Tag: paleo

Canned Tuna Thai Bowl

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This Summer, my seasonal obsession with seafood has taken the form of canned tuna. Which is great for my wallet and healthy, so I’m not complaining.

I was, however, starting to feel like I was getting into a rut with my favorite dead-simple pasta + other warm-ish and cozy things that at least approximated the feel of tuna noodle casserole. Ok, not actually really, but in my mind that’s what was going on.

I have issues, I know.

This recipe takes my current love, digs the can of weird Aryan kid peanut butter that’s a pain in the ass to use out of the pantry, and goes somewhere approximating Thailand with it. Thailand, at least in peanut sauce and some toppings. I used what I could find locally and what my FODMAP diet would allow me.

gluten-free, paleo, pescatarian, FODMAP

Canned Tuna Thai Bowl

1 large zucchini, spiralized into noodles

1 medium carrot, cut into matchsticks

1/2 red bell pepper, also matchsticked

1/3 daikon or other radish, sliced or grated or whatever

1 small can tuna per serving (I used 95g cans of lemon pepper flavor)

Cilantro & lime to top

Dressing:

1/2 cup peanut butter (mine was natural unsweetened)

2 Tbsp. apple cider vinegar

1 Tbsp. coconut aminos or soy sauce or tamari

2 tsp. fish sauce

2 tsp. grated ginger

Big pinch cayenne pepper

Salt & pepper

Juice of 1 lime or 1/2 lemon

Honey or other sweetener to taste if you need to balance flavors (I ended up using 1 tsp. because I got a tad over zealous with the ACV)

Prep all your veggies. Sautee the zucchini noodles in a dry pan until your desired doneness is reached. Split into 2 servings.

While your zoodles are working, zap the peanut butter in a large microwave-safe vessel :20 or so or until warm. Add the rest of the ingredients and stir carefully to form a sauce.

Assemble your bowl and top with peanut butter sauce, cilantro & more lime juice.

Makes 2 bowls zucchini-wise; the rest of the ingredients can stretch a couple more. Keep in mind that when you grab out of the fridge, you might want to add a Tablespoon of water to your sauce and zap it in the microwave :15 or so to loosen up to a drizzle-able consistency (especially if your peanut butter is the hippie kind with the oil on top).

Dutch-Style Shrimp Deviled Eggs

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This simple appetizer is quick to put together, serves a crowd, and gives a bit different flavor to an old favorite (at least for my American readers).

A note for those American readers: If you’re a fan of American-style deviled eggs, you’re going to think that these yolks will never hold together with this amount of mayonnaise. Resist the urge to add more – it *does* work. Don’t go into auto-pilot. Be strong: the difference in taste is worth it.

Gluten-free, Paleo, pescatarian

Dutch-Style Shrimp Deviled Eggs

12 large eggs
8 ounces tiny sized shrimp (canned is fine)
3 Tbsp. mayonnaise or aioli (I used Kewpie mayo)
3 tsp. ketchup (I used American-style)
3 tsp. whiskey
Salt & pepper
Chives for garnish

First, hard boil and peel the eggs. Halve lengthwise and add the yolks to a bowl.

Add the mayo, ketchup & whiskey. Chop the shrimp into small bits, reserving 1 per egg half for garnish. Add the chopped shrimp to the bowl.

Mix to combine, taste, and add salt and pepper to taste.

Spoon the mixture into each egg half, top with a whole shrimp, and snip chives to garnish.

Serves a party

Spicy Lime Vinaigrette Meal Base Two Ways

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This past week, all I could fathom making were things involving lime juice and chili flakes. A weird craving, I know, but my brain was in search of something simple I could use to dress up a couple different meal variations while requiring the least effort possible. I think this was a success – I felt like my diet was fairly varied, I got the lime punch and heat I was missing, and because I batch cooked, meal time while hangry didn’t beckon me to easily overeat.

Gluten-free, vegetarian, vegan, paleo, Whole30, FODMAP

Spicy Lime Vinaigrette

1/2 cup fresh lime + orange juice
1/2 cup olive oil
2 tsp. red pepper flakes (or more to taste)
2 tsp. ground cumin
2 Tbsp. soy sauce, tamari or coconut aminos depending on your diet

Mix all ingredients together and give a good whisk or shake. Dole out through the week like liquid gold.

