This week’s roundup brings together a mix of hearty, healing, and downright tasty meals. Every one of these recipes has been tested, tweaked, and genuinely enjoyed in real kitchens. Some are fast enough for busy nights, others are worth the long simmer on a Sunday afternoon.
Quick List (Tap to Jump)
- Cassava Tortillas
- Beef Shank Vegetable Soup
- Liver Pâté with Mushrooms & Bacon
- Creamy Chicken & Leek Stew
- Turkey Chili (nightshade-free)
- Cornish Hand Pies
- Bubble & Squeak
7 Best AIP & Paleo Dishes
These seven dishes show what’s possible with a few core ingredients and some creativity.
Cassava Tortillas (AIP, Paleo)
Prep 15 min | Cook 2 min each | Total ≈17 min
What you need:
- 1 cup cassava flour
- ¼ tsp sea salt
- ¼ tsp baking soda
- ¼ tsp apple cider vinegar
- 2 tbsp olive or avocado oil
- ⅔ cup warm water
These cassava flour tortillas have become a staple in our kitchen. They’re soft, flexible, and don’t crack like many grain-free wraps do.
Mix dry and wet ingredients to form a dough, divide into portions, and roll between parchment into 6–7″ rounds. Cook on a hot skillet for a minute or two per side until puffed and lightly browned.
They work beautifully for tacos, breakfast wraps, or even canapé bases. Keep the dough covered while rolling to prevent it from drying, and rewarm before serving.
Beef Shank Vegetable Soup (AIP, Paleo)
Prep 15 | Cook 4 h | Total ≈4 h 15 (Instant Pot option)
What you need:
- 1.5 lb beef shank
- 2 tbsp olive oil (divided)
- 8 cups filtered water
- 1 tbsp apple cider vinegar
- 1 tsp sea salt
- 2–3 sprigs fresh thyme
- 3 garlic cloves
- 2 bay leaves
- 1 onion, chopped
- 2–3 celery stalks, chopped
- 4–5 carrots, chopped (about 1½ cups)
- 1½ cups turnip, chopped
- 1 parsnip, chopped (omit for SCD)
- ½ tsp dried marjoram
- 2 cups cabbage, chopped
- Fresh parsley, chopped (for garnish)
There’s a reason this beef shank soup recipe shows up on so many AIP meal plans – it’s restorative, deeply flavourful, and makes enough to feed you for days. The collagen-rich broth builds a silky texture you just can’t get from leaner cuts.
Brown the shank, then simmer with water, vinegar, and herbs for several hours until tender. Shred the meat, sauté the vegetables, and combine everything again for a final slow simmer.
Pressure-cook option: 45 minutes for the shank, then 4 minutes for the vegetables.
Serve warm with fresh parsley – or do what we do and sip it for breakfast as #breakfastsoup on cold mornings.
Liver Pâté with Mushrooms & Bacon (Paleo, AIP, 21DSD, Whole30)
Prep 5 | Cook 25 | Total ≈30
What you need:
- 3 slices bacon
- 1 medium onion, chopped
- 3 garlic cloves, crushed
- 1 lb chicken livers
- 1 cup sliced mushrooms
- ¼ cup broth (for simmering)
- 2 tbsp fresh thyme (or 1 tsp dried)
- 1 bay leaf
- ¼–½ tsp sea salt
- 2 tbsp fresh parsley, chopped
We know liver sounds like an acquired taste, but this chicken liver mushroom pâté wins almost everyone over. It’s creamy, savoury, and loaded with nutrients.
Cook the bacon first, then add the onion and garlic until soft. Add livers, mushrooms, broth, and thyme, and simmer gently. Remove the bay leaf, blend with parsley, and chill.
It’s one of the easiest ways to add iron and B vitamins to your diet without supplements. We like it spread on apple slices or cucumber rounds – or with cassava tortillas for a light lunch.
