[2017] 500 Paleo Diet Recipes Read online

  Add meat, stir and brown it for 5 minutes.

  Add Worcestershire sauce, wine, sherry, dried mushrooms, garlic, stock, thyme, fennel, rosemary, nutmeg, and star anise, stir, bring to a boil, cover, reduce heat to low and cook for 1 hour and 10 minutes.

  Add celery, carrots, fresh mushrooms, potato, stir, cover and cook for 15 minutes.

  Increase heat to medium, uncover the pot and cook the stew for 15 minutes.

  In a bowl, mix the flour with a cup of liquid from the stew, stir well, pour over stew and cook for 15 more minutes.

  Transfer to bowls and serve hot.

  Enjoy!

  Nutritional value: calories 313, fat 8, carbs 21, fiber 3, sugar 7, protein 38

  Paleo Slow Cooker Stew

  This is an Irish style stew! It’s a comforting stew and the fact that it’s made in a slow cooker makes it even better!

  Servings: 6

  Preparation time: 1 day

  Cooking time: 8 hours

  Ingredients:

  2 pounds beef stew meat, cubed

  3 cups dark beer

  7 garlic cloves, finely minced

  A pinch of sea salt

  Black pepper to the taste

  4 carrots, chopped

  1 cup coconut flour

  2 yellow onions, finely chopped

  ½ head cabbage, finely chopped

  30 ounces canned tomatoes, diced

  2 cups reserved beef marinade

  3 cups beef stock

  Directions:

  In a bowl, mix beef with beer and 3 garlic cloves, toss to coat and keep in the fridge for 1 day.

  In a bowl, mix coconut flour with a pinch of sea salt and pepper to the taste and stir.

  Drain meat and reserve the 2 cups of the marinade.

  Add meat to tapioca bowls and toss to coat.

  Heat up a pan over medium-high heat, add meat, stir and brown it for 2-3 minutes.

  Transfer meat to your slow cooker.

  Add reserved marinade, carrots, cabbage, onions, tomatoes, 4 garlic cloves, beef stock, salt and pepper to the taste, cover pot and cook stew on Low for 8 hours.

  Uncover pot, transfer stew to bowls and serve.

  Enjoy!

  Nutritional value: calories 247, fat 4.5, carbs 25, fiber 4.2, sugar 4, protein 24.2

  Paleo Veggie And Chorizo Stew

  If you are looking for a colored dish, full of intense flavors, then you must give this stew a chance!

  Servings: 3

  Preparation time: 10 minutes

  Cooking time: 30 minutes

  Ingredients:

  1 yellow onion, chopped

  1 tablespoon coconut oil

  2 chorizo sausages, skinless and thinly sliced

  1 red bell pepper, chopped

  1 carrot, thinly sliced

  1 celery stick, chopped

  1 tomato, chopped

  2 garlic cloves, finely minced

  2 cups chicken broth

  1 tablespoon lemon juice

  Black pepper to the taste

  1 zucchini, chopped

  A handful parsley leaves, finely chopped

  Directions:

  Heat up a pan with the oil over medium-high heat, add chorizo, onion, celery and carrot, stir and cook for 3 minutes.

  Add red bell pepper, tomatoes and garlic, stir and cook 1 minute.

  Add lemon juice, stock and pepper, stir, bring to a boil, cover pan, reduce heat to medium and cook for 10 minutes.

  Add zucchini, stir, cover again and cook for 10 more minutes.

  Uncover pan, cook the stew for 2 minutes more stirring often.

  Add parsley, stir, take off heat, transfer to dishes and serve.

  Enjoy!

  Nutritional value: calories 420, fat 12, carbs 45, fiber 11, sugar 5, protein 33.2

  Special Beef And Plantain Stew

  It’s a fantastic idea for lunch or even for dinner! Try it right away!

