30+ Nourishing January Paleo Recipes to Keep You Energized

As the new year begins, many of us are looking for fresh ways to nourish our bodies and embrace healthier habits.

If you’re following a paleo lifestyle, January is the perfect time to refresh your meal planning with vibrant, nutrient-dense recipes.

Whether you’re trying to maintain a balanced diet, boost energy, or shed those holiday indulgences, paleo offers a fantastic approach to eating clean and feeling your best.

In this article, we’ve gathered over 30 delicious paleo recipes that will keep your taste buds satisfied and your body fueled throughout the month.

From hearty breakfasts to quick, flavorful dinners and energizing snacks, these recipes are perfect for starting the year on a healthy note.

Packed with fresh vegetables, lean proteins, and healthy fats, these dishes will support your goals while offering a variety of exciting flavors.

So, let’s dive in and discover some delicious ways to enjoy paleo all month long!

30+ Nourishing January Paleo Recipes to Keep You Energized

January is the perfect time to reset and commit to eating healthy, and what better way to do that than with a collection of wholesome paleo recipes?

With these 30+ recipes, you’ll have plenty of options to keep your meals exciting, nutritious, and aligned with your health goals.

Whether you’re preparing a comforting stew, a fresh salad, or a flavorful chicken dish, each recipe is designed to provide you with the energy and nutrients you need to start the year strong.

Remember, eating healthy doesn’t have to be bland or boring—these paleo meals prove that clean eating can be both delicious and satisfying.

Paleo Roasted Butternut Squash Soup

This creamy and comforting roasted butternut squash soup is a perfect dish for chilly January evenings. Roasting the squash before blending it gives the soup a deep, rich flavor. It’s a naturally paleo-friendly recipe that combines simple ingredients for a nourishing meal.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground ginger
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 4 cups chicken or vegetable broth (make sure it’s paleo-friendly)
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Directions:

1. Preheat your oven to 400°F (200°C).
2. Toss the butternut squash cubes with olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer.
3. Roast the squash for about 30 minutes, or until tender and slightly caramelized, flipping halfway through.
4. While the squash is roasting, heat a tablespoon of olive oil in a large pot over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
5. Once the squash is done, add it to the pot along with the ginger, cinnamon, and nutmeg. Stir to combine.
6. Pour in the broth and bring to a simmer. Let cook for about 10 minutes.
7. Use an immersion blender to blend the soup until smooth. If you don’t have an immersion blender, transfer the soup in batches to a blender.
8. Taste and adjust seasonings, adding more salt or pepper as needed.
9. Serve hot, garnished with fresh parsley if desired.

The roasted butternut squash gives this soup a beautiful depth of flavor that’s balanced with the warm spices. It’s a rich, velvety texture that’s naturally sweet but still savory. This soup is a great way to start a January meal, keeping you warm and satisfied, and it’s an easy paleo-friendly dish for those following this eating plan.

Paleo Lemon Garlic Chicken Thighs

These lemon garlic chicken thighs are simple yet flavorful, making them an excellent choice for a nutritious January dinner. The marinade adds a burst of tangy citrus and aromatic garlic, while the chicken remains tender and juicy.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• Juice of 1 lemon
• Zest of 1 lemon
• 3 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• Salt and pepper to taste

Directions:

1. In a bowl, whisk together olive oil, lemon juice, lemon zest, garlic, rosemary, thyme, salt, and pepper.
2. Place the chicken thighs in a large zip-top bag or shallow dish and pour the marinade over them. Seal or cover and refrigerate for at least 30 minutes, or up to 2 hours.
3. Preheat the oven to 425°F (220°C).
4. Heat a cast-iron skillet or oven-safe pan over medium-high heat. Add a little olive oil to the pan and sear the chicken thighs, skin side down, for about 4-5 minutes, until the skin is golden and crispy.
5. Flip the chicken thighs over and transfer the pan to the preheated oven. Roast for 20-25 minutes, or until the internal temperature reaches 165°F (74°C).
6. Remove from the oven and let rest for a few minutes before serving.

This lemon garlic chicken is perfect for a paleo diet because it’s flavorful, simple, and made with whole, unprocessed ingredients. The fresh herbs and citrus zest infuse the chicken with a refreshing, aromatic flavor. This dish pairs wonderfully with roasted vegetables or a light salad, offering a delicious and wholesome option to kickstart the new year.

