When it comes to a healthy and balanced diet, the Paleo diet is very popular. The original hunter-gatherer diet is an attractive diet plan and actually a way of life, not just if you want to follow a Paleo diet. The Stone Age diet is characterized by the consumption of vegetables, fruit and high-quality animal products. One of the strengths of the Paleo diet is the elimination of some food groups, such as grains, legumes and sugar, which could alleviate or even cure some diseases. In this post you will find delicious Paleo recipes for breakfast, lunch and dinner that can be great starting points for your menu on the way to a natural and balanced diet.
Paleo breakfast recipes without eggs
If you are one of those people who sees a good meal as the perfect start to the day, you can prepare this delicious Paleo recipe for crunchy muesli with nuts, which is completely grain-free and quick to prepare. The muesli also tastes incredibly delicious when added to a fresh fruit salad.
Ingredients:
- 100 g pecans
- 70g sunflower seeds
- 70g almonds
- 50 g Kürbiskerne
- 50 g Coconut flock
- 30g goji berries
- 1 tbsp organic coconut oil
- 2 tsp cinnamon
- 1 TL Vanilllepulver
- pinch of salt
- optional: 1 tbsp honey
Roughly chop the almonds and pecans. Add all the ingredients except the goji berries and mix everything well. Put the muesli mixture on a baking tray lined with baking paper and bake it for 15-20 minutes in a preheated oven at 160 degrees. Let the nut muesli cool and add the Godji berries. Store the Paleo muesli in an airtight container.
Sweet Paleo bread with pumpkin
If you don't like giving up bread on your Paleo diet, you can quickly mix up a delicious pumpkin bread with just a few ingredients. For this Paleo recipe you need these ingredients:
- 340 g pumpkin flesh (medium Hokkaido)
- 2 Owner
- 75 g coconut flour
- 20g coconut oil
- 80 g maple syrup
- 1 1/2 tsp baking powder
- 2 TL Vanillepulver
- 1 tbsp cinnamon
- 1/4 tsp ginger, minced
- 1/4 tsp ground nutmeg
- 1/4 tsp cloves, ground
- pinch of salt
Halve the pumpkin, take out the seeds, place the pieces cut side down and bake them at 190 degrees for about 45-50 minutes. Let the pumpkin cool and scoop out the pulp. Then puree it with the hand blender. Forthe preparation of the doughWhisk the eggs until foamy. In a bowl, mix the pumpkin puree with the melted coconut oil and maple syrup. Finally, add the pumpkin to the egg mixture. Mix the coconut flour with the baking powder and spices and carefully add them to the egg mixture. Pour the dough into a loaf pan and smooth it out. Bake the Paleo bread for about 45 minutes.
For lunch – sweet potato quiche
As part of a healthy Paleo diet, but not exclusively, sweet potatoes should not be missing from your menu.The tasty sweet potatoescontain many vitamins and fiber, regulate blood sugar levels and prevent heart disease. They are very suitable for preparing Paleo snacks, casseroles, side dishes and a variety of main dishes.
Ingredients for 4 servings:
- 2 medium sweet potatoes
- 1 large zucchini
- 5 large chard leaves (alternatively spinach)
- 5 Owner
- 1 onion
- 2 cloves of garlic
- 2 tbsp chopped fresh herbs
- 60 ml coconut milk
- 2 tablespoons coconut milk
- Salt and pepper
- optional: pine nuts or other nuts
Grease a 28cm quiche tin with coconut oil. Peel the sweet potatoes and cut them into slices. If necessary, you can cut the slices in half. Now layer the slices together and slightly overlapping at the bottom and edge of the mold. Brush the potatoes with the remaining coconut oil and bake them at 200 degrees for about 20 minutes. In the meantime, grate the zucchini and cut itMangoldinto thin strips. Heat coconut oil in a pan and add the chopped onions, garlic and herbs. Sweat them briefly and add the vegetables for 5 minutes. Pour the zucchini and chard mixture into the quiche pan. Whisk the eggs with the coconut milk and herbs. If necessary, sprinkle the whole thing with pine nuts and bake the quiche in the oven for half an hour.
For dinner with shrimp
For a light and easily digestible, but at the same time healthy and filling meal, you can try this PaleoSalad recipe with avocadoand try shrimp. For two servings you will need the following ingredients:
- 1 Salatherz
- 200 g green asparagus
- 200 g Prawns
- 2 tomatoes
- 1 Avocado
- half an onion
- 1 Tbsp Coconut milk
- 2 tbsp olive oil
- 3 tbsp lemon juice
- 3 EL Honig
- 2 EL Balsamicoessig
- Pinch of salt and pepper
First marinate the shrimp in a marinade made from 2 tablespoons honey, 2 tablespoons lemon juice, salt and pepper. Wash the lettuce and tear it into bite-sized pieces. Dice the tomatoes and avocado flesh and mix them with the chopped onion. Add the salad and mix everything well. If necessary, clean asparagus and fry in coconut oil for 5 minutes. Now add the pickled shrimp to the pan and fry them for another 5 minutes. Make a dressing from olive oil, balsamic vinegar, the remaining lemon juice, honey, salt and pepper and pour it over the salad. Such protein-rich Paleo dishes are a good recipe idea for both lunch and dinner.
Stuffed eggplant with minced beef or lamb
You can also prepare Paleo diet recipes with minced meat for both lunch and dinner. If you want to create a real taste explosion among your family or guests, you can try this tasty and quick Paleo recipe.
Ingredients for 4 servings:
- 4 eggplants, medium-sized
- 500 g ground beef or lamb
- 2 onions, finely chopped
- 2 tsp tomato paste
- 1 1/2 tsp lemon juice
- 50 g pine nuts
- 20 g parsley, chopped
- 6 tbsp olive oil
- 1 1/2 cumin, ground
- 1 1/2 Paprika powder
- 2 cinnamon sticks
- 1 THE Zimtpulver
- Salt and pepper
First, cut the aubergines in half lengthwise and place them cut side up, brush with 4 tablespoons of olive oil and season with salt and pepper. Bake in the oven at 220 degrees for about 20 minutes and then let cool. Fry the onions until translucent and mix with half of the spices except for the parsley. Add the minced meat, tomato paste and pine nuts and fry for another 8-10 minutes until the meat is cooked through. Now add the chopped parsley, mix everything well and fill the eggplant halves with the mixture. Mix 150 ml of water with the other half of the spice mixture, the lemon juice, the cinnamon sticks and the salt and pour the sauce into the oven dish. Cover them with aluminum foil and turn the oven down to 195 degrees. Bake the stuffed aubergines for about an hour.
