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.

Slow Carb Moroccan Chicken

Slow Carb Chicken Recipe

The past few weeks, I’ve been drastically cutting the beans and legumes from diet.  With not much weight left to lose, I didn’t feel they were serving me well anymore.  This has lead me to seek out recipes that fit well with the Paleo/Primal way of eating.

One of my favorites so far is Moroccan Chicken from Mark’s Daily Apple.  If you’re following Slow Carb and all its tenants, you could easily serve the dish with a side of white beans tossed in olive oil, salt, pepper and a bit of parsley, or you could toss a can of chickpeas into the casserole before cooking.

I followed Mark’s recipe pretty closely with one modification.  I didn’t have the red pepper (capsicum in Australia) so I diced up a zucchini, which tasted great.  The dish made great leftovers for lunch the next day as well.

Slow Carb Chicken Recipe
Slow Carb Moroccan Chicken

Serves 4


  • 1 head cauliflower
  • 2-3 pounds of chicken
  • 2 tablespoons butter
  • 1 onion, finely chopped
  • 2 tablespoons ginger root, finely chopped or grated
  • 2 garlic cloves, finely chopped
  • 3 carrots, peeled and sliced
  • 2 teaspoons cumin
  • 1 teaspoon paprika
  • 1 teaspoon coriander
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cinnamon
  • 1/4 tsp cayenne (optional – the other spices will already add a bit of spiciness to the dish, so only add the cayenne if you want a really spicy dish)
  • 1 red pepper, cut into thin strips
  • 28-ounce can of diced tomatoes (do not drain)
  • 1/2 cup minced parsley or cilantro
  • 2 tsp salt
  • 1 lemon


Preheat oven to 375.

  1. The base of the casserole is cauliflower grated into a rice-like texture. Chop the head of cauliflower into small pieces. Push the pieces through a food processor using the grating blade. Spread the grated cauliflower out in a 9×13 rectangular baking pan.
  2. Salt and pepper the chicken. Melt 1 tablespoon of butter in a deep pan over high heat. Add the chicken, browning well, about 3-5 minutes a side.
  3. Remove the chicken from the hot pan and set aside. Turn heat down to medium and add onion, ginger, garlic and carrots. Cook until the onions are soft. Add remaining tablespoon of butter and all spices. Stir well
  4. Add red pepper, the can of tomatoes, minced parsley or cilantro and salt. Return the chicken to the pot and simmer for 3-5 minutes.
  5. Pour the chicken mixture over the cauliflower and mix really well, so the cauliflower is completely covered by the sauce. Slice a lemon into thin slices and lay on top of the casserole. Cover the pan with tin foil and bake for 35 minutes. Remove the tinfoil and cook for 25 minutes more.
  6. Garnish with more fresh parsley or cilantro before serving.

Homemade Slow Carb Mayo made with Macadamia Nut Oil

Slow Carb Mayonnaise

I’ve been slowly working my way through recipes for all the condiments as the store-bought  versions  are all packed with sugar, fillers, preservatives and/or unhealthy oils.

Mayonnaise is no different.   Some are better than others, but why not make your own slow carb friendly version.  It tastes much better (so creamy and rich!), and when made with macadamia nut oil or olive oil, you can actually up your intake of healthy fats for the day.

This recipe is intended to be done in the blender.  I prefer a magic bullet or rocket type blender, but you can also use a normal blender or whisk by hand with a wire whisk.  Mayo should keep for a week when covered in the fridge.  The great thing about a Rocket Blender is that you can use the same container for blending and storage – a super time-saver.

I recently came across this other recipe that calls for whey protein.  What could be more perfect for Slow Carbers, right?  I haven’t gotten up the nerve to try it yet, but for all you food adventurers out there, give it a go (and then let me know how it is!)

