35+ Mouthwetering Friday Paleo Griddle Recipes to Try

Are you looking for delicious, healthy, and easy-to-make Paleo griddle recipes to kick off your weekends?

Fridays are the perfect day to indulge in nourishing meals that keep you on track with your Paleo lifestyle.

Whether you’re starting your day with a hearty breakfast or ending it with a savory dinner, a griddle can help you create mouthwatering dishes in no time.

From crispy bacon and fluffy pancakes to savory vegetables and juicy burgers, there’s a Paleo recipe for every craving.

In this article, we’ve compiled over 35 amazing Friday Paleo griddle recipes that will make your weekends even more enjoyable and satisfying!

35+ Mouthwetering Friday Paleo Griddle Recipes to Try

With these 35+ Friday Paleo griddle recipes, you’ll never run out of exciting meal ideas to try.

Griddles are not only efficient but also perfect for creating flavorful and healthy dishes in a matter of minutes.

Whether you’re preparing a meal for yourself or feeding your family, these recipes offer a variety of options that fit perfectly into your Paleo lifestyle.

So, fire up your griddle and get cooking – your next amazing Paleo meal is just a few minutes away!

Paleo Zucchini Fritters

These Paleo Zucchini Fritters are a delicious, crispy, and healthy low-carb alternative to traditional fritters. Packed with zucchini, almond flour, and eggs, they’re the perfect keto-friendly lunch option to enjoy on a busy Friday. These fritters are simple to make and will leave you feeling satisfied without the carbs.

Ingredients:

• 2 medium zucchinis, grated
• 2 large eggs
• 1/4 cup almond flour
• 1/4 cup grated Parmesan cheese (optional)
• 1/4 teaspoon garlic powder
• Salt and pepper, to taste
• Olive oil or coconut oil for frying

Instructions:

1. Grate the zucchinis and place them in a clean kitchen towel or paper towel. Squeeze out the excess moisture.
2. In a bowl, mix the grated zucchini, eggs, almond flour, Parmesan (if using), garlic powder, salt, and pepper. Stir until combined.
3. Heat a pan over medium heat and add a little oil.
4. Scoop spoonfuls of the mixture into the pan, pressing gently to flatten into fritters.
5. Cook for about 3-4 minutes on each side until golden brown and crispy.
6. Serve warm with a dollop of sour cream or a sprinkle of fresh herbs.

These Paleo Zucchini Fritters are the perfect Friday lunch option when you’re looking for something healthy and satisfying. The almond flour and zucchini provide a low-carb, keto-friendly base while keeping things light and crispy. With a quick preparation time, they’re ideal for a busy day, and they’re delicious enough to make any Friday feel like a treat.

Paleo Chicken and Avocado Lettuce Wraps

These Paleo Chicken and Avocado Lettuce Wraps are a refreshing and flavorful low-carb lunch that can be thrown together in minutes. Packed with protein from chicken, healthy fats from avocado, and the crunch of fresh lettuce, these wraps are an excellent option for anyone on a keto diet. Perfect for a light yet filling Friday lunch.

Ingredients:

• 2 cooked chicken breasts, shredded
• 1 avocado, sliced
• 1/4 cup diced red onion
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• Salt and pepper, to taste
• Large lettuce leaves (romaine or butter lettuce works well)

Instructions:

1. In a bowl, combine the shredded chicken, diced onion, cilantro, and lime juice.
2. Season with salt and pepper to taste.
3. Gently lay out the lettuce leaves on a flat surface.
4. Place a spoonful of the chicken mixture into the center of each lettuce leaf.
5. Add slices of avocado on top, and carefully fold the lettuce over the filling to form a wrap.
6. Serve immediately, or refrigerate for later.

,These Chicken and Avocado Lettuce Wraps are the ultimate keto lunch for anyone craving a quick and nutritious meal. The tender chicken pairs perfectly with the creamy avocado, and the crisp lettuce provides the ideal wrap for a refreshing bite. They’re low in carbs and high in healthy fats, making them the perfect Friday meal that’s light, filling, and full of flavor.

