Quick Visual Guide to Eating Paleo

While playing around on Pinterest the other day (you can follow Sweet-Paleo on Pinterest here by the way), I stumbled across this cool infograph that is a quick guide to what the Paleo diet entails. Great for those who are visual people (like my husband!). It’s a good starting point for those who are on the Paleo fence or are brand new to the concept of eating like our ancestors. By eating the way our bodies were designed to eat, we can become healthier and stronger. Why not start now!

Paleo Diet

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Roasted Rosemary Carrots, Beets and Turnips

I have a tendency to get into recipe ruts from time to time. I end up making the same thing week after week or some variation of the same thing…meat, Brussels sprouts, green beans, butternut squash, sweet potatoes and avocados. These are all things that I love to eat, but my husband definitely let’s me know when he needs something else.

I was shopping at Whole Foods and looking for some veggie inspiration when I found a ginormous beet. It ended up weighing about 2.5 lbs and cost about $6…I was a little shocked at the price and the cashier ended up letting me have it for free because I wasn’t going to buy it. I’m glad I did because I love this veggie dish!

Carrots, beets and turnips get nice and sweet when roasted in the oven and I love pairing fresh rosemary with root vegetables. This would be great alongside some roasted or grilled chicken or a nice, juicy steak!

Roasted Rosemary Carrots, Beets and Turnips

Serves 4-6
Prep time 15 minutes
Cook time 40 minutes
Total time 55 minutes
Dietary Gluten Free
Meal type Side Dish
Roasting carrots, beets and turnips brings out their natural sweetness. With a touch of fresh rosemary, these veggies are a great side dish addition to your dinner table.


  • 1-2 Beets (peeled, cut into 1-2 inch chunks)
  • 5-6 Carrots (peeled, cut into 1-2 inch chunks)
  • 2-3 Turnips (peeled, cut into 1-2 inch chunks)
  • Olive Oil
  • Fresh Rosemary (chopped)
  • Salt/Pepper


Step 1
Preheat oven to 400 degrees F and spread veggies onto a large rimmed baking sheet.
Step 2
Drizzle with olive oil and season with rosemary, salt and pepper. Mix to coat well and arrange veggies in a single layer on the baking sheet.
Step 3
Roast veggies in the oven for 15 minutes. Remove and flip over. Return to the oven and bake another 20-25 minutes until easily pierced with a fork.
Step 4
Serve as a side with grilled or roasted chicken or a nice steak.
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First Sweet-Paleo Post and Paleo-Friendly Chicken Fajitas

Welcome to Sweet-Paleo!!! We are excited to join the Paleo online community and offer great recipes that are healthy, easy and fit into the Paleo diet. If you are new to the Paleo diet and are unsure what it entails, I recommend that you click here for some great resources and information. For information about why I started the Paleo diet and how it’s changed my outlook on health and eating, click here.

Now on to the recipe…my husband, Joe, and I recently lived in Houston, Texas and I think I speak for both of us when I say how much I miss the awesome Tex-Mex there. Before going Paleo, I would devour mounds of tortilla chips and could not get enough chicken quesadillas filled with cheese and sides of re-fried beans, rice and of course giant sugar-filled margaritas. Now that I don’t eat grains and dairy (and we now live in Nebraska…) I wanted to find a way to still get my Tex-Mex fix.

I used a great homemade taco seasoning mix recipe to season sliced chicken breasts, sauteed them with fresh bell peppers and zucchini and served with sweet potato chips and all-natural, sugar-free salsa that I found at Whole Foods. Add some sliced avocado on top and pour a nice glass of red wine…my cravings are satisfied!

Chicken Fajitas

Serves 2-4
Prep time 30 minutes
Cook time 20 minutes
Total time 50 minutes
Dietary Gluten Free
Meal type Main Dish
This is a delicious and Paleo-friendly alternative to restaurant style fajitas and they taste just as good, if not better!


  • 1lb Chicken Breasts (sliced)
  • 2 Bell Peppers (sliced)
  • 1 Onion (sliced)
  • 1 Zucchini (sliced)
  • Coconut/Olive Oil
  • Avocados (sliced, for garnish)
  • Salsa (all-natural, sugar-free)
  • Sweet Potato Chips

Seasoning Mix

  • 1 tablespoon Chili Powder
  • 1 /4 teaspoon Oregano
  • 1/4 teaspoon Garlic Power
  • 1/4 teaspoon Onion Powder
  • 1/4 teaspoon Red Pepper
  • 1/2 teaspoon Paprika
  • 1 1/2 teaspoon Cumin
  • 1 teaspoon Salt and Pepper


Seasoning Mix
Step 1
Mix all ingredients in a covered storage container and shake well. Extra mix can be stored for use in other recipes. Great for tacos too!
Step 2
Heat coconut or olive oil in a medium skillet over medium to medium-high heat.

Sprinkle about 3 tablespoons on chicken to coat and let rest for 5 minutes while oil heats up.

Cook chicken in skillet until cooked through, about 10 minutes.
Step 3
Remove chicken from pan, cover to keep warm and add more oil to pan if necessary.

Add sliced bell peppers, zucchini and onions and cook, stirring until softened, about 5-10 minutes.

Add chicken back to pan and heat through.
Step 4
Serve chicken and vegetables with sliced avocado, salsa and sweet potato chips. Add a nice glass of red wine if you'd like. Yum!
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