Posts from the ‘Lunchboxes’ Category

Cabbage Salad Lunchbox

Oh my, what a grand Labor Day weekend it was! Spent time outdoors with friends, got to be part of a beautiful wedding (congrats Greg & Anna!), gave a room in my home a facelift, and had a nice time cooking for the week today.

I’m not sure you all want or need to see another version of my crustless breakfast quiche, so I’ll just give it a quick comment – this week I added Canadian bacon and Mural of Flavor spice blend from Penzey’s. It’s another “Wow” breakfast that I can’t wait to eat all week!

But let’s get to the good stuff – this weeks lunchbox is colorful and delish! (And Paleo – I cheated this weekend and my body did not like me – back off the bread, corn chips and beer for a while).


Cabbage salad:
2 bags shredded red cabbage
1 bag broccoli slaw
1 mango, chopped
4 limes, juiced
4 tbsp. macadamia nut oil
2 tbsp. honey
Salt & pepper to taste
Macadamia nuts to garnish, chopped

Mix cabbage, broccoli and mango in a large bowl. Mix lime juice, oil, honey, salt and pepper in a small bowl. Pour over salad and toss to coat. Top with chopped nuts.

The rest of my Lunchbox was simple – mustard chicken thighs (baste thighs with a blend of coconut oil, mustard, salt and pepper, bake at 425 degrees for 45 minutes) and cauliflower-rice (shred a head of cauliflower using the food processor, sauté in 2 tbsp. butter, herbs de Provance, salt and pepper for about 5 minutes).

Looking forward to this healthy treat for the next few days – my poor abused body needs it!


Lamb Stuffed Grape Leaves

This recipe was a big adventure for a quiet Sunday. Let me warn you, if you’re not into putzing around with delicate wrappers and tiny scoops of filling, you might want to skip this one. I’m glad I wasn’t hungry or in a hurry when I was prepping.


I love lamb, so I was excited to find this recipe in my Paleo cookbook. I planned to make a full recipe (4 servings) and have some lunches ready for this week. Stick with me until the end and I’ll show you my Lunchboxes!



Lemon Stuffed Grape Leaves or “Dolmas”
1 tbsp. coconut oil
1 small sweet onion
1 lb. ground lamb
1 tsp. nutmeg
1/2 tsp. cinnamon
1 tsp. cumin
1 tsp. oregano
2 tbsp. dried plums, currants or raisins
1 c. Cauliflower, shredded in the food processor
1 lime, juiced
Salt & pepper
1-8 oz. jar grape leaves
1 lemon, sliced thin
1/4 c. Water
3-4 bay leaves
2 tbsp. sliced almonds

Preheat oven to 350 degrees.

Place coconut oil in a medium sauté pan over medium high heat. Once it’s melted, add onion and sauté for a few minutes, until translucent. Add lamb, nutmeg, cinnamon, cumin, oregano and dried plums. Cook until lamb is light pink. Add cauliflower, salt and pepper and lime juice and sauté for an additional two minutes, until softened. Remove from heat and let cool for a few minutes.

Carefully pull grape, leaves apart and lay on a flat surface (this was a challenge – mine were tightly packed in the jar, and I really had to work to get them out). Place a spoonful of lamb filling on each leaf and roll like a burrito, folding ends in as you go.

Place dolmas seam side down in a 9″x13″ baking pan. Place lemon slices, bay leaves and almonds on top, and pour water over. Cover with aluminum foil. Bake for about 40 minutes, until water has evaporated.

Serve hot or cold. Makes 4 servings.


I shredded an entire head of cauliflower in my food processor, and since I only needed 1 cup for the recipe, I used the rest to make a Moroccan cauliflower rice – very easy, just put about 2 tbsp. of coconut oil in a pan over medium high heat, add cauliflower and your favorite spice blend and sauté for about 5 minutes until soft. Easy.

My last compartment needed some color, so I made an easy tomato salad – slice some cherry tomatoes, drizzle with olive oil and sprinkle with salt, pepper and oregano.

I’m looking forward to another week of Paleo eating. I’m down about a pound and a half since last week, which is very encouraging, and I haven’t felt deprived – actually probably the most even appetite I’ve had in a long time.

Easy Salmon & Tomato Lunchbox

Here’s another yummy, healthy lunchbox idea, perfect for work and less than 10 minutes to put together.


Shopping list:
1 packet or can pink salmon
Handful of grape tomatoes
1 lemon
1 tbsp. olive oil
1/2 tsp. tarragon
Salt & pepper
1/2 a Granny Smith apple
2 tbsp. peanut butter (I love “Better ‘N’ Peanut Butter)

Drain salmon and put in big section. Top with sliced tomatoes. Juice lemon and drizzle over top with olive oil. Sprinkle tarragon and salt and pepper to taste over the top.

Slice apple. Glob in peanut butter.


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