Low Carb Power Bowl (Grain Free, Paleo, Whole30, Keto)

bowl full of colorful food

Anatomy of a Low Carb Power Bowl: We all know that everything tastes better in a bowl. It’s science.

Bowls allow you to combine hot and cold, fresh and cooked, tender and crispy and mix it all together with the sauce.

That’s right, the glue to any power bowl is a good sauce. Sauces are the MVPs of a good ketogenic diet. A fabulous flavor-boosting – nutrient dense vessel for your fat. At the bottom of this post, I’m sharing a recipe for the perfect power bowl sauce. Chimichurri Avocado Cream. Yes!

But first, lets talk shop. How do you create the perfect bowl… that isn’t full of grains??

low carb power bowl

The Base:

First, we need a base. A vegetable that will be the bulk of this meal. Something that takes up space in the bowl and that will help fill you up. Something with a texture that can be made in a hands-off manner (ie. Instant pot or oven). Something that has a good texture. Roasted veggies. Noodles, or noodle like foods. So let’s check out our most viable options and how to make them!

  • Roasted Cauliflower Rice: toss on a sheet pan with avocado oil, salt and garlic powder. Toss and spread out. Roast at 400F. for 20-30 minutes.
  • Roasted Diced Vegetables: toss on a sheet pan with avocado oil, salt, and garlic powder. Toss and spread out. Roast at 400F. for 35-40  minutes.
  • Pressure Cooker Pumpkin: quarter an acorn squash or kabocha squash, seed it and put in in the pressure cooker with 1 cup water. Cook on high for 10 minutes. Remove, spoon out tender meat. Drizzle with oil and salt.
  • Pressure Cooker or Roasted Spaghetti Squash: poke holes in your squash, put the whole squash in the pressure cooker with 1 cup water. Cook on high for 10-15 minutes. Carefully remove. halve, seed and then use forks to pull out the “spaghetti”. Toss with olive oil, salt, pepper.
  • Crispy Cauliflower Pilaf (coming soon)
  • Crispy Broccoli: cut into florets, toss with avocado oil, garlic powder, salt and massage oil and seasoning into florets. Spread out on a sheet pan, florets facing down. Roast at 400F, 30-40 minutes.
  • Shredded Cabbage: toss on a sheet pan with avocado oil, salt, and garlic powder. Toss and spread out. Roast at 400F. for 35-40  minutes.
  • Shirataki Noodles: open bag and drain fluid. Soak the noodles in cool water. Rinse then drain. Saute in coconut oil over high heat. Add a splash of coconut aminos, salt and pepper.

bowl full of colorful food

The Greens

You need something green. It’s a rule. I often like 2-3 green components. For example a green base and a green sauce too… but I’m getting ahead of myself. You want something fresh, crisp, and preferably raw. But some crispy kale works too.

  • My favorite green for bowls is arugula. It’s spicy, it’s soft. Arugula is the best.
  • Chopped baby spinach! Mild in flavor and texture.
  • Shredded lettuce, the vanilla of greens.
  • Massaged kale, see Made Whole for details.
  • Shredded cabbage, you can even get fancy with purple cabbage.
  • Or you can get REALLLLLYYY creative with chards, endive, radicchio etc. I’m not a huge fan of the bitter greens served raw, but they are nutritious.

bowl of food

Ferments, Citrus, and other delicious tangy things…

A Touch of Sweet

  • Fresh berries
  • Go with roasted root veggies for a carb up or add diced apples
  • Add a splash of coconut aminos

sausage

Proteins!

I like to go shredded or go crispy. But you know me… I usually go crispy!

Since these bowls have so many components I like to use easy protein or leftovers to cut down on prep. Leftover shredded meats, crisped up in a cast iron are awesome.

Meal prep roasted chicken, ground beef or even canned salmon work. You can add fried or hard-boiled eggs, even a bunch of scrambled eggs.

But my all-time favorite proteins for power bowls… bratwurst or frozen burger patties! I like my brats crispy, I roast them in the oven along with the base and oh- em- gee. 400F, tossed in avocado oil. 35-40 minutes. Get it.

creamy chimichurri

Fats!

  • Sauce: like the one below, ranch dressing or your favorite sauce!
  • Mayo: you can make homemade or use primal Kitchen
  • Avocado: diced up or made into guac!

 

Assembly!

The base of your bowl should be half greens and half base veggies.

Then you add the tangy component in a small amount on one side, the sweet component to the other. Protein on top and finish off with a healthy dose of fat!

how to make a power bowl

 

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Creamy Avocado Chimichurri Sauce

creamy chimichurri

The perfect tangy herb sauce for your low carb power bowls

  • Author: Cristina

Ingredients

2 bunches of fresh parsley

5 cloves garlic, peeled

1 large, ripe avocado

¼ cup coconut vinegar or apple cider vinegar

Juice of 1 lemon

½ teaspoon salt

½ cup olive oil

Instructions

Pulse parsley in food processor until fine mince. Add garlic, avocado, and pulse for 20 seconds.

