In less than 30 minutes, you can have this delicious Paleo One-Pan Beef and Broccoli Recipe on your table, which is faster than takeout or delivery.
And it is just a fraction of the cost of what you would pay at a restaurant for a similar dish. Plus, it isn’t filled with iffy ingredients that are found in many restaurant dishes.
Even better, as the name suggests, you’ll just have one pan to clean. So, you can spend your evening relaxing with a good book or your favorite Netflix show instead of spending a lot of time cleaning up.
And I’ve included a list of modifications and cooking tips to help you customize the recipe to make it even easier to prepare.
So, grab a skillet and a few easy-to-find ingredients and get cooking!
Starting a Paleo diet doesn’t mean you’ll have to give up your favorite meals. With a few easy swaps, you can still enjoy your favorite recipes and not feel guilty about it.
That’s why I love creating Paleo recipes so I can do all of the work for you.
And this recipe is completely nut-free for those who have nut sensitivities but still want to enjoy creamy, dairy-free meals.
And did I mention that this recipe is also completely plant-based? Of course, you can add some sauteed chicken to the recipe if you like, but I think it’s just as delicious meatless.
Honestly, there are not a lot of foods that I miss from the days before I decided to start a Paleo diet. I’ve been able to recreate so many of my favorite recipes into Paleo versions that I never felt deprived.
However, there is one food that I truly missed, and that was sushi.
But now, I created the perfect recipe that has all of the taste of my favorite salmon roll but without any rice. And it’s absolutely delicious. Plus, you don’t have to cook it, which makes it the perfect meal on a hot day.
And since the recipe doesn’t have sushi rice, it’s low carb as well.
I’m so happy to share it with you so you can enjoy sushi while on a Paleo diet.
I’ll admit it – it took me years to like meatloaf. I always thought meatloaf was a bit bland and flavorless. And the worst part was that it was always either dry or mushy.
However, once I learned how good meatloaf can taste, I became a true fan and make it all of the time. I love to freeze it in individual slices and then reheat it in my oven or air fryer for a quick lunch or pair it with a simple salad for an easy dinner.
But lately, I’ve been cooking my Paleo Air Fryer Buffalo Chicken Meatloaf Recipe once a week because I cannot get enough of it! I like to drizzle a bit of my dairy-free Paleo ranch dressing on top.
But if you are not a fan of spicy food, you can simply use less buffalo sauce. Or you can simply use my Paleo BBQ sauce instead of hot sauce. I guarantee it will be just as delicious!
Bursting with real lemon flavor, this Paleo Lemon Poppy Seed Loaf Recipe has become one of my new favorite dessert recipes.
And with the weather starting to warm up, it is the perfect light dessert for a warm summer day. But it’s also delicious any time of the year!
When I created this recipe, my goal was to use ingredients that are easy-to-find in stores or online, and I am so happy that I succeeded. And since I used one flour, it’ll be easier on your wallet instead of buying 2 different Paleo flours.
So, grab some lemons, almond flour and a few other easy-to-find Paleo ingredients and make one of the easiest loaf cakes you’ll ever bake.
My Paleo Korean-Style Beef and Noodles Recipe is a delicious spin on a traditional dish, and it’s made using easy-to-find ingredients that are readily available in stores or online.
And it’s ready in about 30 minutes and even less if you purchase the butternut squash already made into noodles or if you make the noodles in advance.
Even better is that the recipe is completely Paleo so you don’t have to worry about iffy ingredients that are usually found in takeout.
And the best part is that this is a recipe that your entire family will love!
My creamy Paleo Instant Pot “Rice” Pudding gives you all of the flavor of traditional rice pudding but is completely Paleo.
That means that my version is completely dairy-free and doesn’t include white rice. But it is just as delicious as the rice pudding you know and love.
And if you’ve never had rice pudding before, you are in for a taste treat for a slightly sweet and creamy dessert that you and your entire family will love.
Oh, and even though rice pudding is typically considered a dessert, I love to enjoy it cold for breakfast.
My low carb Paleo Greek Breakfast Casserole Recipe is delicious and it will keep you satisfied all morning long.
And it’s delicious for lunch or dinner. Just add an easy Paleo side dish and you’ll have a complete meal that your family is sure to love!
But if you want a more traditional Greek-inspired dinner recipe, then be sure to check out this Keto Greek Chicken Skillet that will satisfy your taste buds without a lot of carbs.
Recipe Substitutions and Modifications
My Paleo Greek Breakfast Casserole Recipe tastes absolutely delicious as is.
