25+ Mouthwatering Sunday Paleo Family Recipes to Enjoy The Feast

Sunday meals hold a special place in the hearts of families around the world.

Whether it’s the slow, comforting mornings with brunches that bring everyone together or a hearty dinner that wraps up the week, these moments are about more than just food—they’re about connection.

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

The good news is that paleo cooking can be full of flavor, variety, and heartwarming options that cater to everyone’s taste.

In this article, we’ve rounded up 25+ incredible paleo recipes perfect for your Sunday meal.

From breakfast and brunch dishes to hearty dinners and even lighter salads, these recipes have something for everyone.

Each dish is designed with the whole family in mind, focusing on wholesome, natural ingredients that align with paleo principles—free from gluten, dairy, and processed foods.

So, prepare to discover new favorites and revisit timeless classics that will make your Sundays a little more special.

25+ Mouthwatering Sunday Paleo Family Recipes to Enjoy The Feast

Sundays should be filled with moments of joy, good food, and quality time with the people we love.

By incorporating these 25+ paleo family recipes into your Sunday routine, you can create meals that are both nourishing and enjoyable.

Whether you’re serving up a comforting breakfast, a light lunch, or a hearty dinner, these recipes are designed to satisfy every palate while keeping your commitment to a healthy, paleo lifestyle.

So, next Sunday, gather your family, set the table, and savor the flavors and moments these dishes bring.

Paleo Chicken and Vegetable Stir-Fry

This chicken and vegetable stir-fry is a delightful one-pan dish that’s perfect for busy Sundays. Packed with tender chicken breast, vibrant vegetables, and a zesty, homemade garlic-ginger sauce, this recipe will satisfy the whole family without any grains or refined sugars.

Ingredients

• 2 lbs (900 g) chicken breast, thinly sliced
• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 1 cup snap peas
• 2 medium carrots, peeled and julienned
• 3 tbsp coconut oil
• 4 cloves garlic, minced
• 1 inch ginger, grated
• 2 tbsp coconut aminos
• 1 tbsp apple cider vinegar
• 1 tsp sesame oil
• 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 chicken slices and cook until golden and cooked through, about 5-7 minutes. Remove the chicken and set aside.
2. In the same pan, add the remaining coconut oil and sauté the garlic and ginger for 1 minute until fragrant.
3. Add the broccoli, bell pepper, snap peas, and carrots. Stir-fry for 3-4 minutes or until the vegetables are tender-crisp.
4. Return the chicken to the pan and add the coconut aminos, apple cider vinegar, and sesame oil. Stir everything together until evenly coated and heated through. Season with salt and black pepper as needed.
5. Serve warm, garnished with cilantro if desired.

This paleo chicken stir-fry is a balanced meal that pairs lean protein with a variety of colorful vegetables, making it both nutritious and flavorful. The zesty ginger-garlic sauce ties the dish together with just the right amount of kick. It’s ideal for a family-friendly Sunday dinner that’ll please everyone at the table. The combination of textures and flavors is both hearty and satisfying, perfect for recharging before the new week.

Paleo Beef and Sweet Potato Skillet

For a hearty and comforting meal, this beef and sweet potato skillet is a perfect choice. It combines ground beef with the natural sweetness of sweet potatoes and a medley of seasonings for a dish that’s sure to please adults and kids alike.

Ingredients

• 1 lb (450 g) ground beef (grass-fed, if possible)
• 2 large sweet potatoes, peeled and diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil or avocado oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• Salt and black pepper to taste
• Fresh parsley, chopped, for garnish

Instructions

1. In a large skillet, heat the oil over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and cooked through. Transfer to a plate and set aside.
2. In the same skillet, add the chopped onion and sauté until translucent, about 3 minutes. Add the garlic and cook for an additional minute.
3. Add the diced sweet potatoes and season with smoked paprika, ground cumin, salt, and black pepper. Cook for 5-7 minutes or until the sweet potatoes begin to soften.
4. Return the cooked beef to the pan and stir well to combine. Continue cooking for another 5-6 minutes until the sweet potatoes are fully tender and the flavors meld together.
5. Serve warm, garnished with fresh parsley.

