Quick & Simply - Meals in 30 minutes or less

Healthy homemade meals in under 30 minutes. This week's meal plan offers delicious meals that you'll have on the table in half an hour or less. Enjoy a variety of meals while staying below 35 grams of carbs per day.

 

 

Recipes

 

Boiled eggs with mayonnaise

The Palto - Boil Eggs with mayo -.jpg

1 serving

Ingredients

  • 2 eggs

  • 2 tbsp mayonnaise

  • avocado (optional)

  • 1/4 sweet potato (optional paleo)

10-20min | Beginner - Breakfast Monday, Wednesday, Friday | P, K

This recipe is so simple, so tasty… and just what your body needs to feel satisfied. Pair with some ripe avocado, our homemade mayo, and it's instant keto YUM. To make this dish paleo simple add

 

Instructions

Instructions are for 1 servings. Please modify as needed.

  1. Bring water to a boil in a pot.

  2. Optional: Make tiny wholes in the eggs using an egg piercer*.

  3. Carefully, place the eggs in the water.

  4. Boil the eggs for 5–6 minutes for soft-boiled eggs, 6–8 minutes for medium and 8–10 minutes for hard-boiled eggs.

  5. Serve with mayonnaise.


Sausage with creamed green cabbage

The Palto Sausage Green cabbage quick and easy dish.jpg

1 + 1 servings (dinner + lunch)

Ingredients

Fried chorizo

  • 12 oz. chorizo, or other high-quality sausage

  • 1 tbsp butter, for frying

Creamed green cabbage

  • 12 oz. green cabbage

  • 1/6 oz. butter

  • 2/3 cup heavy whipping cream

  • salt and pepper

  • 4 tbsp fresh parsley, finely chopped

  • ¼ lemon, the zest

20min | Easy - Lunch Monday/Dinner Tuesday | P, K

Sausage paired with creamy cabbage! This tasty and low-carb combination of the two is topped off with a lemony gremolata for a hint of citrus flavor.

 

Instructions

Instructions are for 1 servings. Please modify as needed.

  1. Fry the chorizo in butter in a skillet over medium heat. Keep warm until serving.

  2. Shred the cabbage using a food processor, mandolin or sharp knife.

  3. Sauté cabbage with remaining butter in the same skillet over medium heat. Stir occasionally for a few minutes, until cabbage is golden brown.

  4. Add heavy whipping cream, and bring to a light boil. Reduce heat, and let simmer until the cream is reduced. Season with salt and pepper.

  5. Add parsley and lemon zest before serving with the fried chorizo.


Scrambled eggs

The Palto Scrambled Egg Breakfast -quick and easy.jpg

1 serving

Ingredients

  • 1 oz. butter

  • 2 eggs

  • salt and pepper

  • 2oz Lux

  • 1/4 Avocado (optional)

5m | Beginner - Breakfast Tuesday, Thursday | P, K

Butter plus eggs equals the perfect Keto breakfast. Start your day off right with our especially buttery and satisfying version of this breakfast classic. Ready in minutes!

 

Instructions

  1. Crack the eggs into a small bowl and use a fork to whisk them together with some salt and pepper.

  2. Melt the butter in a non-stick skillet over medium heat. Watch carefully — the butter shouldn't turn brown!

  3. Pour the eggs into the skillet and stir for 1–2 minutes, until they are creamy and cooked just shy of how you like them. Remember that the eggs will still be cooking even after you've put them on your plate.

  4. Purchase pre-made wild caught lux


Zucchini noodles with creamy salmon

the Palto Zucchini noodles with cream salmon quick and easy.jpg

1 + 1 servings (dinner + lunch)

Ingredients

  • 1 lb zucchini

  • 1 tbsp olive oil

  • salt and pepper

  • ½ cup heavy whipping cream

  • 2 oz. cream cheese

  • 2 tbsp chopped fresh basil or fresh cilantro

  • ½ lime, juiced

  • ½ lb smoked salmon

15m | Easy - Lunch Tuesday/Dinner Wednesday | P, K

If you still think all pasta has to be carb based you haven’t heard vegetable noodles. Simply spiralizer and try your hand at making zucchini noodles. When done spiraling your zucchini it will look and taste delicious. Especially once you top them with this cream salmon. A killer combo.

 

Instructions

Instructions are for 1 servings. Please modify as needed.

  1. Wash the zucchini and cut them into thin, pasta-like strips using a peeler, mandolin or spiralizer.

  2. Place the zucchini in a colinder, add salt, and mix to coat the strips. Set aside for 5-10 minutes and then press to discard excess liquid.

  3. Meanwhile, mix cream cheese, cream and lime juice in a small sauce pan. Bring to a simmer and cook for a few minutes while stirring.

  4. Lower the heat and add herbs and the smoked salmon, cut into thin strips. Season with salt and pepper.

  5. Add oil to a frying pan and put over medium high heat. Add zucchini spirals and fry for a minute or two. Season with salt and pepper. Serve immediately with the sauce.


