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.

Perfect Paleo Pizza Sauce from Scratch

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

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

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

Paleo pizza sauce recipe tomato basil oregano
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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

Nutrient-Rich Fish Head Stock (Paleo Broth)

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

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

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

Zesty Paleo BBQ Chicken Wings with Lemon & Ginger

These chicken wings are a firm favourite for a reason. Easy to prepare, packed with flavour, and perfect for sharing, they’ve become one of my go-to dishes whenever I’m firing up the barbecue. The combination of zesty lemon, warming ginger, and cooling mint makes for a marinade that is truly unforgettable. Even better, they can be prepped in advance to let the flavours really sink in.

While I love cooking these on the barbecue for that smoky finish, they’re just as good roasted in the oven or even air-fried if you’re after something a little quicker. Whether you're making these for a weekend gathering, weeknight dinner, or your next picnic spread, they’re guaranteed to be a hit.

If you’ve got a little time the day before, let them marinate overnight. The depth of flavour you’ll achieve is worth it. But if you’re in a rush, even 30 minutes can still infuse a delicious kick.

Lemon Ginger Chicken wings paleo recipe barbeque diet mint
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5 from 1 vote

Recipe: Lemon Ginger Chicken Wings

These Lemon Ginger Chicken Wings are perfect for throwing on the barbecue. Marinated overnight, they are bursting with zesty and fresh flavours. Serve them with a side salad for a complete Paleo meal.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dinner, Entertaining, Lunch
Cuisine: American, Barbecue, Paleo
Keyword: Healthy Chicken Wings, Lemon Ginger Chicken Wings, Paleo BBQ Recipe, Zesty Chicken Wings
Servings: 30
Calories: 150kcal
Cost: $30

Ingredients

  • 3 kg chicken wings approx 24-30
  • grated rind of 1 lemon
  • juice of 1 lemon
  • 1 tablespoon honey
  • 2 tablespoons coconut aminos
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon chopped fresh mint

Instructions

  • Prepare the Marinade: First, in a large mixing bowl, combine the chicken wings with the grated lemon rind, lemon juice, honey, coconut aminos, grated fresh ginger, and chopped fresh mint.
  • Marinate the Wings: Next, cover the bowl and refrigerate the chicken wings overnight to allow the flavours to fully marinate. If you're short on time, a few hours will work too, but the longer the marination, the tastier the wings will be. Stir the wings every few hours to ensure they are evenly coated with the marinade.
  • Preheat the Barbecue: When ready to cook, preheat your barbecue grill to medium-high heat.
  • Cook the Wings: Then, barbecue the wings until they are tender and cooked through. Make sure to check that no pink bits remain. During barbecuing, baste the wings with the remaining marinade from the bowl to enhance the flavour.
  • Serve and Enjoy: Finally, serve the Lemon Ginger Chicken Wings hot off the grill with a fresh side salad. They are perfect for a summer BBQ or any gathering with friends and family.

Why This Marinade Works

Lemon brings acidity and brightness that lifts the flavour of the chicken. Ginger adds a warming spice that complements the citrus perfectly. Fresh mint brings a subtle, clean note that balances the richness of the wings. Together, these ingredients create a marinade that’s light but memorable — and totally Paleo-friendly.

Batch Cooking for Convenience

One of my favourite things about this recipe is how well it lends itself to batch cooking. I always make extra because these wings are just as good the next day. Pack them in your lunchbox with a crunchy salad, or enjoy them cold straight from the fridge (no judgement here). Having ready-to-go, protein-rich leftovers is a big win for busy weekdays.

Leftovers can also be shredded and added to a leafy salad, or wrapped in lettuce leaves with avocado for a quick, portable meal. The possibilities are endless when you have a solid batch of marinated wings in the fridge.

Serving Suggestions

When it comes to sides, keep things fresh and vibrant. I love pairing these with a crisp carrot and citrus salad, which plays beautifully against the ginger and lemon flavours. A big tray of grilled seasonal vegetables or a vibrant cabbage slaw would also work well.

If you’re going all out, consider serving them alongside sweet potato burgers or even some bread-free burger buns. Everything ties in so well with that fresh, herby flavour running through the wings.

Cooking Methods

Barbecuing these wings imparts an unbeatable smokiness. Just make sure you preheat your grill properly and turn the wings frequently to get that lovely caramelisation on all sides.

If the weather’s not playing ball, the oven works just as well. Line a tray with baking paper, spread out the wings, and roast at 200°C for about 25–30 minutes, turning once. They’ll crisp up beautifully without drying out, and your kitchen will smell incredible while they cook.

Tips for the Best Results

  • Use fresh ginger if you can — the flavour is much brighter and more potent than powdered.
  • Don’t skip the mint. It’s subtle but rounds out the whole dish in a lovely way.
  • Use free-range, organic chicken if possible for the best texture and flavour.
  • Let the wings come to room temperature before cooking — this helps them cook more evenly.

Make It Your Own

This marinade is a fantastic base to play around with. Want a little more heat? Add crushed chilli or a dash of cayenne pepper. Prefer a smoky finish? A sprinkle of smoked paprika or ground cumin can do wonders. You could even blend in a spoonful of raw honey or coconut aminos for a slightly sweeter twist — perfect if you're serving kids.

Perfect for Entertaining

Whether you're hosting a summer gathering or packing a picnic, these wings are always a crowd pleaser. Their bold yet clean flavours appeal to all tastes, and they’re easy to make in bulk. For presentation, garnish with a few extra mint leaves and lemon wedges — it looks beautiful and invites guests to squeeze over extra citrus.

What Makes These Paleo?

Every ingredient in this recipe sticks closely to Paleo principles. There are no processed sauces or artificial additives, just clean, nourishing ingredients that your body will thank you for. Lemon and ginger both boast impressive anti-inflammatory benefits, and chicken wings are a fantastic source of protein and collagen — especially when cooked on the bone.

Have You Tried It?

If you do give this recipe a go, I’d love to hear what you think. Did you make any tweaks or try a different cooking method? Leave a comment and share your take — I always enjoy seeing how these recipes evolve in your kitchens.

For more ideas like this, be sure to check out my other Paleo-friendly dishes and tips. This recipe is just the beginning if you're after bold, healthy meals that don’t sacrifice on flavour.

Lemon Ginger Chicken wings paleo recipe barbeque diet mint

Chilli Tomato & Bacon Soup (Paleo Style)

This is one of my go-to batch cooking recipes as it provides lots of portions of soup, perfect for taking to work. And who could resist a tomato and bacon soup? It has bacon in it, after all. Depending on what I have at home, I often use tinned tomatoes, instead of fresh. I tend to have chicken stock in the freezer, but otherwise, try it with bone broth – or even water if you have neither.

This hearty soup is not only delicious but also easy to prepare, making it a great addition to your meal prep routine. The combination of tomatoes, bacon, and chili provides a satisfying and warming meal that's perfect for any time of the year.

chilli tomato bacon soup recipe paleo diet
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5 from 1 vote

Recipe: Chilli, Tomato & Bacon Soup

This Chilli, Tomato & Bacon Soup is a hearty and nutritious Paleo meal. Perfect for batch cooking, it provides multiple portions that are ideal for taking to work. The combination of tomatoes, bacon, and a touch of chili creates a comforting and flavorful soup.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Soups
Cuisine: Paleo
Keyword: Batch Cooking Soup, Chilli Tomato Bacon Soup, Hearty Soup, Paleo Soup
Servings: 6
Calories: 200kcal
Cost: $15

Equipment

  • Large pan
  • Blender

Ingredients

  • Dash of extra virgin olive oil
  • 2 large brown onions finely diced
  • 8 bacon slices chopped
  • 15 - 20 tomatoes chopped (depending on your preference you may choose to peel and de-seed)
  • 1 1/2 litres of chicken stock
  • 4 tablespoons tomato paste
  • 1 teaspoon chili powder
  • 5 tablespoons fresh basil chopped
  • sea salt and black pepper

Instructions

  • Heat the Oil: First, heat the oil in a large pan over medium heat and gently fry the onions and bacon.
  • Add the Tomatoes and Stock: When the onions become soft, add in the chopped tomatoes, chicken stock, tomato paste, chili powder, and seasoning. Stir to combine.
  • Bring to a Boil: Next, bring the mixture to a boil, then reduce the heat and simmer, stirring occasionally.
  • Simmer: Allow the soup to simmer for about 20 minutes until the flavors are well combined and the tomatoes are tender.
  • Blend: After about 20 minutes, remove the pan from the heat. Then, blitz the soup in a blender until your desired consistency has been reached.
  • Serve: Finally, serve the soup hot, garnished with fresh basil, and enjoy!