But I know that you might not have all of the ingredients easily available to you. Or you might not like a few ingredients, and that’s okay!
Here are several modifications and substitutions that you can make, and the recipe will still turn out delicious.
Ground turkey and ground chicken taste amazing in the recipe, but ground pork or ground beef taste great, too.
Leftover shredded turkey or chicken would be delicious as well.
And if you want to skip meat entirely, just leave it out and add a couple of extra eggs.
While red bell peppers give the dish a beautiful color, and bell pepper would work just as well.
But if you aren’t a fan of bell peppers, you can simply omit them and add another vegetable that you prefer. Sliced zucchini would be a great replacement for bell peppers.
Pitted green olives can be used instead of kalamata. Just be sure to be careful about how much salt you add to the recipe since green olives are a bit more salty than kalamata.
Grape tomatoes are a great substitute for cherry tomatoes, and chopped whole tomatoes work well, too.
And this recipe easily doubles if you want to feed your entire family or have leftovers that will last for several days.
Other Paleo Casserole Recipes To Try
And if my Paleo Greek Breakfast Casserole Recipes made you hungry for even more Paleo casserole recipes, then you are in luck!
Here are a few of my favorite Paleo casserole recipes that I know you’ll love as much as I do.
Fluffy, golden egg casserole filled with veggies, ground turkey, and Greek seasonings.
Ingredients
Olive oil, for cooking
1/2 lb (225 g) ground turkey or ground chicken
1 medium red bell pepper (120 g), diced
1/2 medium onion (55 g), diced
1 clove garlic, peeled and minced
1/2 cup (90 g) pitted kalamata olives
1/2 cup (90 g) halved cherry tomatoes
1 Tablespoon (3 g) chopped fresh dill or parsley
1/2 teaspoon (1 g) ground cumin
1/2 teaspoon (1 g) dried oregano
2 cups (60 g) spinach
4 large eggs
1/2 cup (60 ml) unsweetened almond milk
Salt and pepper, to taste
Instructions
Preheat the oven to 350 F (175 C). Grease a casserole dish with olive oil and set aside.
Heat a drizzle of olive in a large skillet over medium-high heat. Add the ground turkey to the skillet and cook for about 5 minutes until browned.
Add the pepper, onion, and garlic to the skillet and cook for about 3 minutes.
Add the olives, cherry tomatoes, fresh dill, cumin, and oregano to the skillet and cook for an additional 3 minutes.
Add the spinach to the skillet and cook until wilted. Season with salt and pepper, to taste. Remove the skillet from the heat and set aside to cool slightly.
Meanwhile, in a small bowl, whisk to combine the eggs and almond milk.
Add the cooled turkey mixture to the eggs and stir to combine. Pour the egg mixture into the prepared casserole dish.
Place the casserole dish in the oven and bake for 25 to 35 minutes until the eggs are set. Remove the casserole dish from the oven and serve warm or cold.
Notes
All nutritional data are estimated and based on per serving amounts.
These Paleo Champagne Celebration Cupcakes are an indulgent dessert whenever you want to treat yourself to something a little special.
And don’t worry, I’ve included two non-alcohol modifications, and they are still just as delicious.
But if you want a hint about one of the modifications, just leave out the alcohol for a scrumptious vanilla cupcake with vanilla frosting.
Recipe Modifications and Cooking Tips
These Paleo Champagne Celebration Cupcakes are delicious as-is, but here are a few recipe modifications to accommodate your taste preferences as well as the ingredients that you might have in your refrigerator or pantry.
Be sure to sift your almond flour, coconut flour, and coconut sugar to avoid lumps in the cupcake batter.
Melt your coconut oil a bit in advance to allow it plenty of time to cool to room temperature. If the coconut oil is too hot, it will cook the eggs when added to the batter.
Speaking of coconut oil, I highly recommend using refined coconut oil in this recipe, which has a mild coconut flavor. Unrefined (also known as virgin) coconut oil has a stronger coconut flavor that can overwhelm the cupcakes and frosting.
You can use non-alcohol champagne or prosecco in the cupcake and frosting, if you prefer. However, you can omit it completely for a vanilla cupcake and frosting.
You can use pink champagne or prosecco (alcohol or non-alcohol) for a slightly pink cupcake and frosting.
Of course, you can skip my champagne frosting and use any frosting that you prefer.
And if you want the sugar in the frosting to be completely Paleo, you can easily make your own powdered sugar.
