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MAIN DISHES
Classic Diner Steak and Eggs
Two keystones of the Paleo diet, steak and eggs, make a classic combination that has been served for ages. This is a simple recipe that can be enjoyed in the morning for breakfast or in the evening for a quick dinner. The eggs can be prepared however you like, although traditional steak and eggs are prepared with sunny-side-up eggs.
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Heat a pan over a medium-high heat, and heat 1 tablespoon of the oil. Lightly season steak with freshly ground black pepper.
Cook the steak to your favorite temperature. Approximately 3 minutes on each side will usually give you a medium-rare steak.
Take out the steak, set aside, and lower the temperature to medium-low. Add the remaining oil.
Crack open the eggs in the hot pan, cover and cook them however you would like them prepared. Season with freshly ground black pepper and paprika. Serve with the steak immediately.
Serves 1
Beef Rib Roast with a Green Peppercorn Sauce
The next time you are in charge of cooking for guests, a prime beef rib roast is a delicious, juicy dish that will have them raving about the meal for years to come. This cooking method will create an amazing juice that is then used to create an unforgettable peppercorn sauce.
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Preheat oven to 400 degrees F.
Trim some of the excess fat off the rib points and the roast itself. This fat will be used to help create the sauce.
Put the trimmed fat into a roasting pan and add the onion, garlic, carrot, and thyme.
Add a generous amount of olive or coconut oil. Place the pan in the oven and roast for approximately 20 minutes, or until golden.
Remove the pan from the oven, put the roast on top of the vegetables and fat parts, and season with pepper and some more thyme. Add more oil.
Place the pan with the roast back into the oven and roast for 45 minutes.
Lower the oven temperature to 350 degrees F and cook for another 45 minutes for a medium-rare roast.
Take the pan out of the oven and remove the roast. Set the roast aside, freely covered with a piece of parchment or aluminum foil, for approximately 15 minutes.
Place the roasting pan on the stovetop and deglaze it with red wine. Be sure to scrape the pan considerably with a wooden spoon. Boil and reduce the liquid to one-third. Add beef stock and boil for another 5 minutes.
Add the green peppercorns and squash them with a fork. Season with freshly ground black pepper.
Serve immediately with slices of rib roast.
Serves 8 to 10
Portobello Burgers
Pretty much anything goes when you are topping these burgers. Make sure to use a ground beef that is lean, but not too lean. You want a little bit of fat in the meat to add more flavor. Using the portobello mushrooms as the bun offers a nice alternative to bread, as well as a unique taste. Add your favorite vegetables, just as you would with any burger. Avocados add a nice taste as well.
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Place ground beef in a bowl and mix with the eggs. Add in the garlic and season lightly with pepper. Form 6 to 8 patties that are smaller than the mushroom caps.
Put on a preheated grill and cook each side for about 5 to 7 minutes. Rinse mushrooms and pat dry. Remove the mushroom stems.
Coat the caps in olive oil and then season with pepper. Do not let the oil penetrate for long to keep the mushrooms from getting soggy.
Place on preheated grill and cook on each side for about 5 to 7 minutes. Add hamburger patty and top as desired.
Serves 4 to 6
Tangy Beef Brisket
Beef brisket comes from the chest of the cow, and is tough and stringy. However, it’s reasonably priced and has a lot of flavor. The secret is long, slow cooking. The acid in the tomato paste helps to tenderize this beef brisket, while the molasses gives it some sweetness.
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Mix the tomato paste, molasses, vinegar, mustard, and garlic in a bowl.
Heat the oil in a large skillet over medium heat. Add the beef brisket and brown it on all sides, about 10 minutes. Add the onions and cook until tender.
Transfer the brisket and onions to a slow cooker. Spoon the tomato mixture over the brisket. Season with freshly ground black pepper. Cook on low, 6 to 8 hours, until tender.
Serves 6
Slow Cooker Teriyaki Beef
The sugars in the honey become caramelized as this beef cooks, resulting in a sweet, tender, and highly flavorful meat. Serve it with stir-fried vegetables for a quick meal after work.
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Place the steak in the slow cooker and turn on low.
