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 network recipe spicy stuffed aubergine eggplant Indian shells skins

Spicy Stuffed Aubergine with Savoury Filling

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When the weather cools and you're craving something warm, comforting, and deeply satisfying, this Spicy Stuffed Aubergine recipe hits all the right notes. It's an adaptable, nutrient-packed dish that delivers both texture and flavour, whether you make it vegetarian or add a Paleo-approved protein. With a perfectly roasted aubergine shell filled with a richly spiced filling, this meal is as nourishing as it is moreish.

Best of all, it's versatile. While the recipe below is meat-free, you can easily stir through some browned minced beef or lamb to boost the protein content and make it even heartier. It's also a great way to use up any leftover vegetables you have on hand. With a good balance of healthy fats, fibre, and natural flavour, this dish proves that eating well doesn't have to mean compromising on comfort.

Paleo network recipe spicy stuffed aubergine eggplant Indian shells skins
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5 from 1 vote

Spicy Stuffed Aubergine

Discover the ultimate spicy stuffed aubergine recipe. Perfect for a vegetarian and paleo-friendly dinner, this dish is packed with flavour and easy to make.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dinner
Cuisine: Paleo, vegetarian
Keyword: Paleo Aubergine Recipe, Spicy Stuffed Aubergine, Vegetarian Comfort Food
Servings: 4 Serves
Calories: 180kcal
Cost: $15

Equipment

  • Baking dish
  • Steamer
  • Large pan
  • Mixing bowl

Ingredients

  • 1 large aubergine halved lengthwise
  • 1 sweet potato peeled and diced
  • 1 carrot peeled and diced
  • 1 zucchini diced
  • 2 cups of stock chicken or vegetable
  • 1 brown onion finely diced
  • 1/8 tsp ground cumin

For the Spice Mixture:

  • 1/4 tsp ground cumin
  • 1/4 tsp turmeric
  • 1/4 tsp ground cardamom
  • 1/4 tsp ground coriander
  • 1/8 tsp ground cloves
  • 1/8 tsp ground mace
  • 1/8 tsp cayenne pepper
  • 1/8 tsp cinnamon

Instructions

  • Preheat the Oven: First, set your oven to 190C (375F).
  • Prepare the Spice Mixture: Then, in a bowl, thoroughly combine all of the spice mixture ingredients and set aside.
  • Cook the Vegetables: Next, boil a pan of water and once boiling, add in the diced sweet potato and carrot. Steam for a couple of minutes to soften. Add the diced zucchini and cook for a further three minutes until all the vegetables are tender.
  • Hollow and Steam Aubergine: Then, hollow out the aubergine halves, retaining the insides. Steam the aubergine halves until tender, approximately 5 minutes, then allow to cool.
  • Prepare the Filling: Next, in another pan, bring the stock to a boil, add the spice mixture and diced onion. Cook until the onion is soft, then add the reserved aubergine pieces. Cook for a few more minutes, then add the carrots, sweet potatoes, zucchini, and ground cumin. Stir well to combine.
  • Stuff the Aubergines: Spoon the vegetable mixture into the aubergine shells and place them in a baking dish. Cover with foil and bake for approximately 30 minutes until thoroughly cooked.
  • Serve: Finally, top with fresh herbs and serve. Enjoy as a main dish or a hearty side.

Why Aubergines Are the Star of the Show

Aubergines (or eggplants, as our US friends call them) are often overlooked in the Paleo world, but they shouldn’t be. They’re low in carbs, high in antioxidants, and an excellent source of dietary fibre. Their meaty texture makes them ideal for stuffing, grilling, or roasting. When cooked properly, aubergine becomes soft, silky, and the perfect vessel for soaking up bold flavours like garlic, cumin, paprika, and chilli.

A Comforting Dish with Flexible Options

This stuffed aubergine recipe has endless variations. You can mix up the vegetables, add your favourite spice blends, or include chopped nuts or seeds for added crunch. If you’re not strictly meat-free, consider stirring through some minced beef or lamb before baking, or top with sliced grilled chicken after it’s cooked.

For a plant-based protein boost, toss in a handful of chopped walnuts, or use a spoonful of tahini stirred into the filling. The creamy texture of tahini pairs beautifully with the bold spice profile and adds extra richness to each bite.

Serving Suggestions

Serve these stuffed aubergine halves with a side of fresh greens, such as rocket or baby spinach dressed in a splash of lemon juice and olive oil. If you're planning a Paleo feast, these pair beautifully with grilled meats, roasted root vegetables, or a simple cauliflower mash.

For something a little different, try a drizzle of herb-infused olive oil or a spoonful of homemade tomato relish on the side. This adds extra depth to the dish and balances out the spice.

Make-Ahead Tips

These Spicy Stuffed Aubergines are perfect for prepping in advance. You can roast the aubergine halves and prepare the filling up to a day before serving. When ready to eat, simply stuff and bake until everything is piping hot and slightly golden on top. Leftovers keep well in the fridge and are ideal for lunch the next day.

Looking to freeze? Cooked stuffed aubergines can be frozen in an airtight container. Reheat in the oven until heated through. They make a great last-minute dinner option when you're short on time but still want a nourishing meal.

Using What You Have

This recipe is very forgiving. Feel free to substitute the vegetables in the filling with whatever is in your fridge. Chopped courgette, grated carrot, finely shredded kale, or mushrooms all work well. Just aim for a balance of moisture and texture, so the filling isn’t too dry or too wet.

Perfect for Entertaining

These look impressive on a plate, making them perfect for a dinner party or casual get-together. You can easily double the recipe to serve a crowd, and the individual aubergine halves are ideal for plating up a colourful, elegant meal. Add a generous sprinkle of fresh herbs right before serving to give the dish a final hit of brightness.

Love Stuffed Veggies?

If you enjoy this dish, don’t miss my stuffed capsicum recipe. It’s another versatile and visually stunning way to enjoy your veggies, using a similar approach with different textures and flavours. Combining both dishes makes for a vibrant and satisfying Paleo meal that's as appealing to look at as it is to eat.

Get Involved

Do you have a go-to stuffed vegetable recipe? Perhaps a special twist or spice blend that elevates your version? Share your ideas and variations in the comments below. We love hearing how you make these recipes your own.

Whether you're eating solo, cooking for family, or entertaining guests, this Spicy Stuffed Aubergine recipe is bound to become a regular part of your Paleo rotation. Full of flavour, easy to customise, and incredibly satisfying, it’s a dish that proves healthy eating doesn't need to be complicated.

For more Paleo recipe inspiration, explore the site for everything from one-pan meals and salads to desserts and comfort food favourites. And if you make this dish, let us know how it turned out. Happy cooking!

Paleo network recipe spicy stuffed aubergine eggplant Indian shells skins

Paleo network recipe lime tarragon fish seafood grain-free ideas

Paleo Scallops with Lime & Tarragon Butter

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Seafood is one of the most nutrient-dense foods you can include in a Paleo lifestyle — assuming you source it well. Quality really matters when it comes to seafood, and scallops are one of the most delicious and healthful options available. When cooked properly, they’re sweet, tender, and lightly briny — a true delicacy. This recipe for Paleo Scallops with Lime and Tarragon Butter is quick to prepare, naturally grain- and dairy-free, and packed with flavour. It’s perfect for an elegant starter, a light summer dinner, or even a protein-rich snack straight off the barbecue.

Scallops are a great choice for Paleo eaters, especially when paired with fresh lime juice and fragrant tarragon. These Lime and Tarragon Scallops are not only delicious but also incredibly healthy. Packed with protein, minerals, and vitamins, they make a nutritious addition to any Paleo diet. The combination of citrus and herbs adds a bright, fresh lift that pairs perfectly with the natural sweetness of scallops, making this a dish you’ll want to make again and again.

