BROCCOLI LEMON DETOX SOUP (vegan, no fat)
This soup is an easy side dish that you can add to any meal to boost your fiber, potassium, and vitamin c intake. It’s super rich in sulfur compounds that stimulate glutathione production in the body, making it a great detox soup for the spring. Broccoli is also a great source of DIM- a compound that clears excess estrogen from the body, in turn balancing the hormones. I love keeping soups like this in the fridge for maintaining my overall health and wellness!
INGREDIENTS:
3 pounds broccoli, rinsed, tough ends trimmed, cut into florets
1 small onion, chopped
1 inch chunk ginger, peeled and sliced
4 cloves garlic, peeled
4 stalks celery, roughly chopped
4 cups filtered water
1-2 teaspoons sea salt (add after cooking)
Juice of one lemon (add after cooking)
DIRECTIONS:
Place all ingredients except lemon juice and salt in a large stockpot with a lid. Bring to a boil then reduce heat, cover, and let simmer for about 15 minutes, or until the broccoli is fork tender and falls apart easily.
Allow to cool for a bit and then transfer to a high speed blender. I use my Vitamix to get a smooth and creamy consistency. I don’t recommend using a hand blender for this
Blend on high until completely smooth. Add one teaspoon of salt and the juice of one lemon and taste. Add more salt if desired, and add more water to reach your preferred consistency.
Allow to cool before storing in the fridge. This makes 2-3 large mason jars of soup, depending on how much water you add.
I made this soup free of added fat and cooking oils to keep it super light and fresh. If you would like a deeper, richer flavor, you could sauté the onion in a tablespoon of olive oil until caramelized, then add the ginger and garlic and sauté for a minute until fragrant. Add the remaining ingredients and follow the recipe as written. For a bisque-like soup, add a cup of full fat coconut milk at the end. However you choose to enjoy it, you’re getting a healthy, delicious soup!
Dragonfruit Dream Smoothie (vegan + gluten free)
Ever since I did the Medical Medium’s 3-6-9 Liver Rescue Detox a few months ago I have been obsessed with dragonfruit. I love it for its mild berry-like flavor, its potent antioxidant content, its liver-supportive properties and honestly, most of all, its gorgeous color! To beat the heat over the weekend I made up this fruity smoothie and we loved the combo so much that I had to share. It’s a refreshing mix of sweet + tart, it’s packed with vitamins, minerals, phytonutrients, and fiber and it’s anti-inflammatory to boot. Yes, please!
INGREDIENTS
1 packet frozen purple dragonfruit (you can also use fresh if available)
1/3 cup frozen mango
1/3 cup frozen strawberries
1/2 cup frozen wild blueberries
2 large kale or collard green leaves or a big handful of baby kale
1/2 inch chunk ginger
Squeeze of fresh lime
1/2 cup water
DIRECTIONS
Break apart the dragonfruit in the packet before emptying contents into your blender cup. Add the remaining ingredients and puree on high until smooth. Add more water to help it blend, if needed. Pour into your favorite cup and enjoy! Serves 2-4.
Perfect Balsamic Vinaigrette (gluten free, vegan)
One of my favorite ways to make sure that I get enough veggies everyday is by keeping a big box of pre-washed salad greens in my fridge (arugula and baby kale are our go-to’s) along with a jar of yummy homemade dressing. I made this (perfect) balsamic vinaigrette last week and I have been loving it drizzled over a bed of greens, chopped cucumber, red bell peppers, fresh cilantro (my favorite) and organic turkey. Sometimes I throw some organic Kingdom white cheddar on there too if I’m feeling bold (I buy it at Costco). This dressing is tangy, slightly sweet and whips up in the blender in a matter of seconds. Enjoy it on both raw and cooked veggies, tossed with garbanzos and fresh herbs, or as a marinade for meat or tofu.
INGREDIENTS
1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar
1 tbsp Dijon mustard
1 tbsp fresh lemon juice
1/2 clove garlic
1/4 tsp Himalayan pink salt
1 tsp fresh lemon zest
5 turns of the pepper mill
DIRECTIONS
Place all ingredients into the blender and process until completely smooth. Store in a tightly covered glass jar in the fridge.
Grannies, Beets & Lacinato Kale Salad (vegan, paleo)
One of my favorite things about the summer season is getting together with family and friends, and all of the delicious food that goes along with it! I love having a few go-to salads in my back pocket for picnics and barbeques that I know I can execute perfectly, even at the last minute. This Beet, Kale, and Granny Smith Apple Salad features crisp, fresh flavors that are just perfect for a hot summer day. Roasting the beets really brings out their sweetness, and my tangy Honey Mustard Dressing ties everything together into perfect harmony. You can easily make this ahead of time by prepping each component separately a day or two in advance, and then just toss everything together right before serving.
INGREDIENTS:
Honey Mustard Dressing:
1/4 cup extra virgin olive oil
2 tbsp fresh lemon juice
1 1/2 tbsp Dijon or stone ground mustard
3 tsp honey
1/4 tsp salt- more or less to taste
5 turns of the pepper mill
1/2 tsp minced garlic
1/2 tsp grated fresh ginger
Combine all of the ingredients in a blender, or whisk by hand, and set aside. This dressing can be made several days in advance, and stored in an airtight container or mason jar in the fridge.
For the salad:
1 tbsp extra virgin olive oil, for roasting the beets
1/4 tsp sea salt
freshly ground black pepper
1 large or 2 small red beets, peeled and thinly sliced into 1/4 inch thick half rounds
1 large Granny Smith apple, cored and cut into 1 inch cubes
1 bunch of Lacinato kale or green curly kale, ribs removed
1/4 cup Honey Mustard Dressing
Start by tossing your sliced beets in the extra virgin olive oil, sea salt, and a little freshly ground black pepper. Make sure each piece is well coated, then arrange the beets in a single layer on a baking sheet lined with parchment paper. If you are using a large beet, you may want to cut the half moons into quarters, so that the pieces aren't too big. Roast the beets at 350 degrees for 25-30 minutes, until fork-tender. Remove from the oven, and let cool while you prepare the rest of your ingredients.
Whether you are using Lacinato kale, or regular curly kale, you’ll want to first rinse the leaves well, checking for any little critters that might be hiding on the back of the stalks. Shake off the excess water, then remove the tough ribs. Discard the ribs, roughly the chop the leaves into bite sized pieces, and place the cut kale in a large mixing bowl. If you have a lot of excess water left on the kale, you can pass it through a salad spinner or use a clean kitchen towel or paper towels to remove the water.
Drizzle the kale with 1/4 cup of your prepared dressing, then get your hands in there and gently massage the leaves to break down the tough fibers. Add in the chopped apple, toss to combine, then add in the cooled roasted beets, and toss again, making sure that the beets and apples are well coated with the dressing. You can add more dressing to the mix if necessary.
Do a taste test, and add more dressing, lemon juice, or seasoning if needed. Enjoy immediately, or cover tightly, and store in the fridge for later. If you want to make this salad a day ahead of time, I recommend tossing the cut apples in a little bit of lemon juice to prevent them from browning. To preserve the crispness of the kale and the apples, I would prep and store each component separately, then assemble the salad right before serving, to prevent the kale from getting soggy.
