These Paleo Recipes Will Rock Your Taste Buds


These Paleo Recipes Will Rock Your Taste Buds

As more and more people are adopting the paleo diet, they are looking for new and creative paleo recipes to satisfy their needs. Luckily we’ve brought you some of the best paleo recipes that are sure to rock your taste buds! To start, here are some recipes from Paleo Leap.

Greek-Style Paleo Meatballs


  • 1 ½ lbs. ground lamb or beef
  • One egg
    • Make sure it is beaten
  • Two cloves of garlic cloves
    • Ensure they’re minced
  • ¼ cup of parsley, fresh
    • Make sure they are minced
  • 2 tbsp. Of tomato paste
  • One tbsp. of oregano, dried
  • One tsp. of mint, dried
  • Sea salt and ground black pepper, fresh


  1. Preheat your oven to 350 degrees Fahrenheit
  2. Combine the following ingredients in a bowl and then season with salt and pepper:
    1. Egg
    2. Mint
    3. tomato paste
    4. Ground meat
    5. Parsley
    6. Garlic
    7. Oregano
  3. With your hands, mix everything comes together properly
  4. Form everything into meatballs into an equal size with an ice-cream scoop or your hands
  5. Cook the meatballs in the oven for 20-25 minutes after it has been properly preheated.
    1. Put the meatballs on a baking sheet.

Simple Paleo Beef Shish Kabobs


  • 1 1/2 lbs. steak,
    • cut these into cubes
  • One red onion
    • Dice the red onion
  • A bell pepper
    • Dice it
  • One zucchini
    • Slice it
  • 2 tbsp. olive oil
  • 2 tbsp. of dijon mustard
  • 1 tbsp. of balsamic vinegar
  • 1 tsp. of dried thyme leaves
  • Sea salt
  • freshly ground black pepper
  • Wood or metal skewers


  1. Preheat grill to medium-high heat.
  2. Combine the following ingredients before adding salt and pepper
    1. Olive oil
    2. Thyme
    3. Balsamic vinegar
    4. Dijon mustard
  3. Add beef and marinade along with the other ingredients
  4. Stir it until the beef is coated well
  5. On the skewers, place alternating pieces of vegetables and meat
  6. Season them to your preference with the salt and pepper
  7. Grill on your grill once preheated, turning them frequent basis, for 15 basis. They should be browned properly.

Paleo Chicken Tenders With Avocado-Cilantro Dipping Sauce


  • 1 1⁄2 lbs of chicken tenders
    • Cut them in half lengthwise
  • Three eggs
  • Three tbsp of Sriracha sauce, homemade
    • This is optional
  • 3⁄4 cups of almond flour
  • 3⁄4 cups of coconut flour
  • One tsp of garlic powder
  • One tsp of paprika
  • 1⁄2 tsp of onion powder
  • 1⁄2 tsp of cayenne pepper
  • Sea salt and freshly ground black pepper

Ingredients for the avocado-cilantro dip:

  • One avocado,
    • Make sure it is large
  • 1⁄2 cup of cilantro
    • Fresh and packed
  • One green onion
    • Slice it
  • One clove of garlic
  • Juice from 1-2 limes
  • Sea salt for taste


  1. Preheat oven to 425 Fahrenheit.
  2. Take a baking sheet and line it with parchment paper.
  3. Put the eggs and sriracha sauce in a small bowl and whisk them together until they are properly mixed.
  4. Mix together the following in a shallow bowl:
    1. Almond flour
    2. Garlic powder
    3. Onion powder
    4. Cayenne pepper
    5. Coconut flour
    6. Paprika
    7. Salt and pepper
  5. Put the chicken into your egg mixture, then put it into the flour mixture and coat it properly.
  6. Get rid of extra flour, then put a single layer on the baking sheet.
    1. Do the same thing with the rest of the chicken tenders.
  7. Place in the oven and then bake them for 15 minutes, flip them once halfway through.
  8. While cooking the chicken, put the dipping sauce ingredients into a blender or food processor
    1. Start with lime juice.
  9. Blend until the ingredients are nicely smooth and blended.
  10. Transfer the sauce to a bowl and place to a refrigerator until you are ready to serve.
    1. The dip is good for three days so long as it is in airtight container.
  11. Transfer to a bowl and store in the refrigerator until ready to serve.

