10 Delicious Grain-Free Recipes for a Healthier You: Embrace the Paleo Lifestyle

Introduction

The paleo lifestyle has gained immense popularity in recent years, as people become increasingly conscious about their health and wellbeing. It primarily revolves around embracing natural foods, avoiding processed ingredients, and incorporating more protein, fruits, and vegetables in our diet. One of the major aspects of this approach is eliminating grains from the menu to focus on cleaner alternatives. Here, we present ten delightful grain-free recipes that can help you adopt a healthier lifestyle while still indulging in delicious food.

1. Grain-Free Breakfast Muffins

These muffins are the perfect way to start your day on the right foot, full of energy and excitement. The absence of grains makes them a healthier alternative without compromising on taste. With just six ingredients, you can easily whip up these muffins in no time.

4 large eggs
2 cups almond flour
1/4 cup coconut oil or ghee (melted), plus extra for greasing
2 tablespoons honey
1 teaspoon vanilla extract
Pinch of salt

Instructions: Preheat the oven to 375°F. Grease a standard muffin pan with coconut oil and set aside. In a large bowl, whisk eggs until they become fluffy. Add almond flour, honey, vanilla extract, melted coconut oil or ghee, and salt into the egg mixture. Mix everything well using a spatula or electric mixer until you achieve a smooth consistency. Fill the muffin tins with the batter, ensuring each cup is no more than 2/3 full to prevent overflowing during baking. Bake for about 15 minutes, or until a toothpick inserted in the center of a muffin comes out clean.

2. Paleo Chicken and Cauliflower Rice Stir-Fry

This paleo take on the classic stir-fry is not only delicious but also rich in nutrients, thanks to its grain-free cauliflower rice base. It’s a perfect weeknight dinner option when you need something fast yet fulfilling.

2 tablespoons coconut oil (divided)
1 pound boneless, skinless chicken breasts (cut into bite-size pieces)
4 cups cauliflower rice
3 cloves garlic (minced)
1 tablespoon fresh ginger (grated)
2 cups sliced vegetables (such as bell peppers, broccoli, or carrots)
4 green onions (thinly sliced for topping)
3 tablespoons tamari or coconut aminos
1 teaspoon sesame oil
Sea salt and ground black pepper (to taste)

Instructions: In a large skillet, heat one tablespoon of coconut oil over medium-high heat. Add the chicken pieces and cook until browned on both sides. Transfer the cooked chicken to a plate. Wipe the skillet clean and return it to the stove. Heat the remaining coconut oil in the same skillet and add cauliflower rice, cooking it for about 4 minutes or until golden brown. Add garlic, ginger, and vegetables to the skillet, stirring occasionally for another 5-6 minutes. Return the cooked chicken to the skillet and mix everything well with the remaining ingredients: tamari, sesame oil, salt, and pepper.

3. Zucchini Pizza Boats

This creative and healthy alternative to pizza uses zucchini halves as edible boats, making for a guilt-free meal that even your kids will love. Enjoy this fun twist on an Italian classic with minimal effort.

4 medium zucchinis
1 cup cooked chicken breast (shredded)
2 cups fresh baby spinach leaves
1/2 cup sliced grape or cherry tomatoes
1/4 cup red onion (thinly sliced)
3 tablespoons pizza sauce of choice
1/2 cup mozzarella cheese (shredded)
Sea salt and ground black pepper (to taste)
Dried oregano, red chili flakes (optional toppings)

Instructions: Preheat the oven to 375°F. Carefully slice each zucchini lengthwise into two equal halves, leaving about 1/4 inch of flesh intact at the base to avoid it breaking during cooking. Remove the seeds from the center with a small spoon or melon baller if necessary. Place the zucchini halves on a parchment-lined baking sheet and arrange them side by side, creating “boats” for your pizza ingredients. In a medium bowl, combine shredded chicken, spinach leaves, tomatoes, red onion, pizza sauce, cheese, salt, pepper, oregano, and chili flakes (if using). Spoon the mixture evenly into each zucchini boat and bake for 20-30 minutes, or until the zucchinis are tender yet still slightly firm to touch. Allow the boats to cool for a few minutes before enjoying your delicious grain-free pizza creation.

4. Spicy Paleo Shrimp Salad

This protein-packed salad is bursting with flavors from the spicy shrimp, fresh vegetables, and a tangy homemade dressing. It’s perfect for those who appreciate a meal that’s both nutritious and satisfying.

1 pound medium raw shrimp (peeled and deveined)
2 teaspoons smoked paprika
1 tablespoon fresh lime juice
1/4 cup extra virgin olive oil
Salt and ground black pepper (to taste)
6 cups mixed greens (such as spinach, romaine, or arugula)
2 cups thinly sliced red bell peppers
1/4 cup fresh cilantro leaves (roughly chopped)
Sea salt and ground black pepper (to taste)
Lime wedges (for serving, optional)

Instructions: To prepare the shrimp, combine smoked paprika, lime juice, and olive oil in a small bowl. Add salt and pepper to taste, then add the shrimp to the marinade and let it sit for at least 15 minutes while you preheat your grill or skillet. Cook the shrimp until they’re opaque and fully cooked. Meanwhile, prepare the salad by tossing the mixed greens with red bell peppers, cilantro, salt, and pepper in a large serving bowl. Arrange the dressed greens on individual plates or bowls and top them with the grilled shrimp. Serve immediately with lime wedges for an extra zesty touch.

5. Paleo Creamy Chicken Spaghetti Squash

This paleo take on traditional spaghetti and meatballs uses spaghetti squash instead of pasta, making for a healthier alternative without sacrificing flavor. It’s an excellent choice for those who are looking to cut carbs while still indulging in their favorite comfort food.

1 medium spaghetti squash
2 tablespoons olive oil (divided)
Salt and ground black pepper (to taste)
3 cups shredded chicken breast (cooked)
1/2 cup diced onion
2 cloves garlic (minced)
1 teaspoon Italian seasoning
2 cups tomato sauce
1 cup shredded mozzarella cheese (divided)

Instructions: Preheat the oven to 400°F. Slice the spaghetti squash in half lengthwise, scoop out the seeds, and brush both halves with one tablespoon of olive oil each. Place the squash face down on a baking sheet and roast for about 35-40 minutes until tender. Meanwhile, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the chicken, onion, garlic, Italian seasoning, salt, and pepper to taste. Cook until the vegetables are softened and the meat is heated through. Stir in the tomato sauce and simmer for about 10 minutes or until thickened slightly. Remove the spaghetti squash from the oven once it’s tender, scrape out the strands with a fork, and transfer them to the chicken mixture. Toss everything well and top with half of the mozzarella cheese, saving the remaining cheese for later. Transfer the skillet to the oven and bake for an additional 10-15 minutes until bubbly and the cheese has melted. Serve immediately with the remaining shredded mozzarella as a topping if desired.

