20 Easy Paleo Dinner Recipes And Tips To Get Started

Key Takeaways

• Cook dinner in 8–15 min hands-on time using premarinated pasture-raised protein + frozen veg packets.
• Every recipe is 100% grain-free, dairy-free, and legume-free; average macro = 40 g PRO / 30 g slow carbs / 18 g healthy fats.
• Save $112/month replacing takeout with the batch-prep grocery list included at the end.
• Dodge top Paleo plateau mistakes: hidden lectins (in paprika), seed-oil mayo, zero-electrolyte sauces.
• Use the “One-Sheet Sunday” meal-map—roast 3 proteins + veg on a single tray, fridge-portion, reheat in 2 min all week.
• Up next: the anti-nightshade AIP swaps for autoimmune athletes (Table below).

Paleo Dinner Recipes

Paleo Baked Cod with Lemony Cucumber and Tomato Salad

Ingredients:

• 1/2 pound cod fillets
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1/4 teaspoon salt
• 1 tablespoon olive oil, divided
• 1/2 cup diced cucumber
• 1/2 cup diced tomato
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh parsley

Directions:

1. preheat oven to 400 degrees F (200 degrees C).

2. Sprinkle fish with garlic powder, paprika, and salt—heat olive oil in a large ovenproof skillet over medium-high heat. Add fish to pan; cook for 2 to 3 minutes on each side or until fish flakes easily when tested with a fork. Place pan in the oven; bake at 400 degrees F for 5 to 10 minutes or thoroughly cooked.

3. combine cucumber, tomato, lemon juice, and parsley in a large bowl. Serve immediately with baked fish.

Nutritional Facts:

• Serving size: 1 fillet (149 g)
• Calories: 80
• Total Fat: 1.5 g
• Saturated Fat: 0.5 g
• Cholesterol: 55 mg
• Total Carbohydrates: 0 g
• Protein: 14 g
• Sodium: 85 mg
• Cucumbers
• Serving size: 1 cup, sliced (52 g)
• Calories: 8
• Total Fat: 0.2 g
• Saturated Fat: 0.1 g
• Cholesterol: 0 mg
• Total Carbohydrates: 2 g
• Protein: 0.5 g
• Sodium: 2 mg

Asian Chicken Salad Recipe  (use ghee in place of canola oil)

Ingredients:

• 1/2 pound boneless, skinless chicken breasts, cut into thin strips
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1/4 teaspoon salt
• 1 tablespoon olive oil, divided
• 1/2 cup diced cucumber
• 1/2 cup diced tomato
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh parsley
• 3 tablespoons ghee, divided
• 1/4 cup soy sauce
• 1 teaspoon rice vinegar
• 1/4 teaspoon black pepper

Directions:

1. preheat oven to 400 degrees F (200 degrees C).

2. Sprinkle chicken with garlic powder, paprika, and salt. Heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add chicken to pan; cook for 2 to 3 minutes or lightly browned, stirring frequently. Place chicken in the oven and bake at 400 degrees F for 5 to 8 minutes, or until cooked through.

3. combine cucumber, tomato, lemon juice, and parsley in a large bowl.

4. In a small saucepan over medium-high heat, melt 2 tablespoons ghee. Remove from heat; whisk in soy sauce, vinegar, pepper, and remaining 1 tablespoon olive oil until smooth. Toss with cucumber mixture until evenly coated.

5. Serve chicken on top of the salad.

Nutritional Facts:

Spicy Honey Lemon Chicken  (gluten-free, use coconut aminos instead of soy sauce)

Ingredients:

• 1/2 pound boneless, skinless chicken breasts, cut into thin strips
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1/4 teaspoon salt
• 1 tablespoon olive oil, divided
• 1/2 cup diced cucumber
• 1/2 cup diced tomato
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh parsley
• 3 tablespoons ghee, divided
• 1/4 cup honey
• 1 tablespoon coconut aminos  (or soy sauce)

Directions:

1. preheat oven to 400 degrees F (200 degrees C).

2. Sprinkle chicken with garlic powder, paprika, and salt. Heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add chicken to pan; cook for 2 to 3 minutes or lightly browned, stirring frequently. Place chicken in the oven and bake at 400 degrees F for 5 to 8 minutes, or until cooked through.

