Sheet Pan Paleo: 200 One-Tray Recipes for Quick Prepping, Easy Roasting and Hassle-free Clean Up

Sheet Pan Paleo: 200 One-Tray Recipes for Quick Prepping, Easy Roasting and Hassle-free Clean Up

by Pamela Ellgen

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Your Paleo dinner just got a whole lot easier. Simply toss the ingredients onto a pan. Roast, bake or broil. Soon you’ll be enjoying a hearty Paleo meal (and the one-pan cleanup is a snap!).
Sheet Pan Paleo recipes combine healthy proteins, fresh veggies and savory spices that cook together, enhancing the flavors of each.

•Lemon Garlic Chicken with Wilted Spinach
•Slow-Roasted Salmon with Asparagus
•Beef Tenderloin and Bell Pepper Fajitas
•Citrus and Herb Marinated Pork Shoulder
•Whole Baked Trout with Rainbow Carrots
•Chipotle Turkey Legs and Sweet Potatoes
•Broiled Oysters with Lemon and Zucchini
•Bison Burgers with Bacon Mayonnaise
•Ginger Chicken Hearts with Bok Choy

Plus desserts, energy bars and more!

Product Details

ISBN-13: 9781612435411
Publisher: Ulysses Press
Publication date: 01/12/2016
Format: NOOK Book
Pages: 288
File size: 2 MB

About the Author

Pamela Ellgen is a paleo food blogger, certified personal trainer, and author of the books Psoas Strength and Flexibility and Modern Family Table; Savoring Fresh Whole Foods with the People You Love. Her work has been published on The Huffington Post, LIVESTRONG, and She lives in Petaluma, CA, and may be found at

