Savor these vegan-friendly and incredibly delicious Paleo chocolate chip cookies. These cookies, which are made with almond flour, coconut flour, and coconut oil, are ideal for anyone on a Paleo or vegan diet.

Ingredients: 2 cups almond flour. ¼ cup coconut flour. ½ teaspoon baking soda. ¼ teaspoon salt. ¼ cup coconut oil, melted. ¼ cup maple syrup. 1 tablespoon vanilla extract. ½ cup vegan chocolate chips.

Instructions: Preheat oven to 350F 175C. Line a baking sheet with parchment paper. In a large mixing bowl, combine almond flour, coconut flour, baking soda, and salt. Add melted coconut oil, maple syrup, and vanilla extract to the dry ingredients. Mix until a dough forms. Fold in vegan chocolate chips until evenly distributed throughout the dough. Using a cookie scoop or spoon, portion out dough onto the prepared baking sheet, leaving space between each cookie. Flatten each cookie slightly with your hand or the back of a spoon. Bake in preheated oven for 10-12 minutes, or until edges are golden brown. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 10 minutes

Zong Shen

This Paleo Sweet Potato Hash is a nutrient-rich dish packed with fiber, vitamins, and antioxidants. It’s perfect for those following a Paleo diet and looking to support their autoimmune health.

Ingredients: 2 medium sweet potatoes, peeled and diced. 1 onion, diced. 2 cloves garlic, minced. 1 red bell pepper, diced. 1 tablespoon coconut oil. 1 teaspoon paprika. ½ teaspoon cumin. Salt and pepper to taste. Fresh parsley for garnish optional.

Instructions: Heat coconut oil in a skillet over medium heat. Add diced sweet potatoes and cook until they start to soften, about 5 minutes. Add diced onion, minced garlic, and diced red bell pepper to the skillet. Cook until vegetables are tender, about 5-7 minutes. Sprinkle paprika, cumin, salt, and pepper over the hash. Stir to combine and cook for an additional 2-3 minutes. Garnish with fresh parsley if desired and serve hot.

Prep Time: 15 minutes

Cook Time: 15 minutes

Tyriene Amey

These gluten-free and paleo turkey meatballs are a delicious and healthy alternative to traditional meatballs. Made with almond flour and packed with flavorful herbs and spices, they’re perfect for a satisfying meal or appetizer.

Ingredients: 1 lb ground turkey. ½ cup almond flour. ¼ cup finely chopped onion. ¼ cup chopped fresh parsley. 1 teaspoon garlic powder. 1 teaspoon onion powder. ½ teaspoon dried oregano. ½ teaspoon dried basil. ½ teaspoon salt. ¼ teaspoon black pepper. 1 large egg, beaten. 2 tablespoons olive oil.

Instructions: Preheat oven to 400F 200C. In a large bowl, combine ground turkey, almond flour, chopped onion, parsley, garlic powder, onion powder, oregano, basil, salt, pepper, and beaten egg. Mix well until everything is evenly combined. Shape the mixture into meatballs, about 1 ½ inches in diameter. Heat olive oil in a large skillet over medium heat. Brown the meatballs on all sides, about 2-3 minutes per side. Transfer the browned meatballs to a baking sheet lined with parchment paper. Bake in the preheated oven for 12-15 minutes, or until cooked through and no longer pink in the center. Serve hot with your favorite sauce or as desired.

Prep Time: 15 minutes

Cook Time: 15 minutes

Troy Acting Guild

These Paleo Chocolate Chip Cookies are a delicious and healthier alternative to traditional cookies. They are grain-free, dairy-free, and free of refined sugars. Perfect for satisfying your sweet tooth while following a Paleo diet.

Ingredients: 2 cups almond flour. ½ cup coconut oil, melted. ½ cup maple syrup. 1 tsp vanilla extract. ½ tsp baking soda. ¼ tsp salt. ½ cup dairy-free chocolate chips. ¼ cup chopped nuts optional. ¼ cup shredded coconut optional.

Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a large mixing bowl, combine almond flour, melted coconut oil, maple syrup, vanilla extract, baking soda, and salt. Mix until well combined. Fold in the dairy-free chocolate chips, chopped nuts if using, and shredded coconut if using. Scoop spoonfuls of the cookie dough onto the prepared baking sheet, leaving some space between each cookie. Flatten each cookie slightly with the back of a spoon. Bake in the preheated oven for 10-12 minutes, or until the edges turn golden brown. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your Paleo Chocolate Chip Cookies!

Prep Time: 15 minutes

Cook Time: 10 minutes

levi stute

These biscotti are Paleo-friendly and taste great with the flavors of Meyer lemon and ginger. You can dip them in your favorite hot drink or eat them as a sweet snack.

