Paleo Diet Recipes For Toddlers – 5 Of The Best

Hey everyone and welcome to Paleo Diet For Beginners. Since starting the Paleo diet it has taken a year to slowly transition my kids into going Paleo as well. It’s hard at first but a few Paleo diet recipes for toddlers helped me along the way. Here’s 5 of my favourite for you to get started.

 

Paleo Diet Recipes For Toddlers

Paleo teriyaki chicken skewers

Sauteed Kale (1) 
This homemade teriyaki sauce recipe is way better than the standard garbage from stores. It only uses minimal honey and the dates sweeten the sauce. No thickening agent is needed unlike the store bought crap because the onions work to thicken this as well.

 

Serves: 8-10

 

Ingredients

 

½ Sweet Onion, chopped
1 T. Coconut Oil
10 Small Dates, chopped
2 t. Garlic, minced
2 T. Orange Juice Concentrate
¾ C. Coconut Aminos
¼ C. Honey
2 T. Rice Vinegar
½ t. Real Salt
Pinch of Chili Flakes (optional)
2 Large Chicken Breasts, cut into 1” cubes
½ Pineapple, cored and cut into 1” cubes
Roughly chopped Cilantro, to garnish
8-10 Wooden Skewers, soaked in water for 20 minutes

 

Instructions

 

Heat the coconut oil in a small sauce pan. Add the onion and sauté on medium heat for 2-3 minutes, or until it becomes translucent and soft. Add the garlic and sauté for another 30 seconds. Add the dates, orange juice concentrate, coconut aminos, honey, vinegar, salt, and chili flakes(if using) to the sauce pan and bring to a boil. Reduce the heat and simmer for 5 minutes. Mixture should have started to thicken a bit and dates should be soft.
Pour the mixture into a blender and puree until very smooth and thick.
Place the cubed chicken in a container or Ziploc bag and pour ¾ of the teriyaki sauce over it. Seal and let marinate in the refrigerator overnight, or for at least 30 minutes. Marinate overnight for best flavor. Reserve the rest of the teriyaki sauce in an airtight container and refrigerate.
When ready to make the skewers, thread the marinated chicken and pineapple cubes onto the soaked wooden skewers, alternating each item. You should end up with 8-10 skewers, depending on how heavily you thread them.
Preheat a grill, making sure to oil the grates before doing so.
Grill the skewers on all sides until cooked through, basting with the reserved teriyaki sauce while they cook.
Serve garnished with cilantro.

 

Curried and baked Zucchini chips

Sauteed Kale (2)

 

Replace the crappy store bought crisps and chips with these awesome baked zucchini chips. The kids will love it and we

Love it to satisfy our crunch cravings.

 

Ingredients

 

2 medium/large Zucchini
1 T. Olive Oil
¼ t. Curry Powder
⅛ t. Garlic Powder
⅛ t. Real Salt

 

Instructions

 

Preheat the oven to 225 degrees. Line 2 baking sheets with 2 sheets of parchment paper that have been very lightly brushed with olive oil.
Cut the ends of the zucchini off and discard. Very thinly slice the zucchini into paper thin rounds. A mandolin is preferable for doing this, but if you don’t have one, a very sharp knife will work fine. Slice carefully!
Place the zucchini rounds in a single layer on the prepared parchment lined baking sheets. Place them close together but don’t let the zucchini rounds touch each other.
Brush the tops of the zucchini with olive oil.
Combine the curry powder, garlic powder, and salt in a small bowl and sprinkle evenly over oil coated zucchini slices.
Bake in the oven for at least 1 hour. After 1 hour, check on the chips. The time it takes for them to become crisp will vary depending on how thinly you sliced them. When they are dry and crisp, they are ready to be removed. You may need to remove a few chips at a time, letting those that aren’t quite ready cook a bit longer.
When the chips have cooled, store in an airtight container.

 

Paleo Thai Chicken Pizza Recipe

Sauteed Kale (3)



what an awesome recipe with bold flavours and colours. The Paleo cheese in this is made with coconut milk and egg yolk and is absolutely genius to hold everything together and give a bit of flavour. You can make it easier by buying store bought chilli sauce but I have included recipe for those hardcore Paleos.


