3 Tasteful Paleo Diet Recipes

Paleo diets or cavemen diets are increasingly well-known throughout the world to the famous culprit. For those who want to try the Paleo diet but are afraid because food that is prohibited is a modern food that is delicious, now no need to fear anymore.

The types of delicious food in the style of the Paleo diet are no less modern than the food sold in restaurant subscriptions. Which is clearly much healthier because it is made by yourself. Here are some of them.

Paleo Spaghetti Pie (Grain, Gluten, and Dairy Free)


  • 1 large spaghetti squash, halved lengthwise and seeded
  • 1 pound ground turkey sausage
  • 1/2 cup diced onion
  • 1 cup pizza sauce
  • 1 cup coarsely chopped baby spinach leaves
  • 1/2 cup diced red bell pepper
  • 1/4 cup unsweetened applesauce
  • 1 teaspoon dried basil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground black pepper
  • 3 eggs, beaten


  1. Preheat oven to 400 degrees F (200 degrees C). Place spaghetti squash, cut-side down, on a baking sheet.
  2. Bake squash in the preheated oven until cooked through, about 25 minutes. When cool enough to handle, scoop out the strands of squash with a spoon and place in an 8-inch square baking dish.
  3. Reduce oven temperature to 350 degrees F (175 degrees C).
  4. Cook and stir turkey sausage and onion in a large skillet over medium-high heat until turkey is browned, 4 to 6 minutes. Remove from heat and stir pizza sauce, spinach, red bell pepper, applesauce, basil, garlic powder, oregano, and black pepper into turkey mixture. Spread mixture over squash in baking dish.
  5. Pour eggs over turkey mixture and toss egg, turkey mixture, and squash together until egg is just combined.
  6. Bake in the preheated oven until mixture is bubbling and eggs are set, about 1 hour.
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Paleo Stuffed Cabbage


Tomato Sauce:

  • 1 (28 ounce) can crushed San Marzano tomatoes
  • 1 cup low-sodium chicken broth
  • 1 clove garlic, minced
  • 1 teaspoon dried parsley
  • 1 (8 ounce) can tomato paste
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 1 pound ground beef
  • 1 pound ground pork
  • 1 small yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons sea salt
  • 3/4 head cauliflower
  • 2 heads green cabbage
  • 1 zucchini
  • 2 eggs
  • 1/4 cup almond flour


  1. Combine tomatoes, chicken broth, 1 clove garlic, and 1 teaspoon parsley in a saucepan; bring to a boil. Add tomato paste. Fill the can 1/4 of the way with hot water; swirl to dissolve any tomato paste remaining in the can and pour into the saucepan. Season sauce with 1 teaspoon salt and 1/2 teaspoon pepper. Simmer until flavors combine, about 30 minutes.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Mix beef, pork, onion, 3 cloves garlic, basil, oregano, 1/2 teaspoon parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in a large bowl.
  4. Bring a large pot of water to a boil; add 2 tablespoons sea salt. Add cauliflower; cook for 5 minutes. Transfer to a bowl using a slotted spoon. Add 1 head of cabbage to the boiling water; cook for 5 minutes. Remove with the slotted spoon. Repeat with second cabbage. Separate cabbage leaves.
  5. Shred cauliflower and zucchini in a food processor fitted with the shredder disk. Add enough to the beef mixture so there is an equal ratio of both. Stir in eggs and almond flour.
  6. Lay 1 cabbage leaf on a flat surface. Roll 1 tablespoon of the beef mixture into a log and place in the middle of the leaf. Overlap with the bottom of the leaf; fold in opposing edges and roll up. Repeat with remaining leaves and beef mixture.
  7. Coat the bottom of a large baking dish with a layer of tomato sauce. Arrange cabbage rolls seam-side down in the dish; cover with remaining tomato sauce. Cover dish with aluminum foil.
  8. Bake in the preheated oven until sauce is bubbling, about 1 hour.
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Paleo Chili


  • 1 dried chipotle pepper, stem removed
  • 1 cup boiling water
  • 1 1/2 teaspoons coconut oil
  • 1 cup chopped yellow onion
  • 1 cup chopped green bell pepper
  • 1 cup chopped red bell pepper
  • 4 garlic cloves, minced
  • 1 pound ground bison
  • 1/2 pound spicy ground pork sausage
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon unsweetened cocoa powder
  • 1 teaspoon Worcestershire sauce
  • 1 (28 ounce) can crushed tomatoes
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon ground black pepper


  1. Soak chipotle pepper in boiling water until softened, about 10 minutes. Remove pepper from water and mince.
  2. Melt coconut oil in a large pot over medium heat. Cook and stir onion, green bell pepper, and red bell pepper until tender, 5 to 10 minutes. Stir garlic and minced chipotle into onion mixture and cook until fragrant, about 1 minute.
  3. Stir bison and sausage into onion mixture. Cook and stir until meat is browned and crumbly, 10 to 12 minutes.
  4. Stir chili powder, cumin, oregano, cocoa powder, and Worcestershire sauce into the bison mixture; add crushed tomatoes, salt, and pepper and stir. Bring to a boil, reduce heat to low, and simmer until flavors are blended, 10 minutes.
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The Source https://www.allrecipes.com/recipes/16705/healthy-recipes/paleo-diet/?page=2