#grainfreedinner

This Paleo Pineapple Fried Rice is a healthy and delicious twist on a classic favorite. It's grain-free and packed with fresh ingredients for a satisfying meal that fits the Paleo lifestyle.

Ingredients: 2 cups cauliflower rice. 1 cup diced pineapple. 1/2 cup cooked chicken breast, diced. 1/2 cup broccoli florets. 1/4 cup diced red bell pepper. 1/4 cup diced onion. 2 cloves garlic, minced. 2 tablespoons coconut oil. 2 tablespoons coconut aminos. 1 teaspoon fish sauce optional. 1/2 teaspoon ground ginger. Salt and pepper to taste. Fresh cilantro leaves for garnish.

Instructions: Heat 1 tablespoon of coconut oil in a large skillet over medium-high heat. Add diced chicken breast and cook until browned and cooked through. Remove from the skillet and set aside. In the same skillet, add the remaining 1 tablespoon of coconut oil and saut the garlic, onion, and red bell pepper until they become tender. Add cauliflower rice, diced pineapple, broccoli florets, and cooked chicken back to the skillet. Stir well to combine. Pour coconut aminos and fish sauce if using over the mixture. Sprinkle with ground ginger, salt, and pepper. Stir-fry for 5-7 minutes until everything is heated through and cauliflower rice is tender. Remove from heat and garnish with fresh cilantro leaves. Serve hot and enjoy your Paleo Pineapple Fried Rice!

Prep Time: 15 minutes

Cook Time: 15 minutes

This Paleo coconut-crusted salmon recipe provides a delicious twist to your usual salmon dish. The combination of shredded coconut and almond flour creates a crispy crust while keeping the dish grain-free and Paleo-friendly. With a blend of spices adding depth of flavor, this dish is perfect for a nutritious and satisfying meal.

Ingredients: 4 salmon fillets. 1/2 cup shredded coconut. 2 tbsp almond flour. 1 tsp garlic powder. 1/2 tsp paprika. 1/4 tsp sea salt. 1/4 tsp black pepper. 2 tbsp coconut oil, melted.

Instructions: Preheat the oven to 400F 200C. In a shallow bowl, mix together the shredded coconut, almond flour, garlic powder, paprika, sea salt, and black pepper. Brush each salmon fillet with melted coconut oil. Dip each salmon fillet into the coconut mixture, coating both sides evenly. Place the coated salmon fillets on a baking sheet lined with parchment paper. Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and the crust is golden brown. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 15 minutes

This Paleo Dirty Rice recipe is a tasty and healthy alternative to dirty rice made with rice. You can make it with ground beef, cauliflower rice, and a variety of fragrant vegetables and spices. It tastes just like the traditional dish, but without the grains. It's great for people who are on a paleo or grain-free diet.

Ingredients: 1 lb ground beef. 1 medium cauliflower head, riced. 1 onion, chopped. 1 bell pepper, chopped. 2 celery stalks, chopped. 3 cloves garlic, minced. 2 tablespoons tomato paste. 1 teaspoon paprika. 1/2 teaspoon dried thyme. 1/2 teaspoon dried oregano. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Warm up a big pan with olive oil over medium-low heat. Chop up the onion, bell pepper, and celery and add them to the pan. About 5 minutes of cooking will soften the food. For an extra one to two minutes, until the garlic smells good, add the minced garlic. Move the vegetables to the side of the pan and add the ground beef where there is room. Break it up with a spoon as it cooks to make it brown. You can add salt, pepper, dried oregano, dried thyme, and tomato paste and mix them in. Mix everything together for two to three minutes. When you add the riced cauliflower to the pan, stir it in with the meat and vegetables. Cover and cook for 5 to 7 minutes, stirring every now and then, until the cauliflower is soft. Make the seasonings taste better, then serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

A tasty Paleo take on the traditional Chicken Marsala, with a creamy sauce made with coconut milk and a coating made of almond flour instead of grains.

Ingredients: 4 boneless, skinless chicken breasts. 1/2 cup almond flour. 1/2 teaspoon salt. 1/2 teaspoon black pepper. 2 tablespoons olive oil. 1/2 cup sliced mushrooms. 2 cloves garlic, minced. 1 cup chicken broth. 1/2 cup full-fat coconut milk. 1/4 cup marsala wine. 2 tablespoons arrowroot powder. Fresh parsley for garnish.

Instructions: In a shallow dish, combine almond flour, salt, and black pepper. Dredge chicken breasts in the almond flour mixture, shaking off excess. In a large skillet, heat olive oil over medium-high heat. Add chicken breasts and cook until browned on both sides, about 4-5 minutes per side. Remove from skillet and set aside. In the same skillet, add mushrooms and garlic. Cook until mushrooms are golden brown and garlic is fragrant, about 3 minutes. In a small bowl, whisk together chicken broth, coconut milk, marsala wine, and arrowroot powder. Pour mixture into the skillet with mushrooms and garlic, stirring constantly until the sauce thickens, about 2-3 minutes. Return chicken breasts to the skillet, coating them with the sauce. Cover and simmer for 8-10 minutes, or until chicken is cooked through. Garnish with fresh parsley before serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

This Paleo recipe puts a flavorful twist on lamb chops by pairing them with a zesty olive tapenade cauliflower rice. It's AIP-friendly, gluten-free, and packed with Mediterranean-inspired flavors.

Ingredients: 1 lb lamb shoulder chops, boneless. 2 cups cauliflower rice. 1/4 cup black olives, pitted and chopped. 2 tbsp capers, drained and chopped. 2 tbsp extra virgin olive oil. 2 cloves garlic, minced. 1 tbsp fresh parsley, chopped. 1 tsp lemon juice. Salt and pepper to taste.

Instructions: Preheat the oven to 375F 190C. Season the lamb chops with salt and pepper on both sides. In a bowl, mix together chopped olives, capers, minced garlic, parsley, lemon juice, and 1 tablespoon of olive oil to make the tapenade. Heat 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat. Sear the lamb chops for 2-3 minutes on each side until browned. Transfer the skillet to the preheated oven and roast for 10-12 minutes, or until the lamb reaches your desired level of doneness. While the lamb is roasting, heat the remaining tablespoon of olive oil in a separate skillet over medium heat. Add the cauliflower rice and saut for 5-6 minutes, or until tender. Once the cauliflower rice is cooked, stir in the olive tapenade and mix well. Serve the roasted lamb chops alongside the olive tapenade cauliflower rice. Enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

A tasty and grain-free substitute for regular dinner rolls are these Paleo rolls. These are ideal for your Paleo or gluten-free dinner table because they are made with almond and coconut flours, which give them a light and fluffy texture.

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/4 cup arrowroot flour. 1/2 teaspoon baking soda. 1/4 teaspoon sea salt. 3 large eggs. 1/4 cup coconut oil, melted. 2 tablespoons honey. 1 teaspoon apple cider vinegar.

Instructions: Preheat your oven to 350F 175C. In a mixing bowl, combine almond flour, coconut flour, arrowroot flour, baking soda, and sea salt. In another bowl, whisk together the eggs, melted coconut oil, honey, and apple cider vinegar. Pour the wet ingredients into the dry ingredients and mix until a dough forms. Divide the dough into 8 equal portions and shape them into rolls. Place the rolls on a parchment-lined baking sheet and bake in the preheated oven for 15-18 minutes, or until they are golden brown and firm to the touch. Remove from the oven and let cool slightly before serving. Enjoy your Paleo Dinner Rolls!

Prep Time: 15 minutes

Cook Time: 18 minutes