Why This Tomato and Bacon Soup is a Must-Try

If you’re looking for a soup that ticks all the boxes for flavour, simplicity, and convenience, this tomato and bacon soup is a clear winner. With the rich depth of slow-cooked tomatoes, the smoky saltiness of bacon, and the gentle kick of chili, it’s incredibly satisfying. What makes it even better is how well it freezes, making it ideal for meal prep or emergency meals when you just don’t feel like cooking.

Batch Cooking and Freezer-Friendly

One of the best aspects of this soup is how well it suits batch cooking. Double or triple the ingredients and you’ve got lunches sorted for the week, or a quick dinner ready to go whenever you need it. Once cooled, simply portion it into containers, label them with the date, and freeze. It reheats beautifully either on the stovetop or in the microwave, and the flavours actually deepen over time, making it even tastier a few days after it’s made.

Tips for Making the Best Tomato and Bacon Soup

  • Use high-quality bacon: The bacon is the star of the show here, so don’t skimp. Look for nitrate-free, pasture-raised bacon if possible. It adds a deeper flavour and aligns with Paleo principles.
  • Don’t rush the onions: Cooking your onions slowly until they’re soft and sweet adds incredible depth to the base of the soup. It’s worth taking your time on this step.
  • Stock options: Chicken stock, beef stock, or bone broth all work well in this recipe. If you’re using water, consider adding extra herbs and spices to compensate for the flavour.
  • Spice it up or down: If you love spice, feel free to increase the amount of chili or add a splash of hot sauce. For a milder soup, reduce or omit the chili entirely.

Customising Your Soup

This soup is wonderfully adaptable. Here are a few ways to make it your own:

  • Add vegetables: Carrots, celery, or capsicum make great additions if you want to sneak in some extra veggies. Dice them finely and add them when you’re sautéing the onions.
  • Make it creamy: For a creamier version, blend the soup and stir through some coconut milk or cashew cream before serving.
  • Top it off: Try garnishing with fresh herbs like basil or parsley, a swirl of coconut cream, or even some crispy bacon crumbles.

Is Tomato and Bacon Soup Paleo-Friendly?

Yes, absolutely – with a few considerations. Be mindful of the ingredients in your bacon and tinned tomatoes, as many brands contain added sugar, preservatives, or other additives. Always opt for clean, whole food ingredients where possible. If you’re strict Paleo, choose homemade bone broth and ensure all components align with your dietary guidelines.

Serving Suggestions

While this soup is satisfying on its own, it also pairs beautifully with some Paleo-friendly sides:

  • Cauliflower rice: A small scoop stirred into the soup adds texture and extra nutrition.
  • Paleo bread or crackers: Ideal for dipping and soaking up the rich tomato broth.
  • A simple green salad: Fresh greens tossed with olive oil and lemon juice make a perfect, crisp contrast to the warm soup.

Using Leftovers Creatively

If you find yourself with extra soup and want to mix things up, here are a few creative ideas:

  • Tomato and bacon shakshuka: Simmer the soup in a frying pan and crack a couple of eggs into it. Cover and cook until the eggs are just set. Serve with avocado on the side.
  • Sauce for zucchini noodles: Blend the soup until smooth and serve it over spiralised zucchini or roasted vegetables.
  • Soup-stuffed sweet potatoes: Pour hot soup over baked sweet potatoes and top with a dollop of coconut yoghurt and herbs.

Storing and Reheating Tips

Allow the soup to cool completely before storing. Keep it in an airtight container in the fridge for up to 5 days. For longer storage, freeze in individual portions. To reheat, use a saucepan on medium heat until warmed through, or microwave in short bursts, stirring in between.

Perfect for Work Lunches

This soup is a lunchtime hero. Pop a portion into a thermos and it’ll still be hot by the time you’re ready to eat. It’s warming, nourishing, and far more appealing than the usual takeaway options. Plus, the bacon makes it feel indulgent – without compromising on health.

Health Benefits of the Key Ingredients

Tomatoes are rich in antioxidants, particularly lycopene, which is associated with reduced risk of heart disease and some cancers. They’re also a great source of vitamin C, potassium, folate, and vitamin K.

Bacon, when sourced properly, can be a good protein source. It also provides B vitamins and selenium. Moderation is key, and it’s best enjoyed as a flavour enhancer, as in this recipe.

Chili offers a metabolism boost and may help support weight management thanks to capsaicin, the compound that gives it heat. It’s also rich in vitamin C and beta carotene.

Chicken stock or bone broth provides minerals like calcium, magnesium, and phosphorus. It’s hydrating and supports gut health, especially when made from scratch.

Make It Your New Favourite

This tomato and bacon soup is the kind of recipe that becomes a household staple. It’s comforting, quick to make, and endlessly adaptable. Once you’ve made it a few times, you’ll be able to whip it up from memory with whatever ingredients you’ve got on hand. It’s Paleo-friendly, budget-friendly, and sure to impress even the pickiest eaters.

Final Thoughts

There’s something timeless about a good bowl of soup, and this one has all the makings of a classic. Whether you’re looking for a reliable lunch to take to work, a starter for a dinner party, or just something nourishing to curl up with on a cool evening, this tomato and bacon soup delivers. Try it with your own twists and see just how versatile it can be.chilli tomato bacon soup recipe paleo diet

Char-Grilled Chilli Beef Salad (Paleo)

I love the combination of lime and chili – it gives this salad a bit of a kick. The dressing will last in a jar for a day or so in the fridge, so shake it well and add it to the salad at the last minute. I used Lebanese cucumber, but continental would work just as well in this Char-Grilled Chili Beef Salad.

char-grilled chili beef salad recipe paleo diet soy free coriander
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5 from 1 vote

Recipe: char-grilled chili beef salad

This Char-Grilled Chili Beef Salad combines the zesty flavours of lime and chili with fresh herbs and vegetables. Perfect for a light and flavourful Paleo meal, this salad is refreshing and has just the right amount of kick.
Prep Time3 hours
Cook Time15 minutes
Total Time3 hours 15 minutes
Course: Salads
Cuisine: Paleo
Keyword: Char-Grilled Chili Beef Salad, Chili Lime Beef Salad, Paleo Salad, Zesty Beef Salad
Servings: 4 people
Calories: 300kcal
Cost: $20

Equipment

  • Grill or Barbecue
  • Bowl
  • Jar

Ingredients

  • 500 g beef I used rump steak
  • Juice of 1 lime
  • Juice of 1 lemon
  • 400 g sliced cucumber
  • 4 fresh chillies thinly sliced (seeds removed)
  • 4 spring onions thinly sliced
  • 4 green onions thinly sliced
  • 250 g grape tomatoes
  • 1 cup fresh mint leaves
  • 1 cup fresh coriander cilantro leaves
  • Dash coconut aminos
  • I clove garlic minced

Instructions

  • Marinate the Beef: First, in a bowl, coat the beef in half of the lemon and lime juice. Allow to marinate overnight in the fridge. This step ensures the beef absorbs all the zesty flavours.
  • Prepare the Beef: Drain the beef and discard the marinade. Barbecue the beef until it’s cooked to your liking. Alternatively, you can cook it on the stove or under the grill. Allow the beef to rest for a few minutes, then slice it thinly.
  • Mix the Vegetables: In a bowl, mix the sliced cucumber, chili, spring onions, green onions, grape tomatoes, and fresh herbs. This creates a fresh and vibrant base for your salad.
  • Make the Dressing: In a jar, add the remaining lemon and lime juice, coconut aminos, and minced garlic. Shake thoroughly to mix well. This dressing adds a refreshing and tangy flavour to the salad.
  • Combine Everything: Add the sliced beef and dressing to the vegetable mix. Toss well to ensure everything is well coated and mixed in.
  • Serve: Finally, serve your Char-Grilled Chili Beef Salad immediately and enjoy the refreshing combination of flavours.

