Salmon with broccolini and asparagus

This recipe is from againstallgrain.com. She has a very good website with very pretty photos and a mix of different recipes. This recipe was very simple and tasty.

Ingredients
serves 3-4
3-4 salmon fillets, boneless and skinless
3 tbsp gluten-free soy sauce
1 tbsp fish sauce
2 tsp coconut sugar or honey
1/4 tsp grated ginger
1/4 tsp crushed garlic

250 g broccolini, trimmed
250 g asparagus, cut into 5 cm pieces
2 tbsp olive oil
2 tsp fresh lemon juice
3 garlic cloves
1/4 tsp sea salt
pinch cracked pepper

Preheat the oven to 200 degrees Celsius.
Mix the soy sauce, fish sauce, coconut sugar, ginger, garlic, salt and pepper in a bowl. Place the salmon pieces on a baking dish and pour the marinade over fish. Roast in the oven for about 15 minutes.
For the greens; add all the ingredients to a bowl and toss to coat. Spread the vegetables on a baking tray lined with baking paper and roast for 15-20 minutes.

Paleo chicken chow mein

I've never had chicken chow mein in a restaurant but I have a feeling that this dish is slightly lighter and maybe even tastier. The recipe is from Paleo Cupboard.

Ingredients
serves 2-3
SAUCE:
½ tsp freshly grated ginger
1 tbsp raw honey, melted
2 tsp sesame oil
5 tbsp coconut aminos
1 tbsp apple cider vinegar
dash crushed red pepper (or more if you like heat)
dash sea salt
dash ground black pepper
1 tbsp arrowroot powder
1 tbsp fish sauce

PARSNIP NOODLES:
6 medium to large parsnips, peeled and julienned (or use spiral vegetable slicer to make into noodles)
2 tbsp olive oil
½ tsp sea salt
1/4 tsp ground black pepper

CHICKEN AND VEGETABLES:
3 boneless, skinless chicken breasts, thinly sliced into strips
2 tbsp macadamia oil or butter
1 small onion, chopped
5 cloves of garlic, chopped
1 red capsicum, thinly sliced into strips
1 yellow capsicum, thinly sliced into strips
3/4 cup chopped spring onions
Sea salt
Ground black pepper

To make the sauce, combine all of the sauce ingredients together in a medium sized bowl and whisk until combined. Set aside.
To make the parsnip noodles, Preheat oven to 200 degrees Celsius. Toss the julienned parsnips with the olive oil, sea salt and ground black pepper in a large mixing bowl. Lay the parsnips out flat on a baking sheet lined with aluminum foil. Bake for about 15-20 minutes or until crispy, stirring a couple times.
While the parsnips are baking, season the chicken strips with sea salt and ground black pepper. Place a large skillet or large wok over medium-high heat and add the oil. Allow to get hot and then add the chicken, letting it sear for about 2 minutes, stirring constantly. Remove from pan and set aside.
Add the onion and garlic to the pan (and some additional oil or fat if needed). Cook for about 2 minutes, stirring constantly. Add the red and yellow bell peppers to the pan and cook for another 2 minutes. Add the green onions and the chicken to the pan and stir to combine.
Add the sauce and toss to coat. Reduce the heat to low and allow to simmer for about 5 minutes, or until sauce has thickened, stirring occasionally.
Serve up the chicken sauce with the noodle.

Paleo Teriyaki beef stir-fry

Got this recipe from paleomg.com and it's very simple and really tasty.

Ingredients
serves 2-3
2 tbsp coconut oil
2 garlic cloves, minced
1 tsp fresh ginger, grated
120 ml coconut aminos or gluten free soy sauce
3 tbsp honey
1 tbsp Sriracha
1 tsp sesame oil
½ tsp fish sauce
2 tbsp arrowroot powder, divided
1 red capsicum, thinly sliced
1 broccoli head, cut into small florets
500 g flank steak, thinly sliced against the grain
salt and pepper, to taste
chopped spring onions, to garnish

Place a large pan or wok over medium heat. Add coconut oil along with minced garlic and grated ginger. When garlic becomes fragrant, turn heat on low then add soy sauce. Be sure that the pan has cooled down a bit before to keep the soy sauce from splattering everywhere.
Once the soy sauce have been added, increase heat to medium-low and add honey, sriracha, sesame oil and fish sauce.
Bring sauce to a slow boil, then add 1 tbsp of arrowroot powder, 1 teaspoon at a time and whisking to incorporate into the sauce. Whisk each teaspoon in at a time.
Once sauce has become think, add capsicum, onion and broccoli to the sauce and coat in sauce. Let cook down for about 6-8 minutes or until onion is soft. After the vegetables have cooked through, use a slotted spoon to remove the vegetable and set aside in a bowl.
Increase heat to medium-high temperature and add thinly sliced flank steak to the pan. Cook steak on both sides for 2-3 minutes, until barely any pink remains. Add vegetables back into the pan and incorporate with the meat.
Since the meat will render some liquid, add the remaining tablespoons arrowroot powder into the mixture, teaspoon at a time, whisking the powder in with the mixture.
Serve with cauliflower rice and top stir fry off with chopped green onions

Chicken stir-fry with cashews and Thai basil

We had some Thai basil lying around from last week and I decided to make this recipe which I found on taste.com.au. It was very tasty indeed, not quite Paleo but I modified it a bit to make it a bit more Paleo.

