Bowl – Mark's Recipes

Mediterranean Ground Beef Stir Fry

Print Recipe

Ingredients

1 Tbsp olive oil
1 red bell pepper seeded and diced
1 pint cherry tomatoes sliced in half
8 oz baby spinach small tub
4 garlic cloves minced
2 green onion thinly sliced, white and green parts separated
1 lb ground beef
½ tsp dried oregano
kosher salt and freshly ground black pepper to taste
2 Tbsp crumbled feta

Instructions

Heat the oil in a large pan on medium-high heat. Add the bell pepper and cherry tomatoes and saute for 4-5 minutes, until the tomatoes are blistered, and saucy. Add the garlic and stir another minute.
Add the spinach and white parts of the green onion. Note that the spinach will take up most of the pan, but it will wilt down. Stir for another 2-3 minutes, until the spinach has wilted. Remove these veggies to a plate.
Add the ground beef, oregano, salt, and pepper to the pan, and use a spatula to break up the meat. Cook the ground beef until it’s browned, then drain off any excess grease.
Transfer the veggies back to the pan, add the green parts of the green onion, and stir until warmed through. Garnish with crumbled feta before serving.

Chicken Enchilada Bowl

Print Recipe

Ingredients

2 Tbsp coconut oil
1 lb boneless skinless chicken thighs
3/4 c red enchilada sauce
1/4 c water
1/4 c white onion chopped
1 4 oz can diced green chilies

Topping

diced avocado, jalapeno, and tomato. sour cream, cheese

Instructions

In a pot or dutch oven over medium heat melt the coconut oil. Once hot, sear chicken thighs until lightly brown.
Pour in enchilada sauce and water then add onion and green chiles. Reduce heat to a simmer and cover. Cook chicken for 17-25 minutes or until chicken is tender and fully cooked through to at least 165 degrees internal temperature.
Careully remove the chicken and place onto a work surface. Chop or shred chicken, then add it back into the pot. Let the chicken simmer uncovered for an additional 10 minutes to absorb flavor and allow the sauce to reduce a little.
Server over cauliflower rice (or Mexican cauliflower rice), top with avocado, cheese, jalapeno, sour cream, tomato, and any other desired toppings.

Keto Thai Beef Bowl

Print Recipe

Ingredients

1 Tbsp coconut oil
2 shallots finely chopped
2 cloves garlic minced
1 1" piece ginger peeled and grated
1-2 fresh Thai red chiles seeds removed and finely chopped (you can also sub in California red chile or red jalapeño or leave out)
1 lb ground beef or other ground meat
¼ c coconut aminos gluten-free tamari or soy sauce
2 tsp fish sauce
1 tsp rice wine vinegar or lime juice
red pepper flakes to taste
sea salt to taste
¼ cup fresh basil thinly sliced or roughly chopped (Thai basil, preferred, if you can find it)

Instructions

Heat oil in a large skillet over medium-high heat. Add shallots to the hot pan, stir constantly and cook for 2-3 minutes. Then add the garlic, ginger and red chile, cook, stirring constantly, until fragrant, about 1 minute.
Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain the excess fat.
In a small bowl, whisk together the coconut aminos, fish sauce and rice wine vinegar. Add the coconut aminos sauce to the pan and stir until well combined, allowing to simmer until it reduces slightly, about 3 minutes.
Turn off the heat and stir in the chopped fresh basil.
Serve immediately over cauliflower rice or zucchini noodles.
Top with shredded or spiraled carrots, thinly sliced cucumber, thinly sliced scallions, thinly sliced red chiles, red pepper flakes, bean sprouts, or limes.

