Paleo Guacamole – avocado dip recipe, primal snack with lime and fresh ingredients

3-Step Paleo Guacamole Recipe

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There are some recipes that simply taste better when you make them yourself—and guacamole is definitely one of them. Not only is it incredibly easy to whip up, but when made fresh, it far surpasses any store-bought version in both flavour and nutrition. Most importantly, making your own means full control over the ingredients, so you can avoid unnecessary additives like preservatives, emulsifiers, or hidden sugars. You won’t find any nasties here.

This is my go-to guacamole recipe—fresh, simple, and totally Paleo-friendly. It’s perfect as a snack, a side, or a topping, and it pairs beautifully with a wide variety of meals. Whether you’re serving it at a party or adding it to a weekday lunch, homemade guac is always a winner.

Paleo Guacamole – avocado dip recipe, primal snack with lime and fresh ingredients
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5 from 1 vote

Recipe: Guacamole Dip

This fresh and delicious homemade Guacamole Dip is easy to make and perfect for any Paleo meal. Enjoy the rich flavours and know exactly what's in your dip!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Condiments, Sauces
Cuisine: Mexican, Paleo
Keyword: Fresh Guacamole, Guacamole, Homemade Dip, Paleo Condiment
Servings: 4 serves
Calories: 150kcal
Cost: $8

Equipment

  • Pestle and mortar
  • Chopping Board

Ingredients

  • 4 chillies finely sliced
  • Small bunch coriander cilantro, finely chopped
  • 3 tomatoes finely diced
  • Sea salt to taste
  • 1 red onion finely diced
  • Juice of ½ lime
  • 4 ripe avocados

Instructions

  • Prepare the Ingredients: Use a pestle and mortar to grind together the chillies, coriander (cilantro), tomatoes, sea salt, and onion until you reach a paste consistency.
  • Add Lime Juice: Add the lime juice and a dash of water if required to make the mixture more fluid.
  • Mash the Avocados: Just before serving, mash in the avocados to the mixture until well combined.

Why Fresh Is Best

Guacamole is one of those dishes that’s best enjoyed soon after it’s made. The flavours are bright, the texture is just right, and the nutrients are at their peak. While you can store it in the fridge for a short time, the appearance and taste are always best when freshly prepared. If you need to make it in advance, a little extra lime juice can help preserve the colour for longer. But ideally, whip it up just before serving for the freshest result.

Unlike store-bought versions that often contain preservatives or added sugar, this homemade Paleo guacamole relies on just a few quality ingredients—ripe avocados, lime, sea salt, and optional extras like garlic, onion, or fresh herbs. It’s clean, nourishing, and packed with flavour.

The Power of Avocados

Avocados are a cornerstone of many Paleo meals, and for good reason. They’re loaded with monounsaturated fats, which support heart health and help keep you feeling full. They’re also an excellent source of potassium, fibre, and a variety of essential vitamins—particularly vitamins C, E, K, and several B vitamins.

Pairing avocados with lime juice not only enhances the flavour of guacamole but also boosts vitamin C content and helps preserve the vibrant green colour. It’s a small but powerful combo that makes this dip as nutritious as it is delicious.

Simple Ingredients, Big Flavour

Here’s what makes up the base of this guacamole:

  • Avocados: Ripe but not over-soft. Look for a slight give when pressed gently.
  • Lime juice: Adds brightness and slows oxidation.
  • Sea salt: Brings out the natural flavours of the avocado.
  • Optional add-ins: Garlic, coriander (fresh or ground), chopped red onion, tomato, or jalapeño for heat.

Once you’ve nailed the base recipe, you’ll find endless ways to customise it depending on your preferences and what you have on hand.

How to Customise Your Guacamole

Guacamole is one of the most adaptable dishes in any Paleo kitchen. Try these variations to keep things interesting:

  • Add heat: Stir in finely chopped jalapeño or a pinch of crushed chilli flakes.
  • Make it smoky: A touch of smoked paprika adds depth and warmth.
  • Herb it up: Add chopped coriander for a bright, fresh flavour.
  • Give it crunch: Finely diced red onion or cucumber can add texture.
  • Add a fruity twist: Try diced mango or pomegranate seeds for sweetness and colour.

