35+ Delicious Sunday Paleo Gluten-Free Recipes for a Healthy Meal

Sundays are for rest, relaxation, and taking time to nourish the body and soul.

Whether you’re prepping for a busy week ahead, enjoying quality time with family, or simply treating yourself to a well-deserved break, the food you choose to make can set the tone for your entire day.

For those following a paleo and gluten-free lifestyle, finding meals that are both satisfying and easy to prepare can sometimes be a challenge.

That’s why we’ve gathered a collection of 35+ Sunday paleo gluten-free recipes that are perfect for any occasion—whether it’s a hearty breakfast to start your day or a full dinner to wind down in the evening.

These recipes emphasize fresh ingredients, bold flavors, and the comfort foods you crave, all while adhering to your dietary needs.

From savory herb-crusted pork chops paired with roasted vegetables to zesty shrimp and avocado salads, our selection includes options that cater to every taste preference.

We’re here to make your Sunday meals delicious, stress-free, and perfectly aligned with your paleo and gluten-free principles.

35+ Delicious Sunday Paleo Gluten-Free Recipes for a Healthy Meal

With these 35+ Sunday paleo gluten-free recipes, you’re equipped to create meals that fuel your body, delight your taste buds, and make the most of your weekend.

Whether you’re hosting a Sunday brunch, looking for a quick and light lunch, or preparing a comforting dinner, these recipes offer variety and flavor that don’t compromise on quality.

Making a nutritious, satisfying meal doesn’t have to be difficult or time-consuming—these recipes prove that healthy eating can be both easy and enjoyable.

So, take the time to savor each bite and make your Sundays as nourishing as they are delicious.

Lemon Herb Chicken Thighs

Tender, juicy chicken thighs seasoned with a blend of fresh lemon, garlic, and herbs make for an irresistible paleo gluten-free Sunday dish. Perfectly balanced with zesty and savory flavors, this recipe is a simple way to create a satisfying, nutritious meal.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 3 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tsp salt
• ½ tsp black pepper
• Lemon wedges (for serving)

Instructions

1. Preheat your oven to 425°F (220°C).
2. In a mixing bowl, combine the olive oil, lemon juice, minced garlic, rosemary, thyme, salt, and black pepper to create a marinade.
3. Rub the marinade generously over the chicken thighs, ensuring that the skin and meat are well coated. Let marinate for 15-20 minutes at room temperature or up to 2 hours in the refrigerator.
4. Arrange the chicken thighs on a baking tray lined with parchment paper or foil, skin side up.
5. Roast in the oven for 25-30 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden brown and crispy.
6. Remove from the oven and let rest for 5 minutes before serving. Serve with lemon wedges on the side for added zest.

The lemon and herbs infuse the chicken with a refreshing and aromatic quality, while the roasting process ensures crispy skin and a moist, flavorful interior. Serve alongside a fresh garden salad or roasted vegetables for a complete meal that’s both light and satisfying.

Sweet Potato and Spinach Frittata

A protein-packed frittata that’s perfect for a paleo gluten-free brunch. The combination of sweet potatoes and spinach adds earthy sweetness and a boost of nutrients, making this dish a vibrant and hearty option for a Sunday morning.

Ingredients

• 4 large eggs
• 1 medium sweet potato, peeled and diced
• 1 cup fresh spinach, chopped
• ½ red onion, diced
• 2 tbsp coconut oil or olive oil
• 1 tsp salt
• ½ tsp black pepper
• ¼ tsp paprika
• Fresh parsley, chopped (optional)

Instructions

1. Preheat the oven to 375°F (190°C).
2. Heat the oil in an ovenproof skillet over medium heat. Add the diced sweet potato and cook, stirring occasionally, for 5-7 minutes or until slightly tender.
3. Add the diced red onion and continue to cook for another 2 minutes until the onion becomes translucent.
4. Stir in the chopped spinach and cook until wilted, about 1-2 minutes.
5. In a bowl, whisk the eggs, salt, black pepper, and paprika until well combined. Pour the egg mixture into the skillet over the sweet potato and spinach mixture.
6. Cook on the stovetop for 2-3 minutes, allowing the edges to set, then transfer the skillet to the preheated oven.
7. Bake for 12-15 minutes or until the center is set and the top is lightly golden.
8. Remove from the oven and let cool for a few minutes. Slice and garnish with chopped fresh parsley if desired.

