35+ Delicious Paleo Sunday Brunch Recipes to Elevate Your Weekend

Sundays are a special day — a time to relax, catch up with loved ones, and indulge in a leisurely brunch that sets the tone for the rest of the week.

If you follow a paleo lifestyle, finding recipes that are both delicious and compliant with your dietary needs can be a challenge.

But fear not, because we’ve rounded up more than 35 irresistible paleo brunch recipes that will make your Sunday mornings truly special.

Whether you’re looking for hearty, protein-packed meals, light dishes that are perfect for summer, or sweet treats to satisfy your cravings, these recipes offer a variety of flavors, textures, and options.

From savory avocado egg cups to decadent banana pancakes, this collection has something for everyone.

Get ready to enjoy brunch without compromise, because healthy eating should never mean sacrificing taste.

35+ Delicious Paleo Sunday Brunch Recipes to Elevate Your Weekend

With over 35 paleo brunch recipes, your Sundays will never be the same.

Whether you’re having a relaxed morning at home or entertaining friends and family, these recipes are sure to bring a smile to your face and nourish your body.

The versatility of paleo ingredients ensures that you can enjoy a wide range of dishes, from hearty skillet meals and protein-rich bowls to light and crispy fritters.

These recipes are not just about food; they’re about enjoying the simple pleasure of a Sunday morning, taking the time to prepare meals that are both healthy and indulgent.

So go ahead, try out a few (or a dozen) of these dishes, and make your Sundays truly memorable.

Avocado and Spinach Egg Bake

This nutritious dish brings together the creamy texture of avocado, the freshness of spinach, and the protein-packed goodness of eggs. It’s a simple, satisfying brunch option perfect for those following a paleo lifestyle. The combination of rich flavors and hearty ingredients will make this dish a standout addition to your Sunday brunch table.

Ingredients

• 4 large eggs
• 1 avocado, peeled, pitted, and sliced
• 2 cups fresh spinach, chopped
• 1/4 cup coconut milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil or ghee for greasing the baking dish
• Optional: red pepper flakes or chopped fresh parsley for garnish

Instructions

1. Preheat the oven to 375°F (190°C). Grease a small baking dish with olive oil or ghee.
2. In a mixing bowl, whisk the eggs with coconut milk, salt, and black pepper until well combined.
3. Add the chopped spinach to the egg mixture and stir until evenly distributed.
4. Pour the mixture into the greased baking dish and spread evenly.
5. Place avocado slices on top, arranging them in a decorative pattern.
6. Bake for 20–25 minutes or until the eggs are set and the top is lightly golden.
7. Remove from the oven and let cool for a few minutes before slicing and serving.
8. Garnish with red pepper flakes or parsley for an extra pop of flavor.

This egg bake offers a delightful mix of creamy and savory elements that work harmoniously to keep your energy levels up throughout the day. It’s a meal that highlights fresh ingredients while being filling and nourishing.

Sweet Potato and Bacon Hash

This paleo-friendly hash is full of robust flavors and vibrant colors. Sweet potatoes add a naturally sweet and hearty base, complemented by crispy bacon and sautéed onions. It’s perfect for a leisurely Sunday brunch, adding a touch of comfort while staying true to paleo principles.

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 4 slices of bacon, chopped into small pieces
• 1 small onion, finely diced
• 1 red bell pepper, diced
• 2 tablespoons olive oil
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• Salt and black pepper to taste
• Fresh cilantro, for garnish
• Optional: 2 poached or fried eggs for serving

Instructions

1. Heat a large skillet over medium heat and cook the bacon until crispy. Remove from the skillet and set aside on a paper towel to drain excess fat.
2. Remove excess bacon grease from the skillet, leaving about 1 tablespoon.
3. Add the diced sweet potatoes to the skillet and cook, stirring occasionally, for about 10–12 minutes or until they start to soften.
4. Add the onion and red bell pepper, cooking for an additional 5 minutes until the vegetables are tender and slightly caramelized.
5. Stir in the smoked paprika, garlic powder, salt, and black pepper.
6. Return the cooked bacon to the skillet and stir everything to combine. Cook for another 2–3 minutes, allowing the flavors to meld together.
7. Serve the hash warm, garnished with fresh cilantro. For a more filling brunch, top with poached or fried eggs.

