23+ Mouthwetring Paleo Lunch Recipes You Can Prep Ahead

If you’re following a paleo diet, you know how important it is to eat whole, unprocessed foods that nourish your body and support your health.

But finding the time to prepare healthy meals every day can be a challenge, especially when it comes to packing a lunch for work or school.

The key to sticking to your paleo lifestyle is having a variety of tasty, nutrient-dense options ready to go.

That’s where paleo-packed lunch recipes come in.

In this blog post, we’ve rounded up 10 delicious paleo lunch ideas that are not only easy to prepare but also portable and full of flavor.

Whether you’re craving a salad, a hearty soup, or a protein-packed wrap, these recipes will make your mid-day meals exciting and satisfying.

Let’s dive into these paleo lunch inspirations that will keep you energized throughout the day!

23+ Mouthwetring Paleo Lunch Recipes You Can Prep Ahead

Packing a paleo lunch doesn’t have to be complicated or time-consuming.

With a little planning and creativity, you can enjoy a variety of nourishing and tasty meals that align with your healthy lifestyle.

From colorful salads to savory meat and vegetable combos, these paleo-packed lunch recipes offer something for everyone.

So, next time you’re in need of a workday lunch idea, skip the processed snacks and opt for one of these flavorful, wholesome options.

Zucchini Noodles with Pesto Chicken

This Zucchini Noodles with Pesto Chicken is a delicious low-carb, keto-friendly packed lunch. It combines the refreshing crunch of zucchini noodles with the savory richness of pesto chicken. This recipe is quick to prepare, high in healthy fats, and packed with protein, making it a perfect meal for those following a ketogenic or paleo diet.

Ingredients:

• 2 medium zucchinis (spiralized into noodles)
• 2 chicken breasts, grilled and sliced
• 1/4 cup basil pesto (store-bought or homemade)
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh basil leaves for garnish (optional)

Instructions:

1. Spiralize the zucchinis to create noodle-like strands.
2. In a pan, heat the olive oil over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until they soften slightly but still retain some crunch. Season with salt and pepper.
3. Remove the noodles from the pan and set aside.
4. Grill the chicken breasts until fully cooked, then slice them into strips.
5. Toss the zucchini noodles with the basil pesto until evenly coated.
6. Top the pesto noodles with the grilled chicken slices.
7. Garnish with fresh basil leaves if desired, and pack into a lunchbox.

Zucchini Noodles with Pesto Chicken is a vibrant and flavorful keto lunch option that feels indulgent without compromising on health. The zucchini noodles act as a great low-carb alternative to pasta, and the pesto adds a punch of flavor that elevates the dish. The grilled chicken provides lean protein, making this meal both satisfying and nutritious. It’s an ideal meal to prep ahead and enjoy on-the-go for a busy day.

Avocado Tuna Salad Lettuce Wraps

Avocado Tuna Salad Lettuce Wraps are a refreshing and filling low-carb lunch option perfect for anyone on a keto or paleo diet. This dish combines creamy avocado with the richness of tuna salad, all wrapped up in crisp, refreshing lettuce leaves. It’s an easy-to-make, no-cook recipe that’s packed with healthy fats and protein.

Ingredients:

• 1 can of tuna (drained)
• 1 ripe avocado, mashed
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 tablespoon chopped red onion
• Salt and pepper to taste
• 4 large lettuce leaves (e.g., Romaine or Butter lettuce)
• Optional: sliced cucumbers, cherry tomatoes

Instructions:

1. In a bowl, combine the drained tuna with the mashed avocado, olive oil, and lemon juice.
2. Add chopped red onion, salt, and pepper, mixing until the tuna salad is creamy and well-seasoned.
3. Lay out the lettuce leaves on a flat surface.
4. Spoon the tuna salad mixture into the center of each lettuce leaf.
5. Optional: Add sliced cucumbers and cherry tomatoes for extra crunch and flavor.
6. Fold the sides of the lettuce leaf over the filling and roll it up like a wrap.

