Sunday, May 5, 2013
Thai Chicken Lettuce Cups
This week I made these and had to share! They are one of my favorite new creations. My boyfriend LOVED them and ate them as more of a salad, but no matter how you assemble this chicken Thai treat it is delicious!
Thai Chicken Lettuce Cups
Prep time: 20 minutes
Cook time: 15 minutes
Serves 4
Chicken Mixture
2 large boneless skinless chicken breast, cubed
1/2 red bell pepper cubed
1/4 onion, chopped
1 tablespoon coconut aminos
1/2 teaspoon chili garlic sauce
Slaw
1 cup shredded carrot
1 cup bean sprouts
1/8 cup cilantro, diced
4 green onions, diced
2 tablespoons rice vinegar
1 tablespoon lime juice
dash of red pepper
Almond Sauce
1/4 cup rice vinegar
2 tablespoons almond butter
2 cloves of garlic
1/2 teaspoon sesame seed oil
2 tablespoons lime juice
1 tablespoon soy sauce
1 teaspoon honey
1 teaspoon garlic chili paste
1/4 teaspoon ground ginger
1/2 teaspoon Sriracha sauce (optional for extra spice)
1 head iceberg lettuce leaves
1. Saute the chicken, bell pepper, onion, coconut aminos and chili garlic sauce over medium heat for 8 minutes, or until chicken is cooked through. Drain any excess liquid.
2. In a large bowl toss together the carrot, bean sprouts, cilantro green ions, rice vinegar, lime juice and red pepper
3. In a blender, blend together the rice vinegar, almond butter, garlic sesame deed oil, lime juice soy sauce, honey, garlic chili past and ground ginger.
4. To serve, scoop the chicken mixture into a lettuce cup, top that with a spoon full of slaw and drizzel with the almond sauce! YUM!!!
Saturday, May 4, 2013
Practical Paleo Book Review!
Hey fellow Paleo followers. If your anything like me, you struggle to keep your menus exciting when eating Paleo. Even as a creative recipe inventor myself, I still end up stumped on what to eat sometimes. One of the perks of the book writing process has been taking a minute to really look at many other paleo cook books. At first I was scared to crack the cover and find recipes that were similar to mine, I was soon freed of this fear and excited to share some of my newfound Paleo Cook Book love. I am going to try to review them to share more often!The first book I am reviewing is Practical Paleo, by Diane Sanfilippo. This is a New York Times best seller so I would be surprised if many of my followers haven't heard of it. Just beacuse you have seen it on Amazon doesn't mean you have any idea about whats inside. One of the highlights of Diane's book is how she walks you through what Paleo is and all of the health conditions if can have a positive effect on, from autoimmune conditions to thyroid health. It is extremely informative, well organized new-by and creatively laid out and illustrated. This section is perfect for any Paleo, or someone that wants to be re-inspired to live a strictly Paloe life.
I think this book is a great resources for information as well as basic recipes! Great job Diane and I look forward to see what she comes up with in the 21-Day-Sugar-Detox Cook Book!!!
Sunday, April 28, 2013
Curried Butternut Squash Soup
There is something about a big creamy bowl of soup that is
so satisfying. I love the texture of butternut squash soup because it is so
smooth and thick. By pairing the sweet squash with some curry spices you end up
with an unbeatable winter recipe.
Curried Butternut Squash Soup
Prep Time: 10 minutes
Cook Time: 35 minutes
Serves 4-6
Prep Time: 10 minutes
Cook Time: 35 minutes
Serves 4-6
1 large butternut squash, peeled and seeded
1 tablespoon olive oil
1 medium yellow onion, chopped
6 cups chicken broth
2 cloves of garlic, minced
1 1/2 teaspoons curry powder
1/2 teaspoon cumin
½ teaspoon sea salt
¼ teaspoon red pepper
1. Cube the squash. Heat the oil in a large pot. Add the
onion and cook until translucent. Add the squash, stock and garlic. Simmer for
20 minutes. Add the squash mixture as well as the curry powder, cumin, sea salt
and red pepper to a blender. Make sure the blender is ventilated and blend
until the soup is smooth. Serve warm.
Tuesday, April 23, 2013
Scallop Bacon Sandwiches
Scallop Bacon Sandwiches
This is definitely my favorite appetizer recipe from my book that will be out soon Paleo Happy Hour. These Scallop Bacon Sandwiches are definitely
worthy of being considered a 5-Star
Recipe. Both the texture and the flavor of the scallops are greatly
enhanced when they are quickly seared. Once you sandwich some bacon, onion and
spinach between the split scallops you are ready to add a dollop of sweet
shallot sauce and prepare for a bite of pure heaven!
