Great Paleo Recipes | RCF Nuernberg

Great Paleo Recipes

Great Paleo Recipes

Great Paleo Recipes

Pictured above are my new best friends.  Great when the summer heat is too overwhelming to cook inside, but more importantly, ideal tools to use when you are time crunched (and who isn’t?).  In 20 minutes total, you can get something on the table that is nutritious & delicious.  What could be easier than throwing some marinated meat, fruit, and vegetables in a container and popping it on the grill?

Three great recipes gave us one good meal last night so I wanted to share – all these recipes are straight out of Whole9′s July 4th Post - and I can’t wait to make the rest of them listed in that post, especially the Gyro Salad by Melissa Joulwan.  There are a few chefs who consistently create excellent recipes, who I can trust with my family’s meals (it’s a pretty rough crowd), & Melissa Joulwan is one of them.

So let this be the start of your Paleo conversion, if you haven’t started already.  Recipes like these blow away all the myths about Paleo being too time-consuming, too complicated, or maybe even not delicious enough.

Please follow my link above to get the original recipes on Whole9′s website.  The recipes listed below include some alterations I had to make due to not having all ingredients onhand & the quantities served 5 adults and 2 kids

Buffalo Chicken Chopped Salad

by Melissa Joulwan author of Well Fed, and bloggess at The Clothes Make the Girl



  • 2 bulbs garlic (we use the kind with just one clove inside), minced
  • 1 EL dried thyme
  • 2 EL dried parsley
  • 1 EL salt
  • 4 coffee cups water
  • 1,3kg boneless, skinless chicken breasts


  • 1 head iceberg lettuce, sliced thin
  • 1 large cucumber, sliced very thin with mandolin and then sliced into strips
  • 2 stalks celery, sliced very thin with mandolin
  • 1 red onion, sliced very thin with mandolin

Ranch Dressing

  • 1 cup homemade mayo (2 egg yokes+1 tL dried mustard + 1tL salt + 4EL lemon juice – I used extra virgin olive oil)
  • 1/2 bulb garlic, minced
  • 1/2 tL teaspoon paprika
  • 2 tL dried chives
  • 1 tL lemon juice
  • salt and black pepper, to taste

“Wing” Sauce – Kid Friendly

  • 3 EL coconut oil
“Wing” Sauce – Adult Friendly
  • 4 EL hot sauce (or to taste)
  • 3 EL coconut oil


  • Put all chicken-related ingredients in a pan, bring to a boil, then simmer, partly covered, for 10 minutes. Turn off the heat and let chicken rest in the hot water spa for an additional 15-20 minutes, then set aside to cool.
  • Slice all the salad ingredients as thinly as possible. Toss everything in a very large bowl.
  • I made my mayonnaise using a food processor, and then just added the remaining dressing ingredients until blended smooth.
  • Shred chicken apart. It should fall apart pretty easily. Heat a large sauté pan over medium heat and add the coconut oil. When it’s melted, add the chicken, toss to coat.  If you are making the adult-friendly version, then pour in the hot sauce and toss until it’s coated. Toss the salad with the ranch dressing. Divide the salad between plates and top with a mound of Buffalo Chicken.


Grilled Shrimp & Watermelon

Contributed by Michelle Tam, bloggess at Nom Nom Paleo and  creator of the Nom Nom Paleo iPad App


  • 1kg large shrimp, thawed peeled and de-veined
  • 1/2 medium watermelon meat (but not all of this made it into the baskets since the kids were “helping”), diced into 1-inch cubes
  • 3 EL macadamia nut oil, 3EL melted coconut oil
  • 1tL lemon pepper
  • 4 limes, quartered
  • Special equipment: grill baskets pictured above or skewers


  • combine all ingredients except limes in a large bowl
  • stuff it all in the grill baskets
  • Lay the baskets on a grill over high heat for 4 to 6 minutes, turning once.
  • The skewers are done when the shrimp turns a bright orange and is no longer translucent.
  • Serve immediately with lime wedges (or season to taste with the juice from the limes just prior to serving).

Avocado Melon & Nectarine Salad

 (I modified this recipe pretty radically, so be sure to check out the original using avocados and peaches from Tom Denham, blogger at Whole Life Eating)

Prep and Cook Time: 5-7 minutes


  • 1 ripe avocado
  • 1 ripe nectarine
  • 1 ripe melon
  • Apple cider vinegar
  • Cayenne pepper
  • juice from 1 lime (or to taste)
  • 1 tL salt


  • Dice flesh from avocado, nectarine, and melon into bite-sized pieces – mix together
  • Splash with apple cider vinegar and lime juice, then dust lightly with cayenne pepper and salt.


Want to start the Paleo lifestyle (& why in the world wouldn’t you – have you seen our Paleo Challenge testimonials?)?!   Looking for support to start Paleo?  Absolutely everyone is welcome to join our Paleo Support Group on Facebook where we post recipes, help answer your questions & help get you through the hard times when you are dying to cheat (…we also celebrate with you when you treat yourself to the occasional cheat!)

Here’s the link:

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