best paleo dinner recipes

IKLAN

IKLAN

Create dinner in one dish! If you’re tired of dirtying up a bunch of dishes to get dinner on the table, try one of these one-dish recipes and make the task of preparing and cooking dinner a little easier.

A. best paleo dinner recipes
Quick & Easy Chicken Cabbage Stir Fry

I know how much you guys love quick and easy meals, so today I am sharing my quick and easy cabbage stir fry recipe. I often make this with my pre-made stir fry sauce, which saves me even more time, but this recipe will list all the ingredients you need to whip this up in less than 20 minutes.

Ingredients

• 1 tablespoon coconut oil (plus a little extra added later)
• 400 g / 0.8 lb chicken breast or thigh meat, sliced into thin strips (bite-size)
• ½ teaspoon sea salt
• ¼ teaspoon white pepper (black is fine too, but white is more Asian in flavour)
• 1 teaspoon grated ginger
• 3 cups sliced Napa cabbage (1/2 medium cabbage)
• 250 g / 0.5 broccolini or broccoli florets (about 10-12 broccolini stems)
• 1 large carrot, sliced
• 2 cloves garlic, finely diced
• 1 teaspoon fish sauce
• 3½ tablespoons coconut aminos (or 3 tablespoons Tamari sauce)
• Juice of ½ lime (or 2 tablespoons, lemon juice can also be used)
• 1 teaspoon sesame oil

Instructions

1. Heat a tablespoon of coconut oil in a large frying pan or a wok over high heat. Once hot, add the chicken meat and sprinkle with salt and pepper. Cook for 3 minutes each side, then remove to a bowl with all the juices.
2. Place the pan back over high heat and add another teaspoon of coconut oil. Add the ginger, cabbage, broccolini and carrot and cook for 2 minutes, stirring frequently. Add a splash of water (about 2 tablespoons), garlic, fish sauce, coconut aminos sauce, lime juice and return the chicken meat to the pan. Mix through. Cook altogether for 2 more minutes, stirring frequently. Finally, drizzle with a little sesame oil and stir through. Serve while hot!

B. best paleo dinner recipes
Spaghetti Squash Chow Mein

If you know me, you know that I get on kicks of liking different foods way too much.  Then I eat it all the time and eventually get sick of it.  The first time I can remember this happening was with Easy Mac when I was a child.  I wanted that stuff all the time… and soon enough I couldn’t look at it anymore.  More recently, last year to be exact, I was obsessed with brussel sprouts.  Like really obsessed.  I would have a huge bowl and call it dinner.  You might think, wow that sounds healthy and good for you!  Well it was for a little while, but now I am not in love with them anymore and I ruined a perfectly healthy side dish!!

Ingredients

• 1 large spaghetti squash
• 1/4 cup COCONUT AMINOS (or tamari if not paleo)
• 3 cloves garlic, minced
• 1 tablespoon COCONUT SUGAR
• 2 teaspoons freshly grated ginger
• 1/4 teaspoon white pepper (or black pepper!)
• 2 tablespoons OLIVE OIL
• 1 onion, diced
• 3 stalks celery, sliced diagonally
• 2 cups cole slaw mix (shredded cabbage and carrots)

Instructions

1. Cut a spaghetti squash in half length wise and scoop out seeds. Lay skin side up in a 13 x 9 pyrex and pour 1/2 inch of water in the bottom of the pan. Bake at 400 degrees for 30-40 minutes, until flesh is very tender. Once done, scoop out flesh with a fork so it breaks apart into strings, set aside.
2. In a small bowl, whisk together coconut aminos, garlic, coconut sugar, ginger and white pepper; set aside.
3. Heat olive oil in a large skillet over medium high heat. Add onion and celery, and cook, stirring often, until tender, about 3-4 minutes. Stir in cabbage until heated through, about 1 minute.
4. Stir in spaghetti squash and sauce mixture until well combined, about 2 minutes.
5. Serve immediately.

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