Table of Contents

Introduction 1

Chapter 1 Paleo Basics 3

Chapter 2 Appetizers & Sides 9

Broiled Romaine Hearts with Roasted Red Peppers and Olives 10

Balsamic Red Cabbage 11

Roasted Grape Tomatoes and Garlic 12

Spicy Mango Chutney 13

Sea Salt Almond Crackers 14

Caramelized Asparagus 15

Ratatouille 16

Sweet Potato Oven Fries 18

Rosemary Parsnip Fries 19

Sweet Potato Holiday Dressing 20

Roasted Cauliflower with Pine Nuts and Raisins 22

Prosciutto-Wrapped Dates 23

Stuffed Pears with Prosciutto 24

Roasted Eggplant 25

Caramelized Fennel 26

Roasted Beets with Mustard and Tarragon 27

Sausage-Stuffed Mushroom Caps 28

Turnips and Pears with Thyme 29

Acorn Squash with Sage and Hazelnuts 30

Fiery Barbecue Chicken Wings 31

Pesto Roasted Zucchini 32

Beet and Parsnip Chips 33

Broiled Oysters with Bacon, Mushrooms, and Shallots 34

Coconut Shrimp with Spicy Chili Dipping Sauce 35

Spiced Mixed Nuts 36

Chapter 3 Vegetarian 37

Roasted Sweet Potato Bisque 38

Roasted Parsnip Soup with Pomegranate 39

Roasted Cauliflower Bisque 40

Roasted Vegetable Frittata 41

Sundried Tomato and Mushroom Frittata 42

Spaghetti Squash with Roasted Vegetables 43

Cauliflower Pizza with Peppers, Olives, and Artichoke Hearts 44

Sage and Garlic Stuffed Sweet Potatoes 46

Maple Roasted Beet Salad with Pepitas 48

Baked Eggs in Avocado with Smoky Sweet Potatoes 49

Sweet Potato Hash with Baked Eggs 50

Zucchini and Sweet Potato Fritters with Chipotle Aioli 51

Shakshuka 52

Kung Pao Cauliflower 53

Mushroom and Bok Choy Bake 54

Vegetable Skewers with Jerk Sauce 55

Macadamia and Mint Stuffed Eggplant 56

Leek and Onion Hand Pies 58

Mushroom and Garlic Pie 60

Rosemary, Onion, and Potato Pie with Cabernet Barbecue Sauce 61

Chapter 4 Fish & Seafood 62

Fish Vera Cruz 63

Salmon with Caper and Raisin Gremolata and Potatoes 64

Salmon with Asparagus 66

Spicy Chili-Glazed Salmon with Mashed Plantains and Garlic 67

Slow-Roasted Salmon Fillet with Asparagus 68

Whole Roasted Sea Bass with Leeks 69

Whole Baked Trout with Lemon, Fennel, and Rainbow Carrots 70

Whole Red Snapper with Chermoula 72

Provencal Cod with Roasted Grape Tomatoes 74

Fish Tacos with Sweet Potatoes 75

Crab-Stuffed Salmon with Roasted Celeriac, Mint, and Pear 76

Mediterranean Salmon en Papillote 78

Ahi Tuna and Mushroom Bake 79

Prosciutto-Wrapped Scallops with Roasted Apples 80

Rock Salt-Roasted Prawns and Fingerling Potatoes 81

Halibut with Cauliflower, Garlic, and Caramelized Fennel 82

Spanish Shrimp and Spinach 83

Baked Clams with Capers, Tomatoes, and Basil 84

Broiled Oysters with Lemon and Zucchini 85

Lobster Tails with Baby Red Potatoes and Herbs 86

Basic Crab Cakes with Steamed Asparagus 87

Spicy Asian Crab Cakes 88

Salmon Cakes and Potato Skins 89

Rosemary Scallop Kebabs with Chorizo and Roasted Sweet Potatoes 90

Whole Shrimp with Bacon and Collards 91

Chapter 5 Poultry 92

Plantain-Crusted Chicken Tenderloins with Steamed Carrots 93

Salsa Verde Roasted Chicken Breasts 94

Chilled Crispy Chicken and Vegetables 95

Roasted Chicken with Bacon-Glazed Brussels Sprouts and Caramelized Onions 96

Pesto Chicken with Grape Tomatoes 98

Roasted Chicken Thighs with Winter Vegetables 99

Sausage, Fennel, and Chicken Drumsticks 100

Bacon-Skinned Chicken Breast with Rosemary Fingerling Potatoes 101

Cornish Game Hens with Mushrooms and Wilted Kale 102

Roasted Chicken Mole with Baked Sweet Potatoes 104

Chicken Fajitas 105

White Wine Braised Chicken 106

Filipino Adobo Chicken with Butternut Squash 108

Chicken Tikka Masala 109

Lemon-Garlic Chicken with Wilted Spinach 110

Butternut Squash Cassoulet 111

Turkey Breast Stuffed with Leeks and Dates 112

Whole Roasted Turkey 114

Roast Turkey Legs with Brussels Sprouts 116

Spicy Turkey Legs with Sweet Potatoes 117

Middle Eastern Turkey Meatball Wraps 118

Barbecue Turkey Meatballs 119

Broiled Duck Breast with Plum Sauce over Shaved Fennel and Baby Greens 120

Broiled Duck Breast with Belgian Endive 122

Duck Legs with Aromatic Vegetables 123

Asian-Spiced Duck Legs over Savoy Cabbage Slaw 124

Herb-Roasted Duck Legs with Winter Vegetables 125

Duck Confit with Blanched Green Beans and Frisee 126