The combination of sweet potatoes and bacon in this dish provides a satisfying balance of sweet, smoky, and savory flavors. It’s an ideal brunch choice that’s hearty enough to sustain you throughout the day while being paleo-compliant.

Coconut Flour Pancakes with Berry Compote

These paleo-friendly pancakes are light, fluffy, and a sweet way to start your Sunday brunch. Coconut flour provides a grain-free alternative to traditional flour, giving them a unique flavor and texture. The berry compote adds a refreshing tang that pairs perfectly with the pancakes’ richness.

Ingredients

• 1/2 cup coconut flour
• 4 large eggs
• 1/4 cup unsweetened almond milk
• 2 tablespoons melted coconut oil or ghee
• 1 tablespoon honey or maple syrup (optional)
• 1/2 teaspoon baking powder
• 1/4 teaspoon vanilla extract
• Pinch of salt
• 1 cup mixed berries (strawberries, blueberries, raspberries)
• 1 tablespoon honey (for compote)
• 1 teaspoon lemon juice

Instructions

1. In a mixing bowl, whisk together the coconut flour, baking powder, and salt.
2. Add the eggs, almond milk, melted coconut oil, honey (if using), and vanilla extract. Mix until a smooth batter forms.
3. Heat a nonstick skillet over medium heat and lightly grease it with coconut oil or ghee.
4. Pour about 1/4 cup of batter per pancake onto the skillet and cook for 2–3 minutes on each side, or until golden brown.
5. In a small saucepan over medium-low heat, combine the mixed berries, honey, and lemon juice. Simmer for 5–7 minutes, stirring occasionally, until the berries release their juices and the compote thickens.
6. Serve the pancakes warm with a generous spoonful of berry compote on top.

These pancakes offer a guilt-free indulgence that’s perfect for satisfying your sweet cravings without compromising your paleo diet. The berry compote adds natural sweetness and a bit of acidity to balance the dish, creating a delightful brunch experience.

Zucchini and Egg Frittata

This zucchini and egg frittata is a perfect way to start your Sunday with a light yet satisfying meal. Packed with protein and fresh vegetables, this dish is both nutritious and versatile. The natural sweetness of zucchini pairs beautifully with the herbs and spices, making this frittata an ideal paleo-friendly brunch option.

Ingredients

• 6 large eggs
• 2 medium zucchini, sliced into half-moons
• 1/2 cup cherry tomatoes, halved
• 1/4 cup chopped fresh basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• Salt and black pepper to taste
• 1 tablespoon olive oil
• Optional: a sprinkle of nutritional yeast for a cheesy flavor

Instructions

1. Preheat the oven to 375°F (190°C).
2. In an oven-safe skillet, heat the olive oil over medium heat. Add the sliced zucchini and cook for 5 minutes until they are slightly tender.
3. Add the cherry tomatoes and cook for an additional 2 minutes, stirring occasionally.
4. In a mixing bowl, whisk the eggs, basil, oregano, garlic powder, salt, and black pepper.
5. Pour the egg mixture over the vegetables in the skillet and cook for 2–3 minutes, gently stirring to distribute the ingredients evenly.
6. Transfer the skillet to the preheated oven and bake for 10–12 minutes, or until the eggs are set and slightly golden on top.
7. Remove from the oven and let cool for a few minutes before slicing and serving. Optionally, sprinkle nutritional yeast on top for an added umami kick.

This frittata is an easy, one-pan dish that’s both hearty and light, making it perfect for a leisurely Sunday brunch. The blend of zucchini and tomatoes with a touch of basil brings a summery freshness that’s sure to please.

Crispy Chicken Thighs with Lemon and Herbs

Transform simple chicken thighs into a flavorful and satisfying dish for your paleo brunch. The crispy skin and zesty lemon flavor pair wonderfully with a side of sautéed greens or a fresh salad. This dish is full of healthy fats and proteins, ensuring you stay satisfied and energized throughout the day.