Paleo network recipe lime tarragon fish seafood grain-free ideas
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5 from 1 vote

Recipe: lime & tarragon scallops

These Lime & Tarragon Scallops are a delicious and healthy Paleo BBQ dish. Fresh scallops marinated with lime and tarragon offer a zesty flavour that's perfect for summer barbecues. They are easy to prepare and packed with nutrients, making them a great addition to any meal.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dinner, Lunch
Cuisine: Barbecue, Fish, Seafood
Keyword: Fresh Seafood, Healthy Scallops Recipe, Lime & Tarragon Scallops, Paleo BBQ Dish
Servings: 24
Calories: 90kcal
Cost: $25

Equipment

  • Bowl
  • Skewers
  • Barbecue or grill

Ingredients

  • 24 or about 500g scallops (minus the roe)
  • handful of freshly chopped tarragon if you can't get it, dried will do
  • Juice of half a lime
  • 1 tablespoon extra virgin olive oil
  • 3 limes cut into wedges approx 8 wedges per lime

Instructions

  • Marinate the Scallops: First, in a bowl, mix the scallops, chopped tarragon, lime juice, and extra virgin olive oil. Ensure they are coated thoroughly and evenly.
  • Prepare the Skewers: Next, thread a wedge of lime and one scallop onto each skewer.
  • Cook the Scallops: Cook on the barbecue (or grill), making sure they are all cooked through, approximately 2-3 minutes per side until they are opaque and slightly firm to the touch.

Why Scallops Are a Paleo Superfood

Scallops might look small and delicate, but they pack a powerful nutritional punch. Each serving offers a generous dose of high-quality protein, making them ideal for supporting muscle repair, hormone balance, and satiety. But the benefits don’t stop there. Scallops are also loaded with important micronutrients that are often under-consumed in a modern diet — even a Paleo one.

The humble scallop is packed with protein and also a great source of minerals such as zinc, potassium, and magnesium. They're very high in vitamin B12, and also provide iodine — which can be hard to get in adequate amounts on a Paleo diet. Small amounts of omega-3 fatty acids are also found in this humble seafood. The nutrient density of scallops makes them a worthy addition to your regular meal rotation, particularly for those focusing on clean protein and whole foods.

Why Tarragon and Lime Work So Well Together

This recipe relies on just a few key ingredients — and each one plays an important role in enhancing the natural flavour of scallops. Tarragon brings an aromatic, slightly anise-like flavour that pairs exceptionally well with delicate seafood. Its grassy notes lift the dish and provide a sophisticated contrast to the rich umami depth of the scallops.

Lime juice adds brightness and acidity, cutting through the richness and ensuring the final dish is light, refreshing, and full of zest. When combined with a base of ghee or olive oil, these ingredients create a silky, flavourful glaze that coats each scallop perfectly. The result is elegant and satisfying, with no unnecessary complexity.

Tips for Buying and Preparing Scallops

If you’re new to scallops, here are a few tips to ensure you get the best results:

  • Choose dry-packed scallops: Avoid “wet” scallops that have been treated with phosphates to increase shelf life. These tend to release a lot of liquid during cooking and won’t sear properly.
  • Fresh vs frozen: If you can’t find fresh scallops, high-quality frozen ones are perfectly fine. Just defrost thoroughly and pat them dry before cooking.
  • Pat them dry: Moisture is the enemy of a good sear. Use a paper towel to blot scallops before cooking so they develop a lovely golden crust.
  • Don’t overcook: Scallops only need about 1–2 minutes per side in a hot pan or on the barbecue. They should be opaque on the outside but still slightly translucent in the middle for the perfect texture.

Cooking Scallops Indoors vs Outdoors

These scallops are great on a barbecue served with a big green salad — and are sure to be a hit! If it's not barbecue weather, the grill will do just fine instead.

Barbecuing scallops imparts a lovely charred flavour and is perfect for outdoor entertaining. Simply thread the scallops onto skewers to keep them from falling through the grates, brush with the lime-tarragon butter, and cook over medium-high heat.

Indoors, a cast iron skillet or grill pan works beautifully. Heat the pan until it’s smoking hot, then add the scallops and cook undisturbed to get that perfect caramelisation. Once both sides are golden, remove from heat and drizzle with more of the flavoured butter for maximum impact.

Serving Suggestions

These scallops are incredibly versatile and can be paired with many different sides depending on the season and occasion. Here are a few ideas to build a complete Paleo plate:

  • Big leafy salad: Toss mixed greens with avocado, cucumber, and a simple lemon vinaigrette.
  • Cauliflower rice: Serve scallops over a bed of herbed cauliflower rice for a light yet satisfying meal.
  • Zucchini noodles: Toss with garlic and olive oil and top with scallops for a grain-free twist on pasta night.
  • Roasted vegetables: Sweet potato, asparagus, or Brussels sprouts make hearty, nutrient-rich accompaniments.

Can’t Find Scallops?

While scallops are the star of this dish, the same lime and tarragon flavour combination works beautifully with other types of seafood. If you can’t get hold of scallops, how about trying some clams, mussels, or oysters instead? These shellfish are also nutrient-dense and fit perfectly into a Paleo framework. You could even try this method with wild-caught prawns or white fish like barramundi or snapper — just adjust the cooking time as needed.

Storage and Leftovers

Scallops are best served immediately, as their texture can change significantly after reheating. However, if you do have leftovers, store them in an airtight container in the fridge for up to one day. To reheat, gently warm them in a skillet over low heat with a little of the lime butter until just heated through. Avoid microwaving, as it tends to make scallops rubbery.

Final Thoughts

Scallops are one of the best seafood choices you can make — both in terms of nutrition and culinary enjoyment. This recipe for Paleo Scallops with Lime and Tarragon Butter showcases them at their best, offering a perfect balance of fresh, zesty, and herbaceous flavours with minimal effort.

Whether you’re cooking a special dinner, looking for a healthy appetiser, or want something light and satisfying on a warm day, this dish fits the bill. High in protein, rich in key vitamins and minerals, and full of clean, vibrant flavour — it’s a must-try for any Paleo kitchen.

Do you eat much seafood? I'd love to hear how you cook yours in the comments below!

Paleo network recipe lime tarragon fish seafood grain-free ideas

paleo recipes sweet potatoes potato yams ideas

Cooking Paleo with Sweet Potatoes

Before I went paleo I ate a lot of white potatoes. Now, I eat

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bacon wrapped chicken drumsticks legs pancetta recipe paleo diet

The Ultimate Guide to Making Perfect Bacon Wrapped Chicken Drumsticks

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When it comes to Paleo-friendly dishes that are both impressive and easy to prepare, these Bacon Wrapped Chicken Drumsticks tick all the boxes. Juicy chicken wrapped in crispy bacon? That’s a combination that never fails to please. Whether you're hosting a summer barbecue or looking for a make-ahead meal with minimal effort, this recipe is guaranteed to be a hit.

These Bacon Wrapped Chicken Drumsticks are always a winner at barbecues. It helps that they can be prepared in advance, leaving less to worry about when it's barbecue time. Whilst these are bacon-wrapped, you can also try pancetta instead, which I find tends to be easier to work with. Oh – and bacon really isn't all that bad, providing what you buy is good quality – so there's no reason not to enjoy.

They’re perfect for feeding a crowd, customisable to your taste, and suitable for everything from casual cookouts to celebratory gatherings. Plus, this is one of those recipes that looks far more complex than it really is. With a few simple ingredients and a little prep, you’ll have a dish that’s sure to steal the show at your next get-together.

bacon wrapped chicken drumsticks legs pancetta recipe paleo diet
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5 from 1 vote

Recipe: Bacon Wrapped Chicken Drumsticks

These Bacon Wrapped Chicken Drumsticks are always a hit at barbecues. They can be prepared in advance, making them convenient and stress-free. Using high-quality bacon or pancetta, these drumsticks are delicious and Paleo-friendly.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dinner
Cuisine: Barbecue
Keyword: Bacon Chicken Recipe, Bacon Wrapped Chicken Drumsticks, Easy BBQ Chicken, Paleo BBQ Recipe
Servings: 10
Calories: 250kcal
Cost: 25

Equipment

  • Sharp knife
  • Barbecue grill

Ingredients

  • 10 bacon rashers
  • 10 chicken drumsticks
  • dash of extra virgin olive oil
  • sea salt and black pepper

Instructions

  • First, cut the bacon into long narrow strips with a sharp knife.
  • Next, wrap the bacon around the drumsticks and hold in place with cocktail sticks.
  • Then, brush the bacon-wrapped drumsticks with olive oil and season with sea salt and black pepper.
  • Cook on a hot barbecue until cooked through, making sure there are no pink bits before serving!

