40+ Delicious Sunday Paleo Copycat Recipes for a Healthy Weekend

Sundays are synonymous with relaxation, good food, and a bit of indulgence before the workweek begins.

But if you’re following a Paleo lifestyle, you might think that enjoying classic comfort foods and restaurant favorites is out of reach.

Fortunately, you don’t have to compromise flavor for health. With these 40+ Sunday Paleo copycat recipes, you can enjoy your favorite meals while staying true to your dietary preferences.

Whether you’re craving hearty breakfast dishes, savory main courses, or decadent desserts, we’ve rounded up a selection of mouth-watering recipes that transform traditional comfort food into Paleo-friendly delights.

From homemade Paleo BBQ ribs that rival any restaurant’s, to creamy, dairy-free Caesar salads, and even teriyaki chicken that tastes just like your favorite takeout, these recipes prove that eating healthy doesn’t mean sacrificing flavor.

Prepare to be inspired by dishes that will impress your family, friends, or simply satisfy your weekend cravings with wholesome, nourishing ingredients.

40+ Delicious Sunday Paleo Copycat Recipes for a Healthy Weekend

With these 40+ Sunday Paleo copycat recipes, you can create a Sunday feast that tastes just as indulgent as the classics, but with healthier, whole-food ingredients that fit perfectly into your Paleo lifestyle.

Whether you’re cooking for yourself or hosting a gathering, these recipes are designed to bring everyone to the table with smiles and satisfied appetites.

The best part? You’ll enjoy all the flavors you love without any guilt.

So go ahead, plan your Sunday menu, and savor the day with nourishing meals that will leave you feeling energized and ready for the week ahead.

Paleo Copycat Chicken Parmesan

A gluten-free, grain-free, and dairy-free twist on the classic chicken parmesan that packs in flavor without sacrificing taste. This recipe uses almond flour to create a crispy crust and a dairy-free cheese alternative that melts perfectly over the chicken.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 cup almond flour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 egg, beaten
• 1/2 cup paleo-friendly marinara sauce
• 1/4 cup dairy-free mozzarella or cashew cheese
• Fresh basil leaves, for garnish
• Olive oil for frying

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Mix the almond flour, garlic powder, onion powder, salt, and pepper in a shallow dish.
3. Dip each chicken breast into the beaten egg, then coat it in the almond flour mixture, pressing gently to ensure the coating sticks.
4. Heat a large skillet over medium-high heat and add a bit of olive oil. Cook the breaded chicken for 2-3 minutes on each side, until golden brown.
5. Transfer the chicken to the prepared baking sheet. Spoon the marinara sauce over each piece of chicken and top with dairy-free cheese.
6. Bake for 10-12 minutes or until the chicken is cooked through and the cheese is melted.
7. Garnish with fresh basil leaves before serving.

This Paleo Chicken Parmesan replicates the comforting, hearty essence of the classic Italian dish while meeting dietary needs. With its crispy, golden crust and rich, tangy tomato sauce, it offers a satisfying meal without the heaviness of traditional breaded and fried chicken.

Paleo Copycat Buffalo Wings

These spicy, crispy wings bring the taste of your favorite sports bar to your home without the gluten or dairy. They’re coated in a tangy homemade buffalo sauce and served with a side of celery sticks and dairy-free ranch for dipping.

Ingredients:

• 2 pounds chicken wings
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup paleo-friendly hot sauce (like Frank’s RedHot)
• 2 tablespoons ghee or coconut oil, melted
• Celery sticks, for serving
• Dairy-free ranch dressing, for serving

Instructions:

1. Preheat your oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top.
2. Pat the chicken wings dry with paper towels. In a large bowl, combine paprika, garlic powder, onion powder, salt, and pepper. Toss the wings in the mixture until evenly coated.
3. Arrange the wings on the wire rack in a single layer and bake for 25-30 minutes, flipping halfway through, until they are crispy and golden.
4. While the wings bake, mix the hot sauce and melted ghee (or coconut oil) in a bowl.
5. Once the wings are ready, transfer them to the bowl with the buffalo sauce and toss until coated evenly.
6. Serve the wings hot with celery sticks and a side of dairy-free ranch dressing.

