Move over taco Tuesday, I have a new favorite, easy weeknight meal. This Kevin’s Thai Larb was greeted with praise this week. If you aren’t familiar with larb, it is a meat salad typical of Thai or Laotian cooking that is primarily a ground meat (chicken, beef, or pork) that is seasoned with a bunch of fresh herbs, onions, and chilies. While authentic larb includes a ground rice, I have omitted this ingredient to keep the dish keto and paleo friendly.
I used Kevin’s Natural Foods Cilantro Lime Sauce as my main seasoning since it had so many of the flavors you would typically find in larb. Pulling together this one pot meal was so quick. Once the ground chicken is cooked, simply mix in the Kevin’s Natural Foods Cilantro Lime Sauce, chopped red onion, green onion, and mint for a slightly spicy and fresh entrée. Serving the larb in lettuce cups adds to the fun of meal.
I’m grateful for the ability to participate in the Kevin’s Natural Food challenge as I and my family have become hooked on these sauces! I will be sure to keep both Kevin’s Natural Food Korean BBQ Sauce and Kevin’s Natural Food Cilantro Lime Sauce on hand.
You can find all of Kevin’s Natural Food products at the following sites:
In a large skillet over medium -high heat, brown the ground chicken. Once cooked through, drain excess liquid. Add the packet of Kevin’s Natural Foods Cilantro Lime Sauce to the skillet and stir to coat. Remove from the heat and stir in the red onion, green onions, and mint. To serve, scoop some of the larb into a butter lettuce leaf and eat. Makes four servings (three lettuce servings of larb each).
As I mentioned in my last post, this year has been about trying a bunch of new recipes in addition to recipe creation. I was thrilled when I was offered the opportunity to participate in the Kevin’s Natural Foods recipe contest, which feature the delicious sauces the company has to offer. The first dish I’d like to debut is a Korean BBQ Meatloaf with Mashed Daikon to showcase Kevin’s Natural Foods Korean BBQ Sauce.
The first thing I have to say about these sauces is that they are fresh and delicious, on top of being paleo and keto friendly. In fact, the Kevin’s Natural Foods Korean BBQ Sauce was the perfect amount of spice for my meatloaf, which was added along with some sautéed bok choy stems and matchstick carrots for a new take on a classic entrée. To finish off the meatloaf each serving received a generous slathering of the sauce for real wow factor. As a side for this Korean BBQ Meatloaf I served mashed daikon, keeping the meal paleo and keto friendly. My entire family declared this dish a winner and I’m sure yours will too!
Two 7 ounce bags of Kevin’s Natural Food Korean BBQ sauce
2 pounds daikon radish
4 tablespoons ghee
Preheat oven to 400ºF. Wash the baby bok choy then chop the white stems, reserving the dark green leafs for another use if desired. Add the avocado oil to a nonstick skillet, then add the chopped bok choy and carrots. Saute the vegetables for 5 minutes and then transfer to a large bowl. Add the ground beef, eggs, and 4 tablespoons of the Kevin’s Natural Food Korean BBQ sauce to the bowl and mix thoroughly. Prepare a baking sheet with avocado oil cooking spray, then form a loaf on it that is approximately 6 inches wide by 10 inches long. Bake for 45 minutes.
While the meatloaf bakes, peel the daikon and chop into 1-inch cubes. Place in a large pot and cover with water. Place the pot over medium high heat and bring the water to a boil. Boil the daikon for 20 minutes, or until it becomes tender. Drain the daikon and place in a food processor along with the ghee and process until smooth.
To serve, plate 1/4th of the mashed daikon and 1/4th of the cooked meatloaf on each of four plates. Smother the meatloaf with the remaining Kevin’s Natural Foods Korean BBQ Sauce and serve.
Note: if you are not familiar with ghee, it is a clarified butter