Keto Fish Taco Bowl

Print Recipe

Ingredients

4 small fillets of any mild white fish
4 tsp olive oil
2 tsp fish rub of your choice
1 tsp ground cumin
1/2 tsp chile powder
1 medium head green cabbage thinly sliced
1/2 medium head red cabbage thinly sliced (see notes)
1/2 c green onion thinly sliced; or more if you’re a big green onion fan like I am
guacamole for serving (completely optional, but good, see notes)

DRESSING INGREDIENTS:

1/2 c mayo
2 Tbsp fresh-squeezed lime juice see notes
2 tsp Green Tabasco Sauce more or less to taste.
salt or Vege-Sal to taste

Instructions

Thaw fish overnight in the refrigerator if frozen.
Mix the fish rub, ground cumin, and chile powder in a small dish.
When you’re ready to cook, pat fish dry with paper towels, then rub both sides with 2 tsp. of the olive oil followed by the fish rub mixture.
Let the fish come to room temperature while you prep the other ingredients.
Cut away the core of the cabbage and discard, then use a knife or a Mandoline Slicer (affiliate link) to cut the cabbage into thin slices; we used the 3 cm blade for the mandoline. (You can also use pre-sliced coleslaw mix if you don’t want to bother cutting the cabbage.)
Thinly slice the green onion.
Whisk together the mayo, lime juice, Green Tabasco Sauce, and Vege-Sal (or salt) to make the dressing (affiliate links).
Brush a stove-top grill pan or heavy frying pan with the other 2 tsp. olive oil and heat the pan about a minute at medium-high heat. Then add the fish and cook about 4 minutes on the first side.
Turn gently and cook about 4 minutes more on the other side. (Actual cooking time will depend on how thick your pieces of fish are. Fish should feel barely firm to the touch when it’s done.)
While the fish cooks, mix about half the green onions into the cabbage mixture and stir in enough dressing to barely moisten the cabbage.
When the fish is done, let it cool slightly on a cutting board, then use two forks to shred the fish apart.
Fill bowl with 1/4 of the cabbage mixture and top with desired amount of fish. Drizzle a little more dressing over the top.
Serve right away, with green onions for garnish and guacamole if desired.

Keto Crack Chicken

Print Recipe

Ingredients

4 chicken breasts
8 oz cream cheese cut into cubes
1/2 c chicken stock
1 c cheddar cheese shredded
2 Tbsp ranch seasoning
6 strips bacon cooked and chopped
1/4 c leek minced
1/2 c white onion chopped, optional
1/2 c mushrooms sliced, optional

Instructions

Place chicken breasts and broth into Instant Pot, sprinkle with seasoning, and mix so that they are well covered with it. Add cream cheese and cheddar, and onions or mushrooms if desired.
Put the lid on and cook on High for 15 minutes with the vent closed. Quick release when completed.
Remove chicken to cutting board or bowl, and shred. Place back into Instant Pot, and combine well.
Add bacon and leek, and serve.

Chorizo & Cauliflower

This was an attempt to make a keto version of our favourite "chorizo & tortellini" dish.

Print Recipe

Ingredients

1 head cauliflower cut into bite-size florettes
3 Tbsp butter divided (2 & 1)
salt and black pepper
2/3 c sour cream
1/4 c heavy cream
2 cloves garlic minced
1 1/2 c cheddar cheese shredded, divided
4 links chorizo sausage sliced thin
green onion sliced thin

Instructions

Preheat oven to 450.
In a medium hot pan, cook chorizo until well done, drain if needed, and set aside.
Melt 2 Tbsp butter, and toss the cauliflower with it. Sprinkle with salt & pepper, then transfer to a baking dish. Roast 15 - 20 minutes, until crisp and tender.
Meanwhile, in a large bowl, whisk together sour cream, heavy cream, minced garlic, half the cheddar, green onions, and pepper.
Once cauliflower is done, add it to the sauce mix and blend well. Add chorizo, and return it all to the baking dish. Top with the remaining cheddar.
Bake for 5 - 10 minutes. Top with more green onions, and serve.

Mustard Chicken with Radishes & Spinach

Print Recipe

Ingredients

2 boneless, skinless, chicken breasts cubed
3 Tbsp avocado oil or other keto-safe oil
1/4 c mustard
2 cloves garlic minced
6 radishes sliced
2 c spinach chopped
1 Tbsp salt

Instructions

Add oil to a large frying pan saute the chicken breasts until browned. Then add in the mustard, garlic, radishes, and spinach.
Cook for 5 more minutes until the spinach wilt and the chicken is cooked.
Season with salt and pepper, to taste.

