25+ Delicious Sunday Low-Sodium Paleo Recipes for Your Menu

When it comes to Sundays, we all crave delicious meals that are comforting yet nutritious. Whether you’re meal prepping for the week or enjoying a leisurely afternoon with family, having a selection of healthy, low-sodium recipes is key to maintaining a balanced diet.

The good news is that following a low-sodium, Paleo-friendly lifestyle doesn’t mean sacrificing flavor or variety in your meals. In this post, we’re excited to share over 25 mouthwatering Sunday recipes that are both low in sodium and packed with nutritious, whole foods.

From vibrant salads to hearty casseroles, and satisfying mains to creative snacks, these recipes offer something for everyone. The best part?

They’re all designed to nourish your body while keeping your sodium intake in check, making them perfect for those who want to maintain a Paleo lifestyle or simply enjoy cleaner, healthier meals.

So, get ready to elevate your Sunday meals with these 25+ low-sodium Paleo recipes that will leave you feeling satisfied and energized.

25+ Delicious Sunday Low-Sodium Paleo Recipes for Your Menu

Incorporating low-sodium and Paleo-friendly meals into your Sunday routine is an easy and effective way to improve your diet and feel your best.

These 25+ recipes provide a diverse range of dishes that cater to various tastes and preferences, all while keeping sodium levels low and nutrients high.

Whether you’re cooking for one or preparing a family meal, these recipes prove that eating healthy doesn’t have to be bland or boring.

By focusing on fresh, whole ingredients, you can enjoy a satisfying and flavorful Sunday meal that aligns with your health goals.

So, the next time you’re planning your Sunday menu, turn to these low-sodium Paleo recipes and discover how delicious clean eating can be!

Paleo Lemon Garlic Chicken Thighs

This Paleo Lemon Garlic Chicken Thighs recipe is perfect for a low-sodium Sunday dinner. The chicken thighs are marinated in a zesty blend of fresh lemon juice, garlic, olive oil, and herbs. This dish is incredibly flavorful while staying compliant with a low-sodium, paleo-friendly diet. It’s simple, juicy, and packed with the right nutrients to fuel your day.

Recipe:

• 4 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• Zest and juice of 1 lemon
• 1 teaspoon fresh thyme
• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon black pepper
• 1 tablespoon fresh parsley, chopped

Instructions:

1. In a small bowl, whisk together olive oil, garlic, lemon zest and juice, thyme, rosemary, and black pepper.
2. Place the chicken thighs in a large bowl or a zip-top bag and pour the marinade over the chicken.
3. Seal the bag or cover the bowl, and refrigerate for at least 2 hours or overnight for better flavor absorption.
4. Preheat the grill or oven to 400°F (200°C).
5. Grill or roast the chicken thighs for about 35-40 minutes, or until the internal temperature reaches 165°F (75°C), flipping halfway through.
6. Garnish with fresh parsley and serve.

These Paleo Lemon Garlic Chicken Thighs are the perfect low-sodium Sunday meal. They offer a perfect balance of freshness from the lemon and herbs, paired with the natural richness of chicken thighs. This recipe ensures you stick to your low-sodium and Paleo diet without sacrificing flavor or satisfaction. The juiciness of the chicken combined with the simple yet aromatic marinade makes it a crowd-pleaser for any Sunday gathering or family dinner.

Paleo Stuffed Bell Peppers

Paleo Stuffed Bell Peppers are an ideal low-sodium, paleo-friendly dish for a hearty and nutritious Sunday meal. Packed with ground turkey, vegetables, and a variety of fresh herbs, these stuffed peppers are both filling and full of flavor. This dish is perfect for anyone looking for a clean, satisfying meal that meets their dietary needs.

Recipe:

• 4 bell peppers (any color)
• 1 lb ground turkey (or chicken)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 cup cauliflower rice (or regular rice if not paleo)
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon black pepper
• 1/2 cup fresh cilantro, chopped
• 1 tablespoon lime juice

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Slice the tops off the bell peppers and remove the seeds. Set them aside.
3. In a large skillet, heat olive oil over medium heat. Add the onion and garlic, sautéing until softened (about 3-4 minutes).
4. Add the ground turkey, cumin, chili powder, and black pepper to the skillet. Cook until browned and fully cooked through, breaking the turkey into smaller pieces as it cooks.
5. Stir in the cauliflower rice and cook for another 3-4 minutes, allowing the flavors to combine.
6. Remove the skillet from heat, then stir in lime juice and chopped cilantro.
7. Stuff each bell pepper with the turkey mixture, pressing the filling down slightly to pack it in.
8. Place the stuffed peppers in a baking dish and cover with aluminum foil. Bake for 30 minutes.
9. Remove the foil and bake for another 5-10 minutes, until the tops of the peppers are slightly charred.
10. Garnish with additional cilantro, if desired, and serve.

