If you’re practicing paleo and intermittent fasting, we’ve curated a collection of delicious paleo recipes tailored specifically for your intermittent fasting plan. These recipes will not only satisfy your taste buds but also provide the nourishment your body needs to thrive.

 

Paleo Shepherd’s Pie

Yield: 6 servings

Ingredients:

 

For the Meat Filling:

 

1.5 lbs (680g) ground beef or ground lamb
1 tablespoon olive oil
1 large onion, diced
2 carrots, diced
2 cloves garlic, minced
1 cup frozen peas
1 cup beef or vegetable broth
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and black pepper to taste

 

For the Cauliflower Mash Topping:

 

1 large head cauliflower, cut into florets
2 tablespoons ghee or coconut oil
1/4 cup full-fat coconut milk
Salt and black pepper to taste

 

Instructions:

 

Preheat the oven to 375°F (190°C).

In a large skillet or frying pan, heat the olive oil over medium heat. Add the diced onion and carrots and sauté until they begin to soften, about 5 minutes.

Add the ground beef or lamb to the skillet and cook until browned, breaking it up into crumbles. Drain any excess fat if needed.

Mix in minced garlic, frozen peas, beef or vegetable broth, tomato paste, dried thyme, dried rosemary, salt, and black pepper to the skillet. Stir well to combine.

Simmer the meat filling mixture for about 10 minutes until the flavors meld together and the liquid reduces slightly.

While the meat filling simmers, steam the cauliflower florets until tender. Drain well.

Transfer the steamed cauliflower to a large bowl. Add the ghee or coconut oil, coconut milk, salt, and black pepper. Mash the cauliflower using a potato masher or blend it with an immersion blender until smooth and creamy.

Pour the meat filling into a 9×13-inch baking dish. Spread the cauliflower mash evenly over the top.

Bake the Paleo Shepherd’s Pie in the preheated oven for about 25-30 minutes until the filling is bubbly and the cauliflower mash is lightly golden on top.

Allow the Shepherd’s Pie to cool for a few minutes before serving.

Serve the Paleo Shepherd’s Pie warm and enjoy!

 

Air Fryer Salmon Teriyaki

Yield: 2 servings

 

Ingredients:

 

For the Salmon Teriyaki:

 

2 salmon fillets (about 6 ounces each)
1/4 cup coconut aminos (a paleo-friendly soy sauce alternative)
1 tablespoon honey or maple syrup
1 tablespoon apple cider vinegar
1 clove garlic, minced
1 teaspoon grated ginger
1 teaspoon arrowroot starch (optional, for thickening the sauce)
Sesame seeds, for garnish (optional)
Chopped green onions, for garnish (optional)

 

For the Air Fryer Vegetables:

 

1 cup broccoli florets
1 cup sliced zucchini
1 tablespoon olive oil
1 cup sliced bell peppers (any color)
Salt and black pepper to taste

 

Instructions:

 

Preheat the air fryer to 400°F (200°C).

In a small bowl, whisk together the coconut aminos, honey or maple syrup, apple cider vinegar, minced garlic, and grated ginger to make the teriyaki sauce. If you prefer a thicker sauce, mix in the arrowroot starch.

Place the salmon fillets in a shallow dish or zip-top bag. Pour half of the teriyaki sauce over the salmon, reserving the other half for later. Let the salmon marinate for about 15 minutes.

While the salmon is marinating, toss the broccoli florets, sliced bell peppers, and sliced zucchini with olive oil, salt, and black pepper in a separate bowl.

Place the marinated salmon fillets in the air fryer basket, skin side down, and cook for 8-10 minutes or until the salmon is cooked to your desired doneness and flakes easily with a fork.

While the salmon is cooking, place the seasoned vegetables in the air fryer basket and cook for 6-8 minutes or until they are tender-crisp and slightly charred, shaking the basket once or twice during cooking for even browning.

Once the salmon and vegetables are cooked, remove them from the air fryer. Drizzle the reserved teriyaki sauce over the salmon fillets and sprinkle with sesame seeds and chopped green onions, if desired.

Serve the Air Fryer Salmon Teriyaki with the air-fried vegetables and enjoy!

 

Paleo Zucchini Carbonara

Yield: 2 servings

 

Ingredients:

 

2 medium zucchini
4 slices of bacon, chopped
2 cloves of garlic, minced
2 large eggs
1/4 cup full-fat coconut milk
1/4 cup nutritional yeast
1/2 teaspoon dried oregano
Salt and black pepper to taste
Chopped fresh parsley, for garnish (optional)

 

Instructions:

 

Using a spiralizer or a julienne peeler, spiralize or thinly slice the zucchini into noodle-like strands. Set aside.

In a large skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon from the skillet and set aside, leaving the bacon fat in the skillet.

Add the minced garlic and sauté for about 1 minute until fragrant.

In a medium bowl, whisk together the eggs, coconut milk, nutritional yeast, dried oregano, salt, and black pepper.

Add the zucchini noodles to the skillet with the garlic and cook for 2-3 minutes until they are slightly softened but still have a bit of crunch.

Reduce the heat to low and pour the egg mixture over the zucchini noodles in the skillet. Stir quickly and continuously for about 1-2 minutes until the eggs are cooked and the sauce thickens slightly.

Remove the skillet from heat and stir in the cooked bacon.

Serve the Paleo Zucchini Carbonara immediately, garnished with chopped fresh parsley if desired.