The 14 Day Paleo Diet Plan: The Paleo Diet For Beginners Cookbook (2016)
Chapter 5. Lunch Time Recipes
These lunch time recipes can be boxed up and taken to work, or enjoyed at home. Eat any leftovers in the next few days so you enjoy them at their freshest.
Mackerel Salad
Serves 2
Ingredients:
3 ounces of un-smoked fresh mackerel
60mls of vegan-friendly mayonnaise
Half a minced clove of garlic
Half a tablespoon of chopped parsley
Half a teaspoon of lemon juice
Half a chopped celery stalk
Half a chopped onion
Method:
Place all of the ingredients apart from the mackerel into a bowl, and stir. Take a fork and separate the mackerel so it flakes. Add the mackerel to the salad, toss to combine and serve.
Roast Chicken Wraps
Serves 3
Ingredients:
3 tablespoons of vegan-friendly mayonnaise
A quarter of a teaspoon of salt
Half a tablespoon of vinegar
Half a teaspoon of black pepper
Half a roasted chicken
2 handfuls of red cabbage, shredded
A pinch of cayenne pepper
1 tablespoon of pickle juice
3 organic whole wheat flat breads
Method:
Place the black pepper, pickle juice, and mayonnaise in a bowl. In another bowl, add the salt, cabbage and cayenne pepper and toss.
Chop the chicken into bite size pieces, and then add to the mayonnaise, and stir. Now spoon out the mayonnaise and cabbage mixtures into the flat breads, roll, and serve.
Chili and Celery Salad
Serves 3
Ingredients:
A sprinkling of chili flakes
4 chopped celery stalks
A tablespoon of lemon juice
1 tablespoon of lemon zest
2 dates (Soaked and pitted)
A tablespoon of tahini
5 grams of chopped parsley
A pinch of salt
10 toasted almonds
Fresh mint to taste
Method:
Put the dates and any liquid they have been soaked in, and place them in a blender. Add the chili, salt, lemon juice and tahini, and blend. When the mixture is smooth, pour the ingredients into a bowl and then add the celery, lemon zest, parsley almonds and salt. Stir and serve.
Pasta and Borlotti Bean Soup
Serves 3
Ingredients:
140 grams of borlotti beans, soaked and drained
Half a medium sized onion, chopped
A clove of minced garlic
Half a celery stalk, sliced
3 chopped tomatoes
Half a tablespoon of olive oil
Half a carrot, sliced
Half a bunch of kale, sliced
125 grams of macaroni
Seasoning
Method:
Add the beans to a large cooking pot, and then fill with water until they are covered by approximately 2 inches. Boil, and then remove any foam from the top. Reduce the heat and then simmer, covered for approximately 40 minutes, or until the beans are nice and tender.
Add the celery, carrot, onion and garlic to another pan and cook until tender (About 8-10 minutes). Drain the beans, and then add them to this pan, along with the tomatoes, salt and about 480 mls of water. Boil, add the pasta and cook until it's reached your preferred consistency. Add the kale and simmer for 5 minutes, and serve.
Lentil and Garbanzo Soup
Serves 4
Ingredients:
1 onion, chopped
1 teaspoon of grated ginger
1 teaspoon of turmeric
A quarter of a teaspoon of cayenne pepper
Half a teaspoon of ground cumin
A handful of chopped carrots
A handful of chopped celery
1 teaspoon of minced garlic
1 can of drained and rinsed Garbanzo beans
2 chopped tomatoes
38 grams of lentils
720ml of vegetable stock
Method:
Sauté the onion in a large pot on a medium to high heat. Now add the celery and carrots, and cook for 5 more minutes. Add the garlic and the remainder of the ingredients, apart from the stock, and cook for 30-40 seconds. Now add the broth and cook for approximately 1 and a half hours, or until the lentils are tender. Serve.
Cilantro and Spinach Smoothie
Serves 1
Ingredients:
2 cilantro sprigs
114 grams of spinach
Half a red bell pepper
1 tomato, preferably large, chopped
Half a celery stalk, chopped
A dash of lime juice
Half a carrot, chopped
A quarter of a small onion, chopped
Method:
Add all the ingredients to your juicer or blender, and blend until smooth. Serve.
Pear and Persimmon Salad
Serves 2
Ingredients:
1 persimmon, sliced
1 pear, sliced
1 teaspoon of mustard
3 tablespoons of olive oil
1 minced shallot
2 tablespoons of lemon juice
1 teaspoon of garlic, minced
375 grams of spinach
62 grams of pecan nuts
Method:
Add the mustard, lemon juice, oil, shallot and garlic to a bowl and mix. Now add the persimmon and, pear spinach and pecan nuts and toss. Serve.