Add in the lemon juice, vinegar, and salt. Blend on high while you drizzle in the oil slowly, until thick and smooth.

Store in a jar in the fridge for 2-3 days. Or freeze, thaw in the fridge overnight.

More Bowls

 

 

 

Teriyaki Meatballs Noodle Bowl (Keto, AIP, Paleo)

 

 

Sheet Pan Taco Bowls (Whole30, AIP, Keto, Paleo)

Braised Pork Chops with Cauliflower Cream (Whole30, Paleo, Keto)

Crispy Bratwurst with Glazed Brussel Sprouts (Keto, Paleo, Whole30)

Sunshine Fat Bombs (Dairy Free, Nut Free, Keto)

SUSHINE FAT BOMB

These allergen friendly fat bombs are delicious! They’re made with sunflower seed butter, hence the name: Sunshine Fat Bombs. The sun butter is mixed with coconut cream and coconut oil. Lightly sweetened, splash of vanilla. Finished off with a layer of dark chocolate and flaked salt. What’s not to like?

Similar to peanut butter cups, these nut and dairy free fat bombs are creamy and light and like a classy cousin of the peanut butter cup.

SUNSHINE FAT BOMB

Low Carb Sweetener Guide

I use Anthony’s Goods Erythritol for this. Swerve has been giving me cramps, I think it’s the oligosaccharides which are a pre-biotic fiber.  These non-digestible fibers tend to be rough on the gut.

Stevia Glycerite is another favorite of mine. It’s not as sweet as the other liquid stevia. The glycerite is thick, like syrup and about 3x as sweet as sugar. I also don’t experience and aftertaste with it.

Monk fruit is picking up popularity, but Pure Monk fruit is sooooo strong it’s hard to use. Lakanto brand markets as a monk fruit sweetener but it’s really a blend of erythritol and monk. Folks seem to really like it though.

If you don’t do low carb sweeteners I would recommend honey for these.

A complete guide to low carb sweeteners HERE.

(STAY TUNED FOR A POST ON KETO DIET APP) 

FAT BOMB

More About These Fat Bombs!

This recipe is a no-bake recipe. You don’t even have to heat the mix. Boom. Perfect summer treat.

I like using Alter Eco 90% dark chocolate, you can also use Lily’s Dark Chocolate or unsweetened dark chocolate.

For the flake salt, I keep a box of Maldon Flake Salt around for these finishing touches, but you can use regular salt or omit it.

As for the mold, these are big ice cube molds I found at Target, you can use these, these or these.

You can get all the ingredients for these at 25-50% on THRIVE MARKET! Check it out, Now! 

DAIRY FREE FAT BOMB

FAT BOMB

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Sunshine Fat Bombs (Dairy Free, Nut Free, Keto)

FAT BOMB

These dairy free, nut free, fat bombs are easy to make and delicious!

  • Author: Cristina Curp
  • Prep Time: 10
  • Total Time: 10
  • Yield: 6

Ingredients

1/4 cup sun flower seed butter, I use this one 

1/4 cup coconut cream (from a chilled, full fat coconut milk can)

3 tablespoons coconut oil, divided

1/4 teaspoon fine salt

2 tablespoons erythritol, or preferred sweeter, see substitution guide above

1 teaspoons vanilla extract

6 squares dark chocolate (about 50 grams)

Flaked salt, optional

 

Instructions

Start with room temperature ingredient. If your coconut oil is solid run the jar under warm water to liquefy. Combine the sunflower seed butter, coconut cream, 2 tablespoons coconut oil, fine salt, sweetener, and vanilla until smooth. I use a small whisk.

Distribute the mix into 6-8 slots of a silicone mold, cupcake mold etc. Tap the tray or mold on the counter to settle the mix flat in each slow. If it’s really thick use a small spoon to flatten. Place in the freeze on a flat surface.

Chop up the chocolate and put it in a small bowl with the remaining coconut oil. Microwave for 30 seconds. Then stir until liquid. If it has not fully melted, give it another 10 seconds.

Stir well and let is sit at room temperature for 10 minutes. Then take the fat bombs out of the freeze and distribute the melted chocolate between them. For 6 I had about 3 tsp per fat bomb.

Carefully put the fat bombs back in the freezer on a level surface and freeze until hard or overnight. Un-mold, finish with a sprinkle of flake salt. Store in tupper ware in the freezer.

