50+ Delicious St. Patrick’s Day Paleo Recipes to Enjoy Healthy Way

St. Patrick’s Day is a time to celebrate Irish culture with festive meals, parades, and a sense of community.

But for those following a Paleo diet, finding recipes that fit within the lifestyle while still capturing the spirit of the holiday can be challenging.

The good news is that you don’t have to miss out on the traditional flavors of St. Patrick’s Day just because you’re avoiding grains, dairy, and processed foods.

Whether you’re hosting a St. Patrick’s Day feast or simply looking to add a bit of festive flair to your meals, there’s a wide variety of Paleo-friendly recipes that are both delicious and nourishing.

In this collection of over 50 Paleo recipes, you’ll find everything from hearty stews and savory meats to green smoothies and healthy treats.

These dishes are designed to capture the essence of Irish cuisine while sticking to the core principles of the Paleo diet, which focuses on whole, unprocessed foods like lean meats, vegetables, fruits, nuts, and seeds.

Get ready to feast on flavorful meals that will make your St. Patrick’s Day celebrations both festive and healthy!

50+ Delicious St. Patrick’s Day Paleo Recipes to Enjoy Healthy Way

With these 50+ St. Patrick’s Day Paleo recipes, you can enjoy a full spectrum of Irish-inspired dishes without compromising your health goals.

From filling main courses to light, refreshing sides and desserts, this collection offers something for everyone, whether you’re looking to stick to your Paleo lifestyle or simply enjoy a meal with a healthier twist.

The holiday is all about celebrating good food and great company, and with these recipes, you can do just that — all while nourishing your body and staying true to the principles of the Paleo diet.

So, why not embrace the spirit of St. Patrick’s Day with wholesome, delicious meals that will leave you feeling satisfied and energized?

Paleo Irish Beef Stew

This hearty and nourishing Paleo Irish beef stew is a perfect dish for St. Patrick’s Day, offering rich flavors and satisfying ingredients that stay true to the principles of a Paleo diet. The stew is filled with tender beef chunks, hearty root vegetables, and a flavorful broth, creating a comforting meal for any occasion.

Ingredients:

• 2 lbs beef stew meat, cubed
• 3 tablespoons coconut oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 4 carrots, peeled and chopped
• 3 parsnips, peeled and chopped
• 3 medium potatoes, peeled and chopped (optional for strict Paleo, but can be substituted with cauliflower)
• 4 cups beef broth (ensure it’s sugar-free)
• 1 cup dry red wine (optional, or use extra broth)
• 1 bay leaf
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions:

1. Heat the coconut oil in a large pot or Dutch oven over medium-high heat. Add the beef stew meat and sear on all sides until browned. Remove the beef from the pot and set aside.
2. In the same pot, add the onion and garlic, sautéing until fragrant and softened, about 3-4 minutes.
3. Add the carrots, parsnips, and potatoes (or cauliflower) to the pot and cook for an additional 5 minutes.
4. Pour in the beef broth and red wine (if using), scraping any browned bits off the bottom of the pot.
5. Return the beef to the pot, and add the bay leaf, thyme, salt, and pepper. Bring to a boil.
6. Reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the beef is tender and the flavors are well combined.
7. Remove the bay leaf before serving.

This Paleo Irish beef stew offers a wonderful combination of tender meat and sweet vegetables, simmered in a rich broth that brings out deep, savory flavors. Whether you’re celebrating St. Patrick’s Day or simply craving a comforting meal, this stew is a great choice. It’s a perfect way to enjoy a traditional Irish dish while sticking to Paleo principles.

Paleo Colcannon

Colcannon, a traditional Irish mashed potato dish, gets a Paleo makeover in this version by using cauliflower instead of potatoes, making it a low-carb, nutrient-dense alternative. This dish is creamy and rich, with a delicious blend of cauliflower, cabbage, and bacon, offering a great side for any meal.

