Looking for inspiration to stay on track with your Paleo lifestyle? Our collection of Paleo recipes has you covered, with hundreds of nourishing, grain-free, dairy-free, and refined sugar-free meals to suit every taste. Whether you’re after a quick midweek dinner, a hearty breakfast, a lunchbox-friendly snack, or something a little indulgent (without breaking your Paleo rules), you’ll find it here. All recipes follow real food principles and are designed to help you eat clean, feel full, and enjoy every bite – without the stress. Browse our growing library and discover just how easy and delicious eating Paleo can be.

Paleo recipe dinner On the Side Broccoli with Garlic, Chilli and Cashews

Garlic Chilli Broccoli & Cashews (Paleo)

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If you're looking for a quick, flavour-packed Paleo side dish that’s as nourishing as it is tasty, look no further than this Garlic Chilli Broccoli with Cashews. With its bold seasoning, satisfying crunch, and vibrant green colour, this dish proves that vegetables don’t have to be boring.

Perfect as a dinner side or even a savoury snack, this dish can easily become part of your weekly routine. It comes together in just minutes and brings a balance of textures and tastes that’s hard to resist. The subtle heat from the chilli complements the roasted cashews, while the garlic and coconut aminos enhance the flavour without overpowering the natural goodness of the broccoli.

Paleo recipe dinner On the Side Broccoli with Garlic, Chilli and Cashews
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5 from 2 votes

Quick Garlic Chilli Broccoli with Cashews: A Perfect Paleo Side

This Garlic Chilli Broccoli with Cashews is a quick and healthy side dish perfect for any meal. The addition of coconut aminos provides a depth of flavour, making this a delicious and nutritious Paleo-friendly option.
Prep Time5 minutes
Cook Time10 minutes
Course: Sides
Cuisine: Paleo, vegetarian
Keyword: Garlic Chilli Broccoli, Healthy Broccoli Recipe, Paleo Side Dish, Quick Paleo Sides
Servings: 4
Calories: 150kcal
Cost: 10

Equipment

  • Frying pan

Ingredients

  • 500 g broccoli
  • 2 cloves garlic finely chopped
  • 2 red chillies deseeded and finely chopped
  • 2 tbsp olive oil
  • 1 handful cashews
  • Juice of a lime
  • A splash of coconut aminos

Instructions

  • First, in a frying pan, add the garlic, chilli, and olive oil and bring to a medium heat. Fry until golden and slightly soft, taking care not to burn.
  • Next, cut the broccoli into medium-sized florets. Add to the pan along with the cashews, and coat well with the chilli and garlic oil.
  • Then, add your coconut aminos, stir, and simmer for 3-4 minutes. Finally, add a squeeze of lime, stir again, then serve.

Why Broccoli Deserves a Spotlight

Broccoli is one of those vegetables that’s often underestimated. It’s rich in fibre, vitamin C, and antioxidants, and it’s one of the best low-calorie, nutrient-dense ingredients you can include in your meals. If you’re following a Paleo diet, it also helps support a balanced, vegetable-forward approach to eating that fuels your body without relying on grains or processed carbs.

When paired with high-quality fats like those from cashews, and the umami depth of coconut aminos, broccoli becomes the hero of your plate. This isn’t a side dish you’ll forget—it might even steal the show.

Chilli and Garlic – A Classic Pairing

Garlic and chilli are a natural match. Garlic adds a bold, savoury depth, while the chilli provides that little kick that elevates the whole dish. Whether you use fresh chilli, dried flakes, or both, you can control the heat to suit your preference. Add a pinch for mild warmth or go bold for a spicier experience.

The fragrance of garlic sizzling in olive or coconut oil is one of the most satisfying kitchen aromas, and it forms the flavour base of this dish. Once the chilli is added, it creates a beautifully aromatic profile that’s reminiscent of stir-fried Asian greens—only with Paleo-friendly ingredients.

What Are Coconut Aminos?

If you're new to coconut aminos, think of it as the Paleo answer to soy sauce. Made from the fermented sap of coconut blossoms, it has a similar umami flavour profile but is gluten-free, soy-free, and far lower in sodium. It’s naturally sweet and salty, and pairs perfectly with both vegetables and proteins.

In this Garlic Chilli Broccoli recipe, coconut aminos add depth and a slight sweetness that contrasts perfectly with the chilli’s heat and the crunch of the cashews.

Let’s Talk Cashews

Cashews bring a rich, buttery crunch that rounds out this dish. Lightly toasted, they add texture and nuttiness that elevates the simple greens to something special. You can toast them in a dry pan or oven until golden, but be careful not to overdo it—they can catch quickly and turn bitter.

Cashews are also a great Paleo snack on their own, full of healthy fats and essential minerals. For this dish, they absorb the flavours of the garlic and coconut aminos, becoming little savoury bites of perfection.

Make It Your Own

One of the strengths of this dish is its versatility. While broccoli and cashews are a fantastic combo, you can absolutely switch things up based on what you have on hand. Try adding:

  • Thinly sliced red or yellow capsicum for a pop of colour
  • Carrot ribbons or julienned zucchini for extra variety
  • Toasted almonds, macadamias or pecans instead of cashews
  • A drizzle of lime juice just before serving for a zesty finish

Whether you're feeding fussy eaters or experimenting with meal prep, this recipe is forgiving and adaptable. The base ingredients offer a neutral foundation that works with a range of flavour additions.

Quick Enough for Any Day of the Week

With minimal prep and under 15 minutes from start to finish, this dish is ideal when time is tight. Because it’s so fast and requires only one pan, it makes a brilliant weeknight side dish. Serve it alongside grilled chicken, seared steak, or even as a topping for a cauliflower rice bowl. It’s also great on its own when you’re after a warm, savoury snack that won’t derail your nutrition goals.

Don’t forget to make a double batch—it stores well in the fridge and is delicious cold or reheated the next day. You might even find yourself reaching for it between meals instead of reaching for something less nutritious.

Storage and Reheating Tips

If you’ve made extra or want to include this dish in your meal prep, it stores beautifully. Here’s how to make the most of leftovers:

  • Fridge: Store in an airtight container for up to 3 days.
  • Freezer: Not ideal, as the broccoli may lose its crispness when thawed.
  • To reheat: Sauté in a hot pan for a few minutes or microwave in short bursts to maintain texture.

It’s best enjoyed fresh, but a quick pan reheat restores much of the original texture if you’re reheating the next day.

Health Benefits at a Glance

This dish packs a serious nutritional punch. Here’s a snapshot of what you’re getting with every serving:

  • Broccoli: High in fibre, vitamins C and K, and contains compounds that support detoxification.
  • Garlic: Supports immune health and adds natural antibacterial properties.
  • Chilli: May help boost metabolism and circulation.
  • Cashews: Provide healthy fats, magnesium, and protein.
  • Coconut aminos: A low-sodium, soy-free flavour booster full of natural minerals.

Eating healthy doesn’t have to mean compromising on taste, and this dish is a great example of how simple ingredients can come together to make something truly crave-worthy.

Other Broccoli-Based Favourites

If you enjoyed this Garlic Chilli Broccoli with Cashews, don’t miss my Zesty Lemony Broccoli. It’s another vibrant way to enjoy this humble veg and works beautifully as a side dish or a light lunch.

Or, if you’re struggling to get more greens into your diet, check out these 18 ways to get more veggies into your meals. It’s all about making vegetables exciting, and this recipe certainly does that.

Let’s Keep It Delicious and Paleo

With dishes like this one, eating Paleo doesn’t feel restrictive. It feels flavourful, fun, and deeply nourishing. Once you’ve made this a few times, you’ll likely find it becomes one of your regulars—not just because it’s good for you, but because you’ll genuinely crave it.

If you’ve tried this Garlic Chilli Broccoli with Cashews, I’d love to hear your feedback in the comments. Did you add your own twist? Did your family enjoy it as much as mine did? Let me know!

And if you haven’t already, be sure to subscribe to the newsletter to get more Paleo recipes like this straight to your inbox. You can also follow along on social media for daily inspiration, sneak peeks, and more tips to make healthy living easy and delicious.

Paleo recipe dinner On the Side Broccoli with Garlic, Chilli and Cashews

Slow Cooked Memphis Style Baby Back Ribs paleo recipe dinner lunch pork bbq

Slow Cooked Memphis Baby Back Ribs (Paleo Style)

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When it comes to perfecting pork ribs, there’s one golden rule: go low and slow. Whether you’re a long-time rib enthusiast or a first-timer tackling your first rack, mastering the art of slow-cooked ribs can be one of the most rewarding culinary experiences. This recipe for Memphis-style baby back ribs pays homage to Southern barbecue traditions while keeping everything Paleo-friendly and grain-free.

It all starts with patience—something not all of us have in abundance. Like many, I’ve often been tempted to crank up the heat for quicker results, but trust me: slow roasting transforms pork ribs into tender, fall-off-the-bone perfection. This time, I committed to the process. I marinated the ribs overnight and roasted them for over five hours at 120°C. The result? Smoky, sticky ribs with just the right balance of spice, sweetness, and savoury depth. These are the kind of ribs that leave your fingers sticky and your plate empty.

