Best Paleo Recipes (GF & Vegan)

Looking to eat healthier or just mix it up?

I wanted to eat healthier but it has been challenging to find easy , healthy recipes that I enjoy. So I converted some of my traditional favorite recipes to my Best Paleo recipes (many are Vegan & Gluten Free)!

Paleo Recipes Breakfast:

Smoothies are a great pic-me-up anytime but as the weather gets warmer they make a PERFECT summer breakfast! I invent new smoothie recipes often based on what needs to be eaten from the fridge. I call it “must go” smoothie.

Below are some of my favorite “must- go”recipes:


Power Smoothie

Ingredients:

  • 1/2 cup frozen organic Mango

  • 1-2 cups of frozen organic Blueberries

  • 1 Carrot, chopped

  • 1.5 cups Kale, washed & destemed

  • 1.5 Cups washed Spinach

  • Optional: protein powder of choice if desired I like Terra’s Whey brand

  • Water (Add 4 cups of water to make 4 cup/ 32 oz Mason Jar)

Add all ingredients to blender and blend until desired consistency.

convenience hack- pick up Masson lids with straws 


Strawberry Bliss Smoothie

Ingredients:

  • 1 cup of Fresh Strawberries

  • Protein Powder of choice

  • 2 cups Kale

  • 1 Avocado (if you don’t have avocado substitute 1/4- 1/2 cup of coconut milk)

  • handful of Frozen Mango

  • water (4 cups will make 1 large serving)

Add all ingredients to blender and blend until desired consistency.


Raspberry Spinach Smoothie

  • I 16 oz package of organic frozen strawberries

  • 1 whole beet, diced

  • 4 cups of spinach

Add all ingredients to blender and blend until desired consistency.


(Warm) Paleo Breakfast 

Cauliflower, Capers and Eggs

This recipe comes from my all time favorite CSA Planet Organics. They are not longer in business but they inspired me weekly and helped me discover a love for healthy eating!

Serves 1

  • 2 scrambled eggs

  • 1 tsp capers

  • 1 cup steamed cauliflower

Combine ingredients in a bowl, stir and eat.  For added salt or flavor pour a teaspoon of the caper juice over the mixture.

Paleo Scramble:

Serves 1

  • 2 organic pastured eggs

  • 1/2 zucchini, shredded (approximately 1/2 cup)

  • 1/2 carrot shredded (approximately 1/2 cup)

  • 1/2 cup shredded sweet potato

  • 1 clove pressed garlic

  • Salt & pepper to taste

  • Optional: garnish with feta or goat chevere

Combine all ingredients into a bowl until mixed. Scramble in a pan with grass-fed butter, coconut oil or EVOO.

Variation: bake in a muffin tin for a grab and go breakfast!


Paleo Snacks, Salads & Sauces:

AVOCADO SALSA: (creamy green salsa, Vegan)

Equipment: Blender

Ingredients:

  • 6-8 tomatillos (medium sized)

  • 1 large ripe Hass avocado

  • 1 bunch cilantro

  • 2 green onions

  • ⅛ tsp sea salt

  • Juice of one lime

  • a dash (or 2) of cayenne pepper OR 2 jalapenos, seeded, pith removed (for a slightly spicy kick add ½ of the jalapeño seeds

Peel the leaves off of tomatillos, rinse, dice and throw them in the blender puree until watery.

Add remaining ingredients except avocado and blend until smooth (consistency is usually watery- don’t worry).

While blender is still running pit avocado and add ½ at a time until smooth (this will thicken the salsa).  

Variation: use this in a variety of ways! Try it as a dressing, sauce or a dip. Extras will keep for 2 days covered in the refrigerator.


Veggie Flax Chips

Equipment: Blender, Food processor, Dehydrator

Ingredients:

  • 1 tomato, cut in ¼’s

  • 1 yellow onion, thin sliced (easier on blender) and ¼’d

  • ¾ cup ground flax

  • ¾ cup flax seeds

  • 1 tbsp cumin seeds (can try ground cumin too)

  • ½ tsp oregano

  • 1 tsp Braggs (or ¼ tsp of sea salt)

  • dash (or 2) of cayenne pepper (optional)

Layer tomatoes first then onions in blender (easier on machine). Blend until smooth, add ground flax and seasonings and blend for 1 minute. Transfer to bowl and mix in flax seeds thoroughly with a spatula. Spread mixture as thin and even as possible onto dehydrator (Teflex) sheets and dehydrate at 104 for 6 hours, then flip and dehydrate another 6 hours or until crispy.

Break up and enjoy with avocado or your favorite salsa!

