Paleo by Nature

Category: Recipe

Paleo recipes that are gluten-free, dairy-free, most are also AIP friendly, Whole 30 friendly, Keto-friendly, with suggested adaptations to suit tastes and dietary needs.

  • Green Goddess Avocado Salad

    Green Goddess Avocado Salad

    Bright, fresh, and nourishing — this salad balances healthy fats, fiber, and vibrant greens for energy and focus.

    Ingredients:

    2 cups mixed greens

    1 avocado, diced

    1/2 cucumber, sliced

    1/4 cup fresh herbs (parsley, cilantro)

    1 tbsp olive oil

    1 tsp lemon juice

    Sea salt to taste

    Instructions:

    Combine all ingredients in a large bowl.

    Drizzle with olive oil and lemon juice; toss gently.

    Serve immediately.

    AIP-Friendly Variant: All ingredients are AIP-approved; omit lemon if sensitive.

    Mindful Eating Note:
    Notice the colors, textures, and flavors — a simple, grounding way to connect with your food.

  • Roasted Veggie & Herb Medley

    Roasted Veggie & Herb Medley

    A simple side dish packed with color, fiber, and nutrients — perfect for any meal. Roasting brings out natural sweetness in the vegetables.

    Ingredients:

    1 cup carrots, chopped

    1 cup Brussels sprouts, halved

    1 red bell pepper, chopped

    2 tbsp olive oil

    1 tsp thyme

    1/2 tsp sea salt

    1/4 tsp black pepper

    Instructions:

    Preheat oven to 400°F (200°C).

    Toss all vegetables with olive oil, thyme, salt, and pepper.

    Roast 25–30 min, stirring halfway through.

    Serve warm.

    AIP-Friendly Variant: Omit black pepper; focus on fresh herbs like rosemary or parsley.

    Mindful Eating Note:
    Take a moment to appreciate the color, aroma, and warmth — a simple reminder that eating can be joyful and grounding.

  • Sweet Potato & Apple Soup

    Sweet Potato & Apple Soup

    A creamy, comforting soup perfect for cozy evenings. Sweet potatoes and apples provide natural sweetness while warming spices soothe the digestive system.

    Ingredients:

    2 medium sweet potatoes, peeled and chopped

    2 apples, peeled and chopped

    1 small onion, chopped

    3 cups chicken or vegetable broth

    1 tsp cinnamon

    1/2 tsp sea salt

    1 tbsp coconut oil

    Instructions:

    Heat coconut oil in a large pot, sauté onion 3–4 min.

    Add sweet potatoes, apples, and broth; bring to a boil.

    Reduce heat and simmer 20 min until soft.

    Blend until smooth; season with salt and cinnamon.

    AIP-Friendly Variant: Omit cinnamon if sensitive; use ginger for spice instead.

    Mindful Eating Note:
    Savor the natural sweetness and aroma — allow each spoonful to comfort and ground you.
  • Zucchini Noodle Pesto with Grilled Chicken

    Zucchini Noodle Pesto with Grilled Chicken

    A fresh, satisfying dinner that’s light yet nourishing. Homemade pesto adds flavor and healthy fats without dairy.

    Ingredients:

    2 medium zucchini, spiralized

    1 cup fresh basil

    1/4 cup pine nuts

    2 cloves garlic

    1/4 cup olive oil

    1 tsp sea salt

    2 chicken breasts, grilled and sliced

    Instructions:

    Blend basil, pine nuts, garlic, olive oil, and salt to make pesto.

    Toss zucchini noodles with pesto.

    Top with sliced grilled chicken.

    AIP-Friendly Variant: Use pumpkin seeds instead of pine nuts and omit garlic if sensitive.

    Mindful Eating Note:
    Notice the fresh herbal aroma and tender zucchini — a meal that feels light, vibrant, and satisfying.
  • Cacao Almond Bliss Bites

    Cacao Almond Bliss Bites

    A mindful, chocolatey snack to satisfy cravings without guilt. Packed with healthy fats and natural sweetness.

