Incredibly Creamy Paleo Chicken Skillet

5 Ridiculously Easy One-Pot Paleo Meals

paleo cashew beef
Jenny Castaneda

Sure, when done smartly, Paleo can be a great way to eat—you're cutting out refined sugars and carbs and boosting your intake of quality veggies and meats. But one of the biggest deterrents is how damn time-consuming meal prep can be. Basically, you have to make everything from scratch—gone are the days you quickly boil up some pasta after a long day and call it dinner. That's why the new cookbookOne-Pot Paleoby Jenny Castaneda is so exciting—each Paleo recipe comes together quickly and requires only one pot, pan, or bowl.  

Bonus: Compared with many Paleo recipes, these aren't filled with nearly as many obscure ingredients. Check out these 5 delicious recipes and helpful tips from Castaneda.

Reprinted with permission fromby Jenny Castaneda, copyright ©2015, published by Page Street Publishing Co. Photography by Jenny Castaneda.  

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Dutch Baby
paleo dutch baby
Jenny Castaneda


It took me multiple tries and more than a dozen eggs while channeling my inner baking goddess before I nailed the right liquid-starch combination to get this Dutch Baby to produce some height. Though it doesn't overflow from the pan like its gluten-based version, this comes out light and puffy, crispy on the outside and custardy on the inside just the way it should be! (Here are 5 more ways to eat Paleo this weekend.)

3 lg eggs, room temperature
¾ c light coconut milk 
¼ tsp vanilla extract
3 Tbsp coconut flour, sifted
½ c tapioca flour
¼ tsp cinnamon powder
½ tsp baking powder
3 Tbsp butter, unsalted
2 Tbsp coconut sugar
½ lb strawberries, tops removed and quartered
Juice and zest of 1 lemon

1. PLACEa cast-iron pan inside the oven and preheat it to 425°F.
2. CRACKthe eggs in a large bowl. Using a handheld mixer or immersion blender, whisk them for 15 to 20 seconds. Add the coconut milk and vanilla extract. Blend for 10 seconds. Add the coconut flour, tapioca flour, cinnamon powder, and baking powder. Blend continuously until the lumps are gone. Scrape down the sides when needed. Let it rest for 5 minutes to give the coconut flour time to absorb enough liquid.
3. ADDthe butter to the pan and return it to the oven for 3 minutes until the butter melts and becomes frothy. Pour the batter into the center of the pan and place it in the oven to cook for 30 minutes. It's ready once it has puffed up with a golden brown color.
4. MAKEpowdered coconut sugar by placing the coconut sugar crystals in a coffee grinder and pulse until pulverized.
5. COMBINEthe strawberries, lemon juice, and zest and spread it on top of the Dutch Baby. Top with powdered coconut sugar and serve immediately.

NUTRITION(per serving) 278 cal, 6 g pro, 25 g carb, 4 g fiber, 5 g sugar, 18 g fat, 11 g sat fat, 143 mg sodium

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Cauliflower Pork Fried Rice
paleo pork fried rice
Jenny Castaneda


I regularly eat cauliflower rice because it's filled with essential vitamins, but it has to be cooked and seasoned just right or else it looks and tastes blah. Use the same ratio of cauliflower to ground pork, and say bye-bye to bland rice. I make a big pan of this so we have enough for days—if it lasts that long! Once the pork and vegetables are ready, riced cauliflower cooks fairly quickly. Keep a close eye on it so it doesn't end up getting mushy.

1 Tbsp ghee or bacon fat
3 cloves garlic, minced
1 c sweet onion, chopped
1 lb ground pork
1 c carrots, chopped
3 Tbsp coconut aminos
1 tsp fish sauce
¼ tsp coarse ground black pepper
2 lg eggs
4 c cauliflower rice (to make, take a head of raw cauliflower chopped into chunks and pulse in food processor until it achieves a rice-like consistency)
½ c green onions, chopped

1. ADDghee to a wok over medium-high heat. Add the garlic and onions. Sauté for 3 minutes. Add the ground pork and cook for 7 to 8 minutes while breaking apart big pieces with the back of a wooden spoon.
2. STIRin the carrots and season with the coconut aminos, fish sauce, and black pepper. Remove from the wok and set aside in a bowl. Crack the eggs into the wok and scramble for 1 minute. Return the pork mixture to the pan and stir together with the eggs. Add the cauliflower rice and green onions. Mix until everything is thoroughly combined. Cook for 5 minutes until cauliflower is soft but not mushy.
3. TOPwith more green onions before serving.

NUTRITION(per serving) 468 cal, 27 g pro, 21 g carb, 6 g fiber, 11 g sugar, 30.5 g fat, 12 g sat fat, 511 mg sodium

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Buttered Leek Quiche
paleo buttered leeks
Jenny Castaneda


Leeks are milder and sweeter than their onion cousin, and they pair really well with eggs and butter without overpowering them. The thinly sliced pieces soften easily and almost dissolve into the eggs, creating a distinctly creamy texture. For this recipe, I add shredded potatoes and bake until crispy before adding the eggs. The result? A golden hash brown crust baked into the buttery eggs.

