Let’s just get this dirty little secret of the low-carb diet world out of the way.
Nobody really likes eating a hamburger with a fork and a knife.
“Just order the burger without the bun,” they say. But when you order a burger in a restaurant without the bun, you either get it on a stack of cold lettuce, or just sitting by itself, neglected and undressed like so much chopped liver.
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I am on a mission to prove the New York Times wrong. Oh, I agree that the majority of culture thinks pumpkin is a fruit to be beaten into submission with sugar and spice, or simply semantically magicked into your tastebuds without actually being an ingredient in that so-called “pumpkin spice latte”.
But despite the general opinion of the candy-crazed masses, the true flavor of fresh roasted pumpkin makes for a solid basis of a variety of savory dishes, like pumpkin curry, roast pumpkin soup, or — my new favorite — pumpkin shepherd’s pie.
I challenge you to not cut your pumpkin shepherd’s pie into a Pacman eating a power pellet.
What do you with excess amounts of coffee sitting in your fridge? OK, maybe that never happens to you, but I sometimes wind up wanting less than my usual 3 cups of coffee in the morning, and I dump the remainder into a jar in the fridge. Usually it gets emptied via repeated, questionable decisions regarding cold coffee in the afternoon.
But sometimes… coffee needs another place to go. We can’t just let all that caffeine go to waste, can we?
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Hi all, this paleo-approved recipe comes from Adam Fiddler. I only just got a chance to try it out this past weekend, and let me be the first to say: it is deceptively simple and simply delicious, not to mention ultra satisfying.
Adam also does a great job of breaking down the costs of this recipe so you can see it’s actually pretty damn cheap for the high quality nutrition you get.
OK, I’ll let Adam introduce you to his creation. He even wrote a FAQ and an ingredient sourcing guide! Overachiever!
Adam Fiddler writes: If you’re anything like me, there are three things in life you value above all else: your family, your deadlift, and great tasting low-carb foods (though not in that order of course, because such would be insulting to the deadlift).
Simply put, the following recipe promises to deliver on all three fronts. It’s inexpensive and eminently suitable for batch-style cooking days to feed a group of people for days. It’s packed with enough high quality fat to get extremely high amounts of protein per serving (without running the risk of an insulinogenic response), and as for the taste, this recipe is so delicious that multiple Asian countries have used it as a staple dish for centuries.
(Ed’s note: turmeric actually lowers insulin response! –Naomi)
So… how do you make it? The results are astounding and the process is simple, so let’s get started.
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OK. Yes. I know Ethiopian cuisine does not “stir fry”.
But in this humble chef’s opinion, the technique of heating some aromatics in a fat, and then adding some meat and veggies, shouldn’t be limited to just a few regional forms of cooking. Especially when the stir-fry can be such a quick and easy way to get your protein and fat while minimizing carbs, and allowing you to include a wide range of vegetation that benefits from high heat. Like kale, for example.
So if you have some beef and hard winter greens waiting to be cooked, give this very simple recipe a try. You can easily substitute the Ethiopian “berbere” spice for something else you have on hand — like even a Mexican beef seasoning packet left over from taco night. I think you’ll enjoy it no matter how you season the beef, but novelty is of course the spice of life.
Scale ingredient amounts up or down depending on needs. No need to follow the same ratio that I used, although tomato sauce should be minimized in order to control carbs.
Net Carbs: ~4g per bowl.
| Portions | 2 |
| Prep time | 10 minutes |
| Cook time | 15 minutes |
| Total time | 25 minutes |
| Dietary | Gluten Free, Ultra Low Carb |
| Meal type | Lunch, Main Dish |
| Misc | Serve Hot |
| Region | African |
| By author | Naomi Most |
| Step 1 | |
| In a large saucepan (I use a nonstick wok, actually), melt the butter on low heat. When completely liquified, toss in the onions and sautée until translucent. | |
| Step 2 | |
| Pour in eggplant (if using) and stir together well. | |
| Step 3 | |
| Toss in the kale. Add a splash of water and then turn up the heat to medium. Stir to coat kale with butter and onions, then cover loosely to steam for about 8 minutes. | |
| Step 4 | |
| In a separate medium sized bowl, mix the ground beef with the berbere powder (or alternative spices). Try to make sure the flavoring is evenly spread through the beef. Use less powder if you prefer a milder taste, and up to twice the written amount if you like your food hot and spicy. | |
| Step 5 | |
| Remove the cover from the sautée pan. Kale should be fully wilted and cooked by now. Using your hands or a large spoon, break the beef into loose meatballs and toss them into the cooking kale and onion mixture. | |
| Step 6 | |
| Cook beef for as long as desired, stirring regularly. When at desired doneness, remove from heat. | |
| Step 7 | |
| Add the tomato sauce, stirring in to mix fully with the buttery, beefy sauce of the stir-fry. | |
| Step 8 | |
 Serve! | |
Paleo Garlic Bun (low carb)
Pumpkin Shepherd's Pie
Massive Paleo Pumpkin Pie with Graham Cracker Crust (low carb, gluten-free)
Real Pumpkin Latte
Spicy Coffee Braised Brisket
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