 

Notes

I have not included macros for these because the brand of sunflower seed butter and sweetener used will change that information. I recommend  Keto Diet App to track macros.

Nutrition

  • Serving Size: 1 fat bomb

Keywords: fat bomb

dairy free fat bomb

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Marrow Butter (Dairy Free, Keto, Paleo, AIP)

Sounds fancy and expensive right? Think again!!!! If you can find a butcher in your area, soup bones, marrow bones… or sometimes even called dog bones are usually really cheap! Like $3-5/ cheap. I scored 4 pounds of marrow bones at Union Market in DC for $4/lb and this recipe was born.

Forget cow milk butter, I know it’s delish… but this stuff will take your cooking to the next level. Made with roasted herbs and garlic and a little bacon for kicks, take your roasted veggies and seared steaks to the next level, while giving you body some optimal nutrition!

dairy free keto butter

We’ve all heard how amazing gelatin and bone broth are for us. Gut healing, amazing for hair, skin, nails. A great source of protein that patches up the gut lining. Well… this is getting it from the source! This stuff is what makes bone broth so amazing. Bonus, it’s delicious!

“A University of Michigan-led study shows that the fat tissue in bone marrow is a significant source of the hormone adiponectin, which helps maintain insulin sensitivity, break down fat, and has been linked to decreased risk of cardiovascular disease, diabetes, and obesity-associated cancers.”

You can buy bones and freeze them, thaw in the fridge when you’re ready to cook. Also as your butcher to cut them the long way for you if you can.

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  • Author: Cristina
  • Prep Time: 5
  • Cook Time: 22
  • Total Time: 27 minutes

Ingredients

4 pounds marrow bones, cut in half long way

2 tablespoons avocado oil

2 teaspoons fine salt

4 sprigs rosemary

5 cloves garlic

1/4 cup bacon fat or lard

Instructions

Pre-heat oven to 400F.

Line your bones up on a sheet pan and sprinkle with salt and drizzle with oil.

Arrange the rosemary and garlic over the bones. Roast for 20 minutes until the marrow, is softened.

Remove the bones from the oven, let them cool so you may handle them.

Use a spoon to scoop you the marrow into the bowl of your blender.

Add the rosemary and garlic too.

Blend on medium speed while you add in the bacon fat or lard.

Blend until smooth. Use a spatula to transfer the smooth marrow mix to silicone trays, ice cube tray or tupper ware and set in the fridge to harden.

I like the cubes because I can pop one out when needed. Use it like you would herbed butter for cooking!

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marrow butter

Peach Pulled Pork (Whole30, Paleo, Keto)

pressure cooker pulled pork

Since moving to the mainland I have has access to some pretty great food. Not that I didn’t in Hawaii… but getting pastured proteins delivered to my house and fresh, local produce too… WIN! That’s how this peach pulled pork was born.

peach pulled pork

I had some beautiful pork loin roast from my Butcher Box (use that link and get FREE BACON, FREE SHIPPING and $10 OFF).

GRASS FED

Some amazing ripe peaches and fresh sage from my Seasonal Roots CSA… and I finally got my pressure cooker (I use this one, it’s not an Instant Pot, but it’s amazing) and the rest of my household goods.

pressure cooker pulled pork

Fruit on Keto

YES! I  still cook with small amounts of fruit on keto. Eating seasonally, locally and organic, including some “worth it” fruit into my diet, to make my cooking tasty and nutritious isn’t going to harm me. Besides, the carbs in 2 peaches, divided by the 6 portions this makes will come out to minimal carbs per serving- keeping it a very keto friendly meal.

However, I get that if you have medical reasons you keto any amount of fruit might be a no-go.

Anywho… If you like tangy, juicy flavors, herbs and easy recipes… yeah! This Peach Pulled Pork is for you!

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Peach Pulled Pork (Whole30, Paleo, Keto)

pressure cooker pulled pork

Pressure Cooker Pulled Pork made with seasonal peaches and sage! See notes from slow cooker instructions!

  • Author: Cristina Curp
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 6 servings
  • Method: pressure cooker

Ingredients

3 pound pork loin roast

2 ripe peaches

3 teaspoons fine salt

1/4 cup minced fresh sage

1/4 cup coconut vinegar

1/4 cup avocado or coconut oil

1 tablespoons coarse ground black pepper (omit for AIP)

1 teaspoon garam  masala (omit for AIP)

4 cloves garlic, minced

Instructions

Place your pork in the bowl of your pressure cooker.

Use your hands to mash up the peaches, removing the pits and rub the peach all over the meat.

Add in the remaining ingredients and massage and rub the meat all over. Then set it down with most of the peach chunks right on top.

Set to pressure cook on high for 50 minutes, let the pressure release.

