Paleo Diet Recipes

Last week, I discussed the benefits of a paleo diet. This week I’m going to share some awesome recipes with you.

First your basic meals –


Paleo Breakfast Bake 








  • 1/4 lb ground turkey
  • 1/4 cup mushrooms, sliced (about 4 mushrooms)
  • 3 tbsp onions, roughly chopped
  • 1 tsp each, salt and pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1/2 tsp dried thyme
  • goat cheese (optional for topping)


Step 1 : Heat oven to 350 degrees.

Step 2 : In a large bowl, combine all the ingredients (except cheese), folding gently to incorporate all. Pour into a greased 8×8 glass Pyrex baking dish and sprinkle the top with goat cheese, if using.

Step 3 : Bake for 45 minutes. Serve and devour. With coffee.



Jalapeno Glazed Chicken Recipe


  • 4 skinless and boneless chicken breast
  • 4 jalapenos (chopped)
  • 1 medium pitted and sliced green bell pepper
  • 1 medium pitted and sliced yellow bell pepper
  • 2 teaspoons fresh chopped parsley
  • 2 teaspoons chili powder
  • 1 teaspoon thyme
  • 1 teaspoon ground cumin
  • 2 teaspoon sea salt to taste
  • 1 teaspoon black pepper
  • 2 tablespoons raw honey
  • Juice 2 fresh limes
  • 1 cup chicken broth


Step 1 : Preheat oven 450 degrees F

Step 2 : Small bowl mix chili powder, cumin, thyme, sea salt and black pepper. Rub chicken breasts with spice mixture. (optional continue cooking chicken breast or arrange on baking sheet, cover and refrigerate for 1.5 to 2 hours)

Step 3 : Medium saucepan combine chicken broth, honey, lime juice, sliced jalapenos, parley, slice green and yellow bell peppers. Cook at medium high heat until mixture thickens and vegetable soften.

Step 4 : Arranged seasoned chicken breast on baking sheet. Place in preheat oven and cook for approximately 15 minutes. Baste chicken with marinated mixture cook additional for 45 minutes until chicken thoroughly cooked.


Salmon with Mushrooms and Red Pepper Sauce
2 large red bell peppers
3 tablespoons fresh lemon juice
5 drops stevia
½ teaspoon celtic sea salt
2 tablespoons olive oil
1 small onion, diced
6 ounces shiitake mushrooms, sliced
4 salmon fillets, 6 ounces each
more olive oil, for salmon
more salt, for salmon
parsley, minced

Pepper Puree
  1. Place peppers in a baking dish in the oven at 350°
  2. Roast for 10-20 minutes, until skin begins to shrivel
  3. Allow peppers to cool, remove stems, then slit open and remove seeds
  4. Place peppers, lemon juice, stevia and salt in a Vitamix and puree until smooth
  5. Transfer pepper mixture to a small sauce pan and warm slightly
Mushroom Mixture
  1. Place the oil in a saute pan over medium heat
  2. Add the onion and saute for 1 minute, then add the mushrooms
  3. Reduce heat, cover and cook for 10 minutes
Salmon Preparation
  1. Turn oven on to 500°
  2. Leave the skin on the fish; rinse and pat dry with paper towel
  3. Place fish skin side down on a metal baking sheet
  4. Rub fillets liberally with olive oil, then sprinkle with salt
  5. Reduce oven temperature to 275°, then put sheet with salmon on lowest rack
  6. Roast 8 to 13 minutes –so that centers of thickest part of fillets are still translucent when cut into with a pairing knife
Assembling the Dish
  1. When the salmon is done place some of the red pepper puree in the center of each plate
  2. Place salmon on top of the puree, then spoon mushrooms onto the salmon
  3. Garnish with parsley
  4. Serve
Serves 4
Now onto the fun stuff:
Gingerbread Apple Crisp
  1. Place sliced apples in a 2 quart baking dish
  2. Set apples aside
  3. In a large bowl, combine almond flour, flax, salt, spices
  4. Mix in shortening, honey and vanilla
  5. Work mixture with your hands until it forms a dough
  6. Gently work in chopped pecans with your hands
  7. Sprinkle dough over chopped apples
  8. Bake covered at 350° for 60-75 minutes
  9. Remove from oven, and allow to cool uncovered
  10. ServeDrinks:

Vegan Eggnog (dairy free, egg free, gluten free)
3 cups almonds
4 cups water
1 tablespoon vanilla extract
2 tablespoons agave nectar or honey
2 tablespoons yacon syrup
2 teaspoons nutmeg, ground
¼ teaspoon cinnamon, ground
pinch cloves, ground

  1. Soak almonds overnight
  2. Discard soaking water and rinse almonds in a deep bowl of water, repeat until water is clear
  3. Place soaked almonds and 4 cups of water in a Vitamix
  4. Blend on highest speed for 90 seconds
  5. Strain milk through a fine mesh paint bag, discarding solids
  6. Place almond milk in a half gallon mason jar
  7. Add vanilla, agave, yacon, nutmeg, cinnamon and cloves, then shake well
  8. Refrigerate until cold and serve
Serves 6
This is just a teaser of all the yummy recipes I found over at Elana’s Pantry and Paleoholic. Check them out for some more.