Paleo Pulled Pork 3 Ways

This is one of those recipes you will love because it's a 3-in-1.  That's right, one recipe made three ways.  Pulled pork is a favorite in my household but sometimes, even for us, the leftovers get a little boring.  That's why I invented 2 additional ways to prepare the leftover pork so that you and  your family feel like they are eating 3 completely different meals.  The menu goes something like this:  traditional pulled pork and sweet potatoes the first night, Asian pork and slaw the second night, and Mexican pork tacos the third night.  To. Die. For.  That is all.

Make a batch of serve yourself paleo pulled pork tacos!  My favorite!

Traditional Paleo Pulled Pork

Ingredients:
5-7lb boneless pork shoulder or Boston butt roast
2tsp cumin
2tsp garlic powder
2tsp onion powder
2tsp red pepper flakes
2tsp paprika
2tsp black pepper
1tbs salt
1 onion, chopped
2tbs butter
2c beef broth or water

Directions:
1. Preheat oven to 350 degrees.  In a large bowl, mix all spices.  Using your hands, generously coat the roast on all sides with the spice mix.  Place in a large bean pot or dutch oven.  Pour in beef broth or water.  Top with onions and pats of butter.
2. Cover and cook until meat shreds easily with a fork (about 4-5 hours).
3. Serve hot with Crazy Sweet Potatoes
**Alternatively use a crock pot.  Place all ingredients in the pot and cook on low for 8-10 hours or high for 5-6 hours.  In the crock pot the juices will not condense  you you may want to do this on your own (pour them out and boil them until they are thick and rich).

Leftover Meal #1: Asian Pork & Slaw

A quick delicious way to spice up leftover shredded pork, chicken or beef!

Ingredients:
1/3c cilantro
2tsp sesame oil
1tbs soy sauce (gluten free or tamari)
1tbs apple cider vineger
1/2tsp red pepper flakes
1 package broccoli slaw
1tbs sesame oil
1/4c apple cider vineger
2c leftover pulled pork, heated

Directions:
1. In a large saute pan, heat up 1tbs sesame oil.  Add slaw and apple cider vineger, stir, and cook until crisp tender (about 5-7 minutes).  Remove from heat.
2. Meanwhile, in a food proccessor, pulse the first 5 ingredients until smooth.  Pour over warmed pork and mix well.
3. Top pork over slaw and serve.  This is SO DELICIOUS!  I hope you enjoy it as much as we did!

Leftover Meal #2: Paleo Pulled Pork Tacos

Ingredients:
2c leftover pulled pork
1/2c salsa
1 chopotle chile in adobo sauce, seeds scraped out, minced
2tsp adobo sauce
1/3c chopped cilantro
1/2c chopped cherry tomatoes

Paleo Tortilla Ingredients:
1/3c water
2 large eggs
1tsp lime juice
2tbs coconut flour
1/4tsp baking powder
1/2tsp cumin
1/4tsp chili powder
3tbs extra virgin olive oil

Directions:
1. In a medium size bowl,  beat water, eggs, and lime.  In another medium size bowl, mix together dry ingredients.  Very slowly, add the wet mixture to the dry, stirring well after each addition (this keeps the coconut flour from clumping).  Once everything is fully mixed in, let sit a few minutes to let the coconut flour expand and thicken.
2. Meanwhile, heat a small saucepan over medium high heat.  Add your leftover pork, chipotle, sauce and salsa and stir well.  Heat and stir until hot and mixed well.
3. To make your tortillas:  Heat a skillet or griddle over medium high heat. Add oil.  When hot, add about 1/4c batter to the pan.  Cook until bubbling on top (similar to how you would cook a pancake).  Flip when golden brown (about 1-2 minutes).  Cook on the other side another 1-3 minutes.  Repeat with remaining better.
4. To assemble tacos, place some chipotle pork on the tortilla, top with cilantro and chopped tomatoes and eat immediately (the tortillas can get soggy if you let them sit).  Enjoy!!!

Teriyaki Boneless Beef Ribs w Grilled Pineapple Salsa

This is a budget friendly meal that has all of my favorite summer traditions in mind:  Fresh seasonal fruit, grilling out, and a quick and painless dinner menu.  I made up a quick homemade pineapple teriyaki sauce to help tenderize and flavor the boneless country chuck ribs I picked up at the store (a great inexpensive meat!)  I also saw fresh seasonal pineapple for less than $2.00 so I had to grab one of those as well.  It's not summer without some fresh grilled pineapple so I decided to turn it into a fresh warm salsa for my beef.  The result was an enormously flavorful sweet and salty dish that hit the spot on a hot summer night.  The whole family will love this one and, for less than $4 per (large) serving, how can you go wrong?  Enjoy!

One of my all time favorite summer meals!

Teriyaki Marinade Ingredients:
1 or 2 packages boneless country style beef ribs
1/3c tamari (gluten free soy sauce)
3tbs extra virgin olive oil
1 small 6oz can pineapple juice
3tbs honey
2tbs minced garlic
2tbs minced ginger
1 lime, juiced

Grilled Pineapple Salsa Ingredients:
1 fresh pineapple, cut into 1/2" rings
1 handful cilantro, chopped
juice of 1/2 lime

Directions:
1. Combine all marinade ingredients in a blender or food processor.  Place beef ribs in a sealable plastic bag and pour in marinade.  Coat well and marinate in the refrigerator for 12-24 hours.
2. An hour before you are ready to grill, take out the meat and place on the counter (you want it at room temp before grilling for the most tender result).  Then heat the grill over medium high heat.
3. I recommend grilling the pineapple first so that you can work on the salsa while the beef is cooking.  The pineapple is done when it is nicely grilled on both sides.  Remove from heat, place on a cutting board and chop it all up.
4. Then go ahead and grill your ribs to desired doneness (we did ours medium rare and they were fantastic!).
5. Toss your pineapple with some cilantro and lime juice.  Add a pinch of garlic powder and salt only if desired (I left it out this time).
5. Serve your ribs with a big heap of fresh grilled salsa and enjoy the summer season!