6. Paleo Chicken Cobb Salad

This colorful, protein-packed salad brings together the flavors of traditional chicken cobb while still adhering to a paleo diet. With its fresh ingredients and delightful dressing, it’s an ideal choice for those craving a nutritious and filling meal.

4 cups mixed greens (such as romaine or spinach)
2 medium avocados (peeled and thinly sliced)
1 cup cherry tomatoes (halved)
1/2 cup diced red onion
1/4 cup roughly chopped fresh basil leaves
Salt and ground black pepper (to taste)
3 cups shredded chicken breast (cooked)
2 hard-boiled eggs (peeled and sliced)
1/4 cup extra virgin olive oil
Juice of one lemon
Salt, black pepper, garlic powder (to taste)

Instructions: In a large bowl or serving platter, arrange the mixed greens with the sliced avocados, cherry tomatoes, red onion, basil leaves, and salt and pepper. Top the salad with shredded chicken, hard-boiled eggs, and remaining vegetables. To make the dressing, whisk together olive oil, lemon juice, salt, black pepper, and garlic powder in a separate bowl until well combined. Drizzle this over the prepared salad just before serving.

7. Paleo Bacon-Wrapped Asparagus

This delicious appetizer combines the flavors of crispy bacon and tender asparagus for a delectable snack that’s perfect for gatherings and celebrations.

1 pound fresh asparagus
8 strips cooked bacon (cut in half lengthwise)
Salt and ground black pepper (to taste)
Lemon wedges (for serving, optional)

Instructions: Preheat your oven’s broiler. Wash the asparagus thoroughly and trim off any woody ends if necessary. Lay out the bacon strips on a clean surface with one piece of asparagus at each end, allowing it to overlap slightly. Place the other half of the bacon strip on top to envelop the asparagus like a wrap. Secure the bacon with toothpicks. Arrange the wrapped asparagus on a foil-lined baking sheet and place under the preheated broiler for about 6-8 minutes, or until the bacon is crispy. Flip the asparagus and cook for an additional 4-5 minutes on the other side until the bacon has reached your desired level of crispiness. Remove from oven and let cool slightly before removing toothpicks. Serve with lemon wedges for added zest.

8. Paleo Taco Bowls

This flavorful dish is perfect for those on a paleo diet who still crave the taste of tacos without compromising their meal choices. The use of ground beef and various vegetables results in a hearty, nutritious meal.

1 lb ground beef
2 tablespoons extra virgin olive oil (divided)
Salt and ground black pepper (to taste)
1 medium onion (diced)
3 cloves garlic (minced)
1/2 teaspoon chili powder
1 teaspoon cumin
1 can diced tomatoes
2 cups shredded lettuce
1 avocado (peeled and sliced)
1 cup diced red onion
1 cup cherry tomato halves
1 cup chopped fresh cilantro
4 limes, cut into wedges (for serving)

Instructions: In a large skillet over medium-high heat, cook the ground beef with one tablespoon of olive oil. Season with salt and pepper to taste. Once browned, drain any excess fat if necessary. Set aside for later use. In a separate pan, heat the remaining tablespoon of olive oil over medium heat. Add diced onions and cook until they start to soften. Stir in garlic, chili powder, and cumin, cooking for about 1-2 minutes or until fragrant. Pour in the canned diced tomatoes with their juices and simmer until the sauce thickens slightly. Remove from heat. Divide the shredded lettuce among individual serving bowls and top each bowl with a portion of cooked ground beef, onion mixture, avocado slices, red onions, cherry tomato halves, cilantro, and a squeeze of lime juice to taste.

9. Paleo Fish Tacos

This light and refreshing dish offers an alternative take on taco classics, using fish instead of beef while still maintaining the traditional flavors and textures. Serve with fresh ingredients for a delightful meal.

1 lb firm white fish fillets (such as tilapia or cod)
Salt and ground black pepper (to taste)
2 tablespoons extra virgin olive oil
2 limes, juiced
1/4 cup chopped cilantro leaves
6-8 small corn tortillas
Shredded lettuce
Sliced avocado
Chopped red onion
Diced tomatoes (optional)

Instructions: Preheat your oven to 400°F. Season the fish fillets with salt and pepper, then drizzle with olive oil. Bake for about 15-20 minutes or until the fish flakes easily when tested with a fork. Meanwhile, in a small bowl, mix together the lime juice, cilantro leaves, and remaining olive oil to create a dressing. Once the fish has finished cooking, remove from oven and shred into bite-sized pieces using two forks. Warm the corn tortillas either on a grill or directly over an open flame. Assemble each taco with a base of lettuce, shredded fish, avocado slices, red onion, diced tomatoes (if desired), and a drizzle of the lime cilantro dressing. Serve immediately.

10. Paleo Meatloaf

This version of meatloaf features ground beef and veggies, resulting in a protein-packed meal that adheres to paleo diet guidelines while still delivering the classic comfort food experience.

1 lb ground beef
2 cups diced mushrooms
1 cup diced zucchini
1 cup diced bell pepper (red or green)
3 cloves garlic, minced
Salt and ground black pepper (to taste)
2 eggs
1/4 cup almond flour
1 tablespoon extra virgin olive oil
1/3 cup tomato sauce or ketchup (optional)
Fresh herbs of choice for garnish (such as basil, parsley, or cilantro)

Instructions: Preheat your oven to 375°F. In a large mixing bowl, combine ground beef with diced mushrooms, zucchini, bell pepper, and minced garlic. Season with salt and pepper according to taste preferences. Add eggs, almond flour, olive oil, and optional tomato sauce or ketchup if using. Mix everything well until thoroughly combined. Transfer the mixture into a loaf pan and press it down evenly. Bake in the preheated oven for about 50-60 minutes or until a meat thermometer inserted into the center of the loaf reads at least 160°F. Allow the meatloaf to cool slightly before slicing, then garnish with fresh herbs and serve.

11. Paleo Pasta Substitute with Zucchini Noodles

This dish is perfect for those seeking a low-carb alternative to traditional pasta while still enjoying a hearty meal filled with flavorful ingredients.

