Our Paleo Life Paleo Recipes

This Paleo meal plan is free on this page – it’s also available as an eBook to easily print or view as a PDF.

Did you know that dinnertime comes every. single. day whether you’re ready or not? Breakfast and lunch do too. Take control of your meals and your health with this 4-week Paleo Meal Plan that is chock full of recipes (67 to be exact), 28 days completely planned out for you, and 4 weeks worth of grocery lists already put together. All you have to do is go to the store and fill the cart (better yet, grocery delivery!).

No need to worry about what to feed yourself and your family every day when dinnertime rolls around. Because with the prep and planning tips in this plan, you’ll have as much prepared in advance as you can so that food is on the table in no time. And leftovers for lunch most days mean that you have even less cooking and prep work to do each day. Bonus!

Paleo Taco Salad Recipe For A Crowd Or Family

The screenshots above are a sneak peek into the PDF Meal Plan (an easy way to view all of the recipes, shopping lists, and instructions). The paleo meal plan is also available on this post for free.

While the entire paleo diet plan meal and grocery list are completely listed, there are a few basic recipes that are not on this website and are only accessible in the printable meal plan itself. All recipes available for free on the website are linked in each weekly meal plan below.

Please note that this grocery list is for a family of 4. We eat a lot of eggs, that is not a typo. If you will not be feeding a family of 4, adjust the recipes and grocery list accordingly. Also, this Grocery List doesn’t include any snacks since they’re not included in the Meal Plan. Add some extra food to account for your own snacks, if desired.

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While the entire meal plan and grocery list are completely listed, there are a few basic recipes that are not on this website and are only accessible in the printable meal plan itself. All recipes available for free on the website are linked in each weekly meal plan below.

Hi! I just purchased the Paleo meal plan. I’m preparing to prep and have a question about the Paleo spaghetti sauce. Week 1 tips state to make the sauce in advance but leave out ground beef yet the recipe integrates it and sounds like it makes the flavor. Then I saw the Italian meatball recipe using 2 lbs meat. My first time ever trying Paleo and just need some help. Thanks!

Hi Tracy :) The prep instructions to leave out the beef are because you are using the sauce for different things in the plan, not just as a spaghetti sauce. I hope that helps clarify. Let me know if you have any other questions, I'm happy to help!

Quick Prep Paleo

Hello, I lost 25 pounds on my own and want to loose another 10 ish. I am considering trying a paleo diet Monday to Friday. Any suggestions? How long will it take to see some kind of result? Thank you!

Great! Limit total carbohydrate intake unless you're very active. Eat a lot of red meat (make that the basis of the diet). And if your goal is to lose weight, limit caloric intake too. :)

I paid for the pdf so I could print it out, but I am disappointed because the font color used makes it barely readable upon printing. I would love it if you would update your document so the font is a dark color (black?) so that it is more readable. Please let us know if you do so.Whether you’re looking for a quick paleo breakfast, family-friendly dinner, low carb dessert or no fuss snack, these are the easy paleo recipes that you’ll keep coming back to again, and again, and again… From award-winning no bake paleo desserts to household favorite set-it-and-forget-it chicken crockpot meals, if its paleo-friendly, easy and ‘ermmahgerd’ delicious, you’ll find it here.

General Recipe Collection Including: Paleo

This paleo recipe provides a healthy, Paleo-friendly alternative to peanut butter cups (such as Reese’s). These are made with dark chocolate and almond butter butter instead. Peanuts are a legume, and therefore not Paleo, so peanut butter should be avoided. But these treats turn out delicious and are made with whole, real ingredients. They are easy to make but take a bit of patience since each layer needs to be chilled separately.

1. Lay out 15 mini cupcake liners on a baking sheet. Melt the chocolate and one tablespoon of coconut oil in a bowl in the microwave. Stir to combine. Pour a spoonful into each cupcake liner, reserving 2-3 tablespoons of the mixture to use later. Add more liners if necessary. Use the spoon to coat the sides of the liners with the chocolate as well. Place in the freezer for 30 minutes to harden.