Pineapple Teriyaki Beef over Crazy Sweet Potatoes & Asparagus

This meal is ridiculously easy and delicious.  I used a simple homemade teriyaki sauce to gently braise a chuck roast in the oven over low heat until perfectly tender and juicy.  When the meat was almost done, I made some crazy sweet potatoes (nick-named "crazy" because that is how amazing they are) and simply grilled asparagus.  The mixture of textures and color make this dish pleasing to the eye as well as the palate.  Rest assured that everything here is gluten free.  This meal is one of my favorites and I hope it is one you will go back to again and again.  Bon appetit!

Delicious & Satisfying

Pineapple Teriyaki Beef Ingredients:
3lb chuck roast
6oz pineapple juice
1/2tbs sesame oil
1tbs rice vinegar
1tbs minced garlic
2tbs brown sugar (optional) plus 2tbs reserved
1tbs minced ginger
2-3c baby carrots

Crazy Sweet Potato Ingredients:
5-6 large sweet potatoes, peeled and cubed
1 stick butter
1/2c coconut milk (more until desired consistency reached)
2tbs pure maple syrup (optional)
salt and pepper to taste

Simply Grilled Asparagus:
2 bunches asparagus, washed and trimmed
2tbs olive oil (or use an olive oil sprayer)
sea salt

Directions:
1. Preheat oven to 325F.  In a large bowl, mix pineapple juice through ginger.  Place carrots in a bean pot, dutch  oven, or large glass dish.  Top with roast and pour teriyaki sauce on top.  Bake, covered, in the oven for 4 hours or until very tender.  Alternatively, you could use a slow cooker on high for about 6 hours.
2. At the last 10 minutes of cooking, uncover and sprinkle the top with brown sugar.  Let it caramelize on top before taking it out of the oven and serving.
3. When the meat is about 40 minutes from finished, start your potatoes:  Boil them in a large pot of water until soft.  Drain.  Add butter, maple syrup and coconut milk and beat until smooth.  Add more coconut milk until you reach your desired consistency.  Season with salt and pepper.
4. As the potatoes are boiling, heat up your grill to medium high heat.  Spray your veggies with oil, sprinkle with salt, and grill until charred on all sides (about 10 minutes).
5. Serve asparagus and potatoes with a mound of teriyaki beef and carrots.  Enjoy!

Teriyaki Boneless Beef Ribs with Roasted Broccoli & Maple Sweet Potato

The last time I bought country style boneless beef ribs, everyone LOVED them so when I saw them again at the store I picked up a few packages (5 pounds worth!).  This meal looks complicated but it's actually fairly simple to put together.  The whole thing takes a while to cook so it's a great meal to prepare during a day when you are going to be around the house.  I used a simple gluten free homemade teriyaki sauce for braising and cooked them low and slow in the oven until they are fall off the "bone" tender.  Paired with some garlic roasted broccoli and maple spiced sweet potatoes, this makes a hearty meal for the whole family.  Gluten free, paleo friendly, and 100% delicious.  Enjoy.

A healthy, hearty meal that everyone is sure to love!

Ingredients:
5lb country style boneless ribs (from a chuck roast)
1/4-1/3c gluten free soy sauce (called Tamari)
2tsp garlic powder
2tbs sesame oil
1/4c honey
2tbs fresh ginger, minced
3 green onions, sliced
1 yellow onion, sliced
1tsp crushed red pepper flakes
2tbs apple cider vinegar
2tbs butter, cut into pieces
2 bunches broccoli
1tbs extra virgin olive oil
2tsp minced garlic
sea salt to taste
3-6 sweet potatoes
Spiced Maple Butter

Directions:
1. Preheat your oven to 325F.  In a large bowl, mix soy sauce, garlic powder, sesame oil, honey, ginger, green & yellow onion, red pepper flakes, and vinegar.
2. In a greased bean pot or dutch oven, lay down your beef ribs.  Pour your teriyaki sauce over the top so the ribs are evenly coated.  Place pats of butter on top.  Cover and cook in the center of a preheated oven for 4 hours, or until tender.
3. During the last hour of cooking, scrub your potatoes.  Rub with coarse sea salt.  Place them next to your dutch oven and bake for an hour, turning half way through, until evenly cooked through.
4. When ribs and potatoes are done, remove from oven (you can cover your potatoes with foil to keep warm.
5. Prep your broccoli:  Wash it, trim it, and cut it into florets.  Toss it with a bit of olive oil, garlic, and sea salt and spread it evenly on a baking sheet.  Increase the heat of your oven to 400F and roast for about 15 minutes, or until browning and crisp-tender.
6. Serve your ribs with some sauce from the pot, mash your potatoes with some whipped maple butter, and give yourself a big heap of roasted broccoli.  Now that's a meal!

Thai Chicken & Slaw

This is another simple recipe that I made while visiting my husband in Alabama.  In less than 30 minutes, you can have yourself a delicious and satisfying meal.  This may not seem like a likely combination, but I promise you the taste of these 2 dishes together is magical.  If you are like us, you will make this again and again.  Bonus:  It makes great leftovers!

