25+ Delicious Sunday Paleo Freezer Recipes to Make Easier Meal

Sundays are perfect for a relaxed pace, a delicious family meal, and setting yourself up for success in the coming week.

If you’re following a paleo lifestyle, you know that preparing meals that align with your dietary preferences can sometimes take time and effort.

But what if you could enjoy all the benefits of healthy, hearty paleo meals without the daily cooking stress? The secret is in meal prepping with freezer-friendly recipes.

In this blog post, we’ll be exploring 25+ amazing Sunday paleo freezer recipes that will transform your weekly meals.

These recipes are designed to be prepped ahead on Sunday, frozen, and enjoyed all week long.

They’re perfect for busy weekdays when you need something nutritious and easy, without spending hours in the kitchen.

From savory soups and stews to hearty main dishes and tasty snacks, these recipes are guaranteed to be a game changer for your meal planning.

25+ Delicious Sunday Paleo Freezer Recipes to Make Easier Meal

Meal prepping for the week ahead doesn’t have to be daunting.

With these 25+ paleo-friendly freezer recipes, you can enjoy the best of meal prep without sacrificing taste or quality.

By setting aside a few hours on Sunday to prepare and freeze these meals, you’ll not only make your week easier but also stay aligned with your healthy eating goals.

Whether you’re craving comfort food, a protein-packed dish, or a fresh salad, there’s a recipe here for every palate.

So, get ready to stock your freezer, simplify your week, and enjoy every bite of your paleo meals—all while saving time and stress in the process.

Paleo Chicken and Vegetable Casserole

This hearty and satisfying paleo-friendly casserole is perfect for prepping ahead and storing in the freezer. With tender chicken, nutrient-rich vegetables, and a flavorful seasoning blend, it’s an easy meal to reheat on a busy Sunday.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 3 cups broccoli florets
• 2 cups carrots, sliced
• 1 cup zucchini, diced
• 1/2 cup onion, finely chopped
• 1/4 cup coconut milk
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1/2 tsp paprika
• Salt and black pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat 1 tbsp of olive oil over medium-high heat. Add the chicken pieces and season with salt, pepper, and paprika. Cook until the chicken is lightly browned but not fully cooked through, about 5 minutes. Transfer to a bowl and set aside.
3. In the same skillet, add the remaining oil and sauté the onions, garlic, and carrots for 3-4 minutes until they start to soften. Add the broccoli and zucchini and cook for an additional 2 minutes.
4. Stir in the coconut milk, thyme, and cooked chicken. Mix well and adjust seasoning as needed.
5. Transfer the mixture to a greased 9×13-inch baking dish and spread evenly.
6. Cover with aluminum foil and freeze for up to 3 months. When ready to bake, preheat your oven to 375°F (190°C). Remove the foil and bake for 35-40 minutes, or until the casserole is bubbling and the chicken is fully cooked. Garnish with fresh parsley before serving.

This paleo casserole offers a fulfilling combination of protein and vegetables, perfect for a nutritious Sunday meal. Freezing this dish ensures that you have a wholesome, home-cooked meal ready for busy days or weekend relaxation.

Paleo Sweet Potato and Beef Stew

A comforting and nourishing stew that’s ideal for a chilly Sunday or as a meal prep item for the week. Packed with sweet potatoes, tender beef chunks, and a blend of savory herbs, this dish is sure to warm you from the inside out.

Ingredients:

• 1 lb beef stew meat, cubed
• 2 medium sweet potatoes, peeled and cubed
• 1 cup celery, chopped
• 1/2 cup carrots, sliced
• 1/2 cup onion, chopped
• 3 cloves garlic, minced
• 3 cups beef broth (make sure it’s paleo-friendly)
• 1 tsp dried rosemary
• 1/2 tsp cumin
• 1/2 tsp paprika
• Salt and black pepper to taste
• 2 tbsp avocado oil

Instructions:

1. Heat 1 tbsp of avocado oil in a large pot over medium-high heat. Add the beef cubes and brown on all sides, seasoning with salt and pepper. Remove from the pot and set aside.
2. Add the remaining oil and sauté the onions, garlic, and carrots for 3-4 minutes. Stir in the celery and sweet potatoes and cook for an additional 2 minutes.
3. Return the beef to the pot and add the beef broth, rosemary, cumin, and paprika. Bring to a boil, then reduce heat to low and simmer for 45 minutes, or until the beef is tender and the vegetables are cooked through.
4. Let the stew cool completely before transferring it to an airtight freezer-safe container. Freeze for up to 2-3 months.
5. To reheat, thaw in the refrigerator overnight and warm in a pot over low heat for 20-25 minutes until heated through.