Paleo Sweet Potato Hash with Bacon

Sweet potatoes, bacon, and vegetables come together in this paleo-friendly hash that’s hearty enough to enjoy as a breakfast or dinner option in January. It’s a one-pan meal, making cleanup a breeze, and the savory bacon adds a delicious crunch that perfectly complements the sweetness of the potatoes.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tbsp olive oil
• 1/2 lb bacon, chopped
• 1 bell pepper, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Directions:

1. Heat olive oil in a large skillet over medium heat. Add the bacon and cook until crispy, about 6-8 minutes. Remove the bacon and set it aside on a paper towel-lined plate.
2. In the same skillet, add the diced sweet potatoes. Cook, stirring occasionally, for about 10-12 minutes, or until the potatoes are soft and slightly crispy on the edges.
3. Add the bell pepper, onion, and garlic to the skillet. Cook for an additional 5 minutes until the vegetables are tender.
4. Stir in the smoked paprika, salt, and pepper, then return the cooked bacon to the skillet. Mix everything well and cook for another 2-3 minutes to combine the flavors.
5. Serve hot, garnished with fresh parsley if desired.

This sweet potato hash is a satisfying and filling meal, perfect for a paleo diet. The combination of sweet potatoes, bacon, and vegetables provides a balanced mix of carbohydrates, fats, and proteins, all in one easy-to-make dish. The smoky paprika adds a layer of warmth that’s perfect for the cold January days, while the bacon provides a crunchy, savory contrast to the soft potatoes. This recipe makes a great breakfast or a quick dinner that’s both nourishing and delicious.

Paleo Beef and Vegetable Stir-Fry

This beef and vegetable stir-fry is a vibrant and satisfying dish, perfect for those following a paleo lifestyle. The savory beef is paired with a colorful array of vegetables and a simple yet flavorful sauce, making it a quick and delicious weeknight dinner in January.

Ingredients:

• 1 lb flank steak or sirloin, thinly sliced
• 2 tbsp coconut oil
• 1 bell pepper, thinly sliced
• 1 zucchini, sliced
• 1 carrot, julienned
• 1 cup broccoli florets
• 2 tbsp coconut aminos
• 1 tbsp fresh ginger, grated
• 2 cloves garlic, minced
• 1 tbsp sesame oil (optional for extra flavor)
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Directions:

1. Heat the coconut oil in a large skillet or wok over medium-high heat.
2. Add the sliced beef to the skillet and season with salt and pepper. Cook for about 3-4 minutes, until browned and cooked through. Remove the beef and set aside.
3. In the same skillet, add the bell pepper, zucchini, carrot, and broccoli. Stir-fry for about 5-6 minutes, until the vegetables are tender but still crisp.
4. Add the minced garlic and grated ginger to the skillet, and cook for an additional minute until fragrant.
5. Pour in the coconut aminos and sesame oil, stirring to coat the vegetables evenly.
6. Return the cooked beef to the skillet and toss everything together until heated through.
7. Serve the stir-fry hot, garnished with fresh cilantro if desired.

This beef and vegetable stir-fry is a perfect meal to keep you energized throughout the day. The coconut aminos provide a soy-free alternative to traditional stir-fry sauces, keeping the dish paleo-friendly while still packing plenty of flavor. The combination of beef and fresh veggies is not only nutritious but also incredibly satisfying, making this a fantastic choice for anyone looking to eat clean without sacrificing taste.

Paleo Eggplant and Tomato Casserole

This eggplant and tomato casserole is an incredibly flavorful dish that combines roasted eggplant, fresh tomatoes, and aromatic garlic, all baked together for a warm and comforting January meal. It’s a simple, paleo-approved recipe that’s perfect as a side or a main dish.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 4 medium tomatoes, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Directions:

1. Preheat the oven to 375°F (190°C).
2. Arrange the eggplant slices in a single layer on a baking sheet. Drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes, flipping halfway through, until the eggplant is soft and golden brown.
3. While the eggplant roasts, heat a small pan over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
4. In a bowl, combine the diced tomatoes with the sautéed garlic, oregano, basil, salt, and pepper. Stir to combine.
5. Once the eggplant is roasted, arrange it in a baking dish, layering with the tomato mixture. Repeat until all the eggplant and tomato mixture is used.
6. Bake the casserole for another 15-20 minutes, or until the top is bubbly and slightly browned.
7. Serve hot, garnished with fresh basil if desired.