Enjoy making and eating this Zesty Char-Grilled Chili Beef Salad. The combination of lime, chili, and fresh herbs provides a delightful flavour that’s perfect for a light and refreshing meal. This salad is not only delicious but also aligns with a Paleo lifestyle, making it a nutritious and satisfying choice.

Feel free to experiment with different vegetables or herbs to suit your taste preferences. This salad is versatile and can be customised to include your favourite ingredients. Whether you’re serving it as a main dish or a side, it’s sure to impress.

Why You’ll Love This Char-Grilled Chili Beef Salad

This salad brings together bold flavours, vibrant colours, and nutrient-rich ingredients in one easy-to-make dish. The char-grilled beef adds smokiness and depth, while the lime-chili dressing lifts everything with its zingy kick. It’s an ideal recipe for anyone looking for a quick, healthy weeknight dinner or a show-stopping salad to serve at a barbecue.

Unlike many standard salads that can feel bland or uninspired, this dish delivers big on flavour without relying on dairy, grains, or processed sauces. It’s perfect for warm days when you want something refreshing, yet filling.

Paleo-Perfect and Packed with Goodness

Every ingredient in this recipe is Paleo-friendly. Grass-fed beef offers high-quality protein and healthy fats. Fresh herbs like coriander and mint provide antioxidants, while cucumber, capsicum, and other raw vegetables deliver crunch and fibre. The lime and chili dressing contains no added sugars or preservatives – just real, clean ingredients.

It’s an excellent way to enjoy meat in a fresh, light way without the heaviness that can come from traditional roasts or stews. Plus, it’s gluten-free, dairy-free, and free from refined oils or sweeteners, which makes it a great option for those with intolerances or following a strict Paleo protocol.

Choosing the Best Cut of Beef

For this recipe, tender cuts of beef work best. Scotch fillet, sirloin, flank steak or rump all grill beautifully and are easy to slice thinly after resting. Aim for grass-fed or organic if possible, as the flavour is far superior and aligns with the Paleo principle of eating as cleanly as possible.

Marinating the beef briefly in lime juice and spices before grilling will enhance the flavour and help tenderise the meat. Even just 20 minutes will make a difference, but if you have time to marinate for an hour or more, it’ll be even better.

Grilling Tips for Flavourful Beef

  • Preheat your grill: Make sure your pan or barbecue is hot before the beef goes on. This helps create a nice sear without overcooking.
  • Don’t overcrowd the grill: Cook in batches if needed to avoid steaming the meat.
  • Let it rest: Once grilled, allow the beef to rest for 5–10 minutes before slicing. This helps keep the juices in the meat and results in more tender slices.

The Dressing: Zesty, Spicy and Simple

This lime and chili dressing is a major highlight of the dish. It combines citrusy freshness with a subtle heat, balancing perfectly with the richness of the beef and the cooling crunch of cucumber. If you like a spicier salad, feel free to add more chili or even a few slices of fresh red chilli to the mix.

Make a double batch of the dressing and store it in a glass jar in the fridge – it also works well as a marinade or drizzle for grilled chicken or prawns.

Make It Your Own: Salad Variations and Add-Ins

This salad is easily customisable. Here are a few ideas to mix it up depending on what’s in your fridge:

  • Leafy greens: Add a handful of baby spinach, rocket, or shredded cos lettuce to make it more of a main meal.
  • Avocado: Sliced or diced avocado adds creaminess and a dose of healthy fats.
  • Fresh herbs: Swap coriander for Thai basil or add some spring onions for a different herbal note.
  • Crunch: Toss in a few toasted almonds or crushed macadamias for added texture and nutty richness.

Meal Prep and Leftovers

This salad works beautifully for meal prep. Grill the beef and prepare the vegetables ahead of time. Store the dressing separately and drizzle over just before serving to keep everything crisp and fresh. The cooked beef will last up to 3 days in the fridge and can also be sliced cold for a lunchbox salad or wrap alternative.

If you’re planning to serve this for guests, everything can be prepped in advance, then assembled quickly just before serving. The bold flavours mean it pairs well with grilled seafood or even as a side to a main dish at a larger gathering.

Health Benefits of Key Ingredients

  • Beef: A fantastic source of complete protein, iron, B12, zinc, and other essential nutrients. Grass-fed varieties are higher in omega-3 fatty acids.
  • Chili: Contains capsaicin, known to support metabolism and heart health.
  • Lime: High in vitamin C and antioxidants, lime adds both flavour and immune support.
  • Fresh herbs: Mint and coriander are known for their digestive benefits and natural antibacterial properties.
  • Cucumber: Hydrating and low-calorie, cucumber adds crunch and helps balance the heat from the chili.

Perfect for Entertaining

This is one of those dishes that looks as good as it tastes. With vibrant colours, fresh herbs, and those beautiful slices of grilled beef, it makes an elegant addition to a summer lunch or dinner party. Plate it up on a large serving platter, drizzle with dressing and garnish with extra herbs and lime wedges for an effortless but impressive centrepiece.

Tips for Success

  • Slice the beef against the grain for the most tender result.
  • Keep your vegetables crisp by storing them separately from any dressing or cooked meat until ready to serve.
  • If using wooden skewers for grilling, soak them in water for 30 minutes beforehand to prevent burning.

Final Thoughts

This Char-Grilled Chili Beef Salad is more than just a salad – it’s a flavour-packed, nutritious meal that showcases how satisfying clean eating can be. It’s quick to make, endlessly versatile, and perfect for any time of year. Whether you’re new to Paleo or simply looking for something fresh and exciting, this recipe deserves a regular spot on your weekly menu.

Try it out, make it your own, and enjoy the balance of heat, citrus, and vibrant vegetables. Let me know in the comments if you added your own twist or served it at your latest barbecue – I’d love to hear how it turned out!

char-grilled chili beef salad recipe paleo diet soy free coriander

Hearty Paleo Kale Soup with a Twist

Kale is one of the best leafy greens out there, packed with nutrition and flavour. In fact, here are 12 reasons why you should get more kale in your diet. I tend to buy a lot of it when it’s in season (and cheap!) and once I’ve made kale chips, green smoothies and kale salad, it’s time to move on to soup.

recipe kale soup paleo diet greens veg superfood
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5 from 1 vote

Recipe: Kale Soup

This Kale Soup is a nutritious and flavorful delight, perfect for any season. Packed with vitamins and minerals, it’s an easy and delicious way to enjoy the benefits of kale. Make a big batch and store individual portions in the freezer for a quick and healthy meal.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Soups
Cuisine: Paleo, Vegan, vegetarian
Keyword: Easy Soup, Healthy Soup, Kale Soup, Paleo Soup
Servings: 4 Serves
Calories: 150kcal
Cost: $10

Equipment

  • Large pan
  • Blender or Food Processor
  • Cutting board

Ingredients

  • Dash extra virgin olive oil
  • 2 onions finely diced
  • 2 cloves of garlic minced
  • 1 teaspoon dried thyme or a sprig, if using fresh
  • 1 litre chicken stock find out how to make it here
  • 1 medium sweet potato peeled and finely diced
  • 400 g fresh kale
  • Sea salt & pepper to taste

Instructions

  • Prepare the Base: In a large pan, add the olive oil and onions. Fry over a medium heat for a few minutes until the onions start to soften.
  • Add Flavour: Before the onions start to colour, add in the garlic and thyme. Stir on the heat for 1-2 minutes.
  • Combine Ingredients: Slowly pour the chicken stock into the pan and add the diced sweet potatoes. Bring the pan to the boil, then reduce and allow to simmer for 15 minutes, or until the sweet potato starts to break down.
  • Incorporate Kale: Add the fresh kale and cook for 3-4 minutes, until the kale is cooked and soft.
  • Blend the Soup: Carefully transfer the mixture to a blender or food processor and blitz until smooth. You may need to do this in multiple batches depending on your blender's capacity.
  • Final Touches: Return the blended soup to the pan over the heat. Season as required, then serve.

Why Kale Soup Deserves a Spot in Your Meal Rotation

Kale soup is a satisfying and simple way to use up a large bunch of kale. It’s warming, comforting and deeply nourishing. Whether you're following a Paleo lifestyle or simply looking to get more leafy greens into your diet, this soup delivers on every level. Rich in fibre, antioxidants, and vital minerals, kale is an absolute powerhouse – and this recipe makes it easy to enjoy.