Once you get comfortable with the basic version, guacamole becomes less of a recipe and more of a canvas for your favourite flavours.

Perfect Paleo Pairings

While guacamole is often thought of as a dip, it’s far more versatile than that. Here are some Paleo-friendly ways to enjoy it:

  • As a dip for raw veggies like carrots, cucumber, capsicum, or celery.
  • Spooned over grilled chicken, steak, or fish for a creamy, tangy topping.
  • Paired with sweet potato wedges or baked plantains.
  • As part of a Paleo bowl with leafy greens, roasted veg, and protein.
  • Served with almond flour crackers or dehydrated veggie chips for a snack platter.

It’s also fantastic alongside homemade pâté, as the creamy texture of guacamole contrasts beautifully with the rich, savoury spread.

How to Store Guacamole (and Keep It Green)

We all know that guacamole turns brown quickly after being exposed to air, but there are a few tricks to help keep it looking fresh for longer:

  • Use extra lime juice: A thin layer of lime juice on top helps prevent browning.
  • Cover tightly: Press cling film directly onto the surface of the guac before sealing with a lid.
  • Try the pit trick: Some swear by storing the avocado pit in the bowl to slow oxidation—it may not be foolproof, but it doesn’t hurt!

Keep refrigerated and consume within one to two days for best results. While the top layer might discolour slightly, you can scrape it off to reveal the vibrant green guac underneath.

Entertaining? Serve It Three Ways

Guacamole is ideal for sharing, and you can make a trio of versions to suit different tastes:

  • Classic & Chunky: Hand-mash with a fork, keeping some texture. Add sea salt, garlic, and lime to taste.
  • Spicy & Smooth: Blitz in a food processor for a creamy consistency and stir in jalapeño and cumin.
  • Tropical Twist: Add diced mango, pineapple, or pomegranate seeds for a refreshing summer-style guac.

These variations also look beautiful on a platter and are sure to please everyone, from spice lovers to those who prefer a milder dip.

Guacamole on the Go

If you need a healthy snack while travelling, guacamole is a fantastic choice. Portion it into small reusable containers and pair with veggie sticks or Paleo-friendly crackers. It’s satisfying, full of good fats, and keeps you energised between meals.

Just be sure to keep it cool if you’re out for more than a couple of hours—an insulated lunch bag or cool pack works well.

Make It Part of Your Routine

Guacamole isn’t just for parties. It’s a quick and easy recipe that can become part of your regular meal prep. It takes just a few minutes to throw together and can be used throughout the week to add flavour and nutrition to your meals.

From breakfast to dinner, it complements eggs, roasted vegetables, grilled meats, or simple bowls. It’s one of those recipes that helps make Paleo eating feel indulgent while staying clean and wholesome.

Final Thoughts

Guacamole is a brilliant example of how simple, natural ingredients can come together to make something truly special. It’s nutritious, delicious, and endlessly customisable. Whether you enjoy it chunky and rustic or silky smooth with a spicy kick, making it yourself means you’re always in control of what goes into your food—which is exactly what Paleo is all about.

So skip the plastic tub at the supermarket and make your own instead. It only takes a few minutes, and your taste buds (and your health) will thank you.

Do you have a favourite twist on guacamole? Whether it’s extra lime, a sprinkle of cumin, or a fruity addition, I’d love to hear your variations in the comments below!

Paleo Guacamole – avocado dip recipe, primal snack with lime and fresh ingredients

Recipe paleo hummus houmous chick peas legume free

Paleo Hummus Recipe (Legume-Free)

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Hummus — or houmous, depending on how you like to spell it — was once a firm staple in my fridge. That creamy, savoury dip worked with everything from raw veggies to roast meats and made a quick, healthy snack feel complete. But once I transitioned to the Paleo lifestyle, traditional hummus was off the table. And not just because of the chickpeas.

Chickpeas are legumes, and as such, they’re not considered Paleo. While legumes are often praised in conventional nutrition for being high in fibre and protein, from a Paleo perspective, they come with drawbacks. (More on that below.) Still, it’s hard to ignore how good hummus tastes — so naturally, I went on the hunt for a Paleo-friendly version that delivers the same flavour and texture, without the inflammatory ingredients or nutritional pitfalls.