Pre-heat the oven to broil. Remove the pork from the pressure cooker and shredded it with tongs on a sheet pan.

Set the pressure cooker to reduce or saute to bring the liquid (peach mix) in the pressure cooker to a boil.

Spread the shredded pork out on a sheet pan and broil for 10 minutes while the peach sauce simmers.

Remove from the pork from the oven and pour the peach sauce over it. Serve over cauli- rice or in lettuce wraps!

Notes

To make in the slow cooker add in 1 cup of broth and cook on high for 8 hours.

Keywords: peach pulled pork

 

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Breakfast Sausage Noodle Skillet (Whole30, Paleo, Keto)

This Whole30 Sausage Skillet with veggie noodles is pure comfort food. I love the sweet and spicy components here, a result of using carrots… but you can use kohlrabi noodles too. They’re a little lower in carbs and more neutral in flavor.

To save time I just bought the carrot noodles in the produce section of my Whole Food. You can also just spiralize your own veggies anytime with a very affordable and versatile appliance: the spiralizer. I use this one.

I will say, even my carrot hating husband gobbled this up. Full disclosure we are it all. Yup, the whole recipe in one sitting, just the two of us.

Great for weekend breakfast or breakfast for dinner, this egg free dish can easily be made AIP compliant using homemade AIP pork sausage (there’s a recipe in my book Made Whole). This Whole30 Sausage Skillet is all about the right sausage. Using a sweetener free, quality sausage is key!

I used the breakfast sausage from my Butcher Box which is absolutely delicious and made from pastured raised, heritage pigs! I’ve been really happy with my Butcher Box, a monthly, bi-monthly subscriptions of proteins delivered right to your door. They always have awesome offers which you can check out here. 

This would also work with my Roasted Lemon Crispy Beef if you don’t eat pork, recipe HERE.

Hope you make this, hope you love it. I know we did!

whole30 egg free breakfast

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Breakfast Sausage Noodle Skillet (Whole30, Paleo, Keto)

whole30 egg free breakfast

A delicious, crispy, tangy and sweet one skillet meal that is total comfort food while still being super healthy and hearty!

  • Author: Cristina
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 2-4
  • Category: whole30
  • Method: stove top
  • Cuisine: comfort

Ingredients

1 pound of ground breakfast sausage

2 tablespoons bacon fat

2 cups carrot, turnip or kohlrabi noodles

½ teaspoon salt

2 sprigs thyme

a squeeze of lemon (optional)

1 teaspoon granulated garlic

1 cup fresh arugula

Optional:

Seedy or spicy mustard

Instructions

Heat a large cast iron skillet over medium heat (for about 5 minutes).

Add the sausage by crumbling it up in to the pan. Cook, stirring often until the sausage is browned.

Add in bacon fat and veggie noodles. Stir well then let it cook undisturbed for 4 minutes.

Scrape from the bottom of the skillet and turn the noodle and pork mixture with a large spatula and cook, undisturbed, another 4 minutes.

Add in salt, thyme, lemon, garlic. Stir well, and cover. Cook another 3-4 minutes.

Open, scrape and mix.

Serve and garnish with fresh arugula and mustard!

Notes

*Macros will vary depending on what noodles and sausage you use!

*For AIP get black pepper and nightshade free sausage, for Whole30 use sweetener free sausage*

Keywords: sausage skillet

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Crispy Bratwurst with Glazed Brussel Sprouts (Keto, Paleo, Whole30)

fast keto meal

This has been the week of quick and easy meals. Very unlike me, but with all the things happening all at once,  it’s been a necessity. Per usual, out of necessity, creativity is born and so was this amazing recipe. Fried up bratwurst slices served along shredded brussel sprouts sauteed until crispy yet tender then tossed with a coconut aminos glaze. Boom. Crispy Bratwurst with Glazed Brussel Sprouts. Your new favorite meal.

easy keto meal

Moving Update

As many of you know, we’re military. We move every three years. In June, after 3 years of living in Hawaii, we moved to Alexandria, VA. Huge change. The hardest part was living without my things for 2 months. One month in an empty house in Hawaii. Two weeks of hotel living. Then again, living in an empty house here in VA until finally, our things came yesterday.

Don’t get me wrong, the minimalist thing is cool. But my work things, food props, kitchen tools. My clothes… I wrote the same 5 leggings for 2 months! Also just the feeling of being displaced. I missed my couch. It’s been a rough move for all of us. Stress levels, VERY HIGH.

Paire with the book launch and the pressure of promoting it, growing this business and being there for my son and my husband during this move. You know, us moms, we hold everything together. Make sure we’re all eating well, sleeping. Going around, getting Jack involved in the new community, trying to make friends.

