Favorite (Easy) Paleo Recipes of the Moment

I have to be real for a second: there’s no way on Earth that I could ever be a strict Paleo eater. Why?

-I love whiskey. There, I said it. This is reason number one.

-I refuse to be too obsessive about diets. This is especially because of the vast amounts of pseudo-scientific truisms that most diet “experts” live and die by, with scant long-term evidentiary support. Sigh.

-I’m lazy.

That being said, I do believe in the basic tenets of Paleo eating. I try to abide by them (especially cutting out the grains and legumes) as much as possible. This has been a guiding principle in creating my weekly meal plans. I sit there on a Sunday and basically browse the maaaany Paleo blogs out there hoping for some inspiration. I’ve resolved to make at least one new recipe per week, and 3 or 4 tried and true ones that are on my regular rotation. I try to make large batches, too, but my husband has a big appetite so I end up having to cook (or he cooks) most nights.

I came up with a little list of hits that have made it on the regular rotation, or that I really like to treat myself too once in a while. Here goes!

Paleo Pizza Crust from My Heart Beets

My Heart Beets Paleo Pizza Crust

Just top this crust off with your favorite sauce and toppings (I love mozzarella, basil, tomatoes and Parmesano-Reggiano) and HEAVEN! Just one tip: don’t cook the crust with the toppings on it or else you will end up with soggy pizza. First pan-fry and then bake the crust as instructed, then add your sauce and toppings and finish in the oven. Don’t forget to use your cast iron pizza pan!
PaleOMG’s Crockpot Ropa Vieja with Cuban-style Rice

Ropa Vieja from PaleOMG

This is one recipe that actually does make quite a large batch and lasts for a couple of dinners, which I love. It’s savory and satisfying and super simple to make. Chances are you already have many of the ingredients in your pantry to make this.

Food and Wine’s Provencal Lamb Stew with Basil

Photo Credit: Flying Fourchette

I’ve been to Provence and did not have the opportunity to savor their heartier dishes since I visited during the Summer. I imagine they would taste exactly like this. This recipe makes a decent-sized batch and of course just gets more delicious the longer it sits. My mouth waters just writing about it now. Mmmmmmm.
PaleOMG’s Almost 5 Ingredient Pizza Spaghetti Pie

PaleOMG’s Pizza Spaghetti Pie

Do I sense a theme here? Yep. I love PaleOMG’s recipes. And I love Italian food–which sucks on Paleo, but not when you have recipes like this. Absolutely delicious, and makes the spaghetti squash taste a million times better.

The Food Lab’s method for cooking salmon

Photo Credit: The Food Lab

I know this isn’t an actual recipe but cooking salmon this way means that you don’t really need to bother with any sauces or seasonings; the delicious buttery flavor of the salmon itself shines through. And the trick is to not skimp when purchasing the fish- go for the wild caught, fresh Alaskan salmon, nothing frozen or fish-farmed. Serve with a side of salad, cauliflower rice or your favorite subtle side (don’t choose something too salty that will overpower the flavors!) and enjoy.

Wine pairings optional but strongly recommended.

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