Why Bacon and Chicken Are a Perfect Pair

The combination of chicken and bacon is simply irresistible, and it’s more than just flavour that makes them work so well together. Chicken drumsticks provide the juicy, tender meat, while the bacon adds saltiness, crunch, and fat — which helps keep the chicken moist during cooking. The bacon crisps up beautifully on the grill or in the oven, locking in the chicken’s natural juices and creating a rich, savoury flavour profile with every bite.

The fattiness of the bacon complements the leaner protein of the chicken drumstick, giving you a well-rounded dish that satisfies hunger and supports energy levels — perfect for those following a high-protein Paleo lifestyle.

Choosing the Right Ingredients

While this recipe is simple, the quality of the ingredients you choose will have a big impact on the final result. Here are a few things to keep in mind when shopping for your ingredients:

  • Chicken drumsticks: Choose free-range or organic drumsticks if possible. They tend to have better flavour and texture, and align better with clean eating values.
  • Bacon: Opt for nitrate-free, sugar-free bacon made from pasture-raised pork. The fewer the ingredients, the better. If you prefer a thinner wrap, pancetta is an excellent alternative.
  • Seasoning: Stick to Paleo-approved spices. Garlic powder, smoked paprika, and cracked black pepper work beautifully. Avoid seasoning blends with anti-caking agents or added sugars.

Preparation Tips for Success

These drumsticks are straightforward to make, but a few small tips can make a big difference:

  • Pat the drumsticks dry: This helps the seasoning stick and allows the bacon to crisp rather than steam.
  • Use toothpicks if needed: If your bacon won’t stay in place, secure it with toothpicks. Just remember to remove them before serving.
  • Overlap the bacon: Wrapping slightly on the diagonal allows for full coverage and helps the bacon stay in place during cooking.
  • Preheat the barbecue or oven: A hot cooking surface helps sear the bacon quickly, locking in moisture and improving flavour.

You can prep these drumsticks the night before and keep them covered in the fridge until you're ready to cook. This is particularly handy when entertaining — it allows you to enjoy your time with guests rather than being stuck in the kitchen.

Barbecue vs Oven

These drumsticks are perfect for any BBQ gathering, providing a tasty and satisfying option for your guests. However, if weather or logistics make outdoor cooking tricky, don’t worry — the oven works just as well.

On the barbecue: Cook the drumsticks over indirect heat with the lid closed, then move them to direct heat at the end to crisp up the bacon. This method imparts a lovely smoky flavour and ensures even cooking without burning.

In the oven: Bake at 200°C (180°C fan) for around 35–40 minutes, turning once to ensure the bacon cooks evenly on all sides. Finish under the grill for 2–3 minutes to crisp up the bacon if needed.

Serving Suggestions

These bacon wrapped chicken drumsticks are versatile enough to serve with a variety of sides. Here are some Paleo-friendly options to build a complete meal around them:

  • Big green salad: A mix of rocket, spinach, cucumber, and avocado tossed in olive oil and lemon juice pairs beautifully with the richness of the bacon.
  • Cauliflower mash: A creamy, low-carb side that balances the texture of the drumsticks.
  • Roasted sweet potato wedges: The natural sweetness of the potato contrasts nicely with the savoury bacon.
  • Grilled vegetables: Zucchini, red capsicum, and eggplant slices work especially well on the barbecue.

These drumsticks also make great leftovers. Store them in an airtight container and enjoy cold for lunch the next day, or reheat gently in the oven. They travel well too, making them a brilliant addition to lunchboxes or picnic baskets.

Customise to Your Taste

This recipe is flexible, and you can easily tailor it to suit your flavour preferences or dietary needs. Here are a few ideas to get you started:

  • Add herbs: Tuck fresh rosemary or thyme between the bacon and chicken before cooking for extra flavour.
  • Spice it up: Rub with cayenne, chipotle, or chilli flakes for a little heat.
  • Try a glaze: Brush the bacon with a mixture of mustard and a touch of honey (if you include honey in your Paleo plan) for a sweet and spicy finish.
  • Swap the cut: If you prefer, try the same technique with chicken thighs or even wings.

Health Benefits

Creating these Bacon Wrapped Chicken Drumsticks allows you to enjoy a rich and satisfying meal that aligns with your Paleo lifestyle. The combination of tender chicken and crispy bacon provides a delightful texture and flavour that will make your barbecue special. This dish is perfect for those looking to maintain a grain-free and dairy-free diet while still enjoying delicious and hearty meals.

Bacon — when sourced from high-quality producers — can be a beneficial part of a Paleo diet. It provides fat-soluble vitamins, selenium, and good fats, especially when balanced with leaner cuts of meat like chicken. Combined, this dish delivers plenty of protein, healthy fats, and minerals like zinc and iron in a format that's easy to digest and free from common allergens.

Final Thoughts

These bacon wrapped chicken drumsticks are the perfect Paleo-friendly crowd-pleaser. They’re satisfying, packed with flavour, and look great on the plate. With minimal prep, customisable seasoning, and a combination of protein and fat that supports energy and satiety, this dish deserves a place in your regular rotation.

Whether you're cooking for family, hosting a casual BBQ, or just meal prepping for the week ahead, this recipe delivers every time. Make them your own with herbs and spices, pair with fresh veggies, and enjoy a meal that’s as nourishing as it is delicious.

For more delicious Paleo recipes, don't forget to subscribe to our newsletter and follow us on social media! Let us know how you enjoyed these Bacon Wrapped Chicken Drumsticks in the comments below. Happy cooking!

bacon wrapped chicken drumsticks legs pancetta recipe paleo diet

spicy_almond_lamb_steaks_recipe_paleo_diet

Spicy Almond Lamb – Rich & Warming Dinner

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When it comes to impressing guests at a barbecue or enjoying a flavour-packed Paleo dinner at home, this Spicy Almond Lamb recipe is one of my favourites. The secret lies in the marination — the longer you allow the lamb to soak in those delicious, warming spices and rich almond flavours, the better the end result. If you can prep this a day ahead, you’ll be rewarded with an intensely savoury dish that has depth, warmth, and just the right amount of spice.

Lamb has long been a hero protein in the Paleo world, appreciated not only for its rich taste but also for its nutritional value. Packed with iron, zinc, and B vitamins, it’s a brilliant choice for those looking to maintain strength and energy on a grain-free, dairy-free lifestyle. This recipe elevates lamb even further with the addition of almond meal — a nutty, slightly sweet ingredient that creates a wonderful crust and helps lock in the juicy flavours during cooking.