The small things, getting to know your new grocery store and gym. Trying to settle into a new routine. It’s all a lot of work.

easy keto recipe

I Digress…

Despite the hardships, I can’t complain. It’s all gone really well. Some setbacks. The house not being in good repair (we rented sight unseen). The huge expense of moving in general. Some broken things, some lost things. Some annoying things (like transferring car registrations). Oh, yeah, Jack also has allergies to something here. He gets a goopy eye. I’ve bought some local honey to give him, see if that helps. There I go, complaining. Ha! Okay, maybe I just needed to get it out.

But really, this place will be good for us. The lighting in my kitchen is amazing and I have a new, huge workspace. I am ready to CREATE. I want to write another book. I want to grow this platform into more than just recipes

More Of Me!

The best way I know to share more of me in a way that feels organic, that is easy for you to watch, or perhaps just listen to… YouTube Videos. I’ve been creating, short, simple, chats. Talking about varied topics. You can subscribe to my channel HERE.

There will be some food, and lot’s of non-food but still wellness related things.

Ok! Back to the Recipe!

What you need to make this Crispy Bratwurst and Glazed Brussel Sprouts:

  • QUALITY Bratwurst, I used THESE from Niman Ranch, they are nightshade free (but not Whole30).
  • Gelatin, duh, I love this stuff, you need to keep some in your house. It’s amazing to bake with like my famous chewy cookies, to add to hot coffee, to cook with, for your gut, hair, and nails! DOOO IITTT! I think VITAL PROTEINS is by far the best quality brand.
  • Coconut Aminos, it’s like the paleo soy sauce… it’s soy and gluten free and delicious!

fast keto meal

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Crispy Bratwurst with Glazed Brussel Sprouts

fast keto meal

Fast and easy healthy recipe! The perfect whole foods keto meal, made in 15 minutes!

  • Author: Cristina Curp
  • Prep Time: 3 minutes
  • Cook Time: 12 minutes
  • Total Time: 15 minutes
  • Yield: 3-4 servings
  • Category: Entree
  • Method: Easy

Ingredients

1/4 cup coconut oil, for frying

5 fully cooked, pork bratwurst

1 pound brussel sprouts

1 large sweet onion

3 tablespoons avocado oil

1/2 teaspoon fine salt

1/2 teaspoon garlic powder

3 tablespoons coconut aminos

1 tablespoon vinegar

1 teaspoon fish sauce

2 tablespoons pastured gelatin

You will need:

Two large skillets

Knife

Cutting board

Small bowl

Instructions

Heat two large skillets over medium heat.

While they come to temperature slice your bratwurst into thin slices, small dice the onion and shred the brussel sprouts (if not using pre-shredded).

Add coconut oil to one skillet and the avocado oil to another. Let the coconut oil heat for another minute or so.  In the meantime, add the diced onion to the avocado oil skillet and saute for 2 minutes then add in the brussel sprouts.

Add the bratwurst to the coconut oil and fry, stirring occasionally for 8-10 minutes. Simultaneously saute the onion and brussel sprouts until they are browned and tender. Mix in the salt and garlic powder to the brussel sprouts.

In the small bowl combine the coconut aminos, vinegar and fish sauce, then add 2 tablespoons of gelatin on top and let it bloom. (Blooming gelatin: let it rest until the liquid has become a solid gel mass).

Lower the heat on the brussel sprouts and mix in the gelled sauce mass to the veggie mix. It will melt and create a thick glaze sauce. Remove from heat.

Turn off the heat on the bratwurst skillet. Use a slotted spoon to remove the crispy bratwurst from the coconut oil. Serve together right away. Great with some mustard on top!

Notes

To make this dish AIP: use AIP compliant bratwurst

To make this dish Whole30: use Whole30 compliant bratwurst

Time Saving Tip: Buy a bag of shredded brussel sprouts instead of slicing them yourself!

Keywords: crispy bratwurst and glazed brussel sprouts

whole30 fast and easy

Mini Mahi Burgers (Whole30, Paleo, Keto)

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Chicken Satay + Grilled Zucchini (Whole30, Paleo, Keto, Nut Free)

keto chicken satay

With Fourth of July weekend coming up I bet you’re looking for a killer BBQ recipe! How about you change up the usual burger and hot dog menu for these delicious Chicken Satay! Paire with grilled zucchini it’s the perfect spread for your summer party.

paleo chicken satay

This book is from my new cookbook Made Whole! I got my first author copy last week and I’ve been overcome with emotion on how beautiful it turned out. I can’t believe I created this massive 432 page, real food resource.

You can pre-order Made Whole HERE or come see me on book tour, and purchase the book in a store. RSVP for the book tour HERE. 