Variation: try

Celery Flax Chips!

  • 1 cup chopped celery

  • 1 ¾ cups flax meal

  • 2 tbsp dried oregano

  • 1 tsp coarse sea salt

Blend all until smooth use above dehydrating process.


RAW “RANCH” DRESSING

Equipment: Blender or Food Processor

Ingredients:

  • ¾ cup cashews, soaked for at least an hour (you can use almonds in the recipe but you’ll be making a ranch dip instead. It’ll be too textured to be a sauce.)

  • 2 tbsp lemon juice OR ¼ cup apple cider vinegar (a little more if you like it more tart)

  • 3 tbsp olive oil

  • ¼-½ tsp. salt

  • ½ tsp. dried thyme

  • ½ tsp dried oregano

  • *1 clove garlic

  • ½ tsp onion powder

  • 3 tbsp fresh dill

  • 3 tbsp fresh parsley

Preparation:

Blend all ingredients in Magic Bullet or a high speed blender – OR blend all ingredients except for the oil in a food processor, and drizzle the oil in until the mixture emulsifies. When dressing is smooth chop an additional few tablespoons of herbs and stir them in. Enjoy on top of a big green salad or use as a veggie dip.


Simple White Balsamic Vinaigrette

This super simple vinaigrette is an excellent dressing or marinade for any veggies you need to eat up but just aren’t feelin’ it!

Ingredients:

  • ½ cups extra virgin olive oil (first cold pressed, Trader Joe’s California estate 5.99 or Whole Foods Corto brand is 6.99 for larger bottle and a far higher quality for the price). Both are California grown.

  • 1-2 tbsp (varies due to taste preferences) while balsamic vinegar

Preparation:

  1. Combine oil and vinegar in small dish

  2. Whisk with fork until emulsified

  3. Enjoy as is or pour over veggies in a bowl & cover for 1-2 hours. Example; marinated mushrooms, onions, peppers, carrot sticks,etc.

Time saving tip. Double or triple the recipe & store in fridge.


Chicken Kale Mango Salad

This is what I eat when I want something sweet but NEED to eat some veggies!

  • 1 bunch Kale (single serving approx. 3 leaves), wash, de-stem & chiffonade

  • 2 mangos, peeled and sliced, bite size (1 mango if single serving & may have extra)

  • 2 TBSP Extra Virgin Olive Oil

  • ⅛ tsp sea salt or braggs

  • 1- Avocado/ 2 people

  • 1- 3 tbsp Pumpkin Seeds or Sunflower Seeds (or combo of both)

  • Optional Sprouts (chefs choice!)

  • Rotissiere Chicken, shredded or diced (or your favorite protein)

  • Summer: add strawberries!

Prepare kale chiffonade style and place in deep bowl with salt and EVOO.

  • Wash and de-stem greens.

  • Stack on top of each other, lay flat and roll up the leaves (kind like a sushi roll).

  • Run the knife through the kale “sushi roll” making thin pieces of kale or chiffonade

  • Add to large mixing bowl, salt and oil, and kneed about 5 minutes or until soft and wilty looking.

  • Add lemon Juice, mango and seeds.

  • Slice avocado and garnish with fresh herbs

  • Top with diced or shredded chicken (or your favorite protein)


Lemon Chard

(This is an incredible addition to any meal and what puts the bomb in my Bomb Fish Taco recipe)

Makes approximately 4 servings

  • 1 bunch swiss chard, washed very well

  • 1 whole lemon

  • 2 tbsp extra virgin olive oil, cold pressed (T.Joe’s 5.99 or whole foods brand, slightly larger bottle for same price)

Note:

Swiss Chard is a good source of magnesium. (An essential element that aids in muscle relaxation. Try this as a veggie side dish next time you’ve had a stressful day!)

Preparation:

  1. Rough chop chard and add to skillet with EVOO.

  2. Simmer about 5 minutes or until stems are par-cooked (hot but still crunchy). Turn off heat.

  3. Roll lemon on counter to release juice. Slice in half and squeeze juice into small bowl, remove seeds. Pour over chard stir. Let sit 1 minute and enjoy. Delicious and nutritious, Swiss Chard is a good source of magnesium. (An essential element that aids in muscle relaxation. Try this as a veggie side dish next time you’ve had a stressful day!)

  4. Variation: make a cooked salad out of it. Try avocado (more magnesium, fiber, healthy fat and omega 3 and 6), your favorite beans and fresh carrots (slice carrots in rounds for an extra crunch)!


