Tag: main dishes

Low Carb Paleo Falafel

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Mmmmm … falafel. Theoretically. I’ve been eating paleo or some variation for so long, I barely remember what falafel tastes like – and feel like most of them that I’ve had (except for the very few I’ve taken bites of over here) are kind of dry and tasteless. Joyless.

These could use a touch of work on the wetness side – I suspect an extra egg in the batter would do it – but they’re good. Flavorful, they hold together pretty well, and with the sauce drizzles: yuuuuummmmmmm.

gluten-free, paleo, low-carb, vegetarian, vegan

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Low Carb Paleo Falafel 

Based on Perfect Whole30 Blender Cauliflower Falafel Tahini Bowl by Paleo Gluten Free Eats

Falafel

2 cups cauliflower rice
1 cup onion
1/2 cup fresh cilantro
1/2 cup fresh flat leaf parsley
1 large egg
1 Tbsp. arrowroot powder
1/2 cup coconut flour
1 tsp. mango powder (or sumac or lemon powder)
2 tsp. cayenne
1 Tbsp. turmeric
1 Tbsp. cumin
1 Tbsp. zaatar
1 tsp. lemon juice
2 tsp. sea salt
1 tsp. black pepper
4 – 5 cloves garlic

Tahini Sauce

1/4 cup tahini
1/4 cup neutral oil (like avocado oil)
1/4 cup water
2 Tbsp. lemon juice
1 date (or 1 tsp. date molasses)
2 cloves garlic
1/2 tsp. sea salt

Extras

Neutral oil for baking
Pomegranate molasses (check your labels for sugar!)
Zaatar

Preheat your oven to 200C (about 400F). Line a baking tray with foil.

Pulse all falafel items except cauliflower rice in a large food processor until a paste forms. Dump into a large bowl. Add the cauliflower and stir with your hands to combine thoroughly.

Form into golf ball sized balls and place onto the baking tray. Drizzle with a little neutral oil and bake 20 mins. Flip and bake an additional 15 – 20 minutes, or until browned nicely.

Drizzle with the tahini sauce and pomegranate molasses. Dust liberally with zaatar and serve.

Serves 4 for dinner or makes a nice party platter

Low Carb Broccoli Chicken Salad

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This salad is great as a side for a potluck, is even better when it sits for awhile, and can be easily made vegetarian/vegan/Keto/allergen-friendly.

Gluten-free, paleo, Whole30, Keto, vegetarian, vegan

Low Carb Broccoli Chicken Salad

2-3 cups broccoli, chopped
1/4 head (about 1 cup) red cabbage, chopped
1 shallot, minced
2 cloves garlic, minced
1 scallion, sliced
Almonds – mix of slivered raw and smoked, chopped

Dressing

1/4 cup orange juice
2 teaspoons almond butter
2 teaspoons white miso (can sub if strict paleo)
2 Tablespoons neutral oil

Optional Toppers

Shredded rotisserie chicken
Your favorite raisins

Chop and steam your broccoli until crisp-tender. Drain and set aside to cool.

While the broccoli is cooling, prep all ingredients, adding all but the dressing and toppers to a large bowl. Add the broccoli.

Whisk the dressing and pour over the bowl.

Toss (I massage in with my hands). Hit with salt & pepper.

To serve, top with your desired extras.

As written, serves 2-4 for dinner

Japanese CYOA Bowls

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This is another in my series of Asian-inspired ‘choose your own adventure’ dinners – these seem to be working best for DH’s and my separate nutrition needs and the type of light summer foods we’ve both been craving.

Gluten-free, paleo, Whole30, Keto, vegetarian, vegan

Japanese CYOA Bowls

In the bottom of your bowl, add:

1/2 tsp. ginger garlic paste
1 tsp. coconut aminos
2 tsp. sesame oil
1/2 tsp. rice vinegar
Squirt sriracha (optional)

Add your base – like zoodles or rice – and toss.

Top with:

Sliced radish
Sliced nori
Sliced scallions
Shredded rotisserie chicken
Soft boiled egg
Shrimp

Sprinkle on a little furikake or some sesame seeds, serve and enjoy.

Paleo Poke Bowls

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Mmmmm… poke. This is a dead simple choose your own adventure kind of dinner – the kind of thing I’m making a lot lately, since I’m back to eating low carb and DH is craving rice to fuel his workouts.

Gluten-free, paleo, Keto if you make it Keto

Paleo Poke Bowls

Fresh salmon or tuna, chopped bite-sized
2 Tbsp. rice vinegar
4 Tbsp. sesame oil
2 Tbsp. coconut aminos
2 Tbsp. pineapple juice
1 Tbsp. sesame seeds

Toppings

Sliced avocado
Shredded purple cabbage
Julienned carrots
Chopped cucumber
Minced ginger
Lime juice
Chopped pineapple
Sliced scallions
Chili garlic paste
Furikake

Base

Zoodles, rice, lettuce or steamed and chilled broccoli

Marinate the fish in the next 5 ingredients while prepping the toppings.