Ingredients

 

1 Paleo Pizza Crust
Paleo Sweet Chili Sauce
1 Red Chili, seeds removed
1 Garlic Clove
2 T. Apple Cider Vinegar
⅛ t. Real Salt
½ t. Arrowroot Starch
¼ C. Water
¼ C. Honey
Thai Pizza Toppings
½ Small Zucchini, thinly sliced into rounds
½ Red Bell Pepper, thinly sliced
⅛ Red Onion, thinly sliced
½ C. Chicken, cooked and shredded
1 Egg Yolk
3 T. Coconut milk (canned)
¼ t. Real Salt
2 T. Chopped Fresh Cilantro

 

Instructions

 

Preheat oven to 425 degrees.
Prepare the Thai Sweet Chili Sauce – Place the chili, garlic, vinegar, and salt in a blender and blend until the chili and garlic are finely chopped. Place the mixture in a small saucepan. Mix the arrowroot starch and 1 t. of the water together in a small bowl. Add rest of the water in, mix together, and stir into the chili mixture in the saucepan. Stir the honey into the saucepan and bring to a simmer on medium/high heat. Once the mixture thickens, remove from heat and set aside.
Prepare the pizza crust according to recipe directions, patting into a round and transferring to a pizza stone on a sheet of waxed paper. After the waxed paper has been peeled away, place in the preheated oven for 5 minutes.
Remove pizza crust from oven and spread the chili sauce evenly over the crust using a spoon or pastry brush. Top the sauce with the zucchini slices, distributing evenly over the crust, followed by the red bell pepper, chicken, and red onion.
Mix together the coconut milk, egg yolk, and salt in a small bowl. Pour evenly over the crust and toppings.
Bake again for 7-10 minutes, or until the crust is golden brown and vegetables are somewhat wilted.
Remove from oven and sprinkle the chopped cilantro over the pizza.

 

Paleo sweet and sticky BBQ chicken

Sauteed Kale (4)

 

Mmmm finger lickin good. These are absolutely amazing and kids will demolish this. Mine do 🙂

 

Ingredients

 

4 oz. Tomato Paste
1 T. Olive Oil
2 t. Chopped Garlic
⅛ t. Cumin
½ t. Chili Powder
½ t. Ground Mustard
⅓ C. 100% Juice Pineapple Concentrate
⅓ C. Pure Maple Syrup
¼ C. Apple Cider Vinegar
1 t. Real Salt
12 Chicken Legs or Skinless Bonless Thighs

 

Instructions

 

Preheat oven to 325 degrees.
Heat the olive oil on medium heat in a saucepan. Add the tomato paste, garlic, cumin, chili powder, and ground mustard to the oil and sauté for 30 seconds.
Add the pineapple concentrate, maple syrup, apple cider vinegar, and salt to the saucepan and bring to a boil. Reduce heat to a simmer and Let the sauce cook for 5 minutes. Remove from heat.
Place the chicken in a 9×13 baking dish. Pour the sauce over the chicken, making sure all surfaces are coated. Bake on the center rack of preheated oven for 90-105 minutes, or until chicken is very tender.

 


Paleo Mac and Cheese Recipe

Sauteed Kale (5)


 
I loved Mac and cheese when I was growing up and my kids do too. In my quest to find the perfect Paleo alternative, I came across this genius idea to make a cheese sauce. The author even uses carrots for the cheesy colour! Talk about going all out 🙂

 

Serves: 4

 

Ingredients

 

1 ½ heads Cauliflower
2 T. Grass-fed Butter or coconut oil
½ t. Real Salt
¼ C. Water
2 T. Grass-fed Butter or coconut oil
1 small Yellow Squash (Summer squash), cut into small cubes
1 small Carrot, peeled and diced
½ Small Sweet Onion, diced
½ t. Garlic Powder
¾ t. Ground Mustard
1 t. Real Salt
1 can Coconut Milk
1 Egg Yolk
Pepper, to taste

 

Instructions

 

