Paleo Dinner Recipes

Buffalo Shrimp Tacos

From the June/July 2019 issue PREP TIME: 15 MINS COOK TIME: 10 MINS SERVINGS: 4 Ingredients For the ranch dressing: 3 tbsp extra-virgin olive oil 1 clove garlic, minced (1

Chicken-Fried Cauliflower with Hot Honey Dipping Sauce

From the June/July 2019 issue PREP TIME: 20 MINS COOK TIME: 4 MINS PER BATCH SERVINGS: 4 Ingredients For the hot honey: ¼ cup raw honey 1 tsp hot sauce

Shakshuka with Kale, Harissa and Avocado

From the June/July 2019 issue PREP TIME: 10 MINS COOK TIME: 40 MINS SERVINGS: 4 Ingredients 2 tbsp avocado oil 1 small yellow onion (6 oz), chopped (1 cup) 1

Grilled Caesar with Pork Belly “Croutons”

From The June/July  2019 issue PREP TIME: 20 MINS COOK TIME: 10 MINS SERVINGS: 4 Ingredients For the dressing: 2 cloves garlic, minced (2 tsp) 6 tbsp extra-virgin olive oil

Seared Scallops with Spring Carrot Purée & Bacon

From the April/May 2019 issue PREP TIME: 20 MINS COOK TIME: 30 MINS SERVINGS: 4 Ingredients 1 lb spring carrots, tops removed, carrots scrubbed, cut into 1/2-inch pieces 2 small

Slow-Cooker Jerk Pork with Pineapple

From the April/May 2019 issue PREP TIME: 20 MINS COOK TIME: 8 HOURS SERVINGS: 6 Ingredients 6 cloves garlic, smashed 3 TBSP jerk seasoning 1-1/2 tsp coarse sea salt 1

Warm Sesame-Almond Zoodles

From the April/May 2019 issue PREP TIME: 20 MINS COOK TIME: 10 MINS SERVINGS: 4 Ingredients 4 medium zucchini (about 2 lb) 1 tsp coarse sea salt 4 TBSP avocado

Lamb Chops with Mint-Basil Pesto

From the April/May 2019 issue PREP TIME: 25 MINS COOK TIME: 10 MINS SERVINGS: 4 Ingredients For the Pesto: 1/2 cup fresh basil leaves, packed 1-1/2 cups fresh mint leaves,

Vietnamese Shrimp Salad

From the April/May 2019 issue PREP TIME: 30 MINS COOK TIME: 11 MINS SERVINGS: 4 Ingredients For the Marinade: 1 stalk lemongrass 1 TBSP avocado oil, plus more for greasing

New-Fashioned Chicken Marbella

From the February/March 2019 issue PREP TIME: 15 minutes COOK TIME: 1 hour SERVINGS: 6 Ingredients 6 cloves garlic, sliced 1 TBSP dried oregano 2 bay leaves ½ tsp fine

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