Keto-Paleo Food Diary

Eating was on point except for one thing…not pictured is the whole pint of Halo Top ice cream I ate -24 grams of sugar and 280 calories. Less snacks tomorrow!

Spicy Roasted Eggplant Salad


I like going to Whole Foods and usually go once a week to pick up apples, grapes, cucumbers, lettuce and strawberries (just a few of the fruit & veggies that make the Dirty Dozen list) and occasionally to splurge on a pound or two of grass fed ground beef or deli hot dogs. I poke around to see what samples are out, spray their Blood Orange perfume and salivate over their prepared side dishes. Going to Whole Foods really is an enjoyable experience until I realize how small my budget is…

One side dish that caught my eye the other week was their Spicy Roasted Eggplant Salad. It sounded great, looked good and was something I wanted to copy. Carrying a lid with the ingredient list printed on it, I headed back home in hopes of creating a Paleo friendly version of Whole Food’s Spicy Roasted Eggplant Salad. I succeeded and in all honesty, improved on their $9.99/pound salad.

For the cost of 3 organic eggplants, two peppers and ingredients you probably already have in your kitchen, you will have about three times the amount for the same cost which means days of enjoyment.

3 organic eggplants
2 peppers (yellow, red or orange)

1/2 cup Coconut Aminos (or low sodium Tamari)
1 Tbsp Sesame Oil
1/3 cup Cashew Butter
1 Tbsp of Spicy Mustard
1/4 Tbsp of turmeric
1 tsp of minced ginger
1 tsp of honey
1/2 tsp ground pepper
1/2 tsp of red pepper flakes


1. Preheat oven to 400 degrees.
2. Chop up eggplant and peppers into 3/4 inch pieces.
3. Drizzle olive oil on vegetables. Spread coated veggies evenly on cookie sheet(s).
4. Bake for 10 minutes and flip over. Bake for an additional 10 minutes.
5. In bowl, pour sauce over roasted eggplant and peppers. Thoroughly mix.
6. Let cool down and serve chilled.

TIP: This is best prepared the day before you plan on enjoying it.

Paleo Avocado Wrap Recipe


I discovered a Cheesecake Factory Avocado Egg Roll copycat recipe that left me drooling and made me want to make it Paleo friendly. It was a success! This is an amazing dish that I am sure will become one of your favorites!


2 – 3 Avocados, diced
2- 3 Tbsp Sun-Dried Tomatoes packed in oil, chopped
2 – 3 Tbsp chopped red onion
1- 2 tsp of fresh cilantro, chopped
pinch of salt

Jon dislikes red onions, so the next time we make this, we plan on sautéing them.


2 eggs whisked
1 cup of full fat coconut milk
1 tbs of olive oil
3/4 cup of tapioca flour
3 tbs of coconut flour
1/4 tsp sea salt

For the complete instructions, cooking time and tips, CLICK HERE.


1 tsp ground black pepper
1 tsp ground cumin
1/4 cup olive oil
3 tsp white vinegar 2 green onions, chopped
1 tsp balsamic vinegar
1/2 cup honey
1/2 cup cashews
2/3 cup fresh cilantro
1 Tbsp of minced garlic

Place all ingredients into a blender and blend until smooth. Make a batch, bottle it up and leave it in the fridge like a regular condiment.

Thanks to Paleo Newbie and for inspiring this tasty recipe!

Homemade Bacon

Back in early October, Jon and I decided to try making homemade bacon…Well, who knew that finding pork belly would take so long and require so many phone calls?! Two independent, family owned stores went out of their way to contact  curre…nt and former suppliers and farmers, but to no avail. It seems as though in cold months bacon is on high demand. We then went to three butchers next and only one said that they could help us. Our order was place on the first week of November and was just picked up two days ago! So for $3.99 per pound, we will have nitrate free, homemade bacon!
Here’s the recipe that started it all…Thanks Slim Palate!

Turkey Salad Wraps


Here’s tonight’s supper…homemade turkey salad (boy, have we ever made a $12 turkey go a long way!) on homemade wraps. It’s been a long time since we ate wraps and it was enjoyable. We topped this off with leftover desserts from New Years (Carrot Pudding and Green Tea Coconut Ice Cream).


Click here for my Paleo Wrap recipe!

Beet & Goat Cheese Tower

Don’t judge, just try! My mom loves beets and would eat them as a side with any meal, while offering my sister and I the same opportunity. I never accepted. I was not a beet eater. That was until 5 days ago when my sister mentioned this recipe and knowing how my taste buds have changed since being Paleo, I thought I would give it a try.

I’m making it again in two days.

I roasted these in the over at 375 for approximately 45 minutes (until they become potato soft), skinned them and then cut them into slices to make this tasty tower. For the original recipe, please click HERE.

SIDE NOTE: Gouda Goat cheese was used.

Thanks Dana Kayal!

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