FOR THE CAULIFLOWER:
Option 1 – Cut the stalks and leaves off of the cauliflower and break it into small pieces. Add the cauliflower to an Instant Pot with one cup of water and set it to manual on lower pressure for 3 minutes.
Option 2 – Cut the stalks and leaves off of the cauliflower and break it into small pieces. Add the cauliflower to a large sauté pan as well as the 2 T. butter, ½ t. salt, and water. Place on medium/high heat and cover with a lid. Let the cauliflower stead inside the pan for about 5 minutes, until mostly tender. Check the water levels every few minutes to make sure that it doesn’t all evaporate. When almost tender, remove the lid and let the cauliflower sauté for a minute or two, or until lightly caramelized in spots. Turn heat off, cover, and keep warm until ready to toss with the cheese sauce.
FOR THE CHEESE SAUCE:
Heat the 2 T. butter in a saucepan over medium/high heat. Add the squash, carrot, onion, garlic powder, mustard, and salt to the melted butter.
Sauté for 5 minutes, or until onion is translucent. Add the can of coconut milk to the saucepan and bring to a simmer. Allow to simmer for about 10 minutes, or until the vegetables are tender and the coconut milk has reduced by ⅔ and is thick.
Pour the vegetables and coconut milk into a blender and puree until very, very smooth. Immediately add an egg yolk to the puree and blend well. The hot puree will cook the egg which will thicken the sauce and give it a rich texture.
Check seasonings and add more salt or pepper to taste.
Pour over the hot cauliflower and toss to coat.
Serve.

 

I Appreciate you!

Thank you for reading,

I hope this article helped you understand Paleo Diet Recipes For Toddlers. Its crazy how easy and tasty these are for the whole family not just the kids.

Next steps

What are your thoughts on this? Would love to hear from you in the comments below?

PS – If you are looking for more Paleo diet recipes, why not check out my Exclusive Unboxing Video Review of the Fat Burning Chef and find out exactly why this could possibly be the worlds largest collection of Paleo Recipes!

Alfie Mueeth

References and Inspirations

Fat Burning Chef

Paleo Breakfast Recipe Steak And Eggs

I love steak and I love eggs. This is a match made in heaven. There’s something magical about a steak done just right! For me anyway and dipping it in runny yolk is just divine.

 

This is part of a series of FREE recipes that I will be sharing weekly and will be included in my upcoming Paleo meal plan (Scheduled for this summer). So subscribe using the form on the side bar if you wish to receive all these recipes at no cost to you.

Paleo Breakfast Recipe Steak And Eggs

The use of a paprika is basically my personal choice. I have also tried chilli and peppers and they all go great with this dish so try it out.

 

I opt for grass fed steak that is local. It’s important to use almond butter as a cooking fat for A true Paleo version. The eggs are free range as well. .

 

This is one of those dishes that is sooo easy to make and is a great idea for breakfast, lunch or even dinner in some cases.

 

This recipe makes 1 servings. Has a prep time of about 5 minutes and 8 minutes cooking time. There’s no marination time so this is quite a quick meal to make.

 

The whole dish for 1 servings contains

 

steak

Ingredients

1 good quality steak

3 tbsp almond butter

2 free range eggs

Paprika (I use lots)

Salt and pepper

 

Method

 

  1. Heat pan and 2 tbsp almond butter on medium heat
  2. Add steak to pan and season with salt and pepper. Cook to your preference. I like medium so 3 minutes each side
  3. Set aside steak to cool
  4. Now add remaining 1 tbsp almond butter to pan, drop temperature to medium low.
  5. Crack open and cook eggs. Season with salt and pepper and also paprika until whites set.
  6. Serve and enjoy. I love dipping the steak in the runny yolk.

 

Thank you for reading!

I appreciate you and your time. Check back next week as I will be continuing to share more recipes and aim to have a great meal plan free for you in the coming months.

Next steps

What are your thoughts on this? Would love to hear from you in the comments below?

PS – If you are looking for more Paleo diet recipes, why not check out my Exclusive Unboxing Video Review of the Fat Burning Chef and find out exactly why this could possibly be the worlds largest collection of Paleo Recipes!

Alfie Mueeth

References and Inspirations

Fat Burning Chef

Paleo Dinner Recipe Red snapper, Coconut And Salsa

I love red snapper and it’s a fish that is quite underrated. The subtle flavour of this is amazing with something tart so here’s a great recipe for you to try out. It’s not very difficult, quite easy actually

 

This is part of a series of FREE recipes that I will be sharing weekly and will be included in my upcoming Paleo meal plan (Scheduled for this summer). So subscribe using the form on the side bar if you wish to receive all these recipes at no cost to you.

