Paleo/Primal recipes and meal ideas for your reference. Please share your favorite lunches during the week or on a long Sunday. Also in relation to Meal Ideas, click here for more of my recent eats and view my Pinterest board.

Peach Gobbler “Sandwich”:


  • 4 large romaine lettuce leaves
  • 3 ounces of organic turkey deli meat
  • 1 small white peach, sliced
  • 2 ounces of goat cheese
  • 2 slices of bacon, sulfate free, turkey
  • salt, pepper, fresh cilantro and green onion to taste
  • a drizzle of raw honey


Use 2 romaine lettuce leaves as a stand in for sliced bread.

Layer on the deli meat, goat cheese, spices/herbs, then honey, topping it all off with warm bacon and the remaining lettuce leaves.

Slice in half and enjoy.

For extra credit and nutrition add some fermented vegetables as a side and a fat-bomb for a treat!

Nutrition Details – sources include USDA

  • Total calories: 398
  • Fat: 18 grams
  • Protein: 39 grams
  • Fiber: 4 grams
  • Carbs: 23 grams

Nori rolls
Fill nori paper with avocado, shredded chicken, smoked salmon, cucumber, any raw vegetable and even some cauliflower rice to mimic a sushi roll. This is a great option to for a portable protein-rich, nutrient-dense meal.


Burgers – Beef, Lamb and my favorite Kangaroo:
If at all possible always reach for the grass fed and free range meat
I will take beef mince and add fresh cilantro, salt, pepper, garlic and grill up 4-5 for lunches for the week
Lamb mince is good with fresh mint and pine nuts
Kangaroo, I usually get from the grocer already flavored

Truffle Seafood Marinara & Cabbage:
Serves 2-3 people

  • 1/2 head of cabbage, chopped
  • 350 grams of seafood marinara (scallops, prawns, shrimp, mussels and white fish)
  • Olive oil, extra virgin
  • Truffle oil
  • Salt & pepper, to taste

In a large skillet heat a tablespoon of olive oil and input the cabbage. Add the cabbage little by little. There will be a lot but it will cook down. Once all of the cabbage is placed in the pan, add salt and pepper and a few drops of concentrated truffle oil and cover. In a seperate pan perform the same action with the seafood marinara but no need to cover. This recipe is quick and once both the cabbage is cooked down and the seafood marinara is cooked, mix together and enjoy. A nice sauv blanc might be a good pairing; Kiwi style.

Sweet Carrot, Beet and Spice Delight:

  • 1 large organic carrot, sliced
  • 1 purple beet, sliced
  • Coconut oil
  • Ginger, grated
  • Cinnamon, to taste
  • Sea salt, to taste
  • Coconut milk, 1/2 cup
  • Water
  • 1/2 half lemon, squeezed
  • 10-15 raisins, organic
  • 1 ounce pine nuts

Slice the roots and put in a small soup pan with a dollop of coconut oil. Let cook down for a few minutes and begin adding the spices (ginger, salt) and squeeze over some lemon. Cover dish and let simmer. Add water when ingredients appear dry and liquid soaks-up. Add raisins and allow dish to cook to preferred texture; a minimum of 20 minutes. With a broken jaw at the time – I went very soft.

Tuna & Vegs
Let the seasonal vegetables inspire your meal. Most recently I have been topping my spring mix and mushrooms with a can of tuna, preserved in 100% olive oil. If I am craving something warm, I steam some kale or greens and add the olive oil tuna after the vegetables are cooked.

Franks Hot Sauce Paleo Chili

  • 2 lbs of grassfed beef, ground
  • 2 6 oz. cans organic tomato paste (Trader Joe’s)
  • 1 14.5 oz can diced organic tomatoes (Trader Joe’s)
  • 3 bell peppers, varying colors
  • 10 carrot sticks, organic, about 8 in. long (Trader Joe’s; 1 bag)
  • 2 cups of spinach
  • 1/2 medium yellow onion
  • Spices – 3 T cumin, 2 T chili powder, 1 tsp salt, 1 T pepper, 1/2 T crushed red peppers, 1 T oregano, 1 T paprika – all measurements depend on your taste.
  • 1/2 cup Franks Red Hot sauce (yes, you read that right)

Place slow cooker on high. Once warm throw in the half diced yellow onion, followed by the can of diced tomatoes. Add in the meat. Let cook for about 30 minutes.

During the 30 minutes, chop the bell peppers and all but 3 stalks of carrots into 1 inch pieces. Turn the slow cooker to low and add the bell peppers, carrots, tomato paste, spices and hot sauce. Stir until spices and tomato paste are evenly distributed.

Let the chili cook for 8-10 hours on low, stirring occasionally. Once you get to the end of the process, turn off the heat, add 3 stalks of chopped carrots and the spinach.

I like the variable (crunchy) texture and that is why I add more carrots at the end of the cooking process. As well, adding the spinach provides a more nutrient-dense punch to the meal. Vitamin C can easily be damaged with heat and that is why it is added at the end.

Once cool store half of the chili in your refrigerator and the other half in your freezer, so you have something healthy to eat next month when your time is tight.

Kelly’s Chili

  • 1.5 lb lean bison meat (90/10)
  • 1 1/2 tbsp coconut oil
  • 1 can diced tomatoes
  • 2 cans of tomato paste
  • 2 carrots, chopped (large)
  • 1 medium yellow onion. chopped
  • 1 1/2 c. mushrooms, chopped
  • 1 green zucchini, chopped
  • 2 yellow bell pepper, chopped
  • 2 stalks celery, chopped
  • 2 cloves garlic, minced
  • 3 Tablespoons paprika
  • 1 teaspoons oregano
  • 1 tsp curry powder
  • 2 teaspoons cumin
  • 2 teaspoons garlic powder
  • 1 teaspoon cayenne pepper
  • 1 Tablespoon of apple cider vinegar (ACV)

Melt coconut oil in heated crockpot. Add chopped onion and garlic powder. Once the onion is translucent, begin to brown the meat. While meat is browning, begin preparing vegetables. Add canned tomatoes/paste, vegetables, chili seasonings and ACV  to crockpot. Stir all ingredients together thoroughly and let sit at low heat for 6-8 hours (or more).

Pumpkin Ginger Soup

  • Japanese pumpkin, cubed
  • 2 cup gluten free vegetable stock
  • 1 cup coconut milk
  • 1 sm onion, diced
  • ginger, garlic, pepper, salt

First heat the pumpkin in the oven for about 15 minutes on 400F. Take out, let cool to the touch. Slice off peel with a good knife  Cube and place in a slow-cooker. Add in a gluten free stock, coconut cream and remaining spices. Let cook for ~6 hours and then puree with a hand blender.