Paleo Lunch Recipes

Layered Taco Salad Jars

From the October/November 2017 issue Serves 4 Ingredients For the dressing: 1 medium ripe avocado, pitted 1/3 cup canned coconut milk 3 TBSP extra-virgin olive oil 1 cup (packed) cilantro

Roasted Shrimp and Green Beans with Horseradish Celery Root Slaw

From the October/November 2017 issue Serves 4 Ingredients For the slaw: 2 small-medium celery roots, peeled and cut into matchsticks 2 medium sweet apples, such as Gala or Pink Lady,

Beef Curry Bowls

From the October/November 2017 issue Serves 4 Ingredients 3 TBSP coconut oil 1 medium yellow onion, diced 1 medium russet potato, cut into 1/2-inch cubes 1 pound ground beef 2

Thai Carrot Soup with Salmon and Cassava Crisps

From the October/November 2017 issue Serves 4 Ingredients For the soup: 1/2 pound wild salmon Sea salt and black pepper, to taste 1 TBSP coconut oil 1 medium yellow onion,

Roasted Cauliflower, Squash, and Arugula Salad with Chicken and Pomegranate Seeds

From the October/November 2017 issue Serves 4 Ingredients 1 pound boneless skinless chicken breasts 4 TBSP extra-virgin olive oil, divided use 2 tsp poultry seasoning, divided use Sea salt and

Guacamole Grilled Chicken and Spinach Salad

From the August/September 2017 issue Serves 4 Ingredients For the chicken: 1-1/2 pounds boneless skinless chicken thighs 2 TBSP fresh lime juice (from about 2 limes) 2 tsp finely grated

Tomato Basil Soup with Shredded Vegetable Meatballs

From the August/September 2017 issue Serves 4-6 Ingredients For the meatballs: 1-1/2 pounds ground turkey 1 medium zucchini, shredded 1 medium carrot, shredded 2 TBSP finely chopped fresh parsley 1

Green Goddess Salmon Croquette Salad

From the August/September 2017 issue Serves 4 Ingredients For the salmon croquettes: 3/4 pound wild salmon, cooked and flaked with a fork 1/4 cup mashed or pureed sweet potato or

Sriracha Grilled Chicken Skewers with Pear Cabbage Slaw

From the August/September 2017 issue Serves 4 Ingredients For the slaw: 1/2 medium head green cabbage, cored and thinly sliced (4-5 cups) 2 medium firm but ripe pears, cored and

Mediterranean Turkey Sliders

From the June/July issue Serves 4 Ingredients 1 medium red onion, halved and thinly sliced 1/2 - 3/4 cup red wine vinegar 1 pound ground turkey 1/4 cup finely chopped

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