Mix the aminos, honey, ginger, and tapioca in a bowl. Season with freshly ground black pepper. Pour this mixture over the steak and cover. Cook for 5 to 7 hours, or until very tender. Top with the green onions and serve.
Serves 4
Roasted Citrus Flank Steak
Flank steak can be mouthwateringly delicious when done well, and this recipe does just that. The citrus marinade tenderizes an otherwise tough cut of meat, turning it into a succulent cut that pairs beautifully with simple grilled or steamed vegetables.
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Combine the orange juice, lime juice, garlic, mustard, and vinegar in a gallon-size freezer bag. Add the flank steak and toss to coat evenly. Chill in the refrigerator for 1 hour.
Preheat oven to 400 degrees F. Lay the steak on a baking sheet or casserole dish and roast for 10 to 12 minutes. Remove from oven and allow to rest for 10 minutes before slicing and serving.
Serves 4
Zesty Meatloaf
Traditional meatloaf recipes call for breadcrumbs or crackers to bind the meat. This delicious alternative uses potato starch instead.
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Preheat oven to 375 degrees F. Heat a skillet over medium heat. Add the bacon and cook for 4 to 5 minutes, or until brown and crisp. Transfer to a plate with a slotted spoon. Cook the diced onion and bell pepper in the bacon drippings until tender.
Combine the ground beef, egg, and potato starch in a medium bowl. Add the bacon, onions, and bell pepper, and stir gently to mix. Season with freshly ground black pepper. Pour the mixture into a loaf pan.
In another bowl, stir the ketchup, mustard, and maple syrup together. Pour this mixture over the meatloaf. Bake for 40 minutes, or until cooked through and brown on top.
Serves 4
Grilled Lamb Chops
If you’re looking for something different to throw on the grill on a hot summer’s night, why not try lamb chops? They’re a great alternative to the usual chicken breasts or steaks. This version, with a simple garlic and lemon marinade, is easy to make and super delicious.
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In a small bowl, combine the olive oil, lemon juice, garlic, shallot, and oregano. Season with freshly ground black pepper. Stir to combine well.
Put the lamb chops and the marinade in a gallon-size freezer bag and shake. Chill for at least 1 hour, and up to 24.
When ready to cook, preheat grill to high heat. Grill the chops for about 5 minutes per side. Allow to rest for 10 minutes and serve.
Serves 2
Leg of Lamb
Lamb is something typically served in the spring around the Easter holiday, but it’s actually a meal that doesn’t have to wait for a holiday celebration to be enjoyed. With only a few ingredients, you can enjoy this delicious dish anytime you want and still stick to your diet!
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Preheat oven to 325 degrees F. After peeling garlic cloves, push them into lamb leg all over. Rub the thyme all over the lamb leg and lightly season with pepper.
Roast for about 25 minutes per pound for medium-rare, or longer if desired. Allow to rest for 10 to 15 minutes before serving.
Serves 6 to 8
Green Chicken Masala
This recipe may have quite a few ingredients, but it is simple and quick, taking no more than 30 minutes to prepare. Similar to the traditional tikka masala, the combination of Indian spices gives a nice and spicy taste to this dish. You may substitute chicken thighs with pork or beef for equally great results.
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In a large skillet over medium heat, add the onion with the oil. Cook, stirring occasionally for approximately 5 minutes or until the onion starts to soften.
Add chicken thighs and the turmeric to the skillet and continue cooking, stirring occasionally for approximately another 7 minutes.
Place the lemon juice, water or stock, mint, cilantro, jalapeño, and garlic in a blender or food processor and blend until you obtain a smooth puree.
After the chicken has cooked for around 7 minutes, add the cloves, cardamom, and cinnamon. Cook for just about a minute.
Add in the coconut milk, season to taste with freshly ground black pepper and add the herb puree.
Bring it all to a nice simmer and let it continue for approximately 15 minutes, or until the chicken is well cooked and tender.
Serve immediately.
Serves 4
Thai Curry-Braised Chicken
You can control the heat of this dish by the amount of curry paste used. The coconut milk and ginger give it a sweet and spicy taste while creating a full-bodied flavor.
