25+ Delicious Winter Paleo Recipes to Warm Your Soul

As the temperatures drop and the days get shorter, there’s nothing quite like warming up with a hearty meal that nourishes both your body and soul.

Whether you’re enjoying a cozy evening at home or preparing for a winter gathering, winter Paleo recipes are the perfect way to stay healthy and satisfied while still indulging in comfort food.

The beauty of Paleo is that it focuses on wholesome, nutrient-dense ingredients, and winter is the ideal season to embrace these rich, flavorful dishes.

From hearty stews and warming soups to roasted vegetables and savory meats, the possibilities are endless.

In this blog post, we’ve gathered over 25 delicious winter Paleo recipes that are perfect for staying energized and healthy during the colder months.

These recipes feature seasonal ingredients, bold flavors, and a mix of comforting textures, all while being free from gluten, dairy, and processed foods.

Whether you’re following a strict Paleo diet or simply looking for tasty meals to enjoy during winter, these recipes will help you stay on track and enjoy every bite.

25+ Delicious Winter Paleo Recipes to Warm Your Soul

Winter is the season for comfort, and what better way to embrace it than with nourishing, delicious, and Paleo-friendly meals?

These 25+ winter Paleo recipes not only keep you warm but also provide a variety of healthy, satisfying options for every meal of the day.

From rich stews and roasted vegetables to flavorful meats and savory breakfast dishes, each recipe is packed with wholesome ingredients to help you stay on top of your health goals during the colder months.

By incorporating these recipes into your winter meal plan, you’ll not only enjoy the flavors of the season but also give your body the nutrients it needs to stay strong and energized.

So, grab your apron, embrace the season’s best ingredients, and start cooking your way through these winter Paleo dishes that are sure to keep you cozy and content all season long.

Roasted Butternut Squash and Brussel Sprouts Salad

This hearty winter salad combines the earthy sweetness of roasted butternut squash with the crispy goodness of brussel sprouts. Tossed in a simple lemony dressing, this dish is a perfect side for any winter meal. It’s packed with fiber, vitamins, and healthy fats, making it a satisfying and nutritious choice for those on the paleo diet.

Ingredients

• 1 medium butternut squash, peeled and cubed
• 1 lb brussel sprouts, trimmed and halved
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 tbsp lemon juice
• 1 tbsp apple cider vinegar
• 1 tsp honey
• 1/4 cup chopped fresh parsley
• 1/4 cup pecans, toasted (optional)

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the butternut squash cubes and brussel sprouts with olive oil, salt, and pepper.
3. Spread the vegetables out on a baking sheet in a single layer and roast for 25-30 minutes, flipping halfway through, until tender and golden brown.
4. While the vegetables roast, whisk together lemon juice, apple cider vinegar, honey, salt, and pepper in a small bowl.
5. Once the veggies are roasted, let them cool slightly before tossing them with the dressing and chopped parsley.
6. Garnish with toasted pecans, if desired, and serve warm or at room temperature.

This Roasted Butternut Squash and Brussel Sprouts Salad is a festive and delicious winter dish that’s perfect for a paleo meal. The balance of sweetness from the squash, crunch from the brussel sprouts, and a tangy dressing makes it a delightful addition to any table. Whether as a main or a side, it’s a dish that satisfies both your taste buds and your nutritional needs.

Spicy Sweet Potato and Sausage Stew

Warm up with this hearty and flavorful paleo stew that brings together tender sweet potatoes, savory sausage, and aromatic spices. The addition of chili flakes and garlic gives this dish a delightful kick, while the coconut milk adds a creamy richness without dairy. It’s a filling meal that’s perfect for winter nights.