This frittata is filling yet light, with the sweet potato offering a subtle sweetness and the spinach contributing a nourishing boost of vitamins. It’s perfect on its own or paired with a side of sliced avocado or a citrusy fruit salad.

Crispy Baked Salmon with Garlic and Dill

Delightfully flaky salmon with a crispy crust and the perfect touch of garlic and dill – this paleo gluten-free recipe is quick and delicious. Full of healthy omega-3 fatty acids, it’s a go-to Sunday dish that never disappoints.

Ingredients

• 4 salmon fillets, skin-on
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
• 1 tbsp lemon juice
• 1 tsp salt
• ½ tsp black pepper
• Lemon slices (for serving)

Instructions

1. Preheat your oven to 400°F (200°C).
2. Line a baking sheet with parchment paper and place the salmon fillets skin side down.
3. In a small bowl, mix the olive oil, minced garlic, chopped dill, lemon juice, salt, and black pepper.
4. Brush the garlic and dill mixture evenly over the top of each salmon fillet.
5. Bake in the preheated oven for 12-15 minutes or until the salmon is cooked through and flakes easily with a fork.
6. Remove from the oven and let rest for a few minutes before serving. Garnish with lemon slices.

This dish combines a crispy top with the natural richness of salmon, making it a flavorful and satisfying option for a paleo-friendly brunch. Pair with a side of roasted Brussels sprouts or a simple cucumber salad for a fresh contrast. The garlic and dill infuse the salmon with a delicate, aromatic flavor that’s perfect for a special Sunday meal.

Herb-Crusted Pork Tenderloin

A succulent and tender pork tenderloin coated with a mixture of fresh herbs and garlic, then baked to perfection. This dish is an easy, show-stopping meal that brings comfort and elegance to your Sunday table.

Ingredients

• 1 pork tenderloin (about 1.5 lbs)
• 2 tbsp olive oil
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• 2 cloves garlic, minced
• 1 tsp salt
• ½ tsp black pepper
• 1 tbsp Dijon mustard (optional)
• Lemon wedges (for serving)

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, combine the olive oil, rosemary, thyme, garlic, salt, and black pepper to form a paste.
3. Rub the herb paste evenly over the entire pork tenderloin, ensuring it’s well-coated. If using, spread a thin layer of Dijon mustard over the pork before adding the herb mixture for an added layer of flavor.
4. Place the pork tenderloin on a baking tray lined with parchment paper or foil.
5. Roast in the preheated oven for 25-30 minutes or until the internal temperature reaches 145°F (63°C). Let rest for 5-10 minutes before slicing.
6. Serve with lemon wedges for a touch of brightness.

The herb crust on this pork tenderloin offers a fragrant and flavorful exterior, while the inside remains juicy and tender. Pair this dish with a side of roasted sweet potatoes or a simple sautéed green bean dish for a well-rounded meal that feels special without being overly complicated.

Spicy Shrimp and Cauliflower Rice Stir-Fry

This quick and easy stir-fry is full of bold flavors and healthy ingredients. With juicy shrimp, crisp vegetables, and cauliflower rice, it’s the perfect paleo, gluten-free meal that’s light yet packed with flavor.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 cups cauliflower rice
• 1 red bell pepper, sliced
• 1 cup snap peas
• 2 tbsp coconut aminos (or soy sauce substitute)
• 2 tbsp sesame oil
• 1 tbsp fresh ginger, grated
• 2 cloves garlic, minced
• ½ tsp red pepper flakes (adjust to taste)
• 2 tbsp fresh cilantro, chopped
• Lime wedges (for serving)

