7 Lipsmacking Paleo Recipes

Have you been struggling to keep the taste-quotient up after switching to the Paleo diet? Do you feel like you are missing some of your favourite munchies?

Here are 7 lip-smacking recipes to get you back to becoming a caveman!


Meatballs are a go-to lifesaver for every “surprise-guest” situation. You can make a large batch of them and stash them away in the refrigerator. Having them around could always leverage your home-cooked food over that pizza call. The most special part about them, it’s that they aren’t special. The texture and spices are ever so mild that you can sneak them into a whole lot of savoury dishes.

You could use the same recipe with ground-up pork and they will turn out just fine. Just make sure not to switch into any lean meat for this particular dish only because it will make the meatballs dense and dry.

These beef meatballs are free from gluten, grain, dairy, eggs, nuts. And they fit well with Whole 30.

Preparation Time: 30 minutes; Serves 10 people.

Ingredients: 1 pound grass-fed ground beef, 1 pound ground pork, 2 tablespoons dried parsley, 1 teaspoon dry garlic powder, 1 teaspoon dry onion powder, 3/4 teaspoon ground-up pepper, salt.


1. Preheat the oven to 400°F. Line a baking sheet with aluminum foil or parchment paper.

2. Mix all the ingredients together in a large bowl. It’s good if you use your hands to do the mixing at this stage. Just make sure not to overwork the near or you will end up making tougher meatballs.

3. Use a round base cup to measure out half a cup of the mix. Gently roll this portion into a ball and place it on the baking sheet. Do this until you have rolled out all the meat mixture into balls.

4. Bake this in the oven for about 20 minutes or until the meat is cooked thoroughly.

5. Cool them meatballs. You could use these fresh or store them in the freezer and incorporate them into a number of dishes. If you store them in the freezer, make sure to thaw them out in the bone broth before dropping them into your dishes.

Some of the possibilities post-thawing:

  • Dice the meatballs and toss them into an egg-veggie scramble.

• Drop them into a bone broth soup.

• Add it to a frittata.

• Chop them up and add them to a salad.

• Sauté them in a tomato sauce and pair it with some spaghetti.

• Chow them down straight!

Chinese Chicken Salad

Once you get the hang of this one you can create hundreds of variations to it. You can always swap the veggies for what you find freshly available in the market. You could either use snap peas or snow peas for this recipe. And easily switch almonds for cashews or any other nuts. Besides, you could also leave the meat out and just stick to it being a veggie salad.

Some things to keep in mind while making variations to the salad:

  • Fresh cruciferous vegetable for the base
  • Crunchy nuts
  • Mild oriental spices

Not to forget the dash of lime and ginger dressing for that fresh pop-flavour

These salads not only taste incredible but have packed with nutrients. Chinese cabbages are a rich source of Vitamins A and C.100 grams of fresh Napa cabbage provides 45% of the daily requirement of Vitamin C. And the antioxidant properties of this vitamin is too well known. So let’s get down to it!

Preparation Time:45 minutes; Serves 5 people

Ingredients: 1 pound chicken breasts, poached and diced, 1 medium-sized Chinese cabbage sliced thin, 2 large carrots in large grates, 1 cup sprouted mung beans ( at least for two days), 1 cup chopped green onions, 1 cup peas halved, 6 tablespoons fresh orange juice, 6 tablespoons olive oil, 1 tablespoon rice wine vinegar, 1/2 teaspoon fish sauce, 3 teaspoons finely grated ginger, 1/2 cup almonds slivered, pepper and salt.

Instructions for poached chicken breast:

1. In a high sided large pan/skillet, lay the chicken breasts. Make sure they all lay flat forming a single layer. Add a pinch of salt and pepper.

2. Fill the pan with water until all the chicken is submerged.

3. Cover the pan with a lid. Bring the water to a boil. Once boiling reduces the flame so the water gently simmers.

4. Poach for about 15 minutes until the meat is completely cooked.

5. Allow the chicken to cool down before chopping, dicing, shedding them and using it in a variety of dishes.

Instructions for the salad:

1. Toss the poached chicken, cabbage, carrots, green onions, bean sprouts and peas in a large bowl.

2. In another small bowl, stir the orange juice, olive oil, rice wine vinegar, fish sauce and ginger together. Pour this into the large bowl after it has been mixed well.