The Paleo Buffalo Wings are a must-try for anyone who loves a little heat. They bring all the spicy, tangy flavors you crave without the added sugars or artificial ingredients found in many store-bought sauces. Perfect for game day or a casual weekend snack, these wings are sure to be a hit with friends and family.

Paleo Copycat Chocolate Chip Cookies

A healthy, gluten-free, and dairy-free version of the classic chocolate chip cookie that delivers all the chewy, gooey satisfaction you expect. Made with almond flour and sweetened naturally with coconut sugar, they make the perfect treat for a sweet craving.

Ingredients:

• 2 cups almond flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup coconut oil, melted
• 1/2 cup coconut sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup dairy-free chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the almond flour, baking soda, and salt.
3. In another bowl, whisk together the melted coconut oil, coconut sugar, eggs, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing until combined. Fold in the dairy-free chocolate chips.
5. Drop spoonfuls of the dough onto the baking sheet, flattening each cookie slightly with the back of the spoon.
6. Bake for 10-12 minutes or until the edges start to turn golden brown.
7. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These Paleo Chocolate Chip Cookies are a game-changer for dessert lovers. The almond flour base creates a soft yet firm texture that pairs perfectly with the melty chocolate chips. They offer all the sweetness and comfort of a traditional cookie without compromising your dietary choices, making them an ideal weekend treat.

Paleo Copycat Teriyaki Chicken

This sweet and savory Paleo teriyaki chicken captures the flavors of the classic dish without soy or refined sugars. It’s perfect for a quick weeknight meal or served over cauliflower rice for a complete Paleo-friendly dinner.

Ingredients:

• 4 boneless, skinless chicken thighs
• 1/4 cup coconut aminos
• 2 tablespoons honey or maple syrup
• 2 tablespoons rice vinegar or apple cider vinegar
• 1 tablespoon grated fresh ginger
• 2 cloves garlic, minced
• 1 teaspoon sesame oil
• 2 tablespoons arrowroot powder or tapioca starch (optional, for thickening)
• Sesame seeds, for garnish
• Chopped green onions, for garnish

Instructions:

1. In a bowl, whisk together the coconut aminos, honey (or maple syrup), rice vinegar, grated ginger, garlic, and sesame oil.
2. In a large skillet over medium heat, add the chicken thighs and cook for about 4-5 minutes per side, or until cooked through. Remove the chicken from the pan and set aside.
3. Pour the sauce into the skillet and let it simmer for 2-3 minutes. If you prefer a thicker sauce, dissolve the arrowroot powder in a tablespoon of water and add it to the skillet, stirring until the sauce thickens.
4. Return the chicken to the skillet, turning to coat with the teriyaki sauce. Cook for an additional minute.
5. Serve the chicken over cauliflower rice and sprinkle with sesame seeds and chopped green onions.

This Paleo Teriyaki Chicken is an incredible option for anyone craving something flavorful and satisfying. The coconut aminos and honey combination creates a perfect balance of sweetness and umami, while the sesame oil adds a hint of richness. This dish is easy to prepare and will transport you to your favorite takeout spot without the gluten or added sugars.

Paleo Copycat Lemon Bars

These zesty, sweet-tart lemon bars are a Paleo twist on the traditional recipe. Made with a nutty almond flour crust and a smooth lemon filling, they’re a refreshing and guilt-free dessert to enjoy any time of the week.

Ingredients:

For the crust:

• 1 1/2 cups almond flour
• 1/4 cup coconut oil, melted
• 2 tablespoons honey or maple syrup
• 1/4 teaspoon salt

For the lemon filling:

• 4 large eggs
• 1/2 cup honey or maple syrup
• 1/2 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1/4 cup coconut flour
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
2. In a mixing bowl, combine the almond flour, melted coconut oil, honey, and salt to form the crust dough. Press the mixture evenly into the bottom of the baking pan.
3. Bake the crust for 10 minutes, then remove from the oven and set aside to cool slightly.
4. For the filling, whisk together the eggs, honey, lemon juice, lemon zest, coconut flour, and a pinch of salt in a bowl until smooth.
5. Pour the lemon filling over the crust and bake for an additional 20-25 minutes or until the filling is set and slightly golden around the edges.
6. Allow the bars to cool completely in the pan before slicing into squares.

