My name is Irena Macri and I run Eat Drink Paleo a food and cooking website inspired by the paleo and whole foods diet. In my blog, you will find all about Paleo Recipes, Cooking Tips & Lifestyle Ideas.
With therapeutic benefits for health and impressive weight loss effects, it’s no surprise the ketogenic diet has gained so much traction. In comparison to the regular paleo diet, the ketogenic diet really cuts down on the carbohydrates, training the body to burn fat for fuel instead of reaching into the glycogen stores.
Unfortunately for us paleo eaters, cutting the carbs further may be easier said than done. Many available keto recipes focus a lot on dairy (cream and cheese) to meet the required calories and fat/protein macros. When coming from a good source, dairy can be extremely healthful and beneficial. However, some of us just don’t tolerate it well or don’t want to rely on it very heavily to complete a meal. That’s why I’ve decided to come up with this list of dairy-free keto recipes. I’ll focus on high-fat, moderate-protein and low-carb dishes for breakfast, mains and desserts. Let’s get to it!
Many smoothie bowls are pretty high-carb, and oatmeal is out of the question. Don’t give up on the possibility of a sweet breakfast though. Chia porridge is the perfect in-between option with tons of healthy fats, a boost of protein and a good bit of energy from the added matcha. This is a great way to squeeze in some superfoods, micronutrients and antioxidants.
Cauliflower is one of the most versatile vegetables. You can use it to make low-carb, grain-free variations of pizza, fried rice, couscous and even cauliflower bread. So, naturally, I thought I should try using cauliflower to make a low-carb, paleo version of hash browns. Enjoy them with avocado, eggs or smoked salmon for a perfect keto breakfast.
Eggs scramble is a great keto option but it’s often not enough on its own. In this recipe, I stir-fried some zucchini and green onions (you can omit the white onions) and served with oily smoked salmon. You can replace cherry tomatoes with avocado for more keto-friendly macros.
If matcha isn’t your jam, this milkshake should do the trick. With a thick smoothie consistency, this ‘rocket fuel’ should keep you going for hours on end with a healthy dose of MCT oil, and of course, chocolate.
Pancakes are necessary to live your life to the fullest, at least sometimes. These low-carb flapjacks are made with coconut flour and eggs, making them rich with protein, fat and fibre for a very filling meal. Just sub out butter for ghee or coconut oil to keep it 100% paleo and use your favourite sugar-free syrup to keep it 100% keto.
Meatballs and mash make an awesome, comforting meal with minimal effort. In place of potatoes, this recipe uses low-carb cauliflower. If you season it right, you will hardly notice the difference. Plus, the meatballs are packed with fresh herb and garlic flavour.
This succulent coconut yoghurt chicken is incredibly easy and requires only a handful of ingredients. It’s paleo, Whole30, keto and gluten-free friendly and can be served with a lovely salad, cauliflower rice or zucchini noodles.
Many keto recipes use cream to add fat for satiation and to achieve the right macros but if you want to avoid all dairy yet still enjoy something rich and creamy, try this dish of zucchini noodles with creamy cashew-based sauce. Don’t worry, cashews in moderation are perfectly keto-friendly and while artichokes have a few carbs, they are very high in fibre, so the net carbs are still quite low. You can always replace with cooked broccoli instead.
Oily fish is the perfect keto food and this is a great recipe to use not only with a whole fish like trout but with salmon fillets, sardines or cod. That zingy herb and onion salsa can be spread any fish fillets and baked to perfection. You can use less onion to cut down the carbs even further.
If you’re serving guests dinner or want beautiful leftovers, this pork tenderloin is the answer. With so much colour and unbeatable texture in the toppings and garnishes, it’ll be hard to pass up on seconds.
This salad is a favourite for something easy and affordable, using ground beef mixed with cool cucumber for a spin on the standard green salad. Topped off with mint and low-carb, dairy-free cashew raita, you’ll want to put this into the lunch rotation for weeks to come.
Sheet pan meals make eating dairy-free keto easy. This dish of beef and broccoli proves it. It’s often laden with sugar from Chinese restaurants, so make it at home with low-carb, real food ingredients and pair with cauliflower rice for a full meal.
I love sushi, which I have from time to time when eating out, but the reason I stock low-carb nori sheets in my pantry is because they are perfect for making a quick and easy lunch or a snack, and they are pretty nutritious too, containing impressive amounts of vitamin A, iodine, calcium, iron and even protein. Paired with fatty fish, avocado and mayo, these rolls should fit perfectly into your keto diet.
Simple fried rice is a quick and easy way to get dinner on the table. With cauliflower rice, it’s no less simple! This complete meal is packed with protein from ground meat and flavour from spices plus a chipotle ranch dip and delicious guac on top.