This eggplant and tomato casserole is a light yet filling meal that’s packed with the bright, fresh flavors of winter produce. Roasting the eggplant gives it a deep, rich flavor that pairs beautifully with the tomatoes and garlic. It’s a versatile dish that can be served on its own or alongside a protein like chicken or beef, making it a great addition to any paleo meal plan.

Paleo Spaghetti Squash with Avocado Pesto

This spaghetti squash with avocado pesto is a creamy, refreshing dish that’s perfect for those looking for a grain-free pasta alternative in January. The pesto is made from ripe avocados, which give it a creamy texture while still maintaining the fresh, herby flavors of traditional pesto.

Ingredients:

• 1 medium spaghetti squash
• 2 ripe avocados, pitted and peeled
• 1 cup fresh basil leaves
• 1/4 cup pine nuts (or walnuts)
• 2 cloves garlic
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste
• 1 tbsp nutritional yeast (optional for a cheesy flavor)
• Fresh parsley for garnish (optional)

Directions:

1. Preheat the oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with a bit of olive oil, and season with salt and pepper. Place the squash cut side down on a baking sheet and roast for 40-45 minutes, until the flesh is tender and easily shredded with a fork.
3. While the squash roasts, make the pesto. In a food processor, combine the avocados, basil, pine nuts, garlic, olive oil, lemon juice, salt, and pepper. Blend until smooth and creamy. If the pesto is too thick, add a little more olive oil or a splash of water to reach the desired consistency.
4. Once the spaghetti squash is done, use a fork to scrape the flesh into strands.
5. Toss the spaghetti squash with the avocado pesto, mixing until well coated.
6. Serve immediately, garnished with fresh parsley if desired.

This spaghetti squash with avocado pesto is an excellent choice for anyone on a paleo diet, offering a satisfying and nutrient-dense alternative to traditional pasta dishes. The creamy avocado pesto is rich and flavorful, while the spaghetti squash adds a light, slightly sweet base. This dish is perfect for those who want to enjoy a comforting, low-carb meal without compromising on taste.

Paleo Coconut Shrimp with Mango Salsa

This coconut shrimp with mango salsa is a tropical, vibrant dish that’s both light and flavorful. The crispy coconut-coated shrimp pairs beautifully with the sweetness of the mango salsa, making it a great choice for a refreshing meal in January. It’s perfect for a paleo diet since it uses simple, whole ingredients while still being deliciously satisfying.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1/2 cup shredded unsweetened coconut
• 1/4 cup almond flour
• 2 eggs, beaten
• 1 tbsp olive oil
• 1 ripe mango, peeled and diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 tbsp lime juice
• Salt and pepper to taste

Directions:

1. Preheat the oven to 375°F (190°C).
2. Set up a breading station: in one bowl, place the almond flour; in another bowl, whisk the eggs; and in a third bowl, combine the shredded coconut with a pinch of salt and pepper.
3. Dip each shrimp into the almond flour, then the egg, and finally the coconut mixture, pressing lightly to coat evenly.
4. Arrange the breaded shrimp on a baking sheet lined with parchment paper and lightly brush with olive oil.
5. Bake the shrimp for 12-15 minutes, flipping halfway through, until golden brown and crispy.
6. While the shrimp bakes, prepare the mango salsa by combining the diced mango, red onion, cilantro, lime juice, salt, and pepper in a bowl.
7. Serve the crispy coconut shrimp with the mango salsa on the side or spooned on top.

This coconut shrimp with mango salsa brings the flavors of the tropics to your kitchen. The crunchy coconut coating on the shrimp gives a satisfying texture, while the mango salsa adds a fresh, fruity contrast. The dish is naturally paleo and offers a delightful combination of savory, sweet, and zesty flavors, making it an excellent option for a light, yet filling meal.