Instructions

1. Heat 1 tbsp of sesame oil in a large skillet or wok over medium-high heat. Add the grated ginger and minced garlic and sauté for about 1 minute.
2. Add the shrimp to the skillet and cook for 2-3 minutes per side or until pink and opaque. Remove from the skillet and set aside.
3. In the same skillet, add the remaining sesame oil and toss in the red bell pepper and snap peas. Stir-fry for 3-4 minutes or until just tender.
4. Add the cauliflower rice and cook for another 2 minutes, stirring frequently.
5. Return the shrimp to the skillet and pour the coconut aminos over the mixture. Add red pepper flakes and stir everything together until well combined and heated through.
6. Garnish with fresh cilantro and serve with lime wedges for squeezing.

This dish is vibrant and flavorful with the perfect blend of spice and freshness. The cauliflower rice absorbs the savory sauce and makes for a hearty base without the heaviness of traditional rice. It’s a great light meal option to enjoy on a relaxing Sunday.

Avocado and Tomato Chickpea Salad

A fresh and satisfying salad that’s perfect for a warm day or as a side dish for any Sunday meal. This combination of creamy avocado, juicy tomatoes, and nutrient-packed chickpeas is tossed in a light lemon vinaigrette for a refreshing bite.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 avocados, diced
• 1 pint cherry tomatoes, halved
• ½ cucumber, sliced
• ¼ red onion, finely chopped
• 2 tbsp fresh cilantro, chopped
• 3 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp salt
• ½ tsp black pepper
• ¼ tsp cumin (optional)

Instructions

1. In a large mixing bowl, combine the chickpeas, diced avocados, cherry tomatoes, cucumber, and red onion.
2. In a separate small bowl, whisk together the olive oil, lemon juice, salt, black pepper, and cumin (if using).
3. Pour the dressing over the salad and gently toss until evenly coated.
4. Sprinkle the chopped cilantro over the top before serving.

This salad is a colorful, nutrient-dense option that’s as filling as it is refreshing. The creamy avocados pair beautifully with the tangy lemon dressing and the crunch of cucumber and chickpeas. Serve as a light main course or alongside grilled chicken or fish for a well-rounded meal.

Garlic Butter Lemon Zoodles with Shrimp

A vibrant, light dish that brings the flavors of garlic butter and lemon to life, paired with shrimp and zucchini noodles for a refreshing and paleo gluten-free Sunday meal. This recipe is perfect for those who enjoy simple yet flavorful dishes that don’t compromise on taste or nutrition.

Ingredients

• 2 medium zucchinis, spiralized into noodles
• 1 lb large shrimp, peeled and deveined
• 3 tbsp grass-fed butter or ghee
• 3 cloves garlic, minced
• 2 tbsp lemon juice
• 1 tsp lemon zest
• ½ tsp red pepper flakes (optional)
• 2 tbsp fresh parsley, chopped
• Salt and black pepper to taste
• Lemon wedges (for serving)

Instructions

1. Heat 1 tbsp of butter or ghee in a large skillet over medium-high heat. Add the minced garlic and sauté for 1 minute, until fragrant.
2. Add the shrimp to the skillet and cook for 2-3 minutes per side, or until they turn pink and opaque. Remove shrimp from the skillet and set aside.
3. In the same skillet, add the remaining butter or ghee. Toss in the spiralized zucchini noodles and sauté for 2-3 minutes, just until slightly tender.
4. Add the lemon juice, lemon zest, and red pepper flakes (if using) to the pan. Return the shrimp to the skillet and toss everything together until well combined. Season with salt and black pepper to taste.
5. Garnish with fresh parsley and serve with lemon wedges.

This dish is quick, nutritious, and packed with bold, zesty flavors. The combination of garlic butter and lemon creates a rich, yet refreshing base that pairs perfectly with the tender shrimp and crisp zucchini noodles. It’s a great choice for a light, healthy Sunday lunch or dinner.

Stuffed Bell Peppers with Quinoa and Ground Turkey

A colorful, hearty dish that’s both satisfying and healthy. These stuffed bell peppers are filled with a flavorful mix of seasoned ground turkey, quinoa, and vegetables, making it an ideal paleo-friendly, gluten-free recipe for a Sunday meal.

