8 Paleo Meal Prep Recipes

March 13, 2018

Sunday meal prep is a fast-growing trend that makes it easier to eat healthy throughout the week. Preparing a large batch of food before the week gets underway provides leftovers that can be separated into portions for the following days. Take to work for an easy lunch or dinner.

The Paleo diet consists of grass-fed meat, seafood, fruits, vegetables, nuts, seeds, and oils for a clean diet that avoids preservatives or chemicals. The diet can provide high iron content and greater satiation after eating.

The Paleo diet can be easy with meal prep! The following are some of our most delicious Paleo meal prep recipes.

Mason Jar Tom Yum Soup

This mason jar version of the classic Thai soup is an easy way to satisfy your spicy and sour cravings. It’s also easy to take a mason jar of this to work for a tasty lunch!

Yield: 2 servings
Active Time:

2 zucchinis
2 tablespoons sliced lemongrass
2 tablespoons chopped shallots
2 tablespoons sliced ginger
2 tablespoons coconut aminos
2 teaspoons fish sauce
Juice from 2 limes
½ cup mushrooms, sliced
½ cup extra-firm tofu
½ cup red bell peppers, sliced
½ cup bok choy, chopped
Handful snow peas
Handful mung bean sprouts
1 red jalapeno pepper, sliced
½ cup cilantro, chopped

Create zucchini noodles using a spiralizer or vegetable peeler. Divide lemongrass, shallots, ginger, coconut aminos, fish sauce, and lime juice evenly between mason jars.

Top with zucchini noodles, then divide the rest of the ingredients into the jars as well. Cover, seal, and store in the refrigerator. Serve by adding hot water and stirring.

Raisin Nut Bars

These homemade bars make a great breakfast-on-the-go or snack and are made from super easy-to-find ingredients!

Yield: 5 bars
Active Time: 15 minutes
Total Time: 4 hours and 37 minutes

2 cups Thrive Market Organic Roasted and Salted Mixed Nuts, chopped
1 cup Thrive Market Organic Thompson Seedless Raisins
½ cup Thrive Market Organic Coconut Chips, chopped
½ cup Thrive Market Organic, Raw, Unstrained Honey
1 teaspoon vanilla extract
1 tablespoon Thrive Market Organic Chia Seeds
1 teaspoon Thrive Market Organic Ground Cinnamon
½ teaspoon sea salt
½ teaspoon Thrive Market Organic Ground Nutmeg
Coconut cooking spray

Preheat the oven to 350 degrees F. Line a 9- x 5-inch loaf pan with parchment paper, hanging over the long side of the pan by about 4 inches.

Mix raisins, coconut chips, mixed nuts, chia seeds, cinnamon, vanilla, salt, and nutmeg in a large bowl and stir well. Spray cooking spray on a measuring cup to measure the honey and add to the mixture. Stir well. Pour mixture into the pan.

Spray cooking spray on hands and use fingers to press the mixture evenly into the pan. Bake for 22 minutes, or until golden brown.

Let cool for 30 minutes, then use the flaps of parchment paper to press and reshape loaf. Wait 30 more minutes before lifting the loaf out of the pan and onto a cutting board. Cool completely, then cut into 2-inch bars.

Baked Sausages With Roasted Tomatoes

This Italian recipe is easily portioned into flavorful and satisfying meal prep lunches or dinners!

Yield: about 6 servings
Active Time: 10 minutes
Total Time: 40 minutes

10 to 12 Italian sausage links
6 cloves garlic, sliced
2 red onions, sliced into wedges
2 1/2 cups cherry tomatoes, halved
1 bunch basil leaves, torn
1 tablespoon extra virgin olive oil
3 tablespoons balsamic vinegar
Pinch of sea salt

Preheat the oven to 350 degrees F. In a roasting pan, toss together sausages, garlic, red onions, and olive oil. Roast 15 minutes in the oven, then toss in tomatoes, salt, and balsamic vinegar. Roast 15 more minutes in the oven. Serve with basil leaves.

Curried Chicken Salad

This spicy take on chicken salad is great for Paleo meal prep! Use as a filling for lettuce wraps—a perfect lunch for the workweek.

Yield: about 4 servings
Active Time: 10 minutes
Total Time: 20 minutes

1 pound organic, boneless skinless chicken breast
1 cup apple, chopped
3-4 stalks of celery, sliced lengthwise then chopped
½ cup walnuts, chopped
Curry powder (lots!)
3 to 4 tablespoons Primal Kitchen Mayonnaise (more if needed)
Sea salt and pepper, to taste

Cut uncooked chicken into strips, then cut into 1-inch cubes. Cook in skillet with a little bit of water until tender and white all the way through. Drain, and set aside.

Mix mayonnaise, curry powder, salt, and pepper together in a small bowl, adding curry until it reaches your desired taste.

Toss chicken with nuts, celery, and apple in a separate bowl. Add chicken to curry mixture and stir together. Serve wrapped in lettuce leaves.

