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3 Healthy Lunch Ideas (Paleo, Gluten Free)

Here are 3 healthy lunch ideas that are not only delicious but paleo and gluten-free too! Perfect any day of the week, you will love these healthy lunches. 


I love this bowl because it is the perfect combo of healthy fats, protein, and fiber that are going to keep you full and satisfied while nourishing your body.

I used Japanese Sweet Potato which has been my new favorite. I find them to be less sweet than your regular orange sweet potato. Plus, they are full of vitamin A, vitamin C and manganese which are important for skin and immune health.


Tahini Stuffed Sweet Potato

Servings: 1

Ingredients

  1. 1/2 sweet potato cooked

  2. 1/2 cup kale

  3. 1/2 cup protein of choice

  4. 2 tbsp tahini

  5. 1/2 lemon, juiced

  6. 1 clove garlic

Instructions

Prep your sweet potato. Or in a pinch, you can microwave it. I like to keep them on hand to make into meals through the week.

Add kale and protein of choice on top of sweet potato and heat in the oven or microwave.

While that is heating up combine tahini, lemon juice, and garlic. If the sauce is too thick to your liking add water 1 tsp at a time.


Quick pizzas like this are one of my go-to’s. I keep these cauliflower crusts in the freezer to have on hand. I then throw on whatever I have in the fridge. Lately, I have been loving beet hummus on mine, I will throw on some nuts, some greens and the same tahini drizzle from above. I love using sauces in different ways to elevate my meals.


Beet Walnut Pizza

Servings: 1

Ingredients

  1. 1 pizza crust (or tortilla)

  2. 2 cups watercress

  3. 2 tbsp walnuts

Beet Hummus

  1. 1 cup cauliflower

  2. 1/2 cup beets cooked

  3. 2 tbsp tahini

  4. 2 cloves garlic

  5. 1/2 lemon juiced

Instructions

Preheat oven to 400F.

Prep hummus in advance to make it easier throughout the week. Combine all ingredients in a blender until smooth.

Take pizza crust and spread on hummus.

Bake 10 minutes.

Top with walnuts, tahini and watercress.


Salads don’t have to be boring! One way to keep things interesting is to switch up what you put in your salad. I discovered kelp noddles when I had a kelp noodle salad at a local restaurant and I was hooked. They are plant based, low carb and full of iodine which is great for your thyroid.


Kelp Noodle Salad

Servings: 1

Ingredients

  1. 2 cups kale

  2. 1 cup kelp noodles

  3. 1 cup slaw mix

  4. 1/2 avocado

  5. 1 egg

  6. 1/2 lemon juiced

Instructions

Rinse your kelp noodles. The great thing is that they don't need to be cooked so it's great as a quick meal!

Combine with the rest of the ingredients and squeeze lemon juice on top.

If you try any of these make sure to tag me on Instagram, @keepupwithliv, so I can share! 


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