Paleo Egg Roll Bowls with Chicken {Whole30, Keto}

January 4, 2023January 4, 2023 Belinda

From the blog, Paleo Running Momma

Simple yet incredibly delicious, these Paleo Egg Roll Bowls with Chicken are bound to become a new go-to for you! An easy stir fry that tastes just like an egg roll topped with a sesame aioli that you’ll want to put on everything! Whole30 and keto friendly too.

Serves 6

Sesame aioli:
1/2 cup homemade mayo or purchased paleo mayo
2 cloves garlic minced, or 1 tsp garlic powder
2 tsp sesame oil
1 1/2 tsp lime juice
3 tsp hot sauce Whole30 compliant

Egg roll bowls:
1 1/2 lbs boneless skinless chicken thighs cut into pieces or strips
1 1/2 Tbsp avocado oil divided
Sea salt and pepper for the chicken
1/2 tsp onion powder
Pinch cayenne pepper optional
6-7 cups shredded veggies slaw mixture or a combination of shredded cabbage, carrots, brussels sprouts
3 tbsp coconut aminos ( or soy sauce)
1 1/2 Tbsp sesame oil
1 tsp hot sauce
1 bunch scallions thinly sliced white/light green and green parts separated
3 cloves garlic minced
2 tsp ginger fresh, about 1” peeled and grated or minced

Prepare aioli
Whisk together the mayo, garlic, sesame oil, lime or lemon juice, hot sauce, and cayenne, if using until smooth, refrigerate until ready to use.
stir fry the chicken and veggies:
Have all ingredients prepped and ready to go before beginning since the cooking will go fast.

Heat a large nonstick skillet or wok over high heat and add 1 Tbsp of the oil. Sprinkle the chicken with salt, pepper, onion powder, and a dash of cayenne pepper if desired.
Once skillet is smoking hot, add the chicken and cook, stirring to brown evenly, for about 5 minutes or until browned and cooked through, then remove to a plate while you cook veggies.

Lower heat to medium and add 1/2 tbsp of oil. Add the slaw/shredded veggies, cook and stir for about a minute until beginning to soften, then add the white scallions, ginger and garlic.
Cook another minute, then add the coconut aminos/soy sauce, sesame oil, and hot sauce, if using, to the skillet and stir, add the chicken back in, stir to combine well. Remove from heat and garnish with sliced green onion.
Serve in bowls drizzled with the spicy aioli. Enjoy!

Dairy-free · Gluten Free · Salad · Whole30 compliant

Middle Eastern chopped vegetable salad

January 3, 2023January 3, 2023 Belinda

This refreshing salad benefits from making few hours earlier so all the flavors can hang out together. These amounts are not rigid and you can “play” with the ingredients as I’ve added some optional ones too. It can be made Whole 30 compliant by leaving out the cheese and getting inventive. Have fun with it!

Serves 4-6
12 scallions, white and green parts, thinly sliced
1.5 cups grape or cherry tomatoes, halved
2 hothouse (English) cucumbers, halved lengthwise, seeded, and ½-inch-diced
1 can or jar (12 to 16 ounces) chickpeas, rinsed and drained
1/3 cup chopped fresh parsley
1/3 cup chopped fresh mint leaves
1/3 cup julienned fresh basil leaves
1/2 cup freshly squeezed lemon juice (4 lemons)
1 good tsp Dijon mustard
1 tablespoon minced garlic (3 cloves)
2 1/2 tsp roasted ground cumin
2 avocados, slightly firm, so they hold their shape when chopped
Kosher salt and freshly ground black pepper
1/2 cup good olive oil
8-10 oz Greek feta cheese, ½-inch-diced
4-6 Medjool dates, chopped (optional)
1/2 cup chopped, pitted Kalamata olives (optional)
Toasted pita bread, for serving

Place the scallions, tomatoes, cucumber, chickpeas, olives, if using, dates, if using, parsley, mint, basil and 1 1/2 tsp of the cumin in a large salad bowl and toss to combine.

In a small bowl or measuring cup, whisk together the lemon juice, garlic, Dijon mustard, 2 teaspoons salt, 1 teaspoon pepper and 1 tsp of the cumin. Slowly whisk in the olive oil to make an emulsion. Pour the dressing over the salad, tossing gently to coat all the vegetables.

