Category: Lunch Recipes

Recipes for lunches that are Anti-inflammatory Nutrition Guide friendly.

Lunch Recipes

Keto Bean Salad

Kerrie Bross


Ingredients:

5 15 oz (ish) cans of organic beans – green beans, wax beans, kidney beans, black beans, garbanzo beans, etc. – pick your faves!
Juice of one lemon or 4-5 Tbs organic lemon juice
3/4 cup organic vinegar of choice – I’ve used apple cider vinegar, red wine vinegar and balsamic.
1/4 cup olive oil
1/4 cup avocado oil
1/2 tsp mustard powder
4 cloves garlic, crushed
2Tbs onion, finely chopped
1 Tbs maple syrup
1/4 tsp monk fruit powder
Reserved juice from canned green or wax beans or water

Directions:

1. Put all but the last ingredient into a large bowl.

2. Add water or reserved juice to taste. I use 2 – 3 cups of water or bean juice when I make this. Yes, the juice completely covers the beans so they marinate in it.You can eat it right away, but it is best after it marinates at least a few hours.

Tip: Once all the beans are gone I add more cans of beans to the marinade for a quick second batch when the first is finished!

Dinner Recipes, Lunch Recipes

Best Gluten Free Naan Recipe

Kerrie Bross

I recommend making a double batch! I always go through these quickly and want more!

Ingredients

1 1/2 cups organic almond flour
3/4 cup organic casava flour
1/2 cup organic arrowroot flour
1 cup organic coconut milk
1 Tbs raw apple cider vinegar
1/4 – 1/2 cup water
1/2 tsp baking soda
1/4 – 1/2 tsp salt
1 tsp onion powder (optional)

Directions

  1. Get a griddle or frying pan warming up with melted real butter, ghee or coconut oil. I use an electric griddle at 300°.
  2. Put all dry goods in a large mixing bowl. I tried this recipe with garlic and fresh ginger, too! Those are also good.
  3. Add theapple cider vinegar and coconut milk, and stir well. Add water until it is a think pancake batter consistency. You don’t want them runny. They are a bit like pancakes, but not really.
  4. Once the pan is hot and the butter is melted, drop scant 1/4 cup amounts on the griddle and spread them around a bit so they aren’t too thick. Then basically cook them like pancakes. I like them a bit crispy, so I let them brown a little in the butter. Yum! I get 8 – 10 out of a batch. They reheat easily in the toaster oven or air fryer. Since it was just me eating them, I froze half until I needed more.
Lunch Recipes

Curried Waldorf Chicken Salad

Kerrie Bross

Ingredients:

  • 1 c diced cooked free-range chicken
  • 1/3 c diced organic apples
  • 1/3 c diced organic grapes
  • 1/3 c chopped organic pecans or walnuts
  • 2 heaping Tbs organic apple juice sweetened dried cranberries
  • 1/4 c Primal Kitchen Mayo (made from avocado oil)
  • 1-3 tbs curry powder
  • salt & pepper to taste

Directions:

Chop everything and mix in the mayo. I love this on crispy local Romaine lettuce or baby spinach. It is also good on any of our flourless bread alternatives. 😉