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5 from 2 votes

Recipe: spicy almond lamb

Experience the rich, flavorful delight of Spicy Almond Lamb, perfect for your next barbecue. This paleo-friendly recipe uses almond meal, fresh mint, and a blend of spices to create a marinade that infuses the lamb steaks with incredible taste. Prepare the day before for best results and enjoy a tender, aromatic dish that pairs perfectly with salads and other BBQ favorites.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner
Cuisine: Barbecue, Paleo
Keyword: almond marinated lamb, BBQ lamb, grilled lamb steaks, paleo lamb recipe, spicy almond lamb
Servings: 3 serves
Calories: 350kcal
Cost: $20

Equipment

  • Mixing bowl
  • Barbecue grill
  • Brush

Ingredients

  • 1/3 cup of extra virgin olive oil
  • juice of one lemon
  • handful fresh mint chopped
  • 1 tablespoon almond meal
  • 1 tablespoon lemongrass finely chopped
  • 1 tablespoon coriander
  • 2 teaspoons garam masala
  • 2 teaspoons cumin
  • 6 lamb steaks

Instructions

  • Mix the Marinade: In a bowl, combine the olive oil, lemon juice, chopped mint, almond meal, lemongrass, coriander, garam masala, and cumin. Mix well until thoroughly combined.
  • Marinate the Lamb: Add the lamb steaks to the bowl, ensuring each piece is thoroughly coated with the marinade. Cover the bowl and refrigerate for at least 4 hours, or overnight for best results.
  • Prepare the Barbecue: Preheat your barbecue grill to medium-high heat.
  • Grill the Lamb: Place the marinated lamb steaks on the grill. Brush with the remaining marinade occasionally while cooking. Grill the lamb until it is tender and cooked through, about 10 minutes on each side depending on thickness.
  • Serve and Enjoy: Serve the spicy almond lamb steaks hot, paired with a fresh salad and other barbecue favorites like paleo sausages and homemade burgers.

Why Almonds Work So Well with Lamb

Almond meal is one of those Paleo pantry staples that works wonders in both sweet and savoury recipes. In this dish, it acts almost like a breadcrumb substitute, helping the spice mix stick to the lamb and creating a lovely texture once grilled. Almonds are also a fantastic source of healthy fats, magnesium, and vitamin E — so you’re getting nutrition as well as flavour.

Pairing almonds with lamb adds a unique contrast that enhances the richness of the meat while adding a subtle nutty undertone. It’s a perfect marriage of textures and tastes that will leave everyone at the table asking for seconds.

The Importance of Marination

One of the standout elements of this recipe is the spice rub and marinade. A combination of garlic, chilli, fresh herbs, and lemon brings brightness to the dish, balancing out the richness of the lamb and almonds. Leaving the lamb to marinate overnight not only tenderises the meat but also ensures every bite is infused with deep, aromatic flavour. If you’re short on time, a couple of hours will do, but overnight is ideal.

Use a shallow dish or ziplock bag to ensure the marinade coats the lamb evenly. Turn it occasionally if you can, especially if you're prepping ahead of time. It’s also best to bring the lamb to room temperature before grilling to ensure it cooks evenly.

Cooking Tips for Perfect Lamb

Whether you’re grilling outdoors or using a cast-iron skillet indoors, high heat is essential for getting that caramelised crust on the lamb. Searing the outside helps lock in the juices, while the almond meal provides a beautiful golden finish.

For medium-rare lamb, aim for an internal temperature of about 60°C. If you prefer it more well-done, go up to around 70°C. Resting the lamb after cooking is crucial — give it at least 10 minutes to allow the juices to redistribute throughout the meat before slicing.

Serving Suggestions

This dish is perfect as the centrepiece of a Paleo barbecue or summer dinner party. It pairs beautifully with a fresh garden salad, grilled vegetables, or a light cucumber and mint yoghurt-style dip made with coconut cream for a dairy-free alternative.

If you're going all out for a Paleo BBQ, serve it alongside classics like homemade Paleo sausages and sweet potato burgers. For an extra splash of colour and nutrition, a beetroot and orange salad makes a beautiful side. And don’t forget a bowl of washed mixed greens tossed with lemon and olive oil.

Leftovers and Storage

If you happen to have any leftovers (though it’s unlikely!), this lamb keeps well in the fridge for up to three days. You can slice it thinly and serve cold in lettuce wraps with avocado and a squeeze of lime for a delicious next-day lunch. Alternatively, reheat gently and serve over a bed of cauliflower rice for a quick midweek dinner.

Make It Your Own

This recipe is wonderfully adaptable. If you’re not a fan of chilli, simply reduce or omit it for a milder version. Add smoked paprika or cumin for extra depth, or experiment with rosemary or thyme for a more Mediterranean feel. For an extra punch, stir a little grated fresh ginger into the marinade. And if you prefer a different cut, this recipe also works beautifully with lamb chops or even diced lamb skewers.

Final Thoughts

This Spicy Almond Lamb is more than just a Paleo barbecue dish — it’s a celebration of flavour, texture, and nutrition. With its rich marinade, satisfying crunch from the almond meal, and melt-in-your-mouth lamb, it ticks every box for a memorable meal.

Whether you’re serving it up for friends, family, or simply treating yourself to a delicious dinner, this dish is sure to become a staple in your Paleo repertoire. Don’t forget to let me know in the comments how it turned out for you and share any creative twists you tried. Happy grilling!

spicy almond lamb steaks recipe paleo diet

herbed pork skewers kebabs marinate barbecue bbq recipe paleo diet

Paleo Herbed Pork Skewers

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When it comes to easy, flavour-packed meals that celebrate summer, these Paleo Herbed Pork Skewers are hard to beat. Not only do they bring a punch of herbaceous taste, but they’re also quick to prepare and ideal for make-ahead cooking. This makes them perfect for weeknight dinners, entertaining, or batch-prepping for the week ahead. Whether you're hosting a backyard barbecue or simply wanting something different for dinner, these skewers are a standout choice.

The beauty of skewers lies in their simplicity. With minimal prep and fuss, you can have an impressive, nourishing meal that looks as good as it tastes. Pork is a wonderfully lean protein, and when paired with fresh herbs and a touch of olive oil, it transforms into a dish that’s both satisfying and perfectly aligned with a Paleo lifestyle.

herbed pork skewers kebabs marinate barbecue bbq recipe paleo diet
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5 from 1 vote

Recipe: herbed pork skewers

Discover the ultimate herbed pork skewers recipe. Perfect for a paleo BBQ, these skewers are easy to make, delicious, and packed with fresh herb flavours.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Lunch
Cuisine: Barbecue, Paleo
Keyword: Easy Pork Skewers, Herbed Pork Skewers, Paleo BBQ
Servings: 6 Serves
Calories: 220kcal
Cost: $25

Equipment

  • Skewers
  • Barbecue grill

Ingredients

  • 750 g pork fillets
  • 1 tablespoon fresh parsley finely diced
  • 1 tablespoon fresh sage finely diced
  • 1 tablespoon fresh rosemary finely diced
  • 2 garlic cloves minced
  • Dash of extra virgin olive oil
  • Juice of a lemon

Instructions

  • Prepare the Pork: Cut the pork into small cubes, ensuring all the cubes are of similar size to ensure even cooking.
  • Mix the Herbs: In a bowl, combine the fresh parsley, sage, and rosemary.
  • Marinate: In a large bowl, mix the pork cubes with the minced garlic, olive oil, lemon juice, and the herb mixture. Ensure the pork is evenly coated with the marinade. Refrigerate for a few hours or overnight to allow the flavours to meld.
  • Thread on Skewers: Once marinated, thread the pork cubes onto skewers, ready for grilling.
  • Barbecue: Grill the pork skewers on a barbecue until they are tender and cooked through, turning occasionally to ensure even cooking. Serve hot.

Why Fresh Herbs Make a Difference

Fresh herbs aren’t just for garnish — they’re essential for flavour. While dried herbs have their place in the kitchen, fresh herbs offer a vibrancy and complexity that simply can’t be matched. In this recipe, the combination of rosemary, thyme, parsley, and oregano adds depth and freshness that complements the pork beautifully. If you're growing your own herbs, even better. Use what’s in season and flourishing in your garden. Basil, sage, or even mint can offer exciting variations.

Tips for the Perfect Skewers

  • Choose quality pork: Pork loin or shoulder trimmed into chunks works best. Choose a cut that isn’t too lean so it stays juicy.
  • Soak wooden skewers: If you’re using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning on the grill.
  • Marinate well: Allow at least 1–2 hours of marinating time in the fridge. You can even leave them overnight for maximum flavour.
  • Cook on high heat: A hot barbecue or grill pan helps develop a nice char while locking in the juices.