 

whole30 skewers

What is different about THIS recipe… well… for one it’s a NIGHTSHADE free satay. All the warm, yummy spices, juicy chicken and charred bits without possibly inflammatory nightshades. The chicken is also marinated in good fats like avocado and coconut oil. The lemon tahini sauce is made dairy and nut free. For an authentic satay experience that is Made Whole!

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Chicken Satay + Grilled Zucchini (Whole30, Paleo, Keto, Nut Free)

Marinated chicken, grilled summer squash, toasty and tangy sauce!

  • Author: Cristina Curp
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 3
  • Method: grilling

Ingredients

For the Satay:

1 pound boneless skinless chicken thighs

1 teaspoon fine Himalayan salt

1 teaspoon ground black pepper

1 teaspoon turmeric powder

1/2 teaspoon ground toasted cumin

2 tablespoons coconut oil or lard

1 tablespoon coconut vinegar

1 tablespoon toasted sesame oil

For the Zuccini:

3 small zucchini, halved lengthwise

1 tablespoons avocado oil or olive oil

pinch of fine Himalayan salt

For the Sauce:

Juice of 2 lemons

2 tablespoons tahini (or sunflower seed butter)

1 tablespoon coconut aminos

1/2 teaspoon fish sauce

1/2 teaspoon ginger powder

Special Equipment:

Skewers

Instructions

Cut each chicken thigh lengthwise into two or three strips, then cut the strips in half to make thumb-sized chunks. Place the chicken chunks, salt, pepper, turmeric, cumin, coconut oil, vinegar and sesame oil in a large bowl. Mix well, cover and set in the refrigerator to marinate for at least an hour or up to 3 days.

If you are using bamboo or wooden skewers, soak them in water 20 minutes before grilling. Thread four of five pieces of marinated chicken onto each skewer and set aside.

Pre-heat the grill to high heat (450F).

While the grill heats, prepare the zucchini and tahini sauce: Brush the zucchini with the oil and sprinkle with the salt. Place on a tray or cutting board that’s large enough to hold everything after cooking.

Place all of the sauce ingredients in a small bowl and stir until smooth and well combined. Set aside.

When the grill has come to temperature, place the skewers on the hottest part of the grill and close the lid. Cook undisturbed for 3 minutes. Open the lid and turn the skewers over with tongs. Put the zucchini cut side down on the other side of the grill. Close the lid and lower the heat to 400F. You may have to crack the lid periodically for temperature control.  Grill for 5 to 8 minutes, until the chicken has a nice char to it and the internal temperature reaches 175F. Flip the zucchini once halfway through. Remove the skewers and zucchini from the grill and place everything on the tray or cutting board.

Drizzle the tahini sauce over everything or serve on the side for dipping.

Store leftover skewers and sauce in separate airtight containers in the fridge for up to 5 days. To reheat the chicken, quickly sear in a hot skillet for 5 minutes

Notes

Substitutions: To make this recipe AIP compliant, omit the pepper and sesame oil from the satay and use another sauce (Ginger sauce from the cookbook, or use coconut butter instead of tahini).

Nutrition

  • Serving Size: 2 skewers + 1 zucchini
  • Calories: 344
  • Fat: 19.3
  • Carbohydrates: 5
  • Fiber: 2.8
  • Protein: 34.2

Keywords: chicken satay and grilled zucchni

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keto satay

Creamy Cauliflower Noodles with Citrus Basil Sauce (Keto, Paleo, Whole30, AIP friendly)

dairy free pesto pasta

These Creamy Cauliflower Noodles with a Citrus Basil Sauce are truly decadent tasting, yet light on your digestive system. The perfect keto pasta dish. It’s dairy-free, nutrient dense and full of flavor.

keto noodles

Simply roast cauliflower florets with avocado oil and sauce. Whiz up the creamy basil sauce. Rinse and drain your noodles. Toss and bake it all together. It’s really that easy to make. Not to mention, even better as leftovers.

basil pesto noodles

This vegan keto pasta dish is a blank slate! Add eggs to it, mix in shredded chicken or ground sausage. You can even add real cheese if you eat it. A perfect base to let your imagination go wild.

dairy free pestoModifications:

AIP or nut free: omit the cashews in the pesto, use 1 tablespoon coconut butter and 1/2 a ripe avocado

Whole30: Instead of shirataki noodles use a veggie noodle that won’t get soggy. I recommend shredded cabbage, kohlrabi noodles or carrot noodles!

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Creamy Cauliflower Noodles with Citrus Basil Sauce

dairy free pesto pasta

A creamy and decadent bowl of “pasta” without the carbs or the dairy!