Another sheet pan meal makes the list! This time, we’re doubling up on meat to properly balance out fat and protein for perfect keto macros with chicken and chorizo. Add some asparagus to the mix and you’ve got yourself a full meal – and it’s pretty hands-off.
This sheet pan meal ticks so many boxes: paleo, keto, AIP and Whole30 friendly, it’s a perfect meal for anyone doing my paleo program, it has loads of green veggies, it has omega-3s rich fish, it’s quick and easy, and most importantly, it’s full of flavour.
This lo-mein takes the all-natural low-carb pasta route by using spaghetti squash which serves as both noodle and bowl in this delectable take on a Chinese cuisine classic. With shrimp, chicken and tons of veggies, the noodles are an afterthought anyway. The stringy squash will hold all of those awesome ingredients effortlessly.
This butter cake is a delicacy made with dairy-free condensed milk that lends its sweetness and richness to the recipe perfectly. Ooey, gooey buttery goodness is right at your fingertips with this recipe.
This 5-ingredient chocolate cake consists of eggs, raw cacao powder, coconut oil, sweetener of choice (like xylitol or stevia), and mixed berries. That’s it! It is the simplest chocolate cake I have ever made and on top of being damn moist and delicious, it is nut-free (perfect for school lunch boxes), super low-carb and keto friendly and can be served as a sliced cake or cut into brownies.
With just four ingredients, these bars are increasingly heavenly with each and every bite. You can substitute peanut butter for another nut butter to keep them paleo – just make sure there isn’t any sugar added.
Who doesn’t love a warm chocolate chip cookie? Dip this sucker in some fresh, cold almond milk for the best results and savour every bite! Perfect for kids, adults and for any occasion, this is the quintessential low-carb cookie.
You can have your low-carb and paleo at the same time! While it can be tough to find recipes, they are out there for each meal of the day. I hope you enjoy these ideas and consider keto even if you want to keep it dairy-free.
Having enjoyed traditional Spanish pisto on many occasions during my travels, I’ve always wanted to make it at home and share a recipe with you on the blog. It’s a dish that brings a lot of warm memories and I hope you like it as much as I do.
As some of my readers know, I have spent a considerable amount of time in Spain. While staying in a small town of Margalef in Catalunia, I often ate out at a family-run restaurant called Vernet and I ordered the same thing: local sausage with salad and pisto. At first, I didn’t even know what pisto was as I simply pointed at someone else’s plate when ordering but I fell in love with this dish from the first bite.
What is pisto?
Pisto is the Spanish version of France’s ratatouille, Italy’s caponata or Turkey’s imam bayildi. It’s a hearty vegetable stew made with eggplant, zucchini, onion, tomatoes, red and green peppers, and lots of olive oil. Like with the other Mediterranean vegetable stews, the key is good quality olive oil (and lots of it!) and fresh, seasonal vegetables. Pisto is originally from the Murcia region of Spain but can be found in the rest of the country.
Pisto is usually served warm and can be accompanied by an egg (great for breakfast) or some Manchego cheese and bread, or it comes as a side dish with meat or fish. It’s a fantastic vegetable dish for those following a Paleo/Whole30/gluten-free or vegetarian diets. I usually make a large batch of it to serve as a side dish for dinner, with eggs for breakfast, or with some grilled chicken or sausage for lunch as it tastes good cold too. It keeps well in the fridge (4-5 days) and can be frozen.
The secret to making a good pisto
After talking to the restaurant owner and doing a little bit of research into this dish, I learnt a simple secret to achieving that really rich, deep flavour: no shortcuts! While it would be easier to simply cook all the vegetables together at once, it makes a big difference if you fry off the eggplant and the zucchini separately (which caramelises them slightly) and pre-cook the onions with peppers and tomatoes before combining everything together.
Make sure to get the freshest vegetables possible and don’t worry about the amount of olive oil used in the dish. It might seem like a lot but olive oil is incredibly healthy, especially if you get good quality, cold-pressed olive oil. If you pair this dish with low-carb protein, then you don’t need to worry about the fat.
Many Spaniards will use freshly chopped tomatoes but I have seen many recipes with tinned chopped tomatoes or tomato passata. Once again, I use the best brand of tinned organic tomatoes as they tend to be sweeter in flavour.
You will find the full recipe below. I’d love to know if you make it, so don’t forget to share with me in the comments or on social media.
Beautifully rich and colourful pisto is a Spanish vegetable stew with eggplant, zucchini, tomatoes and peppers.