Kelp Noodle Jap Chae

This Paleo take on classic Korean noodle stir-fry substitutes kelp noodles for the traditional rice noodles. It has the same delicious taste and can be served warm or cold, making it great for Paleo meal prep!

Yield: 4 to 6 servings
Active Time: 20 minutes

16 ounces kelp noodles, rinsed and drained
2 cups carrots, julienned
2 cups white mushrooms, thinly sliced
2 cups red peppers, julienned
2 cloves garlic, minced
1 medium onion, thinly sliced
1 cup baby spinach, cut in chiffonade
Scant 1/4 cup raw honey
3 tablespoons coconut oil
1/2 cup coconut aminos
2 tablespoons toasted sesame oil
Salt and freshly ground pepper
1 tablespoon toasted white sesame seeds, to garnish
3 green onions, thinly sliced on a bias, to garnish

On a medium setting, heat 1 tbsp coconut oil in large skillet. Add carrots and salt and pepper to taste. Cook, while stirring about 3 minutes, or until carrots soften. Remove from skillet and set aside.

Use the hot skillet to cook the next ingredients. Add the other 2 tbsp coconut oil, bell peppers, onions, and mushrooms. Cook, while stirring about 5 minutes. Add garlic, salt, and pepper and cook 30 seconds more. Remove from the skillet and set aside with carrots.

Add coconut aminos and honey to the hot skillet. Heat on low setting until warm and well mixed. Add the kelp noodles, spinach, and cooked vegetables into the sauce and toss with sesame oil.
Serve either warm or cold, garnished with sesame seeds and sliced green onions.

Lemon Chicken and Olive Tagine

This recipe for tagine, a slow-simmered Moroccan stew, has vibrant flavors from spices, lemon, and olives. It can be enjoyed on its own or served with cauliflower rice.

Yield: 5 servings
Active Time: 15 minutes
Total Time: 2 hours and 15 minutes

5 chicken thighs, bone-in, skin-on
1 large onion, thickly sliced
2 organic lemons, sliced into rounds
1 bunch cilantro, chopped, divided
1/2 cup green olives
2 teaspoons ground cumin
2 teaspoons ground ginger
2 teaspoons ground cinnamon
2 teaspoons onion powder
2 teaspoons salt
2 teaspoons garlic powder
1 1/2 teaspoons turmeric
3/4 teaspoon freshly ground black pepper
Generous 1 tablespoon olive oil
Juice of 1 lemon

In a large bowl, mix together cumin, ginger, cinnamon, onion powder, salt, garlic powder, turmeric, and pepper. Toss in chicken thighs, coating them with the mixture. Cover and set aside for 30 minutes.

Heat olive oil in a large Dutch oven over medium heat until simmering. Add chicken thighs and brown on all sides. Remove from pot and set aside. Saute sliced onion in juices and oil until golden brown. Add chicken back to the pot. Top with sliced lemons, olives, lemon juice, and ¾ of the cilantro. Fill with water, enough to cover chicken and lemons. Put lid on pot, turn heat to low, and simmer stew about two hours or until chicken is tender. Serve topped with cilantro.

Mustard Herb Chicken

This chicken marinated in whole-grain mustard and herbs is a tangy dish that’s super-satisfying and easy to make!

Yield: 8 servings
Active Time: 15 minutes
Total Time: 30 minutes

8 bone-in, skin-on chicken thighs
1 cup parsley leaves, chopped
2 cloves garlic, minced
1 tablespoon thyme leaves, chopped
1/2 cup olive oil
2 teaspoons whole grain mustard
2 tablespoons apple cider vinegar
Generous pinch sea salt
Freshly ground black pepper

Mix together parsley, garlic, thyme, olive oil, mustard, vinegar, salt, and pepper. Toss in chicken to coat with mixture. Marinate for 15 minutes.

Place a large skillet over medium heat. Place chicken skin-side down, cooking for about 8 minutes to brown. When skin becomes crispy and golden, turn over to finish cooking 6 to 8 minutes, or until thoroughly cooked.

Flourless Chocolate Zucchini Muffins

These Paleo-friendly muffins are a great way to meal-prep breakfast. They are even more fudge-y and flavorful after a day or two!

Yield: 12 muffins
Active Time: 8 minutes
Total Time: 30 minutes

1 ripe medium-sized banana
1 large egg
1/2 cup almond butter
1/4 cup cacao powder
1/4 cup raw honey
1 cup shredded zucchini, squeezed of excess liquid
2 tablespoons chia seeds
1 teaspoon vanilla extract
1/2 teaspoon sea salt
1/2 teaspoon baking soda
Scant 1 cup dark chocolate chips, plus more for sprinkling on top

Preheat the oven to 375 degrees F. Line baking cups into muffin pan.

Blend banana, egg, almond butter, cacao powder, honey, chia seeds, vanilla extract, salt, and baking soda in a blender on high until smooth. Transfer to medium bowl and stir in zucchini and chocolate chips.

Divide batter into muffin cups, filling to ¾ full. Sprinkle chocolate chips on top. Bake 20 minutes or until muffins are set. Let cool in pan. Store in an airtight container.

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