3. Toss the ingredients in the large bowl after adding salt and pepper. Garnish with almonds.

Cabbage – Beef Rolls

A variation of the Polish Golumbki rolls. Traditionally these rolls are made of rice but here they are substituted with cauliflower rice. Traditionally these were cooked in the slow cooker for about 5 hours. And doing it that way surely reveals the tyre potency of this dish. But for those who don’t have the time to spare, this could also be baked in an oven for about 90 minutes.

This dish is free from gluten, grains, dairy, eggs, nuts. Whole 30.

Preparation Time: 90 minutes; Serves 7 people

Ingredients: 1 large head cabbage, 1 pound grass-fed ground beef, 1 tablespoon cold-pressed coconut oil, 1 white onion finely diced, 1 cup rice grated cauliflower, 1/2 teaspoon dry garlic powder, 1 cup crushed organic tomatoes, 7 tablespoons tomato sauce, sea salt and pepper.


1. Mix the beef, garlic powder, salt and pepper in a large bowl.

2. In a large pot bring some 4 cups of water to a boil and once the water starts boiling reduce the flame to a simmer. This is to blanch the cabbage head before peeling off the leaves. There are two ways to go about this. One way is to drop in the whole cabbage into the pot and allow the whole head to simmer for about 15 minutes. Some of the outer leaves will become very soft but they will still be usable. Another way would be to drop in the cabbage head and pull it out after 3 minutes. Peel the outer couple layers of leaves and then drop the cabbage back into the water and wait for 3 minutes before pulling it out. Either way, try to peel out a monogamy leaves as possible without testing them in half.

3. Add a tablespoon of coconut oil in a large pan placed on medium heat. Add the white onions and grated cauliflower. Sure this for about 3 -5 minutes until the onions become translucent and the cauliflower softens. Turn off the flame and allow it to cool for a few minutes.

4. Combine the onions and cauliflower with the marinated beef using your hands.

5. Roll the Golumbki: Place the leaf in front of you with the stem end on your side and concave side up. Add a large spoonful of the mixture onto the leaf and roll forward, while folding the sides in and ending with the seams down.

6. Take a bowl, pour the crushed tomatoes and tomato sauce into it. Mix the two well.

7. Take a Casserole Dish or Slow Cooker and pour one cup of the tomato mix into it. Place the cabbage rolls into the dish making sure the seam end is facing down. After placing all the rolls add another layer of the tomato mix on top.

8. If you are cooking on a slow cooker, cook on low for about 5 hours. If you are using an oven, cover the dish with thick aluminum foil and bake for 90 minutes at 350° F.

Paleo Tortillas

There aren’t too many recipes for Paleo Tortillas out there but this one has been doing the rounds for a while now. Most of them use coconut flour which just results in the tortillas cracking up. The secret to the perfect paleo tortillas is the binder that holds them together. In this case, we have used arrowroot powder.

Arrowroot is flour made from a starchy tuber. These tubers completely gluten-free. Traditionally these have been used as a mild laxative particularly for little kids. Once mixed up they thicken, similar to that of tapioca or cassava. One alternative to this dish is to use tapioca flour instead of arrowroot. The starchy arrowroot/ tapioca, when combined with the eggs, give you tortillas that are flexible and don’t break so easily.

The arrowroot allows them to be folded or rolled and used in a variety of savoury dishes. You could also make a large batch of them and store them in advance for that rainy day.

Once the tortillas are made, they can be paired with any savoury-meaty dish. There are endless possibilities. Besides they also make a great combination with seafood, shrimp in particular. And these tortillas are free from gluten, grain, dairy, nuts. One hundred percent vegetarian.

Preparation Time: 20 minutes; Serves 1 person

Ingredients: 2 farm fresh free-range eggs, 1 teaspoon cold-pressed coconut oil, 1/4 cup arrowroot powder, 1 teaspoon desiccated coconut flour, unrefined sea salt.