After experimenting with several alternatives, including cauliflower and even sweet potato, zucchini emerged as the clear winner. The texture, flavour, and versatility of this version make it a perfect stand-in for the original. It’s fresh, light, and blends beautifully with tahini, lemon, garlic, and olive oil to create a dip that feels every bit as indulgent as traditional hummus — but with none of the baggage.

Let’s also take a quick look at the supermarket versions of hummus to understand what else we’re avoiding:

Savion Dairy Hommus Dip
Ingredients: Chickpeas (47%), Sesame Seed Paste (23%), Canola Oil (Antioxidant 320), Lemon Juice (Preservative 202), Water, Salt (Anti-Caking Agent 554), Food Acid (330).

Yumi's Traditional Hommus Dip
Ingredients: Chickpeas 45%, Water, Vegetable Oil, Sesame Seed Paste, Vinegar, Salt, Garlic, Citric Acid, Preservative (202, 211), Acidity Regulator (575).

It’s not just the chickpeas that are problematic here — it’s the addition of cheap vegetable oils, preservatives, acidity regulators, and artificial additives. These are ingredients that simply don’t belong in a Paleo kitchen.

Recipe paleo hummus houmous chick peas legume free
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5 from 1 vote

Recipe: Paleo Hummus

This Paleo Hummus is a delicious and healthy alternative to traditional hummus. Made with zucchini instead of chickpeas, it's a legume-free dip perfect for Paleo enthusiasts. Enjoy it as an appetizer or with raw veggies for a nutritious snack.
Prep Time15 minutes
Total Time15 minutes
Course: Sides
Cuisine: Middle Eastern
Keyword: Healthy Dip, Legume-Free Hummus, Paleo Dip, Paleo Hummus, Zucchini Hummus
Servings: 2
Calories: 150kcal
Cost: 8

Equipment

  • Food processor

Ingredients

  • 3 Zucchini’s Small, peeled and roughly chopped
  • Lemon Juice of
  • 50 ml Tahini
  • 30 ml Extra virgin olive oil
  • 1 teaspoon Cumin
  • Sea salt and ground black pepper to taste
  • 1 clove Garlic minced
  • Paprika or cut chives to serve

Instructions

  • First, put the zucchini and lemon juice in your food processor and blend until smooth.
  • Next, add the tahini, olive oil, cumin, seasoning, and garlic. Blend until the mixture is smooth and well combined.
  • Then, put the hummus in the fridge for half an hour or so before serving.
  • Finally, top with paprika or chopped chives to serve.

Why Legumes Aren’t Considered Paleo

If you’re new to Paleo, you might be wondering why chickpeas — and legumes in general — are excluded. The main reasons are phytates and lectins, which are naturally occurring compounds found in legumes. Phytates can bind to minerals like calcium, magnesium, and zinc, making them harder for your body to absorb. Lectins, meanwhile, can irritate the digestive tract and contribute to inflammation, especially when legumes are consumed in large quantities or without proper preparation (such as soaking and fermenting).

In short, legumes can hinder your ability to absorb the nutrients you eat. For a diet that focuses on nutrient density and digestive health, this makes them a no-go. Which brings us back to this zucchini-based hummus — a nutrient-rich alternative that doesn’t compromise your health goals.

Why Zucchini Makes the Best Paleo Hummus Base

Unlike chickpeas, zucchini is low in carbohydrates, easy to digest, and rich in nutrients like vitamin C, potassium, and manganese. Its mild flavour means it blends well with stronger ingredients, allowing the lemon, garlic, and tahini to shine. Best of all, it creates that silky-smooth texture you expect from hummus without needing any starches or fillers.

It’s also a fantastic way to use up an oversupply of zucchini, especially in summer when they seem to multiply overnight in the garden or at the markets. Raw zucchini also means there’s no cooking required, making this recipe incredibly fast and fuss-free to whip up.

