We bring you some of the most delicious and easy and fast to cook paleo lunches … Paleo Lunches: Beef Barbacoa 6 pounds beef roast (tri...
We bring you some of the most delicious and easy and fast to cook paleo lunches…
6 pounds beef roast (trimmed and cut to at least 4 pieces)
8 cloves garlic
6 pieces chipotle peppers (if using canned choose one in adobo sauce) 6 peppers)
1 tbsp dried oregano
3 tbsp oil (ideally coconut, lard, ghee, tallow)
2 tbsp ground cumin
1 tbsp black pepper, ground
5 bay leaves
1 tbsp Kosher salt
1/2 cup of apple cider vinegar
6 tbsp lime juice
1/4 tsp cloves, ground
1 1/2 cups chicken or beef stock
2 pieces juniper berries
Pan Fry each side of the meat for about 2 to3 minutes making sure they are seared or properly browned.
Place the seared meat in a Crockpot.
Put together the vinegar, adobo sauce, lime juice, oregano, chipotle peppers, garlic, cumin, salt, black
pepper, and cloves in a food processor and blend until smooth.
Pour blended sauce over meat and then add the beef stock, juniper berries, and bay leaves.
Cover the pan and cook for 6 hours on low heat or until the meat is very tender.
Transfer the liquid into a wide bottomed pan and let simmer on high heat until volume is reduced by half.
2 tbsp olive oil
8 cups of arugula
Kosher salt
black pepper, fresh, cracked
2 tbsp balsamic vinegar (raspberry)
Coat a skillet with oil and heat. Simmer the livers in it for about 8 minutes. Turn and squish them
every now so that they are evenly cooked.
Remove the pan from the fire when the livers are done. Put vinegar on the pan to take away the glaze.
Let the vinegar and oil mix together.
Sprinkle the liquid from the pan to the salad and toss well.
You may season with salt and/or pepper if you wish.
Divide the salad into two plates and top each with half of the livers.
Serve warm.
2 to3 tablespoons cooking oil (it can be tallow, ghee or butter)
2 eggs from free range chickens
Paprika to taste
Salt to taste
Pepper to Taste
Put the pan on medium to high fire and put 2 tablespoons of cooking oil.
Rub the steak with black pepper and salt and before putting in to the pan.
Broil your steak to preferred doneness.
If you wish your steak to be medium rare broil each side for 3 minutes for a perfect doneness.
Once done, take it out from the pan and set aside.
Lower the heat settings between medium and low.
Pour in the remaining cooking oil.
Crack the eggs directly into the frying pan.
Sprinkle with pepper, salt and paprika, according to your preference. Cover and simmer till the egg
whites are just right.
You can top the steaks with eggs or serve the steak with eggs on the side.
3 onion bulbs, sliced;
3 pieces of bell peppers;
6 chopped garlic cloves;
Juice of 5 lemons;
2 tablespoons each of oregano, cumin, coriander and chili powder
4 tablespoons of coconut oil (ghee and tallow are perfect for this too)
lettuce leaves and butter for serving the fajitas;
You may choose the toppings for your fajitas. It can be diced tomatoes, sliced avocados, fermented
pickles, guacamole, sauerkraut, and mayonnaise or salsa verde.
Toss well.
Put the mixture inside the refrigerator to marinate for 4 hours.
After 4 hours, heat a skillet large enough for the chicken over medium fire and add your cooking oil.
Place the marinated chicken together with the marinade into the hot skillet and cook until the onion
and bell pepper are tender and the chicken is thoroughly cooked.
Transfer the chicken mixture from the skillet to a bowl large enough to accommodate all of it.
People can put together their own fajitas or you can do it for them. To make a fajita simply put enough
of the chicken mixture on the lettuce leaves and garnish with any topping you like.
4 tablespoons butter (or you can use coconut oil);
4 teaspoons chopped dill;
16 sprigs asparagus (remove the base)
4 red beets, medium size cubed
Salt
Pepper
Set one salmon fillet on top of the asparagus and beet in every foil.
Top each fillet with one tablespoon butter and one teaspoon chopped dill.
Close each foil with the sides touching each other like a pocket.
The baking time for the fish fillet should be 10 minutes for every one inch thickness. If the fillet is
two inches thick your baking time should be 20 minutes.
Examine the fish regularly so you won’t overcook it.
Top with fresh herbs like dill or cilantro and serve.
4 lbs fresh mussels;
2 chopped onions;
5 finely chopped cloves garlic;
2 cups white wine or chicken stock;
6 tbsp butter or ghee;
1/3 cup of your favorite chopped fresh herbs (parsley and basil are excellent);
Throw away all of the opened mussels cooking cooking.