To serve, top X with X and fish. I laid out a plate of toppings + bowls of zoodles & rice for an interactive choose-your-own bar. Enjoy.

Keto Sushi

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Ha! Finally! Keto sushi! I have no idea where exactly I saw a version of this recipe, but I do remember I was deep in a Pinterest recipe hole at 3am while I couldn’t sleep one night. Go, night cravings me. I didn’t think keto sushi was a thing unless it involved cream cheese and cauliflower rice.

You can make these however you want – I’d say the only “must” is avocado, but mostly because I love avocado and without it these would not be filling in the slightest. I made 2 rolls for my dinner, and could have eaten double happily. But then again, much like Homer Simpson, I can lay waste to some seafood.

Gluten-free, paleo, keto

Keto Sushi

Nori sheets (1 per roll)
Avocado, sliced into thin strips
Fresh fish of choice (I had salmon on hand), sliced into thin strips
Julienned kimchi
Julienned bell peppers
Julienned green onions

To assemble

  1. Place the nori shiny side up on a bamboo sushi mat or piece of parchment paper.
  2. Place your fish down about half an inch from the edge facing you.
  3. Add your other ingredients in a strip – I did a double-wide strip – fish in a quarter-inch thick slice topped with avocado then pepper and scallion with kimchi on top.
  4. Wet the edge closest to you with a finger dipped in water.
  5. Roll the damp raw edge over the fillings.
  6. Roll the edge of the mat (or paper) over the roll and push back with your hands to compress into shape.
  7. Slowly roll the mat (or paper) away from you while compressing to form the roll.
  8. Wet the far edge with a finger dipped in water.
  9. Seal by rolling the sushi over the edge and pressing a bit to stick.
  10. To slice, dip your sharpest (non-serrated) blade in water and pull through the roll quickly, taking care not to mash. My first cut was a hot mess – with subsequent cuts, I started on the far side and sliced towards myself. Which I’m sure offends some sort of sushi gods, but so probably does kimchi and zero rice. I have not yet been haunted.

Low Carb Instant Pot Bulgogi Bowls

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We’ve been on a Korean kick lately – and it’s been delicious. This recipe comes together relatively quickly, can be eaten hot or cold, and can accommodate a bunch of different eating styles.

Gluten-free, paleo-ish, keto-ish

Low Carb Instant Pot Bulgogi Bowls

For the Beef

3 – 4 lb. chuck roast
4 Tbsp. ginger garlic paste (or the equivalent chopped fresh)
1 small apple or pear, cored (I used Granny Smith, but I’ve heard Fuji is closest to a pear)
4 Tbsp. gochujang
1 Tbsp. sesame oil
1/4 c. tamari, soy or coconut aminos
2 Tbsp. rice wine vinegar
2 Tbsp. avocado or other neutral oil
1 date, pitted

Whiz all ingredients but the beef in your blender. Cut the roast into bite sized chunks and marinate 2 hours to overnight.

To prepare, pressure cook 12-14 minutes.

Bowl Fixins

Baby asparagus (I lightly sauteed in sesame oil)
Enoki mushrooms (I lightly sauteed with the asparagus)
Green onion slivers
Shredded carrots
Fried eggs
Bowl filler – I tried to “rice” cucumber, which ended up with cucumber pulp – which was a hot mess, but wasn’t bad when drained — DH had sushi rice, which he also pressure cooks and makes in big batches. Cauli rice would be great here, as would broccoli rice. Zoodles would work, too

Bulgogi Sauce

1 Tbsp. gochujang
2 Tbsp. tamari, soy or coconut aminos
1 Tbsp. ginger/garlic paste (or equivalent)
2 Tbsp, sesame oil
3-5 drops stevia

Whisk together and drizzle over the top of each bowl.

Mango Kimchi Salad

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Yeah – I know. Another seemingly weird flavor combination that I swear works. And is delicious.

This summer salad is quick to throw together, tastes great after hanging out for awhile in the event of some sort of potluck affair, and can stretch with a protein or bulk item like quinoa or blanched broccoli.

Gluten-free, paleo, vegetarian, vegan

Mango Kimchi Salad

1 medium mango – I used the light green kind

1 medium cucumber

1/4 – 1/3 c. Kimchi – I used spicy but could have done with a shot or two more spice

Juice 1/2 lemon

1/4 cup pistachios

2 Tbsp. Fresh mint

Salt

Pepper

Curry powder

Garlic powder

Peel and chop the mango and add to a bowl. Chop the cucumber, kimchi, mint and pistachios and add to the bowl. Add the lemon juice and toss. Sprinkle with the spices and toss.

As written serves 1 for lunch – 2 if you stretch it with a protein (chicken, shrimp, beef, salmon or even canned tuna would work)

Okra Mango Hash

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I know. Hang with me for a second. While this may sound like stoner or pregnant woman food, it strangely works.

