You are here

10 Easy Paleo Diet Recipes

Pumpkin Bread

1 of 10

All photos

We love FitViews for their awesome recipes! Here's one that's perfect for fall.

1 cup blanched almond meal
¼ cup coconut flour
2 teaspoons cinnamon
½ teaspoon ground cloves
½ teaspoon nutmeg
1 teaspoon baking soda
½ teaspoon baking powder
4 eggs
¼ cup maple syrup
1 cup pumpkin puree
1 tablespoon melted ghee (or coconut oil)
1 teaspoon vanilla

Directions: Combine dry ingredients. Beat eggs and add in. Add remaining wet ingredients. Grease a 9-inch loaf pan with coconut oil (or you can use cooking spray). Bake at 375 degrees for about 40 minutes.

Photo credit: FitViews

RELATED: Give tofu a chance! These six vegan and vegetarian recipes prove once and for all that soy can be downright amazing.

Stuffed Grape Leaves (Dolmas)

2 of 10

All photos

This yummy recipe comes from Mellissa Joulwan, paleo cookbook author and blogger.

1 8-oz. jar grape leaves (I used Mezzeta)
½ head raw cauliflower
2 tablespoons pine nuts (optional)
2 tablepoons raisins or currants (optional)
1 pound ground lamb (I like Lava Lake Lamb, which is 100 percent grass-fed)
½ medium raw onion
1 tablespoon dried mint
½ cup fresh parsley leaves
2 garlic cloves
1 teaspoon salt
½ teaspoon ground black pepper
2 fresh lemons
1 egg

Directions: Visit to watch Mellissa's step-by-step video tutorial.

Photo credit: Mellissa Joulwan

Jicama "Potato" Salad

3 of 10

All photos

Here's another delicious recipe from Mellissa Joulwan.

2 pounds jicama
1 teaspoon salt
4 strips sugar-free and nitrate-free bacon
4 large hard-boiled eggs, peeled and diced
1 medium stalk celery, diced (about ½ cup)
½ cup fresh parsley leaves, minced
½ medium yellow or red onion, diced
1 tablespoon dried chives
¾ teaspoon dried mustard
½ teaspoon paprika
½ teaspoon salt
½ teaspoon ground black pepper
¾ cup olive oil "mayo" (or sub Greek yogurt)

Directions: It's as easy as mixing all of the ingredients together in a large bowl.

Photo credit: Melissa Joulwan

Sunchoke and Hamachi Carpaccio

4 of 10

All photos

If you have a taste for raw fish, this sashimi recipe is both simple and delicious. It only requires six ingredients!

2-3 young sunchokes peeled
¼ lb sashimi grade hamachi
Good quality olive oil
Yuzu juice (fresh if possible, but bottled works as well)
Smoked sea salt
Shiso and tobiko for garnish (optional)

Directions: Layer thin slices of crisp sunchoke with thin slices of hamachi (yellowtail) sashimi. Then, top it with a drizzle of olive oil, yuzu, and a sprinkle of cherrywood smoked sea salt.

Photo credit: Foodily

Chocolate Sunflower Butter Cups

5 of 10

All photos

This recipe is from professional snowboarder and fitness and health enthusiast, Iris Lazz. She's a member of the O'Neill Snow Team and loves to share recipes on her blog.

½-¾ cup raw honey to taste
1 cup sunflower seed butter
2 teaspoons vanilla
1 tablespoon organic butter or ghee (if you use ghee, add a pinch of salt)
11 ounces of dark chocolate (I used 10 ounces of 65 percent and added about 1 ounce of 100 percent cocoa)

Directions: Double boil the chocolate with the butter. Take spoonfuls of chocolate and put into silicone muffin cups. While the chocolate is still warm and mobile, hold up and tilt each cup while rotating a full 360 degrees, to lightly coat the sides about halfway up. Place in freezer to set.

Mix honey, sunflower seed butter, and vanilla until well-blended. Roll into balls and flatten to make little disks. Place disks into cups, cover with chocolate, and put in the freezer again to set.

Once set, about 10-15 minutes, pop out of the silicone, place candies into cute paper cups and enjoy!

Photo credit: Iris Lazz

Mosaic Artichoke Salad

6 of 10

All photos

Alison Russo, a certified nutritional consultant and blogger, shares with us an easy salad recipe for paleo enthusiasts.


