Slow Carb and Paleo Party Food

slow-carb-super-bowl-party-foodsSuperbowl can be a landmine of bad food choices on the Slow Carb or Paleo diet if you don’t plan for it.  You can also stick to the plan pretty easily and eat some killer food if you’re up for a bit of prep.

Here’s a few ideas to have a Slow Carb or Paleo friendly Superbowl Menu if you’re looking to keep it “clean” and not blow your eating plan on Super Bowl Sunday.  I’ve hand-picked recipes from my own blog as well as a few of my other favorite food recipes and bloggers.

What will you be eating on Superbowl Sunday?  Will you be sticking to your eating?
Feel free to share your recipes below.

Snacks & Nibbles
Raw veggies with Guacamole or Salsa
Green Olive and Almond Tapenade
Crispy Roasted Chickpeas
Paleo Meatballs
Egg and Pesto Stuffed Tomatoes
Bacon Cups
Bacon Wrapped Asparagus with Cilantro Mayonnaise
Jalapenos: Bacon Wrapped Chicken Stuffed
Shrimp with Sugar-Free Cocktail Sauce
Deviled Eggs or Demoned Eggs
Stuffed Portabella Mushrooms

Chimichurri Salad
Heart of Palm and Avocado Salad

Full-on  Food
Spicy Bacon Lentils
Asian Lettuce Cups
Korean Grassfed Shortribs
Lamb and Vegetable Kabobs
Almond Crusted Chicken Tenders
Spicy Buffalo Wings
My Favorite Slow Carb Chilli
Mexican Pulled Chicken Stuffed Peppers
Red or Green Thai Curry

Nor Cal Margarita
Vodka Soda with Lime
Red Wine

I hope these recipe ideas inspire.  Or if you’re Slow-Carbing you could just take the day off.  


Incoming search terms:

  • party food

Slow Carb Stuffed Portabella Mushrooms

Pork Stuffed Portabella Mushroom Recipe

This recipe for stuffed mushrooms makes an awesome main course served with stir-fried veggies or great nibbles if you’re throwing a party.  The recipe is made with ground pork, which I think works best, but for those who don’t eat pork, you could make it with ground chicken or turkey as well.

The recipe was inspired by a recipe in Jane Kennedy’s “OMG! I Can Eat That?” It was intended to be an appetizer done with shiitake mushrooms, but I had quite a few portabellas on hand that were in danger of going “off”, so improvise I did.  If you’re making these mushrooms as a meal where each person will have their own, I’d stick with the portabellas.  If you’re looking to create “finger food” for a party, the shiitakes would be great.

Pork Stuffed Portabella Mushroom Recipe
Slow Carb Stuffed Portabella Mushrooms

Serves 6

Ingredients- filling

  • 6 Portabella mushrooms (or 24 shiitake mushrooms)
  • ½ lb ground pork mince
  • 4 green onions (or “spring onion”, in other parts of the world)
  • 4 garlic cloves
  • 1 teaspoon dried chilli flakes
  • 1 teaspoon ground white pepper
  • 1 teaspoon sea salt
  • 1 Tbs olive oil or macadamia nut oil

Ingredients- sauce

  • 2 Tbs soy sauce or tamari
  • 1 teaspoon sesame oil
  • 1 teaspoon dried chilli flakes
  • Squeeze of lemon juice


  1. Preheat oven to 400F/200C.  Line a baking tray with baking paper.
  2. Prepare the mushrooms by cutting off the stems and placing them on a tray.  If you’re using portabellas, you may want to scoop out the insides.  I didn’t because I was feeling lazy, but you’ll notice that by leaving them in, you get some brown mushroom liquid sloshing around.
  3. In a large bowl, combine the pork, green onions, garlic, chilli, white pepper and sea salt.  Divide evenly into your mushroom cups.
  4. Heat the oil in a non-stick frying pan over medium heat. Place each mushroom, filled-side down, in the pan and cook for a few minutes until the tops turn golden.  Turn and cook on the other side for two minutes.
  5. While the mushrooms cook, make the dipping sauce by mixing soy sauce/tamari, sesame oil, chilli and lemon juice.  Set aside.
  6. Remove the mushrooms from the pan and transfer to the baking tray.  Bake for about 10 minutes, or until cooked through.  Serve immediately with the dipping sauce.

