Tag Archives: comfort food

For most of us, switching to the Paleo Diet® has made us feel healthier and more energetic. This is one of the main reasons the diet has become so popular. Unfortunately, as popular as the Paleo diet is, it doesn’t always eliminate the craving for hearty, hot, comfort foods. The good news is that you can have your comfort food and eat it to. That is there are some comfort foods that fit within the Paleo meal plan. Here are two popular comfort foods that have been modified to make them truly Paleo and guilt-free foods.


Stuffed Peppers


Stuffed peppers are a classic American dinner, and a popular recipe. Unfortunately, most stuffed pepper recipes contain both rice and cheese, which are not Paleo-friendly. Eliminating the cheese is simple enough, since it’s typically used just as a topping on the peppers. The rice, however, is a bit of a challenge. Rice is used as a key filler. To make the recipe compliant, you’ll have to replace the rice with something else.

Cauliflower rice is a viable option if you want something similar to rice. But for something with a little more substance and nutrient density, you can actually create a stuffed pepper filling that is made with cooked ground meat and a variety of vegetables. In addition to the pound of meat, dice some fresh tomatoes, then mix them into the seasoned meat. Dice one carrot and a stalk of celery to add to the meat as well.

Add a half-cup each of finely diced zucchini, chopped spinach, and mushrooms. Season it with pepper, oregano, Italian seasoning, and a bit of garlic.

Parboil the pepper shells before you bake them and put a small amount of olive oil at the bottom of the pan before you place the peppers in the pan. Fill each one as you traditionally would, then cover the pan with aluminum foil before baking them for 35 minutes at around 350 degrees, or until the peppers are fully softened.


Zucchini Boats

Zucchini by itself is a great vegetable to add to your diet, but when you fill it, it makes a fantastic focal point for a meal. Zucchini boats are both light and satiating, making for a great quick dinner option.

Much like stuffed peppers, many zucchini boat recipes often include cheese as a topping to hold everything together. You can skip the cheese layer to keep them Paleo. Split three or four zucchinis in half lengthwise. Hollow out the seeds to create a cavity that you can fill.

Cook some ground meat (pork, beef, turkey, or even bison works well), mixed with sautéed diced onion and peppers. Dice one zucchini and a carrot into small cubes. Cook them with some coconut oil just until they begin to soften.

Combine the meat, cooked vegetables and diced tomatoes. Add some dried rosemary and Italian seasoning, then fill the zucchini halves. Bake them for 20 to 25 minutes at 350 degrees to cook the zucchini. Squeeze a little bit of fresh lemon juice over the top of each one before you serve it to add a bit of acidity and sharpness to the dish.

The Paleo focus on things that grow and walk the earth makes this diet a healthy one. As you can see, though, it does not mean giving up on all of your comfort foods. If you are looking for something to satisfy your comfort food craving without ruining your diet plan, these recipes can give you what you are looking for.


Paleo-Friendly One Pot Meals | The Paleo Diet

As winter nears and the days grow cold, a hearty, warming dinner begins to sound more and more inviting. Aren’t Paleo and hearty polar opposites? Substitutes for white potatoes and beans surely cannot compete with Paleo.

The key is to focus on the flavors and textures of the abundant seasonal produce and pair it with whichever wild proteins we can procure most easily. Then, we add our favorite herbs or spices, throw them into the slow cooker or Dutch Oven, and let time do its work.

By incorporating proteins, veggies and fats into one dish or pot, we save time and cleanup and end up with a meal for the whole family that is not only in keeping with True Paleo, but is also tasty and satiating, without filling you up so much you feel like you need to roll into bed.
How do wild game chili or pulled pastured pork sound? Slow cook one, and Dutch oven the other. Mix and match modalities, proteins, and veggies. Thankfully this fork in the road doesn’t have a “wrong way!”


A lovely wild game chili meal, best made the day before serving to allow flavors a chance to develop.

Paleo-Friendly One Pot Meals | The Paleo Diet


  • 1 tbsp coconut oil
  • 1 lb free range venison boneless loin, cubed
  • 1 lb free range ground bison
  • 1 medium yellow onion, chopped
  • 4 garlic cloves, smashed
  • 1 jalapeno pepper, minced (omit seeds and pith for less heat)*
  • 2 cups homemade chicken or beef broth
  • 1 cup red wine*
  • 1 large, ripe tomato, crushed*
  • 1 tbsp ground cumin
  • 1 tbsp paprika*
  • 1 small bunch fresh cilantro and/or scallions, chopped finely, including stems
  • Lime wedges, for garnish
  • 4 cups wild mixed green lettuces of your choosing


1. Heat oil in Dutch oven over medium.

2. Add cubed loin and sear on each side until browned, then remove from pot.

3. Add ground bison and cook, stirring, until browned, and then remove from pot.

4. Add onion to pan and sauté until soft, about 5 minutes.

5. Add garlic and jalapeno and cook one more minute.

6. Add broth and wine and bring to boil, using wooden spoon to scrape any browned bits stuck to bottom.

7. Add tomato, and return both meats to pan.

8. Cover and reduce heat to low and simmer one hour, stirring occasionally.

9. Add cumin and paprika and simmer one hour longer.

10. Serve hot with cilantro or scallions and lime wedges on top, with greens placed in a mound on top of each bowl.


A fattier cut from a naturally raised animal is perfectly paleo, not to mention delicious, from time-to-time. Make this at least a day ahead to experience the full decadence.

Paleo-Friendly One Pot Meals | The Paleo Diet


  • 2 tbsp coconut oil
  • 3 lbs pastured pork shoulder
  • 1 large sweet onion, chopped
  • ½ small pineapple, cored, peeled and cut into chunks
  • 2 large, ripe red tomatoes, halved*
  • 1 cup dry white wine*
  • 1 – 2 cups homemade chicken broth
  • 4 cups organic baby kale


1. Heat oil in Dutch Oven over med-high heat.

2. Place pork in oven and brown for two minutes on each side.

3. Remove pork from oven and place on plate, covered.

4. Add onion to oven and sauté five minutes.

5. Add pineapple, tomatoes and pork.

6. Pour in wine and broth (use more if you prefer more liquid, less if more of a stew).

7. Cover, bring to simmer, and let cook for two hours.

8. Remove from heat, let cool completely and refrigerate overnight.

9. The next day, place the oven over a medium flame and cook one more hour; pork will easily pull apart with two forks.

10. Shred all pork with two forks and serve on a bed of raw baby kale to enjoy the jus.

*For those following the Paleo Autoimmune protocol, the foods with an asterisk indicate which should be omitted.  Replace the tomatoes with other veggies and the wine with bone broth.

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