Ingredients

• 4 large bell peppers, any color, tops cut off and seeds removed
• 1 lb ground turkey
• 1 cup cooked quinoa
• 1 medium zucchini, diced
• ½ cup cherry tomatoes, chopped
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp paprika
• 1 tsp dried oregano
• Salt and black pepper to taste
• ¼ cup fresh parsley, chopped
• Optional: 1 tbsp pine nuts for garnish

Instructions

1. Preheat the oven to 375°F (190°C). Place the bell peppers cut side up in a baking dish.
2. Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute. Add the ground turkey and cook until browned and cooked through, breaking it up as it cooks.
3. Stir in the diced zucchini, cherry tomatoes, paprika, oregano, salt, and black pepper. Cook for 2-3 more minutes until the vegetables are slightly tender.
4. Add the cooked quinoa to the skillet and mix until everything is well combined.
5. Spoon the turkey and quinoa mixture into the bell peppers, packing the filling tightly.
6. Bake in the preheated oven for 25-30 minutes or until the peppers are tender.
7. Sprinkle with chopped parsley and optional pine nuts before serving.

These stuffed bell peppers are flavorful, filling, and visually appealing. The quinoa and turkey mixture offers a satisfying, hearty texture while the bell peppers provide a slightly sweet contrast. Serve with a side of steamed broccoli or a simple green salad for a balanced meal.

Coconut Mango Chia Pudding

A tropical, refreshing, and nourishing dessert that’s perfect for a paleo-friendly Sunday treat. This coconut mango chia pudding is naturally sweet and has a creamy texture that’s complemented by the bright flavors of mango and coconut.

Ingredients

• 1 cup canned coconut milk (full-fat)
• 2 tbsp chia seeds
• 1 tbsp maple syrup or honey (optional)
• 1 mango, peeled and diced
• 1 tsp vanilla extract
• 2 tbsp shredded unsweetened coconut
• Fresh mint leaves for garnish

Instructions

1. In a mixing bowl, combine the coconut milk, chia seeds, maple syrup (if using), and vanilla extract. Stir well until the chia seeds are evenly distributed.
2. Cover the bowl and refrigerate for at least 2 hours, or overnight, to allow the chia seeds to absorb the liquid and create a thick, pudding-like consistency.
3. When ready to serve, layer the chia pudding into serving glasses or bowls. Top with diced mango, shredded coconut, and fresh mint leaves.
4. Serve chilled as a light dessert or afternoon snack.

This coconut mango chia pudding is creamy, naturally sweet, and packed with healthy fats and fiber from the chia seeds. The mango and coconut add a delightful tropical flair, making this dessert the perfect way to end a relaxed Sunday meal.

Lemon Herb Grilled Chicken with Asparagus

This dish is an effortless, yet elegant choice for a Sunday meal. Grilled chicken breast marinated in a lemon herb mixture is paired with crisp, tender asparagus. It’s a paleo-friendly, gluten-free option that is light and packed with flavor.

Ingredients

• 2 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme, finely chopped
• 2 cloves garlic, minced
• Salt and black pepper to taste
• 1 bunch asparagus, trimmed
• Lemon wedges (for serving)

Instructions

1. In a bowl, combine olive oil, lemon juice, rosemary, thyme, minced garlic, salt, and black pepper to create the marinade.
2. Add the chicken breasts to the marinade and coat evenly. Let marinate for at least 30 minutes in the refrigerator.
3. Preheat the grill or a grill pan over medium-high heat. Grill the chicken for 5-6 minutes per side or until the internal temperature reaches 165°F (74°C).
4. While the chicken is cooking, toss the asparagus with a little olive oil, salt, and black pepper, then grill for 3-4 minutes until tender and slightly charred.
5. Serve the grilled chicken with the asparagus on the side and garnish with lemon wedges.

This meal offers a wonderful balance of protein and greens, with the lemon and herbs bringing freshness to each bite. The asparagus adds a satisfying crunch and subtle bitterness that complements the juicy, flavorful chicken perfectly. It’s a healthy, simple dish that embodies the essence of Sunday comfort food.

