25+ Delicious Sunday Paleo Toaster Oven Recipes for a Perfect Brunch

Sundays are the perfect opportunity to slow down, unwind, and enjoy a delicious, nutritious meal with family or friends. For those following a Paleo lifestyle, the challenge can be finding easy and flavorful recipes that don’t compromise on taste or health.

Thankfully, your toaster oven can be your secret weapon for creating healthy and delicious Paleo meals without the need for elaborate cooking techniques or hours spent in the kitchen.

In this blog post, we’ve curated 25+ Sunday Paleo toaster oven recipes that are simple to prepare, full of vibrant flavors, and packed with nutritious ingredients.

From savory dishes like roasted vegetables and juicy meats to lighter options such as salads and baked goods, these recipes offer a wide variety of meals to suit any taste.

So, whether you’re hosting a Sunday brunch or simply want to prepare a satisfying dinner, these toaster oven recipes will help make your Sunday stress-free and delicious.

25+ Delicious Sunday Paleo Toaster Oven Recipes for a Perfect Brunch

Eating Paleo on Sundays doesn’t have to be complicated or time-consuming. With your trusty toaster oven, you can create wholesome, flavorful meals that are perfect for every occasion.

These 25+ Sunday Paleo toaster oven recipes are all about enjoying fresh, wholesome ingredients while keeping meal prep simple and easy.

Whether you’re looking for a hearty breakfast, a light lunch, or a satisfying dinner, these recipes will have you covered.

By utilizing your toaster oven, you can cook more efficiently and enjoy more time relaxing with loved ones.

So, the next time you’re planning your Sunday meals, reach for the toaster oven and try one (or several) of these Paleo-friendly recipes. Your taste buds—and your schedule—will thank you.

Paleo Toasted Avocado Egg Cups

These Paleo Toasted Avocado Egg Cups are a perfect Sunday morning breakfast, combining the richness of avocado with the protein-packed goodness of eggs. The crispy edges from the toaster oven create a delightful texture, and the creamy center of the avocado and egg makes each bite satisfying. This dish is both nutritious and easy to prepare, making it ideal for a low-carb, Paleo-friendly start to your day.

Ingredients:

• 2 ripe avocados
• 4 large eggs
• Salt and pepper, to taste
• 1 tsp olive oil (optional)
• Fresh herbs (parsley, cilantro, or chives) for garnish

Instructions:

1. Preheat your toaster oven to 375°F (190°C).
2. Slice the avocados in half and remove the pit. If needed, scoop out a small amount of flesh to make space for the egg.
3. Place the avocado halves on a baking tray lined with parchment paper.
4. Crack an egg into each avocado half, being careful not to break the yolk.
5. Season with salt and pepper, and drizzle with olive oil if desired.
6. Bake in the toaster oven for 12-15 minutes or until the egg whites are set but the yolk is still runny.
7. Remove from the toaster oven and garnish with fresh herbs.
8. Serve immediately and enjoy!

These Toasted Avocado Egg Cups are a delicious and nutrient-packed breakfast, perfect for a lazy Sunday. The combination of healthy fats from the avocado and the protein from the eggs makes for a well-rounded meal that will keep you satisfied until your next meal. Plus, they are quick and easy to prepare, ensuring you spend less time cooking and more time enjoying your Sunday morning.

Paleo Zucchini Fritters

Paleo Zucchini Fritters are crispy, savory, and incredibly versatile. Made with shredded zucchini, almond flour, and eggs, these fritters are a great addition to any Paleo diet. These fritters are light, but filling, and are perfect for a Sunday brunch or as a snack. The toaster oven ensures they cook evenly with a crispy golden-brown crust.

