Paleo Recipes

Garlic Shrimp in Coconut Milk, Tomatoes and Cilantro is a quick stew cooked in a light, tomato coconut broth with a hint of lime and cilantro. Simple enough to make for a weekday dinner yet sophisticated enough to serve to company. Serve with a little brown basmati rice to soak up the delicious broth.

Garlic Shrimp in Coconut Milk, Tomatoes and Cilantro

A quick shrimp stew cooked in a tomato coconut broth with a hint of lime and cilantro. Simple enough to make for a weekday dinner yet sophisticated enough to serve to company. Serve with a little brown basmati rice to soak up the broth. Makes about 4 servings.


  • 1 1/4 lbs peeled and deviened jumbo shrimp (weight after peeled)
  • 1 tsp olive oil
  • 1 red bell pepper, diced
  • 4 scallions, thinly sliced, white and green parts separated
  • 1/2 cup chopped cilantro
  • 4 cloves garlic, minced
  • 1/2 teaspoon kosher salt
  • 1/2 tsp crushed red pepper flakes (or to taste)
  • 14.5 oz can diced tomatoes
  • 14 oz can light coconut milk
  • 1/2 lime, squeezed


  1. In a medium pot, heat oil on medium-low heat. Add red peppers and sauté until soft, about 4 minutes.
  2. Add scallion whites, 1/4 cup cilantro, garlic and red pepper flakes, cook 1 minute.
  3. Add tomatoes, coconut milk and 1/4 teaspoon salt, increase heat and bring to a boil, cover and simmer on low about 10 minutes to let the flavors blend and to thicken the sauce.
  4. Add shrimp and cook 5 to 6 minutes, until opaque and cooked through.
  5. Add lime juice.
  6. To serve, divide equally among 4 bowls, about 1 1/4 cups then top with scallions and cilantro

Beanless Paleo Chili


  • 3 quarts (2.8 liters) good quality canned tomatoes
  • 5 lbs ground beef/turkey/chicken
  • 1 tbsp extra-virgin olive oil/coconut oil
  • 6 cloves garlic, minced
  • 1 onion, finely chopped
  • 5 celery stalks, chopped
  • 5 carrots, chopped
  • 4 cups button mushrooms, chopped
  • 3 bay leaves
  • Cumin and Chili Powder to taste
  • 2 tbsp fresh parsley, chopped;
  • Sea salt and freshly ground black pepper to taste;


  1. In a large skillet over a medium heat, cook the ground protein with some coconut oil if needed.
  2. In a very large saucepan over a medium heat, saute the garlic in olive oil. Cook for about 2 minutes, or until the garlic is fragrant.
  3. Add the onion, celery, carrots and mushrooms to the saucepan. Stir well and cook for another 5 to 10 minutes, until the vegetables are soft.
  4. Add the canned tomatoes, followed by the cooked ground beef. Stir well.
  5. Drop in the spices
  6. Season to taste with salt and pepper, reduce the heat to low and simmer, uncovered, for about 4 hours or until thick, stirring occasionally.
  7. Adjust the seasoning by adding salt or pepper, if needed and remove the bay leaves.

Be aware, this recipe makes quite a large batch, but it’s great for freezing! You can simply pour individual portions in freezer-proof plastic bags and freeze it. Then, once you feel like having a good bowl of the delicious and comforting chili, you simply have to pull a portion out of the freezer.

Keto Low Carb Banana Bread with Almond Flour - SUGAR FREE

This low carb banana bread recipe with almond flour & coconut flour is perfectly moist & rich. No one will know it's keto banana bread! Naturally paleo, gluten-free, sugar-free, and healthy.

  • 2 cup Blanched Almond Flour
  • 1/4 cup Coconut Flour
  • 1/4 cup Walnuts(chopped; plus more for topping if desired)
  • 2 tsp Gluten Free Baking  Powder
  • 2 tsp  Cinnamon
  • 1/4 tsp Sea Salt (optional)
  • 6 tbsp  coconut oil 
  • 1/2 cup Xylitol
  • 4 large Egg
  • 1/4 cup Unsweetened Almond Milk
  • 2 tsp Banana Extract 


  1. Preheat the oven to 350 degrees F. Line a 9x5 in (23x13 cm) loaf pan with parchment paper, so that the paper hangs over two opposite sides (for easy removal later).
  2. In a large bowl, mix together the almond flour, coconut flour, baking powder, cinnamon, and sea salt (if using).
  3. In another large bowl, use a hand mixer to butter and erythritol until fluffy. Beat in the eggs (use the low setting to avoid splashing). Stir in the banana extract and almond milk.
  4. Pour the dry ingredients into the wet. Beat on low setting until a dough/batter forms.
  5. Stir in the chopped walnuts.
  6. Transfer the batter into the lined loaf pan and press evenly to make a smooth top. If desired, sprinkle the top with additional chopped walnuts and press them lightly into the surface.
  7. Bake for 50-60 minutes, until an inserted toothpick comes out clean.
  8. Cool completely before removing from the pan and slicing. (The longer you let it sit before slicing, the better it will hold together. The next day is ideal if possible.)