Bacon Cups – Slow Carb Party Food

Slow Carb Friendly Bacon Cups

These little bacon cups from Not Martha are absolutely adorable and look delicious.  I have to confess, I haven’t made this recipe yet (we don’t have the “right” kind of bacon in Australia so I probably won’t make them until I make it back to the US.)  Nonetheless, I want to share the recipe anyway knowing how hard it is to make Slow Carb Diet friendly food when you’re entertaining and want to appeal to a crowd.

Slow Carb Friendly Bacon Cups
Slow Carb Friendly Bacon Cups

Who doesn’t love bacon, right?  With Easter is coming up in a few weeks, and I could even visualize popping a halved hard boiled egg inside making a cute little Easter basket.

If you do try out this recipe, please send me a comment and let me know how it is.

Here’s the link again:

Slow Carb Greek Pot Roasted Chicken

Slow Carb Chicken

I discovered this (Greek) recipe through an Asian-born, Australian, food-blogger, which I found delightfully amusing because the longer I stay in Melbourne, the more I see the blending of different food cultures.  It originated from Rick Stein’s Mediterranean Escape cookbook.

This is definitely a “comfort food” sort of meal.  It has all the simplicity of a roast chicken, but the complexity of the tomato sauce with cinnamon and sun-dried tomatoes really makes the dish much more interesting.

Be careful with sundried tomatoes though – some are packed in a liquid that contains sugar!

What do the real foodies call a dish like this? Rustic?  I’m not quite sure, but I will be making it again on cold, drizzly evening.

Slow Carb Chicken
Greek Pot Roasted Chicken

Serves 4


1 x 2-kg free-range chicken
4 tbsp extra virgin olive oil
1 large onion, halved and thinly sliced
4 garlic cloves, thinly sliced
60 g sun-dried tomatoes in olive oil, drained
500 g vine-ripened tomatoes, roughly chopped, or 400-g can chopped tomatoes
7.5-cm piece cinnamon stick
1 tsp dried oregano
A generous pinch of crushed dried chillies
150 ml chicken stock
A small handful of flat-leaf parsley leaves, roughly chopped
Salt and freshly ground black pepper


  1. Preheat the oven to 350 F. Season the inside of the chicken. Heat 3 tbsp of the olive oil in a large flameproof casserole., add the chicken and brown it on all sides over a medium heat.
  2. Remove the chicken to a plate, add the remaining oil and the onion to the casserole and cook until soft and lightly browned. Add the garlic, sun-dried tomatoes, fresh or canned tomatoes, cinnamon, oregano, dried chili flakes, chicken stock, 1 tsp of salt and some freshly ground black pepper. Bring to a simmer, replace the chicken and cover the casserole with some foil and a tight-fitting lid.
  3. Transfer the casserole to the oven and bake for 1 1/2 hours until the chicken is very tender.
  4. When the chicken is cooked, and the juices from the thickest part of the thigh run clear, life it into a carving board, cover it tightly with foil and leave it to rest somewhere warm for 10 minutes. Skim the excess fat from the surface of the sauce, place the casserole over a medium heat and leave to simmer vigorously until the sauce is slightly reduced and thickened.
  5. Remove the cinnamon stick from the sauce, stir in the parsley and adjust the seasoning to taste. Carve the chicken. Spoon some of the sauce onto 4 warmed plates and place the chicken on top.

Slow Roasted Puerto Rican “Pernil” Pork Shoulder

Slow Carb Pork Recipe

I found this recipe in a roundup of NY Times “Minimalist” recipes.  I cooked the pork a bit longer than the recommended 3 hours, and it was flavorful and tender, as expected from a cut of meat that cooks for hours over a low heat.

I served the pork over a roasted garlic and butter bean mash and raw cabbage slaw.    The recipe made enough for my boyfriend and I have dinner plus a week’s worth of lunches for me.

