Tag Archives: Low-Carb

Indian Sweet Potato Soup

Sometimes I feel paleo food blogs rely too much on sweet potatoes – but really, they are such an ancient and ubiquitous crop, and they are a s0-called superfood, and they’re pretty delicious,  so I’m guessing we’ll continue to see lots of ideas for preparing sweet potatoes.

This one I stole (ahem, adapted) from Vindalho, a Portland Indian restaurant after a friend’s birthday celebration.

Easy Indian sweet potato soup:

Three medium sweet potatoes, boiled, peeled and quartered (hint, peel them after they are cooked)

Two cloves of garlic, minced

1/2 sweet onion, chopped and softly sauteed in butter or coconut oil

Salt and Pepper to taste

A dash of garam masala

One cup coconut milk

Put all of the above (cooked) ingredients into the blender in batches, and blend until smooth.  Heat and serve with a bit of fresh cilantro.

Easy, pretty, yummy!

Sweet potato soup


Carrot Pineapple Salad from Purely Primal

Purely Primal is one of the food blogs I read regularly.  It is extra good because it is co-hosted by Coach Karen from Crossfit Fort Vancouver, and  also because it has an excellent layout, is very searchable, and has a handy shopping list and printable recipes.

So, when I saw this post, I immediately decided to make this recipe.  I had forgotten that Ellen had posted a carrot salad recipe already on this site!  But I still decided to post this recipe review, because this carrot salad was really, really yummy.  I made it for company and had to give the recipe out on the spot.

This recipe makes a lot of salad, but the leftovers were great.  Here is the recipe from Purely Primal.  Enjoy!

  • 1 lb carrots, shredded
  • 1 can (20 oz) crushed pineapple, strained (separated)
  • 1/2 cup homemade mayo
  • 1-1/2 cups raisins
  • 1-1/2 cups chopped nuts
  • 1-1/2 cups shredded, unsweetened coconut

Peel and shred the carrots (a food processor with shredding disk is very helpful for this) and place in a large mixing bowl.  Chop the nuts and toss them in as well. Add in the raisins, mayo, pineapple, and coconut.  Stir everything very well to fully combine and coat, then add in pineapple juice a little at a time to adjust the sweetness and the creaminess of the dressing.  You can store this sealed in the fridge up to about a week.

Notes:  I used hazelnuts and almonds for the nuts, shredded the carrots in the food processor, and used the mayo recipe from The Clothes Make the Girl.  I served it with the garlic lime chicken which Susan posted a few weeks ago.

Carrot Salad Carrot Salad 2

 


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.


Eggs in a Nest

A couple of weeks ago I was privileged to see Leonard Cohen in concert, preceded by tapas at Portland’s Toro Bravo (A primal restaurant if ever there was one!  And good luck getting seated.)  One of the small plates I shared with friends was sauteed chard with garlic topped with an egg.  It was so simple and delicious, and I figured I could make this at home.

So, I checked the internet for a suitable recipe, and I’ve been experimenting.  I have tried adding red onion and pattypan squash.  Here are a couple of links which gave me the bare bones, and here’s the recipe I’m most satisfied with:

Ingredients

One bunch of swiss chard (preferably organic, because greens are likely to have pesticide residue)

1/2 red onion

2-3 cloves of garlic

Salt and pepper to taste

2 eggs

Olive oil

Directions

Medium chop red onion.  Saute in olive oil on low to medium heat.  After a few minutes, finely mince the garlic and add to the onions.  The garlic is absolutely key to this recipe.  Wash and chop the chard, discarding the stems.  Add the chard at the last minute.  Add salt and pepper to taste.

Once the veggies are done, divide and transfer to buttered ramekins.  Crack an egg over each ramekin.  Bake at 350 for 6 to 8  minutes, until the egg is soft set.  Do not overcook the egg.

The result – crazy good!  You MUST try this.  It is definitely better suited to a weekend morning or dinner, due to the extra chop time.  And it wouldn’t make good leftovers, but that shouldn’t be a concern.

Chard   Eggs in a nest


Orange Chicken

 

Image 

This was so good that I actually licked my plate when I was finished.  Seriously.

I found this great recipe at one of my favorite websites: http://www.health-bent.com/poultry/paleo-orange-chicken

Ingredients:

 

–         1 lb boneless, skinless chicken (I used breast but feel free to use thighs)

–         3 Tablespoons coconut oil

–         Juice of 2 oranges (make sure they really smell good or you won’t get a big orange flavor)

–         Zest from one orange

–         1 teaspoon fresh ginger  (I grated it)

–         3 Tablespoons coconut aminos or wheat-free soy sauce

–         1 teaspoon chili garlic sauce or Sriracha

–         3 green onions, chopped

Instructions:

–         In a medium size sauce pot, add the orange juice, zest, ginger, coconut aminos, and Sriracha.  Set over medium heat and let simmer to reduce and thicken while the chicken cook.  (Mine never got that thick – but honestly, it was so good, I did not care)

–         In a sauté pan, heat your coconut oil over medium heat and add the cut up chicken (I just used my kitchen shears and cut the chicken into bits right over the pan).  Saute until a nice brown crust has developed and the chicken is cooked all the way through.

