Wild Food Keto friendly Meals

Keto Jambalaya

My kids and husband love eating this keto meal. My kids eat the jambalaya with rice but I notice that they usually just eat the jambalaya on top. If you are a ketotarian or vegetarian you can substitute the sausage and chicken for shrimp, or leave it out all together. This recipe feeds four easily.


  • 2 chicken thighs cubed
  • 1 package of andouille or hot sausage
  • slicedRed pepper -choppedYellow pepper -
  • - yellow chopped
  • 2 ribs Celery chopped
  • 1 package of frozen cauliflower rice
  • Green onion for garnish
  • As much minced garlic as you normally like
  • 1 can of diced tomatoes with green chiles
  • Stock, chicken or vegetable use 1/2 can
  • 2 tablespoons cajun seasoning
  • 1 teaspoon of dried oregano
  • Salt
  • 2 tablespoons Olive oil for cooking
  1. Steam the cauliflower, drain and season with salt.
  2. Add oil to a large pan and cook the chicken and sausage on medium high heat for ten minutes, let each side cook undisturbed and get browned, and release their juices, turning only once or twice- don’t fuss with it. Remove from the pan and put on a plate or bowl.
  3. Add peppers and yellow onion and celery to the same pan and cook until softened about 5-7 minutes on medium heat. Add oil if you need more.
  4. Add cauliflower back in with the veggies in the pan and cook letting it get browned lightly and then add ½ cup of stock and tomatoes and bring to a simmer, do not add too much stock or it will become a yummy soup and not jambalaya!
  5. Taste it, then add seasoning, salt and pepper and oregano do a taste test again. Return chicken and sausage, and the juices back to the pan and finish cooking until all is incorporated for about 5-7 minutes on a low simmer. Cover the pan with a lid. Serve in bowls and top with chopped green onions

Scallop Bowls

Scallop Bowls are a decadent but a really fast ketotarian meal, this mostly plant based meal is delicious and if you don't have scallops you can substitute, salmon or shrimp for it.

  • 1 bag frozen scallops thawed
  • ½ tsp salt and pepper
  • ½ tsp garlic powder
  • 3 Tables extra virgin olive oil
  • 1 package frozen cauliflower rice
  • ⅕ package spring mix
  • 1 shallot sliced
  • 1 avocado sliced
  • ¼ cup green goddess dressing
  • 1 cucumber diced
  • Tablespoon of butter
  • 2 romain lettuce spears
  1. Dry with a paper towel then sprinkle scallops with salt, pepper and garlic powder set aside.
  2. Meanwhile microwave cauliflower rice according to package directions then season with salt and pepper.
  3. In pan saute shallots and greens with 2 tablespoons of olive oil and sautee spring mix lightly. 3-4 minutes and set aside
  4. Meanwhile chop vegetables and romaine lettuce and combine in a bowl and season. Toss dressing to season.
  5. Add butter to pan and cook scallops for a few minutes without turning on each side until they are blackened on each side and firm up.
  6. Add salad mix to each bowl with cauliflower rice and top with scallops.

Pork Fajita salad

This meal is fast and satisfying and super easy to make for any day of the week. Make it a salad with cauliflower rice, or eat each fajita in a cup of bib lettuce.

  • Ingredients:
  • steamed cauliflower rice (optional)
  • 1 red or yellow bell pepper
  • 1 small red onion sliced thinly
  • 2 Tsp olive oil divided
  • cojito cheese or feta crumbles
  • 1 tsp salt
  • 1 lb pork tenderloin thinly sliced
  • 1 bib lettuce head leaves divided
  • lime wedges
  • cilantro
  • 2 table spoons asada meat seasoning
  • 1 tablespoons cumin
  • 1 tsp garlic powder
  • a bunch of cilantro- chop about three tablespoons worth or more if you love cilantro
  1. If you choose to add cauliflower rice steam it in the microwave and drain and season.
  2. Heat up oil in large pan, cook sliced bell pepper and onions until very softened.
  3. While veggies cook thinly slice pork then season with cumin garlic and carne asada, salt seasoning generously.
  4. Remove veggies and place in bowl, add a tablespoon of olive oil to pan and cook the thinly sliced pork on high quickly for about three minutes or until browned.
  5. Return veggies to skillet with pork and squeeze some lime over it, add chopped cilantro and toss around in skillet.
  6. Serve over lettuce as cups or a salad with cauliflower rice, and sprinkle the cheese over, and add more lime juice if desired.