2 large zucchinis, spiralized or sliced into thin noodles
1 tablespoon extra virgin olive oil
Salt and ground black pepper (to taste)
2 cups cherry tomatoes, halved
6 oz grape or cherry tomatoes, quartered
1 cup sliced mushrooms
3 cloves garlic, minced
2 cups fresh spinach leaves
1/4 teaspoon red pepper flakes (optional)
2 tablespoons fresh basil, chopped
1/3 cup almond flour
2 eggs
Salt and ground black pepper (to taste)
Freshly grated Parmesan cheese (optional, for serving)

Instructions: In a large skillet over medium heat, add olive oil. When the pan is hot enough to sizzle without smoking, add zucchini noodles and sauté until tender but still slightly crunchy. Season with salt and pepper as desired while cooking. Transfer the cooked zucchini noodles into a separate bowl. In the same skillet, add halved cherry tomatoes, sliced mushrooms, minced garlic, and red pepper flakes (if using). Cook until the mushrooms are tender and the tomatoes have slightly wilted, around 5-8 minutes. Add spinach leaves to the pan and stir briefly until they begin to wilt. Remove from heat. Return zucchini noodles back to the skillet along with any accumulated juices. Stir in freshly chopped basil and optional grated Parmesan cheese. Serve immediately while warm.

12. Paleo Chicken Pesto Pizza

This dish offers a delicious alternative to traditional pizza crust by using sliced eggplant as the base. It’s full of flavor and perfect for those who enjoy pizza but are following the paleo diet.

1 large eggplant, sliced into rounds
Salt (for drawing moisture from the eggplant)
Extra virgin olive oil (to coat and cook the eggplant)
Pesto sauce (homemade or store-bought, gluten-free)
1 cup grape tomatoes, sliced in half
4 oz chicken, cooked and shredded or cut into bite-sized pieces
Freshly grated Parmesan cheese (optional, for serving)

Instructions: Preheat your oven to 375°F. Place the eggplant slices on a sheet pan and sprinkle salt over them to draw out excess moisture. Let stand for about 10 minutes before patting dry with a clean cloth or paper towel. Brush both sides of the eggplant rounds with olive oil, ensuring they are lightly coated. Arrange eggplant slices on another sheet pan in a single layer, making sure there is space between them to allow for even cooking and crisping. Bake in the preheated oven for about 20 minutes or until golden brown and tender. Remove from oven and let cool slightly before assembling pizzas. Spread pesto sauce on each eggplant round, followed by sliced grape tomatoes and cooked chicken pieces. Broil on high for an additional 3-5 minutes or until cheese is melted (if using). Remove from the broiler and top with optional freshly grated Parmesan cheese. Serve while warm.

13. Paleo Taco Boats

This dish uses sweet potatoes as edible bowls, perfect for those who are looking to enjoy a tasty meal while following the paleo diet. It’s full of flavor and provides plenty of nutrients.

2 large sweet potatoes
1 lb ground beef or turkey
1 onion, chopped
2 cloves garlic, minced
1 tablespoon chili powder
Salt and ground black pepper (to taste)
Toppings of choice: freshly chopped tomatoes, shredded lettuce, diced avocado, sliced green onions, lime wedges, hot sauce, etc.

Instructions: Preheat your oven to 400°F. Scrub the sweet potatoes well and cut off both ends to form flat bases. Cut a thin slice from the middle of each potato so they will sit stable on their base when filled. Place the sweet potatoes in a baking dish, add about 1/2 cup water, cover with foil, and bake for approximately an hour or until tender. In a large skillet over medium heat, cook ground beef or turkey along with chopped onion and minced garlic, breaking up any clumps with a spoon. Season the mixture with chili powder, salt, and pepper as desired. Cook until the meat is browned and the vegetables are softened. Assemble taco boats by filling each cooked sweet potato with the prepared ground beef or turkey mixture. Top with desired toppings and enjoy immediately while hot.

14. Paleo Shepherd’s Pie

This comforting dish features a delicious meat-and-vegetable filling over a layer of creamy mashed sweet potatoes, making it a perfect choice for those following the paleo diet.

1 lb ground beef or turkey
2 cloves garlic, minced
1 onion, diced
Salt and ground black pepper (to taste)
2 cups mixed vegetables: carrots, peas, corn, or any other desired veggies
3 cups mashed sweet potatoes (boil about 4 large sweet potatoes, peel and mash with butter and salt)

Instructions: Preheat your oven to 375°F. In a large skillet over medium heat, cook ground beef or turkey along with minced garlic, diced onion, salt, and pepper. When the meat is browned and the vegetables are softened, add the mixed vegetables and stir well. Cook for an additional 2-3 minutes until the veggies are tender. Pour this mixture into a baking dish. Carefully spread the mashed sweet potatoes over the top of the beef or turkey mixture, ensuring it covers evenly. Bake in the preheated oven for approximately 20 minutes or until bubbly and heated through. Serve while hot.

15. Paleo Lasagna Boats

This dish uses a variety of vegetables as a creative alternative to traditional lasagna noodles, making it suitable for those on the paleo diet who still enjoy hearty Italian dishes.

1 large zucchini, sliced lengthwise
1 eggplant, sliced lengthwise
Olive oil (to coat vegetables)
24 oz. marinara sauce (homemade or store-bought, gluten-free)
Salt and ground black pepper (to taste)
1/2 cup almond milk ricotta cheese substitute
2 cups shredded mozzarella or other paleo-friendly cheese, divided
Toppings of choice: fresh basil leaves, sliced mushrooms, diced bell peppers, etc.

Instructions: Preheat your oven to 375°F. Lightly brush both sides of zucchini and eggplant slices with olive oil to help prevent sticking. Place the vegetables in a large baking dish, making sure they do not overlap. Spoon about 1/4 cup marinara sauce onto each vegetable slice. Top the sauced vegetables with a spoonful of ricotta cheese substitute, shredded mozzarella cheese, and desired toppings. Bake in the preheated oven for about 25-30 minutes or until the sauce is bubbling and the vegetables are tender. Remove from the oven and let cool slightly before serving while hot.

16. Paleo Cobb Salad Wraps

This dish offers a delicious alternative to traditional cobb salad, using lettuce leaves as wraps for easy eating. It’s full of flavor and perfect for those on the paleo diet who still love healthy meals.

1 head of romaine lettuce
4 slices cooked bacon, crumbled or chopped
2 hard-boiled eggs, chopped or diced
1 avocado, peeled and thinly sliced
1/2 cup cherry tomatoes, halved
1/4 cup blue cheese crumbles (optional)
Freshly ground black pepper (to taste)
Balsamic vinaigrette dressing (homemade or store-bought, gluten-free)

Instructions: Wash and thoroughly dry each lettuce leaf from the head of romaine. On one side of the lettuce leaf, arrange a few slices of bacon, hard-boiled egg, avocado, cherry tomatoes, and blue cheese crumbles (if using) in a line. Season with freshly ground black pepper to taste. Carefully roll the lettuce leaf tightly around the fillings, creating a wrap shape. Repeat this process for each serving. Serve alongside balsamic vinaigrette dressing as a dipping sauce and enjoy while fresh.

