Most popularWhole-Food Thai Green Curry Sauce
A bright green curry sauce built from herbs, aromatics and coconut milk, not green dye and stabilisers.
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Paleo eating puts recognisable ingredients at the centre of the plate: vegetables, fruit, eggs, seafood, meat, nuts, seeds and natural fats. No long ingredient lists and no need to overcomplicate dinner.
These recipes cover quick breakfasts, fresh lunches, family dinners and useful basics with clear, achievable methods. Check each recipe for its exact ingredients and use TooGut’s preference tools when you need an additional adjustment.
20 recipes showing.
Most popularA bright green curry sauce built from herbs, aromatics and coconut milk, not green dye and stabilisers.
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Deep red curry sauce made from soaked chillies, aromatics and coconut milk, with warmth rather than bottled sweetness.
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Roasted capsicum and tomato sauce with smoky edges, natural sweetness and enough backbone for pasta, pizza or tray bakes.
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Nutty tahini, lemon and torn herbs whisked into a sauce that wakes up roast vegetables, bowls and grilled protein.
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Avocado, fresh herbs and lime blended into a thick green sauce with no mayo and no fluorescent bottle involved.
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Spice-coated chicken thighs and rough cauliflower florets roasted on one tray until the edges earn their colour.
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Craggy pork, cabbage, ginger and egg cooked hard and fast in one pan. All the good filling, none of the wrapper theatre.
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Crisp skin-on salmon with avocado and tomato briefly charred until smoky but still recognisably fresh.
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Craggy beef and rough pumpkin pieces in a smoky tomato chilli that thickens without beans or packet powder.
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Properly crisp chicken thighs with sharp apple-cabbage slaw and none of the bottled creamy dressing.
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Juicy steak, blistered capsicum and zucchini with a sharp, hand-chopped parsley chimichurri.
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Juicy turkey koftas with harissa warmth, lemon and hand-pressed ridges that blacken at the edges.
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A whole snapper with blistered skin, juicy flakes, charred lemon and a loose parsley-caper dressing.
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Crisp-edged sweet potato, craggy turkey and fried sage with eggs cooked right in the gaps. A practical breakfast skillet that rewards rough chopping.
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Juicy chicken pieces in a rough coconut-almond crust with toasted edges and a sharp lime finish. Hand-cut sizes make some bites crispier and others meatier.
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Warm charred salmon, cool avocado, cucumber and lime tucked into crisp lettuce leaves. Built for hands, so torn fish and uneven cups are part of the pleasure.
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Jammy mixed berries beneath a tender almond topping dropped in rough spoonfuls, leaving purple pools to bubble through. A skillet dessert that looks cooked, not manufactured.
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Smoky chicken, crisp-edged sweet potato, charred capsicum and avocado with a sharp lime dressing. A meal-prep bowl made from actual food.
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Golden lemon-herb chicken, fluffy quinoa and crisp vegetables with a creamy tahini yoghurt dressing. Easy to customise, meal-prep friendly and on the table in 30 minutes.
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Fork-tender beef in a glossy herb-rich sauce with silky cauliflower mash. A generous low-carb dinner with excellent garlic, onion and dairy alternatives.
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