The butter bean mash wasn’t much of a hit (hence no recipe), but the pork was a winner.  Next time I’ll be trying a different side dish.

Slow Carb Pork Recipe
Slow Roasted Puerto Rican Pork over Garlic Butter Bean Mash


1 pork shoulder, 4 to 7 pounds (or use fresh ham)

4 or more cloves garlic, peeled

1 large onion, quartered

2 tablespoons fresh oregano leaves or 1 tablespoon dried oregano

1 tablespoon ground cumin

1 teaspoon ancho or other mild chili powder

1 tablespoon salt

2 teaspoons freshly ground black pepper

Olive oil as needed

1 tablespoon wine or cider vinegar

Lime wedges for serving.


1. Heat oven to 300 degrees. Score meat’s skin with a sharp knife, making a cross-hatch pattern. Pulse garlic, onion, oregano, cumin, chili, salt and pepper together in a food processor, adding oil in a drizzle and scraping down sides as necessary, until mixture is pasty. (Alternatively, mash ingredients in a mortar and pestle.) Blend in the vinegar.

2. Rub this mixture well into pork, getting it into every nook and cranny. Put pork in a roasting pan and film bottom with water. Roast pork for several hours (a 4-pound shoulder may be done in 3 hours), turning every hour or so and adding more water as necessary, until meat is very tender. Finish roasting with the skin side up until crisp, raising heat at end of cooking if necessary.

3. Let meat rest for 10 to 15 minutes before cutting it up; meat should be so tender that cutting it into uniform slices is almost impossible; rather, whack it up into chunks. Serve with lime.

Slow Carb Walnut Crusted Pork Chops

Slow Carb Pork REcipe

This recipe was a favorite of mine long before the Slow Carb Diet.   I originally found it in my mom’s Cooking Light magazine.  It has been reposted here at

This is one of those  healthy recipes that you actually forget is healthy.  It’s always a crowd pleaser, and quite honestly, it’s so good that when I make it I forget I’m on a diet.

While nuts are considered an occasional treat on the Slow Carb Diet, you can still enjoy this meal guilt-free knowing walnuts are full of healthy omega-3 fatty acids, lower cholesterol and tryglyceride levels, lower the risk of heart disease, combat depression and help with weight loss (plus some other benefits as well!)

I’m posting the recipe as is, but there are a few modifications I do that I’ll mention.  I chose to create a Worcestershire substitute because of the high amount of sugar in the sauce, and I am being quite diligent about those little cheats.  The devil is in the details, folks.

A few other notes: The bacon is nice, but totally unnecessary.   If you don’t have it or don’t like it, just add a bit of oil to the pan to keep the chops from sticking.  I often double the amount of walnuts and spices to make sure I have plenty of coating, but that’s just me.  It’s not really necessary either.  Regarding spices, sometimes I don’t even use sage as suggested.  After some experimentation, I’ve discovered I prefer a mixture of half rosemary and half thyme instead of the sage.

Slow Carb Pork REcipe
Slow Carb Walnut Crusted Pork Chops

( 4 servings)


  • Pork:  4  (8-ounce) bone-in center-cut pork chops, trimmed
  • 1 1/2  teaspoons  Worcestershire sauce (*very high in sugar – try this replacement!)
  • 3/4  teaspoon  kosher salt
  • 1/2  teaspoon  dried sage
  • 1/4  teaspoon  freshly ground black pepper
  • 1/3  cup  walnuts, finely ground
  • 1  bacon slice
  • 1/4  cup  fat-free, less-sodium chicken broth


1. To prepare pork, place chops in a shallow dish; drizzle evenly with Worcestershire. Combine salt, sage, and black pepper in a small bowl. Reserve 3/4 teaspoon salt mixture. Add walnuts to remaining salt mixture; toss well. Press walnut mixture onto both sides of pork chops. Cover and refrigerate 30 minutes.

2. Cook bacon slice in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add pork chops to drippings in pan; cook 1 1/2 minutes on each side or until lightly browned. Add 1/4 cup chicken broth to pan. Cover, reduce heat, and cook 6 minutes or until desired degree of doneness. Remove pork from pan.

