Thai Shrimp Coconut Soup & Fried Rice

This Soup is a Huge hit in my house!  I found in through StupidEasyPaleo.com.  I have made a few changes, but for the most part, it’s close to the original.

-FOR THE SOUP-

What You Will Need:

  • 14 ounces (420 ml) can full-fat coconut milk
  • 3 cups (475 ml) chicken stock
  • 1.5 pounds (454 grams) shrimp
  • 2 inch piece of ginger, peeled and chopped fine
  • 2 cup sliced mushrooms
  • 2-3 tbsp lime juice
  • 2 tsp sriracha (omit for Whole30)
  • Chopped cilantro for garnish
  • Green Onions sliced  thin (optional)
  • Salt/Pepper/Garlic powder

How it’s Done:

  1. Prepare the shrimp by peeling and deveining if not already done prior to purchase. (I like to get my shrimp started a little in the oven, I place them on a cookie sheet, season with salt, pepper, and garlic powder.  Cook at 350 for about 5-8 minutes or until shrimp begin to turn white)  Set aside for now.
  2. In a pot over medium heat, combine the coconut milk, chicken stock and ginger.
  3. Bring the liquid to a boil then reduce heat to a simmer.
  4. Add the shrimp, mushrooms, lime juice, and sriracha. Simmer until the shrimp (less than 5 min) is cooked through.
  5. Top with fresh chopped cilantro & onions for garnish.

-For the Fried Rice-

What You Will Need:

  • 4 cups cooked Basmati or Jasmine rice, preferably at least 1 day old
  • 4 Tbsp Walnut oil for stir-frying
  • 2 shallots, thinly sliced
  • 5-6 cloves garlic, minced
  • 1 red or green chili (adjust seeds for heat preferences)
  • 1 cup roasted unsalted cashews
  • 1 egg, beaten
  • 1 cup fresh pineapple tidbits (optional)
  • 3 Tbsp. chicken stock
  • 3 Tbsp. Tamari
  • 2 tsp. curry powder
  •  tsp. coconut sugar
  • 3 spring onions, finely sliced

How it’s Done:

  1. Rice prep, use a fork to break apart grains.  You don’t want it stuck together.
  2. Add oil to a large frying pan use medium-heat, then add the shallots, garlic, and chili, frying for one minute, or until fragrant.
  3. Add the beaten egg, scramble together with shallots, garlic, and chili.
  4. In a small bowl, mix together the chicken stock, tamari, curry powder, and sugar. Stir well, then add to pan.
  5. Add the cashews, fry for 30 seconds
  6. Add the prepared rice, mix well and break up the rice as much as possible.

Banana & Chia Seed Breakfast Custards (dairy free)

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I have always struggled with eating breakfast … for a multitude of reasons. This has made me excited to eat breakfast, it’s absolutely delicious! It’s a great “Make ahead of time” breakfast for those busy mornings. It might be fun to experiment with different flavors too!
Recipe Credit: www.meaningfuleats.com

What you will need:
Serving size: 4
• 13.5 oz Coconut milk
• 2 egg yolks
• 1 banana, sliced
• 4 dates
• 1 tbsp vanilla
• 2 tsp cinnamon
• 1/4 tsp salt
• 1/4 c chia seeds
• Top with Banana & Toasted Walnuts

How it’s done:
1. In a small saucepan, heat the coconut milk over medium heat. In a small bowl, whisk egg yolks. When the milk starts to scald, remove from heat and add 1 c to the yolks while mixing with a whisk. Add the egg/milk mixture back to the remaining milk. Using medium, heat milk for about 5 min. Stirring continually, DO NOT BOIL the mixture. It should thicken slightly. Set aside and let it cool to an appropriate temp for your blender… mine is 115 degrees.
2. In your blender add all ingredients EXCEPT the chia seeds. Blend until very smooth.
3. Add Chia seeds, blend just until well incorporated .
4. Pour mixture into 4 ramekins or small jars, cover and refrigerate overnight.
5. Top with Banana and toasted walnuts … yummy!

Spicy Sausage & Tomato Soup

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This new soup comes to me from my dear cousin Megan, who also knows her way around the kitchen. This is an incredibly tasty addition to my soup rotation…I mean, the girl put BACON in her soup! We obviously share the same genes!!

I did make a few “tweaks” to the recipe …The original recipe called for slightly less meat and added Cannellini & Kidney Beans, which could easily be added back into the soup if so desired.

