Tag Archives: red pepper

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
 
Prep time
Cook time
Total time
 
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.

 

Sweet and Spicy Coconut Mango Chicken

Sweet and Spicy Coconut Mango Chicken

coconut mango chicken sweet spicy slow cooker protein tropical paleo Once again I am posting from beautiful South Dakota while sitting in a Perkins because they seem to have the best wifi connection in town.  Yesterday we did a 10K hike (3.5 miles each way) to the top of Harney Peak in Custer State Park.

custer state park south dakota harney peak hikeI was overcome with gratitude that my husband and I were able to do this challenging 5 hour hike because 100 pounds ago, it may have killed me. So when people ask “why would you want to hike to the top of a mountain?”, my response now is always, “because I can”.

custer state park south dakota harney peak hikeWhile vacation is always great, I do miss home cooking and creating healthy recipes. Eating out can be challenging, especially in an area that doesn’t really make organic, preservative free meals a priority. That being said, try cooking this Sweet and Spicy Coconut Mango Chicken in my honor while I’m out West.

This recipe is so easy and simple. Very few ingredients and full of protein and flavor. Seriously, anybody can make this. You cannot screw it up. That might be going too far because I’ve been known to mess up the simplest of things but you know what I mean.

coconut mango chicken sweet spicy slow cooker protein tropical paleo

While this was cooking in the slow cooker, my house smelled like Hawaii. We rent homes when we vacation there so we can cook our food and play like we live there so using mango and coconut in anything automatically brings my senses back there.

coconut mango chicken sweet spicy slow cooker protein tropical paleo

You can also serve this as a chunky stew or top some cauliflower rice with it. I do recommend the topping of sweetened coconut flakes, it really adds a lot to the flavor.

Sweet and Spicy Coconut Mango Chicken
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Paleo, Low-Fat, Protein
Serves: 4
Ingredients
  • 1 pound boneless skinless chicken, cubed
  • 2 medium semi-ripe mango, diced into chunks, reserve pits (you will use the pits in the slow cooker for extra flavor and discard after cooking is finished)
  • 1 can full fat coconut milk (I use Trader Joe's brand)
  • 2 tablespoons chipotle flakes
  • 1 teaspoon red pepper flakes
  • shredded sweetened coconut (I use Trader Joe's brand)
  • butter lettuce
Instructions
  1. Put mango chunks, mango pits, coconut milk, chipotle flakes and red pepper flakes in slow cooker. Stir to combine.
  2. Cube your chicken into bite size pieces and add to the slow cooker. Stir to make sure all chicken is coated in coconut milk mixture.
  3. Set slow cooker on low for 5 hours.
  4. Using a slotted spoon, remove the mango pit and discard.
  5. SERVING SUGGESTIONS:
  6. Using a slotted spoon, drain and spoon onto butter lettuce cups, top with sweetened shredded coconut.
  7. Spoon chicken with the coconut sauce over some quinoa or cauliflower rice, top with sweetened shredded coconut.
  8. Just have a bowl of chicken and coconut sauce as a stew and a fresh pita.

 

Spicy Thai Scallops with Crispy Bacon Brussel Sprouts

Spicy Thai Scallops with Crispy Bacon Brussel Sprouts

spicy thai scallop chili pepper garlic protein sea peanut onion

I had a craving for scallops recently and wanted something besides rice or pasta to put them on so I cooked up this deliciously rich and spicy dish (this shiz has got some heat to it). I just finished a small plate and I cannot wait until I’m hungry again because it was SO good.

I’m going to do a separate post for the Crispy Bacon Brussel Sprouts. Just click HERE for the recipe.

crispy brussel sprouts bacon vegetable fiber cabbage leafy green vitamin c

Let’s just get to the recipe for the scallops because they were so easy. I’ve included some substitutes you can use in the recipe if you want.

Spicy Thai Scallops with Crispy Bacon Brussel Sprouts
 
Prep time
Cook time
Total time
 
Spicy Thai Scallops with Crispy Bacon Brussel Sprouts
Author:
Recipe type: Seafood, Protein
Ingredients
  • 1 lb. sea or bay scallops, whatever your preference
  • 1 tablespoon coconut oil (can sub with olive oil)
  • 1 tablespoon arrowroot starch/flour (can sub with cornstarch)
  • 14 ounces vegetable broth
  • 1 - 1½ tablespoons chili sauce (use 1½ if you like a lot of spice)
  • 2 tablespoons creamy peanut butter (can sub with almond creamy almond butter)
  • ¼ cup finely diced onion
  • 1 teaspoon minced garlic
  • dash of salt and pepper
  • **Optional: crushed roasted peanuts**
Instructions
  1. In a small bowl combine arrowroot starch, vegetable broth, chili sauce and peanut butter. Whisk until combined and smooth. Set aside.
  2. In a large skillet heat oil of choice and add scallops.
  3. Heat scallops on both sides until no longer opaque. Once heated, remove from skillet with a slotted spoon and set aside.
  4. Using the same skillet and whatever liquid is left in the skillet, add diced onions, salt/pepper and garlic. Saute for 3 - 5 minutes.
  5. Add peanut butter mixture to skillet and bring to a boil and stir for a couple of minutes until the mixture starts to thicken.
  6. Once thickened up a bit, reduce heat to a simmer and add scallops.
  7. Cover and simmer for 3 - 5 minutes.
  8. Serve over bacon brussel sprouts.
  9. **Optional: top with crushed peanuts**

 

Enhanced by Zemanta

Ricotta and Spinach Stuffed Mushrooms

Ricotta and Spinach Stuffed Mushrooms

I wanted to make a new recipe to share so I opened the fridge, stood there and starred.  I always have portabella mushrooms on hand because I don’t eat bread and use them as the base for pizza’s or tostada’s frequently.  I still had some of my organic veggie stash that I stock up on every weekend so what to make, what to make.  Oh look, there is some ricotta cheese.  Delicious is born!

These are really quick to make.  Gluten free and great option for meatless meals.  Your family will think you went to cooking school or something because these are that good!

Ingredients (I always use organic when available): 

  • 2 portabella mushrooms
  • 1/2 cup ricotta cheese
  • 4 slices mozzarella cheese
  • 1/2 onion (diced)
  • 1/2 red pepper (diced)
  • 2 handfuls of fresh spinach
  • A dash of salt and pepper

Makes 2 servings

Preheat oven to 400.  Scoop the stem and dark gills from the underside of the mushrooms. Brush the cap of the  mushrooms with olive oil.

mushroom vegetable portabella portobello stuffed vegetarian healthy

Preheat a skillet with a drizzle of olive oil.  Add diced onions, diced red pepper and 2 handfuls of fresh spinach.  Add a dash of salt and pepper and saute until the spinach leaves have wilted.

Spread half of the ricotta into each mushroom cap.  Top ricotta with the onion/red pepper/spinach mixture.  Finish off with the 2 mozzarella slices on each mushroom.

mushroom vegetable portabella portobello stuffed vegetarian healthy

Bake for 20 minutes.

mushroom vegetable portabella portobello stuffed vegetarian healthy

Holy stuffed mushrooms, these are delicious!

mushroom vegetable portabella portobello stuffed vegetarian healthy

 

Enhanced by Zemanta