2. To make the filling, place the almond butter, remaining coconut oil, honey, salt and vanilla into a food processor and blend to combine.

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3. Once the bottom layer of chocolate has hardened, place a small dollop of the nut butter filling into the center of each piece. Place back into the freezer for another 30 minutes.

4. Once the middle layer has hardened, spoon the remaining melted chocolate over each piece. If the chocolate has hardened, simply microwave it again for 30 seconds. Place the chocolate pieces in the freezer for 20 minutes to harden. Let them rest at room temperature for 5 minutes before trying to remove the paper liners. Store in the refrigerator and serve cold.

Zucchini fritters are a great use for leftover zucchini, and can be served with eggs at breakfast or with a lemony mayo for a side dish. Squeeze as much moisture as possible out of the zucchini prior to cooking so that they can become crispy. Also, closely monitor the fritters while they are in the pan because they can easily burn.

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1. Place the shredded zucchini in a colander and sprinkle with salt. Toss well and let the zucchini drain for 10 minutes.

2. Squeeze any excess moisture out of the zucchini either with a dish towel or using your hands. Place in a large bowl. Mix in the egg, pepper, cayenne, baking soda, and coconut flour.

3. Melt the coconut oil in a large skillet over low heat. Form about 1/4 cup of the zucchini mixture into a patty and place in the pan. Cook on each side for 4-5 minutes until lightly browned. Repeat with remaining zucchini mixture, adding more coconut oil to the pan for each patty. Place on a wire rack to allow to cool.

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In this easy paleo diet recipe, classic carrot cake is transformed into individual cupcakes. Carrots, dates, and crunchy walnuts add an abundance of flavors and textures. Top the fluffy spiced cupcakes with some cinnamon vanilla frosting, the base of which is chilled coconut cream.

1. Preheat the oven to 325 degrees F. Line a muffin tin with cups. Coarsely chop the carrots and dates and place in a food processor. Pulse until finely chopped. In a large bowl, whisk together the eggs, honey, and coconut oil. Add the carrots and dates and stir well.

2. In a separate bowl, stir together the almond flour, cinnamon, salt, baking soda, and nutmeg. Mix the dry ingredients into the wet ingredients and stir to combine. Fold in the chopped walnuts.

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3. Divide the batter equally among the muffin cups, filling each cup about 3/4 of the way full. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 5 minutes, and then transfer to a wire rack to cool completely.

4. To make the frosting, blend together the chilled coconut cream (spooned from the top of the can), honey, cinnamon, vanilla, and ground cloves in a food processor until completely combined. Spread over the cooled cupcakes.

This easy paleo recipe can easily become a regular go-to snack, appetizer, or it can even be part of lunch. With simple ingredients, it is easy to prepare – the eggs and avocado make a tasty and healthy combination. The eggs can be hard-boiled ahead of time.

Paleo Diet Recipes For Breakfast, Lunch And Dinner

Pumpkin bread is one of the most popular paleo bread recipes. This recipe provides a Paleo-friendly way to enjoy the wonderful flavor combination of pumpkin, cinnamon, nutmeg, and cloves. The loaf of bread can either be left alone or topped with chopped walnuts, chocolate chips, or streusel.

1. Preheat the oven to 350 degrees F. Line a regular loaf pan with parchment paper. In a large bowl, add the almond butter, eggs, pumpkin puree, honey, coconut oil, and apple cider vinegar. Use a hand blender to combine well.

2. Add in the coconut flour, cinnamon, baking soda, nutmeg, and cloves. Blend to combine, scraping down the sides with a spatula. Pour the batter into the loaf pan. Bake for 45-55 minutes, until a toothpick inserted into the center comes out clean and the loaf is set. Place the bread on a cooling

Paleo Diet Recipes