1 large eggplant, diced
Good quality olive oil (cold-pressed)
1 large brown onion, peeled and diced
1/2 long red chilli, diced (or 1/2 teaspoon chili flakes)
1 small to medium bell red pepper/capsicum, diced
1 green bell pepper/capsicum, diced
2 garlic cloves, chopped
1 + 1/2 cans crushed tomatoes or tomato passata (organic, if possible)
1 + 1/2 teaspoons salt
1 teaspoon honey or coconut sugar (optional, omit for Whole30)
2 small to medium zucchini, peeled and diced
Dice the eggplant into cubes and sprinkle generously with salt. Leave for 15-20 minutes. This removes some of the bitterness from the eggplant and draws out the moisture so that the vegetable doesn’t need as much oil to fry in.
Add 4 tablespoons of olive oil to a large, deep frying pan or a casserole dish and heat over medium heat. Add the onions, chilli and diced peppers. Cook over medium heat for 12-14 minutes, until well softened. Then, add the garlic and tomatoes and cook for 10 minutes covered with a lid, stirring a couple of times. In the meantime, dice the zucchini and set aside.
Rinse the eggplant under water and pat dry slightly with the kitchen towel. In a separate frying pan, add 2-3 tablespoons of olive oil and heat over medium-high heat. Add the eggplant and cook for 4-5 minutes, stirring halfway, until slightly browned off.
Remove the eggplant and add a little more olive oil. Add the zucchini and cook for 4-5 minutes as well, stirring a couple of times.
Finally, add the pre-fried eggplant and zucchini to the pot with the tomato mixture and stir through. Cook together for 25 minutes over medium-low heat, covered with a lid. Stir a few times.
Let it sit for 5 minutes after cooking before serving. You may garnish pisto with fresh parsley, basil or coriander if you wish.
Store leftover pisto in an airtight container for 4-5 days or freeze for up to 2 months. It can be reheated or enjoyed cold the following days.
One of the more frequent requests I get from my readers and Facebook followers is for good paleo bread recipes. I’ve been collecting nice looking, paleo-friendly bread recipes from my favourite bloggers and food sites and adding them to this post, including sliced sandwich bread, loaves, rolls, bagels, wraps and more.
Before you put on your baking shoes and start jumping with joy, let me play the fun police card for a second. Even though these recipes are grain-, gluten- and dairy-free, a lot of them are made with high-carbohydrate starches and energy-dense nut meals, which puts them in the ‘in moderation’ or ‘pleasure food’ category. Sandwich bread and wraps are great for a quick and convenient lunch and they make the transition into paleo much easier but just remember not to rely on them as your staple.
The list is in no particular order of preference, although I kept the more regular slice bread recipes in the first half and put all the wacky, crazy, interesting wraps, rolls and tortillas in the second half.
Bursting with colour and fresh flavours, this sauteed asparagus dish makes for a healthy side that can be served with pretty much anything. It’s Whole30, keto and vegan-friendly.
Most big supermarkets will stock asparagus all year round but I especially love this vegetable in spring when it’s in full season. I find that it has a more intense flavour and it’s a bit more affordable too, which is great news because I can use it a lot more regularly.
Asparagus is very nutritious with hormone balancing properties and plenty of gut-friendly fibre. It’s a vegetable that requires minimal cooking – nothing worse than overcooked asparagus – and pairs with a variety of ingredients. I love the simplicity of sauteed asparagus and for this recipe, I decided to use orange and ginger as my flavouring agents.
Serve this asparagus dish as a side with pretty much any main. It’s great with fish for Easter or with chicken or lamb for Sunday roast. Lightly sauteed asparagus also keeps well in the fridge and you can make a batch as part of your meal prep to use up in lunches and dinners.
1 large bunch of asparagus
2 tablespoons olive oil
1 teaspoon freshly grated ginger
1 teaspoon orange zest
1 tablespoon orange juice
1 tablespoon lime or lemon juice
Generous pinch of salt and ground pepper
To prepare the asparagus, simply cut off the firmer tail ends of the stems. You can feel for where the stem naturally wants to snap and where it starts to get harder and more fibrous. I like to cut off the ends at around that point. Cut the longer spears in half and leave the shorter pieces whole.
Heat the olive oil in a large skillet until medium-hot. Add the asparagus, ginger and orange zest and sauté together for 4-5 minutes. Sautéing basically means to cook quickly in fat, while stirring a few times over medium to medium-high heat.
Finish off by drizzling with orange and lime or lemon juice and sprinkling with a little sea salt and pepper. Serve right away or store in the fridge once cooled down.