Serving Suggestions

These pork skewers are incredibly versatile. Serve them with a big green salad for a refreshing summer dinner, or pair with grilled vegetables like zucchini, capsicum, and red onion. If you’re after something more filling, try a side of roasted sweet potatoes or cauliflower rice. For a flavour boost, drizzle with a squeeze of lemon or serve with a simple herb sauce made with extra herbs, olive oil, lemon juice, and garlic.

Perfect for Meal Prep and Entertaining

Whether you’re cooking just for yourself or hosting guests, these skewers deliver. They can be assembled in advance and stored in the fridge until you’re ready to cook, making them ideal for fuss-free entertaining. Leftovers keep well too — simply store in an airtight container in the fridge for up to 3 days. They’re great cold or gently reheated, making them a useful addition to lunchboxes or post-workout meals.

Get Creative with Marinades and Variations

Once you’ve made these once, you’ll want to experiment. Try adding crushed garlic, a little lemon zest, or chilli flakes to the marinade for a spicy twist. Swap the herbs depending on what you have on hand — or even incorporate different spices or blends like Cajun or Middle Eastern flavours. You could also alternate the pork on the skewers with chunks of capsicum, zucchini, or mushroom for added variety and nutrition.

The Nutritional Benefits of Herbed Pork Skewers

Pork is a rich source of protein and B vitamins, particularly thiamine, which plays a crucial role in energy metabolism. When combined with antioxidant-rich herbs, healthy fats from olive oil, and served alongside a colourful array of vegetables, this meal is balanced and nourishing. For those following a strict Paleo diet, this recipe ticks all the boxes — free from grains, dairy, and refined sugars, while delivering maximum flavour.

What Makes This Recipe Stand Out?

This herbed pork skewer recipe stands out not just for its taste, but for its simplicity and adaptability. It's an ideal recipe to whip up when time is short but you still want to serve something impressive and wholesome. By using simple, real-food ingredients and fresh herbs, you’re creating a dish that feels gourmet but doesn’t require any complex techniques or long ingredient lists.

Ideas for Your Next Barbecue

When planning your next barbecue, consider offering a skewer bar with different options. These herbed pork skewers could be the centrepiece, joined by other variations like beef and mushroom, chicken satay, or vegetable-only options for variety. Offer a range of Paleo-friendly dips like guacamole, tahini-lemon dressing, or a spicy salsa for dipping.

Share Your Skewer Creations

I’d love to hear how you made these your own. Did you try a different herb combination or add some vegetables to the skewers? Maybe you used the same marinade for a different protein? Share your tweaks and tips in the comments below so we can all get inspired for our next barbecue feast.

For more barbecue inspiration, check out our full range of Paleo barbecue recipes. Don’t forget to explore ways to use your homegrown herbs, and be sure to store your spices properly to maximise flavour and longevity.

Enjoy your skewers, and happy Paleo grilling!

herbed pork skewers kebabs marinate barbecue bbq recipe paleo diet

coconut seafood soup fish paleo recipe diet

Paleo Coconut Seafood Soup

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This Thai-inspired Coconut Seafood Soup is the ultimate way to enjoy a comforting, fragrant, and nourishing bowl of goodness. Made with creamy coconut milk, fresh seafood, and a warming touch of chilli, this Paleo-friendly recipe is perfect for anyone seeking a quick, flavour-packed meal that’s also rich in nutrients. Whether you’re planning a dinner party or simply want something special on a weeknight, this soup ticks all the boxes.

One of the best things about this recipe is its flexibility. While it’s delicious as written, you can adjust the spice level, seafood mix, or even add in extra vegetables depending on what you have in your fridge or what’s in season. The fragrant base, built from lemongrass, garlic, ginger, and chilli, is what gives this dish its signature Thai flair.

coconut seafood soup fish paleo recipe diet
Print Recipe
5 from 1 vote

Recipe: coconut seafood soup

Discover this Thai-inspired coconut seafood soup recipe. Quick, easy, and packed with flavour, it's a perfect paleo meal. Try it today!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Soups
Cuisine: Paleo, Thai
Keyword: Coconut Seafood Soup, Easy Seafood Soup, Paleo Soup, Thai Seafood Soup
Servings: 4 Serves
Calories: 200kcal
Cost: $20

Equipment

  • Medium saucepan
  • Blender (optional)

Ingredients

  • 250 g Halibut or other white fish fillets, de-boned and roughly shopped
  • 750 ml water
  • 1 can coconut milk see my guide to selecting a good one
  • 1 brown onion diced
  • 1 tablespoon fresh ginger grated
  • 2 tablespoons fresh lemon grass chopped
  • 1 fresh chilli deseeded and chopped finely
  • Juice of 1 lime
  • Half a small Chinese cabbage shredded
  • 3 tablespoons fresh coriander chopped

Instructions

  • Combine Ingredients: In a medium saucepan, combine the fish fillets, water, coconut milk, onion, ginger, lemongrass, chilli, and lime juice.
  • Bring to Boil: Bring the mixture to a boil over medium heat, then reduce to a simmer.
  • Simmer: Stir occasionally and continue to simmer for 10-15 minutes, ensuring the fish is cooked through and the flavours are well combined.
  • Blend (Optional): Depending on your preferred texture, remove the soup from the heat and blitz in a blender until smooth.
  • Serve: Add the shredded Chinese cabbage and fresh coriander just before serving. Enjoy!

Why Coconut Seafood Soup is a Paleo Favourite

Following a Paleo lifestyle means focusing on nutrient-dense, whole foods that support your health. This soup delivers on every front. Coconut milk provides healthy fats and adds a luscious, creamy texture without needing any dairy. Seafood is an excellent source of lean protein, omega-3 fatty acids, and essential minerals like zinc and selenium.

The combination of herbs and spices such as fresh coriander, lime, ginger, and chilli not only adds complex flavour but also boosts the immune system and aids digestion. It’s no surprise this soup has become a firm favourite in many Paleo households.

Tips for Choosing the Best Seafood

When making this soup, choosing fresh, high-quality seafood makes all the difference. Aim to source sustainably caught fish and shellfish where possible. Prawns, scallops, calamari, and firm white fish such as snapper or barramundi all work beautifully. If you’re short on time, frozen seafood can also be a good option—just make sure it’s fully thawed and drained before cooking.

You might also consider buying a seafood marinara mix for convenience. Look for one that doesn’t contain any added fillers or preservatives.

Customising the Flavour Profile

This dish can be tailored to suit your individual palate. If you love spice, leave the seeds in the chilli or add an extra one. For a milder version, use just half a chilli or swap it for a dash of chilli flakes. You could also add extra garlic or ginger if you like a bolder, more aromatic soup base.

To make it even more filling, consider adding sliced mushrooms, julienned carrots, or baby spinach just before serving. These additions complement the flavours well and bring extra nutrients to the dish.

Perfect Pairings

While this soup is satisfying on its own, it can also be served as a starter or part of a larger meal. Try pairing it with a crisp Thai-style salad or grilled skewers of lemongrass chicken or herbed pork. A wedge of lime on the side never goes astray and enhances the fresh flavours.

If you're serving the soup as a main, a side of steamed Asian greens with garlic and a drizzle of sesame oil makes an excellent addition. Keep it Paleo by skipping the rice or noodles, and lean into the wholesome simplicity of the ingredients.

Make-Ahead and Freezing Options

Although best served fresh, this soup can be made ahead of time if necessary. Simply prepare the soup base up to the point before adding the seafood. Store it in an airtight container in the fridge for up to two days. When ready to serve, reheat the base and add your seafood just before serving to keep it tender and perfectly cooked.