Chapter 6 Pork 127

Five-Spice Pork Sirloin Roast with Radicchio and Pear Sauce 128

Roasted Pork Tenderloin with Spiced Plums and Caramelized Onions 130

Pork Tenderloin Stuffed with Shallots, Rosemary, and Pears 131

Coriander and Fennel Spiced Babyback Pork Ribs 132

Barbecue Pork Ribs 134

Pork Chops with Apples and Onions 135

Pepper-Brined Pork Chops with Radicchio and Port Reduction 136

Pork Chops with Roasted Grapes, Swiss Chard, and Toasted Almonds 138

Pork Chops with Peach Chutney 139

Pork Loin with Roasted Radishes 140

Acorn Squash Stuffed with Ground Pork, Hazelnuts and Sage 141

Homemade Italian Sausage and Tomatoes over Zucchini Noodles 142

Bacon-Loaded Baked Potatoes 143

Citrus and Herb Marinated Pork Shoulder with Savoy and Almond Slaw 144

Vietnamese Pork Meatball Lettuce Wraps 146

Chapter 7 Beef, Bison, & Veal 147

Peppercorn-Crusted Beef Short Ribs with Sorrel and Radishes 148

Korean-Style Short Ribs with Red Cabbage 150

Ground Beef Stuffed Bell Peppers 152

Steak and Balsamic Asparagus 153

Cowboy Meatballs and Onions 154

Italian Meatballs with Spaghetti Squash 155

Beef Tenderloin and Pepper Fajitas 156

Coffee-Crusted Beef Tenderloin with Parsnips 158

Beef Tenderloin Roast with Stewed Vegetables 159

Fennel and Chile Rubbed Ribeye Steak with Roasted Red Peppers 160

Beef and Broccoli Takeout 162

Slow-Roasted Barbecue Beef Short Ribs with Onions and Carrots 163

Traditional British Pasties 164

Broiled Filet Mignon with Charred Leeks 166

London Broil with Roasted Swede 168

London Broil over Mixed Greens with Balsamic Vinaigrette 170

Ginger and Garlic Marinated Flank Steak Lettuce Wraps 172

Beef Rib Roast with New Potatoes 174

Simple Prime Rib Roast with Vegetables 175

Roasted Beef Marrow Bones with Lemon Asparagus 176

Osso Buco 177

Bison Burgers with Bacon Mayo 178

Bison Tri-Tip Roast with Turnip, Parsnip, and Sweet Potatoes 179

Bison Bourguignon 180

Veal Marsala 181

Veal Shoulder with Wild Mushrooms and Red Wine Demi-Glace 182

Broiled Veal Chops with Smashed Herbed Potatoes 184

Roasted Rack of Veal 186

Chapter 8 Lamb & Goat 188

Herbed Lamb Shoulder with Sweet Potato Fries 189

Moroccan Spice-Rubbed Leg of Lamb 190

Slow-Roasted Garlic and Thyme Leg of Lamb with Parsnips 191

Lamb Kebabs with Tahini, Cucumber, and Olives 192

Spicy Spanish Lamb Stew 193

Eggplant Stuffed with Ground Lamb and Mediterranean Spices 194

Crown Roast of Lamb with Parsnip Puree 196

French Braised Lamb Shanks 198

Goat Curry 199

Rosemary-Garlic Goat Chops 200

Chapter 9 Game & Offal 201

Broiled Quail with Zucchini and Peaches 202

Bacon-Wrapped Quail with Diced Sweet Potatoes 203

Honey Mustard Rabbit and Rainbow Carrots 204

Mexican-Spiced Braised Squab 205

Teriyaki Venison Steaks with Parsnips and Onions 206

Spiced Antelope Chuck Roast 208

Coffee-Rubbed Elk Steaks with Charred Leeks 210

Roasted Wild Boar Leg with Leeks and Cherry Wine Sauce 212

Wild Pheasant with Parsnips and Blackberry Glaze 214

Calf Liver and Onions 215

Beef Kidney Stew 216

Broiled Lamb Kidney 217

Ginger Chicken Hearts with Bok Choy 218

Cuban-Style Roasted Calf Brain Tacos 219

Sweetbreads and Mushrooms 220

Chapter 10 Desserts 221

Raw Energy Bars 222

Chocolate Orange Energy Bars 223

Vanilla Coconut Congo Bars 224

Apple Crisp 225

Blueberry Crisp 226

Blackberry and Rosemary Crisp 227

Baked Nectarines with Pistachio Filling 228

Roasted Figs with Rosemary 229

Banana Coconut Bars 230

Raspberry Almond Bars 231

Coconut Lime Pie Bars 232

Dense Fudgy Brownies 233

Port-Soaked Cherry Brownies 234

Classic Coffee Cake 235

Chocolate-Covered Frozen Banana Chips 236

Paleo Thin Mints 237

Dutch Babies 238

Broiled Salted Vanilla Grapefruit 239

Blackberry Blueberry Hand Pies 240

Bananas Foster 242

Chapter 11 Sauces 243

Roasted Tomato Marinara Sauce 244

Barbecue Sauce 245

Quick Paleo Mole 246

Cabernet Barbecue Sauce 248

Salsa Verde 249

Pico de Gallo 250

Paleo Mayonnaise 251

Bacon Mayo 252

Cilantro Crema 253

Sweet Thai Chili Sauce 254

Blackberry Glaze 255

Port Reduction 256

Paleo Bérnaise Sauce 257

Classic French Red Wine Demi-Glace 258

Resources 259

Conversions 260

About the Author 261

Customer Reviews