Korean Comfort Bowl

Bibimbap

Want a simple one bowl meal that tastes great and all the goodness you want? Try Korean Bibimbap! If you haven't had an authentic version, try to seek out a good Korean place to give it a try. Most bibimbap uses the same ingredients, but you can make this more paleo or less - use cauliflower rice instead of regular rice for the paleo feel, but I enjoy using a sushi rice to make mine. This dish does the job in filling you up, eating your colours, and giving you great flavour to enjoy what you are eating! 

 

Bibimbap (makes 4 servings)

Ingredients:

1lb Lean Ground Beef (You can pick up grass-fed organic ground beef from Costco!)2 Cloves Garlic, finely chopped
1 Small Piece of Ginger, peeled, finely chopped (about 1" piece will work)
1/2lb Mushrooms, sliced (Use your favourite kind)
4 Cups Spinach, washed well, stems removed (Any Asian Greens will work too)
4 Large Eggs
1 Cup Daikon Radish, cut julienne or grated
1 Cup Carrots, cut julienne or grated
Coconut Oil (Or Avocado Oil)
Tamari
Fish Sauce
Sesame Oil
Sea Salt

1. The first thing you need to do is prepare your rice, or your cauliflower rice, then go to the following steps.
2. Cook out the ground beef in a pan with coconut/avocado oil, making sure you break it up well. If the beef you are using is too fatty, drain off the excess fat. 
3. Add in the half the garlic, ginger, 1 Tbsp Tamari, and 1/2 Tsp fish sauce to the beef and cook for a further minute or two. Remove from pan and set aside.
4. In the same pan, add in some coconut/avocado oil and start frying up the veggies separately. First, add in the mushrooms and stir, add in a pinch of salt and cook out until brown and set aside. Repeat again for the spinach, adding the oil first, toss in the remainder of the garlic then the spinach until wilted, but not too soft. This should take no time.
5. In the pan, fry the eggs so they are sunny side up and separated, each portion will get one egg.
6. Now it's time to put it together! In four bowls, place the rice in the bottom, top with ground beef, and drizzle some sesame oil on the beef. Place some mushrooms, spinach, carrots, and daikon radish on top of the beef in each bowl and finally top it off with the fried egg. Enjoy with some Sriracha sauce or Korean hot sauce if you have it!

Lighten Up After the Holidays

Papaya Time!

The big day of feasting is over and now you feel a bit, well, stuffed LOL Time to get back to the routine and lighten up your meals to start of the New Year right. Try this refreshing and simple salad for lunch or dinner. 

 

 



Ingredients for the Salad:

1/4 lb of Small Shrimp, cooked, deveined, cut in half and chilled
1 Green Papaya, peeled, seeded and shredded (use a mandolin or a food processor for this)
1 Carrot, peeled and shredded like the papaya
1/3 Cup Coriander, stems removed, washed well and patted dry
Mint and Thai Basil for garnishing (optional)
Crushed Peanuts (optional)

 

Ingredients for the Dressing:

1 Large Garlic Clove, crushed or minced finely
1 Lime, juiced
1-2 Tbsp Fish Sauce (check your local Asian grocery)
1/2 Tbsp Coconut Sugar
1 Small Red Thai Chili, seeded, and minced finely

 

1. In a large bowl, combine the dressing ingredients until the sugar is dissolved and is a balanced salty-sweet tasting dressing.
2. Add in the salad ingredients, minus the peanuts if you are using them, and toss thoroughly. Cover and refrigerate for at least 20 minutes for the dressing to infuse, or up to 2 hours before serving.
3. When you are ready to serve, you can top with some crushed peanuts for some extra protein.

Not so Paleo Vermicelli Bowl

VIETNAMESE "BUN"

This is a two-part recipe! So you have your ‘fish sauce’ since no one every knows the name of it (Nuoc Cham) and you have your vermicelli bowl – together they are a magical dish. Most people will enjoy this dish during the warmer days, as the chilled noodles and fresh vegetables are so refreshing and you top it off with barbecued meat! 

Ingredients
Vermicelli "Bun" Bowl

1 Pkg Vermicelli Rice Noodles (thin kind)

2 Chicken Breasts, butterflied (cut in half horizontally so it opens up flat)

1 Shallot, finely minced

2 Garlic Clove, finely minced

1/8 Cup Avocado Oil

½ Head of Iceberg Lettuce, cut into thin strips (julienne cut)

1 English Cucumber, cut into thin strips (julienne cut)

Fresh Mint

Fresh Thai Basil

Pickled Daikon and Carrots (optional)

Nuo Cham Sauce

1 Tbsp or ½ Lime Juice, freshly squeezed

1 Tsp Rice Vinegar
½ Cup Warm Water
½ Cup Fish Sauce (Red Boat brand is gluten-free)

½ Tsp Coconut Sugar
1 or 2 Small Garlic Cloves, finely minced
1 or 2 Thai Red Chilies, thinly sliced

Method

1. For the Sauce: Combine all ingredients together, mixing well until sugar dissolves. Make sure you taste it so it is to your preferred liking – some people like the more sour taste, and some prefer a sweeter, spicier finish – it’s up to you!
2. Marinate in a bowl, the chicken in the shallots, garlic and avocado oil for about an hour.
3. In the meantime, cook the vermicelli noodles according to package. Ensure when done cooking, noodles are strained in a colander and rinsed with cold water; drain and set aside.
4. Once chicken is done marinated, barbecue chicken until cooked through and still juicy – don’t overcook it and dry it out! Allow to sit for a minute before cutting into thin bite-size pieces.
5. To Make the "Bun Bowl": Divide the noodles into 4 serving bowls, and then divide out the lettuce and cucumber (pickled daikon and carrots if using as well) and top with chicken. Garnish with mint and basil leaves.
6. Serve with the Nuoc Cham sauce poured over – enjoy!