Storage Tips:

Any leftovers can be frozen in small batches immediately, ready to reheat for a quick and easy lunch another time. Use freezer-safe containers or silicone pouches for easy portioning. When reheating, bring the soup to a gentle simmer on the stovetop rather than microwaving to prevent the seafood from becoming rubbery.

Health Benefits of the Ingredients

  • Coconut Milk: Provides healthy fats (MCTs) that support metabolism and brain function.
  • Ginger and Garlic: Known for their anti-inflammatory and immune-boosting properties.
  • Chilli: Contains capsaicin, which can enhance metabolism and provide natural pain relief.
  • Seafood: A rich source of lean protein, B vitamins, and omega-3 fatty acids.
  • Lime Juice: Adds brightness and is rich in vitamin C to support immune health.

Frequently Asked Questions

Can I use chicken or another protein instead of seafood?

Absolutely. While seafood gives this soup its signature flavour, chicken or even tofu (if you tolerate it) can be used. Just adjust the cooking time to ensure the protein is fully cooked through.

Is this soup spicy?

It can be, but you’re in control of the heat. Start with a small amount of chilli and adjust to your taste. Remember, you can always add more, but you can’t take it away.

What can I do if I don't have fresh herbs?

Fresh herbs do offer the best flavour, but if you only have dried, use smaller quantities. For example, use a teaspoon of dried coriander or basil in place of a tablespoon of fresh.

Can I add noodles?

If you follow a strict Paleo diet, traditional noodles are out. However, spiralised zucchini or kelp noodles can be added for a similar experience without breaking the rules.

Final Thoughts

This Thai-inspired Coconut Seafood Soup brings a vibrant, warming touch to your table. It’s quick to prepare, incredibly satisfying, and adaptable for many dietary preferences. Whether you're cooking for yourself or entertaining guests, it’s a dish that always delivers in both taste and nourishment.

If you’ve made this recipe, I’d love to hear how it turned out. Leave a comment below with your feedback, any creative additions, or questions. Don’t forget to share the recipe with fellow Paleo food lovers!

coconut seafood soup fish paleo recipe diet

spinach_walnut_beef_veal_rotolo_rolled_rolls_recipe_paleo_grain-free_diet

Beef Rotolo with Spinach & Walnuts

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Looking for a dish that’s equal parts show-stopping and nourishing? This Spinach & Walnut Beef Rotolo is your go-to. Whether you’re planning a dinner party or simply want to elevate a weeknight meal, these elegant beef rolls deliver rich, savoury flavour with a satisfying crunch. With ingredients that align beautifully with the Paleo lifestyle, this is a dish you’ll make time and again.

What Is Beef Rotolo?

Beef Rotolo is an Italian-inspired dish that typically involves beef slices rolled around a savoury filling. In this variation, the combination of earthy spinach, toasted walnuts, and umami-packed anchovies creates a deeply flavourful stuffing that complements the tender beef beautifully. The result is a nutritious, protein-rich dish that feels indulgent while remaining true to Paleo principles.

Perfect for Entertaining

When hosting guests, presentation is just as important as flavour. The great thing about Beef Rotolo is how visually striking it is. When sliced just before serving, the spiral of beef and green filling makes for a stunning centrepiece. It also pairs wonderfully with a variety of sides, from roasted root vegetables to fresh green salads.

This dish can be prepped several hours in advance, which takes the pressure off when guests arrive. Just make sure to tie the rolls securely with kitchen string to avoid any filling escaping during cooking. Once it’s time to serve, a quick slice reveals the beautiful layers inside.

Customising the Filling

The original recipe uses spinach and walnuts, but there’s plenty of room to personalise your filling while staying Paleo. For instance, you could add:

  • Chopped sun-dried tomatoes for a hint of sweetness
  • Sautéed mushrooms for an earthy twist
  • Bell peppers (capsicum) for added colour and crunch
  • Fresh herbs like basil or parsley for a fragrant boost

Anchovies might seem like a bold choice, but don’t skip them unless you absolutely must. They melt into the filling and bring a savoury depth that doesn’t taste fishy at all. They simply enhance the overall umami richness of the dish.

Why This Recipe Works for the Paleo Diet

All ingredients in this recipe are naturally gluten-free, grain-free, and dairy-free, aligning it perfectly with a Paleo lifestyle. Unlike traditional meat rolls that may use breadcrumbs or cheese, this version focuses on whole, nutrient-dense foods:

  • Beef provides a complete source of protein and essential nutrients like iron and B12.
  • Spinach adds fibre and antioxidants, supporting digestion and immune health.
  • Walnuts are rich in omega-3 fatty acids and lend a satisfying crunch to the filling.
  • Anchovies add flavour and natural salt, reducing the need for added sodium.

Tips for Success

Here are a few tricks to make sure your Beef Rotolo turns out perfectly every time:

  • Use thin beef slices: Ask your butcher to cut your beef thinly for rolling, or tenderise it at home with a meat mallet.
  • Toast the walnuts: Toasting walnuts in a dry pan for a couple of minutes brings out their nutty flavour and adds texture.
  • Roll tightly and tie securely: This ensures the filling stays put and the roll holds its shape during cooking.
  • Let it rest: Once cooked, let the rolls rest for a few minutes before slicing. This helps the juices redistribute and makes slicing cleaner.
spinach_walnut_beef_veal_rotolo_rolled_rolls_recipe_paleo_grain-free_diet
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5 from 1 vote

Recipe: spinach & walnut beef rotolo

This Spinach & Walnut Beef Rotolo is a delicious and impressive Paleo dinner option. Perfect for entertaining, these beef rolls can be prepared in advance and cooked just before serving. The combination of spinach, walnuts, and beef creates a flavorful and nutritious dish.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Dinner, Entertaining
Cuisine: Paleo
Keyword: Entertaining Dinner Recipe, Healthy Beef Rotolo, Paleo Beef Rolls, Spinach Walnut Beef Rotolo
Servings: 8
Calories: 350kcal
Cost: $30

Equipment

  • Pan
  • Rolling Pin
  • Cheesecloth or clean tea towel
  • String

Ingredients

  • 1 bunch of spinach silverbeet or English
  • dash of extra virgin olive oil
  • 1 medium brown onion finely diced
  • Handful of walnuts chopped,
  • 50 g anchovies chopped
  • 1 tablespoon of fresh rosemary finely chopped
  • 1.5 kg of topside beef

Instructions

  • Prepare the Spinach: First, steam the spinach until tender. Then, squeeze out as much excess liquid as possible using a cheesecloth or clean tea towel. Dice the spinach as finely as possible.
  • Cook the Filling: In a pan, heat the olive oil over medium heat. Fry the diced onion until soft. Next, add the chopped walnuts, anchovies, and fresh rosemary. Cook for another minute or two, stirring continuously.
  • Combine and Cool: Stir in the diced spinach and allow the mixture to cool.
  • Prepare the Beef: Using a rolling pin, pound the steaks to make them as thin as possible.
  • Assemble the Rotolo: Spread the spinach mixture evenly over the steaks. Then, roll up the steaks tightly, trying not to let too much of the spinach mixture squeeze out. Use string to tightly tie the rolls up.
  • Cook the Rotolo: Barbecue with the lid down until tender. Make sure to remove the string before serving!

Serving Suggestions

These beef rolls are delicious served hot, but they’re also excellent at room temperature, making them a great option for buffets or potlucks. Serve with:

  • A simple side salad with a lemon and olive oil dressing
  • Oven-roasted seasonal vegetables
  • Mashed sweet potato for a warming side
  • A tangy tomato salsa to contrast the richness of the beef

Make It a Meal

Planning a full Paleo dinner around these Spinach & Walnut Beef Rolls? Here’s how to round out the meal:

  • Starter: Roasted cauliflower soup with a touch of garlic and thyme
  • Main: Spinach & Walnut Beef Rotolo
  • Side: Chargrilled zucchini ribbons with lemon zest
  • Dessert: Baked apples with cinnamon and chopped nuts

This combination keeps the meal balanced and nutrient-dense, all while staying completely Paleo-compliant.