Simply place 1 ½ cups (360 g) coconut sugar and 1 Tablespoon tapioca flour (8 g) in a food processor or blender and pulse until it forms a powder.
Store any unused powdered coconut sugar in an airtight container at room temperature.
The frosting will not be completely white when you make your own powdered sugar from coconut sugar, but it’ll still be just as delicious.
And if you want even more Paleo cake recipes, then be sure to check out these Paleo Cakes That Astound recipes.
Delicious cupcakes with a fluffy frosting that has a hint of champagne flavor, these celebration cupcakes are perfect for a special occasion or anytime you want to treat yourself. And there are non-alcoholic modifications as well.
Ingredients
For the cupcakes:
1 cup (120 g) almond flour
1/2 cup (56 g) coconut flour
1/2 cup (120 g) coconut sugar
1 teaspoon (2 g) baking powder
1/2 teaspoon (2 g) baking soda
2 large eggs, lightly whisked
1/3 cup (80 ml) coconut oil, melted and cooled
1 teaspoon (5 ml) vanilla extract
1/3 cup (80 ml) champagne or prosecco (optional – *see notes)
For the champagne frosting:
1/2 cup (120 ml) coconut oil, slightly warm but not hot
1 teaspoon (5 ml) vanilla extract
1 to 1 ½ cups (120 to 180 g) powdered sugar (** see notes)
3 Tablespoons (45 ml) champagne or prosecco (optional)
Instructions
Preheat the oven to 350 F (175 C). Line a 12-cup cupcake pan with cupcake liners and set aside.
In a large bowl, whisk to combine the almond flour, coconut flour, coconut sugar, baking powder, and baking soda.
Add the whisked eggs, melted coconut oil, and vanilla extract to the bowl and mix until completely incorporated. Add the optional champagne or prosecco and stir until combined. Spoon the batter into the prepared cupcake pan until each cup is about 2/3 full.
Place the pan in the oven and bake for 18 to 20 minutes until the cupcakes are golden and a toothpick inserted into the middle comes out clean.
Remove the pan from the oven and place it on a wire rack to cool completely.
Once the cupcakes are completely cooled, make the frosting by adding warm coconut oil and vanilla to a mixing bowl. Use a hand or stand mixer to beat until creamy.
Add the powdered sugar, about 1/4 cup (30 g) at a time, beating in between each addition until the frosting reaches your desired consistency.
Add the optional champagne or prosecco and beat until fully incorporated. If needed, add additional powdered sugar, about 1 to 2 Tablespoons (7 to 15 g) if the frosting is too runny.
Fill a piping bag with the frosting and pipe it onto the cupcakes.
Place the cupcakes in the refrigerator for 30 minutes to allow the frosting to set. When ready to enjoy, let the cupcakes sit at room temperature 2 to 3 minutes before serving.
Store any leftover cupcakes in the refrigerator.
Notes
*Sparkling white grape juice can be used for an alcoholic-free version with less of a champagne flavor. However, champagne or prosecco can be omitted to make a vanilla cupcake.
**See post to find out how to make Paleo powdered sugar.
All nutritional data are estimated and based on per serving amounts.
My Apple Cinnamon Coffee Cake is a delicious but not overly sweet cake that tastes like autumn but can be enjoyed any time of year.
The biggest misconception about coffee cake is that it contains coffee as an ingredient.
However, I’m here to dispel this myth and tell you that most coffee cake recipes don’t contain any coffee.
Actually, coffee cake gets its name because it is intended to be enjoyed with coffee. So, anytime you drink coffee, you can eat coffee cake.
Of course, you don’t need to be a coffee drinker to enjoy coffee cake. It is delicious on it’s own for a tasty snack or not-too-sweet dessert.
And it’s also delicious for breakfast! Even better, your non-Paleo friends will love it as well.
How I Made This Recipe Paleo
The most noticeable difference between my Paleo Apple Cinnamon Coffee Cake and traditional coffee cake recipes is that I do not use wheat flour.
Instead, I use a blend of almond flour and coconut flour.
Almond flour has become one of the most popular grain-free flours in Paleo baking. And unlike wheat flour, it’s completely gluten-free.
Almond flour is typically used in cakes and muffins because of its light texture when baked.
However, not all almond flour is created equally.
Be sure to buy finely ground almond flour for this recipe. Almond meal is much more coarse and will not result in a light coffee cake.
However, for the crumb topping, you can use finely ground almonds or almond meal since the crumb texture is naturally dense.
