Paleo Diet Recipes

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.

73 Paleo Dinner Ideas

5 Comments

What are you having for your Paleo Dinner tonight? Have your dinners started to get repetitive and boring? Or perhaps you’ve got a joint of meat sat in your fridge and are looking for some inspiration about what dinner to make with it? My Paleo dinner recipe book is full of dinner recipes – you can check it out here. Meanwhile, here are some Paleo dinner ideas to cook and enjoy tonight…

Chicken Paleo Dinner Options

There are so many options with chicken! If you’ve got some chicken at home, perhaps one of these ideas will give you some inspiration?

Thai green curry
Chicken Fajitas. Either skip the tortillas or use lettuce, or Nori wraps instead
Chicken casserole – make it in your crockpot/ slow cooker for an instant dinner
Chicken kebabs
Bacon wrapped chicken breasts
Roast chicken
Chicken salad with mango
Lemon chicken in the slow cooker
Jerk chicken
Quick & easy chicken curry
Paleo chicken pad thai
Avocado Cashew chicken

Fish Paleo Dinner Suggestions

Fish is a great choice for Omega 3 – just make sure you get good quality seafood – and ideally line caught fish.

Salmon burgers
Paleo Sushi using nori wraps and cauliflower rice
Pan seared tuna with lime and steamed veggies
Smoked haddock omelette
Chilli crab
Salt & pepper squid
Shrimp salad
Chowder
Baked trout & roasted vegetables
Seared scallops
Muscles with garlic
Seaweed salad
Paleo paella
Fish stew

SAD Dinners

Missing a SAD favourite? Try the Paleo version!

Make a Paleo pizza with a nut flour base
Spaghetti bolognaise with zucchini noodles

Beef Paleo Dinner Ideas

Beef is another very versatile dinner choice, with literally thousands of menu options. Try one of these ideas tonight.

Bunless burgers with sweet potato fries
Meatloaf
Lasagne (using eggplant and zucchini instead of pasta)
Paleo meatballs
Beanless chilli
Spicy beef curry made with coconut milk
A traditional roast beef dinner with roasted veggies
A beef and broccoli stir fry
Beef stew
Beef stuffed capsicum/bell peppers
Beef stroganoff
Cottage pie topped with cauliflower mash
Beef Goulash
Beef Bourguignon
Steak & Eggs
Cinnamon beef hash
The classic meat pie

Lamb Paleo Dinners

I always forget how much I enjoy lamb. Fancy one of these on your menu tonight?

Shepherds pie topped with sweet potato mash
Lamb shanks with cauliflower rice
Lamb skewers
Slow roasted leg of lamb
Lamb tagine
Lamb hotpot
Lamb chops and mint sauce
Lamb burgers served with a Greek salad
Rogan Josh

Paleo Pork Dinners

You can do a lot with pork – this is one meat that I especially recommend getting the best quality possible. Ideally try to get pasture raised pork.

Sausage and (sweet potato) mash
Pork chops, apple sauce and steamed greens
Ginger & orange pork ribs
Sweet & sour pork
Sausage hash
Pork chops & apple sauce
Moroccan pork
Braised short ribs
Paleo sausages with sauerkraut
Pork tenderloin with pumpkin
Sausage, red wine & almond casserole

Other Meats & Offal Dinners

For a nutritional boast, how about something more unusual – or some offal?

Liver & onions. The classic combination – not to mention packed with goodness
Chicken liver salad with poached egg
Oxtail soup
Barbequed Kangaroo

Winter Paleo Diet Dinners

Something comforting for cold winters nights

What are your favourite dinners? I’d love to hear some more dinner ideas from you, in the comments below! And if you enjoyed this post, please like and share it.

How To Make Perfect Pork Crackling

5 Comments

I love Pork Crackling (which you may know as Pork Rinds or Pork Scratchings, depending on where you’re from). But it’s often a disappointment, either soft and underdone, or burnt and completely wasted! But when it’s crunchy and crackly, it is so good.

Pork crackling is obviously mainly fat, which makes it the perfect Paleo snack. Just a small amount is extremely satiating, so you can easily cook enough to last for many servings. Whilst you can buy them, one look at the ingredients (not to mention the uncertainty about the quality of the pork used) will probably tell you to get in the kitchen and make your own!

I’ve been trying to work out the best way to get perfect Pork crackling, which I’ll share with you below.