I hope you love this salad as much as I do!
With Aloha,
Fauzia
Spicy Turkey Boats (paleo)
We met some friends down at Waikiki a few weeks ago to share a dinner picnic and watch the Friday night fireworks, and these yummy, easy-to-pack turkey boats were my contribution to the spread. I gathered up ingredients from my fridge and spice cabinet that I thought would go well together, and I have to say that the mix I came up with turned out to be one of my favorite things I've ever made. Bold statement, but it's true! The citrusy notes of the lemon and coriander pairs nicely with the smokey cumin and bacon, and the ground turkey and kale provides a nutrient dense, mild background that really lets all of the flavors shine. A final touch of spicy sweet sriracha gives just the right amount of kick, and the whole thing is so tasty that I could eat this for days. We spooned generous portions onto crisp romaine "boats" for a high protein, low carb starter, but it would be equally delicious paired with roasted root vegetables, your favorite gluten free grain, or on top of a salad of leafy greens and chopped crunchy veggies.
INGREDIENTS
3 tbsp EVOO
1 pound organic ground turkey
1/2 large onion, diced
5 large cloves garlic
1.5 tsp coriander
1 tsp cumin
Zest of one lemon
1.5 tsp Himalayan salt
4 strips bacon cooked crisp then finely chopped
1 tbsp sriracha
Juice of 1.5 lemons (or 1 if it's very juicy)
4 large stalks of curly green kale, ribs removed and leaves chopped small
1/2 cup chopped cilantro
Romaine heart leaves, washed and dried
DIRECTIONS
In a Dutch oven or large skillet, brown the onions in the olive oil over medium heat, stirring frequently. Add the turkey and garlic and cook until the turkey is no longer pink, breaking the meat up with a wooden spoon so that it crumbles. Add in the coriander, cumin, salt, lemon zest, bacon, and kale, and cook until the kale has completely wilted. Turn off the heat and stir in the Sriracha, lemon juice and cilantro. Check for seasoning and add more salt, lemon juice, or Sriracha if needed. Let the mixture cool a bit before spooning it onto the lettuce boats. Enjoy!
Double Chocolate Pecan Cookies (vegan, paleo) And a cute gift idea!
Happy National Cookie Day 2015!
In honor of National Cookie Day and all of the holiday baking that's happening right now, I wanted to share my newest recipe with you all. These Double Chocolate Pecan Cookies are rich, decadent, perfectly chocolatey and they happen to be loaded with healthy fats and fiber, too! A little crispy on the outside and chewy on the inside, they feature ground pecans in place of flour, maple syrup instead of refined sugar and they get their richness from coconut butter. The ingredients are quite different from traditional cookies, but they are just as delicious and I find them to be far more satisfying. They are a fantastic way to treat yourself to something sweet this holiday season without that feeling of total sugar overload.
And if you are looking for a fun gift idea for friends and family, why not make an extra batch (or three!) to give away? Once your cookies have completely cooled you can stack them in these adorable jelly jars, and seal them off with some cute fabric and a handwritten label. I don't know anyone who doesn't love receiving a handmade, from-the-heart gift during the holidays- I know I certainly do!
Prep time: 20 minutes Bake time: 8 minutes Yields: about 20 cookies
INGREDIENTS
1 cup ground pecans, lightly packed
2 tbsp tapioca starch
2 tbsp unsweetened cocoa powder
1/4 tsp baking soda
1/8 tsp fine sea salt
1/4 cup coconut butter or coconut manna (not coconut oil)
3 tbsp maple syrup, room temperature
2 tsp vanilla extract
1/2 cup semisweet or dark chocolate chips
DIRECTIONS
Preheat the oven to 350 degrees, and line two baking sheets with parchment paper.
Grind pecans in a food processor or dry container of a Vitamix. It doesn't need to be ground as fine as flour, and some little chunks are fine. Set aside.
In a medium sized mixing bowl, whisk together the tapioca starch, cocoa powder, baking soda, and sea salt. Stir in the ground pecans and mix well. I like to use a fork or whisk for this step.
In a separate bowl, mix the maple syrup, coconut butter, and vanilla until smooth. Be sure to stir the coconut butter before measuring it out, and also make sure that the maple syrup is at room temperature. If your mixture is a little chunky, you can warm it up by setting the bowl in a larger bowl of hot water, or by placing it in the microwave for about 20 seconds.
Pour the wet ingredients into the dry ingredients and mix until well combined. Stir in the chocolate chips.
Use a round tablespoon measure to scoop out the dough. Use your fingers to pack the dough into the measuring spoon, then gently nudge it out of the spoon and onto the baking sheet.
Use your fingers or palm to gently flatten the cookies. If some of the chocolate chips try to escape (they always do with this recipe), just tuck them back into the dough or press them onto the tops of the cookies. If you are planning to package your cookies in jelly jars, you'll want the cookies to be no more than 2 inches in diameter.
Bake for 8-10 minutes at 350 degrees, then let them cool completely on the pan. The bottoms should be slightly golden brown, but not burnt. My gas oven does the job in 8 minutes- if yours runs a little below temperature then you might want to leave them in for 10 minutes.
These are my all time favorites!
Enjoy!
Chai Spiced Pumpkin Custard (vegan, paleo)
If you have been craving something pumpkin and spice, but don't fancy yourself a baker, or just want to try something new, then this recipe is for you. My Chai Spiced Pumpkin Custard is rich, creamy, perfectly sweet and spicy, and it's filled with lots of fiber and healthy fats so you can feel great about indulging in this decadent treat. It's also incredibly simple to make. You just blend the ingredients and then pour into ramekins and let it set up in the fridge. No cooking, no fuss! My boys absolutely love this custard, and it's something that I am happy to give to them at any time of day. Whether you are looking for a new healthy dessert option for your family, or planning an autumnal meal for guests, I hope you enjoy this pumpkin deliciousness as much as we do.
Prep time: 10 minutes Makes 6 servings
INGREDIENTS:
1 cup full fat coconut milk, from the can (I used the Thai Kitchen brand)
2/3 cup + 2 tbsp pureed pumpkin
1/3 cup coconut butter or coconut manna (not coconut oil), room temperature
3 tbsp maple syrup
1 tsp pure vanilla extract
1-2 tsp chai masala* (purchase at a health food store or Indian grocery, or check out my recipe here)
pinch of fine sea salt
*You can use pumpkin pie spice in place of the chai masala, or make your own spice mix by blending 1/2 tsp ginger, 1/2 tsp cinnamon, 1/8 tsp clove, 1/8 tsp cardamom, 1/8 tsp of nutmeg and a pinch of black pepper (all ground). Mix well, then measure out 1-2 teaspoons for your recipe, depending on how spicy you like your desserts.
DIRECTIONS:
Place 6 small ramekins or serving bowls on a tray, and set aside. My ramekins can hold 1/2 cup each, but I filled them with about 1/3 cup of custard to create 6 servings.