An unusual but amazing combo:  you won't regret this one!

 Thai Chicken Ingredients:
1 package boneless skinless chicken thighs (hormone free of course), cubed
1 onion, sliced or diced
1tbs butter
3 green onions sliced, reserve about 1/2 of the green parts
2tbs fresh ginger, minced
6 cloves fresh garlic, minced
2tbs sesame oil
2-4tbs tamari (gluten free soy sauce)
1tbs apple cider vinegar
1/3c coconut milk, plus more to taste

Sesame Slaw Ingredients:
1/2 head cabbage, shredded (or buy a preshredded bag at the store)
1/2c mayonnaise
2tbs apple cider or unseasoned rice vinegar
1 packet Truvia (or 1tbs honey)
juice of 1/2 lemon
2tsp fresh ginger, finely grated
2 green onions, green parts only, thinly sliced
2tsp soy sauce, plus more to taste
1tbs sesame oil
1c roasted almonds
**Note:  I made this to taste and didn't measure out my ingredients but this is my best guess.  Start out slow, mix up your sauce and adjust to taste to get the flavor profile you like.

Directions:
1. In a large nonstick skillet melt butter over medium high heat.  Add your green onions, ginger, garlic, and regular onion and cook until onions are wilted and browning.  Remove from heat.
2. Add your chicken and brown on both sides.  Add back in the onion mixture.  Add your sesame oil, tamari, and vinegar.  Cover and simmer until chicken is cooked through.  Remove the lid and let cook a bit more until any excess liquid is pretty much absorbed.
3. Stir in your coconut milk and simmer until nice and thick.  
4. Meanwhile, make your slaw:  In a bowl stir your mayo, vinegar, sweetener, lemon, ginger, onion, soy sauce, and sesame oil.  Taste and adjust!  Place your cabbage in a large bowl, pour dressing over top, and stir well.
5. Serve thickened Thai chicken on top of some slaw and top with lots of almonds for more crunch.  Enjoy!

Slow Cooker Spiced Pepper Steak

I had some round steak that I needed to use up in the fridge so I threw it in the crock with some tasty Asian flavors and let the whole thing braise for about 5 hours.  The key to this dish is not to add the veggies too early (they will get soggy) and to boil down the juices at the end (you will get a rich concentrated flavor that way).  This is an easy and inexpensive meal for the whole family.  Enjoy!

A healthy budget friendly meal

Ingredients:
1-2lb round steak, cut into 1x3" large slices
2tbs virgin coconut oil
1/2tsp salt
1/4tsp pepper
1 onion, sliced
5 cloves garlic, minced
2tbs fresh ginger, minced
1/4c gluten free soy sauce
1tbs toasted sesame oil
 3tbs white wine vinegar
 1tsp red pepper flakes
1 can fire roasted diced tomatoes, drained
1-16oz package frozen bell peppers, thawed and water drained

Directions:
1. Heat oil over medium high in a large skillet.  Sprinkle the beef with salt and pepper.  Brown the beef on both sides than place in crock pot.
2. Place garlic, onion, and ginger in the same skillet and cook over medium until softened (this helps the onions absorb all that meat flavor).  Pour over the meat in the crockpot.
3. Combine soy sauce, sesame oil, red pepper flakes and vinegar.  Pour over the top of the onion beef mixture.
4. Cover and cook on high 4-5 hours or until the meat is fork tender. 
5. In the last hour of cooking, top with drained diced tomatoes and bell peppers.
6. Remove beef and veggies from the crock pot.  Pour the juices into a saucepan and bring to a boil on the stovetop.  Boil until liquid has reduced by half (this will take 5-10 minutes).  Serve meat and veggies with your rich concentrated sauce.  Delish!

Asian Stuffed Napa

This is an easy stuffed cabbage recipe, Asian style.  I used a lot of Asian flavors mixed into some fresh lean ground beef and stuffed them inside napa cabbage leaves.  Throw them into the oven and cook until done.  It's that simple.  Oh, and they are very tasty too!  Enjoy!

A simple dish that is hearty, tender, and packed with flavor!

Ingredients:
16oz lean ground beef
8oz mushrooms, chopped
4 garlic cloves, minced
3tbs fresh ginger, minced
4 scallions, thinly sliced (reserve some green parts for garnish)
3tbs toasted sesame oil
3tbs tamari gluten free soy sauce
1/2tsp red pepper flakes (omit if you don't like spice)
course salt and pepper
1 head Napa cabbage

Directions:
1. Preheat oven to 400F.  In a large bowl, combine beef, mushrooms, garlic, ginger, scallions, sesame oil, soy sauce and red pepper flakes.  Sprinkle with a bit of salt and pepper.
2. Meanwhile, remove the cabbage leaves one by one, rinse, then lay on a cutting board and roll with a rolling pin until each leaf is pliable.  Repeat with the remaining leaves.
3. Starting from one end, place about 1/4c meat mixture onto the cabbage leaf.  Roll it up and place in a 9x13" baking dish with the seam side down.  Repeat with the remaining leaves until all of your meat is gone (Tip:  Use your largest leaves first.  You may have some small one's leftover.  Save them for a stir-fry.)
4. Pour 1c water over the cabbage rolls, cover tightly with foil, and bake until the inside reads 160F (about 35  minutes).  Take out of the oven and serve hot with a bit of juices, soy sauce, and extra sesame oil drizzled on top.  Garnish with scallions.  Enjoy!

