25+ Nourishing Sunday Paleo Beef Recipes for a Relaxing Feast

Sundays are the perfect opportunity to unwind, recharge, and indulge in meals that bring comfort and satisfaction without compromising your health goals.

For those following a paleo lifestyle, finding recipes that are both nourishing and flavorful can sometimes be a challenge.

Enter the world of paleo beef recipes — versatile dishes that can easily transform a simple Sunday into an extraordinary one.

Beef is not only packed with essential proteins and nutrients but also lends itself to countless preparation methods that fit perfectly within paleo guidelines.

Whether you’re craving a hearty main course or looking for something quick and simple, these 25+ paleo beef recipes are sure to inspire your Sunday cooking routine.

In this article, we’ve compiled a selection of recipes that are not just paleo-friendly but also delicious enough to please the whole family.

From satisfying stews and hearty stir-fries to refreshing salads and stuffed vegetables, these dishes offer a range of flavors and textures that cater to every palate.

25+ Nourishing Sunday Paleo Beef Recipes for a Relaxing Feast

With these 25+ Sunday paleo beef recipes at your fingertips, you’re all set to make your weekends feel extra special.

Each recipe has been thoughtfully crafted to balance convenience, flavor, and nutritional value, ensuring that your meals are not only delicious but also align with your healthy lifestyle.

Beef is a powerhouse ingredient that can be used in countless creative ways, and this selection showcases just how versatile it can be when paired with simple, whole food ingredients.

As you explore these recipes, don’t be afraid to make tweaks and add your favorite herbs, spices, or seasonal vegetables.

Let these dishes be the foundation for countless Sunday feasts that will keep everyone at the table asking for more.

Beef and Vegetable Stir-Fry

A satisfying and wholesome dish combining tender beef with fresh vegetables, perfect for a paleo lunch or dinner. This beef stir-fry is quick, nutrient-dense, and infused with savory flavors that enhance the natural taste of the ingredients.

Ingredients:

• 1 lb flank steak, thinly sliced
• 2 tbsp coconut oil
• 1 red bell pepper, sliced
• 1 broccoli crown, cut into florets
• 2 medium carrots, sliced into thin strips
• 2 cloves garlic, minced
• 1-inch ginger, grated
• 2 tbsp coconut aminos
• 1 tbsp apple cider vinegar
• Salt and black pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Heat 1 tbsp of coconut oil in a large skillet or wok over medium-high heat. Add the garlic and ginger, sauté for 1-2 minutes until fragrant.
2. Add the sliced beef to the pan and cook for 3-4 minutes until browned. Remove the beef and set aside.
3. In the same pan, add the remaining coconut oil and toss in the bell pepper, carrots, and broccoli. Stir-fry for 4-5 minutes until the vegetables are tender but still crisp.
4. Return the beef to the pan, then pour in the coconut aminos and apple cider vinegar. Stir to combine everything evenly and let it cook for an additional 2 minutes.
5. Season with salt and black pepper to taste. Remove from heat and garnish with fresh cilantro if desired. Serve immediately.

This beef and vegetable stir-fry brings together the perfect balance of protein, healthy fats, and fiber, making it an ideal addition to your paleo menu. The use of coconut aminos gives it a deep, slightly sweet flavor that pairs beautifully with the fresh vegetables and tender beef.

Slow-Cooked Beef Stew

This hearty, slow-cooked beef stew is full of rich flavors and comforting, wholesome ingredients that are perfect for a paleo diet. With a variety of vegetables and a blend of aromatic herbs, this stew is both satisfying and nourishing.

