Tag Archives: paleo recipe

Paleo Thai Green Curry Shrimp with Swiss Chard

Ok, still obsessed with getting my hair cut. I know you’re all relieved about that–wondering if I was going to commit to looking amazing and all. I’ve also been completing my Lululemon collection. Why does every piece make my ass look amazing? Sigh. I want IT ALL!

I was craving some Thai the other day and came up with this little number.

We need:

2 tbsp coconut oil

1 lb uncooked shrimp, peeled and tails removed

3 cloves garlic, pressed (or minced)

3 tbsp green curry paste

1 bunch Swiss chard, stems removed and saved

1 red bell pepper, diced

1 cup coconut milk

2 tbsp palm sugar (or more or less, depending on how sweet you want it)

salt, pepper and red pepper flakes, to taste

Chopped cilantro for garnish

Start by prepping your veggies. For the chard, remove the stems and slice the stems in to 1/2 inch pieces. Cut the leaves into 1-1/2 inch pieces. Heat a large skillet over medium heat and add oil. Once the oil is melted/heated, add the garlic and sautee 1 minute. Then add the chard stems (stems only!) and the bell pepper. Sautee those until pretty soft. Add the green curry paste and stir constantly until the paste is dissolved completely. Add the coconut milk and palm sugar. Stir to combine, then adjust seasonings. (I added some extra spicy Madras curry powder, too.) Add the chard leaves and let simmer 5-7 minutes. Once the leaves are softened, add the shrimp and cook about 10 minutes or until all the shrimp are pink. Remove from heat and serve in bowls. Garnish and enjoy!

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Semi-paleo Mocha Coffee Creamer

So, you went paleo, but you miss your creamer? Fear not, I created this little number.

Caveat: this will not taste like International Delight – Mocha Caramel Vanilla Sugar Cookie sweet overload, but it *will* give you a little more punch in your java hole.

Ok, so it doesn't look that pretty. And I should have used a smaller jar.

Gather this ensemble:

1 cup coconut milk (I used low-fat because it’s all we had. I would suggest full fat, canned coconut milk)

2 tbsp raw cocoa powder

1/4 cup palm sugar

1 tbsp vanilla

Now, put them all into your vessel of choice and shake well. Taste and adjust the sweetness and flavorings to your preference. Realize that if you add more sugar, it gets worse for you. Duh.

I keep this in the fridge and add a tablespoon or two to my morning coffee (before I head out the door to my WOD).

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Paleo “Chicken Pad Thai” Lettuce Wraps

I really need to take pictures of these things. Sorry, guys. Will do that one day.

Today was one of those really gloomy, Texas flash floody days. We got buckets and buckets of rain and after doing 45 squat snatches today, I wanted something comforting. Something creamy and soothing. Chicken Pad Thai immediately entered my mind. But there we have problems: peanuts, noodles, soy. So, I needed a work around.

Some red curry paste, almond butter, coconut milk and a touch of maple syrup get us a delish-kenish substitute!

The cast:

1-1.5 lb organic chicken, cut into 1 inch pieces

4-6 cloves of garlic, pressed

2 tbsp coconut oil

1 tbsp + 1 tsp red curry paste

1/2 c coconut milk

2-3 tbsp almond butter

1-2 tbsp maple syrup

1/4 tsp ground coriander

1/2 tsp sea salt, or to taste

1 tbsp Sriracha (it’s baaaaack!)

8-10 leaves of Boston, Bibb or Butter lettuce

3 green onions, sliced

1/4 cup of chopped cilantro

Beginning, enter frying pan.

Saute chicken and garlic in coconut oil until chicken is done. (Read: no longer pink.) Add the curry paste and stir/saute until the chicken is all coated with that red goodness. Add the coconut milk, almond butter, syrup and spices and stir. Let the liquid reduce down until almost all gone, stirring occasionally. Adjust seasonings.

Wash lettuce leaves and let dry while you prepare the chicken mixture. When ready to serve, pat leaves dry and fill with chicken. Top with green onions and cilantro. Swoon.

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Huy Fong Paleo Turkey Burgers with Tomato-Avocado Mayo

Do you know what Huy Fong is? It’s the parent company to my favorite condiment (I’m going to be honest…It took me awhile to remember how to spell that. I kept putting “condoment” ugh), Sriracha. You know, the red stuff with the green top and the rooster on the bottle.

Anyway, *LOVE* that stuff. With a pink, puffy heart.

The other day, I found myself with some frozen turkey and some leftover homemade avocado mayo (Find it here: http://fastpaleo.com/avocado-mayonnaise/). I whipped up this little ditty, Huy Fong Paleo Turkey Burgers with Tomato-Avocado Mayo. I like my recipes like I like my men–with long…. names. Get your mind of the gutter.

You’ll need:

1-1.5 lbs of ground turkey (leanness of your choosing. I went with extra lean so I could have more avocado)

2 tbsp whole grain mustard (I used Grey Poupon..I can’t say this brand with out thinking “for me to poop on”. Prime parenting material right here)

1-1.5 tbsp Sriracha (or more or less to your taste)

3-4 green onions, chopped (use only the useful tasty parts, obv)

salt and pepper, to taste

1/4 c prepared avocado mayo (link above)

2-3 tbsp plain mayo (store bought or homemade, just try to avoid one made with soybean/canola/corn oil)

1/2 c chopped tomato (I used quartered grape tomatoes)

more salt and pep, to taste

Salad greens for serving

1. Plop turkey, mustard, Sriracha, green onions and salt and pep in a bowl. Mix it up. Well. Divide into your desired size portions (I did 1/4 lb-ers). Roll into ball and then flatten to make patty. Toss your flattened patties into a preheated, oiled skillet. Let ’em cook about 5-7 minutes a side, or until the middle of the patty is no longer springy.

2. Mix the mayos and tomatoes together. Add a little salt and pepper to get desired yum quotient.

3. Arrange a bed of salad on a plate, top with a turkey burger and top that with some of your mayo mixture. If you’re feeling crazy or like you need more fat, add some sliced avocado.