If you’re following the Paleo diet and preparing for a fast, it’s important to consume nutrient-dense, whole foods that will provide sustained energy and keep you feeling full for longer periods of time. In this article, we’ll share some pre-fasting Paleo diet recipes that are rich in complex carbohydrates, fiber, and protein.
Herb-Roasted Chicken Breast with Roasted Root Vegetables
Yield: 4 servings
Ingredients:
4 boneless chicken breasts, cubed
2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 teaspoon dried oregano
2 teaspoons garlic powder
1 teaspoon paprika
Salt and black pepper to taste
For the Roasted Root Vegetables:
2 medium sweet potatoes, peeled and cubed
2 medium carrots, peeled and sliced
2 parsnips, peeled and sliced
1 medium red onion, cut into wedges
2 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried oregano
2 teaspoons garlic powder
1 teaspoon paprika
Salt and black pepper to taste
Instructions:
Preheat the oven to 425°F (220°C).
In a small bowl, combine the olive oil, minced garlic, chopped rosemary, chopped thyme, dried oregano, garlic powder, paprika, salt, and black pepper.
Place the chicken breast cubes on one baking sheet lined with parchment paper. Rub the herb mixture evenly over the chicken, ensuring they are coated on all sides.
In a large mixing bowl, combine the cubed sweet potatoes, sliced carrots, sliced parsnips, and red onion wedges. Drizzle with olive oil and sprinkle with dried thyme, dried rosemary, dried oregano, garlic powder, paprika, salt, and black pepper. Toss the vegetables to evenly coat them with the oil and spices.
Spread the seasoned root vegetables on another baking sheet lined with parchment paper.
Place both the chicken and vegetable baking sheets in the preheated oven.
Roast for about 35-40 minutes or until the chicken is cooked through and the vegetables are tender and slightly caramelized, stirring the vegetables halfway through cooking.
Once cooked, remove from the oven and let the chicken rest for a few minutes before serving.
Serve the Herb-Roasted Chicken Breast with Roasted Root Vegetables hot and enjoy the delicious Paleo-friendly meal!
Turkey Lettuce Wraps
Yield: 4 servings
Ingredients:
1 pound of ground turkey
1 tablespoon of olive oil
1 small onion, finely chopped
2 cloves of garlic, minced
1 teaspoon of ground cumin
1 teaspoon of ground coriander
1/2 teaspoon of paprika
1/2 teaspoon of chili powder (adjust to taste)
Salt and black pepper to taste
1 head of iceberg or butter lettuce, leaves separated and washed
1 large tomato, diced
1 avocado, diced
Fresh cilantro leaves, chopped (for garnish)
For the Paleo-friendly Dressing:
2 tablespoons of extra virgin olive oil
1 tablespoon of apple cider vinegar
1 teaspoon of Dijon mustard
Juice of 1/2 lime
Salt and black pepper to taste
Instructions:
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic. Sauté for 2-3 minutes until the onion becomes translucent and the garlic is fragrant.
Add the ground turkey to the skillet and cook, breaking it up with a spoon, until browned and cooked through.
Sprinkle the ground cumin, ground coriander, paprika, chili powder, salt, and black pepper over the cooked turkey. Stir well to evenly distribute the spices. Cook for an additional 2-3 minutes to allow the flavors to meld together. Remove from heat.
In a small bowl, whisk together the ingredients for the Paleo-friendly dressing: extra virgin olive oil, apple cider vinegar, Dijon mustard, lime juice, salt, and black pepper.
To assemble the lettuce wraps, take a lettuce leaf and spoon a portion of the cooked ground turkey onto the leaf. Top with diced tomatoes, diced avocado, and a drizzle of the Paleo-friendly dressing.
Repeat the process with the remaining lettuce leaves and turkey mixture.
Garnish the Turkey Lettuce Wraps with fresh chopped cilantro.
Serve the Turkey Lettuce Wraps immediately and enjoy the flavorful Paleo-friendly meal!
Beef Chili with Butternut Squash
Yield: 6 servings
Ingredients:
1.5 lbs (680g) lean ground beef
1 medium butternut squash, peeled, seeded, and diced
1 large onion, diced
2 bell peppers, diced (any color)
3 cloves of garlic, minced
1 can (14 ounces) diced tomatoes
1 can (6 ounces) tomato paste
2 cups beef or vegetable broth
2 tablespoons chili powder
1 tablespoon cumin
1 teaspoon paprika
1 teaspoon dried oregano
1/2 teaspoon cinnamon
Salt and black pepper to taste
Optional toppings: diced avocado, chopped cilantro, sliced green onions
Instructions:
In a large pot or Dutch oven, brown the ground beef over medium heat until fully cooked. Remove any excess fat.
Add the diced onions, bell peppers, and minced garlic to the pot. Sauté for about 5 minutes until the vegetables are slightly softened.
Add the diced butternut squash, diced tomatoes, tomato paste, beef or vegetable broth, chili powder, cumin, paprika, dried oregano, cinnamon, salt, and black pepper. Stir well to combine all the ingredients.
Bring the chili to a boil, then reduce the heat to low. Cover the pot and simmer for about 30-40 minutes, or until the butternut squash is tender.
Taste and adjust the seasonings as needed.
Serve the Paleo Beef Chili hot, garnished with your preferred toppings such as diced avocado, chopped cilantro, and sliced green onions.
Enjoy the flavorful and comforting Paleo Beef Chili with Butternut Squash!