Firstly with Pork, perhaps more so than any other meat, quality really counts. I always go for Pasture Raised* pork and am careful to buy the best quality I can. If I could only buy one type of meat organic and pasture raised, without doubt I would choose pork.

You can use a few different cuts, blade or a roasting joint work well, but my favourite is Pork belly.

Print Recipe

5 from 4 votes

How To Make Perfect Pork Crackling

Achieving perfect pork crackling can be tricky, but with the right technique, you can enjoy crispy, crunchy crackling every time. This recipe focuses on quality ingredients and precise methods to ensure delicious results.

Prep Time10

Cook Time15

Course: Snack

Cuisine: Paleo

Keyword: crispy pork skin, paleo snack, Pork crackling, pork rinds

Servings: 4 people (depending on size of pork cut)

Calories: 70kcal

Cost: $20

Equipment

Sharp knife
Paper towels
Roasting tray

Ingredients

Pork belly or other cuts like blade or roasting joint
Boiling water
Sea salt Himalayan or Celtic sea salt recommended

Instructions

Dry the Skin: Dry the pork skin thoroughly using a paper towel.
Score the Skin: With a sharp knife, score the skin, leaving the cuts about a finger width apart. Create either diagonal stripes or a diamond pattern. Make sure you score through the skin, but not through to the meat.
Pour Boiling Water: Pour boiling water over the skin. This step might seem odd, but it helps in achieving the perfect texture.
Dry and Salt the Skin: Dry the skin thoroughly once more, then rub sea salt into it, making sure the salt gets right through into the cracks. Some people add oil here, but it's optional as great results can be achieved without it.
Rest Overnight: If possible, leave the salted pork in the fridge overnight.
Prepare to Cook: When ready to cook, add more salt to the skin.
Cook: Preheat the oven to 180C. Cook the pork for about 15 minutes per kilo. For the last 15 minutes of cooking, turn the oven up to about 240C to achieve a crispy finish.

Notes

Quality matters: Use pasture-raised pork for the best results.
Ensure thorough drying of the skin at each step for optimal crispiness.
Adjust the cooking time based on the weight of your pork cut.

Please share your tips below, I know almost everyone seems to have a slightly different technique.

*Pigs will tend to eat lots of different foods – not just grass, which is why grass-fed isn’t a term used to refer to pork and other pig-related products. “Pasture raised” means they’ve been raised to eat their natural diet, which may include whatever they find as they roam about the pasture – grass, bugs, corn, fruit, veggies, weeds etc.

Why Make Your Own Pork Crackling?

Store-bought pork crackling might be convenient, but it often comes with a long list of additives and seed oils. Worse still, it’s usually made from low-quality pork, with very little regard for animal welfare or how the fat was rendered. By making your own, you not only get full control over the ingredients and method but also benefit from a fresher, more flavourful result. Plus, it’s surprisingly easy and deeply satisfying when you get that perfect shatteringly crisp finish.

The Best Cuts to Use

While pork belly is a clear favourite due to its perfect fat-to-meat ratio and consistent thickness, don’t overlook other options. Shoulder or blade cuts with skin attached also work brilliantly. If you’re making a roast, ask your butcher for extra pork skin so you can make a separate batch of crackling on the side. Another great option is to save the skin when you’re breaking down a cut or trimming meat, freeze it, and make a large batch once you’ve collected enough.

Step-by-Step: Getting It Right Every Time

Here are the most important steps to make sure your pork crackling is a guaranteed success:

Dry the skin: Moisture is the enemy of crispness. Pat the skin with paper towel, then let it air-dry uncovered in the fridge for a few hours or overnight if possible.
Score the skin: Use a very sharp knife or Stanley knife to score the skin in thin lines (without cutting into the meat). This helps the fat render and the skin puff up.
Salt generously: Salt draws out moisture and contributes to that ultra-crisp texture. Don’t be shy – you can always brush some off later.
Start hot: Begin roasting at a high temperature (around 220°C) for 20–30 minutes to start the blistering process. Then reduce the heat to finish cooking the meat without burning the skin.
Finish under the grill if needed: If the crackling isn’t quite crisp enough at the end, a few minutes under the grill can work wonders – but watch it closely!