Ingredients:

• 2 medium zucchinis, grated
• 2 large eggs
• 1/4 cup almond flour
• 1/4 cup finely chopped green onions
• 1/4 tsp garlic powder
• Salt and pepper to taste
• Olive oil or coconut oil for greasing

Instructions:

1. Preheat your toaster oven to 375°F (190°C) and line a baking tray with parchment paper.
2. Grate the zucchinis and place them in a clean kitchen towel. Squeeze out as much excess moisture as possible.
3. In a bowl, combine the grated zucchini, eggs, almond flour, green onions, garlic powder, salt, and pepper. Mix well to form a batter.
4. Heat a small amount of oil in a skillet over medium heat.
5. Scoop small spoonfuls of the batter and form fritters, frying them in batches for 3-4 minutes per side, until golden and crispy.
6. Transfer the fritters to the prepared baking tray.
7. Place them in the toaster oven and bake for an additional 5-7 minutes, or until fully cooked through and crispy.
8. Serve warm with a side of Paleo-friendly dipping sauce or as is.

Paleo Zucchini Fritters are a fantastic, healthy dish that can be enjoyed at any time of day, but they shine as a weekend treat. They are a great way to use up zucchini and enjoy a crispy, savory snack that aligns with your Paleo lifestyle. Whether you pair them with eggs for brunch or have them on their own, these fritters offer a tasty, guilt-free option for your Sunday meals.

Paleo Sweet Potato Hash

This Paleo Sweet Potato Hash is a filling and hearty dish that brings together roasted sweet potatoes, bell peppers, onions, and spinach. It’s a flavorful and satisfying meal, perfect for Sunday breakfast or brunch. The sweet potatoes are crisped in the toaster oven, providing the perfect balance of tender and crunchy textures. Packed with vitamins, this dish is a great way to fuel your day the Paleo way.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 red bell pepper, diced
• 1 small onion, diced
• 2 cups spinach, roughly chopped
• 2 tbsp olive oil
• 1/2 tsp smoked paprika
• Salt and pepper, to taste
• 4 eggs (optional for topping)

Instructions:

1. Preheat your toaster oven to 400°F (200°C).
2. In a bowl, toss the diced sweet potatoes, bell pepper, onion, and olive oil together. Season with smoked paprika, salt, and pepper.
3. Spread the mixture evenly on a baking tray and roast in the toaster oven for 20-25 minutes, stirring halfway through, until the sweet potatoes are tender and slightly crispy.
4. While the vegetables are roasting, heat a non-stick skillet over medium heat and wilt the spinach for about 1-2 minutes. Set aside.
5. Once the sweet potatoes are done, remove them from the toaster oven and mix in the wilted spinach.
6. If desired, fry or scramble the eggs in a separate pan and serve them on top of the hash.
7. Serve the hash warm and enjoy!

This Paleo Sweet Potato Hash is the perfect dish to satisfy your hunger and give you lasting energy. It’s packed with nutrients from the sweet potatoes, bell peppers, and spinach, making it both filling and nourishing. Plus, the added egg on top enhances the protein content, turning this into a complete meal. Whether you enjoy it as a standalone dish or with eggs, this hash is a great addition to your Sunday routine.

Paleo Lemon Garlic Shrimp Skewers

Paleo Lemon Garlic Shrimp Skewers are a refreshing and flavorful dish that’s quick to prepare and perfect for a Sunday afternoon. The shrimp are marinated in a zesty lemon and garlic sauce, then roasted to perfection in the toaster oven. This light yet satisfying dish is packed with protein and healthy fats, making it an excellent choice for anyone following a Paleo diet.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• Juice and zest of 1 lemon
• 3 garlic cloves, minced
• 1/4 tsp smoked paprika
• Salt and pepper, to taste
• Fresh parsley, for garnish
• Skewers (wooden or metal)

Instructions:

1. Preheat your toaster oven to 400°F (200°C).
2. In a small bowl, combine the olive oil, lemon juice, lemon zest, minced garlic, smoked paprika, salt, and pepper. Stir to mix well.
3. Place the shrimp in a shallow dish or a resealable bag and pour the marinade over them. Toss to coat and let the shrimp marinate for at least 15-20 minutes.
4. Thread the shrimp onto skewers.
5. Arrange the skewers on a baking tray lined with parchment paper.
6. Roast in the toaster oven for 8-10 minutes or until the shrimp are pink and opaque, flipping halfway through for even cooking.
7. Garnish with fresh parsley and serve immediately.