If your coconut butter or coconut manna has separated in the jar, you'll need to stir it before adding it to your recipe. To do this, close the lid tightly and place the jar in a bowl of hot water to allow it to soften for about 5 minutes, then carefully stir until the coconut solids and the coconut oil are completely blended.
Place all ingredients in a medium sized bowl and blend with a hand immersion blender until the salt has dissolved and the custard is completely smooth. If you don’t have an immersion blender you can puree the mixture in a standard blender until smooth.
Pour about 1/3 cup of your prepared custard into each ramekin. I used a measuring cup with a spout to achieve a clean pour.
Place your filled cups in the fridge, and allow the custard to set up for at least 4 hours. Cover with plastic wrap once it has set, to keep it fresh. It's best eaten within a few days, although I doubt it'll last that long!
Turkey & Veggie Scramble (paleo, aip-friendly, egg-free)
We all know that breakfast is our most important meal of the day. I personally do best when I eat a protein-rich, nutrient-dense dish in the morning, but my dietary restrictions and major egg allergy can make that a challenging task. I have been trying to branch out with the types of animal protein that I eat lately, and I recently discovered that ground turkey is tasty, despite my dislike of the roasted version at Thanksgiving. Yesterday evening I came up with this yummy Turkey & Veggie Scramble while Ben and the boys were riding bikes and scooters at the park, and although it was last night's dinner, this colorful dish has become my new favorite breakfast option.
The mild turkey took on the earthy flavors of the turmeric and coriander beautifully, and the sauteed onion, celery and carrots provided both sweet and savory notes that are pleasing to even the pickiest of palates. The boys enjoyed their scrambles without any added condiments, but Ben and I garnished our bowls with zesty scallions, hot sauce, and a squeeze of lemon, and it was really delicious. As an added bonus, it actually looks just like scrambled eggs, thanks to the deep golden hue of the turmeric. I happily ate the leftovers for breakfast this morning, with all the toppings, alongside a mug of rich black tea.
I used carrots in this dish to appease my little ones, but any mix of vegetables would be great. I think next time I might use a dark leafy green like kale or collards, and chopped broccoli or cauliflower florets in place of the carrots. Like eggs, ground turkey provides the perfect backdrop for getting creative with whatever you might have in your kitchen. If you are looking for some new breakfast inspiration, I hope you'll try this out!
INGREDIENTS:
3 tbsp ghee or virgin coconut oil
1/2 medium yellow or white onion, diced
3 stalks celery, diced
3 large carrots, peeled and diced
1 1/4 pounds ground turkey (I use ground turkey breast, but any type is fine)
3/4 tsp ground turmeric
3/4 tsp ground coriander (omit for AIP)
1 1/4 tsp granulated garlic (or 2 cloves of fresh garlic, minced)
1 1/4 tsp Hawaiian red salt or pink Himalayan salt (use more or less depending on your personal preference)
Zest of one lemon
Juice of one lemon
1-2 tbsp ghee or coconut oil (optional)
1/3 cup chopped fresh cilantro
Chopped scallions (for garnish)
Lemon wedges
Sriracha*, or your favorite hot sauce for garnish (omit for AIP)
*I found a natural brand of Sriracha at my neighborhood grocery store that doesn't contain any nasty preservatives or MSG. It's always good to read labels to know exactly what you are putting in your body!
DIRECTIONS:
1. Heat ghee or oil in a large skillet over medium low heat.
2. Add diced onion, celery, carrots, and a pinch of salt, and saute until the veggies are tender and just starting to brown. If you are using fresh garlic, add it here.
3. Add ground turkey, break it up with a wooden spoon, and cook until the turkey is halfway cooked through, crumbling the meat as you go.
4. Sprinkle the turmeric, coriander, granulated garlic, and lemon zest over the meat and veggies, and continue to cook the mix until the turkey is no longer pink.
5. Stir in the salt and lemon juice, turn the heat down to low, cover the skillet and let it simmer for another 5 minutes.
6. Stir in the chopped cilantro, and do a taste test. This is where you may want to add another tablespoon or two of ghee or coconut oil. Ground turkey breast is almost completely fat free, so I needed to add a couple of tablespoons of ghee to the dish to make it flavorful and satisfying. Don't be afraid of cooking with healthy fats! They do a body good.
7. Spoon your Turkey & Veggie Scramble into bowls, and garnish with the fresh scallions, a drizzle of your favorite hot sauce, and a squeeze of lemon, if you wish.
Enjoy!
Aromatic Chicken & Carrots (paleo, AIP)
Dinner just doesn't get easier than this when you're in the mood for a hearty, made-from-scratch meal. Five main ingredients and 15 minutes of prep time will give you a mouth-watering, healthy supper that is kid friendly and perfect for any time of the year. At 4 pm today, I had no idea what I was going to make for dinner, but luckily both my fridge and freezer are well stocked thanks to last week's trip to Costco, and today's jaunt to the grocery store and farmers market. For tonight's meal I was inspired by the gorgeous, vibrant organic rainbow carrots that I got from the store. They must be in season right now because they are so crisp and fresh, despite having been flown (or shipped!) over from California. I always have organic chicken thighs in the freezer, and lemons in the produce drawer, so I pulled out some shallots that I got from the farmers market, and tied it all together with the aromatic rosemary that grows so eagerly in our backyard. After simmering on the stove top for about an hour, the result was a yummy, comforting dish that was perfect for this cool and rainy Sunday evening.
INGREDIENTS:
2 tbsp ghee, divided
5 medium shallots, peeled and thinly sliced
2 lbs boneless skinless chicken thighs, cut into quarters
1 lb rainbow carrots, peeled and cut into large chunks
2-3 sprigs fresh rosemary
zest of a large lemon
1 tsp Himalayan pink salt
freshly ground pepper, to taste (omit for AIP)
1 tbsp lemon juice, set aside
1 tbsp chopped fresh parsley (optional)
DIRECTIONS:
Heat 1 tablespoon of ghee over medium heat in a large Dutch oven, or heavy enameled pot with a tight fitting lid.
Add the shallots and sautee over medium-low heat for about 10 minutes until they are just golden brown, being careful to not let them burn.
Add in the chicken, carrots, rosemary, lemon zest, salt, and black pepper. Give everything a good stir, bring to a strong simmer, tuck the rosemary sprigs under the chicken and carrots, then cover and turn the heat down to the lowest setting.
Let simmer for about an hour to an hour and 15 minutes, or until the carrots are fork tender, and the chicken starts to fall apart. Remove the tough rosemary stems.
Right before serving, stir in the remaining tablespoon of ghee, the lemon juice, and add more salt and/or pepper if needed. Garnish with fresh parsley, and enjoy!
Strawberry Lime “Jello” (AIP, paleo)
Ruby red and perfectly tangy, these fruit-filled jewels are a healthy upgrade from the sugar-filled, artificially flavored and colored jello that we all grew up with. I have been playing around lately with different fruits and flavor profiles, but I have to say that this combination of strawberries and fresh lime is my favorite, and it's just heavenly. If the thought of jello makes you want to run the other way, I dare you to try these! The texture is kind of like sorbet in a square, and the mix of strawberries and lime reminds me so much of the fruity daquiris that my parents used to make in the summertime when I was little, minus the rum of course (my dad would always make a non-alcoholic batch for us kids).