Ingredients

• 4 chicken thighs, skin-on and bone-in
• 1 tablespoon olive oil
• 2 tablespoons fresh lemon juice
• 2 teaspoons dried rosemary
• 2 teaspoons dried thyme
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Lemon wedges for serving

Instructions

1. Preheat your oven to 425°F (220°C).
2. Pat the chicken thighs dry with paper towels and place them in a baking dish.
3. In a small bowl, combine the olive oil, lemon juice, rosemary, thyme, minced garlic, salt, and black pepper.
4. Rub the herb mixture evenly over the chicken thighs, ensuring the skin is coated well.
5. Transfer the chicken thighs to the oven and bake for 25–30 minutes, or until the skin is golden and crispy and the chicken reaches an internal temperature of 165°F (74°C).
6. Remove from the oven and let rest for 5 minutes before serving with lemon wedges on the side.

The crispy skin and aromatic flavors of this dish make it irresistible. This meal provides a savory, protein-rich brunch option that feels indulgent without being heavy.

Smoked Salmon and Avocado Salad

This smoked salmon and avocado salad is a refreshing and light dish, perfect for a bright Sunday brunch. It’s packed with healthy fats, omega-3s, and a variety of flavors and textures that make it both satisfying and nutritious. The combination of the rich salmon with creamy avocado, fresh greens, and a zesty dressing makes this salad a winner.

Ingredients

• 4 oz (115g) smoked salmon, sliced
• 1 large avocado, cubed
• 2 cups mixed greens (arugula, spinach, kale)
• 1/4 cup cucumber, thinly sliced
• 1/4 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• Salt and black pepper to taste
• Optional: fresh dill for garnish

Instructions

1. In a large bowl, combine the mixed greens, cucumber, cherry tomatoes, and red onion.
2. In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper.
3. Drizzle the dressing over the salad and toss gently to coat.
4. Add the avocado cubes and smoked salmon slices to the top of the salad.
5. Garnish with fresh dill if desired and serve immediately.

This salad is an ideal balance of flavors with the rich, salty notes of smoked salmon contrasted by the creamy, subtle taste of avocado. It’s an elegant, yet simple dish that is perfect for a health-conscious brunch that doesn’t skimp on taste.

Paleo Stuffed Bell Peppers

These paleo stuffed bell peppers are a flavorful and nutritious brunch option that can double as lunch or dinner. Packed with ground turkey, vegetables, and spices, they’re hearty yet light and can be made ahead of time for an effortless brunch.

Ingredients

• 4 large bell peppers (any color)
• 1 lb (450g) ground turkey
• 1 medium zucchini, diced
• 1/2 cup diced tomatoes (fresh or canned)
• 1/4 cup onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and black pepper to taste
• 2 tablespoons fresh cilantro, chopped (optional)

Instructions

1. Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
2. In a large skillet over medium heat, cook the ground turkey, breaking it apart with a spoon. Add the onion and garlic, and sauté for 3–4 minutes until the onion is translucent.
3. Stir in the diced zucchini, tomatoes, oregano, cumin, smoked paprika, salt, and black pepper. Cook for another 2–3 minutes until the vegetables are tender and the mixture is heated through.
4. Fill each bell pepper with the turkey and vegetable mixture, pressing down slightly to pack them in.
5. Place the stuffed peppers in a baking dish and bake for 25–30 minutes, or until the peppers are tender and the filling is fully cooked.
6. Garnish with fresh cilantro before serving.

These stuffed bell peppers are loaded with nutrients and bold flavors. They’re perfect for a brunch that feels substantial yet balanced and fresh, providing plenty of protein and vegetables to start your day.

Egg and Spinach Stuffed Portobello Mushrooms

This dish is a great twist on the classic egg bake, incorporating hearty portobello mushrooms as the vessel for a delicious filling. With the earthy flavors of mushrooms paired with eggs and fresh spinach, this is a brunch option that is both satisfying and nutrient-rich.