What to Serve It With

Pork crackling is incredibly versatile and works as more than just a snack. Try serving it alongside a rich slow-cooked pork shoulder, using it as a crunchy topping for soups or salads, or pairing it with creamy cauliflower mash for the ultimate comfort meal. You can even crumble it over roasted veg or use it as a crispy garnish for a hearty stew.

Storage and Leftovers

If you manage not to eat the whole batch straight away, pork crackling stores well. Keep it in an airtight container at room temperature for up to two days. To bring it back to life, pop it in a hot oven for 5–10 minutes. Avoid refrigerating it, as this can cause it to soften and lose its crispness. For longer storage, it can be frozen and then reheated from frozen – just don’t let it thaw first or it will go soggy.

Flavour Variations

While plain salted crackling is a classic, there are endless ways to add flavour without compromising Paleo principles. Try rubbing the skin with:

Smoked paprika and garlic powder
Ground fennel seeds and black pepper
Dried rosemary and sea salt
Chilli flakes and lemon zest

Always apply dry seasonings after the skin has dried completely. Avoid liquid marinades or anything with too much moisture – they’ll prevent proper crackling.

Perfect for Paleo, Keto & Low-Carb Diets

Pork crackling is ideal for those following a low-carb or ketogenic diet. It’s rich in healthy animal fats, contains virtually no carbs, and is naturally gluten-free. When you need a satisfying savoury snack, a few pieces can go a long way in curbing hunger. Plus, it’s a brilliant way to use every part of the animal – something our Paleo ancestors would certainly have approved of.

Using Leftover Fat

Don’t throw away the rendered pork fat that accumulates during cooking. Strain it and store in a jar in the fridge. This fat, also known as lard, is fantastic for roasting vegetables, sautéing greens, or adding flavour to homemade savoury pie crusts. It’s stable at high temperatures and adds rich, savoury depth to any dish.

Final Crackling Thoughts

Perfect pork crackling isn’t just achievable – it’s surprisingly simple with the right approach. It’s a Paleo powerhouse: nutrient-dense, satisfying, and made with minimal ingredients. Best of all, it brings that salty, crispy, crackly joy that few snacks can rival. If you haven’t tried making your own before, now’s the time to give it a go. Just be warned – once you master it, you may never go back to the packet version again.

Have you discovered a foolproof method or seasoning twist? Share your crackling tips in the comments below – I’d love to try your ideas!

13 Paleo Uses For Coconut Aminos

8 Comments

Long before I went Paleo, I used Soy Sauce in almost all of my cooking, thinking that not only did it taste good – but that I was adding a super health food to my diet. Now, I've replaced Soy Sauce with Coconut Aminos in all of my cooking.

What’s So Wrong With Soy?

As I researched I formed the opinion that rather than being healthy, Soy is actually quite the opposite. As a legume, Soy contains Lectins, which turn your Leptin sensitivity haywire, confusing your hunger and energy signals. The high levels of Phytates in soy are also undesirable, since they bind to minerals, ensuring that they are unavailable for your body to absorb.

Soy has a high Goitrogen content. Goitrogen interfers with the Thyroid, so can lead to Hypothyroidism. My biggest concern with Soy however, is the plant estrogens it contains (isoflavones) – which have the effect of raising estrogen and decreasing testosterone. Think man boobs and all sorts of undesirable effects through unbalanced hormone levels.

Avoiding Soy…

Fortunately, it is easy to avoid Soy products. Firstly, I find that by using so many different ingredients in my cooking, it is so much tastier that I don’t need to add any extra flavour. Just by changing the herbs and spices I use, I can completely change the taste of a recipe anyway.

But – for those occasions when nothing else will do, I have found Coconut Aminos to be a great alternative to Soy.

What Is Coconut Aminos?

Coconut Aminos is essentially the sap of a coconut tree, or the juice from coconut blossoms. The tree is tapped to collect the aminos, which is then dried in the sun to evaporate, or can be fermented. The sap from the tapped tree will continue to produce sap for years to come.

The aminos is loaded with amino acids (apparently 14 times more than soy sauce) and packed with minerals and vitamins.