Ingredients

• 1 lb paleo-friendly sausage (chicken or turkey sausage works great)
• 2 medium sweet potatoes, peeled and diced
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 can (14 oz) full-fat coconut milk
• 4 cups chicken broth (preferably homemade)
• 1 tsp ground cumin
• 1/2 tsp chili flakes (adjust to taste)
• Salt and pepper, to taste
• Fresh cilantro, chopped, for garnish

Instructions

1. In a large pot or Dutch oven, cook the sausage over medium heat until browned, breaking it apart into crumbles as it cooks.
2. Add the chopped onion and garlic to the pot and sauté for 2-3 minutes until fragrant.
3. Add the diced sweet potatoes, cumin, chili flakes, salt, and pepper. Stir to combine.
4. Pour in the chicken broth and coconut milk. Bring to a simmer and cook for 25-30 minutes, or until the sweet potatoes are tender.
5. Taste and adjust the seasoning, adding more salt, pepper, or chili flakes if desired.
6. Ladle the stew into bowls and garnish with fresh cilantro.

This Spicy Sweet Potato and Sausage Stew is a warming, soul-soothing dish that captures the essence of winter flavors. The sweetness of the potatoes complements the spiciness of the sausage, while the coconut milk creates a smooth, velvety texture. It’s the ideal meal for a chilly evening, full of rich flavors and packed with nutrients to keep you satisfied and energized.

Winter Vegetable and Beef Stir-Fry

This stir-fry is a perfect paleo-friendly winter dish, featuring a variety of colorful, hearty vegetables paired with tender strips of beef. The combination of ginger, garlic, and coconut aminos gives it a savory, slightly sweet flavor profile that works perfectly with the crisp vegetables. It’s quick, easy, and makes a great weeknight dinner.

Ingredients

• 1 lb grass-fed beef sirloin or flank steak, thinly sliced
• 1 cup sliced carrots
• 1 cup broccoli florets
• 1/2 cup sliced bell pepper
• 1 onion, sliced
• 2 tbsp coconut aminos
• 2 tbsp sesame oil
• 1 tbsp fresh ginger, grated
• 2 cloves garlic, minced
• 1 tbsp olive oil
• Salt and pepper, to taste
• Sesame seeds, for garnish (optional)

Instructions

1. Heat the sesame oil in a large skillet or wok over medium-high heat. Add the sliced beef and cook for 3-4 minutes, or until browned. Remove the beef from the pan and set aside.
2. In the same pan, add olive oil and sauté the garlic and ginger for 1-2 minutes until fragrant.
3. Add the carrots, broccoli, bell pepper, and onion to the pan and stir-fry for 5-7 minutes, or until the vegetables are tender but still crisp.
4. Return the beef to the pan and add the coconut aminos. Stir everything together and cook for an additional 2-3 minutes to heat through.
5. Season with salt and pepper, and garnish with sesame seeds if desired. Serve immediately.

This Winter Vegetable and Beef Stir-Fry is a delightful, nutrient-packed meal that’s both easy to make and full of flavor. The rich umami from the coconut aminos paired with the savory beef and crunchy vegetables creates a satisfying dish that’s perfect for a paleo diet. It’s a great way to enjoy winter vegetables while keeping your meals light, balanced, and delicious.

Braised Chicken Thighs with Root Vegetables

This braised chicken dish features tender, juicy chicken thighs slow-cooked with hearty root vegetables like carrots, parsnips, and turnips. The rich flavors of the vegetables and the succulent chicken, combined with fresh thyme and garlic, make this a comforting winter meal. It’s paleo-friendly, simple to prepare, and full of winter nutrients.

Ingredients

• 6 bone-in, skin-on chicken thighs
• 2 medium carrots, peeled and cut into chunks
• 2 parsnips, peeled and cut into chunks
• 1 turnip, peeled and cut into chunks
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 cup chicken broth (preferably homemade)
• 2 tbsp olive oil
• 2 sprigs fresh thyme
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large oven-safe skillet, heat the olive oil over medium-high heat. Season the chicken thighs with salt and pepper, then brown them on both sides (about 3-4 minutes per side). Remove the chicken and set aside.
3. In the same skillet, add the onions and garlic, and sauté for 2-3 minutes until softened.
4. Add the carrots, parsnips, and turnip to the skillet, tossing to coat in the oil and aromatics.
5. Return the chicken thighs to the skillet, nestling them into the vegetables. Pour in the chicken broth, and add the thyme sprigs.
6. Cover the skillet with a lid or foil and place it in the oven. Braise for 40-45 minutes, until the chicken is tender and cooked through.
7. Remove the chicken and vegetables from the skillet, and discard the thyme sprigs. Garnish with fresh parsley before serving.

