25+ Delicious Saturday Paleo Blackstone Recipes for a Healthy Weekend Feast

Saturday mornings are a great time to relax and experiment with new cooking ideas.

If you’re on a paleo diet, you know that the right recipe can make all the difference in your weekend meals.

Luckily, your Blackstone griddle is the perfect tool to create delicious and nutritious paleo-friendly dishes that the whole family will love.

From juicy grilled meats and savory stir-fries to flavorful veggie-packed creations, the possibilities are endless with these versatile recipes.

In this blog post, we’ve compiled over 25 mouthwatering Paleo Blackstone recipes that will help you make the most of your Saturday cooking.

Whether you’re preparing a family dinner, hosting a backyard barbecue, or simply enjoying a quiet meal on your own, these recipes will add variety and flavor to your weekend.

So, fire up your Blackstone griddle and get ready to discover delicious paleo meals that are both easy to prepare and full of vibrant flavors!

25+ Delicious Saturday Paleo Blackstone Recipes for a Healthy Weekend Feast

With these 25+ paleo Blackstone recipes, your Saturdays will never be the same again.

From sizzling steaks and grilled seafood to fresh vegetable medleys and satisfying stir-fries, the Blackstone griddle provides endless opportunities to cook up healthy, flavorful dishes that cater to your paleo lifestyle.

These recipes are designed to be both simple and delicious, ensuring that your weekends are full of satisfying meals without the hassle.

Sizzling Paleo Breakfast Skillet

This hearty breakfast skillet is a perfect way to start your Saturday morning. Packed with fresh vegetables, crispy bacon, and sunny-side-up eggs, this dish is not only delicious but also entirely paleo-friendly. It’s a one-pan wonder that’s easy to make and bursting with flavor.

Ingredients:

• 4 strips of uncured bacon
• 1 sweet potato, diced
• 1 cup mushrooms, sliced
• 1 bell pepper, diced
• 1 zucchini, diced
• 4 eggs
• 1 tsp paprika
• 1 tsp garlic powder
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your Blackstone griddle to medium heat.
2. Cook the bacon strips until crispy. Remove and set aside, leaving the bacon grease on the griddle.
3. Add the sweet potato to the griddle and cook for 5–7 minutes until softened.
4. Toss in the mushrooms, bell pepper, and zucchini. Sprinkle with paprika, garlic powder, salt, and pepper. Cook for another 5–7 minutes until all veggies are tender.
5. Push the veggies to one side of the griddle and crack the eggs on the other side. Cook the eggs sunny-side-up to your desired doneness.
6. Crumble the bacon over the vegetables and serve with the eggs on top. Garnish with fresh parsley.

This skillet is a crowd-pleaser, offering a balance of savory, crispy, and fresh flavors. It’s satisfying, nutrient-dense, and the perfect fuel for an active weekend.

Paleo Lemon Garlic Shrimp Stir-Fry

This refreshing and zesty shrimp stir-fry is quick to whip up and ideal for a light Saturday brunch. The tangy lemon and aromatic garlic perfectly complement the tender shrimp and crisp vegetables. It’s a vibrant dish full of clean, wholesome ingredients.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 zucchini, spiralized
• 1 cup broccoli florets
• 1 cup snap peas
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Juice of 1 lemon
• 1 tsp chili flakes (optional)
• Salt and pepper to taste

Instructions:

1. Heat your Blackstone griddle to medium-high heat and add 1 tbsp of olive oil.
2. Toss the shrimp with salt, pepper, and chili flakes, then cook on the griddle for 2–3 minutes per side until pink and opaque. Remove and set aside.
3. Add the remaining olive oil to the griddle, followed by the broccoli and snap peas. Sauté for 5 minutes until slightly tender.
4. Stir in the garlic and zucchini noodles, cooking for an additional 3 minutes.
5. Return the shrimp to the griddle, squeeze lemon juice over the dish, and toss to combine.
6. Serve hot, garnished with extra chili flakes or lemon zest if desired.

