Tag: gluten-free

Lower Carb Pad Thai

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This isn’t keto (if you want keto, check this recipe), but it is relatively low in carbs. Like my other recipe, this is just a riff on pad Thai, but it’s glorious.

gluten-free, low-carb, pescatarian

Lower Carb Pad Thai

1 package shirataki noodles

3 Tbsp brown sugar

2 Tbsp tamarind paste or pomegranate molasses

2 Tbsp fish sauce (Red Boat is gf!)

3 Tbsp lime juice

2 Tbsp soy sauce or coconut aminos

4 cloves garlic, minced

2 tsp ground ginger

1 scallion, sliced

1/4 c cilantro, chopped

2 – 3 Tbsp basil, chopped

2 eggs

Shrimp – use your heart and wallet

Red pepper flakes

Big hand peanuts

First, prep your sauce by mixing the sugar, tamarind or pomegranate, fish sauce, lime juice, soy sauce and ground ginger. Set aside.

Next, rinse your noodles and set aside.

Grab your proteins and set aside.

Mince the ginger; set aside.

Chop the scallions, cilantro and basil – set aside.

Add 1 Tbsp sesame oil to a large pan over medium-high heat.

Heat till shimmering, then add the rinsed noodles. Stir fry 1 minute.

Add the eggs. Let sit 1-2 minutes or until mostly cooked; stir into ribbons.

Add the garlic and shrimp and stir-fry until the shrimp is cooked 3/4 of the way through.

Add the sauce. Stir fry until the liquid is boiled off by at least 2/3.

Add the cilantro and basil and stir.

Top with a big hand peanuts and sprinkle with red pepper flakes.

Note: This would be great with bean sprouts

Serves 1 – 2

Thai Peanut Quinoa Salad

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This is a bright, fresh salad. A touch salty as written, but pairs perfectly with an added protein – which balances.

gluten-free, vegetarian, vegan

Thai Peanut Quinoa Salad

1 cup quinoa

2 cups water + your favorite stock situation

2 tsp olive oil

2 mandarin oranges, segmented and chopped

1 large carrot, diced

1/4 cup cilantro, chopped

1 large scallion, chopped

Hand full salted peanuts

6 leaves basil, chopped

1 Tbsp peanut butter

2 Tbsp soy sauce or aminos

1 Tbsp sesame oil

2 Tbsp lime juice

1.5 tsp coconut syrup

1 Tbsp garlic powder

To make the quinoa, add the quinoa, stock/water, olive oil and a few grinds salt to a rice cooker. Cook on the rice setting until finished.

While that works, whisk together the peanut butter, soy sauce, sesame oil, lime juice, coconut syrup and garlic powder to form a dressing.

In a large bowl, add the rest of the ingredients. Toss with the cooked quinoa and dressing. Sprinkle the peanuts over to serve.

Serves 3-4 with a protein

Mango Lime Smoothie

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This is another odd combo that just works. Cardamom & mango isn’t totally unfamiliar to me, but the addition of semi-aggressive lime just brings this smoothie over the top. And the addition here of orange veggies makes it really pretty to look at, too.

gluten-free, vegetarian, vegan, paleo

Mango Lime Smoothie

1 large mango

4 small limes – zest + juice

3-4 tsp ground cardamom

1.5 c oat milk

1/2 c chopped sweet potato

1 medium carrot

1 avocado

2 scoops protein powder

Blend

Serves 2

Thai Smoothie

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Another kinda-weird sounding smoothie that works. I will be making riffs on this one for months to come.

gluten-free, vegetarian, vegan, paleo

Thai Smoothie

6 leaves fresh basil (Thai would be best, but Italian is fine)

1 Tbsp lime juice

Big hand full spinach

1 scoop unflavored protein powder

1/2 apple

1/2 avocado

1-2 tsp fresh ginger

100ml pineapple juice

Fill the blender cup up with pineapple 1/2 – 1c chunks

Blend to combine.

Serves 1

Salad Smoothie

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This is exactly what it sounds like. I wanted to see if I could just drink a salad for breakfast – and I’m happy to report, this wasn’t half bad. It’s by no means sweet, but has a nice spice that woke me right up.

gluten-free, vegetarian, vegan, paleo

Salad Smoothie

1/2 Persian cucumber

Big hand lettuce

1/2 jalapeño

3 Tbsp fresh parsley

1 Tbsp pepitas

1/2 tsp dried dill

2 Tbsp chives

3 Tbsp yogurt (I used vegan Skyr style)

1/2 avocado

1 scoop unflavored protein powder

1 Tbsp lemon juice

1 small nectarine

Few cracks salt & pepper

3/4 cup water

Blend to combine.

Serves 1

Salmon & Fruits Salad

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Salmon and an aggressive amount of Summer fruit sounds like an odd pairing, but the fat in the fish really works well with the sweetness of the fruit.

gluten-free, paleo, pescatarian

Salmon & Fruits Salad

Salmon steaks – I had 2 pre-portioned steaks and used those

Garlic powder

Sweet paprika powder

Dried oregano

Salt & pepper

Lemon juice

A little oil

I preheat my air fryer to 400c for 3 mins, sprinkled the flesh side of the fish liberally with the spices and lemon juice and placed in the heated basket skin side down. I then hit the fillets with a couple blasts garlic oil and cooked for 4 mins. I de-skinned my fillets to serve.