  • Author: Cristina Curp
  • Prep Time: 5
  • Cook Time: 45
  • Total Time: 50 minutes
  • Yield: 4-6 servings
  • Cuisine: Italian

Ingredients

The Cauliflower:

1 large head of cauliflower, cut into small florets

2 tablespoons avocado oil

1 teaspoons sea salt

1 teaspoons granulated garlic

For the Sauce:

1 bunch fresh basil, about 3 cups (purple, Thai or regular)

3 cloves garlic

1 cup pre-soaked, and drained cashews

1 cup avocado oil (this one)

2 teaspoons fish sauce (this one)

1/2 teaspoon fine salt

1 tablespoon lemon zest

The noodles:

2 packs Miracle Noodle (this one) or your choice veggie noddles

Instructions

Pre-heat the oven to 400F.

Toss the cauliflower florets with oil, salt, and garlic. Spread out in a large casserole dish. Roast for 35 minutes or until golden.

While it roasts blend all of the sauce ingredients in the blender until smooth. Set aside.

Open your shirataki noodle packets, drain them, and place the noodles in a large bowl. Cover with fresh water and soak for 5 minutes then rinse and drain.

Once the cauliflower is golden, open the oven, remove the casserole dish, add in the noodles and all of the sauce. Use tongs to mix everything together well then spread out evenly in the casserole dish.

Put it back in the oven and bake for 15 minutes. Remove from the oven and serve!

Notes

See post for AIP and Whole30 Modifications!

Keywords: cauliflower keto pasta

keto pasta

More Low Carb Noodle Dishes:

Whole30 Turkey Meatballs with Pesto Noodles (Dairy, Nut and Egg Free)

 

Tuna Zoodle Casserole (Whole30, Paleo, Keto)

Teriyaki Meatballs Noodle Bowl (Keto, AIP, Paleo)

Keto Hamburger Soup (Dairy Free, Paleo, Whole30, Nightshade Free)

dairy free keto soup

It happened. They packed up my house. The move from Hawaii to Virginia has begun. Oddly enough, amiss the madness I found solace in creating new recipes, recipes like this nightshade free, dairy free, delicious KETO HAMBURGER SOUP!

With zero food props or even decent plates to photograph in. I made do. I even had to borrow the pot that I used to cook this recipe in from my neighbor. For those of you who don’t know, I’m a military spouse. My husband is active duty Navy and we’ve been living in Hawaii for the past three years. Next month we’re on to the next duty station, in DC. We found a great townhouse in Alexandria, VA, and holy shit, this is really happening.

nighshade free hamburger soup

nightshade free hamburger

Ch-Ch-Ch-Changes

Through this move, despite all my efforts, I am seeing some inflammation creep in. This has me livid. I’ve been inflammation and flare free for a long time. This nightshade and dairy free, mostly nut free, paleo but also keto with a splash of Whole30 and AIP mixed in way of eating I have created for myself has been the most transformative stuff ever. So I’m kinda mad about this hot, red, tender knuckle on my left hand.

I am also aware that STRESS IS A KILLER. Sometimes there will be things you can’t control and I just have to cope. One thing is for sure, my eating habits remain unchanged. This keto hamburger soup is just the kind of meal I would eat anytime. Its packed with goodness, it’s anti-inflammatory, and it’s tasty AF.

So, red spot or not… I’m going to keep calm and carry on. Trust the process and the work I’ve put in. Trust that once things settle down, so will my stress levels and inflammatory symptoms. Besides, my worst day today, is still better than my best day 3 years ago!

keto hamburger soup

KETO HAMBURGER SOUP

Tastes Like A Whole30 Approved Whopper

Seriously, this keto hamburger soup tastes like you threw a burger in a blender. It’s got all the savory, juicy, fatty, saucy, tangy taste. My husband was a huge fan. He even says to remind you all to make a double batch! This recipe creates two large bowls… which apparently wasn’t enough for my household, so you have been warned!

 

What Are Nightshades?

Tomatoes, Potatoes, Eggplant and any kind of pepper (not peppercorns, but chili pepper, paprika etc). If you hadn’t noticed, I don’t cook with them ever. They are very inflammatory to me. I haven’t had them in three years. It IS doable. My cookbook, Made Whole is also nightshade free. More info on them. HERE. 

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Keto Hamburger Soup (dairy free, paleo, nightshade free)

dairy free keto soup

Comfort food at it’s finest, and healthiest!

