Whenever people tell me that they are getting bored with paleo or that they are looking for a new recipe, I always respond with the same answer. “Don’t think about what you can’t eat or what you have to eliminate, but rather think of a meal that you enjoy. Then get creative and find a paleo friendly way to make it.” For me, it was this recipe below. I love pad thai and this is a healthy way to enjoy it!
Paleo Pad Thai
- 1 lb chicken, shrimp, sirloin or duck
- 1/4 c coconut oil
- 4 zucchinis
- 4 summer squash
- 4 carrots
- 1 onion
- 4 cloves garlic
- 2 tbl fresh ginger, minced
- 3 tbl almond butter
- 1/3 c sliced almonds
- 1 T chili garlic sauce
- lime, juiced
- sliced green onions
Using a vegetable peeler mandolin or vegetable slicer; make thin slices out of the zucchini, squash and carrots. Next, slice them all length wise to form long thin strips. Set aside.
To prepare the meat, melt the coconut oil in a large sauté pan over medium high heat. Add the meat, searing on both sides until cooked through. Remove the meat and set aside.
In the same pan add the almond butter, ginger, onion, lime juice and chili garlic sauce and sauté until onions are golden. If it starts to thicken add more coconut oil.
Add the zuke noodles and the sliced almonds to the sauté pan. Stir them around to get the sauce incorporated onto the “zoodles”. The point here is get the “zoodles” hot and very slightly cooked through (just like an al dente noodle!), about 10 minutes. Add the meat back in and mix.
Serve hot and topped with a squeeze of lime juice and some chopped green onions.
photo courtesy of egypttoday.com
During our Whole 30 challenge last month, I found that I appreciated staying in and cooking a great meal that we could enjoy knowing exactly how it was made and what the ingredients were was a much more pleasant experience than going out to eat and worrying what our food was going to be cooked in, etc. I came up with this combination and it was a HUGE hit! The pancakes were my husbands absolute favorite and reminded us of Chinese egg foo young. The drumsticks paired nicely with the homemade BBQ sauce I had made earlier in the week. Both were extremely easy and amazingly yummy!
- 3 tbsp coconut oil or clarified butter
- 3 cloves garlic, minced
- 2 tsp chili powder
- 1 tsp garlic powder
- Sea salt and freshly ground black pepper to taste
- 10 free range, organic chicken drumsticks
- Preheat your oven to 375 F.
- In a large bowl, combine the garlic, chili powder, garlic powder, salt and pepper as well as the coconut oil or clarified butter. Dump in the chicken and mix well to ensure all the meat is evenly coated with the seasonings.
- Place the chicken drumsticks on a large baking sheet with space in between each to prevent overlap. Cook for about 1 hour, until the chicken is well cooked, turning the pieces once during the cooking process.
courtesy of PaleoLeap.com
Carrot & Cabbage Pancakes
- 3 cups shredded carrots
- 3 cups shredded cabbage
- 1 sweet onion finely chopped
- 3 eggs, whisked
- 1/2 teaspoon sea salt
- 1/2 teaspoon coconut flour
- Coconut oil, for frying
- In a large bowl combine carrots, cabbage, onions and eggs. Stir salt and coconut flour into carrot mixture.
- In a large skillet heat coconut oil. Scoop large tablespoonfuls of batter onto skillet.
- Fry patties on each side over medium heat until browned and crispy.
- Transfer pancakes to a paper towel lined plate.
- Repeat process until all of the batter is used up.
Modified from TheDailyMeal.com