Low Carb High flavour Meatloaf, Red Cabbage, Celery Root Coleslaw with Apple Cider Dressing

bacon meatloafThe topic of meatloaf inspires a wealth of nostalgia and conversation. It’s comfort food that sticks to your ribs and nurtures the soul. This recipe came together through my Mother,  Nigella Lawson’s Mini Meatloavesand an amazing ingredient suggestion given to me at Nardini Specialty Italian Food. It was Nigella’s use of sausage meat that sent me to Nardini’s where I learned that adding white wine and shallots would deepen the flavour and give a touch of class to this otherwise homey dish. If you can get your hands on some fresh, all natural sausages,  I encourage you to do so, as it make the lowly meatloaf something to be celebrated.

To lower the carbs I used a sprouted chia flax seed powder, instead of breadcrumbs, and paired it with a tangy low cal coleslaw in place of mashed potatoes.

This recipe makes a large meatloaf, but is easily halved.  I’m feeding two teenage boys so I tend to make a lot and freeze the rest.

            meatloaf ingredients Ingredients For The Meatloaf

  • 2 pounds gluten free mild Italian sausage
  • 2 pounds lean ground beef
  • 1 organic beef bouillon cube
  • 1/4 cup chia flax seed meal (or breadcrumbs)
  • 1 carrot finely grated
  • 3 shallots finely chopped
  • 3 cloves of garlic grated
  • 1 teaspoon garlic power
  • 1 teaspoon onion powder
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon steak sauce
  • 1/2 cup dry white wine
  • 2 eggs
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4  B.B.Q sauce
  • 4-5 strips of naturally smoked bacon


Heat oven to 400 F.

Blend all ingredients, except the B.B.Q sauce and bacon, in a large bowl and mix well.raw meat loaf

Place meat mixture on a lined baking sheet and form into a loaf.

Cover with B.B.Q sauce and bacon.

Bake at 400 F for 1 hour 30 minutes, or until internal temperature reads 160 F.

side bacon meatloaf

Ingredients for The ColeslawFresh coleslaw

  • 1/2 head red cabbage thinly sliced
  • 1 cup celery root shredded, about 1\2 a root.
  • 1 carrot grated
  • 2 green onions chopped

Ingredients for The Apple Cider Dressing

  • 1/4 cup olive oil
  • 1/4 cup apple cider vinegar
  • 1 teaspoon good quality balsamic vinegar
  • 1 clove garlic minced
  • 1/2 teaspoon celery seeds
  • Sea salt and pepper to taste


Mix all ingredients together in a mason jar or small bowl, pour over coleslaw and toss well.

Please let me know how this works out, as I wish you the very best success!


Lemon Coconut Chicken Curry with Cucumber and Tomato Kachumbar

finished curryOn the days when I’m immersed in one of my projects,  I often enlist the creativity of my youngest foodie, to help get dinner on the table. This colourful curry is one of his most requested dinner suggestions.  The cucumber and tomato kachumber  offsets the rich creamy gravy, with a fresh, tangy crunch. Simple to make and full of flavor, this is one meal that is on regular rotation in the cooler months.

The Rice

  • 1 1/2 cups basmati rice
  • 3 cup cold water
  • Pinch of salt
  • Tablespoon of butter


Place rice, water and salt in a medium size pot with a tight fitting lid, and cook on high until water starts to boil.

Turn to low heat and let it cook until all the water is absorbed, about 15 min. After this time, turn the element off and allow rice to steam with the lid on until the curry is ready.

When ready to serve, fluff the rice with a fork and add butter.

Ingredients for the currycurry ingredients

  • 4 boneless, skinless chicken breasts, cut into 1 inch pieces
  • 2 tablespoons coconut oil
  • 1 medium onion cut into half moons
  • 1 inch piece of ginger grated
  • 3 cloves of garlic roughly chopped
  • 2 tablespoons yellow curry power
  • 2 tablespoons fresh lemon juice
  • 1 can organic coconut milk
  • 1 28 oz can tomatoes
  • 1 organic chicken bouillon cube
  • 3 cardamom seed pods
  • 1/4 teaspoons hot chili flakes
  • 1/2 cup plain yogurt
  • 1/2 cup cilantro chopped
  • Salt and pepper to taste


Heat coconut oil in a large heavy bottomed skillet on medium heat.bubbling curry

Add chicken to brown and season with salt an pepper.

Add onion and cook until soft.

Add ginger and garlic and cook for 2 minutes.

Add curry powder and cook until fragrant. About 2 minutes.

Add coconut milk and deglaze the pan, scraping all cooked bits off the bottom.

Add tomatoes, lemon juice, chicken stock, yogurt and cilantro. Mix well and let it simmer for about 20 minutes or until chicken is fully cooked.

Cucumber Tomato KachumbarKachumber

  • 1 cup grape tomatoes cut in half
  • 1 cup cucumber diced
  • 1/2 cup green onions chopped
  • 1/2 cup cilantro chopped
  • 1 tablespoon mint leaves chopped
  • 1 tablespoon fresh lemon juice
  • salt and pepper to taste

Toss all ingredients together in a a bowl, and serve on top of curry.
curry from up high

These leftovers are even better as the flavours deepen when left to sit overnight. A good choice if you need to make a meal ahead of time. The curry also freezes well.

Please feel free to ask any question. I hope you enjoy!