    Ingredients:

    1 cup almond butter

    1/4 cup coconut flour

    1/4 cup raw cacao powder

    2 tbsp maple syrup

    1 tsp vanilla extract

    Pinch of sea salt

    Instructions:

    Mix all ingredients in a bowl until smooth.

    Roll into small balls and refrigerate 30 min.

    Store in airtight container in fridge.

    AIP-Friendly Variant: Use carob powder instead of cacao.

    Mindful Eating Note:
    Enjoy slowly, letting each bite melt on your tongue — a small indulgence that still supports your health goals.
  • Coconut Lemon Energy Bars

    Coconut Lemon Energy Bars

    A grab-and-go snack that supports energy, focus, and satiety.

    Ingredients:

    1 cup almond flour

    1/4 cup shredded coconut

    1/4 cup coconut oil

    2 tbsp maple syrup

    Zest of 1 lemon

    Instructions:

    Mix all ingredients in a bowl.

    Press into lined pan; refrigerate 30 min.

    Cut into bars and store in fridge.

    AIP-Friendly Variant: Use approved sweeteners and nut flours.

    Mindful Eating Note:
    Savor the tangy lemon and creamy coconut — energy and pleasure in one bite.
  • Stuffed Sweet Potatoes (Paleo + AIP Option)

    Stuffed Sweet Potatoes (Paleo + AIP Option)

    Simple, hearty, and full of flavor — comfort food that nourishes the body and soul.

    These savory stuffed sweet potatoes are the perfect blend of sweet, savory, and nutrient-rich. Whether you’re following a strict paleo lifestyle or adapting for AIP, this recipe brings you all the cozy satisfaction of a comfort meal — without compromise.

    🥔 Ingredients

    For the sweet potatoes

    • 2 medium sweet potatoes, scrubbed and pierced with a fork
    • 1 tsp olive oil

    For the filling

    • 1 lb ground turkey or beef
    • 1 tbsp olive oil or avocado oil
    • ½ small onion, finely diced
    • 2 cloves garlic, minced
    • ½ tsp sea salt
    • ¼ tsp black pepper (omit for AIP)
    • ½ tsp smoked paprika (AIP: replace with ¼ tsp ground turmeric or ½ tsp dried basil)
    • 1 cup finely chopped spinach or kale
    • 1 tbsp coconut aminos
    • Fresh parsley for garnish

    👩‍🍳 Instructions

    1. Roast the sweet potatoes:
      Preheat oven to 400°F (200°C). Rub sweet potatoes lightly with olive oil and bake for 40–45 minutes, or until tender.
    2. Prepare the filling:
      Heat oil in a large skillet over medium heat. Add onion and garlic; sauté until fragrant.
      Add ground turkey or beef, breaking it apart as it cooks. Season with sea salt, and (if not AIP) black pepper and smoked paprika.
    3. Add the greens:
      Stir in chopped spinach or kale and cook until wilted. Add coconut aminos and mix well.
    4. Assemble:
      Slice baked sweet potatoes lengthwise and fluff the insides slightly with a fork. Spoon the savory filling into each potato.
    5. Finish:
      Garnish with fresh parsley and, if desired, a drizzle of melted ghee for extra richness (AIP: ensure ghee is well tolerated or replace with coconut oil).

    🌿 AIP Modifications Summary

    ✅ Omit black pepper
    ✅ Replace smoked paprika with turmeric or dried basil
    ✅ Use coconut oil instead of ghee if sensitive to dairy
    ✅ Choose gentle greens like baby spinach

    ✨ Why You’ll Love It

    • Perfect balance of sweet and savory
    • Adaptable for both paleo and AIP diets
    • Packed with nutrient-dense, whole ingredients
    • Great for meal prep or cozy weeknight dinners

  • Garlic Butter Steak Bites with Broccoli

    Garlic Butter Steak Bites with Broccoli

    Quick. Satisfying. Irresistibly savory.

    These Garlic Butter Steak Bites with Broccoli are a paleo powerhouse — high in protein, rich in flavor, and ready in under 20 minutes. They’re perfect for weeknights when you crave something hearty yet clean.