Unlike cream-based soups, this recipe lets the vegetables shine without needing dairy or flour to thicken it. It’s naturally gluten-free, dairy-free and grain-free, making it a go-to option for those with food sensitivities or anyone seeking cleaner eating habits.

Health Benefits of Kale

Kale is often referred to as a superfood, and with good reason. It’s one of the most nutrient-dense foods you can eat. Just one cup contains more than your daily requirement of vitamin K, along with hefty doses of vitamins A and C, manganese, copper, calcium, potassium and magnesium.

It's also high in antioxidants, including beta-carotene and flavonoids, which support immune health and reduce inflammation. For anyone watching their iron intake, kale is a plant-based source of non-heme iron, and the addition of vitamin C-rich vegetables in this soup helps increase absorption.

Choosing Your Ingredients

This soup is highly forgiving and flexible, meaning you can use whatever vegetables you have on hand. But for the best results, stick to fresh, in-season produce when possible. Here are some ingredient tips:

  • Kale: Curly kale is widely available and works perfectly. Make sure to remove the tough stalks and chop it finely for quicker cooking and easier eating.
  • Stock: Homemade bone broth or high-quality chicken stock adds both flavour and extra nutrition. Vegetable stock can also be used for a lighter version.
  • Aromatics: Onion and garlic are key to creating a rich base of flavour. You can also include leek or celery if you like.
  • Protein: For extra substance, add shredded cooked chicken, sausage, or even leftover roast meat. Keep it simple if you prefer a plant-based option.

How to Prepare Kale for Soup

Properly preparing your kale ensures the best texture and flavour in your soup. Start by removing the stems – they can be quite tough and fibrous. Give the leaves a good rinse under cold water to remove any grit. Then slice them thinly. The smaller the pieces, the quicker they cook and the more evenly they integrate into the soup.

Batch Cooking and Freezing

Kale soup is one of those recipes that actually tastes better the next day. The flavours deepen and mellow, making leftovers a treat. This makes it ideal for batch cooking. Double the recipe and portion it into airtight containers for easy lunches or quick dinners during the week.

Freezing Tips: Let the soup cool completely before freezing. Use freezer-safe containers and label them with the date. It will keep well in the freezer for up to three months. When you're ready to eat, defrost overnight in the fridge or gently reheat straight from frozen on the stovetop over low heat.

Delicious Variations to Try

Once you’ve mastered the base recipe, feel free to experiment. Here are some ideas to change it up:

  • Spice it up: Add a pinch of chili flakes, smoked paprika or a swirl of harissa for a spicy version.
  • Add legumes: If you're not strict Paleo, adding cooked lentils or cannellini beans can make it extra hearty.
  • Try different greens: Swap some or all of the kale for spinach, silverbeet, or collard greens depending on availability.
  • Creamy touch: For a creamier version without dairy, try blending part of the soup and adding coconut milk or cashew cream.

Serving Suggestions

This soup is satisfying enough to enjoy as a main course, especially with a protein boost. For a more complete meal, serve it alongside one of the following:

  • Paleo flatbread: Made from almond or coconut flour, this is a great way to mop up every last spoonful.
  • Roasted root veg: A side of roasted sweet potatoes or parsnips makes a beautiful contrast in texture.
  • Simple salad: A tangy vinaigrette over rocket or mixed greens complements the earthy flavours of the soup.

Meal Prep and Storage Advice

Whether you’re planning your lunches for the week or just want something nourishing to come home to after work, kale soup is a great option to prepare ahead. Store in the fridge for 3 to 4 days in a sealed container and reheat gently on the stove. If you're packing it for work, invest in a good thermos to keep it hot until lunchtime.

Making It Kid-Friendly

If you're trying to get more greens into your family’s diet, kale soup is a clever vehicle. Consider blending the soup to a smooth consistency and topping with crispy bacon or shredded chicken to make it more appealing to younger eaters. You can also stir in a bit of carrot or sweet potato to balance out the slight bitterness of kale.

Environmental Benefits of Using Seasonal Kale

Buying kale when it’s in season not only saves money but also supports local farmers and reduces the carbon footprint of your meal. Seasonal produce is fresher, tends to have fewer pesticides, and usually tastes better too. If you have a garden, kale is one of the easiest leafy greens to grow year-round in many parts of Australia.

Storage Tips:

This soup can be made ahead and will keep in the fridge for a day or so, ready to be reheated. Alternatively, make a big batch and store individual-sized portions in the freezer, ready to pull out on a day you don’t feel like cooking.

Final Thoughts

Kale Soup is a nutritious and flavourful delight, perfect for any season. It’s easy to make, packed with vitamins, and a great way to enjoy the benefits of kale. Whether you're new to Paleo or just want a comforting bowl of goodness, this recipe is one to keep in your rotation. It’s adaptable, budget-friendly, and full of real food ingredients that fuel your body and mind.

Try this recipe today and let me know how it turned out in the comments below. Additionally, don’t forget to share any tips or variations you tried. Happy cooking!

recipe kale soup paleo diet greens veg superfood

Tropical Papaya & Prawn Salad (Paleo Freshness)

I love the combination of sweet fruit in a salad. With summer in full flow, papaya (also known as pawpaw) is a great choice. Adjust the amount of chili for an extra kick in this Thai inspired papaya & prawn salad.

This Papaya & Prawn Salad is not only refreshing but also packed with nutrients. The combination of sweet papaya, succulent prawns, and spicy chili creates a perfect balance of flavours, making it an ideal dish for hot summer days.

Papaya and prawn salad paleo diet recipe summer
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5 from 1 vote

Recipe: papaya & prawn salad

This Papaya & Prawn Salad is a refreshing and light dish, perfect for summer. Combining sweet papaya, juicy prawns, and a spicy kick, it's a Thai-inspired delight that's both nutritious and delicious.
Prep Time10 minutes
Total Time10 minutes
Course: Salads
Cuisine: Thai
Keyword: Healthy Seafood Salad, Papaya & Prawn Salad, Refreshing Summer Salad, Thai Salad
Servings: 4
Calories: 120kcal
Cost: $20

Equipment

  • Bowl
  • Grater

Ingredients

  • Green papaya
  • 15-20 cherry tomatoes quartered
  • 3-4 chilies de-seeded and finely chopped
  • Handful of prepared prawns
  • squeeze fresh lime juice
  • 1 tablespoon of fish sauce
  • 2 cloves of garlic minced
  • 1/3 cup of fresh coriander cilantro, chopped
  • 2 cups iceberg lettuce shredded
  • Fresh basil leaves
  • handful of snake beans cooked (optional)

Instructions

  • Prepare the Papaya: First, peel the papaya and quarter it to make it more manageable. Remove the seeds, then grate the papaya.
  • Combine Ingredients: Next, in a bowl, combine the grated papaya, quartered cherry tomatoes, finely chopped chilies, and prepared prawns. Add the fresh lime juice, fish sauce, minced garlic, and half of the chopped coriander. Gently toss to ensure everything is well mixed and coated.
  • Arrange the Salad: Arrange the shredded iceberg lettuce on plates and spoon the papaya and prawn mixture on top.
  • Garnish: Finally, finish with the remaining chopped coriander, fresh basil leaves, and optional cooked snake beans.

Why Papaya and Prawns Are a Perfect Match

There’s something undeniably tropical about the pairing of papaya and prawns. The sweet, juicy flesh of ripe papaya contrasts beautifully with the salty richness of cooked prawns. Add in a burst of citrus, a hit of chili, and a sprinkle of herbs, and you’ve got a dish that feels like summer on a plate.

In Thai cuisine, these contrasting flavours are used to create balance – sweet, sour, salty, and spicy in one harmonious bite. This salad takes inspiration from that tradition, with clean Paleo-friendly ingredients and no refined sugars, dairy, or grains.

The Nutritional Power of Papaya

Papaya isn’t just delicious – it’s also a nutritional powerhouse. It’s loaded with vitamin C (even more than oranges), making it fantastic for immune health. It’s also a good source of folate, potassium, and vitamin A, and contains the enzyme papain, which helps digestion and can reduce inflammation.