Ingredients:

• 2 lbs beef chuck, cut into 1-inch cubes
• 3 tbsp avocado oil or olive oil
• 2 medium onions, chopped
• 3 cloves garlic, minced
• 2 cups carrots, sliced
• 2 cups sweet potatoes, peeled and cubed
• 2 cups beef broth (make sure it’s paleo-friendly)
• 2 tbsp tomato paste
• 2 tbsp fresh thyme, chopped
• 1 tbsp fresh rosemary, chopped
• Salt and black pepper to taste

Instructions:

1. Heat 1 tbsp of oil in a large Dutch oven over medium-high heat. Brown the beef in batches, ensuring each piece is seared on all sides. Remove and set aside.
2. In the same pot, add the remaining oil and sauté the onions until translucent, about 4 minutes. Add the garlic and cook for another minute.
3. Stir in the tomato paste and cook for 2 minutes to enhance its flavor.
4. Return the beef to the pot and add the carrots, sweet potatoes, beef broth, thyme, and rosemary. Bring to a boil, then reduce the heat to low and cover.
5. Simmer for 2-3 hours or until the beef is tender and the flavors are well blended.
6. Season with salt and black pepper to taste before serving.

This slow-cooked beef stew is not only nourishing but also a soul-warming dish that will leave you satisfied for hours. The rich, herby broth infuses the meat and vegetables with deep, comforting flavors that make this stew a perfect paleo option for cold days.

Spicy Beef Tacos (Lettuce Wraps)

These paleo-friendly spicy beef tacos wrapped in crisp lettuce leaves are a delicious and fresh alternative to traditional tacos. Packed with bold flavors, they’re great for lunch or dinner and perfect for those following a paleo diet.

Ingredients:

• 1 lb ground beef (80/20 ratio for best flavor)
• 2 tbsp ghee or coconut oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp paprika
• 1/2 tsp cayenne pepper (optional for extra heat)
• Salt and black pepper to taste
• 1 avocado, sliced
• 1 cup cherry tomatoes, halved
• 1/4 cup chopped fresh cilantro
• Large lettuce leaves for wrapping (e.g., Romaine or iceberg)

Instructions:

1. In a large skillet, melt the ghee or coconut oil over medium-high heat. Add the onion and cook for 3-4 minutes until softened. Add the garlic and cook for another minute.
2. Add the ground beef to the skillet and cook until browned, breaking up any clumps with a wooden spoon.
3. Stir in the chili powder, cumin, paprika, and cayenne pepper. Season with salt and black pepper. Cook for another 2 minutes to let the flavors meld.
4. To assemble, spoon the seasoned beef into lettuce leaves. Top with sliced avocado, cherry tomatoes, and a sprinkle of fresh cilantro.
5. Serve immediately for a fresh and spicy taco experience.

These spicy beef lettuce wraps bring the bold flavors of traditional tacos while keeping them paleo-approved. The combination of ground beef, aromatic spices, and fresh toppings creates a satisfying and vibrant dish that is perfect for a quick weeknight meal or a casual Sunday lunch.

Garlic Herb Beef Skewers

These garlic herb beef skewers are a quick and flavorful way to enjoy a paleo-friendly meal. Perfect for grilling, this dish features marinated beef chunks that are tender and infused with aromatic herbs, making them ideal for serving with a side of fresh salad or grilled vegetables.

Ingredients:

• 1 lb sirloin steak, cut into 1-inch cubes
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tsp smoked paprika
• Salt and black pepper to taste
• Lemon wedges for serving (optional)

Instructions:

1. In a bowl, combine the olive oil, minced garlic, rosemary, thyme, smoked paprika, salt, and black pepper. Mix well to create a marinade.
2. Add the beef cubes to the marinade and toss to coat evenly. Cover and refrigerate for at least 1 hour, or overnight for more flavor.
3. Preheat the grill or a grill pan over medium-high heat. Thread the marinated beef onto skewers.
4. Grill the skewers for 2-3 minutes on each side, or until the beef is cooked to your desired level of doneness.
5. Serve with lemon wedges for a touch of freshness.

These garlic herb beef skewers are perfect for enjoying on a sunny day or as a simple yet satisfying dish any time of the year. The marinade infuses the beef with bold flavors, making it juicy and irresistible. Serve with a light salad or a side of grilled vegetables for a complete paleo meal.

Beef and Cauliflower Rice Bowl

A hearty, nutrient-packed dish that brings together savory beef and cauliflower rice, seasoned with a hint of ginger and soy-free sauce. This bowl is a paleo-friendly alternative to stir-fried rice and is perfect for a fulfilling lunch or dinner.