Curried Coconut Chicken Soup

This spicy and flavorful soup is an easy way to use up leftover chicken, and makes a hearty meal. You can easily substitute shrimp for a change of pace.


  • tbsp olive oil
  • 1 onion sliced
  • 1 carrot peeled and sliced
  • 2 cloves garlic minced
  • 1 tbsp curry powder
  • 4 cups chicken broth
  • 1 can (14 oz) diced tomatoes
  • cups cooked and chopped (or shredded) chicken breast
  • 1/2 cup coconut milk
  • Juice of 1 lime
  • bunch fresh cilantro chopped
  • Coconut flakes for garnish
  • sea salt to taste
  • fresh ground black pepper to taste


  1. Heat the oil in a large saucepan over medium high heat. Add the onion, carrot, and garlic and cook until softened.
  2. Add the curry powder and cook for a minute. Add the broth and the tomatoes, and bring to a boil. Reduce to a simmer and add the chicken, coconut milk, lime juice, and cilantro. Simmer on low for 5 minutes. 
  3. Serve the soup hot, sprinkled with coconut flakes if desired. 


Roasted Brussel Sprouts 


  • 2 tablespoons coconut oil
  • 2 leeks cut in half lengthwise and then sliced, white parts only
  • 1 1/2 pounds brussels sprouts halved
  • salt and pepper to taste
  • 1 tablespoon fresh dill chopped, or 1 teaspoon dried (optional)


  1. In a large skillet heat the coconut oil over medium heat.
  2. Add leeks and sauté for 1 minute.
  3. Add Brussels sprouts and cook for 5-8 minutes, or until nicely roasted outside and tender inside, stirring occasionally.
  4. Season with salt and pepper, as desired. Sprinkle with fresh dill if desired and serve.

**NOTE: An alternative cooking method for a sheet pan/oven roasted brussel is to wash them, peel off the outer few leaves (they get deliciously crispy in the oven) slice them, coat them in coconut or olive oil and toss them on a pan. 365 degrees for about 15 minutes. 


Vegan Almond Flour Cookies 

(chocolate chip, cacao or sugar cookie option)


  • 2 cups blanched almond flour (or almond meal)
  • 1/4 cup coconut oil melted
  • 1/4 cup maple syrup
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 2 teaspoons vanilla extract
  • 1 teaspoon apple cider vinegar
  • 1/2 cup dark chocolate chips
  1. Preheat the oven to 250ºF and line a large baking sheet with a silicone mat or parchment paper.
  2. In a large bowl, combine the almond flour, oil, maple syrup, salt, baking soda, vanilla, and vinegar and stir well to create a uniform, sticky dough. Fold in the chocolate chips.
  3. Drop the dough by heaping tablespoons onto the baking sheet, then use your hands to gently flatten and shape them. (They won't spread a lot with baking.) Get your fingers wet with water to help prevent sticking while you work with the dough. 
  4. Bake until the cookies are firm to the touch around the edges, about 30 minutes at 250ºF. (If you are in a hurry, you can bake them for just 12 minutes at 350ºF, but then you'll risk the acrylamide formation I discussed earlier in this post.) For a more crispy and crunchy cookie, you can bake them up to 45 minutes at 250ºF. Because of the low temperature, these cookies will not turn golden brown around the edges, so don't be alarmed by their pale color. 
  5. Remove the cookies from the oven and let them cool on the pan for at least 10 minutes before attempting to remove them. They will firm up more as they cool. Serve warm or at room temperature. These cookies can be stored at room temperature for up to 3 days, but they will have the best shelf life and texture when stored in an airtight container in the fridge or freezer. 

Recipe Notes

These cookies tend to get softer when stored in an airtight container at room temperature, so I highly recommend you store them in the fridge or freezer. They may last indefinitely in the freezer, but they rarely last more than a month in our home before we eat them all. They have a very crunchy texture when served directly from the freezer. You can substitute Cacao chips, cacao powder to make a chocolate cookie version, or omit the chips for a sugar cookie. This is a great foundation recipe to use that TASTES DELICIOUS!