Avocado Tuna Salad Lettuce Wraps offer a refreshing, no-fuss lunch option that satisfies your hunger while staying in line with keto and paleo principles. The creamy avocado enriches the tuna salad, giving it a smooth texture while adding healthy fats. The lettuce wrap serves as a crisp, refreshing base that keeps the dish low in carbs but high in nutrients. This meal is perfect for those looking to keep things simple, yet still indulge in a filling and delicious lunch.

Beef and Broccoli Stir-Fry

Beef and Broccoli Stir-Fry is a tasty, low-carb, and keto-friendly lunch that’s packed with protein and fiber. This dish is quick to make and features tender slices of beef stir-fried with vibrant broccoli in a savory sauce. It’s an ideal meal for meal prep or as a quick, healthy lunch option that won’t derail your diet.

Ingredients:

• 1 lb flank steak or sirloin, thinly sliced
• 2 cups broccoli florets
• 2 tablespoons coconut oil
• 2 tablespoons coconut aminos (or tamari)
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1-inch piece of ginger, minced
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste
• Optional: sesame seeds for garnish

Instructions:

1. Heat the coconut oil in a large skillet or wok over medium-high heat.
2. Add the sliced beef to the pan and cook until browned, about 3-4 minutes. Remove the beef and set it aside.
3. In the same pan, add the minced garlic and ginger and sauté for about 1 minute until fragrant.
4. Add the broccoli florets to the pan and cook for 4-5 minutes, stirring occasionally, until they begin to soften.
5. Return the beef to the pan, and add the coconut aminos, sesame oil, apple cider vinegar, salt, and pepper. Stir everything together and cook for another 2-3 minutes until well combined.
6. Garnish with sesame seeds if desired and pack into your lunch container.

Beef and Broccoli Stir-Fry is a hearty, nutrient-packed lunch that is full of flavor and easy to prepare. The beef provides a rich source of protein, while the broccoli adds fiber and essential vitamins. The combination of coconut aminos and sesame oil creates a savory, slightly tangy sauce that elevates the dish without adding excess carbs. This stir-fry is the perfect meal to satisfy your cravings while maintaining your keto or paleo lifestyle, and it’s ideal for both quick week-day lunches and meal prep.

Chicken Caesar Salad (Keto and Paleo-Friendly)

This Chicken Caesar Salad is a classic, reimagined to fit perfectly into a keto or paleo diet. By replacing croutons with crispy bacon and using a dairy-free Caesar dressing, this salad offers all the rich, savory flavors you love without the carbs. It’s a protein-packed, crunchy, and satisfying meal that makes a great packed lunch.

Ingredients:

• 2 chicken breasts, grilled and sliced
• 4 cups romaine lettuce, chopped
• 1/4 cup crispy bacon bits (paleo-friendly)
• 1/4 cup dairy-free Caesar dressing
• 1 tablespoon olive oil
• Salt and pepper to taste
• Optional: freshly ground black pepper or lemon zest for garnish

Instructions:

1. Season and grill the chicken breasts until cooked through and slice them thinly.
2. In a large bowl, toss the chopped romaine lettuce with the olive oil, salt, and pepper.
3. Add the sliced chicken and crispy bacon bits to the lettuce.
4. Drizzle the dairy-free Caesar dressing over the salad and toss to combine.
5. Optional: Garnish with freshly ground black pepper or lemon zest for an extra burst of flavor.
6. Pack the salad into a container and keep the dressing separate until ready to eat.

This Chicken Caesar Salad is a delicious and satisfying lunch that stays true to the classic Caesar flavors while being perfectly keto and paleo-friendly. The combination of grilled chicken, crunchy bacon, and a creamy, dairy-free dressing creates a filling meal that doesn’t leave you feeling deprived. It’s also a great option for meal prep, as it holds up well in the fridge for a day or two. If you’re looking for a hearty salad that doesn’t compromise on flavor, this is the ideal lunch.

