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Category Archives: Sauces

Paleo Chicken Satay Skewers w/ “Peanut” Sauce & Watermelon, Cucumber, & Mint Salad

chicken-satay-peanut-sauce-1I woke up this morning thinking of dinner. Not sure if that is a good thing or a bad thing! But I know it’s going to be a beautiful day outside and a perfect night to barbeque on our new BBQ. That thing is awesome! (Thanks Joe’s folks for the move in present!), so I mentally thought of my list for the farmers market today…

Anyhow, we usually BBQ steak or burgers, but I wanted to do some kind of chicken. I remembered this recipe I posted a long time ago for a “peanut” sauce and it is honestly one of the best sauces I have ever made. So what better to go with this sauce then chicken satay skewers! I also have a ton of watermelon in the fridge because I made a paleo watermelon lime sorbet last night (it’s freezing now, but I will post later), so I found a recipe for a watermelon & cucumber salad. So I am pretty excited about meal time. My folks are coming to visit in a few weeks so I always like to make really good dinners for them and I think this may be one!

Ingredients:

Chicken Satay & marinade
* 1/2 can full fat coconut milk
* 1 1/2 tbsp. fresh ginger, grated
* 1 tbsp. minced garlic
* 1 tbsp. curry powder
* 1 tsp. salt
* 2 lbs chicken strips or breasts cut into strips

1. Mix together coconut milk, ginger, garlic, curry powder and salt.
2. Pour on top of chicken strips and make sure everything is coated with the marinade.
3. Cover and refrigerate at least an hour, but the longer you marinade the better!
4. Thread the chicken onto wooden strips (Make sure you soak the strips in water so they don’t burn on the BBQ)
5. Cook for about 10-15 minutes until lightly brown.

“Peanut” Sauce:
* 1/2 cup almond butter
* 1/2 cup apple sauce (Make sure to look for sugar free or organic raw apple sauce. They can be PACKED with sugar)
* 1/2 cup coconut milk
* 1 1/2 tbsp. fresh ginger, grated
* 2 crushed garlic cloves
* 1/2 lime juice
* chili oil if you want a kick!

1. Mix all ingredients together in your food processor until creamy and you are good to go!

Watermelon, Cucumber, Mint Salad:
* 2 cups watermelon, diced
* 1 cucumber, diced or sliced
* 1/4 red onion, thinly sliced
*4-5 tbsp. mint, minced
* 3 tbsp. olive oil
* 2 tbsp. red wine vinegar
* salt/pepper to taste

1. Combine all fruit, veggies, and mint together
2. Combine the olive oil and vinegar together and pour on top of salad. Mix together.
3. Garnish with some of the mint. DONE!

Now you have your perfect, healthy, summer BBQ dish and salad.
Props to PaleOMG, Paleo Foodie Kitchen, and myself for the recipes…

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Posted by on July 21, 2013 in Appetizers, Chicken, Dinner, Salad, Sauces

 

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Homemade Coconut Butter

flakesHow crafty am I today? Yes, I made homemade coconut butter. What do you do with coconut butter? Anything you would do with a chocolate sauce or peanut butter. You can put it into smoothies, eat it out of the jar, warm up and drizzle over fruit, combine with a little cocoa powder, coconut oil, and honey- refrigerate and you have a yummy treat. Really anything you want to do with it.

Why is it good? Well according to this book: “Eat Fat, Lose Fat,” it is “a proven antiviral, antibacterial, antifungal agent that’s also found in mother’s milk. Converted in your body to a substance called monolaurin, it helps you defent against viruses, bacteria and other pathogens and strengthens your immune system, protecting you from a wide range of diseases.” So there ya go! It’s a great immune booster so if you get sick a lot or even get those nasty cold sores on your lip- this is perfect to have. And it tastes like a treat but less then 1 gram of sugar.

Oh, its also gluten free, vegan, and of course… paleo!

Probably the easiest ‘recipe’ there is known to man.

Ingredients:
* Organic Coconut Flakes
* Food Processor

That’s it! I was amazed at how easy it is to make this stuff! Just put the bag into your food processor and put on high for about 8-9 minutes. Make sure to use a spatula to scrape the sides every so often.
When your done, just put in a jar and seal it. Store at room temp and enjoy however you want!

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Posted by on April 4, 2013 in Sauces, Sides, Sugar Detox approved!

 

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Creamy Pasta Sauce

This is for all the people who would just love a cream sauce right about now. We love our faux pasta around here so this was a nice treat. My boyfriend still doesn’t know what I put into the sauce to make it so thick and creamy. Now, it’s quite difficult… Ready?

Ingredients:

  • Jar of regular organic spaghetti sauce
  • 1 avocado

Yup, that’s it.

Take the avocado and put in your food processor, blend till nice and creamy then add pasta sauce. Blend. Done.

See, easy! I sautéed some mushrooms and onion to put in it also.

 

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Posted by on July 7, 2012 in Dinner, Sauces

 

My favorite go to “pasta” and sauce

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So this is my all time favorite recipe to just go to when you dont know what else to make. Especially if you have people over for dinner and are trying to explain that yes, eating paleo can still taste good without pasta! The secret to this is just making sure your pasta sauce is nice and filling with all sorts of yummy veggies in it.

Ingredients:

  • Medium size spaghetti squash (I swear the only place I have found these are at Whole Foods)
  • 1-2 lbs turkey meat
  • 1 purple onion chopped
  • 1 package mushrooms chopped
  • 1 zucchini chopped
  • 1-2 garlic cloves minced
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tbls italian seasoning
  • 1 tsp salt
  • jar of organic spaghetti sauce (There is a great one at Trader Joes, just watch the sugar content. Go low sugar!)

