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Paleo Vietnamese Noodle Bowl

Paleo Vietnamese Noodle Bowl

When I lived in Toronto, Alyn & I (along with any friends we could drag with us) would love to eat at this Vietnamese restaurant most Sundays after church. Recently we've been craving the same, so I came up with this. Enjoy!

Fish Sauce: (2 servings)

  • ¼ cup white vinegar
  • ¼ cup fish sauce
  • 2 tablespoons coconut crystals
  • 2 tablespoons lime juice 
  • 1 clove garlic, minced 
  • ¼ teaspoon red pepper flakes 

Combine all ingredients in a small bowl, stir well and set aside for later use.

Marinade

  • 1 tablespoon coconut aminos 
  • 1 tablespoon soy sauce (or an additional tablespoon of coconut aminos)
  • 2 tablespoon lime juice
  • 2 garlic cloves crushed
  • 1 tsp ground ginger 
  • 1 tablespoon seseme seed oil
  • salt and pepper

Combine all ingredients. Place meat in sealable container, add marinade, thoroughly mix and place in fridge for 30 minutes - 2 hours.

Noodle Bowl: (2 servings)

  • ½ tablespoon sesame oil 
  • 2 tablespoons chopped shallots 
  • 1 pound flank or skirt steak, 2 bbq chicken breasts or 8 large shrimp 
  • 3 or 4 spiralized zucchini
  • 1 cup finely chopped lettuce 
  • 1 cup bean sprouts 
  • ½ cup shredded carrots
  • 1 English cucumber, cut into 2-inch matchsticks 
  • ¼ cup matchstick carrots 
  • 3 tablespoons chopped cilantro 
  • 3 tablespoons finely chopped Thai basil 
  • 3 tablespoons chopped fresh mint 
  • ¼ cup crushed peanuts or cashews

Directions

Heat sesame oil in a sauté pan over medium heat. Add shallots; cook and stir until softened and lightly caramelized, about 8 minutes.

For meat: Preheat your bbq to medium heat. For steak of chicken remove from marinade and cook on grill to desired temperature (always cook chicken fully). For shrimp: skewer 4 shrimp on each skewer and grill until they turn pink and are charred on the outside, 1 to 2 minutes per side. Set aside.

Bring a large pot of water to a boil. Add spiralized zucchini noodles and cook until softened (about 3 minutes). Drain the noodles and rinse with cold water, set aside.

Assemble the “noodle” bowl by placing the cooked noodles in one half of each serving bowl and the lettuce and bean sprouts in the other half. Top each bowl with cucumbers, carrots, cilantro, Thai basil, mint, peanuts, and the caramelized shallots. Serve meat of choice on top and sauce on the side. Pour sauce over the top and toss thoroughly to coat before eating.

You can of course add chili pepper, sriracha or hoisen to taste.

Balsamic Glazed Cedar Planked Salmon

Balsamic Glazed Cedar Planked Salmon

We've been enjoying cedar planked salmon all summer. It's got to be one of the easiest ways to prepare salmon and always results in delicious tasting, perfectly cooked fish. Gorgeous!

Ingredients

  • 4 individual cedar planks
  • 4 6-8 oz salmon pieces
  • olive oil
  • salt and pepper

For the glaze:

  • ¼ cup balsamic vinegar
  • ¼ cup sesame oil
  • ½ cup coconut crystals
  • 2 inches fresh ginger root
  • 4 cloves of garlic

Prep

Soak the cedar planks for at least an hour in water.

Salmon

  1. Light the grill and turn on high heat
  2. Cut salmon into 6-8 oz pieces
  3. Brush with olive oil, season with salt and pepper
  4. Place soaked planks on grill for 3 minutes
  5. After 3 minutes, flip planks over and place salmon skin side down on planks.
  6. Turn the heat down low, close the lid of your grill and allow to cook for 8-10 minutes depending on the thickness of salmon. Do not open the lid of your grill as you are part steaming the salmon (this is where your delicious texture is going to come from)
  7. While salmon is cooking, prepare your glaze as described below
  8. After 8 minutes, quickly brush on marinade and continue to cook for 2 more minutes
  9. When time is up, remove the planks and serve the salmon on or off the plank. We frequently eat the salmon straight off the plank! Drizzle any leftover glaze on the salmon just before serving.

