It’s crazy how people don’t know about all these healthy food substitutions and continue to eat extra unnecessary fats and sugar. These paleo recipes may look unhealthy at first but you may notice that most of the unhealthy parts of the recipe are replaced with a healthy alternative, and still taste delicious! Here are five of my favorite paleo recipes that I forget are actually healthy. All of these recipes are easy to follow and beginner friendly so anyone can enjoy! I guarantee if you serve these recipes to your friends and family, they won’t even know that these foods were made with a diet in mind.
1. Bacon Wrapped Chicken
First up is the infamous bacon wrapped chicken. These are easy, flavor-packed bacon wrapped boneless chicken thighs that taste amazing. They take a little under 20 minutes to make and can serve up to 6-8 people. They make great leftovers too! Expect a nice, crispy bacon flavor with an amazing juicy chicken on the inside.
- 5 boneless skinless chicken thighs, each one cut in half (I used 1.5 lbs)
- 10 slices nitrate free sugar-free bacon (one of each half chicken thigh)
- 2 tsp onion powder
- 1/2 tsp smoked paprika
- 1/2 tsp fine grain sea salt
- black pepper
- fresh herbs as desired I used sage, thyme, and rosemary
- Mix the onion powder, paprika, salt, and pepper in a small bowl and then sprinkle over the chicken. Heat a large oven safe cast iron skillet over med-hi heat and preheat your oven to 400℉.
- Wrap one slice of bacon around each chicken thigh half, twice, cover as much chicken surface as you can.
- Add all chicken pieces to the iron skillet, seam side up. Allow the first side to brown for about 2 minutes.
- Turn over each chicken piece carefully so the bacon doesn’t move, so the seam side is now facing down and browned side is up. Transfer the skillet to the 400℉ oven and bake until the chicken is no longer pink and bacon is crispy, about 10-15 minutes.
- If chicken is cooked and the bacon isn’t crispy enough for you, put the chicken under the broiler for a minute or until the bacon is cooked to preference.
- Garnish with fresh herbs if desired while the chicken is still in the pan. Enjoy!
2. Thick Chocolate Chip Cookies (Gluten free, Dairy free)
Next up is a delious gooey cookie recipe. These may look like a sugary loaded dessert, but these are actually healthy as they are low in sugar, carbs, grain-free, lactose-free, and Paleo (of course). These are also very easy to make and super soft and gooey and delicious! You probably won’t notice much of a difference between these and regular cookies.
- 1 1/2 cups finely ground blanched almond flour (secret ingredient)
- 1/4 cup coconut flour
- 2 Tablespoons granulated monk fruit sweetener or granulated stevia
- 1/8 teaspoon coarse sea salt
- 1/2 teaspoon baking soda
- 1 large egg lightly beaten
- 1/2 teaspoon vanilla extract
- 1/4 cup honey
- 1/4 cup melted coconut oil
- 1/2 cup dark chocolate chips I used Ghirardelli 60% chips, roughly chopped
- pinch Fleur de sel for garnish sea salt, optional
- Preheat the oven to 350℉. Cover a cookie sheet with parchment paper or a nonstick pad.
- Add the given amount of flour, sugar, salt and baking soda to a large mixing bowl. Stir gently until combined using a fork or whisk.
- In a different, heatproof bowl, pour the warm melted coconut oil over the honey to soften the honey. Stir briefly, then add the oil/honey mixture, egg, and vanilla to the dry ingredients.
- Stir vigorously with a whisk or fork or electric mixer (preferred) to make sure all of the wet and dry ingredients are equally distributed.
- Stir in chocolate chips.
- Scoop Tablespoons of dough and press firmly into a ball. Press down slightly into a thick disc and repeat with the rest of the dough.
- Place 6-8 dough discs on a cookie sheet, leave at least 2″ between each.
- Bake 9-11 minutes, until golden brown around the base. They will still be very soft.
- Allow cooling for 5-10 minutes on the cookie sheet, they will firm up a bit. Then carefully transfer to a rack to cool completely.
- Serve! You can store them in a container left at room temperature.
3. Easy Breakfast Casserole
This is a quick and easy casserole to bake that not only makes an amazing breakfast but an amazing snack as well! Freeze and reheat to enjoy later. Made with sweet potatoes, sausage, onions, and eggs, you can easily make this amazing treat that can serve up to 6 people. This can also become a vegetarian recipe if you just don’t use the sausage!