Paleo Dinner Recipe Red snapper, Coconut And Salsa

The use of a pineapple salsa is basically my personal choice. I have also tried mango salsa or even plain old tomato salsa and they all go great with this dish so try it out.

 

I opt for red snapper from sustainable sources and local. It’s important to use coconut oil as a cooking fat for A true Paleo version. The vegetables and pineapple are from local farmers to reduce chemicals and carbon footprint.

 

This is one of those dishes that will bring you tanginess to your life. I have tried storing it for later consumption but I am not sure with fish as fresh fish is always the best.

 

This recipe makes 4 servings. Has a prep time of about 15 minutes and 8 minutes cooking time. Also there’s marination for about 2 hours which you need to take into account.

 

The whole dish for 4 servings contains

 

paleo

Ingredients for the salsa

1 small pineapple diced

1 onion diced

1 bell pepper finely diced

1 tbsp paprika

1 tbsp lemon juice

2 tbsp coconut oil

Salt and pepper

 

Ingredients for the snapper

4 red snapper fillets (obviously)

Juice of 2.5 limes

1 clove garlic minced

4 tbsp coconut flakes

2 tbsp fresh thyme leaves

Coconut oil to cook

Salt and pepper

 

Method

 

  1. Mix garlic and the lime juice. Marinate the fish in this in room temperature for 2 hours
  2. Add thyme leaves and coconut flakes to the fish using slight pressure to make sure coconut and thyme sticks to fish
  3. Now to make the salsa, mix pineapple, onion, pepper, paprika, coconut oil and lemon juice to make the salsa. Season with salt and pepper where needed.
  4. Now cook fillets for about 4 minutes per side in a skillet on medium heat. I like to dash some lime juice at this point for more flavour.
  5. Serve with the pineapple salsa on the side.

 

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Thank you for reading!

I appreciate you and your time. Check back next week as I will be continuing to share more recipes and aim to have a great meal plan free for you in the coming months.

Next steps

What are your thoughts on this? Would love to hear from you in the comments below?

PS – If you are looking for more Paleo diet recipes, why not check out my Exclusive Unboxing Video Review of the Fat Burning Chef and find out exactly why this could possibly be the worlds largest collection of Paleo Recipes!

Alfie Mueeth

References and Inspirations

Fat Burning Chef

Paleo Side Dish Recipe Sautéed Kale

This is the perfect side dish for meat. Extremely nutritious, tasty and looks great on the plate.

This is part of a series of FREE recipes that I will be sharing weekly and will be included in my upcoming Paleo meal plan (Scheduled for this summer). So subscribe using the form on the side bar if you wish to receive all these recipes at no cost to you.

 

Paleo Side Dish Recipe Sautéed Kale

The fusion of lemon juice, garlic and salt and pepper goes amazing with the sautéed kale making this a great side dish to enjoy with meat (or anything else really)

 

I opt for organic kale. It’s important to use coconut oil as a cooking fat for A true Paleo version. I use cloves of garlic for greater flavour. You can also use the powdered version if you so wish.

 

This is one of those dishes that is a great accompaniment for meat dishes to get some superfoods green goodness.

 

This recipe makes 6 servings as a side. Has a prep time of about 7 minutes and 12 minutes cooking time.

 

The whole dish for 6 servings as a side contains

 

sauteed kale

Ingredients

 

2 bunches kale (stems removed, leaves ¼ inch pieces)

4 cloves garlic minced

1 tbsp lemon juice

3 tbsp coconut cooking fat

Salt and pepper

 

Method

  1. Cook garlic and coconut cooking fat for 30 seconds on medium heat
  2. Add half the portion of kale and cook for about a minute
  3. Add remaining kale and cook for 8 minutes or until tender.
  4. Add lemon juice and then season with salt and pepper to taste.

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Thank you for reading!

I appreciate you and your time. Check back next week as I will be continuing to share more recipes and aim to have a great meal plan free for you in the coming months.

Next steps

What are your thoughts on this? Would love to hear from you in the comments below?

PS – If you are looking for more Paleo diet recipes, why not check out my Exclusive Unboxing Video Review of the Fat Burning Chef and find out exactly why this could possibly be the worlds largest collection of Paleo Recipes!

