The Paleo diet is generally known to be the imitation of a lifestyle that our ancestors probably chose. It focuses on fresh, clean and sustainable eating habits that would reduce the chance of heart related diseases and obesity. Foods with added sugar, processed foods and artificial sweeteners are some food options that should be avoided in a Paleo diet. All forms of grass-fed meat, wild-caught fishes, nuts, seeds, herbs, spices, fruits and vegetables are highly recommended to those who wish to follow this diet. This kind of clean eating greatly improves our health by choosing to eliminate the risk factors. To support this healthy lifestyle, we have curated dishes that would help you solve the crisis of what you should have for lunch or dinner. It is not essential that people who follow this diet should try the recipes listed below, these wholesome recipes can easily be made by anyone.

Pecan-Crusted Chicken with Sautéed Asparagus & Mushrooms

Ingredients:

• 1 cup raw unsalted pecans
• 1 teaspoon ground coriander
• ⅕ teaspoon sea salt, divided
• 1 large egg
• 2 tablespoons plain unsweetened almond milk
• 4-4 ounces chicken thighs, pounded to ½-inch thickness (boneless and skinless)
• 2 tablespoons avocado oil, divided
• 1 shallot, diced
• 6 shiitake mushrooms, stemmed and sliced
• 1 bunch asparagus, trimmed
• 1 teaspoon ground black pepper, divided
• ½ teaspoon onion powder
• ½ teaspoon garlic powder

Instructions:

1. Preheat the oven to 350°F. Add pecans to a food processor and pulse until the mixture resembles coarse flour. Add ⅛ teaspoon salt, onion powder, garlic powder, coriander, and ½ teaspoon pepper to the pecans.
2. Whisk the egg and milk together in a large shallow bowl. Another big shallow plate should be filled with pecan flour. Coat each piece of chicken on both sides by dipping it first in the egg and then in the pecan mixture.
3. Heat ½ tablespoon of oil in a large nonstick skillet over medium-high heat. Cook for three minutes after adding half of the chicken, then turn and cook for three more minutes.
4. Transfer to a baking sheet lined with paper. Add the remaining chicken and repeat in the heated ½ tablespoon oil before transferring to a sheet. Bake until the inside is no longer pink, 5 to 7 minutes.
5. Put the skillet back on the burner and pour in the last tablespoon of oil.
6. Add the asparagus, mushrooms, and shallots.
7. Add the remaining ½ teaspoon of pepper and ¼ teaspoon of salt for seasoning. Sauté for 5 minutes.
8. Serve with barbecue sauce and chicken.

Herb Crusted Paleo Pork Chops

Ingredients:

• 2 tablespoons Paleo spicy mustard
• 6 oz white mushrooms, diced
• 3 scallions, chopped
• ½ cup almond meal
• 2 tablespoons fresh parsley, finely chopped
• 4 4-oz. boneless pork loin chops
• 1 tablespoon coconut oil
• 1 teaspoon black pepper, freshly ground

Instructions:

1. Grease a 9 x 13-inch dish with coconut oil and preheat the oven to 350°F.
2. Place the pork chops in the baking dish after seasoning them with pepper on both sides. Apply mustard on the top of each chop.
3. Combine the parsley, almond meal, green onions, and mushrooms in a medium-sized bowl.
4. Distribute the mixture evenly over the pork chops using a spoon.
5. The pork chops should be cooked through after 40 to 50 minutes in the oven. Serve warm, accompanied by your preferred Paleo side dish.

Lemon Chicken with Artichoke Hearts

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 1 yellow onion, thinly sliced
• 2 teaspoons cracked pepper
• 3 lemons, 1 sliced and 2 juiced
• 5 garlic cloves, minced
• 1 can artichoke hearts, packed in water (drained)
• 1 tablespoon Italian seasoning
• 1 teaspoon paprika
• ½ teaspoon red pepper flakes
• 8 oz chicken thighs (skin-on, bone-in)

Instructions:

1. Preheat the oven to 425°F.
2. Warm the olive oil in a Dutch oven over medium-high heat. Sauté the onions for 2 to 3 minutes after adding them.
3. After patting the chicken dry, liberally sprinkle it with cracked pepper. Sear chicken in batches for 5 minutes on each side. Set aside.
4. Combine the lemon juice, lemon slices, artichokes, garlic, Italian seasoning, paprika, and red pepper flakes in a bowl and whisk to combine.
5. Pour the lemon-artichoke mixture over the chicken when it has been returned to the Dutch oven. Add a little more freshly ground pepper and Italian spice on top.
6. Place the chicken in the oven and roast it for 30 minutes, uncovered, or until it is thoroughly done. Enjoy it!

Turkey Breakfast Sausage Patties

Ingredients:

• 1 lb ground turkey (90% lean)
• 2 tablespoons maple syrup
• 1 teaspoon garlic powder
• 1 teaspoon ground sage
• ½ teaspoon black pepper
• ¼ teaspoon dried thyme
• ¼ teaspoon red pepper flakes (optional)
• 1 tablespoon olive oil
• 1 teaspoon red wine vinegar
• 1 teaspoon sea salt

Instructions:

1. In a large mixing bowl, combine the ground turkey, sea salt, vinegar, maple syrup, herbs, and spices. Mix the ingredients into the beef with a rubber spatula until they are equally distributed.
2. Make eight equal-sized patties out of the turkey mixture, each weighing approximately 2 ounces and measuring about 3 inches in diameter by ½ inch in thickness.
3. You can use a slider press to produce the patties, or you can form them into balls with your hands and then flatten them. To enable even cooking, try to make sure each patty is the same thickness.
4. Heat a medium skillet over medium heat with ½ tablespoon of olive oil.
5. After heating the oil, add a few sausage patties to the pan without cramming them excessively, and cook for 4–5 minutes, until they are browned on one side.
6. Cook for a further 4–5 minutes, or until the internal temperature reaches 165°F, after flipping the sausage patties.
7. After cooking, take the sausage patties out of the pan and place them aside.
8. Repeat with the remaining sausage patties after adding the remaining ½ tablespoon of oil to the pan. If necessary, lower the heat a little while cooking to keep the sweeteners from burning.
9. Serve them with any fresh veggies or consume as it is.