13 Things You Can Do With Coconut Aminos

Marinate a steak in coconut aminos, garlic, coconut oil, salt and pepper for a few hours before cooking
Make Paleo Sushi using nori wraps, cauliflower rice and fish, and serve with coconut aminos as a dipping sauce
Use for making beef jerky
Add to Paleo chilli for a deep flavour
In fact, try it in any tomato based dishes to cut the acidity of the tomatoes, make the dish a darker colour and replace the need to add salt
Marinate chicken in it before adding to a stir fry
Use in fermented foods like Kimchi
Perfect for Asian inspired dishes like Nasi Goreng
Use in soups and stews instead of adding salt
Add to the baking tray when roasting a chicken to brown the skin when basting the bird.
Mix coconut aminos, balsamic vinegar, mustard, olive oil and a squeeze of lemon to make a delicious salad dressing
Add to sweet potato chips with olive oil and coriander before baking in the oven.
Slice and de-seed and avocado, pierce with a fork, then pour on balsamic vinegar and allow to soak in. Then fill the hole up with coconut aminos and eat with a spoon.

Where Can You Get Coconut Aminos?

If you’ve not tried it before, you can often find Coconut Aminos at your local health food shop. Alternatively, a few places online stock it. I get mine from iherb (who offer $10 discount for first time customers), as I order most of my herbs, spices and supplements from there in bulk.

What do you use Coconut Aminos for? Share your suggestions below.

Why Coconut Aminos Is a Must-Have in Your Paleo Pantry

If you’re following a Paleo lifestyle and avoiding soy, Coconut Aminos is one of the best pantry staples you can keep on hand. It has a rich, savoury flavour with just a hint of sweetness — making it the perfect soy sauce substitute without the unwanted effects of legumes or soy-based additives.

What makes Coconut Aminos Paleo-friendly is its natural composition: it’s made by fermenting or sun-drying the sap from coconut blossoms. There’s no gluten, soy, or artificial preservatives — and it’s typically lower in sodium than traditional soy sauce, making it a gentler option for those watching their salt intake.

It also delivers a decent amount of amino acids, which are the building blocks of protein, along with trace vitamins and minerals. While it’s not a nutritional powerhouse per se, it’s a flavour powerhouse — and that makes it incredibly useful for elevating otherwise plain meals.

Whether you're creating a stir-fry, seasoning roasted vegetables, or making a dipping sauce, Coconut Aminos brings depth and umami to your dishes. It’s especially good in Asian-inspired Paleo recipes, but also works in stews, marinades, and dressings.

For anyone easing into Paleo or missing that salty soy-style flavour, Coconut Aminos is an easy win. It helps you recreate favourite dishes without compromising your goals — and adds something new and exciting to your cooking.

Why Coconut Aminos Belong in Every Paleo Pantry

If you’re following a Paleo lifestyle in Australia, Coconut Aminos is one of those go-to staples that deserves a permanent place in your pantry. It offers the salty, umami depth of soy sauce — without the soy, gluten, or additives. Whether you’re making a stir-fry, marinating meat, or just drizzling over eggs or roasted veggies, it’s a game changer for flavour.

Unlike soy sauce, Coconut Aminos won’t interfere with hormone balance, thyroid health, or mineral absorption — all common concerns when trying to stay aligned with Paleo principles. It’s naturally fermented, packed with amino acids, and has a slightly sweet, mild taste that works well in almost any savoury dish.

Best of all, it's now widely available in Australia at health food stores and online. If you haven’t tried it yet, grab a bottle and experiment — you might be surprised how quickly it replaces soy in your cooking.

Got a favourite way to use Coconut Aminos? Share your recipes or tips in the comments!

Recipe The Paleo Diet Kimchi Korean fermented-min

How to Make Paleo Kimchi

7 Comments

Nasi Goreng recipe Indonesian Fried Rice Bali Java Primal Diet-min

How to Make Nasi Goreng

8 Comments

Paleo tomato ketchup sauce red recipe primal diet

How to Make Paleo Tomato Ketchup

6 Comments

Paleo Breakfast Recipe: Haddock Omelette

2 Comments

Inside the Paleo Breakfast Recipe Book

12 Comments

After months in the kitchen, I've finally finished my first recipe book all about Paleo Breakfast Recipes. I'm thrilled with the result, an ebook of well over 100 pages of Paleo breakfast recipes to suit every situation and taste, with beautiful photos to tempt you into the kitchen.

I know how hard it is to find time to make a good breakfast, so there is a chapter on grab and go breakfasts, quick (but still delicious) breakfast recipes and also drinkable Paleo breakfast recipes.

