Since Rob and I adopted a more ketogenic diet, this has become one of my favorite recipes. I love it because I always have most of the ingredients in my pantry already (soy sauce or coconut aminos, sesame oil, and some chili garlic sauce), so all I have to do is grab a pound of ground pork and some slaw mix at the grocery store.

This "egg roll in a bowl" has all my favorite Asian flavors and satisfies that Chinese takeout craving, but you can stick to a Paleo and/or keto diet (and save some money!) by making it yourself. I've also heard it referred to as "crack slaw" in the keto community, but I think egg roll in a bowl is a bit more fun to say.

The first few times I made this, I tried it with ground beef and regular shredded cabbage, and it just wasn't as good. I like it better with red cabbage, some carrots, and ground pork instead of beef--the pork gets nice and crispy and adds a nice flavor to the dish. But if you like beef, you can stick with that; and you could even do ground chicken if you'd prefer.

Ingredients: 

• 1 pound of ground pork

• 2-3 cloves of garlic, minced

• About 10 ounces of shredded cabbage and carrots (I use a bag of the shredded red and green cabbage with carrots from Trader Joe's)

• 1-2 tablespoons sesame oil

• About 1/4 cup of soy sauce or coconut aminos

• 1 teaspoon of crushed red pepper (optional, plus more or less depending on your heat preference)

• 1-2 teaspoons of chili garlic sauce

• About 2 teaspoons of rice vinegar

• Salt and pepper, to taste

• Sliced green onions for garnish and some Sriracha for topping

Instructions: 

1. In a large pan, heat the sesame oil and add ground pork, breaking it up with a wooden spoon. Cook over medium-high heat until the pork begins to brown and get crispy around the edges. Add the garlic and give it a stir.

2. Add about half of the soy sauce and the crushed red pepper. Season with salt (be conservative with the salt since you're using soy sauce) and pepper and stir well to combine. Continue to cook until the pork is completely browned.

3. Add the cabbage and carrot mixture to the pan and reduce heat to medium. Toss to combine and add the remaining soy sauce. Add the chili garlic sauce and cook for 4-5 minutes or until the cabbage begins to wilt.

4. Add the rice vinegar and give everything a good stir. Serve hot, topped with green onions and a drizzle of Sriracha, if desired.

For years, my mom has been making the best Paleo blueberry muffins. I think I made them with her one time, but they were a treat she always had, either freshly baked or maybe just in the freezer, ready to be defrosted and served hot with a generous dollop of butter on top.  

I've been in a bit of a breakfast rut lately (I'm currently in the Can't Look At Another Egg stage, maybe you're familiar with it), and there were some gorgeous blueberries at the grocery store on Tuesday morning, so I decided I wanted to whip up some grain-free blueberry muffins, just like the ones my mom used to make for me. I couldn't find the recipe anywhere, but I finally tracked it down--it's these Paleo Blueberry Muffins from Paleo Cupboard. Seriously, the best.

They're so great with coffee, and even better with the windows open and birds chirping away outside. Spring, man--it's magical. Especially with a muffin.

For the longest time I was trying to make Paleo muffins with coconut flour (see these) and it just wasn't quite right--since switching to almond flour I've had much better results. This recipe is seriously the best, and I'm so happy to have found it after all these years!

Can you believe Valentine's Day is just a week away? Rob and I don't usually do very much to celebrate, but I always like to make a little treat and maybe some dinner.

This year I decided to try my hand at some keto fat bombs--they only take a few ingredients and they're packed with healthy fats so they make a really great treat when you're trying to cut out sugar. Some people sweeten them with a bit of honey or any other natural sweetener, but I don't think they need it.

Ingredients: 

• 1/2 cup coconut oil
• 1/2 cup almond butter
• 1-2 tablespoons grass-fed butter (optional but delicious)
• 1/4 cup unsweetened cocoa powder
• A pinch of salt
• Several tablespoons of unsweetened shredded coconut, for topping

Instructions: 

1. In a small saucepan over low heat, melt coconut oil and whisk together with almond butter until combined. Add cocoa powder and butter. Continue to stir until combined. Add the salt and remove from heat.
2. Pour the mixture into baking molds--I use silicone cupcake liners, but you could find cute little heart ones or some other shape.
3. Pop them into the freezer for 15-20 minutes, or until they've hardened enough to handle. Store in the fridge!