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Preheat oven to 325 degrees F. Remove the skin from the chicken. Heat the oil in an ovenproof skillet with a lid over low heat. Season the chicken with pepper. Add chicken to the pan and sear on all sides. Take out the chicken and keep warm.
Stir in onions, ginger, and garlic and sauté until onions are soft, approximately 4 minutes. Stir in curry paste along with the broth. Season with freshly ground black pepper.
Place the chicken back in the pan and bring to a simmer. Transfer to oven and cook for 30 minutes.
Cut the bok choy stalks in half and put on a plate with a tiny amount of water, then cover with plastic wrap. Microwave on high for 2 minutes.
Remove pan from oven, remove chicken and reserve. Bring the liquid to a simmer and stir in the coconut milk. Add in lime juice and simmer for 2 minutes. Add the cilantro and return the chicken to the pan.
Place 2 bok choy halves onto each plate. Portion 1 drumstick and thigh on each plate. Spoon sauce over chicken and garnish with more cilantro, if desired.
Serves 4
Caveman Chicken Nuggets
Looking for a Paleo meal to entice your youngest cavemen? These tasty chicken nuggets are full of protein, but lack the sodium and preservatives found in commercial chicken nuggets. They’re so good, in fact, you may have to fight your kids for them. Make a few extra and freeze them for easy lunch meals.
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Preheat oven to 375 degrees F.
Place the egg whites in a shallow dish. Mix the dry ingredients and spices in another shallow dish.
Lightly season the chicken pieces and dip the cubes in the egg whites and then the breading, coating them well. Place the chicken nuggets on a baking sheet and bake for 20 to 25 minutes. Serve immediately.
Serves 4
Lemon and Garlic Roasted Chicken
There is nothing much more elegant or delicious than a properly roasted chicken. While it can be intimidating the first time you do it, the truth is that it’s much simpler than you think, and can be done for a regular weeknight meal. This lemon and garlic version is mouthwateringly succulent. Once you try it, it will surely be in your regular dinner rotation.
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Preheat oven to 350 degrees F.
Clean the chicken by removing the giblets and neck and rinsing the entire chicken. Dry thoroughly with paper towels. Put the chicken in a roasting pan, breast side up.
Zest the lemon. Combine the garlic, rosemary, lemon zest, black pepper, and olive oil in a small bowl and brush the mixture over the entire chicken, including inside the bird.
Slice the lemon and stuff the slices inside the cavity of the chicken.
Roast for 25 minutes per pound until the breast temperature reads 170 degrees F on an instant-read thermometer.
Allow chicken to rest for 10 minutes before carving and serving.
Serves 4
Fresh Cherry and Herbs Chicken
A variety of herbs give this chicken dish an amazing flavor. Lots of fresh cherries and almonds push it over the top. This chicken dish is savory, sweet, and crunchy all at the same time.
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Add 1 tablespoon olive oil to a large sauté pan over medium heat. Stirring occasionally, cook the shallots until translucent (3 to 4 minutes).
Add the cherries, vinegars, cinnamon, tarragon, ginger, oregano, thyme, and pepper. Turn heat down low and simmer for 10 minutes.
Meanwhile, heat another pan over medium-high heat with the remaining tablespoon of oil.
Add the chicken and cook until done (about 12 minutes), turning once.
Heat up a small sauté pan and add the almonds.
Toast the almonds, constantly shaking the pan, until they are lightly toasted and you can smell them.
Divide the chicken among dinner plates.
Pour the sauce over the chicken and garnish with the sliced almonds.
Serves 4 to 5
Venison Medallions with Quick Mustard Sauce
If you haven’t been around hunters or hunted your own meat, you may have never tried venison, which is deer meat. While it does taste similar to beef in dishes like tacos, it does have a unique flavor that stands out in this dish. If you know a hunter and can get fresh venison, do so; otherwise, meat from a butcher will do.
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Rub 1 tablespoon of the mustard into the medallions. Heat a large skillet over medium-high heat and add 1 tablespoon of oil. When the pan is very hot, add the venison to the pan, cooking in batches if necessary. Sear for 4 minutes per side and remove from the pan.
Add the remaining oil and shallots to the same pan and reduce the heat, scraping up any browned bits. Season with freshly ground black pepper.
