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.

These beef-stuffed peppers aren't much to look at, but they were so good that I'm still thinking about them over a week later. They're super easy to make, they keep well in the fridge, and you can even make the filling ahead of time and assemble and bake right before serving!

I added some diced mushrooms to my meat mixture to beef it up a bit (no pun intended), but if you're a vegetarian I think you could completely substitute mushrooms for the ground beef and it would be delicious. Also if you're going for strict Paleo, just omit the cheese. Lately I've been adding a little bit of cheese to most of my meals because I'm still doing keto.

Ingredients: 

• 2 green bell peppers
• 1 pound of ground beef
• 1 tablespoon olive oil
• 1/2 of an onion, diced
• 2 cloves of garlic, minced
• 5-6 cremini mushrooms, diced
• 3-4 tablespoons ketchup
• A couple handfuls of shredded cheddar cheese (optional)
• Salt and pepper, to taste

Instructions: 

1. In a large pan over medium-high heat, sauté onion in olive oil for about 5 minutes. Add the garlic and give it a stir. Add the mushrooms and sauté for another 4-5 minutes. Add the ground beef and cook until brown, about 5-7 minutes.
2. Stir in the ketchup and some of the cheese. Season with salt and pepper and reduce heat to low. Allow to simmer for a couple minutes until everything is well incorporated. (At this point you could refrigerate the filling and save it until it's ready to serve, or you could just eat it as is--we usually put ours on a salad.)
3. Preheat the oven to 350. 
4. Slice the top of each green pepper off and remove the inside section and seeds. If necessary, slice a very thin layer from bottom of the pepper to make it stand up straight.
5. Place the peppers in a baking dish and fill with hamburger mixture. Top with more cheese if desired and bake at 350 for about 25 minutes, or until the pepper is fork-tender and the cheese has melted. Serve hot.

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!