Add the feta and avocado, sprinkle with salt and pepper to taste and toss gently.
Taste and add whatever you think it needs.
Serve the salad with the toasted pita bread.

Dairy-free · Gluten Free · Meat · Whole30 compliant

Bobby Parrish’s easy pulled pork in the instant pot

October 6, 2022October 6, 2022 Belinda

Serves 6 people

FOR THE PORK
3.5-4.5 pound boneless Boston butt
Spice Rub
1 cup red enchilada sauce
Salt
Avocado oil
Water

FOR THE SPICE RUB
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon dried thyme
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon ground coriander
½ teaspoon cayenne pepper
¼ teaspoon cinnamon

Make the spice rub by combining all ingredients in a small bowl and mix well. Cut the Boston butt into two pieces and season well with spice rub and a generous amount of salt.

Preheat instant pot to high or stove-top pressure cooker to medium-high with 3 tablespoons of avocado oil. Sear one piece of pork until dark and crusty all over, remove from pot and sear the other piece. Once both pieces are seared, add them both to the pot along with the enchilada sauce, and enough water to almost cover them.

Put the lid on the instant pot and set cook time for 1 hour on pressure cook high. For stove-top, once the pressure has come up, cook for 1 hour. After 1 hour is complete, allow the pork to sit in the pot for 1-3 hours then open the lid. The meat will have completely relaxed and will fall apart when shredded.

Shred the pork with two forks and skim the fat off the liquid inside the pot Use some of the liquid to keep the pork moist, it will also add loads of flavor.

Enjoy!

Accompaniments · Appetizer Vegetarian · Dairy-free · Do-ahead · Gluten Free · Vegan · Whole30 compliant

Cherry tomato confit

August 28, 2022September 7, 2022 Belinda

Recipe from food blog, “Olive & Mango”

What to eat tomato confit with:
Swirled through pasta, risotto or polenta
Load them up on toasted bread/crostini spread with creamy ricotta, creamy whipped feta or cream cheese
Dress herby yoghurt with them or creamy hummus
As a side or topping to grilled meat, chicken or fish.
Perfect on your mezze platters
The flavorful oil from the confit can be used to drizzle over meat or even cook or sauté veggies in or even eggs and shrimp. As you can see the options are endless.

Servings: 2-3 cups

2½ lbs cherry tomatoes
1 head of garlic, sliced in half horizontally
1&1/2 teaspoons finely grated lemon zest (optional but adds a really nice flavor to the confit)
1 cup extra virgin olive oil, plus more if needed
Salt and pepper to taste
Handful of Fresh herbs of choice.

Preheat oven to 250°F.
Place cherry tomatoes in a single layer in baking dish. Nestle the garlic between the tomatoes.
Pour olive oil into the dish, so it comes about halfway up the sides of the tomatoes. Season generously with salt and pepper, and the lemon zest and add the fresh herbs to the baking dish.
Bake, uncovered, for 1-½ to 2 hours (cooking time will depend on the size of the cherry tomatoes). Don’t cook the tomatoes until they’ve fully bursted; they should be soft, but not falling apart.
Cool tomatoes in the pan until they are room temperature, then place in airtight containers or jars. Pour enough of the cooking oil over the tomatoes to submerge them. Enjoy!

Recipe Notes
Storage
Tomato confit can be stored in a sealed container refrigerated for up to 1-2 weeks weeks. Store the tomatoes in a jar covered with the olive oil. If you have leftover olive oil you can also store it in the refrigerator and use it in cooking or salad dressings.
Freezing
It can be frozen in freezer proof containers for up to 3 months. The olive oil with harden and solidify in the refrigerator or freezer so be sure to bring tomatoes to room temperature before serving

Accompaniments · Dairy-free · Do-ahead · Gluten Free · Holiday Food · Vegan · Whole30 compliant

How to make quick pickled onions

December 2, 2021September 7, 2022 Belinda

This super, easy recipe from the blog, “Simply Quinoa” takes about 5 minutes and is ready in 10. Use your pickled onions on everything from tacos, salads, bowls, and more
They’re really versatile and can be used in a ton of different ways.

