salt and pepper, to taste
• 1 cup cauliflower florets (optional, for extra creaminess)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the beef stew meat and brown on all sides, then remove and set aside.
2. In the same pot, sauté the onion, carrots, celery, and garlic until softened, about 5 minutes.
3. Stir in the tomato paste, thyme, rosemary, and bay leaves. Add the beef broth and apple cider vinegar, then bring to a simmer.
4. Return the beef to the pot and cook on low heat for about 1.5 hours, until the beef is tender.
5. If using cauliflower florets, add them to the stew in the last 20 minutes of cooking, allowing them to soften and add creaminess to the broth.
6. Season with salt and pepper to taste before serving.

This Paleo Irish Beef and Guinness Stew is a warming, rich dish that embodies the hearty, robust flavors of Ireland. With a savory broth, tender beef, and vegetables, it’s perfect for a keto-friendly and paleo lunch. The optional cauliflower adds a creamy texture, making the stew feel indulgent without any added carbs. It’s a comforting meal that’s perfect for a chilly Friday afternoon or meal prep for the week ahead.

Paleo Irish Shepherd’s Pie (Cauliflower Topping)

This Paleo Irish Shepherd’s Pie takes a healthier approach by replacing traditional mashed potatoes with a creamy cauliflower topping. The ground lamb or beef is seasoned with garlic, onions, and fresh herbs, then topped with a smooth, cauliflower mash that’s both low-carb and delicious. This paleo-friendly shepherd’s pie is perfect for a cozy lunch and makes a filling, satisfying meal.

Ingredients:

• 1 lb ground lamb (or beef)
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 carrots, peeled and diced
• 1 cup peas (optional, for extra veggies)
• 1 cup beef broth
• 1 tbsp tomato paste
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh rosemary, chopped
• Salt and pepper, to taste
• 1 medium cauliflower, cut into florets
• 2 tbsp grass-fed butter (or ghee)
• 1/4 cup coconut milk (or almond milk)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a skillet, cook the ground lamb (or beef) over medium heat, breaking it up as it cooks. Once browned, remove excess fat if needed.
3. Add the chopped onion, garlic, carrots, and peas (if using) to the skillet and cook until the vegetables soften, about 5 minutes.
4. Stir in the tomato paste, fresh thyme, rosemary, and beef broth. Simmer for 10-15 minutes, allowing the flavors to meld and the liquid to reduce slightly.
5. Meanwhile, steam the cauliflower florets until tender, about 10-12 minutes. Drain and mash with butter, coconut milk, salt, and pepper until smooth and creamy.
6. Spread the lamb mixture evenly in a baking dish and top with the mashed cauliflower.
7. Bake for 15-20 minutes, or until the top is golden brown and crispy.

This Paleo Irish Shepherd’s Pie offers all the delicious flavors of the classic dish, but with a healthier twist. The cauliflower topping provides the creamy texture of mashed potatoes without the carbs, making it a perfect keto and paleo option. The savory filling with fresh herbs and tender vegetables makes this a hearty and satisfying lunch. It’s a great dish to prepare in advance for a fulfilling meal throughout the week.

Paleo Irish Smoked Salmon Salad

This Paleo Irish Smoked Salmon Salad is a light yet satisfying lunch, perfect for those looking to enjoy fresh, healthy ingredients. The smoky salmon pairs beautifully with avocado, cucumber, and a tangy lemon-dijon dressing. Packed with omega-3s and healthy fats, this salad is not only delicious but also low in carbs and keto-friendly.

Ingredients:

• 4 oz smoked salmon, sliced
• 1 avocado, sliced
• 1 cucumber, thinly sliced
• 1/2 red onion, thinly sliced
• 4 cups mixed greens (arugula, spinach, etc.)
• 1 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• Juice of 1 lemon
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the mixed greens, cucumber, avocado, and red onion.
2. In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, lemon juice, salt, and pepper to make the dressing.
3. Toss the salad with the dressing until everything is well-coated.
4. Top the salad with smoked salmon slices and serve immediately.

This Paleo Irish Smoked Salmon Salad is a refreshing, nutrient-dense lunch that’s light yet filling. The smoky, delicate flavor of the salmon complements the creamy avocado and crisp vegetables, while the tangy lemon-dijon dressing ties everything together. It’s a perfect option for anyone following a low-carb or keto diet, offering plenty of healthy fats and protein to keep you energized throughout the day. This salad is simple, quick to prepare, and perfect for a nourishing lunch.

