Refreshing and filling Paleo Asian Chicken “Noodle” Salad is delicious and low carb, made with carrot and parsnip noodles!
I eat some kind of salad every single day as a meal, usually lunch. I love getting in some quality nutrients with a big ol’ bowl of veggies, in addition to healthy fats and proteins. Since my meals have to fill me up for several hours since I try to avoid snacking between them, my salads are usually chock full of filling and satiating ingredients that are low in sugar.
I made this Paleo Asian Chicken “Noodle” Salad with exactly that in mind. Plus, I just love Asian flavors that are packed with umami and textures. The tender, juicy chicken in this recipe melds together with the freshness of the parsnip and carrot noodles and the crunchiness of the toasted cashews beautifully.
This salad reminds me of the papaya salads I had in Thailand. I had it everyday for the week that I was there because it was so delicious and spicy. While this Paleo Asian Chicken “Noodle” Salad isn’t spicy, you can add a bit of spice to it if you’d like with sriracha sauce or spicy pepper flakes. Although I’m a huge fan of spicy, I actually enjoyed this salad as it was and didn’t feel like I needed to add anything to it.
The best thing about this dish is that it gets better and better as it sits and the flavors meld together. I would make a big batch in the beginning of the week and enjoy the leftovers. It’s the perfect recipe for batch-cooking!
This tangy and delicious paleo coleslaw is the perfect summer side dish when it’s too dang hot to turn on the oven! Great for leftovers.
For the last few weeks, I’ve posted about this paleo coleslaw on my Instagram and Instagram Stories. For a while there was a heat wave in Southern California, and I just refused to turn on the oven in the upper 80-degree weather. Anytime that happens, my go-to side dish is a fresh raw salad, and this coleslaw came together for that very reason.
Anytime I make a salad like this, I honestly don’t measure any of the ingredients and just throw everything together while tasting as I go. However, I got several requests for this paleo coleslaw recipe, so here it is!
What’s awesome about this recipe is that it gets better the longer it sits. So if I’m planning to have this for dinner, I usually make it during the day so it can marinate and build up the flavors for hours. I usually make a big batch because I can enjoy it for the rest of the week as the paleo coleslaw gets tangier and yummier.
With only two of us in the house, making one batch of this lasts us for a while. I just love how budget friendly it is because all the ingredients are super cheap even when you buy them organic! It’s a perfect batch cooking recipe.
Also, did you notice that I uploaded a video for this paleo coleslaw recipe? I haven’t created a video in a long time because I just didn’t have the resources and time with the big move and wedding planning. Now that things have finally slowed down, I’m planning to do many more! What do you think? I have so much fun with filming and editing them so I hope you like this one!
Happy New Year! I’m finally back home after a 2-week road trip to LA with my mom and it was so much fun. It was challenging at times to stick to the Autoimmune Protocol while traveling (my mom has rheumatoid arthritis), but it was a great learning experience for me and I’m going to share soon about how we stuck with it the whole trip so stay tuned!
In the meantime, I made this sardine salad the other day for lunch and it was so darn delicious so I want to share it with you all! If you don’t like sardines, I think this recipe can change your mind. It’s simple and yummy, and the tostones (fried plantains) really do a great job of balancing the flavors of the whole dish. The name of this salad really says it all!
If you have never had sardines before and you just don’t like it because of its appearance or smell, I highly recommend you try it! It’s actually a lot tastier than you think and it’s full of healthy Omega-3 fats, as well as heart-healthy vitamins and minerals. I consider it a superfood because it’s so nutrient dense.
Canned sardines are also a great way to incorporate high quality seafood without blowing your budget. I always suggest you buy wild-caught seafood and the canned versions are significantly cheaper than the fresh cuts of fish.
I hope you start 2017 with healthy and delicious meals like this Start-Loving-Sardines Salad. Cheers to new beginnings!
1 bunch of kale, stems removed and chopped roughly
1 tsp + 2 tbsp coconut oil or ghee
½ greenish yellow plantain, peeled and cut into ½ inch slices
½ avocado, peeled and cut into slices
Juice from ¼ lemon
Open up canned sardines and set aside.
Heat coconut oil or ghee over medium heat in a skillet.
Sauté the kale leaves in the oil stirring frequently for 1 minute. Season with salt. Pour the oil or water from the sardine can over the kale and cook for 4-5 more minutes until the liquid is evaporated and the kale leaves are wilted down.
Place the cooked kale on a plate. Lay the drained sardines on the bed of kale.
Heat 1 tbsp of coconut oil or ghee over medium heat.
Place the plantain slices in the oil and cook for 3 minutes on each side until golden in color.
Remove the plantain slices and place them on a cutting board. While still warm, use a flat bottom of a mug or a bowl to flatten each plantain slice to about ¼ inch thick.
Return the flattened plantain slices to the pan and fry for 2 minutes, 1 minute on each side. Salt both sides.
Place the fried plantains on top of the kale. Add avocado slices.
Squeeze ¼ of a lemon over everything and serve.
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