17. Paleo Buffalo Chicken Salad Lettuce Wraps

This dish uses iceberg lettuce cups instead of bread for the traditional buffalo chicken salad sandwich, making it an ideal paleo-friendly alternative. It’s a tasty and healthy meal that still satisfies your craving for comfort food.

4 large iceberg lettuce leaves
2 cups shredded rotisserie chicken or cooked chicken breast
1/2 cup buffalo sauce (homemade or store-bought, gluten-free)
1/4 cup blue cheese crumbles (optional)
Freshly ground black pepper (to taste)
Lettuce or mixed greens for serving
Ranch dressing (homemade or store-bought, gluten-free)

Instructions: Shred the chicken into bite-sized pieces. In a large bowl, mix together the shredded chicken, buffalo sauce, blue cheese crumbles (if using), and black pepper to taste. Set aside for 10 minutes to allow flavors to blend. Wash and dry each lettuce leaf from an iceberg head. Place a spoonful of chicken mixture in the center of one lettuce leaf, fold the sides over the filling, and roll the leaf up into a wrap shape. Serve on top of fresh mixed greens or lettuce leaves with ranch dressing for dipping.

18. Paleo Chicken Fried Steak Stir Fry

This dish offers a healthy alternative to traditional fried chicken by using grass-fed beef, creating a stir-fry version of the popular comfort food for those on the paleo diet.

1 lb. ground grass-fed beef
1/2 cup almond flour or finely ground almonds
2 eggs, lightly beaten
Sea salt and black pepper (to taste)
Avocado oil (for cooking)
1/4 cup arrowroot powder or tapioca starch
2 cups thinly sliced sweet onion
3 cups sliced bell peppers (red, yellow, and green)
2 cups broccoli florets
1/4 cup coconut aminos or soy sauce substitute
1/4 cup organic ketchup
Freshly chopped parsley (for garnish)

Instructions: Preheat your oven to 375°F. In a large bowl, combine the ground beef, almond flour or ground almonds, eggs, sea salt, and black pepper. Mix well until combined. Form small, thin patties from the meat mixture. Heat avocado oil in a large skillet over medium heat and cook the patties for 3-4 minutes per side, or until golden brown. Remove from the pan and set aside on a plate. In the same pan, add the arrowroot powder or tapioca starch and stir well to form a thick coating. Add the sweet onion slices and bell pepper slices to the skillet. Stir fry for 5-6 minutes until the vegetables are tender. Add the broccoli florets to the pan and cook for an additional 2-3 minutes. Combine the coconut aminos or soy sauce substitute and ketchup in a separate bowl. Pour this mixture into the skillet, stir well, and let it simmer for about 1 minute. Return the cooked patties back to the pan, along with any accumulated juices from the plate. Stir all ingredients together until coated evenly by the sauce. Serve immediately garnished with fresh chopped parsley.

19. Paleo Shrimp Fajitas

This dish offers a delicious alternative to traditional fajitas for those following a paleo diet, using shrimp instead of meat and wrapping it in lettuce leaves rather than tortillas.

1 lb. medium-sized shrimp, peeled and deveined
2 tablespoons avocado oil (for cooking)
Sea salt and black pepper (to taste)
4 large iceberg lettuce leaves
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 cup organic ketchup or tomato paste (optional)
3 cups thinly sliced red and green bell peppers
2 cups thinly sliced sweet onion
Fresh lime wedges for garnish (optional)

Instructions: Preheat your oven to 375°F. Season the shrimp with salt, black pepper, garlic powder, and onion powder. Toss well until evenly coated. In a large skillet, heat avocado oil over medium heat and cook the shrimp for about 2-3 minutes per side, or until they are opaque and cooked through. Transfer the cooked shrimp to a plate and set aside. Reduce the heat to low and add the bell peppers and onion slices to the same skillet. Cook, stirring occasionally, until tender but still slightly crisp (about 5-6 minutes). Add the organic ketchup or tomato paste if desired. Stir well and cook for another 30 seconds. Remove from heat. Place a spoonful of shrimp in each lettuce leaf along with some vegetable mixture. Serve immediately with lime wedges for garnish, if preferred.

20. Paleo Coconut Lemon Chicken Stir Fry

This dish offers a refreshing alternative to traditional stir-fries by using a coconut lemon sauce and incorporating a variety of vegetables, making it ideal for those on the paleo diet.

1 lb. boneless, skinless chicken breast, cut into bite-sized pieces
2 tablespoons avocado oil (for cooking)
Sea salt and black pepper (to taste)
1/2 cup full-fat coconut milk
3 tablespoons fresh lemon juice
3 tablespoons raw honey or maple syrup
2 teaspoons grated ginger
1/2 cup arrowroot powder or tapioca starch
1/4 cup organic ketchup (optional)
3 cups thinly sliced red and green bell peppers
2 cups thinly sliced sweet onion
2 cups broccoli florets
Fresh parsley or cilantro (for garnish)

Instructions: Preheat your oven to 375°F. In a large bowl, season the chicken with salt, black pepper, and grated ginger. Set aside. In another bowl, whisk together the coconut milk, lemon juice, honey or maple syrup, and ketchup if desired. In a separate container, mix 1/2 cup water and arrowroot powder or tapioca starch to form a thick paste. Heat avocado oil in a large skillet over medium heat. Cook the chicken for about 5-6 minutes per side, until golden brown and cooked through. Transfer the chicken to a plate and set aside. In the same skillet, add the bell peppers, onion slices, and broccoli florets. Stir fry for 5-6 minutes until tender but still slightly crisp. Add the coconut milk mixture to the vegetables and stir well. Bring the sauce to a simmer, then gradually whisk in the arrowroot powder or tapioca starch mixture until it’s combined. Cook for another minute, allowing the sauce to thicken. Return the cooked chicken to the pan, along with any accumulated juices from the plate. Stir well and let it cook for about 1-2 minutes, until heated through. Remove from heat. Serve immediately over cauliflower rice or plain steamed rice if desired, garnished with fresh parsley or cilantro.

21. Paleo Shrimp Stir Fry with Green Beans and Mushrooms

This dish offers a delightful alternative to traditional stir-fries by using green beans, mushrooms, and shrimp for a protein-packed meal that is ideal for those on the paleo diet.