Simple Ingredients, Big Flavour

This Paleo hummus recipe keeps it clean and simple. You only need a few key ingredients:

  • Zucchini: Peeled for a smoother finish, especially if your zucchini has tough skin.
  • Tahini: Choose a good quality sesame paste made with nothing but sesame seeds.
  • Lemon juice: Freshly squeezed is best — it adds brightness and balances the richness of the tahini.
  • Garlic: A little goes a long way, so start with less if you're sensitive.
  • Olive oil: Opt for extra virgin olive oil for its flavour and anti-inflammatory benefits.
  • Salt: Adjust to taste — a pinch brings everything together.

Optional additions include ground cumin, smoked paprika, or a dash of cayenne pepper if you like a bit of spice. For a creamier dip, some people add a spoonful of avocado or a dash of coconut cream, though it’s not necessary for this base recipe.

How to Serve Paleo Hummus

This hummus is just as versatile as the original. Here are some of my favourite ways to enjoy it:

  • As a dip for kale chips or dehydrated veggie chips
  • Alongside raw vegetable sticks — think celery, cucumber, carrot, or capsicum
  • Spread onto Paleo wraps or nori rolls
  • As a topping for grilled meats or baked chicken
  • In a salad bowl, nestled next to roasted vegetables and soft-boiled eggs

It also stores well in the fridge. Keep it in a sealed container and use within 3–4 days. If it separates slightly, just stir to recombine. It’s a great option for meal prep and makes snacking much more satisfying when you’ve got a batch ready to go.

Flavour Variations to Try

One of the joys of hummus is how adaptable it is. Here are a few flavour variations you can try once you’ve mastered the base:

  • Roasted capsicum: Add a couple of fire-roasted red peppers for a smoky, sweet twist.
  • Spicy beetroot: Blend in some cooked beetroot and a touch of horseradish for colour and zing.
  • Green herb hummus: Add a handful of parsley, coriander, or basil for a fresh and vibrant take.
  • Smoked paprika: Sprinkle some over the top or blend it in for a bold smoky finish.

These variations are great for entertaining too. Create a trio of hummus flavours and serve them with a selection of dippers for a colourful, nutrient-rich snack board.

Final Thoughts

Creating this Paleo hummus allows you to enjoy a delicious and healthy dip that aligns with your Paleo lifestyle. By using zucchini instead of chickpeas, you avoid legumes and create a dip that is both nutritious and satisfying. Perfect for those looking to maintain a grain-free and legume-free diet while still enjoying delicious flavours.

Moreover, this Paleo hummus is versatile and can be enjoyed with a variety of accompaniments. Try it with kale chips, raw veggies, or as a spread on your favourite Paleo bread. It’s an excellent addition to any meal or snack time.

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 this Paleo hummus in the comments below. Happy cooking!

*And what’s so wrong with legumes I hear you say? Well, legumes contain phytates and lectins which are to be avoided as they inhibit nutrient absorption and cause inflammation.

Recipe paleo hummus chick peas legume free

Paleo Diet Recipe Primal Herby Almond Nut Pâté

Paleo Herby Almond Pâté (Easy Spread)

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When you think of almonds, you might picture a quick snack or perhaps a Paleo-friendly baking ingredient. But did you know you can also turn them into a delicious, savoury spread? This Herby Almond Pâté is a revelation — creamy, fresh, packed with flavour, and entirely free from grains, dairy, and legumes. It’s a brilliant alternative to traditional dips and spreads, and it fits seamlessly into any Paleo lifestyle.

Almonds truly are one of the most versatile foods in the world and serve as lifesavers for those following a Paleo diet. Whether you use them for Paleo baking as a replacement for flour or enjoy them as a dip for veggies, you might be surprised to discover they make a delicious Herby Almond Pâté. This pâté works great as a dip for crudités or as a standalone appetiser.