Ingredients:

• 1 medium cauliflower, cut into florets
• 3 tablespoons ghee or coconut oil
• 1/2 cup coconut milk (full-fat)
• 4 slices bacon, cooked and crumbled
• 1/2 small head of cabbage, shredded
• 2 green onions, chopped
• Salt and pepper to taste

Instructions:

1. Steam the cauliflower florets in a steamer basket until soft, about 8-10 minutes.
2. While the cauliflower is steaming, cook the bacon in a pan until crispy. Remove the bacon, crumble it, and set it aside.
3. In the same pan, sauté the shredded cabbage in a bit of ghee or coconut oil until wilted and softened, about 5 minutes.
4. Once the cauliflower is tender, transfer it to a food processor and pulse until smooth.
5. Add the coconut milk, ghee or coconut oil, and season with salt and pepper. Blend until the mixture is creamy.
6. Stir in the cooked cabbage, crumbled bacon, and green onions. Mix well, and adjust seasoning as needed.

This Paleo colcannon offers the comforting taste of a traditional Irish dish, minus the potatoes. The cauliflower provides a creamy, smooth texture, while the cabbage and bacon add richness and depth to the flavor. This is a great side dish for any St. Patrick’s Day meal and is sure to be a hit with your Paleo friends.

Paleo Shepherd’s Pie

A true St. Patrick’s Day classic, Shepherd’s Pie gets a delicious Paleo twist with a cauliflower-based topping. This dish combines a savory beef filling with a creamy, mashed cauliflower top that perfectly mimics the traditional mashed potato version, without compromising on flavor.

Ingredients:

• 1 lb ground lamb (or beef for a variation)
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 carrots, peeled and chopped
• 1/2 cup frozen peas
• 1 cup beef broth (ensure it’s sugar-free)
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 large cauliflower, chopped into florets
• 3 tablespoons ghee or coconut oil
• 1/4 cup coconut milk (full-fat)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat. Add the ground lamb (or beef) and cook until browned. Remove the meat and set aside.
3. In the same skillet, add the onion and garlic, sautéing for 3-4 minutes until softened.
4. Add the carrots, peas, and beef broth to the skillet. Stir in the tomato paste, thyme, salt, and pepper. Let the mixture simmer for 5-7 minutes until the vegetables are tender and the flavors are well combined.
5. Meanwhile, steam the cauliflower florets until tender, about 10 minutes. Transfer to a food processor and blend until smooth. Add the ghee or coconut oil, coconut milk, and salt, then blend until creamy.
6. Transfer the beef mixture into a baking dish and top with the mashed cauliflower, spreading it evenly over the surface.
7. Bake for 20-25 minutes, or until the top is golden and slightly crispy.

Paleo Shepherd’s Pie is a satisfying and comforting dish that brings together the rich flavors of ground lamb or beef with the creamy, mashed cauliflower topping. It’s a perfect alternative to the traditional Shepherd’s Pie, providing a low-carb, nutrient-rich meal that fits perfectly into a Paleo diet while still being delicious enough for a festive St. Patrick’s Day celebration.

Paleo Corned Beef and Cabbage

This classic Irish dish is reimagined for a Paleo-friendly meal, without any of the traditional corned beef curing ingredients that are off-limits. The combination of tender, slow-cooked beef with perfectly sautéed cabbage creates a dish full of flavor, while keeping it simple and clean for a perfect St. Patrick’s Day dinner.

Ingredients:

• 3-4 lbs brisket (uncured)
• 2 tablespoons coconut oil
• 1 small onion, chopped
• 3 garlic cloves, minced
• 4 cups beef broth (ensure it’s sugar-free)
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 small head of cabbage, chopped into wedges
• Salt and pepper to taste

Instructions:

1. Heat coconut oil in a large Dutch oven over medium-high heat. Sear the brisket on all sides until browned, about 3-4 minutes per side. Remove the brisket and set aside.
2. In the same pot, sauté the onion and garlic until softened, about 5 minutes.
3. Pour in the beef broth and add the bay leaf, thyme, salt, and pepper. Return the brisket to the pot and bring to a boil.
4. Reduce the heat to low, cover, and simmer for 2.5 to 3 hours, or until the brisket is tender.
5. In the last 30 minutes of cooking, add the cabbage wedges to the pot, covering them with the broth, and cook until tender, about 20-25 minutes.
6. Remove the brisket from the pot and slice it against the grain. Serve with the cabbage.

Paleo Corned Beef and Cabbage offers all the flavor of the beloved St. Patrick’s Day dish, without any of the unnecessary additives or preservatives typically found in corned beef. The tender beef and cabbage, cooked in a savory broth, offer a simple yet satisfying meal that is perfect for those following a Paleo diet.