Beef and Sweet Potato Skillet

A hearty, one-pan dish that’s perfect for a nourishing Sunday meal. This beef and sweet potato skillet is packed with protein and nutrients, and the addition of spices creates a dish that’s flavorful and satisfying.

Ingredients

• 1 lb ground beef (grass-fed or lean)
• 2 large sweet potatoes, peeled and cubed
• 1 red bell pepper, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp paprika
• 1 tsp cumin
• ½ tsp chili powder
• Salt and black pepper to taste
• 2 tbsp olive oil
• Fresh cilantro for garnish (optional)

Instructions

1. Heat 1 tbsp of olive oil in a large skillet over medium heat. Add the ground beef, season with salt, black pepper, paprika, cumin, and chili powder, and cook until browned. Remove from the skillet and set aside.
2. In the same skillet, add the remaining olive oil and sauté the chopped onion and garlic for 2 minutes. Add the sweet potato cubes and red bell pepper and cook for 5-6 minutes, stirring frequently until the sweet potatoes begin to soften.
3. Return the cooked beef to the skillet and stir everything together. Cook for an additional 3-4 minutes until the sweet potatoes are tender and the flavors are well combined.
4. Season with additional salt and black pepper as needed and garnish with fresh cilantro if desired.

This dish is a warm and hearty option that’s packed with complex flavors. The sweet potatoes bring a subtle sweetness that pairs beautifully with the seasoned beef and the crunch of the bell pepper. It’s a perfect comfort meal for a Sunday, with minimal cleanup and maximum taste.

Baked Salmon with Garlic and Dill

A light yet flavorful dish that makes the most of fresh salmon and the classic pairing of garlic and dill. This simple recipe is paleo and gluten-free, offering a perfect way to enjoy a healthy Sunday dinner.

Ingredients

• 2 salmon fillets
• 3 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
• 1 tbsp lemon juice
• 1 lemon, sliced
• Salt and black pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Place the salmon fillets on the prepared baking sheet. In a small bowl, combine the olive oil, minced garlic, chopped dill, lemon juice, salt, and black pepper.
3. Rub the garlic-dill mixture evenly over the salmon fillets. 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.
5. Serve with a side of steamed broccoli, a simple salad, or roasted vegetables.

The baked salmon with garlic and dill is both aromatic and light, making it a perfect main course for a relaxing Sunday evening. The fresh flavors of dill and lemon elevate the natural richness of the salmon, creating a dish that’s simple but packed with taste. This is a well-balanced meal that’s sure to impress and satisfy.

Crispy Spiced Cauliflower Steaks

A unique and satisfying plant-based dish that’s perfect for a paleo and gluten-free Sunday meal. These cauliflower steaks are seasoned with warm spices, roasted until golden, and served with a zesty herb sauce for an extra boost of flavor.

Ingredients

• 1 large head of cauliflower, cut into 1-inch thick steaks
• 3 tbsp olive oil
• 1 tsp paprika
• 1 tsp ground cumin
• ½ tsp garlic powder
• ½ tsp turmeric
• Salt and black pepper to taste
• ½ cup fresh parsley, finely chopped
• 2 tbsp lemon juice
• 1 tbsp tahini (optional for the sauce)

Instructions

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a bowl, mix the olive oil, paprika, cumin, garlic powder, turmeric, salt, and black pepper.
3. Place the cauliflower steaks on the baking sheet and brush both sides with the seasoned oil mixture.
4. Roast in the preheated oven for 25-30 minutes, flipping halfway through, until the edges are crispy and golden brown.
5. While the cauliflower is roasting, prepare the herb sauce by combining the parsley, lemon juice, and tahini in a small bowl. Mix well until smooth.
6. Serve the cauliflower steaks drizzled with the herb sauce.

These crispy spiced cauliflower steaks are a game-changer for anyone looking for a satisfying yet healthy main dish. The warm, smoky flavors pair beautifully with the tangy and earthy herb sauce, making it a delicious and nutritious addition to a Sunday dinner.

