This is one of my FAVORITE lunches to take to work! I take a piece of fresh fruit or nuts if I get hungry later because these can tend to be not very filling for long days. 

INGREDIENTS
4 slices lean bacon (pork or turkey) cooked and chopped
1 medium tomato, diced
1 tbsp paleo mayonnaise
3 large iceberg or romaine lettuce leaves
1 Avocado

INSTRUCTIONS
Carefully remove 2 large outer leaves of a head of lettuce. If you rip or tear one, just save it for the 3rd leaf you need to shred. Shred the 3rd leaf and set aside. Dice tomato and set aside in a bowl. Combine diced tomato with mayonnaise. Place lettuce cups on a plate, top with shredded lettuce. Add tomato, avocado, and then bacon and roll it like a wrap and dig in!

INSTRUCTIONS
Use a slicing mechanism, or mandolin, that will magically make fettuccine just by pushing the zucchini through.

Boil a pot of water and add salt – add your “noodles” and cook for a minute – be sure not to overcook.  Remove and set into a pot of cold to stop the cooking process.

Then, heat a tablespoon of olive  oil in a large saute pan – throw in about 3 cloves of minced garlic, add in your freshly made "pasta", saute around until evenly coated – sprinkle with red pepper flakes (omit for AIP), and fresh basil leaves to taste.  Plate. Light healthy and delicious!

1 lb. ground turkey Italian sausage (I buy links that are Whole 30/Paleo approved, remove the casing and ground it myself)
1 ½  jars organic, gluten-free, dairy-free pasta sauce
9 uncooked almond-flour lasagna noodles (Capello's makes an amazing one)
2 cans white beans (I used northern)
1 egg
1 TBSP. dried oregano
6 oz. package fresh organic baby spinach
Sea salt
2 tbsp. olive oil

Preheat oven to 350 degrees. Brown meat in a skillet over medium heat, stirring occasionally until no longer pink; drain. Mix in pasta sauce and set aside. Prepare noodles as directed.

Drain and rinse beans and place in food processor (I actually just used a hand masher as I was afraid they’d get to watery in my nina). Add egg, oregano and sea salt, to taste. Blend until mixture is smooth. Set aside.

To assemble the lasagna, lightly cover the bottom of a 9x13 baking dish that's been coated with cooking spray with sauce. Top with three noodles to cover the bottom. Spread with half the bean mixture, half the spinach and then half the meat sauce. Top with three more noodles. Repeat. Top the last of the noodles with the remaining pasta sauce and garnish with a few spinach leaves.

Cover with foil and bake 30 minutes. Uncover and bake about 30 minutes longer or until hot and bubbly. Let stand 15 minutes before cutting.