10 Paleo Lunch Recipes

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10 Paleo Lunch Recipes

A Paleo diet can be creative and delicious. Breaking out of the sandwich habit at lunch might seem difficult to maneuver. Truly, with a little creativity you'll find it not only easy, but you'll be inspired to be inventive and produce your own original lunch delights. Here are some lunch recipes to get you inspired.
For lunch salads, it's easy to make your own Paleo mayo.
Paleo Mayo
Instructions

• 2 eggs
• 2 cups light olive oil or walnut oil
• 2 tbsp apple cider vinegar
• 1 tsp yellow mustard
• 1 tsp sea salt
• ⅓ tsp cayenne pepper

Directions
Mix eggs, vinegar, and mustard in a blender or with a hand held mixer. While the blender/ mixer is running SLOWLY drizzle in the oil It will begin to thicken or emulsify. As it emulsifies, continue to add oil while continuing to mix.
Once the mayo has thickened to your desired consistency, add salt and cayenne pepper to taste. Mix again for another few seconds.
Variations
This one is perfect to vary to your tastes. Add fresh or dry dill, basil, cilantro, garlic, hot sauce, curry, and so on to enhance the flavor profile of any given dish. 

10 Paleo Lunch Recipes

Fall Chicken Salad
Instructions

• 2 chopped fully cooked chicken breasts
• 2 chopped celery stalks
• ½ cup chopped pecans
• ½ cup dried cranberries
• ⅓ cup Paleo Mayo
• 1 tsp. poppy seeds
• 1 tbsp apple cider vinegar
• 1 tbsp honey

Directions
Combine all ingredients in a bowl and mix.

Caper and Lemon Salmon Salad
Instructions

• 1 lb. salmon fillet Juice and zest from
• 1/ 2 lemon
• 2 T capers (drained and rinsed)
• 1 stalk chopped celery
• 1 tsp. fresh dill
• Drizzle of extra virgin olive oil
• Sea salt and pepper to taste

Directions
Season salmon with salt and pepper and bake at 350 until opaque (5-10 minutes). Let cool and flake salmon. (It should flake easily)
Add remaining ingredients.

Thai Chicken Wraps
Instructions
Filling:

• 1 lb. grilled chicken breast (boneless skinless) - dice into ½ " cubes
• 4 thinly chopped Napa cabbages leaves
• 1 shredded carrot
• 1 cup chopped raw broccoli
• 3 thinly sliced green onions
• 12 Bibb or Romaine lettuce leaves Cilantro
• ¼ cup water
• Thai Sauce
• ¼ cup almond butter
• 2 tbsp. coconut aminos (gives soy sauce flavor)
• 2 garlic cloves minced
• 2 tbsp lime juice

Directions
Once the chicken is grilled and cut up combine the remaining ingredients except for the lettuce leaves. Spoon into chicken mixture into the lettuce leaves and drizzle Thai sauce over it. Chicken mixture and Thai sauce can be made ahead. Leave in refrigerator and spoon into the romaine or Bibb lettuce l
eaf for an easy lunch or healthy Paleo snack

Paleo Nicoise Salad
Instructions

• 4 hard-boiled eggs
• 2 cans of tuna drained (Oil or water packed)
• 1 handful green beans
• ½ cup pitted black olives
• 1 cup cherry tomatoes
• 1 large head of butter lettuce
• 2 tbsp. capers
• 2 tbsp. olive oil
• 2 tsp. Dijon mustard
• Juice of one lemon
• Salt and pepper to taste

Directions
Cut the hard boiled eggs into quarters. Wash and chop lettuce, green beans, and tomatoes. Whisk the lemon juice, mustard, olive oil into a dressing. Add salt and pepper to taste.
Combine all other ingredients and separate into two bowls. Drizzle dressing on top. Now let's add some hot lunch recipes for those cold winter days or just when you feel like a nice healthy warm meal.

Bell Pepper Stuffed with Baked Eggs
Instructions

• 4 yellow or red bell peppers
• 1 cup each diced zucchini, yellow onion, and mushrooms (Portobello)
• 6 oz. pancetta cubed
• 2 minced garlic cloves
• 8 eggs Salt and pepper to taste

Directions
Note: Choose the cooking fat you prefer. For added flavor, consider duck fat or bacon fat. Fresh basil and halved Cherry tomatoes make a beautiful garnish.
Preheat the oven to 375
Cut bell peppers in half and roast in oven for approximately 20 minutes. Sauté the onions and pancetta in fat till the onions become translucent and soft and the pancetta starts to get crispy.

Add the mushrooms, zucchini and minced garlic to the pan and sauté till zucchini are fork tender but not too soft. Remove peppers from the oven and drain out any moisture
Place a big scoop of the pancetta/ veggie mixture inside each pepper. Crack one or two eggs (depends on how large the peppers are) inside each pepper half. Place all the peppers in a casserole dish and use foil to cover it. Bake until the egg whites are set (approximately 40 minutes). You can add the optional halved cherry tomato and torn basil before serving.

Quick and Easy Roasted Cauliflower Soup
Instructions

• 1 large head cauliflower
• 4 tbsp. olive oil
• 1 tsp. sea salt
• 1 large onion diced
• 4 cups water or Paleo stock

Directions
Roast cauliflower by placing in 9x13 baking dish. Rub cauliflower with 2 tablespoons of the olive oil and sea salt.
Add 1/ 2 cup water to the dish. Bake uncovered at 350 for about 1 1/ 2 hours or until you can easily cut through the core. Allow to cool and coarsely chop. Heat the remaining 2 tablespoons olive oil in saucepan over medium heat. Add onion and cook till soft and translucent (about 15 minutes)
Add cooled cauliflower and water/ stock. Simmer until cauliflower is very soft. Once soft, puree in Vitamix or blender in small batches. You can also use an immersion blender. Put the mixture back in the pot and simmer till ready to serve.

Basic Chicken Vegetable Soup
Instructions

• 3 cups chicken stock
• 6 ounces left over chicken
• 2 cups of your favorite vegetables chopped, sliced, or julienned

Directions
Bring stock then reduce and simmer for five minutes Stir in chicken and vegetables of choice. To create Asian flavors add 1 cup of coconut milk, fresh ginger, and 2 tablespoons of the fish sauce. To create Italian flavor profile and add one cup fresh chopped tomato and fresh basil.
To incorporate Spanish flavors add some heat with fresh jalapeno or Serrano peppers.

Easy Wraps
Take any kind of leftover meat and wrap in Bibb or romaine lettuce leaves. Top with any preferred variety of sliced or pickled vegetables, Paleo mayo, or dressing.
For those who earnestly miss sandwiches, try making your own Paleo bread.

Instructions

• 1 ½ cups blanched almond flour
• ¾ cup arrowroot powder
• ¼ cup golden flax meal
• ½ tsp. sea salt
• ½ tsp. baking soda
• 4 eggs 1 tsp. agave nectar or honey
• 1 tsp. apple cider vinegar

Directions
Combine first five ingredients in a medium bowl. Then in a separate larger bowl whip the eggs for at least 5 minutes until they become light in color and frothy. Stir the sweetener (agave or honey) into the eggs. Mix the dry ingredients into the wet ones

Spoon the batter into a well greased loaf pan (7 1/ 2" x 3 1/ 2"). Bake at 350 for 30-35 minutes or until toothpick inserted into center comes out clean. Cool and slice when needed.