Paleo Diet Recipe Primal Herby Almond Nut Pâté
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5 from 1 vote

Herby Almond Pâté

Herby Almond Pâté is a versatile and healthy Paleo dip made from raw almonds, fresh herbs, and a hint of garlic. This nutty delight is perfect for crudités or as an appetizer, offering a delicious and nutritious option for any occasion.
Prep Time10 minutes
Total Time10 minutes
Course: Condiments, Grazing, Sauces
Cuisine: Paleo
Keyword: almond dip, almond spread, healthy appetizer, Herby almond pâté, Paleo pâté
Servings: 6 Serves
Calories: 150kcal
Cost: $10

Equipment

  • Food processor

Ingredients

  • 1 cup raw almonds soaked overnight
  • 50 ml olive oil
  • 40 ml apple cider vinegar or 20 ml cider vinegar + 20 ml lemon juice
  • 2 cups fresh basil
  • 1 cup fresh parsley
  • 2 cloves garlic
  • 2 tbsp raw honey optional
  • Good pinch sea salt

Instructions

  • Drain and Rinse: First, drain and rinse the almonds that have been soaked overnight. This step is crucial to soften the almonds and make them easier to blend.
  • Combine Ingredients: Next, add the drained almonds to the food processor along with olive oil, apple cider vinegar (or the cider vinegar and lemon juice mix), fresh basil, fresh parsley, garlic cloves, raw honey (if using), and a good pinch of sea salt.
  • Blitz: Then, blitz the ingredients until they are well combined. I found that around 30 seconds was plenty to achieve a perfect blend, with the flavours combining beautifully and a nice crunch still present in the pâté. However, if you prefer a smoother consistency, blend for a little longer.
  • Serve: Finally, transfer the herby almond pâté to a serving dish. This dip pairs perfectly with crudités or can be enjoyed on its own as a delightful appetizer.

Why Make a Paleo Almond Pâté?

Pâté is often associated with liver-based spreads or creamy cheese-filled dips — neither of which typically fit within a Paleo framework. But with just a handful of simple, natural ingredients, you can make a version that delivers on both flavour and texture without compromising your dietary goals.

This almond-based pâté is ideal for those looking to boost their healthy fat intake while enjoying a satisfying and versatile appetiser. It’s nutrient-dense, rich in vitamin E, magnesium, and protein, and thanks to the addition of fresh herbs, it also packs a fragrant punch that elevates it far beyond your average dip.

The Benefits of Almonds in a Paleo Diet

Almonds are a Paleo pantry essential for good reason. They are naturally gluten-free, low in carbs, and packed with nutrients. Here’s why almonds are a perfect fit in this recipe:

  • Healthy fats: Almonds are rich in monounsaturated fats, which support heart health and help with satiety.
  • Protein: They provide a good plant-based protein source, ideal for those avoiding legumes.
  • Fibre: Aiding in digestion and helping to stabilise blood sugar levels.
  • Micronutrients: Including vitamin E, magnesium, and manganese.

When blended with fresh herbs, lemon juice, garlic, and olive oil, almonds take on a creamy consistency with a savoury, nutty base. The result? A spreadable dip that’s as delicious as it is nourishing.

Choosing Your Herbs

The real beauty of this recipe lies in its flexibility. While the base is almonds, olive oil, and lemon juice, the herbs you add will shape the overall flavour. You can keep it classic with parsley and chives, or get creative with basil, coriander, or even dill.

Some of our favourite combinations include:

  • Parsley and chive: Fresh, grassy, and beautifully balanced.
  • Coriander and mint: For a Middle Eastern-inspired twist.
  • Basil and lemon thyme: Perfect in summer with grilled vegetables or fish.
  • Dill and tarragon: A bolder, more aromatic blend that pairs well with seafood.

For a heartier, slightly spicier variation, you can even add in a touch of cumin or smoked paprika to the mix.

Tips for the Perfect Texture

The consistency of this almond pâté depends on how long you soak your almonds and how powerful your food processor or blender is. Soaking the almonds overnight in water helps soften them, making it easier to achieve a smooth and creamy texture. If you’re short on time, a quick soak in boiling water for an hour will do the trick, although overnight is preferred.

Here are a few tips to achieve the best texture:

  • Use raw, unsalted almonds for a neutral base flavour.
  • Soak the almonds for 8–12 hours and drain thoroughly before blending.
  • Add lemon juice gradually — this brightens the flavour and helps thin the mixture.
  • Drizzle in olive oil slowly while blending for a smoother, emulsified texture.

If your pâté turns out too thick, add a small amount of filtered water or more olive oil until it reaches your preferred consistency. Some people prefer it as a firm spread, while others like it more dip-like. It’s entirely up to you.