What does your freezer look like? If you’re a primed and seasoned batch cooker, it’s likely packed with easy-to-reheat dinners to keep you eating healthy all throughout the week. Let’s face it – sometimes, it’s all we can do to turn on the microwave or pop a pan in the oven! These paleo freezer meals are perfect for tossing into the icy part of your fridge and labelling to use later. Make life easy with some of my favourite recipes for meal prep.
Freezer meal tips
Most meals will last 2-3 months if you freeze them. Getting accustomed to the guidelines regarding which foods freeze well and which foods don’t is the only learning key to making this strategy successful.
As a general rule, foods submerged in sauces or broths freeze exceptionally well and even become more flavorful over time. Soups, stews, curries, and the like are the gift that keeps on giving. Watery veggies don’t do terribly well on their own but do okay in broths and sauces.
My chicken tikka masala will mean the freezer is always stocked with your favourite Indian flavours. With tender spinach and cranberries (which I recommend adding in while heating up), this recipe is a unique and delicious spin on the classic.
This meaty chili packs the heat with cauliflower rice to give it even more bulk. Considering this dish is made in a flavourful sauce, it will freeze really well in plastic Ziploc bags and taste even better later after the spices have blended all together!
This beef ragu is the perfect freezer meal for pairing with various veggies later. I recommend making the noodles to serve, and of course, you can swap out sweet potato spirals for zoodles, cauliflower rice or just plain white rice if you like. It’s worth noting that starchy veggies will freeze much better than watery, fibrous veggies, so you can try freezing the entire recipe.
This comforting soup is a bit like wedding soup, and you can even add chicken in if you like. The broth will hold everything together well in the freezer over time. The zoodles should freeze well considering any additional water excreted from them while reheating will simply be an addition to the broth. Personally, I like to make fresh zucchini noodles when reheating the soup because I like them a little crunchy.
My Moroccan chicken stew is thick and hearty with comforting potatoes, raisins and sun-dried tomatoes adding a burst of juicy flavour and tender chicken. The spicy tomato base is perfect for preserving your creation in the freezer for easy weeknight dinners.
Casseroles are a fantastic contender for the freezer. You can slice this up and freeze it in single-serve packages for quick and easy re-heating. With plenty of protein and micronutrients from leafy green superstar kale, you won’t be missing much with this simple and satisfying dinner.
A piping hot bowl of chicken soup is great any time – it’s just a bonus that it’s a fabulous immune-booster and cold-killer! Rich with veggies, broth, chicken and greens, it’s fail-proof and absolutely delicious. Always have a batch ready to go in the freezer.
This hearty and warming stew is full of rich chorizo, green veggies and starchy veggies for a beautiful bite with every spoonful. The stewing sauce will preserve all the veggies exceptionally well in the freezer – even the watery zucchini.
You can’t go wrong with a meatloaf – especially when it’s wrapped in bacon. With gorgeous caramelised balsamic onions and a tasty sugar-free sauce to top, the whole family will enjoy this recipe. Simply freeze individually sliced for the best leftover results.
Yes – these do require a bit of effort, but it’s worth it to make these perfect grain-free tortillas. What’s simpler than grabbing a burrito from the freezer and popping it in the microwave for breakfast? Handheld food on the go for your hectic mornings is a single recipe away!
Speaking of fast and easy breakfast ideas, these cauliflower hash browns will keep well in the freezer and can be defrosted overnight or in a microwave. I recommend giving them a 30-second pan-fry to crisp them up, which you can do while cooking the eggs. They are also great for lunch boxes.
These are my favourite paleo pancakes and I often make them on the weekends. Sometimes I end up with leftovers and I found that they freeze quite well. I simply wrap them in some Clingwrap or store in a Ziploc bag. As with the hashbrowns above, it’s a good idea to reheat them in the oven or on a frying pan once they’ve been defrosted.
Everyone should have a go-to meatball recipe. They’re one of the most versatile foods to stock the freezer with, and they’ll do great on their own. These spicy turkey meatballs are hiding some sneaky zucchini, perfect for pairing with some cauliflower rice or atop a big green salad when you need something quick and unfussy. You can also try my Whole30 soft meatballs here.
This chicken stew is SOOO tasty that I always make a bigger batch than I need. It freezes really well and all you need to reheat it is a little water or stock. All I do to serve it up is make a side of vegetables such as cauliflower rice or zoodles.
A shepherd’s pie is the perfect freezer meal as it will keep its form quite well and combines all the ingredients you need for a complete meal with protein, starch and veggies. I recommend using either a square pan and baking in it if you plan to freeze it, as it will be easier to remove from the pan in uniform servings, or you can use single ramekins like in my recipe and freeze the pie directly in those.
