Paleo Lunch Recipes

Taco-Stuffed Potato Skins

From the December/January 2020 issue Prep Time: 25 mins Cook Time: 1 hr Servings: 4 Ingredients 4 large sweet potatoes 1 lb ground beef (or turkey) 3 tsp chili powder

Mexican Cauliflower “Rice” Bowls

From the December/January 2020 issue Prep Time: 15 mins Cook Time: 16 mins Servings: 4 Ingredients 2 TBSP coconut oil, divided use 1 cup diced red onion 1 large head

Taco Chicken Sandwiches on Sweet-Potato Waffle Buns

From the December/January 2020 issue Prep Time: 25 mins Cook Time: 3-8 hrs Servings: 4-6 Ingredients For the Chicken cup chicken broth 1/4 cup tomato paste 2 tsp ground cumin

Curried Chicken Salad

From the December/January 2020 issue Prep time: 25 mins Cook Time: 40 mins Servings: 4 Ingredients skinless boneless chicken breasts 1 TBSP olive oil 1 tsp sea salt, plus more

Kale Caesar Salad with Salmon

From the December/January 2020 issue Prep Time: 15 mins Cook Time: 0 Servings: 2 Ingredients 1 bunch kale, washed and dried, de-stemmed, chopped 1 (14-oz) can wild-caught salmon, drained 1

Southwest Stuffed Sweet Potatoes

From the June/July 2018 issue Serves 4 Ingredients for the sweet potatoes: 4 medium-size sweet potatoes 1-1/2 tsp ground cumin 1/2 tsp smoked paprika Sea salt and black pepper, to

Mint “Couscous” & Lamb Slider Bowls with Caramelized Onions

From the June/July 2018 issue Serves 4 Ingredients for the “couscous”: 2 medium heads cauliflower, cored and cut into florets 1 TBSP coconut oil 1/4 cup yellow onion, finely chopped

Roasted Garlic & Asparagus Soup with Turkey Meatballs

From the June/July 2018 issue Serves 4 Ingredients for the soup: 2 lb asparagus, trimmed 8 cloves garlic, peeled and smashed 2 TBSP olive or avocado oil 3 cups chicken

Chicken, Roasted Carrot, & Avocado Salad

From the June/July 2018 issue Serves 4 Ingredients 5 medium-size carrots, peeled, halved lengthwise, and cut into 1/4-inch thick half moons 4 TBSP olive oil, divided use 1-1/2 lb boneless,

Instant Pot Salmon & Vegetables

From the June/July 2018 issue Serves 4 Ingredients 3/4 cup water 1/2 bunch fresh parsley, plus more for garnish 2-3 sprigs fresh tarragon 1-1/2 lb wild salmon fillets 1 TBSP

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