Chicken Burger on top of Grilled Romaine

OK so this is really easy. For the grilled romaine, which has become our new "go to" salad base, simply drizzle a bit of your favorite oil over some washed romaine leaves. Then season with sea salt, ground pepper, maybe some garlic, if you have a dried salad dressing mix that'd work perfect. Then place directly on the grill for about 2-3 minutes each side. The ends will become slightly browned and that's when you want to take it off. If you leave it on too long the ends will simply dissolve away. If you cook it just right the leaves will have a magnificent taste and the stems will be slightly cooked and softer than raw. They get sweet(ish).  For the chicken burger, you mix ground chicken, chopped roasted red peppers, if you like add a little hearty tasting cheese like gouda, sea salt, ground pepper. Form patties and grill until cooked through. Alternatively, Costco has organic, gluten free, preservative free chicken patties for sale (10 patties for about $5). Either way your golden and you've got yourself one heckuva nice lunch. I drizzled my romaine with a little coconut oil, just for good measure ;-) and served the whole dish with a nice glass of coconut milk.

Easy. Quick. Tasty. Well-rounded.

ENJOY!

Not Exactly Paleo, but still tasty lunch Salad!

Good change-up for a lunch salad. Purchase a rotisserie chicken from the market - ask for one with no seasoning, if you ask they should be able to make you one (you might have to pre-order it, but that's still easier, and less time-consuming than doing it yourself). Cut that bird up and out some of the meat over salad greens. Then top with a few chopped cashews (I know, NOT paleo...but good Omega ratio). Toss in a few orange slices and top with ginger olive oil (olive oil mixed with dry ginger).

Easy. Enjoy!

Tilapia with spicy sesame dressing

This turned out to be a very decent lunch: start with a bed of mixed greens with fresh baby spinach. sprinkle some flaxseed, ground pepper, Old Bay style seasoning on it, as well as a spoonful of crushed walnuts (I just grab a few and crush them in my hand) and seeds (I used pumpkin seeds, because that's what I have). Pan grill a fillet of tilapia (again, I used flash frozen, frozen when caught fish from the supermarket). To make the dressing simply mix 1/2 tbsp of coconut milk with 1 tbsp of olive oil. Add ground pepper, basil, seafood seasoning, and either cayenne or Old Bay seasoning. Mix well with a fork and taste to make sure it's to your liking. Drizzle the dressing over the salad and the fish. The fish, if cooked properly, should crumble under your fork allowing you to get a piece of fish and salad with just about every bite!

Mesquite Wild Caught Salmon Salad, it's what's for lunch!

Looking for a quick and relatively easy lunch to keep on track? Try this: go to your supermarket and buy some flash frozen (FF), frozen at sea (FAS) fish. I got some wild caught Alaskan Salmon (I've read that the omegas make it, if flash frozen at sea). Toss it into a pan with a little bit of grapeseed or coconut oil and season to your liking, I used a mesquite seasoning here just to mix it up a bit. Cook for aboub 3-5 minutes on each side, depending on the thickness of the piece you buy and the way you like your fish. While the fish is cooking throw a handful of mixed greens into a bowl, top with your favorite oil and some seasoning (think garlic, basil, cumin, whatever you like), some seeds (I used pumpkin seeds), crushed walnuts (i use just a touch), a sprinkling of ground flaxseed and sliced cucumber. Toss the salad. When the fish is done cooking place on top of salad. Now, I made this kind of boring and colorless: you could certainly jazz this up a bit by adding sliced tomatoes, fruit of some type, etc, but I wanted to keep it simple.

Enjoy!