Monthly Archives: January 2013

Noodle-less Chicken Pad Thai

 

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Okay, this picture is horrid, but dinner last night was fabulous!  Seriously good.  In fact, I wish I had this again tonight.  I made a few tweaks to the original recipe – swapped almond butter for peanut butter, coconut aminos for soy sauce, and I did double the sauce recipe because it was so, so good!

 

 

I found the recipe (and a much better photo) at:

http://arismenu.com/noodleless-chicken-pad-thai/

 

 

Ingredients

–         1 large spaghetti squash, split lengthwise with seeds removed

–         1 large yellow onion, chopped

–         3 cloves garlic, finely chopped

–         2 zucchinis, chopped (I didn’t have any zucchini in the fridge, so I left this out)

–         1 red bell pepper, chopped

–         1 cup snow peas or sugar snap peas

–         1 lb boneless, skinless chicken breast, cubed

–         1 ½ Tbsp almond butter

–         1 Tbsp coconut aminos

–         1 ½ tsp chili paste

–         1 Tbsp fresh lime juice

–         Cilantro if you like it

–         Green onion, chopped for topping

–         Salt and pepper to taste

–         Sriracha for topping if you like it!

 

Directions:

–         Preheat oven to 400 – put your squash, cut side down, in a large roasting dish.  I put water in the bottom of the dish, but I don’t guess you have to do that.  Bake the squash till it is tender and you can use a fork to scrape the ‘spaghetti’ strands off the skin.

–         In a large wok, add oil of your choice, and sauté your chicken until it is fully cooked.  Season with salt and pepper.

–         Add veggies and cook until tender (I held back on the snow peas and added them toward the end)

–         Meanwhile, whisk together almond butter, coconut aminos, chili paste, and lime juice. 

–         Add the strands of cooked squash to the wok, and then pour the sauce over everything.  Toss it all together for a minute or two and then plate it up.  Decorate with chopped green onions, Sriracha, and cilantro if you desire.

 

 

 


Paleo Pizza Muffins, you say? Why, I don’t mind if I do!

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Oh, man.   These are good!  I have to say that I have really missed baking since I started doing the paleo lifestyle.  There is something about baking – something about mixing a variety of different ingredients together to create something totally new.  It is just like alchemy for me.  Making dinner just doesn’t cut it.  You have a raw roast, then, you have a cooked roast.   Here, you have a bit of this, a bit of that, and fifteen minutes later, you have pizza muffin perfection!  Enjoy!   

 

I found this recipe from a link that my friend, Annalisa, sent me.  Check out this site – it has some great recipes!

http://civilizedcavemancooking.com/grain-free-goodies/pizza-muffins/

 

 

 

Ingredients:

 

  • 3 large eggs
  • 2 tsp Coconut oil (I melted mine in the microwave)
  • 1 Tbsp Ghee 
  • 2 Tbsp Coconut Milk
  • ¼ tsp Salt
  • ¼ tsp Vanilla Extract
  •  ¼ tsp Baking Powder
  • 1/3 cup Almond Flour
  • ¼ cup Pepperoni (I cut mine up into tiny bites)
  • ¼ cup Sun-Dried Tomatoes ( I cut these up into tiny bites too)
  • 2 Tbsp Yellow onion, diced
  • 1/8 tsp Garlic Powder
  • 1/8 tsp Oregano
  • 1/8 tsp Basil

 

 

Instructions:

 

–         Preheat oven to 400 Degrees

–         Mix together your eggs, oil, milk, salt, and vanilla in one bowl

–         In a separate bowl, mix together your flour, spices, and baking powder

–         Add your flower mixture to your egg mixture and mix until there are no lumps left.

–         Fold in your veggies and your pepperoni.

–         Pour into a lined muffin pan (this recipe will make 7 muffins) and bake for 15 minutes.

–         Enjoy!  : ) 


Cauliflower/Egg Sandwich Thins

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Sooo – are these the best things you have ever put in your mouth?  No, not quite.  They are not the best thing since sliced bread, but they will do fine in a pinch (especially if you put a lot of paleo mayo on them).  Seriously, if you are craving a sandwich, or you want to up your veggie intake (especially in the morning), then these are for you!  Give them a try and see what you think.

 I found this recipe posted on a Whole 30 FB page.  Here is the website:

http://fastpaleo.com/cauli-egg-sandwich-thins/

 

 Ingredients

 

–         2 cups grated (go ahead and use the food processor for this one – process until the cauliflower looks like couscous) cauliflower

–         2 eggs

–         2 Tbsp ground flaxseed

–         Salt and pepper to taste (And any other spices you want – really, the more the better.  I am thinking of doing some with Italian spices for a faux – Focaccia)

 

Instructions:

 

–         Preheat oven to 450 degrees

–         Whisk everything together

–         Place in ¼ cup mounds on parchment lined baking sheet (this really helped keep everything from sticking)

–         Pat the mounds down with your fingers to sandwich thin size – maybe ¼ of an inch thick.

