Spicy Almond Lamb – Rich & Warming Dinner
When it comes to impressing guests at a barbecue or enjoying a flavour-packed Paleo dinner at home, this Spicy Almond Lamb recipe is one of my favourites. The secret lies in the marination — the longer you allow the lamb to soak in those delicious, warming spices and rich almond flavours, the better the end result. If you can prep this a day ahead, you’ll be rewarded with an intensely savoury dish that has depth, warmth, and just the right amount of spice.
Lamb has long been a hero protein in the Paleo world, appreciated not only for its rich taste but also for its nutritional value. Packed with iron, zinc, and B vitamins, it’s a brilliant choice for those looking to maintain strength and energy on a grain-free, dairy-free lifestyle. This recipe elevates lamb even further with the addition of almond meal — a nutty, slightly sweet ingredient that creates a wonderful crust and helps lock in the juicy flavours during cooking.
Recipe: spicy almond lamb
Equipment
- Mixing bowl
- Barbecue grill
- Brush
Ingredients
- 1/3 cup of extra virgin olive oil
- juice of one lemon
- handful fresh mint chopped
- 1 tablespoon almond meal
- 1 tablespoon lemongrass finely chopped
- 1 tablespoon coriander
- 2 teaspoons garam masala
- 2 teaspoons cumin
- 6 lamb steaks
Instructions
- Mix the Marinade: In a bowl, combine the olive oil, lemon juice, chopped mint, almond meal, lemongrass, coriander, garam masala, and cumin. Mix well until thoroughly combined.
- Marinate the Lamb: Add the lamb steaks to the bowl, ensuring each piece is thoroughly coated with the marinade. Cover the bowl and refrigerate for at least 4 hours, or overnight for best results.
- Prepare the Barbecue: Preheat your barbecue grill to medium-high heat.
- Grill the Lamb: Place the marinated lamb steaks on the grill. Brush with the remaining marinade occasionally while cooking. Grill the lamb until it is tender and cooked through, about 10 minutes on each side depending on thickness.
- Serve and Enjoy: Serve the spicy almond lamb steaks hot, paired with a fresh salad and other barbecue favorites like paleo sausages and homemade burgers.
Why Almonds Work So Well with Lamb
Almond meal is one of those Paleo pantry staples that works wonders in both sweet and savoury recipes. In this dish, it acts almost like a breadcrumb substitute, helping the spice mix stick to the lamb and creating a lovely texture once grilled. Almonds are also a fantastic source of healthy fats, magnesium, and vitamin E — so you’re getting nutrition as well as flavour.
Pairing almonds with lamb adds a unique contrast that enhances the richness of the meat while adding a subtle nutty undertone. It’s a perfect marriage of textures and tastes that will leave everyone at the table asking for seconds.
The Importance of Marination
One of the standout elements of this recipe is the spice rub and marinade. A combination of garlic, chilli, fresh herbs, and lemon brings brightness to the dish, balancing out the richness of the lamb and almonds. Leaving the lamb to marinate overnight not only tenderises the meat but also ensures every bite is infused with deep, aromatic flavour. If you’re short on time, a couple of hours will do, but overnight is ideal.
Use a shallow dish or ziplock bag to ensure the marinade coats the lamb evenly. Turn it occasionally if you can, especially if you're prepping ahead of time. It’s also best to bring the lamb to room temperature before grilling to ensure it cooks evenly.
Cooking Tips for Perfect Lamb
Whether you’re grilling outdoors or using a cast-iron skillet indoors, high heat is essential for getting that caramelised crust on the lamb. Searing the outside helps lock in the juices, while the almond meal provides a beautiful golden finish.
For medium-rare lamb, aim for an internal temperature of about 60°C. If you prefer it more well-done, go up to around 70°C. Resting the lamb after cooking is crucial — give it at least 10 minutes to allow the juices to redistribute throughout the meat before slicing.
Serving Suggestions
This dish is perfect as the centrepiece of a Paleo barbecue or summer dinner party. It pairs beautifully with a fresh garden salad, grilled vegetables, or a light cucumber and mint yoghurt-style dip made with coconut cream for a dairy-free alternative.
If you're going all out for a Paleo BBQ, serve it alongside classics like homemade Paleo sausages and sweet potato burgers. For an extra splash of colour and nutrition, a beetroot and orange salad makes a beautiful side. And don’t forget a bowl of washed mixed greens tossed with lemon and olive oil.
Leftovers and Storage
If you happen to have any leftovers (though it’s unlikely!), this lamb keeps well in the fridge for up to three days. You can slice it thinly and serve cold in lettuce wraps with avocado and a squeeze of lime for a delicious next-day lunch. Alternatively, reheat gently and serve over a bed of cauliflower rice for a quick midweek dinner.
Make It Your Own
This recipe is wonderfully adaptable. If you’re not a fan of chilli, simply reduce or omit it for a milder version. Add smoked paprika or cumin for extra depth, or experiment with rosemary or thyme for a more Mediterranean feel. For an extra punch, stir a little grated fresh ginger into the marinade. And if you prefer a different cut, this recipe also works beautifully with lamb chops or even diced lamb skewers.
Final Thoughts
This Spicy Almond Lamb is more than just a Paleo barbecue dish — it’s a celebration of flavour, texture, and nutrition. With its rich marinade, satisfying crunch from the almond meal, and melt-in-your-mouth lamb, it ticks every box for a memorable meal.
Whether you’re serving it up for friends, family, or simply treating yourself to a delicious dinner, this dish is sure to become a staple in your Paleo repertoire. Don’t forget to let me know in the comments how it turned out for you and share any creative twists you tried. Happy grilling!
Paleo Herbed Pork Skewers
When it comes to easy, flavour-packed meals that celebrate summer, these Paleo Herbed Pork Skewers are hard to beat. Not only do they bring a punch of herbaceous taste, but they’re also quick to prepare and ideal for make-ahead cooking. This makes them perfect for weeknight dinners, entertaining, or batch-prepping for the week ahead. Whether you're hosting a backyard barbecue or simply wanting something different for dinner, these skewers are a standout choice.
The beauty of skewers lies in their simplicity. With minimal prep and fuss, you can have an impressive, nourishing meal that looks as good as it tastes. Pork is a wonderfully lean protein, and when paired with fresh herbs and a touch of olive oil, it transforms into a dish that’s both satisfying and perfectly aligned with a Paleo lifestyle.
Recipe: herbed pork skewers
Equipment
- Skewers
- Barbecue grill
Ingredients
- 750 g pork fillets
- 1 tablespoon fresh parsley finely diced
- 1 tablespoon fresh sage finely diced
- 1 tablespoon fresh rosemary finely diced
- 2 garlic cloves minced
- Dash of extra virgin olive oil
- Juice of a lemon
Instructions
- Prepare the Pork: Cut the pork into small cubes, ensuring all the cubes are of similar size to ensure even cooking.
- Mix the Herbs: In a bowl, combine the fresh parsley, sage, and rosemary.
- Marinate: In a large bowl, mix the pork cubes with the minced garlic, olive oil, lemon juice, and the herb mixture. Ensure the pork is evenly coated with the marinade. Refrigerate for a few hours or overnight to allow the flavours to meld.