This dish is a flavorful and zesty option that leaves you feeling refreshed and energized. It’s a delightful blend of citrusy brightness and umami richness.

Paleo Chicken Fajita Bowl

This chicken fajita bowl is a paleo twist on a classic Tex-Mex favorite. It’s loaded with marinated chicken, colorful bell peppers, and onions, all cooked to perfection on your Blackstone griddle. Serve it over cauliflower rice for a healthy and satisfying meal.

Ingredients:

• 1 lb chicken breast, sliced into thin strips
• 2 bell peppers (red and yellow), sliced
• 1 red onion, sliced
• 1 cup cauliflower rice
• 2 tbsp avocado oil
• 1 tsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• Juice of 1 lime
• Fresh cilantro for garnish

Instructions:

1. In a bowl, toss the chicken with chili powder, cumin, paprika, lime juice, salt, and pepper. Let it marinate for 15 minutes.
2. Preheat your Blackstone griddle to medium-high heat and add avocado oil.
3. Cook the chicken strips on the griddle for 4–5 minutes per side until fully cooked. Remove and set aside.
4. Add the bell peppers and onions to the griddle and sauté until tender and slightly charred, about 5 minutes.
5. In a separate section of the griddle, warm the cauliflower rice for 2–3 minutes.
6. Assemble the bowl by placing cauliflower rice at the base, topping with chicken, peppers, and onions. Garnish with fresh cilantro.

This paleo chicken fajita bowl is a wholesome, flavorful dish that’s both nutritious and satisfying. It’s a fantastic way to enjoy classic fajita flavors without compromising your paleo lifestyle.

Paleo Grilled Veggie and Sausage Skewers

These grilled veggie and sausage skewers are an excellent choice for a Saturday barbecue or quick weeknight dinner. Packed with savory sausage and a colorful assortment of vegetables, these skewers are perfectly charred and bursting with smoky flavor. They’re easy to assemble, cook up quickly, and are entirely paleo-friendly.

Ingredients:

• 1 lb paleo sausage links (chicken, turkey, or pork)
• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 zucchini, sliced into rounds
• 1 red onion, cut into chunks
• 8–10 baby tomatoes
• 2 tbsp olive oil
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Preheat your Blackstone griddle to medium-high heat.
2. Cut the sausage into bite-sized pieces and skewer them alternately with the bell peppers, zucchini, onions, and tomatoes.
3. Drizzle the skewers with olive oil and sprinkle with oregano, salt, and pepper.
4. Place the skewers on the griddle and cook for 8–10 minutes, turning occasionally, until the sausages are browned and cooked through, and the veggies are tender and lightly charred.
5. Remove from the skewers and serve hot.

These grilled skewers make for a flavorful and hearty meal that’s also low-maintenance. The combination of juicy sausage and smoky vegetables offers the perfect balance of savory and sweet, making it an irresistible dish for your weekend cookout.

Paleo Beef and Broccoli Stir-Fry

A paleo-friendly take on the classic beef and broccoli stir-fry, this dish is a quick and easy dinner option for busy Saturdays. Tender strips of beef and crisp broccoli are tossed in a savory coconut aminos sauce, making it a satisfying, flavorful meal without any gluten or soy.

Ingredients:

• 1 lb flank steak, thinly sliced
• 2 cups broccoli florets
• 2 tbsp coconut aminos (paleo soy sauce alternative)
• 2 tbsp olive oil
• 1 tbsp fresh ginger, minced
• 2 cloves garlic, minced
• 1 tbsp sesame oil
• Salt and pepper to taste
• 1 tsp sesame seeds (optional)

Instructions:

1. Preheat your Blackstone griddle to medium-high heat and add 1 tbsp of olive oil.
2. Season the beef with salt and pepper, then cook on the griddle for 3–4 minutes per side until browned and cooked through. Remove the beef from the griddle and set aside.
3. Add the remaining olive oil to the griddle, followed by the broccoli. Stir-fry for about 5 minutes until the broccoli is tender but still crisp.
4. Add the garlic and ginger to the griddle and cook for an additional 1–2 minutes, stirring frequently.
5. Return the beef to the griddle and drizzle with coconut aminos and sesame oil. Toss everything together and cook for another 2 minutes.
6. Serve the stir-fry garnished with sesame seeds, if desired.