Nutritional Information:
10 servings.  2 rolls per person = 1 serving.
Calories: 193
Carbs: 3g
Fat: 8g
Protein: 23g
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Spicy Bok Choy & Shrimp Stir-Fry

I bought some wild caught Argentinian shrimp at Trader Joes, and decided to use them in a simple stir fry for lunch.  To be perfectly honest, I had never tried bok choy before this dish and I can tell you that I have been missing out.  The health benefits of this little Chinese cabbage are endless: it aids in digestion, is full of antioxidants, vitamin A, C, beta-carotine, calcium, potassium, vitamin B6, folic acid and fiber.  It tastes like a mixture between cabbage and celery to me with a subtle sweetness.  When it cooks it lets out a lot of water which is why I had to cook the veggies and shrimp separately and then add them all together at the end.  With less than 30  minutes to prepare, you can enjoy this spicy dish any day of the week!

Spicy shrimp and vegetable stir-fry:  one of my favorite meals to make!

Ingredients:
2lb large shrimp, raw, thawed, and preferably wild caught if you can find it
1 large head bok choy, trimmed and cut into 1" strips
4 garlic cloves, finely chopped
2tbs virgin & organic coconut oil
4 green onions, sliced, green parts reserved
3tbs fresh ginger, minced
1 jalapeno, seeded and minced
8oz mushrooms, sliced
2tbs toasted sesame oil
3tbs tamari gluten free soy sauce
1tbs white wine vinegar
1/2tsp cayenne pepper (or more)

Directions:
1. In a large saute pan or stock pot, heat 1tbs oil over medium high heat.  Add mushrooms and cook until almost done.  Then add bok choy and give it a good stir.  Cover, reduce the heat to medium and cook until tender stirring occasionally (about 8 minutes).  Pour out any water in the pan.
2. Meanwhile, while the bok choy is cooking, heat your last tbs of oil in another large saute pan.  Add your garlic, the white parts of the green onions, ginger, and jalapeno.  Cook 1-2 minutes.  Add your raw shrimp and sprinkle them with a generous amount of cayenne pepper (skip if you don't like yours spicy).  Add sesame oil, tamari, and vinegar and continue to cook until shrimp curl up and are just done (overcooking them makes them chewy).  Then add your bok choy and mushrooms to the shrimp mixture and give it a good stir.  Taste and add more seasonings if needed.  Serve warm with sliced green onions on top.  Enjoy!

Nutritional Information:
1/4 of the meal = 1 serving
Calories: 252
Carbs: 5g
Fat: 12g
Protein: 46g
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Sesame Garlic Ginger Steaks with Broccoli Cabbage Slaw

This is a delicious way to prepare inexpensive meat.  I used Tri Tip Steaks and marinated them for 2 hours to allow the steaks to absorb all of the wonderful Asian flavors.  In the summer I would certainly throw them on the grill, but preparing them in winter isn't difficult either:  Pan seared and then thrown in a hot oven to finish baking.  Paired with a light crisp seasonal slaw, another Paleo meal is served.

Broccoli Cabbage Slaw recipe adapted from "Make It Paleo" by Bill Staley & Hayley Mason

Sesame Garlic Ginger Steak Ingredients:
1 package tri tip steaks
1tbs fresh minced ginger
2 cloves garlic, minced
2tbs gluten free soy sauce
2tbs white wine vinegar
2tbs toasted sesame oil

Broccoli Cabbage Slaw Ingredients:
2tbs gluten free soy sauce
2tbs toasted sesame oil
3tbs white wine vinegar
1 garlic clove, minced
1tbs fresh ginger, minced
1/2 head red cabbage, shredded
1 broccoli crown (4-6c), chopped in a food processor
4 green onions, thinly sliced
toasted chopped almonds, for serving (optional)

Directions:
1. Place your tri tips in a large ziploc freezer bag.  Mix together the garlic, ginger, soy sauce, vinegar and sesame oil.  Pour into the bag and spread well with your hands.  Marinate at room temperature for 2 hours.
2. Meanwhile, make your slaw.  Mix the first 5 ingredients in a bowl.  Set aside.
3. In a large bowl, toss broccoli, cabbage and onions.  Pour the dressing over the slaw.  Toss well.  Place in the refrigerator until the steaks are done to blend the flavors.
4. Preheat your oven to 500F.  Heat a grill pan to high heat with some oil.  Place the steaks on the pan and cook on high until seared on one side (if your meat releases a lot of water, pour it out otherwise you will have steamed meat).  Flip and cook on the other side until seared.  Depending how you like your steaks, they may be done at this point.  If you like yours a little more cooked, place them all on a baking sheet and bake 5 minutes or until desired doneness (this made mine medium for the large steaks and medium well for the small).
5. Let rest 5 minutes.  Then slice your steaks and serve them alongside the slaw.  Top with almonds if desired.

Quick & Easy Moo Shoo Beef

My mom and my favorite Chinese meal is Moo Shoo Pork.  We love to order it at a local restaurant here in town, but know it's full of gluten (in the soy sauce) and typically msg (a horrible preservative used in a lot of Asian cooking).  Instead, I recreated this delicious gluten & grain free dish at home in less than 30 minutes.  Sometimes, when you are craving something unhealthy, the best thing to do is recreate it paleo-style.  I certainly didn't miss the original version and I hope you don't either.  Enjoy!

An easy stir fry is perfect for the whole family & makes great leftovers!