Ingredients:

• 1 lb ground beef (90/10 ratio)
• 1 tbsp sesame oil or avocado oil
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 1 tbsp fresh ginger, grated
• 2 cups cauliflower rice
• 2 tbsp coconut aminos
• 1 tbsp rice vinegar
• Salt and black pepper to taste
• Green onions, chopped, for garnish

Instructions:

1. In a large skillet or wok, heat the sesame oil over medium-high heat. Add the chopped onion and sauté for 2-3 minutes until translucent. Add the garlic and ginger, cooking for another minute.
2. Add the ground beef to the skillet and cook until browned, breaking up any clumps with a wooden spoon.
3. Stir in the cauliflower rice, coconut aminos, and rice vinegar. Season with salt and black pepper to taste. Cook for another 4-5 minutes, allowing the cauliflower rice to absorb the flavors.
4. Serve in bowls and garnish with chopped green onions.

This beef and cauliflower rice bowl is an excellent choice for those who want to maintain a paleo diet without sacrificing flavor or texture. The combination of ground beef, aromatic seasonings, and cauliflower rice creates a hearty dish that’s both low-carb and full of rich, savory flavors.

Paleo Beef Meatballs with Zucchini Noodles

These paleo-friendly beef meatballs are tender and full of flavor, paired with fresh zucchini noodles for a low-carb twist on classic spaghetti and meatballs. Ideal for a quick, satisfying dinner that doesn’t compromise on taste.

Ingredients:

• 1 lb ground beef (80/20 ratio)
• 1/4 cup almond flour
• 1 egg, beaten
• 1/4 cup fresh parsley, chopped
• 1 tsp garlic powder
• 1/2 tsp onion powder
• Salt and black pepper to taste
• 2 tbsp olive oil
• 2 cups zucchini noodles (spiralized)
• 2 cups marinara sauce (paleo-approved, no added sugar)

Instructions:

1. Preheat the oven to 400°F (200°C). In a bowl, combine the ground beef, almond flour, beaten egg, parsley, garlic powder, onion powder, salt, and black pepper. Mix until just combined.
2. Roll the mixture into 1-inch meatballs and place them on a lined baking sheet.
3. Bake for 15-18 minutes or until the meatballs are cooked through and browned.
4. While the meatballs are baking, heat the olive oil in a large skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until just tender.
5. Pour the marinara sauce over the cooked meatballs and let it simmer for 2-3 minutes.
6. Serve the meatballs over the zucchini noodles, spooning extra sauce on top.

These paleo beef meatballs with zucchini noodles are both satisfying and nourishing, giving you the comfort of classic spaghetti and meatballs without the gluten or carbs. The lean beef meatballs paired with the lightly sautéed zucchini noodles create a well-rounded, flavorful dish that is perfect for a cozy dinner.

Beef and Sweet Potato Skillet

This simple and hearty one-pan dish is perfect for a quick weeknight meal. The combination of seasoned beef and sweet potatoes makes for a nutritious, satisfying meal that’s both paleo and full of flavor.

Ingredients:

• 1 lb ground beef (80/20 ratio)
• 2 tbsp avocado oil or olive oil
• 2 medium sweet potatoes, peeled and cubed
• 1 bell pepper, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tsp paprika
• 1/2 tsp cumin
• Salt and black pepper to taste
• Fresh cilantro, chopped, for garnish (optional)

Instructions:

1. In a large skillet over medium-high heat, add 1 tbsp of oil. Add the sweet potato cubes and cook for 5-6 minutes, stirring occasionally, until they begin to soften. Remove from the skillet and set aside.
2. In the same skillet, add the remaining oil and sauté the onion and bell pepper for 3-4 minutes until softened. Add the garlic and cook for an additional minute.
3. Add the ground beef to the skillet and cook until browned, breaking it up with a wooden spoon. Stir in the paprika, cumin, salt, and black pepper.
4. Return the sweet potatoes to the skillet and combine everything evenly. Cook for an additional 4-5 minutes until the sweet potatoes are tender and the flavors meld together.
5. Serve with a sprinkle of fresh cilantro for a touch of brightness.