Paleo Lunch

Marinated Kale & Collard Green Salad

Ingredients:

  • 1 bunch Kale, & 1 bunch Collards, stemmed 

  • ¼ cup Olive oil (adjust to taste)

  • Juice of ½ Lemon or 2 tsp apple cider vinegar

  • ¼ tsp Sea salt

  • Tomatoes

  • 1 Avocado sliced

  • fresh herbs on hand

  • Top with your favorite protein (rotisserie chicken is really good with this)

Preparation:

  • Wash and de-stem greens. Stack on top of each other and lay flat to chiffonade.

  • Coarsely run knife through chiffonade to make a little bit smaller

  • Add to large mixing bowl, salt and oil, and kneed about 5 minutes or until soft and “wilty”

  • Add lemon Juice and tomatoes

  • Slice avocado and garnish with fresh herbs


Best Paleo Dinner Recipes:

Bomb Fish Tacos w/ Vegan Coleslaw

Ingredients:

  • Paleo tortillas (we like Siete Coconut Casava- the almond ones seem to dry out quicker)

  • White fish (halibut, cod are our favorites)

  • Red Cabbage

  • Veganaise

  • Fresh salsa

  • 1 tbsp Penzey’s Spices; “Ozark Style Seasoning” or “Murals of Flavor”Spice. I highly recommend ordering from Penzey’s Spices. I got these as a gift and fell in LOVE!

Paleo (&Vegan) coleslaw:

  • 1 large head of red cabbage will make enough for 4 people, shredded or diced

  • 1 1/2 cup veganaise

  • 1/2 cup fresh salsa

Combine ingredients for the coleslaw in a bowl and stir until well incorporated, set aside.

Preheat a pan and add 1 tsp grass-fed butter & fish. Coat the fish evenly (on one side) with your choice of seasoning & cook until 3/4 of the way done . I alternate between Ozark and Murals of Flavor for my fish tacos. You can use your favorite taco seasoning and I’m sure they’ll taste fine but Penzey’s spices help make these tacos incredible! (This is not an endorsed statement.)

When the fish is almost thoroughly cooked flip it over and season the other side. Check to make sure the fish is cooked throughout but not overdone.

Warm tortillas in a toaster or convention oven on high for 1-2 minutes.  The recommended tortillas make nice chips if “over” warmed just be careful not to burn them, they are thin!

In the warmed tortillas layer fish, lemon chard and coleslaw.

Serve immediatley!


Cauliflower “Mashed Potatoes” 

Equipment: Blender

Ingredients:

  • 1 bunch of cauliflower, steamed

  • 2 cloves fresh pressed garlic

  • 1 avocado and/ or 1-2 tbsp extra virgin olive oil (cold pressed or 1st cold pressed)

  • Sea salt to taste

Preparation:

Combine steamed cauliflower in blender with remaining ingredients. Process to taste (I like mostly smooth with a few crunchy bits of cauliflower and sometimes remove a few stalks that are “almost” done for crunch. You could also add carrots or beets). Enjoy!


Chili Cheese (Sweet Potato) Fries

Serves 4 Adults

Equipment:  Pressure Cooker

CHILLI INGREDIENTS:

  • 2 lbs Ground Turkey 

  • 1 can Canellini Beans* (white beans are NOT paleo but the preparation of East of Eden brand is very high quality!) or I whole Cauliflower (if you are using the pressure cooker put it in whole or as large as you can or it will discentegrate into the chili)

  • 1 Can Diced Tomatoes

  • I 1.25 oz Package of Chili or Taco Seasoning Mix (preferably organic)

Add all ingredients to pressure cooker, set to chicken/ meat setting. This recipe is so easy sometimes my son helps me!

Sweet Potato Fries:

  • 2 lb of sweet potatoes (precut or slice your self)

  • EVOO 1-2 TBSP coat sweet potates

  • Salt and pepper to taste

Preheat oven to 400 degrees.

Combine sweet potatoes evoo salt and pepper into a bowl and mix until well fries are even coated in oil & seasonings.

Add sweet potato fries to toaster or conventional oven. Cook at 400 (375 if your fries are thin) for about 35 minutes. Check fries as oven times vary and the thicker your fries the longer cook time.  If your fries are thin you’ll want to avoid burning them.  Check more frequently.

If you like crispy fries then the last 5 minutes bump up the heat to 425.

For Cheese Options you can make a vegan queso recipe (vegan nacho cheese) OR sprinkle with Nutritional Yeast


Best Paleo Desserts:

Gluten Free Chocolate Cookies

Someone once told me they hated cookies. That they were disgusting and they never had a cookie they liked.  I respectfully disagreed and accepted this as a challenge; to invent the cookie that would change her mind.  

