Tag Archives: carrot

Paleo Asian Chicken “Noodle” Salad [Video]

Refreshing and filling Paleo Asian Chicken “Noodle” Salad is delicious and low carb, made with carrot and parsnip noodles!

Paleo Asian Chicken Noodle Salad

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.

Paleo Asian Chicken Noodle SaladPaleo Asian Chicken Noodle Salad

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!

Paleo Asian Chicken Noodle SaladPaleo Asian Chicken Noodle Salad

5.0 from 6 reviews
Paleo Asian Chicken "Noodle" Salad
 
Prep time
Cook time
Total time
 
Serves: 3-4 servings
Ingredients
Dressing
Salad
  • 1 lb chicken thighs or breasts
  • 1 parsnip
  • 3 carrots
  • ½ cup raw cashews
  • 1 tsp coconut oil
  • 2 green onions, chopped
  • 1 tbsp sesame seeds
  • Cilantro or basil, for garnish
  • Salt and pepper, to taste
Instructions
  1. Combine all ingredients for the dressing and stir together to mix.
  2. Add 2 tbsp of the dressing to the chicken and massage with your hands to coat evenly. Set the chicken aside to marinate in the refrigerator for 10 minutes.
  3. Use a spiralizer or vegetable slicer to slice the parsnip and carrots into thin noodle-like strips.
  4. Heat a skillet over medium heat. Add cashews and cook stirring for 3-4 minutes, until the cashews are browned and toasted. Add to the parsnip and carrot mixture.
  5. Heat coconut oil in the skillet over medium high heat.
  6. Add the chicken in a single layer and cook for 6 minutes on each side until cooked through.
  7. Transfer the chicken to a cutting board and slice in bite-sized pieces. Add to the salad.
  8. Add green onions and the rest of the dressing. Stir to mix well.
  9. Add salt and pepper, if needed, and sprinkle sesame seeds and cilantro or basil leaves. Serve immediately or chill before ready to serve.

Asian Chicken (Noodle- Salad (Paleo, Gluten Free, Whole30)

Simple Paleo Coleslaw [VIDEO]

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.

Simple Paleo Coleslaw

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!

Simple Paleo Coleslaw

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.

Simple Paleo Coleslaw

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!

Simple Paleo ColeslawSimple Paleo Coleslaw

5.0 from 6 reviews
Simple Paleo Coleslaw
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
  • 1 medium head of cabbage
  • 2 carrots, shredded
  • ½ small onion, sliced thinly
  • 3 green onions, chopped
  • ½ cup paleo mayonnaise
  • ¼ cup apple cider vinegar
  • ¼ cup fresh dill
  • 1 tsp sea salt
  • ½ tsp black pepper
  • ½ tsp garlic powder
  • Optional: 1 tbsp apple butter or honey
Instructions
  1. Quarter there cabbage and slice out the core. Slice thinly and place in a large mixing bowl.
  2. Add the rest of the ingredients and mix well.
  3. Chill for at least 30 minutes, before serving. It gets better the longer it sits in the fridge.

Mashed Cauliflower and Carrot Shepherd’s Pie

mashed cauliflower and carrot shepherd's pieIf you’ve been receiving my newsletter, you’ve probably seen this recipe before. I sent it as a exclusive first look treat for my subscribers last week, so hope you all had a chance to make it because it’s seriously delicious! If you aren’t a subscriber (you should be!), don’t ya worry. I’m sharing it with you today.

This recipe came together on a cold night when I couldn’t figure out what the heck to do with a pound of ground beef I had in the fridge. As the weather gets cooler, I’ve been wanting something warm and comforting. Usually that means something potato-y and carb-heavy, so after some thought, I finally decided I had to make shepherd’s pie.

However, I’m trying to lower my sugar intake lately after my Thanksgiving feast, because I’ve definitely been feeling a bit more sluggish from all the sweet potato casserole, stuffing, and mashed potato leftovers I’ve been munching on for a week. So instead of using potatoes, I decided to use mashed cauliflower and carrots to top the shepherd’s pie. I honestly didn’t know how it would turn out, but it came out perfectly.

mashed cauliflower and carrot shepherd's pie

mashed cauliflower and carrot shepherd's pie 

mashed cauliflower and carrot shepherd's pie

Seriously though. You won’t miss the potatoes at all. It actually tastes slightly sweet from the carrots which gives the dish another depth of flavor. It’s such a delicious way to get in your vegetables too!

mashed cauliflower and carrot shepherd's pie

mashed cauliflower and carrot shepherd's pie

Mashed Cauliflower and Carrot Shepherd's Pie
 
Prep time
Cook time
Total time
 
Ingredients
  • ½ head of cauliflower
  • 3 medium carrots, chopped
  • 3 tbsp butter or ghee
  • 2 tbsp coconut milk
  • ½ tsp salt
  • 1 tbsp coconut oil
  • 1 lb grass fed ground beef
  • ½ onion, diced
  • 2 stalks celery, diced
  • 2 garlic cloves, minced
  • ½ cup chicken broth
  • 2 tbsp tomato paste
  • ½ tsp fresh rosemary
  • ½ tsp fresh thyme
  • 1 tbsp tapioca stach
  • Salt & pepper, to taste
Instructions
  1. Cut the cauliflower into florets, removing the stems.
  2. Place the the carrot pieces in a medium saucepan, and pour in enough water to cover the carrots, as well as the cauliflower pieces that will be added in later.
  3. Cover, turn the heat to high until the water comes to a boil.
  4. Lower the heat and simmer for 10 minutes.
  5. Add in the cauliflower florets and cook for 5 more minutes until both the carrots and the cauliflower are cooked through and soft.
  6. Drain, and place in a food processor.
  7. Add butter, coconut milk, and salt into the food processor, and pulse until everything turns smooth.
  8. Preheat oven to 400 degrees F.
  9. Heat coconut oil in an oven-safe dutch oven or a cast iron skillet over medium high heat.
  10. Add onion, celery, salt, and pepper, and cook stirring for 5 minutes.
  11. Add minced garlic and stir to combine, then add the ground beef with more salt and pepper, and stir and cook until browned.
  12. Add tomato paste, chicken broth, tapioca starch, rosemary, and thyme, and stir well.
  13. Let it simmer for 10 minutes until the sauce evaporates and thickens.
  14. Remove from heat, then top with mashed carrot and cauliflower, spreading it out evenly and smoothly over the meat mixture with a spatula.**
  15. Bake for 20 minutes in the oven until the topping turns brown and golden.
Notes
**If you don't own a dutch oven or a cast iron skillet, you can transfer the beef mixture into an 8x8 baking dish before step 14.

Mashed Cauliflower and Carrot Shepherd's Pie