These Paleo Lemon Garlic Shrimp Skewers are a light yet full of flavor, making them perfect for a Sunday brunch or dinner. The citrusy and garlicky marinade enhances the shrimp’s natural sweetness while providing a fresh, satisfying taste. The convenience of the toaster oven makes this dish quick and easy, ensuring you can spend more time relaxing and enjoying your meal.

Paleo Cauliflower Pizza Bites

Paleo Cauliflower Pizza Bites are a fun and nutritious twist on traditional pizza. Made with cauliflower, almond flour, and eggs, these pizza bites are the perfect finger food for a Sunday gathering or snack. They are gluten-free, low-carb, and topped with Paleo-friendly toppings, making them a great option for those following a Paleo lifestyle.

Ingredients:

• 1 small cauliflower, grated into rice-sized pieces
• 1/4 cup almond flour
• 1 egg
• 1/4 tsp garlic powder
• 1/4 tsp dried oregano
• Salt and pepper, to taste
• 1/4 cup tomato sauce (Paleo-friendly)
• 1/2 cup shredded dairy-free mozzarella cheese
• Fresh basil leaves, for garnish

Instructions:

1. Preheat your toaster oven to 375°F (190°C) and line a baking tray with parchment paper.
2. In a food processor, pulse the cauliflower until it resembles rice-sized pieces. Then, steam the cauliflower in a microwave-safe bowl for 4-5 minutes until tender.
3. Once the cauliflower is cool enough to handle, squeeze out excess moisture using a clean kitchen towel or cheesecloth.
4. In a bowl, mix the cauliflower, almond flour, egg, garlic powder, oregano, salt, and pepper until well combined.
5. Scoop out small portions of the cauliflower mixture and form into mini pizza crusts on the prepared baking tray.
6. Bake for 15-20 minutes until golden and slightly crispy.
7. Remove from the toaster oven, top each pizza bite with a spoonful of tomato sauce and a sprinkle of dairy-free mozzarella cheese.
8. Return the tray to the toaster oven for another 3-5 minutes, or until the cheese is melted.
9. Garnish with fresh basil leaves and serve immediately.

Paleo Cauliflower Pizza Bites are a delicious and satisfying snack or meal, perfect for your Sunday cravings. The cauliflower crust is light yet holds up well to toppings, offering a healthy alternative to traditional pizza. With customizable toppings and a gluten-free base, these pizza bites are a fun way to enjoy pizza without compromising your Paleo diet.

Paleo Chicken and Vegetable Sheet Pan Meal

The Paleo Chicken and Vegetable Sheet Pan Meal is an easy, one-pan dish that’s perfect for a Sunday dinner. Featuring juicy chicken breasts paired with a colorful mix of roasted vegetables, this meal is both simple to prepare and bursting with flavor. The toaster oven ensures that the chicken is perfectly cooked, while the vegetables are roasted to crispy perfection, making it a balanced and nutritious meal for your Paleo diet.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper, to taste
• 1 large sweet potato, diced
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 cup broccoli florets

Instructions:

1. Preheat your toaster oven to 400°F (200°C).
2. In a small bowl, combine the olive oil, paprika, garlic powder, onion powder, salt, and pepper. Rub the mixture onto the chicken breasts.
3. On a sheet pan, arrange the diced sweet potatoes, bell pepper, zucchini, and broccoli around the chicken breasts.
4. Drizzle the vegetables with a bit more olive oil and season with salt and pepper.
5. Roast in the toaster oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and lightly browned.
6. Serve immediately, ensuring each plate has a good portion of chicken and vegetables.