Preparation time: 15 minutes
Cook time: 16 Minutes
Cook time: 16 Minutes
Serves 4-5
4 slices of bacon
20 large scallops
½ teaspoon curry powder
½ teaspoon red pepper
¼ teaspoon sea salt
¼ cup red onion, thinly sliced
½ cup baby spinach leaves, stems removed
coconut oil cooking spray, or olive oil in a misto
coconut oil cooking spray, or olive oil in a misto
Shallot Sauce
1 tablespoon bacon grease
2 shallots, finely diced
4 tablespoons balsamic vinegar
¼ teaspoon honey
2 shallots, finely diced
4 tablespoons balsamic vinegar
¼ teaspoon honey
1. In a large frying pan, fry the bacon over medium-high heat. While the bacon is cooking, mix together in a small bowl the curry powder, red pepper and sea salt. On a small plate arrange the scallops in a single layer. Sprinkle half of the seasoning over the scallops. Place the scallops, seasoned side down in a frying pan coated with cooking spray. Fry the scallops over medium-high heat for 3 minutes. Sprinkle the remaining seasoning onto the scallops, flip and cook another 3 minutes. Once cooked, remove both the scallops and the bacon from their pans, and set aside. Reserve one tablespoon of the bacon grease.
2. Add 1 tablespoon of bacon grease, the shallots, balsamic vinegar and honey to a medium saucepan. Simmer on medium-high heat until the sauce thickens.
3. Cut each scallop in half horizontally. Cut
the bacon into 1-inch sections. To assemble, place a piece of bacon, a sliver
of onion and a leaf or two of spinach on top of half a scallop, placing the
other half scallop on top of that. Secure each stack with a toothpick, and
finish with a small dollop of the shallot sauce.
Wednesday, March 13, 2013
General Tao Chicken Wings
If you enjoy General Tao Chicken from a Chinese restaurant, this is the appetizer for you. It takes the sweet spicy sauce that you love and applies it to “finger-lickin’ good” chicken wings. This is great as either an appetizer or the basis of a light meal.
General Tao Chicken Wings
Preparation time: 10 minutes
Cook time: 45 Minutes
Serves 4-6
4 tablespoons Coconut Aminos
4 tablespoons rice vinegar
1 tablespoon sesame seed oil
1-2 tablespoons chili paste
3 cloves of garlic, finely diced
¼ teaspoon ground ginger
1/8 cup honey
½ teaspoon arrowroot powder
2 pounds chicken wings
2 green onions, sliced
1 teaspoon sesame seeds
coconut oil cooking spray or FOC in an oil mister
1. Preheat oven to 400 degrees. In a small sauce pan stir together the Coconut Aminos, rice vinegar, sesame seed oil, chili paste, garlic, ginger and honey. Bring the mixture to a low boil over medium high heat. Lightly sprinkle in the arrowroot powder while continuously whisking to avoid clumping. Simmer for 3 minutes until the sauce thickens. Add a little more arrowroot powder if the sauce isn’t thick enough.
1 teaspoon sesame seeds
coconut oil cooking spray or FOC in an oil mister
1. Preheat oven to 400 degrees. In a small sauce pan stir together the Coconut Aminos, rice vinegar, sesame seed oil, chili paste, garlic, ginger and honey. Bring the mixture to a low boil over medium high heat. Lightly sprinkle in the arrowroot powder while continuously whisking to avoid clumping. Simmer for 3 minutes until the sauce thickens. Add a little more arrowroot powder if the sauce isn’t thick enough.
2. Rinse and pat dry the chicken wings. Line a
baking pan with foil. Place a wire rack on top of it and spray with coconut oil spray. Brush the sauce onto the wings and bake for 20 minutes. Remove
the wings from the oven, flip them and brush on more sauce. Bake another 20-25 minutes until the skin is
slightly crunchy. If necessary, broil on high for two minutes to get the skin
crispy.
3. Garnish with green onions and sesame seeds.
Tips
The sauce is delicious, so if you’re not a fan of wings, consider using it on chicken breasts or meats, adjusting the baking time accordingly.
Wednesday, February 6, 2013
Paleo Popcorn Shrimp
One word, YUM! If you like coconut shrimp, you will love these popcorn shrimp. They are lightly breaded and are the perfect crispiness. Since these are baked they are extra healthy. You can get your good fats through your tarter sauce. Enjoy!