Slow Carb Mayonnaise
Homemade Slow Carb Mayonnaise


  • 1 egg
  • 4 oz of macadamia nut oil or olive oil
  • 1/2 tsp of white wine or red wine vinegar (I prefer red, but it’s a bit different so go with the white for a more traditional mayo.)
  • 1/2 tsp of dry mustard powder
  • 1 clove of garlic, crushed (less for a milder mayo.)
  • Sea salt and fresh ground pepper to taste


  1. Place the eggs into the blender or food processor, along with the mustard, garlic, salt and pepper and blend together.
  2. Pour the oil into the blender in a slow, steady stream while the machine is operating, so that it is immediately whisked into the egg yolk mixture. If you can’t add the oil in a continuous stream, pour it in small batches (say ¼ cup at a time.)
  3. Switch off the machine and taste the mayonnaise. Add the vinegar and any extra seasoning to taste and whisk together one last time.

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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:

Spicy Slow Carb Cauliflower and Pea Curry

Spicy Slow Carb Cauliflower Pea Curry

When you get sick of eating greens on the Slow Carb Diet, this Indian inspired dish will give you a lively, but healthy break.  Cauliflower and peas are both packed with fiber and nutrients.

You can add beans, lentils, prawns or chicken to make it a full meal.  Or serve with a side of daal and chicken.

Spicy Slow Carb Cauliflower and Pea Curry

Rating: 41

Serving Size: Makes 4 side servings or two meal sized servings.

Spicy Slow Carb Cauliflower and Pea Curry


  • 1/4 cup oil
  • 2 teaspoons mustard seed
  • 1 teaspoon cumin
  • 1/2 teaspoon ginger
  • 2 cloves garlic, minced
  • 1 medium onion, diced
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder or cayenne pepper (only use 1/4 t)
  • 1 teaspoon coriander powder
  • 1 large cauliflower, cut into tiny florets
  • 1 cup water or broth
  • 2 tablespoons lemon juice
  • 2 teaspoons salt
  • 5 ounces frozen peas
  • 1/4 cup cilantro, chopped (optional)


  1. Heat oil in large pot.  Add mustard seed. When mustard seeds start to pop, add the garlic and let cook for almost a minute.
  2. Add the onion and cook until t is translucent. Add the spices and blend well in pot.
  3. Add the cauliflower and water/broth.  Allow it to simmer for 5 minutes. Add the lemon juice, salt, and peas.  Cook until cauliflower is done, about 15 minutes.
  4. Garnish with fresh cilantro.

Slow Carb Garlic Vinaigrette Salad Dressing

Slow Carb Salad Dressing Garlic Vinaigrette

Thanks to Tim Ferris’ suggestion in The Four Hour Body, the standard Slow Carb Salad dressing is often Balsamic Vinegar and Olive Oil.  Admittedly, this is a favorite of mine, but if does get boring after awhile, and I was also concerned with the sugar.  1Tbs of balsamic has 3g of carbs and 2g of sugar.

Here’s an alternatives I’ve worked into my Slow Carb salad rotation. The raw garlic and vinegar really give it a kick.  If you’re not used to raw garlic, start with a little and you’ll eventually get used to it.  I love it, but I suppose it can be a bit confronting, especially for those who are worried about bad breath.  Don’t worry, your body adjusts when you consume it regularly, and there are tons of health benefits.

When you add spices and/or a squeeze of lemon juice to the dressing, the combinations are endless.  I usually pick spices to compliment my meal.

Home Made Salad Slow Carb Dressing
Home Made Salad Slow Carb Dressing

Slow Carb Garlic Vinaigrette


  • 2  cloves of garlic, finely chopped
  • 1 Tbs white vinegar
  • 3 Tbs macadamia oil.


  1. Throw all the ingredients in a glass jar and shake until the dressing looks creamy.  Alternatively you can throw whole garlic cloves into a Rocket or Magic Bullet Blender with other ingredients and blend.

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Slow Carb Spinach with Bacon, Garlic and Onions

Slow Carb Diet Spinach

Spinach is a staple for most people on the Slow Carb Diet, but plain old spinach all the time can get a boring rather quickly.  Here’s a quick little side dish I came up with to make the spinach a bit more enticing and possibly even the highlight of your meal.

