We still can’t find turkey meat and Elliot’s never had meatloaf so here is an attempt at flavoring up a regular chicken mince loaf. It’s slightly low carb, relatively high in fat, but higher in protein… regardless not an everyday meal but a good one none the less.
You can funk this recipe up too: http://www.paleorunningmomma.com/buffalo-ranch-chicken-meatloaf-paleo/
Make it Mexican inspired, Italian… meatloaf is just a great base for anything.
- 1 yellow onion, peeled, halved
- 2 cloves garlic, peeled
- 1 large stick celery, roughly chopped
- 1 large carrot, roughly chopped
- ½ large green pepper, roughly chopped
- 1 large handful baby spinach
- 1 teaspoon dried thyme (or 2 teaspoons of fresh)
- 1 teaspoon smokey paprika
- ½ cup rolled quinoa (can substitute fresh breadcrumbs also)
- 1 free-range or organic egg
- Sea salt and black pepper, to taste
- 500g chicken mince
- 8 Rashers of thin streaky bacon
- Preheat your oven to 190℃.
- In a food processor, chop the onion, garlic, celery, carrot, pepper and spinach finely. Place in a large mixing bowl.
- Add the thyme, paprika, rolled quinoa and egg and mix to combine. Add the chicken mince and squeeze together to combine the ingredients well.
- Line a 12 x 22cm greased (or lined with aluminum) loaf tin with bacon, overlapping to cover base & sides of tin.
- Press the minced mixture in the tin (so it’s firmly packed), gently wrap the bacon around & sides of the mince.
- Cover with foil and bake for 40 minutes, then uncover for the last 10 minutes.
- Once cooked, drain the delicious juices from the tin into a little jug and invert the loaf onto a tray. Place it under a moderate grill for 5 minutes or so to crisp the bacon.
- Slice with a serrated knife and serve with the reserved pan juices.
Ingredients (Serves 4)
- 5 avocados
- 1 cup cooked and shredded chicken
- 1/4 cup salsa verde (check sugar)
- 2 green onions, sliced
- 1 tablespoon cilantro, chopped
- 1/2 cup grilled corn *optional
- 1 tablespoon lime juice
- salt to taste
- Mash one avocado and mix in the chicken, salsa verde, green onions, cilantro, corn, lime juice and salt.
- Slice the remaining avocados in half and fill with the chicken enchilada mixture.
Option: Top with shredded cheese and throw it them under them broiler to melt!
Option: Serve topped with crumbled cheese like queso fresco or feta!
- 1 1/4 lbs peeled and deveined jumbo shrimp (weight after peeled)
- 1 tsp olive oil
- 1 green bell pepper, diced
- 2 scallions, thinly sliced, white and green parts separated
- 1/2 cup chopped cilantro
- 2 cloves garlic, minced
- 1/2 teaspoon kosher salt
- 1/2 tsp crushed red pepper flakes (or to taste)
- 1 1/2 diced tomatoes
- 14 oz can coconut milk (check sugar!)
- 1/2 lime, squeezed
- Cauliflower rice to serve over
- In a medium pot, heat oil on medium-low heat. Add red peppers and sauté until soft, about 4 minutes.
- Add scallion whites, 1/4 cup cilantro, garlic and red pepper flakes, cook 1 minute.
- Add tomatoes, coconut milk and 1/4 teaspoon salt, increase heat and bring to a boil, cover and simmer on low about 10 minutes to let the flavors blend and to thicken the sauce.
- Add shrimp and cook 5 to 6 minutes, until opaque and cooked through.
- Add lime juice.
- To serve, divide equally among 4 bowls, about 1 1/4 cups then top with scallions and cilantro.
Yield: 4 servings, Serving Size: 1 -1/2 cups (not including cauliflower rice)
- 1 cup ground golden flax seed or buy flax meal already ground
- 4 pastured eggs
- 1/2 cup avocado oil or any oil
- 1 scoop (25g) Vanilla protein powder
- 1/2 cup granulated sweetener (maple sugar erythritol, lakanto, coconut sugar)
- 1/4 cup coconut flour
- 2 teaspoons vanilla extract
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon cloves
- 1 teaspoon lemon juice
- 1/2 teaspoon baking soda
- pinch of sea salt
- 1 cup pecans/ walnuts chopped (pecans are lower in carbs but higher in fat)
- *top with cream cheese (check added sugars)
*Note: I like using golden flax seeds as I find the taste to be more mellow compared to dark brown flax seeds, but any color flax seed will work.
Preheat over to 325*F.
If starting with whole golden flax seed, grind it in a coffee grinder
, then measure 1 cup.
Mix ingredients together in a mixing bowl in the order they are listed. You can use an electric mixer if you’d like, but be sure to add in walnuts last, after using a mixer.
Laddel batter into silicone cups or lined muffin tin.
Bake at 325*F for 18 to 22 minutes.
Estimated Nutrition Information using myfitnesspal per serving of 1 muffin, based on making 12 muffins total. Data below is based on using a sugar alcohol to sweeten, if using coconut sugar, add 10 carbs and 36 calories per muffin.
- Calories: 219
- Total fat: 20 grams
- Total Carbs: 6 grams
- Dietary Fiber: 4 grams
- Sugar: 1 gram
- Protein: 6 grams
- 85% cocoa chips (optional)
*Or 100 g powdered sweetener
- Place all the ingredients in a blender and blend until smooth.
- Pour into an ice cream maker and churn until frozen and light but creamy. Serve immediately or freeze until required. Store for up to 1 month in the freezer.
- If you don’t have an ice cream maker (suchas myself), pour the sugar free mint ice cream into a shallow dish/ tupperware and pop in the freezer. If you want to get fancy- Stir each half hour to break up any ice crystals.
- Or just pour it in a tupperware and forget it for a couple hours then stir it a little
- Or just forget it over night and then put it in the blender again before serving like a milkshake
- You can also pour the ice cream mixture into popsicle molds instead.
- 2 tbsp. Coconut Oil
- 1.5 inch Ginger
- 1 medium Green Chilli
- 2 small Shallots
- 2 cloves Garlic
- 2 tsp. Turmeric Powder
- 1 stalk Lemongrass
- 1/2 cup Coconut Milk (from the can)
- 1/2 cup Water
- 1/2 Large Zucchini diced in medallions
- 1 head of Bok choy chopped
- 3 large Chicken breast
- 1/2 tsp. Salt
- 1 tbsp. Cilantro, chopped
- (Cauliflower rice- not included in nutrition count)
- Bruise 1 stalk Lemongrass. This will help release the aroma when cooking.
- With a pestle and mortar, pound 1.5 inch Ginger, 1 Green Chlli, 2 Shallots and 2 cloves Garlic. Alternatively, you can use a blender.
- In a pre-heated pot over medium heat, melt 2 tbsp. Coconut Oil. Once hot, add in the pounded ingredients and saute.
- After 3-4 minutes, add in 2 tsp. Turmeric Powder and the smashed Lemongrass and saute once again.
- Add in Chicken meat and mix well with the sauteed ingredients.
- Once the meat is coated, pour in 1/2 cup each Coconut Milk and Water.
- Add in 1/2 tsp. Salt and cover the pot. Let everything cook for about 20 minutes or until desired thickness is reached and chicken is cooked through.
- Sprinkle 1 tbsp. chopped Cilantro over the top and serve!
*Optional-Serve with cauliflower rice
This makes a total of 3 servings of Low-Carb Chicken Curry. Each serving comes out to be about 493 Calories, 35g Protein, 5g Net Carbs, and 37.5g Protein.