Paleo Stuffed Bell Peppers are a perfect choice for a low-sodium, nutrient-packed meal. The ground turkey and cauliflower rice filling makes this dish hearty and satisfying, while the bell peppers provide a crunchy, sweet contrast. The fresh cilantro and lime juice brighten the flavors, making every bite delicious. This dish is a great make-ahead option, and you can easily customize the filling to suit your taste, ensuring a flavorful, Paleo-compliant meal every Sunday.

Paleo Roasted Veggie and Chicken Sheet Pan Dinner

This Paleo Roasted Veggie and Chicken Sheet Pan Dinner is a one-pan meal that makes your Sunday dinner easy and healthy. Full of vibrant, roasted vegetables like sweet potatoes, carrots, and Brussels sprouts, combined with tender chicken, this recipe is a low-sodium, balanced dish that’s perfect for those following a Paleo lifestyle. The simplicity of a sheet pan dinner ensures minimal cleanup, making it an excellent choice for a stress-free, nutritious meal.

Recipe:

• 4 boneless, skinless chicken breasts
• 2 medium sweet potatoes, peeled and cut into cubes
• 2 large carrots, peeled and sliced
• 1 cup Brussels sprouts, halved
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon black pepper
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. On a large sheet pan, toss the sweet potatoes, carrots, and Brussels sprouts with 1 tablespoon of olive oil and season with garlic powder, smoked paprika, turmeric, and black pepper.
3. Place the chicken breasts on the same sheet pan, drizzling with the remaining tablespoon of olive oil and seasoning with a pinch of salt and pepper (optional for low-sodium).
4. Roast in the oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
5. Remove from the oven and allow to rest for 5 minutes before serving.
6. Garnish with fresh parsley.

The Paleo Roasted Veggie and Chicken Sheet Pan Dinner is the epitome of a low-sodium, hassle-free meal that brings together juicy chicken and nutrient-dense vegetables in one pan. The combination of turmeric, paprika, and garlic powder creates a robust flavor profile without relying on salt, making it perfect for anyone on a low-sodium diet. The versatility of this dish allows for easy customization, and the minimal cleanup afterward makes it an ideal choice for a relaxed, nutritious Sunday dinner.

Paleo Baked Salmon with Asparagus and Lemon

This Paleo Baked Salmon with Asparagus and Lemon is a light yet flavorful dish, making it perfect for a healthy, low-sodium Sunday meal. The richness of the salmon pairs perfectly with the freshness of lemon and the earthiness of asparagus, creating a balanced, nutritious plate. It’s easy to prepare and full of healthy fats, lean protein, and vegetables, making it an ideal option for anyone on a Paleo or low-sodium diet.

Recipe:

• 4 salmon fillets
• 1 bunch asparagus, trimmed
• 1 lemon, sliced
• 2 tablespoons olive oil
• 1 teaspoon dried dill
• 1 teaspoon garlic powder
• Fresh parsley for garnish
• 1/2 teaspoon black pepper

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Line a baking sheet with parchment paper or foil for easy cleanup.
3. Arrange the salmon fillets in the center of the baking sheet and drizzle with 1 tablespoon of olive oil. Season with garlic powder, dried dill, and black pepper.
4. Place the asparagus around the salmon fillets, drizzle with the remaining olive oil, and season with a pinch of black pepper.
5. Place lemon slices on top of the salmon fillets and asparagus.
6. Bake for 20-25 minutes, or until the salmon flakes easily with a fork and the asparagus is tender.
7. Garnish with fresh parsley and serve.

The Paleo Baked Salmon with Asparagus and Lemon is a simple yet satisfying dish that is low in sodium and packed with essential nutrients. The salmon provides heart-healthy omega-3 fatty acids, while the asparagus offers fiber and vitamins. The fresh lemon and dill elevate the flavors, making this meal both light and full of zest. This recipe is not only delicious but also quick and easy to prepare, making it a great choice for a nutritious Sunday dinner.