Now, what to pair with this bounty? I went two routes: a simple cold salad and a warm veggie bowl.

Summer Salad with Spicy Lime Vinaigrette

1.5 cups chopped cucumber
2 cups cherry tomatoes, halved
1.5 Tbsp. minced or grated ginger
4 Tbsp. chopped cilantro
About 1/4 cup of the Spicy Lime Vinaigrette above

Optional toppers: shredded rotisserie chicken, rice/quinoa blend. This is also great as a stand-alone salad.

Mix all ingredients and let marinate a few hours or overnight. When serving, make sure to salt & pepper to taste and add more red pepper if you want more heat.

Spicy Lime Vinaigrette Summer Veggie Bowls

3 cups chopped zucchini and carrots in whatever mix makes you happy
Garlic oil
1/4 – 1/2 cup FODMAP-friendly stock
Salt, pepper and ground cumin to taste

Heat a large sautee pan over medium-high heat. Spray with a little garlic oil (or drizzle). Add the veggies, salt, pepper and cumin. Sautee, stirring occasionally, until they are on their way to browning nicely. Add 1/4 cup of the stock, cook until the liquid is evaporated. Repeat for another round if your carrots still aren’t soft. Taste for seasoning this second time and adjust if necessary.

Makes 3 – 4 servings as part of a larger bowl. I served mine most days with a blend of long grain rice + quinoa, a couple Tablespoons of the vinaigrette, and a hand full of rotisserie chicken. One day, I switched it up and went with chili tuna + brown rice pasta.

Cucumber Carrot Greens

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This recipe came about because after ODing on pork, potatoes and Diet Coke (to the point I didn’t want to see another potato or fizzy drink which is suuuuuuper weird since that was 90% of younger-me’s diet) during my recent German vacation, I needed a reset. And what says “reset” more than Japanese food and bok choy?

Gluten-free, vegetarian, vegan, Paleo, Whole30, FODMAP

Cucumber Carrot Greens

1 – 2 c. chopped cucumbers
Few grinds salt
2 Tbsp. rice vinegar
2 Tbsp. sesame oil
2 Tbsp. soy sauce or coconut aminos if Paleo
1 Tbsp. lime juice
1/2 – 2 tsp. red pepper flakes
1 Tbsp. sesame seeds
1.5 c. carrots, in thin coins
3/4 – 1 c. chopped bok choy
1 inch ginger, peeled and chopped
Few sprays garlic oil

In a large pan, heat the garlic oil over medium-high. Add the ginger and stir-fry until fragrant.

Add the carrots and 2 Tablespoons water. Stir-fry until just beginning to soften.

Add the bok choy and 2 Tablespoons water. Stir-fry until softened.

Turn the heat off and set aside while you whisk the rest of the ingredients together.

Add the cooked veggies to the cucumber and dressing and toss again.

Serves 4

Mango Coconut Ice Cream

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The FODMAP-friendly, vegan Dole Whip I was working on this week didn’t work near as well as this dessert I made a couple weeks ago – which is a bummer, because this was awesome and mangoes are a no-go at the moment.

Gluten-free, Paleo, vegetarian, vegan, elimination diet

Mango Coconut Ice Cream

1 cup full-fat canned coconut milk
1 1/3 cups frozen mango
1 tsp. vanilla extract

Blend all together and freeze. Serve topped with your favorite berries.

Serves 4

Chicken Shawarma Pan

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This one-pan meal makes a fantastic batch cook dish and can be dressed a million different ways. I went vaguely Middle-Eastern (hence the shawarma) because what I really wanted was a huge sad bread chicken sandwich that day – but I wanted spicy, and I needed to use up some of the ubiquitous cucumber & tomato I swear just comes with the shopping basket where I live.

Gluten-free, paleo, Whole30

Chicken Shawarma Pan

Preheat your oven to roughly 425F. Prepare a baking sheet with lining.

Toss together:

1 package boneless skinless chicken breasts
3 Tbsp. your favorite oil
4 grated cloves garlic
1 Tbsp. paprika
2 tsp. crushed red pepper flakes
2 Tbsp. zaatar
Juice of 1 lemon
Salt & pepper

Scootch to one side of the pan. Add:

1 sweet potato, cut into 1/4 inch thick rounds

Brush with:

1-2 Tbsp. your favorite oil

Sprinkle:

2 tsp. sesame seeds
2 tsp. cumin
Salt & pepper

Add the lemon halves to the pan

Bake 40-45 mins or until the chicken is cooked and the sweet potato is soft and browned.