Paleo Sweet Potato Hash with Eggs

A warm and comforting Paleo Sweet Potato Hash with Eggs is a filling and nutritious dish that’s perfect for a cozy Friday lunch. Sweet potatoes provide a healthy source of carbs, while eggs add protein and richness. This dish is both satisfying and full of flavor, making it a fantastic option for those following a low-carb, keto lifestyle.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1/2 onion, chopped
• 1 bell pepper, diced
• 2 tablespoons olive oil
• 4 large eggs
• 1/2 teaspoon paprika
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Heat the olive oil in a large skillet over medium heat.
2. Add the diced sweet potatoes and cook for 8-10 minutes, stirring occasionally, until they begin to soften.
3. Add the chopped onion and bell pepper, and cook for an additional 5 minutes, stirring until the vegetables are tender.
4. Season with paprika, salt, and pepper.
5. Create small wells in the hash mixture and crack the eggs into each well.
6. Cover the skillet and cook for about 5-7 minutes, until the eggs are cooked to your liking.This Paleo Sweet Potato Hash with Eggs is a perfect Friday lunch to enjoy when you’re craving something hearty yet healthy. The combination of sweet potatoes and eggs creates a nourishing meal that is both filling and balanced. It’s simple to prepare and offers the right amount of sustenance without loading you up on carbs. A great choice for a keto-friendly, low-carb lunch to end your week on a satisfying note.

Paleo Shrimp and Asparagus Stir-Fry

This Paleo Shrimp and Asparagus Stir-Fry is a flavorful, light, and quick dish that’s perfect for a low-carb, keto-friendly Friday lunch. Packed with protein from shrimp and nutrient-dense asparagus, this stir-fry is sautéed in healthy olive oil with a touch of garlic and lemon to brighten up the flavors. It’s a simple yet sophisticated dish that’s full of fresh ingredients.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 lemon, sliced into wedges
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium heat.
2. Add the shrimp and sauté for 2-3 minutes, flipping halfway, until pink and cooked through. Remove shrimp from the skillet and set aside.
3. In the same skillet, add a little more olive oil if needed, and sauté the garlic for 1 minute.
4. Add the asparagus to the skillet and cook for about 5-7 minutes, until tender yet crisp.
5. Season with salt and pepper to taste.
6. Return the shrimp to the pan and toss everything together for a couple of minutes to heat through.
7. Squeeze fresh lemon juice over the stir-fry, garnish with parsley, and serve.

This Shrimp and Asparagus Stir-Fry is an easy-to-make, nutritious lunch that is light on carbs and full of healthy protein and veggies. The shrimp adds a delicate, savory flavor that pairs wonderfully with the crisp asparagus, while the lemon and garlic elevate the dish. Whether you’re following a keto diet or just looking for a fresh, low-carb meal to end the week, this stir-fry will leave you feeling satisfied and energized.

Paleo Bacon-Wrapped Avocados

These Paleo Bacon-Wrapped Avocados are a savory and indulgent treat that’s perfect for a low-carb, keto-friendly lunch. The creamy avocado is wrapped in crispy bacon, creating a rich and flavorful bite. This easy-to-make recipe combines healthy fats, protein, and plenty of flavor, making it an ideal choice for a delicious Friday meal.

Ingredients:

• 2 ripe avocados, halved and pitted
• 6 slices of bacon
• Salt and pepper, to taste
• Optional: Chili flakes or herbs (such as rosemary or thyme)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Slice the avocados in half and remove the pit.
3. Wrap each avocado half with a slice of bacon, securing the ends with toothpicks if necessary.
4. Place the wrapped avocado halves on a baking sheet lined with parchment paper.
5. Season with salt, pepper, and optional chili flakes or herbs.
6. Bake for 12-15 minutes or until the bacon is crispy and golden.
7. Remove from the oven and serve immediately.

These Bacon-Wrapped Avocados are an incredibly satisfying and flavorful option for a Friday lunch. The combination of creamy avocado and crispy bacon offers a satisfying crunch with every bite. They’re the perfect low-carb snack or light meal, packed with healthy fats to keep you full and energized throughout the day. These wraps are quick to prepare, making them an excellent choice for a Friday treat that’s both delicious and nutritious.

Paleo Turkey and Spinach Stuffed Mushrooms

These Paleo Turkey and Spinach Stuffed Mushrooms are an elegant, low-carb dish that is easy to prepare and bursting with flavor. The savory turkey and spinach mixture is stuffed inside large mushroom caps and baked until golden brown. This recipe is perfect for those following a keto diet and looking for a filling, yet light, lunch option for Friday.