1 lb. raw shrimp, peeled with tails removed
2 tablespoons avocado oil (for cooking)
Sea salt and black pepper (to taste)
3 cups green beans, trimmed and halved
2 cups sliced mushrooms
1/4 cup organic ketchup or tomato paste (optional)
2 teaspoons grated ginger
1 cup chicken stock or water
1 tablespoon cornstarch, dissolved in 2 tablespoons cold water (optional)
Fresh parsley or cilantro for garnish

Instructions: Preheat your oven to 375°F. Season the shrimp with salt, black pepper, and grated ginger. Set aside. In a large skillet, heat avocado oil over medium heat and cook the green beans for about 4-5 minutes until slightly tender but still crisp. Remove from pan and set aside. Add the sliced mushrooms to the same skillet and cook for another 3-4 minutes, or until softened. Return the cooked green beans to the skillet along with the raw shrimp. Cook for about 2-3 minutes per side, until shrimp is cooked through. Transfer all ingredients to a plate and set aside. In the same skillet, combine the ketchup or tomato paste, chicken stock or water, and cornstarch slurry (if using). Stir well and bring to a simmer, allowing the sauce to thicken slightly. Add the cooked shrimp mixture back into the pan, along with any accumulated juices from the plate. Cook for another 1-2 minutes until heated through. Serve immediately over cauliflower rice or plain steamed rice if desired, garnished with fresh parsley or cilantro.

22. Paleo Chicken and Broccoli Stir Fry

This dish offers a wholesome alternative to traditional stir-fries by incorporating chicken, broccoli, and a flavorful sauce made from almond butter, garlic, and coconut aminos.

1 lb. boneless, skinless chicken breast, cut into bite-sized pieces
2 tablespoons avocado oil (for cooking)
Sea salt and black pepper (to taste)
3 cups broccoli florets
1/2 cup unsalted, raw almond butter
2 tablespoons coconut aminos or soy sauce
2 cloves garlic, minced
3 teaspoons grated ginger
1 cup water or chicken stock
1 tablespoon cornstarch, dissolved in 2 tablespoons cold water (optional)
Fresh parsley or cilantro for garnish

Instructions: Preheat your oven to 375°F. In a large bowl, season the chicken with salt, black pepper, and grated ginger. Set aside. In a separate bowl, whisk together the almond butter, coconut aminos or soy sauce, garlic, and water or chicken stock. Stir well and set aside. In a large skillet, heat avocado oil over medium heat and cook the chicken for about 5-6 minutes per side until golden brown and cooked through. Transfer to a plate and set aside. Add broccoli florets to the same skillet and stir fry for another 4-5 minutes until tender but still slightly crisp. Return the cooked chicken to the pan along with any accumulated juices from the plate. Stir in the prepared almond butter mixture. Bring to a simmer, allowing the sauce to thicken slightly. If desired, add the cornstarch slurry and stir well until slightly thickened. Cook for another 1-2 minutes until heated through. Serve immediately over cauliflower rice or plain steamed rice if desired, garnished with fresh parsley or cilantro.

23. Paleo Sesame Beef and Vegetable Stir Fry

This dish offers a hearty alternative to traditional stir-fries by incorporating beef, vegetables, and a flavorful sauce made from coconut aminos, sesame oil, and ginger.

1 lb. beef sirloin, thinly sliced against the grain
2 tablespoons avocado oil (for cooking)
Sea salt and black pepper (to taste)
2 cups mixed vegetables of choice, such as bell peppers, carrots, or snow peas
1/4 cup coconut aminos or soy sauce
1 tablespoon sesame oil
1 teaspoon grated ginger
2 cloves garlic, minced
1/4 cup chicken stock or water
1 tablespoon cornstarch, dissolved in 2 tablespoons cold water (optional)
Sesame seeds for garnish

Instructions: Preheat your oven to 375°F. In a large bowl, season the beef with salt, black pepper, and grated ginger. Set aside. In a separate bowl, whisk together the coconut aminos or soy sauce, sesame oil, garlic, and water or chicken stock. Stir well and set aside. In a large skillet, heat avocado oil over medium heat and cook the beef in batches for about 1-2 minutes per side until lightly browned but still slightly rare. Transfer to a plate and keep warm. Add mixed vegetables to the same skillet and stir fry for another 3-4 minutes until crisp-tender. Return the cooked beef to the pan along with any accumulated juices from the plate. Stir in the prepared coconut aminos or soy sauce mixture. Bring to a simmer, allowing the sauce to thicken slightly. If desired, add the cornstarch slurry and stir well until slightly thickened. Cook for another 1-2 minutes until heated through. Serve immediately over cauliflower rice or plain steamed rice if desired, garnished with sesame seeds.

24. Paleo Chicken Curry Stir Fry

This dish offers a delightful alternative to traditional stir-fries by incorporating chicken, sweet potatoes, and a flavorful curry sauce made from coconut milk, ginger, and turmeric.

1 lb. boneless, skinless chicken breast, cut into bite-sized pieces
2 tablespoons avocado oil (for cooking)
Sea salt and black pepper (to taste)
2 cups diced sweet potatoes
1 red bell pepper, sliced
1/4 cup unsweetened coconut milk
1 tablespoon curry powder
1 teaspoon grated ginger
1 teaspoon ground turmeric
2 cloves garlic, minced
1/4 cup chicken stock or water
Fresh cilantro for garnish (optional)

Instructions: Preheat your oven to 375°F. In a large bowl, season the chicken with salt, black pepper, and grated ginger. Set aside. In a separate bowl, whisk together the coconut milk, curry powder, turmeric, garlic, and water or chicken stock. Stir well and set aside. In a large skillet, heat avocado oil over medium heat and cook the chicken in batches for about 1-2 minutes per side until lightly browned but still slightly rare. Transfer to a plate and keep warm. Add diced sweet potatoes to the same skillet and stir fry for another 3-4 minutes until they start to soften. Add sliced bell pepper and cook for an additional minute until it becomes slightly tender. Return the cooked chicken to the pan along with any accumulated juices from the plate. Stir in the prepared curry sauce mixture. Bring to a simmer, allowing the sauce to thicken slightly. Cook for another 1-2 minutes until heated through. Serve immediately over cauliflower rice or plain steamed rice if desired, garnished with fresh cilantro (optional).

25. Paleo Thai Basil Beef Stir Fry

This dish offers a flavorful alternative to traditional stir-fries by incorporating beef, broccoli, and a delicious Thai basil sauce made from coconut milk, fish sauce, and garlic.

1 lb. sirloin steak, thinly sliced
2 tablespoons avocado oil (for cooking)
Sea salt and black pepper (to taste)
2 cups broccoli florets
1 cup thinly sliced red bell peppers
1 cup thinly sliced red onions
1/4 cup unsweetened coconut milk
2 tablespoons fish sauce
1 tablespoon rice vinegar
3 cloves garlic, minced
1/2 cup fresh Thai basil leaves (or regular basil)
Lime wedges for garnish (optional)

Instructions: Preheat your oven to 375°F. In a large bowl, season the beef with salt, black pepper, and grated ginger. Set aside. In a separate bowl, whisk together the coconut milk, fish sauce, rice vinegar, garlic, and water or chicken stock. Stir well and set aside. In a large skillet, heat avocado oil over medium heat and cook the beef in batches for about 1-2 minutes per side until lightly browned but still slightly rare. Transfer to a plate and keep warm. Add broccoli florets to the same skillet and stir fry for another 3-4 minutes until they start to soften. Add sliced red bell peppers, red onions, and cook for an additional minute until they become slightly tender. Return the cooked beef to the pan along with any accumulated juices from the plate. Stir in the prepared Thai basil sauce mixture. Bring to a simmer, allowing the sauce to thicken slightly. Add fresh Thai basil leaves and cook for another 1-2 minutes until heated through. Serve immediately over cauliflower rice or plain steamed rice if desired, garnished with lime wedges (optional).