There are a number of ways to serve – my favorite combo was with a swirl of hummus on the bottom of a bowl, a side of roasted tomatoes, a whole wheat pita or tortilla, and the salad below.

Combine all ingredients in a small bowl:

2 small cucumbers, chopped
1/2 small red onion, diced
2 small tomatoes, chopped
1 clove garlic, minced
Squeeze of the roasted lemon from the chicken
1 tsp. cumin
Salt & pepper
2 Tbsp. fresh dill, chopped
2 Tbsp. fresh parsley, chopped

Makes about 4 servings

Brunch Yogurt 3 Ways

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Here are three super simple but impressive ways to serve yogurt to your guests as part of a brunch spread. All are at least gluten-free, paleo and (lacto ovo) vegetarian; and all can be made vegan.

gluten-free, paleo, vegetarian

Simple Peanut Butter Granola

1/4 c. date molasses
1/3 c. peanut butter
1 – 1.5 c. rolled oats
1 tsp. ground cinnamon
1 tsp. vanilla extract
1/2 tsp. ground cardamom
1/4 tsp. ground nutmeg
Pinch salt

Melt the date molasses and peanut butter together in a glass measuring cup or small pan. Add the rest of the ingredients and stir until all the oats have been incorporated.

Spread evenly over a baking sheet lined with a silpat or baking paper, making sure to leave some clumps.

Bake at 325 F for 20 minutes or so or until starting to brown. Let sit on the pan until cool. Transfer to a jar or bowl.

Citrus Curd

1 c. citrus juice (I used a combo of grapefruit, blood orange & lemon)
Zest of 1 of those fruits
1 whole egg
2 egg yolks
2 Tbsp. honey
4 Tbsp. unsalted butter
Pinch salt

Bring the juice to a simmer in a small pan over medium-high heat. Simmer until liquid is reduced to 3/4 cup. Transfer to a glass cup to cool. Add zest.

In a separate bowl, whisk the egg, yolks and honey.

Drizzle the cooled juice into the mixture in a steady stream while whisking.

Pour the eggy juice back into the pan over medium heat. Stir continuously until the mixture thickens to the texture of pudding.

Strain to remove any little bits of egg that cooked and transfer to a jar or bowl. Refrigerate to set.

Quick Berry Chia Jam

500g bag frozen mixed berries
1/4 c. chia seeds
2 Tbsp. orange juice
4 Tbsp. date molasses
1 tsp. vanilla extract

Combine all ingredients. Sit on the counter to defrost for 3 hours or in the fridge overnight. Mash with a potato masher until desired chunkiness is achieved. Chill 20 – 30 minutes to set.

Roasted Citrus Galettes

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This is a super simple and beautiful way to serve up some late winter/Spring citrus fruits – and yes, you can eat the peels!

Makes a great brunch spread centerpiece- stay tuned next week for 3 quick and easy yogurt additions to serve alongside.

Gluten-free, paleo, vegetarian, vegan

Roasted Citrus Galettes

Grapefruits, blood oranges, clementines – whatever looks good at the grocery
Olive or neutral oil
Rosemary or thyme (preferably fresh, but work with what you have)
Salt
Date molasses or honey
Phyllo dough squares or toast or some other hand-to-mouth vehicle (gluten free if you need!)
Optional: goat cheese or vegan spreadable cheese

Preheat your oven to 350 F and prep a sheet pan with silpat or baking paper.

Scrub your citrus and slice into 1/4 inch thick rounds. Quarter the slices and arrange on the baking tray.

Sprinkle with herbs, oil, and a little salt.

Bake 25 – 30 minutes or until nicely browned and caramelized. In the last 5 minutes or so if cooking, drizzle a little honey or date molasses over top.

Bake your dough squares, toast your toast, or prep whatever eating vehicle you are using.

To serve, spread the base with cheese if you want and tip with a tangle of caramelized sweet and tangy and bitter all at once citrus.

Vinegar Poached Chicken Bowl

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I first came across a version of this chicken on Instagram in relation to a sandwich, and it got the wheels turning.