1 medium red onion
3/4 cup red wine vinegar
3/4 cup water
1 teaspoon fennel seeds
1 teaspoon celery seeds
1/2 teaspoon salt
1/2 teaspoon pepper

Thinly slice the red onion. I like to cut it in half first and then into slices.
Place the red onions into a jar.
Pour the red wine over the onions until the jar is half full. Top with water and fill the jar to almost the top.
Add the spices and put on the lid. Give it a good shake and let the onions sit for at least 10 minutes.

Appetizers · Dairy-free · Fish · Gluten Free · Holiday Food · Whole30 compliant

Salmon and Avocado Towers

November 9, 2021November 9, 2021 Belinda

This is one of the all-time most popular special occasion dishes — so easy to do but it will knock the socks off your guests.
A great one to get a Holiday dinner off to a good start too.

Recipe by Annabelle Langbein

Serves 10

5 avocados, mashed
2 tbsp lemon juice
3 spring onions, (scallions) finely chopped
2 1/2 cups peeled and finely diced cucumber
salt and freshly ground black pepper, to taste
1 1/4lbs /600 g gravlax, raw salmon, or cold-smoked salmon, finely diced
2 tbsp chopped dill
1 1/4 cups microgreens, to garnish

Mash the avocado.
Put mashed avocado in a bowl and mix in lemon juice, spring onion and cucumber.
Season to taste with salt and pepper.
In a separate bowl, mix the salmon with the dill and season to taste with salt and pepper.

Place ten 6-8cm (2″-3″) ring moulds onto ten small serving plates
Divide half the avocado mixture between the moulds and press down gently with the back of a teaspoon.
Divide the salmon mixture between the moulds on top of the avocado and smooth down evenly.
Divide the remaining avocado on top of the salmon and smooth the tops.
Chill until ready to serve.

When ready to serve, simply lift the moulds up to reveal the towers.
Top with a garnish of micro greens and a sprinkle of salt and pepper.

Fish · Gluten Free · Whole30 compliant

Seared Scallops With Jammy Cherry Tomatoes

August 6, 2021August 6, 2021 Belinda

The simple, summery dinner is a reminder that in-season produce and fresh seafood shine brightest with little fussing. Seared scallops are paired with cherry tomatoes that are cooked in white wine and butter until they’re falling apart, and the whole thing is finished with a sprinkle of fresh herbs and lemon zest. Equal parts casual and elegant, this dish is best served straight from the skillet, with a big green salad, a nice loaf of bread and the rest of the wine.

recipe by Lidey Heuck fpr the New York Times

Serves 4

3 tbsp unsalted butter
½ cup thinly sliced shallots (about 2 shallots)
2 garlic cloves, minced
¼ cup dry white wine, such as Muscadet or Sauvignon Blanc
1 pound cherry tomatoes, cut in half through the stem (about 3 cups tomatoes)
Kosher salt and black pepper
16 large sea scallops (about 1 pound), tough muscle removed
2 tbsp grapeseed oil, plus more as needed
1 lemon, halved
Julienned fresh basil and mint, for serving
Coarse sea salt, for serving

Heat a large (12-inch) skillet over medium-low and add the butter to melt. Add the shallots and cook, stirring occasionally, for 3 to 5 minutes, until tender but not browned. Add the garlic and cook for 30 seconds to 1 minute, until fragrant.
Add the wine and cook until about half the liquid has evaporated.
Add the tomatoes, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper and cook over medium-heat, stirring occasionally, for 10 to 12 minutes, until the tomatoes have released their juices and almost completely collapsed. Transfer the tomato mixture to a small dish (use a rubber spatula to get every last bit of the sauce!), then carefully wipe out the pan with a damp paper towel.

Pat the scallops dry. Add the grapeseed oil to the skillet and turn the heat to medium-high. When the oil is very hot, add half the scallops, spacing them evenly in the pan, and season with kosher salt. Cook without moving for 2 to 3 minutes, until golden brown on the bottom. Flip and cook for 1 more minute. Don’t overcook! Transfer the scallops to a plate and repeat with the remaining scallops, adding more oil if necessary.