Alfie Mueeth

References and Inspirations

Fat Burning Chef

Paleo snack recipe baba ghanoush

This Paleo snack recipe baba ghanoush is also an Arabic dip or condiment similar to hummus but instead of chickpeas, uses eggplants and is perfectly Paleo so it’s great as an alternative to eat what you normally dipped into hummus.

This is part of a series of FREE recipes that I will be sharing weekly and will be included in my upcoming Paleo meal plan (Scheduled for this summer). So subscribe using the form on the side bar if you wish to receive all these recipes at no cost to you.

Paleo Snack Recipe Baba Ghanoush – Also great as a dip

The use of roasted eggplant gives it a great smokey flavour which is just amazing with the tahini, lemon juice and garlic. Tahini is a sesame butter very popular in Arabic cuisine.

 

I opt for organic vegetables. It’s important to use coconut oil as a cooking fat for A true Paleo version. The tahini I used is store bought and I made sure it’s organic and free from all the chemical crap.

 

This is one of those dishes that you can make and store for later consumption

 

This recipe makes 8 servings. Has a prep time of about 15 minutes and 35 minutes cooking time.

 

The whole dish for 8 servings contains

 

ghanoush

Ingredients

 

2 eggplants

2 cloves garlic minced

2 tbsp lemon juice

2 tbsp tahini

3 tbsp extra Virgin coconut oil

1 tsp cumin

Salt and pepper

 

Method

 

  1. Roast eggplant in oven for 35 minutes at 400 F
  2. Put roasted eggplant in water bowl. Wait for a bit and then peel off skin
  3. Next put eggplant, garlic, lemon juice, tahini, oil and cumin in a blender and blend till smooth. Add salt and pepper to taste
  4. Cool in fridge and serve

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Thank you for reading!

I appreciate you and your time. Check back next week as I will be continuing to share more recipes and aim to have a great meal plan free for you in the coming months.

Next steps

What are your thoughts on this? Would love to hear from you in the comments below?

PS – If you are looking for more Paleo diet recipes, why not check out my Exclusive Unboxing Video Review of the Fat Burning Chef and find out exactly why this could possibly be the worlds largest collection of Paleo Recipes!

Alfie Mueeth

References and Inspirations

Fat Burning Chef

Paleo diet lunch idea tuna summer salad

This is such an easy paleo diet lunch lunch recipe, you can also take this as a Paleo lunch idea for work or even a Paleo snack if you reduce the portion size a bit.

This is part of a series of FREE recipes that I will be sharing weekly and will be included in my upcoming Paleo meal plan (Scheduled for this summer). So subscribe using the form on the side bar if you wish to receive all these recipes at no cost to you.

Paleo diet lunch idea tuna summer salad

I opt for organic tuna. It’s important to use coconut oil as a cooking fat for A true Paleo version. All my vegetables and tomatoes are sourced from local organic farms.

 

This is one of those dishes that you can make and store for later consumption. Furthermore, this is a no cook recipe!

 

This recipe makes 3 servings as a lunch. Has a prep time of about 15 minutes and 0 minutes cooking time.

 

The whole dish for 3 servings contains

 

tuna summer salad

Ingredients

2 bell peppers cut into thin stripes

1 cucumber small. Thinly sliced

1 onion small. Thinly sliced

2 large tomatoes, quartered

2 cans tuna

6 teaspoons extra virgin coconut oil

2 teaspoons lemon juice

1 clove garlic minced

⅛ teaspoon mustard powder

12 black olives pitted and chopped

Salt and pepper

 

Method

 

  1. Arrange the vegetables the way you like it on a platter. Use your creativity here.
  2. Drain tuna, flake it and place flaked tuna on top your salad creation
  3. Now it’s time to make the vinaigrette. Combine oil, lemon juice, garlic and mustard powder along with salt and pepper.
  4. Dress salad with this vinaigrette and garnish with black olives.

paleo lunch idea tuna summer salad

Thank you for reading!

I appreciate you and your time. Check back next week as I will be continuing to share more recipes and aim to have a great meal plan free for you in the coming months.

Next steps

What are your thoughts on this? Would love to hear from you in the comments below?

PS – If you are looking for more Paleo diet recipes, why not check out my Exclusive Unboxing Video Review of the Fat Burning Chef and find out exactly why this could possibly be the worlds largest collection of Paleo Recipes!

