Chicken · Entree · Salads

Larb

Larb is a minced meat salad regarded as the national dish of Laos. Here in The United States it is a common item in Thai restaurant menus. I used ground chicken to make this dish, but Larb can also be made with beef, duck, pork, fish or even mushrooms. It is seasoned with fish sauce fresh herbs and spices. Fish sauce is used in Thai dishes in place of salt in the same way as the chinese use soy sauce, so feel free to adjust the amount of fish sauce to your taste.

The original recipe calls for roasted ground rice, which  I omitted to keep it paleo-friendly.

For other asian-inspired dishes try my lettuce chicken wraps, Thai fried rice or sesame beef

Paleo Thai Salad

 

 

Ingredients:
1 lb ground chicken
2 limes, juiced
4 tbsp of fish sauce 
1/3 medium red onion, sliced
1-2 sliced green onion
2 tbsp of fresh chopped cilantro
1 tbsp of fresh chopped mint leaves
Ground Thai chilies, red pepper flakes or cayenne pepper to taste.

Preparation:

  • Marinate the chicken in 1/2 lime juice.
  • Cook chicken making sure to break it down in little pieces (oil may not be necessary).
  • Meanwhile in a large bowl combine de rest of the ingredients.
  • Once the chicken if fully cooked add to the bowl and mix.
  • Serve at room temperature, over shredded cabbage, lettuce, arugula of your favorite salad mix
Larb
Recipe Type: Salad
Cuisine: Thai Paleo
Author: Edible Harmony
Prep time:
Cook time:
Total time:
Serves: 3
Ingredients
  • 1 lb ground chicken
  • 2 limes, juiced
  • 4 tbsp of fish sauce
  • 1/3 medium red onion, sliced
  • 1-2 sliced green onion
  • 2 tbsp of fresh chopped cilantro
  • 1 tbsp of fresh chopped mint leaves
  • Ground Thai chilies, red pepper flakes or cayenne pepper to taste.
Instructions
  1. Marinate the chicken in 1/2 lime juice.
  2. Cook chicken making sure to break it down in little pieces (oil may not be necessary).
  3. Meanwhile in a large bowl combine de rest of the ingredients.
  4. Once the chicken if fully cooked add to the bowl and mix.
  5. Serve at room temperature over shredded cabbage, lettuce, arugula of your favorite salad mix

 

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Chicken · Entree · Side Dish · Vegetarian

Sesame Paleo Noodles

Sesame Spaguetti Squash

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Spaghetti squash is so versatile.  I have used it to replace the noodles in Italian dishes, Asian foods, soups, salads and even desserts. These vegetarian Sesame Paleo Noodles will make you wonder why you ever ate regular pasta before.  It  is so light, flavorful and easy to make. For added protein you can also add chopped grilled chicken, beef, shrimp or mushrooms.

I haven’t posted a recipe in a few days. I have been so wrapped up with discussions on proposition 37. First trying to spread the word, then following the polls, and then recovering from the disappointment of it not passing.

Today I feel a little bit more optimistic, we lost one battle but not the war.  We created more awareness. Before this campaign most people didn’t know what a GMO was.  Now even those who voted no, deterred by the unfounded fear of food prices raising, know what a GMO is. It is also true that the bill wasn’t perfect, so  perhaps now they can re-write and improve it. I have hope that other states may pass it. I know it will be a long battle, but maybe as we start to hear more and more about this issue, some companies will start labeling their products as non-GMO. Time will tell but I sure hope I live to see the fall of Monsanto someday.

Ok! Enough bitterness… let’s eat!

Ingredients:

1 medium spaghetti squash (approx. 3 lbs)
3 green onions, sliced
1/3 cup of chopped cilantro
¼  to 1/3 cup of coconut aminos (soy sauce replacement)
2 tbsp of sesame seeds
1 tsp of garlic powder
1 tbsp of coconut oil
1 tbsp of sesame oil
Red pepper flakes to taste
salt and pepper to taste

Preparation:

  • Cut the spaghetti squash in half, lengthwise
  • Place both halves face down on baking dish and bake at around 380 F for 45 minutes or until the squash is soft
  • Meanwhile spread the sesame seeds on a cookie tray and bake until they start to brown
  • Using a fork separate the squash strings and scoop them out with a spoon
  • In a large skillet, heat the sesame oil and the coconut oil
  • Add the green onions , cook for a couple of seconds and mix in the spaghetti squash
  • Add the rest of the ingredients and cook for a couple of minutes. Do not overcook it or your squash will get mushy
Appetizer · Chicken · Entree

Thai Chicken Wraps

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One of the most popular choices amongst Asian cuisines, this gluten-free version of everyone’s favorite Thai dish will take your taste buds on a trip to Bangkok and back.

Ingredients:

1 tbsp of sesame oil
1 tbsp of coconut oil
1 lb. of boneless chicken, diced
1 1/2 tsp of fresh ground or finely shredded ginger
1 tbsp of fresh minced garlic
1/4 cups of cashews or peanuts (optional)
1/2 red bell pepper cut into thin strips
1 cup of broccoli or cabbage slaw with carrots
1/2 bell pepper
2 tbsp of coconut aminos (soy sauce replacement)
1/4 cup of chopped fresh basil
2 tbsp of date paste or 1 tbsp of honey
Chili pepper flakes to taste
Salt and pepper to taste
1 head of lettuce (for wrapping)

Preparation:

  •  In a large skillet on high heat, brown the chicken, garlic, peanuts and ginger for 5 minutes.
  • Add the rest of the ingredients and cook until vegetables are tender.
  • Wrap a scoop of chicken with a lettuce leaf
Chicken · Entree

Brazilian Chicken Stew


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I am a big fan of coconut “everything”: shredded coconut, coconut milk, coconut water, coconut oil, fresh coconut, coconut butter. I find it goes great with sweet and savory dishes. While my husband is not typically a coconut lover, this dish pleases both of our taste buds. The taste of coconut is mild enough to pass as just a creamy tomato chicken recipe, with a touch of exoticness that will take you on a culinary trip around the world.