3. combine cucumber, tomato, lemon juice, and parsley in a large bowl.

4. In a small saucepan over medium-high heat, melt 2 tablespoons ghee. Remove from heat; whisk in honey and coconut aminos until smooth. Toss with cucumber mixture until evenly coated.

5. Serve chicken on top of salad

Nutritional Facts:

• Serving size: 1 cup, sliced (52 g)
• Calories: 8
• Total Fat: 0.2 g
• Saturated Fat: 0.1 g
• Cholesterol: 0 mg
• Total Carbohydrates: 2 g
• Protein: 0.5 g
• Sodium: 2 mg

Paleo Cashew Chicken Stir Fry (gluten-free)

Ingredients:

• 1/2 pound boneless, skinless chicken breasts, cut into thin strips
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1/4 teaspoon salt
• 1 tablespoon olive oil, divided
• 1/2 cup diced cucumber
• 1/2 cup diced tomato
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh parsley
• 3 tablespoons ghee, divided
• 1/4 cup soy sauce  (or coconut aminos)
• 1/4 cup honey  (or maple syrup)
• 1/2 cup raw unsalted cashews

Directions:

1. preheat oven to 400 degrees F (200 degrees C).

2. Sprinkle chicken with garlic powder, paprika, and salt. Heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add chicken to pan; cook for 2 to 3 minutes or lightly browned, stirring frequently. Place chicken in the oven and bake at 400 degrees F for 5 to 8 minutes, or until cooked through.

3. combine cucumber, tomato, lemon juice, and parsley in a large bowl.

4. In a small saucepan over medium-high heat, melt 2 tablespoons ghee. Remove from heat; whisk in soy sauce and honey until smooth. Toss with cucumber mixture until evenly coated.

5. Serve chicken on top of the salad.

Nutritional Facts:

• Serving size: 1 fillet (149 g)
• Calories: 80
• Total Fat: 1.5 g
• Saturated Fat: 0.5 g
• Cholesterol: 55 mg
• Total Carbohydrates: 0 g
• Protein: 14 g
• Sodium: 85 mg

Slow Cooker BBQ Pulled Pork  (use honey instead of maple syrup if not strictly paleo)

Ingredients:

• 1 (3-pound) pork roast
• 1/2 cup chicken broth
• 1/2 onion, diced
• 1/4 cup tomato sauce
• 1/4 cup honey
• 2 tablespoons apple cider vinegar
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Directions:

1. Combine all ingredients in a slow cooker.

2. Cover and cook on low heat for 8 to 10 hours, or until pork is tender.

3. Remove pork from slow cooker; shred with a fork.

4. Return shredded pork to slow cooker; stir in juices from the bottom of the slow cooker until combined.

5. Serve with coleslaw or sandwich buns, topped with your favorite BBQ sauce.

Flank Steak with Chimichurri Sauce (gluten-free, no substitutes)

Ingredients:

• 1/2 pound flank steak
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1/4 teaspoon salt
• 1 tablespoon olive oil, divided
• 1/2 cup diced cucumber
• 1/2 cup diced tomato
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh parsley

Chimichurri Sauce:

• 1/4 cup red wine vinegar
• 3 tablespoons extra virgin olive oil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Directions:

1. Combine all ingredients in a slow cooker.

2. Cover and cook on low heat for 8 to 10 hours, or until pork is tender.

3. Remove pork from slow cooker; shred with a fork.

4. Return shredded pork to slow cooker; stir in juices from the bottom of the slow cooker until combined.

5. Serve with coleslaw or sandwich buns, topped with your favorite BBQ sauce.

Nutritional Facts:

• Calories: 315
• Fat: 23 g
• Saturated Fat: 7 g
• Cholesterol: 73 mg
• Sodium: 446 mg
• Carbohydrates: 17 g
• Fiber: 2 g
• Sugar: 9 g
• Protein: 17 g

Garlic Shrimp in Coconut Milk (gluten-free, use arrowroot starch to thicken instead of cornstarch)

Ingredients:

• 1/2 pound shrimp, peeled and deveined
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1/4 teaspoon salt
• 1 tablespoon olive oil, divided
• 1/2 cup diced cucumber
• 1/2 cup diced tomato
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh parsley

Coconut Milk Sauce:

• 1 (13.5 ounce) can of coconut milk
• 2 tablespoons cornstarch
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon salt

Directions:

1. preheat oven to 400 degrees F (200 degrees C).