These Paleo Lemon Bars are perfect for those who enjoy the bright, tangy flavors of citrus desserts. The almond flour crust adds a subtle, nutty depth that pairs perfectly with the lemon filling’s smooth, tangy profile. They’re a great way to finish a meal or enjoy as an afternoon treat.

Paleo Copycat Beef Stroganoff

A hearty, creamy, and satisfying dish without the dairy or gluten. This Paleo Beef Stroganoff uses coconut milk for a rich sauce, combined with tender strips of beef and mushrooms. It’s perfect served over cauliflower rice or zucchini noodles.

Ingredients:

• 1 pound sirloin or flank steak, thinly sliced
• 2 tablespoons coconut oil or ghee
• 1 medium onion, sliced
• 2 cups mushrooms, sliced
• 2 cloves garlic, minced
• 1/2 cup full-fat coconut milk
• 1 tablespoon Dijon mustard
• 1 tablespoon arrowroot powder (optional, for thickening)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Fresh parsley, chopped, for garnish

Instructions:

1. In a large skillet, heat the coconut oil over medium-high heat. Add the sliced beef and cook for 2-3 minutes per side, or until browned and cooked to your liking. Remove the beef and set aside.
2. In the same skillet, add the sliced onion and cook for 2-3 minutes until soft. Add the mushrooms and garlic and sauté until the mushrooms are golden and tender.
3. Stir in the coconut milk and Dijon mustard. If you prefer a thicker sauce, dissolve the arrowroot powder in a tablespoon of water and add it to the skillet, stirring until thickened.
4. Return the beef to the skillet and mix until well coated. Season with salt and pepper and cook for another 2-3 minutes.
5. Serve over cauliflower rice or zucchini noodles and garnish with chopped parsley.

This Paleo Beef Stroganoff is a comforting dish that replicates the rich, creamy flavors of the classic recipe. The coconut milk provides the creaminess without dairy, and the Dijon mustard adds a subtle tang. It’s perfect for cozy meals that don’t compromise on flavor or nutrition.

Paleo Copycat Meatballs with Marinara Sauce

These Paleo-friendly meatballs are made with ground beef and almond flour, packed with flavor, and paired with a homemade marinara sauce that brings out their best. They’re perfect for serving over spaghetti squash or enjoying as a hearty snack.

Ingredients:

For the meatballs:

• 1 pound ground beef or a mix of ground beef and pork
• 1/2 cup almond flour
• 1 egg, beaten
• 1/4 cup finely chopped fresh parsley
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the marinara sauce:

• 2 cups canned crushed tomatoes (no added sugar)
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon garlic powder
• 1/2 teaspoon salt
• 1 tablespoon olive oil
• 1 small onion, finely chopped

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the ground beef, almond flour, egg, parsley, garlic powder, onion powder, salt, and black pepper. Mix until well combined and form into 1-inch meatballs.
3. Place the meatballs on the prepared baking sheet and bake for 15-18 minutes or until they are browned and cooked through.
4. While the meatballs are baking, make the marinara sauce. In a saucepan over medium heat, add the olive oil and chopped onion. Cook for 2-3 minutes until the onion is soft.
5. Add the crushed tomatoes, oregano, basil, garlic powder, and salt. Simmer for 10-15 minutes, stirring occasionally.
6. Serve the meatballs with the marinara sauce on top or toss them in the sauce to coat evenly.

These Paleo Meatballs with Marinara Sauce are simple yet satisfying, making them a great option for dinner or meal prep. They offer a taste of Italian comfort food without any gluten, dairy, or refined sugars, making them perfect for a healthier take on a classic dish.

Paleo Copycat Bagels

Paleo bagels may sound impossible, but with a few key ingredients, you can enjoy these fluffy and chewy bagels that taste just like the real thing. Ideal for breakfast with your favorite toppings or as a sandwich base.

Ingredients:

• 2 cups almond flour
• 1/2 cup tapioca flour
• 1/4 cup coconut flour
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 3 large eggs
• 2 tablespoons melted coconut oil
• 1 tablespoon honey or maple syrup
• Sesame seeds or poppy seeds, for topping (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the almond flour, tapioca flour, coconut flour, baking soda, and salt.
3. In another bowl, whisk the eggs, melted coconut oil, and honey (or maple syrup) until smooth.
4. Add the wet ingredients to the dry ingredients and mix until a dough forms. The dough should be slightly sticky but manageable.
5. Divide the dough into 6 equal parts and roll each part into a ball. Flatten each ball and use your finger to create a hole in the center to form a bagel shape.
6. Place the bagels on the prepared baking sheet and sprinkle sesame or poppy seeds on top if desired.
7. Bake for 15-18 minutes or until the bagels are golden brown and firm to the touch.