Paleo Beef and Vegetable Stir-Fry

This Paleo Beef and Vegetable Stir-Fry is a quick and flavorful low-sodium dish that brings together tender beef, colorful vegetables, and aromatic spices. Stir-fries are perfect for a busy Sunday meal, as they cook up quickly while offering a healthy, satisfying combination of protein and veggies. This recipe is ideal for those who want a nutrient-dense meal with bold flavors but need to stick to a low-sodium and Paleo-friendly diet.

Recipe:

• 1 lb grass-fed beef sirloin, thinly sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 medium zucchini, sliced
• 1 cup broccoli florets
• 2 tablespoons coconut aminos
• 1 tablespoon sesame oil
• 1 tablespoon fresh ginger, minced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon crushed red pepper flakes (optional)
• 1 tablespoon fresh cilantro, chopped

Instructions:

1. Heat a large skillet or wok over medium-high heat and add 1 tablespoon of olive oil.
2. Once the oil is hot, add the sliced beef and cook until browned and cooked through, about 5-7 minutes. Remove the beef from the skillet and set aside.
3. In the same skillet, add sesame oil and sauté the garlic and ginger until fragrant, about 1 minute.
4. Add the bell peppers, zucchini, and broccoli to the skillet. Stir-fry the vegetables until they are tender but still crisp, about 4-5 minutes.
5. Add the cooked beef back into the skillet, along with the coconut aminos and crushed red pepper flakes (if using). Stir to combine and cook for an additional 2-3 minutes.
6. Garnish with fresh cilantro before serving.

The Paleo Beef and Vegetable Stir-Fry is a fast and flavorful meal that provides a perfect balance of protein, fiber, and healthy fats. The coconut aminos are a great low-sodium substitute for soy sauce, adding a slightly sweet and savory flavor without the added salt. This dish is highly customizable based on your favorite vegetables and can be made even spicier with the addition of red pepper flakes. It’s an excellent choice for anyone on a low-sodium or Paleo diet looking for a quick yet nutritious Sunday dinner.

Paleo Sweet Potato and Kale Hash

The Paleo Sweet Potato and Kale Hash is a nutrient-packed, low-sodium dish that combines sweet potatoes, kale, and other hearty vegetables to create a warm and comforting meal. This recipe is perfect for a cozy Sunday brunch or dinner, offering complex carbohydrates, fiber, and healthy fats. It’s a great way to start your day or wind down with a light but filling meal that stays true to your Paleo and low-sodium goals.

Recipe:

• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon coconut oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cups kale, chopped
• 1 teaspoon smoked paprika
• 1/2 teaspoon turmeric
• 1/2 teaspoon black pepper
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions:

1. In a large skillet, heat coconut oil over medium heat.
2. Add the cubed sweet potatoes and sauté for about 10 minutes, stirring occasionally, until they begin to soften.
3. Add the diced onion and garlic to the skillet, cooking for an additional 3-4 minutes, until the onion becomes translucent.
4. Stir in the chopped kale and cook until wilted, about 3-4 minutes.
5. Season with smoked paprika, turmeric, and black pepper, and stir to combine.
6. Continue to cook for another 5 minutes, ensuring the sweet potatoes are fully tender and cooked through.
7. Garnish with fresh parsley and serve.

Paleo Sweet Potato and Kale Hash is a healthy, low-sodium dish that offers plenty of nutrients and great flavor. The sweet potatoes provide complex carbohydrates, while the kale adds fiber and antioxidants. The smokiness of paprika and warmth of turmeric enhance the overall flavor profile, making this dish both savory and satisfying. It’s versatile enough to be served as a side dish or a main course, and it can easily be customized with your favorite vegetables, making it a perfect choice for a nourishing Sunday meal.

Paleo Zucchini Noodles with Pesto Chicken

This Paleo Zucchini Noodles with Pesto Chicken is a light, refreshing, and low-sodium meal that’s perfect for a Sunday dinner. The zucchini noodles replace traditional pasta, making this dish a great low-carb alternative. The homemade pesto adds a burst of fresh flavor, and the tender, grilled chicken complements the dish beautifully. This recipe is a great way to enjoy a healthy, nutrient-packed meal that stays within your Paleo and low-sodium guidelines.

