5 Easy Paleo Recipes to Get Out of Your Food Rut

Written By


Expert Reviewed By

Dr. Lauryn Lax, OTD, MS

Dr. Lauryn, OTD, MS is a doctor of occupational therapy, clinical nutritionists and functional medicine expert with 25 years of clinical and personal experience in healing from complex chronic health issues and helping others do the same.


It’s easy to get in a rut with food—particularly when you are cooking for one, even two, people.


Simplicity is often my preferred adjective when it comes to describing my favorite meals:


Just give me meat, sweet potato and veggies with ghee, coconut butter or avocado and I’m a happy camper.


However, this past weekend, I got a wild hair at the grocery store to try a few new recipes and spice things up.


If you’re so inclined to mix things up, check out the lineup below (I promise they are still easy!):


No-Oats Oatmeal

 Zucchini Noodles with Basil Pesto and Ground Turkey

 Easy Pot Roast

 Pork Loin with Autoimmune-Approved BBQ Seasoning

 Chia Seed Pudding


Easy Peasy Recipes of the Week


No-Oats (Grain-free) Oatmeal


1 ripe banana

3 tbsp coconut milk or unsweet almond milk

1 tbsp flaxseed meal

2 pasture-raised eggs

1 tbsp ghee or coconut oil

cinnamon, to taste (I like lots)

1 splash vanilla extract


Peel banana and cut into chunks. Combine with 2 eggs and whisk together; mash with fork to break up chunks. Add milk, flax and spices. Mix into a batter consistency. Heat pan on low-medium heat with fat of choice. Add mixture to pan on stove top and use spatula to toss and move around until cooked into a porridge-like egg and oats consistency. Place in bowl. Consume.


Zucchini Noodles with Basil Pesto and Ground Turkey


3-4 Zucchini squash

2 cups basil leaves, fresh,

½ c. extra virgin olive oil

1/3 c. raw macadamia nuts, cashews, pine-nuts or walnuts

2 garlic cloves, minced

sea salt & pepper to taste

1-1.5 lbs. Ground turkey (browned), rotisserie chicken or chicken breasts, cooked and chopped



Place nuts, basil and garlic in food processor and pulse until all is well-chopped. Add olive oil to mix and re-pulse. Add salt and pepper to taste. Thinly slice your zucchini into long, thin strips. Use a knife to cut them into noodles. (Or if you happen to have a spiralizer, use that!). Add noodles to stove top pan with a little bit of olive oil or avocado oil and cook on low. Cover for 1 minute to cook down then add pesto. Stir and re-cover. Lastly add your ground turkey or other meat of choice. Stir and re-cover. Let simmer on low for 5-6 minutes. Serve.

Easy Pot Roast with Cauliflower Mash


2 lbs. top round grassfed beef roast

sea salt & pepper, to taste

2 cloves garlic, minced

½ yellow onion, chopped

2 tsp. Dijon mustard

2 cups water or low-sodium broth

2 celery stalks

1 cup baby carrots



Season roast with salt and pepper. Sear in a hot pan (I used a cast iron), until browned on both side. Add to your crockpot. Add everything—liquid, veggies, mustard—to pot and cover. Cook on low for 6-8 hours.
Cauliflower Mash


1 head cauliflower, cut into florets

2 TBSP ghee

¼ cup chicken, vegetable or bone broth

sea salt & pepper, to taste



Place the cauliflower florets into a steam basket and cook over salted boiling water until really tender, about 8 to 10 minutes. Remove from heat and let cool slightly. Squeeze water out and add to food processor. Add ghee, broth and salt and pepper. Process until smooth and creamy.


Pulled Pork Loin (with Autoimmune-Approved BBQ Seasoning) Atop Coconut-Fried Plantains


2 lbs. pork loin/tenderloin

2 tbsp coconut aminos

2 tbsp raw honey

½ cup apple cider vinegar

1 tbsp Dijon mustard

1 tbsp garlic powder

1 tsp dried thyme

½ tbsp. dried thyme

1 tbsp rosemary

onion powder, to taste

sea salt and pepper to taste

Place pork in a crockpot. Season with spices, aminos, mustard and honey; add apple cider vinegar to crockpot. Pour in balsamic vinegar, cover, and allow to cook on low for 4-6 hours.


Coconut Fried Plantains


1 plantain

1 tbsp coconut oil

optional: unsweetened coconut flakes

Slice plantain into 1/4 –inch chunks. Heat coconut oil in pan on medium heat. Add plantain chunks and cook until lightly browned on each side. Serve alongside pulled pork . Add coconut flakes if preferred.


Chia Seed Pudding


3 tbsp chia seeds

1 cup unsweetened coconut milk or almond milk

1 tsp vanilla extract

1/8 tsp liquid stevia

cinnamon (to taste, optional)

1 tbsp organic cocoa or cacao powder, unsweer (optional)

berries, unsweetened coconut flakes or Enjoy Life Chocolate Chip toppings (optional)



Combine ingredients in blender. Blend until creamy and smooth texture. Transfer to a sealed container and chill over night.


Inspired to mix it up? Take a whack at these or let me know what YOU are cooking this next week…would love some inspiration myself!

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