Ingredients (Serves 3-4):
1tbs fresh minced ginger
1/2tbs fresh minced garlic
2 green onions, sliced & whites separated from darks
1tbs macadamia nut oil
2tsp sesame oil
1.5lb top round steaks, sliced into strips (or any other inexpensive lean beef)
1/2 head cabbage, shredded
8oz baby portabella mushrooms
3 eggs, beaten
1tbs white wine vinegar
1-2tbs gluten free tamari soy sauce

Directions:
1. Heat a large egg pan over medium high heat.  Pour in eggs (omelet style).  Let cook like a flat pancake until cooked at the bottom (I turned my heat to medium).  Then flip and cook the other side until done.  Remove to a cutting board and cut them in thin strips.  Set aside.
2. In a large nonstick skillet or wok, heat macadamia nut oil.  Add your ginger, garlic, and the white parts of the onions and cook about a minute.  Add your steak & 1tsp sesame oil, sprinkle with salt, and cook until pretty much cooked through, stirring frequently.  Remove to a plate.
3. In the same skillet, add your cabbage, mushrooms and vinegar.  Cook over medium high heat until soft.  Then add your soy sauce, egg, the resting steak and all of it's juices and stir.  When the flavors have combined turn off heat and serve.

Sesame Mustard Greens with Tuna

Mustard greens are just one of those things I don't buy very often.  I absolutely love them, but I never think to buy them.  A few days ago I promised myself that I was going to add more cruciferous and dark leafy vegetables into my diet.  Mustard greens have wonderful health benefits such as lowering cholesterol and protecting against cancer (read more about them here). They are in the same family as collard greens and kale, but taste a bit more peppery than the two.  I love to saute them and, in this simple dish, I added a dash of sesame oil and tuna for a quick lunch.  If you want them as a side, you can simply saute them with a little garlic and olive oil.  Enjoy.

A tasty lunch in less than 10 minutes!

Ingredients (serves 2):
1 bunch mustard greens, washed, trimmed, and cut into 1" strips
2 cans albacore water packed tuna (low sodium best)
2tsp minced garlic
2tbs sesame oil
sea salt to taste

Directions:
1. Heat sesame oil over medium high heat in a large pan.  Add garlic and stir for about a minute.  Add mustard greens and stir occasionally until wilted, about 5 minutes.
2. Drain your tuna and add to the pan.  Stir well.  When heated through, drizzle the other tbs of sesame oil over the dish and toss lightly.  Season with salt to taste.  Serve warm.

Nutritional Information:
1 serving = 1/2 of the dish
Calories: 270
Protein: 32g
Carbs: 3g
Fat: 12g
Sodium ~ 200mg

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Moo Shu Beef Rolls

There is almost nothing better than Moo Shu Pork with Pancakes (rice tortillas) at my favorite local Chinese restaurant here in town.  Of course, I can't eat it very often because it has soy sauce (ie gluten) and is probably loaded with refined sugar.  I decided to make my own healthy moo shu version using thinly sliced top round steak as my "pancake."  I stuffed it with a cabbage, egg and green onion stir fry just like the original Northern Chinese meal.  The result was a wonderful beef roll packed with delicious Asian flavors.  This meal makes a ton (16 rolls!) so feel free to half or quarter the recipe if you are making it for only 1 or 2 people.  In less than 30 minutes, dinner is served!

Inside out moo shu:  a twist on my favorite classic Chinese dish!

Ingredients (serves 8):
3lb sliced top round (look for braciola/milanese beef)

sea salt and ground pepper
2tbs macadamia nut oil
2 large eggs, beaten (omega-3 enriched if you can find them)
1/2c sliced green onion, green and white parts (about 5)
3tbs minced fresh garlic
3tbs minced fresh ginger
 tbs sesame  oil
1/2 head cabbage, shredded
1/4c white wine vinegar
2tbs soy sauce (gluten free)
1tbs coconut aminos (omit or add more soy sauce if you don't have this)

Directions:
(Note:  You can marinate your steak for an hour if desired.  Place it in a ziptop bag with a little vinegar, soy sauce and sesame oil.  I didn't marinate mine because I didn't have the time.  But it's a delicious option)
1. In a large skillet, heat 1tbs macadamia nut oil over medium high heat.  Add eggs and stir fry until soft scrambled.  Add onion, garlic, ginger, and sesame oil.  Cook another minute.  Add cabbage and stir well.  Add white wine vinegar, soy sauce, and coconut aminos and stir frequently until cabbage is soft and liquid is absorbed.
2. Meanwhile, make your beef rolls.  Pat meat dry with paper towels.  Cut each slice in half.  Season with sea salt and fresh ground pepper.  Place about 1/4-1/3c cabbage mixture in the center of each beef piece.  Starting at the narrow end of the meat, roll up filling it tightly.  Secure with toothpicks horizontally (like sewing it together) so you can place it seam side down when cooking.  Repeat with all of your beef slices.
3. Place a medium nonstick skillet over medium high heat.  Add a bit of macadamia nut oil over medium high heat.  Cook your beef rolls, seam side down, for about 4 minutes (or until cooked and deep brown).  Turn over and cook another 4 minutes.  I did them in batches of 4 (do as many at a time as your pan holds comfortably).  Drizzle with a little sesame oil and soy sauce if desired.  Serve hot.

Nutritional Information, as requested:
Serving size:  2 beef rolls with 1/3c cabbage mixture in each
Calories: 337
Carbs: 5.4grams
Fat: 11.5grams
Protein: 46.5grams

Doughless Pot Stickers

Oh how I love pot stickers!  Of course, they are full of gluten so I never order them in restaurants anymore but that doesn't stop me from recreating them at home!  Instead of dumplings, I used sauteed mushrooms and Boston lettuce leaves to replicate the soft chewy texture of dough.  Usually pot stickers are made with ground pork, but I substituted turkey in this recipe because that's what I had on hand.  I made a quick and simple dipping sauce for these little guys that give the whole dish an extra punch of flavor.  They can get a little messy, but they are so unbelievably delicious you won't even care.  Enjoy!