Honey-Mustard Drumsticks


  • 4 lbs. of chicken drumsticks
    • washed pat them down dry
  • 1/3 cup of Dijon mustard
    • homemade mustard is also acceptable
  • Two tbsp. of mustard powder
  • Three cloves garlic
    • minced
  • 1/3 cup of raw honey
    • This is optional
  • 2 tbsp. of coconut aminos
    • Optional
  • Chives
    • This is for garnishing
  • Sea salt
  • Ground black pepper
    • Fresh


  1. Whisk the following ingredients in a bowl:
    1. Dijon (or regular) mustard
    2. Honey
    3. Garlic
    4. Coconut aminos
    5. Mustard powder
    6. Salt
    7. Pepper
  2. Pour your mustard marinade on top of the drumsticks
    1. Put them in the refrigerator for at least two hours.
  3. Preheat the grill to a medium setting.
  4. Grill your chicken drumsticks 25-30 minutes
    1. Turn them every 5 minutes
    2. Baste them using any excess marinade.
  5. After the chicken is complete, sprinkle with chives.
  6. Serve.

Slow Cooker Queso Chicken Chili


  • 1 lb. of chicken breasts
    • Skinless and boneless
  • 3 bell peppers
    • These should be minced
  • A chopped red onion
  • A minced jalapeño pepper, minced
    • This is optional
  • 2 cups of salsa
  • 2 minced garlic cloves
  • 1½ cup of water
  • 1 tsp. of ground cumin
  • 2 tsp. of chili powder
  • A chopped avocado
  • Sea salt
  • Ground black pepper, fresh.


  1. Put together the following ingredients in a slow-cooker
    1. The chicken breasts
    2. Garlic
    3. Cumin
    4. Water
    5. Chili powder
    6. Onion
    7. Salsa
    8. Salt
    9. Pepper
  2. After covering, cook on a low setting for 6-8 hours.
    1. You can also cook on high for for 3-4 hours.
  3. Remove chicken breasts after cooking is done.
    1. Using a fork, shred the chicken breasts then put the chicken back in the slow-cooker.
  4. In a skillet, put the jalapeño and bell peppers over high heat and cook for 4-5 minutes.
  5. Put the jalapeño and peppers in the slow-cooker.
    1. Stir well then cover intermittently.
  6. Allow the chili to simmer for about 20 minutes or so, then add water as needed.
  7. Put avocado on top of chicken prior to serving.

Maple-Barbecue Ribs


  • 4 lb. of pork back ribs,
    • Remove the membrane
  • 1 tbsp. Of Paprika
    • smoked paprika;
  • One tbsp. Of onion powder
  • Two tsp. Of ground cumin
  • 1/2 tsp. Of grounded chili flakes
  • Sea salt
  • Grounded black pepper

Maple-Barbecue Sauce Ingredients

  • A cup of homemade ketchup
  • A cup of apple juice
  • 1/3 cup of maple syrup
  • 1/4 cup of apple cider vinegar
  • One minced onion, minced
  • Two minced garlic cloves
  • Some Cooking fat
  • Sea salt
  • Grounded black pepper


  1. Put together the following ingredients in a bowl:
    1. Paprika
    2. Onion powder
    3. Cumin
    4. Chili flakes
    5. Salt
    6. Grounded pepper
  2. Rub ribs in an even fashion with your paprika mix
    1. Put it in a marinating bowl or container

Refrigerate it for 2-12 hours

  1. Preheat oven to 300 Fahrenheit.
  2. Wrap ribs using aluminum foil
    1. On a baking sheet, place ribs on in the oven.
    2. Bake for 2 hours.
    3. You can stop sooner if meat starts to fall of the bone.
  3. Melt your cooking fat over a medium heat setting in a pan.
    1. Add garlic and onion.
  4. Put the remaining ingredients in the pan and cook for 15-20 minutes.
    1. For a spicier taste, you can add hot BBQ sauce.
    2. Baste with maple BBQ sauce once the ribs are done cooking.
    3. Turn the heat up 400F.
    4. Put the ribs back in the oven and cook for 15-20 minutes. Baste with sauce every 5-6 minutes.
  5. Brown ribs on either side for about 4-5 minutes under a broiler or a grill prior to service.