Slow Carb Seared Salmon and Capers

Slow Carb Salmon Recipe

This was my second endeavour into cooking salmon.  This recipe is simple, quick and tastes delicious.  I made a few extra fillets and some sautéed spinach and garlic for lunch the next day.

Slow Carb Salmon Recipe
Lunch portion of Seared Salmon and Capers


  • Salmon fillets
  • 1  Tbs Olive Oil
  • Sea Salt
  • Fresh Ground Pepper
  • Capers (about 1 teaspoon per salmon fillet)
  • Garlic, finely chopped ( I used 1 clove for 2 fillets)


  1. Season salmon fillets with salt and pepper.  Gently press garlic into  the top side of the fillets.
  2. Heat olive oil in a skillet over medium heat.  Once heated, add salmon with the garlic coasted side down.
  3. Cook for 2 minutes until garlic is browned.
  4. Turn the salmon over.   Add capers and a bit more olive oil if the salmon has dried out.
  5. Cook for 3-5 minutes until the fish is just beginning to get flaky.

Slow Carb Salmon with Garlic and Turmeric

Slow Carb Salmon Recipe

I grew up in a very meat-eating family where beef, lamb and chicken almost always took center stage.   This trend followed me into adult life, mostly because I had no idea how to cook fish.

I’ve been trying to incorporate a bit more fish into my diet for awhile now, but my default tends to be sushi, more specifically raw salmon.  In my opinion, really good salmon is a bit wasted when you cook it.

Sushi-grade salmon (and even regular salmon) is quite pricey in Australia so now I’m making more of an effort to learn to cook salmon well and make it interesting.

This is a recipe I found in my favorite book of curries.  I made it with the sauce, but for a REALLY simple meal (or if you are avoiding coconut milk), it doesn’t need the sauce.  Warning, it’s a bit intense, so if you prefer things milder, I’d cut the amount of garlic in half.

I serve this dish with yellow daal and sautéed spinach.  Leftovers make a great lunch for the next day.

Serves  4.

Slow Carb Salmon Recipe
Salmon, Spinach and Daal


  • 1 1/2 teaspoons sea salt
  • 1 teaspoon turmeric
  • Cayenne pepper to taste
  • 6 medium garlic cloves, finely chopped
  • 1 lb boneless, skinless salmon fillet
  • 1 T macadamia nut oil

Optional Ingredients (if you decide to make it more of a curry)

  • ½ cup unsweetened coconut milk
  • ½ teaspoon freshly ground pepper
  • Cayenne pepper to taste


  1. Mix the salt, turmeric and garlic together in a small bowl.  Sprinkle over the top of salmon fillets and gently press it into the salmon so it coats it. Cover the fish,  and refrigerate for at least 30 minutes to allow the flavors to sink in.
  2. In a large skillet, add the oil and heat to a medium temperature.  Once sufficiently warm, add the salmon with the spice covered-side down.   Sear the salmon for about 2 minutes until it gets a nice crust.  Turn the salmon over and cook for 2 minutes.
  3. If you’re making the sauce, you’ll want to mix the coconut milk, pepper (and additional cayenne pepper, if you like things hot) while you are searing the fish.  Stir, and pour over the fish once you’ve seared the other side of the salmon.  Using a spatula, gently lift the fish so that some of the sauce gets under it and releases some of the browned bits of garlic and spices.
  4. Reduce the heat to medium low.  Cover the skillet and continue cooking for 3-5 minutes, stirring occasionally.  Fish is ready when it’s barely starting to flake.
  5. If the sauce isn’t think enough for your liking, remove the fish so you don’t overcook it, and then turn up the heat to medium and allow to simmer until it reduces more.

Note:   If you’re planning on serving the salmon without the sauce, once you’ve turned the salmon, cook for another 5 minutes until the fish is barely starting to flake.

Rich and Decadent Slow Carb Lamb Chops with Mushrooms and Herbs

Slow Carb Lamb Recipe

In case you haven’t guessed yet, I love lamb.  It’s not as common or cheap in the US as it is in Australia, and Tim doesn’t specifically address eating lamb in his book, but  a reasonably lean cut of lamb is likely comparable to eating a lean cut of beef.  

