Beef · CrockPot · Lamb · Poultry · Recipes · Soup · Vegetarian

Two Years: My Top 20 Recipes!

Wow, I can’t believe it’s been TWO YEARS since I first created SlowCarbSnacktime. It’s been a long road learning how to eat properly and fuel my body, and there’s still a very long journey ahead, but it has been such an amazing and educational adventure so far and I’ve come up with so many healthy slow carb recipes along the way. There’s many more to come, but for now, I’m celebrating two years of SlowCarbSnacktime with my top 20 recipes.

All 20 of these recipes are grain, gluten, sugar, corn, potato, rice, and soy-free. Two recipes use some dairy, but I’ll make sure to note that in the list. I will also note paleo and whole30 compliant recipes (they are obviously all slow carb compliant). Items marked “vegetarian” are either vegetarian or can easily be made so by changing an ingredient such as swapping out chicken stock for vegetable stock.

  1. Amazeballs: Super Scallion Turkey Meatballs – paleo/whole30 – I used ground pork rinds instead of bread crumbs to give these meatballs the fluffiness they need without the carbs you don’t want.
  2. B^3: Butternut Bacon Bitespaleo/whole30 – It may take a few minutes to wrap these precious little pieces of squash in strips of bacon, but I promise it’s worth every second of your time.
  3. Butternut Squeek Soupvegetarian, paleo/whole30 – There are few things better than a hot butternut squash soup on a cold winter day… this soup with butternut squash plus leeks is one of them.
  4. Chicken Liver Mousse – dairy – Okay, I’m not going to lie, there’s a lot of butter in this recipe, but it is one of the easiest things to make for a classy dish to stun your guests without sacrificing protein. Also tastes great with eggs for breakfast, or by itself on a very large spoon…

    Beautifully set. Dig in!
    Beautifully set. Dig in!
  5. Decontamination: Ginger Chicken Souppaleo/whole30 – The perfect comeback to any cold, my chicken soup is infused with a ton of ginger to help combat the ickiest of feelings. A favorite of my dad’s to fight back against chronic sinus infections.
  6. Duck Duck Asparaguspaleo/whole30 – Crispy asparagus oven-roasted in duck fat. The way to my heart is through my stomach.
  7. Easy Peas-y: Split Pea Soup w/ Sausage – One of The Boyfriend’s favorites, I boil the sausage in chicken stock and then use that stock in the soup. So rich, so good.
  8. “Gazpacheaux” Gazpachovegetarian, paleo/whole30 – This cold tomato soup is a perfect snack to beat the summer heat or spoon into shot glasses for a classier kind of party.
  9. Hold the Sizzle: Fiery Chicken Fajitas – paleo/whole30 – This spicy little stir fry is a great option for a protein-packed dinner for two and tastes great with strips of beef too!
  10. Holy Crap! Garlic Soupvegetarian, paleo/whole30 – Over 20 cloves of garlic and a whole head of cauliflower into the pot for a super smooth, bright white soup.
  11. Kimchi Fried Cauli-Rice – paleo/whole30 – Cauliflower rice, kimchi, eggs, and bacon fat. What more could you want?
  12. Lamb Chop’s Play Along: One Baaaaad Burgerpaleo/whole30 – This ground lamb burger with fresh rosemary is so juicy, sticking it on a bun would just be a waste.
  13. Perfect ‘Stachio Guacvegetarian, paleo/whole30 – My copy cat version of the stunning guacamole at Jose Garces’ El Vez. Never pay $14 for guac again.
  14. Red Lentils are Dal-iciousvegetarian – My take on a traditional Indian dal, prepared in a slow cooker using red lentils and a ton of fresh spinach. I crave this all the time and it’s a great dish entirely on its own, paired with a meaty protein, or even reheated in a pan with some eggs!
  15. Rosemary Bone Brothcrockpot, paleo/whole30 – This slow-cooked broth is made from beef soup/marrow bones and cooks on low for nearly two days to extract all the vitamin goodness from the bones. When it’s cold, it looks like jell-o, but warm it up for a mineral-packed cup of life. Seriously, I know how cheesy that sounds, just try it. It’s amazing.
  16. Saturday Morning Shakshuka / Date Night Zoodlesvegetarian, paleo/whole30 – These two quick dishes pair great together for a meal so tasty, you won’t even realize there’s no meat!
  17. Sweet Hundos: Oven-Roasted Cherry Tomato Saucevegetarian, paleo/whole30 – This super easy tomato sauce is made with “Sweet 100’s” cherry tomatoes and is unlike any sauce I’ve tasted before. I just couldn’t get enough and ate half the jar with a spoon. Serve with just about anything.

