Here is an easy to make dinner that is ready in about 30 minutes and packed with different flavors. Served over riced cauliflower, you can have this as a meal in itself – which is what we did the other night.
Posted in Main Dish, Poultry, Recipes
Tagged chicken, easy, mushrooms, olives, parsley, Quick, red wine, Substitutions, tomatoes
Usually, when you glance through your typical Asian restaurant menu, most dishes come with either noodles or rice…and all too often if you ask for them to “hold the noodles,” you end up with a meal that is about half the size it should be (because those noodles are a cheap filler), but for the same price. That certainly is one of the downfalls (and there aren’t many) of a grain-free diet – unless you’ve found a place that will actually increase the rest of the food in your meal to give you what you’re paying for.
Another option is to make your favorite Asian-inspired meals at home (we’ve got more than a few on the site). And by making them at home, you can also have your noodles if you want. Just a slightly different kind. So, today, we’ve got an Asian-inspired stir fry with noodles that is easy enough to make on a weeknight and good enough to share with others any time.
Posted in Kids Menu, Main Dish, Poultry, Recipes
Tagged easy, garlic, Ginger, mushrooms, spaghetti squash, Stir Fry, Substitutions, tamari, turkey
We’ve had this recipe sitting in our “folder” for some time but just hadn’t gotten around to giving it a try. This past weekend, while getting our weekly menu planned out, I decided it was time to round up the ingredients and put this one together. And the result was worth it – a nice mild curry with lots of flavor that is easy to put together on a week night after work. Another bonus was that it made a lot, so even after feeding the family and a couple of guests for dinner, there was enough left over for lunch as well.
In this coming week falls the day we (here in the US at least) give thanks for all of the things that make our lives great – close family, good friends, abundant health, unparalleled freedoms…
It’s also a day we traditionally surround ourselves with those same friends and family and stuff ourselves to discomfort, eating from shortly after sunrise until well after sunset and indulging in a variety of dishes that at one time loosely represented the bounty of harvest at the end of a successful growing season. It’s a time to try new things, or at least things you don’t eat on a regular basis… Perhaps because you don’t really think about cranberry “jelly” the other 364 days of the year, or perhaps because after that first bite of the sweet potatoes with brown sugar and marshmallows, the fondness you’ve been relishing for the past month or so leading up to the holiday is replaced with the recollection that your taste buds (and your metabolism) really aren’t made to handle that full frontal assault of glucose that just exploded in your mouth.
For us, we’ll be the guests at someone else’s house for the holiday this year, so we we won’t have the opportunity to plan out a full menu of Primal foods to enjoy. Rest assured, we will be bringing a couple Primal dishes to share and give others the chance to see how good healthy food really can be. In the interest of enjoying good food while not fully derailing your own Primal habits, we thought it fitting to offer a little “link love” today to recipes that we might use for a Thanksgiving feast…even if not entirely traditional. We’re putting it up today so you’ve got a little time to plan, shop, prepare, and otherwise get things ready for some new traditions.
I stumbled upon a great recipe for primal pumpkin pie, although I still modified it some by eliminating a few things and adding others. I am not a huge fan of pumpkin pie, but as I have grown older, I have enjoyed it more. Still, my favorite is fruit pie, especially berry, but we will save a recipe for that in springtime
I did bring a sampling of this pumpkin pie to the gym and those who tasted it liked it very much. I have to admit, it is pretty darn good! So in the spirit of Thanksgiving, give this one a try. If you can keep your beak closed about it, you may get your guests to think it is “real” pumpkin pie!
(Update: I have also made this recipe with a nut crust as in this recipe. It gives it a more crunchy texture, but is also delicious. You can really up the food processor and grind the nuts down even more for less crunch.)
Let’s take a look at one of the most ubiquitous side dishes known in the culinary world – mashed potatoes. There isn’t a region in the world that cultivates potatoes that does not have at least one dish incorporating them cooked and mashed. Of course, in the Primal kitchen, the only potatoes we use are those of the “sweet” variety (which really aren’t a potato in the botanical sense). That doesn’t, however, curb our desire to have something that is similar in both taste and texture to mashed potatoes for serving with those meals that just seem meant for them. So, instead, we turn to the same source of substitute that we have found to work so well for rice – cauliflower.
This was originally posted as part of our Coconut Curry recipe, but since then, I’ve realized that this basic side dish gets used and referenced in a lot of our recipes. So, as a “bonus” post today, I’m breaking it out separate to make it easier to find and link when doing our other recipes.