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!

Cauliflower Rice...whhaaatt??

CAULI-FRIED RICE
Going back to my Asian roots for this one...kinda. Cauliflower is pretty amazing when you think about it - even being considered the Superfood that took Kale out of the number one spot! You can steam it, bake it, eat it raw and even fried rice it...we're going with that last one today :)

 



Ingredients
1 Head Cauliflower
5 Slices Slab Bacon, chopped (the good stuff if you can!)
1 Chicken Breast, chopped (same size as the bacon for even cooking purposes)
3 Eggs, beaten
1 Tsp Fresh Ginger, grated
3 Cloves Garlic, minced
1 Bunch Green Onions, chopped (separate the green parts from the white parts)
1 Cup Carrots, diced small
1 Cup Peas, fresh or frozen
1/3 Cup Thai Basil, chopped
1-3 Tbsp Tamari
1 Tsp Sriracha (optional)
Avocado Oil or Coconut Oil (for frying)

Method

1. Make sure all your ingredients are cut before you start frying, you gotta move fast in this one! For the "rice" cut the cauliflower into small florets and pulse in a food processor until it starts resembling little pieces of rice. No food processor, you can grate it roughly with a hand held grater.
2. Heat a large pan over medium heat. Add the bacon and fry until brown and crispy. Remove with a slotted spoon and place on a separate dish and set aside.
3. Add to the pan the eggs and quickly scramble then breaking into small pieces, then move to the holding dish. If needed, add a little oil to the pan and turn the heat to high. Add the chicken, white onion pieces, ginger and garlic. Stir fry until the chicken is just barely cooked through, then add the carrots and cook another minute. Using a slotted spoon, transfer to the holding dish.
4. Now add the cauliflower "rice" to the pan. Stir fry for 3-5 minutes until soft, but still firm, you don't want it to be too soft or it will become mushy. Place the cooked bacon, chicken, vegetables, ginger and garlic into the pan. Add in the peas and Tamari to taste and the Sriracha if you choose. Stir and toss together until peas are heated through, then toss in your green onion and basil. Serve!