Simple And Quick Paleo Diet Recipes To Make On The Go


When you’re on the go, you want quick meals to make. The problem is that so many traditional quick meals aren’t paleo friendly. They include bread and pastas that you’re not allowed to have.

So, that means looking for something more paleo specific. Well, you’ve come to the right place. Here you will find some excellent and delicious paleo diet recipes that are super quick and simple. You can make them on the go or prepare them beforehand to eat while you’re out.

Now you just have to decide what you want to enjoy for your next meal. Here’s a look at 8 must-have recipes for your back pocket.

Rustle Up a Frittata or Two

Frittatas are excellent paleo meals. They’re quick to make and don’t take much skill in the kitchen. All you need to do is make sure the heat is just at the right level, and you have just the right amount of oil.

Frittatas are commonly mistaken for omelettes, but they are two different meals. The frittata doesn’t fold over in the way that the omelette does, and you can finish off your frittata with a blast under the grill.

There isn’t a specific recipe, as you can beat the eggs and pop in all the vegetables that you want. Mushrooms, red peppers, and onions tend to be the favourite. However, you could try this courgette and sweet potato frittata.



  • 2tbsp coconut oil
  • 8 eggs
  • 1 sweet potato, peeled and cut
  • 2 courgettes, sliced
  • 1 red pepper, sliced
  • 2tbsp parsley, fresh
  • Seasoning to taste



  • 1. Place the pan on medium-low heat.
  • 2. Add the oil and potato. Cook until soft.
  • 3. Add the rest of the vegetables and cook until they’re softened.
  • 4. Whisk your eggs together and season to your taste.
  • 5. Add the eggs to the vegetables and potato.
  • 6. Cook for about 10 minutes. The eggs will be just set.
  • 7. Pop under the grill until golden.

Serve with the parsley.

Opt for Travel-Friendly Classic Chilli at a Spice You Prefer

Chilli is a great dish when following the paleo diet. It’s one of those that travels extremely well. Just pop it in a travel box, like Tupperware or a travel mug, and you’re good to go. It reheats well, too. You’ll just have to make sure it’s all fully cooked through.

The best thing about chilli is that you can make it at a spice that you prefer. If you can’t handle the heat, avoid the chilli flakes and opt for more kidney beans for a hearty meal. For those who love a lot of spice, you can even add full chillies to create the perfect dish.

This is one of those meals that you can make at the weekend in bulk. Simply pop in the freezer and pull out on the day that you want to eat it.

It doesn’t take long to make the perfect chilli. Here’s a quick recipe.



  • 2.8ltrs canned tomatoe
  • 5lbs beef, ground
  • 1 tin kidney beans, drained
  • 1tbsp olive oil
  • 1 onion, chopped finely
  • 5 stalks of celery, chopped
  • 6 garlic cloves, crushed
  • 4 mushrooms, chopped
  • 3 thyme sprigs
  • 3 bay leaves
  • 2tbsp parsley, fresh and chopped
  • Salt and pepper to taste



  • 1. Cook the beef in a skillet over medium heat.
  • 2. Sauté the garlic in the oil in a different saucepan, also on a high heat.
  • 3. Add the raw vegetables and kidney beans. Stir until soft.
  • 4. Add in the tomatoes and beef. Stir well.
  • 5. Add in the herbs and season.
  • 6. Reduce the heat to a low setting and simmer until thick.
  • 7. Add more seasoning if needed. Remove the thyme and bay leaves before serving.

This tastes great with some potato skins crisped up in the oven. You can also use some grains for a bed to replace the most traditional rice or create a bean salad to serve with it.

You can add extra spice to this if you want to. Just thrown the spices in at the same time as the herbs.

If you want something a little different to the traditional chilli, you could always opt for a turkey alternative. This tends to have less fat, which is great if you’re losing weight. Here’s a look at a quick recipe.



  • 4 cups turkey meat, cooked and shredded
  • 2 cups carrot, diced
  • 2 cups onions, chopped
  • 2 peppers, chopped
  • 2 cups tomatoes, diced
  • 2tbsp tomato paste
  • 4 cloves of garlic, minced
  • 1 cup chicken stock
  • 2tbsp chilli powder
  • 1tbsp red pepper flakes
  • 1tsp oregano, dried
  • Seasoning to taste



  • 1. Melt olive oil in a saucepan over medium heat.
  • 2. Cook the onions, peppers, and carrots until softened.
  • 3. Add in the garlic, herbs, and spices. Stir and cook for about a minute.
  • 4. Add the tomatoes, paste, stock, and turkey. Season it to your taste.
  • 5. Reduce the heat to a low heat and allow to simmer for around 30 minutes.

You can serve with some green onions chopped, or you could opt for a bed of whole grains.

Opt for a Coleslaw on the Go

When you’re on the go, sometimes you need something that you can eat cold. While chilli can be consumed cold, it’s best hot. Well, that’s not the case with coleslaw. You can also opt for this on the side or with some crispy potato skins to get that something extra.

There are two types of coleslaws you can have. A fruity one is a great snack when you’re moving around. A veggie one is excellent when you want something more nutritious and filling. So, here are two recipes to get you started.

Both take minutes to prepare so you can do it while out or just before you leave. They’ll transport well but don’t forget your fork!