This beef and sweet potato skillet brings a savory-sweet flavor profile that’s rich in nutrients. The ground beef provides protein and healthy fats, while the sweet potatoes contribute complex carbohydrates and essential vitamins. It’s a well-rounded dish that doesn’t just fill the belly but also leaves you feeling satisfied without any post-meal heaviness. Ideal for a comforting Sunday night, it sets a positive tone for the week ahead.

Paleo Salmon with Garlic Lemon Green Beans

This salmon dish is perfect for a simple and elegant family meal. With crispy, oven-baked salmon topped with a fresh lemon-garlic glaze and served alongside sautéed green beans, this meal is both healthy and packed with flavor.

Ingredients

• 4 salmon fillets (about 6 oz each)
• 2 tbsp olive oil
• 2 tbsp fresh lemon juice
• 2 cloves garlic, minced
• 1 tbsp fresh dill, chopped (optional)
• 1 lb green beans, trimmed
• Salt and black pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a small bowl, combine the olive oil, lemon juice, garlic, and dill. Brush the mixture over the salmon fillets and sprinkle with salt and black pepper.
3. Place the salmon fillets on the baking sheet and bake for 12-15 minutes or until the salmon is cooked through and flakes easily with a fork.
4. While the salmon is baking, heat a skillet over medium heat. Add the green beans and sauté for 3-4 minutes until bright green and tender-crisp. Season with salt and pepper.
5. Serve the salmon alongside the green beans for a nutritious and light dinner.

This garlic lemon salmon with green beans is ideal for a family Sunday dinner where you’re looking for something both quick and elegant. The salmon is flaky, moist, and full of healthy omega-3 fatty acids, while the green beans provide a fresh crunch. This combination is well-balanced, offering lean protein and vegetables that are simple yet packed with nutrients. This meal is easy to make and is perfect for ending your weekend on a healthy and flavorful note.

Paleo Lemon Herb Roasted Chicken

This lemon herb roasted chicken is a family favorite that brings a classic Sunday roast to your table with a paleo twist. With tender, juicy chicken and a flavorful blend of herbs and lemon, it’s a dish that is as easy as it is impressive.

Ingredients

• 1 whole chicken (about 4-5 lbs)
• 3 tbsp olive oil
• 1 lemon, halved
• 4 cloves garlic, peeled and smashed
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tsp paprika
• Salt and black pepper to taste
• Fresh parsley, for garnish (optional)

Instructions

1. Preheat the oven to 425°F (220°C). Place a rack in the middle of the oven.
2. Rinse the chicken under cold water and pat it dry with paper towels. Place it in a roasting pan.
3. Rub the olive oil over the entire chicken, ensuring it’s well-coated. Squeeze the lemon halves over the chicken and place the squeezed halves inside the cavity along with the smashed garlic cloves.
4. Sprinkle the chopped rosemary, thyme, paprika, salt, and black pepper evenly over the chicken.
5. Roast the chicken for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden and crispy. Let the chicken rest for 10 minutes before carving.
6. Serve warm, garnished with fresh parsley if desired.

This lemon herb roasted chicken is perfect for a hearty Sunday family meal. The combination of lemon and herbs infuses the meat with a light, refreshing flavor while keeping it moist and tender. Paired with simple roasted vegetables or a side salad, this dish is an easy and elegant centerpiece that brings comfort to your weekend dining.

Paleo Shrimp and Avocado Salad

This shrimp and avocado salad is a light yet satisfying option for a paleo Sunday lunch or dinner. The creamy avocado pairs beautifully with the succulent shrimp, all tossed in a zesty homemade lime vinaigrette.

Ingredients

• 1 lb (450 g) large shrimp, peeled and deveined
• 2 tbsp olive oil, divided
• 2 avocados, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 2 cups mixed greens (e.g., spinach, arugula, lettuce)
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• 1/2 tsp garlic powder
• Salt and black pepper to taste

Instructions

1. In a medium bowl, toss the shrimp with 1 tbsp of olive oil, garlic powder, salt, and black pepper.
2. Heat a skillet over medium-high heat and add the shrimp. Cook for 2-3 minutes per side, or until the shrimp are pink and opaque. Remove from heat and set aside.
3. In a large bowl, combine the mixed greens, avocado, cherry tomatoes, and red onion.
4. Drizzle the remaining olive oil and lime juice over the salad and gently toss to combine.
5. Add the cooked shrimp to the salad and sprinkle with chopped cilantro.
6. Serve immediately for a refreshing, protein-packed meal.