Slow Cooked Memphis Style Baby Back Ribs paleo recipe dinner lunch pork bbq
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5 from 1 vote

Slow Cooked Memphis Style Baby Back Ribs

Slow cooked to perfection, these Memphis Style Baby Back Ribs are marinated overnight in a rich, smoky, Southern Tennessee inspired glaze and then roasted for five and a half hours for ultra tender, Elvis-would-be-proud ribs.
Prep Time15 minutes
Cook Time5 hours 40 minutes
Marinating Time16 hours
Total Time21 hours 55 minutes
Course: Dinner
Cuisine: American, Southern
Keyword: Baby back ribs, Memphis style ribs, slow-cooked pork ribs, Southern BBQ
Servings: 4 Serves
Calories: 500kcal
Cost: 25

Equipment

  • Shallow roasting dish
  • Aluminium foil

Ingredients

  • 1 kg Baby Back Pork Ribs
  • 4 tbsp tomato puree
  • 1 tbsp chipotle chilli paste
  • 4 tbsp maple syrup
  • 2 cloves garlic crushed
  • 6 tbsp red wine vinegar
  • 2 tbsp olive oil
  • 2 tsp smoked paprika
  • 1 tsp Chinese five spice

Instructions

  • Marinate the Ribs: Mix together all of the marinade ingredients in a bowl, then add the ribs. Coat them well all over, then leave to marinate overnight in the fridge.
  • Preheat the Oven: The next day, preheat the oven to 120C / 250F / Gas Mark ½. Remove the ribs from the fridge and transfer to a shallow roasting dish.
  • Add Water and Roast: Add around 200ml water to the dish, taking care not to pour it onto the ribs. The liquid should reach around halfway up the ribs. Cover with foil, then leave to roast in the oven for 5 ½ hours. Come back to check and turn them a few times during this process.
  • Finish the Ribs: When they are done, remove from the oven then immediately turn the heat to full (240C). When fully heated, sprinkle the ribs with a generous amount of sea salt and return to the oven, uncovered, for a final 10 minutes. Leave to cool for 5 minutes before serving.

Why Choose Baby Back Ribs?

Baby back ribs come from the upper portion of the rib cage, near the spine, and they tend to be leaner and more tender than spare ribs. They also cook more evenly, making them ideal for a long, slow roast. When paired with a flavourful dry rub or marinade, they absorb seasoning beautifully and stay juicy during the cooking process.

For this Memphis-inspired version, we’re skipping store-bought sauces loaded with sugar and preservatives. Instead, we’re embracing real ingredients—think tomato paste, apple cider vinegar, garlic, spices, and a touch of natural sweetness from honey or maple syrup if you like a hint of caramelised finish.

Setting the Flavour Profile: Memphis-Style Ribs

What makes ribs “Memphis-style”? While there are many regional BBQ styles across the US, Memphis is famous for its dry rubs, tangy sauces, and smoky finish. These ribs draw inspiration from that legacy, but with a Paleo twist. We ditch the refined sugar and processed ingredients in favour of a marinade made with natural flavours that deliver the same depth and complexity without the nasties.

The glaze in this recipe includes a smoky, mildly spicy blend with hints of paprika, garlic, and ground cumin. You’ll also notice that there’s no soy sauce—because this is Paleo, we’ve swapped it out for coconut aminos, a fantastic alternative that offers the same salty-sweet umami flavour while keeping things soy-free and gluten-free.

Marinating Matters

Don’t skip the marinating step. Giving your ribs a solid 8–12 hours in the fridge lets the flavours penetrate deep into the meat. You’ll be rewarded with ribs that are not just seasoned on the outside but infused with flavour all the way through. Simply mix your marinade the night before, rub it generously over the ribs, and let the fridge do the rest while you sleep.

If you’re short on time, even an hour will help—but for the ultimate Memphis flavour, overnight is worth it.

The Low and Slow Cooking Method

Patience is the key to rib perfection. Cooking low and slow at 120°C allows the connective tissue in the pork to gradually break down, creating that ultra-tender, almost buttery texture. After five and a half hours in the oven, you won’t need a knife—just a plate, a good appetite, and a few napkins.

Make sure your ribs are placed on a wire rack inside a baking tray or roasting dish. This keeps them elevated, so the heat can circulate and the fat can drip away. Covering them with foil for the first few hours helps to lock in moisture, and removing the foil for the final hour allows the glaze to caramelise and develop a gorgeous crust.

Serving Suggestions

These Memphis-style ribs are hearty enough to be the star of the meal, but they also shine when paired with the right side dishes. Here are a few Paleo-friendly options to complete the plate:

  • Grilled sweet potato wedges with paprika and garlic
  • Coleslaw made with a light, tangy apple cider dressing
  • Roasted cauliflower with lemon and parsley
  • A fresh cucumber and tomato salad with olive oil and herbs

If you’re entertaining, consider serving these ribs with a platter of finger-friendly sides and let your guests dig in. They’re ideal for BBQs, picnics, and casual get-togethers where flavour and fun are top priorities.

Storing and Reheating Leftovers

While these ribs are best enjoyed fresh from the oven, leftovers can be just as delicious. Here’s how to store and reheat them:

  • Fridge: Store in an airtight container for up to 3 days.
  • Freezer: Wrap tightly and freeze for up to 2 months. Defrost in the fridge overnight before reheating.
  • To reheat: Wrap in foil and warm in a 160°C oven for about 15–20 minutes until heated through.

You can also shred leftover meat and use it in lettuce wraps, stir-fries, or tossed through a Paleo-friendly salad for a flavourful protein boost.

Tips for the Perfect Rib Texture

Here are a few expert tips to help ensure your ribs come out just right every time:

  • Remove the membrane: This tough layer on the underside of the ribs can get chewy. Use a knife to loosen it, then peel it off before marinating.
  • Don't rush the cook: Low heat is essential for breaking down the collagen that gives ribs their tender texture.
  • Rest before serving: Let the ribs rest for 5–10 minutes after removing from the oven. This helps the juices settle and makes for cleaner slicing.
  • Use a meat thermometer: For perfect doneness, internal temp should reach at least 85°C (though longer cooking is fine for tenderness).

Why This Recipe Is Perfect for Paleo

This slow-cooked ribs recipe fits seamlessly into a Paleo diet. It’s completely grain-free, dairy-free, and free from refined sugar or artificial additives. By using whole, natural ingredients, you get all the flavour of traditional barbecue ribs without the unwanted extras.

Plus, thanks to the generous use of garlic, spices, and healthy fats, you’re giving your body nutrients that support overall wellness without sacrificing flavour. It’s exactly the kind of indulgent, satisfying meal that makes sticking to Paleo feel easy—and delicious.

Final Thoughts

There’s something deeply satisfying about pulling a tray of slow-cooked ribs from the oven and seeing that glossy, caramelised crust and tender meat beneath. This Memphis-style recipe brings together everything that makes Paleo cooking worthwhile: real ingredients, full flavour, and the kind of dish you’ll want to make again and again.

If you’re ready to take your ribs to the next level, try this recipe, commit to the low and slow method, and let your taste buds be the judge. You might just find yourself making a double batch next time.

Slow Cooked Memphis Style Baby Back Ribs paleo recipe dinner lunch pork bbq

Mango and Coconut Chicken Curry paleo dinner recipe lunch

Creamy Mango Coconut Chicken Curry (Paleo)

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If you're after a flavourful, nourishing, and creamy dish that doesn't rely on dairy or grains, this Mango Coconut Chicken Curry may just become your next go-to dinner. Inspired by South-East Asian flavours, this curry is mildly spiced and wonderfully aromatic, with a rich and fruity base that makes it particularly appealing to those who aren’t fans of fiery heat.

The combination of mango and coconut milk forms a naturally sweet and velvety sauce that pairs perfectly with tender chicken. Whether you’re cooking for a weeknight family dinner or serving guests, this curry delivers restaurant-quality flavour using clean, wholesome ingredients that support your Paleo lifestyle.

What Makes This Curry Special?

Unlike traditional curries that rely heavily on cream, sugar, or dairy-based yoghurt, this Paleo version gets its richness from full-fat coconut milk and the natural sweetness of ripe mango. The result is a curry that’s both indulgent and nutrient-dense. You’ll also benefit from the anti-inflammatory properties of ginger and turmeric, both of which feature prominently in this recipe.

It's warming and comforting, without being overpowering. This makes it an ideal choice if you're feeding children or guests who prefer mild, well-balanced spice. That said, if you like a bit more kick, there's plenty of room to adjust the seasoning to suit your palate.

Mango and Coconut Chicken Curry paleo dinner recipe lunch
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5 from 1 vote

Mango Coconut Chicken Curry

This Mango Coconut Chicken Curry is a creamy and fruity Asian-inspired dish, perfect for those who prefer a milder curry. Enjoy the anti-inflammatory benefits of ginger and turmeric, combined with the delicious flavours of mango and coconut.
Prep Time20 minutes
Cook Time30 minutes
Course: Dinner
Cuisine: Asian, Indian, Paleo
Keyword: Creamy Chicken Curry, Healthy Curry Recipe, Mango Coconut Chicken Curry, Non-Spicy Curry, Paleo Chicken Curry
Servings: 4
Calories: 450kcal
Cost: 25

Equipment

  • Large heavy-based pan
  • Food processor

Ingredients

  • 1 medium free-range chicken roasted and left to cool
  • 1 tbsp cumin seeds
  • 1 tbsp nigella seeds
  • 1 tbsp coconut oil
  • 1 ½ large onions finely chopped
  • 4 tbsp olive oil
  • 2 tbsp mild curry powder
  • 1 tbsp turmeric
  • 2 cloves garlic peeled and roughly chopped
  • Small handful fresh coriander
  • 100 g fresh ginger peeled and roughly chopped
  • 2 large ripe mangoes
  • 1 x 400 ml can coconut milk
  • 400 ml homemade chicken stock

Instructions

  • First, heat a large, heavy-based pan to a low heat. Lightly toast the cumin and nigella seeds for around a minute, until aromatic. Remove from the heat and set aside.
  • Next, add the coconut oil to the pan and turn the heat up to medium. Add one of the onions, keeping the other half to one side. Cook for around 5 minutes until soft.
  • Meanwhile, add the toasted spices to the food processor along with the remaining onion, olive oil, curry powder, turmeric, garlic, coriander, ginger, and the flesh from one of the mangoes. Whizz together to form a paste.
  • Then, add the curry paste to the pan and gently simmer for 3-4 minutes to really release the flavours.
  • Meanwhile, shred the meat from the roast chicken, using as much as you can from all of the bird.
  • Pour the coconut milk and chicken stock into the pan, and then add the chicken. Stir well, and leave to simmer for 15 minutes.
  • Finally, a couple of minutes before serving, dice the remaining mango and add to the pan. Stir well, and serve garnished with fresh coriander.

Why Use a Whole Chicken?