In addition to the strawberries, lime, and a touch of honey, my fruit snacks are made with wholesome grass fed gelatin. Gelatin is a superfood that is loved for its anti-inflammatory, immune boosting, gut healing, joint rebuilding, and beautifying properties. It's also incredibly protein-rich, in that each tablespoon delivers 6 grams of protein, so it really is a staple for those of us who don't eat nuts, legumes, or dairy, but want a protein-rich source other than meat or fish. I try to consume a little bit of gelatin a few times per week, whether its in the form of homemade jello, via bone broth, or through a couple of tablespoons of collagen in my smoothie (collagen is the precursor to gelatin, and unlike gelatin, it dissolves in cold water). Gelatin is also said to be a sleep aid, so I find these squares to be a perfect bedtime snack, and I have personally found that it does help deliver sound sleep! You can read more about the health benefits of gelatin here.
Health benefits aside, my taste testers all agree that this Strawberry Lime “Jello” is just plain yummy. We never tire of eating it in my house, and it’s even become our favorite snack to take to the beach- I just nestle the squares into a plastic storage container, and then sandwich the container between two ice packs in the cooler or insulated bag. The cubes hold up really well until we are ready to feast.
INGREDIENTS:
4 heaping cups frozen organic strawberries, thawed *
1/3-1/2 cup freshly squeezed lime juice (use more or less depending on your taste)
1/4 cup grass fed gelatin (I use the Great Lakes brand, the red can)
2 tbsp honey
*feel free to use fresh strawberries if you wish, just be sure to hull them before putting them in the blender
DIRECTIONS
1. Place the strawberries in a large, shallow baking dish, and allow them to defrost either at room temperature, or by placing them in a warm oven until defrosted. Once the berries are soft, puree them in a high speed blender or food processor, along with the lime juice. You should end up with about 3 cups of puree.
2. Pour the pureed fruit back into the shallow baking dish, then sprinkle the gelatin over the top, to allow it to "bloom" for about 10 minutes. This important step softens the gelatin, preventing it from sticking together in hard clumps when it is heated. Once the 10 minutes have passed, stir the pureed fruit and gelatin well to combine.
3. Pour your mixture into a medium saucepan, and heat the mixture over low heat, stirring constantly until the gelatin has completely melted and everything is smooth. You should not have any white, gelatinous clumps.
4. Remove the fruit and gelatin mixture from the heat, and stir in the honey until everything is well incorporated. Do a taste test to see if you would like to add more lime juice or more honey. Remember that the outcome will taste less sweet once it is cold.
5. Pour the mixture into an 8x8 ceramic or Pyrex baking dish, then place the dish in the refrigerator for at least 2 hours, until it has set completely.
6. Cut your jello into squares, and enjoy! I like to store my cut jello in a plastic or Pyrex storage container in the fridge, where it will stay fresh for a week, although ours never lasts that long.
Easy Salmon Salad (paleo, AIP)
Happy Aloha Friday, everyone!
Most weekdays, Felix and I have our little routine of going out in the morning for a playdate or a trip to our neighborhood park, and I usually sprinkle some errands in there too. Today, I had a follow up appointment with my opthamologist to check in about some ongoing eye irritation I've been dealing with. Unfortunately, it hasn't resolved yet, but we're working on it. We headed to the park afterwards for some hide and seek, playground time, and bubble blowing, and when we got home I fed Felix a quick lunch of marinated chickpeas, green peas, and green beans- all leftovers from yesterday's dinner. While I got him down for his nap I thought about what I was going to eat for lunch, and decided on one of my old standby's: Salmon Salad. I've been making this probably once a week lately, and today's batch turned out so delicious that I just had to share.
It's a simple, but tasty recipe that you can easily make your own by using whatever you have in the fridge. If you don't like salmon, try using tuna fish instead, or even shredded cooked chicken. Fresh parsley, arugula, or even spinach make a great substitute for the cilantro, and if you have capers or green olives in your fridge or pantry, chop some up and add them to the mix. Kalamatas would be yummy in this salad too. I ate my salmon on a bed of raw kale because I had some already washed and ready to go in the fridge, but you can pile it on top of any greens that you'd like. It would also be great over a heap of diced cucumber or shredded carrots and beets. For a satisfying crunch, I included a side of plantain chips, and polished it all off with a few squares of my homemade strawberry lime fruit snacks. Healthy and satisfying!
INGREDIENTS:
1 6 oz can of wild Alaskan salmon, juices intact (I use the one from Costco)
1/3 cup chopped fresh cilantro
scant 1/4 cup chopped scallions
juice of 1 lemon, reserving 1 tbsp for the kale
2 tbsp extra virgin olive oil, plus 1 tbsp for the kale
1/2 tsp ground turmeric
1/4 tsp Himalayan pink salt or sea salt, more or less to taste
1 tsp apple cider vinegar
2-3 cups raw kale, washed, dried, and cut into bite size pieces
optional: 1-2 tbsp chopped capers or 3 tbsp chopped olives
DIRECTIONS:
1. In a medium sized storage container, mix the can of wild salmon (including the juices), cilantro, scallions, lemon juice, olive oil, turmeric, salt, and capers or olives if you are including them. Set aside.
2. Place the kale in a salad bowl (I use a larger plate-bowl), drizzle the reserved 1 tbsp of lemon juice and 1 tbsp olive oil on top, and then gently massage the kale to break down the tough fibers and distribute the dressing evenly.
3. Put a hefty scoop of the salmon salad on top of your kale (I use about half of the prepared salmon mix), then drizzle everything with 1 teaspoon of apple cider vinegar.
4. Enjoy your Easy Salmon Salad as is, or with a side of your favorite crunchy chips!
These are my favorite chips. If you live in Honolulu, you can find them at Kokua Market. I've also seen them on Amazon, and Inka Chips are another brand that I like, but they aren't as light and airy as the Turbana brand:
And here's a pic of Felix from a little trip to the beach this past Monday morning. He loves to get wrapped up in a towel and eat snacks. I think that day we snacked on frozen blueberries and homemade strawberry lime fruit snacks:
That's all for now. Have a really wonderful weekend!
Aloha,
Fauzia
Sneaky Veggie & Beef Soup (paleo)
We all know that some kids are better at eating their vegetables than others. Well, If you happen to have a picky eater in your house, then this recipe is for you. Why do I call it Sneaky Veggie and Beef Soup? Because I sneak 3 stalks of celery, one whole red bell pepper, and 3 packed cups of hearty kale leaves in this dish, but all of the vegetables are blended into a purée before cooking, so nobody would ever know! With the fresh, familiar flavors of tangy lime, smokey cumin, and sweet red bell pepper, this sneaky soup sure pleased all three of my guys at dinner last night, and Nikhil (my fussy one) had no clue that he was eating green vegetables.