What you will need:
• 4 Slices of thick bacon, chopped
• 12 oz Hot Italian Sausage
• 12 oz Andouille Sausage
• 1 Red Onion, chopped fine
• 1/4 tsp red pepper flakes (depending on heat preference)
• 4-6 cloves of garlic, chopped fine
• 1 Bay Leaf
• 28 oz whole, peeled, tomatoes
• 14 oz stewed tomatoes
• 1 tbsp tomato paste
• 3 c chicken broth (I ended up adding 2 more cups, personal preference)
• 1 c of Zucchini, halved and sliced thick
• 1 c chopped fennel
• 4 c (about of chopped Kale)
• 1/4 cup white wine
• Salt & Pepper to taste
Garnish (optional)
• Shredded Parmesan
• Parmesan & chia seed crisps

How it’s done:
1. In a pan or dutch-oven, add chopped bacon, fry until fat begins to render, and ends become crispy. Add sausage, brown meat then remove from the pan, set aside.

2. Add onions to pan, cook until softened.
a. Add Fennel, cook until they begin to brown
b. Add garlic for the last 30 seconds…do not burn the garlic.
c. Add the tomato paste & white wine, mix ingredients well.

3. Scrape the sides of the pan into your soup pot (or if using a dutch-oven, just scrape the cooked bits from the walls) Add Tomatoes, chicken broth, bay leaf, red pepper flakes, and meat to the pot
4. Cover and let simmer 30 min
5. S&P to taste
6. Add Zucchini for last 5 min
7. Kale will wilt rapidly with the heat of the soup, (so for best color& texture) add only when you are ready to serve.
8. Top with Parmesan & ENJOY!

Crispy Roasted Brussels with Smoky Honey Aioli

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It’s no secret that I am a huge fan of the Brussel Sprout in almost any form; but this one is too exceptional NOT to share!  Although, not a deal breaker, I highly recommend that you make your own mayo for this aioli…see previous post!

 

What you will need:

  • Brussel sprouts
  • Bacon Grease or Coconut oil
  • Salt
  • 2/3 c Homemade Mayonnaise (see previous post for recipe)
  • 2 cloves garlic, minced
  • 1 tbsp Raw Honey
  • 1/2 lemon/lime juiced
  • 1 tsp smoked paprika
  • pinch of salt & pepper

How it’s Done:

Brussel Sprouts

  1. Preheat at 400
  2. Trim the brussels, and half them (depending on size and personal preference)
  3. Line a baking sheet with parchment paper (I had JUST baked some bacon and simply reused the same pan)  Ensure that the brussels are well coated with the grease/oil and then salt them.
  4. Bake for 5 min
  5. Then turn on the broiler, move pan to top rack and broil the brussels for 5-10 min (depending on your broiler, mine is weird)  you want them slightly charred, and crispy…be careful not to OVER-cook them.

Smoky Honey Aioli:

  1. Mix mayo, garlic, honey, lemon juice, paprika, salt & pepper together well.
  2. Drizzle on top of Brussel Sprouts and devour!!

Optional: top with Bacon 🙂

Aioli concept is from: HowSweetItIs.com

Homemade, Healthy Mayo!

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This is 1 of 2 posts, since they fit together so beautifully, I had to do them together!

I know not everyone is doing the Primal/Paleo thing…and that is totally fine with me!  BUT I DO believe in taking the time to educate yourself on what exactly you are putting into your body 3+ times a day.

So,I have not been a big Mayonnaise fan for years now…but there are times when you could really use the help of that flavor enhancing sauce; in addition, this “aioli” fad is definitely bringing mayo back into the spotlight.  Now, I AM NOT talking about that store bought stuff! (once you have made your own, the fact that store bought mayo is white…totally freaks me out!)  The danger with store bought Mayo is in the ingredients…specifically Canola oil!  If you have ever dabbled into the “Paleo realm” you know about NomNomPaleo.com … and this comes directly from her!  It is TRULY amazing, and turns Mayo into a whole new, delicious, addition to almost anything!!

What you will need:

  • 1 large egg yolk
  • 1/4 tsp salt
  • 1/4 tsp dijon mustard
  • 1.5 tsp lemon juice (I have used lemons or limes)
  • 1 tsp white Vinegar
  • 3/4 c macadamia nut oil or avocado oil (I used avocado)

**Important – ALL ingredients should be at room temperature

How it’s Done:

  1. Mix all ingredients (EXCEPT the oil) into a bowl.  (I cheated and used my emulsifier/whisking tool, so I used the provided mixing canister)
  2. VERY IMPORTANT!  Add the oil VERY slowly and in 1/4 cup increments  (it helps to have an extra set of hands in the kitchen for this part)
  3. Once you reach the desired texture, you are done!