Ingredients: 2 cups almond flour. ¼ cup coconut flour. ¼ cup coconut sugar. 1 teaspoon baking powder. ¼ teaspoon salt. Zest of 2 Meyer lemons. 2 tablespoons freshly grated ginger. 2 large eggs. ¼ cup melted coconut oil. ¼ cup maple syrup. 1 teaspoon vanilla extract.

Instructions: Preheat the oven to 325F 160C. Line a baking sheet with parchment paper. In a large mixing bowl, combine almond flour, coconut flour, coconut sugar, baking powder, salt, lemon zest, and grated ginger. In a separate bowl, whisk together eggs, melted coconut oil, maple syrup, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until well combined. Divide the dough in half and shape each half into a log about 1 ½ inches wide and 10 inches long on the prepared baking sheet. Bake for 25-30 minutes, or until the logs are lightly golden and firm to the touch. Remove from the oven and let cool for 15 minutes. Reduce the oven temperature to 300F 150C. Using a sharp knife, slice the logs diagonally into ½-inch-thick slices. Place the slices cut side down on the baking sheet and bake for an additional 15-20 minutes, or until crisp and golden brown. Let the biscotti cool completely on the baking sheet before serving or storing in an airtight container.

Prep Time: 15 minutes

Cook Time: 50 minutes

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This 30-minute recipe for Thai Beef with Basil is not only delicious but also environmentally friendly because it uses aminos rather than soy sauce and grass-fed beef. Savor the robust tastes of Thailand without endangering the environment or your Paleo diet!

Ingredients: 1 lb grass-fed beef, thinly sliced. 2 tablespoons coconut oil. 4 cloves garlic, minced. 1 red chili pepper, thinly sliced adjust to taste. 1 red bell pepper, thinly sliced. 1 yellow bell pepper, thinly sliced. 1 cup fresh basil leaves, packed. 2 tablespoons fish sauce. 1 tablespoon coconut aminos. 1 teaspoon honey or maple syrup. Salt and pepper to taste.

Instructions: Heat the coconut oil in a big skillet or wok over medium-high heat. Add the red chili pepper slices and minced garlic. Stir-fry until fragrant, about 30 seconds. After adding the sliced grass-fed beef, cook it for 34 minutes, or until it is browned and cooked through. Add the sliced yellow and red bell peppers and stir. Cook for a further two to three minutes, or until the peppers begin to soften. Combine the fish sauce, coconut aminos, and honey or maple syrup in a small bowl. Cover the peppers and steak with the sauce mixture. After combining, cook for an additional two to three minutes. Take the skillet off of the burner and toss in the fresh basil leaves, allowing them to wilt. To taste, add salt and pepper for seasoning. Serve spiralized zucchini noodles or cauliflower rice with Thai beef and basil. If desired, garnish with extra basil leaves and sliced jalapeo pepper. Savor your quick and delectable Paleo beef with basil recipe!

Prep Time: 15 minutes

Cook Time: 15 minutes

ath kouloumvakos

Grilled chicken, ripe pears, creamy avocados, and a zesty balsamic dressing come together in this tasty and nourishing Paleo-friendly Fall Chicken Avocado Pear Salad. This salad is ideal for the upcoming fall season.

Ingredients: 2 boneless, skinless chicken breasts. 1 tablespoon olive oil. Salt and pepper to taste. 2 ripe pears, sliced. 2 avocados, sliced. 6 cups mixed greens e.g., spinach, arugula. ½ cup pecans, toasted. ¼ cup dried cranberries. ¼ cup red onion, thinly sliced. For the dressing:. 2 tablespoons extra virgin olive oil. 2 tablespoons balsamic vinegar. 1 teaspoon Dijon mustard. 1 clove garlic, minced. Salt and pepper to taste.

Instructions: Heat a skillet or grill to a medium-high temperature. Sprinkle salt, pepper, and olive oil on the chicken breasts for seasoning. The chicken should be cooked through after 6 to 8 minutes on each side of the grill. As an alternative, you can cook them for the same amount of time in a skillet. Take them off the stove and give them a few minutes to rest before slicing. Toasted pecans, dried cranberries, thinly sliced red onion, sliced pears, sliced avocados, and mixed greens should all be combined in a big salad bowl. To make the dressing, whisk together the extra virgin olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper in a small bowl. After adding the sliced chicken to the salad, top it with the dressing. Gently toss to mix everything together. Enjoy your Paleo Fall Chicken Avocado Pear Salad right away after serving!

