Category Archives: Dairy Free

Easy Thai Coconut Curry Scallops with Jasmine Rice – Paleo, Gluten Free, Dairy Free

Easy Thai Coconut Curry Scallops with Jasmine Rice

thai coconut curry scallop jasmine rice paleo gluten free carrot lime gingerA friend recently went to Vegas and was talking up a coconut curry scallop dish they had at the Bellagio. Well then all I could think about was coconut curry scallops so I needed to try out a recipe and see how things went.

I found this recipe on line that had ingredients I could tweak to make it paleo and gluten free. It was unbelievably easy to do. Just a couple of small tweaks is all you need sometimes. Which goes to show that very few recipes can be off limits to you if you just know what to substitute. The taste is the same, just better ingredients,

thai coconut curry scallop jasmine rice paleo gluten free carrot lime gingerTo make this recipe really easy as far as steps go, I chopped everything I needed first. This took about 10 minutes. It went fast. I put all the ingredients in their own little piles so I’d be ready for them in a snap. This dish cooked up in a little over 30 minutes and you’ll look like a kitchen ninja 🙂

thai coconut curry scallop jasmine rice paleo gluten free carrot lime gingerNext I made the sauce. All I did was put in all the ingredients called for. No fancy schmancy crap, easy like weezy. While the sauce is simmering, salt and pepper the scallops.

thai coconut curry scallop jasmine rice paleo gluten free carrot lime gingerAfter sauce has been cookin’, add your thawed scallops. Cook scallops about 3 minutes on each side. To test doneness, cut one open and make sure it’s white, not opaque. You don’t want to overcook the scallops though, they can get rubbery.

thai coconut curry scallop jasmine rice paleo gluten free carrot lime gingerI made some jasmine rice to go with the scallops so if you do that, start it as soon as you start chopping the ingredients because the rice takes about 35 minutes. You could also use brown rice or quinoa, whatever floats your boat.

thai coconut curry scallop jasmine rice paleo gluten free carrot lime gingerLook at you cookin’ delicious healthy thai food. You friggin’ rock!

thai coconut curry scallop jasmine rice paleo gluten free carrot lime ginger

Easy Thai Coconut Curry Scallops with Jasmine Rice - Paleo, Gluten Free
 
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Author:
Recipe type: Paleo, Gluten Free, Dairy Free
Serves: 4
Ingredients
  • 1 pound large scallops
  • ½ cup chopped shallots
  • ⅓ cup chopped cilantro
  • ⅓ cup chopped fresh basil
  • 3 large carrots cut into matchsticks
  • 2 large limes
  • 2 Tablespoons minced or grated peeled fresh ginger
  • 2 Tablespoons fish sauce
  • 1 Tablespoon coconut oil
  • 4 teaspoons Thai red curry paste
  • 2 teaspoons chili garlic sauce (I used sriracha)
  • 1 can full fat coconut milk
  • pinch salt and pepper
  • Optional: ¼ cup chopped peanuts
Instructions
  1. Chop all your veggies and herbs first.
  2. Finely grate zest from one of your limes. Using the remainder of the lime, squeeze 2 Tablespoons. Cut second lime into wedges for garnish.
  3. Heat coconut oil in large saucepan over medium-high heat. Add chopped shallots, carrots and minced ginger; saute until shallots are tender and carrots soften, about 5 minutes.
  4. Stir in curry paste, sriracha, coconut milk, fish sauce, lime peel zest and 2 Tablespoons lime juice. Simmer gently, stirring often for about 5 minutes.
  5. Sprinkle scallops with a pinch of salt and pepper on both sides. Add scallops to curry sauce.
  6. Return heat to a gentle simmer and cook just until scallops are opaque in center, 5 to 6 minutes.
  7. Gently stir in cilantro and basil.
  8. Serve over your favorite rice. I used jasmine but you could use brown rice or even quinoa.
  9. Garnish with sliced limes.
  10. Optional: sprinkle with chopped peanuts

Sweet and Spicy Brussels Sprouts and Quinoa – Paleo, Gluten Free, Vegetarian

Sweet and Spicy Brussels Sprouts and Quinoa

brussel sprouts ginger walnut quinoa paleo gluten free vegetarian I know, I  know brussels sprouts aren’t everyone’s bag but I LURVVVVV them. There, I said it. That felt good. I like em plain with some ghee (butter) or fancy schmancy like this easy recipe.

I went to Sunday morning outdoor yoga this morning, took a beautiful walk with my doggie friend Truman then came home and whipped up this bad boy. I was actually craving brussels sprouts if you can believe it.

