Portabella and Halloumi “Burgers”

Serves: 2 servings
Preparation + Cooking time: 40 minutes
Meal Type: paleo / Low Carb High Fat
Source: mushroominfo.com


• 4 portabella mushroom caps with stems removed
• 3 1/2 tbs balsamic vinegar
• 2 tbs olive oil
• 2 thin slices of halloumi
• 2 thick slices tomato
• Sea salt pepper
• 1 handful basil leaves


  • Heat grill medium-high heat (about 450 degrees). Wash mushroom caps and cry.
  • In a shallow bowl , combine the balsamic vinegar and olive oil . place mushroom gill side town in the mixture
  • When the grill is hot , grill the mushroom on the gill side first for about 5 minutes or until they start to sweat,
  • Flip and grill 2-3 minutes more. Add halloumi to the grill and grill 2 minuts on each side over relatively high heat until grill marks from on the chesse an dit becomes soft and pliable . sprinkle salt and pepper onto the tomato to taste ..
  • Assemble the “Burger” with the mushroom as the bun, the halloumi cheese as the burger , the lightly salted tomato and fresh and fresh basil leaves . wrap and serve hot .

Feta-Stuffed Turkey Meatloaf with Tzatziki Sauce (Low Carb)

Serves: 6 servings
Preparation + Cooking time: 40 minutes
Meal Type: paleo / Low Carb High Fat
Source: alldayidreamaboutfood.com


Tzatziki Sauce:
1 cup yogurt
1 tbsp lemon juice
1 clove garlic, finely minced
1/2 medium cucumber, cut in half longwise and thinly sliced
1 tsp chopped, fresh dill
1/4 tsp salt

1 medium onion, chopped
1 tbsp olive oil
1 tsp salt
1/2 tsp freshly ground pepper
1 package frozen spinach, thawed and drained
2 lbs ground turkey
1/4 cup coconut flour (or 1/2 cup bread crumbs)
1/2 cup chicken stock (reduce to 1/4 cup if using bread crumbs)
1 large egg, lightly beaten
2 tbsp worcestershire sauce
1 cup crumbled feta cheese


  • For the sauce, mix all ingredients in a medium bowl and chill until serving.
  • For the meatloaf, line a baking sheet with parchment paper and preheat oven to 325F. Heat oil in a large skillet over medium heat. Stir in onions, salt and pepper and saute until onions are translucent but not browned, about 15 minutes. Add in spinach and stir until heated through.
  • In a large mixing bowl, combine onion mixture, turkey, coconut flour, chicken stock, egg and worcestershire sauce. Mix until very well combined.
  • Place half of the turkey mixture on prepared baking sheet and shape into a flat rectangle, about 1 inch thick. Cover with feta cheese, pressing on feta to adhere to meatloaf. Place remaining turkey mixture overtop of feta and shape the whole thing into a rough loaf.
  • Bake for 1 to 1 1/4 hours, or until internatl temperature reaches 160F on an instant read thermometer.
  • Cut into slices and drizzle with tzatziki sauce, passing remaining sauce at the table.

Savory Bacon Kale Frittata

Serves: 4 servings
Preparation + Cooking time: 40 minutes
Meal Type: paleo / Low Carb High Fat
Source: allthegoodblognamesaretaken.com


• 8 eggs
• 1 cup grape
• ½ onion,chopped
• 3 slices bacon, chopped into 1/2 inch pieces
• handful of kale (about 1/4 cup), torn into bite-sized pieces
• 1/4 cup milk
• 1/4 tsp salt
• Pepper
• 1/4 cup shredded mozzarella cheese