    Mmm saucy!
    Mmm saucy!
  18. Top Secret Deviled Eggs / Devilish Egg Salad – My go-to potluck dish and an easy alternative for cravings at home.
  19. Tiny Viking Funerals – cheat day, dairy – Jalapenos stuffed with chorizo and cream cheese. A cheat day treat guaranteed to knock the socks off all your friends.
  20. Whatsername Fish Tacos – Chickpea flour-crusted tilapia fillets and large lettuce leaves make for this delicate but delicious taco dinner. You won’t even miss the tortillas.
Kid-Friendly · Recipes · Vegetarian · Veggies + Side Dishes

Roasted & Squashed

I love butternut squash. Love love love. It is definitely my favorite gourd, and one of my favorite vegetables period. There are only a few things that can really improve on the flavor of butternut squash and garlic is one of them (though to be fair, I think garlic improves everything). This combination of sweet squash and intense garlic flavor make for the perfect side dish with almost any protein.

Making this mash requires a bit of multitasking tasking so if you’ve got a toaster oven, get that baby ready – it will make this much easier.

2 medium-sized butternut squash
1 head of garlic, whole
2 tbsp grass-fed butter or ghee
5 tsp high quality oil, divided (olive or avocado)
1 tsp bacon fat (or equivalent)

Freshly cracked salt, to taste
Freshly cracked black pepper, to taste

Pre-heat oven to 375*F and toaster oven to 400*F.

Remove stems and butt and cut the gourds in half. Using a spoon or fork, remove all seeds and as much of the attached fibers as possible (scissors may help). From the garlic, peel off as many outer layers as possible without breaking off any individual cloves. Using a sharp knife, behead your garlic (cut about 1″ off the top of the head to reveal the cloves).

In the bottom of a small oven-safe dish or ramekin – though foil will do in a pinch – pour 1-2 tsp of olive oil. Place the head of garlic right-side up in the oil, season with a pinch of salt, cover the top with an additional 1-2 tsp of oil, and cover with foil. Bake in the toaster oven for about one hour or until garlic cloves are completely soft.

Cover a large baking sheet with aluminum foil or a silicone baking mat. Coat the pan evenly with 1 tsp bacon fat (or equivalent, non-stick spray is okay too) and coat the inside of the squash with a light layer of oil, making sure to get all the exposed flesh covered to prevent burning. Cover the pan with a light layer or salt and place gourds, flesh side down, onto the pan. Bake in the oven for about one hour or until squash is completely soft.

Once the squash is cooked through, carefully flip over and gently scoop out the flesh into a large, heat-safe bowl (I just use a large serving spoon for this). Discard skin. When the garlic is cooked through, let cool for a few minutes before gently peeling all the cloves – the skin should be fairly easy to tear open at this point. Give the garlic a quick, rough chop with a knife if you do not want to risk the chance of biting into a full clove (The Boyfriend loves this so I usually skip this step). Add all of the garlic and 2 tbsp of butter to the squash. Season with salt and pepper, and gently mash with a large spoon, fork, or masher to desired consistency (we like that fine line between smooth and a little chunky).

Finish with a few pieces of coarse salt (optional) and serve immediately.

There's a whole head of garlic hiding in there!

Kid-Friendly · Party Food · Pork · Recipes · Whole30

B^3: Butternut Bacon Bites

No you didn’t read that wrong, it actually says butternut squash and bacon. Baconnnn. What a perfect little holiday treat! It took some time to put these guys together, but they made for an amazing cocktail hour at our “Chrismukkah” New Year’s Eve/housewarming party last night.

If I were making this just for The Boyfriend and myself, which I’m sure I will do in the future, I would probably peel and dice the squash myself. However, I needed to make a ton of them for our lovely little shindig so I managed to get some squash that was already peeled and diced. Costco has everything.