–         Bake for 10 minutes, flip and bake for another five

–         Slather with some paleo mayo – top with something yummy – ham, chicken breast, burgers, breakfast sandwiches, whatever floats your boat! 

–         Enjoy!


Paleo Macaroon Fail (sort of)

Disclaimer:  this isn’t really a “fail” – and I really like Civilized Caveman‘s website.  His ideas are so creative (rosemary fried lemon!), and his photos are really beautiful.  That’s all success!  But the recipes on the site include a lot of paleo treats, which tempt me but rarely work out the way I wish they would (with the exception of Blackberry Nut Clusters, which are the bomb.)

So, I didn’t have super-high expectations for these Raw Chocolate Pumpkin Pecan Macaroons.

coco pumpkin balls

I wanted to make a treat for a potluck, mostly so *I* wouldn’t eat a ton of the other treats I knew would be there.  This strategy worked – I successfully avoided the pie and brownies and ice cream – but the rest of the guests wouldn’t touch these.  And I understand that.  Whether or not I’m low-carbing it, the “healthy” sweet treats don’t usually cut it for me.  Let me eat cake!  Or just no treats at all.

The verdict?  These were easy to make and much better for you than traditional treats.  But not so appealing to me, personally.


Paleo Banana Carrot Muffins that don’t taste like you are eating a brick.

I am sick of eggs for breakfast – just sick of them.  I don’t care if I never see an egg again, well, at least for a week or so.  I saw this recipe, and at first I was a tad suspicious. I have never really baked with almond flour before, but I have to say that I am impressed.  These muffins are not beautiful, but they are very yummy.  Breakfast is saved!

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I found this recipe at a cool website called Paleo Plan – it was posted on a Facebook Whole 30 Group page.

http://www.paleoplan.com/2009/12-31/carrot-banana-muffins/

 

Ingredients

–         2 cups almond flour

–         2 tsp baking soda

–         1 tsp salt

–         1 Tbs cinnamon

–         1 cup dates, pitted

–         3 ripe bananas

–         3 eggs

–          1tsp apple cider vinegar

–         ¼ cup coconut oil, melted

–         1 ½ cups carrots, shredded

–         ¾ cup walnuts (or nuts of choice) finely chopped

Instructions:

–         Preheat oven to 350 degrees

–         Line muffin pan with paper liners

–         In a large bowl, combine flour, baking soda, salt, and cinnamon

–         In a food processor, combine dates, bananas, eggs, vinegar, and oil

–         Add mixture from food processor to dry mixture in large bowl and combine thoroughly.

–         Fold in carrots and nuts

–         Spoon mixture into paper lined muffin tins (At this point, I was worried that the muffins might overflow and burn in the bottom of my oven – they didn’t, so feel free to go ahead and fill the muffin cups up to close to the top.  You don’t have to stop at 2/3s full like you would for regular muffins.)

–         Bake for 25 minutes

–         Try to let them cool before you eat one!


Chorizo Stuffed Peppers with Spanish “Frice”

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I’m back!  The Holidays are over, the kids are back in school, I am back in the kitchen, and back on Whole 30!  Here is what we had for dinner last night – very easy, very good, and the leftovers will freeze for another day!

I got this recipe from a neat website – a ‘whole’ family does Whole 30-http://wholefamilystrong.com/2012/01/22/whole-mexican-family-stuffed-poblano-peppers/

 

Ingredients for the Chorizo Stuffed Peppers

 

–         5 poblano peppers ( I could not find these, so I used some random kind of pepper I found at the store. I think just regular bell peppers would be great too.)

–         ½ pound chorizo sausage

–         1 large onion, thinly sliced

–         1 large tomato, diced

 

Instructions for Stuffed Peppers:

 

–         Preheat oven to 425 degrees

–         Brown the chorizo, onion and tomato in a skillet until meat is cooked through.

–         Wash and open peppers – remove ribs and seeds

–         Fill the peppers with the chorizo mixture

–         Place peppers on a lined baking sheet and bake for 20 minutes until peppers are soft and tender.

Ingredients for the Spanish ‘Frice’

–         1 head of cauliflower

–         1 Tbsp olive oil

–         Half can of small tomato sauce

–         ½ Tbsp onion powder

–         ½ Tbsp garlic powder

–         1 Tbsp minced garlic

–         ½ tsp Cayenne pepper

Instructions for ’Frice’:

–         Chop cauliflower into florets and then pulse in a food processor until it looks like rice or couscous consistency

–         Sauté cauliflower in skillet with hot olive oil

–         Add tomato sauce and spices (Really, I think any Spanish or Mexican spices you have on hand would work for this recipe.)

–         Serve and enjoy!