From the October/November 2017 issue
Serves 4


  • For the scrambled egg strips:
  • 6 large eggs, lightly beaten
  • Sea salt and black pepper, to taste
  • 3 tsp coconut oil, divided use

For the cauliflower rice:

  • 2 TBSP coconut oil
  • 1 medium yellow onion, diced
  • 5 medium carrots, peeled and diced
  • 1 large cauliflower, cored and grated (see note below)
  • 1/2 cup finely chopped scallions
  • 2 garlic cloves, peeled and finely grated
  • 1 (2-inch) piece fresh ginger root, peeled and minced or finely grated
  • 1/4 cup coconut

attempt from :
You have met your free view limit. To access the full article, please login or subscribe.

Subscribe Today

Paleo Magazine is the leading print publication dedicated to the Paleo lifestyle and provides readers with the information they need to live strong, vibrant, healthy lives.

Subscriptions include:

  • Immediate access to all web content.
  • Immediate access to our library of 40+ back issues.
  • 1-yr of Paleo Magazine delivered to your door weeks before it’s available in stores.
  • Free digital extras (Paleo 101 & 102 ebooks and Farmers Market guide).
Subscribe Today