This dish is a quick, nutritious meal that delivers all the flavors you love from classic stir-fries but in a paleo-friendly form. The tender beef and crisp broccoli are enhanced by the coconut aminos, making this a savory, umami-packed dinner.

Paleo Turkey Burger Lettuce Wraps

For a healthier twist on a classic burger, try these paleo turkey burger lettuce wraps. With lean turkey patties, fresh veggies, and a wrap of crisp lettuce, this dish is a lighter, grain-free option that’s perfect for a satisfying lunch or dinner.

Ingredients:

• 1 lb ground turkey
• 1/4 cup almond flour
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste
• 1 avocado, sliced
• 1 cup cherry tomatoes, halved
• 1 cucumber, sliced
• 1/4 cup red onion, thinly sliced
• Large lettuce leaves (such as Romaine or Butterhead)

Instructions:

1. Preheat your Blackstone griddle to medium heat and lightly grease it with oil.
2. In a bowl, combine the ground turkey, almond flour, garlic powder, onion powder, salt, and pepper. Mix until well combined and form into 4 patties.
3. Cook the patties on the griddle for about 5–6 minutes per side, or until fully cooked through and golden brown on the outside.
4. Assemble the wraps by placing a turkey patty in the center of each lettuce leaf. Top with avocado slices, cherry tomatoes, cucumber, and red onion.
5. Fold the lettuce around the filling to create a wrap and serve immediately.

These turkey burger lettuce wraps are a refreshing and nutritious option, offering the satisfying flavors of a burger without the added carbs. The freshness of the veggies and creamy avocado complement the juicy turkey patty, making it a light yet fulfilling meal.

Paleo Grilled Salmon with Avocado Salsa

This simple yet elegant grilled salmon topped with creamy avocado salsa is a perfect Saturday dinner. The salmon is grilled to flaky perfection, and the avocado salsa adds a refreshing, zesty contrast that brings out the flavors of the fish.

Ingredients:

• 4 salmon fillets
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 avocado, diced
• 1/2 cup cherry tomatoes, chopped
• 1/4 cup red onion, finely chopped
• 1 tbsp fresh cilantro, chopped
• Juice of 1 lime

Instructions:

1. Preheat your Blackstone griddle to medium-high heat. Drizzle the salmon fillets with olive oil and season with salt and pepper.
2. Place the salmon on the griddle, skin-side down, and cook for about 4–5 minutes per side, or until the fish flakes easily with a fork.
3. While the salmon cooks, prepare the avocado salsa by combining the diced avocado, cherry tomatoes, red onion, cilantro, and lime juice in a bowl. Mix gently to combine.
4. Once the salmon is cooked, remove it from the griddle and top each fillet with a generous scoop of the avocado salsa.
5. Serve hot with a side of roasted vegetables or a light salad.

This dish is both refreshing and nutritious, offering a rich, smoky flavor from the grilled salmon complemented by the tangy and creamy avocado salsa. It’s a fantastic choice for a light yet satisfying meal that will leave you feeling energized.

Paleo Steak and Veggie Fajitas

These steak and veggie fajitas bring all the sizzling goodness of traditional fajitas without the need for tortillas. With juicy steak and crisp vegetables, this dish is packed with flavor and perfect for a Saturday evening dinner. The seasoning and char from the griddle elevate the simple ingredients into something extraordinary.