    🥣 Ingredients

    • 1 lb sirloin or ribeye steak, cut into bite-size pieces
    • 2 tbsp ghee or grass-fed butter
    • 3 cloves garlic, minced
    • 2 cups broccoli florets, steamed or lightly sautéed
    • 1 tbsp coconut aminos
    • ½ tsp sea salt
    • ¼ tsp black pepper
    • 1 tbsp chopped fresh parsley (optional for garnish)

    AIP Alternate:
    Swap butter/ghee for coconut oil and omit black pepper. Add a pinch of turmeric or ginger for warmth.

    🔥 Instructions

    1. Heat a large skillet over medium-high heat. Add 1 tbsp ghee.
    2. Sear steak bites in batches for 2–3 minutes per side until browned. Remove and set aside.
    3. Lower heat to medium, add remaining ghee and garlic, sauté until fragrant.
    4. Return steak bites to the pan, toss with coconut aminos, and stir until coated in garlic butter.
    5. Serve immediately with steamed broccoli on the side. Garnish with parsley if desired.

    🌿 Why You’ll Love It

    • Perfect balance of protein and fiber
    • Naturally paleo and easily AIP-adaptable
    • Ready in minutes but feels gourmet

  • 🍤 Paleo Shrimp & Cauliflower Grits

    🍤 Paleo Shrimp & Cauliflower Grits

    Southern comfort made clean and nourishing.

    This Paleo Shrimp & Cauliflower Grits recipe brings the warmth of a southern classic — creamy, buttery “grits” made from cauliflower, topped with perfectly seasoned shrimp and a hint of smoky garlic. Every bite feels indulgent, yet it’s grain-free, dairy-free, and fully paleo-approved.

    🥣 Ingredients

    For the Cauliflower Grits:

    • 1 large head cauliflower, chopped
    • 2 tbsp ghee or coconut oil
    • ¼ cup coconut milk (unsweetened, full-fat)
    • 1 clove garlic, minced
    • ½ tsp sea salt
    • ¼ tsp black pepper

    AIP Alternate: Omit black pepper and use olive oil instead of ghee.

    For the Shrimp:

    • 1 lb large shrimp, peeled and deveined
    • 1 tbsp olive oil or ghee
    • 2 cloves garlic, minced
    • ½ tsp smoked paprika
    • ½ tsp sea salt
    • ¼ tsp cayenne (optional)
    • 1 tbsp fresh parsley, chopped
    • Lemon wedges for serving

    AIP Alternate: Omit paprika and cayenne; add turmeric or ginger for flavor depth.

    🔥 Instructions

    1. Steam or boil cauliflower until tender, about 8–10 minutes.
    2. Drain well, then blend with ghee, coconut milk, garlic, salt, and pepper until creamy. Set aside.
    3. Heat olive oil or ghee in a skillet over medium heat. Add garlic and cook until fragrant.
    4. Add shrimp, paprika, salt, and cayenne; sauté until pink and opaque (about 3 minutes per side).
    5. Serve shrimp over a generous scoop of cauliflower grits. Garnish with parsley and a squeeze of lemon.

    🌿 Why You’ll Love It

    • Creamy, savory, and fully paleo
    • Quick weeknight meal with comfort-food vibes
    • Naturally gluten-free and dairy-free
  • Banana Pancakes

    Banana Pancakes

    Fluffy, golden, and naturally sweet — these pancakes make healthy mornings feel indulgent.
    Made with simple whole-food ingredients, they’re perfect for slow weekends or meal-prepped breakfasts that keep you energized and happy.

    Prep Time: 5 min
    Cook Time: 10 min
    Serves: 2

    Ingredients:

    • 2 ripe bananas
    • 3 eggs
    • 2 tbsp almond flour (or coconut flour for nut-free)
    • ½ tsp cinnamon
    • Pinch of sea salt
    • Coconut oil, for cooking
    • Optional toppings: sliced fruit, drizzle of raw honey, or a sprinkle of shredded coconut

    AIP Alternate:

    • Replace eggs with 3 tbsp mashed green plantain and 1 tbsp gelatin mixed with warm water.
    • Use coconut flour instead of almond flour.