The beef and sweet potato skillet is a flavorful, balanced meal that is simple to make and packed with nutrients. The hearty sweet potatoes pair perfectly with the seasoned beef, making this dish a delicious paleo-friendly option that’s perfect for any day of the week.

Beef Stuffed Bell Peppers

These beef stuffed bell peppers are packed with protein, vegetables, and bold flavors. They make a colorful and delicious dish that is both paleo-friendly and easy to prepare.

Ingredients:

• 4 large bell peppers (any color)
• 1 lb ground beef (90/10 ratio)
• 1 small onion, finely chopped
• 1 cup diced tomatoes (canned or fresh)
• 1/2 cup cauliflower rice
• 1 tbsp tomato paste
• 1 tbsp fresh oregano, chopped (or 1 tsp dried oregano)
• Salt and black pepper to taste
• Olive oil spray
• Fresh parsley, for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Lightly spray the peppers with olive oil and set aside.
2. In a skillet over medium heat, cook the chopped onion until translucent, about 3 minutes. Add the ground beef and cook until browned, breaking up any clumps with a wooden spoon.
3. Stir in the diced tomatoes, cauliflower rice, tomato paste, and oregano. Season with salt and black pepper to taste. Simmer for 5 minutes to let the flavors meld.
4. Spoon the beef mixture into the prepared bell peppers and place them in a baking dish.
5. Bake for 25-30 minutes, or until the peppers are tender.
6. Serve garnished with fresh parsley if desired.

These beef stuffed bell peppers are an excellent paleo dish that’s packed with flavor and nutrition. The combination of ground beef, tomatoes, and cauliflower rice creates a filling, balanced meal that is as colorful as it is tasty.

Beef Lettuce Cups with Avocado and Salsa

These beef lettuce cups are a light and satisfying paleo meal. Perfect for a quick lunch or dinner, they feature seasoned ground beef topped with creamy avocado and fresh salsa, all wrapped in crisp lettuce leaves for a refreshing bite.

Ingredients:

• 1 lb ground beef (80/20 ratio)
• 2 tbsp coconut oil or ghee
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tsp chili powder
• 1/2 tsp cumin
• Salt and black pepper to taste
• 1 avocado, diced
• 1/2 cup fresh salsa (paleo-friendly)
• Large lettuce leaves (e.g., Romaine or iceberg) for wrapping

Instructions:

1. Heat the coconut oil or ghee in a skillet over medium-high heat. Add the chopped onion and sauté for 2-3 minutes until translucent. Add the garlic and cook for another minute.
2. Add the ground beef to the skillet and cook until browned, breaking it up with a wooden spoon. Stir in the chili powder, cumin, salt, and black pepper.
3. Spoon the seasoned beef into the lettuce leaves and top with diced avocado and a generous spoonful of fresh salsa.
4. Serve immediately for a light and refreshing paleo meal.

These beef lettuce cups with avocado and salsa are an easy-to-make, satisfying paleo dish that offers a perfect balance of flavors and textures. The combination of warm, seasoned beef and the cool, creamy toppings creates a delicious and refreshing meal perfect for any day of the week.

Beef and Broccoli Stir-Fry

This beef and broccoli stir-fry is a paleo-friendly dish that brings together tender beef, crisp broccoli, and a flavorful sauce. It’s quick to prepare and makes for a satisfying meal that’s perfect for lunch or dinner.

Ingredients:

• 1 lb flank steak or sirloin, thinly sliced against the grain
• 2 tbsp coconut aminos
• 1 tbsp arrowroot powder or tapioca flour
• 2 tbsp avocado oil or olive oil
• 2 cups broccoli florets
• 2 cloves garlic, minced
• 1 inch fresh ginger, grated
• Salt and black pepper to taste
• Sesame seeds for garnish (optional)

Instructions:

1. In a bowl, toss the sliced beef with 1 tbsp coconut aminos and the arrowroot powder. Set aside to marinate for 10 minutes.
2. In a large skillet or wok, heat the oil over medium-high heat. Add the garlic and grated ginger, and sauté for 30 seconds.
3. Add the beef to the skillet and cook for 2-3 minutes until browned. Remove the beef from the skillet and set aside.
4. Add the broccoli florets to the same skillet and stir-fry for 3-4 minutes until tender-crisp.
5. Return the beef to the skillet and pour in the remaining 1 tbsp of coconut aminos. Stir to combine and cook for another minute, allowing the flavors to meld.
6. Serve with a sprinkle of sesame seeds for a touch of crunch.

