5 Paleo Lunch Ideas

It has to be said that if you don’t put a little effort into your Paleo eating plan, you can end up eating the same thing over and over again. And with our crazy 21st century lifestyles, it can sometimes be a challenge to ensure that our lunch offerings are tasty, interesting, varied and, of course, Paleo friendly.

But fear not, because here are 5 great Paleo lunch ideas that will give you that much-needed boost in the middle of the day.

1. Roasted Red Pepper Frittata with Feta and Spinach

Roasted Red Pepper Frittata with Feta and Spinach

Oh my word this is tasty! And it only takes around 25 minutes to create. The following makes 8 slices, so you can share and share alike with others too…

Ingredients:

  • 6 eggs, cracked into a bowl
  • ½ Teaspoon sea salt, or to taste
  • ¼ Teaspoon freshly ground black pepper
  • 2 Tablespoons chopped basil, optional
  • 2 Tablespoons butter or avocado oil
  • 3 green onions, both the white and green part thinly sliced
  • 1 cup washed baby spinach, 1 ounce, roughly chopped
  • 1 large roasted red bell pepper, (jarred is perfect) roughly chopped, ½ cup
  • ¼ cup crumbled feta cheese, 1.5 ounces, optional

Cooking instructions:

  • Heat the oven to 350 degrees.
  • Heat a 9” cast iron pan over a medium-high heat
  • Whisk the eggs, sea salt, pepper, and basil together in a bowl. Set aside.
  • Place the butter or avocado oil to the pan, add the green onions, spinach, and bell pepper. Sauté until spinach turns bright green and begins to wilt (should take less than a minute).
  • Reduce heat to medium, add egg mixture. Stir thoroughly. Sprinkle feta cheese on the top.
  • Leave to cook untouched for 5-6 minutes. When the egg mixture begins to set at the edges, transfer to the oven for 10-12 minutes.
  • Enjoy hot, or refrigerate (will last around 3-4 days), and take to work for a delicious cold lunch, or reheat if preferred.

2. Tuna Nicoise Salad

Tuna Nicoise Salad

At only 350 calories but with a whopping 38 grams of protein, this makes for one power packed lunch. The following makes 2 servings.

Ingredients:

  • 2 ounces French green beans, trimmed
  • 2 cups petite lettuce leaves
  • 1/4 cup fresh basil leaves
  • 1/2 cup cherry tomatoes, halved
  • 1/4 red onion, thinly sliced
  • 2 mini cucumbers, sliced thin crosswise
  • 4 radishes, sliced thin
  • 2 hard-boiled eggs, cooled and sliced
  • Olive oil cooking spray
  • 8-ounce tuna steak
  • 1/4 teaspoon kosher salt
  • Fresh cracked black pepper
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon water
  • 1/4 teaspoon maple syrup
  • 1/2 garlic clove, minced
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons capers

Cooking Instructions:

  • Add beans to a pot of boiling water – cook for approx. 2 minutes until bright green and crispy-tender. Drain and plunge into ice water, drain and set aside.
  • Arrange the lettuce, basil, tomatoes, onion, cucumber, radish, eggs, and green beans between 2 plates.
  • Heat a large non-stick skillet over a medium-high heat. Coat with cooking spray.
  • Sprinkle the tuna with salt and pepper, add to pan and cook until browned on the outside and pink inside – approx. 2 minutes each side.
  • Cut the tuna thinly across the grain and place on the salad.
  • Combine lemon juice and the rest of the ingredients in a small jar with lid and shake. Drizzle over the salads.

3. Cajun Garlic Shrimp Noodle Bowl

Cajun Garlic Shrimp Noodle Bowl

This baby takes only 15 minutes to prepare and can be enjoyed hot or cold.

Ingredients:

  • 3 cloves garlic, crushed
  • 3 tablespoons grass fed butter
  • 10-20 jumbo shrimps, detailed

For the seasoning:

  • 1 teaspoon paprika
  • Dash cayenne
  • ½ teaspoon Himalayan sea salt
  • Dash red pepper flakes
  • 1 teaspoon garlic granules
  • 1 teaspoon onion powder

Other:

  • 2 large zucchinis, spiralized into noodles
  • 1 large red pepper, sliced
  • 1 tablespoon grass-fed butter

Cooking instructions:

  • Combine all the Cajun seasoning ingredients in a bowl and toss with the shrimp.
  • Heat the butter and garlic in a pan
  • Add the red pepper and onion – sauté for 3-4 minutes
  • Add in the Cajun shrimp and cook until opaque
  • In a separate pan, heat the remaining tablespoon of butter and lightly sauté the zucchini noodles for 3 minutes
  • Place the noodles in a bowl, top with the garlic Cajun shrimp and vegetable mixture.
  • Season with salt as required.

4. Paleo Scotch Eggs

Paleo Scotch Eggs

  • 6 sausages – de-skinned, 100% organic)
  • 1 teaspoon paprika
  • 1 pinch salt
  • 1 teaspoon sage
  • 1 pinch pepper
  • 2 tablespoons ground almonds
  • 1005 mixed seeds
  • 6 large eggs
  • 1 egg whisked in a bowl
  • ½ cup olive oil

Cooking instructions:

  • Preheat oven to 350 degrees
  • Place 6 large eggs in boiling water for 6 minutes. Remove from heat and place in ice cold water
  • Put the almond meal, salt, and mixed seeds in a blender and mix until coarse and crumble. Place to one side.
  • Place the sausage meat, spices, and pepper in blender, mix until combined and sticky.
  • Peel the eggs
  • Divide the sausage meat into 6 balls. Create a ‘cup’ with each in the palm of your hand and place an egg in the middle. Work the mixture around the egg so it completely covers it.
  • Dip the ball in the egg mix.
  • Place the olive oil in a hot frying pan. Fry scotch eggs until golden brown
  • Place them on a baking sheet and bake for 5-6 minutes

Delicious hot or cold, and wonderful with chutney, rocket, and avocado.

5. Cauliflower Chowder

Cauliflower Chowder

The following serves 4, so you can make at the weekend and freeze some for a later date.

Ingredients:

  • 1 head cauliflower, roughly chopped
  • 2 garlic cloves, minced
  • 1 onion, diced
  • 2 carrots, peeled and chopped
  • 2 celery stalks, diced
  • 4 cups chicken stock
  • 1 cup coconut milk
  • 1 ¼ teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • ½ teaspoon ground coriander
  • Fresh dill to taste
  • 4 bacon slices, cooked and crumbled
  • Cooking fat
  • Sea salt and freshly ground black pepper

Cooking instructions:

  • Melt some cooking fat in large saucepan over a medium heat.
  • Add the garlic, onion, carrots, and celery. Cook until tender – approx. 5 minutes.
  • Stir in the cauliflower, cook for approx. 5 minutes, stirring occasionally.
  • Add the chicken stock, cumin, turmeric, coriander, and coconut milk – stir
  • Bring to the boil, reduce heat and simmer for around 15 minutes.
  • Season to taste. Garnish with the bacon and fresh dill.