Paleo Recipes

Paleo Recipes

Recipe 1: 

Creamy Cauliflower and Root Vegetable Soup

If you’re missing out on your favorite potato soup, put this recipe on your must try list. It’s creamy, flavorful, and delicious, and much better for you than the carb filled alternative. Top it with bacon for a savory salty crunch.

  •  Course Dinner, Lunch, Main Dish
  •  Cuisine Paleo, Primal
  •  Prep Time 40 minutes
     Total Time 40 minutes
  •  Servings 4


    • 4 slices bacon chopped
    • 1 Onion diced
    • 2 cloves garlic minced
    • 2 cups Cauliflower florets
    • 2 parsnips peeled and diced
    • 2 turnips peeled and diced
    • 1 teaspoon Dried thyme
    • 6 cups Chicken broth
    • 1 tablespoon Lemon juice
    • Sea salt and fresh ground pepper to taste
  • Instructions

    1. Cook the bacon in a large soup pot until crisp. Remove with a slotted spoon. Add the onions, and garlic, and cook until soft.
    2. Stir in the vegetables, add the thyme, and broth. Bring to a boil, reduce heat.
    3. Simmer for 30 minutes until veggies are tender. Puree using a blender or immersion blender and add the lemon juice. Transfer back to pot, heat through and serve topped with reserved bacon.


Recipe 2:

Buffalo Chicken Stew

For me, buffalo chicken is such a comfort food. That’s why this stew in one of my favorites.

Hot and spicy, this stew is full of tender chicken and vegetables. Unlike traditional hot wings, this stew helps you get in your daily intake of veggies without being too overwhelming.

Be sure to read your ingredients labels closely on the bottle of hot sauce. Aim for a “clean” version – no weird, junky ingredients.

If you eat dairy, top it with a few blue cheese crumbles and chopped celery to calm your craving for buffalo wings.

 Course Dinner, Lunch, Main Dish
 Cuisine Paleo
 Prep Time 45 minutes
 Total Time 45 minutes
 Servings 4


  • 2 tablespoons olive oil
  • 1 Onion sliced
  • 1 Carrot sliced
  • 2 Stalks celery sliced
  • 1 Red bell pepper sliced
  • 2 cloves garlic minced
  • 1 pound Chicken breast cubed
  • 3-4 tablespoons Hot sauce
  • 5 cups Chicken broth
  • Sea salt and fresh ground pepper to taste


  1. Heat the oil in a large soup pot and add the onion, carrot, garlic, celery, and bell peppers. Cook until soft and add the chicken. Cook until chicken is browned and add the hot sauce. Stir to mix well.
  2. Add the broth and bring to a boil. Reduce to a simmer, and simmer for 30 minutes.
  3. Serve hot, topped with desired toppings.