- Thread on Skewers: Once marinated, thread the pork cubes onto skewers, ready for grilling.
- Barbecue: Grill the pork skewers on a barbecue until they are tender and cooked through, turning occasionally to ensure even cooking. Serve hot.
Why Fresh Herbs Make a Difference
Fresh herbs aren’t just for garnish — they’re essential for flavour. While dried herbs have their place in the kitchen, fresh herbs offer a vibrancy and complexity that simply can’t be matched. In this recipe, the combination of rosemary, thyme, parsley, and oregano adds depth and freshness that complements the pork beautifully. If you're growing your own herbs, even better. Use what’s in season and flourishing in your garden. Basil, sage, or even mint can offer exciting variations.
Tips for the Perfect Skewers
- Choose quality pork: Pork loin or shoulder trimmed into chunks works best. Choose a cut that isn’t too lean so it stays juicy.
- Soak wooden skewers: If you’re using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning on the grill.
- Marinate well: Allow at least 1–2 hours of marinating time in the fridge. You can even leave them overnight for maximum flavour.
- Cook on high heat: A hot barbecue or grill pan helps develop a nice char while locking in the juices.
Serving Suggestions
These pork skewers are incredibly versatile. Serve them with a big green salad for a refreshing summer dinner, or pair with grilled vegetables like zucchini, capsicum, and red onion. If you’re after something more filling, try a side of roasted sweet potatoes or cauliflower rice. For a flavour boost, drizzle with a squeeze of lemon or serve with a simple herb sauce made with extra herbs, olive oil, lemon juice, and garlic.
Perfect for Meal Prep and Entertaining
Whether you’re cooking just for yourself or hosting guests, these skewers deliver. They can be assembled in advance and stored in the fridge until you’re ready to cook, making them ideal for fuss-free entertaining. Leftovers keep well too — simply store in an airtight container in the fridge for up to 3 days. They’re great cold or gently reheated, making them a useful addition to lunchboxes or post-workout meals.
Get Creative with Marinades and Variations
Once you’ve made these once, you’ll want to experiment. Try adding crushed garlic, a little lemon zest, or chilli flakes to the marinade for a spicy twist. Swap the herbs depending on what you have on hand — or even incorporate different spices or blends like Cajun or Middle Eastern flavours. You could also alternate the pork on the skewers with chunks of capsicum, zucchini, or mushroom for added variety and nutrition.
The Nutritional Benefits of Herbed Pork Skewers
Pork is a rich source of protein and B vitamins, particularly thiamine, which plays a crucial role in energy metabolism. When combined with antioxidant-rich herbs, healthy fats from olive oil, and served alongside a colourful array of vegetables, this meal is balanced and nourishing. For those following a strict Paleo diet, this recipe ticks all the boxes — free from grains, dairy, and refined sugars, while delivering maximum flavour.
What Makes This Recipe Stand Out?
This herbed pork skewer recipe stands out not just for its taste, but for its simplicity and adaptability. It's an ideal recipe to whip up when time is short but you still want to serve something impressive and wholesome. By using simple, real-food ingredients and fresh herbs, you’re creating a dish that feels gourmet but doesn’t require any complex techniques or long ingredient lists.
Ideas for Your Next Barbecue
When planning your next barbecue, consider offering a skewer bar with different options. These herbed pork skewers could be the centrepiece, joined by other variations like beef and mushroom, chicken satay, or vegetable-only options for variety. Offer a range of Paleo-friendly dips like guacamole, tahini-lemon dressing, or a spicy salsa for dipping.
Share Your Skewer Creations
I’d love to hear how you made these your own. Did you try a different herb combination or add some vegetables to the skewers? Maybe you used the same marinade for a different protein? Share your tweaks and tips in the comments below so we can all get inspired for our next barbecue feast.
For more barbecue inspiration, check out our full range of Paleo barbecue recipes. Don’t forget to explore ways to use your homegrown herbs, and be sure to store your spices properly to maximise flavour and longevity.
Enjoy your skewers, and happy Paleo grilling!
Paleo Coconut Seafood Soup
This Thai-inspired Coconut Seafood Soup is the ultimate way to enjoy a comforting, fragrant, and nourishing bowl of goodness. Made with creamy coconut milk, fresh seafood, and a warming touch of chilli, this Paleo-friendly recipe is perfect for anyone seeking a quick, flavour-packed meal that’s also rich in nutrients. Whether you’re planning a dinner party or simply want something special on a weeknight, this soup ticks all the boxes.
One of the best things about this recipe is its flexibility. While it’s delicious as written, you can adjust the spice level, seafood mix, or even add in extra vegetables depending on what you have in your fridge or what’s in season. The fragrant base, built from lemongrass, garlic, ginger, and chilli, is what gives this dish its signature Thai flair.
Recipe: coconut seafood soup
Equipment
- Medium saucepan
- Blender (optional)
Ingredients
- 250 g Halibut or other white fish fillets, de-boned and roughly shopped
- 750 ml water
- 1 can coconut milk see my guide to selecting a good one
- 1 brown onion diced
- 1 tablespoon fresh ginger grated
- 2 tablespoons fresh lemon grass chopped
- 1 fresh chilli deseeded and chopped finely
- Juice of 1 lime
- Half a small Chinese cabbage shredded
- 3 tablespoons fresh coriander chopped
Instructions
- Combine Ingredients: In a medium saucepan, combine the fish fillets, water, coconut milk, onion, ginger, lemongrass, chilli, and lime juice.
- Bring to Boil: Bring the mixture to a boil over medium heat, then reduce to a simmer.
- Simmer: Stir occasionally and continue to simmer for 10-15 minutes, ensuring the fish is cooked through and the flavours are well combined.
- Blend (Optional): Depending on your preferred texture, remove the soup from the heat and blitz in a blender until smooth.
- Serve: Add the shredded Chinese cabbage and fresh coriander just before serving. Enjoy!
Why Coconut Seafood Soup is a Paleo Favourite
Following a Paleo lifestyle means focusing on nutrient-dense, whole foods that support your health. This soup delivers on every front. Coconut milk provides healthy fats and adds a luscious, creamy texture without needing any dairy. Seafood is an excellent source of lean protein, omega-3 fatty acids, and essential minerals like zinc and selenium.
The combination of herbs and spices such as fresh coriander, lime, ginger, and chilli not only adds complex flavour but also boosts the immune system and aids digestion. It’s no surprise this soup has become a firm favourite in many Paleo households.
Tips for Choosing the Best Seafood
When making this soup, choosing fresh, high-quality seafood makes all the difference. Aim to source sustainably caught fish and shellfish where possible. Prawns, scallops, calamari, and firm white fish such as snapper or barramundi all work beautifully. If you’re short on time, frozen seafood can also be a good option—just make sure it’s fully thawed and drained before cooking.
You might also consider buying a seafood marinara mix for convenience. Look for one that doesn’t contain any added fillers or preservatives.
