Beef · Breakfast · Chicken · Drinks · Entree · Health Tips · Salads · Seafood · Side Dish · Soups

40 Paleo Broccoli Recipes

Broccoli is not only one of the most nutritious vegetables around, but it is also one of the easiest vegetables to find here in the United States and many other countries around the world.

Broccoli is a great source of vitamin C, vitamin K, folate and chromium. It is also an excellent source of dietary fiber, pantothenic acid, vitamin E, choline, manganese, phosphorus, vitamin B1, beta carotene, potassium, copper and many other nutrients (Click here for a more detail nutritional value). It is also know for its cancer fighting properties. Researchers believe a substance called isothiocyanate in the broccoli activates some  genes that fight cancer and switches off others that fuel tumors. (1)

I recently discovered that Costco sells large bags of organic frozen broccoli for great price, so I have been searching for new ideas on how to prepare it. Here is a small collection of assorted Paleo Broccoli Recipes.

primal broccoli recipes


Broccoli and Citrus Superfood Salad by Happy Health Nut
Broccoli Banana Muffins by The Paleo Mom
Broccoli Breakfast Bowl by Paleo Amore
Broccoli Frittata by Life Made Full
Broccoli Sausage and Egg Muffin by 4 Hour Ginger
Salmon and Broccoli Omelette by Hollywood Homestead
Savory Broccoli Pancakes by Canada Girl Eats Paleo
The Reverse Omelette by Real Food RN


Asian Ground Beef, mushroom and Broccoli Lettuce Cups by Nom Nom Paleo
Asian Stir Fry by Elana’s Pantry
Bacon Beef Broccoli Fusion by Life Made Full
Better Than Take-Out Beef and Broccoli by Mark’s Daily Apple
Chicken and Broccoli Stir-Fry by Life Made Full
Chicken Broccoli Pie by Strictly Paleoish
Paleo Honey Chicken by Paleo Effect
Shrimp and Broccoli by Meatified


Baby Broccoli Salad by Hollywood Homestead
Bacon Broccoli Salad by Life Made Full
Bacon Grape and Broccoli Salad by Paleo Leap
Detox Salad by Real Food RN
Romanesco Salad by Hollywood Homestead
Salty Sweet Broccoli Salad by The Clothes Make The Girl


Broccoli Breadsticks by Purely Twins
Broccoli Fritters by PaleOMG
Broccoli Tempura by Hollywood Homestead
Buttered Broccoli with Lemon by Real Food Whole Health
Caramelized Broccolini with Garlic Butter by Real Food Whole Health
Raw Broccoli Bars by The Healthy Family and Home
Roasted Pecan Broccoli by Slim Palate


Blueberry Broccoli Smoothie by Original Eating
Broccoli Banana Smoothie by Raw Food Recipes
Broccoli Grapefruit Detox by Incredible Smoothies
Broccoli Mango Smoothie by Really Healthy Foods
Watermelon Broccoli Smoothie by Original Eating


Broccoli Cheese Soup by Real Food Whole Health
Broccoli Cheese-Less Soup by The Paleo Homesteader
Broccoli Turmeric Soup by A Harmony Healing
Chicken Broccoli and Sweet Potato Soup by Meatified
Curried Cream of Broccoli by Nom Nom Paleo
Sun-dried Tomato Broccoli Soup by Civilized Caveman Cooking

Appetizer · Entree · Seafood

Camarones Al Mojo De Ajo (garlic shrimp)

Don’t let the name of this recipe intimidate you, camarones al mojo de ajo is simply a traditional latin american sautéed garlic shrimp recipe. It can also be called “camarones al ajillo”.

The secret to tender, juicy and flavorful shrimp dishes is to not over-cook them. If you cook them for too long they become rubbery and bland.  It only takes a 2 to 4 minutes to fully cook a shrimp and keep in mind that they continue to cook even after you remove them from the stove.  Once the shrimp have turned pink/orange in color, they are done.

Possible Modifications:

  • I used grass-fed butter for this recipe, but if you want a dairy-free version, you can just use more olive oil instead.
  • The lemon and orange juice can also be substituted for a splash of white wine.
  • This dish is mildly spicy, but you can omit the chipotle peppers or replace them with chili flakes or whatever hot pepper you have on hand.