When buying papaya, look for one that gives slightly when pressed, with skin that’s turning yellow. If it’s still green, leave it on the bench to ripen for a few days. For this salad, you want it firm but ripe – not mushy.

Prawns: A Lean Protein Source

Prawns are a brilliant addition to a Paleo diet. They’re low in fat, high in protein, and rich in nutrients like selenium, iodine, and vitamin B12. When combined with fresh produce like papaya, you get a light but satisfying meal that won’t leave you feeling sluggish.

Choose wild-caught prawns if possible. In Australia, banana prawns or king prawns work perfectly in this recipe. Be sure to remove the shells and veins before cooking. You can use either grilled, pan-fried, or poached prawns, depending on your preference and available time.

Making the Perfect Paleo-Friendly Dressing

A good salad dressing should enhance the ingredients, not overpower them. For this salad, the dressing is key – combining the tanginess of lime juice, the saltiness of fish sauce (or coconut aminos if you prefer), a touch of honey (optional), and the kick of chili. A finely grated garlic clove or a sliver of fresh ginger can also elevate the flavour profile.

If you're prepping ahead, you can mix the dressing and store it in a jar in the fridge for up to 3 days. Just be sure to shake well before using, as the ingredients can separate slightly.

Additional Ingredients to Try

One of the joys of this salad is its flexibility. While it’s fantastic as written, you can easily adjust it to suit your preferences or what you have on hand. Here are a few ideas:

  • Snake beans: Lightly blanched and chopped for extra crunch and an authentic Thai feel.
  • Cucumber: Adds hydration and a cooling contrast to the heat from the chili.
  • Fresh herbs: Mint, coriander, or Thai basil work beautifully in this dish.
  • Crushed nuts: A handful of cashews or macadamias add texture and richness.

This salad is not only perfect for summer but also incredibly versatile. You can adjust the amount of chili to suit your taste and add other ingredients like cooked snake beans for additional texture and flavour.

Serving and Presentation Ideas

This dish works just as well as a main meal or a side salad. Serve it on a bed of shredded cabbage or lettuce to make it more substantial, or on its own for a light lunch. If you're entertaining, plate it up individually for a sophisticated starter or present it in a large bowl garnished with lime wedges and extra herbs.

Another idea is to serve it in halved and scooped-out papaya shells – a beautiful presentation that adds zero waste and plenty of wow factor.

Meal Prep and Storage Tips

This is a great summer time main meal, but I also like to make up a large salad to give me lunches for the week. The key is to store the dressing separately and add it just before eating to keep everything crisp and fresh.

If using pre-cooked prawns, add them at the last moment to avoid rubbery texture. You can also prep the papaya and veggies ahead of time and keep them in airtight containers for a couple of days in the fridge.

Allergy and Dietary Swaps

If you need to make this recipe shellfish-free, substitute the prawns with shredded chicken, seared tuna, or tempeh (if you include fermented soy in your diet). The dressing can be made soy-free by using coconut aminos instead of traditional fish sauce, and omitting honey makes it Whole30 compliant.

Why This Salad Fits Perfectly Into a Paleo Lifestyle

Creating this Papaya & Prawn Salad is a wonderful way to enjoy a refreshing and nutritious meal that fits perfectly into a Paleo lifestyle. The combination of sweet papaya, spicy chilies, and succulent prawns makes this dish both satisfying and delicious.

It contains no dairy, grains, legumes, or processed ingredients – just whole, natural foods. It’s low in carbs, high in fibre, and full of micronutrients. Whether you're looking to maintain energy levels during the hotter months or simply want something light and flavourful, this salad delivers.

Make It a Summer Staple

There’s no reason healthy eating should be boring. This salad is the perfect example of how you can enjoy rich, complex flavours while keeping your meals clean and Paleo-friendly. It’s quick enough for a midweek dinner, yet special enough to serve at a summer gathering.

Final Thoughts

I hope you enjoy making and eating this Papaya & Prawn Salad. If you're obsessed with prawns, make sure you try my Prawn, Mango & Spicy Guacamole Collard Wraps!

For more refreshing and healthy Paleo recipes, be sure to explore my blog. I’d love to hear your thoughts and any variations you made to the recipe, so please share in the comments below. Happy cooking and enjoy your salad!

Papaya and prawn salad paleo diet recipe summer

Easy Oven-Dried Tomatoes for Paleo Snacks

Ok so my recipe isn’t strictly accurate, as my tomatoes are oven-dried tomatoes rather than sun-dried – and my method doesn’t take 7-days, but the end result is the close enough. These are such a simple alternative to buying sun-dried tomatoes, and come with no preservatives or added nasties.

Use different colours and varieties of tomatoes and put these in a jar, to make a beautiful and practical gift.

Instead of basil, you can experiment with your favourite combinations. Try some other Italian herbs, garlic or even lemon for some variety. Capsicum (bell pepper) is also great dried out using this method and complements the sun-dried tomatoes perfectly.

sun-dried tomatoes recipe paleo diet oven dehydrator how to
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5 from 1 vote

Recipe: Sun dried tomatoes

These Oven-Dried Tomatoes are a simple and healthy alternative to store-bought sun-dried tomatoes. With no preservatives or added nasties, they make a perfect Paleo snack or addition to various dishes. Customize with your favorite herbs and enjoy the rich, concentrated flavor of these homemade treats.
Prep Time10 minutes
Cook Time2 hours 30 minutes
Total Time2 hours 40 minutes
Course: Sides, Snacks
Cuisine: Italian, Paleo
Keyword: Healthy Tomato Snacks, Homemade Sun-Dried Tomatoes, Oven-Dried Tomatoes, paleo snack
Servings: 4
Calories: 50kcal
Cost: $5

Equipment

  • Baking Tray
  • Grease-proof paper
  • Bowl

Ingredients

  • 250 g tomatoes I used regular cherry tomatoes, but have got some colourful varieties growing in my garden to try next time
  • Splash of extra virgin olive oil
  • 1 teaspoon of dried basil
  • Sea salt and black pepper to taste

Instructions

  • Preheat the Oven: First, preheat your oven to 150°C (300°F).
  • Prepare the Tomatoes: Slice the tomatoes in half, lengthways. It helps to keep them all evenly sized.
  • Mix the Ingredients: In a bowl, mix all the ingredients, ensuring the tomato halves are evenly coated with olive oil, dried basil, sea salt, and black pepper.
  • Arrange on Baking Tray: Line a baking tray with grease-proof paper, and arrange the tomatoes evenly on the tray. It’s fine if some face up and some down.
  • Bake: Bake for 2 – 3 hours, ensuring they don’t burn. You’ll want the tomatoes to retain a little moisture to ensure a nice texture.
  • Store: Store your oven-dried tomatoes in an airtight container in the fridge.

Alternative Method: Alternatively, you can simply dry out the tomatoes in a dehydrator, if you have one.

Enjoy these oven-dried tomatoes as a simple stand-alone snack with goat cheese, avocado, and pine nuts. They’re also a great addition to lots of recipes. Try them in omelettes, on pizza, in chili, or even as a secret ingredient in some homemade ketchup.
Creating these Oven-Dried Tomatoes is a fantastic way to enjoy a healthy and delicious snack that fits perfectly into a Paleo lifestyle. With minimal ingredients and effort, you can have a versatile and nutritious addition to your meals.

These tomatoes are not only great as a stand-alone snack but also perfect for adding to various recipes. Whether in omelettes, pizzas, chilies, or even homemade ketchup, their rich and concentrated flavour enhances any dish.

I hope you enjoy making and eating these Oven-Dried Tomatoes – I’d love to hear your thoughts and any variations you made to the recipe, so please share in the comments below.
sun-dried tomatoes recipe paleo diet oven dehydrator how to

Tips for Choosing the Best Tomatoes

For the richest flavour, opt for small, firm tomatoes like Roma, cherry, or grape varieties. These types naturally have a lower water content, which helps them dry more efficiently and intensify in taste. You can also use heirloom varieties to add visual appeal to your final product, especially if you're giving them as a gift. Always choose ripe, unblemished tomatoes for the best results.