Paleo Irish Lamb Stew

This Paleo Irish Lamb Stew is a hearty and flavorful dish made with tender lamb, fresh vegetables, and savory herbs. The lamb stews to perfection in a rich broth infused with thyme and rosemary, and the result is a comforting, low-carb meal that fits within paleo and keto guidelines. This stew is perfect for a cozy Friday lunch or dinner, providing a satisfying and nourishing meal.

Ingredients:

• 2 lbs lamb stew meat, cut into chunks
• 2 tbsp olive oil
• 1 onion, chopped
• 2 carrots, peeled and chopped
• 3 celery stalks, chopped
• 4 garlic cloves, minced
• 4 cups beef or vegetable broth
• 2 tsp fresh thyme, chopped
• 2 tsp fresh rosemary, chopped
• 1 bay leaf
• Salt and pepper, to taste
• 1/2 cup cauliflower florets (optional, for extra creaminess)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the lamb stew meat and brown on all sides. Remove the lamb and set aside.
2. In the same pot, sauté the onion, carrots, celery, and garlic until softened, about 5 minutes.
3. Stir in the thyme, rosemary, and bay leaf. Add the beef broth, bringing it to a simmer.
4. Return the lamb to the pot and cook for 1.5 hours on low heat, allowing the flavors to meld and the lamb to become tender.
5. If using cauliflower florets, add them in the last 20 minutes of cooking for extra creaminess.
6. Season with salt and pepper to taste, then serve the stew hot.

This Paleo Irish Lamb Stew is a rich, flavorful dish that captures the essence of Irish comfort food. The tender lamb and savory vegetables make for a satisfying and nourishing meal, perfect for anyone following a keto or paleo diet. The cauliflower adds a smooth texture without any added carbs, making it a low-carb, keto-friendly option that will keep you full and energized.

Paleo Irish Bangers and Mash (Cauliflower Mash)

Paleo Irish Bangers and Mash is a healthier, low-carb version of the traditional Irish dish, made with savory sausage (bangers) served on a bed of creamy cauliflower mash. This dish keeps the flavors of the classic meal but eliminates the carbs from mashed potatoes, making it a keto-friendly alternative. It’s a simple and hearty lunch option that is filling and full of flavor.

Ingredients:

• 4 paleo-friendly sausages (such as pork or chicken)
• 1 medium cauliflower, cut into florets
• 2 tbsp grass-fed butter (or ghee)
• 1/4 cup coconut milk (or almond milk)
• Salt and pepper, to taste
• 2 tbsp olive oil (for cooking sausages)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Steam the cauliflower florets until tender, about 10-12 minutes. Drain and mash with butter, coconut milk, salt, and pepper until smooth and creamy.
2. While the cauliflower is cooking, heat olive oil in a skillet over medium heat. Add the sausages and cook, turning occasionally, until browned and cooked through, about 10 minutes.
3. Once the sausages are cooked, remove them from the skillet and set aside.
4. Serve the sausages on a bed of creamy cauliflower mash. Garnish with fresh parsley and serve immediately.

This Paleo Irish Bangers and Mash is a satisfying and comforting meal, offering the classic Irish flavors without the carbs. The creamy cauliflower mash serves as the perfect substitute for traditional mashed potatoes, while the flavorful sausages add a savory, protein-packed element. This dish is an ideal low-carb, keto-friendly lunch for those seeking a hearty and filling meal.

Paleo Irish Cabbage and Bacon Soup

This Paleo Irish Cabbage and Bacon Soup is a rich, savory soup that combines the smoky flavor of bacon with tender cabbage and fresh herbs. It’s a low-carb, keto-friendly soup that offers warmth and comfort, making it a great choice for a Friday lunch. The bacon adds a satisfying crunch and depth of flavor, while the cabbage makes it a hearty and nutritious dish.

Ingredients:

• 6 slices bacon, chopped
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 small head of cabbage, shredded
• 4 cups chicken or vegetable broth
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper, to taste
• 1 tbsp apple cider vinegar (optional, for added tang)
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving the rendered fat in the pot.
2. Add the onion and garlic to the pot and sauté for 3-5 minutes, until softened.
3. Add the shredded cabbage, thyme, rosemary, and chicken broth to the pot. Bring to a simmer and cook for 20-25 minutes, until the cabbage is tender.
4. Stir in the apple cider vinegar (if using) and season with salt and pepper to taste.
5. Top the soup with the crispy bacon and fresh parsley before serving.

This Paleo Irish Cabbage and Bacon Soup is a simple yet flavorful dish that’s perfect for anyone following a keto or paleo diet. The smoky bacon adds a savory touch, while the cabbage gives the soup a hearty, filling texture. This soup is ideal for a cold Friday lunch and can be enjoyed on its own or paired with a side salad for a complete meal.

Note: More recipes are coming soon!