Ready or not, here comes Part Three of Paleo Lunchboxes 2014!
I know it’s Friday, and the last thing you want to think about is preparing food and packing a pretty LunchBots for yourself and/or your kiddos. I feel your pain. That’s why today’s box is filled with a variety of leftovers that you can throw together in a flash.
Yes, I said LEFTOVERS. And no, it’s not a dirty word.
Before I starting eating Paleo, I never contemplated making extra food to save for later. But now that I cook virtually all of our meals, I always make sure to have leftovers. Eating out (while staying Paleo) can be an expensive hassle, so for me, cooking is a necessity. It’s kinda like flossing: you just have to buck up and do it. That’s why having ready-to-eat proteins and veggies in the fridge is a lifesaver.
Besides, having a bunch of ready-to-eat veggies on hand that we can nosh on at any time means we’re much less likely to reach for something unhealthy. Am I right, or am I right? (Answer: I’m right.)
For this lunchbox, I’ve used remnants from previous dinners to cobble together a rainbow-colored lunchbox: Broiled-Prosciutto Wrapped Asparagus, Marinated Roasted Beets, and Broiled Zucchini. All of ’em will keep in the fridge for a few days, so feel free to mix and match as you wish.
The only “new” dish that I’ve created for this lunchbox? Zucchini & Smoked Salmon Pinwheels.
These protein-and-veggie roll-ups are a breeze to assemble. Just slice the smoked salmon to be the same size as the broiled zucchini slices, and roll ’em up.
Skewer each roll with a toothpick, and they’re ready to go!
If you’re not a fan of smoked salmon, you can replace it with your favorite sliced deli meat.
If you’re still feeling nibbly, pack a snack container with Paleo Trail Mix. (I added some dark chocolate chips because everything is better with a little cacao.)
(Check out my epic roundup of Paleo Packed Lunchboxes here!)
Looking for more recipes? Head on over to my Recipe Index. You’ll also find exclusive recipes on my Webby Award-winning iPad® app, and in my New York Times best-selling cookbook, Nom Nom Paleo: Food for Humans (Andrews McMeel, December 2013).1