Bac-Onion Bread
April 21, 2016
June 30, 2016

Oh can I remember the days I used to love catching some lunch at an authentic Mexican restaurant. Living in an area with so many choices for ethnic foods growing up, and even now, means I still have ample opportunity to grab the ooey-gooey delicious and tempting dishes whenever I’m craving some spicy, smokey cilantro filled dishes.

But, being the adventurous type that I am, and because it’s just not practical to eat out every day for our family’s budget, I decided it was time to get a dish together that didn’t rely on cheese or corn to satisfy me. Although I haven’t craved these delicacies for well over a year of LCHF paleo eating, my family members still do, so the trick with this meal was to satisfy everyone, including the carboholics I love and share my home with.

The results…let’s just say it’s a good thing I made a double batch of everything. The best part, all these recipes are gluten, grain and dairy free. If dairy is something you can tolerate, feel free to add some cheese on top of your “rice” and meatballs, but I promise you’ll never miss it. Make up a batch, snap a photo and post it along with your review in the comments below.

Until next time, enjoy a little low carb Mexican lunch or dinner, and maybe a teensy siesta afterwards.


Prep Time: 30 minutes

Cook Time: 25 minutes

Total Time: 55 minutes

Yield: Serves 8

Calories per serving: 463

Fat per serving: 30

Carbs per serving: 25

Protein per serving: 38

Fiber per serving: 8



  • 3 pounds 85/15 ground turkey
  • 1/2 c coconut cream
  • 2 T coconut oil, melted
  • 2 eggs
  • 2 T coconut flour
  • 1/2 medium onion, diced
  • 6 cloves garlic, minced
  • 1/2 Poblano pepper, diced
  • 1/2 Anaheim chili pepper, diced
  • 1 T cumin
  • 1 T pink sea salt
  • 1/2 t cinnamon
  • 1/2 c cilantro, chopped
  • 1 tomato, diced
  • 1 t chili powder
  • 1 T olive oil for greasing muffin tins
  • ​1 large head of cauliflower, pulsed into rice sized bits in blender
  • 1 small vine ripened tomato, diced
  • 1/2 Poblano pepper, diced
  • 1/2 Anaheim chili pepper, diced
  • 1/2 medium onion, diced
  • 4 cloves garlic, minced
  • 1/2 cup cilantro, chopped
  • 1 T pink sea salt
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 lime, juice only
  • 1/2 cup chicken stock
  • 1 T olive oil
  • 2 medium avocados, flesh only
  • 1 small vine ripened tomato, diced
  • 1/4 Poblano pepper, diced
  • 1/4 Anaheim chili pepper, diced
  • 1/2 medium onion, diced
  • 2 cloves garlic, minced
  • 1/4 cup cilantro, chopped
  • 1/2 T pink sea salt
  • 1 lime, juice only


  • Preheat oven to 375 degrees. Grease muffin tins with olive oil and set aside.
  • Mix all the meatball ingredients, except for the olive oil, in a large mixing bowl. Using an ice cream scoop or larger spoon, place mixture into muffin tins. Bake in oven for 20-25 minutes, or until internal temperature reaches 180 degrees.
  • While the meatballs are baking, pulse cleaned cauliflower in a blender until pieces are rice sized. Set aside.
  • Heat large pan with olive oil over medium heat. Add onions, peppers and garlic. Cook 2 minutes until slightly softened. Add remaining RICE ingredients, except cilantro. Turn heat to low and simmer until cauliflower softens, or about 10 minutes. Stir in cilantro at the end of cooking.
  • While the rice and meatballs are cooking, mash all ingredients together for the guacamole with a potato masher in a medium bowl. Be sure to save the avocado pit and place it in the air tight storage container with the leftover guacamole to keep or refresh the green color if it browns.
  • Serve meatballs, rice and guacamole topped with a fresh spoonful of blended peppers and onions or a few stems of cilantro.

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