This beef and broccoli stir-fry is a perfect combination of protein and vegetables, with a subtle sweetness from the coconut aminos that pairs well with the beef. Quick, easy, and full of flavor, it’s a great weeknight meal for anyone following a paleo diet.

Beef and Mushroom Stuffed Portobello Mushrooms

These beef and mushroom stuffed Portobello mushrooms are a delightful paleo meal that makes use of hearty, satisfying ingredients. They’re full of rich umami flavor and pair well with a simple side salad or roasted vegetables.

Ingredients:

• 4 large Portobello mushroom caps
• 1 lb ground beef (85/15 ratio)
• 1 cup mushrooms, finely chopped
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• Salt and black pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Remove the stems and gills from the Portobello mushrooms and place them on a baking sheet lined with parchment paper.
2. In a skillet over medium heat, cook the diced onion and minced garlic until translucent, about 3 minutes. Add the chopped mushrooms and sauté for an additional 2-3 minutes.
3. Add the ground beef to the skillet and cook until browned, breaking up the meat as it cooks. Stir in the tomato paste, oregano, thyme, salt, and black pepper. Cook for 3-4 more minutes to allow the flavors to meld.
4. Spoon the beef and mushroom mixture into each Portobello cap, pressing down slightly to pack it in.
5. Bake for 20-25 minutes or until the mushrooms are tender and the beef is cooked through.
6. Serve garnished with fresh parsley.

These beef and mushroom stuffed Portobello mushrooms are a great way to enjoy a nutrient-rich, low-carb paleo dish that feels indulgent but is wholesome at its core. The rich flavors of the beef and mushrooms complement the umami taste of the Portobello caps, making each bite a satisfying experience.

Beef Zucchini Fritters

These beef zucchini fritters are a versatile and delicious way to enjoy a paleo-friendly dish packed with flavor and texture. Perfect as a main dish or as a side, they’re great for meal prep and can be enjoyed warm or cold.

Ingredients:

• 1 lb ground beef (80/20 ratio)
• 1 medium zucchini, grated and excess moisture squeezed out
• 1/2 cup almond flour
• 1 egg, beaten
• 1 tsp garlic powder
• 1/2 tsp dried oregano
• Salt and black pepper to taste
• 2 tbsp coconut oil or ghee, for frying
• Fresh lemon wedges, for serving (optional)

Instructions:

1. In a mixing bowl, combine the ground beef, grated zucchini, almond flour, beaten egg, garlic powder, oregano, salt, and black pepper. Mix until well combined.
2. Heat the coconut oil or ghee in a large skillet over medium heat. Scoop about 2-3 tablespoons of the mixture and form into small patties. Place them in the skillet and cook for 3-4 minutes on each side until golden brown and cooked through.
3. Transfer the cooked fritters to a paper towel-lined plate to drain excess oil.
4. Serve warm with fresh lemon wedges for a refreshing, citrusy touch.

These beef zucchini fritters are an excellent paleo dish that packs a punch of flavor while staying light and nutritious. The combination of beef and zucchini provides a satisfying texture and taste, making these fritters a delicious, protein-rich option for any meal.

Beef and Cauliflower Shepherd’s Pie

This paleo-friendly twist on the classic shepherd’s pie replaces mashed potatoes with creamy cauliflower, making it a hearty yet healthy dish that’s full of flavor and satisfying enough for any meal.