Egg Salad-Stuffed Avocados

Egg Salad-Stuffed Avocados are a creamy, low-carb lunch option that’s packed with healthy fats and protein. The combination of egg salad and avocado provides a rich, satisfying meal that fits perfectly into a paleo or keto diet. This recipe is incredibly easy to prepare and can be enjoyed cold, making it perfect for packed lunches.

Ingredients:

• 4 large eggs, hard-boiled and chopped
• 2 ripe avocados, halved and pitted
• 2 tablespoons mayonnaise (paleo or keto-friendly)
• 1 tablespoon mustard (optional)
• 1 tablespoon fresh chives, chopped
• Salt and pepper to taste
• Optional: paprika for garnish

Instructions:

1. Hard-boil the eggs by placing them in a pot of water, bringing it to a boil, and then simmering for 10 minutes. Cool the eggs, peel them, and chop them into small pieces.
2. In a bowl, combine the chopped eggs with mayonnaise, mustard (if using), chopped chives, salt, and pepper.
3. Scoop the egg salad mixture into the center of each avocado half.
4. Garnish with a sprinkle of paprika, if desired.
5. Pack the stuffed avocados into a container for lunch.

Egg Salad-Stuffed Avocados offer a creamy, rich, and satisfying meal that fits into both paleo and keto diets. The healthy fats from the avocado pair perfectly with the protein-rich egg salad, making this an excellent option for those seeking a filling, low-carb meal. The avocados provide a smooth, buttery base, while the egg salad adds flavor and texture. It’s an easy-to-make, no-cook lunch that is perfect for a quick, nutritious meal on the go.

Spicy Shrimp and Cauliflower Rice Stir-Fry

This Spicy Shrimp and Cauliflower Rice Stir-Fry is a flavorful and low-carb alternative to traditional fried rice. The shrimp add protein, while the cauliflower rice provides a grain-free, keto-friendly base. The dish is spiced up with chili flakes and a dash of lime, making it a bold and exciting option for a packed lunch.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 cups cauliflower rice (fresh or frozen)
• 1 tablespoon coconut oil
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1 teaspoon chili flakes (adjust to taste)
• 1 tablespoon lime juice
• 1/4 cup green onions, chopped
• Salt and pepper to taste
• Optional: chopped cilantro for garnish

Instructions:

1. Heat the coconut oil and olive oil in a skillet over medium-high heat.
2. Add the shrimp to the pan, season with salt, pepper, and chili flakes, and cook for 2-3 minutes on each side until pink and cooked through. Remove the shrimp and set aside.
3. In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.
4. Add the cauliflower rice to the pan and cook for 4-5 minutes, stirring occasionally, until tender.
5. Add the cooked shrimp back to the pan, drizzle with lime juice, and stir to combine.
6. Garnish with green onions and cilantro (optional), and pack the stir-fry into a lunch container.

Spicy Shrimp and Cauliflower Rice Stir-Fry is an exciting, flavorful dish that offers a low-carb, keto-friendly alternative to traditional fried rice. The shrimp provide a high-protein component, while the cauliflower rice serves as a nutritious, grain-free base. The addition of chili flakes and lime juice adds a tangy heat that elevates the entire dish, making it perfect for anyone craving bold flavors. This meal is not only delicious but also quick and easy to prepare, making it ideal for busy days when you need a nutritious, satisfying lunch.

Paleo Beef Lettuce Wraps

Paleo Beef Lettuce Wraps are a simple and tasty lunch option that’s both low-carb and packed with protein. Ground beef is sautéed with flavorful seasonings and wrapped in crisp lettuce leaves for a crunchy and satisfying meal. This recipe is easy to make and can be prepped ahead for a grab-and-go lunch that’s filling and nutritious.

