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.
I only recently learned about harissa, and I’m thinking its better late than never because it is jam packed full of flavor from fresh ingredients. It can be made many different ways, spicy, as a paste, sauce, etc. but the kind I use is a mild Moroccan red pepper sauce, the brand is Mina. I actually found it at Target and was curious so I bought some – amazing!
I had a bag of riced cauliflower that needed to be used so I decided to make a new cauli fried rice recipe with what I had on hand, the result is a new recipe I’ll be making again and again. Warm, comforting, and important for me super low-glycemic! Little impact on blood sugar is a major win.
Harissa Garlic Cauli Fried Rice
1 bag of riced cauliflower
1 large red onion, diced
3 TBSP minced garlic
Fresh ground black pepper
Crushed red pepper
1/2 cup black olives, halved
1/4 cup harissa sauce
I started with a drizzle of avocado oil in a large saute pan, adding the diced red onion, minced garlic, sea salt, black pepper and crushed red pepper. I let the onion and garlic cook down until the onions were transparent, then added a dash of coconut aminos (gluten free soy sauce alternative) and the bag of riced cauliflower. I continued stirring to incorporate the moisture into the cauliflower so it’d start to “fry” a little bit – feel free to add additional avocado oil for the frying aspect being careful not to add too much or you’ll have an oily mess. I let all of the ingredients cook for about 20 minutes stirring constantly and then added the black olives and harissa sauce. I cooked about five minutes more just to distribute heat to the olives but preventing mushiness.
I ate two bowls with coconut aminos sprinkled on them – very flavorful and filling. Harissa, my NEW FAVORITE!
I decided to make use of what vegetables I had on hand after coming home from our holiday trip to Iowa as well as use some of my Penzey’s spices (I love them!) I’d been gifted to add a different flavor than the typical salt/pepper/oil roast.
I had 3/4 of a red onion in the fridge, 1/2 a container of cherry tomatoes on the counter, some open artichoke hearts, and a couple different kinds of mushrooms waiting patiently.
Artichoke and Tomato Vegetable Bake
Cherry tomatoes, halved
Artichoke hearts, water squeezed out
3/4 large red onion, diced
1/2 package crimini mushrooms, sliced
1/2 package button mushrooms, sliced
1 TBSP minced garlic
Penzey’s Northwoods Spice
Add a little avocado oil (high smoke point) to a large saute pan and add onion and minced garlic, sauteing until onions start to turn transparent. Add mushrooms and artichoke hearts and continue sauteing until vegetables are warm all the way through. Drench in Penzey’s Northwoods Spice (I used the rest that I had, roughly 3 TBSP) and toss to mix. Dump the vegetable saute in a large glass baking dish and add halved cherry tomatoes. Gently toss everything together and put in a preheated 400 degree oven. Roast until done to your liking – I left mine in for about 40 minutes until they were starting to brown and the tomatoes were shriveling – that’s how I prefer my vegetables.
Side note: I didn’t measure the cherry tomatoes or artichoke hearts. I’d say roughly about 2-3 cups of halved cherry tomatoes, I used the rest of what I had in a large Costco clamshell container. Similar with the artichoke hearts, I had an open large 33oz size jar from Costco in the fridge that needed to be used, probably 3/4 full. Best tip I’ve received when squeezing water out of artichoke hearts? Literally squeeze them to death with your hand (make a fist), I don’t even cut them anymore because they come apart so easily. Kind of like a mash.
I’ve scrambled some of the leftovers with eggs for breakfast, reheated some last night for dinner with coconut aminos, etc.!
It’s really starting to feel like winter here in Minnesota, and it makes me crave warmth. French onion soup is something I’ve rarely ate throughout my life – why? No clue (possibly because it typically has a giant bread crusty on top…)! But it’s rich, comforting and so flavorful. There’s a local restaurant we frequent, and I asked recently if I could order their french onion soup without the bread on top and it was exactly what I was wanting. Now I crave it. On a recent particularly chilly and windy day I decided to try my hand at throwing together a french onion-esque soup for dinner with mushrooms, because mushrooms.
Onion and Mushroom Soup
8 medium yellow onions, sliced
1/2 package sliced baby crimini mushrooms
1/2 package sliced white button mushrooms
1/2 stick Kerrygold garlic herb butter
3 TBSP minced garlic
2 32 oz containers beef stock
2 TBSP sherry
1 TBSP worcestershire sauce
3 sprigs fresh thyme
In a stock pot, add the sliced onions, garlic, butter, 1 TBSP sherry, salt and pepper and saute until onions are transparent, add mushrooms. Continue sauteing until mushrooms soften and the onions are starting to brown. Add remaining sherry, worcestershire sauce, fresh thyme and both containers of beef stock. Bring to a rolling boil, reduce to medium heat and let cook for another 20 minutes.
Very easy soup to make, full of flavor and reheats easily. Feel free to garnish with additional fresh thyme, cheese, etc.
I had chicken drumsticks (with the skin ON of course) in the fridge begging to be used, so I whipped up a marinade the other evening (full disclosure, inspired by Nom Nom Paleo’s Orange Sriracha Chicken, but I didn’t have the ingredients, so went the Thai flavored route and used what I had!) and a crunchy side salad!
Grapefruit Sriracha Drumsticks
Juice of 1 grapefruit (mine totaled just under 1 cup)
1 TBSP sriracha
1/4 cup coconut aminos
1/4 cup fish sauce (I use red boat)
1/2 cup almond butter (creamy)
1 TBSP garlic powder
1/2 tsp onion powder
Dash fresh ground salt/pepper
I marinated the drumsticks for 1 hour in the fridge, then placed them in an 8×8 glass baking dish, and drizzled a little of the extra marinade on them. I baked them at 350 degrees for about 30 minutes, or until they reach the correct internal temperature. I really enjoyed the rich nutty flavor, it reminded me of a Thai peanut sauce. Next time, I’ll add 1 more TBSP of sriracha for a bit more heat! Forgot to take pics, my bad, but trust me!
As a side, I made a raw brussels sprouts salad (LOVE the crunch). I threw about a 1/2 bag of shredded sprouts into a bowl, cut up some mini heirloom tomatoes, fresh ground salt/pepper, drizzle of garlic olive oil, drizzle of balsamic vinegar, and topped it off with about 1/2 teaspoon of celery seed. Such a fabulous celery flavor and paired really well with the chicken.