These burgers patties pack in plenty of seriously nutritious beetroot and can be frozen raw, partially cooked or fully cooked. Store for up to 3 months and defrost in the fridge overnight. Give them a flash grill in a little oil to restore that shine and crispiness.
For a fantastic and unique curry to switch things up, this Moroccan-inspired stew should keep things warm and spicy in your kitchen. It can be made on the stove, in a slow cooker or pressure cooker and keeps exceptionally well in the freezer.
While we’re on stews and curries, here is another recipe I can’t forget to share in this list. First of all, this chicken curry is really, really easy and needs ingredients that you probably already have. The sweetness of the pumpkin and coconut is balanced by the curry powder and fish sauce, giving you velvety, yellow stew that keeps well in the freezer.
I couldn’t do a freezer roundup without the mention of stocks and broths. Bone broth is one of the most nutrient-dense, healing foods so it’s always great to have a batch in the freezer. Given that it takes a long time to the proper broth, it makes sense to do a large..
Just as the regular version, paleo cauliflower egg fried rice is savoury, satiating and even more nutritious as we’re using lots of veggies. It can be served as a main or side dish and would make a mean breakfast, too.
When I travelled through Asia, I would often find chicken rice or egg fried rice on breakfast menus. It’s usually known as a side dish with dinner or lunch but it’s surprisingly good in the morning, too. Maybe it’s because I don’t have a sweet tooth, but I love the savouriness of the stir-fried rice with egg, garlic, and salty condiments. I know often make a paleo version with cauliflower rice instead.
There are many ways to make egg fried rice and some people will stir the egg into the rice and allow it to cook by the hot rice. Others will cook the egg separately. I cook my cauliflower egg fried rice with the addition of celery and carrots, tasty aromatics like garlic, ginger and chili, and I add the chopped egg omelette right at the end.
1 teaspoon Tamari or coconut aminos + pinch of salt
Garnish: diced spring onions/scallions
Prepare the cauliflower. Cut the head into florets (I used half of a large head of cauliflower for 4 people) and then dice them into very small cubes. You could also use a food processor to do this. I use this awesome mini food processor to make cauliflower rice and it doesn’t even need power. Set aside. Prepare the rest of the veggies
Heat 2 tablespoons of oil in a large wok or a frying pan. Add the chopped onions, carrots and celery, season with some salt and pepper and cook for 3-4 minutes, stirring frequently.
Add the garlic, ginger and chill and stir through for 30 seconds. Then, add the cauliflower and another tablespoon of oil. Keeping the heat high, continue to stir fry the ‘rice’ for 3-4 minutes until cauliflower has softened slightly. Finally, add the sauce, lemon juice and sesame oil and stir through for 30 seconds to combine.
While the cauliflower rice is cooking, whisk together the eggs with a dash of coconut aminos or Tamari sauce and a pinch of salt. Heat up a small pan with a little oil or fat and add the egg mixture. Spread it around the pan and cook for a couple of minutes until set as an omelette. Transfer to a chopping board and dice up.
Stir the cooked egg into the cauliflower rice, leaving some for the top. Finish the ‘fried cauliflower rice’ with some chopped spring onions (scallions) and serve. I also like some fresh coriander.
These buffalo devilled eggs with crispy bacon are a spectacular fusion dish that can be served as an appetizer, finger food, main side, or even main course. Whether you’re a fan of buffalo chicken wings or deviled eggs, this recipe is must-try.
I often see buffalo sauce used with a variety of foods: buffalo chicken strips, buffalo cauliflower, buffalo shrimp and or so on. So, why not use that buttery, hot sauce in the deviled eggs creamy yolk filling? After all, the name ‘devilled’ comes from the egg filling having some spicy, zesty condiments like mustard or cayenne pepper. Using buffalo-inspired sauce seems rather fitting.
If you’ve never made deviled eggs before, do not fear! They’re super easy and you can bring a platter to the next party and everyone will be thoroughly impressed. Plus, it’s one of the foods to make ahead of time as they will keep well in the fridge for a day or two (just add the toppings when plating).
The buffalo sauce (the name comes from Buffalo region in the United States, where the chicken wing recipe comes from) is made with butter and hot sauce as the main ingredients, so this recipe is not 100% dairy-free. If you can’t tolerate butter, try using ghee (which is essentially dairy-free) instead. You could also modify the recipe slightly to use mayonnaise and hot sauce. Otherwise, this is a low-carb, keto friendly, paleo-ish and Whole30-ish kind of recipe.
A little hot sauce is also used in the mayonnaise we use to top the finished eggs and I’ve added some crispy bacon in the yolk mixture and on the top for that delicious, salty umami kick.