Recipe:

• 4 boneless, skinless chicken breasts
• 4 medium zucchinis, spiralized into noodles
• 1 cup fresh basil leaves
• 1/4 cup pine nuts
• 1/4 cup olive oil
• 2 cloves garlic
• Juice of 1 lemon
• 1 tablespoon nutritional yeast (optional for a cheesy flavor)
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil for cooking the chicken

Instructions:

1. For the pesto, place the basil, pine nuts, garlic, lemon juice, olive oil, nutritional yeast, and black pepper into a food processor. Pulse until smooth. If the pesto is too thick, add a little more olive oil to reach your desired consistency.
2. Heat 1 tablespoon of olive oil in a grill pan or skillet over medium-high heat. Season the chicken breasts with black pepper (you can add a pinch of salt if desired).
3. Grill or pan-sear the chicken for about 5-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Once cooked, remove from heat and let rest for a few minutes before slicing.
4. In the same pan, add a little more olive oil if needed and sauté the zucchini noodles for about 2-3 minutes, just until they are tender but still have a bite.
5. To serve, plate the zucchini noodles, top with sliced chicken, and drizzle with the pesto sauce.

Paleo Zucchini Noodles with Pesto Chicken is an easy-to-make, low-sodium dish that is fresh, flavorful, and packed with healthy fats from olive oil and pine nuts. The pesto gives the dish a rich, aromatic flavor without adding extra sodium, while the zucchini noodles provide a satisfying texture that makes this meal feel indulgent without the carbs. This dish is ideal for anyone looking to maintain a Paleo or low-sodium diet but still enjoy a light and refreshing Sunday meal.

Paleo Baked Chicken Meatballs with Roasted Veggies

These Paleo Baked Chicken Meatballs with Roasted Veggies make for a perfect Sunday meal that is both healthy and satisfying. The chicken meatballs are seasoned with fresh herbs and baked to perfection, while a mix of roasted vegetables adds color and nutrition to the dish. The combination of lean protein from the chicken and the fiber from the veggies ensures a filling and balanced meal that fits into a low-sodium, Paleo lifestyle.

Recipe:

• 1 lb ground chicken
• 1 egg
• 1/4 cup almond flour
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• 1 small zucchini, diced
• 1 bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1 teaspoon paprika

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine the ground chicken, egg, almond flour, garlic, oregano, basil, onion powder, and black pepper. Mix until fully combined.
3. Roll the mixture into small meatballs (about 1 inch in diameter) and place them on a baking sheet lined with parchment paper.
4. Drizzle the meatballs with olive oil and bake for 20-25 minutes, or until they are golden brown and cooked through (internal temperature should reach 165°F or 75°C).
5. While the meatballs are baking, toss the diced zucchini, bell pepper, and cherry tomatoes with olive oil, paprika, and black pepper. Spread the vegetables on a separate baking sheet and roast for 20 minutes, stirring halfway through.
6. Once everything is done, serve the meatballs alongside the roasted veggies.

Paleo Baked Chicken Meatballs with Roasted Veggies is a well-rounded and flavorful low-sodium meal that’s perfect for any Sunday gathering or family dinner. The chicken meatballs are juicy and packed with aromatic herbs, while the roasted vegetables add a natural sweetness and satisfying crunch. This dish is an excellent way to enjoy a hearty meal without compromising on flavor, and it’s easy to prepare, making it an ideal option for a healthy, hassle-free Sunday dinner.

Paleo Cauliflower Fried Rice with Shrimp

Paleo Cauliflower Fried Rice with Shrimp is a light yet filling low-sodium dish that’s full of protein and vegetables. This recipe swaps out traditional rice for cauliflower rice, making it a great low-carb alternative. The shrimp adds a burst of protein, while the vegetables give the dish crunch and nutrients. It’s a quick and flavorful meal that’s perfect for a satisfying Sunday lunch or dinner, all while being Paleo-friendly and low-sodium.

Recipe:

• 1 lb shrimp, peeled and deveined
• 1 medium cauliflower head, grated into rice-sized pieces
• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 cup peas (fresh or frozen)
• 1/2 cup carrots, diced
• 2 eggs, scrambled
• 1 tablespoon coconut aminos
• 1/2 teaspoon black pepper
• 1 tablespoon fresh cilantro, chopped (for garnish)

Instructions:

1. Heat 1 tablespoon of olive oil in a large skillet or wok over medium heat. Add the shrimp and cook until pink and cooked through, about 3-4 minutes per side. Remove from the skillet and set aside.
2. In the same skillet, add the remaining olive oil and sauté the onion and garlic until softened, about 2-3 minutes.
3. Add the peas, carrots, and cauliflower rice to the skillet. Stir-fry for about 5 minutes, or until the cauliflower rice is tender but still has a bite.
4. Push the vegetables to the side of the skillet and scramble the eggs in the center of the pan. Once cooked, stir everything together.
5. Add the shrimp back to the skillet, along with the coconut aminos and black pepper. Stir to combine and cook for another 2-3 minutes.
6. Garnish with fresh cilantro and serve.

