Paleo Diet Recipes:

Delicious Recipes for the Paleo Diet

Part 2: The Land Meats

by Josh Day

(Click here for part 1, seafood dishes)

Now it's time for the meat of the paleodiet, which is... well, meat!

Remember, if it walked the Earth a hundred thousand years ago, then it's paleodiet viable. If you're like me, you've never had game meats. Being on the paleodiet is a great time to incorporate some venison, pheasant, or wild duck into your nutritional fare.


Note: a pork bottom roast can be substituted for beef.

1 beef chuck roast
1 large yellow onion, cut into eighths
1 large carrot, scrubbed, peeled, and roughly chopped
1/4 head cabbage, sliced into palm-size pieces
2 cup button mushrooms, whole, stems removed
Mrs. Dash seasoning for searing
Ground black pepper for searing
1 Tbs extra virgin olive oil
1/4 cup water
Mushroom gravy, optional *

Prepare vegetables and put in crockpot, onions and carrots on the bottom. Add 1/4 water.

Liberally rub Mrs. Dash and ground black pepper over every side of roast. You want the roast thoroughly coated.

Heat pan and add oil. Sear roast until brown on all sides.

Put roast in crockpot on top of veggies. Cook on low 7-8 hours or high 4-5. Serve roast and vegetables with optional mushroom gravy, described below.


2 cups white button mushrooms, stem removed and thinly sliced
1 tsp fresh thyme leaves, chopped
1 Tbs minced garlic
1 tsp ground black pepper.
1 Tbs extra virgin olive oil
Broth from cooked crockpot roast

Heat oil in sauce pan on medium low heat. Fry garlic and thyme for thirty seconds, stirring continuously. Add mushrooms and saute until they shrink by half and give off liquid. Season with black pepper.

Ladle out 1 cup of broth from crockpot (it's okay if some vegetables remain). Add to pan. Bring to a light boil and constantly stir. Broth will thicken and reduce to gravy.

Since we're not using any flour and butter as a roux, this will take a lot longer. But the end result is well worth the labor.


Your favorite kind of beef steak (filet, ribeye, porterhouse, sirloin, etc)
1 tsp dried oregano
1 tsp black pepper
1 tsp minced garlic
1/4 cup extra virgin olive oil

Mix seasonings and oil and stir well (refrigerate overnight for stronger infusion). Place steaks on cutting board and drizzle or brush with oil mixture.

Bring oven up to 500 degrees.

Heat 1 Tbs of olive oil in cast iron pan (you must use cast iron or you'll ruin your pan) under medium heat. Sear steaks on both sides, browning until you red is gone.

Put cast iron pan in oven.

Cook for one or two minutes and then flip steaks and return to oven. Two minutes for each side will yield a medium rare steak.

I know, I know. You're missing the potatoes -- baked, mashed, or in the form of the classic steak fry. But I have a surprise that's pretty interesting and almost just as good: stuffed turnips. You'll find the recipe in our vegetable section of paleodiet recipes.


Boneless chicken breasts
Extra virgin olive oil
Ground black pepper, to taste
Mrs. Dash, to taste

Coat both sides of breasts with oil and seasoning. Heat a 2 Tbs oil in a pan on medium heat and grill, flipping as breasts cook. Chicken is done when white all the way through -- you never want any pink in poultry. Always be safe and cook a few minutes longer to be sure.

So what goes with the seafood and meats? No rice, no pasta, no potatoes, no beans. That leaves vegetables. Lots and lots of vegetables.

Click here for more great paleodiet recipes.

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