For the crust
2 lb potatoes, shredded
1 Tbsp ghee, melted
½ tsp black pepper
½ tsp sea salt

For the filling
8 lg eggs
¼ c light coconut milk
½ tsp paprika
½ tsp sea salt
½ tsp black pepper
½ tsp garlic powder
½ tsp onion powder
2 leek stalks (white parts only), quartered and thinly sliced
2 Tbsp cold grass-fed butter (such as Kerrygold), cut into small cubes

MORE:10 Exercises That Burn More Calories Than Running

1. PREHEATthe oven to 425°F.
2. USINGa nut milk bag or cheesecloth, squeeze out the excess liquid from the potatoes. Season the potatoes with ghee, black pepper, and sea salt.
3. ARRANGEand press the potatoes on the bottom of an 8 x 8" baking dish until it's about 1" thick. This will reduce in half once the potatoes are cooked, so a thicker layer is necessary. Bake in the oven uncovered for 45 minutes until the top is light brown. Remove from the oven and set aside for 5 minutes.
4. REDUCEthe oven temperature to 375°F.
5. CRACKthe eggs into a large bowl. Add the coconut milk, paprika, sea salt, black pepper, garlic powder, and onion powder. Whisk until light and frothy. Add the leeks to the egg mixture and stir to combine. Pour the mixture on top of the baked potatoes. Randomly distribute the cubed butter pieces on top. Return the baking dish to the oven and bake uncovered for 25 minutes until the eggs are set. Turn off the heat and leave the quiche in the oven for 5 to 8 minutes. Cool slightly before cutting and serving.

NUTRITION(per serving) 447 cal, 18 g pro, 50 g carb, 4 g fiber, 4 g sugar, 20 g fat, 9.5 g sat fat, 656 mg sodium

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Skirt Steak Fajitas
paleo skirt steak fajitas
Jenny Castaneda


I order fajitas all the time when I eat out because they're Paleo compliant. When I make this dish at home, I forgo the premade seasonings with unhealthy additives and opt for fresh ingredients to make a simple marinade. Ordinary skirt steak comes out tender with a warm, citrusy flavor and a little bit of a kick thanks to some cumin, chili, cilantro, and lime. You'll know you're in for a special treat because your entire house will smell so good while the meat is searing on the hot cast-iron pan. Triple the amount of vegetables and you won't even miss the tortillas or beans!

MORE:4 Foods That Burn Belly Fat

6 cloves garlic, minced
¼ c extra virgin olive oil
¼ c coconut aminos
1½ tsp cumin
1 tsp chili powder
¼ c cilantro, chopped
Juice and zest of 2 limes

1½ lb skirt steak
Sea salt
Black pepper
1 red bell pepper, sliced into strips
1 yellow bell pepper, sliced into strips
1 green bell pepper, sliced into strips
1 large onion, sliced into strips
2 jalapeños, stem and seeds removed, sliced into strips
2 avocados, sliced
1 beefsteak tomato, chopped
¼ c cilantro, chopped

1. COMBINEall the marinade ingredients in a gallon-sized (3¾ L) zip-top plastic bag. Place the skirt steak in the bag, press out the excess air and seal. Lightly massage the bag to make sure the marinade coats every inch of the skirt steak. Place it in the fridge to marinate for 1 hour.
2. HEATa cast-iron pan over medium-high heat. Remove the skirt steak from the bag and set aside the remaining liquid. Generously season both sides of the skirt steak with sea salt and black pepper. Place the steak on the pan and sear for 5 minutes. Flip to the other side for another 5 minutes at medium heat. Remove from the pan. Place it on a cutting board and cover with foil to rest.
3. WHILEthe skirt is resting, scrape off any excess burned brown bits that are stuck to the bottom of the pan. Add the sliced bell peppers, onion, and jalapeños. Add the marinade that was used for the meat and sauté vegetables for 4 to 5 minutes. Turn off the heat. Thinly slice the skirt steak across the grain and place it on a large serving plate. Top with the cooked fajita vegetables, avocado slices, chopped tomato, and cilantro.

NUTRITION(per serving) 535 cal, 39 g pro, 24 g carb, 8 g fiber, 9 g sugar, 32 g fat, 8 g sat fat, 448 mg sodium

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Cashew Beef
paleo cashew beef
Jenny Castaneda


I have a weakness for anything crunchy, and whenever the craving hits, Cashew Beef definitely fits the bill. Toasted cashews add a nice crunch and smokiness to ground beef, plus red and green bell peppers give it a colorful hue. I highly recommend using raw cashews and toasting them on a dry wok for better flavor than you get with the prepackaged ones, which may contain added oil and salt. It also gives you control over how toasted you want the cashews to be.

1 c raw whole cashews
2 tsp tallow or coconut oil
1½ lb ground beef
2 Tbsp ginger, grated
1 Tbsp garlic, minced
¼ c coconut aminos
1 green bell pepper, sliced into strips
1 red bell pepper, sliced into strips
1 sm onion, sliced
1 (8 oz) can water chestnuts, sliced
Sea salt
Black pepper

MORE:6 Healthiest Protein Powders For Your Smoothie

1. ADD the raw cashews to a wok over medium heat. Toast for a couple of minutes until lightly browned. Stir consistently to prevent the nuts from burning. Remove and set aside.
2. ADDtallow to the same wok. Add the ground beef and stir-fry for 5 minutes until browned. Add the ginger, garlic, and coconut aminos. Stir-fry until fragrant. Add the bell peppers, onion, and water chestnuts. Cook until the vegetables start to soften but are still crisp, about 5 minutes. Season with sea salt and black pepper.
3. TURNoff the heat and mix in toasted cashews before serving.

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Date: 01.12.2018, 21:33 / Views: 91174