Finally getting around to blogging about this creation after a really busy Easter weekend! We had a random spring blizzard that came through Minnesota last week with non-stop snow from noon until 10pm at our house, white out conditions and a sudden craving for something warm and comforting. Since we were getting ready to head out of town I decided to make something out of what I had on hand and needed to be used. This might be one of my favorite recipes in a while – packed with nutrients, flavor and easy to make. It reheats really well – I’m having it for lunch today and it still tastes great 5 days later. Low glycemic, dairy free, grain free, gluten free – YAHOO!
Carrot Cilantro Bisque
10 larger carrots, washed and cut into 3-4 inch pieces
1 large white onion, chopped
4 cups water
2 cans full fat coconut milk (I use Natural Value, I buy on Amazon prime by the case)
1 large bunch fresh cilantro
1 tsp ground ginger
3 TBSP fresh minced garlic
Fresh black pepper
Start by boiling the carrots and onion in the 4 cups water, stirring occasionally. The water boils down, but the heat still softens the vegetables. Once they’re mushy use an immersion blender in the pot to puree them, I still had some chunks but that’s okay because once you add the coconut milk there is more liquid to blend with. Add the 2 cans full fat coconut milk and 1 tsp ground ginger, stirring until the coconut milk fat melts. Add the bunch of cilantro (I used the entire bunch stems and all, just tearing by hand directly into the pot). Blend again with the immersion blender so the cilantro is fine and any remaining chunks of carrot and onion are pureed. Season with salt and pepper (I usually go lighter with the Himalayan salt as it is saltier in taste) and the 3 TBSP of minced garlic and stir. Let simmer for 10-15 minutes and serve.
A note about the garlic: I added it toward the end because I wanted a really good garlic flavor, without it getting mushy. You know when garlic is cooked, but not overcooked? It was like that, just enough time so that it wasn’t overpowering/bitter but still firm.
I know we all love fried egg rolls – who doesn’t? What you may not realize is you can enjoy virtually the same flavors without the gluten filled fried egg roll wrap, and the task of rolling, filling and frying them! I remade the paleo egg roll in a bowl I posted a couple weeks ago basically because it’s AMAZING and so incredibly easy, changing it up a little to make it spicy (and it was spicy)! I can’t seem to get enough of the Asian flavors lately, such great combinations by switching out or adding just a couple ingredients.
Spicy Egg Roll in a Bowl
1 bag coleslaw mix
1 shredded/thinly grated carrot
1/4 cup coconut aminos (soy free, gluten free)
1 TBSP sesame oil
2 TBSP minced garlic
1 large jalapeno, 1/2 seeded and finely minced
Chopped green onion
Shredded unsweetened coconut
1 TBSP coconut oil
Saute the coleslaw mix and minced garlic in the coconut oil for about 5 minutes until the coleslaw starts to cook down, add the grated carrot and jalapeno. Continue sauteing until vegetables become soft and pour the coconut aminos and sesame oil on the mixture. Toss to coat and saute 10 minutes more so the vegetables absorb the liquid flavor and start to “fry” in the pan. Portion desired amount into a bowl and top with green onion, cilantro and shredded unsweetened coconut.
Side note: I didn’t measure the cilantro, green onion or coconut. I love cilantro so I was fairly generous with it and as a result it had a great flavor, same with the onion. The coconut added a nice sweet crunchy flavor, although I used it more sparingly.
Pomegranate guacamole…not something I would typically think to put together (not sure why…because um hi, sweet and salty stuff) but happened to see an ad fly by in one of the apps on my phone last week, so I decided to investigate. I scanned a few recipes online and decided to make it how I would normally make my guac and add pomegranate arils (which I happened to have on hand, which is rare). I also had about 6-7 avocados that were especially ripe and ready to be mashed. It was surprisingly tasty with a hint of fresh sweetness from the arils – make for Super Bowl Sunday! Or just to eat.
7 ripe avocados (probably total about 6 as some were too ripe)
1 cup pomegranate arils
1 large jalapeno, only 1/2 deseeded, finely diced
1/2 cup diced white onion
1 bunch cilantro, loosely cut (I hold directly over bowl and just cut into recipe with kitchen shears, so much easier)
3 TBSP minced garlic
Juice/pulp of 1 large lime
Seems like a lot of raw garlic…trust me! Mash the avocados with the juice of the lime and spices, seasoning to taste. Then mix in the garlic, onion, jalapeno and arils and toss to mix everything together. We had it with chips the night I made it, and this morning I had a side of it for breakfast with eggs! Tonight, I’ll be putting it in some lettuce wraps.
Had the luxury of time while staying with my parents for a couple weeks as I transition to a remote employee as we move from San Diego to Minneapolis. No commute = so much time! I was really craving seafood a couple weeks ago, so I got creative in the kitchen, and this week on the blog will now be dubbed, seafood week! Hope you enjoy as much as we did 🙂
Shrimp Orange Salad
Wild caught cooked shrimp – cut (depending on size)
2 diced avocados
2 handfuls cilantro, cut
1/3 cup finely diced shallots
Flesh of 2 navel oranges, cut
Juice of 1 navel orange
Himalayan pink salt/black pepper
Drizzle olive oil
Toss everything in a bowl and enjoy! You could make ahead and chill if preferred. I don’t typically measure (I know, sorry!), I just go by taste and quantity, or if I prefer more of something than not. In this case, we had quite a few large shrimp that we’d thawed, so we used it all. I love cilantro and my rule of thumb is to always add more than you’d think you’d want – it never disappoints. The oranges/fresh squeezed juice came from oranges that I’d zested for another recipe, and needed to be used!!
[Someday I’ll get to food photography – I realize my pics leave a lot to be desired]
Here’s another recipe that I threw together based off of the vegetables that needed to be used, and the stockpile of quality coconut milk I have on hand – that stuff is quickly becoming a staple to have on hand, as is cilantro.
Spicy Coconut Chicken Saute
1 can coconut milk (I use Natural Value)
2 TBSP coconut oil (wanted a fat source)
Roasted shredded chicken
Crushed red pepper
Pour 1 can of coconut milk into saute pan and add the 2 TBSPs coconut oil. Sprinkle generously with crushed red pepper and fresh ground black pepper. Add broccoli and bok choy and saute until cooked, but not mushy, sprinkling with more crushed red pepper (I was feeling the spice). I used leftover roasted chicken that I shredded, but you could add any protein source. I added the meat last as it just needed to be heated.
I filled up a bowl, and topped with a generous handful of cilantro, and then drizzled with sriracha.