Paleo Cauliflower Fried Rice with Shrimp is a delicious and healthy alternative to traditional fried rice. It’s packed with protein from the shrimp and eggs, and the cauliflower rice provides a low-carb, Paleo-friendly base. The coconut aminos offer a savory umami flavor without the high sodium content, making this dish an excellent option for those following a low-sodium or Paleo diet. The fresh cilantro adds a nice burst of flavor, making it a vibrant and satisfying dish perfect for a Sunday meal.

Paleo Turkey and Sweet Potato Shepherd’s Pie

This Paleo Turkey and Sweet Potato Shepherd’s Pie is a comforting and hearty meal that’s perfect for a cozy Sunday dinner. The lean turkey filling is seasoned with fresh herbs and vegetables, while the sweet potato topping offers a creamy and slightly sweet contrast. This dish is low in sodium, yet bursting with flavor from natural ingredients, and is a great way to enjoy a comforting classic without compromising your Paleo or low-sodium goals.

Recipe:

• 1 lb ground turkey
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 1 cup peas
• 1/2 cup chicken broth (low-sodium)
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon black pepper
• 4 large sweet potatoes, peeled and cubed
• 2 tablespoons coconut milk (or more for desired consistency)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the ground turkey, onion, and garlic, and cook until the turkey is browned and the onion is soft.
3. Add the carrots, peas, chicken broth, thyme, rosemary, and black pepper to the turkey mixture. Simmer for 5-7 minutes, allowing the vegetables to soften and the broth to reduce slightly.
4. While the turkey mixture is simmering, cook the sweet potatoes in a large pot of boiling water for 12-15 minutes, or until tender. Drain and mash the sweet potatoes with coconut milk until smooth.
5. Transfer the turkey mixture to a 9×13-inch baking dish and spread the mashed sweet potatoes evenly over the top.
6. Bake in the preheated oven for 20-25 minutes, until the sweet potato topping is golden brown.

This Paleo Turkey and Sweet Potato Shepherd’s Pie is a wonderful dish that brings comfort without compromising your diet. The combination of lean turkey, vegetables, and a creamy sweet potato topping makes for a flavorful, nutrient-rich meal that’s perfect for family gatherings or a solo Sunday dinner. With minimal sodium and healthy ingredients, this dish satisfies all the cravings for a hearty, wholesome meal while staying true to Paleo and low-sodium principles.

Paleo Lemon Herb Grilled Salmon with Asparagus

This Paleo Lemon Herb Grilled Salmon with Asparagus is a simple yet elegant dish that makes a perfect Sunday dinner. The salmon is marinated in a blend of lemon, olive oil, and herbs, giving it a zesty and fresh flavor. Paired with roasted asparagus, this meal is low-sodium, full of healthy fats and protein, and bursting with natural flavors. It’s a light, refreshing, and nutritious choice for anyone looking for a Paleo-friendly, low-sodium dish.

Recipe:

• 4 salmon fillets
• 2 tablespoons olive oil
• Juice and zest of 1 lemon
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon fresh thyme
• 1/2 teaspoon black pepper
• 1 bunch asparagus, trimmed
• 1 tablespoon olive oil (for asparagus)

Instructions:

1. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, parsley, thyme, and black pepper.
2. Place the salmon fillets in a shallow dish and pour the marinade over them. Let the salmon marinate for at least 20 minutes (or up to 1 hour) in the refrigerator.
3. While the salmon is marinating, preheat your grill to medium-high heat. Toss the asparagus with olive oil and season with black pepper.
4. Place the salmon on the grill and cook for 4-5 minutes per side, or until the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
5. Grill the asparagus for about 8-10 minutes, turning occasionally, until tender and lightly charred.
6. Serve the grilled salmon with the roasted asparagus on the side.

