Paleo on the Go: 3 simple and filling lunch ideas for the woman on the move!

Today’s post is brought to you buy the 3 S’s of our modern lunch time: salad, sandwich or soup (or one of each). I don’t have as much time in the kitchen now that I have 3+ jobs and my sanity to keep, but these are some paleo on the go items that keep me happy and healthy!

  1. As of late, my go to lunch is a Paleo Caesar Salad with this amazing dressing from Primal Palate and anchovies on Romaine. My favorites are only 1.69 per can at Trader Joe’s and 120 calories per can with 8 g of protein! WHAT!? If you don’t have a taste for anchovies, acquire one! Seriously, if you are missing potato chips or salty fries, then this is a great way to curb that craving! prepare the dressing the night before. You can even use this recipe in a “mason jar salad” if you like. Just remember! Dressing on bottom, lettuce in between, anchovies on top!
  2. Cabbage leaves and Collard leaves are the new sandwich wraps to reach for. No more iceberg! Yesterday I had two cabbage leaves filled with Dijon, sliced turkey breast, tomato, and avocado and dipped them in homemade mayo (egg yolks +olive oil). It was decadently delicious. I use the collards more frequently with larger wraps like turkey burgers and bison burgers, It adds amazing flavor and nutrients, but those do need to be cooked (or at least blanched) There aren’t any excuses when it’s as easy as making a sandwich.
  3. It’s that time of year again when we can warm up soup for lunch and try not to drip it on our snuggly sweaters and scarves! My freezer is stocked right now with bison chili, cauliflower soup, and lemongrass pumpkin soup because I have to have back up. Here’s another quick option for you if you aren’t as over-prepared as me for a September blizzard 🙂
    Roasted Root Veg Soup
    -Preheat oven to 425 degrees. On one pan, roast: 2 sweet potatoes, 1 large yellow onion, 2 lbs of carrots (1 bag), and one head of garlic for 25 minutes. Cover vegetables with olive oil and sea salt.
    -In small batches, use a blender, immersion blender, or food processor to incorporate 4 cups of chicken broth and 3 tbsp. pure maple syrup
    -Season with herbs of your choice!

low-fat roasted winter vegetable soup recipe | writes4food.com

 

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