How to Serve Herby Almond Pâté

One of the best things about this pâté is how versatile it is. It’s equally at home as a dip on a grazing board or as a topping for roasted vegetables or grilled meat. Here are some serving suggestions to get you started:

  • Serve with crudités: Sliced cucumber, carrot, celery, or capsicum sticks work perfectly.
  • Spread on Paleo crackers: Great for a picnic, snack board, or light lunch.
  • Stuff into lettuce cups: Add shredded chicken or roast beef and roll up for a satisfying bite.
  • Pair with eggs: Add a dollop to your morning scrambled eggs or frittata.
  • Use as a dressing base: Loosen with water and drizzle over roasted veggies or grilled meat.

Storage and Meal Prep

This pâté keeps well in the fridge for 4 to 5 days in a sealed container. As it sits, the flavours develop and intensify, making it even more delicious the next day. It’s perfect for meal prep — make a batch on Sunday and enjoy it throughout the week as a flavourful addition to your meals and snacks.

You can also freeze it in small portions. Use silicone moulds or ice cube trays to freeze individual servings, then pop them out and store in a freezer-safe container. Defrost overnight in the fridge or for a few hours on the counter before serving.

Creative Variations to Try

Once you’ve tried the base version, feel free to experiment with variations. Here are some ideas to keep things interesting:

  • Roasted garlic: Swap raw garlic for roasted garlic to mellow the flavour and add depth.
  • Sun-dried tomato: Blend in a few oil-packed sun-dried tomatoes for a Mediterranean twist.
  • Olive tapenade-style: Add chopped olives and capers for a briny, umami hit.
  • Spiced almond pâté: Stir in ground cumin, coriander, and smoked paprika for a bold, warming variation.

Final Thoughts

This herby almond pâté is a fantastic addition to any Paleo menu. The combination of raw almonds and fresh herbs creates a nutritious and delicious dip that’s both versatile and easy to prepare. Whether served with veggies or enjoyed solo, this pâté is sure to impress.

With just a handful of ingredients, a blender or food processor, and a few minutes of prep, you can create a satisfying spread that’s rich in nutrients, free from inflammatory ingredients, and packed with flavour. Whether you're entertaining, meal prepping, or simply want a new go-to snack that fits your Paleo goals, this recipe is a must-try.

Have you tried making almond pâté before? Share your experiences and any variations you enjoy in the comments below — and finally — enjoy your pâté!

Paleo Diet Recipe Primal Herby Almond Nut Pâté

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

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

Paleo Chilli Seasoning Mix (Homemade)

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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
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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

Tomato & Chilli Relish Paleo diet recipe sauce dip

Homemade Tomato & Chilli Relish

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What better way to finish off a paleo burger, than with a generous serving of homemade relish? This relish is tomato and chilli – but unlike most relish recipes, I've used medjool dates instead of sugar to add some sweetness.

If you like your relish hot, add some more chillies to your mixture. This Tomato & Chilli Relish is perfect for adding a spicy kick to your meals while keeping it Paleo.

Tomato & Chilli Relish Paleo diet recipe sauce dip
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5 from 1 vote

Recipe: Tomato & Chilli Relish

This Tomato & Chilli Relish is a perfect Paleo condiment to top off your burgers or use as a dip. Made with medjool dates for natural sweetness, it combines the rich flavours of tomatoes and chillies to create a deliciously spicy and slightly sweet relish.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Condiments, Sauces
Cuisine: Barbecue, Paleo
Keyword: Homemade Relish, Paleo Relish, Spicy Condiment, Tomato & Chilli Relish
Servings: 8
Calories: 50kcal
Cost: 10

Equipment

  • Pan

Ingredients

  • 1 tsp extra virgin olive oil
  • 1 white onion diced
  • 3 cloves garlic finely diced
  • 1/2 eggplant aubergine
  • 3 medjool dates diced
  • 80 ml red wine vinegar
  • 4 chillies chopped (try a mixture of red and green)
  • 1/2 tsp fennel seeds
  • 1/2 tsp coriander seeds
  • 250 g cherry tomatoes
  • celtic sea salt & ground black pepper to taste

