Tag Archives: Paleo

thai chicken noodle soup

CSC_0233 adjusted- thai chicken noodle soup

This soup features three flavors that define Thai cuisine, coconut, chili, and lime.

  • Prep time: 25-30 minutes
  • Serves: 4.
  • Calories: 342. Sodium: 2,760 mg. Dietary fiber: 4.2 g. Total fat: 17.1 g. Total carbs: 27.4 g. Protein: 25.1 g.

Ingredients:

……………………………………………

½ cup zucchini noodles, spaghetti cut
2 boneless, skinless chicken breasts cut into bite-size pieces
5 cups chicken broth
1 cup coconut milk (can use low-fat)
2 jalapeno peppers, seeded and chopped finely
2 large cloves garlic, chopped
1 ½ inch piece ginger root, grated
1 Tbsp. lime zest
¼ cup fresh lime juice
4 Tbsp. fish sauce (I use Red Boat)
2 cups shiitake mushrooms, sliced
2 cups baby spinach leaves
2 Tbsp. chopped cilantro

……………………………………………

Instructions:

  1. Combine the chicken broth, jalapeno, garlic, ginger, lime juice and zest and 3 Tbsp. fish sauce in a medium sauce pan and bring to a simmer.
  2. Add the noodles and cook for one minute or until tender. Use tongs to remove the noodles. Place in a bowl and cover to keep warm.
  3. Add the mushrooms to the simmering broth. Simmer for another four minutes, then add the chicken and the coconut milk.
  4. Continue to simmer until the chicken is cooked through.
  5. Add the spinach and stir until the leaves get limp, then add the chopped cilantro and remaining tablespoon of fish sauce.
  6. Divide the cooked noodles into four bowls and pour the soup over the noodles.

tunisian noodle soup

CSC_0237 adjusted- tunisian noodle soup CSC_0239 adjusted- tunisian noodle soup

This spicy noodle soup is a vegetarian African variation of the ubiquitous chicken noodle soup.

  • Prep time: 25-30 minutes
  • Serves: 4-6.
  • Calories: 181. Sodium: 184 mg. Dietary fiber: 2.9 g. Total fat: 10 g. Total carbs: 20.7 g. Protein: 4.7 g.

Ingredients:

……………………………………………

2 cups zucchini noodles, spaghetti cut
2 quarts vegetable stock (or chicken stock)
1 pound Swiss chard, chopped coarsely (stems, ribs, and eaves)
1 large red onion, chopped
3 large garlic cloves, minced
4 Tbsp. olive oil (or coconut oil)
2 Tbsp. tomato paste
2 Tbsp. hot pepper sauce
1 Tbsp. fresh lemon juice

……………………………………………

Method:

  1. Bring the stock to a boil in a stockpot. Add the chard and cook until the chard is wilted.
  2. Stir in the tomato paste, oil, hot pepper sauce, garlic, and onion. Return to a boil and then reduce to a simmer.
  3. Simmer for 5-10 minutes, then add the noodles. Cook for about 1 minute, or until they are tender.

pumpkin pasta bacon greens

CSC_0208 adjusted- pumpkin pasta bacon greens

This is a variation of one of the simplest and most decadent pasta dishes ever invented. The pumpkin pairs exceptionally well with the smoky bacon, but you can use any veggie pasta you like.

  • Prep time: 20 min.
  • Serves: 4-8.
  • Calories: 321. Sodium: 1,344 mg. Dietary fiber: 1.1 g. Total fat: 24.0 g. Total carbs: 3.2 g. Protein: 22.4 g.

Ingredients:

……………………………………………

“PASTA”
4 cups pumpkin pasta, warmed
1 pound bacon
4 large garlic cloves, chopped
1 bunch spinach, shredded
1 Tbsp. dried red pepper flakes (or to taste)

……………………………………………

Instructions:

  1. Fry the bacon until crisp. Remove from heat and put aside to cool.
  2. Saute the chopped garlic in the remaining bacon fat until it is golden brown.
  3. Add the dried pepper flakes.
  4. Spiralize the pumpkin into nice pasta ribbons. Warm them (saute, blanche, nuke, or boil).
  5. Combine the warmed pasta and the shredded spinach.
  6. Pour the bacon mixture over the pasta and spinach and mix well.
  7. Serve immediately.

pesto pasta and sausages

CSC_0412 adjusted- pesto pasta and sausages

The pesto here is made without Parmesan (a Paleo no-no) but with the addition of almonds for a second helping of nutty nutrition.

  • Prep time: 20 minutes
  • Serves: 2-4.
  • Calories: 453. Sodium: 657 mg. Dietary fiber: 3.7 g. Total fat: 35.5 g. Total carbs: 11.4 g. Protein: 25.7 g.

Ingredients:

……………………………………………

“PASTA”
3 medium zucchinis
1 cup fresh basil leaves
1/4 cup Walnuts
1/4 cup Almonds
4  gluten-free sausages, cut into bite-size pieces
5 to 6 cloves garlic
1 medium red bell pepper, diced
3 Tbsp. olive oil

……………………………………………

Instructions:

  1. Using the Veggetti cutter, make pasta strands out of the zucchinis. Heat or cook as you prefer.
  2. Toast nuts for 3-4 minutes, then set aside to cool.
  3. Combine the nuts, basil, olive oil, garlic and salt and process in a blender until smooth.
  4. Cut sausages into small pieces and sauté them in a medium saucepan.
  5. Add the “pasta” and bell peppers to the sausages. Stir in the pesto sauce. Serve hot.

carrot pasta with mushroom sauce

CSC_0409-adjusted-carrot pasta with mushroom sauce

This dish is both colourful and hearty, and can do double-duty as a vegetarian entrée for one or as a show-stopping starter for two.

  • Prep time:  15-20 minutes
  • Serves: 2
  • Calories: 122. Sodium: 155 mg. Dietary fiber: 3.0 g. Total fat: 7.1 g. Total carbs: 14.2 g. Protein: 2.2 g.

Ingredients:

……………………………………………
“PASTA”
3 large carrots
¾ cup chopped mushrooms, any kind
2 Tbsp. shallot, chopped (may substitute ¼ yellow onion, chopped)
3 tsp. olive oil
3/4 tsp. dried basil
2 large garlic cloves, minced
Pinch black pepper
Pinch salt
……………………………………………

Instructions:

  1. Make “pasta” strands out of the carrots with your Veggetti. Set aside.
  2. Add onion (or shallots) and garlic to heated oil in medium-size skillet and sauté for 2-3 minutes.
  3. Add the mushrooms to the pan and heat for 6-7 minutes or until the mushroom “liquid” has evaporated. Season with salt and pepper.
  4. Add the carrot “pasta” and mix well. Cook for another 5-10 minutes until the pasta is the texture you prefer.