    Instructions:

    1. In a bowl, mash bananas until smooth. Whisk in eggs, almond flour, cinnamon, and sea salt.
    2. Heat coconut oil in a skillet over medium heat.
    3. Pour small rounds of batter and cook 2–3 minutes per side until golden brown.
    4. Serve warm with your favorite Paleo toppings.

    Nutrition Spotlight 🌿
    Bananas provide natural sweetness and potassium for energy and recovery, while eggs and almond flour add protein and healthy fats to keep you full and satisfied.

  • Cauliflower Fried “Rice”

    Cauliflower Fried “Rice”

    All the comfort of takeout — none of the grains or guilt.
    This colorful, flavor-packed dish brings together crisp vegetables, tender cauliflower rice, and the savory aroma of coconut aminos for a nourishing, quick weeknight meal that satisfies every craving.

    Prep Time: 10 min
    Cook Time: 15 min
    Serves: 2–3

    Ingredients:

    • 4 cups cauliflower rice (fresh or frozen)
    • 2 eggs, whisked
    • 1 cup mixed vegetables (carrots, peas, green onion, or bell pepper)
    • 2 tbsp coconut aminos
    • 1 tbsp sesame oil (or avocado oil for AIP)
    • 1 garlic clove, minced
    • 1 tsp grated ginger
    • Sea salt to taste
    • Optional garnish: chopped cilantro or sesame seeds

    AIP Alternate:

    • Omit eggs and sesame oil. Use avocado oil and add diced chicken or shrimp for extra protein.
    • Skip nightshade vegetables (like bell peppers) and sub in zucchini or broccoli florets.

    Instructions:

    1. Heat oil in a large skillet over medium heat.
    2. Add garlic and ginger, cooking until fragrant.
    3. Add mixed vegetables and sauté until tender.
    4. Stir in cauliflower rice and coconut aminos; cook 5–6 minutes until heated through.
    5. Push mixture to one side of the pan, scramble eggs on the other side (if using), then combine.
    6. Season with sea salt and top with cilantro or sesame seeds.

    Nutrition Spotlight 🌿
    Cauliflower is high in fiber and antioxidants that support digestion and detoxification, while coconut aminos add umami flavor with a fraction of the sodium of soy sauce.

  • Cucumber Avocado Salad

    Cucumber Avocado Salad

    Cool, creamy, and refreshingly light — this salad is a perfect side or quick lunch.
    With hydrating cucumber, creamy avocado, and a bright citrus dressing, it’s a celebration of clean eating and simple ingredients that make you feel alive and vibrant.

    Prep Time: 10 min
    Serves: 2

    Ingredients:

    • 1 large cucumber, sliced thin
    • 1 ripe avocado, diced
    • 2 tbsp olive oil
    • 1 tbsp lime juice (or lemon juice)
    • 1 tbsp chopped fresh dill or cilantro
    • Sea salt to taste
    • Optional garnish: sesame seeds or microgreens

    AIP Alternate:

    • Omit sesame seeds (if used).
    • Add a few slices of green apple for extra crunch and freshness.

    Instructions:

    1. In a bowl, whisk olive oil, lime juice, and salt.
    2. Add cucumber and avocado, gently tossing to coat.
    3. Sprinkle with herbs and optional garnish.
    4. Serve immediately for best texture.

    Nutrition Spotlight 🌿
    Cucumber hydrates and supports detoxification, while avocado delivers heart-healthy fats and minerals that help your body absorb fat-soluble vitamins.

  • Honey Garlic Salmon with Asparagus

    Honey Garlic Salmon with Asparagus

    A simple, elegant dish that delivers flavor and nourishment in every bite.

    Golden seared salmon glazed in a honey-garlic sauce pairs perfectly with crisp-tender asparagus for a quick meal that feels both indulgent and clean.