Add the stock and remaining mustard and whisk to create a smooth sauce.
To serve, drizzle the sauce over the venison medallions.
Serves 4
Nectarine and Onion Pork Chops
Apples are frequently coupled with pork, but other fruits can do a noble job, too, as the nectarines do in this recipe. Try out a variation of different fruits with the recipe, such as grapes or berries.
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Combine the nectarine and onion in a bowl with the oil and season the mixture to taste with freshly ground black pepper.
Heat a large skillet over medium heat, put in the nectarine and onion mixture and cook, stirring frequently or until the nectarine pieces have softened, approximately 8 minutes.
Set aside to cool. Wipe the skillet clean to cook the pork chops.
Rub additional oil on the pork chops on both sides and season them to taste with pepper. Reheat skillet to a medium heat. Add the chops to the hot skillet and cook for about 3 minutes per side or until well cooked.
When the pork chops are cooking, cut the cooked nectarine and onion quarters into ¼-inch thick slices. Place the slices back into the bowl with their juices.
Mix the lemon juice, mustard, and chopped mint into the nectarine and onion mixture.
Serve the cooked pork chops topped with the nectarine mixture.
Serves 6
Slow Roasted Pork Roast
One of the best things about the Paleo diet is that it includes a lot of your favorite comfort foods. (Okay, not all of them, but who needs mac ’n’ cheese when you can eat this pork roast?) Serve this with a green salad drizzled with olive oil for a complete and satisfying meal you’ll make again and again.
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Preheat oven to 325 degrees F. In a large Dutch oven, add the oil and pork roast. Sear until deeply browned on all sides. Remove and set aside.
Add onions and garlic to the pot and cook until softened. Add sweet potatoes, tomatoes, bay leaf, and stock. Bring to a boil and reduce heat to a simmer. Season with freshly ground black pepper.
Simmer for 2 hours and then turn oven down to 250 degrees F and continue cooking until roast is tender, about 2 to 3 more hours. Serve immediately.
Serves 4 to 6
Slow Roasted Salmon with Hollandaise
Hollandaise sauce needs to be served warm, and should be made right before serving it—but it goes together in a snap to give this salmon a creamy finish.
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Melt 2 tablespoons of the olive or coconut oil in a large frying pan, reserving the remaining or coconut oil. Place the salmon in the hot frying pan and cook it for 8-12 minutes, turning halfway through the cooking time.
Melt the remaining olive or coconut oil in the microwave. Blend the egg yolks, lemon juice and peppers in a blender. Slowly add the melted olive or coconut oil, a few drops at a time, and continue blending until the mixture emulsifies and becomes thick.
To serve, position the salmon over roasted asparagus or steamed bok choy. Drizzle the dish with the Hollandaise sauce.
Serves 4
Paleo Lasagna
If you find that you crave pasta on the Paleo diet, you’ll be surprised to find that you do have some options. One of them is this delicious lasagna that will satisfy your craving for the comforting casserole. A mandolin will yield the best results as far as the zucchini slices go, but you can slice it with a sharp knife if necessary.
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Preheat oven to 350 degrees F. In a large pot over medium heat, brown the beef while continuously stirring.
Add the garlic, onion, and bell pepper and continue cooking for about 5 more minutes.
Stir in the tomato paste and sauce, followed by the herbs. Season with freshly ground black pepper.
Bring to a boil and remove from heat.
In a 9 x 13-inch casserole dish, place a thin layer of the sauce. Layer the zucchini and mushrooms over the sauce and alternate layers until they reach the top or you run out of ingredients.
Cover with foil and bake for 25 to 30 minutes. Remove foil and bake for an additional 5 minutes. Allow to rest for 5 minutes before serving.
Serves 8
Paleo Spaghetti and Meat Sauce
If you haven’t tried spaghetti squash, you’re in for a treat. The squash has a sweet, mellow flavor and forms spaghetti-like strands when cooked. Serve it with this hearty, slow-cooker meat sauce for a filling lunch or dinner.
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Brown the ground beef in a large skillet. Add the vegetables and cook them until they are tender. Transfer the ground beef and vegetables to a slow cooker, and add the remaining ingredients except the spaghetti squash.
