Paleo Recipe Swap

We are sharing some of  favorite Paleo recipes. Click on the links below to view

Tisha’s Spinach Frittata

Tomato Garlic Butter

Jameena’s Roasted Veggies

Paleo Smoke Sausage & Cabbage Stir Fry

Dairy-Free Green Goddess Dressing

Berries and Balsamic Vinegar

Kayla’s Paleo Meatballs over Marinara

Enchilada Chicken Stew

Anice’s Chicken Spinach and Carrot Soup

Pork Curry

Sage Roasted Chicken

Sweet Potato Hash

Easy Ceviche

Sausage Stir Fry Breakfast

Tuna and Cabbage Salad

Slow Cooker Pork Loin

Chicken Fajitas Salad


Tisha’s Spinach Frittata

Tisha’s Spinach Frittata

This Paleo breakfast recipe is quick and easy. You just get a Bunch of vegetables, meat and seasonings. It can be baked in cast-iron skillet or in a large baking pan.


– 2 tablespoons olive oil

– 8 medium eggs or 2 boxes of egg beaters

– 1lb of ground Paleo sausage (from whole foods) or use crumbled bacon or cubed ham or any kind of meat you like.

– 1 tsp roasted garlic seasoning

– 1 10oz bag of frozen spinach

– 1 onion chopped

– 1 sliced red bell pepper

– 1 sliced green bell pepper

– 1/2 cup sliced mushrooms fresh

– 2 tablespoons spike seasoning or some type of 21 herbs & seasoning blend or veggies seasoning

– Sea salt to taste

– Black pepper to taste


– In separate bowl whisk eggs and seasoning. Mix well and set aside.

– brown the sausage drain and set aside

– Pour oil in another skillet bring to medium heat

– Add spinach, onion, mushrooms and bell pepper to the skillet. Sautée until tender.

– Cook for 3-4 minutes until vegetables tender.

– in a large greased baking pan Add in vegetables Spread out. Then pour eggs on top.

– Cook approximately 15 – 20 minutes at 350 degrees until eggs rise up and no longer look runny.

– Finished frittata cut in wedges and eat with salsa or guacamole. Can be eaten for breakfast, lunch or snack

Tomato Garlic Butter

Recipe by Mark’s Daily Apple

Tomato. Garlic. Butter. Three simple ingredients, all good on their own, but when blended together they meld into something magical.

Tomato-Garlic Butter is a simple spread that adds unique flavor to meats, seafood and vegetables.


  • 16 ounces (450 g) cherry tomatoes
  • 4 cloves of garlic, peeled and finely chopped
  • 8 ounces (230 g) unsalted butter, at room temperature
  • 1/4 teaspoon (1 ml) sea salt, or more to taste


Preheat oven to 400 °F (200 °C).

In a rimmed baking pan, mix together tomatoes and garlic. Melt 2 tablespoons (30 g) of the butter and pour it on top.

Mix well then roast the tomatoes for forty-five minutes, stirring occasionally, until the tomatoes are soft.

Let the tomatoes cool.

Scrape the tomato and garlic mixture into a food processor with the salt. Pulse until a smooth puree, about twenty-five seconds.

Add butter in small chunks and process until completely mixed in with the tomato.

This could take one to two minutes and you’ll need to scrape the sides of the food processor down once or twice.

Refrigerate and enjoy.
This stuff is good enough to eat with a spoon. But you can also grill a steak, bake a fillet of salmon or sauté scallops and then top all three with a generous pat of Tomato-Garlic Butter. Once you start using tomato-flavored butter, you’re not going to want to stop there. Put it on …pretty much anything.


Dairy-Free Green Goddess Dressing

Dairy-Free Green Goddess Dressing

Green Goddess salad dressing was invented at a hotel in San Francisco in the early 1900s and has been a classic ever since. In this dairy-free Primal version, coconut milk and avocado replace the sour cream and the mayo.

When you’re making this dressing, don’t worry too much about measuring exact amounts of the herbs – the more the better. Just grab a handful and use cooking shears to snip them into the food processor.

Quantity: 1 cup

1/2 a ripe avocado
1/4 cup coconut milk (60 ml)
3 tablespoons freshly squeezed lemon juice (45 ml)
1 garlic clove, finely chopped
2 anchovy fillets, finely chopped
1/2 cup roughly chopped fresh parsley (120 ml)
1/4 cup roughly chopped fresh basil (60 ml)
1 tablespoon roughly chopped fresh tarragon (15 ml)
1/4 teaspoon salt (1.25 ml)
1/2 cup extra virgin olive oil (120 ml)

Blend the first nine ingredients in the food processor until combined.

With the blade running, pour in the oil and process until the dressing thickens and the herbs are finely chopped.

This dressing is best if used within 5 days.

Roasted Veggies

Roasted veggies

(Can be used with any vegetables you like)
Broccoli 16 oz. (frozen)
1 large onion

1 Bell Pepper
1 container cherry tomatoes
Fresh mushroom slices
Small bag baby carrots
Olive oil

Creole Seasoning to taste

Directions: cut onions into med chunks, put all veggies in large bowl toss with olive oil and Creole seasoning. veggies should be on a cookie sheet and baked for about 30 min.  at 350 degrees.

I  started cooking this when I ate white potatoes so now my substitute for that is rutabaga. If you want that potato feel you can cut your rutabaga up and boil in butter, water ,salt and pepper. cook for about an hour ( it takes that long for them to be tender). This is another family favorite.


Paleo Smoke Sausage and Cabbage Stir Fry

Ingredients: this will make about 6 servings.

2 heads of cabbage
Smoke sausage(Nitrate Free  at whole foods)
1 large onion
1 bell pepper
Olive oil
Creole seasoning
Garlic powder
About half cup of water

Directions: once oil gets hot sauté onions and bell pepper then add diced smoke sausage. Next add cut up cabbage, and a half cup of water, put top on and simmer. Add seasoning to taste. Cook until cabbage is tender (not mushy).

Berries with Balsamic Vinegar

Berries with Balsamic Vinegar
• 2 cups frozen berry mix, thawed (I keep mine frozen)
• 4 tsp balsamic vinegar

Divide the berries between two bowls. Pour two teaspoons of balsamic vinegar over each. A simple, nutritious dessert! Fresh berries will be even better if you have the time to prepare them.