Storage and Shelf Life

Once fully dried, your oven-dried tomatoes should be stored in an airtight container or jar. You can store them dry, or pack them in olive oil with herbs for a ready-to-use ingredient. In the fridge, they’ll last around a week if packed in oil, or longer if vacuum sealed or kept in the freezer. Just ensure they're completely cool before sealing to avoid excess moisture.

Pairings and Serving Suggestions

These tomatoes add bursts of flavour to almost any dish. Add them to a Paleo-style antipasto platter with cured meats, olives, and fermented veggies. Chop and mix into your favourite guacamole or toss through a fresh zucchini noodle salad with basil and almonds. They’re also incredible on Paleo wraps or flatbreads with grilled chicken or lamb.

Batch Prep and Scaling Up

Because drying tomatoes takes time, consider making a large batch at once. Use multiple trays if your oven allows. Rotate them halfway through the drying time to ensure even dehydration. When using a dehydrator, you can run several trays simultaneously, making it more energy-efficient if you plan to preserve lots of produce from your garden or a market haul.

Creative Gifting Ideas

Layer a selection of oven-dried tomatoes, roasted capsicum, and fresh herbs like thyme or rosemary in a glass jar and top with good-quality olive oil. Tie with string and a handwritten label for a beautiful homemade gift. For an added touch, include a tag with recipe suggestions or a pairing guide. It’s the kind of present that feels thoughtful, delicious, and practical all at once.

Why They’re Better Than Store-Bought

Many commercial sun-dried tomatoes contain preservatives like sulphites, which can cause adverse reactions in sensitive individuals. By making your own, you control every ingredient—there’s no sugar, additives, or processed oils. Plus, they’re far more cost-effective than their store-bought counterparts.

Fun Variations to Try

  • Spicy Kick: Add a pinch of chili flakes or cayenne before drying.
  • Smoky Flavour: Try smoked paprika for a deeper, earthy undertone.
  • Middle Eastern Twist: Add ground cumin and coriander with fresh mint after drying.
  • Herb Infused Oil: After storing in oil, toss in a few sprigs of thyme or oregano to deepen the flavour over time.

Using Oven-Dried Tomatoes in Everyday Meals

Once you've mastered making oven-dried tomatoes, the real fun begins with incorporating them into your regular meals. Their deep, sweet-savory flavour can completely transform simple dishes. Toss them through scrambled eggs or a veggie-loaded frittata for an instant flavour boost. Add a handful to a tray of roasted vegetables just before serving, or stir into cauliflower rice for a Mediterranean flair. They also work beautifully in slow-cooked dishes, where their richness intensifies further and adds depth without overpowering other ingredients.

Paleo-Friendly Sauces and Dressings

Blending your oven-dried tomatoes into sauces and dressings is another excellent way to use them. For a simple Paleo pasta sauce, blend a handful of dried tomatoes with olive oil, garlic, fresh basil, and a touch of lemon juice. You can thin it with water or bone broth for a looser consistency. This works perfectly over spiralised zucchini noodles or grilled vegetables. For a salad dressing, pulse them into a vinaigrette with apple cider vinegar and Dijon mustard. The result is a bold, tangy dressing that livens up any salad without the need for additives or emulsifiers.

Turn Them Into a Savoury Spread

Another creative idea is to use your dried tomatoes as the base for a spread or dip. Blend with soaked cashews, garlic, lemon juice, and herbs to create a creamy tomato spread that’s perfect for Paleo crackers or raw veggie sticks. For a nut-free option, blend them with roasted red capsicum and a splash of olive oil for a simple tapenade-like dip. It makes an excellent addition to grazing boards or packed lunches and is a great way to add interest to leftovers.

Protein Pairings for Maximum Flavour

Oven-dried tomatoes pair wonderfully with many protein sources, especially within a Paleo framework. Toss them through a lamb salad with mint and cucumber, or use them to top grilled chicken thighs with fresh herbs and avocado. They’re also brilliant in slow-cooked beef dishes, bringing natural acidity and richness. If you eat eggs, they’re an easy upgrade to any omelette or egg muffin. With seafood, try them in a warm salad with prawns, olives, and rocket for a nutrient-dense lunch.

Make a Paleo-Friendly Tapenade

If you're missing traditional tapenade, these tomatoes can help. Blend them with olives, garlic, and a drizzle of olive oil for a robust, savoury spread that works on everything from Paleo bread to lettuce wraps. You can keep it chunky or blend until smooth depending on your preference. Add a few toasted pine nuts for texture or a splash of lemon juice to brighten the flavour. Store in a jar in the fridge and use within a few days.

Meal Prep with a Mediterranean Twist

Including oven-dried tomatoes in your weekly meal prep can bring variety to your usual rotation. Add them to pre-cooked chicken and steamed greens for easy lunches, or mix with roasted sweet potatoes, rocket, and tahini dressing for a plant-based bowl. Their concentrated flavour means you only need a few pieces to change the entire dish, so they’re ideal for portion-controlled meals or adding variety without extra prep each day.

Use in Paleo Baking

Believe it or not, oven-dried tomatoes also have a place in savoury baking. Add finely chopped tomatoes to almond flour muffins, seed crackers, or savoury scones for bursts of flavour. They pair particularly well with rosemary, thyme, and black olives in rustic-style breads or focaccia-style bases. Just ensure they’re well-dried and chopped small to avoid adding too much moisture to your mix.

Incorporating Them Into Entertaining Platters

When entertaining, having a jar of your homemade oven-dried tomatoes on hand can elevate your offerings. Serve them with crudités, compliant cured meats, activated nuts, and fermented vegetables for a well-rounded Paleo platter. Their bold taste balances beautifully with creamy elements like avocado or goat cheese (if tolerated), making them a reliable go-to for creating vibrant, nutrient-dense spreads.

Building a Seasonal Pantry

If you grow your own tomatoes or shop seasonally, oven-drying is the perfect preservation method. When tomatoes are abundant and inexpensive, make large batches and store them in portions. You’ll capture that peak flavour to use all year long, even when supermarket tomatoes are bland and watery. Stored properly, they retain their taste and texture, making them a pantry essential through winter months.

Creating a Flavour Base for Paleo Dishes

Think of these tomatoes as flavour bombs you can drop into a range of dishes. Chop and sauté them with onions and garlic as a base for soups and stews. Stir into bone broth for a quick lunch soup, or mash into ghee and melt over steak or grilled fish. Their natural umami quality enhances the depth of meals without needing artificial flavour enhancers or sauces.

Beyond Tomatoes: Experiment With Other Veggies

Once you’re comfortable with the method, try it with other produce. Capsicum is a natural pairing, but zucchini, mushrooms, and even thinly sliced carrots can all be oven-dried with great results. Follow the same slow-drying principle and experiment with spice combinations. Mixing different dried vegetables in a jar with herbs and oil makes a colourful, deeply flavoured base for countless meals.

A Delicious Habit Worth Keeping

Making your own oven-dried tomatoes might feel like a novelty at first, but it’s the kind of low-effort, high-reward habit that becomes second nature. With minimal ingredients and a bit of patience, you’ll have a versatile, flavour-packed staple that’s free from additives and perfectly suited to the Paleo lifestyle. Plus, they make your meals look and taste gourmet, even when you’re just throwing something together from the fridge. So next time tomatoes are in season, buy extra — your future self will thank you.

Final Thoughts

Oven-dried tomatoes are a deceptively simple recipe that delivers big on both flavour and versatility. They’re one of those make-ahead pantry staples you’ll reach for constantly, whether to elevate a meal or enjoy as a nourishing snack. Play around with herbs and oils to suit your taste or seasonal availability, and don’t forget to tag your creations on social if you share them—I’d love to see how you make them your own!

Paleo Chilli Seasoning Mix (Homemade)

What to do with used glass jars and bottles? How about making up this Homemade Chili Seasoning Mix to give for gifts, or to keep in your own pantry. Stored in a cool dry place, these should last for up to six months.

The chili seasoning mixes in my local supermarket do contain the ingredients you’d expect, like paprika, chili, cumin, oregano, pepper and garlic, but they also contain “Spices” (why not specify which spices? Seems a bit suspicious to me) and “Anti-caking Agent (551)”. Well, I don’t know about you, but I’d rather not consume anti-caking agent.

As well as using better ingredients, it’s also far cheaper to make your own and you can experiment to find your favourite blend.