This Braised Chicken Thighs with Root Vegetables is a hearty, comforting dish that embodies the spirit of winter cooking. The slow braising method locks in flavors, resulting in tender chicken and flavorful, melt-in-your-mouth vegetables. It’s the perfect meal for a cozy dinner, offering both richness and nutritional benefits in a simple yet elegant package.

Cabbage and Pork Stir-Fry

This paleo stir-fry combines savory pork with the crunchy goodness of cabbage, making for a flavorful, low-carb, and filling winter meal. Seasoned with garlic, ginger, and coconut aminos, this dish has a perfect balance of salty, savory, and slightly sweet notes. Quick to prepare, it’s ideal for busy weeknights when you want a healthy yet satisfying dinner.

Ingredients

• 1 lb ground pork
• 1/2 head green cabbage, thinly sliced
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp coconut aminos
• 1 tbsp sesame oil
• 1 tbsp olive oil
• 1/2 tsp crushed red pepper flakes (optional)
• Salt and pepper, to taste
• Green onions, chopped, for garnish (optional)

Instructions

1. Heat the sesame oil in a large skillet or wok over medium heat. Add the ground pork and cook until browned, breaking it apart as it cooks (about 5-6 minutes).
2. Add the onions, garlic, and ginger to the skillet, and sauté for 2-3 minutes until fragrant.
3. Add the sliced cabbage to the skillet and stir-fry for 5-7 minutes until the cabbage is tender but still crisp.
4. Stir in the coconut aminos, crushed red pepper flakes (if using), and season with salt and pepper.
5. Continue to cook for another 2-3 minutes to allow the flavors to meld.
6. Garnish with chopped green onions and serve immediately.

This Cabbage and Pork Stir-Fry is a quick, nutritious, and flavorful dish that brings comfort without the heaviness. The tender pork and crisp cabbage combine perfectly with the aromatic seasonings to create a well-balanced, paleo-friendly meal. Whether you’re cooking for one or a crowd, this stir-fry will quickly become a winter favorite.

Beef and Mushroom Stew

This rich and savory beef and mushroom stew is a perfect winter meal, especially for paleo eaters looking for a filling and flavorful dish. The tender beef, earthy mushrooms, and aromatic herbs are simmered together in a rich broth, creating a comforting stew that’s perfect for warming up on a chilly evening.

Ingredients

• 1 lb beef stew meat (chuck roast or round), cut into 1-inch cubes
• 2 cups mushrooms, sliced (cremini or button mushrooms work well)
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 cups beef broth (preferably homemade)
• 1 tbsp tomato paste
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 bay leaf
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions

1. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes and sear them on all sides until browned (about 5-6 minutes). Remove the beef and set aside.
2. In the same pot, add the onions and garlic, sautéing for 2-3 minutes until softened.
3. Add the mushrooms and cook for another 5 minutes until they release their moisture and become tender.
4. Stir in the tomato paste, thyme, rosemary, bay leaf, salt, and pepper, and cook for 1-2 minutes to let the spices bloom.
5. Return the beef to the pot and pour in the beef broth. Bring to a simmer, then cover and cook for 1.5 to 2 hours, or until the beef is tender and the flavors have melded together.
6. Remove the bay leaf, taste, and adjust seasoning if necessary. Garnish with fresh parsley before serving.

This Beef and Mushroom Stew is a warm, satisfying, and nutrient-dense dish that’s ideal for the winter months. The combination of tender beef and savory mushrooms creates a rich, comforting stew that’s perfect for slow-cooking and savoring over a long, cold evening. It’s an excellent way to enjoy a hearty meal while staying aligned with your paleo lifestyle.