Paleo Lemon Herb Grilled Salmon with Asparagus is a simple yet flavorful dish that’s perfect for a nutritious Sunday meal. The fresh lemon and herb marinade enhances the natural flavors of the salmon, while the roasted asparagus adds a nice crunch and earthiness. This meal is not only low-sodium but also packed with omega-3 fatty acids, making it a heart-healthy and satisfying choice for anyone following a Paleo or low-sodium lifestyle. It’s quick to prepare and offers a light, fresh option for a Sunday dinner that doesn’t skimp on flavor.

Paleo Beef and Vegetable Stir-Fry

This Paleo Beef and Vegetable Stir-Fry is a colorful and flavorful dish that’s perfect for a quick and healthy Sunday dinner. The lean beef is stir-fried with an array of fresh vegetables, including bell peppers, broccoli, and snap peas, making it both delicious and packed with nutrients. With a low-sodium, homemade sauce made from coconut aminos, this dish delivers a savory umami flavor without the need for added salt.

Recipe:

• 1 lb lean beef (such as flank steak or sirloin), thinly sliced
• 1 tablespoon olive oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup broccoli florets
• 1/2 cup snap peas
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons coconut aminos
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil (optional)
• 1 teaspoon black pepper

Instructions:

1. Heat the olive oil in a large skillet or wok over medium-high heat. Add the sliced beef and cook for 2-3 minutes, stirring frequently, until browned and cooked through. Remove the beef from the pan and set it aside.
2. In the same pan, add the garlic and ginger and sauté for 1-2 minutes, until fragrant.
3. Add the bell peppers, broccoli, and snap peas to the pan. Stir-fry for about 5-7 minutes, or until the vegetables are tender-crisp.
4. Return the beef to the pan and add the coconut aminos, rice vinegar, sesame oil (if using), and black pepper. Stir to combine and cook for another 2 minutes, allowing the sauce to thicken slightly.
5. Serve the stir-fry on its own or with a side of cauliflower rice for a complete meal.

Paleo Beef and Vegetable Stir-Fry is a quick, nutrient-packed dish that’s bursting with fresh flavors. The combination of lean beef and a variety of colorful vegetables makes this meal satisfying and wholesome, while the coconut aminos sauce adds a savory depth of flavor without the high sodium content. This stir-fry is an excellent option for those following a low-sodium or Paleo diet, offering a delicious, balanced meal that’s easy to prepare and perfect for a Sunday dinner.

Paleo Chicken and Avocado Salad

The Paleo Chicken and Avocado Salad is a refreshing and satisfying meal that’s perfect for a light and nutritious Sunday lunch. Packed with lean grilled chicken, creamy avocado, and fresh vegetables, this salad is loaded with healthy fats, protein, and fiber. With a tangy lemon dressing and minimal sodium, it’s a great option for those looking for a low-sodium and Paleo-friendly dish that doesn’t skimp on flavor. This salad is perfect for meal prepping as well, keeping you energized and full throughout the day.

Recipe:

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• 1 avocado, diced
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 1 tablespoon fresh cilantro, chopped (optional)
• Juice of 1 lemon
• 2 tablespoons olive oil (for dressing)
• Salt and pepper to taste

Instructions:

1. Preheat the grill or a grill pan over medium heat. Rub the chicken breasts with olive oil, garlic powder, paprika, and black pepper.
2. Grill the chicken for 6-7 minutes per side, or until it reaches an internal temperature of 165°F (74°C) and is fully cooked. Let the chicken rest for a few minutes before slicing it into strips.
3. In a large bowl, combine the avocado, cucumber, cherry tomatoes, and red onion.
4. For the dressing, whisk together the lemon juice, olive oil, salt, and pepper.
5. Add the sliced chicken to the salad, drizzle with the dressing, and toss to combine. Garnish with fresh cilantro if desired.
6. Serve immediately or refrigerate for up to 2 days.

This Paleo Chicken and Avocado Salad is a light and refreshing meal that’s perfect for a Sunday lunch or dinner. It’s easy to prepare, full of healthy fats from avocado and lean protein from the chicken, and packed with fresh vegetables. The simple, tangy lemon dressing enhances the flavors without adding any unnecessary sodium, making it a great choice for anyone following a low-sodium or Paleo diet. This salad is not only delicious but also highly customizable, allowing you to add your favorite veggies or herbs to suit your tastes.