Customising the Flavour Profile
This dish can be tailored to suit your individual palate. If you love spice, leave the seeds in the chilli or add an extra one. For a milder version, use just half a chilli or swap it for a dash of chilli flakes. You could also add extra garlic or ginger if you like a bolder, more aromatic soup base.
To make it even more filling, consider adding sliced mushrooms, julienned carrots, or baby spinach just before serving. These additions complement the flavours well and bring extra nutrients to the dish.
Perfect Pairings
While this soup is satisfying on its own, it can also be served as a starter or part of a larger meal. Try pairing it with a crisp Thai-style salad or grilled skewers of lemongrass chicken or herbed pork. A wedge of lime on the side never goes astray and enhances the fresh flavours.
If you're serving the soup as a main, a side of steamed Asian greens with garlic and a drizzle of sesame oil makes an excellent addition. Keep it Paleo by skipping the rice or noodles, and lean into the wholesome simplicity of the ingredients.
Make-Ahead and Freezing Options
Although best served fresh, this soup can be made ahead of time if necessary. Simply prepare the soup base up to the point before adding the seafood. Store it in an airtight container in the fridge for up to two days. When ready to serve, reheat the base and add your seafood just before serving to keep it tender and perfectly cooked.
Storage Tips:
Any leftovers can be frozen in small batches immediately, ready to reheat for a quick and easy lunch another time. Use freezer-safe containers or silicone pouches for easy portioning. When reheating, bring the soup to a gentle simmer on the stovetop rather than microwaving to prevent the seafood from becoming rubbery.
Health Benefits of the Ingredients
- Coconut Milk: Provides healthy fats (MCTs) that support metabolism and brain function.
- Ginger and Garlic: Known for their anti-inflammatory and immune-boosting properties.
- Chilli: Contains capsaicin, which can enhance metabolism and provide natural pain relief.
- Seafood: A rich source of lean protein, B vitamins, and omega-3 fatty acids.
- Lime Juice: Adds brightness and is rich in vitamin C to support immune health.
Frequently Asked Questions
Can I use chicken or another protein instead of seafood?
Absolutely. While seafood gives this soup its signature flavour, chicken or even tofu (if you tolerate it) can be used. Just adjust the cooking time to ensure the protein is fully cooked through.
Is this soup spicy?
It can be, but you’re in control of the heat. Start with a small amount of chilli and adjust to your taste. Remember, you can always add more, but you can’t take it away.
What can I do if I don't have fresh herbs?
Fresh herbs do offer the best flavour, but if you only have dried, use smaller quantities. For example, use a teaspoon of dried coriander or basil in place of a tablespoon of fresh.
Can I add noodles?
If you follow a strict Paleo diet, traditional noodles are out. However, spiralised zucchini or kelp noodles can be added for a similar experience without breaking the rules.
Final Thoughts
This Thai-inspired Coconut Seafood Soup brings a vibrant, warming touch to your table. It’s quick to prepare, incredibly satisfying, and adaptable for many dietary preferences. Whether you're cooking for yourself or entertaining guests, it’s a dish that always delivers in both taste and nourishment.
If you’ve made this recipe, I’d love to hear how it turned out. Leave a comment below with your feedback, any creative additions, or questions. Don’t forget to share the recipe with fellow Paleo food lovers!
Beef Rotolo with Spinach & Walnuts
Looking for a dish that’s equal parts show-stopping and nourishing? This Spinach & Walnut Beef Rotolo is your go-to. Whether you’re planning a dinner party or simply want to elevate a weeknight meal, these elegant beef rolls deliver rich, savoury flavour with a satisfying crunch. With ingredients that align beautifully with the Paleo lifestyle, this is a dish you’ll make time and again.
What Is Beef Rotolo?
Beef Rotolo is an Italian-inspired dish that typically involves beef slices rolled around a savoury filling. In this variation, the combination of earthy spinach, toasted walnuts, and umami-packed anchovies creates a deeply flavourful stuffing that complements the tender beef beautifully. The result is a nutritious, protein-rich dish that feels indulgent while remaining true to Paleo principles.
Perfect for Entertaining
When hosting guests, presentation is just as important as flavour. The great thing about Beef Rotolo is how visually striking it is. When sliced just before serving, the spiral of beef and green filling makes for a stunning centrepiece. It also pairs wonderfully with a variety of sides, from roasted root vegetables to fresh green salads.
This dish can be prepped several hours in advance, which takes the pressure off when guests arrive. Just make sure to tie the rolls securely with kitchen string to avoid any filling escaping during cooking. Once it’s time to serve, a quick slice reveals the beautiful layers inside.
Customising the Filling
The original recipe uses spinach and walnuts, but there’s plenty of room to personalise your filling while staying Paleo. For instance, you could add:
- Chopped sun-dried tomatoes for a hint of sweetness
- Sautéed mushrooms for an earthy twist
- Bell peppers (capsicum) for added colour and crunch
- Fresh herbs like basil or parsley for a fragrant boost
Anchovies might seem like a bold choice, but don’t skip them unless you absolutely must. They melt into the filling and bring a savoury depth that doesn’t taste fishy at all. They simply enhance the overall umami richness of the dish.
Why This Recipe Works for the Paleo Diet
All ingredients in this recipe are naturally gluten-free, grain-free, and dairy-free, aligning it perfectly with a Paleo lifestyle. Unlike traditional meat rolls that may use breadcrumbs or cheese, this version focuses on whole, nutrient-dense foods:
- Beef provides a complete source of protein and essential nutrients like iron and B12.
- Spinach adds fibre and antioxidants, supporting digestion and immune health.
- Walnuts are rich in omega-3 fatty acids and lend a satisfying crunch to the filling.
- Anchovies add flavour and natural salt, reducing the need for added sodium.
Tips for Success
Here are a few tricks to make sure your Beef Rotolo turns out perfectly every time:
- Use thin beef slices: Ask your butcher to cut your beef thinly for rolling, or tenderise it at home with a meat mallet.
- Toast the walnuts: Toasting walnuts in a dry pan for a couple of minutes brings out their nutty flavour and adds texture.
- Roll tightly and tie securely: This ensures the filling stays put and the roll holds its shape during cooking.
- Let it rest: Once cooked, let the rolls rest for a few minutes before slicing. This helps the juices redistribute and makes slicing cleaner.
Recipe: spinach & walnut beef rotolo
Equipment
- Pan
- Rolling Pin
- Cheesecloth or clean tea towel
- String
Ingredients
- 1 bunch of spinach silverbeet or English
- dash of extra virgin olive oil
- 1 medium brown onion finely diced
- Handful of walnuts chopped,
- 50 g anchovies chopped
- 1 tablespoon of fresh rosemary finely chopped
- 1.5 kg of topside beef
Instructions
- Prepare the Spinach: First, steam the spinach until tender. Then, squeeze out as much excess liquid as possible using a cheesecloth or clean tea towel. Dice the spinach as finely as possible.
- Cook the Filling: In a pan, heat the olive oil over medium heat. Fry the diced onion until soft. Next, add the chopped walnuts, anchovies, and fresh rosemary. Cook for another minute or two, stirring continuously.