Ingredients:

• 1 lb ground beef (grass-fed or pasture-raised preferred)
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tablespoon coconut aminos (or tamari)
• 1 tablespoon lime juice
• 1 teaspoon chili powder
• Salt and pepper to taste
• 8-10 large lettuce leaves (such as Romaine or Butter Lettuce)
• Optional: chopped cilantro, sliced avocado, or hot sauce for topping

Instructions:

1. Heat olive oil in a large skillet over medium-high heat.
2. Add the diced onion and minced garlic, and sauté for 2-3 minutes until soft and fragrant.
3. Add the ground beef to the pan, breaking it apart as it cooks. Stir occasionally, cooking until the beef is browned, about 5-7 minutes.
4. Stir in the coconut aminos, lime juice, chili powder, salt, and pepper. Cook for another 2 minutes, allowing the flavors to meld.
5. Spoon the beef mixture into the center of each lettuce leaf, folding the sides of the leaf over the filling to create a wrap.
6. Optional: Garnish with chopped cilantro, sliced avocado, or a drizzle of hot sauce.
7. Serve immediately or pack into a lunch container for later.

Paleo Beef Lettuce Wraps are a flavorful and satisfying low-carb lunch that’s quick to prepare. The seasoned ground beef offers a hearty filling, while the lettuce wraps provide a crisp, refreshing contrast. This recipe is versatile, allowing you to add toppings like avocado or cilantro to enhance the flavor. It’s a great option for those looking to enjoy a grain-free, protein-packed meal that’s both delicious and easy to make.

Grilled Salmon with Asparagus and Avocado Salad

Grilled Salmon with Asparagus and Avocado Salad is a light and nutritious keto-friendly lunch that’s rich in healthy fats and protein. The tender salmon is perfectly grilled and paired with a fresh salad of asparagus, avocado, and mixed greens. The combination of flavors and textures makes this a satisfying, nutrient-dense meal ideal for anyone on a paleo or keto diet.

Ingredients:

• 2 salmon fillets (skin-on or skinless)
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 avocado, diced
• 2 cups mixed greens (such as arugula, spinach, or kale)
• 1 tablespoon lemon juice
• 1 tablespoon balsamic vinegar
• Optional: fresh dill or parsley for garnish

Instructions:

1. Preheat the grill or a grill pan over medium-high heat. Brush the salmon fillets with olive oil and season with salt and pepper.
2. Grill the salmon for about 4-5 minutes on each side, depending on thickness, until cooked through and flakey.
3. While the salmon is grilling, heat a small amount of olive oil in a pan over medium heat and sauté the asparagus for 4-5 minutes until tender but still crisp. Season with salt and pepper.
4. In a large bowl, combine the mixed greens, sautéed asparagus, and diced avocado.
5. Drizzle with lemon juice and balsamic vinegar, then toss gently to coat.
6. Serve the grilled salmon on top of the salad, and garnish with fresh dill or parsley, if desired.

Grilled Salmon with Asparagus and Avocado Salad is a refreshing and satisfying meal that’s perfect for a paleo or keto lunch. The grilled salmon provides an excellent source of protein and omega-3 fatty acids, while the asparagus and avocado add fiber, healthy fats, and plenty of vitamins. The light lemon and balsamic dressing brings everything together with a tangy touch. This meal is not only incredibly nutritious but also quick to prepare, making it ideal for a health-conscious lunch on a busy day.

Turkey and Avocado Collard Green Wraps

Turkey and Avocado Collard Green Wraps are a refreshing, low-carb, and paleo-friendly lunch that’s perfect for on-the-go. This recipe swaps out traditional wraps for large, sturdy collard green leaves, making it an excellent choice for those avoiding grains or gluten. The turkey provides lean protein, and the avocado adds healthy fats, making this meal both satisfying and nutritious.