First take the spaghetti squash and cut it in half. These are a pain in the ass to cut open so just be careful and dont slice your hand off in the process. Take the halves and scoop out the seeds. Sprinkle with olive oil and some sea salt and put in the oven face down on a cookie sheet for about 30 minutes at 375. You will know its done when you can stab it with a fork and it slides right in. Take out of oven and put aside while you cook your sauce.

Now I ususally cook my turkey and my veggies seperate but I just like making more work for my boyfriend I think with all the dishes I pile up (Oh, thats the agreement around here. I cook, he cleans. Working out great). But you can cook the turkey meat and then add the vegetables to the same pan if you want. Anyhow, cook the turkey meat and add the seasonings to it. In a seperate pan, put some olive oil in the pan and add your chopped onion and garlic. When the onions become transparent add the mushrooms and zucchini. When they are cooked but still firm, add the cooked turkey meat to the pan and mix together. Pour the entire jar of spaghetti sauce on top and simmer together while you start to work on your cooked spaghetti squash.

Take the squash and grab a fork. You will take the fork and scrape the entire inside of the squash out and you will see that it comes out in little stringy pieces. Hence, why they call it spaghetti squash! You will get a ton of the ‘meat’ out of these two halves. I usually put them into a big bowl like spaghetti and then we take our serving and pile the sauce on top. Avoid putting any butter or parmesean cheese unless you are having a cheat day. But even then, just a little!

I would say serve with some garlic bread and your good to go! But… I have yet to find a recipe for garlic bread while eating paleo. If you find one… email me!

Bon Apetit!

;

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Posted by on July 2, 2012 in Dinner, Sauces

 

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Dreamy creamy spinach artichoke dip

Honestly this dip should be called Amazeballs Artichoke dip! This is so good. You can make this strict paleo or add a bit of goat cheese at the end to make extra creamy. Which then makes this turn into ‘dreamy creamy’. I got an A+ review from the man, so we know it’s good. I found this recipe on paleoOMG again and I swear if this woman comes up with these off the top of her head she is a friggen food paleo genius.

Ingredients:

  • 2 cans of artichoke hearts 8oz (not in oil, just marinated in water)
  • frozen package of spinach 14oz
  • 1 cup cashews roasted unsalted
  • 2 tbls olive oil
  • 1 tsp onion powder
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 1/4 tsp cayenne pepper
  • Optional 2 oz creamy goat cheese

In a saucepan combine the spinach and artichoke hearts. Cut the artichoke hearts into bits. Sprinkle with spices and salt/pepper. When nice and warm and all mixed up, transfer to a medium serving bowl. Male sure to drain the excess water first.

In a food processor add the cup of cashews and grind until very fine and floury. Add the olive oil and blend in processor until nice and creamy. Here is where you want to add the goat cheese if you want. Blend again and then Add to spinach mixture. You’ll really want to mix and mash this in well until the dip is creamy and delicious looking.

Serve with your favorite veggies!

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Posted by on June 30, 2012 in Appetizers, Sauces

 

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Paleo ‘non peanut’ sauce with coconut chicken and ‘rice’

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This is the best sauce I think I have ever made! This goes great on any kind of chicken. I just made a simple coconut crusted chicken and side arugula salad to go with it. But this sauce would go great with beef or chicken skewers too.

Sauce ingredients:

  • 1/2 cup almond butter
  • 1/2 cup apple sauce
  • 1/2 cup coconut milk (not light)
  • 1 1/2 tbls. fresh grated ginger
  • 2 crushed garlic cloves
  • 1/2 a squeezed lime
  • Chili oil to taste if you like a kick

Combine everything in a food processor until extra creamy. Voila! Your done! I threw a few almond pieces on top just for some crunch.

Chicken:

  • 2 chicken breasts
  • 1 egg
  • Some almond meal mixed with coconut shavings
  • Salt pepper to taste

Beat the egg and use it as a wash on the chicken. Roll chicken in it then around in the almond meal/coconut mixture. Little sea salt on top, cook at 350 for about 35 minutes.

Salad

  • Arugula
  • Avocado
  • Olive oil
  • Other half of lime
  • Mushrooms

Mix a few tablespoons of olive oil with the lime juice. Add pepper and a bit of sea salt. Cut up other ingredients and add dressing.

Cauliflower rice

  • Cauliflower
  • Coconut shavings
  • Coconut milk
  • Salt/pepper
Put pieces of cauliflower in food processor. Chop until very fine pieces. Throw in microwave dish with some coconut flakes, about 1/4 cup coconut milk, and S/P. Microwave with lid on for about 4 minutes. Serve under chicken!

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Posted by on June 27, 2012 in Chicken, Sauces

 

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Seafood paleo pesto ‘pasta’

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This is a super easy, super healthy, delicious meal that everyone will love. I must advise, if you don’t have a food processor by now, get one! They make everything easier, quicker, and taste better. Okay, maybe not taste better but easy and quick!

Ingredients:

  • 2 cups of fresh basil
  • 1/4 cup pine nuts
  • 2 tbls. Olive oil
  • 2-3 garlic cloves
  • Bag o’ seafood from Trader Joes (in the frozen section. Has calamari rings,shrimp, and scallops)
  • 3 large zucchini’s
  • Salt/pepper
To make the pesto sauce just add the basil, garlic, olive oil, and pine nuts into the food processor. Blend until creamy smooth. Add salt and pepper to taste.
Cook the seafood mixture in a little olive oil in frying pan. Add pesto sauce and complete cooking.
In the meantime cut your zucchini into thin slices or use a mandolin. (Target has them for like $5). Then cut into slices into smaller slices that resemble fettuccine. Boil these until tender, think al dente. Add to pesto seafood mixture and stir until pesto has coated everything.
Serve with cherry tomatoes and enjoy!

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Posted by on June 27, 2012 in Sauces, Seafood

 

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