Little bites of heaven :)

Pot Sticker Ingredients:
2tsp + 1tsp gluten free soy sauce
2tsp finely grated fresh ginger
2tsp minced garlic
1 finely chopped scallion (plus 1 thinly sliced scallion for garnish)
1lb ground turkey
1tbs + 1tsp sesame oil
8oz sliced baby portabello mushrooms
Boston lettuce leaves or other small lettuce head to make lettuce cups

Dipping Sauce Ingredients:
2tbs gluten free soy sauce
2tbs water
2tbs white wine vinegar
2tsp sesame oil

Directions:
1. Preheat oven to broil setting.  Line a baking sheet with nonstick foil.  Stir together 2tsp soy sauce, 2tsp ginger, 2tsp garlic and 1 chopped scallion in a large bowl.  Mix in ground turkey until combined.  Form meatballs by rolling meat mixture in your hands until round and smooth making each one about 1 1/2" in diameter.  Place on baking sheet with space between each meatball (makes 15-20).
2. Place 1tbs sesame oil in a small bowl.  With a pastry or other brush, brush the sesame oil on the tops of all the meatballs.  Then place them about 5-6" from heat source in the oven and cook for about 10 minutes (watch closely, small meatballs may be done as early as 5 minutes).  If they are browning too quickly, move them lower in the oven.  If they aren't browning enough, move them closer to the top.  You want them deep golden brown on top and 170F in the center.
3. Meanwhile, mix together your dipping sauce ingredients and set aside.
4. Heat another tsp of sesame oil in a medium sized nonstick skillet.  Add your mushrooms and cook until browning.  Then cover and cook a few minutes more (until the water from the mushrooms release and steam a bit).  Uncover, add a tsp soy sauce and continue to cook until liquid absorbed.
5. To serve, place some mushrooms and a meatball on your lettuce leaf.  Garnish with scallions.  Serve with dipping sauce. 

Asian Meatballs with Sesame Broccoli Slaw

If you are looking for a tasty gluten free or paleo recipe to make your busy weeknights a little easier (and healthier), this recipe is for you.  This is a quick and easy dish that packs a lot of flavor but only takes about 20 minutes to make start to finish.  These heavenly meatballs are paired with a tangy sesame slaw for a complete meal.  Since they are the perfect 2-bite size, they would also make a great party appetizer.  In lieu of the holiday season, Merry Cooking!

A hearty healthy meal on a busy night!

Meatball Ingredients:
1lb ground beef, preferably grass fed
1 large egg, preferably omega-3 enriched, slightly beaten
2tbs almond, coconut or flaxseed flour (all grainless)
2tsp minced fresh ginger
2 green onions, thinly sliced (green and white parts)
2tsp sesame oil
1tbs Gluten Free Tamari Soy Sauce (I buy a big bottle at Whole Foods)
 2tsp macadamia nut oil or other sauteing oil

Sesame Broccoli Slaw Ingredients:
1/2tsp minced garlic
2tsp minced ginger
2 celery stalks, diced small
2 green onions, sliced thin (green and white parts)
1-12oz package broccoli slaw
1/4c apple cider vinegar
2tsp sesame oil, more to taste
2tsp soy sauce, more to taste
parsley or cilantro and sunflower seeds for garnish, optional

Directions:
1. Preheat your oven to 400F.  In a large bowl mix beef, egg, almond flour, ginger, green onions, sesame oil and soy sauce.  Make 12 uniform meatballs by rubbing the ground beef mixture in the palms of your hands.  Each meatball will be about 1 1/2" - 2" in diameter.
2. In a large saute pan, heat 2tsp oil over medium high heat.  Brown your meatballs and then transfer them to a foil lined baking sheet.  Bake meatballs in the oven for 10-15 minutes, or until the center comes out 170F on a meat thermometer.  Note: (If you don't feel like sauteing them, you can throw them directly in the oven.  They will take a bit longer to cook and the oil might splatter a bit in your oven but it will work.) 
3. Discard extra oil in the saute pan (leaving a tiny bit at the bottom).  Add garlic, ginger, the white parts of the green onions, and celery to the pan and cook, stirring constantly for a few minutes.  Add your broccoli slaw and apple cider vinegar and cook a few minutes more, scraping up any brown bits at the bottom of the pan.  Add the green parts of the onion, sesame oil and soy sauce and continue to cook until crisp tender.  Taste and adjust seasonings as needed.
4. Serve a mound of slaw with some meatballs on top.  Sprinkle with parsley and sunflower seeds, if desired.  You could even drizzle a bit more sesame oil over the top if you love the flavor like I do.  Enjoy!

Asian Tuna Slaw

Looking to put together a fast lunch?  That is exactly how I came up with this tasty tuna recipe.  It takes about 5 minutes to make and it's delicious.  I love canned albacore tuna, but needed to make something healthier than the traditional soybean oil (mayo) and high-fructose-corn-syrup-laden (relish) meal.  I settled on an asian slaw made with prepackaged broccoli slaw, ginger, garlic, macadamia nut and sesame oil.  I mixed in my tuna, added a bit more sesame oil and topped the whole thing off with cilantro and pine nuts.  Who said tuna has to be boring or traditional?!  Enjoy!

