Quick & Easy Paleo Recipes

Beets and kale, speckled with chewy wild rice and crunchy sunflower seeds, make a satisfying, colorful dinner salad. The beets are nicest when they are sliced paper thin. Use a mandoline or vegetable slicer, if you have one.

Sliced radishes add a peppery kick to this 10-minute slaw, which can serve as both a side and a topping for sandwiches.

Spiralized carrots come together quickly in this simple lemony side dish. Don't have a spiralizer? Use a julienne vegetable peeler to create the carrot strands.

Roasting cauliflower transforms it into a crispy, tender vegetable. A sponge for other flavors, cauliflower can absorb any spice mix or marinade you add, like this warm and toasty combination of turmeric, cumin and garlic. Serve as a simple side dish, or stir it into salads or grain bowls to add more plant power.

By far the easiest way to cook spaghetti squash is with a pressure cooker. The noodly, low-carb squash turns tender in only 7 minutes in your multicooker. Enjoy it plain as a side dish, or dress it up and use it as a substitute for pasta.

Grilled salmon and veggies make for a colorful and balanced seafood dinner that's ready in just minutes. The grill turns the salmon flaky and moist while tenderizing the crispy pepper and onion pieces. Round out the meal with brown rice or quinoa.

Zucchini noodles, or "zoodles," are a gluten-free, low-calorie substitute for traditional pasta in this easy and fresh vegan dinner. For best results, toss the zucchini pasta with the basil pesto sauce and serve right away.

This delicious frittata is loaded with heart-healthy, omega-3 enriched eggs and a medley of colorful vegetables. Start cooking the vegetables on the stove and finish them up in the oven with the egg mixture. To serve, top with avocado slices, grape tomatoes and a touch of sriracha.

The scent alone of this stress-relieving tea will lead you to relaxation. Mint is a wonderful stomach soother and aids in digestion. Chamomile and lavender help prevent insomnia and serve as a great combination to sip before bed.

A great way to add some extra energy into your morning routine, this tea is composed of three different types of lemon-scented herbs. With extra vitamin C and a healthy dose of antioxidants, this tea blend will awaken the senses.

A perfect blend to sip on after meals, this healthy digestion tea contains peppermint, which helps soothe the stomach and helps combat IBS.

Cucumbers and mint pair delightfully in this refreshing spritzer that's perfect for a summer afternoon on the porch.

Italian seasoning is easy to make homemade: just combine a few classic Italian dried herbs--like oregano and basil--and you're on your way to sprinkling flavor on anything you cook. It's not just for Italian food! It works just as well sprinkled into scrambled eggs as it does in pasta sauce.

Making your own taco seasoning at home is a breeze and lets you control exactly what's inside. Use it in place of the packaged seasoning to bring zesty flavor to fajitas, tacos or quesadillas. Or, swirl it into sour cream for a flavorful dip.

Herbes de Provence is a spice blend from the Provence region of southeast France. Making it yourself at home is so simple and allows you to control the ingredients. Keep a jar of it on hand to quickly season vegetable sides, chicken and more.

Grilling coaxes sweet-savory depth from endive and red onion in this delicious vegetarian side dish. Fresh figs lend a bright, jammy acidity in the summer, but don't hesitate to use dried come winter. Leave the root ends attached when trimming your onions and endive, so they hold together and don't slip through the grill grates. Serve as a salad, or eat alongside grilled chicken, steak, salmon, seared scallops or whole roasted fish.

In this simple appetizer recipe, cloaking juicy stone fruit with rich ribbons of cured meat is a quick and simple route to salty-sweet perfection. Serve on your next cheese board with Spanish Manchego cheese and Marcona almonds.

Water-packed frozen cantaloupe acts like ice cubes in your blender; the smaller the dice, the easier it will be on the blades. Make this a traditional, pourable smoothie by adding a touch more carrot juice or water before whizzing everything together.

Our go-to trick for this crunchy, mustardy vegan side dish: Use a grill basket--it lets you cook all the things that would ordinarily fall through the grill grates, no skewering required. Pick one up from the hardware store or order one online for less than $15.

Cutting naturally red and white fruits into star shapes to pair on skewers with blueberries makes a fun, patriotic fruit dessert you can feel good about eating and serving to your kids. This red, white and blue fruit "salad" will be a hit at summer barbecues, especially for the Fourth of July.