Prep Time: 15 minutes

Cook Time: 15 minutes

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A tasty and nutritious Paleo take on the traditional Teriyaki Beef Stir Fry, made with arrowroot powder for thickening and coconut aminos in place of soy sauce. This dish is flavorful and filling, full of veggies and protein.

Ingredients: 1 lb grass-fed beef sirloin, thinly sliced. 2 tablespoons coconut aminos. 1 tablespoon apple cider vinegar. 1 teaspoon grated ginger. 2 cloves garlic, minced. 2 tablespoons avocado oil. 1 onion, thinly sliced. 1 red bell pepper, thinly sliced. 1 cup broccoli florets. 1 tablespoon arrowroot powder. Salt and pepper, to taste. Sesame seeds, for garnish optional.

Instructions: In a bowl, combine coconut aminos, apple cider vinegar, grated ginger, and minced garlic. Add sliced beef and marinate for at least 30 minutes. In a large skillet or wok, heat avocado oil over medium-high heat. Add marinated beef slices and stir-fry until browned, about 3-4 minutes. Remove beef from the skillet and set aside. In the same skillet, add sliced onion, bell pepper, and broccoli florets. Stir-fry until vegetables are tender-crisp, about 5-6 minutes. In a small bowl, mix arrowroot powder with a little water to create a slurry. Add the slurry to the skillet with vegetables, along with the cooked beef slices. Stir well until the sauce thickens, about 1-2 minutes. Season with salt and pepper to taste. Garnish with sesame seeds if desired. Serve hot and enjoy!

Prep Time: 40 minutes

Cook Time: 15 minutes

Bonzi Productions

Indulge in a Paleo-friendly twist on the classic Eggs Benedict by replacing the English muffin with savory waffles made from almond and coconut flour. Topped with crispy bacon, fresh spinach, perfectly poached eggs, and a rich homemade paleo hollandaise sauce, this breakfast dish is a satisfying and healthy way to start your day.

Ingredients: 2 paleo waffles made with almond flour, coconut flour, eggs, and baking soda. 4 poached eggs. 8 slices of paleo-friendly bacon. 1 cup fresh spinach leaves. ½ cup homemade paleo hollandaise sauce made with ghee, egg yolks, lemon juice, and dijon mustard. Salt and pepper to taste. Chopped fresh chives for garnish.

Instructions: Using your preferred paleo waffle recipe, prepare the waffles. To keep them warm, set them aside. Crisp up the paleo-friendly bacon by cooking it in a skillet. Take out and let dry on paper towels. Poach the eggs to your preferred doneness while the bacon cooks. For runny yolks, poaching typically takes three to four minutes. To assemble, put a waffle on each plate, followed by two crispy bacon slices and fresh spinach leaves. Top each slice of bacon with a poached egg, carefully. Over the poached eggs, drizzle the homemade paleo hollandaise sauce. Add salt and pepper according to taste, and top with finely chopped fresh chives. Enjoy your delectable Paleo Eggs Benedict with Savory Waffles right away after serving!

Prep Time: 20 minutes

Cook Time: 20 minutes

rachel waiters

This is a delicious grain-free, paleo strawberry granola that works well for breakfast or as a snack. This granola is full of natural strawberry sweetness, coconut, and nuts, making it a healthy and filling snack.

Ingredients: 2 cups sliced almonds. 1 cup unsweetened shredded coconut. ½ cup chopped pecans. ¼ cup raw honey. ¼ cup coconut oil, melted. 1 teaspoon vanilla extract. ½ teaspoon ground cinnamon. Pinch of salt. 1 cup freeze-dried strawberries, crushed.

Instructions: Adjust the oven temperature to 325F 160C and place parchment paper on a baking sheet. Sliced almonds, shredded coconut, chopped pecans, raw honey, melted coconut oil, ground cinnamon, vanilla extract, and a dash of salt should all be combined in a big mixing bowl. To make sure everything is coated equally, thoroughly mix. Evenly distribute the mixture onto the baking sheet that has been prepared, gently pressing it down to form a layer of granola. Bake, stirring once or twice to avoid burning, in a preheated oven for 20 to 25 minutes, or until the granola is fragrant and golden brown. After taking the granola out of the oven, allow it to cool fully on the baking sheet. Break the granola into clusters and mix in the crushed freeze-dried strawberries after it has cooled. Your grain-free strawberry granola will keep for up to two weeks at room temperature when kept in an airtight container. Enjoy with your preferred dairy-free milk or yogurt on the side!

Prep Time: 15 minutes

Cook Time: 25 minutes

Robert J. Smith Plant Ecology

A traditional breakfast favorite, these paleo-friendly strawberry shortcake pancakes are made without grains. Perfect for a weekend brunch, these fluffy and flavorful biscuits are made with almond and coconut flours. For an added treat, top them with fresh strawberries and coconut whipped cream!

