Tag Archives: paleo

Raw Zucchini Noodles and a Thai-Inspired Chicken Curry

Do you know what this is?

It’s zucchini noodles!

What are zucchini noodles? Well, they’re not really noodles, but rather, they are very thin strips of raw zucchini. I have a spiral slicer, and thought I’d put it to use making noodles. I wanted something grain-free to eat with a chicken curry, and this was just the thing.

The spiral slicer does make this super-easy, but if you don’t have one, you can use a vegetable peeler to make wide, flat noodles. Just peel the zucchini lengthwise into long strips, rotating as you go, until you get to the seeds. If you want, you can saute the noodles really briefly (like for a minute, tops), but I even enjoy them totally raw. They make the perfect base for any saucy dish. While I enjoy spaghetti squash as well, zucchini is a lovely change. (and since zucchini is in season, why not?)

So how about that curry?

This is definitely an easy weeknight curry. I didn’t make the curry paste from scratch. (shocker, I know) I used Thai Kitchen red curry paste. This made the whole dish come together much more quickly. While it’s not a traditional Thai curry (I haven’t seen many Thai curries with red cabbage and yellow squash…I just threw them in there because I had a ton of vegetables in the house that needed to be eaten, and it sounded tasty to me.), the flavors still worked well together. It was warm, slightly spicy, and comforting – all great attributes in a curry. (Aren’t saucy curries like, the ultimate comfort food? They are to me – and it doesn’t matter if it’s an Indian curry, a Thai curry, a Jamaican curry, or a totally-new-invention curry. They all make my belly happy.) And those zucchini noodles? They kept it from feeling heavy. In the summer, that’s a definite plus.

Thai-Inspired Chicken Curry

2 T coconut oil, divided

1 T Thai Kitchen red curry paste

1 ½ lbs boneless, skinless chicken thighs, cut into 1 inch pieces

Salt and pepper to taste

1 c coconut milk

1 5-inch piece lemongrass, smashed with side of knife (you can find this at Whole Foods or an Asian grocery, or omit)

3 Kaffir lime leaves (you can find this at Whole Foods or an Asian grocery, or sub a bit of lime zest)

1 medium yellow squash, sliced

1 ½ c sliced red cabbage

1 tomato, chopped

2-3 T cilantro, chopped

Heat a large skillet to medium-high heat and add 1 tablespoon of the coconut oil. Swirl to heat, and add curry paste. Stir the paste around for a few seconds to get it sizzling. Season the chicken with a bit of salt and pepper, and add to the skillet. Stir until the paste is evenly coating the chicken, and cook, stirring occasionally, until chicken is browned, about 3-4 minutes. Add the coconut milk, lemongrass, and Kaffir lime leaves. Bring to a boil and reduce to a simmer. Allow to simmer, stirring occasionally, for about 10 minutes, or until the sauce has thickened well and flavors have melded. Adjust seasoning to taste.

While the curry is simmering, heat another skillet to medium heat. Add the remaining coconut oil and swirl. Add the squash and cabbage and saute, stirring occasionally, for 2-3 minutes or until the squash is lightly browned and the cabbage is starting to wilt. Add the tomatoes and stir for a moment. Season with salt and pepper.

Add the vegetables to the curry and stir. Serve on top of zucchini noodles, spaghetti squash, or steamed rice. Garnish with chopped cilantro.

Serves 3-4.

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Filed under Budget-Friendly, Chicken, Turkey, and other Poultry, Dairy-Free, Gluten-Free, Healthy Meals, Main Dishes, Quick and Easy, Vegetables

Adopt A Gluten-Free Blogger: Life As A Plate (Rosemary Olive Oil Bread, Crockpot Chili)

grain-free primal bread

Adopt A Gluten-Free Blogger is one of my favorite blog events. I’ve said it time and time again, but I love the opportunity to really get to know another blogger – test their recipes, read a lot of their posts, and the best part – taste their food. This month, Adopt A Gluten-Free Blogger is being hosted by Sea over at Book of Yum. (She’s also the creator of this great event.) I was excited to adopt one of my new favorite bloggers – AndreAnna at Life As A Plate.

AndreAnna is inspirational to me. She struggled with weight issues (her story is here), but finally has found a new life through eating primally (via the Primal Blueprint – check it out over at Mark’s Daily Apple) and through Crossfit. She’s completed a Warrior Dash. Her blogs are definitely entertaining – one minute, you’re laughing at her wit, and the next, she will bring you close to tears as she shares deep, emotional, inspirational streams of thought. She cooks amazing meals that make me drool. In short, she is a badass. (I do believe that’s the first time I’ve ever used that term on this blog, but it’s by far the best descriptor I have for her.)

So what does little Tasty Eats At Home do when adopting AndreAnna? Try to keep up! I love primal/paleo eating. I have dabbled in and out of this for a while, finding that I feel better with fewer grains, fewer starches, and much less sugar (even natural sugars). So I knew her recipes would jive with my body. But what to make? Surprisingly, I made foods that aren’t normally associated with this time of year – rosemary olive oil bread and crockpot chili. Why? Well, the bread was just calling my name – and I had rosemary in the garden – and the crockpot chili didn’t involve any heating of my kitchen at the way-too-hot-to-think hour of 6pm. (I avoided that issue with the bread by baking it early in the day on Saturday.) Both were amazing.

