Posts Tagged ‘Paleo’

Coconut Veggie Curry (Paleo)

Hello, all! It has been a very long time since my last post. But, to let everyone know, I am alive and well and have been living in Thailand now for the last month and a half. You can see my adventures on my other blog, Teach. Eat. Travel. Repeat.

I’ve been loving my time in Thailand, but the one thing I was really missing was cooking. So, I invested in an electrical skillet/wok to make some home-cooked meals some nights. Meaning… I can start up this food blog again! This time, it’ll be featuring fresh and in-season ingredients that I pick up from my local food stands and market.

To kick this blog back off, here’s a very Thai-ish meal (minus the spice) that I prepared with all of the ingredients literally down the block from me!

Coconut Veggie Curry (Paleo)

Coconut Veggie Curry (Paleo)

Ingredients:

1 tbsp coconut oil

3 garlic cloves, minced

1 tbsp freshly grated ginger

1 large carrot, peeled and cut into sticks

1 head of broccoli, chopped into florets

1/2 head of cauliflower, chopped into florets

1/4 head of cabbage, chopped

3/4 cup of water (broth would probably be better, but I can’t find any in Thailand!)

250g full-fat coconut milk

1/2 tbsp curry powder

Pinch of cayenne pepper (by all means, add more! I just needed a break from spicy foods)

125g shimeji mushrooms

2 tomatoes, diced

1 large handful of snow peas, ends removed

salt and pepper, to taste

Directions:

Heat oil over medium-low heat and add in your garlic and ginger. Cook until fragrant. Add in your carrots, broccoli, cauliflower, and cabbage and cook for 10 minutes. Stir in the water, coconut milk, and spices. Higher the temperature to medium heat and place a lid on top. Let cook, stirring occasionally until veggies shrink in size (about 15 minutes). Stir in mushrooms, tomatoes, and snow peas and cook for an additional 3 minutes. Add salt and pepper and serve!

Banana Flour Chocolate Banana Muffins and A Farewell

Well, it’s currently 1:13am in the morning and in a few short hours I will be on my flight to Thailand! Words can’t even describe how I felt/feel/will feel. Sorry for the dramatics, but I think this year abroad is bound be a life-changer for me.

However this brings me to a topic that I am not too happy about… the future status of this blog. No worries, this blog will still be up for those who need some recipe ideas. I don’t plan to ever take it down. It’s cringe-worthy, yet kinda cool to go back and read my posts from 5 years ago. (Yes, 5!) In an odd way, this blog has been a record of my college years. For those of you who have followed this blog, a big shout out and thank you to you!

Unfortunately, I’ll be unable to continue this blog for long in Thailand as I will not have a kitchen in my new home 😦 So, for the next few weeks, I’ll post recipes I’ve been meaning to. After that, it’s only if I have the opportunity to cook.

If you would like to know about my adventures in Thailand, feel free to follow my new blog, Teach. Eat. Travel. Repeat. I would love to share my journey with you!

For my last post, I wanted to write about this awesome new flour I’ve discovered- banana flour! It’s grain-free, paleo, and no,  it does not make your food taste banana-y.

Well, for this recipe it does because I used the flour is used to make banana chocolate  muffins. So good. I can’t even…

Eat one for me while I’m away! 😉

Banana Flour Chocolate Banana Muffins (Paleo)

Banana Flour Chocolate Banana Muffins

Ingredients:

1/2 cup banana flour

3 tbsp cacao powder 

2 tbsp honey

1 tsp baking powder

1/2 tsp cinnamon

1/2 tsp salt

1/4 tsp baking soda

3/4 cup mashed banana

1/2 tsp vanilla extract

1 pinch stevia extract powder

1 egg

Optional- Chocolate chips

Directions:

Preheat oven to 350. Mix all ingredients together in a food processor. Pour batter into a greased muffin tin. Bake for 25 minutes. Let cool before eating.

Raw Carrot Cake Balls (Paleo)

Easter recipe- carrot cake bites on the go!