The Paleo Chicken and Vegetable Sheet Pan Meal is a great choice for a hassle-free, balanced Sunday dinner. It’s easy to make, requires minimal cleanup, and packs a punch of nutrition in every bite. With juicy chicken and perfectly roasted veggies, this meal will keep you satisfied while staying in line with your Paleo lifestyle. Whether for a busy weeknight or a relaxing weekend dinner, this dish is sure to become a family favorite.

Paleo Stuffed Bell Peppers

Paleo Stuffed Bell Peppers are a colorful and flavorful dish that makes for a perfect Sunday lunch or dinner. These peppers are stuffed with a savory mixture of ground turkey, cauliflower rice, onions, and spices, all baked to perfection in the toaster oven. Not only are they packed with protein and fiber, but they also make for a beautiful and satisfying meal that can be easily customized with your favorite vegetables or protein sources.

Ingredients:

• 4 large bell peppers (any color)
• 1 lb ground turkey (or other preferred meat)
• 1 cup cauliflower rice
• 1 small onion, finely chopped
• 1/2 tsp cumin
• 1/2 tsp paprika
• Salt and pepper, to taste
• 1/2 cup diced tomatoes (Paleo-friendly)
• 2 tbsp olive oil

Instructions:

1. Preheat your toaster oven to 375°F (190°C).
2. Slice the tops off the bell peppers and remove the seeds and membranes. Set them aside.
3. In a skillet, heat the olive oil over medium heat. Add the ground turkey and cook until browned, breaking it up into smaller pieces as it cooks.
4. Add the chopped onion to the skillet and cook for another 2-3 minutes until softened.
5. Stir in the cauliflower rice, diced tomatoes, cumin, paprika, salt, and pepper. Cook for another 5-7 minutes, until the cauliflower rice is tender and the flavors meld together.
6. Stuff the bell peppers with the turkey and cauliflower mixture, packing it tightly.
7. Place the stuffed peppers in a baking dish or on a sheet pan, and bake in the toaster oven for 20-25 minutes, or until the peppers are tender.
8. Serve warm and enjoy!

Paleo Stuffed Bell Peppers are an excellent option for a hearty yet healthy meal that satisfies all your taste buds. The tender bell peppers complement the savory filling perfectly, creating a dish that’s both satisfying and nutritious. With the versatility to use different proteins and spices, this recipe can be easily adapted to suit your preferences, making it a must-try for your Sunday meals.

Paleo Baked Salmon with Asparagus

This Paleo Baked Salmon with Asparagus is a simple yet elegant dish that’s perfect for a light and healthy Sunday dinner. The rich, flaky salmon is complemented by the tender asparagus, all baked together with a drizzle of olive oil and seasoned with fresh herbs. This dish is not only packed with omega-3 fatty acids and vitamins, but it’s also quick and easy to prepare, making it ideal for a stress-free Sunday meal.

Ingredients:

• 4 salmon fillets
• 1 bunch asparagus, trimmed
• 2 tbsp olive oil
• Juice of 1 lemon
• 2 garlic cloves, minced
• 1 tsp dried thyme
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Preheat your toaster oven to 400°F (200°C).
2. Place the salmon fillets on a baking sheet lined with parchment paper.
3. Arrange the asparagus around the salmon fillets.
4. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, thyme, salt, and pepper.
5. Drizzle the olive oil mixture over the salmon fillets and asparagus, making sure everything is well coated.
6. Bake in the toaster oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork and the asparagus is tender.
7. Garnish with fresh parsley before serving.

This Paleo Baked Salmon with Asparagus is a quick, flavorful, and nutritious meal that’s perfect for a light Sunday dinner. The combination of the rich salmon and the crisp-tender asparagus provides a satisfying meal without the heavy calories. The freshness of the lemon and herbs elevates the flavors, making this a go-to dish for anyone seeking a healthy, effortless meal that aligns with a Paleo lifestyle.