26. Paleo Spicy Shrimp and Green Bean Stir Fry

This dish offers a scrumptious alternative to traditional stir-fries by incorporating shrimp, green beans, and a spicy sauce made from chili garlic sauce, soy sauce, and ginger.

1 lb. peeled and deveined large shrimp
2 tablespoons avocado oil (for cooking)
Sea salt and black pepper (to taste)
2 cups green beans, cut into 1-inch pieces
1 red bell pepper, sliced
1/4 cup chili garlic sauce (or sambal oelek)
1 tablespoon soy sauce or coconut aminos
2 teaspoons rice vinegar
1 teaspoon grated ginger
3 cloves garlic, minced
Fresh basil leaves for garnish (optional)
Lime wedges for garnish (optional)

Instructions: Preheat your oven to 375°F. Season the shrimp with salt, black pepper, and grated ginger. Set aside. In a large skillet, heat avocado oil over medium heat. Cook the green beans for about 3-4 minutes until slightly tender. Add sliced red bell peppers and cook for an additional minute until they become slightly tender. Remove from heat and set aside. In a separate bowl, whisk together chili garlic sauce, soy sauce (or coconut aminos), rice vinegar, and minced garlic. Stir well. Place the shrimp into the skillet and cook for 1-2 minutes on each side until they turn pink and are cooked through. Return the green beans, bell peppers, and any accumulated juices to the skillet. Pour in the prepared sauce mixture and bring to a simmer. Cook for another 1-2 minutes until the sauce thickens slightly. Serve immediately over cauliflower rice or plain steamed rice if desired, garnished with fresh basil leaves (optional) and lime wedges (optional).

27. Paleo Teriyaki Salmon Stir Fry

This dish offers a delicious alternative to traditional stir-fries by incorporating salmon, broccoli, and a flavorful teriyaki sauce made from coconut aminos, rice vinegar, and garlic.

1 lb. skinless salmon fillet, cut into cubes
2 tablespoons avocado oil (for cooking)
Sea salt and black pepper (to taste)
2 cups broccoli florets
1 red bell pepper, sliced
1/4 cup coconut aminos or soy sauce
1 tablespoon rice vinegar
2 teaspoons grated ginger
3 cloves garlic, minced
Sesame seeds for garnish (optional)
Scallions or green onions for garnish (optional)

Instructions: Preheat your oven to 375°F. Season the salmon cubes with salt, black pepper, and grated ginger. Set aside. In a large skillet, heat avocado oil over medium heat. Cook the broccoli florets for about 3-4 minutes until they start to soften. Add sliced red bell peppers and cook for an additional minute until they become slightly tender. Remove from heat and set aside. In a separate bowl, whisk together coconut aminos (or soy sauce), rice vinegar, minced garlic, and grated ginger. Stir well. Place the salmon cubes into the skillet and cook for 1-2 minutes on each side until they are cooked through but still moist. Return the broccoli, bell peppers, and any accumulated juices to the skillet. Pour in the prepared teriyaki sauce mixture and bring to a simmer. Cook for another 1-2 minutes until the sauce thickens slightly. Serve immediately over cauliflower rice or plain steamed rice if desired, garnished with sesame seeds (optional) and sliced scallions (optional).

28. Paleo Chicken Coconut Curry Stir Fry

This dish offers a unique alternative to traditional stir-fries by incorporating chicken, broccoli, and a delicious coconut curry sauce made from red curry paste, coconut milk, and garlic.

1 lb. boneless skinless chicken thighs, cut into bite-sized pieces
2 tablespoons avocado oil (for cooking)
Sea salt and black pepper (to taste)
2 cups broccoli florets
1 red bell pepper, sliced
3 tablespoons red curry paste
1 can coconut milk (full-fat)
2 teaspoons grated ginger
4 cloves garlic, minced
Basil leaves for garnish (optional)

Instructions: Preheat your oven to 375°F. Season the chicken pieces with salt, black pepper, and grated ginger. Set aside. In a large skillet, heat avocado oil over medium heat. Cook the broccoli florets for about 3-4 minutes until they start to soften. Add sliced red bell peppers and cook for an additional minute until they become slightly tender. Remove from heat and set aside. In a separate bowl, whisk together red curry paste, coconut milk (full-fat), minced garlic, and grated ginger. Stir well. Place the chicken pieces into the skillet and cook for 3-4 minutes on each side until they are cooked through but still slightly pink inside. Return the broccoli, bell peppers, and any accumulated juices to the skillet. Pour in the prepared coconut curry sauce mixture and bring to a simmer. Cook for another 1-2 minutes until the sauce thickens slightly. Serve immediately over cauliflower rice or plain steamed rice if desired, garnished with basil leaves (optional).

29. Paleo Shrimp and Bok Choy Stir Fry

This dish offers a flavorful alternative to traditional stir-fries by incorporating shrimp, bok choy, and an aromatic soy sauce mixture made from sesame oil and garlic.

1 lb. peeled and deveined shrimp
2 tablespoons avocado oil (for cooking)
Sea salt and black pepper (to taste)
4 cups bok choy, chopped
1 red bell pepper, sliced
3 cloves garlic, minced
2 tablespoons soy sauce or coconut aminos
1 teaspoon sesame oil
Sesame seeds for garnish (optional)

Instructions: Preheat your oven to 375°F. Season the shrimp with salt, black pepper, and grated ginger. Set aside. In a large skillet, heat avocado oil over medium heat. Cook the bok choy for about 2-3 minutes until it starts to wilt. Add sliced red bell peppers and cook for an additional minute until they become slightly tender. Remove from heat and set aside. In a separate bowl, whisk together soy sauce (or coconut aminos), minced garlic, sesame oil, and grated ginger. Stir well. Place the shrimp into the skillet and cook for 1-2 minutes on each side until they are cooked through but still slightly pink inside. Return the bok choy, bell peppers, and any accumulated juices to the skillet. Pour in the prepared soy sauce mixture and bring to a simmer. Cook for another 1-2 minutes until the sauce thickens slightly. Serve immediately over cauliflower rice or plain steamed rice if desired, garnished with sesame seeds (optional).