First I just trimmed up a pound of fresh organic sprouts and rinsed them really good and grated a little fresh ginger. While I was trimming up the sprouts and grating my ginger, I toasted the walnuts. By the time the nuts were nice and fragrant, my sprouts and ginger were ready for the pan. I’m all about multi-tasking. Note to self: next time I make this I’m going to chop up the brussels sprouts into smaller pieces. No reason in particular, I just like smaller pieces.

brussel sprouts ginger walnut quinoa paleo gluten free vegetarian After the nuts toasted up nicely, I set them aside and heated up the coconut oil in the same pan. Then I added the brussels sprouts and ginger. Stirring frequently, I sauteed the sprouts until lightly browned.

brussel sprouts ginger walnut quinoa paleo gluten free vegetarian

Next I added the remaining ingredients except for the walnuts. Sauteed on low for 5 – 10 minutes until the liquid cooked off and thickened up coating everything.

brussel sprouts ginger walnut quinoa paleo gluten free vegetarian Lastly, toss in your walnuts and give it a gentle stir. After making these, maybe you’ll crave brussels sprouts too because these ain’t your grandmas brussels sprouts. I love the mix of textures from the crunchy walnuts and quinoa. These would be great to bring for a holiday dinner or pot luck too.

brussel sprouts ginger walnut quinoa paleo gluten free vegetarian

Sweet and Spicy Brussels Sprouts and Quinoa - Paleo, Gluten Free, Vegetarian
 
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Author:
Recipe type: Paleo, Gluten Free, Vegetarian
Serves: 4 servings
Ingredients
  • *********I ALWAYS RECOMMEND ORGANICS WHENEVER POSSIBLE************
  • 1 lb. fresh brussels sprouts (trimmed and halved or smaller, whatever your preference)
  • ½ cup chopped walnuts
  • ½ cup cooked quinoa (I used a pre-cooked quinoa from Trader Joes but you can make your own too)
  • ¼ cup vegetable broth
  • 2 Tablespoons coconut oil
  • 1 Tablespoon raw honey
  • 1 Tablespoon fresh lime juice
  • 2 teaspoon grated fresh ginger
  • 1 teaspoon sriracha sauce (or more if you like a lot of heat)
  • 1 teaspoon coconut aminos (can sub with soy sauce)
Instructions
  1. If making your own quinoa, start cooking it first and by the time you need it, it will be finished. But if you are using pre-cooked quinoa like I did from Trader Joes, just heat it in the microwave and set aside until needed.
  2. In a dry skillet, toast walnuts on medium heat. Stir often and toast for about 5 minutes until nice and fragrant. (While the walnuts are toasting, you can trim and wash your brussels sprouts and grate your ginger.)
  3. In the same pan that you used for the walnuts, heat coconut oil, add brussels sprounts and ginger on medium-high heat. Brown brussels sprouts slightly (about 5 minutes), stirring occasionally.
  4. Add the remaining ingredients (including quinoa) except for the walnuts.
  5. Saute on low for 5 - 10 minutes. You want to cook off most of the liquid and thicken it up so that the sauce coats everything nicely.
  6. Stir in toasted walnuts and toss gently.
  7. Serve :)

 

Easy Greek Lemon Chicken with Olives and Artichoke Hearts – Paleo, Gluten Free, Low Carb

Easy Greek Lemon Chicken with Olives and Artichoke Hearts

green chicken lemon artichoke tomato paleo gluten free low carb When I say this recipe is easy, I really really mean it. Not only is it easy but its paleo, gluten free and low carb. Not to mention, delicious.

green chicken lemon artichoke tomato paleo gluten free low carb I found this recipe at Beauty and the Foodie, a great food blog that I found recently. Check it out if you get a chance. I made a couple of changes to their recipe like using boneless chicken breasts and kalamata olives for example.

Start to finish, this delicious Greek chicken bake took less than an hour. And it really could not have been easier. Serve topped with some crumbled feta if that’s your thang or some lemon slices for some extra zing. Yum-may!

green chicken lemon artichoke tomato paleo gluten free low carb

Easy Greek Lemon Chicken with Olives and Artichoke Hearts - Paleo, Gluten Free, Low Carb
 