These Paleo Bagels are perfect for anyone who loves the texture and flavor of traditional bagels but needs to avoid gluten. They’re great with classic spreads like avocado, nut butter, or dairy-free cream cheese, making breakfast or brunch extra special.

Paleo Copycat Buffalo Chicken Dip

This creamy, spicy Buffalo Chicken Dip is perfect for sharing during game day or any casual gathering. It’s loaded with flavor, dairy-free, and easy to make, ensuring everyone can enjoy a hearty and satisfying appetizer.

Ingredients:

• 2 cups cooked, shredded chicken breast
• 1/2 cup paleo-friendly hot sauce (such as Frank’s RedHot)
• 1/2 cup full-fat coconut milk or unsweetened almond milk
• 1/4 cup dairy-free cream cheese or cashew cream
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Celery sticks, sliced cucumbers, or sweet potato chips, for serving

Instructions:

1. Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
2. In a mixing bowl, combine the shredded chicken, hot sauce, coconut milk (or almond milk), dairy-free cream cheese, garlic powder, onion powder, salt, and black pepper. Stir until well combined.
3. Pour the mixture into the prepared baking dish and spread it evenly.
4. Bake for 20-25 minutes, or until the top is bubbly and slightly golden.
5. Let the dip cool for a few minutes before serving with celery sticks, sliced cucumbers, or sweet potato chips for dipping.

This Paleo Buffalo Chicken Dip is rich and satisfying, delivering the perfect blend of heat, creaminess, and tang. It’s great for gatherings and pairs well with a variety of dippable veggies and chips. The dairy-free cream cheese and coconut milk provide a luscious texture without compromising on flavor.

Paleo Copycat Chicken Parmesan

This Paleo version of Chicken Parmesan features crispy chicken, a rich tomato sauce, and dairy-free toppings that perfectly mimic the classic comfort food. Served over spaghetti squash or zucchini noodles, it makes for a hearty and satisfying Paleo meal.

Ingredients:

For the chicken:

• 2 large boneless, skinless chicken breasts, pounded thin
• 1/2 cup almond flour
• 1/2 cup coconut flour
• 2 eggs, beaten
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup coconut oil or avocado oil, for frying

For the sauce and toppings:

• 2 cups canned crushed tomatoes (no added sugar)
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 cup chopped fresh basil (optional)
• 1/2 cup dairy-free mozzarella-style cheese (optional)
• Fresh parsley, for garnish

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking dish with parchment paper.
2. In a shallow bowl, combine the almond flour, coconut flour, garlic powder, oregano, salt, and black pepper.
3. Dip each chicken breast into the beaten eggs and then coat it with the flour mixture, pressing lightly to ensure it sticks.
4. Heat the coconut oil or avocado oil in a skillet over medium-high heat. Cook the breaded chicken for 2-3 minutes per side or until golden brown.
5. Transfer the chicken to the prepared baking dish and spread the crushed tomatoes over each piece. Sprinkle with the dairy-free mozzarella-style cheese if using.
6. Bake for 15-20 minutes or until the chicken is cooked through and the cheese is melted and bubbly.
7. Garnish with chopped fresh basil and parsley before serving.

This Paleo Chicken Parmesan is perfect for anyone craving comfort food without gluten or dairy. The crispy chicken paired with the rich tomato sauce and melted dairy-free cheese creates a satisfying, nostalgic dish that everyone can enjoy.

Paleo Copycat Coconut Cream Pie

This Paleo-friendly coconut cream pie features a buttery, nutty crust, a rich coconut filling, and a fluffy topping that’s perfect for dessert lovers. With its sweet, creamy texture, this pie is sure to be a crowd-pleaser at any gathering.