What you end up with is a pile of tender, shreddable-if-you-look-at-it-crosswise chicken that pairs beautifully with roasted, nutty veggies and a rich sauce.

I can imagine this would also be fantastic as part of a chicken salad with grapes, pecans and extra rosemary. Or dill. Dill might be great here.

I served mine as part of a quinoa/rice bowl with some leftover cauliflower I’d batch roasted a few days before.

Gluten-free, paleo & Whole30 with a different bowl base

Vinegar Poached Chicken Bowl

4 chicken breasts
1c. red wine vinegar
1c. olive oil
Peel of half a lemon
2 sprigs rosemary
1 jalapeño
1 tsp. ground cumin
1 tsp. coriander seeds
6 cloves garlic, peeled
1 onion, peeled and quartered
Salt & pepper

For the bowl:

Quinoa & rice, cooked (optional)
1 Tbsp. mayo mixed with 1 tsp. rice vinegar and 2 tsp. minced rosemary
Roasted cauliflower or other veggies

Combine all the non-bowl ingredients in a saucepan over medium-high heat. Bring up to a boil, cover, lower the heat & simmer 1 hour or until the chicken is falling apart.

Cool chicken, pull out of the oil & vinegar, and shred. Place in the bowl with the other ingredients.

Serves 4

Combine all

Chicken with Raisin Oil

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This recipe is based on a show-stopper in a cookbook from one of my absolute favorite chefs in Miami.

This version incorporates chicken thighs and stovetop cooking – I don’t currently own a pan that can go in the oven; and the whole chickens looked kinda sketch at the store the day I shopped for this meal, so modifications it was!

If you can, check out Michael’s Genuine Food: Down-To-Earth Cooking for People Who Love To Eat by Chef Michael Schwartz. Where he excels, and what makes his Miami restaurant(s) so successful, is taking a few good ingredients, treating them with love and not much else, and turning them into something that sounds dead-easy but tastes special.

Michael’s Genuine (and later the pizza restaurant Harry’s) were two of our favorite go-tos while living in Miami and places we could visit often, get something we would never order (like chicken that sounds kinda boring on paper), and have it be an experience we talked about for weeks after.

This recipe takes the spirit and the general flavors of one of our ‘company is coming’ go-tos from that cookbook, and makes the technique more approachable for where we are currently and the tools we have to work with.

Note: What’s up with raisin oil? It’s delicious! This dish was the first we’d encountered it, and while it is definitely a delicate taste – it adds a little somethin’ to this dish that helps it stand out. Want more? This recipe from the NYT also helped when coming up with this (super-simplified) dish.

Gluten-free, paleo

Chicken with Raisin Oil

8 chicken thighs
1/3 cup raisins (mixed golden and black is my fav)
1/2 cup + 3 Tbsp. olive oil
1 rosemary sprig
4 sprigs lemon thyme (or regular)
Wine
Salt & pepper

First, make the raisin oil by simmering the raisins and rosemary with a Tablespoon of water in the 1/2 cup olive oil about :30 or until the raisins have plumped.

I left my heat up long enough to fry the rosemary leaves a bit for an added garnish.

Set aside.

For the chicken, heat your largest skillet over medium-high. Add 3 Tbsp. oil. Pat the chicken dry with paper towels and arrange in a single layer in the pan skin side down. Salt & pepper liberally and sear until golden.

Flip, salt & pepper, and brown the other side.

Add the thyme sprigs and a few good glugs wine (dry white would be best but I only had some aging White Zinfandel). Cover, knock the heat back to low, and cook 15-20 minutes or until cooked through.

Make sure to check your chicken at the halfway point, baste, and make sure anything isn’t drying out. If it is, add a little extra wine or water.

If you’re inclined, this would be a great time to make a pan sauce with the raisin oil and/or a thickener. Despite the instructions being really clear on how to accomplish this feat in the cookbook, at this point in the evening while already branching out on my own with the cooking method (and having a glass or two of adult beverage under my belt), I didn’t want to mess with it.

So I served mine with a little raisin oil drizzled over top and it was delicious. I’ve made the pan sauce in the past and it was also delicious.

I have also found over the years that I like a hand full of fresh parsley over top (not pictured), and some times I hit the dish with a little lemon juice at the end of cooking for a bright little punch if I’m feeling saucy.