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

 

Advertisement
Chicken · Entree · Uncategorized

Paleo Cashew Chicken

I know I have been slacking on my recipes lately, I have a long list of excuses, but without boring you with my life story, let’s just say that I have been overwhelmed. Starting today I am regrouping and refocusing on my blog. Let’s start this new page of my journey with an Asian inspired recipe: Paleo Cashew Chicken.

A few of you have been asking about my lack of blog posts, besides a few hiccups on the road, I have been holding onto some of my recipes for the book that I am planning on putting together. It is going to be a while before it comes out. I am working at a snail’s pace on it, trying to keep it as a fun project and not a stressful job for now.

To “paleolize” this recipe I replaced the traditional soy sauce with coconut aminos and made the chicken a little crispy using arrowroot powder, however it can be easily omitted. The type of meat and vegetables can be substituted for whatever you have at hand, it is the sauce and the cashews that make this recipe.

For other easy chicken recipes try my slow cooker roasted chicken, tomato chicken fajitas or Thai chicken wraps

Primal Cashew Chicken

Ingredients

1 lb of boneless chicken
¼ cup of arrowroot powder
1 tbsp of sesame oil
1-2 tbsp of coconut oil
2 cups of broccoli florets
1 medium onion
2 minced garlic cloves
1 medium bell pepper
2/3 cup of cashews
1 tbsp of coconut vinegar or apple cider vinegar
3 tbsp of coconut aminos
2-3 tbsp of raw honey
red pepper flakes, red jalapenos or Thai chilies taste (optional)
a pinch of salt
black pepper to taste

Preparation:
• Rinse and dry the chicken.
• In a medium bowl, mix the chicken with the salt and arrowroot powder until evenly coated
• In a large skillet or wok heat the sesame and coconut oil over high heat
• Pan fry the chicken until all sides are brown and the chicken is fully cooked
• Set the chicken aside
• Put the vegetables in the skillet and cook on high heat for 4-5 minutes stirring constantly
• Add the cashews and chilies and lower heat to medium and continue to cook until vegetables are tender but crisp
• Return the chicken to the skillet
• In a separate bowl combine the vinegar, honey and coconut aminos
• Pour over the cashew chicken and remove from heat

Paleo Cashew Chicken
Recipe Type: entrée
Cuisine: Asian
Author: Edible Harmony
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 1 lb of boneless chicken
  • ¼ cup of arrowroot powder
  • 1 tbsp of sesame oil
  • 1-2 tbsp of coconut oil
  • 2 cups of broccoli florets
  • 1 medium onion
  • 2 minced garlic cloves
  • 1 medium bell pepper
  • 2/3 cup of cashews
  • 1 tbsp of coconut vinegar or apple cider vinegar
  • 3 tbsp of coconut aminos
  • 2-3 tbsp of raw honey
  • red pepper flakes, red jalapenos or Thai chilies taste (optional)
  • a pinch of salt
  • black pepper to taste
Instructions
  1. • Rinse and dry the chicken.
  2. • In a medium bowl, mix the chicken with the salt and arrowroot powder until evenly coated
  3. • In a large skillet or wok heat the sesame and coconut oil over high heat
  4. • Pan fry the chicken until all sides are brown and the chicken is fully cooked
  5. • Set the chicken aside
  6. • Put the vegetables in the skillet and cook on high heat for 4-5 minutes stirring constantly
  7. • Add the cashews and chilies and lower heat to medium and continue to cook until vegetables are tender but crisp
  8. • Return the chicken to the skillet
  9. • In a separate bowl combine the vinegar, honey and coconut aminos
  10. • Pour over the cashew chicken and remove from heat
Beef · Entree

Sesame Beef

Paleo Sesame Beef

This sesame beef recipe is inspired in a traditional Asian dish, but instead of using soy sauce I used coconut aminos, and date paste as a sweetener, you can also use honey instead.

Asian food used to be my one of my favorite cuisines. I miss it a lot but it just doesn’t agree with me anymore. I am not sure if it’s the  soy, the wheat in the soy sauce or the MSG they often add to it, but every time I go to an Asian restaurant I am guaranteed a stomach ache. Out of necessity I’ve had to learn to make similar dishes to the ones I used to love. This sesame beef just hit the spot!

For other similar dishes try my no-fried rice, paleo Thai rice, or chicken lettuce wraps

Ingredients

1 pound round or skirt steak cut into strips
4 tbsp of coconut aminos ( soy sauce replacement)
4 tbsp of date paste or 1 tbsp of honey
1 tbsp of coconut oil
2 tbsp of sesame oil
4 garlic cloves, minced
4 green onions, chopped
2 tablespoons of toasted sesame seeds*
A pinch of salt
Black pepper to taste

 Preparation:

 

  • Place the meat in a medium bowl or a Ziploc bag and add the coconut aminos, garlic, green onions, date paste, salt, and pepper and let it marinade in the refrigerator for at least an hour or overnight.
  • In a large frying pan or wok, heat the coconut oil and sesame oil and stir fry the meat over medium/ high heat until desired doneness.
  • Add sesame seeds, remove from heat and serve.

 

*To toast the sesame seeds simply pre-heat the oven to 400, spread the sesame seeds over a cookie sheet and bake until golden brown.

Sesame Beef

Recipe Type: Entree
Cuisine: Paleo Asian
Author: Edible Harmony
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 1 pound round or skirt steak cut into strips
  • 4 tbsp of coconut aminos ( soy sauce replacement)
  • 4 tbsp of date paste or 1 tbsp of honey
  • 1 tbsp of coconut oil
  • 2 tbsp of sesame oil
  • 4 garlic cloves, minced
  • 4 green onions, chopped
  • 2 tablespoons of toasted sesame seeds*
  • A pinch of salt
  • Black pepper to taste
Instructions
  1. Place the meat in a medium bowl or a Ziploc bag and add the coconut aminos, garlic, green onions, date paste, salt, and pepper and let marinade in the refrigerator for at least an hour or overnight.
  2. In a large frying pan or wok, heat the coconut oil and sesame oil and stir fry the meat over medium/ high heat until desired doneness.
  3. Add sesame seeds, remove from heat and serve.
Notes

*To toast the sesame seeds simply pre-heat the oven to 400, spread the sesame seeds over a cookie sheet and bake until golden brown