Quick Paleo Recipes

Want to go Paleo, but don't have a lot of time? Then try some of these recipes for quick paleo breakfast, lunch and dinner.

Breakfast:

Egg Cups *This recipe can be made on Sunday and kept in the refrigerator for breakfast for the whole week. Just heat up each egg cup in the morning on high in the microwave for 30-40 seconds. Then top with salt and black pepper to taste.  Ingredients: Egg whites (better and easier to buy 100% egg whites in the box from any supermarket or use whites from whole eggs) Any other ingredient (or combination of ingredients) you wish: peppers, onions, mushrooms, spinach, sausage, bacon, etc. Olive oil cooking spray Salt and pepper to taste Directions: 1.      Preheat oven to 350 degrees F 2.      In a 6 cup muffin or cupcake tray spray all cups with olive oil cooking spray 3.      Pour egg whites half way into each muffin cup 4.      Add cooked meat, or any vegetable you desire 5.      Bake at 350 degrees for 25-30 minutes or until edges or eggs are golden brown 6.      Top with salt and pepper to taste now, or after heating up for breakfast or snack.

Paleo Quiche * This recipe can be made on Sunday and kept in the refrigerator for breakfast for the whole week. Just heat up each slice of quiche in the morning on high in the microwave for 30-40 seconds. Then top with salt and black pepper to taste.  Ingredients: 5 large eggs 1 ½ cups fresh spinach, chopped ½ medium onion, chopped 1 clove garlic, minced ½ cup coconut or almond milk ½ tsp baking powder 1 tsp sea salt ½ tsp black pepper Olive oil cooking spray Directions: 1.      Preheat oven to 350 degrees F 2.      In a large bowl, whisk the eggs really well 3.      Add milk and whisk again 4.      Add spinach, onion, garlic, baking powder, salt and pepper 5.      Spray a 9” baking dish with olive oil cooking spray 6.      Pour egg mixture into pie dish and bake for about 30 minutes or until eggs are set

Paleo Trail Mix Ingredients: 1 cup dried fruit of your choice-add one or a combination of anything (cranberries, blueberries, raisins, apples, bananas, etc.) ½ cup silvered almonds ¼ cup pecans (whole or chopped) ¼ cup walnuts (whole or chopped) Directions: 1.      Mix all together and store in the refrigerator for the week, take desired portions as necessary each day

No Bake Almond Breakfast Cookies Ingredients: ¼ cup almond flour 2 T coconut flour 1 tsp coconut sugar ¼ cup almond butter ¼ cup almond milk ¼ cup whole almonds + ¼ cup whole almonds 1 tsp cinnamon 1 tsp sea salt 1 T shredded coconut 1 scoop protein powder (optional) Directions: 1.      In a small bowl mix together almond flour, coconut flour, coconut sugar, cinnamon and sea salt (and protein powder if desired) 2.      Add the almond butter and mix well until a crumbly batter is formed 3.      While mixing, slowly add in almond milk 4.      Add in shredded coconut and ¼ cup almonds 5.      Form into small balls and put in a container to refrigerate 6.      Put one whole almond on top of each cookie and push down 7.       Refrigerate for 2-4 hours and keep extra in refrigerator for the week

Lunch/Dinner:

Tuna Salad Lettuce Wraps Ingredients: 2 7oz cans of white tuna, drained 1/2 cup celery, chopped 1/2 cup carrots, chopped 1/4 cup onion, chopped (leave out or substitute any vegetable of choice) 1/2 cup homemade mayonnaise (recipe to follow) 4-5 leaves iceberg lettuce (optional) Homemade mayonnaise ingredients: 2 large eggs 2 tsp sea salt 2 tsp dry mustard (can use prepared yellow mustard) 1/4 cup white vinegar (or lemon juice) 2 cups olive oil (or any oil or your choice) Directions: 1. Put eggs, salt, mustard and vinegar in a blender and blend on high for 30 seconds 2. With the blender on low slowly add the oil into the blender a little bit at a time 3. When all oil is in blender keep the blender on for another 10-20 seconds 4. Immediately refrigerate mayonnaise (will stay for over a week in refrigerator, can use throughout the week in different dishes) 5. Mix tuna, vegetables and mayonnaise well 6. Serve wrapped up in iceberg lettuce or eat plain

Tuna and Avocado Wraps 2 7 oz cans of tuna in water, drained 2 scallions (green onions), sliced 1 jalapeno pepper, diced small 1 avocado 1 lime (or 2 Tbs lime juice) 1 tsp salt ½ tsp black pepper 4-5 leaves iceberg lettuce Directions: 1.      Mix scallions, jalapeno pepper and 1Tbs lime juice 2.      Mix with tuna 3.      Mash avocado in separate bowl with 1 Tbs lime juice, salt and pepper 4.      Mix tuna mixture with avocado mixture 5.      Serve in lettuce wraps, veggies or almond chips