This particular version came together because I had a cooked roast chicken left over in the fridge. Using a whole bird brings added depth to the dish, thanks to the blend of light and dark meat. The dark meat remains juicy and flavourful, while the white meat soaks up the sauce beautifully.

Buying whole chickens is also a smart choice economically. You get more meat for your money and can use the bones to make homemade broth afterwards. That said, if you're pressed for time or simply prefer to use one type of meat, feel free to substitute with about 500–600g of boneless chicken breast or thigh. Just be sure to cook thoroughly before adding to the sauce if using raw meat.

Perfecting the Mango Coconut Sauce

The sauce is the heart of this curry. To get the best results, use a ripe mango that’s naturally sweet and fragrant. If you’re making this dish out of mango season, you can use frozen mango chunks—just thaw them before blending.

Here’s what gives the sauce its unique flavour profile:

  • Mango: Adds natural sweetness and helps thicken the sauce.
  • Coconut milk: Brings a creamy richness without needing dairy.
  • Ginger and turmeric: Add warmth, colour, and anti-inflammatory properties.
  • Garlic and onion: Provide a savoury base for the curry’s flavour.
  • Lime or lemon juice: Balances the sweetness with acidity and lifts the dish.

You can blend the mango beforehand or allow it to break down slowly in the pan depending on the texture you prefer. If you want a completely smooth sauce, blitz it in a blender before returning to the pot.

Cooking Tips for Success

Follow these tips to make sure your Mango Coconut Chicken Curry comes out beautifully every time:

  • Sauté your spices: Don’t skip this step. Heating spices in oil awakens their flavours and helps them infuse into the dish.
  • Don’t boil the coconut milk: Keep it at a low simmer to preserve its creaminess and prevent separation.
  • Taste as you go: Adjust the salt, acid, and heat levels at the end so they balance the sweetness of the mango perfectly.
  • Rest the curry before serving: Let it sit for 5–10 minutes off the heat to allow the flavours to meld together.

Serving Suggestions

This Mango Coconut Chicken Curry is versatile enough to be enjoyed in many different ways. Here are a few Paleo-friendly options:

  • Cauliflower rice: A light and fluffy base that absorbs the curry beautifully.
  • Zucchini noodles: Add texture and keep the meal low in carbohydrates.
  • Steamed greens: Such as bok choy, spinach, or broccoli for added fibre and micronutrients.
  • Sweet potato mash: A richer, comforting side that balances the curry’s natural sweetness.

If you’re serving guests, garnish with a few fresh coriander leaves, a wedge of lime, and a sprinkling of toasted coconut flakes to enhance presentation and aroma.

Storing Leftovers

This curry stores wonderfully and actually tastes better the next day as the flavours continue to develop. Here’s how to store it:

  • Fridge: Store in an airtight container for up to 3 days.
  • Freezer: Freeze in portions for up to 3 months. Defrost in the fridge overnight before reheating.
  • Reheat: Gently on the stovetop over medium heat, stirring occasionally. Avoid microwaving if possible to prevent uneven heating or sauce splitting.

This makes it an excellent candidate for meal prep. Simply divide into single-serve containers and store until you need a nourishing, ready-to-heat dinner.

Adjusting the Flavour to Suit Your Taste

Not everyone likes the same level of sweetness or spice, so here are a few tweaks you can try based on your preference:

  • Spicier: Add fresh chilli or a pinch of cayenne pepper to the base.
  • Less sweet: Use only half a mango or choose a slightly underripe one.
  • More tang: A splash of extra lime juice at the end can cut through the richness.
  • Creamier: Stir in a spoon of cashew butter for added body and fat.

This flexibility makes the recipe ideal for families or groups with diverse palates. It’s easy to adjust and almost impossible to get wrong.

Why This Curry Works for a Paleo Lifestyle

One of the best things about this Mango Coconut Chicken Curry is that it fits effortlessly into a Paleo lifestyle. It’s completely free from grains, dairy, refined sugar, and processed ingredients. Instead, it celebrates natural flavours from whole foods that nourish your body and satisfy your cravings.

The coconut milk provides a great source of healthy fats, while the mango adds natural sugars without needing anything artificial. The chicken gives the dish plenty of protein to keep you full and fuelled. Add in the healing power of ginger, turmeric, and garlic, and you’ve got a balanced, flavourful meal that truly supports your health.

Final Thoughts

This Paleo Mango Coconut Chicken Curry is more than just a meal—it’s a celebration of real food, bold flavours, and nourishing ingredients. Whether you’re looking for a new way to use leftover roast chicken or simply craving something rich and comforting, this recipe is one you’ll come back to often.

Don’t forget to share your version in the comments or on social media—I'd love to see how you made it your own. And if you’re hungry for more easy and delicious Paleo meals, make sure you’re signed up to the newsletter for weekly inspiration.

Mango and Coconut Chicken Curry paleo dinner recipe lunch

Spicy Tomato Pigs Trotters paleo recipe offal dinner ideas

Spicy Tomato Pigs Trotters – Offal Reimagined

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If you're looking to broaden your culinary horizons and embrace the full spectrum of nose-to-tail eating, this Spicy Tomato Pigs Trotters recipe is the perfect place to begin. Often overlooked and underappreciated, pigs trotters are packed with collagen, minerals, and flavour—and when slow-cooked in a rich, spicy tomato sauce, they transform into something truly special.

My journey with offal hasn’t always been an enthusiastic one. Like many, I once avoided the obscure cuts, sticking instead to more familiar territory. Pigs trotters in particular always gave me pause. I'd see them in my butcher’s display, untouched and slightly intimidating. But curiosity (and a desire to waste less and cook more sustainably) finally won out, and I’m so glad it did.

After a long, slow cook, the tough sinew and skin give way to deeply savoury, gelatinous meat that soaks up the heat and acidity of the spicy tomato sauce beautifully. This dish is a triumph of patience and bold flavours—and it fits perfectly into a Paleo framework.

Spicy Tomato Pigs Trotters paleo recipe offal dinner ideas
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5 from 1 vote

Spicy Tomato Pigs Trotters

These Spicy Tomato Pigs Trotters are a delightful surprise for those venturing into cooking with offal. The slow-cooked trotters become tender and flavourful, simmered in a rich, spicy tomato sauce. Perfect for a hearty and nutritious Paleo dinner.
Prep Time20 minutes
Cook Time1 hour 30 minutes
Course: Dinner
Cuisine: Paleo
Keyword: Hearty Dinner, Paleo Offal Recipe, Slow-Cooked Pigs Trotters, Spicy Tomato Pigs Trotters
Servings: 4
Calories: 350kcal
Cost: 15

Equipment

  • Large saucepan

Ingredients

  • 4 large pigs trotters
  • Sea salt and black pepper
  • Olive oil
  • 1 large onion finely chopped
  • 4 red chillies deseeded and chopped
  • 2 cloves garlic crushed
  • 1 tsp dried oregano
  • 2x 400 ml cans chopped tomatoes
  • 4 large carrots peeled and chopped into chunks
  • Large handful fresh basil torn, to serve

Instructions

  • First, score the skin on the trotters, and season well with sea salt and plenty of black pepper.
  • Next, heat a little olive oil in a large saucepan to a high heat. Brown the trotters by frying them in the oil for a couple of minutes. Remove and set aside.
  • Lower the heat to medium, then add the onion. Soften for 5 minutes, then add the chilli, garlic, and oregano. Fry for another minute or so, then add the two cans of chopped tomatoes. Stir well, then add the trotters back to the pan. Lower the heat, cover, and simmer for an hour and a half. Stir every now and then and top up with a little extra water if needed.
  • Twenty minutes before serving, add the chopped carrots, then cover again. Continue to simmer until the carrots are tender.
  • Finally, serve the dish garnished with fresh basil.

Why Cook with Pigs Trotters?

It’s easy to get stuck in the habit of buying familiar cuts like chicken breast or beef mince, but eating the whole animal is more sustainable and often far more nutritious. Trotters are rich in collagen, which supports joint, skin, and gut health. They’re also affordable, making them a fantastic option for budget-conscious Paleo cooks looking to maximise both flavour and nutrition.

Cooking with trotters also aligns beautifully with traditional diets, where offal and bone-in cuts were prized for their density of nutrients. This isn’t just about culinary curiosity—it’s about embracing a more ancestral and respectful way of eating.

Flavour Meets Function: The Spicy Tomato Sauce

The beauty of this dish lies in its bold, comforting sauce. The tomato base brings natural acidity and sweetness, which cuts through the richness of the meat, while a medley of warming spices adds complexity and depth. You’ll find heat from chillies, smokiness from paprika, and an aromatic backbone from garlic and onion.

When making tomato-based dishes, it’s important to select a high-quality source. Avoid overly processed brands that contain added sugars, preservatives, or unnecessary additives. If you’re using canned tomatoes, be sure to check the label—this guide to which brands to avoid is a great place to start.

Tips for Preparing Trotters

If this is your first time handling pigs trotters, here are a few tips to make the process easier:

  • Ask your butcher to clean and split them: This saves time and effort at home, and ensures you can access all the edible parts more easily after cooking.
  • Rinse thoroughly: Before cooking, give them a good rinse under cold water to remove any residual bone dust or debris.
  • Blanching helps: For a cleaner broth and more refined flavour, you can parboil the trotters for 5–10 minutes and then discard the water before starting your actual recipe.
  • Slow cooking is key: These cuts benefit most from gentle, prolonged heat. A simmering pot over several hours will yield the best results.

Customising Your Curry

Though this dish is rich and robust, it’s also highly adaptable. If you’d like to make it your own, consider the following additions or variations:

  • Add root vegetables: Carrot or sweet potato add a subtle sweetness and make the dish heartier.
  • Layer in leafy greens: Spinach or kale stirred in towards the end adds a fresh element and boosts nutrient content.
  • Try different herbs: Bay leaves, thyme, or even a pinch of cinnamon can enhance the depth of the sauce.
  • Adjust the heat: Prefer a milder flavour? Tone down the chilli or replace with smoked paprika for warmth without the fire.

Because the sauce is so flavourful, it pairs well with a wide range of ingredients. Even if you’re cooking for someone unsure about offal, this dish could win them over with its rich, comforting aroma and satisfying texture.