For similar dishes try my bacon wrapped scallops, shrimp stir fry or almond crusted pan fried fish

primal garlic shrimp


1 lb of raw shrimp
1 tbsp of olive oil
4 tbsp of butter or ghee (or more olive oil)
1 tbsp of minced garlic
1/2 tbsp of lemon juice
1 tbsp of orange juice
Dry chipotles or chipotle powder to taste (optional)
1/4 to 1/2 tsp of dry oregano
Fresh Parsley or cilantro for garnishing


  • In a large skillet heat the oil and the butter until the butter is melted
  • Add shrimp and cook on medium heat until both sides turn pink/orange in color.
  • Add the rest of the ingredients.
  • Continue to cook for a minute or two.
  • Remove from heat
  • Sprinkle with oregano and parsley and serve

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Entree · fish · Seafood

Salmon Pesto Paleo Pasta

Zucchini Paleo Pasta

One of the biggest challenges of going grain-free is finding a way to satiate your pasta cravings. By itself, pasta doesn’t have much flavor of its own; what makes pasta one of our favorite dishes are the sauces we put over them. For this Salmon Pesto Paleo Pasta, I used zucchini cut in the shape of noodles and put them in boiling water for a couple of minutes. Not only they are tastier than regular noodles, but they cook faster, they are more nutritious, and they have fewer calories.

Between these and spaghetti squash I don’t ever think I could ever go back to regular pasta noodles. The secret to making these noodles is to not over-cook them, you want them soft and flexible but not mushy.



3 medium salmon fillets
3 medium zucchini
1 1/2 cup of basil leaves (packed)
1/2 cup of pine nuts
1/4 cup of macadamia nuts
3 garlic cloves
1/2 to 3/4 cup of olive oil
Salt and pepper to taste


  • Preheat oven to 400
  • Cut unpeeled zucchini lengthwise into thin noodles you can use either a potato peeler or a mandolin slicer.
  •  In a large pot over high heat, bring 3 quarts of water to a boil, add the noodles and cook for 2 or 3 minutes, until noodles are tender but not mushy, remove from heat and drain.
  • Dry the Salmon with a paper towel and rub with some olive oil, salt and pepper and bake for about 10-20 minutes or until it easily flakes. Cooking time varies depending on the thickness of the fish.
  • To make the pesto sauce, blend the rest of ingredients together until smooth.
  • To assemble, mix the noodles and the sauce and top with a salmon fillet
Entree · fish · Seafood

Almond Crusted Pan Fried Fish With Garlic Butter Sauce‏

I have gotten a few requests for more fish recipes; I love fish, but a few years ago I developed a mild intolerance to it, so know that I made this one just for you


1 lb of fish fillets ( I used Alaskan wild cod)
1 cup of ground almonds or almond flour
2 eggs
1 tbsp of arrowroot powder
1 tsp of garlic powder
1/2 tsp of coriander
Salt and pepper to taste
Coconut oil or olive oil for frying


  • Heat oil in a large pan
  • In a medium bowl beat the eggs and add arrowroot, coriander, garlic powder, salt and pepper.
  • Pour the ground almonds in a separate plate
  • Dry fish with a paper towel
  • Dip it in the egg mixture.
  • Set on top of the almonds and turn, making sure to coat all sides.
  • Pan fry on both sides until golden brown and the fish flakes easily


For the garlic butter sauce


3 tbsp of butter (use olive oil with a little bit of garlic powder if you are dairy intolerant)
1 tbsp of olive oil
1 tbsp of fresh minced garlic
1/2 to 1 tbsp of lemon juice
A pinch of paprika
Salt to taste
Fresh chopped parsley to sprinkle on top (optional)


  • In a small saucepan heat the olive oil and butter until butter is melted
  • Add the garlic, lemon, salt,and paprika.
  • Continue to cook for about 1-2 minutes
  • Remove from heat and sprinkle parsley on top
Entree · Seafood

Shrimp Stir Fry


This one also tastes great with chicken, beef, cashews or just vegetables alone, a little asian fusion minus the soy and wheat




1 tsp of olive oil
1 1/2 tbsp of sesame oil
10- 12 medium raw shrimp, peeled
4 garlic cloves, minced
2 slices of nitrate free bacon, sliced
1 small red onion, sliced
2 medium carrots, sliced,
2 celery stalks, sliced
10 asparagus cut into 2 inch pieces
4 ounces of crimini mushrooms, sliced
1/2 tsp of fresh ground ginger
2 tbsp of coconut aminos
1/2 cup of broth or water
1 tbsp or arrowroot powder
1 tbsp of lemon juice
1/2 tsp of pepper
2 tbsp of date paste or 1/2  of honey
 Salt and red pepper flakes to taste
Toasted Sesame seeds (optional)




  • In a large skillet sauté the carrots, bacon, onion and oil, on high heat for 3-4 minutes.
  • Add the asparagus, celery, garlic and shrimp and sauté for 3 – 4 minutes.
  • Add the rest of the ingredients ( dissolve the arrowroot in the broth first), cover and continue to cook until the vegetables are tender.
  • Serve and sprinkle with sesame seeds.