Paleo Popcorn Shrimp with Tarter Sauce
Serves 4
Prep Time 10 Minutes
Cook Time 12 Minutes
1/3 Cup Almond Flour
⅓ Cup Ground Pork Rinds
1 Teaspoon Italian Seasoning
¼ Teaspoon Garlic Powder
¼ Teaspoon Red Pepper
2 Lbs Large Tail On Shrimp
1 Egg
1 Teaspoon Water
coconut oil cooking spray or FOC in an oil mister
Tarter Sauce
1 Tablespoon Diced White Onion
2 Tablespoons Diced Dill Pickles
3 Tablespoons Paleo Mayonaise
¼ Teaspoon Honey
½ Teaspoon Lemon Juice
Sea Salt and Pepper
1. Preheat the oven to 450. In a shallow dish beat the egg and a teaspoon of water. In a separate shallow plate stir together the almond flour, ground up pork rinds, Italian seasoning, and garlic powder. Pat the shrimp dry. Line a baking sheet with foil and spray it with coconut oil spray. Dip each shrimp in the egg then into the flour mixture then place it on the sheet. Repeat with the remaining shrimp. Bake for 7 minutes, flip them and bake an additional 5 minutes until they are golden brown and crispy.
2. To make the sauce, finely dice the onion and pickles. In a small bowl, stir together the onion, pickles, paleo mayonnaise, honey and lemon juice. Lightly Sprinkle in a bit of sea salt and pepper. Serve with the warm shrimp.
Prep Time 10 Minutes
Cook Time 12 Minutes
1/3 Cup Almond Flour
⅓ Cup Ground Pork Rinds
1 Teaspoon Italian Seasoning
¼ Teaspoon Garlic Powder
¼ Teaspoon Red Pepper
2 Lbs Large Tail On Shrimp
1 Egg
1 Teaspoon Water
coconut oil cooking spray or FOC in an oil mister
Tarter Sauce
1 Tablespoon Diced White Onion
2 Tablespoons Diced Dill Pickles
3 Tablespoons Paleo Mayonaise
¼ Teaspoon Honey
½ Teaspoon Lemon Juice
Sea Salt and Pepper
1. Preheat the oven to 450. In a shallow dish beat the egg and a teaspoon of water. In a separate shallow plate stir together the almond flour, ground up pork rinds, Italian seasoning, and garlic powder. Pat the shrimp dry. Line a baking sheet with foil and spray it with coconut oil spray. Dip each shrimp in the egg then into the flour mixture then place it on the sheet. Repeat with the remaining shrimp. Bake for 7 minutes, flip them and bake an additional 5 minutes until they are golden brown and crispy.
2. To make the sauce, finely dice the onion and pickles. In a small bowl, stir together the onion, pickles, paleo mayonnaise, honey and lemon juice. Lightly Sprinkle in a bit of sea salt and pepper. Serve with the warm shrimp.
Sunday, January 27, 2013
Almond Joy Sunday
This is such a rich creamy full flavored ice cream. The vanilla explodes from the smooth coconut milk base. The rich chocolate, crunchy-slivered almonds and flakes of coconut are the perfect topping trio. Plus no need for an ice cream maker!
Almond Joy Ice Cream
Prep Time 15 Minutes
** Chills Over Night**
Cook Time 10 minutes
Serves 6
** Chills Over Night**
Cook Time 10 minutes
Serves 6
2 Cans Full Fat Coconut Milk
½ Cup Honey
1 ½ Tablespoons Vanilla Extract
1 Dark Baking Chocolate Bar
¼ Cup Sliced Almonds
½ Cup Unsweetened Coconut Flakes
1. In a blender mix together the coconut milk, honey, and vanilla extract. Line a plastic Tupperware with plastic wrap. Pour the mixture into it and freeze it overnight. The next day take half of the frozen mixture and add it to a food processor. Mix it on high until it resembles frozen yogurt and put it back into a storage container. Repeat this process with the other half of the mixture. Return the blended ice cream to the freeze for 30 minutes before serving.
2. To assemble, melt the chocolate chips in a saucepan over low heat, to prevent burning the chocolate. Serve each almond joy Sunday with a scoop of ice cream. Drizzle the melted chocolate on top, then sprinkle with coconut flakes and sliced almonds. Serve immediately.
½ Cup Honey
1 ½ Tablespoons Vanilla Extract
1 Dark Baking Chocolate Bar
¼ Cup Sliced Almonds
½ Cup Unsweetened Coconut Flakes
1. In a blender mix together the coconut milk, honey, and vanilla extract. Line a plastic Tupperware with plastic wrap. Pour the mixture into it and freeze it overnight. The next day take half of the frozen mixture and add it to a food processor. Mix it on high until it resembles frozen yogurt and put it back into a storage container. Repeat this process with the other half of the mixture. Return the blended ice cream to the freeze for 30 minutes before serving.
2. To assemble, melt the chocolate chips in a saucepan over low heat, to prevent burning the chocolate. Serve each almond joy Sunday with a scoop of ice cream. Drizzle the melted chocolate on top, then sprinkle with coconut flakes and sliced almonds. Serve immediately.
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