Paleo Eggplant Parmesan

Paleo Eggplant Parmesan is a delightful twist on the classic Italian comfort dish, offering a savory and satisfying meal that’s completely gluten- and dairy-free. The eggplant is breaded in almond flour and spices, then baked to a crispy perfection before being topped with a simple Paleo-friendly marinara sauce and fresh basil. This dish is an excellent choice for a filling Sunday dinner and can be paired with a side salad for a complete meal.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1 cup almond flour
• 1/4 cup nutritional yeast
• 1 tsp garlic powder
• 1/2 tsp dried oregano
• Salt and pepper, to taste
• 2 cups Paleo-friendly marinara sauce
• 1/4 cup fresh basil leaves, chopped
• Olive oil for greasing

Instructions:

1. Preheat your toaster oven to 375°F (190°C).
2. In a shallow bowl, combine the almond flour, nutritional yeast, garlic powder, oregano, salt, and pepper.
3. Dip each eggplant slice into the almond flour mixture, ensuring both sides are coated.
4. Place the breaded eggplant slices on a greased baking sheet and lightly spray or drizzle with olive oil.
5. Bake for 20-25 minutes, flipping the eggplant halfway through, until the slices are golden and crispy.
6. Spread a thin layer of marinara sauce on the bottom of a baking dish. Arrange the baked eggplant slices on top, and cover with more marinara sauce.
7. Bake for an additional 5-10 minutes, allowing the sauce to warm and the flavors to meld together.
8. Garnish with fresh basil before serving.

Paleo Eggplant Parmesan offers a delicious, guilt-free version of a classic dish. The crispy, golden eggplant slices paired with the rich marinara sauce and fresh basil create a perfect harmony of flavors. This dish is not only Paleo-friendly but also a great way to enjoy a hearty, comforting meal without the heaviness of traditional breading or cheese. It’s a wonderful option for a Sunday dinner that will satisfy your cravings while keeping things light and healthy.

Paleo Zucchini Noodles with Pesto

Paleo Zucchini Noodles with Pesto is a refreshing and light dish that combines the natural freshness of zucchini noodles with a flavorful, herbaceous pesto sauce. Perfect for a Sunday lunch or dinner, this dish is low in carbs yet rich in healthy fats and antioxidants. The pesto is made with fresh basil, olive oil, garlic, and pine nuts, giving it a vibrant and bold flavor that pairs wonderfully with the zucchini noodles.

Ingredients:

• 4 medium zucchinis, spiralized into noodles
• 1/4 cup pine nuts (or walnuts)
• 1 cup fresh basil leaves
• 2 garlic cloves
• 1/4 cup olive oil
• 1 tbsp lemon juice
• Salt and pepper, to taste
• 1 tbsp nutritional yeast (optional, for a cheesy flavor)

Instructions:

1. Preheat your toaster oven to 350°F (175°C).
2. To make the pesto, place the basil, garlic, pine nuts, lemon juice, and nutritional yeast (if using) into a food processor.
3. Pulse until the mixture is finely chopped. Slowly stream in the olive oil while processing until the pesto reaches a smooth, spreadable consistency. Season with salt and pepper to taste.
4. In a large skillet, sauté the zucchini noodles over medium heat for 3-4 minutes until they are tender but still firm (do not overcook).
5. Toss the cooked zucchini noodles with the pesto, ensuring they are evenly coated.
6. Serve immediately, garnished with additional pine nuts or fresh basil if desired.

Paleo Zucchini Noodles with Pesto is a fresh, nutritious, and vibrant dish that can easily become a weekly favorite. The zucchini noodles provide a light base that’s complemented by the rich, nutty pesto sauce. Whether you’re enjoying it on its own or pairing it with grilled chicken or seafood, this dish is a great way to enjoy a Paleo-friendly pasta alternative on a relaxing Sunday.