Ingredients:

• 8 large mushroom caps, stems removed
• 1 lb ground turkey
• 2 cups fresh spinach, chopped
• 1/4 cup onion, chopped
• 2 garlic cloves, minced
• 1/2 teaspoon dried oregano
• 2 tablespoons olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and garlic, sautéing for 2 minutes until softened.
3. Add the ground turkey to the skillet and cook, breaking it apart with a spoon, until browned.
4. Stir in the chopped spinach, oregano, salt, and pepper. Cook for another 2-3 minutes, until the spinach is wilted and the turkey is fully cooked.
5. Remove the skillet from heat and set aside.
6. Place the mushroom caps on a baking sheet and spoon the turkey-spinach mixture into each cap.
7. Drizzle the stuffed mushrooms with the remaining olive oil.
8. Bake for 15-20 minutes, until the mushrooms are tender and the filling is golden.
9. Serve warm.

These Turkey and Spinach Stuffed Mushrooms are a hearty and flavorful low-carb lunch option that can be prepared in under 30 minutes. The savory turkey, rich spinach, and earthy mushrooms come together beautifully, providing a filling meal that’s perfect for a keto diet. This dish is both simple and sophisticated, making it an ideal Friday lunch that’s both nutritious and delicious. Whether served as a main or a side dish, it’s sure to impress.

Paleo Grilled Steak Salad

This Paleo Grilled Steak Salad is a flavorful, protein-packed, and low-carb lunch option that’s perfect for a Friday meal. The grilled steak is paired with fresh vegetables and a tangy dressing, creating a balanced dish that is both satisfying and nutritious. Ideal for anyone following a keto or Paleo diet, this salad provides the perfect combination of textures and flavors.

Ingredients:

• 1 lb grass-fed steak (flank, ribeye, or sirloin work well)
• 4 cups mixed greens (arugula, spinach, and kale)
• 1/2 red onion, thinly sliced
• 1/2 cucumber, sliced
• 1/2 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Preheat the grill to medium-high heat. Season the steak with salt and pepper on both sides.
2. Grill the steak for about 4-5 minutes per side for medium-rare, or longer if you prefer it more cooked. Let the steak rest for a few minutes before slicing thinly against the grain.
3. In a large bowl, toss together the mixed greens, red onion, cucumber, and cherry tomatoes.
4. In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, salt, and pepper to make the dressing.
5. Arrange the salad on plates, top with the sliced steak, and drizzle with the dressing.
6. Serve immediately.

This Grilled Steak Salad is a perfect low-carb, Paleo-friendly lunch to enjoy on a Friday. The grilled steak adds richness and protein, while the fresh vegetables provide crunch and a burst of flavor. The simple, tangy dressing ties everything together, making each bite deliciously satisfying. Whether you’re looking to fuel up for the day or indulge in a nutrient-packed meal, this salad is an excellent choice to end your week on a high note.

Paleo Salmon Patties

These Paleo Salmon Patties are a quick and healthy lunch option that’s full of flavor. Made with canned or fresh salmon, almond flour, and fresh herbs, these patties are crispy on the outside and tender on the inside. This low-carb, keto-friendly recipe is ideal for those looking for a protein-packed meal without the carbs.

Ingredients:

• 1 can (14.75 oz) wild-caught salmon, drained and flaked
• 1/4 cup almond flour
• 1/4 cup chopped fresh parsley
• 1 egg
• 1 teaspoon Dijon mustard
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• Olive oil for frying

Instructions:

1. In a large bowl, combine the flaked salmon, almond flour, parsley, egg, Dijon mustard, garlic powder, salt, and pepper. Mix until well combined.
2. Form the mixture into 4-6 patties.
3. Heat olive oil in a skillet over medium heat. Once hot, add the patties to the pan and cook for 4-5 minutes per side until golden brown and crispy.
4. Remove the patties from the pan and place them on a paper towel to drain any excess oil.
5. Serve warm with a side of mixed greens or your favorite Paleo dipping sauce.

