Archive for May, 2011

Pad Thai (Paleo)

I’ve made this two weeks in a row and I’m not sick of it yet! I use my zucchini spaghetti instead of noodles, but you could use rice noodles, angel hair pasta, or whatever you like for this. I”m hesitant to call this pad thai, because this is most definitely not an authentic thai dish but it tastes very much like something you might order in a thai restaurant. With the coconut oil, basil and heat from the sauce it actually reminds me more of a panang curry dish, although it’s not quite that either. What it is, is quite good!

The following recipe makes about 4 servings.

Pad Thai

2 medium zucchini, spiralized (if you want to use for noodles)
2 medium carrots, julienned
1/2 cup leeks, chopped
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
1 cup snap peas, cut into strips
5-7 leaves of fresh basil
1-2 Tbsp virgin coconut oil
4 grilled chicken breasts, cut into thin strips

adapted from theclothesmakethegirl

1/4 cup tahini
2 Tbsp lime juice
1 clove garlic, crushed
1 tsp Sriracha
2 tsp Bragg’s liquid aminos (or coconut aminos or wheat free soy sauce)
1/4 cup coconut milk
1/4 tsp dried ginger
2 tablespoons water, as needed

Blend everything in a food processor or blender (the magic bullet is perfect for this sauce).

In a large skillet or wok heat the coconut oil. Saute all the vegetables until cooked to your desired doneness. Toss in the chicken to warm through. Serve over a bed of zucchini spaghetti or noodles of choice and top with sauce.


Mint and Parsley Pesto

I have been love, love, loving my herb garden! I use so many fresh herbs lately. I have been especially trying to find good uses for my fresh mint (other than mojitos!) This pesto is wonderful! I used it as a dressing over a large salad with romaine and chicken.

Mint and Parsley Pesto

1 cup fresh mint
1/2 cup fresh parsley
1 clove garlic
2 Tbsp walnuts, toasted
2 Tbsp grated romano cheese
3 Tbsp extra virgin olive oil (or enough for desired consistency)
Kosher salt and pepper, to taste

Put everything except the oil in the food processor and run until chopped. Then drizzle in the oil while the processor is running to achieve desired consistency.

Coconut Flour Brownies

I can’t take credit for these amazing brownies – original recipe is here. I made only minor modifications. These are the most delicious, dark chocolate brownies ever! I will never make another brownie for myself ever again!

Coconut Flour Brownies
from Always Order Dessert (below with minor modifications)

1 cup coconut flour
2/3 cup good cocoa powder
¼ cup semisweet chocolate chips
¼ teaspoon salt
1 tablespoon baking powder
¾ cup butter
1/4 cup olive oil
3 extra large eggs
1 cup lukewarm water
1 tablespoon white rum
1 tablespoon vanilla extract
¾ cup grade A maple syrup

Preheat oven to 350 degrees.

Mix the coconut flour, salt, cocoa, and baking powder. Set aside.

Cut butter into chunks and place in a small saucepan over medium heat. Stir until melted then add the chocolate chips and mix just until they soften. Quickly remove from heat and continue stirring until everything is combined. Let cool.

In a medium bowl, beat the eggs and maple syrup. Add the oil, rum, and vanilla followed by the cooled chocolate butter mixture.

Slowly pour the wet ingredients into the dry. The coconut flour tends to suck moisture quickly so don’t worry if the batter clumps. Use the lukewarm water to loosen it up by drizzling a little bit at a time until it is all absorbed but the batter is still wet. If you need to, add up to ¼ cup more water.

Pour the batter into a 8” square baking pan lined with parchment paper.

Bake for 30 minutes until the top is dry to the touch and the batter is firm.

Remove from the oven and let cool for a few minutes before lifting the parchment paper to remove the brownies from the pan. Slice and eat right away for a warm, cakey brownie or let sit over night for a firmer fudgier one.

I put these in the refrigerator  over night and the next day they were like big squares of fudge. Amazing!

Homemade Ranch Dressing

Ranch Dressing
Inspired and adapted from Joy The Baker

1 5oz container of plain greek yogurt
1 5oz container of plain regular yogurt
1 cup baby spinach leaves
1/4 cup chopped leeks
handful of fresh oregano leaves
handful of fresh basil
handful of fresh parsley
handful of fresh mint leaves
1 clove of garlic, minced
1 tsp vinegar of your choice
1 tsp dijon mustard
1 Tbs lemon juice
2 Tbs extra virgin olive oil
salt and pepper to taste

Throw everything into the food processor and let ‘er rip! Keep in mind that you can use any herbs you have or whatever you like. It’s not a strict recipe, it’s just a guide. So good, so fresh and so easy!

Zucchini Spaghetti and Chicken Meatballs (Paleo)

Healthy Zucchini Spaghetti

2-3 medium zucchini

That’s it. One ingredient! I used a peeler that has a julienne blade, but you could use a spiralizer. If you don’t have those tools use a regular peeler and make wide ribbons. I keep the zucchini raw, make the tomato sauce and then just add the warm sauce over the zucchini to give it a lightly blanched effect.

I make my own sauce but you heat up your favorite jar sauce, just please read the label and watch out for crap.

Chicken Meatballs

1 lb ground chicken (I always try to buy pastured chicken)
1/4 cup diced onion
salt and pepper
crushed red pepper flake
fresh basil, parsley, oregano finely chopped

Preheat the oven to 425 and spray a foil lined cookie sheet. In a bowl mix all the ingredients. I didn’t use any type of binder and it was very wet and sticky but that’s ok. Form eight wet and sticky meatballs and place on the cookie sheet, bake for 15 minutes. Remove from the oven and add to a pot of simmering tomato sauce. Cook in the sauce for additional 15-20 minutes.

Personal Blog

Hi All!
I hope you enjoy the recipes! If you want to read about my random musings you can find me at
May 2011
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