Paleo Chicken Thighs with Roasted Vegetables

Paleo Chicken Thighs with Roasted Vegetables is a hearty and flavorful one-pan meal that’s perfect for a Sunday dinner. The crispy skin of the chicken thighs pairs beautifully with a medley of roasted vegetables, all seasoned with fresh herbs and spices. This meal is satisfying, filling, and perfect for those following a Paleo diet, offering a balanced mix of protein and nutrient-dense vegetables.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 1 tsp dried rosemary
• 1 tsp paprika
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• 1 large sweet potato, diced
• 1 red onion, sliced
• 1 cup Brussels sprouts, halved
• 1 tbsp fresh thyme, chopped

Instructions:

1. Preheat your toaster oven to 400°F (200°C).
2. Rub the chicken thighs with olive oil and season them with rosemary, paprika, garlic powder, salt, and pepper.
3. Arrange the chicken thighs on a sheet pan, skin-side up. Surround the chicken with diced sweet potato, red onion, and Brussels sprouts.
4. Drizzle the vegetables with olive oil, and season with salt and pepper.
5. Roast in the toaster oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized.
6. Garnish with fresh thyme before serving.

Paleo Chicken Thighs with Roasted Vegetables is a simple yet incredibly flavorful meal that’s perfect for a busy Sunday when you want something satisfying without a lot of fuss. The crispy chicken and tender vegetables provide a balanced meal that is filling and healthy. With minimal prep and a single pan, this dish is as easy to make as it is delicious, making it an ideal choice for a stress-free Sunday dinner.

Paleo Sweet Potato Hash with Eggs

Paleo Sweet Potato Hash with Eggs is a comforting and nutrient-packed dish, perfect for a Sunday brunch or breakfast. The dish features crispy sweet potato cubes sautéed with bell peppers, onions, and spices, then topped with fried eggs. This hearty and flavorful meal is full of complex carbohydrates, healthy fats, and protein, making it an energizing way to start your day.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 1 red bell pepper, diced
• 1 small onion, diced
• 2 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/4 tsp cumin
• Salt and pepper, to taste
• 4 eggs
• Fresh cilantro, for garnish

Instructions:

1. Preheat your toaster oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat. Add the diced sweet potatoes and sauté for 10-12 minutes, stirring occasionally, until they begin to soften.
3. Add the diced bell pepper, onion, smoked paprika, cumin, salt, and pepper. Continue to cook for another 5-7 minutes until the sweet potatoes are crispy and the vegetables are tender.
4. While the hash is cooking, heat a separate non-stick pan over medium heat and fry the eggs to your desired doneness.
5. Divide the sweet potato hash into serving plates, top with fried eggs, and garnish with fresh cilantro.
6. Serve immediately and enjoy!

Paleo Sweet Potato Hash with Eggs is the perfect way to enjoy a filling, nutrient-dense meal on a Sunday. The sweet potatoes provide a hearty base while the eggs add richness and protein, making it a well-rounded dish. Whether enjoyed for breakfast or brunch, this dish is sure to become a go-to for those following a Paleo lifestyle, offering both comfort and nutrition in every bite.

Paleo Avocado Chicken Salad

Paleo Avocado Chicken Salad is a creamy, protein-packed dish that’s both light and satisfying. Perfect for a Sunday lunch or as a healthy snack, this chicken salad is made without mayonnaise, using avocado as the base for the creamy dressing. With fresh veggies like cucumber, red onion, and cilantro, this dish is flavorful, nutrient-dense, and quick to prepare. It’s a great way to use leftover chicken and enjoy a refreshing, Paleo-friendly meal.

Ingredients:

• 2 cups cooked chicken breast, shredded
• 1 ripe avocado, mashed
• 1/2 cup diced cucumber
• 1/4 cup diced red onion
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• Salt and pepper, to taste
• 1 tbsp olive oil (optional)

Instructions:

1. In a large bowl, combine the shredded chicken, mashed avocado, cucumber, red onion, and cilantro.
2. Add lime juice, salt, and pepper, and mix until all ingredients are well incorporated. If you want a creamier texture, drizzle in olive oil.
3. Serve immediately or refrigerate for 30 minutes for the flavors to meld.
4. You can enjoy this chicken salad on its own or serve it over a bed of greens for a complete meal.