This  great meal for a special occasion or entertaining when you want to pretend you aren’t on a diet, this recipe is “lick the plate” delicious.  Seriously, I’ve had guests ask me if it’d be rude for them to lick their plates!

I initially started making this recipe because I wanted to find a way to use all the fresh herbs I was growing on my balcony.  Fresh is always best and more flavorful, but you can certainly used dried as well.

Slow Carb Lamb Recipe
Rich and Decadent Slow Carb Lamb Chops with Mushrooms and Herbs

(Serves 2)


  • 6 -8 lamb chops (lamb bbq chops)
  • 1 small onion, chopped
  • 4 cloves of garlic, minced
  • 1.5 cups sliced mushrooms
  • 1 Tbs finely chopped rosemary
  • 1 Tbs finely chopped parsley
  • 1 Tbs finely chopped thyme
  • 2 Tbs butter or ghee
  • 1 Tbs macadamia nut oil
  • 1 cup dry red wine


  1. If there’s a lot of visible fat on the edges, you can cut it off, but I usually leave a bit of marbling in the middle.   Perfectly OK for Slow Carbing.
  2. Season the chops well with salt and freshly ground black pepper. Heat the oil in a large frying pan on medium-high. When quite hot, put in the chops and sear them on both sides till golden brown. Remove the chops to a warm plate.
  3. Reduce the heat to low, and remove any excess fat.  Add the onion and garlic. Cook, stirring occasionally until caramelized a bit. Increase the heat to medium, and add the mushrooms. Sauté for until golden brown – about 5 minutes.
  4. Put the chops back in the pan, pour on the red wine, and sprinkle on the rosemary, parsley and thyme. Season with salt and pepper. Cook for a couple of minutes until the sauce has thickened a bit.  You may need to turn the heat up a bit to get the sauce to thicken. Stir in the butter.
  5. Serve chops covered with mushrooms and sauce alongside a simple vegetable, such as green beans or a green salad.

30-Minute Easy Slow Carb Roast Chicken

Slow Carb Chicken Recipe
Slow Carb Chicken Recipe
Roast chicken carrots and onions served with steamed green beans

This recipe is ridiculously simple and very tasty.  A perfect inaugural roast chicken for a bachelor or bachelorette new to cooking.  So easy and so well received that my non-cook boyfriend asked me to teach him to make it.  This dish is great served with green beans and roast veggies.



  • 1 t ghee (optional)
  • 1 Tbs olive oil
  • 2 large chicken pieces on the bone (chicken Maryland is what I use)
  • Roasting vegetab les – whatever you have on hand (onions, carrots, parsnips or and ear of corn chopped up into two inch sections all work well and fit into Slow Carb.  If you’re aren’t Slow Carbing or have guests, it’s nice to add potatoes as well )
  • Everyday Seasoning Blend or other seasonings.   See below.  



  1. Preheat oven to 220 C or 425 F.
  2. If you plan on roasting veggies, peel and chop into small pieces roughly the same size and put in a medium-large baking dish (it is important that the pan is big enough so that there is plenty of room for veggies to crisp.) Toss with a bit of macadamia nut oil.  Pop in the oven while you prep the chicken.
  3. Season chicken with seasoning blend.  I use a premade blend of sea salt, peppercorns, dried onion, garlic, parsley and oregano called Everyday Seasonings sold at Aldi in Australia.  You can make your own by filling a grinder with those spices.  Alternatively, I like Penzey’s Mural of Flavor or season on your own any way you like.   Any poultry seasoning free of sugar and fillers is fine.  Even plain old salt and pepper tastes great.
  4. Place ghee and oil in a non-stick frying pan over medium heat. Add chicken and brown for 2 minutes each side until golden.
  5. Transfer to baking dish with the veggies.  Reduce heat to 175 C or 350 F.  Roast for 15 minutes, and then stir veggies and flip the chicken pieces over. Roast for 15 minutes longer and then remove from the oven and serve.

**Note: I like crispy, caramelized veggies so I will sometimes stir more often, but this isn’t necessary.