Equipment: Food processor OR Coffee Grinder, double broiler (or one pot and one pan filled with water to temper chocolate)

Ingredients:

  • 1 Bag of your favorite chocolate chips (Guittard Akoma is my FAV! It is organic and fair trade you can buy it online.  It is really rich and has a nice espresso-like flavor) or  substitute with your favorite chocolate chips.

  • 6 TBS Butter (about 1/4 cup)

  • 2 eggs

  • 1/4 Cup Date paste (blend 6-7 pitted dates in a little water until smooth) or sucanat

  • 1 tsp vanilla extract

  • 1 cup of coconut flour (back in the day when GF products were nasty I would grind coconut flake in the food processor until it was very fine like a flour. This is what I use in the original recipe and I highly recommend it. If not you can substitute with a high quality pre ground flour.

  • 1/2 tsp baking powder

  • 1/2 tsp sea salt

Preparation:

Grind chocolate chips so they melt evenly and quickly.  Melt butter in double boiler, add ground chocolate, stir until chips are melted and incorporate with the butter. Set aside.

Mix coconut flour, baking powder and salt in a bowl, set aside.

In large bowl mix together eggs, sugar vanilla on high speed (2-3 minutes) until thickened.  Once cooled add chocolate mixture on low speed to the egg mixture. Stop & scrape bowl as needed.

Add flour and baking powder mixture to egg & chocolate mixture until just incorporated (but thoroughly mixed). Cover and add dough to fridge for 30- 60 minutes (when you can scoop and roll out cookies).

Preheat oven to 375 degrees. Scoop in 2 inch mounds and bake for 8-10 minutes for a soft “lava” center or 11-12 minutes for a more cooked, crunchy cookie.

Cool 3-5 minutes & enjoy!


Coconut Macaroon Fat Bombs*:

  • 1/2 cup coconut ‘carmel’ (see recipe below)

  • 1 1/2 cup coconut shreads (dried)

  • 1/4 tsp salt

  • 2 vanilla beans scraped

Preheat oven to 350 degrees.

Coconut Caramel*

  • 1 cup coconut butter

  • 1 cup coconut oil

  • 1 cup brown rice syrup OR honey

To prepare the caramel…

Heat coconut butter and oil in a sauce pan until completely melted. Add brown rice syrup and stir vigorously with a whisk until it emulsifies.

To prepare fat bombs:

In a medium bowl add 1/2 coconut to salt & scraped vanilla beans,mix with hands until the vanilla bean is incorporated. Add the coconut caramel and stir until evenly coated.

Scoop fat bombs into balls using a teaspoon and your hands. Bake for 8 minutes or until golden brown around the edges.

If you want to make imitation Girl Scout Samoas reserve a little coconut carmel and drizzle on top after baking.

*Brown rice syrup is not Paleo. I used it for the coconut caramel because I do not like to heat raw honey & rarely eat BRS. If you are strict Paleo you can heat raw honey on low heat as a substitute. It may not emulsify as well but it will still taste good, Date paste will yield similar results (may not emulsify but will still taste good).

Plum Upside Down Cake*

Equipment: Coffee grounds or food processor

This recipe is a gluten and dairy free adaptation from a old Rachel Ray recipe.  It’s best when the plums are in season. It could work well with other stone fruit (cherries, peaches or nectarines).

Ingredients:

  • 5 tbsp coconut oil

  • 1 1/2 cup Brown Rice Syrup* or Honey

  • 1 Tbsp almond butter

  • 1 Tbsp molasses

  • 4 large Plums, sliced with skin on

  • 1 1/2 cups finely ground coconut shreads (To make your own coconut flour grind coconut shreds and use a coffee grinder or food processor)

  • 1/2 tsp salt

  • 1/2 tsp baking powder

  • 2 eggs (lightly beaten)

  • 1 1/2 tsp vanilla extract

  • 2-3 tsp honey

  • 2 splashes (maybe 1/4 cup) of Hemp or other non dairy milk

Preheat over to 350 degrees.

Melt the first 4 ingredients until combined, set aside.

Place the plums on the bottom your baking dish in a single layer. Pour the almond butter mixture over the plums and set aside. (An 8×8 baking dish cooks more evenly but you can use 9×12 if that’s all you have).

Combine the remaining ingredients to form a batter.  the consistency will be pretty goopy or like a biscuit batter.

Spread batter evenly over plum mixture and bake at 350 for 15 minutes or until the fruit is bubbling up and the crust is golden brown.

If you’d like a more crumbly texture omit the hemp milk.


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