Serving Suggestions

Due to its hearty nature, this dish is best served with something to soak up the sauce. Here are a few Paleo-friendly serving ideas:

  • Cauliflower mash: Creamy and neutral, it lets the flavours of the sauce shine through.
  • Roasted vegetables: Pumpkin, carrots, or parsnip are great roasted with garlic and rosemary.
  • Cauliflower rice: A grain-free base that absorbs the spicy tomato sauce beautifully.
  • Simple green salad: If you want to lighten things up, serve alongside fresh greens dressed with lemon juice and olive oil.

Storage and Leftovers

Spicy Tomato Pigs Trotters actually taste even better the next day, once the flavours have had a chance to deepen and settle. Here’s how to store and reheat leftovers safely:

  • Refrigerate: Store in an airtight container for up to 3 days. The sauce may thicken slightly but will loosen when reheated.
  • Freeze: This dish freezes well. Portion into freezer-safe containers and store for up to 3 months.
  • To reheat: Gently warm over low heat on the stove until piping hot. Add a splash of water or extra tomato sauce if it needs loosening.

Leftovers can also be used as a flavourful addition to soups or stews. Simply shred the meat and stir into a broth-based dish for a collagen-rich protein boost.

Health Benefits of Offal and Gelatin-Rich Cuts

Pigs trotters are more than just a culinary curiosity. They’re a powerhouse of nutrients that are often lacking in modern diets. Rich in gelatin and collagen, these cuts can support gut health, skin elasticity, joint function, and even help reduce inflammation.

They’re also high in minerals like zinc, calcium, and magnesium—nutrients essential for immune function, bone health, and energy production. By including a variety of cuts in your diet, you create a more balanced, nutrient-dense way of eating that reflects traditional dietary wisdom.

Why It Works for Paleo

This dish ticks all the boxes for those following a Paleo lifestyle. It’s completely free from grains, dairy, and refined sugars. Instead, it focuses on whole-food ingredients, healthy fats, natural spices, and nutrient-rich meat.

More importantly, it celebrates a nose-to-tail approach to eating—something that aligns with ancestral diets and sustainable meat consumption. If you’re trying to reduce waste and eat more ethically, embracing offal is a meaningful and flavourful way to do so.

Final Thoughts

Cooking with pigs trotters might not be your first instinct, but it’s a choice that pays off. This Spicy Tomato Pigs Trotters recipe reimagines offal in a way that’s approachable, comforting, and genuinely delicious. It’s a perfect introduction for anyone curious about using lesser-known cuts without sacrificing flavour or nutrition.

Give it a try and see how something that once seemed intimidating can become a cherished part of your recipe rotation. If you do make this dish, I’d love to hear how it turned out. Share your thoughts or tweaks in the comments below, and don’t forget to sign up for the newsletter for more Paleo inspiration.

Spicy Tomato Pigs Trotters paleo recipe offal dinner ideas

Gelatin – The Secret Superfood bone broth paleo primal nutrition healthy-min

Gelatin: The Secret Paleo Superfood

Forget Goji Berries, Spirulina and Peruvian Maca Root, there is one ‘Superfood’ that you can guarantee your ancestors would have consumed in abundance that you’re probably not getting enough of now – Gelatin. As conventional wisdom has seen us spurn traditional cuts in favour of lean muscle meat, our intake of gelatin has dropped to almost zero. However, the body still craves it – and here’s why.

Found in the connective tissue, bones and cartilage of animals, gelatin is extremely nourishing in a number of ways. It is the best source of dietary collagen, which has been proven to increase the elasticity of the skin and therefore keep you looking young. In fact, the amino acid profile of gelatin, in combination with its high levels of collagen make for great support for healthy skin, hair and nails. It contains 6 grams of protein per tablespoon – and whilst not a complete protein in itself, it helps create a more balanced amino acid profile when taken with other proteins and therefore optimise assimilation. Maybe that’s why roast beef and gravy taste so good!

Gelatin is also fantastic for anyone who suffers from digestive problems. It is unique in the way in which it attracts water molecules during digestion, consequently improving the rate in which food moves through the digestive tract. What’s more, gelatin has been proved to carry gut healing properties, and has been shown to reduce the likelihood of developing a food allergy or intolerance. Strongly anti-inflammatory, Gelatin has also shown to play a significant part in healing Asthma, Crohn’s and Colitis.

Gelatin – The Secret Superfood bone broth paleo primal nutrition healthy-min

How to increase your intake

The obvious way to increase your intake of gelatin is by making your own home made stock and bone broth. Pay a visit to your local butchers, and pick up any gelatin rich cuts you can lay your hands on – chicken and pigs feet, oxtail, or even any leftover bones they have out the back. Simmer them very gently for at least 24 hours in a stock pot with hot water, herbs and veggies, and you’ll have plenty of nourishing broth to see you through the week. Drink it as it is, or use it as a base for soups, sauces and gravies.

Choosing the Right Gelatin Supplement

If you're opting for a gelatin supplement rather than homemade bone broth, it's crucial to choose one that aligns with your Paleo values. Look for a brand that uses grass-fed and pasture-raised animals, with no added fillers, sugars, or artificial flavours. Unflavoured gelatin is the most versatile, as it can be added to both sweet and savoury dishes without altering the taste. Hydrolysed collagen (also known as collagen peptides) dissolves easily in cold liquids, making it perfect for smoothies or stirred into coffee, while traditional gelatin is ideal for setting desserts and making gummy snacks.

Paleo Gelatin Recipes to Try at Home

There are endless ways to include more gelatin in your diet beyond sipping on bone broth. Here are a few simple Paleo-friendly ideas:

  • Homemade gummies: Mix fresh-pressed fruit juice with gelatin and a touch of raw honey. Pour into moulds and refrigerate for a fun, gut-healing treat.
  • Thickened sauces: Use gelatin as a natural thickener in stews, gravies, and pan sauces instead of using flour or cornstarch.
  • Paleo panna cotta: Combine coconut milk with gelatin and vanilla for a silky, nutrient-rich dessert.
  • Gelatin-infused smoothies: Blend a spoonful of gelatin powder into your favourite green smoothie to give it a protein boost and digestive support.

Gelatin doesn't have to be complicated or time-consuming. With just a little creativity, you can make it a delicious and regular part of your routine.

Why Bone Broth is the Original Superfood

While gelatin supplements are incredibly useful, the traditional practice of making bone broth still holds a special place in ancestral nutrition. It’s a slow food, rich in flavour, minerals, and healing compounds like glycine, proline, and glutamine. Bone broth is naturally high in gelatin, but it also contains calcium, magnesium, phosphorus, and a wealth of other minerals in a highly bioavailable form.

It’s also incredibly cost-effective. With just a few dollars’ worth of bones and vegetable scraps, you can produce litres of nourishing broth. And if you're already following a nose-to-tail approach to eating, using the bones is a perfect way to reduce waste and respect the whole animal — a core principle in both the Paleo and ancestral food philosophies.

Health Conditions That May Benefit from Gelatin

There’s growing interest in using gelatin therapeutically to address a wide range of health issues. While it's not a cure-all, it does support several critical systems in the body:

  • Leaky gut syndrome: Gelatin helps repair the intestinal lining by sealing gaps between cells and improving gut barrier integrity.
  • Joint pain and arthritis: The collagen in gelatin supports cartilage health, improves joint lubrication, and may reduce inflammation.
  • Sleep issues: The amino acid glycine promotes relaxation and supports quality sleep. A warm mug of gelatin-rich broth before bed can be a natural sleep aid.
  • Skin ageing and wrinkles: Collagen depletion contributes to sagging and wrinkles over time. Consuming collagen-rich foods like gelatin may help improve skin elasticity and reduce visible signs of ageing.
  • Bone health: In combination with vitamin D, magnesium and K2, the minerals in bone broth and gelatin support strong bones and may help reduce the risk of osteoporosis.

The Importance of Amino Acid Balance

While gelatin is not a complete protein, it plays a crucial role in balancing amino acid intake, particularly for those consuming a lot of muscle meats. Muscle meat is high in methionine, which in excess may deplete levels of other important nutrients like glycine and folate. Gelatin, being rich in glycine, helps counterbalance this effect. This balance may help reduce inflammation and support better detoxification — both of which are key goals in a Paleo lifestyle.

It’s a good reminder that variety in your protein sources matters. Traditional cultures didn’t just eat muscle meat; they made use of organs, bones, skin, and cartilage — providing a naturally balanced intake of amino acids.

Making Bone Broth a Daily Habit

If you’re new to the idea of drinking bone broth regularly, start small. Replace one daily cup of tea or coffee with a warm mug of broth. You can also use broth as a base for soups, to cook vegetables or quinoa (if you include it in your version of Paleo), or to deglaze pans when preparing meat.

Try freezing broth in ice cube trays and using a cube or two to enrich sauces, gravy, or slow cooker dishes. Having broth on hand makes it easy to increase your gelatin intake without needing to think too much about it.

Final Thoughts on This Forgotten Superfood

In a world obsessed with exotic powders and expensive superfoods, gelatin stands out for being both accessible and deeply nourishing. It’s inexpensive, widely available, and rich in the nutrients our ancestors instinctively knew to value. By incorporating more gelatin into your diet, you’re not only supporting your gut, skin, joints, and immune system — you're also honouring a time-tested nutritional tradition.

So next time you're in the kitchen, don’t discard the bones — turn them into broth. Experiment with gelatin-rich recipes and consider supplementing when needed. Small, consistent changes can have a huge impact on your health over time. And if you’re following a Paleo diet, this one addition might just be the missing piece to round out your ancestral nutrition strategy.

If time and logistics are against you making your own bone broth, consider taking a high quality gelatin supplement. You can add this by the spoonful to smoothies, or make your own Paleo approved gummies by using gelatin and fruit juice!