Raw Carrot Cake Balls (Paleo)

Raw Carrot Cake Balls (Paleo)

Ingredients:

1/4 cup nut butter of choice

2 tsp cinnamon

1/2 tsp salt

1/2 tsp nutmeg

1/4 dried ginger

1 tsp vanilla

2/3 cup carrot chunks* + extra for garnish (optional)

2/3 cup unsweetened shredded coconut + extra for garnish (optional)

3 tbsp raisins

Directions:

In a bowl, stir together the nut butter, cinnamon, salt, nutmeg, ginger, and vanilla. Add in the rest of the ingredients and mix VERY well (the mixture will seem dry at first, but it all comes together once the carrots get mixed in well). Roll your carrot cake dough into balls.

Optional: Place the extra carrot chunks and coconut into 2 separate shallow dishes. Roll your carrot cake balls into one of the toppings

Sweet Potato Tater Tots (Paleo)

For the last few weeks, I’ve got to experience what it’s like to be a “hockey (goalie) mom” while nannying for a family. And goodness gracious, let me tell you, there’s a lot of lugging around bulky gear to a different arena each day. And wondering which rink you’re supposed to be at. And sitting in cold seats. And eavesdropping into other people’s conversation. And intaking all the scents coming from the concession stand and wishing there was actually something healthy there that I could eat.

Thus, my desire to make tater tots was born! Honestly, I’m impressed how these turned out! I was expecting a total fail since I just added ingredients as I went. But the end product has a crisp outside and soft inside. Score! (Hockey reference intended).

After making these, I would highly suggest waiting for the tots to COMPLETELY cool. The flavor intensifies. In fact, eating these on the second day made them taste the best 🙂   

Sweet Potato Tater Tots (Paleo)

Sweet Potato Tater Tots (Paleo)

Ingredients:

1 medium sweet potato, peeled and chopped into thick coin slices

1/2 head of cauliflower, chopped into florets

1 tbsp hot sauce

2 tsp garlic powder

1 tsp salt

1 egg

1/2 cup tapioca flour

1/4 cup coconut flour

Directions:

Preheat the oven to 400°F and grease a baking pan with oil. Bring a pot of water to a boil and add in sweet potato. Let boil for 5 minutes. Afterwards, remove from the pot with a slotted spoon. Place into a food processor and pulse until the sweet potatoes are in small pieces and starting to turn into mash. Transfer potatoes into a bowl.

Place your cauliflower into the boiling water and also cook for 5 minutes. Afterwards, drain and transfer to a food processor. Pulse until you have cauliflower  rice. Measure out 1 cup of cauliflower rice and place in the bowl with the sweet potatoes (save the remaining cauliflower rice for another recipe!)

Stir in the hot sauce, garlic, salt, and egg to the bowl. Add in the flours and mix altogether. Let batter sit for 3 minutes to thicken. Using your hands, roll the batter into individual tater tots and place on the oiled baking sheet. Lightly salt your tater tots. Place in the oven for 10 minutes. Take out, flip over with a spatula, and bake for another 8 minutes. Let cool before eating (tastes best the longer you wait).

Sweet Potato Tater Tots (Paleo)

Oven Roasted Green Beans and Mushrooms with Cashews

Hello, all! It’s been a busy last few weeks. I finished my student teaching experience and got a job as a long-term sub position as a 5th grade science and social studies teacher. Friday night I collapsed in to bed and slept for a full 12 hours… I haven’t slept that much since high school!

Anyway, really exciting news! I GOT MY PLACEMENT FOR TEACHING IN THAILAND! I’ll be teaching K-2 grade English in Chonburi City, which is a coastal city located right on the Gulf of Thailand! I can’t even describe how excited I am! More on this to come soon.

In the meantime, a simple, yet delicious recipe. I always forget how good food tastes when roasted. Need to remember to roast more often… Anyway, the seasoning makes this an awesome side dish. Add in the crunch of the cashews, and you’re in heaven.

Oven Roasted Green Beans and Mushrooms with Cashews

Oven Roasted Green Beans and Mushrooms with Cashews

Ingredients:

12 oz of green beans, washed and trimmed

2 large portobello mushrooms, cubed

1 tsp dried thyme

1 tsp oregano

1 tsp dried sage

1 tsp garlic powder

1 tsp onion powder

1/2 tsp salt

pepper, to taste

2 tbsp avocado oil

1 tbsp balsamic vinegar

1 handful of cashews

Directions:

Preheat the oven to 400°F. In a large bowl, combine and mix all of the ingredients. Transfer to a roasting pan and place in the oven for 20 minutes. Afterwards, sprinkle with cashews and serve.