Southern Style Puffy Paleo Biscuits 

These keto paleo biscuits are light and fluffy with soft undertones of butter and subtle hints of coconut. Better yet, they are low carb and gluten free without skimping on flavor or texture!


  • ¾ cup almond flour
  • ¼ cup coconut flour
  • 1 teaspoon baking powder
  • ¼ teaspoon sea salt
  • ¼ cup almond milk
  • 2 tablespoons butter or ghee (Plus optional additional 1 tbsp ghee or butter to brush on top)
  • 5 egg whites (Use fresh egg whites, not liquid whites from a carton.)


  1. Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
  2. Optionally, you can sift the almond and coconut flour for an even lighter texture. In a medium-sized bowl, mix together almond flour, coconut flour, baking powder, salt, almond milk, and 2 tablespoons butter. Mixture should be coarse and crumbly.
  3. In a separate bowl, using an electric mixer, beat egg whites on high speed until soft peaks form-- around 3 minutes.
  4. Add the egg whites to the flour mixture and stir until completely combined. When combining the egg whites, don’t use a food processor or hand blender to mix as it may affect the biscuit texture. Use an electric beater on the lowest setting just for a few seconds if you need to get lumps out. Your egg whites will fall completely -- this is expected.
  5. Allow dough to sit for five minutes as the coconut flour will absorb liquid. You want your finished dough to be the consistency of good oatmeal -- not too thin and not gluey. If too thin, add coconut flour 1 tablespoon at a time and give it a few minutes to thicken appropriately before adding any more. 
  6. Using a muffin scoop or spoon, drop biscuits onto parchment paper at least one inch apart. 
  7. Put in the oven and bake. After about 10 minutes, brush the tops of the paleo biscuits with melted butter if desired. Bake another 5-10 minutes or until the tops are golden brown and a toothpick comes out clean.




  • 1 English cucumber, sliced
  • 1/4 cup coconut aminos
  • 2 tbsp. white wine vinegar
  • 1 tbsp. raw honey
  • 1 garlic clove, minced
  • 1 tbsp. fresh ginger, minced
  • 1/2 tsp. red chili powder
  • 1 green onion, sliced
  • Sea salt and freshly ground black pepper

Preparation In a bowl combine the coconut aminos, vinegar, honey, garlic, ginger, chili powder, and season to taste with salt and pepper.

  1. Add the sliced cucumbers to the mixture and top with green onions.
  2. Toss everything gently until well covered.
  3. Cover and refrigerate 15 to 30 minutes before serving.

Paleo Oreo Cookies 



3/4 cup almond or coconut flour 

1/4 cup cacao powder (roasted carob powder or cocoa powder)

1/4 cup coconut oil

1/3 cup arrowroot starch

1/2 tsp baking soda

1/4 cup maple syrup (or honey)

1 teaspoon vanilla extract

tiny pinch sea salt

optional flavorings: zest from 1 organic orange, or 1/2 teaspoon peppermint extract


2 TBS Honey

½ tsp Vanilla

2 grams powdered stevia

3 TBS arrowroot starch

½ cup palm shortening 


Prepare the Filling:

  1.  In a medium bowl, whisk honey, vanilla, stevia and arrowroot into a smooth paste.
  2. Add shortening and use an electric mixer or whisk to whip the frosting together and the set aside.

Prepare the dough:

  1. Combine almond flour, arrowroot, cacao, baking soda, and salt in a medium mixing bowl.
  2. In a small mixing bowl, combine oil, maple syrup and vanilla and whisk to combine.
  3. Add oil mixture to almond flour mixture and combine to form a dough.
  4. Scoop dough onto a sheet of parchment paper and form into a log. Roll up the log in the parchment paper and put in the freezer to set, about 30 minutes.

To bake the cookie:

  1. Preheat oven to 350 degrees.
  2. Remove cookie dough from the freezer and unwrap it.
  3. Use a sharp knife to cut dough into 24 thin rounds, about 1/8 inch thick, and place them on a parchment lined baking sheet.
  4. Bake for about 10-12 minutes until crispy and darkened around the edges.
  5. Remove cookies from the oven and allow to cool slightly on the baking sheet before transferring to a wire rack to finish cooling.

To assemble the cookies:

  1. Scoop 1 tsp of filling onto a cookie and top with another cookie to create a sandwich.
  2. Repeat with remaining cookies. Set the filling faster by placing in frig. Makes 10-12 cookies 


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