These buffalo deviled eggs are perfect for any dinner party, game night, Thanksgiving and Christmas, Easter (especially if you have to use up hard-boiled eggs) and as a quick snack or lunchbox food.
I made a smaller batch of buffalo deviled eggs for this recipe but you can easily double the ingredients if cooking for a bigger crowd. I recommend using large eggs as they are easier to handle.
6 large eggs
3 rashers bacon, diced
For the filling
1 tablespoon Tabasco sauce or Frank’s Hot Sauce
2 tablespoons butter or ghee
1/2 teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon salt
1 tablespoon mayonnaise To finish: 1 tablespoon mayonnaise and 3-4 drops of hot sauce
Place the eggs in a medium pot with cold water. Bring to a boil and cook for 6-7 minutes. I recommend stirring the eggs (rotating top and bottom a couple of times, especially at the beginning, to make sure the yolk doesn’t end up too much on one side. Strain and submerge the eggs in really cold water.
While the eggs are cooking, pan-fry the diced bacon in a little oil until crispy and set aside.
Peel the eggs and cut them lengthways. Remove the yolks with a spoon.
Mix the hot sauce with butter, garlic powder and onion powder and place over medium-high heat. Add a little salt and stir through until melted.
Add the yolks to the melted sauce and mash with a fork or a spoon. Add a tablespoon of mayonnaise and mash together until smooth. Add half of the fried bacon pieces to the yolk mixture and combine (leave the rest for the bacon for later).
Add half a teaspoon or so of the yolk mixture back to the egg white half and press down with your fingers. Continue with the rest of the mix until all egg whites are filled.
Mix another tablespoon or so of mayonnaise with a few drops of hot sauce. Top each egg half with a dollop of spicy mayo and a few pieces of crispy bacon.
If making these devilled eggs ahead of time, save the mayonnaise and bacon toppings until service time.
There’s nothing less motivating than dirtying up a ton of dishes for dinner, especially when you’re not even in the mood to cook. I know you guys are busy and trying to stay healthy, so I wanted to share with you some of my favourite paleo-friendly, healthy skillet recipes; and, they’re not just dinners.
These dishes are all complete meals and require nothing more than a skillet or a large frying pan and a spatula. You’ll have minimal clean-up and maximum flavour. Ready? Let’s get into it.
Breakfast is the ultimate skillet meal if you ask me. Baking or steaming eggs atop a bed of fatty chorizo and starchy sweet potato screams comfort to me, and it leaves me full for hours and hours until lunch. You can easily roast sweets ahead of time to save a few minutes in the morning and simply crack the eggs then, or savour this dish for a slow weekend brunch.
Spiralizing sweet potatoes will make this meal exceptionally fast to cook. Add in some kale for green power, some healthy fats to cook with, sausage for protein and avocado just because it’s delicious. This meal is truly a stunner! Save time by prepping the sweet potato ahead of time and sealing in an air-tight container for easy starch additions to many meals.
Breakfast without eggs? Yes, please! Many people who follow the autoimmune protocol can’t have eggs, making breakfast a rather challenging endeavour. With Moroccan spices and flair, this sausage hash is hearty, filling and flavourful without eggs. The added raisins and cinnamon give it a touch of sweetness, too.
No doubt, sweet potato is a very popular addition to skillet breakfast dishes. In this one, you can rice it for a twist on the conventional methods of chopping or even spiralizing. Tossed with grass-fed ground beef and kale, this 3-ingredient recipe hits all the notes and you can spice it however you like.
This meal is absolutely perfect for fall, combining lean turkey, sweet apple and flavourful caramelised onions for an interesting twist on the traditional breakfast hash. Of course, you can substitute turkey for any ground meat or sausage you like. Use some fresh ginger while cooking, and garnish with fresh sage for the best results.
Brussels sprouts, sausage rounds, red pepper and our dearly beloved sweet potato provide an incredibly micronutrient-rich base for protein-packed eggs. This meal is a great way to clean out the fridge – just add veggies you have that need to be used up to customise this to your needs.
Spaghetti squash is the perfect base for a variety of meals – not just mock pasta dishes. I love its versatility for breakfast skillets like this one. This one is low-card, made creamy with coconut milk and spicy with hot sauce. Add some sesame seeds and fresh dill for a whole lotta zing and crack a few eggs on top to complete.
Lemongrass is a beautiful and fresh flavour, adding some Thai inspiration to any meal. I use it in this sauteed cauliflower rice with shrimp to create unbeatable aroma and taste. There is plenty of finely chopped veggie material in there, giving it a fried rice vibe while the red chilli keeps things spicy.
