Tag Archives: paprika

Red Pepper Thai Coconut Asparagus with Quinoa

Red Pepper Thai Coconut Asparagus with Quinoa

Red Pepper Thai Coconut Asparagus quinoa paleo vegan gluten free side dish proteinI opened the fridge and realized I hadn’t made anything with the asparagus I’d bought recently. I remembered a recipe I came across recently and remembered the words “thai” and “coconut” but not much else. That was enough for me though. The light bulb went off and I started gathering ingredients like Edward Scissorhands trimming a hedge lol.

Red Pepper Thai Coconut Asparagus quinoa paleo vegan gluten free side dish protein

I wasn’t sure how this would turn out but of course I was hoping for the best. It had so many of my favorite foods and flavors so how could it not kick ass?

Thankfully, it kicked ass! So much so that I walked away for a few minutes and when I came back to the kitchen, half of it was gone. Hubby owed up and said “I ate it, it was really good!” That’s the best compliment of all. He even requested I make it again this week.

Red Pepper Thai Coconut Asparagus with Quinoa
 
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Author:
Recipe type: Paleo, Vegan, Gluten Free
Serves: 4
Ingredients
  • 1½ - 2 cups chopped asparagus (about 1 inch pieces)
  • ½ sweet yellow onion, diced small
  • ½ cup uncooked quinoa (you'll use the coconut milk to cook the quinoa instead of water)
  • 1 cup unsweetened coconut milk + 1 tablespoon, separated
  • 1 Tablespoon coconut oil
  • 1 teaspoon red pepper flakes + a pinch, separated
  • ½ teaspoon paprika
  • big pinch of curry powder
  • dash salt/pepper
Instructions
  1. In a medium saucepan, prepare quinoa. Combine uncooked quinoa with 1 cup of coconut milk. Bring to a boil then reduce to a very low simmer, add teaspoon of red pepper flakes, stir and cover. Cook for 10 minutes, stirring occasionally. If after 10 minutes there is still liquid left in the pan, uncover pan and let the liquid cook off.
  2. While the quinoa is cooking, heat coconut oil in a medium skillet and add onion. Saute on medium for 3 or 4 minutes, stirring occasionally.
  3. Add paprika, curry powder and salt/pepper, stir.
  4. Add asparagus and combine everything in the skillet. Continue to saute on medium for 3 - 4 minutes, stirring occasionally.
  5. Add cooked quinoa to onion/asparagus mixture plus 1 tablespoon of coconut milk and a pinch of red pepper flakes. Cook until the coconut milk is cooked off.
  6. Serve.

 

Easy Savory Roasted Cauliflower

Easy Savory Roasted Cauliflower

easy roasted cauliflower paleo vegan gluten free low carb

Cauliflower is one of the most versatile vegetables for sure. Because of it’s mild flavor, it adapts to pretty much any flavor you pair it with. It can be made into cauliflower rice, used for cauliflower cheese sticks or even cauliflower pizza crust.

It’s paleo, gluten-free, low-carb and vegan. Not to mention has lots of B-vitamins, vitamin C, antioxidants, fiber and contains cancer fighting properties. It’s one of the good guys for sure and this is an easy way to sneak this veggie into your meals.

Roasting cauliflower is super easy and can be customized to suit your preference for spices. I made this one with coconut palm sugar, paprika, a little salt and olive oil. Just use the florets of the cauliflower and toss thoroughly with the olive oil and spices, lay on a foil lined cookie sheet and bake. Done.

roasted cauliflower low carb paleo vegan gluten free fiberI love the combination of slightly sweet flavor from the coconut palm sugar with the delicate spice of the paprika but you can use any flavor combo that you are partial to.

If sweet and spice isn’t your thang, try using Italian seasoning, dry mustard and honey, jerk seasoning, nutritional yeast for a cheesy flavor or just salt and pepper. Whatever seasoning you use, just mix it with the olive oil and massage into the florets. So versatile!

I could eat the entire head of cauliflower myself but if you aren’t greedy like me, you might want to share. It’s so savory and easy that you might make 2 heads next time.

roasted cauliflower low carb paleo vegan gluten free fiber

Easy Savory Roasted Cauliflower
 
Prep time
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Easy Savory Roasted Cauliflower
Author:
Recipe type: Paleo, Gluten-Free, Low-Carb, Vegan
Ingredients
  • 1 large head of cauliflower (broken up into florets)
  • 2½ teaspoons olive oil
  • 3 teaspoons coconut palm sugar (can sub with light brown sugar)
  • 1 teaspoon paprika (separated)
  • ¼ teaspoon sea salt
Instructions
  1. Preheat oven to 425 degrees
  2. In a medium bowl combine cauliflower florets, olive oil, coconut palm sugar and ½ teaspoon paprika. Using your hands, massage everything together making sure each floret is covered.
  3. Place cauliflower on foil lined cookie sheet and sprinkle with remaining ½ teaspoon of paprika and salt.
  4. Bake for 20 minutes, stir.
  5. Bake for an additional 7 - 8 minutes.
  6. Serve. How easy was that?

 

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Easy Slow Cooker Paleo Chicken

It’s Sunday again and in our house that means we don’t leave the house and we do whatever makes us happy. If that means taking a nap on the couch at 1pm or working on that quilt that’s been under construction for the past 10 years, that’s what we do.  Whatever makes us happy.  But more times than not that includes a good slow cooker recipe.

Easy Slow Cooker Paleo Chicken

This recipe adds to my happiness for several reasons.

  • It’s Paleo
  • It’s SUPER easy
  • Using the slow cooker on Sundays makes me feel very “wife-ish”
  • There will be leftovers because it’s just the hubby and I
  • I know exactly what’s in it
  • I have time for a nap if I want
  • I don’t have to worry about burning anything

BEFORE

Easy Paleo Slow Cooker Chicken Crock Pot protein whole food onion

AFTER

Easy Paleo Slow Cooker Chicken Crock Pot protein whole food onion

Easy Slow Cooker Paleo Chicken
 
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This is hands down the easiest paleo chicken recipe. A whole chicken, spices and a slow cooker is all you need.
Author:
Recipe type: Paleo
Serves: 4
Ingredients
  • **Use organics whenever possible**
  • 1 whole chicken (4 - 6 pounds)
  • 1 tbsp cumin
  • 2 tbsp dried onion flakes
  • 1 tsp paprika
  • 1 tsp cayenne pepper
  • 1 tsp pepper
  • 2 tsp salt
  • ½ tsp thyme
  • 1 cup chopped onion
Instructions
  1. In a small bowl combine all spices
  2. Wash chicken and remove giblets
  3. Place chicken into slow cook and rub spices onto chicken, really rub it in
  4. Top with chopped onion
  5. As the chicken cooks it will release it's own natural juices so there is no need to add any extra liquid
  6. Set slow cooker on low for 5 hours. After 5 hours check temperature of chicken with a meat thermometer. It should be at least 165 degrees. Mine was 170 after 5 hours and the meat fell off the bone
  7. After 3 hours, baste the chicken with the juices that are at the bottom of the slow cooker. (If you aren't home while it's cooking, don't worry because I did not baste mine and it was still fall off the bone tender)

 

 

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