I’m growing a few different types of pepper in my veggie bed, so when these are ready, I’ll be dehydrating them and adding them to this recipe. In the meantime, I buy ready dried peppers. I’ve got an Indian shop and a much larger Asian supermarket near me, so I tend to try this with a few different varieties of chili peppers. I’ve seen so many varieties – Cayenne, Serrano, Cascabel, Habanero, Tabasco, Poblano, Guajillo, Jolokia, Chipotle, Ancho, Ayenne, Bullseye and Bullhorn – so see what’s available near you and try a few different blends.

chili seasoning mix powder recipe paleo herbs spices primal how to rub
Print Recipe
5 from 1 vote

Recipe: Homemade Chili Seasoning Mix

This Homemade Chili Seasoning Mix is an easy and economical way to add flavour to your dishes. Free from additives and anti-caking agents, it’s a perfect Paleo blend that can be customized with your favorite dried peppers. Store in a cool, dry place for up to six months.
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Condiments, Sauces
Cuisine: Mexican, Paleo
Keyword: DIY Spice Blend, Healthy Seasoning, Homemade Chili Seasoning Mix, Paleo Chili Mix
Servings: 1 cup
Calories: 20kcal
Cost: $5

Equipment

  • Hot pan
  • Pestle and mortar (or blender)
  • Airtight container

Ingredients

  • 6-8 whole dried peppers of your choice
  • 2 teaspoons cumin seeds
  • 1 teaspoon garlic powder
  • 1 teaspoon oregeno
  • 1 teaspoon paprika smoked

Instructions

  • Toast the Peppers: First, in a hot pan, toast the chili peppers for a few minutes, taking care not to allow them to burn. When the smell starts to release, remove them from the pan and allow them to cool.
  • Toast the Cumin Seeds: Next, toast the cumin seeds in the same pan, stirring constantly to ensure they don’t burn.
  • Remove Seeds: Remove the seeds from the chili peppers to be used in another recipe. If you want your seasoning extra hot, you may like to add in a few of these seeds.
  • Grind the Ingredients: With a pestle and mortar (or a blender), grind up the chili peppers and cumin seeds into a powder.
  • Mix Ingredients: Add in the garlic powder, oregano, and smoked paprika. Mix thoroughly to combine.
  • Store: Make sure you store the seasoning mix in an airtight container (like a jar) to keep it dry. Shake the container before using to ensure it is thoroughly mixed.

Why Make Your Own Chili Seasoning?

Making your own chili seasoning puts you in complete control of the ingredients and flavour. You avoid preservatives, fillers, and mysterious “natural flavours” that often sneak into commercial spice blends. It’s especially important for those following a Paleo lifestyle, where clean eating is a priority.

By custom blending your own mix, you can control the heat level, the complexity, and even the freshness. Once you’ve made it, you’ll wonder why you ever bought pre-made versions in the first place.

What’s Wrong with Store-Bought Blends?

Most supermarket chili seasoning mixes include ingredients that go beyond herbs and spices. Anti-caking agents like silicon dioxide (551) are added to keep the mix free-flowing, but they serve no nutritional purpose and are unnecessary for a homemade blend stored correctly.

Store-bought mixes also often contain added sugars, MSG, and highly refined seed oils – all of which are far from Paleo-approved. The ambiguous ingredient “spices” is another red flag. Without clear labelling, it’s impossible to know exactly what’s in your seasoning.

Choosing Your Chili Peppers

The beauty of this recipe is that it’s totally customisable. You can go mild, medium, or fire-breathing dragon – it’s entirely up to you. Here are a few commonly available chili varieties and how they impact your mix:

  • Cayenne: Classic heat and bright red colour. A staple in most chili blends.
  • Chipotle: Smoked and dried jalapeño, giving a deep, smoky flavour.
  • Guajillo: Mild heat with fruity undertones. Pairs beautifully with cumin.
  • Habanero: Intense heat with a floral, slightly fruity flavour. Use sparingly.
  • Jolokia (Ghost Pepper): Not for the faint-hearted. Only include if you love extreme heat.

Start with a small batch and write down your measurements, so when you find your perfect balance, you can recreate it. Don’t be afraid to toast the dried chilis lightly in a dry pan to enhance their flavour before grinding.

How to Store Homemade Chili Seasoning

Once you’ve made your mix, keep it in an airtight glass jar in a cool, dark place. Properly stored, it should retain its potency for up to six months. If you make a large batch, consider dividing it into smaller jars so you're not exposing the whole batch to air each time you use it.

Repurposing small glass jars from mustard, jam or baby food is a sustainable and budget-friendly way to store your seasoning. Label each jar with the date and type of chili used so you can keep track of what works best for your taste preferences.

Gifting Your Chili Mix

This seasoning mix makes a thoughtful and personalised gift for friends and family – especially those who appreciate food or are on a health journey. Fill a small glass jar, add a rustic tag with the ingredients and suggestions for use, and you’ve got a creative and practical present. Tie with some twine or pop it in a small gift box for that extra touch.

Pair it with other homemade items like infused olive oils, Paleo crackers or a handwritten recipe for chili con carne for a lovely gift set. It’s an especially good idea around Christmas or as a housewarming present.

How to Use Homemade Chili Seasoning

This seasoning mix is incredibly versatile. Use it in:

  • Chili con carne or bean-free Paleo chili
  • Slow-cooked pulled pork or beef
  • Dry rubs for barbecued or grilled meats
  • Roasted vegetable trays
  • Paleo taco mince or meatballs
  • Homemade dips and salsas

Sprinkle it into soups and stews, or use it to spice up scrambled eggs, cauliflower rice, or roast chicken. It can also be mixed with coconut oil or olive oil to make a paste for marinating proteins.

Adjusting the Heat and Flavour

Everyone has a different tolerance for chili. The great thing about this recipe is that it’s easy to tweak. If you’re unsure, start with a lower amount of chili powder and increase slowly. You can also blend in mild paprika for colour and depth without adding extra heat.

For a smokier version, add extra chipotle or smoked paprika. For something more herbaceous, increase the oregano and garlic. Once you’ve made a few versions, you’ll begin to craft your own signature blend.

Cooking in Bulk? Scale It Up

If you find yourself reaching for chili seasoning often, it makes sense to mix a big batch. The recipe can be scaled up easily by multiplying each spice quantity. Store in a large jar or divide into smaller jars for different heat levels or purposes (e.g., mild blend, spicy blend, smoky blend).

Staying Paleo with Homemade Seasonings

Creating this Homemade Chili Seasoning Mix is a fantastic way to ensure you always have a flavorful and healthy seasoning option on hand. By avoiding additives and using only the best ingredients, you can enhance your dishes while staying true to your Paleo lifestyle.

Many commercially available products sneak in ingredients that don’t fit into Paleo principles. By preparing your own pantry staples, you eliminate those risks and increase the nutritional quality of every meal.

Final Thoughts

This seasoning mix is versatile and can be used in a variety of dishes, from chili and soups to grilled meats and roasted vegetables. Experiment with different types of peppers to find the perfect blend for your taste.

I hope you enjoy making and using this Homemade Chili Seasoning Mix. For more creative and healthy Paleo recipes, be sure to explore my blog. I’d love to hear your thoughts and any variations you made to the recipe, so please share in the comments below. Happy cooking and enjoy your seasoning mix!

chili seasoning mix powder recipe paleo herbs spices primal how to rub

Crispy Paleo Chicken Schnitzel Recipe

Chicken Schnitzel is pretty much the national dish of Australia (perhaps after pie?), which is funny, because if you ask for chicken schnitzel in the UK people think you’ve come straight from the 1970s.

The only problem with chicken schnitzel is the ingredients. This is what’s in a fairly standard one I saw in the supermarket:

Chicken (52%), Water, Buckwheat Flour, Wheat Flour, Thickener (1404, 415, 1442), Salt, Dehydrated Vegetables (Onion, Garlic), Herbs (Parsley, Rosemary, Thyme, Sage), Spices (Pepper), Wheat Gluten, Yeast, Egg Albumen, Sugar, Colours (150a, 100, 160c, 160b), Dextrose (Tapioca, Maize), Mineral Salts (450, 500), Canola Oil, Cottonseed Oil, Soy Protein, Thickener (1404), Yeast, Vinegar, Iodised Salt, Soy Flour, Emulsifiers (411, 481, 472E), Vitamin (Thiamin, Folate), Vegetable Gum (412), Hydrolysed Vegetable Protein, Wheat Cereal, Flavour Enhancer (635)

Quite alarming when the chicken element in your chicken is barely 50%, don’t you think? Also, “chicken” doesn’t really tell you too much. If it doesn’t say free-range or organic, we can assume it’s probably not the type of poultry you'd actively choose. So you know what this means? Yes – it means a Paleo chicken schnitzel recipe is absolutely called for!