- Combine and Cool: Stir in the diced spinach and allow the mixture to cool.
- Prepare the Beef: Using a rolling pin, pound the steaks to make them as thin as possible.
- Assemble the Rotolo: Spread the spinach mixture evenly over the steaks. Then, roll up the steaks tightly, trying not to let too much of the spinach mixture squeeze out. Use string to tightly tie the rolls up.
- Cook the Rotolo: Barbecue with the lid down until tender. Make sure to remove the string before serving!
Serving Suggestions
These beef rolls are delicious served hot, but they’re also excellent at room temperature, making them a great option for buffets or potlucks. Serve with:
- A simple side salad with a lemon and olive oil dressing
- Oven-roasted seasonal vegetables
- Mashed sweet potato for a warming side
- A tangy tomato salsa to contrast the richness of the beef
Make It a Meal
Planning a full Paleo dinner around these Spinach & Walnut Beef Rolls? Here’s how to round out the meal:
- Starter: Roasted cauliflower soup with a touch of garlic and thyme
- Main: Spinach & Walnut Beef Rotolo
- Side: Chargrilled zucchini ribbons with lemon zest
- Dessert: Baked apples with cinnamon and chopped nuts
This combination keeps the meal balanced and nutrient-dense, all while staying completely Paleo-compliant.
Storing and Reheating
If you have leftovers (though it’s rare with a dish this good), they’ll keep well in an airtight container in the fridge for up to three days. Reheat in the oven covered with foil at 180°C for 10–15 minutes or until warmed through. You can also enjoy the slices cold for a protein-rich lunchbox option.
A Crowd-Pleaser for All Occasions
Beef Rotolo with Spinach and Walnuts isn’t just for dinner parties. It’s perfect for:
- Meal prep: Make a batch and slice throughout the week
- Picnics: Serve cold or at room temperature as part of a Paleo picnic spread
- Celebrations: Add it to your festive table for a protein-packed alternative to traditional roasts
This recipe adapts well to all sorts of occasions, and the impressive presentation makes it seem more difficult than it actually is. Once you’ve made it once, you’ll feel confident making it again and again.
Reader Tips and Variations
I love hearing how you adapt this recipe! Some readers have shared great ideas:
- Swapping spinach for kale or silverbeet
- Adding crushed garlic to the walnut mix for extra zing
- Using grass-fed veal slices for a more tender bite
- Mixing in pine nuts or pecans for variation in texture
Have you tried something different? Let me know in the comments section below. Your creativity is always welcome here.
Looking for More Dinner Inspiration?
If you’re always on the hunt for hearty and healthy Paleo meals, be sure to check out this round-up of 73 Paleo Dinner Ideas. From stews to stir-fries, there’s something for every taste and season.
Conclusion
Creating this Spinach & Walnut Beef Rotolo is a satisfying way to bring elegance and nutrition to your dining table. With minimal prep and maximum flavour, it’s a standout recipe whether you’re eating solo or feeding a crowd. Packed with wholesome ingredients and simple to customise, it ticks all the boxes for a go-to Paleo dinner. Enjoy the process, share the results, and don’t forget to tie that string tight!
Perfect Paleo Pizza Sauce from Scratch
When it comes to making a truly satisfying Paleo pizza, the sauce is every bit as important as the base and toppings. A well-balanced sauce ties everything together, delivering bold, rich flavour in every bite. This Paleo pizza sauce recipe uses fresh, wholesome ingredients and skips the unnecessary additives found in most store-bought options.
Whether you're hosting a Friday night pizza party or batch-prepping for the freezer, this simple yet flavour-packed tomato sauce will quickly become a staple in your kitchen. Once you’ve made it yourself, you’ll never want to go back to bottled versions again.
With just a few everyday ingredients—like onion, garlic, tomato paste, and dried herbs—you can whip up a pizza sauce that’s full of natural goodness. There’s no refined sugar, no preservatives, and absolutely no grains, making it a perfect match for a Paleo lifestyle.
Recipe: Pizza Sauce
Equipment
- Whisk
- Mixing bowl
Ingredients
- 200 g tomato paste
- 250 ml water
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 2 ½ teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1 teaspoon basil
Instructions
- Combine Ingredients: In a mixing bowl, combine the tomato paste, water, sea salt, black pepper, onion powder, garlic powder, oregano, and basil.
- Mix Thoroughly: Use a whisk to mix the ingredients together thoroughly until well combined.
- Prepare for Use: Spoon the pizza sauce out onto the pizza bases as required.
- Optional Cooking: You don't need to cook the pizza sauce, as you'll be cooking it with the pizza. However, if you prefer a thicker sauce, heat and stir it until it thickens to your liking.
Why Homemade Paleo Pizza Sauce?
Many store-bought pizza sauces are full of hidden sugars, oils, and thickeners that don’t align with Paleo principles. When you make your own sauce, you have complete control over every ingredient. This is especially important if you're following a strict Paleo diet or trying to avoid processed foods.
This recipe celebrates simplicity. It’s proof that you don’t need artificial ingredients to achieve a rich, savoury tomato flavour. You’ll get all the depth you need from naturally sweet tomatoes, aromatic herbs, and fresh garlic and onion.
Ingredients Breakdown
Let’s take a closer look at what goes into this Paleo pizza sauce:
- Tomato paste: Provides a rich, concentrated base. Be sure to choose one with no added sugar or preservatives.
- Onion: Adds a subtle sweetness and complexity. You can grate it or finely chop it, depending on your preferred texture.
- Garlic: Essential for that unmistakable Italian-style flavour. Use fresh cloves for the best taste.
- Oregano and basil: These dried herbs are classic pizza seasoning staples. You can also add thyme or rosemary for variety.
- Olive oil: Helps carry the flavours and gives the sauce a silky mouthfeel.
- Salt and pepper: Essential for balancing the acidity of the tomatoes.
You don’t need to simmer the sauce if you're in a hurry, but cooking it briefly can enhance the flavours and help it thicken. If you like a chunkier sauce, you can add chopped fresh tomatoes or even a few sun-dried tomatoes for depth.
Pairing with a Paleo Pizza Base
Of course, the sauce is just one part of the pizza equation. To complete your meal, you'll need a reliable grain-free crust. Fortunately, I’ve created a recipe that ticks all the boxes. Find out how to make my grain-free Paleo pizza base here. It's firm enough to hold your toppings and has a satisfying chew—without any gluten or refined flour.
When paired with this pizza sauce, the combination makes for a truly wholesome pizza that’s free from dairy, grains, and sugar. It’s a brilliant example of how satisfying and flavourful Paleo cooking can be.
Customising Your Paleo Pizza Sauce
One of the best things about this recipe is how flexible it is. You can easily adjust the ingredients to suit your tastes or the toppings you're planning to use. Here are a few ideas to customise your sauce:
- Add chilli flakes for a spicy kick
- Stir in nutritional yeast for a hint of cheesy flavour
- Include a splash of balsamic vinegar to bring out the sweetness of the tomatoes
- Use smoked paprika for a subtle smoky undertone
If you’re making a Mediterranean-style pizza, try incorporating olives or capers into the sauce itself for added brininess. If you’re keeping it classic with meat and vegetables, a dash of rosemary or thyme can take the flavour up a notch.
