Here’s my lunch: uncured bacon, celery, cucumbers, red bell pepper, and broccoli. It’s got it all: plants, fats, and protein. It’s so paleo/primal that I don’t even need utensils!
For dessert I had some homemade almond flour raisin and walnut cookies.
It doesn’t get any better than that!
You can do it!
Dr. Paul
PS. This lunch is approved by the “bacon lady” herself, Bonfire’s own paleolifedomination queen, Lis Lourie.
1 cucumber, sliced thin and longways
6 slices free range turkey meat
1 ripe avocado
Sea salt and fresh cracked black pepper, to taste
A great way to get ready for a road trip, or even a day at the office, is to combine your salad ingredients the night before, in a tupperware, or even the container your salad greens come in, and leave the dressing off until you’re ready to eat! This way the salad doesn’t become soggy and unappealing. Give it a try!
salad greens (spinach, herb mix, kale, romaine)
1/2 cup cooked quinoa
peppers (sliced)
1 handful walnuts
1 handful cranberries (unsweetened) or raisins
NOTE: I used a thicker, tahini based dressing with this salad and it was delightful!
This is one of my all time favorite salads. So refreshing and satisfying.
3 avocados
2 grapefruit (flesh only)
1/3 of a scallion bunch
1/2 cucumber
sesame seeds
sea salt/black pepper
Chop ingredients into bite size portions and combine! Season with sesame seeds, sea salt and black pepper to taste.
NOTE: I also like to squeeze some extra grapefruit juice in!
Having leftover chili accomplishes a lot – snacks, lunches, another dinner and, in this case, a great breakfast.
2-3 tablespoons organic butter (or coconut oil)
2 organic eggs per person
Raw cheddar cheese – optional
Leftover chili, warmed
After moving to New England, I noticed that many Haddock recipes were made with bread crumbs, so we came up with a healthy alternative. Even kids love this fish dinner! Buy and make extra for lunch.
1 1/2 – 2 lbs of haddock (or flounder, cod, or tilapia)
4 cloves garlic
1 onion
Olive oil
Kalamata olives
Capers
1 can diced tomatoes (14 oz.)
Sea salt and fresh black pepper
1/4 cup imported grated Parmesan cheese
1 tablespoon butter, melted
Optional: Chopped fresh basil
Don’t feel restricted to using only fish – add shrimp, scallops, crab or lobster. Or, you could simply garnish with a colorful crab or lobster claw.
1 1/2 lb. sea bass, haddock, or cod, cut in 1/2″ squares
5 leeks, chopped
2 carrots, diced
1 onion, diced
2-3 cloves of garlic, minced
1 cup red bell pepper, diced
1/2 – 1 jalapeno pepper, diced (optional)
2 cups tomatoes, diced (fresh or canned)
4 potatoes peeled and cut in 1/2 ” cubes
2 cups organic chicken or vegetable stock
2 Tablespoons fresh parsley, minced
2 bay leaves
2 Tablespoons coconut oil
1 tablespoon black pepper
1 teaspoon thyme
1 tablespoon dried oregano
Sea salt to taste
Optional: 1 cup of heavy cream or coconut milk
This chili has vegetables added – stealth health for kids. It works for lunches, snacks as well as for dinner. In our house, this delicious leftover is used in the morning for chili cheese omelets. – Dr. Paul
2 Tbsp. olive oil
2 large onion
4 cloves garlic
2 red bell peppers
1 cup shredded carrot
1 cup chopped broccoli
2-3 lbs. ground meat – can be all-organic beef or any combination of beef, ground turkey, and/or pork
1 6 oz. can tomato paste
1/2 tsp. ground cumin
1 tsp. chili powder (add more or less to taste)
Sea salt and pepper to taste
Two 28 oz. cans diced tomatoes or 6 fresh tomatoes
Two 15 oz. cans of kidney beans
1 cup water
1\8 cup red wine vinegar
Avocado (optional)
Optional: Raw cheddar cheese (available at Trader Joe’s)
Dr. Camilla says: Start out not using too much of the spices, but figure out what is savory to your taste buds. The sea salt the key to help bring out the flavor. This recipe is enough to feed a family of four and leave some leftovers, which helps keep me from going crazy tyring to keep up with Stephen, who eats like a ‘food combine’. Try to always cook enough for next day’s lunch – this is a vital behavior!
2 lbs ground meat (organic grass fed beef, organic ground pork, turkey or combination)
4 garlic cloves, chopped
2 medium onions, chopped
2 large cans (28 oz) organic stewed tomatoes
3 large carrots
2 medium zucchini or summer squash (or broccoli), chopped and/or shredded
8 oz. fresh spinach
3 tablespoons extra virgin olive oil
1/4 cup of red wine (optional)
Turmeric (about 1/2 tsp)
Curry (optional – about 1/3 tsp)
Dried basil (about 1/2 tsp)
1-2 teaspoon sea salt (to taste)
Black pepper (to taste)
2 teaspoons of toasted sesame oil
2 teaspoons diced, fresh ginger
2 cloves garlic, minced
6 cups chicken broth
2 Tablespoons Bragg’s Liquid Aminos
2 Tablespoons rice vinegar
1 teaspoon honey
1 cup shiitake mushrooms quartered, stem removed
4 whole chicken legs, cooked and cut up
1 large bunch spinach leaves, washed and torn into pieces
Sea salt and pepper to taste