This shrimp and avocado salad is a vibrant, nutrient-rich dish that makes a perfect lighter option for a Sunday meal. The creamy avocado and sweet, tender shrimp balance each other out beautifully, while the lime vinaigrette adds a touch of brightness. It’s easy to assemble and perfect for serving to a crowd or just a family of four for a healthy, satisfying dish.

Paleo Zucchini Noodles with Pesto and Grilled Chicken

This paleo-friendly twist on traditional pasta incorporates spiralized zucchini noodles, grilled chicken, and a homemade pesto sauce for a meal that’s light, flavorful, and perfect for a Sunday dinner.

Ingredients

• 2 medium zucchini, spiralized
• 2 chicken breasts
• 1/2 cup homemade pesto (or store-bought paleo-friendly version)
• 2 tbsp olive oil, divided
• 1/4 cup pine nuts, toasted (optional)
• Salt and black pepper to taste
• Fresh basil leaves, for garnish

Instructions

1. Season the chicken breasts with salt and black pepper. Heat 1 tbsp of olive oil in a grill pan or skillet over medium-high heat. Cook the chicken for 5-6 minutes per side, or until cooked through and golden brown. Let rest for a few minutes before slicing into strips.
2. In a large pan over medium heat, add the remaining olive oil and the spiralized zucchini noodles. Sauté for 2-3 minutes, just until the noodles are tender but still firm. Remove from heat.
3. Add the homemade pesto to the zucchini noodles and toss to coat evenly.
4. Plate the pesto zucchini noodles and top with the grilled chicken strips. Sprinkle with toasted pine nuts, if using, and garnish with fresh basil leaves.
5. Serve immediately for a satisfying and delicious meal.

The zucchini noodles with pesto and grilled chicken bring a fresh, rich flavor profile that’s perfect for any family gathering. The combination of the creamy, fragrant pesto and the lightly sautéed noodles creates a comforting yet healthy dish that feels indulgent but aligns with paleo principles. This meal is easy to prepare, making it a go-to for busy Sundays when you want something quick, nutritious, and packed with taste.

Paleo Stuffed Bell Peppers

These paleo stuffed bell peppers are vibrant, hearty, and full of flavor. Perfect for a family dinner, they are packed with ground turkey, vegetables, and a savory blend of spices, making each bite satisfying and nutritious.

Ingredients

• 4 large bell peppers (any color)
• 1 lb (450 g) ground turkey
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup cauliflower rice
• 1/2 cup cherry tomatoes, diced
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp cumin
• Salt and black pepper to taste
• Fresh parsley, for garnish (optional)

Instructions

1. Preheat the oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes. Set aside.
2. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, and sauté until fragrant, about 2 minutes.
3. Add the ground turkey to the skillet and cook until browned and fully cooked. Season with smoked paprika, cumin, salt, and black pepper.
4. Stir in the cauliflower rice and cherry tomatoes, cooking for another 2-3 minutes until the mixture is well combined and heated through.
5. Spoon the turkey mixture into each bell pepper, pressing down gently to pack them in.
6. Place the stuffed peppers in a baking dish and cover with foil. Bake for 25-30 minutes, or until the peppers are tender.
7. Serve warm, garnished with fresh parsley if desired.

These stuffed bell peppers are perfect for a family-friendly dinner that doesn’t compromise on taste or nutrition. The combination of lean ground turkey, cauliflower rice, and fresh vegetables provides a satisfying and balanced meal. The smoky and slightly tangy seasoning elevates the flavors, making this dish a go-to for Sundays when you want something filling and wholesome.

Paleo Baked Cod with Garlic Lemon Asparagus

This baked cod with garlic lemon asparagus is a simple and elegant dish that’s ideal for a light Sunday dinner. Fresh cod fillets are baked with a zesty lemon-garlic seasoning and served alongside tender asparagus, making it nutritious and satisfying.