Cuban Style Pork Chops


  • 2 lb. of boneless pork loin
    • You can also use rib chops
  • 2 tbsp. of lime peel
    • Grate the lime peel
  • 1 tbsp. of cumin seed
  • 1 tbsp. of cracked black pepper, fresh
  • 2 tbsp. of olive oil
    • Preferably extra-virgin
  • 2 cloves of minced garlic

Ingredients for the mango side:

  • One big mango
    • Cut the mango into small slices;
  • Juice derived from one lime
  • 1 tbsp. of raw honey
    • This is optional
  • Two minced garlic cloves
  • Some cooking fat;
  • Sea salt
  • Fresh grounded black pepper


  1. Preheat grill to on medium-high setting.
  2. Put together the following ingredients in a bowl:
    1. Grated lime
    2. Olive oil
    3. Cumin
    4. Garlic
    5. Pepper
    6. Sea salt
  3. Rub your Cuban marinade on either side of the pork chops.
  4. Grill the pork chops for 6-8 minutes
    1. Turn the pork chops every so often until they cook through.

Mango Side Instructions

  1. Using a skillet to a medium heat setting, put down some cooking fat.
  2. Add your garlic in the skillet, then cook until it is brown
  3. Add lime juice, honey, mango.
    1. Cook for 4-5 minutes, then serve with some mango on the side.

Paleo Grubs

Here are some more paleo recipes from Paleo Grubs.

Spicy Southwestern Breakfast Bowl


  • 2 large sweet potatoes
    • Diced and peeled
  • Extra virgin olive oil,
    • This will be for drizzling
  • Salt and pepper
  • 1 tsp of chili powder
  • Two strips bacon
  • 1/2 medium yellow onion
    • This should be diced
  • One small jalapeno
    • Diced and seeded
  • 1/2 green bell pepper
    • Dice the pepper
  • 1/2 red bell pepper, diced
  • 2-3 cups of spinach
    • Fresh
  • Two eggs
  • 1 tsp of ghee
  • One avocado
    • Diced and pitted
    • This is optional


  1. Preheat your oven to 375 degrees Fahrenheit.
  2. Place your sweet potatoes that have been diced onto a rimmed baking sheet, then drizzle them with olive oil.
    1. Sprinkle everything with the following ingredients
      1. Salt
      2. Pepper
      3. Chili powder
  3. Bake 15-20 minutes. Turn one time.
  4. While the above is baking, cook your bacon with a skillet with medium heat.
  5. After it is cooked, remove the bacon, remove onto a plate that is covered that is lined by a paper-towel and crumble.
  6. Add the following ingredients to the skillet:
    1. Onion
    2. Bell peppers
    3. Jalapeno
  7. Sauté for 5-6 minutes until the ingredients are soft.
  8. Add in your spinach. Cook until it is properly wilted.
  9. Using a different skillet, melt your ghee.
    1. Cook your eggs to your liking while seasoning them with the salt and the pepper.
  10. Using two different bowls, divide your sweet potatoes.
    1. Top it with your veggie mixture then the following:
      1. Egg
      2. Bacon
      3. Avocado

Breakfast Sweet Potato Hash


  • One large sliced onion, sliced
  • 3 tbsp olive oil
    • It should be divided
  • 1/2 tbsp of ghee
  • Two diced Italian sausages
  • Two sweet potatoes
  • 3 tbsp of fresh rosemary
  • Three eggs
  • Salt
  • Black pepper


  1. Preheat your oven to 425 degrees Fahrenheit.
  2. Grab a baking sheet line it and using parchment paper.
  3. Heat a tablespoon of olive oil and ghee in your skillet over medium level heat.
    1. Add onions and then add salt.
  4. Then cook on low heat setting for 30-40 minutes
    1. They should be caramelized and dark brown.
  5. While that is going, peel your sweet potatoes and then cut them into small pieces.
    1. Place the now chopped sweet potatoes into a big bowl with the other two tablespoons of rosemary and olive oil.
  6. Cook the sausages in a second skillet until they are properly cooked.
    1. Add sausages and the onions in the big bowl with your sweet potatoes and mix them up. Add salt and pepper as needed.
  7. Spread out evenly your sweet potato mix onto the sheet. R
    1. Roast for 30-35 minutes or until your potatoes are properly browned and soft.
    2. You can refrigerate overnight or go to the final steps.
  8. Place your sweet potato mix in a cast iron skillet. After that, make three small wells.
  9. Crack your eggs into those wells. Add salt and pepper to your liking.
    1. Set oven to 425 degrees Fahrenheit, then bake at 15-18 minutes or until eggs are set.


  1. This is four servings.

h/t: Paleo Leap, Paleo Grubs


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