Preheat oven to 350 degrees F. Cut the squash in half and remove the seeds. Place the squash in a baking pan, cut side down. Fill the pan with 2 inches of hot water. Cover with aluminum foil and bake for 40 minutes, or until tender. Scoop the squash out and place it in a serving dish. Serve with the meat sauce.
Serves 6
Beef Stir-Fry
You’ll have to eat this stir-fry without rice if you’re trying to stick to the diet, but with the flavor from high-quality beef, it’s unlikely you’ll miss it. As with all cooking, you want to buy the highest quality beef you can find, not only for flavor, but for health reasons as well.
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Heat a large, non-stick skillet or wok over medium-high heat. Add sliced beef and cook until browned on all sides, almost cooked through. Remove from pan and set aside.
Add oil to pan, add garlic, followed by vegetables and vinegar. Stir-fry until crisp and tender. Season with freshly ground black pepper.
Add beef back to pan and finish cooking. Divide into bowls, top with sesame seeds, if desired, and serve immediately.
Serves 4
Beef Burgundy
Beef burgundy is traditionally served with mashed potatoes or noodles, but you won’t miss them. This flavorful French stew is teeming with veggies and savory meat. Best of all, it cooks in the slow cooker, making it suitable for even a weeknight meal. Combine the ingredients the night before and refrigerate. In the morning, just turn the slow cooker on and dinner is made.
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Cook the bacon in a large skillet over medium heat. Crumble and transfer to the slow cooker. Add the onion and garlic to the bacon drippings and cook until tender. Brown the stew meat in the bacon drippings and transfer it to the slow cooker.
Add the carrots, broth, wine, tapioca, tomato paste, thyme, and pepper to the slow cooker. Cook on low for 6 to 8 hours.
Heat the oil in a small skillet and sauté the mushrooms for 5 to 7 minutes, or until tender. Stir the mushrooms into the stew and serve.
Serves 4
Pulled Pork with Homemade Barbecue Sauce
Pork roast is delicious cooked in the slow cooker. It becomes moist and savory. Commercial barbecue sauce is laden with high fructose corn syrup, sugar, and vinegar, but this homemade version is much healthier—and just as yummy.
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Heat the olive oil in a skillet. Add the pork roast and brown slightly. Browning caramelizes the meat and improves its flavor. Place the pork roast in a slow cooker and add the garlic. Season with freshly ground black pepper. Cook on low for 3 to 4 hours, or until tender. Remove and shred.
Puree the tomatoes and onions in a food processor or blender. Add the pureed tomato and onions and remaining ingredients to the slow cooker, mixing well. Cook an additional 2 hours to meld the flavors.
Serves 4
Paleo Ratatouille
Ratatouille is the perfect vegetarian dinner for a warm, summer evening. Roast the season’s bounty to bring out the flavors of the vegetables. Eggplant has a meaty texture and will fill you up without the addition of meat. Choose the freshest vegetables you can find—preferably from your own garden.
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Preheat oven to 425 degrees F. Spread the vegetables out on a large baking sheet. Season with freshly ground black pepper.
Mix the olive oil, garlic and herbs in a bowl. Drizzle over the vegetables and stir to coat them.
Roast for 15 to 20 minutes, until the vegetables are tender and glistening.
Serves 4
Winter Veggie Stew
This hearty stew is vegan, but it’s also very filling. Many people are surprised to find that a lot of vegan dishes fit on the Paleo plan, and that it is quite possible to not eat meat and get a lot protein. Leafy greens, such as the kale and spinach in this dish, are loaded with fiber and protein, as well as vitamins and minerals that will keep your body going all day long.
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Heat the oil in a large soup pot or Dutch oven over medium heat. Add the onions, garlic, carrots, mushrooms, and celery and cook for 10 minutes until veggies are soft.
Add the Italian season, spinach, and kale and stir until everything is combined. Season with freshly ground black pepper.
Add the vegetable broth and tomatoes with juices. Bring to a boil. Reduce heat and simmer for 20 minutes until carrots are soft. Serve immediately.
Serves 4