DIY Mackerel Ceviche with Rocket paleo recipe-min

DIY Mackerel Ceviche with Rocket (Paleo)

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If you’ve never made ceviche before, now is the perfect time to give it a go. This DIY Mackerel Ceviche with Rocket is a light, refreshing, and incredibly healthy dish that fits beautifully into a Paleo lifestyle. It may look like something you’d only find in a fine dining restaurant, but don’t be intimidated—it’s surprisingly simple to prepare at home.

Ceviche is a traditional Latin American dish where fish is “cooked” using the acid in citrus juice, typically lime or lemon. Despite being uncooked in the conventional sense, the acid denatures the proteins in the fish in a process similar to cooking with heat. The result is tender, tangy, and bursting with flavour. Unlike sushi, which uses raw fish, ceviche is cured and safe to eat when prepared properly with fresh ingredients.

For this recipe, we’re using fresh mackerel, which is rich in omega-3 fatty acids and has a bold flavour that pairs perfectly with the sharpness of citrus and the peppery bite of rocket. If you’re near a fishmonger or coastal market, look for the freshest mackerel available. The quality of the fish will define the final flavour and texture of your ceviche.

DIY Mackerel Ceviche with Rocket paleo recipe-min
Print Recipe
5 from 1 vote

DIY Mackerel Ceviche with Rocket

A fresh and zesty ceviche featuring mackerel marinated in lime juice, chillies, and spring onions, served with peppery rocket. Perfect for a light and refreshing lunch.
Prep Time10 minutes
Marinating Time10 minutes
Total Time20 minutes
Course: Lunch
Cuisine: Fusion, Latin American
Keyword: fresh fish recipe, Mackerel ceviche, paleo ceviche, quick lunch
Servings: 2 Serves
Calories: 250kcal
Cost: $15

Equipment

  • Resealable Plastic Bag

Ingredients

  • 2 large mackerel fillets
  • Juice of 1 large lime
  • 1 tablespoon olive oil
  • 2 red chillies deseeded and finely chopped
  • 2 spring onions trimmed and finely chopped
  • Sea salt
  • Black pepper
  • A handful of fresh rocket

Instructions

  • Prepare the Mackerel: Slice the mackerel into thin strips. Place in a resealable plastic bag.
  • Marinate the Fish: Toss in the lime juice, chilli, spring onion, and olive oil. Season with salt and pepper, and shake well. Allow to stand for 10 minutes.
  • Serve: Remove from the bag and serve with plenty of fresh rocket.

Notes

  • Use the freshest mackerel you can find for the best flavour.
  • Adjust the amount of chilli to your heat preference.
  • Serve immediately after marinating for the best texture and taste.

Why Mackerel?

Mackerel is an oily fish known for its high levels of healthy fats, particularly omega-3s, which are essential for brain health, heart function, and reducing inflammation. It also contains vitamin D, selenium, and B vitamins—nutrients that are often lacking in modern diets. When combined with vitamin C-rich citrus juice, this recipe becomes a powerhouse of essential nutrients.

Its firm flesh and bold flavour make mackerel a great choice for ceviche, standing up well to the acidity of the marinade. It’s also relatively inexpensive compared to other fish used in ceviche, such as snapper or kingfish, making it a smart and sustainable option.

Is Ceviche Safe?

One of the most common questions about ceviche is whether it’s safe to eat. The answer is yes—if you start with very fresh fish and follow safe preparation practices. The citrus juice used in the recipe does not kill all bacteria or parasites, but it does denature the proteins in the fish, giving it a firm, opaque appearance similar to traditional cooking. For added peace of mind, you can freeze the fish for at least 24 hours before making ceviche, which helps eliminate any potential parasites.

If you’re buying fish specifically for this recipe, let your fishmonger know you’re making ceviche. They’ll often help you choose the freshest fish and may even fillet and skin it for you on request.

Key Ingredients and Their Benefits

Let’s take a closer look at what goes into this recipe and why each component plays an important role in both flavour and health:

  • Fresh mackerel: High in protein and omega-3 fatty acids, it forms the base of this dish.
  • Lime juice: Provides the acidity needed to cure the fish and adds a bright, tangy flavour.
  • Red onion: Offers a bit of crunch and a subtle sweetness to balance the acidity.
  • Chilli: Adds heat and complexity. Adjust the quantity to suit your spice tolerance.
  • Coriander (optional): Brings freshness and a herbal note that brightens the dish.
  • Rocket (arugula): The peppery greens add a crisp, bitter edge that contrasts beautifully with the tender fish.

This combination creates a well-balanced plate that feels vibrant and light, yet deeply satisfying.

Tips for Perfect Ceviche

To make the most out of your ceviche, here are a few essential tips:

  • Use the freshest fish possible: Ceviche is only as good as the fish you use. If it smells “fishy,” it’s not fresh enough.
  • Marinate just long enough: You don’t need to leave the fish in the citrus for hours. About 10–20 minutes is usually enough for thin slices or small cubes. Any longer and the fish can become mushy.
  • Use non-reactive bowls: Citrus juice can react with metal, so use glass or ceramic for marinating.
  • Slice evenly: This ensures the fish cures at the same rate, avoiding over- or under-cured bits.

Customising the Recipe

This mackerel ceviche is delicious as-is, but it’s also easy to customise to your taste. Here are some ideas to experiment with:

  • Try different citrus: A mix of lime and orange juice adds sweetness and depth.
  • Add avocado: Cubed avocado brings creaminess and extra nutrients.
  • Swap in other herbs: Mint, basil, or dill can offer new flavour profiles.
  • Include cucumber: For extra crunch and a cooling contrast to the chilli.

You can also switch the fish if mackerel isn’t available. Try snapper, kingfish, trevally, or even scallops or prawns. The key is using seafood that is very fresh and firm in texture.

What to Serve with Mackerel Ceviche

This dish is perfect as a starter or light main. Here are some Paleo-friendly ways to serve it:

  • On a bed of rocket: As featured in the recipe, rocket adds peppery bite and freshness.
  • With plantain chips: Thin, crispy plantain slices provide a satisfying crunch.
  • Wrapped in lettuce leaves: Great for handheld bites or party appetisers.
  • With roasted sweet potato slices: For a heartier, slightly sweet contrast.

Ceviche also pairs wonderfully with iced herbal tea, sparkling water with lime, or even kombucha for a refreshing, gut-friendly drink option.

Storing and Safety

Ceviche is best served fresh, shortly after preparation. However, if you have leftovers, store them in an airtight container in the fridge and consume within 24 hours. The acidity continues to “cook” the fish, so over time the texture can become less appealing. Do not freeze ceviche once it has been marinated, as it will degrade the texture further.

Is Ceviche Paleo?

Absolutely. This dish is made from whole, unprocessed ingredients and fits well within Paleo guidelines. It’s free from grains, dairy, legumes, and refined sugar. More than that, it embodies the core of the Paleo ethos: nutrient-dense, seasonal, and satisfying food that connects you with ancestral ways of eating.

It’s also a great way to incorporate more omega-3-rich fish into your diet, which is often missing from modern eating patterns. The fresh herbs, chillies, and vegetables provide antioxidants and phytonutrients, helping to support your overall wellbeing.

Final Thoughts

If you’ve been curious about ceviche but felt too intimidated to try it, this DIY Mackerel Ceviche with Rocket is the perfect starting point. It’s simple, quick, and bursting with flavour, not to mention incredibly good for you. The balance of tangy citrus, fresh herbs, and naturally oily fish creates a dish that feels luxurious while still being rooted in clean, whole ingredients.

Whether you’re looking to impress guests, add variety to your weekly meals, or simply explore something new, ceviche offers a rewarding experience. And once you’ve made it once, you’ll find yourself making it again and again with different variations and twists.

Have you made your own ceviche before? Did this recipe change your mind about eating raw or semi-raw fish? Let us know in the comments—we’d love to hear your take. For more Paleo seafood recipes, be sure to check out my Seafood Chowder recipe for another fresh and nourishing meal idea.

DIY Mackerel Ceviche with Rocket paleo recipe-min

Paleo Diet Primal Recipe Sri Lankan King Prawn Curry

Sri Lankan King Prawn Curry – Paleo Version

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Rich in culture, history, and deeply layered flavour, Sri Lankan cuisine is one of South Asia’s best-kept culinary secrets. This Sri Lankan King Prawn Curry draws on the island’s centuries-old spice trade and abundance of fresh seafood to deliver a dish that’s both vibrant and comforting. For lovers of bold, spicy food, this recipe is an absolute must-try.

Located in the Indian Ocean, Sri Lanka has long been at the crossroads of international trade. Its strategic position made it a melting pot of culinary traditions from traders across Asia, Africa, and Europe. Today, this influence can still be tasted in the unique combination of spices and ingredients used in everyday Sri Lankan cooking. Think cinnamon, cardamom, turmeric, mustard seeds, chilli, and curry leaves—all working in harmony to create rich and deeply aromatic meals.

This particular prawn curry is one of the many iconic dishes born from that legacy. Made with juicy king prawns and your choice of vegetables simmered in a rich coconut-based sauce, it’s as satisfying as it is easy to prepare. Whether you’re new to Sri Lankan food or already a fan, this Paleo-friendly version stays true to traditional flavours while using whole, natural ingredients that nourish your body.