Packed with flavor:  the perfect lunch slaw!

Ingredients (makes 2 servings):
1 package broccoli slaw
2 cans albacore tuna packed in water
1tbs macadamia nut oil
1/2tsp sesame oil (more to taste at the end if needed)
1tbs fresh minced ginger
2tsp minced garlic
2tbs white balsamic vinegar or rice wine vinegar
handful of chopped cilantro
handful of pinenuts

Directions:
1. Heat your macadamia nut oil in a large skillet.  Add ginger and garlic and cook until fragrant.  Add your slaw and mix well.  Add vinegar and sesame oil and cook (cover with a lid to help it steam) stirring occasionally until it's crisp-tender (maybe 5 minutes or less??).
2. Drain your tuna.  In a large bowl mix slaw with your tuna.  Add a bit more sesame oil and salt if needed.  Divide into 2 servings.  Top with cilantro and pine nuts.  Enjoy.

5 Minute Teriyaki Pineapple Chicken

Yes, it's that easy.  Throw everything in a crock pot and cook on high for about 5 hours, or until the chicken is tender and beginning to brown.  I love lazy Sundays when I can just throw everything in a pot, leave for the day and then come home to a delicious meal.  It's Labor Day weekend and I have spent every single day with my horses.  Of course, when I come home I don't want to fuss with a big meal (or wait to eat!  I'm starving!).  Teriyaki Chicken with Pineapple is sweet and salty with a hint of tang.  I served this over rice, but you could easily turn it into a salad or add in more veggies for a full one pot meal.  Enjoy!

A warm tasty meal to come home to after a long day outside

 Ingredients:
1 large package boneless skinless chicken thighs (about 12)

1 can pineapple chunks in pineapple juice, reserve the juice
1/2c soy sauce (if you are going gluten free make sure you use gluten free soy sauce such as Tamari)
1/4c rice wine vinegar
1/4c brown sugar
1-2tbs cornstarch
Cooked white rice, for serving

Directions:
1. Spray the bottom of a crock pot with cooking spray or oil.  Throw in the chicken, arranging so that they are all in a single layer.
2. In a bowl, mix the reserved pineapple juice, soy sauce, rice wine vinegar and brown sugar.
3. Throw the pineapple chunks on top of the chicken and pour the sauce over the entire dish evenly.
4. Cook on high for about 5 hours.
5. When the chicken is tender and the pineapple is browning, pour out almost all of the juices into a sauce pan.  Skim off as much fat as you can and throw away.  Then boil the sauce until reduced by half.  Meanwhile, keep cooking the chicken, with less liquid the chicken will begin to brown (omit this step if you don't like your chicken browned).  If you like your sauce thickened, add a tbs or 2 of cornstarch (mixed with cold water first!) into the sauce and boil a minute or two until at desired thickness.
6. To serve, dish some chicken and pineapple over white rice and top with sauce.

Sweet Sesame Chicken & Potatoes

I was running out of food (and time) once again so I used my trusty slow cooker to whip up a delicious meal.  I put everything in the pot by lunch and it was done by dinner.  So easy!  I used frozen chicken breasts with some potatoes and carrots because that is what I had left in the house but you could add a multitude of other things and come out with the same result.  Simple.  Easy.  Delicious.  Enjoy.

Chicken breast slow cooked in a sweet and salty brine is perfectly tender

 Ingredients:

4 boneless skinless chicken breasts, frozen (if dethawed, cook for less time)
Golden Yukon Potatoes, quartered (as many as you want or can fit)
4 carrots, shredded and cut into 2" pieces
1 onion, quartered and sliced
4 green onions, chopped
Fresh ginger, diced (about 1 tbs)
1/4c gluten free soy sauce
1/4c honey
1/4c rice wine vinegar
1tbs sesame oil
1tbs minced garlic
1tbs butter, cut into small pieces

Throw it in the pot and turn on low:  It's that easy!

Directions:
1. In a bowl, whisk together soy sauce, honey, vinegar, oil, ginger, garlic, and green onions.  Set aside.
2. Put a little oil or spray oat the bottom of a slow cooker.  Add the frozen chicken breasts and top with potatoes and carrots.  Pour the sauce over the vegetables and chicken, coating evenly.  Sprinkle the top with a couple pats of butter.
3. Cook on low for about 6 hours.  The dish is done when the chicken is cooked through and tender (you can shred it with your fingers).  Serve chicken and veggies with some of the sauce on top.  Thicken the sauce with cornstarch if you like.

Sesame Garlic Lettuce Cups

This is a stir fry that I make all the time:  throw in some ground turkey or beef, chopped veggies, Asian seasonings, and viola!: A quick and healthy weeknight meal.  If you eat gluten free, make sure you stock up on Coconut Aminos and Gluten Free Soy Sauce at Whole Foods.  This meal makes great leftovers too:  I take this to work at least once a month.

Fits perfectly into butter lettuce leaves

 Ingredients:
1lb lean ground turkey
3gloves garlic, minced
2tbs ginger, minced
1tsp sesame oil
1tbs canola oil
2c sliced mushrooms

3 green onions, sliced (reserve green stems)
1c shredded carrots
2c snow peas, chopped
2tbs seasoned rice vinegar
1/4c coconut aminos
2-4tbs gluten free soy sauce
2tbs organic agave nectar or honey

Directions:
1. Brown turkey in a skillet over medium high with 1tsp canola oil.
2. Meanwhile, in a separate skillet, heat canola and sesame oil over medium high until hot.  Add garlic and ginger until fragrant, about 1 minute.  Add veggies and stir fry until crisp-tender.  Turn down heat.  Add vinegar, coconut aminos, soy sauce, agave nectar, and cooked turkey.  Stir until the seasonings are spread evenly throughout the pan and the sauce has reduced.  Taste and adjust the seasonings as needed.
3. Serve heaped onto butter lettuce leaves or with rice.