  • Preheat oven to 400 degrees. Beat 8 eggs in a medium bowl and add in 1/4 cup milk, salt and pepper. Set aside. Over medium heat in a cast-iron pan or oven-proof skillet, saute bacon until fat renders. Add in onions and cook until they begin to caramelize, stirring occasionally. Add in the tomatoes and kale, cook for about 30 seconds, and pour the egg mixture over the other ingredients. Sprinkle the mozzarella on top. Cook for 30 seconds on the stove. Put the pan into the pre-heated oven and bake for about 10 minutes, til the edges begin to brown and pull slightly away from the pan. Add additional salt and pepper to taste. Serves 4-6. Tell me if you’re gonna try this! – See more at:

Asian Beef Lettuce Wraps

Serves: 4 servings
Preparation + Cooking time: 40 minutes
Meal Type: paleo / Low Carb High Fat
Source: www.thecomfortofcooking.com


12 leaves lettuce (iceberg, romaine, Boston or green leaf)
1 tablespoon vegetable oil
1 red bell pepper, seeded and diced
1 yellow onion, diced
1 lb. ground beef
1/4 tsp. each salt and pepper
2 garlic cloves, minced
1 tablespoon soy sauce
1/4 cup hoisin sauce
1-2 Tbsp. chili sauce (such as Sambal Oelek*)
1 teaspoon ground ginger
1 tablespoon rice wine vinegar
4 green onions, chopped


  • Gently rinse lettuce leaves and pat dry, careful not to tear them. Set aside.
  • In a large nonstick skillet, heat oil over high heat. Add bell pepper and onion, cook 3 minutes. Add ground beef and cook 5 minutes, breaking up with a wooden spoon. Drain grease and return pan to stovetop; reduce heat to medium. Season with salt and pepper. Stir in garlic, soy sauce, hoisin and chili sauces, ginger, rice wine vinegar and honey. Cook until sauce has thickened, 3-4 minutes. Stir in green onions.
  • Spoon meat mixture into a medium bowl and place on a large serving platter. Arrange lettuce leaves around the bowl and serve.

Paleo Crock Pot Chili Recipe

Serves: 4 servings
Preparation + Cooking time: 40 minutes
Meal Type: paleo / Low Carb High Fat
Source: www.cookincanuck.com


• 2 lbs. of ground beef
• 1 onion, diced
• 3 cloves of garlic, minced
• 1 red and 1 green bell pepper, both diced
• 1 cup of carrots, finely diced
• 1 cup of celery, diced
• 1 jalapeno, minced
• (1) 28-ounce can of crushed or stewed tomatoes
• (1) 14-ounce can of diced tomatoes
• (1) 15-ounce can of tomato sauce


• 3 tbs. of chili powder
• 1 tbs. of oregano
• 1 tbs. of basil
• 2 tsp. of cumin
• 1 tsp. of salt
• 1 tsp. pepper
• 1 tsp. onion powder
• 1/2 tsp. of cayenne


• About 4 pieces of bacon, fried and crumbled
• 1 or 2 avocados, diced


  • Saute onions and garlic together in a large saucepan over medium heat
  • Add ground beef to the saucepan, and brown
  • Drain excess fat
  • Transfer the cooked onions, garlic and meat to your crockpot
  • Add all vegetables and spices (except garnish ingredients) to the crockpot
  • Give it all a good stir
  • Set crockpot to low and allow to slow cook for about 6 hours
  • Spoon into individual bowls
  • Garnish with crumbled bacon and avocado slices
  • Serve hot and enjoy!

Seared Scallops with Pancetta and Brussels Sprouts

Serves: 4 servings
Preparation + Cooking time: 40 minutes
Meal Type: paleo / Low Carb High Fat
Source: www.seriousseats.com


• 2 tablespoons olive oil, divided
• ¼ pound pancetta, cut into ½-inch cubes
• 1 medium shallot, thinly sliced (about 1/4 cup)
• 1 pound brussels sprouts, roughly chopped or shredded with a mandoline (about 6 cups)
• Kosher salt and freshly ground black pepper
• 2 tablespoons rice wine vinegar
• 1 tablespoon unsalted butter
• 12 large scallops


  • Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat until shimmering. Add pancetta and cook, stirring, until most of the fat is rendered and it begins to crisp, about 2 minutes. Add shallots and brussels sprouts, season with salt and pepper, and cook, stirring, until browned, about six minutes. Stir
  • vinegar, scraping up any brown bits, then transfer to a plate and set aside. Wipe out skillet with a paper towel.
  • Pat the scallops dry and season generously with salt and pepper. Return skillet to medium-high heat and add butter. Heat until foaming subsisdes, then add the scallops and allow to cook without moving until golden brown on first side, 2 to 3 minutes. Flip, return the brussels sprouts mixture to warm through and continue cooking until scallops are barely cooked through, about 2 minutes longer. Serve immediately.

Eggplant Pizzas (Low-Carb, Gluten-Free)

Serves: 5-6 servings
Preparation + Cooking time: 1 hr 20 minutes
Meal Type: paleo / Low Carb High Fat
Source: www.kalynskitchen.com


  • 1 globe eggplant, about 8 ounces and 9-10 inches long
  • about 1 T salt, for drawing water out of eggplant
  • about 2 T olive oil, for brushing eggplant before roasting
  • about 2 tsp. dried Italian seasoning, for sprinkling on eggplant before roasting
  • 10 large basil leaves, cut in chiffonade strips (optional)
  • 1/3 cup freshly grated Parmesan
  • hot red pepper flakes for sprinkling finished pizza (optional)

Sauce Ingredients:

  • 2-3 tsp. extra-virgin olive oil
  • 3 large garlic cloves, very finely chopped
  • 1 can (14.5 oz.) good quality petite diced tomatoes with liquid (or use 2 cups peeled and diced fresh tomatoes)
  • 1/2 tsp. dried Italian seasoning blend
  • 1/4 tsp. dried oregano (use Greek or Turkish oregano)


  • Cut off both ends of the eggplant; then cut it into 3/4 inch thick slices (trying to make them the same thickness!) Put the eggplant pieces on a double layer of paper towels and sprinkle both sides generously with salt. Let the eggplant sit with the salt on it for about 30 minutes to draw out the liquid. (After the eggplant sits for 15 minutes, turn on the oven to 375F/190C.)
  • While the eggplant sits, make the sauce. Heat 2-3 tsp. olive oil (depending on your pan) and saute the finely chopped garlic just until it becomes fragrant. (Don’t let it brown.) Add the petite diced tomatoes, dried Italian seasoning, and dried oregano and let the sauce cook at a low simmer until it’s thickened, breaking up the tomatoes with a fork as it cooks. (Add water as needed, a few tablespoons at a time as the sauce cooks, keeping it hot by simmering at very low heat until it’s needed for the eggplant slices.)
  • After 30 minutes, wipe the eggplant dry with paper towels (this also removes most of the salt.) Spray a roasting sheet with olive oil or non-stick spray, lay eggplant slices on, brush the tops of the eggplant with olive oil, and sprinkle with dried Italian seasoning. Roast the eggplant about 25 minutes (but “not so long that the slices become mushy and lose their shape” as Julia says.)
  • While the eggplant roasts, thinly slice the fresh basil leaves (if using) and combined freshly grated Parmesan and low-fat mozzarella blend. After 25 minutes or when eggplant pieces are done, remove eggplant from the oven and turn oven setting to broil. Spread a few tablespoons of sauce on the top of each eggplant slice, sprinkle with thin basil slices (if using) and top with a generous amount of cheese. Put pizzas under the broiler until the cheese is melted and slightly browned. (This took 6-7 minutes for me, but I was using a toaster oven and in a more powerful broiler it would probably only take a few minutes.) Serve hot, with red pepper flakes to sprinkle on pizza if desired.

