5 Course Paleo Meal For Passover

Passover commemorates the emancipation of the Israelites from slavery in Egypt under the Pharaoh. It was never easy then and it’s definitely not easy as a Paleo Jew now! However, you are now free to enjoy the Passover Seder without giving up your Paleo Diet.  Check out this 5 course Paleo meal below and wow your friends and family while staying satiated on Passover.



Paleo Matzo Ball Soup

(Serves 10)


Soup Ingredients:

36 oz water

6 chicken thighs (with skin and bone-in)

3 full carrots sliced

1 onion quartered

4 celery ribs sliced


Add all ingredients together in a large stock pot and bring to a boil

Cover and simmer for 45 minutes

Remove chicken thighs from stock pot

Remove skin and bone

Slice chicken in small pieces

Return sliced chicken to pot


Matzo Ball Ingredients:

2 pounds white or Japanese sweet potato (peeled and sliced)

3 eggs

1/2 cup of potato starch

1 tbsp of schmaltz

2 tbsp dried parsley

1/2 tsp Himalayan pink salt

1/4 tsp black pepper

1/4 tsp onion powder



Place potatoes in the chicken soup and bring to a boil

Cook for 30 minutes or until potatoes are soft

Remove the potatoes

Mash potatoes

Set potatoes aside

Mix eggs, potato starch, schmaltz, parsley, salt, pepper, onion powder and add to mashed potatoes

Take a teaspoon, scoop out potato mixture, and roll with wet hands into a ball

Drop ball into the pot

Continue until the potato mixture is finished

Simmer balls for 15 minutes in chicken soup



Paleo Chopped Liver

(Serves 6)



1 ½ pounds chicken liver cleaned and rinsed

1 large white onion minced

5 hard boiled eggs peeled and sliced

1 ½ tbsp schmaltz

Salt and pepper to taste



Place chicken liver in boiling water, cover, boil on medium-low heat for 5 minutes

Remove chicken liver and set aside

Using a chopping knife, chop onions, eggs together with schmaltz, salt and pepper. Add liver and continue chopping.

If needed add more schmaltz to taste



A Kosher Wine

Yehuda Gluten Free Matzo 



Paleo Grass-fed Brisket

(Serves 12-15)



6-pound Grass-fed Brisket - 2nd cut

5 sliced white onions

2 pounds sliced mushrooms

3 cloves garlic

1 canned tomato paste

6 carrots

½ cup kosher red wine

salt and paper to taste

Water (to cover brisket)



Place ½ of the onions on the bottom of the slow cooker

Add brisket

Surround mushrooms and carrots around brisket

Mix garlic, tomato paste, salt and pepper and then brush on top of the brisket

Add the wine

Add water to fully cover brisket

Cook on low for 12 hours



Paleo Roasted Root Vegetables

(Serves 10-12)



2 pounds beets, washed

2 butternut squash, peeled, seeded

3 sweet potatoes

2 parsnips

4 carrots

1 red onion

10 cloves garlic

5 tbsp olive oil

salt and pepper to taste



Pre-heat oven to 400 degrees

Line baking sheet with parchment paper

Cut vegetables into 2 inch chunks

Place vegetables in a bowl

Add olive oil, garlic, salt and pepper

Spread vegetables out on sheet in a single layer

Place in the oven for 1 hour or until brown



Paleo Coconut Macaroons

(Serves 6)



3 egg whites

¼ cup clover honey

2 ½ cups unsweetened coconut flakes

½ tsp salt



In a bowl whisk egg whites, add honey, salt, coconut flakes, and continue to whisk until well mixed

Place in the refrigerator for ½ hour

Take a tbsp. scoop up batter and roll in wet hands

Place maroon ball on baking sheet lined with parchment paper

Bake at 350 degrees for 15 minutes

Cool and serve



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