These Paleo Salmon Patties are a perfect Friday lunch for anyone looking to enjoy a light yet filling meal. The salmon provides heart-healthy omega-3s, while the almond flour keeps the patties light and low in carbs. They’re easy to make, quick to cook, and full of flavor, making them a great option for a healthy, satisfying meal. Whether you pair them with a salad or enjoy them on their own, these patties are sure to become a go-to recipe in your Paleo repertoire.

Paleo Cauliflower Fried Rice

This Paleo Cauliflower Fried Rice is a low-carb, keto-friendly twist on traditional fried rice, replacing rice with cauliflower rice. Loaded with vegetables, eggs, and a savory sauce, this dish is both delicious and nutritious. It’s quick to prepare and can be enjoyed as a main dish or as a side, making it an excellent Friday lunch option.

Ingredients:

• 1 medium cauliflower, grated or processed into rice-sized pieces
• 2 tablespoons coconut oil or avocado oil
• 1/2 cup diced carrots
• 1/2 cup peas (optional)
• 2 garlic cloves, minced
• 2 eggs, lightly beaten
• 2-3 tablespoons coconut aminos (or tamari for a non-Paleo option)
• 1/4 teaspoon ground ginger
• Salt and pepper, to taste
• 2 green onions, chopped (for garnish)

Instructions:

1. Heat 1 tablespoon of oil in a large skillet over medium heat.
2. Add the carrots and peas (if using) and sauté for 3-4 minutes until tender.
3. Add the minced garlic and cook for another minute.
4. Push the vegetables to the side of the pan and add the beaten eggs to the other side. Scramble them until cooked through.
5. Add the cauliflower rice to the skillet, along with the coconut aminos, ground ginger, salt, and pepper. Stir well to combine.
6. Cook for about 5-7 minutes, stirring occasionally, until the cauliflower rice is tender and slightly crispy.
7. Garnish with chopped green onions and serve.

Paleo Cauliflower Fried Rice is an excellent low-carb alternative to traditional fried rice, making it a great choice for those following a keto or Paleo diet. The cauliflower rice is light yet satisfying, and the mix of veggies and scrambled eggs adds both flavor and texture. It’s a quick, easy, and flavorful meal that can be prepared in under 30 minutes, making it a perfect Friday lunch. Whether served on its own or paired with your favorite protein, this dish is sure to become a favorite in your weekly meal rotation.

Paleo Chicken and Broccoli Stir-Fry

This Paleo Chicken and Broccoli Stir-Fry is a simple, healthy, and satisfying low-carb lunch that’s full of flavor. Tender chicken breast is sautéed with fresh broccoli and a savory sauce made from coconut aminos, garlic, and ginger. It’s quick to make, packed with protein and vegetables, and ideal for anyone following a keto or Paleo diet.

Ingredients:

• 2 boneless, skinless chicken breasts, thinly sliced
• 2 cups broccoli florets
• 2 tablespoons coconut oil
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 3 tablespoons coconut aminos
• 1 tablespoon sesame oil (optional)
• Salt and pepper, to taste
• 1 tablespoon sesame seeds (optional, for garnish)
• Fresh cilantro or green onions, for garnish

Instructions:

1. Heat coconut oil in a large skillet over medium-high heat.
2. Add the chicken slices and cook for 5-6 minutes, stirring occasionally, until browned and cooked through. Remove from the skillet and set aside.
3. In the same skillet, add the garlic and ginger and sauté for 1 minute until fragrant.
4. Add the broccoli florets and stir-fry for about 4-5 minutes, until the broccoli is tender but still crisp.
5. Return the chicken to the skillet and pour in the coconut aminos and sesame oil (if using). Stir well to combine and heat through.
6. Season with salt and pepper to taste, then garnish with sesame seeds and fresh cilantro or green onions.
7. Serve immediately.

This Chicken and Broccoli Stir-Fry is a perfect Friday lunch option that is both quick and healthy. The chicken provides lean protein, while the broccoli adds a nutrient-packed crunch. The savory coconut aminos and sesame oil bring a delicious depth of flavor, making this dish incredibly satisfying without any carbs. It’s a fantastic low-carb, keto-friendly meal that can be whipped up in no time and is sure to keep you feeling full and energized.