Creamy Chicken & Leek Stew (AIP, Paleo, SCD, Whole30)
Prep 10 | Cook 45 | Total ≈55
What you need:
- 2 tbsp olive oil
- 1 lb boneless, skinless chicken thighs or breasts, cut into chunks
- 1 tsp sea salt
- 1 large leek, thinly sliced (about 2 cups)
- 3 medium carrots, chopped (about 2 cups)
- 1 medium celeriac, peeled and diced (or parsnip)
- 1 garlic clove, minced
- 1 tbsp fresh thyme (or 1 tsp dried)
- 1 cup stock (chicken or beef)
- ¼ cup full-fat coconut milk
- 1 tsp Dijon mustard (optional, skip for strict AIP)
If comfort had a smell, this would be it. The mix of chicken, leek, and celeriac (or parsnip) in a coconut-milk broth creates a thick, creamy stew without any dairy.
Brown the chicken, sweat the veggies, add garlic and thyme, then pour in stock and simmer. Uncover near the end to thicken and finish with coconut milk.
This is one of those AIP chicken recipes that feels indulgent but is incredibly clean. Double the batch if you can – it reheats perfectly for lunch the next day.
Turkey Chili (Nightshade-Free) (AIP, Paleo, SCD)
Prep 15 | Cook 20 | Total ≈35
What you need:
- 1 lb ground turkey
- 2 tbsp olive oil
- 1 medium onion, chopped
- 4–5 garlic cloves, crushed
- 1 cup carrot, diced
- ½ cup celery, diced
- 2 cups stock
- 1 cup pure pumpkin purée
- 1 cup zucchini, chopped
- 1 tbsp lemon juice
- ½ cup chopped green onion
- 1 tsp sea salt
- ½ tsp turmeric
- ½ tsp oregano
- ⅛ tsp cinnamon
- 1 tsp cumin (optional – reintro only)
Traditional chili can be a minefield for anyone avoiding nightshades. This version skips tomatoes and peppers entirely but keeps all the flavour.
Brown the turkey, add vegetables, and stir in pumpkin purée with the seasonings. Simmer briefly until thickened, then finish with lemon and green onion.
We like it served over spaghetti squash with chopped cilantro and avocado. The pumpkin gives body, and the cinnamon adds warmth without heat.
Cornish Hand Pies (AIP, Paleo)
Prep 15 | Bake 20 | Total ≈35
Filling:
- 1 tbsp olive oil
- ¼ cup onion, finely diced
- ¼ cup carrot, finely diced
- ¼ cup celery, finely diced
- 1 garlic clove, minced
- ¼ tsp dried thyme
- ¼ lb ground beef
Pastry:
- ¾ cup cassava flour
- ¼ cup arrowroot flour
- ¼ tsp baking soda
- Pinch sea salt
- 5 tbsp shortening
- 5 tbsp water
We love recipes that feel nostalgic, and these Paleo pasties deliver exactly that. Imagine a portable beef pot pie that’s flaky, satisfying, and 100% grain-free.
Cook the filling, mix and roll the pastry between parchment, cut circles, add filling, top, seal, and bake until golden.
This one’s a favourite for meal prep – it’s easy to store, easy to pack, and tastes even better cold the next day.
Bubble & Squeak (Paleo, AIP)
Prep 5 | Cook 10 | Total ≈15
What you need:
- 2 cups mashed white sweet potato
- 2 cups cooked cabbage, chopped
- ½ cup onion, finely chopped
- ½ cup flat-leaf parsley, chopped
- ½ tsp sea salt
- 2 tbsp olive oil (for frying)
A British classic turned AIP-friendly. Traditionally made from mashed potatoes and cabbage, this version uses white sweet potatoes for a nutrient-dense twist. When we first started making bubble and squeak the Paleo way, we were surprised by how well sweet potatoes held their shape while keeping that familiar crispy edge.
Combine all ingredients, shape into patties, and fry on both sides until golden brown and crisp. Serve them as a side dish or go full brunch mode with fried eggs and bacon on the plate. Simple, thrifty, and full of nostalgia – the best kind of comfort food.
Want more recipes?
Check out our favourite sides Because a good main deserves a great sidekick.