Paleo Diet Primal Recipe Sri Lankan King Prawn Curry
Print Recipe
5 from 1 vote

Sri Lankan King Prawn Curry

A fragrant and spicy curry featuring king prawns and a blend of Sri Lankan spices, making for a delightful and enchanting dish. Serve with a light salad or cauliflower rice for a more substantial meal.
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Dinner
Cuisine: Sri Lankan
Keyword: King prawn curry, seafood curry, spicy prawn curry, Sri Lankan curry
Servings: 4 Serves
Calories: 350kcal
Cost: $30

Equipment

  • Large heavy-based pan

Ingredients

  • 500 g raw tiger prawns shells off
  • 2 large courgettes/zucchini finely sliced
  • 2 tbsp coconut oil
  • 2 medium red onions finely chopped
  • 3 birds eye chillis for a medium-hot curry, chopped and deseeded
  • 1 tsp ground coriander
  • 1 tsp fenugreek powder
  • ½ tsp cumin
  • ½ tsp fennel seeds crushed
  • ½ tsp cardamom pods crushed
  • ½ tsp cinnamon
  • 3 curry leaves
  • 3 pandan leaves
  • 3 cloves of garlic crushed
  • 4 cm fresh ginger grated
  • 1 x 400ml can coconut milk
  • Juice of 2 limes
  • Small handful fresh coriander to serve

Instructions

  • Prepare the Prawns: Rinse the tiger prawns, then toss in the juice of 1 of the limes. Season with a little black pepper, then sauté for 4 – 5 minutes until coloured. Set aside.
  • Sauté the Aromatics: Heat the remaining coconut oil in a large pan over medium heat. Fry the red onions for 2 – 3 minutes until softened, then add the garlic, chilli, and ginger, and cook for another 2 – 3 minutes.
  • Add the Spices: Toss in all of the ground spices, stir and simmer gently for a final 2 – 3 minutes.
  • Combine Ingredients: Add the coconut milk and about 200ml water to the onions and spices. Stir in a little salt and pepper, then add the king prawns and courgette slices. Cover and simmer for 20 minutes.
  • Finish the Curry: Remove the curry from the heat, then stir in the fresh coriander and remaining lime juice to serve.

Notes

  • Adjust the amount of chilli to your preferred heat level.
  • Feel free to add other vegetables you have on hand for added variety.
  • Serve with cauliflower rice or a light salad for a complete meal.

Why King Prawns?

King prawns are a great source of lean protein and contain vital nutrients like selenium, vitamin B12, iodine, and zinc. Their meaty texture makes them perfect for curry dishes, as they hold up well to bold flavours without overcooking quickly like smaller shrimp.

Seafood is a staple of Sri Lankan cuisine, and prawns in particular are a favourite. They absorb spice beautifully and pair exceptionally well with the creamy richness of coconut milk, a classic base in island curries. If you can’t find king prawns, feel free to substitute with tiger prawns, peeled shrimp, or even firm white fish like snapper or cod.

The Importance of Sri Lankan Spices

What sets Sri Lankan curry apart from other South Asian styles is the generous use of deeply toasted and ground spices. Toasting whole spices before grinding intensifies their aroma and adds a slightly smoky undertone. Common spices include:

  • Turmeric: Offers anti-inflammatory benefits and gives the dish a golden hue.
  • Mustard seeds: Add a sharp, peppery flavour and crackle when heated in oil.
  • Coriander and cumin: Provide earthiness and depth.
  • Cardamom and cinnamon: Bring a gentle sweetness and warmth.
  • Chilli: Packs the punch. Adjust according to your heat preference.

If you’re curious about building a spice pantry, have a look at this round-up of essential herbs and spices to include in your Paleo kitchen.

Choosing Your Vegetables

This recipe calls for courgettes (zucchini), which soften beautifully in the sauce while absorbing its flavours. However, feel free to substitute based on what’s in season or what you have in the fridge. Good alternatives include:

  • Sliced aubergine (eggplant)
  • Green beans or snake beans
  • Cauliflower florets
  • Baby spinach or kale added at the end
  • Diced sweet potato or pumpkin for a heartier version

Whatever you choose, try to cut vegetables to a uniform size so they cook evenly alongside the prawns.

To Serve: Keep It Paleo

Traditionally, Sri Lankan curry would be served with rice and sambals. For a grain-free Paleo option, you can serve this curry with a generous helping of cauliflower rice. It soaks up the sauce well and keeps the dish light and nutrient-dense.

Alternatively, pair with a crisp green salad dressed simply with lemon juice and olive oil to contrast the richness of the curry. You can also add a dollop of coconut yoghurt on the side for a refreshing cooling element, especially if you're using a heavy hand with the chilli.

Onion Types and Flavour Balance

While the recipe traditionally uses yellow or brown onions for their mellow sweetness, red onions can be used in a pinch. That said, not all onions are equal in flavour. Red onions are slightly sharper and more pungent when raw, but they mellow when cooked. If using red onions, consider slicing them a little finer or giving them extra cooking time to balance the dish.

To get the most from your ingredients, try learning when to use different onions in your meals. For more insights, check out the recipe archive for Paleo dishes using a variety of flavour-building techniques.

Tips for the Perfect Sri Lankan King Prawn Curry

  • Don’t overcook the prawns: They only need a few minutes. Add them near the end to avoid rubbery texture.
  • Use full-fat coconut milk: This gives the dish its creamy texture. Light versions can be watery and less satisfying.
  • Toast your spices: This small step unlocks more flavour and gives your curry an authentic depth.
  • Let the curry rest: A few minutes off the heat allows flavours to meld and intensify.

Storing and Reheating Leftovers

This curry stores beautifully, and the flavour only deepens with time. Here’s how to keep it fresh:

  • Fridge: Store in an airtight container for up to 3 days.
  • Freezer: Best to freeze before adding prawns. The sauce can be made in advance and frozen for up to 3 months. Defrost, reheat, and then add prawns fresh.
  • To reheat: Warm gently on the stove. Avoid boiling once the prawns are added, as they can become tough.

Batch cooking the sauce base without the seafood is a great idea if you’re short on time. Simply thaw and add seafood just before serving for a quick, nutritious dinner.

Is This Curry Paleo-Friendly?

Absolutely. This dish is naturally grain-free, legume-free, and dairy-free. It uses whole food ingredients and relies on healthy fats and high-quality protein. It’s a perfect example of how Paleo meals can be both exciting and globally inspired. You’ll be enjoying authentic Sri Lankan flavour without compromising your health goals or dietary guidelines.

Final Thoughts

Making a curry from scratch may seem intimidating, but this Sri Lankan King Prawn Curry is a great entry point into the world of homemade curries. It’s straightforward, versatile, and packed with nutrients. From the bold spice blend to the rich coconut sauce and tender prawns, every bite offers something memorable.

Whether you’re cooking for one or feeding a family, this recipe is sure to impress. Plus, it’s a great conversation starter if you’re looking to explore more global cuisine while sticking to clean, Paleo-friendly eating.

If you try this curry, I’d love to hear how it turned out. What vegetables did you add? Did you use a different protein? Share your variations in the comments below. And for more globally inspired Paleo meals, don’t forget to sign up for the newsletter and follow along on social media.

Paleo Diet Primal Recipe Sri Lankan King Prawn Curry

Cajun Chicken and Avocado Salad paleo diet lunch-min

Cajun Chicken & Avocado Salad (Paleo)

1 Comment

Cajun seasoning is one of my personal favourites, but sadly the shop bought combinations are usually laden with salt and other horrible additives. Nonetheless, it’s super easy to make it yourself, and tastes way better too! It works great with Chicken and Pork, so I like to make sure I've always got some in the cupboard made up. The combination of the punchy Cajun flavours with the natural sweetness of the tomatoes and the creamy avocado in this salad is utterly divine.

Cajun Chicken and Avocado Salad paleo diet lunch-min
Print Recipe
5 from 1 vote

Cajun Chicken and Avocado Salad

A delicious and fresh salad combining punchy Cajun-flavoured chicken with the natural sweetness of cherry tomatoes and the creamy texture of avocado. Perfect for a light and satisfying lunch.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Lunch
Cuisine: Cajun, Fusion
Keyword: avocado salad, Cajun chicken salad, easy salad recipe, Healthy Lunch
Servings: 4 Serves
Calories: 400kcal
Cost: $20

Equipment

  • Large salad bowl
  • Frying pan

Ingredients

  • 4 free range chicken breasts skinless and boneless
  • 2 ripe medium-sized avocados, peeled and chopped
  • Salad leaves of your choice a mix of rocket, spinach, and watercress works a treat
  • 200 g cherry tomatoes halved
  • Juice of 1 lemon

For the Cajun Seasoning:

  • 1 tsp paprika
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp oregano
  • ½ tsp cayenne pepper
  • ½ tsp black pepper
  • A little unrefined sea salt to taste

Instructions

  • Prepare the Chicken: Dice the chicken breasts. In a bowl, drizzle half the lemon juice over the meat, making sure to watch out for any seeds. Evenly coat the chicken in the spice mixture, and set aside.
  • Assemble the Salad: In a large salad bowl, combine your mix of salad leaves with the chopped avocado and cherry tomatoes. Toss in the remaining lemon juice – this will stop the avocado from turning brown.
  • Cook the Chicken: Heat a little oil in a pan to a high heat. Add the chicken, and fry until cooked through and golden brown on both sides. Add to the salad, and enjoy!

I’d love to hear how this Cajun seasoning worked for you, and what else you tried it with! Please share in the comments below.
Cajun Chicken and Avocado Salad – paleo diet lunch

Why Homemade Seasonings Matter

When you make your own spice blends, you take full control of your flavour profile and avoid unnecessary fillers and preservatives. Store-bought Cajun blends often contain anticaking agents, excessive salt, and even MSG. By crafting your own mix, you not only save money in the long run, but also customise it perfectly to your taste and dietary needs.

A DIY Cajun seasoning also allows you to experiment. Fancy a smokier blend? Add extra smoked paprika. Want it extra hot? Increase the cayenne pepper. This flexibility is something no store-bought mix can offer.

Batch Prep and Storage Tips

If you’re a fan of meal prepping or just like to have quick flavour at hand, making a big batch of Cajun seasoning is a no-brainer. Use an airtight glass jar and keep it stored in a cool, dry place. It’ll stay fresh for several months—though chances are, you’ll be using it up much sooner than that!

Make sure to label the jar with the contents and date—especially if you’re the kind of person who has five different spice blends on the go.

What Else Can You Use Cajun Seasoning On?

Once you’ve made this blend, you’ll find endless uses for it. Here are just a few Paleo-friendly ideas:

  • Roasted Vegetables: Toss sweet potato wedges, zucchini slices, or cauliflower florets with olive oil and Cajun seasoning before roasting for a spicy twist.
  • Cajun Cauliflower “Popcorn”: Break a cauliflower into small florets, coat with olive oil and Cajun seasoning, and bake until crispy.
  • Eggs: Scramble or fry your eggs with a pinch of Cajun spice for a simple breakfast with a kick.
  • Prawns: Cajun prawns with avocado salad make a brilliant light meal, especially in summer.
  • Stuffed Capsicums: Combine ground beef or turkey with vegetables and Cajun seasoning, then stuff into halved capsicums and bake.

