Every week (sometimes more often than that) I make a batch of these egg "muffins" for quick snacks and work lunches. Not orthodox paleo, as they include cream and cheese, but they're SO good, and very convenient. Much more fun than a hard boiled egg. My husband calls them "Lembas Bread" after the super-nutritious and portable bread from LOTR. :)

• 1 lb. cooked breakfast meat (crumbled bacon is our favorite, but sausage, diced ham, leftover steak, whatever works - just don't drain the fat)
• 12 eggs
• 1/2 c heavy cream
• 1/2 tsp salt
• Pepper and garlic salt to taste
• 1 1/2 c shredded cheese

Preheat to 350. Evenly distribute the meat to the bottoms of 12-18 pre-greased muffin compartments (depending on the size of your muffin pans). Don't be afraid to spoon in any leftover grease - it just makes the muffins flakier! In a large bowl, whisk together the eggs, cream and spices. Pour egg batter over the meat, then drop in a good portion of shredded cheese on top. Bake 30 minutes until eggs are cooked through. Remove from tins and refrigerate.

Grab and go for a quick snack/breakfast!

I employ multiple methods to solve the lunch conundrum:

-IF: I IF 1 - 2 times per week, which automatically solves my lunch issue on those particular days.

-Leftovers: As far as packing lunch, leftovers is often the easiest choice for me. Since going paleo, I have been cooking regularly, often cooking larger portions resulting in numerous leftovers. I usually bring these in small, seal-able Pyrex containers that I can re-heat in the toaster oven (I try to avoid using the microwave for reheating).

-Salads: On the days I don't have leftovers, I usually just throw together a quick salad and a piece of fruit. I always have something around to for making salads and a good salad can be both nutritional and filling. My example from yesterday's lunch: mixed greens, 1/2 avocado (sliced), crushed walnuts, raisins, fresh mushrooms, homemade naturally pickled ginger carrots, juice of 1/2 lemon and pumpkin seed oil.

-Emergency Stash: I always keep a stash in my car and office desk. Tins of Sardines, tuna, and salmon are probably the easiest to store, but I usually keep homemade jerky at my desk and I also keep some nuts in the communal freezer at the office.

I often skip lunch, finding it a perfect opportunity for intermittent fasting.

Common lunch items for me are: salads, avocados, hard boiled eggs, leftovers (soups, stews, crock-pot meals, and big pieces of meat from the bbq), tinned sardines/salmon/tuna, or a walk to the closest salad bar.

Tupperware has become essential since going paleo.

I'm in high school, but I deal with the same situation at lunchtime. My go-to is some kind of seasoned meat, a whole bunch of lightly-cooked greens (almost always kale, smothered with olive oil after cooking) and sometimes a piece of fruit or a couple carrots but not always.

My lunch for tomorrow is something of a staple, because it's really good and easy: shredded beef tongue in homemade barbecue sauce (Son of Grok's, but made with bacon fat instead of olive oil) with some garlicky kale. That gets packed with a freezer block, a fork and some napkins. I'll pack a carrot in case I want it, but I usually don't. Beef tongue is actually a very fatty piece of meat with a good amount of protein, which makes it a satisfying option as far as meat goes.

Lunch? Paleos only eat twice per day. After breakfast at 5 or 6 AM I usually can't even think about eating again until 4 or 5 PM. I take a nap at lunch instead of eating. :)

On Sunday, I boil up a work-week's portion of hard-boiled eggs and keep them in the fridge to throw in my lunchbag. Also on Sunday I will slow-cook a large lamb roast, or a broiler chicken or whatever protein i feel like for the week, then carve it up into daily portions and throw it in my lunch and eat it cold. Like some others, if I'm cooking in the evening, I'll make enough to ensure I have leftovers for the next day(s) - baked salmon or whatever, and eat that cold.

Sometimes I'll make a large salad and cut the cold protein into chunks and top the salad with it - often making enough salad to portion out for a period of days (keeping the dressing in a separate serving-size container - that way the salad will last for a while in the fridge without turning into a soggy mess).

There are always enough berries in the fridge to portion out a serving size to go with whatever I've put together for the day's lunch. Sometimes, but rarely, I'll have nuts in the fridge and will portion out a serving size of those also.

It takes less than 5 minutes to assemble lunch in the morning, having done the pre-prep days before. I use the small glass containers with no-leak snap lids to minimize contact with plastic.

It might sound boring. But every day I eat:

1 large whole avocado (bring knife and spoon, cut in half and scoop it out...it will raise neolithic eyebrows). 1 small handful each of: pecans, almonds, and walnuts. Mix with pieces of dark chocolate and a few raisins or other dried fruit. 1 apple (for pectin more than anything else)

green peppers, carrots, broccoli, and/or other veggies.

Not a lot of fat, but I get plenty of that for breakfast and dinner. And if I'm too busy to pack lunch I skip it.

I second Aaron on Tupperware being essential.