Paleo Stuffed Bell Peppers

Paleo Stuffed Bell Peppers are a delicious, hearty, and low-carb lunch option that’s easy to prepare. Bell peppers are stuffed with a flavorful mixture of ground turkey, cauliflower rice, and spices, making this dish a perfect Paleo-friendly choice for anyone on a keto diet. These peppers are both filling and full of flavor, making them a great way to end your week.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 lb ground turkey
• 1 cup cauliflower rice (fresh or frozen)
• 1/2 onion, chopped
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 cup diced tomatoes (optional)
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• 1 tablespoon olive oil

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 2-3 minutes until softened.
3. Add the ground turkey to the skillet and cook until browned, breaking it apart with a spoon as it cooks.
4. Stir in the cauliflower rice, garlic powder, cumin, chili powder, diced tomatoes (if using), salt, and pepper. Cook for another 5 minutes, allowing the mixture to meld together.
5. Stuff each bell pepper with the turkey and cauliflower rice mixture, packing the filling tightly.
6. Place the stuffed peppers in a baking dish and cover with foil. Bake for 30 minutes.
7. Remove the foil and bake for an additional 10 minutes to allow the tops to brown slightly.
8. Garnish with fresh cilantro before serving.

Paleo Stuffed Bell Peppers are a perfect Friday lunch that’s both nutritious and satisfying. The combination of ground turkey and cauliflower rice creates a hearty, low-carb filling that’s packed with flavor. These stuffed peppers are versatile and can be customized with your favorite spices and veggies. They make a great meal for anyone on a keto or Paleo diet and are sure to become a favorite go-to recipe for healthy, filling lunches.

Paleo Eggplant Lasagna

This Paleo Eggplant Lasagna is a healthy, low-carb alternative to traditional lasagna. Thinly sliced eggplant is used in place of pasta, creating a rich, flavorful dish that’s perfect for a satisfying Friday lunch. Packed with protein from ground beef, layers of fresh tomato sauce, and a dairy-free “cheese” made from cashews, this lasagna will leave you craving more.

Ingredients:

• 2 medium eggplants, sliced lengthwise into 1/4-inch thick slices
• 1 lb ground beef (or turkey)
• 1 jar (about 24 oz) Paleo-friendly marinara sauce (or homemade)
• 1 cup raw cashews, soaked for at least 2 hours and drained
• 1/4 cup water
• 2 tablespoons nutritional yeast (optional, for cheesy flavor)
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper, to taste
• Fresh basil or parsley, for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Slice the eggplants and lightly salt them to remove excess moisture. Let them sit for 10 minutes, then pat dry with paper towels.
3. In a large skillet, cook the ground beef over medium heat until browned, breaking it apart with a spoon. Add the garlic, oregano, and basil, and cook for another minute.
4. Stir in the marinara sauce, season with salt and pepper, and simmer for 5 minutes.
5. To make the cashew “cheese,” blend the soaked cashews, water, and nutritional yeast in a food processor until smooth and creamy.
6. In a baking dish, layer the eggplant slices, followed by a layer of the meat sauce and a layer of cashew cheese. Repeat the layers, ending with a layer of sauce on top.
7. Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes to brown the top.
8. Garnish with fresh basil or parsley before serving.

This Paleo Eggplant Lasagna is the perfect Friday lunch for anyone craving comfort food while staying on a low-carb, keto-friendly plan. The eggplant slices provide a tender, satisfying base, and the combination of ground beef, savory marinara sauce, and creamy cashew cheese makes for a delicious, hearty dish. It’s an ideal alternative to traditional lasagna and is sure to impress even those who aren’t following a Paleo or keto diet. This lasagna is flavorful, satisfying, and a great way to enjoy a healthy, comforting meal.

Paleo Chicken Zucchini Noodles

This Paleo Chicken Zucchini Noodles dish is a light and flavorful low-carb option that’s perfect for a quick Friday lunch. Zucchini noodles, or “zoodles,” are a fantastic substitute for traditional pasta, and when paired with grilled chicken and a simple lemon-garlic sauce, they create a refreshing yet satisfying meal. This dish is not only Keto-friendly but also packed with vitamins and protein.

