Paleo by Nature

Tag: vegetables

  • 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

  • 🍤 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

  • 🥘 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.