Ingredients:

For the crust:

• 1 1/2 cups almond flour
• 1/4 cup coconut oil, melted
• 2 tablespoons honey or maple syrup
• 1/4 teaspoon salt

For the coconut filling:

• 1 1/2 cups full-fat coconut milk
• 3/4 cup coconut cream
• 1/4 cup honey or maple syrup
• 3 egg yolks, lightly beaten
• 1/2 cup unsweetened shredded coconut
• 1 teaspoon vanilla extract
• 2 tablespoons arrowroot powder

For the topping:

• 1/2 cup coconut cream, chilled and whipped until fluffy
• 1/4 cup unsweetened shredded coconut, toasted (for garnish)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9-inch pie pan and set aside.
2. To make the crust, combine the almond flour, melted coconut oil, honey, and salt in a bowl and mix until it forms a dough. Press the dough evenly into the pie pan.
3. Bake the crust for 12-15 minutes or until golden brown. Let it cool completely.
4. For the filling, combine the coconut milk, coconut cream, honey, and arrowroot powder in a saucepan over medium heat. Stir constantly until the mixture thickens, about 5-7 minutes.
5. Slowly add a small amount of the hot mixture to the egg yolks, whisking quickly to temper them. Pour the egg mixture back into the saucepan and continue to cook for 1-2 more minutes until thickened.
6. Stir in the shredded coconut and vanilla extract. Pour the filling into the cooled crust and smooth the top.
7. Refrigerate for at least 2-3 hours to set.
8. Whip the chilled coconut cream until fluffy and spread it over the set pie. Sprinkle with toasted shredded coconut before serving.

This Paleo Coconut Cream Pie is a decadent dessert that’s both satisfying and light. The combination of a nutty crust, creamy coconut filling, and whipped coconut topping makes it an irresistible treat, perfect for those with a sweet tooth who want a healthier alternative.

Paleo Copycat Sweet and Sour Chicken

This Paleo sweet and sour chicken is a healthier take on the popular takeout dish, made with a homemade sauce that’s rich and tangy without added sugars. Serve it over cauliflower rice or sautéed vegetables for a complete meal.

Ingredients:

For the chicken:

• 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
• 1/2 cup arrowroot powder or tapioca starch
• 1 egg, beaten
• 2 tablespoons coconut oil or avocado oil, for frying

For the sweet and sour sauce:

• 1/2 cup apple cider vinegar
• 1/4 cup honey or maple syrup
• 1/4 cup coconut aminos
• 1 tablespoon tomato paste
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ginger powder
• 1 tablespoon arrowroot powder mixed with 1 tablespoon water (for thickening)

Instructions:

1. Heat the coconut oil in a large skillet over medium-high heat. Coat the chicken pieces with the arrowroot powder, then dip them into the beaten egg.
2. Fry the chicken pieces in the skillet for 2-3 minutes per side or until golden brown. Remove from the skillet and set aside.
3. For the sauce, whisk together the apple cider vinegar, honey, coconut aminos, tomato paste, garlic powder, and ginger powder in a saucepan over medium heat.
4. Stir in the arrowroot mixture and cook for 2-3 minutes until the sauce thickens.
5. Add the fried chicken back into the skillet and toss to coat evenly with the sauce.
6. Serve over cauliflower rice or your choice of sautéed vegetables.

This Paleo Sweet and Sour Chicken is perfect for those craving a classic takeout dish made with clean ingredients. The homemade sauce is tangy and just the right amount of sweet, making it a go-to for a healthier, flavorful dinner option.

Paleo Copycat BBQ Ribs

Enjoy these tender and flavorful BBQ ribs, perfect for a Paleo-friendly twist on a classic summer favorite. With a homemade BBQ sauce made from wholesome ingredients, these ribs will rival any restaurant-style dish, bringing comfort food to your dinner table.

Ingredients:

For the ribs:

• 2 racks of pork baby back ribs
• 1 tablespoon olive oil
• Salt and freshly ground black pepper to taste

For the BBQ sauce:

• 1/2 cup unsweetened apple sauce
• 1/4 cup coconut aminos
• 1/4 cup tomato paste
• 2 tablespoons honey or maple syrup
• 1 tablespoon apple cider vinegar
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon ground cayenne pepper (optional for heat)

Instructions:

1. Preheat your oven to 300°F (150°C). Line a baking sheet with aluminum foil and place a wire rack on top.
2. Rub the ribs with olive oil and season generously with salt and black pepper. Place them on the wire rack, bone side down.
3. Cover the ribs with foil and bake for 2.5-3 hours, or until tender.
4. While the ribs bake, prepare the BBQ sauce. Combine apple sauce, coconut aminos, tomato paste, honey, apple cider vinegar, smoked paprika, garlic powder, onion powder, and cayenne pepper in a saucepan over medium heat. Simmer for 10 minutes, stirring occasionally, until the sauce thickens.
5. Preheat a grill or grill pan over medium-high heat. Brush the BBQ sauce generously over the ribs and grill for 5-10 minutes, flipping and basting every couple of minutes, until the sauce caramelizes and forms a nice crust.
6. Let the ribs rest for a few minutes before slicing and serving.

These Paleo BBQ Ribs are a smoky, sweet, and tangy delight that will impress even the most dedicated BBQ lovers. The homemade sauce offers the perfect balance of flavors, making this dish an irresistible weeknight or weekend treat.

Paleo Copycat Caesar Salad

A fresh twist on the classic Caesar salad, this Paleo version is made without dairy, grains, or processed ingredients but still packs all the flavors you love. The creamy, tangy dressing combined with crunchy homemade croutons and tender chicken will satisfy your cravings.

Ingredients:

For the salad:

• 2 heads of Romaine lettuce, chopped
• 2 grilled chicken breasts, sliced
• 1/4 cup paleo-friendly croutons (optional)
• 1/4 cup shaved or sliced radishes (optional, for added crunch)

For the dressing:

• 1/4 cup homemade mayo (use avocado oil-based mayo for best results)
• 2 tablespoons lemon juice
• 1 clove garlic, minced
• 1 tablespoon Dijon mustard
• 1/2 teaspoon anchovy paste or 2 anchovy fillets (optional)
• Salt and freshly ground black pepper to taste
• 2 tablespoons nutritional yeast (for a cheesy flavor without dairy)

Instructions:

1. In a large bowl, combine the chopped Romaine lettuce, sliced chicken, and radishes if using.
2. In a small bowl, whisk together the mayo, lemon juice, minced garlic, Dijon mustard, anchovy paste, salt, black pepper, and nutritional yeast until smooth and creamy.
3. Pour the dressing over the salad and toss until everything is evenly coated.
4. Add the croutons on top and serve immediately.

This Paleo Caesar Salad maintains all the flavors of the classic dish while staying true to healthy eating principles. The creamy, zesty dressing is packed with flavor, and the addition of crunchy croutons makes it a great meal or side dish.

Paleo Copycat Teriyaki Chicken

Savor the sweet and savory flavors of this homemade Paleo teriyaki chicken, perfect for those who love Asian-inspired dishes. This recipe skips the added sugars and uses natural ingredients to create a rich, glossy glaze that’s ideal over cauliflower rice or steamed vegetables.

Ingredients:

For the chicken:

• 1 pound boneless, skinless chicken thighs, cut into strips
• 2 tablespoons coconut oil or avocado oil
• Salt and black pepper to taste

For the teriyaki sauce:

• 1/4 cup coconut aminos
• 2 tablespoons honey or maple syrup
• 1 tablespoon apple cider vinegar
• 1 clove garlic, minced
• 1/2 teaspoon grated fresh ginger
• 1 tablespoon arrowroot powder mixed with 2 tablespoons water (for thickening)

Instructions:

1. Heat the coconut or avocado oil in a skillet over medium-high heat. Season the chicken strips with salt and black pepper, then add to the skillet. Cook for 3-4 minutes per side until golden and cooked through. Remove the chicken from the skillet and set aside.
2. In the same skillet, add the coconut aminos, honey, apple cider vinegar, garlic, and grated ginger. Bring to a simmer over medium heat.
3. Stir in the arrowroot mixture and cook for 1-2 minutes until the sauce thickens and becomes glossy.
4. Return the chicken to the skillet and toss until evenly coated with the teriyaki sauce.
5. Serve over cauliflower rice or steamed vegetables for a complete meal.

This Paleo Teriyaki Chicken brings a burst of flavor with a naturally sweet and tangy sauce, perfect for weeknight dinners. The arrowroot sauce provides a silky finish that clings to the chicken, creating a satisfying, restaurant-style dish.

Note: More recipes​ are coming soon!