Paleo In a Pinch: 5 recipes with 5 ingredients or less

These paleo recipes are easy to prepare and require only five common ingredients. They’re perfect in a pinch and are full of vitamins and minerals. Enjoy!

Paleo Chicken Salad
3-4 oz baked chicken breast, shredded into bite-sized pieces
1 small avocado
2 celery stalks, sliced thin
2 Tbsp of chopped pecans
5 red grapes, cut in half

Scoop avocado out into bowl with shredded chicken and mix well
Stir in remaining ingredients

Tip: You can have this over greens for extra vitamins and minerals, or enjoy it in lettuce wraps.

Raspberry Smoothie

1 Tbsp beef gelatin
1 C frozen raspberries
1 small avocado
1 1/2 C of milk of choice, decrease or increase amount of milk based on preferred consistency
4 ice cubes

Pour 1/4 C of milk in the bottom of a blender
Pour in gelatin, followed by ice, raspberries and avocado
Pour in remaining amount of milk
Blend and serve

Easy Orange Chicken
1 lb boneless, skinless chicken breast, cut into bite sized pieces
1 large orange
1 Tbsp coconut oil
5 Tbsp coconut aminos
1 inch piece of fresh ginger, minced (you may also use 1/2 tsp ground ginger)

Put coconut oil in skillet and cook chicken
Turn heat down lower but leave on as you add remaining ingredients
Cut orange in half and squeeze juice into skillet
Zest the orange peel and add 1 Tbsp of zest to skillet, stir
Add coconut aminos and stir
Add ginger and stir

Tip: Let this sit on low for a while and continue stirring so all of the flavor is absorbed well. You can serve with roasted broccoli and carrots.

Tasty Tilapia Wraps
1 lb tilapia, cooked and shredded
1/2 head of purple cabbage, sliced thin
3/4 C matchstick carrots
1 head of romaine lettuce, or other lettuce you can use as wrap
1 Tbsp coconut oil

Sauté cabbage and carrots in coconut oil 
Place small amount of shredded tilapia in one leaf of lettuce. It should line the lettuce, not take up the whole leaf.
Top with carrot and cabbage mix
Roll and eat

Tip: Add coconut aminos for more flavor

Tasty Caramel Cups
1 C creamy almond butter
1 Tbsp coconut oil
1 Tbsp honey
1/2 tsp sea salt
1 tsp cinnamon

Melt coconut oil, almond butter and honey in small sauce pan. Be sure to add coconut oil first so almond butter doesn’t burn.
Once melted, remove from heat and stir in remaining ingredients
Pour into mini muffin liners
Place in freezer to harden
You should have a tasty treat in 45 min- 1 hr

Tip: Store extras in the freezer so they don’t melt

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