Tips for Making the Best Sauce
Here are a few tips to make sure your Paleo pizza sauce turns out perfect every time:
- Use the best-quality tomato paste you can find. It should be thick and deep red with no added sugar.
- Don’t skip the olive oil. It helps carry the flavours and adds richness.
- Taste as you go. Adjust the salt, pepper, and herbs to your liking.
- Blend it if you prefer a smoother texture. You can use a stick blender or small food processor.
If you want a thicker sauce (especially helpful if you're using juicy toppings like mushrooms or zucchini), you can simmer it gently for 10–15 minutes before using. This will also concentrate the flavours and reduce excess moisture.
Paleo Pizza Sauce – Storage Tips
This pizza sauce is excellent for meal prep. Make a large batch and store it in small portions, so you always have some on hand. Here’s how:
- Refrigerate: Store in an airtight container and use within 5–7 days.
- Freeze: Portion into small containers or silicone trays. Once frozen, transfer to freezer bags. It will last for up to three months.
To thaw, simply place in the fridge overnight or defrost gently in a saucepan over low heat. You can also warm it in the microwave if you’re in a rush—just be sure to stir regularly to ensure even heating.
Choosing the Right Tomato Paste
Be selective with your tomato paste. Many commercial versions include sugar, citric acid, and even preservatives. Look for a product with one ingredient only—tomatoes. If possible, opt for organic brands to avoid pesticide residues.
Some pastes also include herbs or garlic. While this isn’t necessarily bad, it does limit your control over the final flavour. For the best results, choose a plain, unseasoned tomato paste and add your own herbs and spices.
Pizza Night, Reinvented
There's something so satisfying about making your own pizza from scratch—especially when every part of it aligns with your nutritional goals. Whether you’re sharing it with family or enjoying a quiet night in, this Paleo pizza sauce helps you enjoy comfort food without compromise.
Experiment with different topping combinations, or keep it simple with tomato, basil, and roasted capsicum. However you dress your pizza, this sauce provides the ideal base to let your ingredients shine.
Have You Tried This Recipe?
If you've given this Paleo pizza sauce a go, I’d love to hear about it. What did you pair it with? Did you add any extra herbs or spices? Your tips and tweaks might just inspire someone else to try a new version!
Drop your comments below or share your creations on social media—I always love seeing your Paleo pizza night successes.
Nutrient-Rich Fish Head Stock (Paleo Broth)
When you think of stock, the usual suspects are probably chicken or beef. But one of the most overlooked and nutritionally powerful options is fish head stock. It’s deeply nourishing, incredibly simple to prepare, and offers a distinct richness that enhances any Paleo dish. Whilst home-made bone broth and chicken stock are staple recipes in many Paleo households, fish stock—particularly using the head—is still somewhat of an unsung hero.
This might be due to its strong aroma during cooking or unfamiliarity in Western kitchens, but globally, cultures have long embraced the fish head for its nutrient-dense value. It’s time this powerful food got the recognition it deserves.
Recipe: Fish Head Stock
Equipment
- Large pan
- Strainer
- Airtight containers
Ingredients
- Carcasses of 4-5 whole non-oily fish
- 2 medium onions chopped
- 2 carrots chopped,
- 1 stick of celery chopped
- A few small bunches of parsley
- A couple of bay leaves
- 3 tablespoons apple cider vinegar
Instructions
- Prepare the Ingredients: First, put the fish, vegetables, and apple cider vinegar in a large pan and cover with water.
- Bring to a Boil: Next, bring the pan to a boil. Skim off any scum that comes to the surface and add the parsley and bay leaves.
- Simmer: Then, reduce the heat to a simmer and allow to simmer for 4 to 24 hours, depending on your schedule.
- Strain the Stock: When finished, strain the mixture and store the liquid in airtight containers, such as jars.
- Store: Finally, label and store in the fridge or freezer until you need it.
Why Fish Head Stock is a Paleo Powerhouse
Fish head stock is brimming with beneficial nutrients often missing from even the cleanest of diets. When you simmer fish heads gently, the result is a broth that contains fat-soluble vitamins like A and D, omega-3 fatty acids, iodine, and a good dose of the thyroid hormone from the fish's thyroid gland. This last point is particularly crucial for anyone concerned about metabolic health.
It also provides gelatin, which supports healthy joints, skin, and digestion. Many people who follow a Paleo or ancestral diet know the importance of collagen and gelatin, and fish head stock is one of the most effective, affordable ways to add it to your diet.
What Makes a Great Fish Stock?
The quality of your ingredients truly matters. For the best results, choose wild-caught, non-oily fish like snapper, cod, or barramundi. Avoid using oily fish like salmon or mackerel for stock, as they tend to create an overpowering aroma and oily texture. Fishmongers will often give away fish heads or sell them very cheaply, making this a budget-friendly option too.
You’ll also need aromatics: think onion, celery, carrot, garlic, and fresh herbs like parsley or thyme. A splash of vinegar or lemon juice helps to draw out the minerals from the bones and heads, much like in traditional bone broth recipes.
Cooking Tips: How to Get It Right
- Skim the surface: During the first 30 minutes of simmering, foam may rise to the top. Skim this off with a ladle to keep your stock clear.
- Do not boil: Keep the temperature low to avoid breaking down delicate fish oils too rapidly. A gentle simmer is key.
- Keep it short: Unlike beef or chicken broth, which may simmer for hours, fish head stock only needs around 45–90 minutes to extract all the goodness.
Ways to Use Fish Head Stock
This stock is as versatile as it is nutritious. You can enjoy it in:
- Soups: Use it as the base for a hearty seafood chowder, Paleo ramen, or Asian-style broth soups.
- Stews and curries: It adds depth to coconut-based curries or seafood stews.
- Cooking grains or veg: While Paleo eaters often avoid grains, stock is an excellent liquid for steaming vegetables or ricing cauliflower for extra flavour.
- Sipping: Simply season and enjoy a warm mug of fish head stock on its own.
Storing and Freezing
One of the best things about this stock is how well it stores. Let it cool completely before pouring into airtight containers or glass jars. It will last for up to 5 days in the fridge or several months in the freezer. For convenience, consider freezing it in silicone muffin trays or ice cube moulds, so you can defrost just what you need.
Reduce Waste: Embrace Nose to Tail Eating
Making fish head stock is also an excellent way to reduce food waste. Using parts of the fish that are usually discarded aligns perfectly with Paleo and ancestral principles. You’re not only getting more nutrition for your dollar but also respecting the animal by using it as fully as possible.
What About the Smell?
One common concern is the fishy smell that can linger in your kitchen. To minimise odour, ensure you clean the heads well (removing gills and blood clots), and add lemon slices or ginger to your pot. Opening a window or running a vent fan during cooking can also help.
Fish Head Stock vs. Traditional Bone Broth
Both types of stock have their place in a Paleo kitchen. Where beef or chicken bone broth is rich and warming, fish head stock is light, fresh, and quicker to prepare. Nutritionally, fish stock brings different micronutrients to the table, particularly iodine and natural thyroid hormones. Rotating between different types of broths ensures you’re getting a broader spectrum of benefits.