  Servings: 4

  Preparation time: 10 minutes

  Cooking time: 5 hours

  Ingredients:

  6 plantains, skinless and cubed

  2 pounds beef meat, cubed

  3 cups collard greens, chopped

  A pinch of sea salt

  Black pepper to the taste

  3 cups water

  ½ cup sweet paprika

  3 tablespoons allspice

  ¼ cup garlic powder

  1 teaspoon chili powder

  1 teaspoon cayenne pepper

  Directions:

  In your slow cooker, mix beef with plantains, collard greens, water, paprika, garlic powder, allspice, chili powder, cayenne, a pinch of salt and pepper to the taste.

  Stir, cover pot and cook on High for 5 hours.

  Uncover slow cooker, leave stew to cool down for a few minutes, transfer to bowls and serve.

  Enjoy!

  Nutritional value: calories 410, fat 11, carbs 39, fiber 10, protein 34, sugar 5

  Paleo Chicken Stew

  Do you need a new idea for dinner tonight? Well, here is what we recommend you to try!

  Servings: 6

  Preparation time: 15 minutes

  Cooking time: 8 hours

  Ingredients:

  5 garlic cloves, finely chopped

  2 celery stalks, chopped

  2 yellow onions, chopped

  2 carrots, chopped

  30 ounces canned pumpkin puree

  2 quarts chicken stock

  2 cups chicken meat, chopped

  ¼ cup coconut flour

  Black pepper to the taste

  ½ pound baby spinach

  ¼ teaspoon cayenne pepper

  Directions:

  In your slow cooker, mix chicken meat with onions, carrots, celery, garlic, pumpkin puree, chicken stock, black pepper, flour and cayenne, stir well, cover and cook on low for 7 hours and 50 minutes.

  Uncover slow cooker, add spinach, cover again and cook for 10 more minutes.

  Transfer to bowls and serve hot.

  Enjoy!

  Nutritional value: calories 244, fat 2, carbs 38, fiber 6, sugar 4, protein 20

  Paleo Lamb And Coconut Stew

  It’s an Indian style stew you should make for you and your loved ones as soon as possible!

  Servings: 4

  Preparation time: 15 minutes

  Cooking time: 1 hour and 50 minutes

  Ingredients:

  1 and ½ pounds lamb meat, diced

  1 tablespoon coconut oil

  ½ red chili, seedless and chopped

  1 brown onion, chopped

  3 garlic cloves, minced

  2 celery sticks, chopped

  2 and ½ teaspoons garam masala powder

  1 teaspoon fennel seeds

  A pinch of sea salt

  Black pepper to the taste

  1 and ¼ teaspoons turmeric

  1 and ½ teaspoons ghee

  14 ounces canned coconut milk

  1 cup water

  1 tablespoon lemon juice

  2 carrots, chopped

  A handful parsley leaves, finely chopped

  Directions:

  Heat up a pan with the oil over medium-high heat, add lamb, stir and brown for 4 minutes.

  Add celery, chili and onion, stir and cook 1 minute.

  Reduce heat to medium, add garam masala, garlic, ghee, fennel, and turmeric, stir and cook 1 minute.

  Add a pinch of sea salt, pepper to the taste, tomato paste, coconut milk and water, stir, bring to a boil, reduce heat to low, cover and cook fro 1 hour.

  Add carrots and cook fro 40 minutes more, stirring from time to time.

  Add lemon juice and parsley, stir, take off heat, transfer to bowls and serve.

  Enjoy!

  Nutritional value: calories 450, fat 31, carbs 40, fiber 1, sugar 2, protein 50

  Paleo Veggie Stew

  It’s a delicious spring dish that proves you don’t need meat every day!

  Servings: 6

  Preparation time: 10 minutes
/>   Cooking time: 1 hour

  Ingredients:

  4 pounds mixed root vegetables (parsnips, carrots, rutabagas, beets, celery root, turnips), chopped

  6 tablespoons extra virgin olive oil

  1 garlic head, cloves separated and peeled

  ½ cup yellow onion, chopped

  Black pepper to the taste

  28 ounces canned tomatoes, peeled and chopped

  1 tablespoon tomato paste

  2 cups kale leaves, torn

  1 teaspoon oregano, dried

  Tabasco sauce for serving

  Directions:

  In a baking dish, mix all root vegetables with black pepper, half of the oil and garlic, toss to coat, introduce in the oven at 450 degrees G and roast them for 45 minutes.