To make a meal out of it, I served our soup over jasmine rice that I spiced with a quarter teaspoon each of turmeric and cinnamon, and my two year old gobbled up his first serving and quickly went in for seconds. If you can tolerate dairy (lucky you!), I'd bet that a dollop of sour cream would be a divine accompaniment. And if you are eating Paleo or grain free as I am these days, you could enjoy this delicious soup alone, with slices of ripe avocado, or with some roasted squash or sweet potatoes. No matter how you decide to enjoy your Sneaky Soup, I hope you and your family loves it as much as mine!
INGREDIENTS:
2 tbsp extra virgin olive oil
1 pound grass fed ground beef*
1/4 cup dried onion or 1/2 cup fresh yellow or white onion, finely diced (I used dried onion because that's all that I had in the house. Be sure it's dried onion flakes, and not onion powder.)
1 large red bell pepper, seeds removed, roughly chopped
3 large stalks celery, roughly chopped
3 packed cups kale leaves
4 cloves garlic, peeled
2 cups chicken broth**
1.5 tbsp ground cumin
1/2-1 tsp sea salt (depends on your preference and how salty your broth is)
1 tbsp fresh lime juice
1/4 cup chopped cilantro leaves
* If you don't care for beef, ground turkey would be a great substitute.
**If you use reduced sodium broth, you'll most likely need to add extra salt at the end to achieve the right flavor.
DIRECTIONS:
Pour 2 tablespoons of extra virgin olive oil into a large soup pot and heat over a medium setting. Add in the dried onion or fresh onion plus your ground beef, and begin to break the beef apart with a wooden spoon. Continue cooking the beef over medium-low heat, crumbling the meat as much as possible, and stirring everything to allow the onions to cook through until at least translucent, if you used fresh onions. If you used dried onions, they will do their thing and turn a little golden brown.
While the beef and onions are cooking, prepare your vegetables: Place the red bell pepper, celery, garlic, and chicken broth in your blender cup, and process until everything is blended into a smooth puree. Add in the kale leaves, and blend again until the kale is pureed (you could try adding all of the veggies on the first try, but kale is pretty bulky so it might not all fit). You'll have a somewhat frothy, watery, strange looking liquid, but don't worry- this will all cook down and turn into a beautiful soup.
Once the beef and onion have cooked through, add the pureed veggies and broth mixture, ground cumin and 1/2 teaspoon of sea salt to the pot. Give everything a good stir, and then bring it to a boil. Once you've reached a boil, reduce the heat to a simmer, and let it cook uncovered for about 20-30 minutes until the liquid has reduced and you're left with a rich, somewhat thick soup. The consistency of the soup will be almost as thick as chili, but definitely "soupier."
Once you've reached a consistency that you're happy with, turn off the heat and stir in the remaining 1/2 teaspoon of salt and fresh lime juice. Ladle into bowls and garnish with fresh cilantro leaves. Enjoy!
Tangy Coconut Date Dip (vegan, paleo, AIP)
Today we threw a good old fashioned birthday party for Nikhil and Felix, who are both January born. The party was in the afternoon between lunch and dinner, so I put together an array of healthy and yummy snacks that all happened to be vegan, and gluten-free of course. This Coconut Date Dip is a little treat that I whipped up on Friday afternoon with ingredients I already had in my fridge and pantry. I served it with Granny Smith apple slices and it was a big hit at the party, especially amongst the parents. Sweet and tangy with complex notes of warm ginger and cinnamon, it boasts a great texture that would also work well as a spread for toast or crackers, paired with strawberries or pear, or just straight from the spoon for an energizing, fiber-filled bite. I'm not sure if my boys had a chance to try out this snack today (they were too busy having a blast with all of their pals), but I'm guessing they'd love it. I think I'll offer it up with crackers tomorrow after school. We'll see what they say!
INGREDIENTS:
1 cup dried unsweetened coconut
10 Medjool dates, pitted
3 tbsp fresh squeezed lemon juice or calamansi or sour orange juice
1 tsp ground ginger
1/2 tsp ground cinnamon
1/2 cup water
Pinch of fine sea salt
Place all ingredients in a food processor fitted with an "S" blade, and blend until a thick paste has formed. If your Medjool dates are a bit dry or tough, you can soften them up by soaking them in a bowl of hot water for 5 minutes before adding to the food processor. Store in an airtight container in the fridge for up to 5 days. For best taste and texture, let your dip come to room temperature before serving.
Enjoy!
The Easiest Pulled Pork Ever (paleo, slow cooker)
Happy New Year, friends! I hope you all had a fun and relaxing end to 2014. We enjoyed a fabulous staycation here with my sister who came to visit us from Seattle, and we've been slowly getting back into the swing of normal life. This last week I spent a good chunk of time making some changes to my website that I hope will make for easier navigation, and a more streamlined experience. It's still a work in progress, so if you have any requests or comments, I would love to hear from you. As always, I have been experimenting with creating recipes in the kitchen, and here is one of my new favorites: The Easiest Pulled Pork Ever.
This has got to be one of the easiest and most delicious meat dishes that I've ever made. It takes just 5 minutes of prep time, and then it cooks all night while you are sleeping. I started this slow cooker pulled pork for the first time one evening last week, and the house smelled amazing when I woke up the next morning. The meat was so tender and juicy that it completely fell apart when I barely nudged it with my fork. Yum! Felix and I were so into it that we shared a big bowl of pulled pork for breakfast alongside some steamed broccoli and roasted sweet potatoes. Unconventional, I know, but it was delicious! This succulent meat would also be the perfect filling for tacos or burritos, or served alongside some rice and sauteed greens. I bet it would also be great under some melted cheese on a yummy sandwich with pickled veggies, or for a lighter meal, on top of a mixed salad with chopped apples and a gingery apple cider vinaigrette. Whichever way you decide to enjoy your slow cooker pulled pork, I hope you make some soon, and please let me know how it turns out!
INGREDIENTS:
One 2 1/2 -3 pound boneless pork shoulder
1 cup sliced yellow or white onion
5 cloves fresh garlic, roughly chopped
2 inch chunk of fresh ginger, sliced
1 cinnamon stick
2 whole cloves
4 whole cardamom pods (omit for Autoimmune Protocol)
1/4 cup water
1-2 tsp red Hawaiian salt, pink Himalayan salt, or any sea salt. The amount will depend on the size of your pork shoulder as well as your preference. I used 2 tsp coarse red Hawaiian salt for a 3 pound piece of meat and it was perfect.
15 turns of the pepper mill (omit for AIP)
1 tbsp apple cider vinegar
Variation: If you are able to tolerate tomatoes, a tasty alternative to this simple recipe is to add a tablespoon of tomato paste and 2 teaspoons of ground cumin. Mix well, and turn the pork shoulder a few times to coat before cooking.
DIRECTIONS:
Place the onions, garlic, ginger, cinnamon, cloves, cardamom, apple cider vinegar, and water in the bottom of your slow cooker pot and give it all a stir. Lay the pork shoulder on top of the onion and spices, then sprinkle with the sea salt and freshly ground pepper and turn the pork shoulder a few times to coat. Cover, and let it cook on low for 8-10 hours. Use a fork to gently pull the meat apart, and remove the whole spices before serving.