Ingredients

• 4 large portobello mushrooms, stems removed and gills scraped out
• 4 large eggs
• 1 cup fresh spinach, chopped
• 1/4 cup sun-dried tomatoes, chopped
• 1/4 cup red onion, finely diced
• 2 tablespoons olive oil
• 1/4 teaspoon dried thyme
• Salt and black pepper to taste
• Fresh basil leaves for garnish (optional)

Instructions

1. Preheat the oven to 400°F (200°C). Brush the portobello mushrooms with 1 tablespoon of olive oil and place them on a baking sheet lined with parchment paper.
2. In a skillet over medium heat, add the remaining olive oil and sauté the red onion until translucent. Add the chopped spinach and cook for 1–2 minutes until wilted. Stir in the sun-dried tomatoes and season with salt, black pepper, and thyme.
3. Divide the spinach mixture evenly among the portobello mushrooms, spreading it out evenly.
4. Crack one egg into each mushroom cap, being careful not to break the yolk.
5. Bake for 12–15 minutes, or until the egg whites are set but the yolks remain slightly runny.
6. Remove from the oven and let cool for a minute before serving. Garnish with fresh basil leaves if desired.

These egg and spinach stuffed portobello mushrooms make for an elegant and low-carb brunch that’s rich in vitamins and healthy fats. The combination of earthy mushrooms with the bright flavors of spinach and sun-dried tomatoes creates a dish that feels special and satisfying.

Coconut Curry Shrimp Skillet

This paleo-friendly coconut curry shrimp skillet is a deliciously flavorful brunch option that pairs well with a side of steamed veggies or cauliflower rice. With the warming spices of curry and the rich, creamy texture of coconut milk, this dish is perfect for those looking to enjoy a light yet indulgent meal.

Ingredients

• 1 lb (450g) large shrimp, peeled and deveined
• 1 can (13.5 oz) full-fat coconut milk
• 2 tablespoons curry powder
• 1 tablespoon coconut oil
• 1 red bell pepper, thinly sliced
• 1/2 cup snap peas, trimmed
• 2 cloves garlic, minced
• 1/2 teaspoon fresh ginger, grated
• Salt and black pepper to taste
• Fresh cilantro and lime wedges for serving

Instructions

1. In a large skillet over medium heat, melt the coconut oil. Add the garlic and ginger and sauté for 1 minute until fragrant.
2. Stir in the curry powder and cook for another 30 seconds to enhance the flavors.
3. Pour in the coconut milk and stir well to combine with the spices. Bring the mixture to a simmer.
4. Add the shrimp, red bell pepper, and snap peas. Cook for 4–5 minutes, or until the shrimp are pink and cooked through.
5. Season with salt and black pepper to taste.
6. Serve warm, garnished with fresh cilantro and lime wedges for an added burst of flavor.

This coconut curry shrimp skillet offers a rich and fragrant brunch option that’s easy to make and brimming with flavor. The creamy coconut milk and aromatic spices make it feel indulgent, while the shrimp provide a good source of lean protein.

Sweet Potato and Sausage Hash

This sweet potato and sausage hash is a hearty, paleo-friendly brunch dish that combines sweet and savory flavors in one skillet. It’s perfect for a lazy Sunday morning and is packed with protein, healthy carbs, and vegetables for a balanced meal.

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 lb (450g) paleo-friendly sausage, casings removed and crumbled
• 1 bell pepper, diced
• 1 small red onion, chopped
• 2 tablespoons olive oil
• 1/2 teaspoon paprika
• 1/4 teaspoon garlic powder
• Salt and black pepper to taste
• Fresh parsley for garnish (optional)
• 4 large eggs (optional, for serving)

Instructions

1. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the crumbled sausage and cook, breaking it up with a spoon, until browned and fully cooked. Remove the sausage from the skillet and set aside.
2. In the same skillet, add the remaining tablespoon of olive oil and sauté the diced sweet potatoes for 5–7 minutes until they begin to soften.
3. Add the chopped bell pepper and red onion to the skillet. Cook for another 5 minutes, stirring occasionally, until the vegetables are tender.
4. Return the cooked sausage to the skillet and mix everything together. Sprinkle paprika, garlic powder, salt, and black pepper over the hash, and stir to combine.
5. Optional: In a separate pan, cook the eggs sunny-side up or scrambled. Serve on top of the hash for an extra protein boost.
6. Garnish with fresh parsley before serving.