My situation is kind of amusing (to me). I work in a restaurant as a pastry chef, where each day "family meal" is provided for us. For those who aren't familiar, this is where someone gets elected each day (usually in advance) to take leftover ingredients and make some sort of meal for the staff. The purpose is twofold: to make sure staff members aren't starving during the evening service (and therefore taking food they shouldn't), and to keep staff from leaving the restaurant to go buy food elsewhere. The presumption is that staff wouldn't bring their own lunch to a restaurant, of all places.

The problem with family meal is that it's usually fried or covered in sauce. More often than not, it's chunks of leftover fish (which is quite good fish in terms of quality) and white rice. Hooray. Once I started the PD in January, I completely abstained from it.

What do I bring? Usually a large salad with some sort of protein (primarily chicken) added to it. I'm also big on cooking a lot of something (roasted veggies, grilled chicken, ground turkey) on a day off and then portioning it out into Tupperware so I can take it to work. This is ESSENTIAL. Luckily I just drink water, so I have no need to bring it in at all (I keep a Nalgene bottle at work).

Bottom line, I find the trick is to plan ahead and allocate an hour of a day, once or twice a week, for cooking/prepping lunches in advance. You will save a lot of money in the process (versus last-minute "that day" runs to the store to grab something Paleo-friendly) and it also means you don't have to think about what you'll have...there's already options in the fridge.

My husband makes himself a Big-Ass Salad every morning.

I work from home. If I'm gonna be out, I try to bring dried beef and a hard-boiled egg.

We mostly do leftovers for lunch, but one thing that is particularly handy is that my husbands roasts a chicken each week. We pick it and use the meat in egg muffins as described above and for quick lunches (alone or in salads). Then we make a broth from the carcass and make a soup or stew that we also keep on hand for quick meals on busy nights/lunch to take to work. I suppose you could do more or less the same thing with a roast.

I have two modes: salad with meat and avocado, and what I call "Mommy bento," to distinguish from my kids' bento-style lunches. I don't actually go all out, but I use a large-ish flat bottom storage container (ceramic) and silicone cupcake liners to hold things I want to keep separated. I put in leftover meat (or meat that I pre-cooked on the weekend for that purpose), 1 or two vegetables, and something fatty like guacamole. If there is some that would be microwaved and some not, I put the non-microwaveable stuff in the cupcake liners so I can lift them out when I microwave. For the veg, I usually use leftovers, but have recently started using Melissa Joulwan's idea of just throwing in some frozen veggies, drizzling them with olive oil and sprinkling salt.

For my salads, I use the the To-Go Ware stainless steel 2-tier food container (like a small Indian tiffin container) and put salad on the bottom and meat on the top. http://www.reuseit.com/store/togo-ware-2tier-stainless-steel-food-carrier-p-669.html

Lately I am frying up some ground beef or lamb (with cumin or sage or whatever spices), mixing with a little white rice and reheating the glass container at work. Then spooning it into romaine leaves, wrapping and eating. Some avocado in there as well, or on the side.

A chicken thigh or chicken leg also works, as it can be eaten cold or hot. I usually eat it with a little salad.

Typical lunch (I don't eat breakfast):

• 2 hard boiled eggs
• tin of sardines or other fish
• a sweet potato, which I microwave in the kitchen at work
• a raw carrot
• a chunk of cucumber
• a chunk of raw capsicum or celery
• a banana + other fruit
• leftovers/cold meat/chicken from previous night or cold meat from supermarket deli counter if necessary
• some almonds or brazil nuts

I keep a bottle of extra virgin olive oil on my desk so I can pour it on things at work, eg if I buy salad greens from the the supermarket down the road.

Since I seem to need about 3000 calories for maintenance, it's a constant struggle getting enough food at lunch to avoid the need for an impossibly large dinner.

If I need to pack a lunch, I'll usually make a lettuce wrap (chicken, beef, etc.) and add a piece of fruit and a handful of nuts.

(check this out for a typical paleo day)

The is more related to snacks than to lunch, but I just placed an order for 10 lb. of "coconut chips" from nuttyguys.com. It's just unsweetened shreds of coconut that are large enough to snack on. Yum!

If you're interested, there's a coupon code for $10 off a $20 purchase, which makes shipping free on a 10-lb. or less order. Use the code Grocery at checkout.

Nothing. I eat when I'm done with the day and can relax.

A couple of months back Healthhabits did an atricle about this question. the author asked some bloggers about this prob. Here is the post :)

http://www.healthhabits.ca/2010/02/23/lunch-ideas-for-paleo-newbies/

I do meals for a family of four, get most of the cooking done on weekend.

sundays I cook big meals like pot roast or stew roast chicken, whatever. steam some veggies, bake sweet potatoes, etc.

breakfast for the kids: ghee & fried eggs, scrambled, sometimes w bacon/cream cheese etc. sometimes toast a couple corn tortilla in the grease. once in awhile a nice hash: dice and fry a pre-baked potato, chopped onion, and at the end whatever chopped up leftover meat (good way to use up the gristly bits and fat trimmings from picky eaters). if they dont eat it all, pack it for my lunch.

breakfast for mom and dad: a cup or two, half coffee half cream.

lunch for the kids: sandwich made with two cheese slices and meat inside. sometimes pickle slice, they are not into lettuce at this time. salami is the current favorite, high fat and fairly short ingredient list. sometimes some pork rinds, extra cheese or dried meat/fish, or whatever leftover they like.

lunch for mom/dad: leftover bkfst (greasy hash is my favorite), or one or two tupperwares of whatever was made sunday. if veggie, throw in half a stick of butter it will be soft by lunchtime.

at work I usually keep a tub of sour cream, beef jerky, sardines etc.

the efficiency of lunch for four people helps make this worthwhile -- when I am alone I would eat a bit of dried meat, cheese, boiled eggs.