Paleo Cauliflower Fried Rice

Paleo Cauliflower Fried Rice is a fantastic low-sodium, grain-free alternative to traditional fried rice. The cauliflower rice takes the place of grains, while the colorful mix of vegetables, eggs, and spices creates a savory, satisfying dish. This recipe uses coconut aminos instead of soy sauce, providing a Paleo-friendly substitute with a rich umami flavor. It’s an easy, flavorful meal that’s perfect for a quick Sunday dinner or lunch, and it’s packed with nutrients to keep you feeling full and energized.

Recipe:

• 1 medium head of cauliflower, grated or processed into rice-sized pieces
• 2 tablespoons coconut oil
• 1/2 onion, diced
• 1 cup carrots, diced
• 1/2 cup peas
• 2 cloves garlic, minced
• 2 eggs, lightly beaten
• 2 tablespoons coconut aminos
• 1 tablespoon sesame oil (optional)
• 1/2 teaspoon black pepper
• 2 green onions, sliced (for garnish)

Instructions:

1. Heat the coconut oil in a large skillet or wok over medium heat. Add the diced onion, carrots, and peas, and sauté for 5-6 minutes, until the vegetables are tender.
2. Add the minced garlic and cook for another 1-2 minutes until fragrant.
3. Push the vegetables to one side of the skillet and pour the beaten eggs into the empty side. Scramble the eggs until cooked through, then mix them with the vegetables.
4. Add the cauliflower rice to the skillet and stir well to combine with the vegetables and eggs. Cook for 5-7 minutes, stirring occasionally, until the cauliflower is tender but still slightly crisp.
5. Drizzle the coconut aminos and sesame oil (if using) over the cauliflower rice and season with black pepper. Stir well to incorporate.
6. Garnish with sliced green onions and serve hot.

Paleo Cauliflower Fried Rice is a healthy, low-sodium alternative to traditional fried rice that’s perfect for those following a Paleo or grain-free diet. It’s a great way to enjoy the flavors of fried rice without the added sodium from soy sauce or other processed ingredients. The cauliflower rice provides a light yet satisfying base, while the combination of vegetables, eggs, and coconut aminos creates a savory dish that’s both nutritious and delicious. This dish is quick to prepare and can be customized with your favorite veggies or proteins, making it a versatile and easy addition to any Sunday meal plan.

Paleo Zucchini Noodles with Pesto and Grilled Chicken

Paleo Zucchini Noodles with Pesto and Grilled Chicken is a flavorful, low-sodium dish that’s perfect for a light yet filling Sunday dinner. The zucchini noodles are a fresh and healthy alternative to traditional pasta, and the creamy homemade pesto adds a burst of flavor without any added salt. Grilled chicken provides lean protein to complete the meal, making it both satisfying and nutritious. This dish is a great way to enjoy a low-carb, Paleo-friendly dinner that’s packed with flavor.

Recipe:

• 4 medium zucchini, spiralized into noodles
• 2 tablespoons olive oil (for grilling chicken)
• 2 boneless, skinless chicken breasts
• 1/2 cup fresh basil leaves
• 1/4 cup pine nuts (or walnuts)
• 2 cloves garlic
• 1/4 cup olive oil (for pesto)
• Juice of 1 lemon
• 1/4 teaspoon black pepper
• Salt to taste (optional)

Instructions:

1. Preheat the grill or grill pan to medium-high heat. Rub the chicken breasts with olive oil and season with black pepper.
2. Grill the chicken for 6-7 minutes per side, or until fully cooked and juices run clear. Allow the chicken to rest for a few minutes before slicing it into strips.
3. While the chicken is grilling, prepare the pesto. In a food processor, combine the basil, pine nuts, garlic, olive oil, lemon juice, and black pepper. Blend until smooth, adjusting the oil and seasoning to taste.
4. Heat a large skillet over medium heat and add the zucchini noodles. Sauté for 2-3 minutes, just until tender but still firm.
5. Toss the zucchini noodles with the pesto sauce until well coated.
6. Serve the pesto zucchini noodles topped with the grilled chicken slices.

Paleo Zucchini Noodles with Pesto and Grilled Chicken is a fresh and vibrant dish that’s perfect for anyone looking for a low-sodium, healthy dinner. The zucchini noodles offer a nutritious, grain-free alternative to pasta, while the creamy pesto adds a rich, flavorful twist without any added salt. Grilled chicken provides lean protein to make the meal more filling, making it a well-rounded and satisfying option for your Sunday dinner. This dish is also highly customizable, allowing you to add more veggies or switch up the protein to suit your taste preferences.

Note: More recipes are coming soon!