- 2 small Sweet Potatoes
- 3 Tbsp Extra Virgin Olive Oil
- 2 Chicken Apple Sausages
- ½ Yellow Onion
- 4 Eggs
- ½ cup Coconut Milk
- ¼ tsp fresh Sage
- Coarse Sea Salt and Black Pepper
- Get a glass 8×8 inch baking dish and grease well. Preheat the oven to 350℉.
- Grate the sweet potatoes into hash browns and then put them in the greased dish.
- Make 2 Tbsp of oil heated over medium-high heat. While that’s happening, dice the onion and break up the sausage. Then add the onion with the oil. Season with coarse sea salt and black pepper and cook until the sausage is no longer pink and onions are translucent.
- Place the sausage and onion over the sweet potatoes.
- Place the eggs, roughly-chopped sage, coconut milk, ½ tsp coarse sea salt and ½ tsp black pepper into a blender and pulse until well mixed. Pour the mixture on top of the sausage and onions.
- Bake uncovered for 45 minutes or until a toothpick comes out clean.
4. Salsa Pork Chops
Here’s an amazing dinner recipe your whole family can enjoy. Quick and easy pork chops that are extra juicy and burst with flavor. The great thing about this recipe is you can make it as mild or spicy as you want, just add your salsa of choice! This recipe serves up to 4 people.
- 4 (4- to 6-ounce) boneless pork
- chops (about 3/4-inch thick
- Freshly ground black pepper
- 2 tablespoons olive oil, divided
- 1 pound zucchini, halved lengthwise and cut crosswise into 1/2-inch-thick pieces
- 1 pound summer squash, halved lengthwise and cut crosswise into 1/2-inch-thick pieces
- 1/4 teaspoon kosher salt, plus more for seasoning
- 2 cloves garlic, minced
- 1 tablespoon balsamic vinegar
- 16 ounces salsa (about 2 cups)
- 1/4 cup coarsely chopped fresh cilantro
- Dry the pork chops as much as you can with paper towels, then generously season all over with salt and pepper.
- Heat 1 tablespoon of the olive oil in a 10-inch cast iron skillet or frying pan over high heat until shimmering. Add the pork chops and sear until golden-brown, it takes 2 to 3 minutes on each side (the pork chops will not be fully cooked).
- Place on a spare plate.
- Reduce the heat to low, and add the remaining 1 tablespoon oil to the skillet. Add all the zucchini and squash, season with the 1/4 teaspoon of salt, and stir to combine with the oil. Cook for 1 minute. Stir in the garlic and cook another minute. Add the balsamic vinegar and use a wooden spoon to scrape any brown bits from the bottom of the pan. Stir in your salsa of choice.
- Return the pork chops and any other juices to the pan, nestling them in the squash and partially covering the meat with vegetables and salsa. Cover and simmer until the pork chops are cooked through and register 145°F, about 7 to 9 minutes more.
- Transfer to plate. Top with the cilantro. Enjoy!
5. Tomato Basil Frittata
Finally, juicy tomatoes, fresh basil, and crispy bacon make for a mouthwatering pizza-like dish. It’s also very easy to make, if you can make a pizza, you can make this because of the layering technique. This is also an egg-heavy dish so this also makes a great breakfast or snack. You do require an ovenproof skillet for this recipe, or a cast iron, don’t try with a pan with plastic or rubber handles. This recipe can serve 4 people and takes about an hour to make.
- 10 large eggs;
- 5 bacon slices, cut into small chunks;
- 1 large red onion, thinly sliced;
- 4 oz. baby spinach leaves;
- 2 small ripe tomatoes, thinly sliced;
- 3 tsp. wholegrain or homemade mustard;
- Fresh basil leaves to taste (for garnishing);
- 1 tbsp. Paleo cooking fat or clarified butter;
- Sea salt and freshly ground black pepper to taste;
- Preheat your oven to 350 F.
- Whisk the eggs and mustard in a medium size bowl, and season to taste.
- Heat the cooking fat in an oven-proof skillet over medium heat. Cook the bacon and onion until the onion is golden, takes about 5 to 6 minutes.
- Add the spinach to the skillet, and cook for another minute or two or until the spinach wilts.
- Pour the egg mixture into the skillet. Cook until it starts to harden a little, and place the tomatoes on top.
- Once the frittata is set around the edges but still runny in the center, transfer the skillet to the oven and bake for 30 minutes or until the frittata turns to a nice golden color.
- Sprinkle some basil leaves on top and enjoy!
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