Paleo Irish Soda Bread

This Paleo Irish soda bread uses almond flour and baking soda to create a tender, slightly nutty bread, perfect for pairing with a hearty soup or stew. It’s an easy, gluten-free option for anyone looking to enjoy the spirit of St. Patrick’s Day without sacrificing their dietary needs.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon apple cider vinegar
• 2 large eggs
• 1/4 cup coconut milk (full-fat)
• 1 tablespoon ghee or coconut oil, melted

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the almond flour, coconut flour, baking soda, and salt.
3. In a separate bowl, whisk together the eggs, coconut milk, apple cider vinegar, and melted ghee or coconut oil.
4. Add the wet ingredients to the dry ingredients and stir until just combined. The dough should be thick but not dry.
5. Form the dough into a round loaf and place it on the prepared baking sheet.
6. Use a sharp knife to score an “X” on top of the loaf, then bake for 25-30 minutes, or until the bread is golden and a toothpick inserted into the center comes out clean.
7. Let the bread cool slightly before slicing and serving.

This Paleo Irish soda bread provides a nutty, slightly tangy flavor and a satisfying texture that works well as a side to your St. Patrick’s Day feast. It’s a gluten-free, grain-free alternative that makes it easier for Paleo followers to enjoy the traditional bread without sacrificing taste or texture.

Paleo Guinness Beef Stew

This Paleo-friendly version of the classic Guinness beef stew omits the beer but keeps the rich, deep flavors of a slow-cooked beef stew. It’s filled with vegetables and simmered to perfection in a flavorful broth, creating a hearty and filling dish that’s ideal for a festive St. Patrick’s Day dinner.

Ingredients:

• 2 lbs beef stew meat, cubed
• 2 tablespoons coconut oil
• 2 medium onions, chopped
• 3 garlic cloves, minced
• 3 carrots, peeled and sliced
• 3 parsnips, peeled and sliced
• 1 cup beef broth (ensure it’s sugar-free)
• 2 tablespoons tomato paste
• 1 tablespoon balsamic vinegar
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste

Instructions:

1. Heat coconut oil in a large pot over medium-high heat. Brown the beef stew meat on all sides, then remove it from the pot and set it aside.
2. In the same pot, sauté the onions and garlic until softened, about 5 minutes.
3. Add the carrots, parsnips, and beef broth. Stir in the tomato paste, balsamic vinegar, thyme, bay leaf, salt, and pepper.
4. Return the beef to the pot, bring to a boil, then reduce the heat to low.
5. Cover and simmer for 1.5 to 2 hours, or until the beef is tender and the flavors have melded together.
6. Remove the bay leaf before serving.

This Paleo Guinness beef stew is a perfect way to enjoy the essence of a traditional Irish stew without the beer. The rich, savory broth, combined with tender beef and hearty root vegetables, makes for a filling and flavorful dish that’s perfect for any occasion.

Paleo Lamb Stew with Root Vegetables

A delicious and hearty stew, this Paleo lamb stew with root vegetables is perfect for a cozy St. Patrick’s Day meal. The tender lamb, combined with a medley of root vegetables like carrots, turnips, and parsnips, creates a flavorful dish that’s rich in nutrients and full of comforting flavors.

Ingredients:

• 2 lbs lamb stew meat, cubed
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 4 carrots, peeled and chopped
• 2 turnips, peeled and chopped
• 3 parsnips, peeled and chopped
• 4 cups beef broth (ensure it’s sugar-free)
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 2 bay leaves
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large pot over medium-high heat. Brown the lamb stew meat on all sides, then remove it from the pot and set it aside.
2. In the same pot, sauté the onion and garlic until fragrant and softened, about 4-5 minutes.
3. Add the carrots, turnips, and parsnips to the pot, and stir for an additional 3 minutes.
4. Pour in the beef broth, rosemary, thyme, bay leaves, salt, and pepper, then return the lamb to the pot.
5. Bring the stew to a boil, reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the lamb is tender and the vegetables are soft.
6. Remove the bay leaves before serving.

This Paleo lamb stew with root vegetables is an excellent choice for a nourishing and flavorful meal on St. Patrick’s Day. The tender lamb and the sweetness of the root vegetables combine with the aromatic herbs for a stew that feels both rustic and comforting, perfect for cooler weather or a celebratory feast.

Paleo St. Patrick’s Day Green Smoothie

A refreshing and nutritious way to celebrate St. Patrick’s Day, this Paleo green smoothie is packed with vibrant greens like spinach and kale, along with tropical fruits for a naturally sweet, energizing drink. It’s a great way to add a healthy dose of greens to your diet while enjoying the festive spirit.