  • Author: Cristina Curp
  • Prep Time: 5
  • Cook Time: 40
  • Total Time: 45 minutes

Ingredients

  • 2 tablespoons avocado oil
  • 1 small onion, diced
  • 2 sticks celery, diced
  • 2 cloves garlic, minced
  • 1 pound 90% lean ground beef
  • 1 teaspoon fine salt
  • 1 teaspoon dried parsley
  • 1 teaspoon garlic powder
  • ½ teaspoon dried oregano
  • 2 tablespoons paleo mayo
  • 2 tablespoons Dijon mustard
  • 3 cups bone broth
  • 2 tablespoons dill pickle brine (optional)
  • To garnish and optional: (not included in macros)
  • Sliced pickles
  • Crispy bacon
  • Shredded lettuce
  • Green Olives

Instructions

  1. Heat a large pot over medium heat. Add in the cooking oil.
  2. When it comes to temperature add in the onion, celery and garlic.
  3. Sauté until softened and aromatic, about 8 minutes.
  4. Crumble in the ground beef and the seasoning, breaking up and stirring with a whisk.
  5. Cook, stirring often until browned, about 8 minutes.
  6. Mix in the mayo and the mustard until creamy.
  7. Then add in the broth and brine. Stir well then cover.
  8. Simmer for 20 minutes.
  9. Open the lid and bring to a boil, stirring often for 5 minutes.
  10. Take it off the heat.
  11. Serve hot!
  12. Add toppings and garnishes if desired.

Notes

Make a double batch, trust me!

Nutrition

  • Serving Size: 3
  • Calories: 468
  • Fat: 31
  • Carbohydrates: 2
  • Protein: 40

Shop This Recipe:

Keto hamburger soup

Teriyaki Meatballs Noodle Bowl (Keto, AIP, Paleo)

Vanilla Tahini Fudge Fat Bomb (Keto, Paleo, Dairy + Nut Free)

A non-chocolate treat? How am I?? Hehe… well this Vanilla Tahini Fudge is a delicious reason to set that chocolate aside. I love the toasty tahini flavor, the familiar vanilla, and the creamy coconut. With a handful of ingredients, these freeze fudge bars are an easy treat, snack or fat bomb to keep stashed away for … well, any reason!

So let me tell you about these special keto vanilla fat bombs! 

vanilla keto fat bomb

About the Ingredients:

Tahini: A good source of methionine which aids in liver detox, vitamin E and a few of the B’s too! THIS ONE is non-gmo, organic and affordable!

Coconut Cream: Is a great dairy free alternative to baking and cooking. Use it like you would heavy cream! You can buy coconut cream like THIS ONE or buy full fat, unsweetened coconut milk, and put it in the fridge for the cream to separate to the top, like THIS ONE. 

Coconut Oil: Other than being a great saturated fat, great for cooking, frying and baking… Coconut fat is rich in MCT’s (medium chain triglycerides) which help your body stay in ketosis!

Stevia Glycerite: This type of stevia is my favorite. It’s not as strong or bitter as the dropper variation. It’s sweet and mild. I really like it, you use a little more than the dropper kind, so if you’re using regular liquid stevia you will need to use much less. Perhaps 10-20 drops. This stevia is so mild I measure it in teaspoons. It is becoming my favorite keto sweetener. I use THIS ONE.

Vanilla Bean: Using vanilla extract is A-ok too! I just prefer the rich flavor of vanilla bean scrapings. I slit the bean with a paring knife, unfold the sides open and use the knife to scrape out the sticky, black insides. 2 beans will only yield about 1/2 a tsp but that is enough!! This stuff is GOLD. But expensive, see HERE. So if you go the extract route, I like THIS ONE. 

I use a silicone mold to make these keto vanilla fat bombs, like THIS ONE. 

Gently Heat. Mix. Mold. Freeze. Done.

 

 

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Vanilla Tahini Keto Fudge

Raw, easy, 5 ingredient keto fudge, that’s not chocolate! Keto Vanilla Fat Bombs like no other!

  • Author: Cristina Curp
  • Prep Time: 5
  • Total Time: 5
  • Yield: 6

Ingredients

Instructions

  1. In a small sauce combine the coconut oil, coconut cream and tahini.
  2. Heat over low heat, stirring until well combined.
  3. Remove from the heat.
  4. Whisk in the vanilla, salt and stevia and continue to whisk until the mix cools a bit.
  5. Divide the mixture between 6 silicone molds, or pour into a small loaf pan lined with parchment paper.
  6. Freeze for 1 hour or until completely firm.
  7. If using a silicone mold, pop them out of the molds and store in a tupperware in the fridge.
  8. If using a loaf pan, lift up by parchment paper and cut into 6 squares. Store in tupperware in the fridge.

Nutrition

  • Serving Size: 6
  • Calories: 237
  • Fat: 25
  • Carbohydrates: 2.5
  • Fiber: .9
  • Protein: 1.8

dairy free keto fat bomb

Homemade Keto Chocolate (Step by Step Tutorial)

Coconut Caramel Slice (Paleo, Keto, Nut Free)