Ingredients

• 4 cod fillets (about 6 oz each)
• 2 tbsp olive oil
• 2 lemons (1 for juice, 1 for slices)
• 4 cloves garlic, minced
• 1 lb (450 g) asparagus, trimmed
• 1/2 tsp paprika
• Salt and black pepper to taste
• Fresh dill, for garnish (optional)

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
2. In a bowl, mix 1 tbsp of olive oil, the juice of 1 lemon, and the minced garlic. Season the cod fillets with salt, black pepper, and paprika, then brush them with the lemon-garlic mixture.
3. Place the cod fillets on one side of the baking sheet and arrange the asparagus on the other side. Drizzle the remaining olive oil over the asparagus and season with salt and pepper. Lay lemon slices over the cod and asparagus for added flavor.
4. Bake for 12-15 minutes, or until the cod flakes easily with a fork and the asparagus is tender.
5. Serve warm, garnished with fresh dill if desired.

This baked cod with garlic lemon asparagus is a clean and satisfying dish, perfect for a paleo Sunday meal. The delicate flavor of the cod pairs wonderfully with the bright and zesty lemon-garlic sauce, while the asparagus adds a touch of crunch and freshness. This simple recipe is packed with healthy fats, lean protein, and vitamins, providing a light yet fulfilling meal that is both nourishing and flavorful.

Paleo Sweet Potato and Spinach Frittata

This sweet potato and spinach frittata is an easy-to-make, one-pan meal that’s perfect for brunch or dinner on a Sunday. Full of protein, vitamins, and healthy carbs, this dish can be served warm or at room temperature, making it versatile and ideal for feeding the family.

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 tbsp coconut oil
• 1 cup fresh spinach, chopped
• 6 large eggs
• 1/4 cup coconut milk (or almond milk)
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• Salt and black pepper to taste
• Fresh chives, for garnish (optional)

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large, oven-proof skillet, heat the coconut oil over medium heat. Add the diced sweet potatoes and sauté for 5-7 minutes until they are slightly tender.
3. Add the chopped spinach to the skillet and cook for another 2 minutes, until wilted.
4. In a bowl, whisk together the eggs, coconut milk, paprika, garlic powder, salt, and black pepper. Pour the mixture over the sweet potatoes and spinach in the skillet.
5. Cook on the stove for 2-3 minutes until the edges start to set. Transfer the skillet to the oven and bake for 10-12 minutes or until the eggs are fully cooked and the top is golden.
6. Remove from the oven and let cool for a few minutes before slicing. Garnish with fresh chives if desired.

This sweet potato and spinach frittata is a great way to start or end the day with a meal that is both comforting and nutrient-rich. The sweet potatoes add a touch of natural sweetness, while the spinach provides a burst of color and essential vitamins. The eggs create a fluffy, satisfying base, perfect for a paleo-friendly family breakfast or light dinner.

Paleo Beef and Vegetable Stir-Fry

This beef and vegetable stir-fry is a quick, colorful, and nutrient-dense dish that’s perfect for a busy Sunday dinner. Tender strips of beef and a medley of fresh vegetables are cooked in a savory, paleo-friendly sauce, providing a flavorful and satisfying meal.

Ingredients

• 1 lb (450 g) flank steak or sirloin, thinly sliced
• 2 tbsp coconut aminos (or paleo-friendly soy sauce alternative)
• 2 tbsp olive oil or avocado oil
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 red bell pepper, thinly sliced
• 1 cup broccoli florets
• 1 carrot, peeled and julienned
• 1/2 cup snap peas
• 1/4 cup green onions, sliced
• Salt and black pepper to taste
• Sesame seeds, for garnish (optional)

Instructions

1. In a bowl, mix the thinly sliced beef with 1 tbsp of coconut aminos and a pinch of black pepper. Let marinate for 10 minutes.
2. Heat 1 tbsp of oil in a large skillet or wok over medium-high heat. Add the marinated beef and stir-fry for 3-4 minutes or until browned and cooked to your desired doneness. Remove from the skillet and set aside.
3. In the same skillet, add the remaining oil, garlic, and ginger. Sauté for about 1 minute before adding the red bell pepper, broccoli, carrot, and snap peas. Cook for 3-4 minutes, stirring frequently, until the vegetables are tender-crisp.
4. Return the beef to the skillet and add the remaining coconut aminos. Stir well to combine and heat through.
5. Sprinkle with sliced green onions and sesame seeds before serving.