Ingredients:

• 2 chicken breasts, grilled and sliced
• 4 medium zucchinis, spiralized into noodles
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1/2 lemon, juiced
• Salt and pepper, to taste
• 1 tablespoon fresh basil, chopped (optional)
• 1 tablespoon Parmesan cheese (optional, if not strictly Paleo)

Instructions:

1. Spiralize the zucchinis into noodles and set them aside. If you don’t have a spiralizer, you can use a julienne peeler to create thin strips.
2. Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
3. Add the zucchini noodles to the skillet and toss them in the garlic oil. Cook for 3-4 minutes, stirring occasionally, until the noodles are tender but still al dente.
4. Add the grilled chicken slices to the pan and stir to combine.
5. Squeeze fresh lemon juice over the chicken and zucchini noodles, then season with salt and pepper to taste.
6. Garnish with fresh basil and optional Parmesan cheese before serving.

This Chicken Zucchini Noodles dish is a fresh and healthy alternative to traditional pasta, making it an ideal lunch for anyone on a keto or Paleo diet. The zoodles offer a light, refreshing texture that perfectly complements the grilled chicken, while the lemon-garlic sauce adds a burst of flavor. It’s a quick, nutritious meal that is full of protein and vegetables, and it’s perfect for a Friday lunch that’s both satisfying and guilt-free.

Paleo Avocado Chicken Salad

This Paleo Avocado Chicken Salad is a creamy, refreshing, and satisfying lunch option. Avocado replaces traditional mayonnaise, giving the salad a rich, buttery texture, while the chicken provides plenty of protein. With fresh vegetables and a tangy dressing, this dish is perfect for a quick, low-carb meal that is as delicious as it is nutritious.

Ingredients:

• 2 cups cooked chicken, shredded or diced
• 1 ripe avocado, mashed
• 1/2 cup diced cucumber
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon lime juice
• Salt and pepper, to taste
• Romaine lettuce or Paleo crackers, for serving

Instructions:

1. In a large bowl, combine the shredded chicken, mashed avocado, cucumber, red onion, and cilantro.
2. Add the lime juice and season with salt and pepper to taste. Stir everything together until well combined.
3. Serve the chicken salad on a bed of romaine lettuce or with Paleo-friendly crackers for crunch.

This Paleo Avocado Chicken Salad is a creamy, protein-packed meal that’s easy to make and perfect for a Friday lunch. The mashed avocado gives the salad a rich, buttery texture without the need for mayonnaise, making it a healthier choice. The chicken adds lean protein, while the fresh vegetables and lime juice balance the flavors perfectly. This salad is both filling and refreshing, making it a perfect option for a low-carb, nutritious lunch that will keep you satisfied until dinner.

Paleo Sweet Potato and Bacon Hash

This Paleo Sweet Potato and Bacon Hash is a savory, satisfying, and nutrient-dense dish that’s perfect for a Friday lunch. The combination of crispy bacon, sweet potatoes, and a variety of vegetables creates a flavorful, filling meal that’s both low-carb and Paleo-friendly. With the option to add a fried egg on top, this hash makes for a hearty meal that’s full of protein and healthy fats.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 4 slices of bacon, chopped
• 1 bell pepper, diced
• 1 small onion, chopped
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Salt and pepper, to taste
• Optional: 2 eggs, fried (for topping)

Instructions:

1. Heat a large skillet over medium heat and cook the bacon until crispy. Remove the bacon from the skillet and set it aside, leaving the bacon fat in the pan.
2. Add the diced sweet potatoes to the skillet and cook for 8-10 minutes, stirring occasionally, until they start to soften and become golden brown.
3. Add the bell pepper, onion, and garlic to the skillet and cook for another 4-5 minutes until the vegetables are tender.
4. Return the crispy bacon to the skillet and stir everything together. Season with salt and pepper to taste.
5. If using eggs, fry them in a separate pan and place one on top of each serving of the hash.
6. Serve immediately.

This Sweet Potato and Bacon Hash is a flavorful, satisfying lunch that’s perfect for a Paleo or low-carb diet. The sweet potatoes provide a natural sweetness and heartiness, while the crispy bacon adds a savory crunch. The addition of vegetables and the option for a fried egg makes this hash a balanced, nutrient-rich meal that will keep you full and energized. It’s a great dish for a Friday lunch that’s both comforting and healthy.

Note: More recipes are coming soon!