Alfie Mueeth

References and Inspirations

Fat Burning Chef

Paleo diet breakfast recipe omelet muffin

This Paleo diet breakfast recipe omelet muffin is my favourite breakfast recipe, you can also take this as a Paleo lunch idea for work or even a Paleo snack.

This is part of a series of FREE recipes that I will be sharing weekly and will be included in my upcoming Paleo meal plan (Scheduled for this summer). So subscribe using the form on the side bar if you wish to receive all these recipes at no cost to you.

Paleo diet breakfast recipe omelet muffin

This can be extended to other forms. For example, I do a version with minced meat. A friend of mine does the bacon version

 

I opt for free range eggs. It’s important to use coconut oil as a cooking fat for A true Paleo version. The mayonnaise I used is my own Paleo mayonnaise

 

This is one of those dishes that you can make and store for later consumption

 

This recipe makes 6 muffins. Has a prep time of about 7 minutes and 18 minutes cooking time.

 

The whole dish for 6 servings contains

 

omelet muffin

Ingredients

 

6 eggs

½ cup cooked meat

½ cup diced green pepper

⅛ cup Paleo mayonnaise

⅛ cup water

Cooling fat

Salt and pepper

 

Method

 

  1. Preheat oven to 350 F
  2. Grease 6 muffin tins with cooking fat. I use coconut oil
  3. Best eggs in a large bowl and add the rest of the ingredients. Make sure it’s mixed well.
  4. Evenly distribute mixture amongst the 6 tins. Place in oven for 18 minutes and then insert toothpick. If it comes out clean. This is done.
  5. Remove from oven and enjoy. You can keep this in the fridge for later as well.

Untitled design

Thank you for reading!

I appreciate you and your time. Check back next week as I will be continuing to share more recipes and aim to have a great meal plan free for you in the coming months.

Next steps

What are your thoughts on this? Would love to hear from you in the comments below?

PS – If you are looking for more Paleo diet recipes, why not check out my Exclusive Unboxing Video Review of the Fat Burning Chef and find out exactly why this could possibly be the worlds largest collection of Paleo Recipes!

Alfie Mueeth

References and Inspirations

Fat Burning Chef

How to make Paleo Mayonnaise

 

This is one of those recipes that you save for later and will be an ingredient in many other recipes to come.

This can be extended to other forms. For example, I do a version with garlic. A friend of mine does the baconnaise version

Since going Paleo, this has been a welcome addition to our lives.

How to make a Paleo mayonnaise

I opt for free range eggs. It’s important to use extra virgin olive oil as a mixer as coconut oil on its own will go too hard. Go for extra virgin versions of both.

 

This is one of those dishes that does not require any cooking and is so easy to make.

 

This recipe makes 20 servings. Has a prep time of about 5 minutes no cooking time.

 

The whole dish for 20 servings contains

 

paleo mayo

Ingredients

 

2 egg yolks

1 tablespoon Dijon mustard

3 tablespoon lemon juice

½ cup olive oil

½ cup coconut oil

Salt and pepper

 

Method

 

  1. I would highly recommend you use a blender or a food processor for this as doing this with a whisk and hand will be extremely painful
  2. Mix yolks in bowl with mustard and only 1 tablespoon of the lemon juice
  3. Start whisking and add oil mixture a drop by drop at a time. The aim here is to get an emulsion by adding it bit by bit. Add too much too fast and the oil will start to separate.
  4. As emulsion forms, it gets easier and you can add more oil at a time at this stage.
  5. When all oil is added, you can add the rest of the lemon juice and season to taste.

 

Thank you for reading!

I appreciate you and your time. Check back next week as I will be continuing the theme of dips and condiments and sharing how to make a Paleo Tartare sauce to go with a huge amount of dishes.

Other recipes to try out

Beef Short Ribs

Moroccan Chicken

Dark Chocolate Venison Stew

Brussels Sprouts And Bacon Medley – A Paleo Diet Side Dish Recipe

Next steps

What are your thoughts on this? Would love to hear from you in the comments below?

PS – Before you start on the Paleo Diet, take moment to check out my free eBook. It will save you a ton of time as I share the mistakes I made first time round and how to fix them.

Alfie Mueeth

References and Inspirations

Paleo Grubs

 

Brussels Sprouts And Bacon Medley – A Paleo Diet Side Dish Recipe

Brussels sprouts and Bacon medley

 

Hello everyone and thank you for being a part of Paleo Diet For Beginners.