Paleo Chicken and Spinach Stuffed Portobello Mushrooms

These chicken and spinach stuffed portobello mushrooms are a savory, satisfying dish that’s perfect for a paleo dinner. The mushrooms are hearty enough to serve as a main course, and the combination of chicken, spinach, and aromatic herbs creates a flavorful filling that’s both healthy and delicious.

Ingredients:

• 4 large portobello mushrooms, stems removed and gills scraped
• 2 tbsp olive oil
• 1 lb ground chicken
• 1 cup fresh spinach, chopped
• 1/4 cup onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Directions:

1. Preheat the oven to 375°F (190°C).
2. Brush the portobello mushrooms with olive oil and season with salt and pepper. Place them on a baking sheet, gill side up, and set aside.
3. In a skillet over medium heat, cook the ground chicken until browned and cooked through, about 6-8 minutes. Add the chopped onion and garlic, cooking for another 2-3 minutes until softened.
4. Stir in the chopped spinach, dried thyme, and oregano, and cook until the spinach is wilted and tender. Season with salt and pepper to taste.
5. Spoon the chicken and spinach mixture into the mushroom caps, pressing down gently to pack the filling.
6. Bake the stuffed mushrooms for 20-25 minutes, or until the mushrooms are tender and the filling is heated through.
7. Serve hot, garnished with fresh parsley if desired.

These stuffed portobello mushrooms offer a rich, earthy base that’s complemented by the savory chicken and spinach filling. This dish is an excellent paleo option for anyone looking for a healthy, low-carb meal that’s still filling and flavorful. The portobello mushrooms act as a perfect vessel for the tasty, nutrient-packed stuffing.

Paleo Cauliflower Fried Rice

This cauliflower fried rice is a paleo-friendly twist on a classic favorite. The cauliflower rice serves as a low-carb, grain-free alternative to regular rice, while the vegetables and eggs provide a hearty, flavorful base. It’s an easy, quick meal that’s perfect for busy nights.

Ingredients:

• 1 medium head of cauliflower, grated or pulsed into rice-sized pieces
• 2 tbsp coconut oil
• 1/2 cup carrots, diced
• 1/2 cup peas (optional for a more traditional flavor)
• 1/4 cup onion, diced
• 2 cloves garlic, minced
• 2 eggs, scrambled
• 2 tbsp coconut aminos (or tamari for a soy-free alternative)
• 1 tbsp sesame oil (optional)
• Salt and pepper to taste
• Green onions for garnish (optional)

Directions:

1. Grate or pulse the cauliflower florets in a food processor until they resemble rice grains. Set aside.
2. Heat the coconut oil in a large skillet or wok over medium-high heat. Add the diced onion, carrots, and peas, and cook for about 4-5 minutes until the vegetables are tender.
3. Add the minced garlic to the skillet and sauté for another 1-2 minutes until fragrant.
4. Push the vegetables to one side of the pan and crack the eggs into the empty space. Scramble them until fully cooked.
5. Add the cauliflower rice to the skillet and stir everything together. Cook for about 5-6 minutes, stirring occasionally, until the cauliflower is tender but still slightly firm.
6. Stir in the coconut aminos and sesame oil, and season with salt and pepper to taste.
7. Garnish with chopped green onions and serve hot.

This cauliflower fried rice is a versatile, paleo-friendly dish that’s full of flavor and texture. It’s a great way to get a vegetable-packed meal that mimics the satisfaction of traditional fried rice. The cauliflower rice absorbs the savory coconut aminos and sesame oil, creating a light yet filling meal that works great as a side dish or as a main course with added protein like chicken or shrimp.

Paleo Beef Stew with Root Vegetables

This hearty and nourishing beef stew is made with tender chunks of beef and a medley of root vegetables, perfect for a cozy January meal. The rich, savory broth is naturally paleo-friendly, made without any flour or heavy starches, allowing the flavors of the meat and vegetables to shine through.