Tangy kalamata olives and lemon, fresh and juicy cherry tomatoes, flaky white fish and creamy feta cheese? Yes, please. This is like a warm Greek salad, made with ease in a single pan. It’s a great dinner packed with omega-3s and stunning colour.
This skillet meal is a summery dream come true with crisp, slightly charred asparagus, garlicky shrimp tossed in oil or butter and meaty mushrooms. This one is low-carb and takes just around 20 minutes from start to finish. Winner, winner, seafood dinner!
Korean food is undeniably delicious. However, most sauces include lots of sugar and soy. This dish reinvents the wheel without those ingredients, recreating the perfect comforting street food classic you love with whole food components.
Sun-dried tomato and lemon partner up for a creamy and zesty sauce with a subtle sweetness to stew chicken breast to tender perfection in this healthy skillet meal. Add in some greens at the end to wilt and you’ll have a colourful rainbow of a meal in no time.
Apples and chicken thighs stewed in honey mustard? You really can’t go wrong with this luscious fall favourite. Add in some onion for a boost of flavour and garnish with fresh herbs. You just need a few simple ingredients to make this seasonal magic happen.
This is one of my go-to quick and easy meals because the ingredients are easily interchangeable and the classic Asian-inspired flair comes with it quite naturally, utilising standard stir-fry pantry staples like fish sauce, coconut aminos and a squeeze of lime juice to create a deep and rich flavour profile.
Tiny game hens pack big flavour in this dinner for two. Roasting the hens atop a bed of hardy veggies will infuse them with even more flavour than you thought possible, and it couldn’t be simpler to make. Lemon, rosemary, garlic and thyme bring out the best in this poultry recipe.
Spaghetti and meatballs, all dressed up in paleo fashion! This awesome meal features juicy turkey meatballs seasoned to perfection and smothered in garlic butter with zingy, lemony zucchini noodles to pair them with. Better than spaghetti, because this is a one-skillet affair.
This taco skillet makes it easy to create taco salads reminiscent of Chipotle at home. You can also load up your favourite grain-free or gluten-free tortillas. Just add some chives, guac and sour cream if you’re feeling frisky on top for spicy and flavourful taco meat full of veggies and spices.
Skillet cookies are the most perfect food – prove me wrong! This giant chocolate chip cookie recipe is perfectly paleo-friendly but just as indulgent as the classic version. It’s best served with melting coconut milk ice cream on top right out of the oven, but it’s equally as good the next day (if you have any left).
If you prefer a brownie to a cookie, here is the recipe for you. This fudgy recipe is designed for a small cast-iron, making it a suitable dessert to share. Just take your spoons and dig right in… and don’t worry about saving any. No refined sugar or grains means guilt-free, right?
It doesn’t get much easier than this. If you love skillet meals like I do and want to share these easy, inspiring and nourishing recipes, make sure to do so by spreading it on Facebook or pinning these recipes to try later!
Perfect for dipping, snacking and topping with your favourite ingredients, these are the best paleo crackers to try making at home. Grain-free, dairy-free, AIP (nut-free and egg-free), and low-carb, keto options are included.
There are a few things we all tend to really miss when eating the paleo way. For some people, it’s bread. Other folks miss cheese and all of the other dairy delicacies like yoghurt and sour cream. Some of us miss the simplicity of a snack like crackers with a good spread or a bit of meat.
If you find yourself missing that familiar crunch during snack time or at parties, I’ve got a few recipes for low-carb and paleo crackers that will help to fill the void. I’ll feature mostly grain-free and dairy-free crackers, but some keto ones will include cheese which keeps them low-carb (and adds a lot of flavour and crunch!).
Made with egg and coconut flour as the main ingredients, these grain-free and dairy-free crackers are on the lower carbohydrate side making them perfect for both paleo and keto diets. Sesame seeds add a lovely crunch and flavour, while the mustard gives them a very subtle hint of spice. Perfect for dipping, snacking and topping.
If you like a whole lotta crunch with your hummus or baba ghanoush, these amazing flaxseed crackers will definitely hit the spot. With loads of fibre and omega-3s, this recipe is bound to become a snacking staple for you.
Saltines are a pantry staple. Budget-friendly, good for an upset stomach and versatile enough for anything you want to make with crackers, they’re a big comfort food item for many. Make your own – all without the grain. P.S. these do include some dairy from full-fat yoghurt.
If you love your ‘everything’ bagel, you’ll love these grain-free everything crackers too. With all the classic fixings, these are perfect for spreading some cream cheese (or dairy-free substitute) with smoked salmon on top of for a fancy mid-afternoon pick-me-up.