Ingredients:

• 1 lb flank steak, sliced thinly
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 onion, sliced
• 2 tbsp olive oil
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Juice of 1 lime
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat your Blackstone griddle to medium-high heat.
2. In a small bowl, combine the chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper. Rub the steak with olive oil and sprinkle with the spice mixture. Let it marinate for about 15 minutes.
3. Place the steak on the griddle and cook for 3–4 minutes per side, until browned and cooked to your liking. Remove the steak and set aside.
4. On the same griddle, add a little more olive oil and sauté the bell peppers and onions for 5–7 minutes, or until tender and slightly charred.
5. Add the steak back to the griddle with the vegetables, squeeze lime juice over the mixture, and toss to combine.
6. Serve hot, garnished with fresh cilantro.

These steak and veggie fajitas are a healthy and flavorful way to enjoy fajita-style fillings without the need for tortillas. The smoky char from the griddle gives the dish a savory depth, and the tangy lime adds a refreshing finish.

Paleo Chicken Skewers with Pesto

These juicy, marinated chicken skewers are grilled to perfection and topped with a fresh, herby pesto sauce. The vibrant pesto elevates the tender chicken and adds a rich, earthy flavor, making this dish perfect for a weekend barbecue or a quick dinner.

Ingredients:

• 1 lb chicken breast, cut into cubes
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp garlic powder
• Salt and pepper to taste
• 1/2 cup fresh basil
• 1/4 cup pine nuts
• 1/4 cup olive oil (for pesto)
• 1/4 cup nutritional yeast or parmesan cheese (optional)

Instructions:

1. Preheat your Blackstone griddle to medium-high heat.
2. In a bowl, combine the chicken cubes with olive oil, lemon juice, garlic powder, salt, and pepper. Mix well and let marinate for 15–20 minutes.
3. While the chicken marinates, prepare the pesto by blending the basil, pine nuts, olive oil, and nutritional yeast (or parmesan) in a food processor until smooth.
4. Thread the marinated chicken cubes onto skewers.
5. Place the skewers on the griddle and cook for 4–5 minutes per side, or until the chicken is fully cooked through and golden brown.
6. Once cooked, remove from the griddle and drizzle the pesto over the chicken skewers.
7. Serve hot with a side of roasted vegetables or a light salad.

These chicken skewers are packed with flavor from the fresh pesto and offer a satisfying, protein-rich meal. The combination of tender grilled chicken and bright, aromatic pesto is a simple yet delicious dish that’s perfect for a Saturday evening.

Paleo Veggie Stir-Fry with Coconut Aminos

This quick and easy veggie stir-fry is a colorful and nutritious dish that’s perfect for any paleo meal. With crisp vegetables and a savory coconut aminos sauce, it’s a light yet satisfying meal that’s great for lunch or dinner.

Ingredients:

• 1 cup broccoli florets
• 1 bell pepper, sliced
• 1 zucchini, sliced
• 1 cup snap peas
• 1 small carrot, julienned
• 2 tbsp coconut oil
• 2 tbsp coconut aminos
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tsp fresh ginger, minced
• Salt and pepper to taste

Instructions:

1. Preheat your Blackstone griddle to medium-high heat.
2. Heat the coconut oil on the griddle and add the broccoli, bell pepper, zucchini, snap peas, and carrot. Stir-fry for 5–7 minutes until the vegetables are tender-crisp.
3. Add the ginger to the griddle and stir for 1 minute to release its aroma.
4. In a small bowl, combine the coconut aminos, sesame oil, and rice vinegar. Pour the sauce over the veggies and toss to coat.
5. Stir-fry for another 2 minutes to let the flavors meld.
6. Serve hot with a side of cauliflower rice or enjoy as a stand-alone dish.

This veggie stir-fry is a vibrant and flavorful dish that’s both satisfying and healthy. The coconut aminos give it a rich umami flavor, while the fresh vegetables provide a satisfying crunch, making it a perfect paleo meal.