Ingredients:

• 1 lb ground beef (85/15 ratio)
• 2 cups cauliflower florets
• 2 tbsp ghee or coconut oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup carrots, diced
• 1 cup frozen peas (optional for paleo)
• 1 tbsp tomato paste
• 1 tsp dried thyme
• Salt and black pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Bring a pot of water to a boil and add the cauliflower florets. Cook until tender, about 10 minutes. Drain and mash the cauliflower with 1 tbsp of ghee or coconut oil. Season with salt and pepper to taste. Set aside.
2. In a skillet over medium heat, add the remaining ghee or coconut oil. Sauté the chopped onion and minced garlic until fragrant, about 3 minutes. Add the ground beef and cook until browned, breaking up any clumps as it cooks.
3. Stir in the carrots, tomato paste, and thyme. Cook for an additional 5 minutes, then add the frozen peas (if using). Season with salt and black pepper to taste.
4. Transfer the beef mixture into a baking dish and spread the mashed cauliflower evenly over the top.
5. Bake for 20-25 minutes or until the top is slightly golden.
6. Serve garnished with fresh parsley if desired.

This beef and cauliflower shepherd’s pie is a comforting dish that brings together rich, seasoned beef and creamy cauliflower, making it a wholesome and satisfying paleo option. It’s perfect for family dinners or meal prepping for the week.

Beef and Spinach Meatballs

These beef and spinach meatballs are a nutrient-dense, paleo-friendly dish that’s easy to make and versatile enough to be served with a variety of sides. They’re great on their own or paired with a fresh salad or cauliflower rice.

Ingredients:

• 1 lb ground beef (90/10 ratio)
• 1 cup fresh spinach, finely chopped
• 1 egg, beaten
• 1/2 cup almond flour
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp onion powder
• Salt and black pepper to taste
• 2 tbsp olive oil or coconut oil for frying

Instructions:

1. In a large mixing bowl, combine the ground beef, chopped spinach, beaten egg, almond flour, minced garlic, oregano, onion powder, salt, and black pepper. Mix until well combined.
2. Roll the mixture into 1-inch meatballs and set them aside.
3. Heat the olive oil or coconut oil in a skillet over medium-high heat. Add the meatballs and cook for 5-6 minutes, turning them occasionally until they are golden brown on all sides and cooked through.
4. Transfer the meatballs to a plate lined with paper towels to remove excess oil.
5. Serve warm with a side of steamed vegetables or a simple green salad.

These beef and spinach meatballs are a simple yet delicious way to enjoy a protein-rich meal that’s loaded with nutrients. The addition of spinach boosts the fiber and vitamin content, making these meatballs a perfect choice for a paleo-friendly dinner.

Beef and Avocado Salad Bowl

This beef and avocado salad bowl is a refreshing, nutrient-packed dish that combines the rich flavors of seasoned beef with creamy avocado and crisp vegetables. Perfect for a light lunch or dinner, it’s both filling and full of healthy fats.

Ingredients:

• 1 lb ground beef (80/20 ratio)
• 2 tbsp coconut oil or avocado oil
• 1 tsp chili powder
• 1/2 tsp cumin
• Salt and black pepper to taste
• 1 large avocado, sliced
• 2 cups mixed greens (e.g., arugula, spinach, romaine)
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/2 cucumber, sliced
• 2 tbsp fresh cilantro, chopped
• Lime wedges for serving

Instructions:

1. In a skillet over medium-high heat, add the coconut oil and ground beef. Cook until browned, breaking up the meat as it cooks. Stir in the chili powder, cumin, salt, and black pepper. Cook for an additional 2-3 minutes and remove from heat.
2. In a large bowl, combine the mixed greens, cherry tomatoes, red onion, and cucumber.
3. Add the seasoned beef to the salad and top with sliced avocado and a sprinkle of fresh cilantro.
4. Serve with lime wedges for squeezing over the top for added flavor.

This beef and avocado salad bowl is a balanced, paleo-friendly meal that combines protein, healthy fats, and fresh vegetables. The rich flavors of the seasoned beef pair perfectly with the creamy avocado and the bright, tangy lime juice, creating a dish that is both satisfying and nourishing.

Note: More recipes​ are coming soon!