Print Recipe
5 from 1 vote

Recipe: Paleo Chicken Schnitzel

This Paleo Chicken Schnitzel is a healthy twist on the classic Australian dish. Made with free-range chicken and Paleo-friendly ingredients, it’s perfect for a nutritious and satisfying meal. Serve it with a fresh salad or your favourite Paleo sides.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Dinner
Cuisine: Australian
Keyword: Gluten-Free Schnitzel, Healthy Chicken Schnitzel, Paleo Chicken Schnitzel
Servings: 2
Calories: 400kcal
Cost: 20

Equipment

  • Baking Tray
  • Rolling pin or meat tenderiser
  • Mixing bowls

Ingredients

  • 2 chicken breasts free-range
  • 1 cup tapioca flour
  • 1 egg beaten
  • 1 cup almond meal
  • ½ cup coconut flour
  • ½ teaspoon sea salt
  • ½ teaspoon pepper
  • ¾ teaspoon paprika
  • ¼ tsp ground coriander
  • ¼ tsp ground cumin

Instructions

  • Preheat the Oven: First, preheat your oven to 230°C (450°F) if you’re going to oven bake rather than fry.
  • Prepare the Chicken: Next, slice the chicken in half width-ways, creating two thin pieces. Then, pound with a rolling pin (or, if you have a better equipped kitchen than me, a meat tenderiser) until it’s super thin. If you don’t want raw chicken flying around your kitchen, you can wrap it in cling film for this step. You can keep the pieces whole for proper schnitzels, or slice into strips like I did.
  • Set Up the Breading Station: Then, put the tapioca flour (or you can use arrowroot flour if you don’t have tapioca) in a bowl, and the beaten egg in a separate bowl. Tip: fill up the tapioca bowl as you use it to avoid waste.
  • Mix the Crumb Mixture: In another bowl, mix together the almond meal, coconut flour, seasoning, and herbs/spices. I tend to do this in small batches too, to avoid being left with an eggy mess of excess crumb mixture I’ll have to throw away.
  • Bread the Chicken: Now for the fun part. Dip the chicken pieces in each bowl, turn by turn: start with the tapioca layer, then the egg layer, and end with the crumb mixture. Maybe it’s just me, but I find this turns into a huge mess, so small batches of the dry bowls will help here.
  • Cooking Options:
    Oven Baking: If you’re oven baking, arrange the breaded chicken pieces on a baking tray and cook for about 20 minutes. I always cut into the chicken in a couple of the thickest places to ensure there are no pink bits left.
    Frying: Finally, if you’re going to fry, cook the chicken pieces in a hot pan with some coconut oil for about 8-10 minutes, turning them a couple of times to ensure even cooking.

Delicious Paleo Chicken Schnitzel: A Healthy Australian Classic

Why Go Paleo with Your Schnitzel?

The traditional supermarket schnitzel is full of additives, low-quality meat, and unhealthy oils. Paleo, by contrast, prioritises whole foods. By making your schnitzel from scratch, you control every ingredient: from the quality of your chicken to the type of oil you use. It’s a simple switch that aligns perfectly with a clean eating lifestyle, and you won’t have to sacrifice flavour to do it.

What Makes This Recipe Different?

This Paleo Chicken Schnitzel stands out because it uses real ingredients that are not only healthier but also add more flavour and texture. Instead of breadcrumbs, a combination of almond meal and coconut flour creates a golden, crunchy crust. These Paleo-friendly flours provide healthy fats and are naturally gluten-free, making this recipe ideal for anyone avoiding grains or processed ingredients.

The result? A schnitzel that’s crisp on the outside, juicy on the inside, and free from questionable supermarket additives.

Choosing the Right Chicken

Start with high-quality chicken breasts. Look for free-range or organic chicken if possible. Not only is it a more ethical choice, but it also delivers a better texture and flavour. You can butterfly the breast for an even cook and a more traditional schnitzel shape, or cut into smaller medallions if serving kids or using for meal prep.

Cooking Methods: Oven or Pan?

One of the best things about this Paleo schnitzel is that it’s just as versatile in cooking method as the original. Prefer a crispier, pub-style result? Fry it gently in coconut oil or ghee for that golden crunch. Want something lighter and less hands-on? Oven baking works brilliantly, especially when making a large batch. Simply brush the schnitzels with olive oil before baking for a deliciously crisp result.

Serving Suggestions

This dish is highly adaptable and suits almost any side. Here are a few Paleo-friendly combinations:

  • With salad: A fresh rocket, tomato, and avocado salad with a lemon vinaigrette pairs beautifully.
  • With roasted vegetables: Think roasted sweet potato wedges, zucchini, or carrot batons.
  • With cauliflower mash or rice: For a hearty comfort meal without the carbs.
  • Parmigiana style: Top with a Paleo tomato sauce and a sprinkle of cashew cheese or nutritional yeast for a schnitzel-parmi hybrid.

Meal Prep Friendly

These schnitzels freeze and reheat well, making them ideal for meal prep. Once cooked, allow them to cool completely, then wrap individually and freeze. To reheat, pop into a preheated oven or air fryer. They’ll maintain that delicious crunch and taste just as good as freshly made.

Tips for the Perfect Paleo Schnitzel

  • Use a meat mallet: Flatten the chicken evenly for quicker, more even cooking.
  • Don’t skip the egg wash: It helps the almond and coconut coating stick firmly to the meat.
  • Rest before cooking: Let the coated schnitzels rest for 10 minutes before frying or baking to help the coating set.
  • Use a non-stick surface: Whether baking or frying, using a non-stick pan or parchment-lined tray will help maintain the coating.

Nutrition Benefits

This schnitzel is not just tasty – it’s packed with nutrients. Chicken breast is a lean source of protein that supports muscle repair and immune function. Almond meal contributes healthy fats, vitamin E, and fibre. Coconut flour adds a touch of natural sweetness along with iron and potassium. Combined, these ingredients make for a satisfying, energy-sustaining meal.

What to Avoid in Pre-Packaged Schnitzels

As we saw above, commercial schnitzels often contain:

  • Artificial thickeners and emulsifiers: These may affect digestion and are unnecessary in home cooking.
  • Soy, wheat, and gluten: These are often added as fillers and are not suitable for a Paleo lifestyle.
  • Low meat content: With chicken sometimes making up just over 50%, the rest is water, starch, and filler.
  • Vegetable oils: Often used to pre-cook or fry schnitzels, these are highly processed and can lead to inflammation.

By making it yourself, you skip all of that and enjoy real food instead.

Making It Kid-Friendly

This recipe is also a hit with children. The familiar texture and taste of schnitzel mean it's an easy win for even fussy eaters. Try cutting the chicken into strips before coating and cooking – they’ll resemble Paleo chicken tenders and make for a great lunchbox or quick weeknight meal.

Storage and Leftovers

Store leftovers in an airtight container in the fridge for up to three days. Reheat in a pan or air fryer to restore crispness. If freezing, wrap the schnitzels individually to avoid them sticking together. Always label with the date so you know when you made them!

Final Thoughts

Making your own Paleo Chicken Schnitzel allows you to reclaim a beloved Australian classic with real, nourishing ingredients. No preservatives, no fillers – just wholesome goodness and bold flavours. Once you try this version, you might never go back to the supermarket alternative again.

Whether you’re serving it fresh with salad, transforming it into a schnitzel parmi, or freezing a batch for busy nights, this recipe proves that comfort food and healthy eating can absolutely go hand in hand.

I hope you enjoy this Paleo Chicken Schnitzel recipe. For more delicious and healthy recipes, be sure to explore my blog and follow along to see what I post next week. I'd love to hear your thoughts and any variations you made to the recipe, so please share in the comments below. Happy cooking!