Salmon Salad

This salad is something I definitely include in the mix. It's supper easy and the avocados and olive oil make it satisfying.

  • Ingredients
  • Fresh Salmon Filet, or thawed Salmon Filets, skin on if you like crispy salmon skin.
  • chopped tomato
  • 1 avocado sliced
  • cauliflower steamed rice
  • olive oil
  • Low Carb Italian dressing
  • Fresh herbs
  • Fresh greens
  • nuts (optional)
  • seasoning: ground coriander, pepper, salt, pepper, garlic powder
  1. Pat dry then season salmon filets. Season the salmon with any seasoning you like or just salt and pepper
  2. steam cauliflower rice, drain set aside
  3. Add oil to pan and heat on high until oil ripples, place salmon in pan skin down and cook about 5-6 minutes on skin side and flip. Reduce heat to medium, flip and cook on the other side.
  4. Create your salad, add greens, chopped tomatoes and avocado and toss with dressing lightly and season with salt and pepper.
  5. Top with cauliflower rice and salmon.

Herb Salad with Sauted Asparagus

  • Ingredients:
  • one bunch of asparagus, not too thin.
  • salt
  • 4 large eggs
  • 1 cup fresh parsley
  • 1 cup basil
  • 1 tablespoon mint
  • 2 tablespoons dill
  • Juice of one lemon
  • 4 tablespoons of extra virgin olive oil
  • chopped chives
  • Parmesan cheese 2 tablespoons
  • spring greens 3 cups
  • romaine lettuce chopped 1 spear
  • italian dressing
  1. Snap off the ends of asparagus and slice shallots thinly.
  2. Fill small pot with water and add 4 eggs. Bring to boil.
  3. Fill a medium size bowl with ice water
  4. Mix 2 tablespoons lemon juice and extra virgin olive oil and some salt.
  5. add 2 tablespoons of olive oil to pan and heat. Add Asparagus to pan and shallots and cook until crispy on both sides. Add a pat a butter the last few minutes of cooking. Season with salt and pepper and 1/2 lemon juice
  6. Remove eggs and add to ice water, then peel eggs, assemble salad, chopping herbs and lettuce leaves coarsely, Add dressing and toss.
  7. Make 4 bowls and place asparagus on top and 1 hard boiled egg

Easiest Ranch Pork Chops and Salad Recipe

Who has time to cook? If you are looking for a fast and satisfying and super simple dinner idea for your family you will be sure to enjoy this no frills recipe

  • Ingredients:
  • 4 Bone in thick Pork Chops
  • 1 package dry ranch dressing- you will need half
  • salad greens
  • red pepper sliced
  • cucumber sliced
  • goat cheese crumbles
  • good italian dressing
  • salt and pepper
  • olive oil for drizzling

Preheat oven to 425 degrees, while this is happening get your salad together, chopping veggies, seasoning with salt and pepper and sprinkling goat cheese-let it sit in fridge while your pork shops cook. Rinse and pat dry the pork chops and drizzle with olive oil on both sides. Sprinkle half a package of dry ranch dressing mix on all the pork chops, both side and salt and pepper. Place in baking dishes lined with aluminum foil and place in oven and let cook about 20-25 minutes depending on how rare you like your chops. Dress the salad and serve each chop on plate with the salad. That's literally it.