I've also included chapters covering alternatives to your former favourite SAD breakfasts, child friendly breakfasts, lots of egg free recipes, meat-free recipes (a lot of people can’t face meat for breakfast) as well as fancy breakfast recipes, for when you have a bit more time and want to impress.

Recipes are easy to follow and clearly laid out, with both imperial and metric measurements. If you buy this book in conjunction with one of my other ebooks, I offer big discounts.

I thought I’d share one of the breakfast recipes from the book here…

If you’re interested in the book, you can buy it now!

Buy Two or more Paleo Recipe Ebooks and Save

The book is $17, but I offer big discounts if you buy more than one of my recipe books in one transaction – you can find the bulk prices here.

Breakfast Mushroom Saucers

Ingredients:

• 4 large portobello mushrooms
• 4 rashers bacon
• coconut oil
• salt and pepper, to taste
• 200g (7oz) spinach
• 75g (2.5oz) grated cheese (optional, if primal or lacto-paleo)
• 30g (2 tablespoons) pine nut kernels
• fresh parsley, chopped
• 1 avocado

How To:

Wash the mushrooms and set aside the stalks to use in another dish.

Cut the bacon to match the size of the mushrooms, and fry in the coconut oil in a pan over a medium heat, until your desired level of crispness has been reached.

Coat the mushrooms in the leftover bacon fat (or more coconut oil) & season with salt & pepper, to taste.

Grill the mushrooms for a few minutes, under a medium heat, making sure they don't burn.

Meanwhile, steam the spinach in a saucepan for a couple of minutes.

Top each mushroom with the bacon, then spinach. If using cheese, top with grated cheese and grill until the cheese melts. Top with pine kernels and chopped parsley.

Serve with sliced avocado and enjoy.

Why Breakfast Matters on a Paleo Diet

It’s often said that breakfast is the most important meal of the day — and this is especially true when following a Paleo lifestyle. After a night of fasting, your body is ready for real, nutrient-dense food to set the tone for stable energy, reduced cravings, and mental clarity. Starting your day with quality protein, healthy fats, and unprocessed ingredients helps keep your blood sugar balanced and eliminates the need for mid-morning snacks or caffeine crashes.

One of the biggest benefits of Paleo breakfasts is their versatility. Whether you’re a fan of savoury starts, light smoothies, or hearty baked dishes, there’s a Paleo option that fits seamlessly into your routine. My breakfast recipe book aims to show just how exciting and satisfying a grain-free, dairy-light (or dairy-free) start to the day can be — without relying on processed alternatives or complicated prep.

Planning Ahead for Easy Paleo Mornings

One of the best ways to stay consistent with Paleo breakfasts is to plan ahead. A little prep over the weekend can make weekday mornings stress-free and nutritious. Batch cooking things like egg muffins, Paleo breakfast bars, or baked vegetable slices ensures you’ve always got something ready, even when time is tight. My book includes several make-ahead options that can be frozen or kept in the fridge, so there’s never an excuse to skip breakfast or reach for something convenient but less nourishing.

If your mornings are particularly hectic, consider overnight Paleo chia puddings, nut and seed mueslis, or even portable breakfast wraps made with almond flour tortillas. These options take just a few minutes to prepare the night before and will keep you full and focused for hours.

Substituting Your Old Breakfast Favourites

One of the hardest parts of transitioning to Paleo is saying goodbye to old breakfast habits — cereal, toast, yoghurt, croissants. But the good news is, there are Paleo versions of nearly every classic breakfast dish. Love pancakes? Try almond flour or banana-based ones. Missing toast? Sweet potato slices or seeded flatbreads make excellent alternatives. Even your morning brew can be upgraded with options like a bulletproof coffee or a dandelion root latte.

In the recipe book, you’ll find clever swaps for everything from porridge and granola to muffins and smoothies. These recipes don’t just imitate your old favourites — they elevate them with more satisfying flavours and better nutritional value.

Egg-Free and Meat-Free Breakfast Options

It’s a common misconception that Paleo breakfasts always revolve around eggs and bacon. While these are certainly staples for many, not everyone wants meat or eggs first thing in the morning. That’s why I included an entire chapter dedicated to egg-free and meat-free breakfast recipes, all of which still follow the Paleo framework.

These recipes are packed with plant-based proteins, healthy fats, and fibre to help you feel full and energised without relying on animal products. Think coconut and chia breakfast bowls, nut-based porridges, or roasted vegetable stacks with cashew cream. They're a great way to mix things up and ensure variety in your weekly meal planning.