Credit: http://nomnompaleo.com/post/3440774534/paleo-mayonnaise

Italian Wedding Soup – without grain/pasta

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This recipe makes A LOT, so be warned!  I always like to freeze a few pre-portioned bowls of soup for those nights when I work late or just don’t want to cook.  I am really, really pleased with how this turned out, I had to control myself in the kitchen so that I did not eat ALL the meatballs BEFORE they went in the soup!!  It has, most definitely, been added to the rotation!!

Here is what you will need:

Meatballs

  • 1/2 lb andouille sausage (removed from it’s casing)
  • 1/2 lb hot Italian sausage (removed from it’s casing)
  • 1 lb Grass Fed ground beef
  • 1 c shredded parmesan cheese
  • 1 tsp onion powder
  • 1 onion chopped fine
  • 2 eggs beaten
  • 1/2c Almond Flour
  • 2 tsp dried Basil
  • 1 tbsp salt

Soup

  • Water
  • 2 qts Chicken Broth
  • 1 onion, chopped fine
  • 2 c Carrots (about 6)
  • 4 cloves of Garlic, chopped fine
  • Olive Oil
  • salt & pepper
  • 1 head of Cauliflower chopped small
  • 2 c Spinach
  • Parmesan cheese shavings for garnish

How it’s Done:

  1. Preheat oven to 350
  2. Mix all ingredients for the meatballs together in a large bowl.  On cookie sheet, line with parchment and make quarter size meatballs (I wanted them bite-size, but you can make them whatever size works for you…I did have to use 2 cookie sheets)  BAKE for 30 min, remove from oven and set aside
  3. In a large soup pot, add & heat about 4 tbsp of olive oil, and add chopped onion and carrots, sauté until they just become tender and add the garlic, heat for about 30 sec.
  4. Add the Chicken broth and water, bring to a boil.  Make sure to taste as you go, you may need to add additional salt
  5. Add cauliflower and meatballs.  Using medium heat, bring to boil once more.
  6. Remove from heat and add the spinach.  Mix together and serve (top with parmesan & fresh pepper)

Primal Cinnamon Doughnuts with Maple Butter Cream Cheese Glaze

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So, who doesn’t love doughnuts and coffee on Saturday mornings?!  I am definitely guilty of “cheating” with the traditional fried doughy goodness bombs …But now I have a GREAT Grain Free, baked option!

What you will need:

  • 1/4 c coconut flour
  • 2 tbsp almond flour
  • 1/4 tsp baking soda
  • 3 eggs
  • 2 tsp Cinnamon
  • 2 tbsp coconut sugar
  • 2 tbsp coconut oil, melted
  • 2 tbsp coconut milk (almond works too)
  • 1/2 tsp vanilla extract
  • Doughnut pan

 How it’s Done:

  1. Pre-heat to 350
  2. In two, separate bowls, mix all dry ingredients together and then all wet together.
  3. Mix both wet & dry together, and put mixture into a storage baggie/piping bag to make the transfer to the donut pan easier.
  4. Bake for 15-20 min

 For the Glaze: (this IS NOT primal/paleo, but it’s so good…who cares!)

While the doughnuts are baking… Use a small sauce pan and heat to a boil.

  • 1 tbsp Coconut Oil
  • 2 tbsp butter
  • 3 tbsp coconut sugar
  • a touch or maple syrup
  • pinch of salt

DO not heat, just set aside for now

  • 2 tbsp cream cheese
  1. Stir ingredients (except cream cheese) over heat and bring to a quick boil
  2. Then reduce heat and continue to stir until all ingredients incorporate well.
  3. Pour into heat safe bowl and mix with cream cheese until smooth.  Then set aside.
  4. Once Doughnuts have cools slightly, you can spread the glaze over the top of each doughnut and enjoy!

Doughnut Recipe Concept from: slimplate.com

Slow Cooker Venison (no bean) Chili

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This recipe was a product of whatever was in my pantry at the time, so modify it to your own liking and enjoy!

What you will need:

  • 3 lbs ground Venison
  • 8 oz of tomato sauce
  • 8 oz tomato paste
  • 2 (16oz) cans of roasted diced tomatoes
  • Chili Seasoning (see ingredients below)
  • salt
  • 1 onion (diced)
  • 2 stalks of celery (chopped)
  • Optional toppings (hot sauce, bacon, Full fat Greek yogurt, grass fed cheddar, chives, green onions)

Chili Seasoning:

  • 2 tbsp Coconut Flour (double if using wheat flour)
  • 1 tbsp crushed red pepper
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 2 tsp coconut sugar (same measurement for cane sugar)
  • 4 tsp chili powder
  • 2 tsp cumin
  • 2 tsp dried parsley
  • 2 tsp salt
  • 1 tsp dried basil
  • 1 tsp fresh ground pepper

How it’s done:

Brown the venison in a large skillet with the onion.  Drain the meat (optional, venison is pretty lean) and add to the slow cooker with the rest of the ingredients.  Mix and cook on low for 6 hrs or high for 3 hrs (depends on your slowcooker)

Serve with Corn bread (mine was gluten free) and top with whatever goodies you like! 