Paleo Grilled Chicken and Avocado Salad

This grilled chicken and avocado salad is a light yet filling meal, perfect for a healthy Saturday lunch or dinner. With grilled chicken, creamy avocado, and a zesty dressing, this salad is bursting with fresh flavors and provides a great balance of protein, healthy fats, and fiber.

Ingredients:

• 2 chicken breasts
• 1 tbsp olive oil
• Salt and pepper to taste
• 4 cups mixed greens (spinach, arugula, etc.)
• 1 avocado, sliced
• 1/2 cucumber, sliced
• 1/4 red onion, thinly sliced
• 1 tbsp olive oil (for dressing)
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1/2 tsp garlic powder

Instructions:

1. Preheat your Blackstone griddle to medium-high heat.
2. Drizzle the chicken breasts with olive oil and season with salt and pepper.
3. Grill the chicken for 4–5 minutes per side, until fully cooked and golden brown. Remove from the griddle and let it rest for a few minutes before slicing.
4. While the chicken cooks, prepare the salad by combining the mixed greens, avocado slices, cucumber, and red onion in a large bowl.
5. In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, garlic powder, salt, and pepper to make the dressing.
6. Slice the grilled chicken and arrange it on top of the salad. Drizzle with the dressing and serve immediately.

This chicken and avocado salad is a nutritious, satisfying meal that’s perfect for a light lunch or dinner. The grilled chicken adds a smoky flavor, while the creamy avocado and tangy dressing complement each other beautifully. It’s a refreshing and nourishing dish that’s both paleo-friendly and incredibly delicious.

Paleo Shrimp and Asparagus Stir-Fry

This shrimp and asparagus stir-fry is a light, flavorful, and easy-to-make dish that’s perfect for a Saturday meal. With juicy shrimp, tender asparagus, and a simple yet savory garlic sauce, this paleo stir-fry is packed with protein and nutrients, offering a balanced and satisfying meal.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 2 tbsp coconut oil
• 2 cloves garlic, minced
• 1 tbsp coconut aminos
• 1 tbsp sesame oil
• 1 tbsp fresh lemon juice
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped

Instructions:

1. Preheat your Blackstone griddle to medium-high heat.
2. Heat coconut oil on the griddle and add the shrimp. Cook for about 2–3 minutes per side, until the shrimp turn pink and opaque. Remove the shrimp and set them aside.
3. In the same spot, add the asparagus to the griddle and sauté for 4–5 minutes, until the asparagus is tender but still crisp.
4. Add the minced garlic and cook for another 1–2 minutes until fragrant.
5. Return the shrimp to the griddle and drizzle with coconut aminos, sesame oil, and lemon juice. Stir everything together, seasoning with salt and pepper to taste.
6. Garnish with fresh parsley before serving.

This shrimp and asparagus stir-fry is a nutrient-packed dish, offering a balance of protein, fiber, and healthy fats. The savory garlic and sesame oil bring depth of flavor, while the bright lemon juice adds a refreshing touch, making it a perfect light yet filling meal.

Paleo Beef Kebabs with Chimichurri Sauce

These beef kebabs with chimichurri sauce are a delicious and vibrant dish for any weekend grilling session. The tender beef is marinated with bold spices and grilled to perfection, then served with a zesty and herbaceous chimichurri sauce that takes the flavor to the next level.

Ingredients:

• 1 lb beef sirloin, cut into 1-inch cubes
• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 red onion, cut into chunks
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp smoked paprika
• 1 tsp garlic powder
• Salt and pepper to taste
• For Chimichurri Sauce:
  • 1/4 cup fresh parsley, chopped
  • 2 tbsp red wine vinegar
  • 2 cloves garlic, minced
  • 1/4 cup olive oil
  • 1 tsp oregano
  • 1/2 tsp red pepper flakes (optional)

Instructions:

1. Preheat your Blackstone griddle to medium-high heat.
2. In a bowl, combine olive oil, lemon juice, smoked paprika, garlic powder, salt, and pepper. Add the beef cubes and toss to coat. Let it marinate for at least 15 minutes.
3. Thread the beef, bell peppers, and onion onto skewers.
4. Grill the kebabs on the griddle for 3–4 minutes per side, until the beef is cooked to your desired level of doneness.
5. While the kebabs cook, prepare the chimichurri sauce by mixing together parsley, red wine vinegar, garlic, olive oil, oregano, and red pepper flakes (if using).
6. Serve the grilled kebabs with a generous drizzle of chimichurri sauce.