Coconut Curry Butternut Squash Soup

This coconut curry butternut squash soup is a velvety and aromatic dish perfect for cold winter days. The rich, creamy texture comes from the coconut milk, while the spices like turmeric, cumin, and ginger add warmth and depth. This paleo-friendly soup is not only comforting but also packed with nutrients, making it an ideal choice for lunch or dinner.

Ingredients

• 1 medium butternut squash, peeled and cubed
• 1 onion, chopped
• 3 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 1 can (14 oz) full-fat coconut milk
• 3 cups vegetable or chicken broth
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• Salt and pepper, to taste
• 1 tbsp olive oil
• Fresh cilantro, chopped, for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onions, garlic, and ginger, and sauté for 3-4 minutes until softened and fragrant.
2. Add the butternut squash, turmeric, cumin, and cinnamon to the pot, and cook for 2 minutes to toast the spices.
3. Pour in the coconut milk and broth, then bring the mixture to a simmer. Let it cook for 25-30 minutes, or until the butternut squash is tender.
4. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, transfer the soup in batches to a blender and blend until smooth.
5. Season with salt and pepper to taste.
6. Serve warm, garnished with fresh cilantro.

This Coconut Curry Butternut Squash Soup is the epitome of comfort in a bowl. The sweetness of the butternut squash is beautifully balanced by the warming spices, while the coconut milk adds a rich creaminess. It’s a flavorful and nutritious soup that can be enjoyed on its own or paired with a paleo bread for a complete meal, making it a perfect choice for winter.

Paleo Beef Wellington with Sweet Potato Crust

This Paleo Beef Wellington with Sweet Potato Crust is a creative twist on the classic, making it perfect for a festive winter meal. The tender beef is wrapped in a savory mushroom mixture, and instead of a traditional puff pastry, the sweet potato crust offers a hearty, gluten-free alternative. This dish is an elegant and flavorful showstopper for any special occasion.

Ingredients

• 2 lb beef tenderloin (center-cut)
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 lb mushrooms, finely chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tbsp fresh thyme, chopped
• 1/2 cup almond flour
• 2 medium sweet potatoes, peeled and sliced thin
• 1 egg (optional, for egg wash)

Instructions

1. Preheat the oven to 375°F (190°C).
2. Season the beef tenderloin with salt and pepper. In a large skillet, heat olive oil over medium-high heat and sear the beef on all sides until browned (about 2-3 minutes per side). Remove from heat and let it cool.
3. In the same skillet, add the onions and garlic, sautéing until soft (about 3 minutes). Add the mushrooms and thyme, cooking until the mushrooms release their moisture and become tender, about 10 minutes. Remove from heat and let the mushroom mixture cool.
4. Lay out the sweet potato slices in a single layer on a parchment-lined baking sheet. Sprinkle with salt and bake for 20-25 minutes, or until soft.
5. Once the sweet potatoes are cool enough to handle, layer them out on a piece of parchment paper to form a rectangle large enough to wrap the beef.
6. Spread the mushroom mixture over the beef and place it in the center of the sweet potato layer. Roll the sweet potatoes around the beef, securing the ends with the parchment paper.
7. If desired, brush the outside with a beaten egg for a golden finish.
8. Bake the wrapped beef in the oven for 25-30 minutes, or until the sweet potato crust is tender and slightly golden.
9. Let it rest for 10 minutes before slicing and serving.

This Paleo Beef Wellington with Sweet Potato Crust is an impressive dish that combines elegance with comfort. The tender, juicy beef paired with the rich mushroom mixture is perfectly encased in a gluten-free sweet potato crust, making it a delicious and wholesome alternative to traditional beef Wellington. Whether for a special holiday meal or a winter dinner party, this recipe is sure to impress and satisfy your guests.

Lamb and Root Vegetable Tagine

This Lamb and Root Vegetable Tagine is a fragrant, aromatic dish that is perfect for winter. With tender lamb slow-cooked with a variety of root vegetables like carrots, sweet potatoes, and turnips, and spiced with cumin, cinnamon, and saffron, this tagine offers a delightful balance of sweet, savory, and spiced flavors. It’s a satisfying meal that can be enjoyed as a standalone dish or with cauliflower rice for a low-carb option.