This stew is perfect for anyone looking for a balanced meal that provides complex carbohydrates, protein, and healthy fats. The sweet potatoes add a hint of sweetness that perfectly complements the beef and aromatic herbs.

Paleo Spinach and Feta Stuffed Chicken Breasts

These stuffed chicken breasts are an easy and elegant way to prepare a Sunday dinner ahead of time. Filled with nutrient-packed spinach and creamy dairy-free feta, this dish offers great flavor and texture.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup frozen spinach, thawed and excess water squeezed out
• 1/2 cup dairy-free feta cheese (made from cashews or another nut base)
• 1/4 cup sun-dried tomatoes, chopped
• 2 tbsp fresh basil, chopped
• 2 tbsp olive oil
• 1/2 tsp garlic powder
• Salt and black pepper to taste
• Toothpicks for securing (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a bowl, combine the spinach, dairy-free feta, sun-dried tomatoes, and basil. Mix until evenly combined.
3. Cut a pocket into each chicken breast, being careful not to slice all the way through. Season the chicken with garlic powder, salt, and black pepper.
4. Fill each chicken breast with the spinach mixture and secure with toothpicks if needed.
5. Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the stuffed chicken breasts and sear for 2-3 minutes per side until lightly browned.
6. Transfer the skillet to the oven and bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
7. Let cool before transferring to a freezer-safe container. Freeze for up to 2 months. To reheat, thaw overnight and bake at 350°F (175°C) for 15-20 minutes.

These stuffed chicken breasts are a delightful and filling paleo dish that can be enjoyed as a main course. Pair with a simple salad or roasted vegetables for a complete Sunday dinner that’s both satisfying and freezer-friendly.

Paleo Italian-Style Meatballs

These paleo meatballs are tender, juicy, and infused with classic Italian flavors. Perfect for a Sunday meal or as a meal prep option, they can be paired with a side of zoodles, cauliflower rice, or eaten as is for a protein-packed treat.

Ingredients:

• 1 lb ground beef (or a mix of ground beef and ground pork)
• 1/2 cup almond flour
• 1/4 cup finely chopped fresh parsley
• 1/4 cup grated paleo-friendly parmesan (optional)
• 2 cloves garlic, minced
• 1 egg
• 1 tsp dried oregano
• 1/2 tsp onion powder
• Salt and black pepper to taste
• 2 tbsp avocado oil for cooking

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, parsley, parmesan (if using), minced garlic, egg, oregano, and onion powder. Season with salt and pepper, mixing until evenly combined.
3. Form the mixture into 1-inch meatballs and place them on the prepared baking sheet.
4. Heat avocado oil in a large skillet over medium-high heat. Brown the meatballs in batches for 2-3 minutes per side until they are seared on the outside. Transfer the seared meatballs to the baking sheet.
5. Bake in the preheated oven for 12-15 minutes or until the meatballs are cooked through and the internal temperature reaches 165°F (74°C).
6. Let cool completely before transferring to a freezer-safe container. Freeze for up to 3 months. To reheat, thaw overnight and bake at 350°F (175°C) for 10 minutes or until heated through.

These paleo meatballs are versatile, full of flavor, and easy to reheat, making them perfect for a Sunday dinner or as an add-on to salads and quick lunches throughout the week.