Ingredients:

• 8 oz sliced turkey breast (preferably nitrate-free)
• 1 ripe avocado, sliced
• 4 large collard green leaves, stem removed
• 1/4 cup shredded carrots
• 1/4 cup cucumber, thinly sliced
• 1 tablespoon olive oil or avocado oil
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste
• Optional: mustard or hot sauce for drizzling

Instructions:

1. Wash and pat dry the collard green leaves. Use a knife to carefully remove the tough stem from each leaf to make it easier to fold.
2. Lay the collard green leaves flat on a surface and lightly coat them with olive oil or avocado oil.
3. Layer slices of turkey, avocado, shredded carrots, and cucumber on each collard green leaf.
4. Drizzle with apple cider vinegar, and sprinkle with salt and pepper.
5. Roll up the collard green leaves tightly around the filling to form wraps.
6. Optional: Drizzle with mustard or hot sauce for added flavor.
7. Serve immediately or wrap in parchment paper for a packed lunch.

Turkey and Avocado Collard Green Wraps are a simple, grain-free lunch option that’s full of flavor and healthy fats. The collard greens provide a sturdy, low-carb base, while the turkey and avocado deliver protein and nutrients. The shredded carrots and cucumber add crunch and freshness, making this a well-balanced and satisfying meal. Whether you’re meal prepping for the week or looking for a quick lunch, these wraps are easy to make and perfect for anyone on a paleo or keto diet.

rilled Chicken and Vegetable Skewers

Grilled Chicken and Vegetable Skewers are a delicious and healthy low-carb lunch that is perfect for anyone on a keto or paleo diet. Marinated chicken, paired with vibrant vegetables like bell peppers, zucchini, and onions, are threaded onto skewers and grilled to perfection. This meal is high in protein, fiber, and essential vitamins, making it both filling and nutritious.

Ingredients:

• 2 boneless, skinless chicken breasts, cut into chunks
• 1 red bell pepper, cut into chunks
• 1 zucchini, sliced into rounds
• 1 small onion, cut into chunks
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. In a bowl, combine the olive oil, lemon juice, dried oregano, garlic powder, salt, and pepper.
2. Add the chicken chunks to the marinade and toss to coat. Let it marinate for at least 30 minutes.
3. Preheat the grill to medium-high heat.
4. Thread the marinated chicken chunks, bell pepper, zucchini, and onion onto skewers, alternating between the chicken and vegetables.
5. Grill the skewers for about 5-7 minutes on each side, or until the chicken is fully cooked and the vegetables are tender.
6. Remove from the grill and garnish with fresh parsley, if desired.
7. Serve immediately or pack into a container for lunch.

Grilled Chicken and Vegetable Skewers offer a flavorful and visually appealing meal that’s perfect for a low-carb, keto-friendly lunch. The combination of marinated chicken and grilled vegetables provides a balanced mix of protein, fiber, and healthy fats. These skewers are versatile, allowing you to swap out vegetables based on your preference or what’s in season. They’re quick to prepare, easy to pack for lunch, and great for meal prep, ensuring you stay on track with your diet without sacrificing taste.

Cauliflower Mac and Cheese with Bacon

Cauliflower Mac and Cheese with Bacon is a rich and comforting low-carb alternative to traditional mac and cheese. The cauliflower florets provide a satisfying “noodle” substitute, while a creamy cheese sauce (made with keto-friendly ingredients) and crispy bacon take this dish to the next level. It’s a keto-friendly and paleo-approved meal that delivers on both flavor and texture.

Ingredients:

• 1 large head of cauliflower, cut into florets
• 4 oz cream cheese (paleo-approved)
• 1/4 cup full-fat coconut milk
• 1/2 cup shredded sharp cheddar cheese (or dairy-free cheese for paleo)
• 2 tablespoons butter or ghee
• 1 teaspoon garlic powder
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• 4 strips bacon, cooked and crumbled

Instructions:

1. Steam or boil the cauliflower florets until tender, about 5-7 minutes.
2. While the cauliflower is cooking, melt the butter or ghee in a saucepan over medium heat. Add the cream cheese and coconut milk, stirring until smooth.
3. Stir in the shredded cheddar cheese, garlic powder, Dijon mustard, salt, and pepper. Continue to cook over low heat until the cheese is fully melted and the sauce is creamy.
4. Drain the cauliflower and add it to the cheese sauce, stirring gently to coat the florets.
5. Top with crumbled bacon and serve immediately.
6. Alternatively, pack the mac and cheese into a container for a comforting and filling lunch.