Protein Pairings That Shine

Cajun flavours work beautifully with a variety of proteins. Here are a few combos that will become staples in your Paleo kitchen:

  • Cajun Chicken Thighs: Rub with seasoning and bake or grill for a flavour-packed dinner. Serve with a big side of leafy greens.
  • Pork Ribs: Marinate pork ribs in a mix of Cajun seasoning and olive oil overnight. Bake low and slow until tender.
  • Beef Strips: Stir-fry with onions, capsicum, and a touch of garlic for a quick mid-week meal.

Bring It Into Breakfast

Don’t forget Cajun seasoning in your morning routine! A sprinkle can transform a bland breakfast into something bold:

  • Breakfast hash: Dice sweet potato, sauté with onion and spinach, and season with Cajun. Add an egg on top and you’re set.
  • Omelette filling: Use leftover roasted veg and chicken seasoned with Cajun spice for a fiery start to the day.

How to Balance Heat and Flavour

One of the common misconceptions about Cajun food is that it has to be unbearably hot. In truth, Cajun seasoning is about depth and balance. The mix of paprika, garlic, onion, thyme, and cayenne should deliver warmth, not pain. If you’re cooking for kids or spice-sensitive guests, reduce the cayenne and add extra paprika or dried herbs.

Make It a Meal Prep Staple

Cajun seasoning isn’t just for standalone dishes—it’s a prepper’s dream. It’s perfect for turning plain meal components into standout meals.

  • Grilled Cajun Chicken: Cook in bulk and freeze for use in salads, lettuce wraps, or quick reheat dinners.
  • Spiced Mince: Brown up a kilo of mince with Cajun seasoning, onions, and capsicum. Use in stuffed sweet potatoes or Paleo tacos.
  • Cajun Roasted Nuts: Lightly coat almonds or cashews in coconut oil and seasoning, then roast. An ideal Paleo snack.

Making It Kid-Friendly

If you’re cooking for the whole family, you can still make use of your Cajun blend—just tone down the spice. Try making a second “mild” version of the blend with very little or no cayenne, and build up from there as kids get used to the flavours.

Serve it alongside a creamy avocado dip or plain coconut yoghurt as a cooling side, which can help balance the heat.

Incorporating Healthy Fats

This type of meal is a great opportunity to include more healthy fats. Olive oil, avocado, ghee or even some duck fat work brilliantly with Cajun spice. These fats help carry the flavours and are perfect on a Paleo diet for satiety and energy.

What About Leftovers?

Cajun-spiced leftovers are even better the next day. The flavours deepen and meld, making them ideal for next-day meals. Add the remains of a Cajun chicken salad into a veggie-packed soup base for a whole new meal, or dice up the leftovers and stir through scrambled eggs for a fast lunch.

Final Tip: Keep a Cajun Jar in Your Pantry

Once you’ve made your seasoning blend, you’ll wonder how you lived without it. Label a jar clearly, and include a date so you know when to refresh it. Trust me—it’ll become a pantry staple that saves you time and boosts your flavour game.

Let’s Hear From You

Tried this seasoning in a different recipe? Added a unique twist to the salad? I’d love to hear how you used your homemade Cajun blend, so leave a comment and share your culinary discoveries.

Pork Chops with Rosemary, Apple and Balsamic Glazed Shallots paleo dinner recipe lunch primal pastured

Paleo Pork Chops with Rosemary, Apple & Shallots

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Sometimes, the best meals are those built around timeless flavour combinations—and this Pork Chops with Rosemary, Apple and Balsamic-Glazed Shallots recipe is a perfect example. The natural sweetness of apples, the savoury depth of rosemary, and the rich tang of balsamic vinegar come together to elevate the humble pork chop into something truly special. It's simple enough for a weeknight dinner, yet impressive enough to serve guests.

If you’re following a Paleo lifestyle, this dish ticks all the boxes. It uses whole, fresh ingredients, is naturally free from grains and dairy, and doesn’t rely on complicated methods. It’s real food with real flavour, cooked in a way that honours the ingredients and supports your health.

Pork Chops with Rosemary, Apple and Balsamic Glazed Shallots paleo dinner recipe lunch primal pastured
Print Recipe
5 from 1 vote

Pork Chops with Rosemary, Apple, and Balsamic Glazed Shallots

This delicious pork chops recipe features the classic combination of rosemary, apple, and balsamic-glazed shallots. Perfect for a Paleo dinner, it’s a quick and easy meal that’s sure to impress.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Dinner
Cuisine: Fusion
Keyword: Baked Apples, Balsamic Shallots, paleo dinner, Pork Chops, Rosemary
Servings: 4 Serves
Calories: 450kcal
Cost: $25

Equipment

  • Frying pan
  • Chopping Board
  • Mixing bowl

Ingredients

  • 4 pork chops
  • 2 tbsp olive oil
  • 4-6 medium shallots sliced roughly
  • 1 tbsp balsamic vinegar
  • 1 tbsp coconut sugar
  • 1 small red apple cut into wedges
  • 1 tsp fresh rosemary
  • Sea salt and black pepper to taste

Instructions

  • Prepare the Pork Chops: Season the pork chops with black pepper and sea salt.
  • Cook the Shallots: Heat 1 tbsp of olive oil in a pan over a low heat. Add the shallots, and cook gently for around 5 minutes until soft. Add the balsamic vinegar and coconut sugar, and toss to coat the shallots. Continue to cook gently for a further 5 minutes, stirring often so they do not burn.
  • Cook the Pork Chops: Meanwhile, heat another tbsp of olive oil in a separate frying pan to a high heat. Drop in the pork chops, and cook for 3 – 4 minutes on each side until they are nicely browned and cooked through.
  • Finish the Shallots: Season the shallots with a little sea salt, and then add the rosemary to the pan. Stir well to combine.
  • Serve: Remove the pork chops from the heat and place them on serving plates. Garnish with the apple slices and the balsamic-glazed shallots on the side.

Why Pork Chops Work So Well

Pork is often an underrated protein, but it offers a rich, meaty flavour and great versatility. Pork chops are especially convenient—they’re quick to cook and absorb flavours brilliantly. When paired with sweet and acidic ingredients like apples and balsamic vinegar, they take on a beautifully balanced profile that’s satisfying and nourishing.

For the best results, choose bone-in pork chops from pasture-raised pigs if you can find them. These tend to have more flavour and better fat distribution, which keeps the meat juicy during cooking. If you're cooking for a crowd, this dish also scales up beautifully and can be made in batches without compromising quality.

The Power of Classic Flavour Pairings

This recipe works because of the interplay between its components:

  • Rosemary: A robust, woody herb that enhances the pork’s savoury flavour without overwhelming it.
  • Apples: Offer a sweet, slightly tart note that cuts through the richness of the meat. Choose a firm apple variety like Pink Lady, Braeburn, or Granny Smith to hold their shape during cooking.
  • Shallots: Smaller and sweeter than onions, they mellow beautifully when caramelised and become sticky and rich with balsamic vinegar.
  • Balsamic vinegar: Brings acidity and complexity. As it reduces, it thickens into a glaze that coats the shallots and adds a gourmet touch.

The result is a restaurant-quality meal that’s easy to prepare at home, using ingredients that are readily available and aligned with Paleo principles.

Simple, Seasonal, and Satisfying

This dish is especially well-suited for autumn or winter evenings, when you’re craving something warm and comforting. The apples and shallots reflect the season perfectly, while rosemary adds a cosy, aromatic note that fills the kitchen as it cooks.

For a complete meal, pair the pork chops with roasted root vegetables or sweet potato wedges. These sides add texture and make the dish even more hearty. During the warmer months, serve with a crisp green salad dressed with olive oil and lemon for a lighter variation.

How to Cook Pork Chops Perfectly

One of the keys to this recipe is cooking the pork just right. Here are a few tips to help you achieve juicy, tender pork chops every time:

  • Take the meat out of the fridge 30 minutes before cooking: This allows it to come to room temperature, helping it cook more evenly.
  • Season generously: Don’t be shy with salt and pepper—it enhances the flavour of the meat and complements the sweetness of the glaze.
  • Use a heavy pan: A cast iron skillet or stainless-steel frying pan gives the best caramelisation and heat retention.
  • Let it rest: Once cooked, rest the chops for 5 minutes before serving. This helps the juices redistribute and keeps the meat tender.

Cooking Shallots and Apples Together

As the pork cooks, the shallots soften and begin to caramelise. The addition of balsamic vinegar and apple slices helps them develop into a rich, sticky glaze. Be sure not to rush this step. Give the shallots time to break down and turn golden—this enhances their natural sweetness and blends beautifully with the tartness of the balsamic and apples.

If you’d like a stronger fruit note, you can even add a splash of apple cider vinegar or a few fresh thyme leaves during the final stages of cooking for an extra burst of flavour.

Make It Your Own

One of the joys of home cooking is making each dish your own. Here are a few ways to customise this pork chops recipe to suit your preferences or pantry contents:

  • Swap the apples: Try pears or quince for a twist on the classic flavour profile.
  • Use different herbs: Sage, thyme, or marjoram also pair well with pork.
  • Add mustard: A spoonful of Dijon stirred into the shallot glaze adds a tangy bite.
  • Include nuts: A sprinkle of crushed walnuts or pecans just before serving adds crunch and richness.

Serving Suggestions

This dish is versatile and goes well with a variety of Paleo-friendly sides. Some excellent pairings include:

  • Mashed sweet potato with olive oil and garlic
  • Oven-roasted carrots, parsnips, and beetroot
  • Sautéed greens such as kale, spinach, or cavolo nero
  • Cauliflower mash with a touch of rosemary and ghee

To make the meal extra special, drizzle any leftover balsamic shallot glaze over the sides before serving—it ties all the components together beautifully.

Storage and Leftovers

If you’re lucky enough to have leftovers, store them in an airtight container in the fridge for up to three days. To reheat, gently warm in a pan over low heat or use an oven set to 160°C until the pork is heated through.