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Author:
Recipe type: Paleo, Gluten Free, Low Carb
Serves: 6 servings
Ingredients
  • **********I ALWAYS RECOMMEND ORGANICS WHENEVER POSSIBLE*******
  • 2 lbs boneless skinless chicken
  • 1 - 10 ounce package grape or cherry tomatoes, chopped in half
  • 1 cup pitted kalamata olives, sliced in half
  • 1 can quartered artichoke hearts, canned
  • 3 Tablespoons lemon juice
  • 2 Tablespoons olive oil
  • 1 Tablespoon dried thyme
  • 2½ teaspoons minced garlic
  • ½ tsp sea salt
  • ½ tsp black pepper
  • *Optional: crumbled feta cheese for topping
  • *Optional: lemon slices for garnish
Instructions
  1. Preheat oven to 425 degrees.
  2. Cut chicken breasts into large pieces. Sprinkle both sides of chicken with salt and pepper and place in a 9 x 13 baking dish. Set aside.
  3. In a medium bowl, combine tomatoes, olives, artichoke hearts, lemon juice, salt, pepper, thyme, garlic and olive oil. Stir gently until everything is thoroughly mixed.
  4. Pour mixture over chicken evenly.
  5. Bake for 35 - 40 minutes. Check at 35 minutes. Slice the largest piece of chicken to see if it is cooked thoroughly. If not, put back in oven for another 5 minutes and check again.
  6. Using a slotted spoon, serve and spoon a little of the lemon juices over the top.

 

 

Veggie Spring Rolls with Orange Dipping Sauce – Paleo, Gluten Free, Vegetarian

Veggie Spring Rolls with Orange Dipping Sauce – Paleo, Gluten Free, Vegetarian

spring roll vegetable vegetarian orange gluten free paleo asian vietnamese rice paper jicama bell pepper cabbage carrotI’ve never seen a more beautiful spring roll. It’s like a rainbow on a plate. They are almost a shame to eat. But one bite and you’ll get over it.

Just chop a bunch of fresh veggies and make the sauce.

spring roll vegetable vegetarian orange gluten free paleo asian vietnamese rice paper jicama bell pepper cabbage carrotPut your beautiful veggies on the rice paper and roll roll roll.

spring roll vegetable vegetarian orange gluten free paleo asian vietnamese rice paper jicama bell pepper cabbage carrotThe sauce is super easy to make and amazing. It’s a tangy sweet and spicy sauce that makes the veggie flavors explode in your mouth. Love these beyond belief. Not to mention, you’ll totally impress your family and friends with these pretty little veggie rolls.

spring roll vegetable vegetarian orange gluten free paleo asian vietnamese rice paper jicama bell pepper cabbage carrot

Veggie Spring Rolls with Orange Dipping Sauce - Paleo, Gluten Free, Vegan
 
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Author:
Recipe type: Paleo, Gluten Free, Vegetarian
Serves: 12 - 15
Ingredients
  • ****Veggie Spring Rolls****
  • 1 large red bell pepper, sliced into 3″ long strips
  • 1 large yellow bell pepper, sliced into 3″ long strips
  • ¼ head of red cabbage, thinly sliced into 3″ long shreds
  • 3 small scallions, green part thinly sliced
  • 2 medium carrots, shredded (I just used a vegetable peeler)
  • 1 small jicama, sliced into 3" long strips
  • 1 avocado, ripe but firm, halved and peeled, then cut into thin slices lengthwise
  • 12 - 15 spring roll wrappers
  • ****Sweet & Sour Orange Oolong Sauce****
  • zest of 1 orange
  • ⅓ cup fresh orange juice (1-2 oranges)
  • ½ cup oolong tea, strongly steeped then cooled to room temperature
  • 3 Tbsp rice wine vinegar
  • 3 Tbsp raw honey
  • 2 tsp coconut aminos (can sub with low sodium soy sauce)
  • 1 tsp minced garlic
  • ½ tsp Sriracha hot sauce
  • few drops sesame oil
  • 1 Tbsp arrowroot starch (if sauce needs thickening, add more starch a ½ teaspoon at a time until thickness is as desired)
Instructions
  1. VEGGIE SPRING ROLLS:
  2. Chop all of your veggies. Set aside individually in piles or in separate bowls.
  3. Fill a large pie pan or deep, large bowl with a couple of inches of warm water. Submerge a spring roll wrapper and sink into water until completely covered, wait for it to soften for about 10 seconds, then place the sheet on a clean work surface like a cutting board.
  4. Lay 2 strips each of red bell pepper, yellow bell pepper and 1 stick of jicama in the lower ⅓ section of each sheet, towards the center.
  5. Add a little stack of shredded cabbage, carrots and 1 strip of green onion on top of the bell pepper pile.
  6. Roll up spring roll half way, fold right and left sides of the wrapper in towards the center of the roll. Continue rolling upwards (away from you) until you get a completed roll.
  7. Repeat process of dipping wrapper in water, filling with veggies and rolling up.
  8. DIPPING SAUCE:
  9. Steep a bag of oolong tea for 6 to 7 minutes. Let cool. Once cool, add arrowroot starch and stir until dissolved in the tea. Set aside.
  10. In a small saucepan, combine remaining sauce ingredients. Heat on medium and bring to a boil. Stirring constantly, boil for a minute. Reduce heat to a simmer.
  11. Stir the oolong tea/arrowroot starch mixture again and add to saucepan.
  12. Bring to a boil again and stir constantly. The mixture will begin to thicken and turn slightly translucent.
  13. *If mixture is not thickening enough for your preference, add a ½ teaspoon, stir until dissolved and continue boiling until mixture thickens up.
  14. Serve with a slices of avocado and a little sauce for dipping.
  15. Prepare to impress yourself with these beautiful rainbow veggie spring rolls.