Ingredients:

• 1 cup spinach
• 1/2 cup kale, stems removed
• 1/2 banana, frozen
• 1/2 cup frozen mango chunks
• 1/2 cup coconut milk (full-fat)
• 1 tablespoon chia seeds
• 1/2 teaspoon ginger, grated (optional)
• Ice cubes (optional)

Instructions:

1. Add spinach, kale, banana, mango, and coconut milk to a blender.
2. Add the chia seeds and grated ginger (if using), and blend on high until smooth and creamy.
3. If the smoothie is too thick, add more coconut milk or water to reach the desired consistency.
4. For a colder drink, add ice cubes and blend again.
5. Pour into glasses and serve immediately.

This Paleo St. Patrick’s Day green smoothie is the perfect healthy treat to celebrate the holiday. Packed with nutrient-dense greens and refreshing tropical fruit, it’s a great way to start the day or to enjoy as a light, energizing snack. Plus, the vibrant green color makes it a festive choice for your St. Patrick’s Day festivities.

Paleo Irish Bacon and Cabbage Skillet

This Paleo Irish bacon and cabbage skillet is a simple yet flavorful dish that brings the traditional Irish pairing of bacon and cabbage to life in a healthy, grain-free form. The crispy bacon, combined with sautéed cabbage, creates a savory and satisfying meal that’s quick to prepare and perfect for a St. Patrick’s Day celebration.

Ingredients:

• 1 lb uncured bacon, sliced
• 1 small head of cabbage, shredded
• 1 tablespoon ghee or coconut oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Heat a large skillet over medium heat. Add the sliced bacon and cook until crispy, about 7-8 minutes. Remove the bacon from the skillet and set aside, leaving a bit of bacon grease in the pan.
2. In the same skillet, add the ghee or coconut oil and sauté the onion and garlic until softened, about 3-4 minutes.
3. Add the shredded cabbage to the skillet, stirring to coat with the oil and onion mixture. Cook, stirring occasionally, for 8-10 minutes, or until the cabbage is tender and slightly caramelized.
4. Return the crispy bacon to the skillet, stirring to combine. Season with salt and pepper to taste.
5. Garnish with fresh parsley before serving, if desired.

This Paleo Irish bacon and cabbage skillet is an easy and flavorful dish that brings together the savory goodness of crispy bacon and tender cabbage. It’s perfect for a St. Patrick’s Day meal or any time you’re craving a simple, satisfying dish that sticks to Paleo principles. The crispy bacon adds a rich depth of flavor, making this a meal that’s both comforting and full of personality.

Paleo Bangers and Mash

This Paleo-friendly version of the traditional Irish bangers and mash uses turkey or chicken sausage paired with creamy mashed cauliflower instead of potatoes. It’s a hearty and comforting dish that remains true to the spirit of the classic, while sticking to the principles of a Paleo diet.

Ingredients:

• 4 Paleo-friendly sausages (chicken, turkey, or pork)
• 2 tablespoons coconut oil
• 1 medium onion, sliced
• 3 garlic cloves, minced
• 1 large cauliflower, chopped into florets
• 3 tablespoons ghee or coconut oil
• 1/4 cup coconut milk (full-fat)
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Heat a large skillet over medium-high heat. Cook the sausages according to package directions until browned and cooked through, about 10-12 minutes. Remove the sausages and set aside.
2. In the same skillet, add the coconut oil and sauté the onions and garlic until softened and fragrant, about 5 minutes.
3. While the sausages are cooking, steam the cauliflower florets in a steamer basket until tender, about 10 minutes.
4. Transfer the steamed cauliflower to a food processor, and add the ghee or coconut oil and coconut milk. Blend until smooth and creamy. Season with salt and pepper to taste.
5. Serve the sausages on a plate, topped with the creamy mashed cauliflower. Garnish with fresh parsley.

Paleo Bangers and Mash is a delicious, comfort-food alternative that allows you to enjoy the flavors of this classic dish without straying from Paleo guidelines. The creamy mashed cauliflower provides a rich, velvety texture that pairs beautifully with the savory sausages and caramelized onions. It’s a fantastic dish to enjoy on St. Patrick’s Day or any day you crave a hearty meal.