Entertaining and Impressing with Paleo Brunch

Whether you're hosting guests or enjoying a leisurely weekend brunch, Paleo doesn't mean you have to compromise on presentation or flavour. In fact, the recipes in the “fancy breakfast” chapter of the book are designed to wow. Dishes like sweet potato hash with poached eggs, smoked salmon stacks, or grain-free savoury tarts can easily take centre stage at your next brunch gathering.

These options prove that Paleo meals can be both impressive and indulgent — just without the grains, dairy (unless you're primal), or refined sugar. They also make beautiful additions to celebratory breakfasts like birthdays, anniversaries, or Mother’s Day spreads.

Family-Friendly Breakfasts Everyone Will Enjoy

Getting your kids on board with Paleo can be a challenge, particularly in the mornings when they’re rushing out the door. That’s why there’s a special section of kid-approved recipes that are fun, tasty, and easy to eat on the go. Think banana pancakes with almond butter drizzle, mini breakfast burgers, or apple and cinnamon egg muffins. These recipes have been tested with picky eaters in mind and use natural sweetness from fruits and vegetables to keep everyone happy.

Many of the recipes can also be customised with toppings or fillings, allowing your children to be involved in the cooking process — a great way to build healthy habits early on.

Making the Most of Your Paleo Breakfast Book

If you’ve already downloaded the Paleo Breakfast Recipe Book, don’t forget to experiment with combinations. Many recipes pair beautifully together — like savoury muffins with a smoothie, or mushroom saucers served alongside a small fruit and nut bowl. You can mix and match depending on your appetite, activity level, or dietary preferences.

The book is also a great tool if you’re meal planning for a Whole30 or elimination diet, as many of the recipes are compliant and free from common allergens. Just check the notes and suggested modifications included with each recipe to tailor them to your needs.

Join the Paleo Breakfast Movement

Paleo breakfasts are so much more than eggs on a plate. With a little creativity and the right resources, your mornings can become the most exciting — and nourishing — part of your day. Whether you're after something quick and convenient, indulgent and comforting, or light and energising, there’s a Paleo breakfast out there for you.

If you haven’t grabbed the book yet, now’s the time to start transforming your mornings. And don’t forget — big discounts apply if you purchase multiple ebooks in one transaction. Happy cooking!

Paleo mayonnaise recipe primal homemade-min

Discover the Best Homemade Paleo Mayonnaise: Healthy & Delicious

20 Comments

Paleo indulgences tammy credicott review recipe book cookbook primal diet

Review: Paleo Indulgences

6 Comments

I was excited to receive my copy of the new Paleo recipe book “Paleo Indulgences” by Tammy Credicott”.

Unlike many of the Paleo cookbooks in existence, this is most definitely not an every day book. This book is for those occasions when you might otherwise be tempted to go non-Paleo. Birthdays, celebrations and all of those special occasions marked by food.

There’s a great introduction about Paleo, what should and shouldn't be eaten and where to find the ingredients used for the recipes in the book.

The book has a great thumbnail contents pages – making it easy to find exactly which recipe you want to cook.

Paleo Indulgences has lots of baked recipes, such as cookies, scones, bread and cakes; sweet treats; ice cream and restaurant recreations.

The sweet treats contain Paleo friendly ingredients such as almond and coconut flour. Whilst you wouldn't want to eat these everyday, they are clearly far better alternatives to their SAD equivalents.

I tried out the meatball recipe and the tomato sauce to go with them, both from the “Restaurant Recreations” chapter.

The recipe was easy to follow and tasted great. I made up a large batch to take care of several meals in advance.

There were quite a few ingredients I didn’t have, such as Coconut Nectar, Coconut Crystals and Arrow Root Powder which I have now ordered – I’m looking forward to trying out more of the recipes when the rest of the ingredients arrive!

This book would be great for families trying to feed their children Paleo nutrition – but without feeling like they were missing out on SAD treats.

Why “Paleo Indulgences” Fills an Important Gap

Most Paleo cookbooks tend to focus on clean eating, quick meals, and the kind of food that forms the backbone of an ancestral lifestyle. But what’s been missing from the landscape — until books like Paleo Indulgences — is a way to honour special occasions without completely abandoning your food values. Whether it’s a birthday, holiday gathering, or a long-overdue celebration, this book offers a collection of indulgent yet grain-free, dairy-optional, and refined sugar-free alternatives that allow you to celebrate without the gluten hangover.