These beef kebabs are a vibrant, bold dish that’s sure to impress. The tender beef paired with the bright and herby chimichurri sauce brings out an explosion of flavors, making it a perfect paleo-friendly option for a weekend cookout.

Paleo Balsamic Grilled Chicken with Roasted Vegetables

This balsamic grilled chicken with roasted vegetables is a simple yet elegant meal that’s packed with flavor. The chicken is marinated in a tangy balsamic glaze, then grilled to perfection. Served alongside roasted vegetables, it’s a satisfying and wholesome dish that’s ideal for a Saturday dinner.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1/4 cup balsamic vinegar
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp dried thyme
• Salt and pepper to taste
• 1 cup baby carrots
• 1 cup Brussels sprouts, halved
• 1 sweet potato, diced
• 1 tbsp avocado oil

Instructions:

1. Preheat your Blackstone griddle to medium heat.
2. In a bowl, mix the balsamic vinegar, olive oil, garlic, thyme, salt, and pepper. Marinate the chicken breasts for at least 15–20 minutes.
3. While the chicken marinates, toss the baby carrots, Brussels sprouts, and sweet potato with avocado oil, salt, and pepper.
4. Spread the vegetables evenly on the griddle and cook for 10–12 minutes, stirring occasionally, until tender and lightly charred.
5. Grill the marinated chicken on the griddle for 4–5 minutes per side, until the chicken reaches an internal temperature of 165°F and is browned on the outside.
6. Serve the grilled chicken with the roasted vegetables on the side.

This dish is a perfect balance of savory and tangy, with the balsamic marinade giving the chicken a rich, deep flavor. The roasted vegetables complement the chicken beautifully, creating a wholesome, flavorful meal that’s paleo-friendly and full of nutrients.

Paleo Zucchini Noodles with Pesto and Grilled Chicken

Zucchini noodles, or “zoodles,” are a fantastic low-carb, paleo alternative to pasta. Paired with grilled chicken and topped with a fresh, homemade pesto sauce, this dish is a refreshing and healthy option for a satisfying Saturday dinner.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 2 chicken breasts
• 1 tbsp olive oil
• Salt and pepper to taste
• For Pesto Sauce:
  • 1/2 cup fresh basil
  • 1/4 cup pine nuts
  • 2 cloves garlic
  • 1/4 cup olive oil
  • 1 tbsp lemon juice
  • 1/4 cup nutritional yeast (or parmesan cheese)

Instructions:

1. Preheat your Blackstone griddle to medium-high heat.
2. Drizzle the chicken breasts with olive oil, season with salt and pepper, and grill on the griddle for 5–6 minutes per side until fully cooked through and golden brown. Set aside to rest.
3. While the chicken cooks, prepare the pesto by blending the basil, pine nuts, garlic, olive oil, lemon juice, and nutritional yeast (or parmesan) in a food processor until smooth.
4. Once the chicken is cooked, slice it into thin strips.
5. Toss the zucchini noodles in the pesto sauce until well coated.
6. Serve the zoodles with sliced grilled chicken on top.

This dish offers a light, fresh, and flavorful take on traditional pasta dishes, with the creamy pesto sauce elevating the zucchini noodles and grilled chicken. It’s a nutrient-dense, paleo-friendly option that’s perfect for a healthy, satisfying meal.

Note: More recipes​ are coming soon!