Ingredients

• 2 lbs lamb stew meat, cut into cubes
• 2 medium carrots, peeled and chopped
• 2 sweet potatoes, peeled and chopped
• 2 turnips, peeled and chopped
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp saffron threads
• 1 tbsp olive oil
• 3 cups vegetable or chicken broth
• 1/2 cup dried apricots, chopped
• Salt and pepper, to taste
• Fresh cilantro, chopped, for garnish

Instructions

1. Heat olive oil in a large pot or tagine over medium-high heat. Season the lamb with salt and pepper and brown on all sides, about 5 minutes.
2. Remove the lamb from the pot and set aside. In the same pot, add the onions and garlic and sauté for 3-4 minutes until softened.
3. Add the carrots, sweet potatoes, and turnips to the pot and stir to combine with the onions and garlic.
4. Stir in the cumin, cinnamon, ginger, and saffron, cooking for 1-2 minutes until fragrant.
5. Return the lamb to the pot and pour in the broth. Bring to a simmer, then reduce the heat to low. Cover and cook for 1.5 to 2 hours, or until the lamb is tender and the vegetables are cooked through.
6. Stir in the chopped apricots and cook for an additional 10 minutes.
7. Garnish with fresh cilantro and serve hot.

This Lamb and Root Vegetable Tagine is a flavorful and satisfying dish, perfect for winter nights when you want something warming and comforting. The tender lamb and sweet, earthy vegetables are complemented by the aromatic spices, creating a deliciously rich stew. The addition of apricots brings a subtle sweetness that balances the savory notes, making it a well-rounded and crowd-pleasing paleo meal.

Paleo Chicken and Mushroom Stroganoff

This Paleo Chicken and Mushroom Stroganoff offers a creamy, savory twist on the classic comfort food, made without dairy or gluten. The chicken is cooked in a rich, flavorful sauce made from coconut milk, mushrooms, and a touch of Dijon mustard, creating a hearty dish perfect for colder months. Serve it over cauliflower rice or zucchini noodles for a complete and satisfying paleo meal.

Ingredients

• 1 lb chicken breasts, cut into strips
• 2 tbsp olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 lb mushrooms, sliced
• 1 cup full-fat coconut milk
• 1 tbsp Dijon mustard
• 1 tbsp fresh thyme, chopped
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, and cook for 5-7 minutes until browned and cooked through. Remove the chicken from the skillet and set aside.
2. In the same skillet, add the onions and garlic and sauté for 3-4 minutes, until softened. Add the mushrooms and cook for an additional 5 minutes, or until the mushrooms release their moisture and become tender.
3. Pour in the coconut milk and Dijon mustard, stirring to combine. Bring to a simmer and cook for 5-7 minutes until the sauce thickens slightly.
4. Return the chicken to the skillet and stir to coat with the sauce. Let it simmer for another 2-3 minutes until heated through.
5. Stir in fresh thyme and adjust seasoning with salt and pepper as needed.
6. Serve the chicken stroganoff hot, garnished with fresh parsley.

This Paleo Chicken and Mushroom Stroganoff is a rich and creamy dish that provides all the comfort of a traditional stroganoff, with a healthy, paleo-friendly twist. The coconut milk and Dijon mustard create a luscious sauce that perfectly complements the tender chicken and mushrooms. It’s an ideal winter meal that’s both indulgent and nourishing, especially when paired with a low-carb side like cauliflower rice.

Paleo Roast Beef with Horseradish Sauce

This Paleo Roast Beef with Horseradish Sauce is an easy yet elegant dish for any winter meal. The roast beef is seasoned with a simple rub of garlic, rosemary, and thyme before being roasted to perfection. Paired with a creamy horseradish sauce made from dairy-free ingredients, this dish is flavorful, hearty, and perfect for family gatherings or holiday dinners.

