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Paleo Lunch Recipes

Updated on July 14, 2014

10 Paleo Lunch Recipes

Maintaining a Paleo diet at lunch time can sometimes be difficult. Often you’re away from home, either at work or on the move. With a little planning, however, a Paleo diet can offer a variety of delicious lunch time treats. Salads, wraps and other diverse and tasty dishes can be prepared in advance that satisfy one’s hunger and still allow one to sustain their diet. Below are a few easy to prepare, Paleo friendly recipes that are sure to make lunch time a treat.

Coconut Shrimp

Ingredients:

1 pound of raw shrimp, still in the shell

1 12 ounce can of coconut milk

1 clove of garlic, minced

1 teaspoon of peeled ginger root, minced

½ teaspoon of sea salt

½ teaspoon of fresh ground black pepper

Directions:

Wash the shrimp thoroughly but do not remove the shell. In a medium saucepan, combine the shrimp with coconut milk, ginger root, garlic, salt and black pepper. Heat the mixture until it boils. Stir the mixture often. Once boiling, reduce the heat and allow the mixture to simmer. Cook uncovered for 15 minutes, stirring often. Peel the shells from the shrimp and serve warm.


Chef Salad

Ingredients:

4 hardboiled eggs, cut in half

½ pound of diced ham

2 slices of cooked, crumbled bacon

8 cherry tomatoes cut in half

1 head of lettuce, red leaf variety

4 thinly sliced green onions

1 small, diced avocado

2 stalks of chopped celery

Directions:

Bring the eggs to a boil and continue to cook for 10 -12 minutes. Remove from heat, let cool and remove the shell. Thoroughly wash all of the vegetables before cutting. Slice the head of red lettuce and use for an additional serving or reserve for later. Place the vegetables and ham on the lettuce and sprinkle with bacon crumbs.


Raw Cabbage and Pineapple Salad

Ingredients:

½ head of red cabbage

½ small pineapple

1 tablespoon of olive oil

1 cup of hazelnuts

Directions:

Using a grater, shred the red cabbage then dice the pineapple. Mix the pineapple with the cabbage and sprinkle with olive oil. Garnish with hazelnuts prior to serving.


Apple Chicken

Ingredients:

2 skinless chicken breasts with bones removed (2-4 pounds)

1 peeled apple

½ teaspoon of sea salt

¼ teaspoon of fresh ground black pepper

¾ teaspoon of cinnamon

2 tablespoons of coconut oil

Directions:

Cut the chicken breasts into cubes and sprinkle with salt and black pepper. Pour the coconut oil into a medium saucepan and place on medium high heat. Place the chicken in the oil and cook until it has a slightly pink color. Grate the apple directly into the saucepan with the chicken. Continue cooking until the apple is tender and the chicken is thoroughly cooked throughout.


Louisiana Fish Fillets

Ingredients:

2 tablespoons of coconut oil

1 lemon, squeezed

2 catfish fillets (trout or snapper may be substituted

¾ teaspoon of lemon pepper

1/8 teaspoon of red pepper, crushed

¼ teaspoon of garlic powder

1 teaspoon of sea salt

½ teaspoon of fresh ground black pepper

Directions:

Turn the oven on so that it will be preheated to 3500. Place the coconut oil and lemon juice into an oven proof skillet and place on medium-high heat. Assure that the fish fillets are coated on both sides with the oil and lemon juice mixture and place them side by side in the skillet. Combine the spices and sprinkle over the fish fillets. Place in the oven and cook for 20-25 minutes. Season as desired using sea salt and black pepper.


Thai Chicken Wraps

Ingredients:

1 pound of chicken breasts with skin and bones removed

12 leaves of Romaine lettuce

4 thinly chopped Napa cabbage leaves

1 cup of finely chopped raw broccoli

1 large, shredded carrot

3 thinly sliced green onions

Cilantro

Thai Sauce:

1/3 of almond butter

1/3 of water

2 tablespoons of coconut aminos

2 tablespoons of lime juice

2 minced cloves of garlic

Directions:

Combine the ingredients for the Thai Sauce and stir.

Cook the chicken breasts on the grill until thoroughly done. After cooling, cut the chicken into ½ inch cubes. Thoroughly wash the lettuce leaves. Arrange the leaves on a plate and top with chicken and vegetables. Sprinkle with Thai sauce as desired.


Portabella Sandwich

Ingredients:

Coconut oil

4 caps from portabella mushrooms

½ cup of cashew butter (dijon mustard may be substituted)

4 cooked bacon slices, cut in half

1 large sliced tomato

Spinach

1 sliced avocado

¼ sliced sweet onion

Directions: On the bottom side of each portabella cap, spread nut butter. Place the vegetables and bacon two of the caps and cover each with another cap. Sprinkle the portabella caps with coconut oil and broil for 1-2 minutes.


Lamb and Spaghetti Squash

Ingredients:

1 medium spaghetti squash

1 pound of ground lamb

1/8 pound of ground liver

½ onion, diced

½ teaspoon of sea salt

½ teaspoon of garlic

½ teaspoon of oregano

8 sliced, medium button mushrooms

2 tablespoons of coconut oil

Directions:

Turn on the oven so that it preheats to 3500. Using a large knife, slice the spaghetti squash in half, lengthways. Place the squash, cut side down, in a baking dish and pour 3/ inch of water into the dish. Place in the oven and cook for 45 minutes. Combine the lamb, liver, onions, sea and spices in a large sauté pan and heat on medium and cook for 5 minutes, stirring often. Place the mushrooms in the mixture and continue to cook for 10-12 minutes or until lamb is done. Once the squash is cooled, use a fork to remove it from the rind. Serve the lamb mixture on the squash.


Sausage Stuffed Tomatoes

Ingredients:

6 large firm tomatoes

1 pound of sausage

6 sliced mushrooms

1 medium onion, chopped

Cilantro

Directions:

Turn on the even so that it is preheated to3500. Combine brown onions, sausage and mushrooms in a skillet and cook on medium high heat. Slice the tops from the tomatoes and remove centers. Add this to the contents of the skillet. Once the sausage and vegetables are done, drain and place in the tomatoes. Cook in the oven for 10-15 minutes. Add a dash of cilantro to the tops of the tomatoes.


Stir-Fry Beef Salad

Ingredients:

1 ½ pounds of beef tip steak sliced in thin strips

2 tablespoons of coconut oil

1 tablespoon of coconut aminos

½ sliced sweet onion

2 sliced bell peppers

A large handful of sugar snap peas

Mixed greens

Balsamic vinegar

Extra virgin olive oil

Sea salt

Fresh ground black pepper

Directions:

Heat coconut oil in a large skillet on medium heat. Once oil is hot, place the onions in the skillet and sauté until they are translucent. Increase the heat setting slightly and place the beef and coconut aminos in the skillet. When the beef is nearly done, place the bell peppers and peas in the skillet. Continue cooking until peas and peppers are done. Season as desired with salt and pepper. Serve over the greens with olive oil and balsamic vinegar to taste.

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