  Heat up a pot with the rest of the oil over medium-high heat, add onions and cook for 2-3 minutes stirring often.

  Add tomato paste, stir and cook 1 more minute.

  Add tomatoes and their liquid, some salt and pepper and the oregano, stir, bring to a simmer, reduce heat to low and cook until veggies become roasted.

  Take root veggies out of the oven, add them to the pot and stir.

  Add kale, stir and cook for 5 minutes.

  Add Tabasco sauce to the taste, stir, transfer to bowls and serve.

  Enjoy!

  Nutritional value: calories 150, fat 7, carbs 17.2, fiber 3.7, sugar 5, protein 2.4

  Paleo French Chicken Stew

  This chicken stew smells unbelievable, and it tastes even better!

  Servings: 4

  Preparation time: 15 minutes

  Cooking time: 2 hours

  Ingredients:

  10 garlic cloves, peeled

  30 black olives, pitted

  2 pounds chicken pieces

  2 cups chicken stock

  28 ounces canned tomatoes, chopped

  2 tablespoon rosemary, chopped

  2 tablespoons parsley leaves, chopped

  2 tablespoons basil leaves, chopped

  A pinch of sea salt

  Black pepper to the taste

  A drizzle of extra virgin olive oil

  Directions:

  Heat up a pot with some olive oil over medium-high heat, add chicken pieces, a pinch of sea salt, and pepper to the taste and cook for 4 minutes, stirring often.

  Add garlic, stir and brown for 2 minutes.

  Add chicken stock, tomatoes, olives, thyme, and rosemary, stir, cover pot and bake in the oven at 325 degrees F for 1 hour.

  Add parsley and basil, stir, introduce in the oven again and bake for 45 more minutes.

  Leave stew to cool down for a few minutes, transfer to plates and serve.

  Enjoy!

  Nutritional value: calories 300, fat 48, carbs 16, sugar 0, protein 61

  Paleo Oxtail Stew

  You’ve never tried something similar! It’s insanely good!

  Servings: 8

  Preparation time: 15 minutes

  Cooking time: 6 hours

  Ingredients:

  4 and ½ pounds oxtail, cut into medium chunks

  A drizzle of extra virgin olive oil

  1 tablespoons extra virgin olive oil

  2 leeks, chopped

  4 carrots, chopped

  2 celery sticks, chopped

  4 thyme springs, chopped

  4 rosemary springs, chopped

  4 cloves

  4 bay leaves

  Black pepper to the taste

  2 tablespoons coconut flour

  28 ounces canned plum tomatoes, chopped

  9 ounces red wine

  1-quart beef stock

  Directions:

  In a roasting pan, mix oxtail with black pepper and a drizzle of oil.

  Toss to coat, introduce in the oven at 425 degrees F and bake for 20 minutes.

  Heat up a pot with 1 tablespoon oil over medium heat, add leeks, celery, and carrots, stir and cook for 4 minutes.

  Add thyme, rosemary and bay leaves, stir and cook everything for 20 minutes.

  Take oxtail out of the oven and leave aside for a few minutes.

  Add flour and cloves to veggies and stir.

  Also add tomatoes, wine, oxtail and its juices and stock, stir, increase heat to high and bring to a boil.

  Introduce pot in the oven at 325 degrees F and bake for 5 hours.

  Take stew out of the oven, leave aside for 10 minutes, take oxtail out of the pot and discard bones.

  Return meat to pot, add more pepper to the taste, stir, transfer to plates and serve.

  Enjoy!

  Nutritional value: calories 523, fat 38, carbs 12, sugar 6.5, fiber 2.6, protein 28

  Paleo Eggplant Stew

  It’s time to teach you how to make the best paleo eggplant stew! Pay attention!