Ingredients

• 3 lb beef roast (sirloin or ribeye)
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• Salt and pepper, to taste
• 1/4 cup horseradish (fresh or jarred)
• 1/2 cup full-fat coconut milk
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard

Instructions

1. Preheat the oven to 375°F (190°C).
2. Rub the beef roast with olive oil, garlic, rosemary, thyme, salt, and pepper.
3. Place the roast on a rack in a roasting pan and roast for 1-1.5 hours, or until it reaches your desired level of doneness (use a meat thermometer for accuracy). Let the roast rest for 10-15 minutes before slicing.
4. In a small bowl, whisk together the horseradish, coconut milk, apple cider vinegar, Dijon mustard, and a pinch of salt to create the horseradish sauce.
5. Slice the roast beef and serve with the horseradish sauce on the side.

This Paleo Roast Beef with Horseradish Sauce is a simple yet sophisticated dish that’s perfect for any special winter occasion. The beef is perfectly seasoned and roasted, while the tangy, creamy horseradish sauce adds a delicious kick. It’s a wonderful centerpiece for a holiday meal or a Sunday dinner, and it pairs beautifully with roasted vegetables or a fresh winter salad.

Paleo Stuffed Acorn Squash with Sausage and Apples

This Paleo Stuffed Acorn Squash with Sausage and Apples is a warm, comforting dish filled with savory sausage and sweet apples, making it a perfect choice for a winter meal. The acorn squash serves as a natural bowl, holding all the ingredients together, while the combination of sausage, apples, and spices offers a delightful balance of flavors that will satisfy your taste buds.

Ingredients

• 2 acorn squash, halved and seeded
• 1 lb ground sausage (paleo-friendly)
• 1 medium onion, chopped
• 2 apples, peeled and chopped
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• Salt and pepper, to taste
• 2 tbsp olive oil
• Fresh parsley, chopped, for garnish

Instructions

1. Preheat the oven to 375°F (190°C).
2. Drizzle the acorn squash halves with olive oil, season with salt and pepper, and place them on a baking sheet, cut side down. Roast for 35-40 minutes, or until the squash is tender and easily pierced with a fork.
3. While the squash is roasting, heat olive oil in a large skillet over medium heat. Add the ground sausage and cook, breaking it up with a spoon, until browned.
4. Add the onion and apples to the skillet, cooking for 5-7 minutes, until the onion is softened and the apples begin to soften. Stir in the cinnamon, nutmeg, salt, and pepper. Cook for another 3 minutes.
5. Once the squash is done, remove it from the oven and flip the halves over. Spoon the sausage and apple mixture into each squash half, packing it in tightly.
6. Return the stuffed squash to the oven and bake for an additional 10-15 minutes to heat through.
7. Garnish with fresh parsley before serving.

This Paleo Stuffed Acorn Squash with Sausage and Apples is a delightful winter meal that combines savory and sweet flavors in a warm, comforting dish. The acorn squash acts as the perfect vessel for the flavorful sausage and apples, creating a satisfying, nutrient-packed meal. Whether served as a main course or alongside a light salad, it’s a great choice for a cozy winter dinner.

Paleo Butternut Squash Soup

This Paleo Butternut Squash Soup is the ultimate comfort food for winter. It’s creamy, rich, and velvety smooth, made with roasted butternut squash, coconut milk, and a touch of warming spices like cinnamon and nutmeg. The natural sweetness of the squash pairs perfectly with the savory flavors, creating a delightful, nourishing dish. This soup is perfect for cozy nights in or as an elegant starter for a holiday meal.

Ingredients

• 1 medium butternut squash, peeled and cubed
• 2 tbsp olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 4 cups chicken or vegetable broth
• 1 cup full-fat coconut milk
• Salt and pepper, to taste
• Fresh thyme or parsley, for garnish

Instructions

1. Preheat the oven to 400°F (200°C).
2. Toss the cubed butternut squash with olive oil, salt, and pepper. Spread it out on a baking sheet and roast for 25-30 minutes until tender and lightly caramelized.
3. In a large pot, heat olive oil over medium heat. Add the onion and garlic and sauté for 4-5 minutes, until softened and fragrant.
4. Add the roasted squash, cinnamon, and nutmeg to the pot. Stir to combine, then pour in the broth. Bring to a simmer and cook for 10-15 minutes, allowing the flavors to meld together.
5. Use an immersion blender or transfer the soup to a blender to purée until smooth.
6. Return the soup to the pot and stir in the coconut milk. Adjust seasoning with salt and pepper to taste.
7. Serve hot, garnished with fresh thyme or parsley.