Sweet & Sour Pineapple Grilled Chicken Thighs with Grilled Veggies and Fried Rice

The sweetness of the glazed chicken balances the saltiness of the fried rice.  I added grilled vegetables for more texture and flavor.  This is a modern twist to a traditional Chinese meal.

Sweet, Salty, Hearty & Fresh:  What more could you ask from a dinner?

 

Ingredients for Sweet & Sour Pineapple Glaze:
If it looks like there is a lot of sugar in this recipe, keep in mind it makes much more than you need for a single meal.  It make 10-12 servings if not more.  You only need to drizzle this over the chicken.
1 cup red wine vinegar
1/2 cup white wine vinegar
1/2 cup apple cider vinegar
1 cup pineapple juice
1 cup sugar
2-3 tbs finely diced ginger
1/4c chopped cilantro
1/2tsp red pepper flakes (optional)
3-4 tbs honey
1 cup diced frozen mixed bell peppers

Ingredients for Grilled Chicken:
Boneless skinless chicken Thighs
Salt and pepper

Ingredients for Grilled Veggies:
2 zucchini, sliced lenthwise
1 bunch green onions
1 tbs olive oil
Fresh ground sea salt and pepper

Ingredients for Vegetable Fried Rice:
3 cups cooked and cooled white rice
3 green onions, thinly sliced
1/2 cup shredded carrots
1/2 cup chopped snow peas
2 tbs minced ginger
2 tbs minced garlic
2 tsp sesame oil
2 tbs canola oil
2-4 tbs soy sauce (I use Gluten-Free)
2-4 tbs rice wine vinegar
Pinch of red pepper flakes
3 eggs, beaten, cooked in a nonstick pan and chopped

Directions to make Sweet & Sour Pineapple Chicken:
1. Put vinegars, juice, sugar, ginger, and red pepper flakes in a sauce pan.  Turn to high and bring to a boil then reduce to medium and simmer until boiled down by half (about 15 minutes).  Turn off heat, stir in cilantro, honey, frozen peppers and salt to taste.  Let set.
2. Meanwhile, turn grill to medium high heat.  Grill salt & peppered chicken about 7 minutes per side or until just done.  Move to a serving platter and top with sweet and sour glaze.  Cover with foil and let set a few minutes before serving.

Directions for Grilled Veggies:
1. Toss with a little olive oil, salt and pepper.  Grill over medium until grill marks are black and starting to soften.  Flip and grill on other side until done.  Keep warm.


Directions for Friend Rice:
1. Heat sesame oil and 1 tbs canola oil in a large pan.  Add ginger, garlic, green onion, peas and carrots.  Saute until beginning to soften.  Add rice and cook until hot and starting to fry.  Add soy sauce and rice wine vinegar to taste.  Add red pepper flakes if desired.  Continue to cook until all liquid absorbed.  Toss in chopped scrambled eggs (or you can toss in beaten raw eggs at the end but it will make the rice more moist and increase cooking time).  Season with more soy sauce or vinegar if needed.

To serve, place a scoop of rice on a plate.  Top with veggies and chicken.  Drizzle a little more sauce at the end over the chicken, focusing on getting the bell peppers to top the chicken.  Enjoy!

Asian Meatballs & Stir Fried Noodles with Sesame Dipping Sauce

I woke up one morning and felt like making Asian meatballs.  I wasn't even sure if there was such a thing so I made them up and I am SO GLAD I did.  They are delicious!  I will definitely make these again.  They were also great traveling to work with me for dinner.

Hot and steamy out of the oven, yum!

 Ingredients for meatballs:
1lb lean ground beef

1 large egg, beaten
2 tbs sour cream

3 tbs oat bran (to make this gluten free, use gluten free bread crumbs)

1 tbs fresh minced ginger
2tsp fresh minced garlic
1/2c minced onion
1/3c chopped cilantro
2tbs chopped chives
1/2tsp salt
1 tbs soy sauce, gluten free
1/2tsp sesame oil

Sweet, salty & spicy: A flavor explosion

Ingredients for dipping sauce:
4tbs soy sauce, gluten free
1 tsp sesame oil
2tbs rice wine vinegar
1/2tsp red chili flakes
2 tsp sugar, sweetener or honey

Ingredients for stirfry:
Rice noodles or miracle noodles, boiled according to package directions (If using miracle noodles, boil them in beef broth for more flavor).
Stir fry vegetables

Directions:

Ready for the oven

1. Put oven rack in middle position and preheat to 500F.
2. Stir sour cream and oat bran (can also substitute 1/4c bread crumbs) in a bowl.  Add ground meat, egg, and the rest of the listed meatball ingredients.
3. Shape 3tbs balls into a 13X9 glass pan (I covered mine in foil for easy clean up).  Bake until cooked through, about 15 minutes.
4. Meanwhile, whisk together dipping sauce ingredients and set aside.
5. Place a little oil in a stir fry pan and cook veggies of your choice (shredded carrots, green onions and bean sprouts would be my choice).  Add 2c. cooked noodles and about 1/2 sauce.  Continue to cook until liquid is absorbed.
6. Take meatballs out of the oven and drizzle them with the remaining sauce.  Serve over the stir fry, top with chives and enjoy!