Paleo Irish Lamb Chops

These Paleo Irish lamb chops are perfectly seasoned and grilled to achieve a savory, tender result. Served alongside sautéed greens and roasted root vegetables, this dish brings together traditional Irish flavors while keeping it entirely Paleo-friendly.

Ingredients:

• 4 lamb chops (bone-in)
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon lemon juice
• Salt and pepper to taste
• 1 tablespoon ghee (for sautéing)

Instructions:

1. Preheat the grill or a grill pan over medium-high heat.
2. In a small bowl, combine olive oil, garlic, rosemary, thyme, lemon juice, salt, and pepper. Rub the mixture over the lamb chops and let them marinate for at least 15 minutes.
3. Grill the lamb chops for 4-5 minutes per side, or until the meat is cooked to your desired level of doneness.
4. While the lamb chops are grilling, heat the ghee in a skillet over medium heat. Sauté some greens, like spinach or kale, until wilted and tender, about 5 minutes.
5. Serve the lamb chops on a plate with sautéed greens and roasted root vegetables like carrots and parsnips.

Paleo Irish Lamb Chops are a simple yet flavorful way to celebrate St. Patrick’s Day. The aromatic herbs and garlic create a delicious crust on the lamb, which is perfectly balanced by the earthiness of the sautéed greens and roasted vegetables. It’s a satisfying and well-rounded dish that works for any special occasion.

Paleo Irish Pork Stew

This flavorful and hearty Paleo Irish pork stew is made with tender pork shoulder, slow-cooked with root vegetables, and simmered in a savory broth. The combination of pork and vegetables is simple yet delicious, making it the perfect meal for a St. Patrick’s Day celebration.

Ingredients:

• 2 lbs pork shoulder, cut into chunks
• 2 tablespoons coconut oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 4 carrots, peeled and chopped
• 2 parsnips, peeled and chopped
• 3 potatoes, peeled and chopped (substitute with cauliflower for stricter Paleo)
• 4 cups chicken or beef broth (ensure it’s sugar-free)
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 2 bay leaves
• Salt and pepper to taste

Instructions:

1. Heat the coconut oil in a large pot over medium-high heat. Add the pork shoulder and brown it on all sides, about 5 minutes per side. Remove the pork and set it aside.
2. In the same pot, sauté the onion and garlic until softened, about 4 minutes.
3. Add the carrots, parsnips, and potatoes (or cauliflower) to the pot. Cook for another 5 minutes, stirring occasionally.
4. Pour in the chicken or beef broth and stir in the rosemary, thyme, bay leaves, salt, and pepper.
5. Return the browned pork to the pot, bring the stew to a boil, then reduce the heat to low.
6. Cover and simmer for 1.5 to 2 hours, or until the pork is tender and the vegetables are cooked through.
7. Remove the bay leaves before serving.

Paleo Irish Pork Stew is a satisfying and filling dish that offers the rich flavors of slow-cooked pork combined with root vegetables. The hearty broth brings all the flavors together, creating a dish that’s as perfect for St. Patrick’s Day as it is for any cool-weather meal. The tender pork, paired with the savory vegetables, makes this stew a comforting classic.

Paleo Shepherd’s Pie

This Paleo shepherd’s pie takes a classic Irish dish and reimagines it with a sweet potato topping instead of traditional mashed potatoes. The savory ground lamb and vegetable filling, topped with creamy mashed sweet potatoes, creates a rich and comforting meal perfect for St. Patrick’s Day.

Ingredients:

• 2 lbs ground lamb
• 2 tablespoons coconut oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 carrots, peeled and diced
• 1 cup peas (optional for strict Paleo)
• 1 cup beef broth (ensure it’s sugar-free)
• 1 tablespoon tomato paste
• 1 tablespoon Worcestershire sauce (use a Paleo-friendly version)
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 3 medium sweet potatoes, peeled and chopped
• 1/4 cup coconut milk (full-fat)
• 1 tablespoon ghee

Instructions:

1. Preheat your oven to 400°F (200°C) and grease a 9×13-inch baking dish.
2. In a large skillet, heat the coconut oil over medium-high heat. Add the ground lamb and cook until browned, breaking it up with a spoon as it cooks.
3. Add the chopped onion, garlic, and carrots to the skillet and cook until softened, about 5-7 minutes.
4. Stir in the peas (if using), beef broth, tomato paste, Worcestershire sauce, thyme, salt, and pepper. Simmer for 10-15 minutes until the mixture thickens slightly.
5. While the filling is simmering, boil the sweet potatoes in a pot of water for 10-15 minutes until fork-tender. Drain and mash the sweet potatoes with coconut milk, ghee, salt, and pepper.
6. Spread the lamb and vegetable mixture evenly into the prepared baking dish. Top with the mashed sweet potatoes, smoothing it out with a spatula.
7. Bake for 20-25 minutes until the top is golden and slightly crisp.
8. Let cool for 5 minutes before serving.