Use a stockpot for cooking. Place the white wine, garlic and onions and bring to a boil.
Simmer for about 5 minutes before adding the cleaned mussels.
Cover and raise the temperature to medium high. Let it boil until all the mussels are open.
Add the herbs and butter (or ghee) before removing the pot from the fire.
Serve in bowls with butter sauce, white wine, and garlic.
4 pork chops bone-in and with trimmings;
2 large onion, sliced;
3 tbsp lard, (you can also use animal fat or ghee, raw butter, or coconut oil;
4 apples, sliced, with core removed;
pepper
Salt
Place a large pan on a stove over medium-high heat and melt two tablespoons of your preferred
cooking lard.
Fry each side of the pork chops for five minutes or until browned and properly cooked.
Set aside for a while.
Set the heat between medium and low then add the remaining 1 tablespoon of lard.
Add in apple slices and sliced onions.
Cook for at least four minutes or until the apple slices are a bit soft and the onions appear to be
already caramelized.
Top the pork chops with cooked apple slices and onions and serve.
1 1/2 lbs. chicken breast halves, (skinless, boneless, 1-inch strips)
1 tbsp grape seed oil
⅓ C coconut oil (extra-virgin)
½ cup coconut flour
¾ cup shredded coconut
½ tsp salt
12 grinds fresh black pepper
1 egg
Combine flour with pepper and salt in a mixing bowl (medium size).
Beat the egg together with 1 tbsp of grape seed oil in a separate bowl.
Place the shredded coconut in another bowl.
Dip the chicken pieces first in the flour mixture making sure each piece is coated evenly.
Dip the chicken pieces into the egg mixture then on the shredded coconut.
Arrange the coated chicken pieces in a low sided baking pan and drizzle with coconut oil or melted butter.
Bake for fifteen to twenty minutes turning the chicken over once.
1 lb of large shrimp or prawns (de-veined but with the tail still on)
3 tbsp pasture butter or ghee
3 cloves of garlic (finely chopped)
1/2 lemon juiced
Salt and Pepper
Once the pan is hot enough reduce the heat to medium low and add the butter.
Add the garlic once the butter is melted.
Add the previously washed and dried shrimps.
Sauté the shrimps for 10 minutes or until they are no longer translucent.
Remove from the fire and add the lemon juice.
Whisked with some salt and pepper before serving hot.
1 cup non iodized salt
1 orange
Some water to cover the bird in a stock pot
Roasting the Chicken
1 whole free range, whole chicken
1 stick pasture butter, sliced into 1 inch thick slices
1 lemon
1 large orange
3 sprigs rosemary, finely chopped
6 cloves garlic, finely chopped
Few drops of Extra Virgin Olive Oil
Remove the giblets and put the chicken in a large stock pot and cover with water.
Boil a cup of water in a separate pan adding one cup of salt until all the salt is dissolved.
Add the boiled salted water together with the orange juice (include the rind) to the large stock pot
with chicken and allow to marinate for at least 3 hours but no more than 5 hours inside the refrigerator.
Roasting the Chicken
Preheat the oven to 425.
Lightly rinse the marinated chicken and pat dry.
With your fingers, make a ‘butter pocket’ by separating the chicken skin from the breasts.
Place the butter slices to the ‘butter pockets’ under the skin together with half of the chopped garlic.
Insert the oranges, lemons, the remaining garlic and rosemary inside the chicken cavity. Leave some rosemary for garnishing.
Brush the skin of chicken with a a little olive oil then sprinkle with the left over rosemary.
Roast the chicken at 425 degrees for an hour and a half.
After roasting the chicken pull it out of the oven and brush the outside skin with melted butter in the baking pan.
Carve and serve.
Find more interesting facts about paleo diet, follow our post which aggregates views on the paleo diet from various paleo diet book.
Paleo Lunches: Beef Barbacoa
6 pounds beef roast (trimmed and cut to at least 4 pieces)
8 cloves garlic
6 pieces chipotle peppers (if using canned choose one in adobo sauce) 6 peppers)
1 tbsp dried oregano
3 tbsp oil (ideally coconut, lard, ghee, tallow)
2 tbsp ground cumin
1 tbsp black pepper, ground
5 bay leaves
1 tbsp Kosher salt
1/2 cup of apple cider vinegar
6 tbsp lime juice
1/4 tsp cloves, ground
1 1/2 cups chicken or beef stock
2 pieces juniper berries
Instructions:
Heat two tbsp of oil with medium to high heat using a large pan.Pan Fry each side of the meat for about 2 to3 minutes making sure they are seared or properly browned.