Ingredients
serves 2-3
60 ml fresh lime juice
60 ml fish sauce
2 tbsp light soy sauce
2 tbsp cocotnut sugar
2 tbsp vegetable oil
1 red onion, thinly sliced
2 garlic cloves, thinly sliced
3 large fresh red chilies, thinly sliced
5 spring onions, ends trimmed and cut into 6 cm lengths
1 stem lemon grass, trimmed an dbruised
120 ml raw cashews
600 g chicken tenderloins, thinly sliced
1/4 tsp cracked black pepper
1 bunch fresh Thai basil, leaves picked

Combine the lime juice, fish sauce, soy sauce and sugar in a bowl.
Heat half the oil in a wok over high heat until just smoking. Add the onion, garlic, chili, spring onione and lemon grass. Stir-fry for 2 minutes or until the onion softens. Transfer to a large bowl.
Heat the remaining oil in the wok over high heat. Add the cashews. Stir-fry for 2 minutes or until golden. Use a slotted spoon to transfer to the bowl.
Add one third of the chicken to the wok. Stir-fry for 4 minutes or until just starting to brown. Transfer to the bowl. Repeat, in 2 more batches, with the remaining chicken, reheating the wok between batches. Return the chicken and onion mixture to the wok. Add the fish sauce mixture and pepper. Stir-fry for 2 minutes or until heated through. Remove from heat. Remove and discard the lemon grass. Stir in the basil.

Cauliflower fried rice

Who doesn't like a good fried rice? I certainly do, so I found this recipe on http://www.familyfreshmeals.com and it was super easy and really delicious. One of our new favourites. It's not quite Paleo but sometimes we do decide to "cheat".

Ingredients
serves 2-3
720 ml grated raw cauliflower (about ½ large head)
120 ml frozen peas
120 ml carrots, thinly sliced (1 large carrot)
3-4 garlic cloves, crushed
1 onion, diced
½ tbsp olive oil
2 eggs, scrambled
3 tbsp soy sauce

In a large pan, saute garlic and onions in olive oil on a medium/high heat, until onions become soft and transparent, about 2-3 minutes. Next add in peas, carrots and cook until carrots begin to soften and peas are heated through, about 3-4 minutes. Next stir in scrambled eggs, cauliflower and soy sauce. Cook stirring frequently for about 5-7 more minutes.

Korean beef, vegetable and noodle bowl

This is one of our new favourite recipes and we'll probably make it again pretty soon. The recipe comes from http://www.primalpalate.com
We used soy sauce instead of coconut aminos since it's a bit tricky to find here.

Ingredients
serves 6
1 tbsp oil/butter
1 head broccoli, chopped
1 red capsicum, thinly sliced
1 cup Chinese cabbage, thinly sliced
3 carrot, julienned
240 ml mushrooms, sliced, loosely packed
1 tbsp ginger, minced
2 cloves garlic, minced
80 ml coconut aminos
1/2 tsp salt
1 tsp black pepper
1 bunch kelp noodles
1 spring onion, thinly sliced
2 lb rump steak, thinly slice

In a large skillet or wok, heat the oil over medium heat.
Add the broccoli and capsicum to the skillet and saute for 5 minutes.
Add the carrot and cabbage to the skillet and saute for another 3 minutes.
Add the garlic, ginger, and mushrooms, and continue to saute until mushrooms are soft.
Pour the coconut aminos over the vegetables, season with salt and pepper, and continue to saute for 3 more minutes.
Add the kelp noodles and spring onion, and stir to combine. Cook the kelp noodles for 3 minutes, and then transfer the vegetables into a separate bowl.
Turn the skillet up to medium high heat, and in small batches sear the flank steak on either side for 1-2 minutes, or until browned.
Place the cooked batches of steak into the bowl with the vegetables as they finish.
Once you have seared all of the steak, turn the burner down to low heat, and transfer the beef and vegetables back into the skillet.
Stir to combine all ingredients, turn the heat off, and season with a splash of toasted sesame oil if desired for flavor.
Plate the dish, garnishing with sesame seeds and additional green onion if desired.