30. Paleo Sesame Chicken and Snow Pea Stir Fry

This dish offers a flavorful alternative to traditional stir-fries by incorporating chicken, snow peas, and a delicious sesame sauce made from almond butter, honey, and garlic.

1 lb. boneless skinless chicken thighs, cut into bite-sized pieces
2 tablespoons avocado oil (for cooking)
Sea salt and black pepper (to taste)
2 cups snow peas
1 red bell pepper, sliced
3 tablespoons almond butter
3 tablespoons honey
4 cloves garlic, minced
Sesame seeds for garnish (optional)

Instructions: Preheat your oven to 375°F. Season the chicken pieces with salt, black pepper, and grated ginger. Set aside. In a large skillet, heat avocado oil over medium heat. Cook the snow peas for about 2-3 minutes until they are slightly tender. Add sliced red bell peppers and cook for an additional minute until they become slightly tender. Remove from heat and set aside. In a separate bowl, whisk together almond butter, honey, minced garlic, and grated ginger. Stir well. Place the chicken pieces into the skillet and cook for 3-4 minutes on each side until they are cooked through but still slightly pink inside. Return the snow peas, bell peppers, and any accumulated juices to the skillet. Pour in the prepared sesame sauce mixture and bring to a simmer. Cook for another 1-2 minutes until the sauce thickens slightly. Serve immediately over cauliflower rice or plain steamed rice if desired, garnished with sesame seeds (optional).

31. Paleo Zucchini Noodle and Meatball Stir Fry

This dish offers a lighter alternative to traditional stir-fries by incorporating zucchini noodles, homemade meatballs, and a flavorful sauce made from tamari, honey, and ginger.

For the meatballs:
1 lb. ground beef
For the zucchini noodles:
2 large zucchinis, spiralized (or thinly sliced)
2 tablespoons avocado oil (for cooking)
Sea salt and black pepper (to taste)
1 red bell pepper, sliced
For the sauce:
2 tablespoons tamari or soy sauce (gluten-free if necessary)
2 tablespoons honey
2 teaspoons grated ginger
Sesame seeds for garnish (optional)

Instructions: Preheat your oven to 375°F. To make the meatballs, mix ground beef with salt and black pepper. Shape into small balls and bake on a lined baking sheet for about 20 minutes until cooked through. Meanwhile, heat avocado oil over medium heat in a large skillet. Cook zucchini noodles or sliced zucchinis until slightly tender. Add sliced red bell pepper and cook for an additional minute until they become slightly tender. Remove from heat and set aside. In a separate bowl, whisk together tamari (or soy sauce), honey, minced garlic, and grated ginger. Stir well. Place the cooked meatballs back into the skillet with the zucchini noodles and bell peppers. Pour in the prepared sauce mixture and bring to a simmer. Cook for another 1-2 minutes until the sauce thickens slightly. Serve immediately over cauliflower rice or plain steamed rice if desired, garnished with sesame seeds (optional).

32. Paleo Sweet Potato and Shrimp Stir Fry

This dish offers a flavorful alternative to traditional stir-fries by incorporating sweet potatoes, shrimp, and a delicious sauce made from coconut aminos, honey, and ginger.

1 lb. peeled and deveined shrimp
2 tablespoons avocado oil (for cooking)
Sea salt and black pepper (to taste)
1 sweet potato, cubed
1 red bell pepper, sliced
For the sauce:
3 tablespoons coconut aminos or soy sauce (gluten-free if necessary)
2 tablespoons honey
2 teaspoons grated ginger
Sesame seeds for garnish (optional)

Instructions: Preheat your oven to 375°F. Place the cubed sweet potatoes on a lined baking sheet, drizzle with oil, and bake until slightly tender and crispy around the edges for about 20 minutes. Meanwhile, heat avocado oil over medium heat in a large skillet. Cook shrimp for about 3-4 minutes on each side until cooked through. Remove from heat and set aside. Add sliced red bell pepper to the skillet and cook for an additional minute until they become slightly tender. Remove from heat and set aside. In a separate bowl, whisk together coconut aminos or soy sauce, honey, minced ginger, and grated ginger. Stir well. Place the cooked shrimp back into the skillet with sweet potatoes and bell peppers. Pour in the prepared sauce mixture and bring to a simmer. Cook for another 1-2 minutes until the sauce thickens slightly. Serve immediately over cauliflower rice or plain steamed rice if desired, garnished with sesame seeds (optional).

33. Paleo Teriyaki Chicken Stir Fry

This dish offers a flavorful alternative to traditional stir-fries by incorporating teriyaki marinated chicken, broccoli florets, and zucchini noodles.

For the chicken:
1 lb. boneless skinless chicken breasts
2 tablespoons avocado oil (for cooking)
Sea salt and black pepper (to taste)
For marinating:
3 tablespoons coconut aminos or soy sauce (gluten-free if necessary)
2 tablespoons honey
1 teaspoon grated ginger
For the vegetables:
1 small head of broccoli, cut into florets
2 large zucchinis, spiralized (or thinly sliced)

Instructions: Preheat your oven to 375°F. In a bowl, combine chicken breasts with coconut aminos or soy sauce, honey, and ginger for marinating. Let sit while preparing the rest of the dish. Meanwhile, heat avocado oil over medium heat in a large skillet. Cook chicken until slightly browned on both sides but not fully cooked through. Remove from heat and set aside. In the same skillet, add broccoli florets and cook for about 5 minutes, until slightly tender. Add zucchini noodles or slices to the skillet and cook for an additional minute until they become slightly tender. Return the chicken to the skillet with cooked vegetables. Bring everything together and stir well. Continue cooking over medium heat until chicken is fully cooked through and the sauce has thickened slightly. Serve immediately over cauliflower rice or plain steamed rice if desired. Enjoy your flavorful Paleo Teriyaki Chicken Stir Fry!

34. Paleo Thai Green Curry Shrimp and Zucchini Noodles

This dish offers a lighter alternative to traditional stir-fries by incorporating Thai green curry sauce, shrimp, zucchini noodles, and a variety of vegetables.