Ingredients:

6 boneless chicken thighs, cut into 1 inch pieces
1 chopped onion
1 tbsp of fresh minced garlic
1 tsp of cumin 1 tsp of paprika
1 tsp of turmeric
1 tsp of cayenne pepper (optional)
1 tsp of coriander
1/2 tbsp of finely grated ginger
3 chopped Roma tomatoes
14 oz of full fat coconut milk (canned or homemade)
2 tbsp of oil of preference
1/3 cup of fresh chopped cilantro
Salt and pepper to taste

Preparation:

  • Sauté the onions and oil over medium heat for about 8-10 minutes.
  • Add the rest of the ingredients, except the cilantro; cover and cook until chicken is done.
  • Mix in the cilantro, remove from heat, cover and let stand for 5 minutes before serving
Chicken · Entree · Soups

“Creamy” Tomato Chicken Soup

Canned tomatoes… they sound so healthy and harmless, but did you know that acid in tomatoes breaks down the bisphenol-A from the can, leaching it into the food?
Don’t worry, this recipe will show you how easy it is to cook with fresh tomatoes; without the tart, salsa-like flavor. The secret is just to add carrots to it to give it a little sweetness

Ingredients:

2 tbsp of olive oil or coconut oil
1 medium onion cut in 8
2 large chicken breasts cut in pieces
1 cup of chicken or bone broth
1 tbsp of arrowroot powder
2 medium carrots
5 Roma tomatoes
1 1/4 cup of full fat coconut milk, canned or preferably homemade
1 tbsp of italian seasoning
1 tbsp of fennel seeds
1 tbsp of finely chopped garlic
8 oz of sliced mushrooms
Salt and pepper to taste

Preparation:

  • Saute the onions in the oil until tender.
  • Add the chicken and brown stirring constantly.
  • Meanwhile blend the carrots, tomatoes, arrowroot powder and broth until smooth.
  • Add the tomato sauce, coconut milk, salt and spices to the chicken.
  • Bring to a boil, cover, and cook on medium heat for 20 minutes.
  • Add garlic and mushrooms and cook until mushrooms are tender.
Chicken · Entree

Easy Tomato Chicken Fajitas

Here is my version of Mexican Fajitas with a Costa Rican touch

Most of us typically have all of these ingredients in our kitchens , so, it’s easy to turn to this recipe whenever you failed to plan a meal ahead or when you have unexpected visitors … I get lots of them

Ingredients:

2 tbsp of olive oil or oil of preference
5 boneless chicken thighs cut into strips (or 3 chicken breasts)
1 medium onion sliced
1/2 medium red bell pepper sliced
1/2 medium green bell pepper sliced
2 tsp of garlic powder
1 tsp of cumin
1/2 tsp of coriander
1 tsp of cayenne pepper (optional )
2 Roma tomatoes cut in 4
2 oz of water or broth (chicken, vegetable, beef or bone)
Salt and pepper to taste

Preparation:
  • In a skillet  saute the chicken oil and spices on high heat for 7-10 minutes stirring constantly.
  • Add the onion, bell pepper and water and cook until vegetables are tender.
  • Add tomatoes, cook for 3 minutes and serve
Easy Tomato Chicken Fajitas

Recipe Type: Paleo
Author: Edible Harmony
Prep time:
Cook time:
Total time:
Ingredients
  • 2 tbsp of olive oil or oil of preference
  • 5 boneless chicken thighs cut into strips (or 3 chicken breasts)
  • 1 medium onion sliced
  •  1/2 medium red bell pepper sliced
  • 1/2 medium green bell pepper sliced
  • 2 tsp of garlic powder
  • 1 tsp of cumin
  • 1/2 tsp of coriander
  • 1 tsp of cayenne pepper (optional )
  • 2 Roma tomatoes cut in 4
  • 2 oz of water or broth (chicken, vegetable, beef or bone)
  • Salt and pepper to taste
Instructions
  1. In a skillet saute the chicken oil and spices on high heat for 7-10 minutes stirring constantly.
  2. Add the onion, bell pepper and water and cook until vegetables are tender.
  3. Add tomatoes, cook for 3 minutes and serve

 

Chicken · Entree

Slow Cooker Roasted Chicken

slow cooked roasted chicken

Finally, Here is my first post!
Perfect recipe for a busy day, get it read in the morning and go about your day.

Ingredients:

1 whole chicken
3 tsp of olive oil
2 tsp of smoked paprika
2 tsp of coriander
1 tsp of black pepper
Salt to taste ( I used 2 tsp)
1/2 medium onion, chopped
1 small lemon cut in 4

Preparation:

  •  In a small bowl mix the olive oil with all the spices.
  • Clean and dry the chicken and rub the spice mixture.
  • Place inside a ziplock bag inside the fridge over night(optional)
  •  Place onions in the slow cooker.
  • Put the lemon inside the cavity and place chicken over onions, cook on low for 6 to 8 hours.
  • Place cooked chicken under broiler until skin is slightly brown and crispy  (optional)