Leftover pork can also be sliced and served cold with a salad the next day, or diced and stirred into a vegetable hash for breakfast. The flavour deepens overnight, making this a fantastic meal prep option for the week ahead.

Is This Recipe Paleo?

Yes, absolutely. This recipe uses whole ingredients and avoids grains, dairy, and refined sugars. It’s rooted in simple, natural food that supports your energy, metabolism, and overall wellbeing. By focusing on quality meat, vegetables, and healthy fats, this pork chop dish reflects the essence of Paleo living.

Unlike many sauces or marinades, this glaze relies on the natural sweetness of shallots and balsamic vinegar, rather than adding sugar or artificial thickeners. That means you’re getting all the flavour, without compromising your health goals.

Final Thoughts

If you’re looking for a reliable and flavourful dinner that will please the whole family, this Pork Chops with Rosemary, Apple and Balsamic-Glazed Shallots recipe is a sure winner. It’s the kind of dish that looks and tastes like it took much longer to make than it actually did, and it showcases just how delicious real, unprocessed food can be.

Whether you're cooking for a quiet night in or entertaining guests, this dish delivers on all fronts. Rich, comforting, and packed with flavour, it's a perfect example of how a few simple ingredients can come together to create something truly memorable.

Have you tried this recipe? Did you add your own spin? I’d love to hear how it turned out—share your thoughts, substitutions, and serving ideas in the comments below. And if you’re looking for more inspiration, check out these 73 Paleo dinner ideas to keep your weeknight meals exciting and nourishing.

Pork Chops with Rosemary, Apple and Balsamic Glazed Shallots paleo dinner recipe lunch primal pastured

North African Carrot Slaw recipe paleo primal carrots

North African Carrot Slaw with a Paleo Twist

1 Comment

This vibrant and refreshing North African Carrot Slaw is a celebration of colour, texture, and spice. Inspired by the warm, fragrant flavours of Moroccan cuisine, this slaw combines shredded carrots with juicy sultanas, crunchy almonds, and aromatic spices to create a side dish that’s both comforting and exciting. It’s naturally sweet, gently spiced, and totally Paleo-friendly—making it the perfect companion to grilled meats, particularly chicken wings or drumsticks.

While traditional coleslaws often rely on mayonnaise or cream-based dressings, this North African variation is lighter and brighter. The dressing is made with olive oil, lemon juice, and a carefully selected blend of warming spices that reflect the heart of Moroccan cooking. The result is a slaw that feels fresh and wholesome, yet robust enough to stand up to heartier main dishes.

North African Carrot Slaw recipe paleo primal carrots
Print Recipe
5 from 1 vote

North African carrot slaw

Experience the vibrant flavors of North Africa with this fresh and spicy carrot slaw. Perfectly paired with chicken wings or drumsticks, this healthy, paleo-friendly slaw is packed with fruity and gently spiced goodness.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Salad, Sides
Cuisine: Moroccan, North African, Paleo
Keyword: healthy carrot slaw, Moroccan slaw, North African carrot slaw, paleo carrot salad, spiced carrot slaw
Servings: 4 serves
Calories: 120kcal
Cost: $8

Equipment

  • Grater
  • Bowl

Ingredients

  • 5 carrots grated
  • 1 clove of garlic finely chopped
  • 1 tbsp sesame seeds
  • 3 tbsp sultanas
  • 2 spring onions trimmed and finely chopped
  • 1 tbsp coriander finely chopped
  • 1 tbsp mint finely chopped
  • 1 stick of celery finely chopped
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • Sea salt and black pepper to taste

Instructions

  • Soak the Sultanas: Start by soaking the sultanas in hot water for 5 minutes. This will plump them up and make them juicier.
  • Prepare the Vegetables: While the sultanas are soaking, grate the carrots and finely chop the garlic, spring onions, coriander, mint, and celery.
  • Combine Ingredients: In a large bowl, mix together the grated carrots, chopped garlic, sesame seeds, soaked sultanas, spring onions, coriander, mint, and celery. Ensure everything is evenly distributed.
  • Dress the Slaw: Drizzle the olive oil and lemon juice over the salad. Toss well to ensure all ingredients are well coated.
  • Season: Season to taste with sea salt and black pepper. Adjust the seasoning as needed.
  • Serve: Serve immediately as a refreshing side dish. This slaw pairs wonderfully with chicken wings or drumsticks for a complete meal.

The Inspiration Behind This Dish

Moroccan and North African cuisine is famed for its use of spices and its ability to transform humble ingredients into flavourful, unforgettable dishes. Carrots, in particular, are a staple in Moroccan cooking. They appear in tagines, salads, and pickled dishes across the region. Here, they take centre stage in a slaw that brings together traditional ingredients with a modern Paleo twist.

Whether served alongside grilled meat, spooned over cauliflower couscous, or enjoyed on its own as a light lunch, this carrot slaw offers a bright and nutritious option that complements a variety of meals. It’s also naturally free from grains, dairy, and refined sugars—making it perfect for anyone following a clean eating or Paleo lifestyle.

What Makes This Slaw Stand Out?

This isn’t your average carrot salad. The secret lies in the thoughtful balance of flavour and texture:

  • Carrots: Fresh, shredded carrots are the base. They’re naturally sweet, crunchy, and full of beta-carotene and fibre.
  • Sultanas: These add a chewy texture and subtle sweetness, which balances the spices beautifully.
  • Almonds: Provide crunch and a nutty depth. Lightly toasted slivers or chopped almonds work best here.
  • Herbs: Fresh coriander or mint brings brightness and a refreshing lift.
  • Spices: Ground cumin, cinnamon, and coriander add warmth and complexity. These spices are commonly used in Moroccan kitchens and are key to the dish’s character.
  • Lemon and olive oil: This light dressing enhances the flavours without overpowering the freshness of the vegetables.

The combination of these ingredients results in a dish that’s fragrant, slightly sweet, and satisfyingly crunchy. It’s proof that healthy, plant-based food can be exciting and indulgent at the same time.

Health Benefits of This Carrot Slaw

Aside from being delicious, this slaw is packed with nutritional benefits:

  • Carrots are high in beta-carotene, which your body converts into vitamin A—essential for healthy skin, eyes, and immune function.
  • Sultanas contain antioxidants and iron, offering natural sweetness without added sugar.
  • Almonds provide healthy fats, magnesium, and vitamin E, which support heart and brain health.
  • Spices like cumin and cinnamon are anti-inflammatory and may help regulate blood sugar.

This dish proves that flavour doesn’t have to come at the expense of your health. Every bite is doing your body good, while satisfying your taste buds at the same time.

Serving Suggestions

This slaw is incredibly versatile. Here are some ways to incorporate it into your meals:

  • Pair with grilled meats: Especially chicken wings or thighs, lamb skewers, or grilled beef.
  • Use as a salad base: Add cooked chicken, flaked salmon, or sliced boiled eggs to turn it into a full meal.
  • Serve with a Paleo mezze platter: Include olives, grilled vegetables, and baba ganoush for a Middle Eastern-inspired feast.
  • Spoon over cauliflower rice: For a vibrant, grain-free side dish that adds colour and texture to any meal.

It’s also a great option to bring to barbecues or picnics, as it travels well and doesn’t require refrigeration for short periods.

Tips for Perfecting This Slaw

  • Use freshly grated carrots: Pre-shredded options are convenient but often dry. Grating your own ensures a fresher, juicier texture.
  • Let it marinate: Allow the slaw to sit for at least 20 minutes before serving. This gives the flavours time to meld and makes the slaw even more delicious.
  • Toast the almonds: Lightly toasting enhances their flavour and adds a lovely crunch.
  • Balance the sweetness: If your sultanas are especially sweet, a squeeze of lemon or a pinch of salt can help even out the flavour.

Storage and Make-Ahead Tips

This slaw stores well in the fridge and can be made a day ahead. In fact, the flavours deepen and become more pronounced after a few hours of marinating. Store in an airtight container for up to three days. Just give it a gentle toss before serving to redistribute the dressing and juices.

It's also ideal for meal prep. Portion into jars or containers for ready-to-go lunches or sides throughout the week. If you’re packing it for a picnic, keep it chilled until serving time for maximum freshness.

Is It Paleo-Friendly?

Absolutely. This North African Carrot Slaw is made entirely from real, unprocessed ingredients. There’s no added sugar, dairy, or grains—just vegetables, nuts, herbs, and spices. It aligns with the Paleo philosophy of eating nutrient-dense, whole foods while exploring bold, exciting flavours from global cuisines.

It’s also suitable for those following Whole30 (with a quick check on compliant dried fruit), and it’s naturally gluten-free and vegan. A win on all fronts!

Variations to Try

This recipe is very forgiving and can be adjusted based on your preferences or what you have available. Here are a few ideas:

  • Swap almonds for walnuts or pistachios for a different nutty profile.
  • Add grated beetroot for a deeper colour and earthy sweetness.
  • Use dried cranberries or chopped dates instead of sultanas for a change in sweetness.
  • Include thinly sliced fennel for an aniseed note and extra crunch.
  • Sprinkle with za’atar or sumac to take the spice profile in a different direction.

Once you’ve made the base recipe, you’ll find it easy to adapt based on the season, your mood, or what’s in your pantry.

Final Thoughts

If you’re looking to add something fresh and exciting to your meal rotation, this North African Carrot Slaw is a fantastic place to start. It’s quick to prepare, incredibly flavourful, and packed with nutrients. With its colourful presentation and dynamic taste, it’s a guaranteed crowd-pleaser—even for those who usually skip the salad.

Whether you’re enjoying it with grilled chicken, packing it into lunchboxes, or making it the star of a picnic spread, this slaw will quickly become a go-to in your recipe collection.

Have you made this dish? Did you add your own spin or use different nuts or herbs? I’d love to hear your feedback. Share your experience and variations in the comments below. And for more globally inspired Paleo recipes, be sure to check out the full recipe archive for even more inspiration.

North African Carrot Slaw recipe paleo primal carrots