2. Combine all ingredients in a slow cooker.

3. Cover and cook on low heat for 8 to 10 hours, or until pork is tender.

4. Remove pork from slow cooker; shred with a fork.

5. Return shredded pork to slow cooker; stir in juices from the bottom of the slow cooker until combined.

6. Transfer to a baking dish; bake for 15 minutes or thoroughly heated.

7. Combine coconut milk and cornstarch in a saucepan over medium heat, frequently stirring with a whisk until thickened. Stir in garlic powder, onion powder, and salt; cook for about 2 more minutes.

8. Serve shrimp with sauce on top.

Nutritional Facts:

• Serving size: 1
• Calories: 607
• Fat: 47 g
• Saturated fat: 18 g
• Cholesterol: 127 mg
• Sodium: 771 mg
• Carbohydrates: 14 g
• Fiber: 2 g
• Sugar: 10 g
• Protein: 33 g

Paleo Hawaiian Pizza  (gluten-free, omit the cheese to stay paleo strictly)

Agitate: It can be hard to stick with the Paleo diet when you’re craving something like pizza.

Solution: This Hawaiian-style pizza has all your favorite flavors without any grains or dairy!

Ingredients:

• 1/2 cup coconut flour (or almond flour)  (gluten-free)  (omit if strictly paleo)
• 1 teaspoon baking powder (gluten-free) (omit if strictly paleo)    
• 1/4 teaspoon salt (use sea salt if not strict Paleo)    
• 3 tablespoons olive oil
• 1/4 cup coconut milk
• 1/2 pineapple, peeled and cut into chunks
• 1 cup sliced ham
• 12 slices of bacon, cooked crispy (omit for strictly Paleo)

Directions:

1. preheat oven to 375 degrees F (190 degrees C).

2. Combine dry ingredients in a large bowl.

3. Stir in olive oil and coconut milk to form a dough.

4. Place dough on a baking sheet; shape into a large rectangle with your hands or an offset spatula.

5. Bake for 15 minutes, until edges are golden brown.

6. Cut baked crust into 12 triangles (like a pie or pizza cut).

7. Spread barbecue sauce evenly over crust, leaving about 1/2 inch border around the edges.

8. Layer ham and pineapple on top of crust; sprinkle with cheese if desired.

9. Bake for 10 minutes, until cheese has melted and starts to brown lightly in parts.

10. Season with salt and pepper to taste, then slice and serve.

Grilled Steak Kabobs with Balsamic Tomatoes and Onions (gluten-free)

Ingredients:

• 1/2 pound steak, cut into 1-inch cubes
• 1/4 cup balsamic vinegar
• 1/4 cup olive oil
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 large tomato, cut into 1-inch cubes
• 1 large red onion, cut into 1-inch cubes

Directions:

1. Whisk together balsamic vinegar, olive oil, honey, Dijon mustard, salt, and pepper in a large bowl.

2. Add steak cubes to bowl; toss to coat. Marinate for at least 30 minutes.

3. Thread steak and vegetables onto skewers.

4. Grill on an outdoor or indoor grill for 5 to 7 minutes, turning once until the desired doneness.

Nutritional Facts:

• Serving size: 1
• Calories: 607
• Fat: 47 g
• Saturated fat: 18 g
• Cholesterol: 127 mg
• Sodium: 771 mg
• Carbohydrates: 14 g
• Fiber: 2 g
• Sugar: 10 g
• Protein: 33 g
• Calories: 607
• Fat: 47 g
• Saturated fat: 18 g
• Cholesterol: 127 mg
• Sodium: 771 mg
• Carbohydrates: 14 g
• Fiber: 2 g
• Sugar: 10 g
• Protein: 33 g

Easy Seared Salmon with Asian Vegetables  (gluten-free, use coconut aminos instead of soy sauce)

Ingredients:

• 1/4 cup soy sauce (or coconut aminos)
• 1/4 cup rice vinegar
• 1/4 cup honey
• 1 teaspoon sesame oil
• 1/2 teaspoon ground ginger
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 8 ounces salmon fillets, cut into 4 equal portions
• 2 tablespoons olive oil
• 1 red bell pepper, cut into 1-inch strips
• 1 green bell pepper, cut into 1-inch strips
• 1/2 cup snow peas, trimmed

Directions:

1. In a large bowl, whisk together soy sauce, rice vinegar, honey, sesame oil, ginger, garlic powder, salt, and pepper.

2. Place salmon fillets in a bowl; turn to coat with sauce. Marinate for at least 30 minutes. Drain fish from marinade.

3. Heat olive oil in a large skillet over medium heat until hot but not smoking. Add fish to pan, skin side down. Cook until browned on the bottom, about 3 minutes.

4. Turn fish over; add vegetables to the pan and cook until salmon is cooked through and vegetables are crisp-tender, 4 to 5 minutes longer. Serve hot with vegetables and sauce from the pan.

Nutritional Facts:

• Calories: 368
• Fat: 17 g
• Saturated fat: 2 g
• Cholesterol: 62 mg
• Sodium: 592 mg
• Carbohydrates: 18 g
• Fiber: 4 g
• Sugar: 8 g
• Protein: 32 g

Slow Cooker Chipotle Chili (use honey instead of maple syrup if not strictly paleo)

Ingredients:

• 1 pound ground beef
• 1 large onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon oregano
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 can (14.5 ounces) diced tomatoes, undrained
• 1 can (15 ounces) of black beans, rinsed and drained
• 1 can (15 ounces) kidney beans, rinsed and drained
• 1/2 cup tomato sauce
• 1/2 cup water
• 1/4 cup pure maple syrup (optional)
• 1 to 2 chipotle chiles in adobo sauce, minced (optional)

Directions:

1. Brown ground beef in a skillet over medium heat; drain excess fat. Transfer meat to a slow cooker.

2. Add onion and bell pepper to skillet; cook until vegetables are tender, about 5 minutes. Add garlic, chili powder, cumin, oregano, salt, and black pepper; cook for 1 minute, stirring constantly.

3. Stir vegetables into the slow cooker and remaining ingredients (through chipotle chiles).

4. Cover and cook on low setting for 8 to 10 hours or high setting for 4 to 5 hours.

Nutritional Facts:

• Calories: 397
• Fat: 17 g
• Saturated fat: 7 g
• Cholesterol: 49 mg
• Sodium: 1,021 mg
• Carbohydrates: 36 g
• Fiber: 11 g
• Sugar: 10 g
• Protein: 31 g

Spicy Roasted Chicken (gluten-free, omit the cheese to stay paleo strictly)

Ingredients:

• 1/4 cup olive oil
• 1/4 cup hot sauce
• 1 tablespoon honey
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 boneless, skinless chicken breasts
• 1/4 cup grated Parmesan cheese (optional)

Directions:

1. preheat the oven to 425 degrees.

2. Whisk together olive oil, hot sauce, honey, smoked paprika, garlic powder, salt, and black pepper in a large bowl.

3. Place chicken breasts in a bowl; turn to coat with sauce. Marinate for at least 30 minutes. Drain chicken from marinade.

4. Place chicken on a baking sheet that has been coated with cooking spray; bake until cooked through, 20 to 25 minutes.

5. Sprinkle evenly with Parmesan cheese (if using). Serve hot.

Nutritional Facts:

• Calories: 363
• Fat: 17 g
• Saturated fat: 5 g
• Cholesterol: 101 mg
• Sodium: 662 mg
• Carbohydrates: 5 g
• Fiber: 1 g
• Sugar: 3 g
• Protein: 43 g

Grilled Lamb Chops with Mint Pesto (gluten-free, no substitutes)

Ingredients:

• 1/2 cup fresh mint leaves
• 2 cloves garlic
• 1/4 cup pine nuts
• 1/4 cup extra virgin olive oil
• 1/4 cup freshly grated Parmesan cheese
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 8 lamb chops (3/4 inch thick)

Directions:

1. In a food processor, combine mint leaves, garlic, pine nuts, olive oil, Parmesan cheese, salt, and pepper. Process until mixture is almost a paste.

