Paleo Lunch Recipes

BLT Vegetable Soup

  Serves 4 Ingredients 8 slices bacon 2 medium leeks, white and light green parts only, diced 2 medium celery stalks, peeled and chopped 4 garlic cloves, finely chopped or

Tuna & Green Apple Salad

  Serves 4 Ingredients 3 (6-ounce) cans tuna packed in water, drained 1 large green apple, such as Granny Smith, cored and diced 1/2 cup mayonnaise 1/3 cup dried cranberries,

Cilantro Lime Turkey Burgers with Chili-Roasted Carrots

  Serves 4 Ingredients For the carrots: 1 pound carrots, peeled 2 TBSP extra-virgin olive oil 1 tsp honey 1 tsp chili powder 1/2 tsp ground cumin 1/4 tsp sea

Kale & Roasted Potato Salad with Curry Deviled Eggs

  Serves 4 Ingredients For the deviled eggs: 6 large eggs 1/4 cup mayonnaise 1/2 tsp Dijon mustard 1/2 tsp curry powder 1/2 tsp sea salt Finely chopped scallions, for

Avocado Egg Salad Boats

  Serves 2-4 Ingredients 6 boiled eggs, peeled and chopped 1 ripe avocado, pitted and roughly mashed 1/4 cup finely chopped scallions 1 TBSP finely chopped fresh parsley 1 TBSP

“Burrito” Bowls

  Serves 4 Ingredients For the cauliflower rice: 2 medium cauliflower heads, cored and any outer leaves removed 1 TBSP extra-virgin olive oil 1 medium shallot, finely chopped 3 garlic

Sardine Croquettes with Apple Cabbage Slaw

  Serves 4 Ingredients For the slaw: 2-1/2 cups thinly sliced or shredded green cabbage 1-1/2 cups thinly sliced or shredded red cabbage 2 medium carrots, shredded (about 1 cup

Vegetable Scramble with Carrot Raisin Slaw

  Serves 4 Ingredients For the slaw: 8-10 medium carrots (1-1/2 to 2 pounds), peeled and shredded 2/3 cup raisins 1/2 cup finely chopped fresh parsley 1/4 cup fresh lemon

Sweet Potato, Kale & Salmon Skillet

  Serves 4 Ingredients 3 medium sweet potatoes (1 - 1-1/2 pounds), cut into 1-inch chunks 4 TBSP extra-virgin olive oil, divided use 1 TBSP finely chopped fresh rosemary 1

Sweet Potato Sloppy Joe Sliders

  Serves 4 Ingredients 3 medium sweet potatoes, cut into 1/4–1/2-inch thick rounds 2 TBSP extra virgin olive oil, divided use 1/4 tsp sea salt, plus more to taste 1/4

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