I just took one out of Robb Wolf's playbook... Take a protein, a bag of frozen veggies, simmer w/ coconut milk & season accordingly. Requires some prior planning, but quick, easy & Paleo-friendly.

1 small tin chopped black olives, 2 ribs celery fine diced, 2-3 tablespoons almond butter. i mix this together and keep it in the fridge. I eat it on celery. its high in fat, but a couple tablespoons is surprisingly filling. last night i added it to a Moroccan-style butternut squash tagine to give the liquid a little more body.

I make big batches of curry, chili, or roasts for dinner throughout the week and pack those for lunch.

I work from home 2 days a week so I usually just scour the fridge for something to eat for dinner.

Lately I've been IF for 1-2 days a week. More likely on the days where I had a steak the night before and I don't have any leftovers. If I don't have leftovers, I make it a point to skip breakfast (breakfast somehow "stokes the fire" for me and I stay hungry throughout the day, if I skip it, the hunger is gone within a few hours of missing that breakfast and doesn't come back until late afternoon).

I also keep organic kippers and canned sardines in my pantry in case I have nothing thawed out (I do meat co-op and therefore live out of my freezer).

I pre-cook meat and hard boil eggs. I freeze individual portions of meat in the freezer and grab meat and a couple of eggs. Or meat and some butter or cheese. The frozen meat acts like an ice pack for the other items.

My answer from this thread: http://paleohacks.com/questions/96805/suggestions-for-lunches-eaten-cold/96832#96832

I like to take frozen shrimp/prawns and put them in a container. That way, they defrost during the day, but still stay cold enough that they are safe to eat by lunch time. I usually put some lime juice, chipotle, and olive oil in there too, to get flavour going. Then, I just slice open an avocado (another reason to carry a swiss army knife at all times), and combine the shrimp and avocado. One of my favourite, absolute easiest lunches.

Another lunch I like is filling a container with leftover beef, finely chopped peppers, bean sprouts (if you eat that kind of thing), julienne carrots/zuchinni, fresh ginger, chopped garlic, etc, and then bringing a thermos of bone broth to pour over the whole lot- it is half cold lunch, half hot lunch, no microwave or stove top required!

For salads, I'm picky and hate the "soggy" and kind of lose the point of eating all those leaves when there is no yummy dressing, so I pack one container that SEALS really well, and put all the "extra" veggies (carrot, pepper etc), meat, and dressing (some variation involving lime/lemon, balsamic, olive oil, or sesame oil). This way the meat soaks up the dressing too, which is always a good idea. I usually have a little container for "crunchies" that would otherwise get soggy, such as seeds/nuts. Then, I just have a big container of lettuce/greens. Invert both the containers into the big container, put the lid on, shake well, and proceed to enjoy!

Another great one is just little containers of leftovers- a hardboiled egg (coat in sausage meat and fry for extra calories), some roasted squash, an avocado (again, swiss army knife is key), a couple slices of cooled bacon, leftover sausage, chunks of cheese, containers of yogurt with berries (if you have a sweet tooth!), and thermoses with whatever you ate for dinner the night before. Easy, and all the little bits add up to a substantial meal.

I try to make a giant-ass portion of 2 cans "tongol" tuna and 1 can boneless/skinless sardine "salad" and eat some of that every day at work. Mash up the fish, throw in chopped shallot, a little carrot and celery, capers, and a lot of spicy mustard; if I'm feeling saucy some home-made EV olive-oil aioli but it's a pain to clean up so I don't do that much. Mix it all up. Eat. Without mayo/aioli as a binder it's a little messy. I'll usually take a piece of fruit and a bottle of kombucha every day and leave the big bowl of stanky fish mush in the office fridge (tightly-covered). Some weeks I just skip eating lunch and go for a walk if the weather is nice.

I either eat leftovers or the big a$$ salad from marks daily apple. http://www.marksdailyapple.com/ultimate-salad-recipe/#axzz1kDzlaj00

I used to grab a big piece of salmon, and a bunch of broccoli at the store on the way to work, and just nuke them at lunch time, and then slather it all in butter. I was notorious for stinking up the place with that combo though, so proceed at your own risk.

For my hubby, I now make chili or meatloaf for him to take to work, they both reheat nicely, and can be kept frozen until it is time to heat them.

Protein Smoothie. Blend it up the night before or in the morning, put it in a shaker bottle, stick it in the freezer, get ready for work, and grab it on your way out. I put in generally a little juice, 1 fresh fruit, 1 serving frozen fruit, almond butter, coconut milk/oil and egg white protein powder. Could also do a "savory" version with spinach, carrots and other veggies and some other fat. Pure unflavored egg white protein powder is really easy to find and order online.