Storing and Reheating

If you have leftovers (though it’s rare with a dish this good), they’ll keep well in an airtight container in the fridge for up to three days. Reheat in the oven covered with foil at 180°C for 10–15 minutes or until warmed through. You can also enjoy the slices cold for a protein-rich lunchbox option.

A Crowd-Pleaser for All Occasions

Beef Rotolo with Spinach and Walnuts isn’t just for dinner parties. It’s perfect for:

  • Meal prep: Make a batch and slice throughout the week
  • Picnics: Serve cold or at room temperature as part of a Paleo picnic spread
  • Celebrations: Add it to your festive table for a protein-packed alternative to traditional roasts

This recipe adapts well to all sorts of occasions, and the impressive presentation makes it seem more difficult than it actually is. Once you’ve made it once, you’ll feel confident making it again and again.

Reader Tips and Variations

I love hearing how you adapt this recipe! Some readers have shared great ideas:

  • Swapping spinach for kale or silverbeet
  • Adding crushed garlic to the walnut mix for extra zing
  • Using grass-fed veal slices for a more tender bite
  • Mixing in pine nuts or pecans for variation in texture

Have you tried something different? Let me know in the comments section below. Your creativity is always welcome here.

Looking for More Dinner Inspiration?

If you’re always on the hunt for hearty and healthy Paleo meals, be sure to check out this round-up of 73 Paleo Dinner Ideas. From stews to stir-fries, there’s something for every taste and season.

Conclusion

Creating this Spinach & Walnut Beef Rotolo is a satisfying way to bring elegance and nutrition to your dining table. With minimal prep and maximum flavour, it’s a standout recipe whether you’re eating solo or feeding a crowd. Packed with wholesome ingredients and simple to customise, it ticks all the boxes for a go-to Paleo dinner. Enjoy the process, share the results, and don’t forget to tie that string tight!

spinach_walnut_beef_veal_rotolo_rolled_rolls_recipe_paleo_grain-free_diet

Paleo pizza sauce recipe tomato basil oregano

Perfect Paleo Pizza Sauce from Scratch

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When it comes to making a truly satisfying Paleo pizza, the sauce is every bit as important as the base and toppings. A well-balanced sauce ties everything together, delivering bold, rich flavour in every bite. This Paleo pizza sauce recipe uses fresh, wholesome ingredients and skips the unnecessary additives found in most store-bought options.

Whether you're hosting a Friday night pizza party or batch-prepping for the freezer, this simple yet flavour-packed tomato sauce will quickly become a staple in your kitchen. Once you’ve made it yourself, you’ll never want to go back to bottled versions again.

With just a few everyday ingredients—like onion, garlic, tomato paste, and dried herbs—you can whip up a pizza sauce that’s full of natural goodness. There’s no refined sugar, no preservatives, and absolutely no grains, making it a perfect match for a Paleo lifestyle.

Paleo pizza sauce recipe tomato basil oregano
Print Recipe
5 from 1 vote

Recipe: Pizza Sauce

Discover the perfect paleo pizza sauce recipe with onion, garlic, oregano, and basil. Easy to make and a great base for any paleo pizza!
Prep Time6 minutes
Total Time6 minutes
Course: Condiments, Sauces
Cuisine: Italian, Paleo
Keyword: Easy Pizza Sauce, Gluten-Free Pizza Sauce, Homemade Pizza Sauce, Paleo Pizza Sauce
Servings: 4 Serves
Calories: 50kcal
Cost: $5

Equipment

  • Whisk
  • Mixing bowl

Ingredients

  • 200 g tomato paste
  • 250 ml water
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • 2 ½ teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon oregano
  • 1 teaspoon basil

Instructions

  • Combine Ingredients: In a mixing bowl, combine the tomato paste, water, sea salt, black pepper, onion powder, garlic powder, oregano, and basil.
  • Mix Thoroughly: Use a whisk to mix the ingredients together thoroughly until well combined.
  • Prepare for Use: Spoon the pizza sauce out onto the pizza bases as required.
  • Optional Cooking: You don't need to cook the pizza sauce, as you'll be cooking it with the pizza. However, if you prefer a thicker sauce, heat and stir it until it thickens to your liking.

Why Homemade Paleo Pizza Sauce?

Many store-bought pizza sauces are full of hidden sugars, oils, and thickeners that don’t align with Paleo principles. When you make your own sauce, you have complete control over every ingredient. This is especially important if you're following a strict Paleo diet or trying to avoid processed foods.

This recipe celebrates simplicity. It’s proof that you don’t need artificial ingredients to achieve a rich, savoury tomato flavour. You’ll get all the depth you need from naturally sweet tomatoes, aromatic herbs, and fresh garlic and onion.

Ingredients Breakdown

Let’s take a closer look at what goes into this Paleo pizza sauce:

  • Tomato paste: Provides a rich, concentrated base. Be sure to choose one with no added sugar or preservatives.
  • Onion: Adds a subtle sweetness and complexity. You can grate it or finely chop it, depending on your preferred texture.
  • Garlic: Essential for that unmistakable Italian-style flavour. Use fresh cloves for the best taste.
  • Oregano and basil: These dried herbs are classic pizza seasoning staples. You can also add thyme or rosemary for variety.
  • Olive oil: Helps carry the flavours and gives the sauce a silky mouthfeel.
  • Salt and pepper: Essential for balancing the acidity of the tomatoes.

You don’t need to simmer the sauce if you're in a hurry, but cooking it briefly can enhance the flavours and help it thicken. If you like a chunkier sauce, you can add chopped fresh tomatoes or even a few sun-dried tomatoes for depth.

Pairing with a Paleo Pizza Base

Of course, the sauce is just one part of the pizza equation. To complete your meal, you'll need a reliable grain-free crust. Fortunately, I’ve created a recipe that ticks all the boxes. Find out how to make my grain-free Paleo pizza base here. It's firm enough to hold your toppings and has a satisfying chew—without any gluten or refined flour.

When paired with this pizza sauce, the combination makes for a truly wholesome pizza that’s free from dairy, grains, and sugar. It’s a brilliant example of how satisfying and flavourful Paleo cooking can be.

Customising Your Paleo Pizza Sauce

One of the best things about this recipe is how flexible it is. You can easily adjust the ingredients to suit your tastes or the toppings you're planning to use. Here are a few ideas to customise your sauce:

  • Add chilli flakes for a spicy kick
  • Stir in nutritional yeast for a hint of cheesy flavour
  • Include a splash of balsamic vinegar to bring out the sweetness of the tomatoes
  • Use smoked paprika for a subtle smoky undertone

If you’re making a Mediterranean-style pizza, try incorporating olives or capers into the sauce itself for added brininess. If you’re keeping it classic with meat and vegetables, a dash of rosemary or thyme can take the flavour up a notch.

Tips for Making the Best Sauce

Here are a few tips to make sure your Paleo pizza sauce turns out perfect every time:

  • Use the best-quality tomato paste you can find. It should be thick and deep red with no added sugar.
  • Don’t skip the olive oil. It helps carry the flavours and adds richness.
  • Taste as you go. Adjust the salt, pepper, and herbs to your liking.
  • Blend it if you prefer a smoother texture. You can use a stick blender or small food processor.

If you want a thicker sauce (especially helpful if you're using juicy toppings like mushrooms or zucchini), you can simmer it gently for 10–15 minutes before using. This will also concentrate the flavours and reduce excess moisture.

Paleo Pizza Sauce – Storage Tips

This pizza sauce is excellent for meal prep. Make a large batch and store it in small portions, so you always have some on hand. Here’s how:

  • Refrigerate: Store in an airtight container and use within 5–7 days.
  • Freeze: Portion into small containers or silicone trays. Once frozen, transfer to freezer bags. It will last for up to three months.