Turkey stir-fry with wasabi mayo

The Palto turkey stir-fry with wasabi mayo-quick and easy.jpg

1 + 1 servings (dinner + lunch)

Ingredients

Wasabi mayo

  • 2/5 cup mayonnaise

  • ¼ tbsp wasabi paste

  • ½ lime, juice and zest

Turkey stir-fry

  • ½ lb turkey breast or chicken breasts

  • ½ tbsp grated fresh ginger

  • ½ tbsp tamari soy sauce

  • ½ tbsp green curry paste or red curry paste

  • 2 tbsp coconut oil

  • ½ lb green cabbage

  • ½ red bell pepper (paleo)

  • 1½ oz. celery stalks

  • ½ yellow onion

  • 2 oz. fresh green beans

20m | Easy - Dinner Wednesday/Lunch Thursday | P, K

Making a stir-fry is a great way to put a delicious dinner on the table in no time! This low-carb recipe is a real winner for busy weeknights. Tender pieces of turkey and lots of vegetables with a flavorful dollop of wasabi mayo on top.

 

Instructions

Instructions are for 1 servings. Please modify as needed.

  1. Mix all ingredients for the wasabi mayo. Set aside in the fridge.

  2. Slice your turkey or chicken as thinly as possible.

  3. Mix tamari soy sauce, curry paste, grated ginger and half of the coconut oil in a medium-sized bowl. Add the turkey and blend to cover the meat. Set aside to marinate while you cut the vegetables.

  4. Cut the vegetables in bite-sized pieces.

  5. Heat the rest of the coconut oil in a large skillet or wok pan on high heat.

  6. Add the cabbage first and fry while stirring. Let it brown and char a bit, this gives this dish character. Season with salt and pepper.

  7. Place the cabbage in a heat-proof dish and keep warm.

  8. Fry the turkey on high heat in the same pan used for the cabbage. When the pieces are golden you can place them with the cabbage.

  9. Add the remaining vegetables to the pan and fry for a few minutes, add additional oil if needed. Season with salt and pepper.

  10. Add the turkey and cabbage back in the pan and combine with the vegetables, check for additional seasoning and serve with the wasabi mayonnaise.


Keto rutabaga fritters with bacon

The PAlto.jpg

1 + 1 servings (dinner + lunch)

Ingredients

Rutabaga fritters

  • 8 oz. rutabaga

  • 3 oz. halloumi cheese

  • 2 eggs

  • 1½ tbsp coconut flour

  • 1/10 tsp turmeric

  • ¼ tsp onion powder

  • ½ tsp salt

  • 1/8 tsp pepper

  • 1½ oz. butter, for frying

For serving

  • 3 oz. bacon

  • ½ cup mayonnaise

  • 22⁄3 oz. leafy greens

20m | Easy - Thursday Dinner/Friday Lunch | K, P

Melt-in-your mouth, crispy rutabaga fritters are high in iron, low in carbs, and easy to prepare! Serve them with bacon and mayo for an unbeatable keto combination.

 

Instructions

Instructions are for 1 servings. Please modify as needed.

  1. Rinse and peel the rutabaga. Grate coarsely with a grater or in a food processor. Shred the cheese the same way.

  2. Mix cheese and rutabaga with the other ingredients in a bowl. Let sit for a few minutes.

  3. Form 12 patties with your hands and place in frying pan with a generous amount of butter. (Or use a large spoon and scoop mixture directly into pan.)

  4. Fry on medium heat. Turn the patties after a few minutes. Lower the heat towards the end. Keep cooked fritters warm in a warm oven.

  5. Serve with a green salad and a dollop of mayonnaise, perhaps flavored with herbs or paprika powder. And don't forget the bacon...


Feta cheese stuffed bell peppers

The Palto_greek_bellpeppers_H.jpg

1 + 1 servings (dinner + lunch)

Ingredients

  • 2 green bell peppers

  • 11 oz. feta cheese

  • 10 green olives pitted and chopped

  • 2 eggs

  • ½ tbsp dried mint

  • 1 tsp hot sauce

Serving

  • 1 oz. leafy greens

  • 2 tbsp olive oil

  • 1 pinch sea salt

20m | Easy - Friday Dinner/Saturday Lunch

A super tasty vegetarian dinner that you can prepare in no time. Say hello to these yummy and gorgeous bell peppers! Stuffed with a creamy feta cheese filling and a touch of mint, olives and smooth tanginess. Hearty and healthy comfort food at its best, baked to perfection.

 

Instructions

  1. Preheat the oven to 400°F (200°C).

  2. Cut the bell peppers in half lengthwise and remove seeds.

  3. Combine the remaining ingredients in a bowl and mix well with a fork.

  4. Stuff the pepper halves with the feta cheese filling and place them in a baking dish or baking tray. Bake them in the oven for 20 minutes or until they're golden brown on top.

