10 Easy Paleo Recipes You Haven’t Seen Before (#9 Is Our Favorite)

Let’s face it. It’s hard to eat healthy when your food is bland.

And if you’re eating Paleo, it can be tough to find recipes that look appetizing, fill you up, and taste great – all at the same time.

That’s why we wanted to share these 10 delicious chef-inspired & nutritionist-approved easy Paleo recipes that are simple to make – even if you’ve never cooked before.

Enjoy!

1. Grass-Fed Burger with Bacon/Tomato Chutney

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Not just any burger, this is the ultimate; grass-fed beef with a delicious sauce made of bacon, onion, and tomato. We pair it with baked sweet potato fries for the perfect nutrient-rich, power packed-meal.

Prep Time: 15 minutes

Cook Time: 30 minutes

Serves: 2-3

Ingredients:

  • 1 ½ lb grass-fed ground beef
  • 2 cage free eggs, large
  • 24 oz. sweet potato
  • 2 oz. bacon, cooked
  • 2 oz. red onion, minced
  • 1 sprig thyme
  • 12 oz. crushed tomato
  • 2 tsp sea salt
  • 1 tsp ground black pepper
  • ½ oz. olive oil

Allergen(s):

Eggs

Directions:

1.  Preheat oven to 450 degrees.
2.  Wash and cut the sweet potatoes into ¼” fries.
3.  In a large bowl, mix together with the olive oil and ½  the salt and pepper. Lay these flat on a sheet tray lined with parchment paper, and bake in a 450 degree oven for 30 minutes, turning halfway through. When they are finished, they should be slightly blistered and crispy.
4.  While this is cooking, add your crispy chopped bacon and red onion to a small saucepan and cook with the sprig of thyme until the onion is translucent.
5.  At this point, add your crushed tomatoes and bring to a boil, then down to a simmer.
6.  Mix ground beef with the cracked eggs, and the remaining ½ of the salt and pepper.
7.  Combine well and form into four 6 oz. patties. These are grilled to your taste preference (if you have no grill, simply sear in a pan and finish in the oven), and serve topped with the bacon chutney and the fries on the side.

 

2. Sesame Chicken

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Soy free, paleo, and unforgettable, we brew our own soy sauce substitute that takes this dish to a whole new level. Riced cauliflower is prepared in a traditional style to replicate fried rice and is topped with delicious sesame crusted chicken. Sweetened with honey and chili spice, you won’t believe that it is good for you.

Prep Time: 45 minutes

Cook Time: 30 minutes

Serves: 4

Ingredients:

  • 28 oz. chicken thighs, de-boned, and cleaned of all fat
  • 4 ½ oz honey
  • 1 oz. soy sauce substitute
  • 1 ⅓ tbsp ginger, ground
  • 1 tbsp tomato paste
  • 1 tsp chili flakes
  • 1 oz. sesame seeds
  • 1 ½ lb. cauliflower
  • 10 oz. soy sauce substitute
  • 5 oz. carrots, shredded
  • 5 oz. broccoli, chopped
  • 5 oz. bok choy, chopped
  • 5 oz. cabbage, shredded
  • 4 oz. rice wine vinegar
  • 2 cage free eggs
  • 1 oz ginger, minced
  • 1 oz. garlic, minced
  • 1 oz. coconut oil

Allergen(s):

Eggs

Directions:

1.  Marinate chicken thighs for 30 minutes with the honey, soy substitute, tomato paste, chili flake, and ground ginger.
2.  Preheat oven to 350 degrees.
3.  Cut cauliflower and separate florets from the stem. These should be trimmed to approximately 1″ pieces. The stem can be cut into slightly smaller pieces and used as well.
4.  Place in food processor in a single layer (this will take a couple of rounds), pulse – taking care not to overwork – until the cauliflower resembles a pebble-like texture. Reserve in a bowl while prepping the rest of the ingredients.
5.  In a large sauté pan add the coconut oil and melt then sauté the ginger and garlic. When they are cooked through scramble the eggs stirring in the ginger and garlic.
6.  Fold in the “riced” cauliflower, and then mix in the remainder of the vegetables combine thoroughly.
7.  While this is cooking remove the chicken out of the marinade and lay out on a lined baking sheet, sprinkle the sesame seeds evenly over the chicken and bake for 20 minutes.
8.  Finish the rice with the soy sauce substitute and vinegar, stir constantly turning from the bottom up. The rice will be finished when all of the liquid is absorbed.
9.  Lay the rice down first and top with the chicken and serve.