Unbeknownst to me until relatively recently, the American South doesn’t actually corner the market in okra – okra curries are actually popular throughout India, and they’re delicious. Mango curries are also a thing that are delicious.

I had intended on including a couple spoons red pepper pesto to make a vaguely curries sauce, buuuuuuuut mine had molded. Oops. As did the miso butter I made months ago. So, no sauce but egg yolk and the taste I was thinking of turned out much more subtle than the original Chopped style concept (what can I say, I’ve been too lazy to go grocery shopping).

Gluten-free, paleo, vegetarian

Okra Mango Hash

1/2 – 1 c. okra, cut into 1/4 inch thick rounds

1 small mango – I used the yellow kind

2 ounces leftover chicken – I used curried breasts I’d bulk cooked earlier in the week

2 tsp. fat of choice

2 eggs

1 tsp. butter or other egg cooking fat

Salt, pepper & your favorite curry powder

In a large pan over medium-high heat, bring the 2 tsp. fat to temperature. Add the okra, hit with the spices, and cook, stirring frequently, until the okra is browned a bit.

While that is working, shred your chicken and peel and chop the mango.

When the okra is done, add the chicken and mango and cook, stirring frequently, until the mango gets a kiss of brown.

While that is working, cook your eggs to their desired doneness after sprinkling with the spices.

To serve, top the hash with the eggs.

Serves 1 because DH is 1000% not into anything about this dinner

Persian-ish Cauliflower Rice

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This recipe came about because I’ve been diving deep into Persian and Arabic cuisine, trying to wrap my head around what flavors are consistent and what ones are more regional – aaaaaaand I needed to use up a few stock ingredients before purchasing more fresh.

So – with this dish, we take the tomato, pomegranate and pistachio from this region, the parsley and onions found pretty much everywhere, cauliflower rice from the US (or you could probably go for India here – they have cauli, but riced is an American thing to the best of my knowledge), and blueberries from the US/Europe.

This makes a nice light side for basic chicken or beef (I first ate it with curry chicken breast), or alone and chilled as a salad.

gluten-free, vegetarian, vegan, paleo, keto (watch your carbs from tomatoes, nuts and berries)

Persian-ish Cauliflower Rice

1 small head cauliflower, riced about 4 cups (I used some I had frozen and thawed)
1/2 yellow onion
3 cloves garlic
2 Tbsp. fat of choice (I used coconut oil)
1 Tbsp. garlic powder
1 Tbsp. onion powder
2 tsp. tomato paste
1 Tbsp. apple cider vinegar
1 Tbsp. pomegranate molasses
2 Tbsp. lemon juice, divided
10 cherry tomatoes
1/2 cup blueberries
1/2 cup parsley
1/4 cup pistachios
Salt & pepper

Dice the onion and garlic. Heat your fat in a large pan over medium heat. Add the onion and garlic and sautee until translucent.

While the onion and garlic is working, gather the rest of your ingredients.

When the onion and garlic mixture is translucent, add the cauliflower rice, a hit of salt & pepper, stir, and let cook 3 – 5 minutes.

While the cauliflower mix is working, cut the tomatoes in half and chop both the pistachios and parsley.

Add the garlic powder, onion powder, tomato paste, apple cider vinegar, pomegranate molasses, half the lemon juice, and tomatoes. Stir to combine and cook, stirring occasionally, 2 minutes. Taste and add more salt if needed.

Cut the heat and add the blueberries, parsley and pistachio. Taste and add salt & pepper if needed – add the rest of the lemon juice here if desired. I wanted mine extra zingy, so I did. It would have been fine without.

Serves 4 as a side

Thai Coconut Beef Curry

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This dish is quick to throw together, takes a minimal amount of effort, and makes enough to last a few days.

gluten-free, paleo, keto

Thai Coconut Beef Curry

2 – 3 Tbsp. your favorite oil
1 medium onion
1 lb. ground or sliced beef
5 – 7 cloves garlic
1 inch piece ginger
13 ounce can coconut milk (full fat is best)
10 ounces shredded cabbage
1 orange bell pepper
5 Tbsp. Thai red curry paste
1 c. frozen spinach
Juice 1 lime
Salt & pepper

Chop the onion. In a large steep-sided pan or pot, add the oil and heat to medium. Sautee the onion until softened.

Add the beef, hit with some salt and pepper, and cook through.

While the beef is working, chop the garlic and ginger and bell pepper and cabbage. Add the ginger and garlic to the beef mixture and cook 1 – 2 minutes or until fragrant.

Add the veggies, coconut milk, 1 can of water, curry paste, and another hit salt & pepper.

Bring to a boil, add the frozen spinach, knock the heat down and let simmer 10 – 15 minutes or until the coconut milk has reduced to the consistency you want.

Turn the heat off, add the lime, and taste for seasoning. Add more salt/pepper/acid if needed.

Serves 4