Slow Carb or Paleo Chimichurri Salad

Chimichurri is a flavor-packed sauce or marinade from Argentina.  Since I’m trying to eat more raw veggies, I decided to take a typical marinade and build a super healthy salad around it.

Don’t be intimidated by the large number of ingredients.  This is really easy.

Time Saving Tip: You can make extra chimichurri and freeze batches for later.

Paleo Chimichurri Salad Recipe
Slow Carb or Paleo Chimichurri Salad

Salad Ingredients

  • 10-12 oz meat of your choice, cut into chunks or strips (chicken, beef or pork work well)
  • 4 cups baby spinach
  • ½ red onion, thinly sliced
  • ½ cup cherry tomatoes, sliced in half
  • ½ red bell pepper cut into strips
  • ½ avocado cut into cubes

Chimichurri Marinade Ingredients

  • ½  cup cilantro leaves (coriander here in Australia)
  • ¼  cup fresh mint leaves
  • ¼  cup flat-leaf parsley
  • 3 cloves fresh garlic, finely chopped
  • ¼  teaspoon hot pepper flakes
  • ¼  cup of olive oil
  • Splash of vinegar or lime juice
  • Sea salt and pepper to taste


  1. Prepare the chimichurri marinade. Chop all the herbs.  Combine the herbs and garlic in a bowl.  Alternatively, you could use a food processor if you want a smoother marinade/dressing. Add the oil and a splash of vinegar or lime. Correct the seasoning, adding salt or vinegar, to taste. The chimichurri should be highly seasoned.
  2. Pour a 1/2 of the chimichurri into a baking dish just large enough to hold the meat you want to marinade.  Add meat.  Cover and store in the fridge for a few hours (at least 30 minutes!)  Set the rest of the chimichurri aside.
  3. Heat up a large skillet.   Cook meat until thoroughly cooked (3-5 minutes should do.)  If cooking steak, you can leave medium rare.
  4. Combine veggies in a large salad bowl.  Toss with the chimichurri you set aside.  Add meat.  Serve and top with sprigs of cilantro.

Bun-less Burgers Two Ways

Slow Carb Paleo Burger

Whether you’re Paleo, Primal or Slow Carb, you aren’t going to be having a bun with your burger.  My philosophy is – if you top your burger right, you won’t even miss the bun, or the sugar-y condiments.  Here are two of my favorite combinations for inspiration.

My burger recipe is simple, just a little sea salt and pepper with high quality grass-fed organic beef cooked to medium rare, served with killer toppings.  By all means, make it with ground turkey, buffalo or lamb if you prefer.

Serves 4 (or 6 depending on who is eating!)

Burger Ingredients

  • 1lb beef mince
  • 2 cloves of garlic
  • Sea Salt and Fresh Ground Pepper to taste

Burger Directions

Mix ingredients in a bowl. Form patties of uniform shape and size.  Grill on the BBQ or in a frying pan with a bit of oil.

Now for the fun part… here are a few suggestions on how to make your burger more interesting.

Classic Burger with Sautéed Mushrooms and Bell Peppers over Garlic Cauliflower Mash

Slow Carb Paleo Burger
Burger with Sautéed Mushrooms and Bell Peppers over Garlic Cauliflower Mash


  • 1 red bell pepper, chopped into long strips
  • 1 large onion, chopped into long strips
  • 1 head of cauliflower, chopped into florets
  • 1 cup of chicken stock (make sure there are no additives)
  • Sea Salt and Fresh Ground Pepper to taste
  • Optional: ghee or parmesan cheese


  1. Sauté sliced mushrooms and onions in a bit of oil or ghee until tender (or even go for crispy if you like them a bit caramelized.
  2. Put cauliflower florets into a pot of water.  I generally fill the pot an inch or two with chicken  stock or broth to give the florets something to steam in.  Put a lid on the pot and turn heat to medium high.  Steam the florets in the broth for about 4-5 minutes until tender (I open up the pot and poke them with a fork to check.)
  3. Once tender, use an hand blender to blend until smooth.  If you don’t have a hand blender, you can toss the cauliflower and liquid into a normal blender, but BE CAREFUL and make sure the top is on.  You don’t want a face full of steaming hot faux cauliflower.
  4. Season with salt and pepper.  If you’d like something a bit richer, you can add ghee and/or a bit of parmesan cheese (depending on if your diet allows.)
  5. Serve the meal by placing the burger over the cauliflower and topping with the onions and peppers.

Bacon and Egg Burger with Sautéed Mushrooms and Onions and Avocado Slices on the side

Slow Carb Paleo Bacon and Egg Burger
Bacon and Egg Burger with Sautéed Mushrooms and Onions and Avocado Slices


  • 1 large onion, chopped into long strips
  • 2 cups of mushrooms, sliced
  • 1 egg per burger
  • 1 slice of bacon (the bacon I use in Australia is center cut bacon which is more similar to a Canadian bacon than typical American bacon.)
  • ½ avocado per person


  1. Sauté sliced mushrooms and onions in a bit of oil or ghee until tender (or even go for crispy if you like them a bit caramelized.
  2. In a separate pan, fry up eggs and bacon.
  3. Serve the meal by placing the burger on the plate and topping with the bacon first, then the egg, then the onions and mushrooms.  If you want to be like the Aussie’s, try adding some beetroot.  I still haven’t figured out the appeal in this, but the people I’m surrounded by seem to love it.
  4. Serve the avocado on the side.

Slow Carb Ground Beef with Cauliflower and Tomatoes

This is a mild but flavorful curry.  It’s great served with lentils or daal or you can add lentils or chickpeas straight into the recipe.