Ingredients:

• 1 lb beef stew meat, cut into cubes
• 2 tbsp olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 4 carrots, peeled and sliced
• 3 medium potatoes, peeled and cubed (or use sweet potatoes for a paleo option)
• 1 parsnip, peeled and chopped
• 3 cups beef broth (preferably homemade or paleo-approved)
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Directions:

1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the beef stew meat in batches and brown on all sides. Remove the browned beef and set it aside.
2. In the same pot, add the chopped onion and garlic, and sauté for about 3 minutes until softened.
3. Return the beef to the pot along with the carrots, potatoes, parsnip, beef broth, thyme, and rosemary. Stir to combine and bring the mixture to a boil.
4. Once boiling, reduce the heat to low, cover the pot, and simmer for about 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked through.
5. Season with salt and pepper to taste. Garnish with fresh parsley before serving.

This beef stew is a perfect winter dish that offers a comforting, hearty meal without any non-paleo ingredients. The beef becomes incredibly tender, absorbing the flavors of the vegetables and herbs as it simmers. The root vegetables add a natural sweetness and earthiness to the stew, making it a fulfilling and wholesome option for those looking to enjoy a cozy and nutrient-rich meal.

Paleo Salmon with Avocado Salsa

This paleo salmon with avocado salsa is a fresh and healthy dish that’s bursting with flavors. The perfectly cooked salmon is topped with a refreshing avocado salsa that combines the richness of avocado with the bright flavors of lime and cilantro. It’s an easy, quick meal perfect for a nutritious dinner in January.

Ingredients:

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

Directions:

1. Preheat the oven to 400°F (200°C).
2. Drizzle the salmon fillets with olive oil and season with salt and pepper.
3. Place the salmon on a baking sheet lined with parchment paper, skin side down. Bake for 12-15 minutes, or until the salmon flakes easily with a fork.
4. While the salmon bakes, prepare the avocado salsa. In a bowl, combine the diced avocado, cherry tomatoes, red onion, cilantro, lime juice, and 1 tsp olive oil. Gently stir to combine, and season with salt and pepper to taste.
5. Once the salmon is cooked, remove it from the oven and serve it topped with the fresh avocado salsa.

This salmon dish is a light yet filling meal that’s packed with healthy fats from the avocado and omega-3s from the salmon. The salsa adds a burst of freshness that complements the richness of the fish perfectly. This recipe is ideal for anyone looking to enjoy a delicious, paleo-friendly dish that’s both satisfying and full of nutrients.

Paleo Zucchini Noodles with Pesto and Grilled Chicken

This zucchini noodle dish is a paleo-friendly, grain-free alternative to traditional pasta. Paired with a creamy avocado pesto and grilled chicken, it’s a fresh and flavorful meal that’s perfect for anyone looking for a lighter option in January.

Ingredients:

• 4 medium zucchinis, spiralized into noodles
• 2 tbsp olive oil
• Salt and pepper to taste
• 2 chicken breasts, grilled and sliced
• 1 ripe avocado
• 1 cup fresh basil leaves
• 2 tbsp pine nuts (or walnuts)
• 2 cloves garlic
• 2 tbsp olive oil (for pesto)
• 1 tbsp lemon juice
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Directions:

1. Heat the olive oil in a large skillet over medium heat. Add the zucchini noodles and sauté for 3-4 minutes, stirring occasionally, until just tender. Season with salt and pepper to taste.
2. While the zucchini noodles cook, prepare the avocado pesto. In a food processor, combine the avocado, fresh basil, pine nuts, garlic, olive oil, lemon juice, salt, and pepper. Blend until smooth and creamy.
3. Once the zucchini noodles are done, remove them from the skillet and set aside.
4. In the same skillet, add the grilled chicken slices and toss them with the zucchini noodles. Pour the avocado pesto over the mixture and toss until everything is well coated.
5. Serve the zucchini noodles with grilled chicken, garnished with fresh basil if desired.

This zucchini noodles with pesto and grilled chicken is a light, paleo-friendly alternative to traditional pasta. The avocado pesto is creamy and full of flavor, while the zucchini noodles offer a satisfying, low-carb base. The grilled chicken adds lean protein to make this dish a complete, well-rounded meal. It’s an excellent option for anyone craving a fresh, healthy meal without the carbs or gluten.