Instructions

  • Heat the Oil: First, heat the olive oil in a pan over a low heat.
  • Cook the Aromatics: Next, add the diced onion and garlic to the pan. Fry until they start to turn soft and translucent.
  • Add the Eggplant and Dates: Then, add in the diced eggplant and medjool dates. Cook for 4-5 minutes, stirring often.
  • Add the Vinegar: Pour in the red wine vinegar and reduce the temperature to a simmer. Simmer until the liquid has reduced to approximately half its original volume.
  • Add the Remaining Ingredients: Add in the chopped chillies, fennel seeds, coriander seeds, and cherry tomatoes. Reduce the heat to a low setting and stir regularly.
  • Simmer: Allow the mixture to simmer for about half an hour, stirring occasionally.
  • Season and Cool: Finally, season with Celtic sea salt and ground black pepper to taste. Remove from the heat and allow the relish to cool before serving.

Why Make Your Own Paleo-Friendly Relish?

Store-bought relishes are often packed with refined sugars, preservatives, and mysterious ingredients that have no place in a Paleo lifestyle. Creating your own Tomato & Chilli Relish gives you full control over what goes into your food. It’s a simple recipe, but the result is full of robust flavour – sweet, tangy, spicy, and completely natural.

Using medjool dates instead of sugar is a game-changer. They add natural sweetness and a depth of flavour that processed sugar simply can't replicate. Dates also bring a subtle caramel richness and are a great source of dietary fibre, potassium, and antioxidants.

The Perfect Burger Companion

This relish is the ultimate companion for a juicy Paleo burger. Whether you’re making beef, lamb, chicken, or even a veggie-based patty, the richness of the tomato combined with the mild heat from the chillies will take your burger to a whole new level. The relish adds moisture and flavour to every bite without overpowering the main ingredients.

Try it on top of a sweet potato bison burger or pair it with a bunless lamb burger, and you’ll see just how versatile this condiment can be.

Ingredients You Can Trust

The key to a great relish is starting with quality ingredients. Here’s what makes this recipe stand out:

  • Fresh tomatoes: Ripe, juicy tomatoes form the heart of this relish. Use organic if you can, and opt for roma or truss tomatoes for deeper flavour.
  • Chillies: Choose red chillies for both colour and heat. Adjust the quantity based on your spice preference.
  • Medjool dates: These natural sweeteners balance the acidity of the tomatoes and the spice from the chillies beautifully.
  • Garlic and onion: Essential for depth and savoury richness.
  • Apple cider vinegar: Adds a touch of tang and helps preserve the relish naturally.

Every ingredient in this recipe is Paleo-compliant and unprocessed, supporting a clean eating approach that doesn’t compromise on taste.

How to Customise the Heat Level

Spice tolerance varies widely from person to person. The great thing about this relish is that it’s easy to adjust. If you like it mild, reduce the number of chillies or remove the seeds. If you love heat, keep the seeds in and consider adding a pinch of cayenne or a hotter variety of chilli like bird’s eye or habanero.

You can also add a teaspoon of smoked paprika for a deeper, more earthy heat that complements grilled meats beautifully.

Versatile Ways to Use Tomato & Chilli Relish

Once you’ve made a jar of this relish, you’ll find endless ways to enjoy it:

  • As a topping for burgers, grilled meats, or sausages
  • Served alongside scrambled eggs or an omelette
  • As a dip for sweet potato wedges or vegetable sticks
  • Spread on Paleo crackers or lettuce wraps
  • Swirled through cauliflower rice or mash for added flavour

This relish can also be stirred into soups or stews for a kick of flavour, or even used as a marinade base when mixed with olive oil and lemon juice.

How to Store Your Homemade Relish

Once cooled, this relish can be stored in a clean, sterilised glass jar in the fridge for up to two weeks. If you’d like to keep it longer, consider freezing it in small batches using silicone ice cube trays or freezer-safe jars. That way, you always have a flavour booster ready to go.

Be sure to use a clean spoon each time to prevent contamination and maximise shelf life. As there are no artificial preservatives in this recipe, proper storage is key.

Make It in Batches

This recipe is easy to scale up. Make a larger batch and store some jars for later or share them as thoughtful, homemade gifts. A jar of Paleo-friendly Tomato & Chilli Relish tied with a piece of twine and a handwritten label makes a charming and practical present for foodies and health-conscious friends alike.