Glaze

Place the balsamic vinegar, sesame oil, coconut crystals, ginger and garlic in a small sauce pan and warm over a low heat for a few minutes until the coconut crystals are melted and ingredients are well combined.

Heavenly Sweet Potato Fries

Heavenly Sweet Potato Fries

I'm not going to lie: these are delicious fries and an awesome side. This is a regular staple in the Jones household first introduced to us by our friend Katie. Here's what you are going to need:

  • 3-4 large Sweet potatoes (straight ones are easier to work with)
  • 3 tablespoons coconut oil
  • Sea salt and black pepper grinder
  • Cayenne Pepper

This is what you're going to do with them.

  1. Pre-heat over to 450º F
  2. Peal and hand cut potatoes into thick fries. (estimate 1 med-large potato per adult)
  3. Place in large ziploc bag or sealable container
  4. Add 2-3 tablespoons of melted coconut oil, seal container and shake until all the fries look evenly coated
  5. Pour onto cookie sheets and spread out so each fry has contact with the sheet. (I end up using 2 baking sheets)
  6. Season with sea salt, black pepper and cayenne pepper to taste
  7. Bake for 15 minutes, flip and return to oven for another 15 minutes

I like them a little charred and burnt as you get a delicious crunch and chew. Enjoy! 

Homemade Zesty Aioli

Homemade Zesty Aioli

It's hard to overstate just how good this aioli tastes. Alyn wants it on everything. It goes brilliantly with sweet potatoes (and as we just discovered last night, a delicious addition to lamb chops).

Mayonnaise 

Start by making mayonnaise with an immersion hand blender which is sometimes called a stick blender. Gather these ingredients (thank you to my friend Shannon for the recipe):

  • 1 cup “light tasting” olive oil (important it's the light tasting kind)
  • 1 egg
  • 1/2 a juiced lemon
  • 1 teaspoon mustard
  • pinch salt

Place the above in the container that came with your immersion blender.

Put the blender all the way in container and blend on high. Slowly pull up the blender as the ingredients visually become mayo until all the oil is blended in. Make sure you don't over blend (or it will separate). Congratulations, you just made mayo!

From Mayonnaise to Aioli

Place your freshly made mayo in a medium sized bowl. Add the following:

  • 1½ - 2 tablespoons fresh cut Cilantro
  • ½ inch grated fresh ginger
  • 1 - 2 large cloves garlic (or to taste)
  • ⅓ lime juiced
  • Sea salt, pepper, and cayenne pepper to taste.

Mix all ingredients into freshly made mayo. Ta da! You now have amazing homemade zesty aioli.

Some Favorite Recipes

Apple sauce:    (Suitable for freezing)

8 organic apples (Peeled, cored and cut into "dice sized" chunks) 

3/4 cup filtered or spring water

1-2 teaspoons cinnamon  

Put prepped apples into a heavy bottomed pot.

Add water and set to boil covered for 7-10 minutes until soft.

Using a slotted spoon transfer apples into food processor or vitamix with cinnamon and add some of the cooking water in small increments while blending to achieve desired texture. 

For the purple version in the photo just add about 15 organic blueberries when you get to the blending stage! They add sweetness and switch up the breakfast experience for the little one! You can also add powdered rice cereal to give their breakfast more weight if you like! 

Please note:

ALWAYS buy organic berries. Berries are heavily pesticided and your baby does not need those toxins. I would also recommend sticking to gluten free cereals. Gluten is not really good for anyone but is a common childhood allergen.  

Simple 3 Veg Puree:    (Suitable for freezing)

Peel and dice 3 large potatoes

Peal and chop 6 medium carots

Chop one onion. 

Place 2 tablespoons of UNSALTED ORGANIC butter in a pan.

Add onion and sauté til soft (about 3 minutes) and then add carrots and enough filtered or spring water to almost cover the carrots.

Let boil for 5 minutes and then add potato and add more water to cover if necessary. Simmer for another 12-15 minutes.

With a slotted spoon transfer all veggies to a food processor or vitamix.  Keep water in pot for adding during blending to achieve desired texture. 

Please note:

Again because of the amount of toxins in conventional dairy products please be sure to use UNSALTED ORGANIC butter.  Babies under a year of age should not have any salt in their diet either as their little organs are not quite ready for that!