Serving Suggestions
Serve it hot, with chunks of leftover fish, leafy greens, or grated zucchini noodles stirred in just before serving. Add a touch of sea salt and a drizzle of olive oil for a simple, comforting meal in a mug. You can also use it as a savoury base to poach white fish fillets or prawns.
Have You Tried It Yet?
If this is your first time making fish stock, don’t be put off by its simplicity. It may not be as photogenic as a smoothie bowl, but it is leagues ahead in nutritional density. Give it a go and let me know how it turns out. I’d love to hear if you added your own spin with different herbs or spices.
Making your own stock is one of the most powerful steps you can take on your Paleo journey. It brings you closer to the origins of your food, delivers a massive nutrient boost, and helps you waste less in the kitchen. Fish head stock is the ultimate example of ancestral eating—deeply nourishing, deeply respectful, and absolutely worth making a part of your routine.
For more inspiration and Paleo stock recipes, don’t forget to explore the other broth posts on the blog.
Zesty Paleo BBQ Chicken Wings with Lemon & Ginger
These chicken wings are a firm favourite for a reason. Easy to prepare, packed with flavour, and perfect for sharing, they’ve become one of my go-to dishes whenever I’m firing up the barbecue. The combination of zesty lemon, warming ginger, and cooling mint makes for a marinade that is truly unforgettable. Even better, they can be prepped in advance to let the flavours really sink in.
While I love cooking these on the barbecue for that smoky finish, they’re just as good roasted in the oven or even air-fried if you’re after something a little quicker. Whether you're making these for a weekend gathering, weeknight dinner, or your next picnic spread, they’re guaranteed to be a hit.
If you’ve got a little time the day before, let them marinate overnight. The depth of flavour you’ll achieve is worth it. But if you’re in a rush, even 30 minutes can still infuse a delicious kick.
Recipe: Lemon Ginger Chicken Wings
Ingredients
- 3 kg chicken wings approx 24-30
- grated rind of 1 lemon
- juice of 1 lemon
- 1 tablespoon honey
- 2 tablespoons coconut aminos
- 1 tablespoon grated fresh ginger
- 1 tablespoon chopped fresh mint
Instructions
- Prepare the Marinade: First, in a large mixing bowl, combine the chicken wings with the grated lemon rind, lemon juice, honey, coconut aminos, grated fresh ginger, and chopped fresh mint.
- Marinate the Wings: Next, cover the bowl and refrigerate the chicken wings overnight to allow the flavours to fully marinate. If you're short on time, a few hours will work too, but the longer the marination, the tastier the wings will be. Stir the wings every few hours to ensure they are evenly coated with the marinade.
- Preheat the Barbecue: When ready to cook, preheat your barbecue grill to medium-high heat.
- Cook the Wings: Then, barbecue the wings until they are tender and cooked through. Make sure to check that no pink bits remain. During barbecuing, baste the wings with the remaining marinade from the bowl to enhance the flavour.
- Serve and Enjoy: Finally, serve the Lemon Ginger Chicken Wings hot off the grill with a fresh side salad. They are perfect for a summer BBQ or any gathering with friends and family.
Why This Marinade Works
Lemon brings acidity and brightness that lifts the flavour of the chicken. Ginger adds a warming spice that complements the citrus perfectly. Fresh mint brings a subtle, clean note that balances the richness of the wings. Together, these ingredients create a marinade that’s light but memorable — and totally Paleo-friendly.
Batch Cooking for Convenience
One of my favourite things about this recipe is how well it lends itself to batch cooking. I always make extra because these wings are just as good the next day. Pack them in your lunchbox with a crunchy salad, or enjoy them cold straight from the fridge (no judgement here). Having ready-to-go, protein-rich leftovers is a big win for busy weekdays.
Leftovers can also be shredded and added to a leafy salad, or wrapped in lettuce leaves with avocado for a quick, portable meal. The possibilities are endless when you have a solid batch of marinated wings in the fridge.
Serving Suggestions
When it comes to sides, keep things fresh and vibrant. I love pairing these with a crisp carrot and citrus salad, which plays beautifully against the ginger and lemon flavours. A big tray of grilled seasonal vegetables or a vibrant cabbage slaw would also work well.
If you’re going all out, consider serving them alongside sweet potato burgers or even some bread-free burger buns. Everything ties in so well with that fresh, herby flavour running through the wings.
Cooking Methods
Barbecuing these wings imparts an unbeatable smokiness. Just make sure you preheat your grill properly and turn the wings frequently to get that lovely caramelisation on all sides.
If the weather’s not playing ball, the oven works just as well. Line a tray with baking paper, spread out the wings, and roast at 200°C for about 25–30 minutes, turning once. They’ll crisp up beautifully without drying out, and your kitchen will smell incredible while they cook.
Tips for the Best Results
- Use fresh ginger if you can — the flavour is much brighter and more potent than powdered.
- Don’t skip the mint. It’s subtle but rounds out the whole dish in a lovely way.
- Use free-range, organic chicken if possible for the best texture and flavour.
- Let the wings come to room temperature before cooking — this helps them cook more evenly.
Make It Your Own
This marinade is a fantastic base to play around with. Want a little more heat? Add crushed chilli or a dash of cayenne pepper. Prefer a smoky finish? A sprinkle of smoked paprika or ground cumin can do wonders. You could even blend in a spoonful of raw honey or coconut aminos for a slightly sweeter twist — perfect if you're serving kids.
Perfect for Entertaining
Whether you're hosting a summer gathering or packing a picnic, these wings are always a crowd pleaser. Their bold yet clean flavours appeal to all tastes, and they’re easy to make in bulk. For presentation, garnish with a few extra mint leaves and lemon wedges — it looks beautiful and invites guests to squeeze over extra citrus.
What Makes These Paleo?
Every ingredient in this recipe sticks closely to Paleo principles. There are no processed sauces or artificial additives, just clean, nourishing ingredients that your body will thank you for. Lemon and ginger both boast impressive anti-inflammatory benefits, and chicken wings are a fantastic source of protein and collagen — especially when cooked on the bone.
Have You Tried It?
If you do give this recipe a go, I’d love to hear what you think. Did you make any tweaks or try a different cooking method? Leave a comment and share your take — I always enjoy seeing how these recipes evolve in your kitchens.
For more ideas like this, be sure to check out my other Paleo-friendly dishes and tips. This recipe is just the beginning if you're after bold, healthy meals that don’t sacrifice on flavour.
Chilli Tomato & Bacon Soup (Paleo Style)
This is one of my go-to batch cooking recipes as it provides lots of portions of soup, perfect for taking to work. And who could resist a tomato and bacon soup? It has bacon in it, after all. Depending on what I have at home, I often use tinned tomatoes, instead of fresh. I tend to have chicken stock in the freezer, but otherwise, try it with bone broth – or even water if you have neither.