For the shrimp:
1 lb. peeled and deveined shrimp
2 tablespoons avocado oil (for cooking)
Sea salt and black pepper (to taste)
For the sauce:
2 tablespoons Thai green curry paste
1 can (400 ml) coconut milk
3 tablespoons coconut aminos or soy sauce (gluten-free if necessary)
2 tablespoons honey
2 teaspoons grated ginger
For the vegetables:
1 small head of broccoli, cut into florets
2 large zucchinis, spiralized (or thinly sliced)

Instructions: Preheat your oven to 375°F. In a bowl, combine chicken breasts with coconut aminos or soy sauce, honey, and ginger for marinating. Let sit while preparing the rest of the dish. Meanwhile, heat avocado oil over medium heat in a large skillet. Cook shrimp until slightly browned on both sides but not fully cooked through. Remove from heat and set aside. In the same skillet, add broccoli florets and cook for about 5 minutes, until slightly tender. Add zucchini noodles or slices to the skillet and cook for an additional minute until they become slightly tender. Return the shrimp to the skillet with cooked vegetables. In a separate bowl, mix together green curry paste, coconut milk, coconut aminos or soy sauce, and honey. Pour this mixture into the skillet with your shrimp, vegetables, and noodles. Bring everything together and stir well. Continue cooking over medium heat until the sauce has thickened slightly. Serve immediately over cauliflower rice or plain steamed rice if desired. Enjoy your flavorful Paleo Thai Green Curry Shrimp and Zucchini Noodles!

35. Paleo Beef and Mushroom Stir Fry

This dish offers a protein-packed alternative to traditional stir-fries by incorporating beef strips, mushrooms, and a variety of vegetables.

For the beef:
1 lb. thinly sliced beef sirloin
2 tablespoons avocado oil (for cooking)
Sea salt and black pepper (to taste)
For the vegetables:
1 small head of broccoli, cut into florets
8 oz. white mushrooms, sliced
2 large carrots, thinly sliced
4 garlic cloves, minced
1 thumb-sized piece of ginger, peeled and grated
3 tablespoons coconut aminos or soy sauce (gluten-free if necessary)
1 teaspoon sesame oil

Instructions: Heat a large skillet over high heat and add avocado oil. Season the beef strips with salt and pepper. Cook the beef in batches until browned on both sides, then remove to a plate. In the same skillet, sauté broccoli florets for about 5 minutes or until they begin to soften. Add sliced mushrooms and continue cooking until they start releasing their juices. Stir in carrot slices, garlic, and ginger into the skillet and cook for an additional minute. Return the cooked beef strips back to the skillet along with coconut aminos or soy sauce and sesame oil. Toss everything well to combine. Continue cooking over medium-high heat until all vegetables are tender and the sauce has thickened slightly. Serve immediately over cauliflower rice or plain steamed rice if desired, for a delicious Paleo Beef and Mushroom Stir Fry.

36. Paleo Coconut Curry Chicken and Vegetables

This dish offers a flavorful alternative to traditional stir-fries by incorporating coconut milk, curry paste, and a variety of vegetables.

For the chicken:
1 lb. boneless skinless chicken breasts
2 tablespoons avocado oil (for cooking)
Sea salt and black pepper (to taste)
For the sauce:
2 tablespoons Thai red curry paste
1 can (400 ml) coconut milk
3 tablespoons coconut aminos or soy sauce (gluten-free if necessary)
2 teaspoons grated ginger
For the vegetables:
1 small head of broccoli, cut into florets
8 oz. white mushrooms, sliced
4 carrots, thinly sliced
3 bell peppers, seeded and sliced

Instructions: Preheat your oven to 375°F. In a bowl, combine chicken breasts with coconut aminos or soy sauce, grated ginger, and half of the curry paste for marinating. Let sit while preparing the rest of the dish. Heat a large skillet over high heat and add avocado oil. Season the chicken strips with salt and pepper. Cook the chicken in batches until browned on both sides, then remove to a plate. In the same skillet, sauté broccoli florets for about 5 minutes or until they begin to soften. Add sliced mushrooms and continue cooking until they start releasing their juices. Stir in carrot slices, bell pepper, and remaining curry paste into the skillet. Pour coconut milk over everything and bring to a simmer. Return the cooked chicken strips back to the skillet along with any accumulated marinade. Toss everything well to combine and cook for an additional 5 minutes or until all vegetables are tender and the sauce has thickened slightly. Serve immediately over cauliflower rice or plain steamed rice if desired, for a delicious Paleo Coconut Curry Chicken and Vegetables.

37. Paleo Shrimp and Asparagus Stir Fry

This dish offers a protein-packed alternative to traditional stir-fries by incorporating shrimp, asparagus, and a simple garlic sauce.

For the shrimp:
1 lb. peeled and deveined shrimp
2 tablespoons avocado oil (for cooking)
Sea salt and black pepper (to taste)
For the sauce:
1/4 cup coconut aminos or soy sauce (gluten-free if necessary)
2 tablespoons rice vinegar
3 garlic cloves, minced
For the vegetables:
1 bunch asparagus, trimmed and cut into 1-inch pieces
4 scallions, thinly sliced
1 red bell pepper, seeded and sliced
2 cups fresh or frozen peas, thawed (optional)

Instructions: Heat a large skillet over high heat and add avocado oil. Season the shrimp with salt and pepper. Cook the shrimp in batches until they turn pink on both sides, then remove to a plate. In the same skillet, sauté asparagus for about 3-4 minutes or until it starts to soften. Stir in scallions, bell pepper, peas (if using), and garlic. Pour coconut aminos or soy sauce and rice vinegar over everything and bring to a simmer. Return the cooked shrimp back to the skillet along with any accumulated juices. Toss everything well to combine and cook for an additional 2-3 minutes or until all vegetables are tender. Serve immediately over cauliflower rice or plain steamed rice if desired, for a delicious Paleo Shrimp and Asparagus Stir Fry.

38. Paleo Chicken and Zucchini Stir Fry

This dish offers a protein-packed alternative to traditional stir-fries by incorporating chicken, zucchini, and a simple garlic sauce.

For the chicken:
1 lb. boneless skinless chicken breasts
2 tablespoons avocado oil (for cooking)
Sea salt and black pepper (to taste)
For the sauce:
3 garlic cloves, minced
1/4 cup coconut aminos or soy sauce (gluten-free if necessary)
2 tablespoons rice vinegar
For the vegetables:
2 large zucchinis, cut into thin half moons
1 red bell pepper, seeded and sliced
4 scallions, thinly sliced

Instructions: Preheat your oven to 375°F. In a bowl, combine chicken breasts with coconut aminos or soy sauce, rice vinegar, and half of the garlic for marinating. Let sit while preparing the rest of the dish. Heat a large skillet over high heat and add avocado oil. Season the chicken strips with salt and pepper. Cook the chicken in batches until browned on both sides, then remove to a plate. In the same skillet, sauté zucchini for about 4-5 minutes or until it starts to soften. Stir in bell pepper, scallions, remaining garlic, and rice vinegar over everything. Return the cooked chicken back to the skillet along with any accumulated juices. Toss everything well to combine and cook for an additional 2-3 minutes or until all vegetables are tender. Serve immediately over cauliflower rice or plain steamed rice if desired, for a delicious Paleo Chicken and Zucchini Stir Fry.