2 14-ounce cans of artichoke hearts (in water)
¼ cup pitted Kalamata olives
⅓ of a red, yellow, or orange bell pepper
⅓ of a green bell pepper
¼ of a red onion
2 tablespoons of Italian parsley, chopped
1-2 cloves garlic, finely minced
3 tablespoons white wine vinegar
2 tablespoons olive oil


Directions: Drain artichoke hearts and quarter. Cut olives in half, julienne bell peppers, and thinly slice onions into half moons. Add ingredients to a medium-sized bowl and top with coarsely chopped parsley and drained garbanzo beans. Mix well. Add vinegar, oil, and pepper, and toss. Store in refrigerator. You can see a video tutorial here.

Photo credit: Alison Russo

RELATED: Jump away the jiggle! Fry fat and lose weight with this plyometric workout.

Steak with Mashed Cauliflower

7 of 10

All photos

Mashed cauliflower is a great substitute to the tried-and-true mashed potatoes, says Liam Robertson of It's "faux" potatoes!

2 garlic cloves
½ teaspoon fresh ground pepper
1 cup of chicken stock
10 oz steak with dry rub

Directions: Dice florets and stem of one head of fresh cauliflower into small pieces. Crush two garlic cloves and add ½ teaspoon of fresh ground pepper into 1 cup of chicken stock. Put all into a medium-sized pot and bring to a boil, then simmer on medium heat for 20 minutes. Mash with a hand-mixer.

While waiting for the cauliflower to cook, put 10 ounce steak with dry rub of choice onto the heated BBQ. Sear for 1 minute each side, then reduce and cook for 2 minutes on each side for medium-rare steak.

Hazelnut Caveman Brownies

8 of 10

All photos

Eating healthy just got a lot sweeter. This recipe comes from Stephanie Lester, the owner of Caveman Cookies, a paleo cookie company. Here, she shares her secret recipe for brownies.

2 eggs
1 4-ounce dark chocolate bar
½ cup honey
8 ounces of hazelnut meal
8 ounces of unsalted almond butter
½ cup chopped hazelnuts
½ cup unsweetened apple sauce
½ cup unsweetened sliced tart dried cherries (other unsweetened dried fruit may also be used)
1 tablespoon vanilla extract
1 teaspoon baking soda
½ teaspoon sea salt

Directions: In a bowl, lightly whisk eggs; set aside. Break chocolate bar into pieces and combine with honey in saucepan over medium heat, stirring frequently. Remove from heat once chocolate is melted.

Combine all remaining ingredients in bowl with eggs; pour in chocolate-honey mixture. Mix well. Pour batter into parchment-lined or lightly greased baking pan. Bake at 325 degrees for 30-40 minutes until firm to the touch.

Photo credit: Caveman Cookies

Pumpkin Pecan Pancakes

9 of 10

All photos

Let's not forget breakfast! This recipe comes from Caroline Chirichella Brody of La Cucina Prima Donna.

1 and ¼ cup coconut flour
2 teaspoons baking powder
½ teaspoon cinnamon
½ teaspoon salt
⅛ teaspoon pumpkin pie spice
1 cup coconut milk
6 tablespoons pumpkin puree
2 tablespoons melted butter
1 teaspoon maple extract
1 teaspoon vanilla extract
1 egg

Directions: Whisk together the coconut flour, baking powder, cinnamon, salt, and pumpkin pie spice. In a separate bowl, mix together the coconut milk, pumpkin puree, melted butter, maple extract, vanilla extract, and egg. Fold the pumpkin mixture into the dry ingredients. Melt a lot of butter on a griddle over medium heat. Allow the griddle to heat for at least 2 minutes. Pour the batter into little circles (or big circles, you pick!) and cook for around 4 minutes on each side.

Photo credit: Caroline Chirichella Brody

Spaghetti Squash Pasta and Garlicky Beef Bolognese

10 of 10

All photos

This spaghetti recipe from women's lifestyle blogger Dannielle of Strangekitty is perfect for a Paleo and gluten-free diet.

2 pounds of ground beef
½ large spaghetti squash, de-seeded (scrape it out with a spoon)
1 small can tomato paste
Handful of fresh basil
1-2 heads of garlic
1 chopped white/yellow onion
Mozzarella cheese (optional)

Directions: Preheat your oven to about 350 degrees. Place the squash half face down on a greased roasting pan. Stick it in the oven for about 30-45 minutes until fork tender. (You want to be able to shred it with a fork. Don't let it get mushy!)

While that's baking, brown your beef and onions. Crush all the garlic cloves and throw it in with the beef. Add tomato paste and the basil, salt, and pepper. Let it all simmer for about 20 minutes.

Shred the squash. (Let it cool down a bit. Blazingly hot squash leaves can leave burn scars!) Place a pile on each plate, serve with meat sauce over the top, and garnish with cheese and basil.

Photo credit: Strangekitty

RELATED: Protect your heart with every bite of these artery-cleansing foods.


Add a comment