Paleo Lunch Recipes
It can be challenging to find paleo lunch recipes as grains are eliminated from the diet. This means no quick sandwiches or pasta from your local convenience store. If you are fed up of eating salads everyday and want some new paleo lunch recipes to try, you are in the right place. These recipes are easy to make and can be taken with you to work, they will even make your non-paleo co workers jealous!
- 400g of skinless chicken breast cut into fairly thin strips
- splash of olive oil to fry these in
- 1 x red onion finely sliced
- 1 x 400g tin of tomatoes (whole or chopped)
- 1 T of finely chopped chipotle in adobo sauce (or substitute with finely chopped pickled jalapeno chillis and a pinch of dried chilli flakes)
- 1/2 t cumin
- pinch of brown sugar and salt and pepper to season
- lettuce leaves to make your tacos (I like to use butter lettuce or baby gem lettuce)
- fresh coriander leaves
- sliced pickled jalapeno chillies
- slices of avocado or make a guacamole
- fresh tomatoes and slices of spring onion to make a rustic salsa – as much as you need. I used about 2 cups of quartered rosa / cherry tomatoes and sliced red spring onions / scallions. I tossed these together with lots of salt and pepper.
- lime wedges to spritz
- Heat the olive oil in a non-stick frying pan and quickly fry your chicken pieces until they turn golden. Set aside.
- In the same pan, add another small splash of olive oil and fry your onion until it softens.
- Add your tomatoes, cumin, sugar and chipotle and simmer for around 15 – 25 minutes until the tomato sauce starts to thicken around the edges of the pan.
- Add the chicken back into the sauce and allow to cook for about 5 minutes.
- Assemble all the elements to make your tacos in separate bowls and serve so that every one can make up their own.
- I like to give the chicken a good spritz of lime juice. This freshens things up and amplifies the flavours.
- 1½ pounds of lean ground beef
- 1 teaspoon of salt
- 1 teaspoon of pepper
- 1 teaspoon of garlic powder
- 2 tablespoons of coconut oil
- 2 small onions, thinly sliced
- 2 tablespoons of balsamic vinegar
- 1 beef steak tomato, sliced into 6 thick slices
- 3 avocados
- Heat a medium skillet to medium high heat.
- Add 1 tablespoon of coconut oil, once melted add in thinly sliced onions. Saute until lightly caramelized, stirring occasionally.
- Add in balsamic vinegar. Saute for another 5 minutes, stirring occasionally. Set aside.
- Form six ¼lb. burgers with the lean ground beef.
- Lightly season both sides with salt, pepper, and garlic powder.
- Heat a large skillet to medium-high heat. Add in 1 tablespoon of coconut oil. Place the burgers in the skillet and saute each side for 3-5 minutes.
- Remove from skillet and let sit for 1 minute.
- Assemble burgers.
- Place 1 large slice of beef steak tomato on a plate, then the burger, then 2 tablespoons of the balsamic caramelized onions, and top with sliced avocado.
- Serve with gluten-free mustard.
For the fries
- 3 carrots
- 1 big white sweet potato
- 1 tbsp. Taco Seasoning
- salt to taste
- a drizzle of extra virgin olive oil
For the chicken
- 1 chicken breast
- 2 tbsp. organic ketchup
- 1 tbsp. raw honey
- 1 tbsp. Taco Seasoning
- salt to taste
For the Pico de Gallo
- 3 roma tomatoes
- 1 red onion
- a handful of cilantro
- juice from one lime
- 1 jalapeño
- salt & pepper to taste
- 1/2 avocado
- baby spinach
- 2-4 fried eggs
- Peel and cut the carrots/sweet potatoes into fries. Dust with taco seasoning and layer on a baking tray. Drizzle with olive oil and bake at 250ºC (450F) for 15-20 minutes. Turn on the broiler and bake for 5 minutes more to get crispy fries.
- Heat some olive oil in a pan and add chicken Sautee until no longer pink. Add taco seasoning, ketchup and honey and fry until caramelised.
- Chop tomatoes, onion and jalapeño. Toss in a bowl with the lime juice and minced cilantro. Add salt if needed.
- Fry eggs to your liking.
- Assemble ingredients into your bowl. Dig in and enjoy!
- 1 teaspoon minced garlic
- ½ pound raw shrimp, tails removed
- ½ tablespoon butter
- ½ teaspoon chili powder
- ¼ teaspoon cayenne
- 1½ cups sliced avocados
- 1 cucumber
- 4 cups chopped spinach or baby kale
- fresh chopped cilantro for topping
- peanuts for topping
- 1 1-inch piece of fresh peeled ginger
- 3 tablespoons oil
- 3 tablespoons lime juice
- 2 tablespoons agave nectar
- 1½ tablespoons white miso
- ½ teaspoon minced garlic
- ¼ teaspoon salt
- Heat the butter in a small skillet over medium high heat. Add the garlic and shrimp; sprinkle with the chili powder and cayenne directly in the pan. Saute for a few minutes on each side until the shrimp are no longer clear and have a nice golden color on the outside.
- Cut the avocados in half; cut lines through the avocado vertically and horizontally and scoop the flesh out with a spoon. Peel and dice the cucumber. Chop the spinach or baby kale into small bite sized pieces. Arrange in a bowl with the shrimp.
- Puree all the dressing ingredients together in a food processor until smooth. Taste and adjust to your preferences. Pour the dressing over the salad and serve immediately. Top with fresh cilantro and peanuts for crunch.
We hope you enjoyed these paleo lunch recipes and helped you find some delicious inspiration! Let us know if you tried any and how it tasted or if you have any of your own paleo lunch recipes:)