Wilted Kale with Orange & Ginger (paleo)
A dear friend of mine invited us over to her place yesterday for a lovely day-after-Thanksgiving get together. Nikhil and Felix are good buddies with her two girls, so it turned out to be a fun playdate for the kids, and a relaxing afternoon for us adults. I had bought kale at the farmers market on Tuesday knowing that I wanted to make a hearty green salad for Friday's meal, but I was undecided about the specifics. This warm, citrusy salad is what I threw together at the last minute as my offering to the table, and I thought that it turned out pretty tasty! Oranges are back in season again, and they come together nicely with fresh ginger, golden onions, and a sprinkling of crispy bacon to create a fragrant kale dish that is both a little sweet and a little savory.
INGREDIENTS:
1 large bunch of kale
2 tbsp virgin coconut oil
1/3 cup thinly sliced yellow or white onion (shallots would work well too)
1/4 cup fresh squeezed orange juice (you can also use mandarins or clementines)
1 tsp orange zest
2 1/2 tsp crushed ginger
1/4 cup chopped crispy bacon
sea salt to taste
DIRECTIONS:
Start off by cooking your bacon. I already had some chopped bacon leftover from our Thanksgiving meal on Thursday, so I just threw that into my mix. If you are starting from scratch, you'll need about 3 strips of bacon. After the bacon is cooked, cooled, and chopped, prepare your kale by first washing it, then remove the tough stems from each stalk and roughly chop the leaves. Heat 1 tablespoon of coconut oil in a large skillet over medium heat, and add the onions to the pan. Add a pinch of of salt to the onions, then saute until they are lightly browned.
Place the kale in the skillet, and drizzle another tablespoon of coconut oil and about 1/4 teaspoon of salt over the top.
It'll seem cumbersome in the skillet at first, but as the kale starts to wilt down, it'll get easier to stir. Add in the fresh orange juice, orange zest, crushed ginger, and chopped bacon and give it a good stir. Once everything is incorporated and the kale is just wilted, remove it from the heat and do a taste test. You can add more salt and even more orange juice or ginger to your liking.
I hope you enjoy this warming, wintery dish!
Slow Cooker Chicken Curry (paleo)
It's almost Thanksgiving!
I love this time of year. The weather in my neighborhood cools down to a perfect 78 degrees, and everyone starts to get super festive with get togethers, holiday activities, and lots of yummy food. I had my girlfriends over on Saturday evening for a potluck and jewelry party (you can check out my friend Chun's dainty pieces here), and my contribution to the dinner table was this Slow Cooker Chicken Curry that turned out to be a hit. I make this dish probably 2-3 times a month, and I almost always put it on the menu if we are entertaining guests. Aside from being a crowd pleaser (it's even kid-approved), it's an easy, fool-proof recipe that requires little prep time, and then the slow cooker does the majority of the work for you.
I used to make my curry with a can of organic diced tomatoes and a couple of tablespoons of tomato paste, but last week I started on a modified version of the Autoimmune Protocol Diet, which sadly does not include tomatoes or any of the nightshade vegetables. It may sound like an extreme way of eating, especially since I don't actually have autoimmune disease, but this anti-inflammatory diet has already improved my digestion and lessened my fatigue symptoms in just 6 days, so it's 100% worth it to me to stick with this eating plan for now.
To make my Slow Cooker Chicken Curry nightshade free, I used puréed pumpkin in place of the tomato, and it turned out wonderfully! I thought that the pumpkin would be a perfect substitute for the tomato because of it's slightly tart flavor, and because it goes so well with spices such as cinnamon, clove, and cardamom. You can't taste the pumpkin in the curry, but it gives the dish a beautiful color, a boost of fiber and nutrients such as beta carotene, and it blends with the coconut milk and spices to create a deeply flavorful sauce. If anyone in your family is finicky about eating their vegetables, this is a fantastic way to sneak some veggies into their diets. I'm sharing a batch of this at Nikhil's Thanksgiving celebration tomorrow at school, and I am curious to see how the parents and kids like it!
Whether you are looking for a seasonal alternative to the traditional Thanksgiving dinner, or wanting to add a hearty slow cooker meal into your weekly rotation, I hope you try this out and enjoy it as much as we do!
Prep time: about 25 minutes Cook time: 5-6 hours Servings: 10-12 (you'll have leftovers for sure)
INGREDIENTS:
4-5 pounds boneless skinless chicken thighs
1 cup pure pumpkin purée (canned or homemade)
1 14 oz can full fat coconut milk
1 medium yellow onion, peeled and cut into large chunks
5 cloves garlic, peeled
2 inch chunk of fresh ginger, peeled and cut into chunks
1 cinnamon stick
1 tbsp ground cumin
1 tbsp ground coriander
1.5 tsp ground turmeric
6 whole cardamom pods
6 whole cloves
1 bay leaf
1 1/2 tsp sea salt
15 turns of the pepper mill
1/4 cup fresh lemon juice (or more to taste)
1/4 cup chopped cilantro
Note: If you would like to try my original recipe that calls for tomato, simply replace the pumpkin purée with one 14 oz can of diced tomatoes, plus 2 tablespoons of tomato paste, and omit the cinnamon stick. Add the diced tomatoes to the blender with the coconut milk, ginger, garlic, and onion, and purée until smooth, then add this sauce to the chicken and dry spices. The rest of the recipe remains the same. If you'd like to make the pumpkin recipe, but can tolerate tomatoes, I highly recommend adding a tablespoon or two of tomato paste to your curry. It gives the dish a beautiful depth and really brings everything together. If you are sticking to the pumpkin recipe, be sure to add lots of lemon juice to taste, as it will brighten the curry and tie the flavors together.
DIRECTIONS:
Rinse your chicken under cold water, and shake off as much water as possible. Trim any excess fat from the chicken thighs, and cut the meat into large chunks. Place the chicken in the pot of your slow cooker, and get started on the sauce. Place the coconut milk, onion, garlic, and ginger into a high speed blender or food processor, and blend on high until smooth. Pour this mixture over the chicken, then add the pumpkin, and all of the spices- cinnamon, cumin, coriander, turmeric, cardamom, cloves, bay leaves, salt, and pepper- and give it a good stir. Cover the pot, and turn your slow cooker to the low setting. Let it do its job for 4 or 5 hours, then turn the setting to high, and crack the lid so that the steam can escape and the sauce can reduce, stirring occasionally. I usually do this in the last hour or 2. Alternatively, you can leave it on low for 8 hours overnight, or while you're gone during the day, and you most likely won't need to let the sauce reduce. When you are ready to serve, stir in the lemon and cilantro, and do a taste test. Add more salt and/or lemon if necessary, to taste. Serve with rice, quinoa, or chapati. I like to eat mine drizzled with virgin coconut oil and a squeeze of lemon, with a side of roasted sweet potatoes and a dollop of green chutney. For a little kick, I suggest adding some Sriracha or your favorite hot sauce.
I hope you all have a wonderful Thanksgiving holiday filled with love, gratitude, and good food. I am certainly grateful for all of you.
