Scrumptious paleo meals in 30 minutes or less

Whether or not you’re a fan, the paleo diet is here to stay. And after trying to live a more clean lifestyle over the past few days, I’m extremely happy about it. Instead of opting for processed foods and high-calorie grains, I’ve swapped in fresh vegetables, lean meats and homemade sauces. In addition to feeling about 10,000 times better, I’m also finding the food tastes way better too.

Now, that doesn’t mean I’m going full paleo — I still love me some dairy, pasta and the occasional Ho Ho. But I’m also loving the way I feel after eating these low-fat, healthy and grain-free recipes. If you’re new to paleo or just want to add some healthy alternatives to your diet, then try one of these amazing recipes. From curry to salads, there’s something for everyone.

Easy one-pot vegetable Thai curry recipe

Serves 4

Ingredients:

• 1 tablespoon coconut oil
• 1 bell pepper, chopped
• 1 bag Asian-inspired Steamfresh vegetables
• 1 onion, chopped
• 2 garlic cloves, minced
• 2-1/2 tablespoons Thai red curry paste
• 2-1/2 tablespoons Thai fish sauce
• 1 cup full-fat coconut milk
• 1 tablespoon pure clover, raw and unfiltered honey
• Fresh cilantro, for garnish
• Salt and pepper, to taste

Directions: 

1. To a large skillet over medium-high heat, add the coconut oil. Once the oil is heated, add the onion and garlic, and cook for about 2 to 3 minutes. Add in the pepper, and cook until just softened for another 3 minutes.
2. Meanwhile, microwave the veggies on high for about 5 minutes or until soft. Add them to the pan with the onions and peppers.
3. Mix in the fish sauce, curry paste, coconut milk and honey. Stir to evenly coat all the vegetables.
4. Reduce the heat to medium, and simmer for about 5 to 7 minutes or until the sauce has thickened.
5. Serve with fresh cilantro, salt and pepper.

Pork tenderloin with chimichurri sauce recipe

Serves 6

Ingredients:

For the meat

• 1 large pork tenderloin
• 5 tablespoons salt
• 5 tablespoons garlic, minced
• 4 tablespoons dried oregano
• 2 tablespoons dried turmeric
• 2 tablespoons onion powder
• 1 teaspoon cracked black pepper
• 1 tablespoon saffron oil

For the sauce

• 2 cups fresh cilantro
• 4 garlic cloves
• 2 tablespoons onion, minced
• 1/2 cup extra-virgin olive oil
• 2 tablespoons Mexican oregano
• 2 tablespoons paleo vinegar
• 1 tablespoon lime juice
• 1 teaspoon salt
• 1 teaspoon ground black pepper

Directions: 

1. In a small bowl, mix together the salt, garlic, oregano, turmeric, onion powder and cracked black pepper.
2. Coat the pork with the saffron oil, and then rub the seasoning mix into the pork.
3. Preheat the oven to 450 degrees F. Grease a 9 x 13-inch baking dish with gluten-free nonstick cooking spray, and place the pork into the dish.
4. Bake the pork for about 28 minutes or until the internal temperature is 145 degrees F. Let it rest before slicing.
5. In a blender or food processor, pulse the cilantro, garlic cloves, onion, olive oil, Mexican oregano, vinegar, lime juice, salt and ground pepper until the mixture is slightly pureed.
6. Serve the tenderloin with the chimichurri sauce.

Steak salad-stuffed avocado recipe

Serves 4

Ingredients: 

• 2 medium or large avocados, halved and seeded
• 1/2 pound steak
• 1 tomato, diced
• 1/2 cup fresh mixed greens
• 1 green onion, diced
• 4 teaspoons paleo dairy-free cheese shreds (optional)
• Salt and pepper
• 1-1/2 tablespoons paleo seasoning blend

Directions: 

1. Heat a large grill pan over medium-high heat, and coat with nonstick cooking spray.
2. Season the steak with the salt, pepper and seasoning blend (I used Mexican). Let it sit for about 15 minutes in the fridge.
3. Once chilled, cook the steak on the grill pan until medium rare or medium, about 5 to 6 minutes on each side. Let it rest for a few minutes, and then cut it into bite-size pieces.
4. Meanwhile, scoop out the flesh from the avocado halves, leaving about 1/4 inch around the edges. Fill each half with 1 tablespoon of mixed greens, 1 to 2 tablespoons of chopped steak, about 1 tablespoon of diced tomatoes and a few sprinkles of green onions.
5. Add 1 teaspoon of dairy-free cheese, if using, to the top of each dish, and serve.

Spicy tofu noodle and vegetable bowls recipe

Serves 6

Ingredients: 

• 1 (14 ounce) block extra-firm tofu, pressed and drained
• 4 green onions, diced
• 2 tablespoons sesame oil
• 2 garlic cloves, minced
• 2 tablespoons spicy chili paste
• 2 tablespoons lemon juice
• 1 large tomato, diced
• 1 tablespoon fresh ginger, minced
• 2 medium carrots, shredded or chopped
• 1 medium bell pepper, chopped
• 1 cup cooked broccoli, slightly chopped
• 1/3 cup coconut aminos (paleo alternative to soy sauces)
• Salt and pepper, to taste
• 1 cup paleo dairy-free cheese shreds

Directions: 

1. To a large skillet over medium-high heat, add the sesame oil. Once the oil is heated, add 3 green onions, the minced garlic cloves, carrots, broccoli and bell peppers. Cook until just softened, about 2 to 3 minutes.
2. Chop the tofu into bite-size pieces, and add it to the vegetables. Reduce the heat to medium-low, and cook for about 12 to 15 minutes or until the tofu is browned and slightly crispy on the sides. Add in the chili paste, lemon juice, coconut aminos, salt and pepper.
3. Cook for an additional 6 minutes or until the sauce has thickened.
4. Serve in bowls, and garnish with dairy-free cheese and the remaining green onion.

More paleo recipes

Break out the skillet: Paleo blueberry crisp
7 Easy paleo dinner ideas
Easy homemade paleo bread