Drain any remaining oil and take the skillet off the heat.
Return the tomatoes and their juices to the skillet and squeeze in 1 tablespoon lemon juice. Return the scallops to the skillet, nestling them into the tomatoes. Top with the zest of both lemon halves, julienned basil and mint, and a generous sprinkle of coarse sea salt, and serve immediately.

Appetizer Vegetarian · Dairy-free · Do-ahead · Gluten Free · Soup · Vegan · Whole30 compliant

Best Gazpacho

August 2, 2021September 7, 2022 Belinda

By Julia Moskin for the New York Times

More of a drink than a soup, served in frosted glasses or chilled tumblers, gazpacho is perfect when it is too hot to eat but you need cold, salt and lunch all at the same time. Gazpacho is everywhere in Seville, Spain, where this recipe comes from, but it’s not the watered-down salsa or grainy vegetable purée often served in the United States. This version has no bread and is a creamy orange-pink rather than a lipstick red. That is because a large quantity of olive oil is required for making delicious gazpacho, rather than take-it-or-leave it gazpacho. The emulsion of red tomato juice, palest green cucumber juice and golden olive oil produces the right color and a smooth, almost fluffy texture.

Serves 8

About 2lbs ripe red tomatoes, cored and roughly cut into chunks
1 Italian frying (cubanelle) pepper or another long, light green pepper, such as Anaheim, cored, seeded and roughly cut into chunks
1 cucumber, about 8 inches long, peeled and roughly cut into chunks
1 small mild onion (white or red), peeled and roughly cut into chunks
1 clove garlic
2 teaspoons sherry vinegar, more to taste
Salt
½ cup extra-virgin olive oil, more to taste, plus more for drizzling

Combine tomatoes, pepper, cucumber, onion and garlic in a blender or, if using a hand blender, in a deep bowl. (If necessary, work in batches.) Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula.

With the motor running, add the vinegar and 2 teaspoons salt. Slowly drizzle in the olive oil. The mixture will turn bright orange or dark pink and become smooth and emulsified, like a salad dressing. If it still seems watery, drizzle in more olive oil until texture is creamy.

Strain the mixture through a strainer or a food mill, pushing all the liquid through with a spatula or the back of a ladle. Discard the solids.
Transfer to a large pitcher (preferably glass) and chill until very cold, at least 6 hours or overnight.

Before serving, adjust the seasonings with salt and vinegar. If soup is very thick, stir in a few tablespoons ice water. Serve in glasses, over ice if desired, or in a bowl. A few drops of olive oil on top are a nice touch.

Dairy-free · Gluten Free · Vegetable sides · Whole30 compliant

Roasted Rainbow Carrots with Cumin-Coriander Tahini Sauce

July 26, 2021July 26, 2021 Belinda

I loved roasted carrots and these ones are so tasty. Make sure you roast your cumin first, it makes all the difference.

Recipe by Angela Liddon

Serves 4

For the carrots
1 1/2 – 2 lbs rainbow carrots
1 tbsp extra-virgin olive oil
1 tsp cumin seeds (roasted)
3/4 tsp coriander seeds
1/2 tsp sea salt
1/2 tsp black pepper

For the Sauce
2 tbsp tahini
4 tsp lemon juice
1 tbsp extra-virgin olive oil
1 tsp ground cumin (roasted)
1/2 tsp ground coriander
1/4-1/2 tsp sea salt

Prepare the carrots by trimming their stems, washing them off, and patting them dry.
Parboil the carrots until barely tender in salted boiling water, drain and dry the carrots with kitchen towel.
Place the carrots on a parchment-lined baking sheet and drizzle them with olive oil. Roll the carrots along the baking sheet to evenly disperse the olive oil.
Sprinkle the oiled carrots with the cumin seeds, coriander seeds, salt, and black pepper and toss.
Roast the carrots at 425 F until fork-tender but still slightly firm, about 20-25 minutes.
While the carrots roast, prepare the sauce by whisking together the tahini, lemon juice, olive oil, ground cumin, ground coriander, and sea salt.
Drizzle the sauce over the roasted carrots and enjoy.