–         Add chicken to the sauce pot and stir till chicken is coated in sauce.

–         Serve with chopped green onions sprinkled on top.

–         Enjoy!  (We enjoyed this with a side of veggies with some more of the orange sauce drizzled on it – fabulous!)


Brussels Sprouts in Cherry Sauce from Purely Primal

You know, people freaking HATE Brussels Sprouts.  Really, really hate them.

Except me.  I like them all ways, and I like them all the more because I can only get them in the autumn.

So if you, like me, actually enjoy Brussels Sprouts, fly your freak-flag high, and make this dish from Purely Primal.

Here’s the recipe as written from the website:

Ingredients
  • 1-1/2 lbs fresh Brussels sprouts, ends trimmed and cut into halves
  • 1 cup dried sour cherries, divided
  • ¼ cup butter, softened
Instructions
  1. Preheat the oven to 400 degrees.
  2. Place ½ cup cherries into a small food processor or blender with the butter.
  3. Process until to form a smooth paste.
  4. Toss the trimmed and halved Brussels sprouts into a medium mixing bowl with the remaining cherries.
  5. Spoon half of the butter mixture into the bowl and turn everything to evenly coat the cherries and sprouts with the mixture.
  6. Transfer to a sheet or bar pan in a single layer and place in the oven. Set a timer for 15 minutes. Check after 15 minutes, and cook longer if not browned and starting to crisp.
  7. Meanwhile, roll the remaining butter mixture up inside of a piece of wax paper to about the diameter of a nickel and place it into the freezer for 15 to 20 minutes. When chilled and firm, remove and slice into ⅛” thick pats.
  8. Once the Brussels sprouts have roasted for about 20 minutes (they should be starting to brown heavily on the exposed sides, and some will be getting rather crispy), pull them out and transfer everything to a serving bowl.
  9. Serve warm, with a pat or two of the cherry butter on top.

Their website (which is awesome – check out this cool shopping list!) has better instructions, with photos.

Naturally, I didn’t follow the recipe.  I didn’t have any dried sour cherries, but I did have dried bing cherries, so I used those.  Also, I thought some roasted hazelnuts would be good in this – and I was right!  It made a gorgeous side dish, and I had leftovers (because people freaking HATE Brussels Sprouts), but these froze well.  Here it is mid-prep, and just before serving:

brussel sprouts    brussels2

 

 

 


“Thai Crunch Salad” -or – “Oh my God, where did you get that dressing?”

Image

 

I had this for lunch today and I am having it again for dinner tonight.  It is crazy good!  Even if you do not make the whole recipe, do yourself a favor and make the dressing for veggie dip.  Honestly, this one is a keeper.

I got the recipe from a neat website called Against All Grain.

http://www.againstallgrain.com/2012/02/06/thai-crunch-salad/

I modified the recipe a bit – my grocery store was out of jicama  and Napa cabbage so I bought an Asian cabbage mix.  I made the dressing in my food processor because my blender just was not up to mixing almond butter into anything.

Ingredients for Dressing

(Go ahead and double this – trust me….)

 

–         2 teaspoons minced garlic

–         1 Tablespoon chopped cilantro

–         1 Tablespoon creamy almond butter

–         1 ½ Tablespoons lime juice

–         ½ Tablespoon Coconut Aminos

–         ½ Tablespoon apple cider vinegar

–         ½ Tablespoon fresh chopped ginger

–         1 Tablespoon coconut milk

–         1 teaspoon honey

–         ½ teaspoon sesame oil

–         ¼ teaspoon chili sauce (optional)

–         ¼ cup oil.  The original recipe called for safflower oil, but I only had light olive oil.  It worked fine.

Ingredients for the Salad

 

–         1 cup cooked chicken – shredded

–         – a big handful of cabbage mix – or chop up some Napa cabbage, carrots, and jicama

–         1 cup sugar snap peas

–         1 mango, peeled and sliced

–         ½ cucumber, sliced thinly

–         2 Tablespoons chopped almonds and hazelnuts (optional)

–         Fresh cilantro for garnish.

Instructions:

–         Mix all dressing ingredients, except for the final ¼ cup oil,  in a food processor or powerful  blender.  Once ingredients are mixed well, slowly add the oil and blend till smooth.

–         Plate up your cabbage mix, mango, snap peas, cucumber, and chicken.

–         Drizzle about ¼ a cup of dressing over the salad.   Garnish with nuts and/or cilantro if you want!

–         Enjoy!