  5. Serve with a good salad.


Coconut Pancakes

The Palto Coconut pancakes quick and easy.jpg

1 serving

Ingredients

  • 1½ eggs

  • 2 tbsp coconut flour

  • 3 tbsp coconut milk

  • ½ tbsp melted coconut oil

  • ¼ pinch salt

  • ¼ tsp baking powder

  • butter or coconut oil for frying

15m | Medium - Breakfast Saturday, Sunday | P, K

Jumpstart your day in the most delicious way — these Keto friendly melt-in-your-mouth pancakes are crazy satisfying. Pair these fluffy dairy and nut-free delights with fresh berries or melted butter on top and they will be even more heavenly!

 

Instructions

Instructions are for 1 servings. Please modify as needed.

  1. Separate the yolks from the egg whites and whip the egg whites and pinch of salt vigorously with a hand mixer. Continue whipping until stiff peaks form and then set aside.

  2. In a separate bowl, whisk together yolks, oil and coconut milk.

  3. Add coconut flour and baking powder. Mix into a smooth batter.

  4. Ever so gently fold the egg whites into the batter. Let batter rest for 5 minutes.

  5. Fry in butter or coconut oil for a couple of minutes or so on each side on low to medium heat.

  6. Serve with melted butter and/or fresh berries.


Pork shoulder with roasted fennel and Romesco sauce

The Palto Pork shoulder with fennel quick and easy.jpg

1 + 1 servings (dinner + lunch)

Ingredients

Roasted fennel

  • ½ lb fresh fennel

  • 1 tbsp olive oil

  • salt and ground black pepper, to taste

Romesco sauce

  • 3 oz. canned roasted red peppers

  • 2 cherry tomatoes

  • 1½ oz. almonds

  • 2 tbsp fresh parsley

  • 2 tbsp olive oil

  • ½ garlic clove

  • ½ tbsp lemon juice

  • salt and ground black pepper, to taste

Pork shoulder

  • ¾ lb pork shoulder

  • ½ tbsp olive oil

  • ½ tbsp butter

  • salt and pepper, to taste

20m | Medium - Saturday dinner, Sunday lunch | K, P

Red pepper and almonds come together for a secret sauce like no other: Romesco. It's colorful and flavorful. It's simple, yet sophisticated. It's the perfect keto topping to spice up pork or chicken. And when paired with olive oil roasted fennel... OMG!

 

Instructions

Instructions are for 1 servings. Please modify as needed.

  1. Preheat the oven to 400°F (200°C).

  2. Cut the fennel into wedges and place in a baking dish. Season with salt and pepper. Drizzle olive oil on top.

  3. Place in the oven for 20 minutes or until the fennel gets soft and golden.

  4. Mix all the ingredients for the Romesco sauce in a blender or food processor. Add more oil if you prefer a thinner sauce. Set aside.

  5. Cut the pork shoulder in slices, about ¾ of an inch (2 cm) thick.

  6. Heat oil and butter in a frying pan and fry the meat for about 4 minutes on each side. Lower the heat and fry for a few more minutes, until the meat is cooked through. The inner temperature should be 175°F (80°C).

  7. Remove and keep warm under aluminium foil for a few minutes. Slice and serve with the sauce and the fennel.


Curry chicken with cauliflower rice

The Palto curry chicken with cauliflower rice quick and easy.jpg

1 + 1 servings (dinner + lunch)

Ingredients

  • 8 oz. chicken thighs, boneless

  • 4 oz. broccoli

  • 1¾ oz. fresh green beans

  • ½ yellow onion, finely chopped

  • 1½ tbsp butter or coconut oil

  • 15 oz. coconut cream or coconut milk

  • ½ tbsp red curry paste

  • ½ red chili pepper, finely chopped or grated

  • ½ tbsp grated fresh ginger

  • salt and pepper, to taste

Cauliflower rice

  • 13 oz. cauliflower

  • ¼ tsp salt

  • 1½ oz. butter or coconut oil

  • ¼ tsp turmeric (optional)

25m | easy - Sunday Dinner/Monday Lunch | K, P

If there’s anything more delicious than the combination of ginger, coconut and curry, we don’t know what it is. This dish comes together incredibly quickly. Tip: the cauliflower rice will also become a Paleo dinner favorite!

 

Instructions

Instructions are for 1 servings. Please modify as needed.

  1. Melt butter or coconut oil in a pan.

  2. Fry finely chopped onion, ginger and chili pepper until they become fragrant and softened, about 5 minutes.

  3. Add curry paste and chicken. Fry until chicken is light brown (5–10 minutes). Add more butter or oil if needed.

  4. Chop broccoli and green beans and add to the pan.

  5. Add the coconut cream or milk—only the solid part; discard most of the excess liquid (or save it to make smoothies)—season and let simmer for 15 minutes.

  6. While the chicken is simmering, prepare the low-carb cauliflower rice.

Cauliflower rice

  1. Using a grater or food processor fitted with a metal blade, grate the entire cauliflower head, including the stem.

  2. Melt butter or coconut oil in a skillet. Add the cauliflower rice and cook over medium heat for 5-10 minutes, or until the rice has softened a bit.

  3. Add salt and optional turmeric while frying.

  4. You can also cook the rice in the microwave. Put the rice in a glass bowl, cover with plastic wrap, and microwave it for 5-6 minutes. Mix in the butter or coconut oil and let it melt.