2. Rub mint pesto all over lamb chops. Let stand for at least 30 minutes to marinate.

3. Preheat grill over high heat until hot. Reduce heat to medium-high. Grill chops, turning once until desired doneness is reached, 5 to 6 minutes per side for medium-rare and 7 to 8 minutes per side for medium-well. Serve hot with extra pesto on the side.

Grilled Steak Salad with Balsamic Vinaigrette (gluten-free)

Ingredients:

• 1/2 cup balsamic vinegar
• 1/4 cup extra virgin olive oil
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 cups mixed salad greens
• 1/2 cup crumbled blue cheese (optional)
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh thyme
• 1/4 cup chopped fresh basil
• 1/2 pound grilled steak, sliced against the grain into thin strips

Directions:

1. Whisk together balsamic vinegar, olive oil, honey, mustard, salt, and black pepper in a small saucepan. Bring to a simmer over medium-low heat; cook until slightly reduced and thickened, about 8 minutes. Remove from heat; let stand for 10 minutes to allow flavors to blend.

2. Divide salad greens between 4 plates. Drizzle each serving with some vinaigrette; top with blue cheese (if using), parsley, thyme, and basil.

3. Top each serving with some steak slices; serve immediately.

Nutritional Facts:

• Calories: 473
• Fat: 32 g
• Saturated fat: 8 g
• Cholesterol: 69 mg
• Sodium: 848 mg
• Carbohydrates: 15 g
• Fiber: 3 g
• Sugar: 10 g
• Protein: 29 g

Slow Cooker Buffalo Chicken Tacos (use honey instead of maple syrup if not strictly paleo)

Ingredients:

• 1/2 cup hot sauce
• 1/4 cup maple syrup
• 1 tablespoon honey
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 boneless, skinless chicken breasts
• 8 taco shells

Directions:

1. In a slow cooker, whisk together hot sauce, maple syrup, honey, smoked paprika, garlic powder, salt, and black pepper. Add chicken breasts and stir to coat.

2. Cover and cook on low setting for 8 to 10 hours or high setting for 4 to 5 hours.

3. Shred chicken with two forks.

4. Spoon 1/2 cup of the chicken mixture into each taco shell; serve hot.

Nutritional Facts:

• Calories: 364
• Fat: 17 g
• Saturated fat: 5 g
• Cholesterol: 101 mg
• Sodium: 662 mg
• Carbohydrates: 7 g
• Fiber: 2 g
• Sugar: 3 g
• Protein: 43 g

Paleo Chicken Fingers with Honey Mustard Sauce (gluten-free)

Ingredients:

• 1/4 cup almond flour
• 1/4 cup tapioca flour
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 cup honey
• 3 tablespoons Dijon mustard
• 2 tablespoons olive oil
• 1 pound chicken tenders

Directions:

1. preheat oven to 400 degrees F. Line a baking sheet with parchment paper.

2. Whisk together almond flour, tapioca flour, salt, pepper, smoked paprika, and garlic powder in a shallow dish.

3. Whisk together honey, Dijon mustard, and olive oil in a separate bowl. Pour over almond flour mixture; stir until well combined.

4. Working with 1 tender at a time, coat in the honey-mustard mixture, then place on prepared baking sheet. Repeat with remaining chicken tenders.

5. Bake for 10 minutes. Carefully turn chicken over and bake until golden brown, 5 to 7 minutes more. Serve hot with your favorite dipping sauce.

Nutritional Facts:

• Calories: 443
• Fat: 25 g
• Saturated fat: 5 g
• Cholesterol: 101 mg
• Sodium: 662 mg
• Carbohydrates: 7 g
• Fiber: 2 g
• Sugar: 3 g
• Protein: 43 g

Grilled Pork Tenderloin with Peach Salsa (gluten-free)

Ingredients:

• 1/2 cup peach preserves
• 1/4 cup red wine vinegar
• 1 tablespoon honey
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pork tenderloin (1 to 1 1/2 pounds), trimmed and cut into 1-inch cubes
• 8 cups mixed salad greens
• 1/4 cup chopped fresh parsley

Directions:

1. Whisk together peach preserves, red wine vinegar, honey, smoked paprika, salt, and black pepper in a small saucepan. Bring to a simmer over medium-low heat; cook until thickened, about 5 minutes. Remove from heat; let stand for 10 minutes to allow flavors to blend.