Place the seared meat in a Crockpot.
Put together the vinegar, adobo sauce, lime juice, oregano, chipotle peppers, garlic, cumin, salt, black
pepper, and cloves in a food processor and blend until smooth.
Pour blended sauce over meat and then add the beef stock, juniper berries, and bay leaves.
Cover the pan and cook for 6 hours on low heat or until the meat is very tender.
Transfer the liquid into a wide bottomed pan and let simmer on high heat until volume is reduced by half.
Paleo Lunches: Chicken Liver Salad with Raspberry Vinaigrette
Ingredients:
10 ounces chicken livers2 tbsp olive oil
8 cups of arugula
Kosher salt
black pepper, fresh, cracked
2 tbsp balsamic vinegar (raspberry)
Instructions:
Set the arugula leaves in a salad bowl.Coat a skillet with oil and heat. Simmer the livers in it for about 8 minutes. Turn and squish them
every now so that they are evenly cooked.
Remove the pan from the fire when the livers are done. Put vinegar on the pan to take away the glaze.
Let the vinegar and oil mix together.
Sprinkle the liquid from the pan to the salad and toss well.
You may season with salt and/or pepper if you wish.
Divide the salad into two plates and top each with half of the livers.
Serve warm.
Paleo Lunches: Steak & eggs
Ingredients:
1 large steak (It can be filet, sirloin, rib eye, etc.)2 to3 tablespoons cooking oil (it can be tallow, ghee or butter)
2 eggs from free range chickens
Paprika to taste
Salt to taste
Pepper to Taste
Instructions:
Leave your steak standing for a while at 680 F (average temperature of a room) for about 40 minutes.Put the pan on medium to high fire and put 2 tablespoons of cooking oil.
Rub the steak with black pepper and salt and before putting in to the pan.
Broil your steak to preferred doneness.
If you wish your steak to be medium rare broil each side for 3 minutes for a perfect doneness.
Once done, take it out from the pan and set aside.
Lower the heat settings between medium and low.
Pour in the remaining cooking oil.
Crack the eggs directly into the frying pan.
Sprinkle with pepper, salt and paprika, according to your preference. Cover and simmer till the egg
whites are just right.
You can top the steaks with eggs or serve the steak with eggs on the side.
Paleo Lunches: Paleo Chicken Fajitas
Ingredients:
3 pounds chicken breast, sliced thinly;3 onion bulbs, sliced;
3 pieces of bell peppers;
6 chopped garlic cloves;
Juice of 5 lemons;
2 tablespoons each of oregano, cumin, coriander and chili powder
4 tablespoons of coconut oil (ghee and tallow are perfect for this too)
lettuce leaves and butter for serving the fajitas;
You may choose the toppings for your fajitas. It can be diced tomatoes, sliced avocados, fermented
pickles, guacamole, sauerkraut, and mayonnaise or salsa verde.
Instructions:
Mix together the chicken, onions, bell peppers, garlic, lemon juice and spices, and in a large bowl.Toss well.
Put the mixture inside the refrigerator to marinate for 4 hours.
After 4 hours, heat a skillet large enough for the chicken over medium fire and add your cooking oil.
Place the marinated chicken together with the marinade into the hot skillet and cook until the onion
and bell pepper are tender and the chicken is thoroughly cooked.
Transfer the chicken mixture from the skillet to a bowl large enough to accommodate all of it.
People can put together their own fajitas or you can do it for them. To make a fajita simply put enough
of the chicken mixture on the lettuce leaves and garnish with any topping you like.
Paleo Lunches: Baked salmon and roasted beets with asparagus
Ingredients:
4 salmon fillets (fresh);4 tablespoons butter (or you can use coconut oil);
4 teaspoons chopped dill;
16 sprigs asparagus (remove the base)
4 red beets, medium size cubed
Salt
Pepper
Instructions:
Prepare four pieces of aluminum foil and arrange beet cubes and 4 asparagus on each foil.Set one salmon fillet on top of the asparagus and beet in every foil.
Top each fillet with one tablespoon butter and one teaspoon chopped dill.
Close each foil with the sides touching each other like a pocket.
The baking time for the fish fillet should be 10 minutes for every one inch thickness. If the fillet is
two inches thick your baking time should be 20 minutes.
Examine the fish regularly so you won’t overcook it.
Top with fresh herbs like dill or cilantro and serve.