Keto Beef Shawarma Bowl

Print Recipe

Ingredients

Shawarma Beef

1 ½ lbs ground beef
1 Tbsp garlic powder
1 Tbsp onion powder
½ Tbsp cumin
½ Tbsp five spice powder
½ Tbsp cayenne pepper
1 tsp salt
½ tsp ground black pepper
2 Tbsp Greek yogurt
2 Tbsp fresh squeezed lemon juice
2 Tbsp butter

Cauliflower Rice

16 oz cauliflower rice
2 Tbsp light soy sauce

White Garlic Sauce

2 Tbsp garlic powder
½ tsp onion powder
4 Tbsp Greek yogurt
½ tsp salt
½ tsp ground black pepper
2 Tbsp water

Red Pepper Sauce

1 tsp crushed red pepper flakes
1 Tbsp sriracha
1 Tbsp chili oil *
2 Tbsp Greek yogurt
½ tsp salt
½ tsp ground black pepper

Instructions

In a bowl, mix the ground beef and shawarma beef spices.
In a separate container, combine yogurt and lemon juice. Mix until homogeneous.
Combine beef and yogurt mixture. Mix well until combined and sticky. Set aside in the refrigerator while preparing the sauces.
For the white garlic sauce, combine all ingredients in a container. Whisk to combine. Add more (or less) water for desired consistency. Transfer to a squeeze bottle or small mason jar. May be refrigerated up to two weeks.
Mix together all of the ingredients for the red pepper sauce. Add more (or less) water for desired consistency. Transfer to a squeeze bottle or small mason jar. May be refrigerated up to two weeks.
Heat 2 tablespoons of butter in a pan. Add marinated ground beef and saute until cooked through. Transfer to a bowl and cover with foil to keep warm.
Meanwhile, using the same pan used to cook the beef, add cauliflower rice. Mix in the soy sauce. Keep stirring until almost dry.
To assemble, layer cauliflower rice, beef, toppings, and sauces.
Serve with finely sliced cabbage or lettuce, cucumber, tomatoes, avocado, etc.
* Make your own chili oil by heating up 1:1 ratio Olive Oil and Crushed Red Pepper Flakes. Steep until cool then strain.

Keto Korean Beef Bowl

Print Recipe

Ingredients

1 Tbsp olive oil
1 lb ground beef
1/2 tsp sea salt
4 cloves garlic minced
1/4 cup coconut aminos or low carb soy sauce
1/4 cup beef broth
2 tsp Sesame oil
1 Tbsp low-carb brown sugar
1/4 tsp ground ginger
1/4 tsp crushed red pepper flakes

Instructions

Cook cauliflower rice with olive oil, salt & pepper. Set aside and keep warm.
In a small bowl, whisk together the coconut aminos, beef broth, brown sugar, sesame oil, ground ginger, and red pepper flakes. Set the sauce aside.
Over medium heat, add 1 tablespoon (15 mL) olive oil to the wok. Add the ground beef and season with sea salt. Cook for about 8-10 minutes, breaking up with a spatula and stirring occasionally, until browned.
Make a well in the beef and add the minced garlic. Saute for about a minute, until fragrant, then mix into the beef.
Pour the sauce over the beef. Bring to a simmer, then reduce heat and simmer for 3-4 minutes, until the sauce is reduced and thickened. There won't be much liquid left.
Divide the cauliflower rice among plates. Top with ground beef. Garnish with sliced green onions, sesame seeds, and cucumber slices.

Garlic Chicken Stir Fry

Print Recipe

Ingredients

2 Tbsp toasted sesame oil
2 cloves garlic finely chopped
1/2 lb boneless, skinless chicken thighs thinly sliced
1 tsp salt
1/4 tsp pepper
1 c Broccolini sliced
2 Tbsp butter
2 c Pak Choy roughly chopped
2 Tbsp Tamari Sauce
1 tsp sesame seeds

Instructions

Place a large non-stick frying pan or wok over high heat.
Add the oil and garlic. Saute for 2-3 minutes until fragrant.
Add the chicken, salt, and pepper. Saute until the chicken is browned, then add the broccolini and butter.
Cook for 5 minutes, until the broccolini has softened.
Add the pak choy and tamari sauce and saute until the greens are just cooked (and still a little crunchy).
Serve the stir fry sprinkled with sesame seeds.