~ 50 pieces peeled butternut squash, cut into 1″ cubes (I used about half of a 2lb container)
1 lb bacon strips
1.5 tbsp olive or vegetable oil
1/2 tsp salt (to taste)
1/2 tsp chili powder (to taste)

Pre-heat oven to 400*F and cover a large baking sheet with aluminum foil. In a large bowl, toss the butternut squash cubes with 1 tbsp oil, salt, and chili powder.

Using a very sharp knife, cut the bacon strips into thirds – I just removed them from the package in one piece and did it all at once to keep from stretching the fat too much. Wrap each piece of squash with a piece of bacon, placing them seam-side down on the baking sheet.


Bake the bites for 20-25 minutes or until squash is fork tender and bacon is crispy. Serve immediately.

Note: Squash can be wrapped a few hours ahead of time and stored in the fridge, but I would not recommend doing it the day before.


Information · Soup · Whole30

Butternut Squeek Soup

I love butternut squash soup. Love love love. I have been buying the boxed stuff from Whole Foods and putting my own spin on it for years, but this fall… I decided to do it up my way. As tasty as the bright yellow gunk in the carton is, it has plenty of ingredients that have no business being in soup (rice syrup!?) and as you know, I’ve made a lifestyle decision to not eat that crap anymore so this year we’re making our own… and this time, we’re adding fresh leeks.

Please note, while I do not always list it in the ingredients, I do use organic and local vegetables/most food items whenever possible. I realize organic/local veggies can be expensive, so a good policy is just to look for them – if you can’t find it in the store, it means that the item you are looking for is probably out of season and you shouldn’t eat it anyway. If you are splurging on the good stuff, and you have to choose between organic and local (the 2-in-1 is surprisingly hard to find), go for the local option – the fresher the better. While not used in this recipe, I do try to buy organic/antibiotic-free/grass-fed proteins as well (or some combination of the three).

1 whole butternut squash (~3lbs)
1 leek, finely chopped (just the white part)
1 quart sugar-free chicken stock (or vegetable stock)
1.5 tsp clarified butter or ghee
1 tbsp olive oil, for roasting

freshly cracked salt
freshly cracked white pepper
freshly cracked black pepper
1 tsp red pepper flakes

Raw Butternut Squash!
Raw Butternut Squash!

Preheat the oven to 375*F.

Cover a baking sheet with aluminum foil and coat with olive oil. Sprinkle with salt and white pepper. Remove the stem of the squash and cut in half lengthwise, remove and discard seeds. Drizzle some more olive oil on the cut side of the squash and place face down on the baking sheet (the inside of the squash should be directly on the coated sheet). Roast for about 45 minutes to one hour, the squash should be very soft – 45 minutes was not enough for my oven.

Remove squash from the oven, turn the halves over, and let cool until you can actually pick them up – this is really important. I burned my fingers more than a few times in my excitement for this soup! While the squash is cooling, heat up the pot or sauce pan that you will be using for your soup on medium-high heat. To the pot, add the clarified butter and leeks. Sautee until leeks soften and begin to caramelize (about 3-4 minutes). Change temperature setting to low and allow the leeks to keep cooking while you clean out the squash.

Once the squash has cooled, scoop out the “meat” using a large spoon and immediately add to the pot. Make sure not to get any of the skin into the pot, I promise it won’t taste good. Raise temperature back to medium-high and add one quart of chicken stock (32 ounces). Add seasoning (salt, pepper, red pepper flakes), mix well, and bring to a boil. Reduce to a simmer (medium-low) and continue cooking until squash begins to break down – about 10 minutes. Turn off the heat and let soup cool for about five minutes.

Working in batches, purée the soup in a blender until smooth, moving soup to another clean pot or saucepan. An immersion blender would probably work great for this as well, but I don’t have one (yet). Once all the soup is pureed and back in the pot, adjust your seasonings to taste (if needed), and simmer again for about 5 minutes to combine all the tasty flavors.

Serve immediately.

Scooped out squash and soup on the stove (before the blender)
Scooped out squash and soup on the stove (before the blender)