 

3. Huevos Rancheros

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Cage-free eggs are scrambled with our house-made chipotle in adobo. Sweet potato hash comes on the side for this reworking of your classic breakfast. The best part of your breakfast burrito is here ready to be delivered to you without the nasty corn or flour tortillas.

Prep Time: 10 minutes

Cook Time: 15 minutes

Serves: 4

Ingredients:

  • 8 cage free eggs
  • 4 oz. chipotle in adobo, spun smooth
  • 4 oz. pico de gallo
  • 1 tbsp coconut oil
  • 8 oz. sweet potato, steamed, ¼” dice
  • 4 oz. yellow onion, ¼” dice
  • ½ tsp sea salt
  • ½ black pepper
  • 1 tbsp clarified butter

Allergen(s):

Eggs, Milk, Tree nuts

Directions:

1.  Preheat two large sauté pans, in the first melt the butter then sauté the onion with the salt and pepper until translucent, finish with the sweet potato until they are slightly browned.
2.  In the second, melt the coconut oil and scramble your eggs. Just before the eggs are finished stir in the chipotle in adobo.
3.  Split the eggs and sweet potato hash evenly over four plates, top each portion of eggs with one ounce of pico de gallo.

 

4. Salisbury Style Turkey Loaf

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Free-range ground turkey from Ferndale farms is baked with sage, coriander, chili powder, and just a touch of molasses, and served over steamed asparagus. Served with mushroom gravy and roasted garlic cauliflower mash on the side.

Prep Time: 15 minutes

Cook Time:  30 minutes

Serves: 4

Ingredients:

  • 24 oz. turkey, ground
  • 1 oz. onion
  • 2 cage free eggs
  • 2 tsp. sage, ground
  • 1 ½ tsp chili powder
  • 1 tsp coriander, ground
  • 1 tsp molasses
  • 8 oz. asparagus, steamed
  • 20 oz. cauliflower, roasted
  • 2 oz. olive oil
  • 1 oz. garlic, roasted
  • ¼ tsp nutmeg, ground
  • 16 oz. chicken stock
  • 4 oz. mushrooms, sliced
  • 1 oz. tapioca starch
  • 1 oz. clarified butter
  • ½ oz. apple cider vinegar
  • ½ tsp black pepper
  • ½ tsp sea salt

Allergen(s):

Eggs, Milk

Directions:

1.  Chop the onion fine, and mix together with the turkey, sage, coriander, chili powder, molasses, and eggs.
2.  Form this mixture into 7 oz patties and bake in a 350 degree oven for 15-18 minutes or until an internal temperature of 165 is reached.
3.  While these are cooking combine the roasted cauliflower, olive oil, roasted garlic, and nutmeg. Blend together until smooth and reserve to the side until plating.
4.  In a saucepan melt the brown butter and form a roux with the tapioca starch, this will form pebbles when ready.
5.  Next add the vinegar, followed by the chicken stock, salt and mushrooms. Bring this up to a boil and down to a simmer until the gravy reaches desired consistency.
6.  Plate the dishes first with the asparagus, then the cauliflower mash, topped with the turkey loaf, and finished with the mushroom gravy.

 

5. Pot Roast

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Grass-fed and wonderfully marbled, our succulent braised beef is served with sweet potato puree and tender root vegetables. The gravy is fortified with braised vegetables, and spun smooth to deliver optimal nutrition and flavor. Crisp steamed broccoli comes on the side to tie this winter favorite together perfectly.

Prep Time: 20 minutes

Cook Time: 2 hours

Serves: 6

Ingredients:

  • 2 lbs. beef chuck
  • 1 qt. chicken stock (enough to cover beef)
  • 4 oz beets
  • 2 oz onions, chopped
  • 2 oz celery, chopped
  • 2 oz carrots, peeled and chopped
  • ¼ cup burgundy wine
  • 1 oz. garlic
  • 1 oz. parsley
  • 1 oz. thyme
  • 10 oz. butternut squash, peeled, seeded and diced to ½”
  • 10 oz. turnip, cut into quarters
  • 10 oz. carrots, peeled and diced ½
  • 10 oz. celery root, peeled and diced ½
  • 1 oz. olive oil
  • 2 tsp sea salt
  • ½ tsp allspice
  • ⅛ tsp cinnamon
  • Pinch of cumin
  • 10 oz. sweet potato, peeled and diced ½

Allergen(s):

N/A

Directions:

1. Preheat oven to 350 degrees.
2. Place stock pot on stove over high heat.
3. Cut chuck into 3 pieces. Season with salt and pepper. Sear hard on all sides in stockpot.
4. Add 2 oz. carrot, 2 oz. celery, 2 oz. onion, and beets.
5. Add red wine and cook alcohol off. Cover meat with chicken stock.
6. Tie up thyme, parsley, and garlic in the cheesecloth and add to pot. Cover stockpot and bring to a boil, then bring to a simmer and cook for 2 hours.
7. While this is cooking, on one sheet tray, toss remaining carrots and sweet potatoes with ½ of remaining spices and olive oil, then place in oven.
8. On the other sheet tray, toss turnips and celery root with remaining oil and spices, and place in oven.
9. Cook for 20 minutes (cooking times may vary). All vegetables should be fork tender. When meat is tender, remove from pot along with the cheesecloth, then blend together all vegetables and stock (strain the broth of you wish for a smooth consistency), and return meat to broth until ready to serve. When vegetables are finished, toss all together.
10. When ready to serve, cut meat to your preference, either in slices or cubes, and divide among 6 plates. Do the same with the roasted vegetables. Spoon remaining sauce evenly over the top of the meat and vegetables.

 

(NOTE: If you love eating Paleo but don’t always feel like cooking, you can enjoy all of these recipes without having to lift a finger using Factor 75. Our produce is organic, the meats are grass-fed and free-range and all of our meals are free from herbicides, pesticides, GMOs and antibiotics. Find out more here.)

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6. Frittata with Fruit

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Flavorful and heart-healthy any time of day. Roasted red peppers and broccoli florets float perfectly in fluffy eggs with pineapple, melon, and fresh-cut strawberries on the side.

Prep Time: 20 minutes

Cook Time: 15-20 minutes

Serves: 4

Ingredients:

  • 8 cage free eggs
  • 3 oz. steamed broccoli, chopped
  • 3 oz. roasted red peppers, chopped
  • ⅛ tsp sea salt
  • ⅛ tsp lemon juice
  • Pinch of black pepper
  • ¼ tsp coconut oil

Allergen(s):

Eggs, Coconut (Tree nut)

Directions:

1.  Preheat oven to 350 degrees.
2.  Steam broccoli and drain roasted red peppers. Take care to remove all seeds and charred skin, and chop to approximately ¼” pieces.
3.  Grease a casserole with the coconut oil and set aside.
4.  Crack eggs into a cone strainer and whip through the strainer and into a bowl, either using a whisk or an immersion blender.
5.  Season your eggs with the salt, pepper and lemon juice, whisk together.
6.  Once combined, stir in the chopped broccoli and chopped roasted red pepper.
7.  Pour this mixture into your greased casserole.
8.  Cover with tin foil and bake in a 350 degree oven for 15-20 minutes, or until the center is solid and cooked through.
9.  Cut to 6 oz portions and serve with fresh fruit or side of your choice.

 

7. Dill Salmon

easy paleo recipes dill salmon Factor 75

Salmon is a great source of omega-3 fatty acids. Lemon and dill make this delicious Norwegian Salmon perfect. Served over a bed of steamed spinach with broccoli and golden beets. It is simple but oh so delicious.

Prep Time: 5 minutes

Cook Time: 15 minutes

Serves: 4

Ingredients:

  • 4 salmon fillets, skinless and deboned (6 oz. portions)
  • 16 oz. cauliflower, steamed
  • 12 oz. spinach, steamed
  • 12 oz. golden beets, roasted
  • 1 oz. olive oil
  • 4 sprigs dill, fresh
  • ½ tsp fine sea salt
  • ⅛ tsp black pepper

Allergen(s):

N/A

Directions:

1.  Preheat oven to 350 degrees.
2.  Lay out the salmon on a oven-safe sheet tray and season each piece with a mixture of ½ of the salt and pepper.
3.  In a separate bowl, add ½ of the olive oil and the chopped dill.
4.  Spoon the dill and olive oil mixture evenly over each piece of salmon.
5.  Bake in a 350 degree oven for 5-8 minutes depending on your preference.
6.  Toss the cauliflower with the remainder of the oil and salt and pepper, and bake at 350 for 10 minutes or until slightly browned.
7.  Plate the salmon over the spinach, with the roasted golden beets and roasted cauliflower on the side.

 

8. Marinated Chicken with Kale and Sweet Potato

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Herb-marinated and roasted chicken breast is anchored by whipped roasted sweet potatoes. Apple and herb infused kale and onions on the side complete this classic dish that has flavor and nutrition like no other.