This sweet potato and sausage hash is perfect for those who enjoy a hearty breakfast that’s full of flavor and nutrients. The combination of the sweet potatoes with the savory sausage and vegetables makes this dish both filling and satisfying.

Avocado and Tomato Egg Cups

These avocado and tomato egg cups are a simple, colorful, and delicious paleo brunch option. They’re quick to assemble and bake in the oven, providing a great source of healthy fats, protein, and vitamins. Perfect for a light but satisfying meal to start your Sunday.

Ingredients

• 2 large avocados, halved and pitted
• 4 large eggs
• 1/2 cup cherry tomatoes, halved
• 1/4 teaspoon smoked paprika
• Salt and black pepper to taste
• Fresh chives, chopped (optional)

Instructions

1. Preheat the oven to 375°F (190°C). Line a baking tray with parchment paper or aluminum foil.
2. Scoop out a small amount of avocado from the center of each avocado half to create more room for the egg.
3. Place the avocado halves in a baking dish or on the lined tray, making sure they are stable and won’t tip over.
4. Crack one egg into each avocado half. Add the halved cherry tomatoes on top of the eggs and season with smoked paprika, salt, and black pepper.
5. Bake in the preheated oven for 12–15 minutes, or until the eggs are cooked to your desired consistency.
6. Remove from the oven and let cool slightly before serving. Sprinkle fresh chives on top for an added touch.

These avocado and tomato egg cups are a vibrant and nutrient-dense brunch choice that offers a perfect balance of healthy fats and protein. The creamy avocado and juicy tomatoes blend beautifully with the baked egg for a meal that feels indulgent yet healthy.

Paleo Banana Pancakes with Almond Butter Drizzle

For those who crave a sweet brunch, these paleo banana pancakes are a treat that stays within your dietary needs. Made with ripe bananas and almond flour, these pancakes are naturally gluten-free and packed with flavor. The almond butter drizzle adds a rich, nutty touch that perfectly complements the sweet banana base.

Ingredients

• 2 ripe bananas
• 3 large eggs
• 1/2 cup almond flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon cinnamon
• Pinch of salt
• 2 tablespoons coconut oil or ghee, for cooking
• 1/4 cup almond butter, warmed
• Fresh strawberries or blueberries for serving (optional)

Instructions

1. In a bowl, mash the ripe bananas until smooth. Add the eggs and mix well.
2. Stir in the almond flour, baking powder, cinnamon, and salt until the batter is smooth and combined.
3. Heat 1 tablespoon of coconut oil or ghee in a skillet over medium heat. Pour 1/4 cup of batter into the skillet for each pancake.
4. Cook for 2–3 minutes on one side, or until small bubbles appear on the surface. Flip and cook for another 1–2 minutes on the other side until golden brown.
5. Repeat with the remaining batter, adding more oil as needed.
6. Drizzle the warm almond butter over the pancakes and serve with fresh strawberries or blueberries if desired.

These paleo banana pancakes are a perfect balance of sweetness and heartiness. The rich almond butter drizzle makes them feel indulgent, while the bananas provide natural sweetness and a moist texture. Perfect for a weekend brunch that satisfies both your sweet tooth and your nutritional needs.

Paleo Breakfast Burrito Bowls

This paleo breakfast burrito bowl is perfect for those who love a hearty, savory brunch. Packed with protein, vegetables, and healthy fats, this dish is as satisfying as it is nutritious. Skip the tortillas and enjoy a flavorful, grain-free alternative that will keep you energized throughout the day.