In addition to almond flour, I also used coconut flour in the recipe.
Coconut flour is simply coconut meat that has been dried and ground into a flour. And just like almond flour, coconut flour is naturally grain-free and gluten-free as well.
Coconut flour is quite high in protein, which makes it highly absorbent of liquid. So, any recipe that uses coconut flour likely uses a lot of wet ingredients as well.
Coconut flour works best when it’s used with another flour as well for the best baking and flavor outcomes, which is why I used it with almond flour.
Coconut sugar is used as a replacement for traditional refined cane sugar.
Coconut sugar is made from the sap of coconut palm trees that is boiled down into a sugar. It has more nutrients than traditional cane sugar and has a taste similar to light brown sugar.
However, even though coconut sugar is better for you than cane sugar, it is still sugar. So, if you are on a sugar-free diet, coconut sugar should be avoided.
Applesauce is used to add moisture to the recipe due to the highly absorbent coconut flour. It also adds a slight apple flavor to the coffee cake as well.
However, I suggest using unsweetened applesauce to keep the coffee cake from being overly sweet.
Unsweetened almond milk is used instead of traditional dairy milk. However, unsweetened coconut milk, cashew milk, and many other non-soy plant-based milks work just as well.
Lastly, coconut oil is used as a non-dairy replacement for butter in this recipe. However, I suggest that you use refined coconut oil, which has a much more neutral flavor as compared to unrefined (or virgin) coconut oil.
Preheat the oven to 350 F (177 C). Line an 8-inch x 8-inch (20 cm x 20 cm) square baking pan with parchment paper and set aside.
In a small bowl, combine the diced apple and toss with 1 teaspoon (2 g) cinnamon powder. Set aside until ready to use.
In a large bowl, whisk to combine the almond flour, coconut flour, coconut sugar, baking powder, baking soda, and salt.
One ingredient at a time, use a rubber spatula to fold in the applesauce, melted coconut oil, and then the almond milk until completely combined and the cake batter is smooth.
In a small bowl, mix to combine the crumb topping ingredients until a fine crumb forms.
Pour the cake batter into the prepared baking pan and use a rubber spatula to evenly spread the batter in the pan. Evenly scatter the prepared cinnamon apples over the batter and sprinkle the crumb topping over the apples.
Place the baking pan in the oven and bake for 25 to 35 minutes until completely baked and a toothpick inserted in the center comes out clean.
Remove the coffee cake from the oven and let cool completely in the baking pan before cutting and serving.
Notes
All nutritional data are estimated and based on per serving amounts.
When I stopped eating dairy due to health issues, I thought I would never have some of my favorite foods again, including cheesecake.
And thankfully, I was wrong.
My Paleo Pumpkin Cheesecake Bars are a creamy, luscious dessert that tastes just like traditional cheesecake but without all of the dairy.
But no one will ever know it’s dairy-free.
And it’s perfect for the holidays as a non-traditional dessert but with all of the traditional holiday flavor you love each year.
And the best part of the recipe, it’s completely no-bake. So, if you don’t fancy yourself much of a baker, this is the perfect recipe for you.
Actually, the best part of this recipe is its taste. But how easy it is to make is pretty great, too!
How I Made This Recipe Dairy-Free
The most obvious difference between this recipe and traditional cheesecake recipe is that there is no actual cream cheese in it, which is the primary ingredient in cheesecake.
So, to replace the cream cheese, I used raw cashews instead.
Cashew cheese has been a popular plant-based cheese substitute for quite awhile in the vegan community before it started to become favored in the Paleo community.
The key to creamy cashew cheese is to use raw cashews and to soak them in filtered water.
To soak the cashews, you have two options and both work really well.
First, you can put the cashews in a bowl of filtered water, cover with a towel and let them sit at room temperature overnight.
Second, you can put the raw cashews in boiling hot water, cover and let sit for 2 hours. Please know the cashews don’t need to boil for 2 hours. Just carefully pour the boiling water into a heat-proof bowl with the cashews, cover and let sit on the counter for 2 hours.
The cashews aren’t the only reason this recipe is dairy-free. I also used coconut cream as a milk replacement.
Just buy a couple cans of full-fat (not light or reduced fat) cans of unsweetened coconut milk. Put it in the refrigerator for a few hours and so the coconut cream and coconut water separates. After you open the can, you can pour off the water and use the solid part, which is the coconut cream.
And don’t throw away the coconut water! You can drink it for its many health benefits or use it to make smoothies.
