5 Paleo Diet Lunch Recipes

The Paleo diet recommends foods like meat, fish, eggs, nuts, seeds, fruits, and vegetables and restricts the consumption of processed foods including grains, dairy, and legumes. All sorts of soda, fruit juices, or milk should also be avoided.


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The Paleo diet may seem restrictive, yes. But restrictive do not necessarily have to include boring, non-tasty meals. Below, are a few lunch recipes for Paleo newbies and veterans alike.

Bon Appetit!

Grilled Chicken, Peach, and Arugula Salad


  • 3 cups Arugula, fresh
  • 1/2 cup carrots, grated
  • 3/4 cup peaches, sliced
  • 1 cup chicken, sliced
  • 2 tbs virgin coconut oil
  • 1 tsp cinnamon
  • 1 tsp nutmeg


Wash arugula and carrots to dry. Saute the sliced fresh peaches in virgin coconut oil. Set aside. Mix arugula, peaches, chicken, cinnamon and nutmeg. Add balsamic dressing of choice.

Paleo Balsamic Dressing: Combine olive oil, balsamic vinegar, and honey in a bowl.


Coconut Shrimp


  • 1 lb raw shrimp in shell
  • 1 can coconut milk
  • 1-2 cloves garlic, minced
  • 1 tsp ginger root, peeled and minced
  • 1/4 tsp salt
  • 1/4 tsp black pepper, freshly ground


Wash shrimps. Do not shell them. Place prawns into a medium-sized saucepan with coconut milk, garlic, ginger, salt, and pepper. Bring to a boil with frequent. Reduce heat and simmer uncovered  for 15 minutes. Continue stirring. Serve warm.


Apple-glazed Turkey



  • 4 turkey breast cutlets
  • 1/2 cup apple juice
  • 1/2 cup chicken stock
  • 2 cloves of garlic, minced
  • 4 Tbs fresh tarragon, minced
  • 1 tsp fresh ginger, grated
  • 1/4 tsp salt
  • 1/4 tsp black pepper, freshly ground
  • 1 Tbs coconut oil


Combine the apple juice, chicken stock, garlic, tarragon and ginger together in a small bowl. Set aside. Season both sides of turkey cutlets with salt and pepper. Heat a large skillet over medium to high heat.  When pan is hot, add coconut oil. Sear each cutlet 1-2 minutes on each side, until browned. Place on plate and set aside. Reduce heat to medium and add apple juice mixture to pan. As the sauce comes to a boil add the turkey cutlets back to the pan. Simmer until sauce reduces and turkey is fully cooked.


Paleo Pizza


  • 1 cup almond flour
  • 3 Tbs almond butter
  • 2 eggs, beaten
  • 1/2 tsp salt
  • 3 tsp olive oil, divided
  • 1/2 cup yellow onion, diced
  • 4 mushrooms, sliced
  • 1 large Italian sausage, cut in 1/2" slices
  • 2 cloves garlic, minced
  • 1 red pepper, diced
  • 1/2 cup marinara or tomato sauce, with no sugar added
  • 1/2 tsp dried oregano
  • 1/2 tsp fennel seed
  • 1/2 cup cherry or grape tomatoes, sliced in half


Preheat the oven to 350℉. Mix almond flour, almond butter, eggs, and salt in a small bowl. Cover a baking sheet with 2 tsp olive oil, then spread the mixture over it, making a 1/4" thick crust. Bake for 10 minutes. Add the remaining olive oil, onions, mushrooms, and sliced sausage to a large skillet over medium heat until the sausage is browned and the onions are slightly translucent. Remove from skillet and set aside. Add garlic and red pepper to the skillet. Sauté the vegetables for a few minutes, or until slightly tender. Remove the crust from the oven and cover with marinara sauce. Add the sausage and sautéed vegetables. Sprinkle with oregano and fennel seed, then bake for 20-30 minutes. Remove from oven when fully cooked and top with sliced tomatoes.


Grilled Tuna with Avocado and Cilantro Marinade


  • 1 Tuna steak
  • 3 tbs animal fat, coconut oil, or clarified butter
  • 1 tsp ginger, minced
  • 2 cloves garlic, minced
  • ½ cup cilantro, finely chopped
  • Juice and zest of 1 piece lime
  • ½ avocado, sliced
  • 4 cups fresh spinach
  • Salt
  • Pepper, freshly ground
Marinate tuna overnight or for several hours. Combine your chosen fat or oil, ginger, garlic cilantro, lime zest and juice. Season with salt and pepper. Lather the tuna with the marinade and let it soak in the fridge for at least 2 hours (better if overnight). Scrap off any of the excess marinade. Save the marinade for later. Fire up the grill  and allow the tuna to cook. While the tuna steak is grilling, cook your spinach in a large skillet with some additional cooking fat, allowing it to wilt completely. Season with salt and pepper. Remove from the skillet, once cooked. Using the same skillet, heat up the leftover marinade for a few minutes, reducing it into more of a thick paste. Place the spinach on the bottom of the plate, topped with the tuna. Lay the sliced avocado atop the tuna and finish the dish off by adding the remaining cilantro marinade.

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