Paleo Drunken Noodles

Headcook
September 26, 2014

 

 

Paleo Drunken Noodles
Author: 
 
Ingredients
  • 1 ½ c spaghetti squash (about half a medium squash)
  • 2 tbs olive oil, divided
  • 16 oz frozen shrimp (
  • 4 tbs Soy Sauce
  • 2 tbs Coconut Sugar
  • 2 tbs Fish Sauce
  • ½ lime, freshly squeezed juice
  • ½ tsp red chili flakes
  • 5-6 cloves garlic, minced
  • 3 thai bird's eye chillies, minced (optional)
  • 1 medium onion, sliced
  • 2 carrots, sliced
  • 2 red pepper (or 1 large), sliced
  • 1 cup Thai basil or Thai Holy Basil
  • salt and pepper to taste
Instructions
  1. In a bowl, combine coconut sugar, soy, fish sauce, lime juice, and red pepper flakes. Let the flavors marry while you chop your veggies.
  2. Heat 1 tbs oil in a skillet or wok over medium heat and add shrimp, salt and pepper. When done, set shrimp aside.
  3. Add another tbs oil in pan and add garlic and chilies. Stir-fry for a few minutes.
  4. Add carrots to pan and cover - cook until they turn just slightly softer.
  5. Add red pepper, onion, thai basil and marinade. Stir-fry for a couple minutes and then add spaghetti squash strands and shrimp. Toss everything together and serve.
  6. To prepare squash using the oven method
  7. Preheat oven to 375.
  8. Cut the squash in half, scoop out the seeds, and add a little oil, salt and pepper to cut sides.
  9. Place squash cut side down in a baking dish.
  10. Bake for 45 minutes or until you can easily pierce the skin with a knife (cooking time depends on size of squash).

Paleo Steak

Headcook
September 22, 2014

Cauliflower purée
Steak
Fried Mushrooms and Onions
Fried Egg
avocado

Pizza Cauliflower Casserole

Headcook
September 22, 2014

Ingredients

For the Puree
1 medium head of cauliflower
2 Tbsp Heavy Cream
1 Tbsp Butter
8 slices pepperoni
1/4 cup shredded mozzarella cheese
salt and pepper to taste
For the Casserole
12 slices pepperoni
1/2 cup shredded mozzarella cheese
Instructions

For the Puree
Clean and trim the cauliflower, breaking it into medium sized pieces. Place in a microwave safe bowl with 2 Tbl of cream and 1 Tbl of butter. Microwave, uncovered, on high for 10 minutes. Stir to coat cauliflower with cream/butter mixture. Microwave for another six minutes on high (or until tender.) Remove from the microwave and put into a high speed blender or food processor along with the 8 slices of pepperoni and 1/4 cup mozzarella cheese. Puree until smooth. Season with salt and pepper to taste. You can adjust the cream and butter to your preference for consistency.
For the Casserole
Spread the cauliflower puree into an 8 x 8 oven proof casserole dish. Cover with 1/2 cup shredded mozzarella cheese, and layer with pepperoni. Bake at 375 degrees (F) for about 20 minutes. Alternatively you could microwave this for 5 minutes. Serve hot.
Notes

Approximate nutrition info per serving: 207 calories, 15g fat, 4.75g net carbs, 10g protein

Paleo Butter Chicken

Headcook
September 22, 2014

Paleo Butter Chicken
Ingredients

Marinade
2 lbs Chicken Thighs (boneless and skinless), cut into smaller pieces
1/2 cup Coconut Cream (refrigerate can of Coconut Milk overnight and use the cream on top of the can or use ½ cup of this Coconut Cream)
1 tbs freshly squeezed lemon juice
¼ tsp Garam Masala
¼ tsp Coriander Powder
¼ tsp Cumin Powder
¼ tsp Turmeric Powder
¼ tsp Paprika
¼ tsp salt
¼ tsp pepper
Curry
2 tbs Grassfed Organic Ghee (add more if needed)
1 onion, chopped
1 inch ginger, minced
5 garlic cloves, minced
1 green bell pepper, chopped in large pieces
1 15 oz can Organic Tomato Sauce
1 can Organic Coconut Milk, full fat
1 tsp Garam Masala
1 tsp Kashmiri Chili Powder (if using cayenne, use a little less)
1 tsp Coriander Powder
salt and pepper to taste
a pinch of Fenugreek Leaves
Cilantro, garnish
Instructions

Place chicken in a bowl and marinate with coconut cream and spices, set aside.
Add ghee to a pan on medium heat. Once ghee melts, add onions and cook until completely dark golden-brown but be careful not to burn them (this will take at least 15-20 minutes. Don’t worry if it’s dark, that’s how Indian people cook their onions ;))
Add ginger and garlic and saute for a few more minutes.
Add spices and let them bloom for a minute. Then add your chicken mixture and briefly stir-fry to coat chicken with the masala you’ve made.
Add green pepper and tomato sauce and cover your pan. Let everything simmer for 12-15 minutes.
Add 1 can of coconut milk and a pinch of kasoori methi – let it simmer for another few minutes.
Garnish with cilantro and serve with paleo naan.

Paleo naan

Headcook
September 22, 2014

Ingredients

½ cup Almond Flour
½ cup Tapioca Flour
1 cup Organic Coconut Milk, canned and full fat
optional
salt
Grassfed Organic Ghee (slather that bread!)
Instructions

Mix all the ingredients together.
Heat a 9.5 inch Nonstick Pan over medium heat and pour batter to desired thickness (see notes below).
Once the batter fluffs up and looks firm/mostly cooked, flip it over to cook the other side (be patient, this takes a little time!).
Enjoy this and make it often.