That’s what makes this book so useful. It doesn’t try to reinvent everyday basics. Instead, it fully embraces the need to recreate those beloved treats — from pies and brownies to cinnamon rolls and even doughnuts — in a way that’s aligned with your Paleo or Primal lifestyle.

The Value of Having Indulgent Recipes at Your Fingertips

Let’s be honest — avoiding processed food is relatively easy during the week, when routine helps you stay on track. But social events and emotional triggers are where many of us slip. That’s when having a dedicated stash of Paleo indulgent recipes makes a difference. You’re far less likely to reach for the supermarket cheesecake or bakery bread rolls if you already have a trusted, tried-and-true recipe for a grain-free cake or a savoury biscuit that satisfies the craving without wrecking your gut health.

Paleo Indulgences gives you this option, while keeping the recipes achievable and the ingredients logical — especially once you’ve stocked up on a few pantry staples like coconut crystals, blanched almond flour, and arrowroot powder. It’s a great long-term investment for anyone who wants to feel prepared for every birthday, brunch, or dinner party.

Best Sections in the Book for Everyday Inspiration

Even though this isn’t an everyday cookbook, there are several recipes that could easily become regular favourites — particularly the savoury bakes and restaurant recreations. The Paleo flatbread, grain-free crackers, and spiced meatballs all hold their own in a weekly meal rotation and can be used for lunches, snacks, or as part of a shared grazing board.

One of the standout features of the book is how it balances sweet and savoury. Yes, there are indulgent dessert-style bakes, but they’re grounded in whole ingredients that give you energy, not a crash. Recipes often suggest optional toppings or ingredient swaps, making them suitable for those who follow a stricter version of Paleo or are trialling autoimmune protocols.

Ingredient Prep and Pantry Staples

If you’re new to grain-free baking, the ingredients list might seem unfamiliar at first. But once you’ve sourced a few items, like coconut flour or arrowroot powder, you’ll find these pop up across many recipes, making it well worth the initial pantry investment.

The author also includes useful tips on storage and shelf-life, which is incredibly helpful for those who like to batch cook or plan ahead for events. For instance, many of the baked goods freeze beautifully, meaning you can prep for Christmas or a party weeks in advance — no last-minute sugar-laden bakery runs required.

Who This Book Is Perfect For

There’s a good reason why Paleo Indulgences has become a staple in so many real-food kitchens. It’s ideal for:

Families with kids who want festive, lunchbox-friendly options without processed junk.
People who are new to Paleo and need a safety net during special occasions.
Seasoned Paleo eaters looking to expand their dessert and baking repertoire.
Hosts who want to provide inclusive treats for guests with dietary restrictions.

It’s also great for anyone who loves experimenting in the kitchen. The recipes are creative but not overly complicated, and they invite you to try something new — whether it’s recreating a restaurant-style dessert or nailing a grain-free dough that actually works.

Try These First: Recipes Worth Bookmarking

If you’ve just received your copy and are wondering where to begin, here are a few top picks:

Spiced Apple Muffins: These are great for breakfast, snack time or entertaining with a cup of tea.
Herbed Crackers: Perfect for charcuterie boards, dips, or a crunchy snack on the go.
Cinnamon Doughnuts: A nostalgic treat that tastes like a bakery classic — without the wheat or sugar crash.
Caramel Sauce: Made with coconut sugar and vanilla, this is a brilliant topping for just about everything.
Pizza Crust: Yes, there’s a grain-free pizza crust that actually holds up and tastes delicious.

Final Thoughts

While most of us don’t need indulgent recipes every day, having a resource like Paleo Indulgences in your kitchen gives you peace of mind. It proves that you can celebrate and treat yourself without compromising your commitment to health and whole-food living.

So whether you’ve got a celebration coming up or just want a weekend baking project that won’t derail your diet, this book deserves a place on your virtual Paleo bookshelf. Once your pantry is stocked with the essentials, you’ll be surprised at how easy (and satisfying) it is to create treats that taste as good — if not better — than their conventional counterparts.

Have you tried any of the recipes from Paleo Indulgences? I’d love to hear what you thought — and if you’ve got a favourite treat you’d like to see Paleo-ised, let me know in the comments below!