Paleo Beef Stroganoff with Zoodles

A classic comfort dish with a paleo twist. This beef stroganoff is rich and creamy, served over zoodles (zucchini noodles) for a gluten-free and lower-carb option that still feels indulgent.

Ingredients

• 1 lb sirloin steak, thinly sliced
• 2 tbsp coconut oil or ghee
• 1 cup mushrooms, sliced
• 1 small onion, chopped
• 2 cloves garlic, minced
• ½ cup full-fat coconut milk
• 1 tbsp Dijon mustard
• 1 tbsp arrowroot powder (optional, for thickening)
• 2 large zucchinis, spiralized into noodles
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions

1. Heat 1 tbsp of coconut oil or ghee in a large skillet over medium-high heat. Add the steak slices and cook for 2-3 minutes per side, until browned and cooked to your liking. Remove from the skillet and set aside.
2. Add the remaining oil to the skillet and sauté the chopped onion and garlic for 2 minutes. Add the sliced mushrooms and cook for another 3-4 minutes, until the mushrooms are tender.
3. Pour in the coconut milk, Dijon mustard, and arrowroot powder (if using). Stir until combined and simmer for 2-3 minutes until the sauce thickens slightly.
4. Return the cooked steak to the skillet and stir to coat with the sauce. Season with salt and black pepper to taste.
5. In a separate skillet, lightly sauté the zucchini noodles for 1-2 minutes until just tender.
6. Serve the beef stroganoff over the zoodles and garnish with fresh parsley.

This paleo beef stroganoff with zoodles is a rich, comforting dish that captures the essence of the classic while staying healthy and grain-free. The creamy coconut sauce, combined with the savory steak and mushrooms, pairs perfectly with the light and slightly crunchy zucchini noodles for a balanced and satisfying Sunday meal.

Spicy Tuna Salad Lettuce Wraps

A quick and flavorful dish that’s perfect for a light Sunday lunch. These spicy tuna salad lettuce wraps are refreshing, protein-packed, and full of bold flavors, making them an excellent paleo and gluten-free option.

Ingredients

• 2 cans (5 oz each) tuna in water, drained
• ¼ cup mayonnaise (paleo-friendly)
• 1 tbsp sriracha sauce (or adjust to taste)
• 1 tbsp Dijon mustard
• 1 celery stalk, finely chopped
• 2 green onions, chopped
• Salt and black pepper to taste
• 1 tbsp fresh cilantro, chopped (optional)
• Large lettuce leaves (e.g., iceberg or butter lettuce)

Instructions

1. In a bowl, mix the drained tuna, mayonnaise, sriracha sauce, Dijon mustard, chopped celery, and green onions. Stir until all ingredients are well combined.
2. Season with salt and black pepper to taste. Add the cilantro if desired.
3. Spoon the tuna salad into the center of a lettuce leaf and fold the sides up to create a wrap.
4. Serve immediately, with extra sriracha on the side if preferred.

These spicy tuna salad lettuce wraps are an easy, protein-rich meal that’s perfect for a quick Sunday lunch. The combination of creamy mayonnaise, spicy sriracha, and crunchy veggies creates a balance of textures and flavors that’s both satisfying and refreshing. Enjoy them as a light, flavorful meal to start or end your day.

Paleo Stuffed Bell Peppers

A colorful and nutrient-dense dish, these stuffed bell peppers are filled with a savory mix of seasoned ground turkey, vegetables, and cauliflower rice. This meal is perfect for a Sunday dinner and is both satisfying and full of flavor, making it paleo and gluten-free.

