Pizza buns

I've made this recipe once before but I didn't get a chance then to put it on the blog. Second time around they're just as tasty and I was surprised (once again) about how easy they actually are to make. The recipe is from undervarttak.se.

Ingredients
makes about 12 buns

For the dough
300 ml almond flour
5 tbsp psyllium husk
2 tsp baking powder
1 tsp sea salt
3 egg whites
250 ml boiling water

Toppings (you can obviously alternate this with whatever you fancy)
300 ml crushed tomatoes or passata
125 g bacon
1 bunch of basil
1 egg
oregano

Preheat the oven to 175 degrees.
Combine all the dry ingredients for the dough in a large bowl. Separate the eggs and pour the egg whites into the bowl. Whisk together with an electric whisk. Add the water slowly and be mindful not to add too much water so the dough gets runny (depending on how big your eggs are you might not need to add all of the water). Mix together until it forms a dough. Kneed it to a big lump and put it on a sheet of baking paper. Put another sheet of baking paper on top and use a rolling pin to make a rectangle which is a few millimeters thick.
Pull away the top layer of baking paper and you can now add your tomatoes. I added some cheese on top of the tomatoes but if you want to make it completely Paleo, just leave that out. Sprinkle some oregano on top. Cut the bacon to smaller pieces and sprinkle these on top. Add the basil leaves and then roll the dough lengthwise to form a roll. Cut the roll in about 2 cm thick pieces and put them on a greased muffin tray. Whisk the egg and brush the buns before putting them in the oven for about 45 minutes. Now you have a delicious treat to bring to picnics or to the beach.

Smoked salmon and veggie frittata

It's been a while since I've posted anything. I've been a bit preoccupied with a little man that arrived in the beginning of August. I haven't really had time to make that many new things and the ones that I have made I haven't really had time to post about. Anyway, hopefully I'll have a little bit more time in the future to both cook, bake and post some recipes.

We had some smoked salmon in the fridge and I was thinking about what I could do with it other than have it for breakfast. So I decided to make a frittata for dinner. Result: delicious. Unfortunately I didn't manage to take a picture of it though. Next time :)

Ingredients
serves 3-4
8 eggs
100-150 g smoked salmon, diced
1 small red onion, halved and thinly sliced
½ red capsicum, thinly sliced
1 carrot, thinly sliced
1 boiled potato, sliced
2 tbsp chopped fresh dill
1 tsp garlic powder
1 tsp onion powder
salt and pepper to taste

Preheat oven to 180° Celsius. Sauté onion, capsicum and carrot in butter. Whisk eggs in a large bowl, add the salmon, cooked veggies, garlic powder, onion powder, dill, salt and pepper. Pour the mixture into a oven proof frying pan (or greased glass baking dish) and press down the potato slices. Bake for 20-30 minutes or until middle of frittata is completely cooked through. Serve with a salad and some sour cream.

Paleo barbecue sauce

I wanted to make some pulled pork and most recipes had barbecue sauce in them so I decided to find a good recipe and make some sauce myself. Civilized caveman had a good recipe and I had all the ingredients at home. I only put in the chunks of the pineapple and not the juice since I wanted to save that for a drink later.

Ingredients
makes about 500 ml
1½ tomatoes, diced
½ onion, diced
2 garlic cloves, diced
250-300 g tomato paste
120 ml beef stock
1 tbsp Dijon mustard
1 tbsp apple cider vinegar
½ tbsp olive oil
1 tbsp paprika powder
½ tsp sea salt
½-1 tsp cayenne pepper (all depending on how hot you want it)
230 g can of diced pineapple (without added sugar and other additives)

Combine all ingredients in a medium sized pot and place it over medium heat while stirring frequently. Once the sauce starts to boil, reduce the heat to low. Cover and let it simmer for about 1 hour. Make sure to check it and stir it every now and again so that it doesn't burn. Once the simmering is done, place the sauce in a blender, food processor or use a hand mixer (this is what I did) and run until you have a smooth consistency.

Banana bread with chia seeds

Got in the mood to bake something easy and delicious yesterday and found this recipe. It turned out that I had all the ingredients at home so I decided to start baking. It turned out extremely well.