Creamy, pumpkin cheesecake with a date and nut base and an almond butter caramel drizzle.
Ingredients
For the base:
1 cup (140 g) raw mixed nuts (pecans and walnuts work well)
1/2 cup (60 g) almond flour
5 pitted medjool dates (4 oz or 120 g)
1 teaspoon (2 g) cinnamon powder
1/2 teaspoon (3 g) salt
3 Tablespoons (45 ml) melted coconut oil
For the cheesecake:
2 cups (300 g) raw cashews
1 cup (240 ml) coconut cream (from the top of 2 refrigerated cans of coconut milk)
3/4 cup (170 g) pumpkin puree
1/4 cup (60 ml) maple syrup
1 teaspoon (5 ml) vanilla extract
1 teaspoon (2 g) cinnamon powder
1/2 teaspoon (1 g) ground nutmeg
1/4 teaspoon (0.5 g) ground ginger
For the almond butter caramel drizzle:
2 Tablespoons (30 ml) smooth almond butter
1 to 2 Tablespoons (15 to 30 ml) maple syrup, to taste
1 Tablespoon (15 ml) melted coconut oil
1 Tablespoon (15 ml) water (if needed)
To serve:
Whole pecans, for garnish (optional)
Instructions
Soak the cashews overnight in filtered room temperature water. (Alternatively, boil a pot of water and add the cashews. Remove from the heat, cover, and soak for 2 hours.) Drain well before using.
When ready to prepare, line an 8-inch x 8-inch (20 cm x 20 cm) with parchment paper and set aside.
To make the crust, place the mixed nuts, almond flour, dates, cinnamon and salt in a food processor and pulse until the nuts are finely chopped. Add the coconut oil and pulse again until a crumbly dough forms.
Firmly press the dough into the bottom of the prepared pan, making sure the dough reaches the corners of the pan. Place the pan in the freezer until ready to use.
Add the cheesecake ingredients to the food processor and blend until very smooth, around 2 minutes.
Remove the crust from the freezer and evenly pour the cheesecake filling in the pan, using a spoon to smooth the top of the cheesecake. Return the pan to the freezer to set for at least 3 hours or preferably overnight. (If freezing overnight, let the cheesecake thaw at room temperature for about 3 hours before serving.)
When ready to serve, make the caramel sauce by whisking the almond butter, maple syrup, and coconut oil until combined. If using thick almond butter, add 1 Tablespoon (15 ml) of water to help thin the sauce.
To serve, remove the cheesecake from the pan. Drizzle with the caramel sauce and garnish with the whole pecans, if using, before cutting into squares and serving.
Store the leftover cheesecake in the refrigerator for 1 day or the freezer for about 1 week.
Notes
All nutritional data are estimated and based on per serving amounts.
I love easy breakfast recipes, and you cannot get much easier than my Paleo Sweet Potato Breakfast Casserole recipe.
And I made this recipe even easier to prepare with my modifications and cooking tips that I’ve listed below.
And did I mention that it makes a wonderful brunch recipe as well?
Recipe Modifications and Cooking Tips
This Paleo Sweet Potato Breakfast Casserole tastes great as is. However, I have listed a few recipe modifications to suit your tastes as well as to help accommodate the ingredients you might have on hand.
You can assemble the casserole the night before and stick it in the refrigerator. When you are ready to cook, just take out the casserole from the refrigerator and let it come to room temperature while the oven is preheating.
While this recipe tastes amazing when it’s fresh out of the oven, it also tastes great cold.
You can use a box grater to grate the sweet potatoes, but a food processor is much easier and faster to use.
You can use any type of apple that you prefer. I like to use tart apples in this recipe to balance the sweetness of the sweet potatoes, but any apple you use will be delicious.
Fresh (not canned) pumpkin can be used instead of sweet potatoes for a truly autumn-flavored casserole. However, pumpkin isn’t as sweet as sweet potatoes. So, you might need to add a bit of coconut sugar to suit your tastes.
Butternut squash can be used instead of sweet potatoes as well. Just like pumpkin, butternut squash isn’t as sweet as sweet potatoes, and a bit of extra coconut sugar might be needed.
Unsweetened coconut milk can be used instead of almond milk.
You can substitute any chopped nut that you prefer instead of pecans, or you can omit them completely.
Unsweetened shredded coconut is also a great topping to use instead of pecans.
Chopped pitted dates or sultanas can be used instead of raisins. Dried unsweetened cranberries are also a delicious substitute for raisins.