I followed a recipe I found online and have translated it into US measurements – visit the site directly for metric conversions.   The recipe requires quite a few ingredients but is fairly straightforward to prepare.

Ground Beef with Curried Cauliflower and Tomatoes

4-6 Servings



  • 1lb of Minced Ground Beef
  • ½  Cauliflower, washed & cut into medium sized florets
  • 2 Onions, finely chopped
  • 2 Tomatoes, blanched & chopped OR 1 can of tomatoes
  • 4 cloves of Garlic, finely chopped
  • 1 (½” piece) of Ginger Root, crushed
  • 4 Cardamom Pods, crushed
  • 2 Cloves (
  • 1 bunch of Fresh Cilantro Leaves, washed & finely chopped
  • 1 t Coriander Powder
  • 1 t Cumin
  • 1 tsp. of Dried Fenugreek (I didn’t have this and used a bay leaf)
  • 1 tsp. of Garam Masala
  • Salt, to taste
  • Fresh  Ground Pepper, to tase
  • Chilli Powder, to taste
  • 3 Tbs of ghee or macadamia nut oil


  1. Heat oil in a large heavy pot and add the cauliflower in batches. Fry gently until it is golden brown. Set aside.
  2. In the same oil, add the cardamoms and cloves and as they start to darken add in the onions and fry well until they turn golden brown. Add in the ginger and garlic paste and fry. Add in the coriander powder, cumin powder, fenugreek leaves (or Bay Leaf), tomatoes, red chilli powder and salt and fry well until the oil starts to separate.
  3. Add in the minced meat, and fry on low heat until the excess water evaporates and the meat turns rich brown. Add as much water as would be needed to just cook the meat and cook in a pressure cooker. As soon as the cooker reaches maximum pressure, reduce the heat and cook for another 7-8 minutes. Let the pressure reduce by itself. Open the cooker and add in the cauliflower. Stir well, add more water if needed, cover and let it cook until the cauliflower is tender and there is no excess water left.
  4. Garnish with garam masala powder and coriander/cilantro leaves before serving.

Slow Carb Beef and Lentil Soup

Slow Carb Soup Recipe

Yesterday I found myself with a lot of beef that needed to be cooked ASAP and wanted to make some sort of “one pot” meal that works for the Slow Carb diet.  This recipe, from Giada De Laurentiis and the Food Network, covered all the bases.

I hesitated to post this recipe because it’s not my normal style of food, and I actually didn’t love it (despite hundreds of 5 Star reviews on the Food Network and a few friend telling me it was tasty), but I think it would appeal to a lot of people and so it’ll be included.  This is a heavy, hearty, stick to your ribs kind of stew, perfect for a cold winter night.

Below is the original recipe.  I’d recommend doubling the spices and adding a bay leaf and some extra garlic.  Because the veggies included aren’t very nutritionally dense, I would also advise adding spinach.

To save time you can use canned lentils or cook the lentils in a separate pot while you are cooking the meat.

Slow Carb Soup Recipe
Slow Carb Beef and Lentil Soup


  • 2 tablespoons olive oil
  • 1 1/2 pounds boneless beef chuck, cut into 1-inch cubes
  • Salt and freshly ground black pepper
  • 3 large celery stalks, chopped
  • 2 large carrots, peeled and chopped
  • 1 large onion, chopped
  • 6 garlic cloves, chopped
  • 1 1/2 teaspoons chopped fresh rosemary leaves
  • 1 1/2 teaspoons dried oregano
  • 6 (14-ounce) cans beef broth
  • 1 (28-ounce) can diced tomatoes in juice
  • 2 cups (about 11 ounces) lentils, rinsed
  • 1/3 cup chopped fresh Italian parsley leaves


1. Heat the oil in heavy large pot over medium-high heat. Sprinkle the beef with salt and pepper. Add half of the beef and cook until brown, about 8 minutes. Using a slotted spoon, transfer the beef to a bowl. Repeat with the remaining beef.

2. Add the celery, carrots, onion, garlic, rosemary, and oregano to the pot. Saute until the onions are translucent, about 8 minutes.

3. Return the beef and any accumulated juices from the bowl to the pot. Add the broth and tomatoes with their juice. Bring the soup to a boil. Reduce the heat to medium-low. Cover and simmer until the meat is just tender, stirring occasionally, about 1 hour.

4. Add the lentils. Cover and continue simmering until the lentils are tender, about 60 minutes. Stir in the parsley. Season the soup, to taste, with salt and pepper. Ladle the soup into bowls and serve.

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Slow Carb Steak Marinade

When it comes to steak, I could eat filet mignon with nothing but salt and pepper cooked medium rare every single day and be a happy lady.  But, it’s summer in Australia and that means it’s BBQ season.  Here ‘s a simple marinade you can make with items you likely have sitting in your pantry right now.


  • ½ cup dry red wine
  • 3 teaspoons wheat-free tamari
  • Fresh ground pepper
  • ¼ t oregano
  • 1lb cut of lean steak (I prefer flank steak or skirt steak for this recipe)


  1. In a shallow dish, combine the wine, tamari, a pinch of fresh ground pepper and oregano.
  2. Add the steak and coat both sides with marinade.
  3. Cover and refrigerate overnight, turning occasionally.
  4. When you’re ready to cook, remove the steak and discard extra marinade.
  5. Cook on the grill to medium rare.  Slice thinly across the grain and serve.

Note:  This steak can also be done indoors using the broiler.  Coat a broiler rack pan with olive oil cooking spray and cook about 4-6 minutes per side (depending on how well done you like your steak.)  4 minutes is normally medium rare.