While the salmon was going, I chucked the salad in a large bowl:

1/2 -1 cup watermelon, cut into bite-sized pieces

20 cherries, pitted and sliced

10-12 strawberries, hulled and quartered

2 nectarines, pitted and chopped

2 tsp each of fresh chopped: mint, cilantro & chives

1 tsp dried dill (fresh would be better but I used what I could find)

I tossed all with a dressing from:

1 Tbsp Dijon mustard

2 tsp fruity vinegar (my current is ume plum)

2 tsp sweetener (my current is coconut syrup)

2 Tbsp olive oil

2 tsp sweet paprika

1 tsp chili powder

Generous cracks salt & pepper

I finished my salad with sprinkles of flaked almond and my current favorite spicy topper – togarishi

Makes 2 big salads but could stretch with more fish

Cucumber Herb Salad

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This fresh salad is tangy, herby and makes a great foil for a light Summer protein.

gluten-free, vegetarian, vegan, paleo

Cucumber Herb Salad

1 -2 medium cucumbers, sliced into thin rounds

Sprinkle crushed red pepper flakes

1 Tbsp Dijon mustard

1 small wire or red onion, sliced into thin moons

1-2 Tbsp fresh mint, chopped

2-4 Tbsp fresh parsley, chopped

3-4 Tbsp chives, snipped

2 tsp garlic powder

1-2 Tbsp lime juice

2 Tbsp sesame oil

2 tsp apple cider vinegar

Generous cracks salt & pepper

Combine all ingredients but the cucumber and onions to form a dressing. Toss with the veggies and serve with your favorite protein – or on a thick slab of toasted bread.

Serves 2

Pepper Relish & Potatoes

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This recipe is based on the Turkish dish Ezme, but is here served as a hearty dip for slacker dinner nachos.

I served this dip 1 day slathered on a sub roll to support thinly sliced steak and the next alongside crisped potatoes as a barely-involved nacho-style dinner.

Yum either way.

gluten-free, paleo, vegetarian, vegan

Pepper Relish & Potatoes

2 cloves garlic

1 tsp dried mint

1 small onion, chopped

1/4 cup parsley

10 – 15 cherry tomatoes

1 cubano or Serrano pepper, chopped

2 big green chilis, chopped

1 Tbsp tomato paste

Juice of 1/2 a lemon

1 Tbsp pomegranate molasses

Big pinch red pepper flakes

1/2 tsp sumac or lemon powder

2 Tbsp olive oil

Salt & pepper

Small new potatoes

Spray garlic oil

Your favorite seasoning (I used Tony Sachery’s Cajun)

Preheat your air fryer to 400F for 3 mins.

Slice your potatoes into thick slices. Chuck into the pre-heated air fryer basket & spray with a couple hits garlic oil. Shake a generous portion of Cajun seasoning over top. Shake & repeat.

Air fry, shaking a few times, 20-ish minutes or until browned + crisped to your liking.

While the potatoes work, add the rest of the ingredients to your food processor.

Whiz until just a little chunky. Taste and add salt & pepper to taste.

Makes 2-4 servings potatoes; 2-4 servings ezme.

Beet & Olive Salad

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Another weird one, but another goodie. This salad is rich & filling due to the carbs + fats, but interesting enough to serve as a light lunch.

gluten-free, paleo, vegetarian, vegan

Beet & Olive Salad

4-6 pre-roasted & peeled beets, chopped

1/2 cup your favorite olives, chopped

1 medium shallot, minced

2 Tbsp capers, fried until just-crispy

Juice + zest of 1/2 a lemon

1/4 cup olive oil

3 Tbsp fresh mint, chopped

3 Tbsp fresh parsley, chopped

1 avocado, chopped

1 large hand full baby spinach per serving

Generous sprinkle red pepper flakes

Generous sprinkle your favorite nut (I used slivered almonds)

Flake salt & cracked black pepper

First, tear or roughly chop your beets, spray with oil and air fry 15 – 20 mins, shaking a few times, until a bit crispy around the edges.

In a large bowl, whisk the shallot, lemon, oil, herbs & red pepper.

Toss all the rest of the ingredients into the dressing; top with cracked pepper + flake salt.

Serves 2-3 for lunch

Thai Chopped Salad

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Bold in flavor, this Thai-inspired chopped salad is great for a make-ahead lunch.

gluten-free, vegetarian, vegan, paleo, low-carb

Thai Chopped Salad

2 medium roasted beets, skinned and chopped

1 large carrot, diced

1/2 cup cilantro, chopped

7-8 English breakfast radishes, diced

3 cloves garlic, minced

1 thumb ginger, minced

1 head romaine, ribboned

2 large scallions, chopped

3 Tbsp lime juice

1 tsp maple, date or coconut syrup

1/4 cup nut butter

2 Tbsp coconut aminos, soy sauce or tamari

1 big pinch cayenne or other spicy ground pepper

1 tsp sesame oil

Flake salt & black pepper

1/2 cup toasted nuts – peanuts, almonds, or whatever kind of nut butter you used

In a large salad bowl, whisk together the peanut butter, lime juice, syrup, salty sauce, sesame oil and spicy pepper to form a dressing. If this ends up being a touch thick, thin out with a splash or two of water.

Add the veggies to the bowl and toss.

Add the lettuce and toss again.

Serve topped with flake salt, cracked pepper and roasted nuts.

Makes enough for 4 if your head of romaine is large