Tag Archives: Paleo Lunch Ideas

Avocado and Tuna Salad with Ginger Lime Dressing

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This is a quick lunch and meets quite a few requirements if you are trying to eat a strict paleo and avoid Night Shades!

Avocado and Tuna Salad with Ginger Lime Dressing

  • Servings: 2
  • Difficulty: easy
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Ingredients

  • 2 avocados peeled and chopped into 1/2″ bite size pieces
  • 8-10  ounces of canned tuna drained
  • 1 tbs lime juice
  • 1 tsp grated ginger
  • 1/2 tsp sea salt
  • 1/2 tsp or sprinkle of ground pepper
  • 1/4-1/3 cup of homemade mayo

Directions

  1. Break up tuna with a fork in a medium to large bowl.
  2. Add avocado and combine gently.
  3. In a small bowl combine lime juice, ginger, salt, pepper and mayo.  Stir to combine.
  4. Add dressing to tuna/avocado mixture.
  5. Serve over bed of greens.

I served this with some asian dressing cole slaw I had in the fridge.  This is definitely a mild tasting salad so use your own judgement on whether you would like a little more kick!

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Chopped Summer Salad with Lemon Herb Dressing

Chopped Summer Salad

Chopped Summer Salad

Lunch for the last few days have been a version of this salad.  Same dressing different proteins and sometimes some blueberries thrown in for color.  If you are trying to eat a clean diet during the summer months having a healthy salad dressing in the fridge is a life saver.  Commercial salad dressings have a bunch of junk (sugar) in them and most contain the ‘bad’ oils such as soybean, canola and corn oil.

I put in two different times for the recipe depending on whether you already have hard boiled eggs on hand.  I have seen them in some grocery stores otherwise it can take about 30 minutes to boil your own eggs.  There are four of us down on the cape this week so I cooked a dozen eggs on Monday morning to have for snacks and lunches.  I love them because the pot takes two minutes to clean!

Chopped Summer Salad with Lemon Herb Dressing

  • Servings: 2
  • Time: 5-30 minutes
  • Difficulty: easy
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Ingredients

  • 6 Hard boiled eggs peeled and quartered
  • 1/2 cup chopped carrots
  • 6 cups mixed greens (I used arugala in picture above)
  • 6 strips cooked bacon chopped
  • 1 avocado chopped
  • 2-3 tbs Lemon Herb Dressing (recipe below)

Directions

  1. Combine all the salad ingredients in two bowls.
  2. Toss with salad dressing

To Hard Boil Eggs

  1. Place eggs in a large covered pot.
  2. Cover with enough water that eggs are covered by at least 1″ of water.
  3. Heat water over medium high heat to just boiling.
  4. Remove pan from heat and cover.  Let large eggs sit for 10-12 minutes.  Extra large for 12-14.  Cook for slightly less time if you like the eggs a little softer.
  5. Remove eggs to a colander and run under cool water.
  6. Peel when ready to serve.

Lemon Herb Dressing

  • Servings: 8-10
  • Time: 3 minutes
  • Difficulty: Easy
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Ingredients

  • 2 ounces or 1/4 cup fresh squeezed lemon juice
  • 4 ounces or 1/2 cup extra virgin olive oil
  • 2 tsp Borsari seasoned salt or kosher salt
  • 2 tsp herbs de provence or 1 -2 tbsp any fresh herbs (basil, chives, parsley, dill)

Directions

Combine in a jar or covered container and shake well.  Keep in fridge and shake before every use.

All my ingredients!  I swear this Borsari Seasoned Salt is a life saver and I checked the ingredients just salt and some dried herbs!

All my ingredients for Lemon Dressing!

All my ingredients for Lemon Dressing!

 

If you don’t have a measuring cup while away just eye ball it 1/3 lemon juice or less to 2/3 extra virgin olive oil.

The dressing is a ratio of 1/3 lemon juice to 2/3 oil.  You can adjsut up or down to your liking.

The dressing is a ratio of 1/3 lemon juice to 2/3 oil. You can adjsut up or down to your liking.

Spinach Meatballs – Quick and Easy

These are simple and fast meatballs that are quick to form and great bite size snacks.

 

My Daughter's lunch with Spinach Meatballs and Special Burger Sauce.

My Daughter’s lunch with Spinach Meatballs and Special Burger Sauce.

Spinach Meatballs

  • Servings: 4-6
  • Time: 20-30 minutes
  • Difficulty: easy
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Ingredients:

  • 8 ounces of frozen chopped spinach
  • 1/2 large chopped onion
  • coconut oil or extra virgin olive oil
  • 1-2 tsp sea or kosher salt
  • 1 tsp pepper
  • 1/2 tsp nutmeg (optional)
  • 1 tsp herbs to provence or other seasoning blend
  • 1 egg
  • 1.5 lb. grass fed ground beef

Directions

  1. Preheat oven to 350 degrees.
  2. Place onion in a food processor and pulse.  Add spinach and pulse again.
  3. Heat oil in a medium sauté pan over medium heat.
  4. Cook spinach and onion together for 5-8 minutes to help sweat out the water.
  5. In a large bowl, combine beef, seasonings, lightly beaten egg and spinach mixture. (yes it will be a little hot)
  6. Combine with your hands and then form into meatballs.  I made about 24 meatballs.
  7. Line a rimmed baking pan with foil.  Add an oven proof grate to the pan if you have one and place meatballs on the grate.
  8. Bake for 15-20 minutes until the internal temperature reaches 157-160 degrees.  ( if you take them out at 157 degrees they will continue to cook to 160)
  9. Serve with Special Burger Sauce or condiments of your choice!

Here are a few photos of what each step looks like:

Cooking the veggies:

Cooking frozen spinach with onions and a little salt.

Cooking frozen spinach with onions and a little salt.

Lining a baking sheet and placing meatballs on a oven proof grate if you have it..

Meatballs on a lined baking sheet with a cookie cooling grate that is oven proof

Meatballs on a lined baking sheet with a cookie cooling grate that is oven proof