Unless you’ve been living under a stone, you’ve probably heard of The Paleo Diet (short for Paleolithic or the early part of the Stone Age). Sorry…we couldn’t resist. The Stone Age spanned almost 2.5 million years, a time when early mankind roamed the earth and chowed down on preservative-free foods like vegetables, fruit, fish, and meat. It’s believed that our early human ancestors didn’t eat dairy or grains or any sugar that wasn’t naturally occurring in the food. Get all the details on this type of diet here.

 

Following a Paleo diet is actually easier than you might think – it’s not all giant drumsticks. And there is a ton to choose from. Due to popular demand, we tested out a few Paleo friendly recipes and brought out our top three favorites. And while they’re made with a little sophistication, using silverware is still entirely up to you.

 

Chili Roasted Chicken Thighs 

chili chicken

 

What you need:

2 pounds boneless chicken thighs

1 tablespoon organic extra virgin olive oil

1 tablespoon chili powder

Sea salt to taste

Fresh ground pepper to taste

Fresh cilantro for garnish

Lime wedges for garnish

 

What you do:

  • Preheat oven to 375 degrees.
  • Place chicken on a sheet pan.
  • Drizzle with olive oil and turn to coat.
  • Rub the chicken with chili powder, salt, and pepper.
  • Roast the chicken thighs in the oven until cooked through, about 40 - 45 minutes. Sprinkle with cilantro and serve with lime wedges.

 

 

Pineapple Shrimp Stir Fry

pineapple shrimp stir fry

 

What you need:

3 tablespoons coconut oil, divided
2 cloves garlic, minced
1 pound shrimp
½ white onion, cut into bite-sized chunks

½ pineapple, cut into bite-sized chunks

1 tomato, cut into bite-sized chunks
1 green bell pepper, cut into bite-sized chunks

1 cucumber, cut into bite-sized chunks

Salt and white pepper to taste
Cilantro leaves to garnish
Lime wedges to garnish

 

What you do:

  • Heat a large frying pan, skillet or wok over medium heat with half the coconut oil.
  • Add the garlic and sauté until the garlic is a light, golden brown.
  • Add the shrimp and cook for about 3 minutes, then add the onion, pineapple, tomato, bell pepper, and cucumber.
  • Add the rest of the coconut oil and stir well.
  • Continue to cook until the vegetables are tender.
  • Add salt and pepper to taste, and serve.

 

Spaghetti Zoodles

zoodles

 

What you need:

2 large zucchini, spiralized or julienned into thin noodles
6 teaspoons extra virgin olive oil
4 large garlic cloves, minced
1 teaspoon red pepper flakes, or more if you’d like!
¼ cup capers, drained
¼ cup pitted black olives, sliced
1 cup whole peeled Roma tomatoes, roughly chopped
Fresh parsley, for garnish

 

What you do:

  • Heat a large frying pan or skillet over medium heat with half the olive oil.
  • Add the garlic and the red pepper flakes and sauté until the garlic is a light, golden brown.
  • Add the zucchini noodles, capers, black olives, and chopped Roma tomatoes and cook until the vegetables are tender.
  • Serve immediately with a fresh parsley garnish.