To thaw, simply place in the fridge overnight or defrost gently in a saucepan over low heat. You can also warm it in the microwave if you’re in a rush—just be sure to stir regularly to ensure even heating.

Choosing the Right Tomato Paste

Be selective with your tomato paste. Many commercial versions include sugar, citric acid, and even preservatives. Look for a product with one ingredient only—tomatoes. If possible, opt for organic brands to avoid pesticide residues.

Some pastes also include herbs or garlic. While this isn’t necessarily bad, it does limit your control over the final flavour. For the best results, choose a plain, unseasoned tomato paste and add your own herbs and spices.

Pizza Night, Reinvented

There's something so satisfying about making your own pizza from scratch—especially when every part of it aligns with your nutritional goals. Whether you’re sharing it with family or enjoying a quiet night in, this Paleo pizza sauce helps you enjoy comfort food without compromise.

Experiment with different topping combinations, or keep it simple with tomato, basil, and roasted capsicum. However you dress your pizza, this sauce provides the ideal base to let your ingredients shine.

Have You Tried This Recipe?

If you've given this Paleo pizza sauce a go, I’d love to hear about it. What did you pair it with? Did you add any extra herbs or spices? Your tips and tweaks might just inspire someone else to try a new version!

Drop your comments below or share your creations on social media—I always love seeing your Paleo pizza night successes.

Paleo pizza sauce recipe tomato basil oregano

Fish head stock chowder broth paleo diet recipe

Nutrient-Rich Fish Head Stock (Paleo Broth)

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When you think of stock, the usual suspects are probably chicken or beef. But one of the most overlooked and nutritionally powerful options is fish head stock. It’s deeply nourishing, incredibly simple to prepare, and offers a distinct richness that enhances any Paleo dish. Whilst home-made bone broth and chicken stock are staple recipes in many Paleo households, fish stock—particularly using the head—is still somewhat of an unsung hero.

This might be due to its strong aroma during cooking or unfamiliarity in Western kitchens, but globally, cultures have long embraced the fish head for its nutrient-dense value. It’s time this powerful food got the recognition it deserves.

Fish head stock chowder broth paleo diet recipe
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5 from 1 vote

Recipe: Fish Head Stock

This Fish Head Stock is a nutrient-rich and flavorful Paleo broth. Packed with fat-soluble vitamins, thyroid hormone, and gelatin, it's an excellent base for soups, stews, or even enjoyed on its own. Perfect for adding nutrition and depth to your meals.
Prep Time10 minutes
Cook Time4 hours
Total Time4 hours 10 minutes
Course: Dinner, Fish
Cuisine: Paleo, Seafood
Keyword: Fish Head Stock, Healthy Fish Broth, Nutrient-Rich Broth, Paleo Fish Stock
Servings: 4
Calories: 50kcal
Cost: $10

Equipment

  • Large pan
  • Strainer
  • Airtight containers

Ingredients

  • Carcasses of 4-5 whole non-oily fish
  • 2 medium onions chopped
  • 2 carrots chopped,
  • 1 stick of celery chopped
  • A few small bunches of parsley
  • A couple of bay leaves
  • 3 tablespoons apple cider vinegar

Instructions

  • Prepare the Ingredients: First, put the fish, vegetables, and apple cider vinegar in a large pan and cover with water.
  • Bring to a Boil: Next, bring the pan to a boil. Skim off any scum that comes to the surface and add the parsley and bay leaves.
  • Simmer: Then, reduce the heat to a simmer and allow to simmer for 4 to 24 hours, depending on your schedule.
  • Strain the Stock: When finished, strain the mixture and store the liquid in airtight containers, such as jars.
  • Store: Finally, label and store in the fridge or freezer until you need it.

Why Fish Head Stock is a Paleo Powerhouse

Fish head stock is brimming with beneficial nutrients often missing from even the cleanest of diets. When you simmer fish heads gently, the result is a broth that contains fat-soluble vitamins like A and D, omega-3 fatty acids, iodine, and a good dose of the thyroid hormone from the fish's thyroid gland. This last point is particularly crucial for anyone concerned about metabolic health.

It also provides gelatin, which supports healthy joints, skin, and digestion. Many people who follow a Paleo or ancestral diet know the importance of collagen and gelatin, and fish head stock is one of the most effective, affordable ways to add it to your diet.

What Makes a Great Fish Stock?

The quality of your ingredients truly matters. For the best results, choose wild-caught, non-oily fish like snapper, cod, or barramundi. Avoid using oily fish like salmon or mackerel for stock, as they tend to create an overpowering aroma and oily texture. Fishmongers will often give away fish heads or sell them very cheaply, making this a budget-friendly option too.

You’ll also need aromatics: think onion, celery, carrot, garlic, and fresh herbs like parsley or thyme. A splash of vinegar or lemon juice helps to draw out the minerals from the bones and heads, much like in traditional bone broth recipes.

Cooking Tips: How to Get It Right

  • Skim the surface: During the first 30 minutes of simmering, foam may rise to the top. Skim this off with a ladle to keep your stock clear.
  • Do not boil: Keep the temperature low to avoid breaking down delicate fish oils too rapidly. A gentle simmer is key.
  • Keep it short: Unlike beef or chicken broth, which may simmer for hours, fish head stock only needs around 45–90 minutes to extract all the goodness.

Ways to Use Fish Head Stock

This stock is as versatile as it is nutritious. You can enjoy it in:

  • Soups: Use it as the base for a hearty seafood chowder, Paleo ramen, or Asian-style broth soups.
  • Stews and curries: It adds depth to coconut-based curries or seafood stews.
  • Cooking grains or veg: While Paleo eaters often avoid grains, stock is an excellent liquid for steaming vegetables or ricing cauliflower for extra flavour.
  • Sipping: Simply season and enjoy a warm mug of fish head stock on its own.

Storing and Freezing

One of the best things about this stock is how well it stores. Let it cool completely before pouring into airtight containers or glass jars. It will last for up to 5 days in the fridge or several months in the freezer. For convenience, consider freezing it in silicone muffin trays or ice cube moulds, so you can defrost just what you need.

Reduce Waste: Embrace Nose to Tail Eating

Making fish head stock is also an excellent way to reduce food waste. Using parts of the fish that are usually discarded aligns perfectly with Paleo and ancestral principles. You’re not only getting more nutrition for your dollar but also respecting the animal by using it as fully as possible.

What About the Smell?

One common concern is the fishy smell that can linger in your kitchen. To minimise odour, ensure you clean the heads well (removing gills and blood clots), and add lemon slices or ginger to your pot. Opening a window or running a vent fan during cooking can also help.

Fish Head Stock vs. Traditional Bone Broth

Both types of stock have their place in a Paleo kitchen. Where beef or chicken bone broth is rich and warming, fish head stock is light, fresh, and quicker to prepare. Nutritionally, fish stock brings different micronutrients to the table, particularly iodine and natural thyroid hormones. Rotating between different types of broths ensures you’re getting a broader spectrum of benefits.

Serving Suggestions

Serve it hot, with chunks of leftover fish, leafy greens, or grated zucchini noodles stirred in just before serving. Add a touch of sea salt and a drizzle of olive oil for a simple, comforting meal in a mug. You can also use it as a savoury base to poach white fish fillets or prawns.

Have You Tried It Yet?

If this is your first time making fish stock, don’t be put off by its simplicity. It may not be as photogenic as a smoothie bowl, but it is leagues ahead in nutritional density. Give it a go and let me know how it turns out. I’d love to hear if you added your own spin with different herbs or spices.

Making your own stock is one of the most powerful steps you can take on your Paleo journey. It brings you closer to the origins of your food, delivers a massive nutrient boost, and helps you waste less in the kitchen. Fish head stock is the ultimate example of ancestral eating—deeply nourishing, deeply respectful, and absolutely worth making a part of your routine.

For more inspiration and Paleo stock recipes, don’t forget to explore the other broth posts on the blog.

Fish head stock chowder broth paleo diet recipe