Ingredients
makes 1 loaf/serves 12
400 g ripe banana (about 3 bananas)
6 eggs
4-6 fresh pitted dates (depending on size)
1 tsp vanilla bean paste
60 ml coconut oil
½ tsp ground cinnamon
2 tsp baking powder
120 ml coconut flour
60 ml chia seed
2 tbsp protein powder - optional

Preheat your oven to 150 degrees Celsius.
Combine banana, dates, oil, cinnamon, vanilla, eggs and baking powder in a food processor and blend until creamy and combined. Add the coconut flour and chia seeds and mix through.
Rest for about 10 minutes to allow the chia seeds and coconut flour to expand.
Lightly oil one loaf tin and line with baking paper.
Add the batter to the tin. Decorate with some shredded coconut and a sprinkle of cinnamon.
Bake for about 50-55 minutes or until a skewer inserted into the centre will come out dry.

Fish and tomato soup

This recipe is from a Swedish website tasteline.se. The original recipe has saffron in it but I'm not a huge fan of saffron so I skipped that and added some other ingredients as well. I was very happy with the result.

Ingredients
serves 4
2 red onions
3-4 garlic cloves
½ red chili
2 carrots
1 capsicum
4 broccolini stalks
500 ml tomato passata
200 ml stock (I used beef because that's what I had at home)
400 ml water
1 bay leaf
400-500 g fish (I used 200 g salmon and 250 g white fish)
salt and pepper to taste
cayenne pepper to taste

Slice the carrots and cut the capsicum and broccolini into bite-size pieces. Put aside for now.
Chop the onion and finely chop the garlic and chili. Heat up a large pot over medium heat and add some grease (I used ghee). Fry the onion, garlic and chili for a couple of minutes. Add the other veggies together with the passata, stock, water and bay leaf. Bring to a boil and let it simmer for about 15 minutes.
Cut the fish into smaller pieces and add this to the soup. Let it simmer for another 5 minutes or until the fish is cooked through. Season with salt, pepper and cayenne.

Chicken and bacon rice bowl

This recipe was very simple and quick for a weekday dinner. I found it on Paleomg.

Ingredients
serves 3-4
4 rashes of bacon, cut into smaller pieces
2 garlic cloves, finely chopped
1 onion, finely chopped
4 chicken thigh fillets, skinless and boneless, chopped to bit-size pieces
3 tomatoes, finely chopped
1 small head of cauliflower, grated
½ tsp chili powder
½ tsp red pepper flakes
salt and pepper to taste
avocado and spring onion to serve

Add pieces of bacon to a pot over medium heat and cook until crispy then remove and set aside on paper towel. Leave behind the bacon grease to cook the rest in.
Add garlic cloves, onion and chicken. Sprinkle with a bit of salt. Cook until chicken is almost cooked through. Then add your chopped tomatoes and cauliflower. Mix well. Add a good amount of salt then add chili powder and red pepper flakes. Mix well, place heat to medium-low and let simmer for about 10 minutes. When done simmering, mix in bacon pieces into the rice mixture.
Place in bowl, garnish with a bit of salt and pepper, avocado and spring onions.

Mediterranean warm cauliflower salad

So I got inspiration for today's dinner from a couscous salad recipe but I decided to use cauliflower instead since we don't really eat couscous and I modified it in some other ways as well. I was a bit scared that it wouldn't work because cauliflower has quite a strong flavour but it worked really well and was quite delicious. Not the most protein dense meal but lots of veggies.