Ingredients: 2 cups almond flour. ¼ cup coconut flour. 1 tsp baking soda. ¼ tsp salt. 3 large eggs. ¼ cup almond milk. 2 tbsp honey or maple syrup. 1 tsp vanilla extract. 1 cup fresh strawberries, sliced. Coconut oil for cooking. Coconut whipped cream optional. Fresh mint leaves for garnish optional.

Instructions: In a large mixing bowl, combine almond flour, coconut flour, baking soda, and salt. In a separate bowl, whisk together eggs, almond milk, honey/maple syrup, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until well combined. Gently fold in the sliced strawberries into the pancake batter. Heat a skillet or griddle over medium heat and lightly grease it with coconut oil. Pour ¼ cup of pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown. Repeat the process with the remaining batter, adding more coconut oil to the skillet as needed. Serve the grain-free strawberry shortcake pancakes with coconut whipped cream and garnish with fresh mint leaves if desired. Enjoy your delicious paleo-friendly pancakes!

Prep Time: 15 minutes

Cook Time: 15 minutes

Travelin Pushpa

Thanks to their lack of refined sugar and grains, these guilt-free Paleo KETO French Macarons with White Velvet Buttercream are a delightful treat. A rich white velvet buttercream fills the delicate almond flour shells, resulting in the ideal harmony of flavors and textures. These homemade macarons will satisfy your cravings for a healthy treat whether you’re on a Paleo or Keto diet.

Ingredients: 1 cup almond flour. ¼ cup powdered erythritol. 2 egg whites. ¼ tsp cream of tartar. ¼ cup powdered erythritol for meringue. ½ tsp vanilla extract. ¼ cup coconut cream. ¼ cup coconut oil. ¼ cup powdered erythritol for buttercream. ¼ cup grass-fed butter, softened. ½ tsp vanilla extract.

Instructions: Set the oven to 300 degrees Fahrenheit 150 degrees Celsius and place parchment paper on a baking sheet. Almond flour and ¼ cup powdered erythritol should be combined in a bowl. Beat the cream of tartar and egg whites in a separate bowl until stiff peaks form. Add the vanilla extract and ¼ cup of powdered erythritol gradually while beating until glossy. Till completely combined, gently fold in almond flour mixture into egg white mixture. Spoon batter into a piping bag, then pipe tiny circles onto the baking sheet that has been ready. After releasing any air bubbles by tapping the baking sheet against the counter, leave the macarons to sit at room temperature for 20 to 30 minutes, or until a skin forms on top. Macarons should be baked for 15 to 18 minutes, or until set but not browned. Allow the baking sheet to cool fully. To make the buttercream, blend together softened butter, ¼ cup powdered erythritol, coconut oil, vanilla extract, and coconut cream until a smooth and creamy consistency is achieved. After the macarons cool, pipe or spread the buttercream on half of them, and then place the other half of the macarons on top. Savor right away or store in the fridge for later. Serve cold for optimal results.

Prep Time: 30 minutes

Cook Time: 18 minutes

Enchanted Swap and Sell

Enjoy the tastes of fall with this pumpkin fudge recipe. It’s paleo, gluten-free, dairy-free, and works for the GAPS Diet and SCD. That’s the best treat for the seasoncreamy and just the right amount of spice.

Ingredients: 1 cup pumpkin puree. ½ cup coconut butter. ¼ cup raw honey. ¼ cup coconut oil. ¼ cup almond butter. 2 tsp pumpkin pie spice. 1 tsp vanilla extract. ¼ tsp sea salt.

Instructions: Over low heat, mix the raw honey, coconut butter, almond butter, and coconut oil in a saucepan until smooth. Take it off the heat and mix in the pumpkin puree, pumpkin pie spice, vanilla extract, and sea salt. Put parchment paper around the edges of a small square baking dish, leaving some overhang on the sides to make it easy to take off. Spread the pumpkin fudge mixture out evenly in the baking dish that has been lined. Put the dish in the fridge and leave it there for at least two hours, or until it’s firm. Use the extra piece of parchment paper to lift the fudge out of the dish once it’s hard. Cut the fudge into squares or any other shape you like. Keep in the fridge in a container that won’t let air in. Enjoy your tasty Pumpkin Fudge that is gluten-free, paleo, and doesn’t contain dairy.

Prep Time: 15 minutes

Cook Time: 2 minutes

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Savor these grain-free and gluten-free homemade Paleo Chick-fil-A style chicken nuggets. They’re flavorful, crispy, and the ideal tasty and healthful substitute for your favorite fast-food nuggets.

