Looking for quick, delicious, paleo lunch recipes? My go to for gluten free, low carb recipes usually have a simple egg or two with fat melted over for breakfast in the morning. Eggs are an amazing food, packing lots of nutrition, but every now and again we need to spice things up a little bit to keep it interesting, don’t you think?
Egg hash is a great way to do just that! Most paleo lunch recipes you’ll come across involve sweet potato, which isn’t ideal for those on low carb recipes save every once in a while. But the wonderful thing about egg hash is you can craft it to your liking – adding vegetables, herbs, and spices you favor.
This delicious paleo lunch recipe provides four different fresh vegetables (fiber & folate!), fresh herbs (antioxidant powerhouse!), good fats from grass-fed butter, and protein from eggs (also a fantastic source of super healthy choline!).
We fried the eggs and served them each atop a bed of hash, but you could poach them or even scramble them into the vegetable hash. Either way you choose, there shouldn’t be any sacrifice to the delicious smoky flavor which comes courtesy of paprika and garlic infusing with hot butter. Pair these paleo lunch recipes with hot coffee or a cold glass of milk to your hearts content.
The ingredients will serve four people, or two really hungry people – that’s your call! To make the recipe go smoother, go ahead and chop all of your veggies prior to beginning the meal. From there, it’s a piece of cake really – one of our favorite (and soon to be yours, too!) quick paleo meals.
Here’s to more interesting and diverse Paleo breakfast recipes! Enjoy!
Ingredients
- 3 T butter
- 1 head cauliflower, chopped
- 1 yellow onion, chopped
- 1 cucumber, chopped
- 1 carrot, diced
- ½ t paprika
- 1 t garlic powder
- 4 eggs
- ½ t sea salt
- ½ t black pepper
- chopped fresh parsley
Procedure
1. On stovetop, heat butter over medium heat in a large skillet.
2. Add cauliflower, onion, cucumber, and carrot. Cook until tender (about 15 mins).
3. Add paprika, garlic, sea salt, and black pepper and let cook, stirring occasionally.
4. In a separate pan, heat 1 T butter over medium heat and fry eggs in this pan.
5. Once the eggs are finished, serve over hash, and garnish with fresh parsley and sea salt.
Want to know more? Dr Steven Lin’s book, The Dental Diet, is available to order today. An exploration of ancestral medicine, the human microbiome and epigenetics it’s a complete guide to the mouth-body connection. Take the journey and the 40-day delicious food program for life-changing oral and whole health.
Click below to order your copy now:
US AMAZON
US Barnes & Noble
UK AMAZON
Australia BOOKTOPIA
Canada INDIGO
