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

Garlic Chilli Broccoli & Cashews (Paleo)

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

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

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

Quick Garlic Chilli Broccoli with Cashews: A Perfect Paleo Side

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

Equipment

  • Frying pan

Ingredients

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

Instructions

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

Why Broccoli Deserves a Spotlight

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

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

Chilli and Garlic – A Classic Pairing

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

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

What Are Coconut Aminos?

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

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

Let’s Talk Cashews

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

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

Make It Your Own

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

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

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

Quick Enough for Any Day of the Week

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

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

Storage and Reheating Tips

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

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

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

Health Benefits at a Glance

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

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

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

Other Broccoli-Based Favourites

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

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

Let’s Keep It Delicious and Paleo

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

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

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

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

Paleo network recipe lime tarragon fish seafood grain-free ideas

Paleo Scallops with Lime & Tarragon Butter

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

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

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

Recipe: lime & tarragon scallops

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

Equipment

  • Bowl
  • Skewers
  • Barbecue or grill

Ingredients

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

Instructions

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

Why Scallops Are a Paleo Superfood

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

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

Why Tarragon and Lime Work So Well Together

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

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

Tips for Buying and Preparing Scallops

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

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

Cooking Scallops Indoors vs Outdoors

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

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

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

Serving Suggestions

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

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

Can’t Find Scallops?

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

Storage and Leftovers

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

Final Thoughts

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

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

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

Paleo network recipe lime tarragon fish seafood grain-free ideas

coconut seafood soup fish paleo recipe diet

Paleo Coconut Seafood Soup

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

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

coconut seafood soup fish paleo recipe diet
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5 from 1 vote

Recipe: coconut seafood soup

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

Equipment

  • Medium saucepan
  • Blender (optional)

Ingredients

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

Instructions

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

Why Coconut Seafood Soup is a Paleo Favourite

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

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

Tips for Choosing the Best Seafood

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

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

Customising the Flavour Profile

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

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

Perfect Pairings

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

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

Make-Ahead and Freezing Options

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

Storage Tips:

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

Health Benefits of the Ingredients

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

Frequently Asked Questions

Can I use chicken or another protein instead of seafood?

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

Is this soup spicy?

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

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

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

Can I add noodles?

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

Final Thoughts

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

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

coconut seafood soup fish paleo recipe diet

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