    Prep Time: 10 min
    Cook Time: 15 min
    Serves: 2

    Ingredients:

    • 2 salmon fillets (about 5–6 oz each)
    • 2 tbsp olive oil or avocado oil
    • 1 tbsp raw honey
    • 2 garlic cloves, minced
    • 1 tbsp coconut aminos (Paleo-friendly soy sauce alternative)
    • 1 bunch asparagus, trimmed
    • Sea salt to taste
    • Fresh lemon wedges, for serving

    AIP Alternate:

    • Replace garlic with 1 tsp ginger for a gentle flavor.
    • Use a drizzle of date syrup instead of honey if preferred.

    Instructions:

    1. Heat oil in a skillet over medium heat. Add salmon, skin-side down, and sear 4–5 minutes per side.
    2. Remove salmon, set aside. In the same skillet, add honey, garlic, and coconut aminos; simmer 1–2 minutes until slightly thickened.
    3. Return salmon to the pan, spooning sauce over fillets.
    4. Add asparagus to the side of the pan, sauté 3–4 minutes until tender-crisp.
    5. Serve salmon and asparagus with a squeeze of fresh lemon.

    Nutrition Spotlight 🌿
    Salmon is rich in omega-3s that support brain and heart health, while asparagus adds detoxifying antioxidants and fiber to keep your system balanced and strong.

  • Roasted Beet & Kale Salad

    Roasted Beet & Kale Salad

    Earthy, vibrant, and detoxifying — a salad that balances flavors and colors.

    Ingredients:

    2 medium beets, roasted and diced

    2 cups kale (may substitute arugula or other green as desired)

    1/4 cup walnuts

    1 tbsp olive oil

    1 tsp apple cider vinegar

    Sea salt to taste

    Instructions:

    Roast beets at 400°F (200°C) for 30–35 min.

    Combine beets, kale, and walnuts.

    Drizzle with olive oil, vinegar, and salt; toss gently.

    AIP-Friendly Variant: Use approved nuts or omit if sensitive.

    Mindful Eating Note:
    Notice the contrast of textures and earthy sweetness — a small but powerful act of self-care.

  • Sweet Potato Fries

    Sweet Potato Fries

    Ingredients:

    • 2 medium sweet potatoes, peeled and sliced into fries
    • 1 tbsp olive oil
    • 1/2 tsp sea salt
    • 1/2 tsp paprika (omit for AIP)
    • 1/4 tsp garlic powder (optional)

    Instructions:

    1. Preheat oven to 425°F (220°C).
    2. Toss sweet potato fries with olive oil and seasonings.
    3. Arrange on parchment-lined baking sheet in a single layer.
    4. Roast 20–25 minutes, flipping halfway through, until crisp.
    5. Sprinkle with extra salt before serving.
  • Creamy Broccoli Soup

    Creamy Broccoli Soup

    Ingredients:

    • 1 tbsp olive oil or ghee
    • 1 small onion, chopped
    • 3 cups broccoli florets
    • 2 cups bone broth or coconut milk (or mix)
    • 1 clove garlic, minced
    • 1/2 tsp sea salt
    • Fresh herbs to garnish

    Instructions:

    1. Sauté onion and garlic in oil until fragrant.
    2. Add broccoli and broth. Bring to a boil, then simmer until broccoli is tender.
    3. Use immersion blender to blend until smooth.
    4. Add coconut milk if desired for creaminess.
    5. Season to taste and garnish with herbs.
  • Roasted Garlic Cauliflower Mash

    Roasted Garlic Cauliflower Mash

    Ingredients:

    • 1 head cauliflower, cut into florets
    • 3 cloves garlic, roasted
    • 2 tbsp olive oil or ghee
    • 1–2 tbsp coconut milk (optional, for creaminess)
    • Sea salt and pepper to taste
    • Chopped parsley to garnish

    Instructions:

    1. Steam or boil cauliflower until soft.
    2. In a food processor, blend cauliflower, roasted garlic, olive oil, and coconut milk until smooth.
    3. Season with salt and pepper.
    4. Garnish with parsley and serve warm.