Paleo Coconut Curry Shrimp

This quick and flavorful dish brings together shrimp, aromatic spices, and creamy coconut milk for a light yet satisfying paleo meal. It’s perfect for those looking for something fresh and exotic for a Sunday dinner or for meal prepping.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 can (13.5 oz) full-fat coconut milk
• 1 tbsp red curry paste (ensure it’s paleo-friendly)
• 1 tbsp fresh ginger, grated
• 2 cloves garlic, minced
• 1/2 cup bell pepper, sliced
• 1/2 cup snap peas, trimmed
• 1 tbsp lime juice
• 2 tbsp coconut oil or avocado oil
• Salt and black pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Heat the coconut oil in a large skillet or wok over medium-high heat. Add the minced garlic and grated ginger, sautéing for 1-2 minutes until fragrant.
2. Stir in the red curry paste and cook for 1 minute to release the flavors.
3. Pour in the coconut milk and bring to a gentle simmer. Add the bell pepper and snap peas and cook for 2-3 minutes until just tender.
4. Add the shrimp to the skillet and season with salt and black pepper. Cook for 3-4 minutes or until the shrimp turn pink and are cooked through.
5. Stir in the lime juice and remove from heat. Garnish with fresh cilantro before serving.
6. Let the dish cool and transfer to a freezer-safe container. Freeze for up to 2-3 months. To reheat, thaw overnight and warm on the stove over low heat until heated through.

This coconut curry shrimp is aromatic, full of flavor, and perfect for a lighter Sunday dinner. It’s also great for storing in the freezer and serving over cauliflower rice or a bed of greens.

Paleo Cauliflower Fried Rice

A paleo-friendly twist on the classic fried rice, this dish is packed with vegetables and flavor without the grains. It’s perfect for a Sunday dinner or as a quick, nutritious meal to have on hand throughout the week.

Ingredients:

• 1 large head of cauliflower, riced (or 3 cups pre-riced cauliflower)
• 1 cup carrots, finely diced
• 1/2 cup peas
• 1/2 cup onion, diced
• 2 cloves garlic, minced
• 3 eggs, whisked
• 2 tbsp coconut aminos (or a paleo-friendly soy sauce substitute)
• 1/2 tsp sesame oil (optional)
• 2 tbsp avocado oil or coconut oil for cooking
• Salt and black pepper to taste
• Green onions for garnish (optional)

Instructions:

1. Heat 1 tbsp of avocado or coconut oil in a large skillet or wok over medium-high heat. Add the diced onion and garlic and sauté for 2-3 minutes until fragrant.
2. Add the carrots and peas to the skillet and cook for another 3-4 minutes until tender.
3. Push the vegetable mixture to one side of the skillet and pour the whisked eggs into the other side. Scramble the eggs until they are mostly cooked through and then mix with the vegetables.
4. Add the riced cauliflower to the skillet, breaking it apart with a spatula as it cooks. Stir in the coconut aminos and sesame oil, season with salt and black pepper, and cook for another 3-4 minutes, ensuring everything is well combined and heated through.
5. Let the fried rice cool before transferring to a freezer-safe container. Freeze for up to 2-3 months. To reheat, thaw overnight and warm on the stove over low heat for 5-7 minutes or until heated through.

This paleo cauliflower fried rice is a versatile and satisfying dish that you can enjoy as a main or a side. It’s full of vegetables, provides balanced nutrition, and can be easily customized with different veggies or protein additions.

Paleo Lemon Herb Chicken Thighs

These juicy, herb-infused chicken thighs are simple, flavorful, and ideal for prepping ahead for your Sunday dinner or meal prep throughout the week. With a zesty lemon and herb marinade, they offer a fresh and satisfying paleo option.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 2 tbsp lemon juice (freshly squeezed)
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 2 cloves garlic, minced
• 1/2 tsp paprika
• Salt and black pepper to taste
• Lemon wedges for serving (optional)

Instructions:

1. In a bowl, whisk together the olive oil, lemon juice, rosemary, thyme, minced garlic, paprika, salt, and black pepper to create the marinade.
2. Rub the marinade all over the chicken thighs, ensuring they are evenly coated. Cover and refrigerate for at least 1 hour or overnight for maximum flavor.
3. Preheat your oven to 425°F (220°C). Place the marinated chicken thighs on a baking sheet lined with parchment paper or in an ovenproof dish.
4. Bake in the preheated oven for 25-30 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden and crispy.
5. Let the chicken cool before transferring it to a freezer-safe container. Freeze for up to 2-3 months. To reheat, thaw overnight and bake at 350°F (175°C) for 10-15 minutes or until warmed through.

These lemon herb chicken thighs are perfect for a Sunday dinner that’s light yet flavorful. They’re easy to reheat and pair well with roasted vegetables or a fresh salad for a complete meal.