Ingredients

• 1 lb (450g) ground chicken or turkey
• 1 large sweet potato, peeled and diced
• 1 cup spinach or kale, chopped
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1 avocado, sliced
• 1/2 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon paprika
• Salt and black pepper to taste
• 2 tablespoons olive oil
• Fresh cilantro for garnish (optional)

Instructions

1. Preheat the oven to 400°F (200°C). Spread the diced sweet potatoes on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt, black pepper, and paprika. Roast for 20 minutes or until tender.
2. While the sweet potatoes roast, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the ground chicken or turkey, red onion, chili powder, cumin, and a pinch of salt. Cook for 5–7 minutes, breaking up the meat with a spoon until browned and cooked through.
3. Stir in the spinach or kale and cook for 1–2 minutes until wilted.
4. In serving bowls, layer the sweet potato, seasoned ground meat, spinach mixture, cherry tomatoes, and sliced avocado.
5. Garnish with fresh cilantro and a squeeze of lime juice for an added burst of flavor.

This breakfast burrito bowl combines sweet and savory elements in a satisfying, nutrient-dense meal. The roasted sweet potatoes provide a touch of natural sweetness, while the seasoned meat and avocado deliver protein and healthy fats, making it a balanced brunch option.

Coconut Lime Chicken Skewers

These coconut lime chicken skewers are a flavorful, paleo-friendly brunch dish that can be prepared ahead of time and grilled or baked to perfection. The combination of coconut milk, lime, and a touch of garlic brings out a tropical, bright flavor that’s perfect for a weekend brunch.

Ingredients

• 1 lb (450g) boneless, skinless chicken breast, cut into 1-inch cubes
• 1/2 cup full-fat coconut milk
• 2 tablespoons lime juice (freshly squeezed)
• 2 cloves garlic, minced
• 1 tablespoon fish sauce (optional, for more depth of flavor)
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper (optional, for a spicy kick)
• Salt and black pepper to taste
• Fresh cilantro and lime wedges for serving

Instructions

1. In a bowl, combine the coconut milk, lime juice, minced garlic, fish sauce (if using), ground coriander, cayenne pepper, salt, and black pepper.
2. Add the chicken cubes to the bowl and toss until fully coated. Cover and marinate in the refrigerator for at least 1 hour or up to overnight for maximum flavor.
3. Preheat the grill or broiler to medium-high heat. Thread the marinated chicken onto skewers, ensuring the pieces are evenly spaced.
4. Grill for 4–5 minutes on each side, or until the chicken is fully cooked and has nice grill marks.
5. Serve the skewers with a garnish of fresh cilantro and lime wedges for a refreshing touch.

These coconut lime chicken skewers are perfect for a summer brunch or any time you want a dish that feels a bit exotic. The coconut milk and lime provide a tropical twist, while the marinade infuses the chicken with rich flavors.

Paleo Zucchini Fritters

These paleo zucchini fritters are light and crispy and can be served as a brunch main or side dish. They’re naturally gluten-free and grain-free, and the addition of herbs and a simple dipping sauce makes them extra special.

Ingredients

• 2 medium zucchinis, grated and excess moisture squeezed out
• 3 large eggs
• 1/4 cup almond flour
• 1/4 cup chopped fresh parsley
• 1/4 teaspoon garlic powder
• Salt and black pepper to taste
• 2 tablespoons coconut oil or ghee, for frying
• Lemon wedges for serving (optional)

Instructions

1. In a bowl, combine the grated zucchini, eggs, almond flour, parsley, garlic powder, salt, and black pepper. Mix until fully combined.
2. Heat the coconut oil or ghee in a large skillet over medium heat.
3. Scoop about 2 tablespoons of the zucchini mixture into the skillet and flatten slightly to form a patty. Repeat until the skillet is full but not overcrowded.
4. Cook for 3–4 minutes on each side, or until the fritters are golden brown and crispy. Remove and place on a paper towel to drain any excess oil.
5. Serve the fritters warm with lemon wedges on the side for a fresh and zesty finish.

These paleo zucchini fritters are a great way to start your day with a light yet satisfying brunch. They’re perfect on their own or paired with a simple dipping sauce or a side of guacamole for a flavorful touch.

Note: More recipes​ are coming soon!