First the fruity option:



  • 1 green cabbage head, sliced thinly
  • 1 carrot, shredded
  • 2 cups pineapple, chopped
  • 1 cup oranges, chopped
  • 1 cup grapes, chopped
  • ¼ cup paleo-friendly mayo (you can make your own, and the recipe is included below)



  • 1. Mix everything together in one large bowl. Pop it in the fridge and allow to cool for around an hour before serving.

This is one of those dishes that is best-served cold.

Here’s a buffalo ranch coleslaw, which goes great with some chicken breast.



  • 1 green cabbage head, shredded
  • 1 carrot, shredded
  • Sea salt and pepper
  • ¼ cup Paleo mayo
  • ¼ cup coconut milk
  • 1tsp garlic, crushed
  • 2tsp dill, chopped
  • 2tsp chives, chopped
  • 1/2tsp paprika
  • 2tbsp apple cider vinegar
  • 2tbsp pepper sauce



  • 1. Combine everything from the Mayo down on the list above in a bowl. Season with salt and pepper and put to one side.
  • 2. Combine the rest of the ingredients in with the ranch sauce and pop in the fridge.

If you want to do this with some chicken, mix some garlic powder and paprika to coat chicken breasts. Grill or fry with a little olive oil. Serve with the coleslaw on top.

Don’t Forget Your Paleo Mayo

A lot of dishes do call for a paleo mayo, like the two coleslaws above. Here’s a recipe for you to make.



  • 2 egg yolks
  • 1tsp mustard
  • 3tsp lemon juice
  • ½ cup coconut oil
  • ½ cup olive oil



  • 1. Mix the yolks, mustard, and a tsp of lemon juice in a medium bowl.
  • 2. Whisk vigorously, dripping in the oil slowly to avoid separating everything.
  • 3. Keep whisking as you add more of the oil. You’ll get to the point where your mayo will thicken, and you can add the oil a little faster.
  • 4. Once your mayo is thick, and all the oil is used, add in the rest of your lemon juice.
  • 5. Season to taste if necessary.

Put your mayo in a jar and pop in the fridge to enjoy as and when you need it.

How About the Classic Steak and Eggs?

You don’t need to get fancy to enjoy a paleo meal. Steak and eggs are perfect and very quick to rustle up. Everyone in the house will enjoy this classic meal. You can even make some fries by chopping up your own sweet potato fries, by chopping them up and applying a little bit of coconut oil.



  • Steak of your choosing
  • 2tbsp paleo cooking fat
  • Eggs—as many needed for your liking
  • Paprika, salt and pepper to taste



  • 1. Allow the steak to stand at room temperature for 40 minutes for the best results when cooking.
  • 2. Over a medium to high heat, heat 2tbsp of your cooking fat in a pan.
  • 3. Season the steak with the salt and pepper before adding to the pan. Cook the way you like it.
  • 4. Remove the steak and put to one side. Lower the heat to a medium to low setting and add the rest of the cooking fat.
  • 5. Cook your eggs and sprinkle with paprika.6. Serve the eggs on top of the steak.

If you’re going to make sweet potato fries, just chop them up and drizzle a bit of olive oil over the top. Pop in the oven for about 20 minutes.

Get Creative with a Salad

Salads don’t need to be boring, but they do make excellent meals on the go. They’re transportable, and you can throw in all sorts of ingredients to get you’re five a day. Let’s not forget all the protein that you can get from meats.

Well, here’s a salad that will be a little more exciting that some others. It’s time to mix in your chicken and courgette to get a delicious lunch on the go.



  • 2.5lbs chicken breasts, cubed
  • 5 courgettes, cubed
  • 3tbsp coconut oil
  • 1tbsp oregano
  • 1 onion, chopped
  • 7tbsp paleo mayo
  • 2 lemons, juices only
  • 2 garlic cloves, crushed
  • 1 romaine lettuce head, shredded
  • Salt and pepper to taste



  • 1. On a medium to high heat, cook the chicken in a pan. A place to one side.
  • 2. Add the cooking fat and onion and cook until softened.
  • 3. Add the courgette and oregano. Season to taste. Cook until the courgettes are soft.
  • 4. Mix the mayo, garlic, and lemon juices in a bowl. Add in the chicken, courgette, and onions. Mix well.
  • 5. Serve with the lettuce.

This is a great salad when served hot or cold. You can also add a sprinkle of almonds for that little extra crunch to it.

If you’re a bit fed up of chicken and want a healthy fish, then you need to look at a few salmon salad ideas. Here’s one quick option.



  • 2 cans salmon, preferably wild with liquid drained
  • 2 cucumbers, diced
  • 1 onion, chopped
  • 1 tomato, diced
  • 1 avocado, diced
  • 5tbsp olive oil
  • 2 lemons, for the juices only
  • 2tbsp dill, fresh
  • 1 romaine lettuce head, shredded



  • 1. Mash the salmon in a bowl.
  • 2. Add the oil and lemon juice. Mix well.
  • 3. Add in the vegetables and mix completely.
  • 4. Season with the dill and some salt and pepper.

This is one of those best-served colds. Use the lettuce as a bed for your salad. You can also add some paleo mayo if you’d like.

Which Are You Going to Try First?

The next time you need something quick to eat, it’s time to look at the above 8 recipes. They can work together well, especially the homemade mayo, which can last a couple of weeks in the fridge. If you can, bulk makes your meals and freeze them. You’ll have plenty of options just to pull out and eat on the go. What will be your first paleo meal to try out?

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