This beef and vegetable stir-fry is a perfect combination of lean protein, healthy fats, and vibrant vegetables. The coconut aminos provide a rich, umami flavor without any soy, making it a wholesome, paleo-friendly choice. It’s a dish that comes together in minutes, making it ideal for a flavorful, hassle-free family dinner.

Paleo Chicken and Broccoli Casserole

This chicken and broccoli casserole is a comforting and hearty dish that’s perfect for a cozy Sunday meal. Made with tender chicken, broccoli, and a creamy paleo sauce, it’s a family-friendly dinner that’s as nutritious as it is delicious.

Ingredients

• 2 cups cooked chicken breast, shredded or cubed
• 4 cups broccoli florets, steamed until tender
• 1/2 cup full-fat coconut milk
• 1/4 cup almond flour
• 2 tbsp olive oil or ghee
• 2 cloves garlic, minced
• 1/2 tsp onion powder
• 1/2 tsp paprika
• Salt and black pepper to taste
• Fresh parsley, for garnish (optional)

Instructions

1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with a bit of olive oil or ghee.
2. In a large pan, heat the oil over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
3. Stir in the almond flour and cook for another minute. Slowly whisk in the coconut milk, onion powder, paprika, salt, and black pepper, stirring until the mixture thickens.
4. Add the shredded chicken and steamed broccoli to the pan and mix well to coat evenly with the sauce.
5. Transfer the mixture into the prepared baking dish and spread it out evenly.
6. Bake for 20-25 minutes, or until the top is golden and bubbly.
7. Let cool for a few minutes and garnish with fresh parsley before serving.

This paleo chicken and broccoli casserole is rich, creamy, and comforting without any dairy or gluten. The almond flour adds a nice texture to the sauce, making it feel indulgent while still being healthy. It’s a great way to use up leftover chicken, making meal prep easy and efficient. Serve it with a simple side salad for a complete, satisfying meal.

Paleo Spaghetti Squash Carbonara

This paleo spaghetti squash carbonara is a delicious twist on the classic Italian dish, offering all the creamy, smoky flavors without the grains or dairy. Perfect for a Sunday evening, it’s simple, hearty, and family-approved.

Ingredients

• 1 medium spaghetti squash
• 4 slices of nitrate-free bacon, diced
• 4 large eggs
• 1/4 cup coconut milk (or almond milk)
• 1/2 cup nutritional yeast (optional for a cheesy flavor)
• 1/2 tsp garlic powder
• Salt and black pepper to taste
• Fresh parsley, chopped, for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle the inside with a little olive oil and season with salt and black pepper. Place cut side down on a baking sheet and roast for 30-35 minutes, or until tender.
2. While the squash is roasting, cook the diced bacon in a skillet over medium heat until crispy. Remove and set aside on a paper towel-lined plate to drain.
3. In a bowl, whisk together the eggs, coconut milk, nutritional yeast (if using), garlic powder, salt, and black pepper. Set aside.
4. When the spaghetti squash is ready, use a fork to scrape out the strands and place them in a large bowl.
5. While the squash is still warm, add the egg mixture and toss quickly to coat evenly. The heat from the squash will gently cook the eggs and create a creamy sauce. Stir in the cooked bacon and mix until evenly distributed.
6. Serve immediately, garnished with fresh parsley.

This paleo spaghetti squash carbonara provides the rich, smoky flavors of the classic dish with a healthier twist. The creamy egg sauce pairs perfectly with the spaghetti squash, and the bacon adds an irresistible crunch. It’s a fun and comforting dish that’s both gluten-free and dairy-free, perfect for a cozy Sunday family meal.

Paleo Lemon Herb Roasted Chicken with Garlic Green Beans

This lemon herb roasted chicken with garlic green beans is a simple and satisfying paleo-friendly dish that brings comfort and flavor to your Sunday dinner. The juicy, herb-infused chicken pairs beautifully with crisp-tender green beans for a well-rounded meal.