Ingredients: 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces. ½ cup almond flour. ¼ cup coconut flour. ¼ cup arrowroot flour. 1 tsp paprika. ½ tsp garlic powder. ½ tsp onion powder. ½ tsp salt. ¼ tsp black pepper. 2 eggs, beaten. Coconut oil for frying.

Instructions: Almond flour, coconut flour, arrowroot flour, paprika, onion and garlic powders, salt, and black pepper should all be combined in a mixing bowl. Make sure the chicken pieces are thoroughly coated by dipping them into the beaten eggs. Apply the flour mixture to the chicken pieces, gently pressing to ensure the coating sticks. In a skillet set over medium-high heat, warm the coconut oil. The coated chicken pieces should be carefully added to the hot oil and cooked for 34 minutes on each side, or until they are crispy and golden brown. After removing the nuggets from the oil, put them on a plate covered with paper towels to absorb any leftover oil. Serve warm, accompanied by your preferred Paleo-friendly dipping sauce.

Prep Time: 15 minutes

Cook Time: 15 minutes

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Paleo Zucchini Banana Bread (No Sugar Added)

New Archaeological Study Challenges the Paleo Diet - Science News

New archaeological evidence challenges the popular image of Paleolithic humans as predominantly meat-eaters. If you imagine early humans living on big game alone, new research says that picture is missing a huge part of the menu. A study in the Journal of Archaeological Research by scientists at the Australian National University and the University of […]

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Savor these guilt-free Paleo cookies that are bursting with protein, flavor, and chocolatey goodness from pumpkin. Ideal as a nutritious treat or snack.

Ingredients: 1 cup almond flour. ½ cup pumpkin puree. ¼ cup almond butter. ¼ cup maple syrup. ¼ cup chocolate chips Paleo-friendly. ¼ cup protein powder Pea or Collagen. 1 tsp cinnamon. ½ tsp nutmeg. ½ tsp baking soda. ¼ tsp salt.

Instructions: Preheat your oven to 350F 175C. In a mixing bowl, combine almond flour, protein powder, cinnamon, nutmeg, baking soda, and salt. Add pumpkin puree, almond butter, and maple syrup to the dry ingredients. Mix well until a dough forms. Gently fold in the chocolate chips into the cookie dough. Line a baking sheet with parchment paper. Take spoonfuls of cookie dough and drop them onto the parchment paper, forming cookies. Use a fork to flatten them slightly. Bake in the preheated oven for 12-15 minutes or until the edges turn golden brown. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Protein Pumpkin Chocolate Chip Cookies!

Prep Time: 15 minutes

Cook Time: 15 minutes

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A healthy and tasty way to start the day is with this Easy Paleo Raspberry Smoothie. Raspberry, almond milk, and chia seeds make it full of healthy things. It’s a great choice for people on a paleo diet. An added bonus is that the honey gives this tasty smoothie a little sweetness.

Ingredients: 1 cup frozen raspberries. ½ ripe banana. ½ cup unsweetened almond milk. 1 tablespoon honey optional. ½ teaspoon vanilla extract. 1 tablespoon chia seeds. Ice cubes optional.

Instructions: Put the frozen raspberries, banana that is ripe, almond milk, honey if you want to use it, and vanilla extract in a blender. Mix until it’s creamy and smooth. You can blend it again after adding a few ice cubes if it’s too thick. When the texture you want is reached, add the chia seeds and blend for a few seconds to mix them in. Put the smoothie in a glass and top it off with fresh raspberries or a banana slice, if you like. Have fun drinking your Easy Paleo Raspberry Smoothie!

Prep Time: 5 minutes

Cook Time: 0 minutes

Seafresh CI

A rich and flavorful vegan enchilada sauce made with wholesome ingredients, perfect for those following a paleo diet.

Ingredients: 2 tbsp coconut oil. ¼ cup diced onion. 2 cloves garlic, minced. ½ cup tomato paste. 1 cup vegetable broth. 1 tsp chili powder. ½ tsp cumin. ½ tsp paprika. Salt and pepper to taste.

Instructions: Heat coconut oil in a saucepan over medium heat. Add diced onion and minced garlic, saut until softened. Stir in tomato paste, vegetable broth, chili powder, cumin, paprika, salt, and pepper. Simmer for 10-15 minutes until the sauce thickens. Remove from heat and let it cool slightly. Blend the sauce until smooth using a blender or immersion blender. Use immediately or store in an airtight container in the refrigerator for up to a week.

Prep Time: 10 minutes

Cook Time: 15 minutes

Anike Stander Photography