  • Hearty Vegetable Soup

    Hearty Vegetable Soup

    Ingredients:

    • 1 tbsp olive oil
    • 1 onion, chopped
    • 2 cloves garlic, minced
    • 2 carrots, chopped
    • 2 celery stalks, chopped
    • 1 zucchini, diced
    • 4 cups bone broth or vegetable broth
    • 1 tsp thyme
    • 1 tsp sea salt
    • 1/2 tsp pepper (omit for AIP)
    • Fresh parsley to serve

    Instructions:

    1. Heat oil in a large pot over medium heat.
    2. Add onion, garlic, carrot, and celery; sauté 5 minutes.
    3. Add zucchini, broth, and seasonings.
    4. Bring to boil, then reduce to simmer for 20 minutes.
    5. Serve topped with fresh parsley.

  • 🥘 Beef & Veggie Skillet – AIP Friendly

    Ingredients:

    • 1 lb (ground or chopped) beef (grass-fed preferred)
    • 1 small head of broccoli, chopped
    • 1 medium zucchini, sliced
    • 2 carrots, diced
    • 1 small onion, chopped (omit if sensitive; sub 1 tsp ginger or celery for flavor)
    • 2 cloves garlic, minced (omit for strict elimination phase)
    • 1 tbsp coconut aminos (optional for umami flavor)
    • 1 tbsp olive oil or avocado oil
    • Sea salt and pepper to taste
    • Fresh parsley and a squeeze of lemon juice to finish

    Instructions:

    1. Heat oil in a large skillet over medium-high heat.
    2. Add beef, season with salt and pepper, and cook until browned. Remove from skillet and set aside.
    3. In the same skillet, sauté onion and garlic until fragrant (about 2 minutes).
    4. Add carrots and broccoli; cook for 4–5 minutes until slightly tender.
    5. Stir in zucchini and cook another 3 minutes.
    6. Return beef to the skillet, add coconut aminos if using, and stir to combine.
    7. Cook for another minute or two until everything is heated through.
    8. Garnish with fresh parsley before serving.

    💚 Chef’s Note: The coconut aminos and lemon juice replace the depth and acidity you’d normally get from nightshade spices or sauces — keeping it flavorful yet fully AIP-friendly.

  • Berry Coconut Smoothie

    Berry Coconut Smoothie

    Refreshing, antioxidant-rich, and perfect for a morning boost or post-workout recovery.

    Ingredients:

    1 cup mixed berries

    1 cup coconut milk

    1 tbsp almond butter

    1 tsp chia seeds

    Instructions:

    Blend all ingredients until smooth.

    Serve immediately.

    AIP-Friendly Variant: Use pumpkin seed butter instead of almond butter.

    Mindful Eating Note:
    Notice the vibrant color, aroma, and natural sweetness — a small ritual that nourishes and energizes.
  • Sunrise Sweet Potato Hash

    Sunrise Sweet Potato Hash

    Kickstart your morning with this vibrant, energy-boosting hash. Sweet potatoes provide complex carbs for sustained energy, while sautéed veggies and protein keep you full and focused.

    Ingredients:

    2 medium sweet potatoes, diced

    1 red bell pepper, chopped

    1 small onion, chopped

    2 cloves garlic, minced

    2 cups kale, chopped

    1 tbsp coconut oil

    1 tsp sea salt

    1/2 tsp smoked paprika

    1/4 tsp black pepper

    2 eggs (omit for AIP variant or use collagen egg substitute)

    Instructions:

    Heat coconut oil in a large skillet over medium heat.

    Add sweet potatoes, onion, and bell pepper; cook 8–10 min until tender.

    Add garlic, kale, salt, paprika, and pepper; cook 2–3 min until kale wilts.

    Optional: Top with eggs, cooked to your preference.

    AIP-Friendly Variant: Omit eggs or use an approved egg substitute. Use sea salt and herbs instead of black pepper.

    Mindful Eating Note:
    Savor each bite slowly, noticing the natural sweetness of the potatoes and the warmth of the spices — a grounding way to start your day.