25 Paleo Lunch Recipes: Including Delicious Soups, Salads and More (Paleo Diet Cookbook)

25 Paleo Lunch Recipes: Including Delicious Soups, Salads and More (Paleo Diet Cookbook)

Language: English

Pages: 56

ISBN: 1492216429

Format: PDF / Kindle (mobi) / ePub


Paleo Lunch Recipes

When you make the switch to a Paleo Diet, it can be very challenging at first. Not only do you have to get used to new rules and restrictions, but you may find all of your old dietary habits changing as well. The transition can be difficult but if you have a book full of delicious Paleo recipes at your disposal you won’t have any trouble at all. In this book you will find over two dozen recipes ranging from classics like mushroom bisque and chicken salad to eggplant tomato stew and avocado shrimp salads. This book will make you wonder why you didn’t switch to the Paleo Diet sooner!

Authentic Recipes from the Philippines

Raw & Simple: Eat Well and Live Radiantly with 100 Truly Quick and Easy Recipes for the Raw Food Lifestyle

Quick & Easy Vegan Comfort Food: 65 Everyday Meal Ideas for Breakfast, Lunch and Dinner with Over 150 Great-Tasting, Down-Home Recipes

The Perfect Egg: A Fresh Take on Recipes for Morning, Noon, and Night

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Instructions: 1. Heat the coconut oil in a skillet over medium heat. 2. Stir in the garlic and cook for 1 minute. 3. Slice the squash in half and scoop out the seeds. Discard the seeds. 4. Carefully peel the skin off the flesh and chop into 1-inch cubes. 5. Add the squash to the skillet and cook for 5 minutes. 6. Whisk in the vegetable stock, salt, pepper and bay leaf. 7. Bring to a boil then reduce heat and simmer for about 45 minutes. 8. Remove from heat and discard the

fresh asparagus spears, chopped 3 tbsp. coconut oil 1 tbsp. minced garlic 1 large onion, chopped 1 cup chopped leeks 2 tbsp. almond flour 6 cups water 1 cup unsweetened coconut milk 1 tsp. dried thyme Salt and pepper to taste Instructions: 1. Place the water in a stockpot and bring to a boil. 2. Add the chopped asparagus and boil for about 3 minutes. 3. Drain the asparagus, reserving the liquid, then set aside. 4. Heat the coconut oil in a stockpot and add the garlic.

This layered chef salad is a great meal to take to the office. Layered with a variety of toppings, this salad is something you will never grow tired of. Prep Time: 10 minutes Servings: 2 Ingredients: 4 cups chopped Romaine lettuce 2 slices cooked bacon, chopped 2 hardboiled eggs, peeled and chopped 1 cup cherry tomatoes, halved 1 ripe avocado, pitted and chopped ½ cup chopped deli turkey ½ cup diced seedless cucumber Instructions: 1. Divide the lettuce between two

few turns freshly ground pepper. 3. Blend until smooth and well combined. 4. Combine the remaining strawberries with the spring greens, red onion and carrot in a serving bowl. 5. Toss to combine then drizzle with the dressing. 6. Top with green onion and chopped pecans to serve. Blueberry Mint Smoothie For a sweet and satisfying meal on the go, this blueberry mint smoothie is just what youve been looking for! Prep Time: 5 minutes Servings: 2 Ingredients: 2 cups

few turns freshly ground pepper. 3. Blend until smooth and well combined. 4. Combine the remaining strawberries with the spring greens, red onion and carrot in a serving bowl. 5. Toss to combine then drizzle with the dressing. 6. Top with green onion and chopped pecans to serve. Blueberry Mint Smoothie For a sweet and satisfying meal on the go, this blueberry mint smoothie is just what youve been looking for! Prep Time: 5 minutes Servings: 2 Ingredients: 2 cups

Download sample

Download