Paleo Chicken Thighs with Roasted Brussels Sprouts

This roasted chicken thighs with Brussels sprouts recipe is a comforting, flavorful meal perfect for a nourishing dinner in January. The crispy skin on the chicken thighs adds a satisfying texture, while the Brussels sprouts are caramelized in the oven for a deep, rich flavor. Simple, easy, and deliciously paleo.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 tsp dried thyme
• 1 tsp garlic powder
• 1 lb Brussels sprouts, trimmed and halved
• 1 tbsp balsamic vinegar
• 1 tbsp fresh parsley for garnish (optional)

Directions:

1. Preheat the oven to 400°F (200°C).
2. Pat the chicken thighs dry with a paper towel and rub them with olive oil. Season with salt, pepper, thyme, and garlic powder.
3. In a separate bowl, toss the Brussels sprouts with olive oil, salt, and pepper, and place them on a baking sheet.
4. Place the chicken thighs on the same baking sheet, skin side up, and arrange them around the Brussels sprouts.
5. Roast for 35-40 minutes, until the chicken skin is golden brown and crispy, and the Brussels sprouts are tender and caramelized.
6. Drizzle the Brussels sprouts with balsamic vinegar for an added depth of flavor.
7. Serve the chicken thighs with the roasted Brussels sprouts, garnished with fresh parsley.

This dish is simple yet flavorful, offering the richness of roasted chicken thighs paired with the earthy taste of Brussels sprouts. The crispy skin on the chicken and the caramelized edges of the Brussels sprouts make this a satisfying meal that’s naturally paleo. It’s perfect for anyone looking for a hearty yet healthy dinner that’s easy to prepare.

Paleo Butternut Squash and Bacon Hash

This butternut squash and bacon hash is a savory, hearty breakfast or brunch option that’s both paleo and packed with flavor. The sweetness of the roasted butternut squash pairs beautifully with the crispy bacon and earthy sage, creating a dish that’s perfect for a cozy start to your January mornings.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 4 slices bacon, chopped
• 1/2 medium onion, diced
• 2 cloves garlic, minced
• 1 tsp fresh sage, chopped (or 1/2 tsp dried sage)
• Salt and pepper to taste
• 2 tbsp olive oil

Directions:

1. Preheat the oven to 400°F (200°C).
2. Toss the diced butternut squash with 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 slightly caramelized.
3. While the squash roasts, cook the chopped bacon in a large skillet over medium heat until crispy, about 5-7 minutes. Remove the bacon from the skillet and set aside, leaving the bacon drippings in the pan.
4. Add the diced onion and garlic to the skillet, cooking for about 3 minutes until softened and fragrant.
5. Once the squash is done roasting, add it to the skillet with the onions and garlic. Stir in the cooked bacon and fresh sage, and cook for another 5 minutes, allowing the flavors to combine.
6. Season with additional salt and pepper to taste, and serve hot.

This butternut squash and bacon hash is a hearty yet light meal that’s full of flavor. The sweetness of the butternut squash balances perfectly with the salty, savory bacon, and the sage adds an aromatic, earthy note. It’s a delicious, satisfying breakfast or brunch that’s sure to keep you full and energized throughout the day.

Paleo Lemon Garlic Shrimp and Asparagus

This lemon garlic shrimp and asparagus dish is quick, flavorful, and perfectly paleo. The shrimp is cooked in a zesty garlic and lemon sauce, and paired with tender asparagus for a light, yet satisfying meal. It’s ideal for anyone looking for a healthy, low-carb dinner option in January.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 tbsp lemon zest
• 2 tbsp fresh lemon juice
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Directions:

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the asparagus and sauté for 4-5 minutes until tender but still crisp. Remove the asparagus from the skillet and set aside.
2. In the same skillet, add the remaining tablespoon of olive oil. Add the shrimp and cook for 2-3 minutes per side, until pink and cooked through.
3. Add the minced garlic to the skillet and cook for an additional 1-2 minutes, until fragrant.
4. Stir in the lemon zest and lemon juice, and return the asparagus to the skillet. Toss everything together until the shrimp and asparagus are evenly coated.
5. Season with salt and pepper to taste, and serve hot, garnished with fresh parsley if desired.

This lemon garlic shrimp and asparagus is a light, flavorful dish that’s quick and easy to prepare. The shrimp is rich in protein, and the asparagus provides a healthy dose of fiber and vitamins. The zesty lemon and garlic sauce ties everything together, making this a refreshing, satisfying meal that’s perfect for any paleo diet.

Note: More recipes​ are coming soon!