 

Miso Marinated Cod with Baby Bok Choy and Shiitake Mushrooms

Miso Marinated Cod with Baby Bok Choy and Shiitake Mushrooms – Gluten Free


This dish was so amazing! It sounded good when I was asked to make it but I had no idea how much I would love it! I easily made this recipe gluten free which got me even more excited.

I love that the cod has an amazing flavor from the marinade and equally delicious is the bok choy and mushrooms. They were flavored with a little garlic and sesame oil. Individually, both pieces to this recipe are delicious on their own but when paired, it’s was like a party in my mouth 🙂

miso marinated cod bok choy mushroom paleo gluten free proteinI marinaded the cod overnight in a freezer bag, I think any less wouldn’t infuse all the flavor. So buy fresh cod and marinade overnight. The next day you will have a super delicious, healthy meal ready in 20 minutes. Yeah that’s right, 20 minutes!

miso marinated cod bok choy mushroom paleo gluten free proteinChopped up some baby bok choy stems and reserved the leaves.

miso marinated cod bok choy mushroom paleo gluten free proteinSliced up some shiitake mushrooms.

miso marinated cod bok choy mushroom paleo gluten free proteinI placed the cod on a greased sheet. I just sprayed it with some coconut oil.

miso marinated cod bok choy mushroom paleo gluten free proteinWhile the cod was baking I cooked up the bok choy and shiitake mushrooms.

miso marinated cod bok choy mushroom paleo gluten free proteinAfter baking the cod for about 10 minutes I turned the oven to broil and broiled the cod for 2 to 3 minutes to give the top a nice crispiness. Serve cod on a bed of bok choy and mushrooms and give yourself a pat on the back cause that shiz is damn good!

Miso Marinated Cod with Baby Bok Choy and Shiitake Mushrooms
 
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Author:
Recipe type: Gluten Free, Protein
Serves: 4
Ingredients
  • 1 - 1½ lbs fresh cod fillets
  • MARINADE:
  • ½ cup miso broth
  • ½ cup mirin
  • ⅓ cup brown sugar
  • VEGETABLES:
  • 1 Tablespoon oil (olive or coconut)
  • 1 lb baby boy choy (stems sliced in ¼ inch pieces, reserve leaves)
  • 8 ounces shiitake mushrooms (sliced, stems discarded)
  • ¼ cup miso broth
  • 1 teaspoon minced garlic
  • 1 teaspoon coconut aminos (can sub with soy sauce)
  • 1 teaspoon toasted sesame oil
Instructions
  1. MARINADE:
  2. Combine marinade ingredients and whisk until brown sugar is dissolved.
  3. Place cod fillets in a large freezer bag and pour ¾ths of the marinade over it. Reserving a ¼th of the marinade to top cod after cooked. Refrigerate the reserved marinade separately.
  4. Place in fridge overnight or longer (up to 2 days). At the very least, start the marinade first thing in the morning and cook for dinner.
  5. COD:
  6. Preheat oven to 400 degrees.
  7. Place cod on a greased baking sheet (I sprayed mine with coconut oil)
  8. Bake for 10 - 12 minutes. Check at 10 minutes to see if the fish is flakey and done. If not, put in for another 2 minutes.
  9. Take cod out and turn oven up to broil and broil for 2 - 3 minutes until the tops have turned a golden brown. Watch carefully so not to burn it
  10. VEGGIES:
  11. While your cod is baking, saute your veggies.
  12. Heat oil on medium high heat in large pan and add bok choy and mushrooms.
  13. Saute veggies for 4 - 5 minutes until they start to soften.
  14. Add garlic and continue sauteing for 1 minute, stirring frequently.
  15. Add bok choy leaves, miso broth, coconut aminos and simmer until leaves have wilted (2 to 3 minutes).
  16. Remove from heat and mix in sesame oil.
  17. Serve warm cod on a bed of your veggies and top with reserved marinade.