Ingredients

• 4 large bell peppers (any color)
• 1 lb ground turkey or chicken
• 1 cup cauliflower rice (fresh or frozen)
• 1 medium zucchini, diced
• 1 cup cherry tomatoes, halved
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tsp paprika
• ½ tsp cumin
• ½ tsp dried oregano
• Salt and black pepper to taste
• 2 tbsp olive oil
• Fresh parsley or basil for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Slice the tops off the bell peppers and remove the seeds and membranes. Place the peppers cut-side up in a baking dish.
2. In a large skillet over medium heat, add the olive oil and sauté the chopped onion and garlic for 2 minutes. Add the ground turkey and cook until browned, breaking it apart as it cooks. Season with paprika, cumin, oregano, salt, and black pepper.
3. Stir in the cauliflower rice, zucchini, and cherry tomatoes. Cook for 3-4 minutes until the vegetables are tender and everything is well combined.
4. Spoon the turkey and vegetable mixture evenly into the hollowed-out bell peppers.
5. Bake in the preheated oven for 25-30 minutes, until the peppers are tender and slightly caramelized.
6. Garnish with fresh parsley or basil before serving.

These stuffed bell peppers are a perfect combination of lean protein, vegetables, and a hint of sweetness from the peppers. They’re not only tasty but also customizable—you can add your favorite herbs or a sprinkle of nutritional yeast for added flavor. This dish is hearty, vibrant, and great for making ahead for easy leftovers.

Herb-Crusted Pork Chops with Roasted Vegetables

A simple yet elegant dish that makes the most of juicy pork chops with a delicious herb crust, paired with roasted vegetables for a well-rounded meal. This recipe is paleo-friendly, gluten-free, and full of satisfying flavors perfect for a Sunday feast.

Ingredients

• 4 boneless pork chops
• 2 tbsp olive oil
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 2 cloves garlic, minced
• 1 tsp paprika
• Salt and black pepper to taste
• 1 sweet potato, peeled and cubed
• 1 cup Brussels sprouts, halved
• 1 red bell pepper, chopped

Instructions

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a bowl, mix the olive oil, rosemary, thyme, minced garlic, paprika, salt, and black pepper. Rub this herb mixture evenly over the pork chops.
3. Place the pork chops on one side of the baking sheet and arrange the sweet potato cubes, Brussels sprouts, and bell pepper on the other side. Drizzle the vegetables with a little olive oil and season with salt and black pepper.
4. Roast in the preheated oven for 20-25 minutes or until the pork chops reach an internal temperature of 145°F (63°C) and the vegetables are tender and slightly caramelized.
5. Let the pork chops rest for 5 minutes before serving.

This herb-crusted pork chop dish is a true Sunday dinner highlight. The juicy, perfectly seasoned pork pairs wonderfully with the roasted vegetables, making for a balanced and satisfying meal. The combination of herbs creates an aromatic flavor profile that elevates the entire dish.

Zesty Shrimp and Avocado Salad

A light, refreshing, and paleo-friendly salad that’s perfect for a summer Sunday or a quick, healthy lunch. This shrimp and avocado salad is full of protein, healthy fats, and bright flavors from fresh citrus and herbs.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 tsp smoked paprika
• Salt and black pepper to taste
• 2 avocados, diced
• 1 cucumber, sliced
• 1 cup cherry tomatoes, halved
• ½ red onion, thinly sliced
• ½ cup fresh cilantro, chopped
• Juice of 2 limes
• 1 tbsp olive oil (for dressing)

Instructions

1. In a bowl, toss the shrimp with 1 tbsp olive oil, smoked paprika, salt, and black pepper.
2. Heat a skillet over medium-high heat and cook the shrimp for 2-3 minutes per side or until they turn pink and opaque. Remove from heat and set aside to cool.
3. In a large bowl, combine the diced avocado, cucumber slices, cherry tomatoes, red onion, and chopped cilantro.
4. In a small bowl, whisk together the lime juice and 1 tbsp olive oil. Pour over the salad and gently toss to coat.
5. Add the cooled shrimp to the salad and give it one final toss before serving.

This zesty shrimp and avocado salad is light, flavorful, and perfect for a refreshing Sunday meal. The shrimp add a touch of sweetness, while the avocado provides a creamy contrast, and the lime dressing ties it all together with a burst of citrus. This dish is a quick, satisfying way to enjoy a healthy and balanced meal.

Note: More recipes​ are coming soon!