Slow Carb Diet Spinach
Slow Carb Spinach and Bacon

Serves 2


  • 1 Tbs macadamia nut oil
  • 1 small onion,  diced
  • 2 cloves garlic, finely chopped
  • 24 oz (about 10 cups or two 12oz bags) of raw baby spinach
  • 1 cup chopped, diced bacon


  1. Heat oil in a medium frying pan.
  2. Add onions and cook until golden brown, about 5 minutes.
  3. Add garlic and cook until fragrant, 1-2 more minutes.
  4. Add bacon and continue cooking until bacon is cooked through.
  5. Add spinach in batches, and keep adding more as the spinach cooks down.  You can add as much or as little as you want.
  6. Salt and pepper to taste, and serve immediately.

Slow Carb Blackened Salmon (or chicken)

Slow Carb Blackened Salmon or Chicken Recipe

Cajun-style seasonings are a great way to liven up a salmon fillet.   If you don’t care for fish, this same seasoning can be used on chicken as well.

I like to grill up several pieces and serve over a bed of fresh, uncooked baby spinach.  If that doesn’t appeal to you, serve with cooked greens or a salad.

Slow Carb Blackened Salmon or Chicken Recipe
Blackened salmon on a bed of fresh baby spinach

Serves 4


  • 1 Tbs paprika
  • ¼ Tbs cayenne pepper
  • ½ Tbs onion or garlic powder
  • 1 t sea salt
  • ¼ t white ground pepper (black is fine if you don’t have this)
  • ¼ fresh ground black pepper
  • ½ t Italian herbs (basil, thyme, oregano and/or herb blend)
  • 4 boneless, skinless salmon fillets
  • 1 Tbs ghee or macadamia nut oil


  1. Mix all spices in a small bowl.
  2. Coat salmon fillets evenly with the spices on both sides.
  3. Heat ghee or oil in a large, heavy skillet.   Over high heat, cook salmon until blackened about 2 minutes.  Turn fillets and reduce heat to medium.  Continue cooking until blackened and fish is easily flaked with a fork, about 2-3 minutes.

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 Carb Taco Seasoning – avoid hidden sugars

Homemade Slow Carb Taco Seasoning

For those of you who are fairly conscientious of nutrition labels, I’m sure you’re already aware of all the nasty things that come in pre-made taco seasoning, including sugar, MSG  and some other odd “starchy” sounding things.


And here’s another popular brand….

Old El Paso’s Ingredients are as follows: Maltodextrin, salt, chili pepper, onion powder, spice, monosodium glutamate, corn starch, yellow corn flour, partially hydrogenated soybean oil, silicon dioxide (anticaking agent), natural flavor, ethoxyquin (preservative).

A bit disturbing and not exactly what you want when you’re trying to eat clean.

The only two solutions:  find a  taco seasoning with no weird fillers or make my own.  Actually, I do both.

As many of you know by now, I’m a huge fan of Penzey’s because their spices don’t contain weird, freaky unpronounceable  added fillers.  Everytime I return to the US, I bring a few more spice blends back to Australia.  Because there is no even remotely decent Mexican food in Australia, I always have in the mix some sort of Taco, Fajita or Chilli blends.

They normally last a few months and then I try to recreate them from scratch.

I modify the ingredients depending on what I have on hand, feel free to play around with different types of chilli powder and different ratios.  Sometimes I use some white pepper instead of black or throw in some unconventional spices like nutmeg or cocoa (I’m not joking!)

Homemade Slow Carb Taco Seasoning
Homemade Slow Carb Taco Seasoning


2 Tbsp. chili powder
1 Tbsp. ground cumin
2 tsp. salt
2 tsp. black pepper, freshly ground
1 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. red pepper flakes
1/2 tsp. dried oregano

1.)  Mix all ingredients together.  Store in a sealed container.