Paleo Lunches and Breakfasts On the Go: The Solution to Gluten-Free Eating All Day Long with Delicious, Easy and Portable Primal Meals

Paleo Lunches and Breakfasts On the Go: The Solution to Gluten-Free Eating All Day Long with Delicious, Easy and Portable Primal Meals

Diana Rodgers

Language: English

Pages: 159

ISBN: 2:00209580

Format: PDF / Kindle (mobi) / ePub

Lunch and breakfast are often the hardest meals to eat without busting your Paleo, gluten-free diet, especially when most recipes call for gluten, processed oils, sliced bread or sandwich buns.

Diana Rodgers, a nutritional therapist and Paleo community activist, solves the problem with 100 easy and delicious packable meals without bread. From lettuce-wrap sandwiches to egg muffins to creative uses for toothpicks and packaging, she takes the confusion out of how to make hand-friendly and fast Paleo meals. Recipes include her Chicken Salad with Fennel and Cranberries perfectly cradled by a leaf of romaine lettuce, the to-die for Cherry Tarragon Breakfast Sausages and even a Paleo-friendly Bubble and Squeak. These mouth-watering creations are perfect portable meals that are as healthy and easy to make as they are gourmet.

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these meats will leave you feeling satisfied for hours. Try adding other meats, like leftover roasted turkey or roast beef if you have it on hand. Also, feel free to increase the portion size. Makes 2 sandwich wraps (1 Lunch serving) INGREDIENTS 4 romaine lettuce leaves (2 large and 2 slightly smaller leaves) 4 slices of prosciutto 4 to 6 slices of sopressata 4 to 6 slices of Genoa salami 4 to 6 slices of capocollo 2 heaping tsp basil pesto (store bought or see recipe) 6 to 8 slices

(420 to 560 g) cooked and cubed chicken 1 bulb fennel, minced ½ cup (75 g) roasted cashews, unsalted ½ cup (60 g) dried cranberries 2 tbsp (28 g) Hassle-Free Homemade Mayonnaise 1 tsp dried sage 2 tbsp (8 g) fresh parsley salt and pepper to taste 8 romaine lettuce leaves INSTRUCTIONS Simply mix all of the ingredients except the lettuce in a bowl. When ready to serve, spoon the chicken salad into the lettuce leaves. To pack for the office, bring chicken salad in a separate container and

Busy Morning Breakfasts CHAPTER 6 Entry-Level Essentials CHAPTER 7 Snappy Sides CHAPTER 8 Day-to-Day Dressings RESOURCES ACKNOWLEDGEMENTS ABOUT THE AUTHOR INDEX Foreword HI THERE! I’M ROBB WOLF, New York Times bestselling author of The Paleo Solution, Dad to Zoe, husband to Nicki and a former research biochemist in the areas of cancer and autoimmunity. I am also a friend of Diana Rodgers and a huge fan of her work. She has a deep understanding of Paleo nutrition that is unrivaled

cilantro, diced 2 tbsp (30 ml) wheat-free tamari or coconut aminos 1 head of iceberg lettuce INSTRUCTIONS In a large skillet, heat the coconut oil and onion over medium heat. Add celery, garlic, grated parsnips and spices. Cook for 5 to 10 minutes, then add the ground pork and sauté for 10 minutes. Next, add the mushrooms and Swiss chard and sauté until the Swiss chard wilts, about 5 minutes or so. Turn off the heat and add the cilantro and tamari (or coconut aminos). Wash and carefully

hands to form a dough ball. Line a baking sheet with parchment paper and place the dough ball on the baking sheet. Flatten the ball with your hands. Cover with waxed paper and with a rolling pin; roll until the ball is very thin, about ¼-inch (6 mm) thick. Sprinkle with a small amount of salt, if desired. With a sharp knife, score the dough into 2 x 2-inch (5 x 5 cm) squares and place on a baking sheet lined with parchment paper. Bake for approximate 15 minutes or until the crackers are lightly

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