Entree · fish · Seafood

Sage Salmon

Considered by many the “filet mignon of the sea”, salmon is a great source of protein, omega 3 fatty acids and vitamin D; it’s pretty easy and fast to make, but be careful not to over cook it as it gets tough, dry and overwhelmingly fishy easily.


2 lb wild-caught salmon fillets
4 tbsp of olive oil
1/2 tbsp of Dijon mustard
1 tbsp of lemon
1 tbsp of garlic powder
20 – 25 leaves of fresh sage
2 tbsp of pine nuts (optional)
Salt to taste


  • Preheat oven to 375
  • Using a mortar and pestle grind 10 sage leaves, transfer to a small bowl and combine with 2 tbsp of oil, lemon, mustard, garlic powder and salt.
  • Dry the salmon fillet with a paper towel, rub with the sage mixture, place over a cookie sheet and let marinade for 30 minutes (optional)
  • Bake until it easily flakes. This may take 10 to 20 minutes depending on the salmon’s thickness.
  • In a small skillet, saute the remaining sage leaves, oil, pine nuts and a pinch of salt, until the nuts are slightly brown and the sage leaves crispy
  • Spread the nuts and crumbled leaves over the cooked salmon and serve.


Appetizer · Seafood

Garlic Dijon Bacon Wrapped Scallops

Bacon Wrapped Scallops


These bacon wrapped scallops make a delicious, fast and easy to make appetizer, I added a garlic Dijon sauce buy you can simplify it by just topping them with a little bit of butter, salt and pepper.
Have you ever tried to cook or  sear scallops and ended up with a rubbery, soupy mess? Here is why…
When buying scallops look for a label that says “chemical free” or “dry packed”, as they are often treated with phosphates in order to hold in moisture, thus increasing their weight. This will not only expose you to a chemical used in  soaps and detergents, but also as the water is released when you are cooking them, your dishes will end up watery and with a soapy taste.

Enjoy this protein, selenium, phosphorus and vitamin B12 filled treat.

For other appetizer ideas try my bacon wrapped dates or my sesame chicken wings


12 medium scallops
6 slices of sugar-free, nitrate-free bacon, cut in half
3 tbsp of melted coconut oil, butter or ghee
1 tbsp of fresh minced garlic
1 tsp of Dijon mustard
1/2 tsp of smoked paprika
Salt and pepper to taste


  • Preheat oven to 375
  • Arrange bacon flat on a cookie sheet and bake for about 5 to 7 minutes, bacon should be still pliable.
  • Wrap scallops with bacon, secure using a tooth pic and place on baking sheet.
  • In a separate bowl mix the rest of the ingredients and pour mixture over scallops using a small spoon, sprinkle with salt and pepper.
  • Bake for 10 -15 minutes
Garlic Dijon Bacon Wrapped Scallops
Recipe Type: Appetizer
Cuisine: Paleo
Author: Edible Harmony
Prep time:
Cook time:
Total time:
Serves: 8
  • Ingredients:
  • 12 medium scallops
  • 6 slices of sugar-free, nitrate-free bacon, cut in half
  • 3 tbsp of melted coconut oil, butter, or ghee
  • 1 tbsp of fresh minced garlic
  • 1 tsp of Dijon mustard
  • 1/2 tsp of smoked paprika
  • Salt and pepper to taste
  1. Preheat oven to 375
  2. Arrange bacon flat on a cookie sheet and bake for about 5 to 7 minutes, bacon should be still pliable.
  3. Wrap scallops with bacon, secure using a tooth pic and place on baking sheet.
  4. In a separate bowl mix the rest of the ingredients and pour mixture over scallops using a small spoon, sprinkle with salt and pepper.
  5. Bake for 10 -15 minutes