We all lead busy lives trying to fit in workouts and healthy eating in between work, soccer games, school commitments etc. I don’t know about you, but sometimes I seem to live in my car. When you are committed to the Paleo lifestyle, you cannot just make a peanut butter sandwich for that quick lunch or snack on the fly. BUT, with some planning and easy ideas, you still can pull together something quick for those days when you need it and not be your ordinary brown bag lunch.
Here are some super easy meals for the next week to put in your lunches:
DAY 1: Angry Chicken Wrap
Shredded chicken breast (or Turkey)
Tomatoes sliced or diced, however you prefer
Diced red & green pepper
Romaine lettuce leaves
Drizzle of Everyday Paleo chipoltle mayo
Use leftover shredded chicken breast (or Turkey) Slice or dice your ingredients. Place these ingredients in a ziploc bag either together or separately. Leave lettuce leaves whole and place in their own ziploc. Place the chipotle mayo in container. When ready to eat, layer the chicken, ingredients, and drizzle of mayo on the romaine leaf and roll into a wrap.
DAY 2: Lunch Scavenge
This can be a great way to clean out the fridge with all those leftover or small portions you have left from the weekend. The idea here is small bites of a variety of things. Keep in mind you want protein, heavier on the veggies than fruit, and some good oil. Here are just a few ideas:
Veggie tray (celery, carrots, broccoli, etc)
Paleo salad dressings
Mix together for salads or eat separately as sort of your own Paleo Tapas Lunch. Be creative AND use up your leftovers
Day 3: Oven Baked Spiced Chicken Legs
Make these ahead of time for the week. Add cut veggies/fruit or a salad for the side. These are an easy and tasty lunch that is great cold or heated up. Are you a parent of active kids on the go? Here is then a solution for an easy throw together meal for the evening before those practices or games. Freeze any leftovers and they are easy to pull out on the fly.
Spice Rub For Chicken Leg:
3 tablespoons ancho chile powder
3 tablespoons ground cumin
3 tablespoons ground coriander
2 tablespoons paprika
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon allspice
1 tablespoon cinnamon
1 tablespoon ground cloves
2 tablespoons sea salt
2 tablespoons coarsely ground black pepper
1 teaspoon cayenne pepper
Mix altogether. Double or even triple this recipe and place in a spice container on your shelf for future use.
Oven Baked Chicken Legs:
Preheat the oven to 450 degrees. Dry the chicken legs with a paper towel. Rub the spice rub generously all over each chicken leg. Place on a baking sheet. Bake chicken legs until reaches 160 degrees internally (about 45 minutes). For crispier outside, place legs under the broiler for about 5 minutes. Make this in bulk and place in freezer for future easy meals.
Day 4: Tuna Salad with Fresh Dill Avocado Boats
1 (6 ounce) can tuna
1/4 cup diced celery
1/4 cup chopped fresh dill weed
2 tablespoons chopped fresh parsley
2 tablespoons thinly sliced green onion
2 tablespoons Paleo mayonnaise
Mix ingredients together. Skin and take out the seed from an avocado and fill with the tuna salad mixture.
Day 5: End of the season Tomato, Basil, Mint Salad
5 whole tomatoes sliced (use a variety of heirlooms for a culinary treat)
Fresh Basil leaves
Fresh Mint leaves
Course Sea Salt
Slice tomatoes, dice fresh basil and mint leaves (I use kitchen shears to cut up leaves). Drizzle olive oil and balsamic vinegar over the top. Top with a pinch of course sea salt. Pair with leftover turkey or chicken breast for a balanced lunch.
Good Luck in your first week of the CFWH Whole 30 challenge!