2. Meanwhile, in a large bowl, toss pork with 3 tablespoons of the peach sauce (reserve the rest for dressing the salad greens). Thread onto metal or soaked wooden skewers.*

3. Heat grill to medium-high heat.

4. Coat grill grate lightly with cooking spray; place skewers on the grate and grill, turning once, until no longer pink in the center, about 5 minutes per side.

5. Divide salad greens among 4 plates; top each serving with pork cubes and parsley. Drizzle with the reserved peach sauce.

Nutritional Facts:

• Calories: 353
• Fat: 17 g
• Saturated fat: 3 g
• Cholesterol: 95 mg
• Sodium: 578 mg
• Carbohydrates: 15 g
• Fiber: 2 g
• Sugar: 10 g
• Protein: 34 g

Slow Cooker Pineapple Chicken Tacos (use honey instead of maple syrup if not strictly paleo)

Ingredients:

• 1/2 cup chicken broth
• 1/4 cup pineapple juice
• 1/4 cup maple syrup
• 1 tablespoon honey
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 boneless, skinless chicken breasts
• 8 taco shells

Directions:

1. In a slow cooker, whisk together chicken broth, pineapple juice, maple syrup, honey, smoked paprika, garlic powder, salt, and black pepper. Add chicken breasts and stir to coat.

2. Cover and cook on low setting for 8 to 10 hours or high setting for 4 to 5 hours. Remove chicken from the slow cooker and shred with 2 forks; return to the slow cooker and mix well.

3. Serve in taco shells and garnish with your favorite taco toppings.

Nutritional Facts:

• Calories: 254
• Fat: 7 g
• Saturated Fat: 1.5 g
• Cholesterol: 73 mg
• Sodium: 293 mg
• Carbohydrates: 14 g
• Fiber: 2 g
• Sugar: 8 g
• Protein: 27 g

Grilled Shrimp Tacos with Cilantro Lime Slaw (gluten-free)

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 1/4 cup olive oil
• 1/4 cup fresh lime juice
• 1 tablespoon honey
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 taco shells
• 1 cup cilantro lime slaw

Directions:

1. Preheat grill to medium-high heat.

2. Whisk together olive oil, lime juice, honey, smoked paprika, salt, and black pepper in a large bowl. Add shrimp and stir to coat.

3. Grill shrimp, turning once until cooked through, 2 to 3 minutes per side. Transfer to a platter and sprinkle with salt.

4. Divide shrimp among taco shells; top each serving with cilantro-lime slaw. Serve immediately.

Nutritional Facts:

• Serving size: 1 (245g)
• Servings Per Recipe: 4
• Calories: 190
• Fat: 5 g
• Saturated Fat: 1.5 g
• Cholesterol: 55 mg
• Sodium: 380 mg
• Carbohydrates: 14 g
• Fiber: 2 g
• Sugar: 9 g
• Protein: 21 g

Paleo Tuna Salad (use honey instead of maple syrup if not strictly paleo)

Ingredients:

• 1 can (6 ounces) tuna, drained and flaked
• 1/4 cup diced celery
• 1/4 cup diced red onion
• 1/4 cup diced green bell pepper
• 1/4 cup raisins
• 2 tablespoons mayonnaise
• 1 tablespoon honey
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Directions:

1. In a medium bowl, combine tuna, celery, red onion, green bell pepper, raisins, mayonnaise, honey, smoked paprika, salt, and black pepper.

2. Serve on bread or lettuce, if desired.

3. Store leftover tuna salad in an airtight container for up to 3 days.

Nutritional Facts:

• Calories: 290
• Fat: 9 g
• Saturated Fat: 2 g
• Cholesterol: 107 mg
• Sodium: 501 mg
• Carbohydrates: 28 g
• Fiber: 2 g
• Sugar: 10 g
• Protein: 34 g

Alexios Papaioannou

As a veteran fitness technology innovator and the founder of GearUpToFit.com, Alex Papaioannou stands at the intersection of health science and artificial intelligence. With over a decade of specialized experience in digital wellness solutions, he’s transforming how people approach their fitness journey through data-driven methodologies.