This is a very easy side dish to make that will literally complement most dishes.

I love the way the Brussels sprouts combine with the onions and chicken stock for a great fusion of flavour.

Amazing. Sprinkle some bacon for added flavour and texture.

Paleo Diet For Beginners Recipe – Brussels Sprouts and Bacon Medley

I opt for local, fresh Brussels sprouts and onions and organically sourced bacon that’s low fat. I did use store bought chicken stock cubes for convenience but these are Paleo approved.

 

This is one of those dishes that is so easy to make.

 

This recipe serves 4 as a side dish. Has a prep time of about 5 minutes and a total time of about 22 minutes.

 

The whole dish for 4 people contains

 

paleo diet for beginners recipe

Ingredients

 

5 pieces bacon

1 onion chopped

1.5 lbs Brussels sprouts

1 cup chicken stock

Freshly ground black pepper and salt to taste

 

Method

 

  1. Heat skillet over a medium heat and cook bacon on both sides until crispy. This takes about 7 minutes
  2. Take out. Pat dry and cut into small pieces about ¼ inch thick
  3. Cook the chopped onion in same fat left behind by bacon for 2 minutes
  4. Now add the Brussels sprouts and cook for another 3 minutes. Stir well.
  5. Pour in all the chicken stock. Bring to a boil. Simmer for 10 minutes covered.
  6. Drain liquid. Serve brussels sprouts and sprinkle bacon on top.

 

Here’s a Video

Thank you for reading!

I appreciate you and your time. Check back next week as I will be sharing how to make a Paleo Mayonnaise to go with a huge amount of dishes.

Other recipes to try out

Beef Short Ribs

Moroccan Chicken

Dark Chocolate Venison Stew

Mango and Salmon Tartare

Next steps

What are your thoughts on this? Would love to hear from you in the comments below?

PS – Before you start on the Paleo Diet, take moment to check out my free eBook. It will save you a ton of time as I share the mistakes I made first time round and how to fix them.

Alfie Mueeth

References and Inspirations

Mind Body Green

Mango & Salmon Tartare – Paleo Diet For Beginners Recipe

Mango and salmon tartare – A Paleo diet for beginners raw fish recipe

 

This paleo diet for beginners recipe is probably one of the easiest recipes I have ever tried and I love it! It’s a great way to introduce raw fish into your diet. I love the way the mango combines beautifully with the salmon and the tartness of the lime and saltiness of the capers. Mmmm sheer heaven.

Paleo diet for beginners recipe – Mango and Salmon Tartare

I opt for local, fresh salmon and organically sourced fruits and lettuce.

 

This is one of those dishes that does not require any cooking and is so easy to make.

 

This recipe serves 5. Has a prep time of about 10 minutes and a total time of about 2 hours and 10 minutes depending on how long you leave in the fridge. There is no cooking required.

 

The whole dish for 5 people contains

 

salmon tartare

Ingredients

 

1 and ⅓ lbs salmon fillet fresh

1 lime (juice and zest)

1 large mango

3 tbsp extra virgin coconut oil

2 tbsp capers

2 tbsp dried mustard

Lettuce leaves

Sea salt and ground black pepper to taste

 

Method

 

  1. Cut salmon into small cubes. Mix in a bowl with lime juice and the zest
  2. Set aside 6 slices of mango (for later) and cut the rest into small cubes
  3. Add mango to salmon. Then mix in the oil, capers, salt, pepper and dried mustard. Check taste and adjust if needed.
  4. Place mixture which is now a tartare in fridge for 2 hours (longer if you can)
  5. Now it’s time to present. Grab a plate with a lettuce leaf. Scoop some tartare onto this and place a mango slice (set aside from before) on top.

Here’s a video that might help

Thank you for reading!

I appreciate you and your time. Check back next week as I will be sharing a great side dish recipe with Brussels Sprouts for the festive season.

Other recipes to try out

Beef Short Ribs

Moroccan Chicken

Dark Chocolate Venison Stew

Next steps

What are your thoughts on this? Would love to hear from you in the comments below?

PS – Before you start on the Paleo Diet, take moment to check out my free eBook. It will save you a ton of time as I share the mistakes I made first time round and how to fix them.

Alfie Mueeth

References and Inspirations

Mango and salmon tartare