This Paleo Butternut Squash Soup is the perfect dish to warm you up on a chilly winter day. The natural sweetness of the butternut squash is enhanced by the creamy coconut milk and the warming spices, creating a wonderfully comforting bowl of soup. It’s ideal for meal prepping, and with its velvety texture, it’s sure to be a crowd-pleaser at any winter gathering.

Paleo Lemon Garlic Roasted Chicken Thighs

These Paleo Lemon Garlic Roasted Chicken Thighs are tender, juicy, and packed with zesty lemon and savory garlic flavors. The chicken thighs are roasted to perfection, with a crispy skin and moist interior. This recipe is simple yet full of flavor, making it a perfect weeknight dinner or an impressive dish to serve at a dinner party. The combination of lemon and garlic gives the chicken a refreshing yet robust taste that pairs wonderfully with roasted vegetables.

Ingredients

• 6 bone-in, skin-on chicken thighs
• 3 cloves garlic, minced
• Zest and juice of 1 lemon
• 2 tbsp olive oil
• 1 tbsp fresh thyme, chopped
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, combine the garlic, lemon zest, lemon juice, olive oil, thyme, salt, and pepper.
3. Pat the chicken thighs dry with paper towels and rub the lemon-garlic mixture all over the chicken, making sure to get it under the skin.
4. Arrange the chicken thighs on a baking sheet, skin side up.
5. Roast in the oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is crispy and golden brown.
6. Garnish with fresh parsley before serving.

Paleo Lemon Garlic Roasted Chicken Thighs are a quick and flavorful meal that’s sure to satisfy. The zesty lemon and savory garlic make this dish incredibly aromatic, while the chicken thighs stay juicy and tender. It’s the perfect winter dish when paired with your favorite roasted vegetables, mashed cauliflower, or a light salad for a complete meal.

Paleo Sweet Potato Hash with Bacon and Eggs

This Paleo Sweet Potato Hash with Bacon and Eggs is a hearty, nutrient-packed breakfast or brunch option that will keep you energized throughout the day. The crispy bacon and tender sweet potatoes are cooked together in a skillet, then topped with fried eggs. The combination of smoky bacon, sweet potatoes, and the richness of eggs makes for a delicious and satisfying meal. It’s perfect for those cozy mornings when you want something both filling and flavorful.

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 4 slices of bacon, chopped
• 1 small onion, diced
• 1 bell pepper, diced
• 4 large eggs
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions

1. Heat a large skillet over medium heat. Add the chopped bacon and cook until crispy, about 5-7 minutes. Remove the bacon from the skillet and set aside, leaving some bacon fat in the pan.
2. Add the diced sweet potatoes to the skillet and cook for 10-12 minutes, stirring occasionally, until the sweet potatoes are tender and slightly crispy.
3. Add the diced onion and bell pepper to the skillet and cook for an additional 5 minutes, until the vegetables are softened.
4. Season the hash with salt and pepper to taste, then stir in the cooked bacon.
5. In a separate skillet, fry the eggs to your liking (sunny side up or over easy).
6. Serve the sweet potato hash topped with fried eggs and garnish with fresh parsley.

This Paleo Sweet Potato Hash with Bacon and Eggs is a flavorful and filling breakfast that combines sweet, savory, and smoky elements in each bite. The sweet potatoes provide a hearty base, while the bacon adds the perfect crunch and richness. Topped with eggs, this dish is not only satisfying but also full of nutrients to kick-start your day. Whether for brunch or a weekend breakfast, it’s a delicious and comforting way to enjoy the colder months.

Note: More recipes are coming soon!