Paleo Lunches: Garlic mussels with White Wine
4 lbs fresh mussels;
2 chopped onions;
5 finely chopped cloves garlic;
2 cups white wine or chicken stock;
6 tbsp butter or ghee;
1/3 cup of your favorite chopped fresh herbs (parsley and basil are excellent);
Instructions:
Wash the mussels thoroughly and remove the beards.Throw away all of the opened mussels cooking cooking.
Use a stockpot for cooking. Place the white wine, garlic and onions and bring to a boil.
Simmer for about 5 minutes before adding the cleaned mussels.
Cover and raise the temperature to medium high. Let it boil until all the mussels are open.
Add the herbs and butter (or ghee) before removing the pot from the fire.
Serve in bowls with butter sauce, white wine, and garlic.
Paleo Lunches: Pork chops with apples and onions
4 pork chops bone-in and with trimmings;
2 large onion, sliced;
3 tbsp lard, (you can also use animal fat or ghee, raw butter, or coconut oil;
4 apples, sliced, with core removed;
pepper
Salt
Instructions:
Rub the pork chops with salt and pepper.Place a large pan on a stove over medium-high heat and melt two tablespoons of your preferred
cooking lard.
Fry each side of the pork chops for five minutes or until browned and properly cooked.
Set aside for a while.
Set the heat between medium and low then add the remaining 1 tablespoon of lard.
Add in apple slices and sliced onions.
Cook for at least four minutes or until the apple slices are a bit soft and the onions appear to be
already caramelized.
Top the pork chops with cooked apple slices and onions and serve.
Paleo Lunches: Gluten-Free Chicken Strips
1 1/2 lbs. chicken breast halves, (skinless, boneless, 1-inch strips)
1 tbsp grape seed oil
⅓ C coconut oil (extra-virgin)
½ cup coconut flour
¾ cup shredded coconut
½ tsp salt
12 grinds fresh black pepper
1 egg
Instructions:
Set the oven temperature at 4000 F. While preheating the oven, prepare the flour mixture.Combine flour with pepper and salt in a mixing bowl (medium size).
Beat the egg together with 1 tbsp of grape seed oil in a separate bowl.
Place the shredded coconut in another bowl.
Dip the chicken pieces first in the flour mixture making sure each piece is coated evenly.
Dip the chicken pieces into the egg mixture then on the shredded coconut.
Arrange the coated chicken pieces in a low sided baking pan and drizzle with coconut oil or melted butter.
Bake for fifteen to twenty minutes turning the chicken over once.
Paleo Lunches: Simple Shrimp Scampi
1 lb of large shrimp or prawns (de-veined but with the tail still on)
3 tbsp pasture butter or ghee
3 cloves of garlic (finely chopped)
1/2 lemon juiced
Salt and Pepper
Instructions:
Heat your frying pan first before adding the butter.Once the pan is hot enough reduce the heat to medium low and add the butter.
Add the garlic once the butter is melted.
Add the previously washed and dried shrimps.
Sauté the shrimps for 10 minutes or until they are no longer translucent.
Remove from the fire and add the lemon juice.
Whisked with some salt and pepper before serving hot.
Paleo Lunches: Roasted Chicken with Citrus and Garlic
Ingredients:
1 whole free range, whole chicken1 cup non iodized salt
1 orange
Some water to cover the bird in a stock pot
Roasting the Chicken
1 whole free range, whole chicken
1 stick pasture butter, sliced into 1 inch thick slices
1 lemon
1 large orange
3 sprigs rosemary, finely chopped
6 cloves garlic, finely chopped
Few drops of Extra Virgin Olive Oil
Instructions:
Brining the ChickenRemove the giblets and put the chicken in a large stock pot and cover with water.
Boil a cup of water in a separate pan adding one cup of salt until all the salt is dissolved.
Add the boiled salted water together with the orange juice (include the rind) to the large stock pot
with chicken and allow to marinate for at least 3 hours but no more than 5 hours inside the refrigerator.
Roasting the Chicken
Preheat the oven to 425.
Lightly rinse the marinated chicken and pat dry.
With your fingers, make a ‘butter pocket’ by separating the chicken skin from the breasts.
Place the butter slices to the ‘butter pockets’ under the skin together with half of the chopped garlic.
Insert the oranges, lemons, the remaining garlic and rosemary inside the chicken cavity. Leave some rosemary for garnishing.
Brush the skin of chicken with a a little olive oil then sprinkle with the left over rosemary.
Roast the chicken at 425 degrees for an hour and a half.
After roasting the chicken pull it out of the oven and brush the outside skin with melted butter in the baking pan.
Carve and serve.
Find more interesting facts about paleo diet, follow our post which aggregates views on the paleo diet from various paleo diet book.