This hearty soup is not only delicious but also easy to prepare, making it a great addition to your meal prep routine. The combination of tomatoes, bacon, and chili provides a satisfying and warming meal that's perfect for any time of the year.
Recipe: Chilli, Tomato & Bacon Soup
Equipment
- Large pan
- Blender
Ingredients
- Dash of extra virgin olive oil
- 2 large brown onions finely diced
- 8 bacon slices chopped
- 15 - 20 tomatoes chopped (depending on your preference you may choose to peel and de-seed)
- 1 1/2 litres of chicken stock
- 4 tablespoons tomato paste
- 1 teaspoon chili powder
- 5 tablespoons fresh basil chopped
- sea salt and black pepper
Instructions
- Heat the Oil: First, heat the oil in a large pan over medium heat and gently fry the onions and bacon.
- Add the Tomatoes and Stock: When the onions become soft, add in the chopped tomatoes, chicken stock, tomato paste, chili powder, and seasoning. Stir to combine.
- Bring to a Boil: Next, bring the mixture to a boil, then reduce the heat and simmer, stirring occasionally.
- Simmer: Allow the soup to simmer for about 20 minutes until the flavors are well combined and the tomatoes are tender.
- Blend: After about 20 minutes, remove the pan from the heat. Then, blitz the soup in a blender until your desired consistency has been reached.
- Serve: Finally, serve the soup hot, garnished with fresh basil, and enjoy!
Why This Tomato and Bacon Soup is a Must-Try
If you’re looking for a soup that ticks all the boxes for flavour, simplicity, and convenience, this tomato and bacon soup is a clear winner. With the rich depth of slow-cooked tomatoes, the smoky saltiness of bacon, and the gentle kick of chili, it’s incredibly satisfying. What makes it even better is how well it freezes, making it ideal for meal prep or emergency meals when you just don’t feel like cooking.
Batch Cooking and Freezer-Friendly
One of the best aspects of this soup is how well it suits batch cooking. Double or triple the ingredients and you’ve got lunches sorted for the week, or a quick dinner ready to go whenever you need it. Once cooled, simply portion it into containers, label them with the date, and freeze. It reheats beautifully either on the stovetop or in the microwave, and the flavours actually deepen over time, making it even tastier a few days after it’s made.
Tips for Making the Best Tomato and Bacon Soup
- Use high-quality bacon: The bacon is the star of the show here, so don’t skimp. Look for nitrate-free, pasture-raised bacon if possible. It adds a deeper flavour and aligns with Paleo principles.
- Don’t rush the onions: Cooking your onions slowly until they’re soft and sweet adds incredible depth to the base of the soup. It’s worth taking your time on this step.
- Stock options: Chicken stock, beef stock, or bone broth all work well in this recipe. If you’re using water, consider adding extra herbs and spices to compensate for the flavour.
- Spice it up or down: If you love spice, feel free to increase the amount of chili or add a splash of hot sauce. For a milder soup, reduce or omit the chili entirely.
Customising Your Soup
This soup is wonderfully adaptable. Here are a few ways to make it your own:
- Add vegetables: Carrots, celery, or capsicum make great additions if you want to sneak in some extra veggies. Dice them finely and add them when you’re sautéing the onions.
- Make it creamy: For a creamier version, blend the soup and stir through some coconut milk or cashew cream before serving.
- Top it off: Try garnishing with fresh herbs like basil or parsley, a swirl of coconut cream, or even some crispy bacon crumbles.
Is Tomato and Bacon Soup Paleo-Friendly?
Yes, absolutely – with a few considerations. Be mindful of the ingredients in your bacon and tinned tomatoes, as many brands contain added sugar, preservatives, or other additives. Always opt for clean, whole food ingredients where possible. If you’re strict Paleo, choose homemade bone broth and ensure all components align with your dietary guidelines.
Serving Suggestions
While this soup is satisfying on its own, it also pairs beautifully with some Paleo-friendly sides:
- Cauliflower rice: A small scoop stirred into the soup adds texture and extra nutrition.
- Paleo bread or crackers: Ideal for dipping and soaking up the rich tomato broth.
- A simple green salad: Fresh greens tossed with olive oil and lemon juice make a perfect, crisp contrast to the warm soup.
Using Leftovers Creatively
If you find yourself with extra soup and want to mix things up, here are a few creative ideas:
- Tomato and bacon shakshuka: Simmer the soup in a frying pan and crack a couple of eggs into it. Cover and cook until the eggs are just set. Serve with avocado on the side.
- Sauce for zucchini noodles: Blend the soup until smooth and serve it over spiralised zucchini or roasted vegetables.
- Soup-stuffed sweet potatoes: Pour hot soup over baked sweet potatoes and top with a dollop of coconut yoghurt and herbs.
Storing and Reheating Tips
Allow the soup to cool completely before storing. Keep it in an airtight container in the fridge for up to 5 days. For longer storage, freeze in individual portions. To reheat, use a saucepan on medium heat until warmed through, or microwave in short bursts, stirring in between.
Perfect for Work Lunches
This soup is a lunchtime hero. Pop a portion into a thermos and it’ll still be hot by the time you’re ready to eat. It’s warming, nourishing, and far more appealing than the usual takeaway options. Plus, the bacon makes it feel indulgent – without compromising on health.
Health Benefits of the Key Ingredients
Tomatoes are rich in antioxidants, particularly lycopene, which is associated with reduced risk of heart disease and some cancers. They’re also a great source of vitamin C, potassium, folate, and vitamin K.
Bacon, when sourced properly, can be a good protein source. It also provides B vitamins and selenium. Moderation is key, and it’s best enjoyed as a flavour enhancer, as in this recipe.
Chili offers a metabolism boost and may help support weight management thanks to capsaicin, the compound that gives it heat. It’s also rich in vitamin C and beta carotene.
Chicken stock or bone broth provides minerals like calcium, magnesium, and phosphorus. It’s hydrating and supports gut health, especially when made from scratch.
Make It Your New Favourite
This tomato and bacon soup is the kind of recipe that becomes a household staple. It’s comforting, quick to make, and endlessly adaptable. Once you’ve made it a few times, you’ll be able to whip it up from memory with whatever ingredients you’ve got on hand. It’s Paleo-friendly, budget-friendly, and sure to impress even the pickiest eaters.
Final Thoughts
There’s something timeless about a good bowl of soup, and this one has all the makings of a classic. Whether you’re looking for a reliable lunch to take to work, a starter for a dinner party, or just something nourishing to curl up with on a cool evening, this tomato and bacon soup delivers. Try it with your own twists and see just how versatile it can be.
Char-Grilled Chilli Beef Salad (Paleo)
I love the combination of lime and chili – it gives this salad a bit of a kick. The dressing will last in a jar for a day or so in the fridge, so shake it well and add it to the salad at the last minute. I used Lebanese cucumber, but continental would work just as well in this Char-Grilled Chili Beef Salad.