1. Take a medium-sized bowl and crack the eggs into it. Whisk them well with the coconut oil.

2. Add the arrowroot powder, coconut flour and salt into the dish. Continue to near them and combine them well.

3. I’m a small pan/ skillet on medium heat, pour out one-third of the batter. Immediately roll this around to coat the bottom. The Tortillas should peel off the edges as they get cooked. Cook each side for about a minute.

4. Once done, you could either use them hot or cool them and store it for another day. If stirring, make sure in an airtight glass lock container.

Fruity Gummy Snack

Just because cavemen did not have any sugar on them, it does not mean they had zero fun. This is one sweet recipe for all those who love their gummy bears.

These gooey goodies are free from Gluten, Dairy, Eggs, Nuts and Grain. Plus it fits in perfectly well with Whole 30.

Preparation Time: 15 mins; Serves 16 people

Ingredients: 1 cup 100% fresh fruit juice, 2 tablespoons grass-fed gelatin, one tablespoon Cold pressed coconut oil; Utensils and Cutlery: Silicone candy mould or 8″ x 8″ glass baking dish.


1. Pour the fruit juice into a small saucepan. Gently heat the juice over a water bath just to warm it up, making the site it does not boil.

2. Turn off the flame and slowly pour the gelatin into the juice along with the side while whisking it. Continue whisking the gelatin until it is thoroughly mixed with the juice.

3. Pour this mixture into silicone moulds. If you do not have a silicone mould you could use a glass baking dish whose surface is greased with coconut oil.

4. The Lego Brick moulds hold about a tablespoon each of the gelatin outer brick while Lego men moulds hold one teaspoon each. You could make as many a possible on these moulds or alternatively make them on the glass baking dish and dice them up afterwards.

5. Place the moulds and glass dish in a refrigerator and leave it there for about 2 hours. It would be easy to get them off the moulds if you froze them for about 15 minutes before trying to pry them out.

6. You can store these gummy bears in a container in the refrigerator and use them for the next 3 days.

Simple Banana Pudding

Free from gluten, grain, dairy, eggs, nuts. Whole 30. Vegetarian.

Instructions: 10 minutes; Serves 1 person

Ingredients: 1 organically grown ripe banana, quarter cup freshly extracted full-fat coconut milk, 2 tablespoons chia seeds, Vanilla extract.


1. Blend together the banana and coconut milk until it reaches a thick smooth consistency.

2. Sprinkle the chia seeds and pulse the blender a few times to mix them evenly.

3. Pour this mixture into a container and refrigerate it for about an hour. Slow the chia seeds to plump up just a little. Alternatively, you could add the Chia seeds just before you eat it, and add a crunch to this dessert.

Choco-Chia Pudding

Another dessert recipe that is sugar-free and super wholesome. This one is free from gluten, grain, dairy and eggs. Vegetarian.

Preparation Time: 75 minutes, Serves 4 people

Ingredients: 4 ltr full fat freshly extracted coconut milk, 1/4th cup dark chocolate (80% +), grated, 1 tablespoon cocoa powder, 6 tablespoons organic whole chia seeds, 2 teaspoons vanilla extract, salt.


1. Warm the coconut milk until it starts to simmer in a saucepan on medium flame. Add the grated dark chocolate, cocoa powder and a pinch of salt.

2. Keep stirring the mixture until asking the chocolate completely melts.

3. Turn off the flame. Add the chia seeds and vanilla into the mixture and stir well. If you drop in the chia seeds without stirring they will form big gelatinous globs.

4. Pour this into small serving cups and refrigerate the mixture at least for an hour. Check to see that the mixture gets thickened before pulling it out of the refrigerator.

5. You could sprinkle some crushed nuts just before serving.

What are you waiting for? Get to the kitchen and start cooking!

Disclaimer: The above article is sponsored by Thryve, the world’s first Gut Health Program that incorporates microbiome testing and personalized probiotics to ensure a healthier gut, happier life, and a brighter future.

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