Chicken Salad Lettuce Wraps Ingredients: 3 boneless skinless chicken breast halves, cooked and diced or shredded 1/2 cup celery, chopped 1/2 cup carrots, chopped 1/4 cup onion, chopped 1/2 cup homemade mayonnaise 4-5 leaves iceberg lettuce Homemade mayonnaise ingredients: 2 large eggs 2 tsp sea salt 2 tsp dry mustard (can use prepared yellow mustard) 1/4 cup white vinegar (or lemon juice) 2 cups olive oil (or any oil or your choice) Directions: 1. Put eggs, salt, mustard and vinegar in a blender and blend on high for 30 seconds 2. With the blender on low slowly add the oil into the blender a little bit at a time 3. When all oil is in blender keep the blender on for another 10-20 seconds 4. Immediately refrigerate mayonnaise (will stay for over a week in refrigerator, can use throughout the week in different dishes) 5. Mix tuna, vegetables and mayonnaise well 6. Serve wrapped up in iceberg lettuce or eat plain

Crabmeat Salad Ingredients: 1 pound can of lump crab meat 2 scallions, sliced 2 Tbs chopped parsley 1 Tbs lemon juice 2 Tbs homemade mayonnaise (recipe to follow) 1 tsp salt ½ tsp black pepper Endive spears Homemade mayonnaise ingredients: 2 large eggs 2 tsp sea salt 2 tsp dry mustard (can use prepared yellow mustard) 1/4 cup white vinegar (or lemon juice) 2 cups olive oil (or any oil or your choice) Directions: 1. Put eggs, salt, mustard and vinegar in a blender and blend on high for 30 seconds 2. With the blender on low slowly add the oil into the blender a little bit at a time 3. When all oil is in blender keep the blender on for another 10-20 seconds 4. Immediately refrigerate mayonnaise (will stay for over a week in refrigerator, can use throughout the week in different dishes) 5. Drain crabmeat and place in small bowl 6. Mix crabmeat with scallions, parsley, lemon juice, mayonnaise, salt and pepper 7. Serve in endive spears or other lettuce wraps

Guacamole with Almond Chips Guacamole ingredients: 2 ripe avocados 1 lime, juiced (or 2 Tbs lime juice) 1/2 tsp sea salt 1/2 tsp cumin 1/2 tsp cayenne pepper 1/2 medium onion, minced 1 clove garlic, chopped (or 1/2 tsp garlic powder) Guacamole Directions: 1. Peel skin off of avocados and cut around pit 2. Mash avocado until smooth in a bowl 3. Mix in lime juice, salt, cumin, cayenne pepper, onion and garlic with mashed avocados (best to do with your hands) 4. Let sit on the counter for at least an hour before serving Almond Chips ingredients: 2 cups almond flour 2 egg whites 1/2 tsp sea salt 1/2 tsp garlic powder 1/2 tsp black pepper 1/2 tsp olive oil Directions: 1. Preheat oven to 325 degrees F 2. Mix almond flour, egg whites, salt, garlic powder, black pepper and olive oil in a bowl 3. Grease a cookie sheet and roll out dough into a thin sheet 4. Cut out triangles to make chip shaped pieces and place on a greased baking sheet 5. Bake chips at 325 degrees F for 10 minutes and then flip chips over and bake for another 3-5 minutes 6. Chips will stay in refrigerator for over a week, can use for this recipe or serve with others

Spicy Salmon Cucumber Bites Ingredients: ¼ cup homemade mayonnaise (recipe to follow) ¼ teaspoon paprika ¼ teaspoon Tabasco sauce ½ pound cooked salmon 1 Tbs minced shallots 1 Tbs chopped chives 1 tsp salt ¼ tsp black pepper 1 large cucumber, peeled and cut into thick slices 4 cherry tomatoes, cut into quarters Homemade mayonnaise ingredients: 2 large eggs 2 tsp sea salt 2 tsp dry mustard (can use prepared yellow mustard) 1/4 cup white vinegar (or lemon juice) 2 cups olive oil (or any oil or your choice) Directions: 1. Put eggs, salt, mustard and vinegar in a blender and blend on high for 30 seconds 2. With the blender on low slowly add the oil into the blender a little bit at a time 3. When all oil is in blender keep the blender on for another 10-20 seconds 4. Immediately refrigerate mayonnaise (will stay for over a week in refrigerator, can use throughout the week in different dishes) 5. In a small bowl mix together mayonnaise, paprika, and Tabasco sauce 6. Break up salmon into large bite-sized pieces 7. Mix the salmon, shallots, chives, salt, and pepper in a bowl 8. Mix in the spicy mayonnaise 9. Divide the salmon mixture onto the cucumber slices 10. Top each one with a cherry tomato slice