Paleo Butternut Squash and Sausage Skillet

A comforting combination of sweet butternut squash and savory sausage, this paleo skillet dish is perfect for a Sunday dinner or as a hearty, ready-to-reheat meal. The natural sweetness of the squash complements the spices of the sausage, creating a balanced and satisfying dish.

Ingredients:

• 1 lb paleo-friendly sausage (chicken or turkey sausage works well), sliced into rounds
• 2 cups butternut squash, peeled and cubed
• 1/2 cup onion, chopped
• 2 cups spinach, roughly chopped
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp cumin
• Salt and black pepper to taste

Instructions:

1. Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Add the sausage slices and cook for 5-7 minutes until browned and cooked through. Remove the sausage from the skillet and set aside.
2. In the same skillet, add the remaining olive oil and sauté the onions until they become translucent, about 3-4 minutes. Add the butternut squash cubes and cook for 5-7 minutes, stirring occasionally until the squash starts to soften.
3. Stir in the smoked paprika, cumin, salt, and black pepper. Return the cooked sausage to the skillet and add the spinach. Cook for another 2-3 minutes until the spinach wilts and the squash is fully cooked.
4. Let the skillet dish cool before transferring it to a freezer-safe container. Freeze for up to 2-3 months. To reheat, thaw overnight and warm on the stove over medium heat for 10-12 minutes or until heated through.

This skillet is a great way to enjoy a hearty, balanced paleo meal. It’s packed with flavor and can be served as a standalone dish or with a side of cauliflower rice for an extra touch.

Paleo Avocado Chicken Salad

This creamy avocado chicken salad is a versatile dish that’s perfect for a refreshing Sunday lunch or a quick, ready-to-go meal. With fresh ingredients, healthy fats, and a hint of lime, it’s an easy meal prep item that keeps well in the freezer.

Ingredients:

• 2 cups cooked chicken breast, shredded or diced
• 1 large avocado, mashed
• 1/2 cup celery, finely chopped
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 tbsp lime juice
• 1/2 tsp garlic powder
• Salt and black pepper to taste
• Lettuce leaves or cucumber slices for serving

Instructions:

1. In a large mixing bowl, combine the shredded chicken, mashed avocado, chopped celery, red onion, and cilantro.
2. Stir in the lime juice and garlic powder. Season with salt and black pepper to taste.
3. Transfer the chicken salad to an airtight container and freeze for up to 1-2 months. To serve, thaw in the refrigerator overnight and allow it to come to room temperature before eating. Serve on lettuce wraps or with cucumber slices for a refreshing and satisfying meal.

This avocado chicken salad is perfect for a light Sunday lunch or as a quick, nutritious meal any day of the week. It’s rich in healthy fats and protein, making it both filling and delicious.

Paleo Sweet Potato and Ground Turkey Casserole

This hearty casserole is loaded with nutrient-dense sweet potatoes and lean ground turkey, topped with a hint of spices and baked to perfection. It’s an ideal make-ahead Sunday dish for a warm, filling, and freezer-friendly meal.

Ingredients:

• 1 lb ground turkey
• 2 large sweet potatoes, peeled and cubed
• 1/2 cup red bell pepper, diced
• 1/2 cup onion, diced
• 2 cloves garlic, minced
• 1/2 tsp paprika
• 1/2 tsp dried oregano
• 1/2 tsp cumin
• Salt and black pepper to taste
• 2 tbsp coconut oil or avocado oil
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with coconut oil or avocado oil.
2. In a large skillet, heat 1 tbsp of oil over medium-high heat. Add the diced onion and garlic, cooking until translucent, about 3-4 minutes.
3. Add the ground turkey to the skillet and cook until browned and fully cooked, breaking it up as it cooks. Season with paprika, oregano, cumin, salt, and black pepper. Stir in the diced red bell pepper.
4. In a separate pot, bring water to a boil and add the sweet potato cubes. Cook for 8-10 minutes until tender. Drain and mash the sweet potatoes until smooth.
5. Spread the mashed sweet potatoes evenly in the prepared baking dish. Layer the cooked turkey and vegetable mixture on top.
6. Bake for 20-25 minutes, or until the top is slightly golden and the casserole is heated through.
7. Let cool before transferring to a freezer-safe container. Freeze for up to 2-3 months. To reheat, thaw overnight and bake at 350°F (175°C) for 15-20 minutes or until warmed through.

