{Friday Five} Our Go To Paleo Meals

Jared and I dabble in the Paleo lifestyle the way one might dabble in golf. If the weather is nice, you may go golfing every day for a week straight.

Then a storm blows in, you get interested in a good book or Netflix series, and the next thing you know, you haven’t been to the driving range in over a month.

It’s the same with Paleo. You’re skipping along eating bunless burgers and drinking bone broth when suddenly you’re on the gelato aisle.

Next thing you know you’re cleaning salted caramel from your bed sheets and buying bigger pants.

Okay, so I’m exaggerating slightly. Not entirely though, because Talenti.

Ahem. The point is, eating clean can be difficult if you don’t plan ahead and have some simple go-to meals, so I’m sharing five of our quick and easy Paleo-friendly meals that we haven’t gotten sick of yet.

1.) Zucchini and Sweet Potato Latkes

This one is up first because you can literally incorporate it into any meal of the day. They’re like savory little vegetable pancakes and are extremely versatile.

Our favorite way to eat these is with a fried or over-easy (if you like them runny like my husband) egg on top.

They also keep well in the fridge so you can reheat them as a side dish to a breakfast omelet, or a meat-based lunch or dinner. They’re yummy!

I discovered the recipe through M is for Mama, but it was originally posted here.

2.) Paleo Avocado Tuna Salad

This makes for a delicious and quick lunch in a pinch, and is especially good in spring and summer when you want something cool and light that isn’t just salad.

My recipe is adapted from this one.

Depending on the quantity needed I use one ripe avocado to every 1-2 small cans of tuna.

  • Drain the tuna and mix in a bowl with mashed avocado.
  • Add chopped onion and/or pickles as desired. My absolute favorite is to mix in a handful of chopped onion and a handful of sweet/spicy pickles (paleo-friendly because the pickles were made by my husband and sweetened with honey)
  • Add some lemon juice, salt, pepper, and any other seasonings your little heart desires

There are a lot of ways you can change this up so you don’t get bored with it; the main thing I love is that the avocado replaces the need for mayo.

I have served this radish and cucumber salad with it before, if you are in a salad duo kind of mood or need something crunchy. A sliced apple goes great with it too!

If you aren’t strictly Paleo it would also be delicious on Triscuits or toasted Ezekiel bread.

3.) (Bunless) Spicy Jalapeno Baja Burgers {Smashburger Copycat}

These can be made using either hamburger patties (beef or venison) or grilled/baked chicken breasts. Simply cook your meat of choice the way you like it and then pile high with the following:
Sliced tomato
Sliced red onion
Sliced fresh jalapeno
Guacamole (Mash avocados, add diced white onion, a little diced tomato, garlic salt, and lime juice to taste)

If you want to get really crazy, you can stuff your burger with the guacamole using this recipe.

Serve with sweet potato fries. If you don’t have the time or patience to make your fries from scratch, we’ve tried various frozen brands, all of which were pretty good (particularly when dipped in the guacamole)!

4.) Spaghetti Squash Spaghetti

I love using spaghetti squash as “pasta” in various dishes. I also got curious enough about the zucchini noodle makers I’m seeing all over the place that I bought myself this one. I’m excited to try it out this weekend!

For spaghetti, you can make whatever spaghetti sauce you traditionally use, and simply replace the noodles with spaghetti squash.

Cut the squash in half lengthwise and place flesh down on a cookie sheet with an inch or so of water. Cook at 400 until you can easily stick a fork through the top (30-40 minutes).

Once the squash is cool enough, turn it over and scrape the flesh loose with a fork to form noodles.

For the sauce, we typically use ground venison, browned with diced onion and Italian spices, and whatever I have on hand for the sauce (premade in a jar, crushed tomatos, tomato sauce, etc.). I like to add plenty of basil to give it a nice sweetness without added sugar.

5.) Tilapia with Roasted Kale and Cabbage

I adapted this Martha Stewart recipe by replacing the salmon with tilapia, just because we buy it in bulk and usually have some in the freezer. I follow everything else exactly except I usually don’t mess with the lemon zest.

I generally serve this with sweet potatoes, chopped into small cubes, tossed in a little olive oil, garlic salt, and rosemary, and baked at 350 until soft.

Two crucial components of clean eating are planning and prepping. If you stink at meal planning like I do, a handy dandy tool I have recently discovered and LOVE, is the Plan to Eat website. You can try it free for 30 days, and after that the cost is only $3.25 a month if you purchase the 1 year subscription.

Not only can you import recipes in one click from all your favorite websites; there is also a meal planning calendar that will automatically create a shopping list based on the meals you select. I can’t say enough good things. This is such a time saver.

Happy Friday! I hope your weekend is filled with all the things you love (even if that means gelato).

{This post contains affiliate links, which means that if you use the link to make a purchase, I will receive a small percentage, but at no extra cost to you.}


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