Paleo shepherd’s pie is a satisfying and hearty dish that showcases a blend of flavors and textures. The savory, flavorful lamb filling pairs perfectly with the creamy, slightly sweet topping of mashed sweet potatoes. It’s a comforting meal that will have everyone at your St. Patrick’s Day celebration coming back for seconds.

Paleo Beef and Guinness Pie

This Paleo-friendly beef and Guinness pie captures the rich and hearty flavors of the classic dish, minus the beer. Using beef broth and slow-cooked beef stew meat, this savory pie is wrapped in a flakey almond flour crust for a comforting, grain-free meal.

Ingredients:

• 2 lbs beef stew meat, cubed
• 2 tablespoons coconut oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 4 carrots, peeled and chopped
• 1 cup beef broth (ensure it’s sugar-free)
• 1 tablespoon tomato paste
• 1 tablespoon balsamic vinegar
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 1 batch almond flour crust (recipe below)

Almond Flour Crust:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/4 teaspoon salt
• 1/4 cup ghee or coconut oil, melted
• 1 large egg

Instructions:

1. For the crust: Preheat the oven to 350°F (175°C). In a food processor, pulse together the almond flour, coconut flour, and salt. Add the ghee or coconut oil and egg, and pulse until the dough comes together. Press the dough into a tart pan or pie dish, forming an even crust. Bake for 10 minutes, then remove from the oven and set aside.
2. Heat coconut oil in a large pot over medium-high heat. Brown the beef stew meat in batches, then set aside.
3. In the same pot, sauté the onions and garlic until softened, about 5 minutes. Add the carrots and cook for another 5 minutes.
4. Stir in the beef broth, tomato paste, balsamic vinegar, thyme, rosemary, salt, and pepper. Return the beef to the pot and bring to a boil.
5. Reduce the heat to low, cover, and simmer for 1.5-2 hours until the beef is tender and the sauce thickens.
6. Spoon the beef mixture into the pre-baked almond flour crust. Return to the oven and bake for an additional 15-20 minutes until the top is golden brown.
7. Allow the pie to cool slightly before slicing and serving.

This Paleo beef and Guinness pie is a rich, savory dish with a deep flavor profile. The tender beef and vegetable filling, combined with the flakey almond flour crust, creates a comforting and hearty meal. It’s a great alternative for those on a Paleo diet who want to enjoy the classic flavors of a traditional Irish pie.

Paleo Irish Salmon with Lemon-Dill Sauce

For a lighter, yet flavorful take on a St. Patrick’s Day meal, this Paleo Irish salmon with lemon-dill sauce offers a perfect balance of freshness and savory flavors. The salmon is roasted to perfection and paired with a tangy, creamy lemon-dill sauce that’s both zesty and rich.

Ingredients:

• 4 salmon fillets (skin-on)
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/2 cup coconut cream
• 1 tablespoon fresh dill, chopped
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1 garlic clove, minced
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Place the salmon fillets on the prepared baking sheet, skin-side down. Drizzle with olive oil and season with salt and pepper.
3. Roast in the oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
4. While the salmon is cooking, prepare the sauce by whisking together the coconut cream, fresh dill, lemon juice, lemon zest, and minced garlic in a small bowl. Adjust seasoning with salt and pepper to taste.
5. Remove the salmon from the oven and drizzle with the lemon-dill sauce.
6. Garnish with fresh parsley before serving.

Paleo Irish salmon with lemon-dill sauce is a refreshing and light dish that still delivers big on flavor. The tender, flaky salmon pairs beautifully with the zesty and creamy sauce, offering a sophisticated yet easy-to-make meal that’s perfect for St. Patrick’s Day or any occasion. It’s an excellent choice for those seeking a healthier, lighter alternative to more traditional hearty dishes.

Note: More recipes​ are coming soon!