Quinoa Surprise

Well I am just a little fascinated by quinoa at the moment. It is high in protein and low in calories and on the glycemic index. You can use it for anything and it can replace rice in pretty much any recipe. It's also killer easy to make and fast which are two things that are important in a busy lifestyle. If healthy food is both easy and delicious we eat it. If it isn't we may try and eat it for a while but eventually we fall off the wagon. (the healthy food wagon that is!)

The reason I call this Quinoa Surprise is I had never even tried making quinoa when I decided to make it, add a bunch of raw stuff to it, grill some chicken and then surprise! I just made one of my favorite recipes yet! I make it in a big batch and refrigerate a large portion for meals throughout the week! Just grill up a piece of chicken or chop up an avocado and you have a meal in a snap! That's what I call "family fridge foods".

So here is the recipe:

  • Prepare 2 cups of uncooked quinoa according to the package.

Add to it:

  • 1 finely chopped onion (sml-med sized)
  • 1 finely chopped bell pepper of any color
  • 1 handful of basil finely chopped (Noticing a chopping theme?)
  • 1 handful of mint finely chopped
  • 1 handful of cilantro (coriander) finely chopped
IMG_5070.jpg

When Quinoa is cooked and fluffed add to a large bowl containing the above finely chopped ingredients. Add 2-3 tablespoons of Extra Virgin Olive Oil and a little sea salt to taste and stir. At this point grab a container for the quinoa that you are putting in the fridge and move the amount you need for your current meal into another mixing bowl.

At this point add:

  • 1 handful per 2 portions cashew pieces
  • 1 avocado chopped up.

Throw them in the bowl with the quinoa mixture. The chop up your grilled chicken and serve on the side. I like to press the quinoa into a small bowl just to shape it but you don't have to do that.

I then add sauce sometimes and other times I just eat it as is. I love Thai peanut sauces and hoisen so they often make their way into my bowl. This picture didn't turn out very well (I thought I had one already) but the actual recipe is fantastic!

Yum

Well I believe a promised you some recipes.  First I should let you know that I tend to modify any recipe that requires cooking with olive oil to coconut oil and only use gluten free flour (usually Pamela’s). We try to eat as healthy as we can and with as much raw food as possible. I rarely use dried spices unless I am not able to get fresh and chop them up myself.

Also we try to eat as much organic food as possible.  If you can’t afford to go totally organic then spend the money first on your meats, green leafy veggies and berries as they are the most toxic foods when not organic. The berries and leafy green because of pesticides and the meat because of hormones and antibiotics. If you want more info on that kind of stuff look at my side bar on the left and click on Dr. Josh’s site or Jenni and Nathan Oates. Both sites have lots of great information.

Ok so which ones did I promise you on instagram? Let’s do this one for today....

Coconut chicken and Quinoa cakes

You will need:

  • Hormone free Chicken 
  • Coconut Flour (Can get it at Wholefoods, Kroger or on Amazon)
  • Garlic powder
  • salt 
  • pepper
  1. Cut up chicken into strips.
  2. Pour 1/2 cup - 1 cup of coconut flour into a bowl (Depending on how much chicken you are doing. You can alway “top up” so go on the low side and add as you need as it’s expensive stuff.)
  3. Add garlic powder (if you like it) and a little salt and pepper to taste.
  4. Roll chicken around in flour and spice mixture (No eggs required) then cook in sauté pan with coconut oil on medium heat.

For the Quinoa cakes you need:

  • 2 cups cooked quinoa
  • 2/3 cup grated fontina cheese (Really any cheese works)
  • 3 tablespoons all purpose flour (Pamela’s, corn starch, rice flour all would work too.
  • 2 green onions, thinly sliced
  • 1 egg, lightly beaten
  • 2 teaspoons freshly ground black pepper
  • salt to taste
  • Coconut oil to cook in.
  1. For the cakes: Place all ingredients, except for the oil, into a mixing bowl and stir together until well combined. Season with salt and allow the mixture to sit for 5 minutes.
  2. Put oil into a large sauté pan and place over medium heat.
  3. Form ¼ cup patties with the quinoa mixture and place in the heated sauté pan. (this will have to be done in batches)
  4. Cook quinoa cakes for about 5 minutes on each side. Repeat with the remaining patties until all of the cakes have been cooked. Set aside.

I served this with organic sour cream with some fresh basil and garlic powder blended in. Chicken goes great with any sauce but we like Raspberry chipotle sauce.