With Aloha,
Fauzia
Cinnamon Raisin Cookies (vegan, paleo, nut-free)
Happy Monday, everyone!
Hurricane Ana brought us a weekend full of non-stop rain, and the cool, grey weather put me in a baking kind of mood. Yesterday afternoon I made a batch of these divinely aromatic cookies, and I thought this would be the perfect time to share my newest recipe with you all.
Crisp on the outside, and chewy on the inside, my Cinnamon Raisin Cookies are so good for so many reasons. For the past month I have been working on a cookie that is Paleo, vegan, and nut-free, and I was pleased when this recipe turned out perfectly.
Free of eggs, dairy, grain, tree nuts, refined sugar, and gluten, these yummy bites are exactly what I was hoping for. When I did food allergy testing about 6 years ago, it was eggs and almonds that came up as my two biggest offenders, and I have many friends and family members who also avoid nuts, so I wanted to come up with a baked treat that we can all enjoy without triggering a negative immune response or digestive upset.
Instead of relying on almond flour, which is the most commonly used flour in Paleo baking aside from coconut flour (which requires the use of eggs), my Cinnamon Raisin Cookies feature a base of ground raw sunflower seeds and dried unsweetened coconut. Low in sugar, but rich in fiber, protein, and healthy fats, I feel great about giving these to my boys at any time of the day, and I rely on them for an energy-packed snack for myself. They are also the perfect companion to a cup of tea at the end of the day.
If you aren't crazy about raisins, feel free to use any type of dried fruit instead (I avoid ones with added sugar), or turn these into chocolate chip cookies by using a half cup of chopped dark chocolate chips in place of the raisins. Don't be intimidated by the use of ground raw sunflower seeds- you can easily grind them yourself at home using your food processor or a clean spice grinder.
Yields about 2 dozen cookies
DRY INGREDIENTS:
1 1/2 cups finely ground raw sunflower seeds (make sure they are not roasted or salted)
1/2 cup dried unsweetened shredded coconut
3/4 tsp ground cinnamon
1/2 tsp baking soda
1/4 tsp fine sea salt
WET INGREDIENTS:
2 tbsp pure maple syrup
1/4 cup plus 1 tbsp unrefined virgin coconut oil, melted and cooled
3 tsp pure vanilla extract
1/2 cup raisins, roughly chopped
DIRECTIONS:
Preheat your oven to 350 degrees, and line a baking sheet with parchment paper.
First, grind your raw sunflower seeds in a clean, dry spice grinder or food processor. I have used both methods and found that the food processor is much easier. You can do a larger quantity at once, and the flour doesn't clump together, as it tends to do in the spice grinder. Fit your food processor with an "S" blade, and let it run for about 3 or 4 minutes until the seeds are finely ground. It's okay if the sunflower seed flour looks a bit grainy or mealy. It doesn't need to be superfine for this recipe.
Whisk all of the dry ingredients together in a medium sized mixing bowl, making sure there are no clumps. Make a well in the center of the bowl, and add the maple syrup, coconut oil, and vanilla. Stir well until everything is well combined, then add in your chopped raisins and mix well again. The dough should be quite sticky.
Scoop your dough by a packed tablespoon measure onto the lined baking sheet, using your finger to scoop the dough out of the measuring spoon. Make sure that you really pack the tablespoon so that the balls of dough that you turn out onto the baking sheet aren't full of air pockets. You don't want to have crumbly cookies in the end!
These cookies don't spread much when they bake, so you can fit 15 on a standard sized sheet.
Gently flatten the cookies with your fingers, leaving an inch between each pressed cookie.
Bake for 6-8 minutes until they are slightly golden brown, and crispy along the edges, being careful to avoid overdone cookies. Remove them from the oven and let the cookies cool for at least 5 minutes on the baking sheet before transferring them to a cooking rack. Allow your cookies to cool completely before storing them in an airtight container.
Note: Because it's so humid here I always store my baked goods in the fridge to maintain their freshness, and I love these cookies right out of the fridge. I've found that they stay crisp on the outside for a couple of hours after coming out of the oven, but they tend to lose that crunch after a while. I'm assuming it's because of the high humidity here, but I'm curious to know how yours fare in other climates!
Are your cookies green?!
Don't be alarmed if your cookies take on a slightly green hue and/or turn bright green in the middle. There's nothing wrong with your cookies- it's just due to a chemical reaction between the chlorophyll in the sunflower seeds and the baking soda. I've also found that my cookie dough turns green if I don't bake it right away (I'll sometimes make the dough ahead of time and refrigerate it to bake later). My boys love finding green inside their cookies.
I love getting your feedback! Do you have a favorite healthy go-to snack? I'm always looking for new snack ideas for myself and my boys.
Creamy Leek, Mushroom & Chicken Soup (paleo)
Yesterday afternoon I decided to make some homemade gluten free pizza crust so that the boys could have pizza night, which is Nikhil's favorite. While I was waiting for the dough to rise, I searched through the fridge to figure out what I was going to make for myself for dinner, because as much as I love pizza, the bread & cheese combo just doesn't agree with me. My internal clock must sense that it's officially fall now, as somehow I was craving soup again, even though it continues to be close to 90 degrees here! In the fridge I found a whole leek and a bunch of fresh dill leftover from the delicious Summertime Salmon Chowder that I made last week, as well as the remnants of a rotisserie chicken that I had picked up over the weekend. I also found a handful of crimini mushrooms in the fridge, which I thought would work well with the leeks and the dill. My findings were especially fortuitous because I love mushrooms and any type of onion, but Ben barely tolerates them (I think he's mildly allergic to onions), so I wouldn't normally make something like this for the family. I knew Ben would enjoy pizza night with the boys, so I got to work on my own dinner, and came up with this oh so yummy soup.
INGREDIENTS:
3 tbsp extra virgin olive oil
1 medium leek, halved lengthwise then thinly sliced (2 cups)*
2 stalks celery, halved lengthwise then sliced into 1/4 inch thick pieces
5 crimini mushrooms, thinly sliced
1 can full fat coconut milk
2 cups chicken stock**
1 1/2 tsp paprika
10 turns of the pepper mill
2 Tbsp chopped fresh dill
1 1/2 cups cooked chicken, roughly chopped (I used a rotisserie chicken)
1/2 tsp sea salt, or less to taste
*A tip about cooking with leeks: I was taught to use the white and light green portion of the leek, and not the darker green, tougher part. Leeks grow in sandy soil, so you want to be sure to properly rinse your leeks in a colander after slicing them. You can also soak the sliced leeks in a large bowl of water to let the heavier soil sink to the bottom, and then rinse several times to ensure that all debris has been removed. You don't want gritty soup!