Baked Turkey, Quinoa & Zucchini Meatballs Recipe in Lettuce Wraps

Serves: 5-6 servings
Preparation + Cooking time: 1 hr 20 minutes
Meal Type: paleo / Low Carb High Fat
Source: www.cookincanuck.com


• 1 1/4 lb ground turkey
• 1 cup cooked quinoa
• 1/2 medium onion, grated
• 3 garlic cloves, minced
• 1/2 cup grated zucchini
• 1/4 cup chopped Italian parsley, plus more for garnish
• 1/4 tsp dried chile flakes
• 2 tbsp soy sauce
• 1 tsp ground oregano
• 1/2 tsp ground pepper
• 1 egg, beaten
• 2 cups tomato sauce (your favorite kind)
• 9 medium to large butter lettuce leaves
• 6 tbsp finely grated Parmesan cheese


  • Preheat oven to 350 degrees F. Thoroughly coat a large baking sheet with cooking spray.
  • In a large bowl, combine ground turkey, cooked quinoa, grated onion, garlic, zucchini, parsley, dried chile flakes, soy sauce, oregano, ground pepper and egg.
  • Mix well to combine. Using a 1 1/2 tablespoon portion of the turkey mixture, form meatballs by rolling between the palms of your hands. Place the meatballs on the prepared baking sheet, spacing evenly.
  • Bake until the meatballs are firm to the touch and cooked through, about 20 minutes.
  • While the meatballs are cooking, heat the tomato sauce in a large saucepan set over medium heat.
  • Transfer the meatballs to the tomato sauce and gently stir to coat the meatballs.
  • Spoon the meatballs and sauce into a bowl, serve alongside the lettuce leaves and Parmesan cheese.
  • Serve 2 meatballs and 1 teaspoon Parmesan cheese in each lettuce wrap.

Cauliflower “Cous Cous” with Leeks and Sun-dried Tomatoes

Serves: 5-6 servings
Preparation + Cooking time: 50 minutes
Meal Type: paleo / Low Carb High Fat
Source: www.ahouseinthehills.com


  • 1 cup sun-dried tomatoes
  • 4 heaping cups of cauliflower “cous cous”
  • 2 cloves of garlic, minced
  • 1 tablespoon grape seed oil
  • 1 cup thinly sliced leeks
  • - sea salt and fresh cracked black pepper


  • soak sun-dried tomatoes in water to rehydrate
  • - pulse cauliflower in food processor until it takes on the consistency and texture of cous cous
  • - sauté garlic and leeks in grape seed oil in a cast iron skillet (or frying pan) over medium/low heat for a few minutes
  • - drain and chop sundried tomatoes into small pieces and add to skillet. continue to cook until the leeks are soft
  • - add cauliflower “cous cous” and cook until warmed through and softened (don’t overcook or it will get mushy)
  • - season with sea salt and fresh cracked black pepper to taste

Chicken In Creamy Green Onion Sauce

Serves: 5-6 servings
Preparation + Cooking time: 50 minutes
Meal Type: paleo / Low Carb High Fat
Source: www.lowcarbsosimple.com


  • 2 tablespoons = 1 oz = 30 g organic butter
  • 4 skinless and boneless chicken breast halves (approximately 6 oz = 170 g each)
  • 1 whole organic green onion (= spring onion)
  • 8 oz = 230 g full-fat sour cream (organic, if you can find)
  • 1/2 teaspoon (or to taste) unrefined sea salt


  • Heat a large skillet over medium-high heat. Drop the butter on the skillet.
  • When the butter is melted and got a little bit of color, add the chicken breast halves.
  • Turn the heat to medium-low, cover and let simmer for some 10 minutes.
  • While the chicken is simmering, chop the green onion. Use both the green and the white part.
  • Turn over the chicken breast halves, cover and let simmer for another 10 minutes or until the juices run clear. The total cooking time depends on the thickness of the meat.
  • Add the chopped green onion. Stir, and let the onion cook for 1–2 minutes.
  • Turn off the heat. Add the salt and the sour cream. Mix well.
  • Cover and let stand on the stove top for 5 minutes. Mix well before serving.