Recipe: char-grilled chili beef salad
Equipment
- Grill or Barbecue
- Bowl
- Jar
Ingredients
- 500 g beef I used rump steak
- Juice of 1 lime
- Juice of 1 lemon
- 400 g sliced cucumber
- 4 fresh chillies thinly sliced (seeds removed)
- 4 spring onions thinly sliced
- 4 green onions thinly sliced
- 250 g grape tomatoes
- 1 cup fresh mint leaves
- 1 cup fresh coriander cilantro leaves
- Dash coconut aminos
- I clove garlic minced
Instructions
- Marinate the Beef: First, in a bowl, coat the beef in half of the lemon and lime juice. Allow to marinate overnight in the fridge. This step ensures the beef absorbs all the zesty flavours.
- Prepare the Beef: Drain the beef and discard the marinade. Barbecue the beef until it’s cooked to your liking. Alternatively, you can cook it on the stove or under the grill. Allow the beef to rest for a few minutes, then slice it thinly.
- Mix the Vegetables: In a bowl, mix the sliced cucumber, chili, spring onions, green onions, grape tomatoes, and fresh herbs. This creates a fresh and vibrant base for your salad.
- Make the Dressing: In a jar, add the remaining lemon and lime juice, coconut aminos, and minced garlic. Shake thoroughly to mix well. This dressing adds a refreshing and tangy flavour to the salad.
- Combine Everything: Add the sliced beef and dressing to the vegetable mix. Toss well to ensure everything is well coated and mixed in.
- Serve: Finally, serve your Char-Grilled Chili Beef Salad immediately and enjoy the refreshing combination of flavours.
Enjoy making and eating this Zesty Char-Grilled Chili Beef Salad. The combination of lime, chili, and fresh herbs provides a delightful flavour that’s perfect for a light and refreshing meal. This salad is not only delicious but also aligns with a Paleo lifestyle, making it a nutritious and satisfying choice.
Feel free to experiment with different vegetables or herbs to suit your taste preferences. This salad is versatile and can be customised to include your favourite ingredients. Whether you’re serving it as a main dish or a side, it’s sure to impress.
Why You’ll Love This Char-Grilled Chili Beef Salad
This salad brings together bold flavours, vibrant colours, and nutrient-rich ingredients in one easy-to-make dish. The char-grilled beef adds smokiness and depth, while the lime-chili dressing lifts everything with its zingy kick. It’s an ideal recipe for anyone looking for a quick, healthy weeknight dinner or a show-stopping salad to serve at a barbecue.
Unlike many standard salads that can feel bland or uninspired, this dish delivers big on flavour without relying on dairy, grains, or processed sauces. It’s perfect for warm days when you want something refreshing, yet filling.
Paleo-Perfect and Packed with Goodness
Every ingredient in this recipe is Paleo-friendly. Grass-fed beef offers high-quality protein and healthy fats. Fresh herbs like coriander and mint provide antioxidants, while cucumber, capsicum, and other raw vegetables deliver crunch and fibre. The lime and chili dressing contains no added sugars or preservatives – just real, clean ingredients.
It’s an excellent way to enjoy meat in a fresh, light way without the heaviness that can come from traditional roasts or stews. Plus, it’s gluten-free, dairy-free, and free from refined oils or sweeteners, which makes it a great option for those with intolerances or following a strict Paleo protocol.
Choosing the Best Cut of Beef
For this recipe, tender cuts of beef work best. Scotch fillet, sirloin, flank steak or rump all grill beautifully and are easy to slice thinly after resting. Aim for grass-fed or organic if possible, as the flavour is far superior and aligns with the Paleo principle of eating as cleanly as possible.
Marinating the beef briefly in lime juice and spices before grilling will enhance the flavour and help tenderise the meat. Even just 20 minutes will make a difference, but if you have time to marinate for an hour or more, it’ll be even better.
Grilling Tips for Flavourful Beef
- Preheat your grill: Make sure your pan or barbecue is hot before the beef goes on. This helps create a nice sear without overcooking.
- Don’t overcrowd the grill: Cook in batches if needed to avoid steaming the meat.
- Let it rest: Once grilled, allow the beef to rest for 5–10 minutes before slicing. This helps keep the juices in the meat and results in more tender slices.
The Dressing: Zesty, Spicy and Simple
This lime and chili dressing is a major highlight of the dish. It combines citrusy freshness with a subtle heat, balancing perfectly with the richness of the beef and the cooling crunch of cucumber. If you like a spicier salad, feel free to add more chili or even a few slices of fresh red chilli to the mix.
Make a double batch of the dressing and store it in a glass jar in the fridge – it also works well as a marinade or drizzle for grilled chicken or prawns.
Make It Your Own: Salad Variations and Add-Ins
This salad is easily customisable. Here are a few ideas to mix it up depending on what’s in your fridge:
- Leafy greens: Add a handful of baby spinach, rocket, or shredded cos lettuce to make it more of a main meal.
- Avocado: Sliced or diced avocado adds creaminess and a dose of healthy fats.
- Fresh herbs: Swap coriander for Thai basil or add some spring onions for a different herbal note.
- Crunch: Toss in a few toasted almonds or crushed macadamias for added texture and nutty richness.
Meal Prep and Leftovers
This salad works beautifully for meal prep. Grill the beef and prepare the vegetables ahead of time. Store the dressing separately and drizzle over just before serving to keep everything crisp and fresh. The cooked beef will last up to 3 days in the fridge and can also be sliced cold for a lunchbox salad or wrap alternative.
If you’re planning to serve this for guests, everything can be prepped in advance, then assembled quickly just before serving. The bold flavours mean it pairs well with grilled seafood or even as a side to a main dish at a larger gathering.
Health Benefits of Key Ingredients
- Beef: A fantastic source of complete protein, iron, B12, zinc, and other essential nutrients. Grass-fed varieties are higher in omega-3 fatty acids.
- Chili: Contains capsaicin, known to support metabolism and heart health.
- Lime: High in vitamin C and antioxidants, lime adds both flavour and immune support.
- Fresh herbs: Mint and coriander are known for their digestive benefits and natural antibacterial properties.
- Cucumber: Hydrating and low-calorie, cucumber adds crunch and helps balance the heat from the chili.
Perfect for Entertaining
This is one of those dishes that looks as good as it tastes. With vibrant colours, fresh herbs, and those beautiful slices of grilled beef, it makes an elegant addition to a summer lunch or dinner party. Plate it up on a large serving platter, drizzle with dressing and garnish with extra herbs and lime wedges for an effortless but impressive centrepiece.
Tips for Success
- Slice the beef against the grain for the most tender result.
- Keep your vegetables crisp by storing them separately from any dressing or cooked meat until ready to serve.
- If using wooden skewers for grilling, soak them in water for 30 minutes beforehand to prevent burning.
Final Thoughts
This Char-Grilled Chili Beef Salad is more than just a salad – it’s a flavour-packed, nutritious meal that showcases how satisfying clean eating can be. It’s quick to make, endlessly versatile, and perfect for any time of year. Whether you’re new to Paleo or simply looking for something fresh and exciting, this recipe deserves a regular spot on your weekly menu.
Try it out, make it your own, and enjoy the balance of heat, citrus, and vibrant vegetables. Let me know in the comments if you added your own twist or served it at your latest barbecue – I’d love to hear how it turned out!