Health Benefits of the Key Ingredients

  • Tomatoes: Rich in lycopene, a powerful antioxidant that supports heart health and reduces inflammation.
  • Chillies: Contain capsaicin, known for its metabolism-boosting and pain-relief properties.
  • Medjool dates: Provide fibre, minerals, and a natural source of energy without spiking blood sugar as rapidly as refined sugars.
  • Garlic: Anti-inflammatory, antibacterial, and a supporter of immune function.
  • Apple cider vinegar: Aids digestion and helps balance blood sugar levels.

Batch Cooking Tip: Use in Meal Prep

If you like to batch cook your meals for the week, this relish will quickly become a staple in your kitchen. Make a few jars at once and use it to add flavour to your proteins, vegetables, and lunchboxes. It’s especially handy when time is short, and you want to elevate simple meals without fuss.

A Delicious Way to Avoid Hidden Sugars

Creating this Tomato & Chilli Relish is a fantastic way to enjoy a spicy and slightly sweet condiment that fits perfectly into a Paleo lifestyle. The combination of fresh tomatoes, chillies, and medjool dates creates a rich and flavourful relish that enhances any dish.

Many relishes on the market contain high-fructose corn syrup, preservatives, and gums. This version skips all of that and instead focuses on natural sweetness and bold, clean flavours. It’s proof that you don’t need additives to make something taste amazing.

Final Thoughts

This relish is versatile and can be used as a topping for burgers, a dip for vegetables, or even a spread for sandwiches. It's a healthy and delicious alternative to store-bought relishes, packed with natural ingredients and no added sugars.

I hope you enjoy making and eating this Tomato & Chilli Relish. 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 relish!

Tomato & Chilli Relish Paleo diet recipe sauce dip

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Tuna Celery Salad with Creamy Paleo Tartar Dressing

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Cajun Spice Marinade paleo recipe-min

Homemade Cajun Spice Marinade (Paleo)

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There's nothing like a simple marinade to spice up an otherwise simple steak or fish dinner. Try my Cajun Spice Marinade recipe!

This is a really easy marinade to put together; make it up in advance and store in in a jar in the fridge so it's ready to use. You can make it in advance and store it in a jar in the fridge, so it's ready to use whenever you need it.

Cajun Spice Marinade paleo recipe-min
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5 from 1 vote

Recipe: Cajun Spice Marinade

This spice marinade will spice up whichever meat you rub it on!
Prep Time10 minutes
Total Time10 minutes
Course: Condiments, Sauces
Cuisine: Cajun
Keyword: Cajun Spice Marinade, Easy Marinade, Paleo Marinade, Spicy Marinade
Servings: 1 cup
Calories: 15kcal
Cost: $5

Equipment

  • Pestle and mortar
  • Mixing bowl
  • Storage Jar

Ingredients

  • 2 tsp Cayenne Pepper
  • 2 tsp Paprika
  • 1 tsp Oregano
  • 3 tsp Onion Powder
  • 1 tsp Ground black pepper
  • 1 Garlic clove minced
  • Sea salt I use pink Himalayan

Instructions

  • Mix the Ingredients: Combine all the spices in a mixing bowl. Use a pestle and mortar to pound the ingredients until they become powdery and evenly distributed.
  • Prepare the Marinade: Rub the mixture generously over your chosen meat or fish.
  • Marinate: Allow the meat or fish to marinate for 2-3 hours if you can, but if you're in a hurry, 30 minutes will just about do it.
  • Cook and Enjoy: Cook your marinated meat or fish as desired and enjoy the bold flavours of this Cajun spice marinade.

This Cajun Spice Marinade is a fantastic way to add a burst of flavour to your meals. Additionally, it’s simple to make and incredibly versatile. Make a batch and keep it in the fridge so you're always ready to elevate your dishes with a spicy kick.

Do you have a favourite marinade recipe? Share your thoughts and variations in the comments below! Moreover, don't forget to subscribe for more delicious recipes and cooking tips. Enjoy spicing up your meals!

Cajun Spice Marinade paleo recipe-min

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