Paleo Chop Suey

Nothing makes me more proud than making a whole new original recipe. I'm normally recipe dependent so when I create something from random ingredients that actual tastes good, I'm surprised.  This recipe for Paleo Chop Suey was inspired by a need for a side dish and I just didn't feel like having a salad.  I had chosen to keep the stems from three heads of broccoli and wanted to use them.  I peeled the coarse outer layer from the stems and sliced them into strips to make the basis of this dish.  I think this dish manges to get an "asian" flavor without the use of soy sauce or Coconut aminos.

PALEO CHOP SUEY
Serves 4 prep time 25 minutes

Ingredients

• 1.5lbs chicken breast, sliced thin
• 1 tbsp olive oil
• 3 broccoli stems, peeled and sliced
• 1 carrot, sliced
• 1 onion, sliced
• 4 cloves garlic, minced
• salt & pepper to taste
• 1/2 cup broth
• 3 celery stems, sliced

Directions

1. Heat Olive Oil on med-hi heat.
2. Cook chicken, stirring frequently for about 3-4 minute or until no longer pink
3. Add in garlic and onions, cook for 3 mins
4. Add broccoli stems, carrots, and salt & pepper, cook 3 minutes
5. Add in celery and broth, cook until broth had reduced (about 5-8 minutes)
6. Serve alone or on top of prepared shirataki noodles.  

NOODLES!!!!

Can a packaged product
make you happy? I say YES!

Like my enthusiastic title?  Really that's all I can think right now because I just ate noodles.  Real noodles.  Not spaghetti squash, not strips of vegetables.  REAL NOODLES.  And yes, my Paleo is still intact thanks to House Foods Shirataki noodles.  I grew up eating these in meals like sukiyaki and they were my favorite part of the meal, besides the tofu and cabbage and meat . . . and well sukiyaki has to be one of my favorite all time meals.  But besides with asian flavors and in pho (which I've never had but plan to have someday) what ELSE could I do with these noodles?  There aren't many paleo recipes out there using them.  A lot of people have issues with the fishy smell (which goes away upon rinsing and heating) and the texture.  They're closer to a rice noodle (think chicken long rice) than a wheat noodle.  They've got a gelatin-like texture that may turn people off.  BUT I think the act of twirling tomato sauced noodles around a fork may be enough to get people to try it.  So, I set about to making myself SPAGHETTI using shirataki noodles today.  And I succeeded.  And you all get to benefit from my experimentation.

I found my noodles in the refrigerator section of my SPROUTS market.  Any whole foods should carry it, and if not, asian markets are guaranteed to have them. Just make sure you don't buy the TOFU Shirataki.  Tofu is SOY, which is a legume, which is NOT paleo.  Also, for weight loss purposes, the yam-based shirataki has ZERO calories.  The Tofu ones do.  Shall I repeat that again?  ZERO CALORIES people and I am incredibly full from lunch.

Closest thing to REAL spaghetti 

Shirataki Spaghetti with Roasted Chicken
serves 1 cook time: 15 minutes

waiting for them to "crackle"

Ingredients

• 1 pkg House foods shirataki noodles 
• 2 oz roasted chicken
• 2 tsp bacon grease or olive oil
• 1 medium tomato, diced
• 1 clove garlic, minced
• 1/4 onion, diced
• 2 tbsp tomato paste
• 1/2 tsp basil
• 1/2 tsp oregano
• 1/8 tsp cayenne pepper
• 1/4 cup chicken broth
• pinch of salt and a pinch of pepper

Directions:

mmmm sauce

1. Open and rinse the shirataki noodles.  You just want to get rid of most of the fishy smell.
2. Using a NONSTICK pan, dry fry (NO OIL) the noodles on medium heat for about 5 minutes.  They're not going to get crispy, but they won't be as clear or slimy.  They'll start to crackle when they're almost done.  Remove noodles to a plate.
3. Heat up oil/grease in your pan on medium heat.  Add onions, garlic and tomatoes and fry for about 5 minutes.  The onions and garlic should be soft.  
4. Add tomato paste and herbs, and fry for about 2 minutes.  
5. Add the chicken stock and heat for about 1 minute.
6. Add the noodles into the pan and mix well.  Plate and serve topped with the roasted chicken.  

Nutritional information:  190 calories, 3.8g fat, 0.9g sat fat, 57.3 mg cholesterol, 900mg sodium, 31.6g carbs, 13.6 g fiber, 18.8g protein

Paleo Recipe Makeover: Savory Mug Muffin with tomato-avocado salsa

paleOMG's recipe that inspired me!

I've mentioned before that I'm "recipe dependent", but last night I ate something that inspired me to make my OWN version!  I made the Sugar Detox Pumpkin Cake in a Mug with Chocolate Whip found at paleOMG.  While my family ate nutella pancakes with chocolate chips, I enjoyed my cake in a mug. It was less sweet than I thought it'd be, being my first try at a paleo dessert.  I really enjoyed the texture of the mug cake.  I was eating something that had the mouthfeel of a baked good!  So I thought, "What if this was a SAVORY muffin instead?"  It could be a complement to stews and soups.  I miss having a chunk of break or a corn muffin to go with those types of meals.  Here's my attempt at altering a recipe:


Savory Mug Muffin with Tomato-Avocado Salsa

Ingredients

It worked! 

• 1/4 cup grated zucchini
• 1/4 cup finely diced onion
• 1 tbsp bacon grease 
• 1.5 tablespoons coconut flour
• 1 egg + 1 egg white
• 1 tablespoon coconut oil
• 2 tablespoons canned coconut milk
• 1/2 tsp oregano
• 1/2 tsp basil
• 1/4 teaspoon baking soda
• pinch of salt
• 1/2 soft, ripe Avocado
• 1 medium tomato

Ugly, but SO nom topped
with the salsa

Instructions

1. Cook the onion and zucchini in the bacon grease until soft and translucent.
2. Mash the vegetables into a puree 
3. Mix puree in a coffee mug with coconut flour, egg and egg white, coconut oil, coconut milk, spices and baking soda.  
4. Cook for 2 minutes in microwave on high
5. While mug is cooling, dice tomato and mix with avocado
6. Top mug muffin with salsa and enjoy!