With so much flavour from fresh rosemary, thyme and toasted sesame seeds, these crackers are as addictive as a good potato chip. They may even remind you of traditional sesame sticks. Plus, they’ll keep for a while in an airtight container if you can hold off eating them that long!
Anything ranch flavoured is usually an automatic winner and these crackers are absolutely no exception. With dill, onion and chives plus a boost of resistant starch from plantains, these AIP-friendly crackers are simply ah-mazing.
Many crackers are made with eggs, nuts and seeds so for the people who are sensitive to these foods, try this AIP-friendly recipe. Flavoured with rosemary and garlic with a base of plantains, these will bake up beautifully with plenty of flavour.
Here’s another plantain recipe and for good reason! This resistant starch makes an awesome dough perfect for recreating your favourite wheat-derived foods. Plus, these are so simple to make with just a few ingredients and nothing too obscure.
Cheez-Its are a favourite cracker for many. Before you know it, the whole box is gone. Unfortunately, the traditional version isn’t very healthy and ends up in a bellyache. These grain-free, keto Cheez-Its are still made with real cheese – just without all the extra junk.
If you make your own almond milk, this recipe will delight you. For you zero-wasters out there, put that pulp to good use! It makes for a slightly ‘starchy’ base while keeping things super low-carb in this very resourceful cracker recipe.
This raw, low-carb recipe is basically what it looks like – seeds! Cooked at low temperature (or you can likely use a dehydrator), this recipe ensures the highest amount of nutrition from all those healthy fats and omega-3s in the nourishing list of ingredients.
For a little sweetness in your snack, these paleo graham crackers will hit the spot. For s’mores, spreading a bit of almond butter on to and showing the kids real food can be fun, this is a must-make recipe for a special treat.
Herb and cheese without the cheese? You bet! These crackers use nutritional yeast to give them that undeniably cheesy flavour, and paired with herbs, these might just get a little hard to stop munching on.
Of course, you can make crackers out of cauliflower. After all, you can make bread, tortillas, rice and basically anything else starchy with this amazing veggie. Blended with cheesy nutritional yeast, crunchy seeds and coconut flour, these are perfect for dipping.
Do you have a favourite paleo cracker recipe? Share with me below! Save to Pinterest from here.
Whether you’re throwing a party, having a few mates over a drink or cooking a family dinner, these irresistible paleo chicken wings with flavorful spice rub and smoky honey lime glaze will please both the kids and the grownups.
These paleo and gluten-free friendly chicken wings are really easy to make, even though there are a few ingredients that go into the smoky spice rub and the sticky glaze, which have a little Tex Mex flare to them. Don’t worry, all of these are accessible from your local supermarket and are probably already in your pantry.
I made one tray of chicken wings but simply double the ingredients for a larger batch and bake the chicken on two trays. I bought the wings that were already cut into drumettes and the wingettes, but if you buy the whole chicken wings, it is very easy to cut and twist the joint to break them into two smaller pieces. You can cook the wings whole but they are easier to handle and eat when smaller.
The finished chicken wings have a little heat from the spices and the glaze but they are not too hot and should be fine even for the kids. You can, of course, omit the chilli powder from the recipe completely.
Let me know what you think of this recipe in the comments. Don’t forget to share your creations with me on Instagram and Facebook.
For the glaze
Juice of 1 lime
2 + 1/2 tablespoons honey
1 tablespoon tomato paste
1/2 teaspoon smoked paprika (or regular paprika)
1/2 teaspoon chill powder or cayenne (more if you like more heat)
Leftover marinade from the chicken
Cover the chicken pieces evenly with spices, lime juice, garlic and olive oil and rub all over. Ideally, you would marinate the chicken in the spice rub overnight or a few hours ahead of time, but if making on the day, then allow to stand for 15-20 minutes. You can also freeze them for 2 months (defrost overnight).
Preheat the oven to 200 C / 400 F and line a large sheet or a flat tray with some parchment paper. Grease the paper with a little olive oil or coconut oil.
Place the chicken pieces on the tray and bake in the oven for 25 minutes.
In the meantime, mix the glaze ingredients with the leftover marinade in a large bowl and set aside.
Remove from the oven and transfer the pre-cooked chicken to the bowl with the le glaze mixture. Toss through to coat evenly, and then place the glazed wings back on the tray. Cook in the oven for 7 more minutes until the glaze gets a little sticky and caramelized.
Remove from the oven and arrange on a platter. You can sprinkle the chicken with chopped fresh coriander (cilantro) and chopped spring onions or chives. I like to serve them with a few lime wedges for people to drizzle more if they like.
You can use the same spice rub and glaze on chicken drumsticks, thighs and even on chicken kebobs/skewers.