May I suggest BACON!! 

Decadent Brownies – Grain & Gluten Free

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What You Will Need:

  • 5 ounces dark chocolate, chopped
  • 7 tbsp Coconut oil
  • 1/4 cup raw honey
  • 3 eggs at room temperature, beaten
  • 3/4 cup coconut sugar
  • 1/2 cup blanched almond flour
  • 1 tbsp coconut flour
  • 3/4 cup unsweetened cocoa powder
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon salt

How it’s Done:

  1. Preheat your oven to 325°F.  Use a 8×8 pan and  line it with overhung sheets of crisscrossed unbleached parchment paper, and set the pan aside.
  2. Place the chocolate and oil in a small, heat-safe bowl and use a Double Broil method.  Melt the chocolate and shortening, stirring occasionally, until smooth. Remove the bowl from the heat, and allow to cool briefly.
  3. Once the chocolate mixture is no longer hot to the touch, pour the chocolate mixture into the bottom of a blender, and add all of the remaining ingredients, in the order listed. Blend until smooth. You may have to stop the blender a couple times to scrape down the sides. IF YOU DO NOT blend the batter, but rather just mix it with a spoon, the brownies may be a bit grainy after baking.
  4. Scrape the brownie batter into the prepared pan, and smooth into an even layer with a wet spatula. Smack the bottom of the pan squarely on the counter a couple times to break any air bubbles trapped inside. Place in the center of the preheated oven and bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool in the pan for 20 minutes before removing from the pan by holding onto the overhung pieces of parchment paper. Slice into squares and serve.

Recipe from: http://glutenfreeonashoestring.com/super-fudgy-paleo-brownies/

 

Lasagna 100% Noodle-Free

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I absolutely LOVE lasagna, at least I used to…I have tried to “cheat” and eat the traditional dish, but I pay for it dearly!  I had to figure out a way to capture the flavors of this much beloved dish.  There are many variations of this meal out there but I think this recipe has me pointed in the right direction, and I am thrilled!!  Unfortunately, this was not the MOST photogenic meal, but just had to share!

What you will need:

  • 3-4 zucchini (depending on size) skin on, sliced thin (I used a mandolin)
  • Salt
  • 2 Lbs Ground Beef(I used 85/15, 100% grass fed)
  • 2 tbsp ground pepper
  • 6 cloves of garlic crushed or chopped very fine
  • 2 roasted red peppers, diced
  • 1 onion, diced fine
  • 1.5 c. tomato paste
  • 8 oz tomato sauce
  • 1/4 c red wine
  • 4 tbsp fresh basil, chopped
  • 2 tbsp fresh oregano
  • 1 egg
  • 15 oz of Ricotta cheese
  • 4-5 tbs fresh parsley
  • 16 oz of frozen (organic) Spinach, thawed and drained well
  • 1 lb fresh mushrooms, I like them chopped fine
  • 16 oz fresh mozzarella cheese
  • 10 oz fresh grated parmesan cheese

Cook Temp 350 degrees

How it’s done:

  1. Line a 9×13 baking pan with parchment paper
  2. Slice zucchini (length wise) very thin with mandolin.  Sprinkle slices lightly with salt, set aside and let drain (this allows them to lose some of their water before cooking)
  3. Prepare meat sauce:  In a large pan cook beef and pepper for about 5 min.  Add in red pepper, garlic, and onion; cook and stir until meat is no longer pink.  Stir in tomato paste, sauce, wine, basil and oregano.  Bring to a boil, then reduce and let simmer for about 20 min.
  4. Preheat Oven now
  5. In a med bowl, mix together Ricotta, egg and parsley…combine well, and set aside.
  6. Slice mushrooms
  7. To assemble Lasagna:  Spread 1/2 of meat sauce on the bottom of baking pan.  Then layer 1/2 of the zucchini slices, 1/2 the ricotta mixture, ALL of the spinach and ALL of the mushrooms; Then 1/2 the mozzarella.  Repeat by layering the meat sauce, zucchini, ricotta, and mozzarella.  Spread parmesan evenly over the top and cover with more parchment paper.
  8. Bake for 45min to an hour (depending on thickness), then remove parchment paper cover and bake for an additional 15 min.  (I ended up turning on my broiler near the end of the 20 min to get desired color on cheese)
  9. Let stand for at least 5 min before serving