**If you use reduced sodium stock, you may need to add more salt at the end to achieve the right flavor.
DIRECTIONS:
In a large soup pot with a tight fitting lid, heat the olive oil over medium heat. Add the leeks, celery, and mushrooms to the pot and saute your veggies until the leeks are tender, and have just started to brown a little bit, about 8 minutes. Stir in the coconut milk, chicken stock, paprika, black pepper, and dill, and bring to a low boil. Place the chicken in the pot, give everything a good stir, and then cover your pot. Reduce the heat to the lowest setting, and let it simmer for 10 minutes, until the celery is tender. Taste your soup, and if you require more seasoning you can add 1/4-1/2 teaspoon of sea salt. I added 1/2 teaspoon of salt to mine, and it tasted perfect. Ladle the soup into bowls and garnish with some dill fronds if you'd like. I devoured mine on it's own, but I think it would be delicious with some buttered gluten free toast, or a chunk of crusty sourdough bread. I recommend making a double batch of this soup so that you can freeze some to have on a chilly night when you just don't feel like cooking.
Enjoy, friends!
Summertime Salmon Chowder (paleo, aip-friendly)
Despite our humid, 88 degree weather here, I found myself craving salmon chowder of all things the other afternoon. I did an online search for a Paleo version, and thought that the ingredient list of Sarah Fragoso's Scrumptious Salmon Chowder looked appealing. I had most of what I needed at home except for carrots, bacon, and leeks, so the boys and I took a trip to our well air conditioned grocery to get some stuff. It was a great excuse to get out of the house and cool off. Although Sarah's recipe doesn't call for it, I picked up some crisp celery at the store to add to my soup because I wanted that extra savory flavor in there. I also opted to cook the bacon in whole strips, and then poured off the bacon fat and replaced it with virgin coconut oil before sauteing my veggies. I know it's common in Paleo cooking to use a fair amount of bacon fat, but I'm just not a fan. I made a few more changes to the recipe, but mostly stuck to Sarah's ingredient list and I have to say that the result truly was scrumptious! Both of my boys enjoyed the dish, and I ate two large bowls at dinner, plus a bowl for lunch the next day. I shared it with a friend of mine, and her response to her first bite was "yes!" So, even though this is not my original recipe, I wanted to share it with you because it's just that good. And if you feel like checking out the Everyday Paleo website, be sure to look for Sarah's Puerto Rican Beef and Chocolate Custard recipes. They are two of my faves.
Adapted from Everyday Paleo
INGREDIENTS:
12 oz nitrate and nitrite free bacon, cooked until crispy
1 Tbsp virgin coconut oil
1 ½ cups leeks, sliced into thin rounds- about one medium sized leek*
3 large carrots, peeled and cut into 1/4 inch thick half moons
2 stalks celery, chopped
3 cups chicken stock- not reduced sodium**
1 13.5 oz can full fat coconut milk
2 tablespoons fresh dill, chopped
1 lb of wild salmon fillets (skin and bones removed)
10 turns of the pepper mill (omit for AIP)
*A tip about cooking with leeks: I was taught to use the white and light green portion of the leek, and not the darker green, tougher part. Leeks grow in sandy soil, so you want to be sure to properly rinse your leeks in a colander after slicing them. You can also soak the sliced leeks in a large bowl of water to let the heavier soil sink to the bottom, and then rinse several times to ensure that all debris has been removed. You don't want gritty soup!
**If you use reduced sodium stock, you may need to add salt at the end to achieve the right flavor.
DIRECTIONS:
First, cook the bacon in a large skillet until it's crispy, then transfer it to a plate lined with paper towels (to absorb the excess oil), and pour the bacon fat from the skillet into a disposable receptacle. You may need to cook the bacon in two batches. Add the coconut oil to the skillet (or a soup pot if your skillet is too shallow), then add in your leeks, carrots, and celery. Saute the veggies until they are tender- I cooked mine for about 7 minutes over medium heat. While your veggies are cooking, chop the crisped bacon into small bite sized pieces. Now add your coconut milk, chicken stock, bacon, black pepper, and dill to the pot and bring to a low simmer. Add in the whole salmon fillets and gently simmer until the fish starts to flake apart, which should take 5 minutes or so. Once the salmon has cooked through (but not overcooked!), and the carrots are tender, your chowder is ready. Ladle into bowls and garnish with a few sprigs of fresh dill if you'd like.
Enjoy!
Cilantro Lime Chicken (paleo)
I absolutely love the fragrant, tart flavor of limes- especially in the summertime. As you may have noticed in my last post, I have been on a lime kick recently, and I've been using every opportunity possible to incorporate these citrusy gems into my cooking. A few weekends ago, we went on a family hike to a waterfall that is just a few miles from our house. The boys were so tired when we got home that they all took an afternoon nap (Ben included), so I decided to get creative in the kitchen and make a yummy dinner from the stuff that I already had in my fridge. The result was this savory and tangy Cilantro & Lime Chicken, which I served alongside an easy vegetable curry that I made up that afternoon as well (I'll post that recipe soon). It was a hearty and satisfying dinner that is both kid and grown-up friendly. Although the chicken was tasty for dinner that night, it was 100% better the next day for lunch after a couple of leftover breasts had a chance to marinate in the fridge overnight. So, I highly recommend marinating your chicken for at least 8 hours before cooking it, which tenderizes the meat and infuses it with the intense flavors of the lime, cilantro, garlic, and cumin. I promise it'll be worth the wait. One of the best things about this juicy chicken is that it's super versatile. It would be delicious on top of a crunchy romaine salad, inside of a sandwich, with sauteed greens and jasmine rice... feel free to get creative and pair it with some of your family's favorite sides.
INGREDIENTS:
4-5 boneless skinless chicken breasts, excess fat trimmed
MARINADE:
Juice of 2 limes
Zest of 2 limes
5 cloves garlic, minced or crushed
1/4 cup chopped fresh cilantro
2 tsp sea salt
20 turns of the pepper mill
1 tsp ground cumin
DIRECTIONS:
First, mix all of your marinade ingredients together in a small bowl. Place the chicken breasts in a shallow dish, then pour the marinade over the chicken and quickly massage the mixture into the meat to make sure it's evenly coated. Cover the dish and let the chicken marinate in the fridge for 8-24 hours.
When you are ready to cook your chicken, remove it from the fridge and let it come to room temperature before cooking (this is one way to help prevent the meat from drying out during the cooking process). In a large, heavy skillet with a lid, heat 3 tablespoons of virgin coconut oil or extra virgin olive oil over medium heat. Pat the chicken dry with a paper towel to remove any excess moisture, then place your chicken in the hot skillet, ensuring that the chicken is not too crowded (too much meat in the pan will result in the chicken steaming instead of searing). You may need to cook the chicken in a couple of batches.
Cook each side for 3-4 minutes, allowing a nice crust to form on each side. After you've cooked the second side, reduce the heat to low, cover the skillet, and let it cook for another 3-5 minutes. You want your chicken to be cooked through (no longer pink inside), but still tender and moist. Be careful to not overcook your meat, as it will continue to cook a bit even after you remove it from the heat.
Remove the chicken onto a cutting board and allow it to rest for 5-10 minutes. You can cover it with foil to keep it warm, if you wish. This step allows all of the juices to reabsorb back into the meat so that you're left with moist, juicy chicken when you cut into it. After it's had a chance to rest, cut your chicken on an angle and against the grain.
Enjoy!