Paleo Avocado Chicken Salad is a refreshing and satisfying meal that’s easy to make and perfect for a light Sunday lunch. The creamy avocado dressing enhances the flavor of the tender chicken and crunchy vegetables, making every bite delicious and nutrient-packed. Whether you enjoy it on its own or on top of fresh greens, this salad offers a delightful balance of healthy fats, protein, and fiber—ideal for staying energized throughout the day.

Paleo Beef and Vegetable Stir-Fry

Paleo Beef and Vegetable Stir-Fry is a quick and colorful dish that makes the most of fresh vegetables and lean beef. This stir-fry is packed with nutrient-rich veggies such as bell peppers, broccoli, and snap peas, combined with tender strips of beef and sautéed in a savory, Paleo-friendly sauce. It’s a great option for a healthy Sunday dinner or a meal prep for the week ahead, offering a delicious mix of protein, fiber, and healthy fats.

Ingredients:

• 1 lb grass-fed beef (sirloin or flank steak), thinly sliced
• 1 cup broccoli florets
• 1 red bell pepper, thinly sliced
• 1/2 cup snap peas
• 2 tbsp coconut aminos
• 1 tbsp olive oil
• 1 garlic clove, minced
• 1 tsp fresh ginger, grated
• 1 tbsp sesame oil (optional)
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat.
2. Add the sliced beef and cook for 3-4 minutes, stirring occasionally, until browned and cooked through. Remove from the skillet and set aside.
3. In the same skillet, add the garlic, ginger, and bell pepper. Stir-fry for 2-3 minutes.
4. Add the broccoli and snap peas and cook for an additional 4-5 minutes, until the vegetables are tender but still crisp.
5. Return the beef to the skillet and pour in the coconut aminos and sesame oil (if using). Stir everything together until well coated and heated through.
6. Season with salt and pepper to taste and garnish with fresh cilantro before serving.

Paleo Beef and Vegetable Stir-Fry is an easy, flavorful dish that’s perfect for a Sunday dinner when you want something quick yet nutritious. The combination of tender beef and crisp vegetables, all coated in a savory sauce, creates a meal that’s satisfying and packed with essential nutrients. This dish can be served over cauliflower rice or enjoyed on its own for a low-carb, high-protein meal.

Paleo Butternut Squash Soup

Paleo Butternut Squash Soup is a creamy, comforting dish that’s perfect for a cozy Sunday meal. The natural sweetness of butternut squash is enhanced by a blend of warming spices like cinnamon and nutmeg, and the coconut milk adds a rich creaminess without any dairy. This soup is not only delicious but also loaded with vitamins A and C, making it a nutrient-dense, Paleo-friendly option for a light and satisfying meal.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 cups vegetable broth (Paleo-friendly)
• 1 cup full-fat coconut milk
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• Salt and pepper, to taste
• 1 tbsp olive oil
• Fresh parsley or coconut flakes, for garnish

Instructions:

1. Preheat your toaster oven to 375°F (190°C).
2. Toss the cubed butternut squash with olive oil, salt, and pepper, and roast for 25-30 minutes, or until tender.
3. In a large pot, sauté the chopped onion and minced garlic over medium heat for 3-4 minutes, until softened.
4. Add the roasted butternut squash, cinnamon, nutmeg, vegetable broth, and coconut milk to the pot. Bring to a simmer and cook for 10 minutes to allow the flavors to meld.
5. Use an immersion blender or transfer the mixture to a blender and blend until smooth.
6. Adjust seasoning with salt and pepper if needed.
7. Serve hot, garnished with fresh parsley or a sprinkle of coconut flakes.

Paleo Butternut Squash Soup is a warming and satisfying dish that’s perfect for cooler weather and a relaxing Sunday meal. The creamy texture and subtly sweet flavor of the butternut squash, paired with the richness of coconut milk, create a comforting soup that’s both nourishing and delicious. This easy-to-make recipe is ideal for meal prep or a light dinner that aligns with a Paleo diet.

Note: More recipes are coming soon!