This paleo sweet potato and ground turkey casserole is a perfect Sunday meal that’s easy to make, packed with flavor, and freezes well for a convenient lunch or dinner later.

Paleo BBQ Pulled Pork

This tender, flavorful pulled pork is made in the slow cooker and is perfect for a Sunday dinner or meal prep. With a blend of smoky and sweet spices, it’s paleo-friendly and pairs beautifully with a side of coleslaw or a simple green salad.

Ingredients:

• 3 lb pork shoulder (or pork butt)
• 1/2 cup unsweetened apple cider vinegar
• 1/4 cup tomato paste
• 1/4 cup honey (or a paleo-friendly sweetener)
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp ground cumin
• 1/2 tsp cayenne pepper (optional)
• Salt and black pepper to taste

Instructions:

1. Mix the smoked paprika, garlic powder, onion powder, cumin, cayenne pepper (if using), salt, and black pepper in a small bowl to create the spice rub.
2. Rub the spice mixture evenly over the entire pork shoulder, pressing gently to ensure it sticks.
3. Place the pork shoulder in the slow cooker and add the apple cider vinegar and tomato paste.
4. Cover and cook on low for 8-10 hours or until the pork is fork-tender and easily shredable.
5. Remove the pork from the slow cooker and place it on a cutting board. Shred the meat using two forks and discard any large pieces of fat.
6. Return the shredded pork to the slow cooker and mix with the cooking juices. Let it cook for another 30 minutes on low to absorb the flavors.
7. Let cool before transferring to a freezer-safe container. Freeze for up to 3 months. To reheat, thaw overnight and warm in the slow cooker or on the stovetop over low heat for 20-30 minutes.

This paleo BBQ pulled pork is perfect for a flavorful Sunday dinner. Serve it with a side of coleslaw, lettuce wraps, or as a filling for sweet potato fries for a satisfying meal.

Paleo Baked Salmon with Garlic and Dill

A simple yet elegant meal, this baked salmon is infused with garlic and dill for a burst of flavor that pairs well with a side of roasted vegetables or a fresh salad. It’s an easy-to-make Sunday dinner that is both light and nutritious.

Ingredients:

• 4 salmon fillets (skin-on or skinless)
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
• 1 lemon, sliced into rounds
• Salt and black pepper to taste
• Lemon wedges for serving (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a small bowl, mix the olive oil, minced garlic, and chopped dill. Season the salmon fillets with salt and black pepper and brush the olive oil mixture over each fillet.
3. Place the salmon on the baking sheet and top each fillet with a few slices of lemon.
4. Bake in the preheated oven for 12-15 minutes, or until the salmon flakes easily with a fork and is cooked through.
5. Let the salmon cool before transferring it to a freezer-safe container. Freeze for up to 1-2 months. To reheat, thaw overnight and warm in the oven at 300°F (150°C) for 10-12 minutes or until heated through.

This baked salmon with garlic and dill is a light and refreshing Sunday dinner option. It’s quick to prepare, full of healthy omega-3s, and pairs perfectly with a simple salad or steamed broccoli for a complete paleo meal.

Paleo Cauliflower Rice Stir-Fry

This paleo stir-fry is a satisfying, low-carb alternative to traditional fried rice. Packed with colorful vegetables, protein, and a savory sauce, it’s perfect for a quick Sunday meal that you can make ahead and enjoy throughout the week.

Ingredients:

• 1 head of cauliflower, grated into rice-sized pieces
• 1 cup broccoli florets
• 1 red bell pepper, diced
• 1/2 cup carrots, thinly sliced
• 2 eggs, beaten
• 1/2 cup cooked chicken breast, diced (optional)
• 2 tbsp coconut aminos (or tamari for a non-paleo option)
• 2 tbsp sesame oil (or avocado oil)
• 2 cloves garlic, minced
• 1/2 tsp ginger, grated
• Salt and black pepper to taste
• Green onions for garnish (optional)

Instructions:

1. Heat 1 tbsp of sesame oil in a large skillet or wok over medium-high heat. Add the garlic and ginger, sautéing for 30 seconds until fragrant.
2. Add the diced carrots, bell pepper, and broccoli to the skillet and cook for 3-4 minutes, or until the vegetables start to soften.
3. Push the vegetables to the side of the skillet and pour the beaten eggs into the center. Scramble the eggs until just set, then mix with the vegetables.
4. Add the grated cauliflower rice and the cooked chicken (if using) to the skillet. Pour the coconut aminos over everything and stir-fry for 4-5 minutes until the cauliflower rice is tender but not mushy.
5. Season with salt and black pepper to taste. Garnish with chopped green onions if desired.
6. Let cool before transferring to a freezer-safe container. Freeze for up to 1-2 months. To reheat, thaw overnight and warm in a skillet over medium heat for 5-7 minutes or until heated through.

This cauliflower rice stir-fry is a versatile, nutrient-packed dish that’s perfect for a quick, paleo-friendly Sunday meal. It’s easy to customize with your favorite veggies or proteins for a complete, balanced dish.

Paleo Chicken Fajita Bowls

These chicken fajita bowls are a vibrant, colorful dish that’s full of flavor and makes a perfect Sunday meal prep. Seasoned chicken breast, sautéed peppers, and onions are served over a base of cauliflower rice, making it a balanced and satisfying paleo meal.

Ingredients:

• 1 lb boneless, skinless chicken breasts, thinly sliced
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• Salt and black pepper to taste
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 onion, sliced
• 2 cups cauliflower rice
• 1 avocado, sliced
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. In a bowl, combine the chicken slices with chili powder, cumin, paprika, garlic powder, salt, and black pepper. Mix well and let marinate for at least 15 minutes.
2. Heat olive oil in a large skillet over medium-high heat. Add the marinated chicken and cook for 5-7 minutes, or until fully cooked. Remove from the skillet and set aside.
3. In the same skillet, add the sliced bell peppers and onion. Cook for 3-4 minutes until the vegetables are tender but still vibrant.
4. Prepare the cauliflower rice by lightly sautéing it in a separate pan with a bit of olive oil for 2-3 minutes. Season with a pinch of salt and pepper.
5. Assemble the fajita bowls by layering cauliflower rice, cooked chicken, sautéed vegetables, and avocado slices. Garnish with fresh cilantro and a squeeze of lime juice.
6. Let cool before transferring to a freezer-safe container. Freeze for up to 2-3 months. To reheat, thaw overnight and warm in the microwave or on the stove until heated through.

These chicken fajita bowls are perfect for a flavorful Sunday meal that’s easy to make and can be enjoyed for lunch or dinner. They’re full of vibrant flavors and provide a nutrient-dense, paleo-approved option for meal prep.

Paleo Beef and Vegetable Stew

This hearty and warming paleo beef stew is perfect for a Sunday dinner, especially during the cooler months. With tender beef, root vegetables, and a rich broth, it’s packed with flavor and makes for a comforting meal.

Ingredients:

• 2 lbs beef chuck or stew meat, cut into cubes
• 3 tbsp olive oil, divided
• 3 cups beef broth (paleo-friendly)
• 2 cups carrots, sliced
• 2 cups parsnips, peeled and cubed
• 1 cup celery, sliced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/2 tsp paprika
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat 1 tbsp of olive oil in a large pot or Dutch oven over medium-high heat. Season the beef cubes with salt and black pepper. Brown the beef in batches, cooking for about 3-4 minutes per side. Remove the beef and set aside.
2. In the same pot, add the remaining olive oil and sauté the onions and garlic until fragrant, about 2-3 minutes.
3. Return the beef to the pot and add the beef broth, carrots, parsnips, celery, thyme, rosemary, and paprika. Stir well.
4. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 1.5-2 hours or until the beef is tender and the vegetables are cooked through.
5. Let the stew cool before transferring to a freezer-safe container. Freeze for up to 3 months. To reheat, thaw overnight and warm on the stove over low heat for 30-40 minutes or until heated through.

This paleo beef and vegetable stew is a delicious and filling Sunday meal that can be made in large batches and frozen for future comfort food. It’s packed with nutrients and perfect for enjoying on chilly evenings.

Note: More recipes​ are coming soon!