Prep Time: 15 minutes (plus minimum of 1 hr – overnight to marinate chicken)

Cook Time: 20 minutes

Serves: 4

Ingredients:

  • 4 fillets chicken breast, boneless and skinless (6 oz. portions)
  • ¾ oz. olive oil
  • 1 tbsp parsley, fresh and chopped
  • 1 ⅓ tbsp thyme, fresh
  • ⅛ tsp black pepper, ground
  • 10 oz. kale, cleaned and chopped
  • 3 oz. yellow onion, julienne
  • ½ oz. apple cider vinegar
  • ¼ tsp fine sea salt
  • 16 oz. sweet potato, peeled and steamed

Allergen(s):

N/A

Directions:

1.  Marinate the chicken breasts with the olive oil, parsley, black pepper, 1 tbsp of thyme, and ½ of the cider vinegar. This should marinate for a minimum of 1 hour, and can be marinated for up to 24 hours.
2.  Once marinated to your liking, place the chicken on a sheet tray and season with a pinch of salt on each breast.
3.  Bake for 15 minutes in a 350 degree oven, being sure to reach an internal temperature of 165 degrees at a minimum.
4.  While this is cooking, whip your soft sweet potatoes until smooth and place to the side.
5.  In a large sauté pan over high heat, add the julienne onion along with the remainder of the salt.
6.  Cook until it starts to caramelize. When this is starting to happen, add the remaining thyme and kale.
7.  Stir to combine, then deglaze with the vinegar. Cook until dry and kale is tender.
8.  Plate each chicken breast alongside 4 oz. of both the sweet potato, and the kale and onion side.

 

9. Butternut Squash Lasagna

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Lasagna may be a food you’ve crossed off your menu (the calories, the carbs!) Ours is made without pasta. Layers of sweet squash, tangy tomato sauce and homemade turkey sausage are packed with dietary fiber, antioxidants and minerals, making this an ideal food for controlling cholesterol and losing weight.

Prep Time: 20 minutes

Cook Time: 90 minutes

Serves: 4

Ingredients:

  • 24 oz. butternut squash, peeled and seeded, cut to 1/4″
  • 1 qt. tomato sauce
  • 1 oz. olive oil
  • 1 tsp garlic, chopped
  • 10 oz. turkey sausage, ground
  • 4 oz red onion, julienned
  • 1 lb. spinach
  • 1 cup water
  • 2 tbsp sage powder

Allergen(s):

N/A

Directions:

1.  Preheat oven to 400 degrees.
2.  Toss butternut squash with the olive oil and sage powder.
3.  Ladle 4 oz. of tomato sauce into casserole dish and spread evenly across bottom.
4.  Starting in the top left corner, form a layer of butternut squash, shingling one piece on top of the other.
5.  Once the bottom of the casserole is covered, spread turkey sausage and red onion to create another layer.
6.  Ladle 16 oz. of tomato sauce over sausage and onions. Top with remaining squash, overlapping each piece to create a solid layer. Cover with remaining sauce and spread evenly.
7.  Cover casserole with tinfoil and place on baking sheet in center of the oven. Cook for 1 hr 20 mins covered.
8.  Take out of oven, remove tinfoil, rotate, and place back in oven for an additional 20 minutes. Let stand for 15 minutes.
9.  Place frying pan on high heat.
10.  Add garlic to the pan along with 1 cup of water.
11.  Add spinach, stirring often to wilt spinach. Place on paper towels to drain.
12.  Cut casserole into 4 equal pieces, and place on plate with divided spinach.

 

10. Bacon and Egg Scramble

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Applewood smoked bacon is delicious, especially when folded into light and fluffy cage-free eggs. Sweet potato hash comes on the side for this reworking of your classic breakfast.

Prep Time: 10 minutes

Cook Time: 15 minutes

Serves: 4

Ingredients:

  • 8 cage free eggs
  • 4 oz. bacon
  • 1 tsp coconut oil
  • 8 oz. sweet potato, steamed, ¼” dice
  • 4 oz. yellow onion, ¼” dice
  • ½ tsp sea salt
  • ½ black pepper
  • 1 tbsp clarified butter

Allergen(s):

Eggs, Milk, Tree nuts

Directions:

1.  Cook bacon on a baking sheet until crispy, then chop into ¼” pieces.
2.  Preheat two large sauté pans, in the first melt the butter then sauté the onion with the salt and pepper until translucent, finish with the sweet potato until they are slightly browned.
3.  In the second skillet, add melt the coconut oil. While this is melting scramble the eggs together, add the chopped bacon to the coconut oil, then scramble all together with the eggs.
4.  Split the potato hash and the eggs equally between four plates.

***

(NOTE: If you love eating Paleo but don’t always feel like cooking, you can enjoy all of these recipes without having to lift a finger using Factor 75. Our produce is organic, the meats are grass-fed and free-range and all of our meals are free from herbicides, pesticides, GMOs and antibiotics. Find out more here.)

paleo meals delivered factor 75

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