Cauliflower Mac and Cheese with Bacon is a deliciously creamy and satisfying keto lunch that tastes indulgent yet fits within your low-carb diet. The cauliflower provides a great alternative to pasta, and the rich cheese sauce, enhanced with crispy bacon, creates a comforting and flavorful dish. This recipe is perfect for meal prep, as it holds well in the fridge and can be easily reheated for a quick lunch option. Whether you’re craving comfort food or looking for a keto-friendly side, this dish delivers both nutrition and taste.

Paleo Beef and Sweet Potato Hash

Paleo Beef and Sweet Potato Hash is a hearty, protein-packed meal perfect for those on a paleo or keto diet. Ground beef is sautéed with sweet potatoes and vegetables to create a filling dish that’s both savory and slightly sweet. This meal is rich in nutrients and provides a balanced combination of protein, healthy fats, and complex carbs.

Ingredients:

• 1 lb ground beef (grass-fed)
• 2 medium sweet potatoes, peeled and diced
• 1 small onion, chopped
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil or coconut oil
• 1 teaspoon paprika
• 1 teaspoon cumin
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Heat the olive oil or coconut oil in a large skillet over medium heat.
2. Add the diced sweet potatoes to the pan and cook for 8-10 minutes, stirring occasionally, until they are tender and lightly browned.
3. Add the ground beef to the pan with the sweet potatoes, breaking it apart as it cooks. Stir occasionally until the beef is browned and cooked through.
4. Add the chopped onion, bell pepper, and garlic, and cook for an additional 3-4 minutes until the vegetables are softened.
5. Season with paprika, cumin, salt, and pepper, stirring to combine the flavors.
6. Garnish with fresh parsley, if desired, and serve immediately.
7. This dish can also be packed into a lunch container for a fulfilling, on-the-go meal.

Paleo Beef and Sweet Potato Hash is a savory, filling meal that provides a great balance of protein, healthy fats, and fiber. The sweet potatoes add a natural sweetness that complements the savory beef and spices, making this dish both satisfying and flavorful. It’s a versatile recipe that can be easily modified to include your favorite vegetables, and it works well for meal prepping. This dish is ideal for those who want a nutrient-dense, low-carb lunch that doesn’t sacrifice flavor or texture.

Zucchini Noodles with Pesto and Grilled Chicken

Zucchini Noodles with Pesto and Grilled Chicken is a refreshing, low-carb lunch option that’s both light and satisfying. The zucchini noodles replace traditional pasta, making this dish paleo and keto-friendly. Tossed in a rich, homemade pesto sauce and topped with grilled chicken, it’s a perfect balance of healthy fats, protein, and fresh vegetables.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 1 lb chicken breast, grilled and sliced
• 1/4 cup homemade or store-bought pesto (paleo-friendly)
• 1 tablespoon olive oil
• Salt and pepper to taste
• Optional: pine nuts or grated dairy-free Parmesan for garnish

Instructions:

1. Spiralize the zucchinis into noodles using a spiralizer or vegetable peeler.
2. Heat the olive oil in a skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until tender but still firm.
3. In a separate pan, grill the chicken breasts until cooked through. Slice them into strips.
4. Toss the zucchini noodles with the pesto sauce until well-coated.
5. Serve the pesto zucchini noodles topped with grilled chicken slices.
6. Optional: Garnish with pine nuts or grated dairy-free Parmesan for extra flavor.
7. Pack the noodles and chicken into a lunch container for an easy, nutritious meal.