Other Paleo Breakfast Casserole Recipes
My Paleo Breakfast Casserole Recipe is the quintessential breakfast recipe because it’s loaded with sausage and eggs but without all of the carbs that you would get from your typical breakfast sandwiches.
And if you like to start your day with a hearty breakfast, then my Paleo Meat Lover’s Quiche Recipe is the perfect recipe for you.
2 small or medium sweet potatoes (9 oz or 260 g to 11 oz or 300 g), peeled and grated
1 large apple (8 oz or 242 g), peeled and grated or thinly sliced
2 teaspoons (4 g) cinnamon powder
2 eggs, whisked
1/2 cup (120 ml) unsweetened almond milk
1 teaspoon (5 ml) vanilla
1/3 cup (53 g) raisins
1/4 cup (30 g) pecans, roughly chopped
1 Tablespoon (15 g) coconut sugar (optional)
Instructions
Preheat the oven to 350 F (177 C).
Heat the coconut oil in a skillet or frying pan over medium heat. Add the grated sweet potato to the skillet and saute for 3 minutes.
Add the grated apple and cinnamon to the skillet and saute for about 5 minutes until the sweet potato is softened. Remove from the heat and let cool slightly.
Meanwhile, in a medium bowl, whisk to combine the eggs, almond milk and vanilla. Add the raisins and stir to combine.
Pour the egg mixture into the cooled sweet potato mixture and stir well to completely combine. (If you are not using an oven-safe skillet, pour the mixture into a well greased casserole dish.)
Press down slightly on the mixture in the skillet and evenly sprinkle with the chopped pecans and optional coconut sugar, if desired.
Place the skillet in the oven and bake for 15 minutes until the eggs are set. Remove from the oven and let cool slightly.
This Paleo Picadillo recipe is an easy one-pan meal that is full of Cuban-inspired flavor.
Juicy raisins, zesty olives, tomato and beef are simmered together for a quick weeknight dinner that tastes like you spent hours cooking.
And don’t forget to cook a batch of cauliflower “rice” to enjoy with it!
Recipe Modifications and Substitutions
You can use any ground meat that you have in your refrigerator or freezer instead of ground beef. Ground pork is a great substitute for ground beef!
You can use chicken broth or vegetable broth instead of beef broth.
Be sure to use tomato sauce and not pasta (or spaghetti) sauce. You can usually find tomato sauce in grocery stores on the shelves with diced tomatoes, tomato paste, stewed tomatoes, etc.
You can use 1 cup (240 ml) of canned tomato puree instead of tomato sauce. Just make sure that there isn’t any added sugar in the tomato puree.
However, you can also use 1/2 cup (120 ml) of tomato paste blended with 1/2 cup (120 ml) of water as well. This is in addition to the 1 Tablespoon (15 ml) of tomato paste that is used in the recipe to sauté with the ground beef and ground cumin.
If you don’t have any raisins in your pantry, you can substitute them with dried currants or chopped pitted dates to give you the hint of sweetness that is unique to Cuban picadillo recipes.
Of course, you can omit the raisins if you want a lower carb dish or if you just don’t care for raisins. However, they bring a bit of sweetness to the dish that helps balance the saltiness from the olives.
If you like spicy food, feel free to add a bit of red pepper flakes or hot sauce to the recipe.
My Paleo Unstuffed Cabbage Rolls is another easy one-pan dinner that gives you all of the taste without all of the hassle of traditional cabbage rolls.
And if you want another one-pan dinner that is full of flavor, then try my Paleo Mexican Tacos that you can enjoy wrapped in a lettuce “shell” or topped on shredded lettuce as a taco salad.
Of course, no list of ground beef recipes would be complete without a burger recipe, and this Keto Umami Burger Recipe is one of my favorite burgers of all time.
Heat a drizzle of olive oil in a skillet over medium heat. Add the bell pepper, onion, and garlic to the skillet and cook for about 3 minutes.
Add the ground beef to the skillet and cook for 5 to 8 minutes, using a wooden spoon to break into small pieces.
Add the tomato paste and ground cumin to the skillet and cook for about 2 minutes, until the beef is slightly caramelized.
Add the tomato sauce, beef broth, green olives, and raisins to the skillet. Bring to a boil, then reduce the heat and simmer for 20 minutes, stirring frequently, until the sauce has thickened. Season with salt and pepper, to taste.
Serve the picadillo by itself or with your favorite Paleo side dish.
Notes
All nutritional data are estimated and based on per serving amounts.
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