  Servings: 3

  Preparation time: 10 minutes

  Cooking time: 30 minutes

  Ingredients:

  1 eggplant, chopped

  1 yellow onion, chopped

  2 tomatoes, chopped

  1 teaspoon cumin powder

  A pinch of sea salt

  Black pepper to the taste

  1 cup tomato paste

  A pinch of cayenne pepper

  ½ cup water

  Directions:

  Heat up a pan over medium-high heat, add water, tomato paste, a pinch of salt and pepper, cayenne and cumin and stir well.

  Add the eggplant, tomato, and onion, stir, bring to a boil, reduce heat to medium and cook for 30 minutes.

  Take stew off heat, add a black pepper if needed, transfer to plates and serve.

  Enjoy!

  Nutritional value: calories 82, fat 0, carbs 16, fiber 1, sugar 0.5, protein 5

  Amazing Squash Soup

  This will gain your heart for sure! It’s amazing and very delicious!

  Preparation time: 10 minutes

  Cooking time: 50 minutes

  Servings: 4

  Ingredients:

  1 butternut squash, cut in halves lengthwise and deseeded

  14 ounces coconut milk

  A pinch of sea salt

  Black pepper to the taste

  A handful parsley, chopped

  A pinch of nutmeg, ground

  Directions:

  Place butternut squash halves on a lined baking sheet, place in the oven at 350 degrees F and bake for 45 minutes.

  Leave squash to cool down, scoop flesh and transfer it to pot.

  Add half of the coconut milk and blend everything using an immersion blender.

  Heat this soup up over medium-low heat, add the rest of the coconut milk, a pinch of sea salt, black pepper to the taste, nutmeg and parsley, blend using your immersion blender for a few seconds, cook for about 4 minutes, divide into soup bowls and serve.

  Enjoy!

  Nutrition: calories 144, fat 10, fiber 2, carbs 7, protein 2

  Simple Broccoli Soup

  This is an easy and very tasty soup you can make today!

  Preparation time: 10 minutes

  Cooking time: 20 minutes

  Servings: 4

  Ingredients:

  1 yellow onion, chopped

  2 tablespoons olive oil

  1 celery stick, chopped

  Zest from ½ lemon

  1-quart veggie stock

  17 ounces water

  1 teaspoon cumin, ground

  1 broccoli head, florets separated

  Black pepper to the taste

  3 garlic cloves, minced

  2 bay leaves

  Juice of ½ lemon

  A pinch of sea salt

  For the pesto:

  ½ cup almonds, chopped

  1 garlic clove

  2 tablespoons lemon juice

  2 tablespoons olive oil

  4 tablespoons green olives, pitted and chopped

  Directions:

  Heat up a pot with 2 tablespoons olive oil over medium high heat, add onion, lemon zest and a pinch of salt, stir and cook for 3 minutes.

  Add celery and 3 g
arlic cloves, stir and cook for 1 minute more.

  Add stock, cumin, water, and black pepper, stir, cover, bring to a boil and simmer for 10 minutes.

  Add bay leaves and broccoli, stir, cover again and cook for 6 minutes more.

  Take soup off the heat, discard bay leaves, transfer to your blender and pulse really well.

  Add juice from ½ lemon, pulse again, return to the pot and heat up again over medium-low heat.

  Meanwhile, in your food processor, blend well almond with 1 garlic clove, 2 tablespoon lemon juice, 2 tablespoons olive oil and green olives.

  Divide soup into bowls, top with the pesto you’ve just made and serve hot.

  Enjoy!

  Nutrition: calories 139, fat 2, fiber 1, carbs 4, protein 1

  Delicious Gazpacho

  This Paleo soup is perfect for a hot summer day!

  Preparation time: 10 minutes

  Cooking time: 2 minutes

  Servings: 4

  Ingredients:

  8 tomatoes

  1 red onion, chopped

  1 cucumber, peeled and chopped

  1 red bell pepper, chopped

  1 green bell pepper, chopped

  1 red chili pepper, chopped

  3 garlic cloves

  1 cup tomato juice

  1 cup water

  2 tablespoon apple cider vinegar

  Zest from ½ orange

  ¾ cup olive oil

  A pinch of sea salt

  Black pepper to the taste