The bread was soft. Pliable. Moist. Brittany enjoyed it at dinner (in fact, she had 4 slices!) with butter. I enjoyed it unadorned, restraining myself from matching Brittany slice-for-slice. I omitted the parmesan cheese, but threw in 2 tablespoons of nutritional yeast flakes for a punch of flavor.

The chili was just as satisfying. In spite of the heat, I had a generous bowl (plus a tiny bit of a second helping) for dinner, and then portioned myself out some more for lunch the following day. It was even better the second day, and was a hearty meal I looked forward to eating. I didn’t put the ingredients in the crockpot in stages, as I wasn’t home to do so, but dumping everything in together and leaving it to simmer for hours worked just fine. I enjoyed it with onions and cilantro. Yum.

There are many, many more delicious recipes I could devour from AndreAnna’s blog. Collard greens? Yes, ma’am! And she and I must think alike, because she posted a kohlrabi slaw recipe too (looks SO good). And just in case you think there isn’t room for dessert on a primal diet, AndreAnna has desserts covered too.

After reading her latest post, I am further inspired. AndreAnna has the drive to push herself hard, encourage others to do so, but also has an incredible amount of grace. I think that I’ll also sign up for Warrior Dash next year- even if I finish last, I know I’ll finish. Thanks AndreAnna!

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Filed under Baked goods, Dairy-Free, Gluten-Free, Healthy Meals, Main Dishes, Quick and Easy, Soups

Guest Post at Daily Bites – Italian-Style Spaghetti Squash

Hallie, the owner of Daily Bites, is currently hosting a series called “Cents” – able and Savory, where she is featuring healthy gluten-free recipes that won’t break the bank. So far, she has shared a recipe for 5-minute BBQ sauce, and twice-baked acorn squash. Hallie posts a lot of healthy recipes featuring whole, natural ingredients – which I love, as this is primarily my style of eating. I discovered Hallie by a guest post she wrote for Simply Sugar and Gluten Free a while back, where she featured these amazing carrot cake bites. (I’ve made them several times – they’re addictive!) Hallie has a wonderful passion for delicious, healthy eating, and I am so excited to get to be a part of it! Head on over to Daily Bites today for my quick-and-easy, budget-friendly recipe for Italian-style spaghetti squash.

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Filed under Budget-Friendly, Dairy-Free, Gluten-Free, Healthy Meals, Main Dishes, Quick and Easy, Vegetables

Kids in the Kitchen: Banana Chocolate Chip Muffins

Brittany is my partner in baking. She immediately knew she wanted to bake muffins this weekend. What kind? She wasn’t sure yet. After a bit of discussion, we decided on one of my favorites – banana chocolate chip. However, I wanted to make them healthier and allergy-friendly without sacrificing taste. This took a bit of experimenting.

You see, lately, I’ve been toying around with a more primal way of eating for a variety of reasons. It took me a while to jump on board, but after reading Elana’s blog for a long time, and more recently, Mark’s Daily Apple, I took the plunge.  Right now, I’m in a “let’s see what happens” phase, and I’m not avoiding grains 100% of the time. (I will be partaking when I attend the North Texas Gluten-Free Makeover tomorrow, for instance!) I thought if I could make these muffins grain-free, that would be a step in the right direction for primal/grain-free eating, and I could feed my desire to bake creatively. (I always love a baking challenge!) So I opted for coconut flour, a bit of arrowroot starch, and almond flour in these muffins. But rather than going in blind on my “experimental” muffins and risking a failure on Brittany’s time, I opted to have a trial run a few days ago.

I was glad I did, as my first batch, while tasty, wasn’t perfect. I only used 2 bananas, and I baked at too high of a temperature. The muffins weren’t tender enough, and didn’t have enough “banana” taste. I knew what to do, and made notes to make changes for this morning.

While they’re not entirely refined sugar-free (the dark chocolate chips have some sugar to them), they were certainly much lower in refined sweeteners than normal muffins. They’re also higher in protein and fiber. But how do they taste? Lightly sweet, with a warm, full, banana flavor, and a moist and tender crumb –  Brittany and her friend (who helped us make these muffins this morning) gobbled down three a piece, and Matt even enjoyed one. (He’s not much for muffins.) I imagine they’ll be gone by tomorrow morning. If that’s not a good sign, I don’t know what is!

Banana Chocolate Chip Muffins

3 mashed bananas

4 beaten eggs

½ c honey

4 T liquefied coconut oil

¼ t almond extract

1 T vanilla extract

¼ c arrowroot starch

½ c coconut flour

¼ c almond meal

1 T flaxseed meal

¾ t baking soda

½ t baking powder

½ t sea salt

1 1/2 t cinnamon

½ c chocolate chips

 Preheat oven to 350 degrees. Line a muffin pan with cupcake papers and set aside.

In a medium bowl, mix the wet ingredients (bananas through vanilla extract) together well. In a large bowl, whisk together the dry ingredients (arrowroot starch through cinnamon) in a separate bowl. Combine the wet and dry ingredients in the large bowl until well-incorporated, and then stir in chocolate chips.

Fill muffin cups 2/3 full and bake 20 minutes or until toothpick inserted in center comes out clean. Allow to cool on a rack for 5 minutes, and then carefully remove from the muffin tin and allow to cool on the rack for 10-15 minutes more.

Makes 1 dozen muffins.

This post is linked to Slightly Indulgent Tuesdays and Go Ahead Honey, it’s Gluten Free.

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Filed under Baked goods, breakfast, Budget-Friendly, Dairy-Free, Desserts, Gluten-Free, Healthy Meals, Quick and Easy, Vegetarian