Zucchini Noodles with Pesto and Grilled Chicken is a flavorful, low-carb alternative to pasta dishes, offering the same satisfying texture without the carbs. The homemade or store-bought pesto sauce infuses the noodles with aromatic, herbaceous flavors, while the grilled chicken adds protein and heartiness. This dish is perfect for anyone following a paleo or keto diet and is great for meal prep, as the noodles and pesto keep well in the fridge for a day or two. It’s a simple, fresh, and balanced meal that’s perfect for busy days.

Keto Tuna Salad Lettuce Wraps

Keto Tuna Salad Lettuce Wraps offer a quick, low-carb lunch packed with protein and healthy fats. The creamy tuna salad, made with avocado and mayonnaise (instead of traditional ingredients), is the perfect filling for fresh, crunchy lettuce leaves. This meal is easy to prepare, customizable, and ideal for a paleo or keto diet.

Ingredients:

• 1 can of tuna in olive oil, drained
• 1 ripe avocado, mashed
• 2 tablespoons mayonnaise (paleo or keto-friendly)
• 1 tablespoon Dijon mustard
• 1 tablespoon chopped dill pickles or relish (optional)
• Salt and pepper to taste
• 4 large lettuce leaves (such as Romaine or Butter Lettuce)
• Fresh dill or parsley for garnish (optional)

Instructions:

1. In a bowl, combine the drained tuna, mashed avocado, mayonnaise, Dijon mustard, and dill pickles (if using).
2. Mix thoroughly until the tuna salad is well-combined. Season with salt and pepper to taste.
3. Lay out the large lettuce leaves on a flat surface.
4. Spoon the tuna salad onto the center of each lettuce leaf, then fold the sides over to form wraps.
5. Garnish with fresh dill or parsley if desired.
6. Serve immediately or pack into a lunch container for an easy, on-the-go meal.

Keto Tuna Salad Lettuce Wraps provide a delicious, low-carb alternative to traditional sandwiches, making them a perfect choice for those on a paleo or keto diet. The creamy tuna salad, made with avocado and mayo, offers a satisfying richness, while the crunchy lettuce wraps provide a refreshing contrast. This meal is quick to prepare, easy to customize, and ideal for meal prepping. Whether you’re craving something light or need a protein-packed lunch, these wraps are a tasty and nutritious option.

Baked Salmon with Spinach and Avocado Salad

Baked Salmon with Spinach and Avocado Salad is a nutritious and filling lunch that’s high in healthy fats, protein, and fiber. The baked salmon fillets are tender and flavorful, and they pair beautifully with a fresh spinach and avocado salad. This dish is quick to prepare and provides a balanced, low-carb meal perfect for a keto or paleo diet.

Ingredients:

• 2 salmon fillets
• 1 tablespoon olive oil
• 1 teaspoon lemon zest
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 4 cups fresh spinach leaves
• 1 avocado, diced
• 1/4 cup red onion, thinly sliced
• 1 tablespoon balsamic vinegar
• 1 tablespoon lemon juice
• Optional: chopped nuts or seeds for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Rub the salmon fillets with olive oil, lemon zest, garlic powder, salt, and pepper.
3. Place the salmon fillets on the baking sheet and bake for 12-15 minutes, or until the salmon flakes easily with a fork.
4. While the salmon is baking, prepare the salad by combining the spinach, diced avocado, and red onion in a large bowl.
5. Drizzle the salad with balsamic vinegar and lemon juice, and toss gently to combine.
6. Once the salmon is cooked, serve it on top of the salad.
7. Optional: Garnish with chopped nuts or seeds for added crunch.

Baked Salmon with Spinach and Avocado Salad is a light, nutrient-dense lunch that is packed with omega-3 fatty acids, fiber, and antioxidants. The tender salmon provides a protein boost, while the spinach and avocado add vitamins and healthy fats to the meal. The balsamic vinegar and lemon dressing adds a tangy, refreshing flavor that complements the richness of the salmon. This dish is perfect for a quick lunch and works well for meal prepping. It’s an easy-to-make, filling meal that satisfies without the carbs, making it ideal for anyone on a keto or paleo diet.

Note: More recipes are coming soon!