Ingredients

• 1 whole chicken (about 4-5 lbs)
• 2 tbsp olive oil
• 1 lemon, cut in half
• 3 sprigs fresh rosemary
• 3 sprigs fresh thyme
• 4 cloves garlic, minced
• 1 tbsp paprika
• 1 tsp onion powder
• Salt and black pepper to taste
• 1 lb (450 g) green beans, trimmed

Instructions

1. Preheat the oven to 425°F (220°C). Place the chicken in a roasting pan and pat it dry with paper towels.
2. Rub the chicken with olive oil and season generously with salt, black pepper, paprika, and onion powder. Squeeze half of the lemon over the chicken and place the lemon halves inside the cavity along with the rosemary and thyme sprigs.
3. Roast the chicken in the preheated oven for about 1 hour and 20 minutes or until the internal temperature reaches 165°F (74°C) and the skin is golden and crispy.
4. While the chicken is roasting, prepare the garlic green beans. Heat a little olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute before adding the green beans. Cook, stirring occasionally, for 5-6 minutes until they are bright green and tender-crisp. Season with salt and black pepper.
5. Serve the roasted chicken with a side of garlic green beans and extra lemon wedges for squeezing.

This lemon herb roasted chicken with garlic green beans is a classic, hearty meal that is perfect for a Sunday family gathering. The lemon and herbs infuse the chicken with vibrant flavors, and the green beans add a nutritious side with a hint of garlic. Simple yet full of flavor, this dish makes for an easy, paleo-approved dinner.

Paleo Sweet Potato Hash with Eggs

This sweet potato hash with eggs is a hearty and nutritious paleo breakfast or brunch that your family will love. It combines the sweetness of roasted sweet potatoes with savory flavors and a perfect egg topping, making it an ideal Sunday morning meal.

Ingredients

• 2 large sweet potatoes, peeled and diced
• 1 red bell pepper, diced
• 1 small onion, diced
• 2 tbsp olive oil or avocado oil
• 1 tsp paprika
• 1/2 tsp garlic powder
• Salt and black pepper to taste
• 4 large eggs
• Fresh parsley, 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 tbsp of oil, and season with paprika, garlic powder, salt, and black pepper. Roast for 20-25 minutes or until golden and tender.
2. While the sweet potatoes are roasting, heat the remaining oil in a large skillet over medium heat. Add the diced onion and bell pepper and sauté for 3-4 minutes until they start to soften.
3. Add the roasted sweet potatoes to the skillet and stir to combine. Cook for an additional 2-3 minutes, allowing the flavors to meld together.
4. Create four small wells in the hash and crack an egg into each. Cover the skillet and cook until the eggs are set to your liking, about 4-5 minutes for runny yolks or longer for firmer yolks.
5. Garnish with fresh parsley and serve warm.

This sweet potato hash with eggs is a satisfying breakfast or brunch option that brings together sweet and savory flavors in one dish. The combination of tender sweet potatoes, colorful vegetables, and perfectly cooked eggs is filling and packed with nutrients. It’s perfect for a Sunday morning when you want something hearty and wholesome to start the day.

Paleo Shrimp and Avocado Salad

This paleo shrimp and avocado salad is a light and refreshing dish that’s perfect for a Sunday lunch or dinner. With tender shrimp, creamy avocado, and crisp veggies tossed in a simple lemon vinaigrette, it’s full of flavor and nutrition.

Ingredients

• 1 lb (450 g) shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tsp paprika
• 1/2 tsp garlic powder
• Salt and black pepper to taste
• 2 avocados, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 2 cups mixed greens (e.g., spinach, arugula, kale)
• Juice of 1 lemon
• 1 tbsp chopped fresh cilantro (optional)

Instructions

1. Heat 1 tbsp of olive oil in a skillet over medium-high heat. Season the shrimp with paprika, garlic powder, salt, and black pepper. Cook the shrimp for 2-3 minutes per side or until pink and opaque. Remove from heat and set aside to cool slightly.
2. In a large bowl, combine the diced avocados, cherry tomatoes, red onion, and mixed greens. Add the cooked shrimp and gently toss to combine.
3. In a small bowl, whisk together the remaining olive oil and lemon juice. Pour over the salad and toss until evenly coated.
4. Garnish with chopped cilantro if desired and serve immediately.

This paleo shrimp and avocado salad is refreshing, light, and packed with healthy fats and protein. The creamy avocado pairs perfectly with the juicy shrimp and crisp vegetables, while the lemon vinaigrette ties everything together with a burst of brightness. It’s an ideal dish for a Sunday lunch that feels indulgent without being heavy.

Note: More recipes​ are coming soon!