Ingredients
serves 3-4
½ cauliflower head
250 g cherry tomatoes
1 zucchini
½ red onion
2 garlic cloves
½ capsicum (I used green but any colour will do)
1 carrot
100 g salami
handful of fresh parsley
big handful of mixed leafy greens (I used spinach and rocket leaves)
bocconcini or mozzarella balls
black olives

2 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp Dijon mustard
salt and pepper

Preheat the oven to 200 degrees Celsius.
Cut the cherry tomatoes in half and put them on an oven tray. Drizzle on some olive oil and add salt and pepper to taste. Roast in the oven for 15 minutes.
Grate the cauliflower in a food processor or by hand so it becomes small pieces, sort of rice size. Place in a heatproof dish, cover and put in the microwave for about 2-3 minutes. Grate the carrot.
Cut the zucchini in half moon pieces and the capsicum to cubes. Peel and chop the red onion and garlic. Heat a pan to medium heat and add some butter (or olive oil). Cook the zucchini, capsicum, onion and garlic for a few minutes. Finely chop the parsley, cut the salami to smaller pieces and add this to the pan. Fry for another couple of minutes. Add the cauliflower, grated carrot and the roasted tomatoes. Then add the mixed leafy greens and let it all get warm. Mix together the dressing and add this in.
Either mix in the cheese and olives or serve them on the side.

Paleo butter chicken

We made this recipe for the first time a few weeks ago but I didn't get a chance to put the recipe up that time. We made it again tonight and it was just as tasty as last time. Thanks to myheartbeets.com we've found one of our new favourite dishes. We served this with some Paleo naan.

Ingredients
serves 4
Marinade
approximately 600 g chicken thighs (boneless and skinless), cut into smaller pieces
120 ml coconut cream
1 tbsp freshly squeezed lemon juice
¼ tsp Garam Masala
¼ tsp coriander powder
¼ tsp cumin powder
¼ tsp turmeric powder
¼ tsp paprika
¼ tsp salt
¼ tsp pepper

Curry
2 tbsp ghee
1 onion, chopped
2,5 cm ginger, minced
5 garlic cloves, minced
1 carrot, cut into thick matchsticks
100 g green beans, halved
450 ml tomato passata
200 ml coconut milk, full fat
1 tsp garam masala
¼ tsp cayenne pepper
1 tsp coriander powder
salt and pepper to taste
fresh coriander for garnish

Place chicken pieces in a bowl and marinate with coconut cream and spices, set aside.
Add ghee to a pan on medium heat. Once ghee melts, add onions and cook until completely dark golden-brown but be careful not to burn them (this will take about 15-20 minutes).
Add ginger and garlic and saute for a few more minutes.
Add spices and let them fry off for a minute. Then add your chicken mixture and briefly stir-fry.
Add passata, carrot and beans, and cover your pan. Let everything simmer for about 12-15 minutes.
Add the coconut milk and let it simmer for another few minutes.
Garnish with coriander and serve with Paleo naan.

Roast vegetable soup with leftover roast chicken

Last night we had roast chicken for dinner. Since it's just the two of us we normally don't eat a whole chicken. So I found this great recipe from Against all grain which uses leftover roasted chicken in a soup. It was also super easy to make

Ingredients
serves 3-4
2 garlic cloves, minced
2 carrots, peeled and cubed
700 ml peeled and cubed butternut pumpkin (about 1/3 of a big one)
1 small onion, quartered
2 tbsp olive oil
1 liter chicken stock
leftover roasted chicken, shredded
½ red chili, finely chopped
1 tsp salt
3/4 tsp dried parsley
½ tsp dried thyme
½ tsp dried rosemary
½ tsp dried oregano
1/4 tsp cracked black pepper
240 ml water
480 ml baby spinach

Preheat the oven to 225 degrees Celsius.
Prepare all the vegetables and toss them in the olive oil (include the garlic cloves). Roast in the middle of the oven for 20 minutes, or until the vegetables are tender.
While the veggies are in the oven, bring the chicken stock to a simmer in a large pot. Add the chicken, chili, herbs, salt and pepper. Cover and cook for about 15 minutes.
Add half the roasted veggies to the soup and place the other half in a blender together with 240 ml of water. Make sure to put all the onion pieces in the blender. Blend until you have a smooth puree.
Add the vegetable puree and spinach to the soup and simmer for another 5-10 minutes, until the spinach is wilted and all of the soup is hot.

Spicy meat soup

I really like soups, especially when it is getting a bit colder and darker outside around this time of the year. I however sometimes just feel like vegetable soup of some kind (i.e. pumpkin) whilst my other half wants some more protein in them. So I found this recipe on Under vart tak and decided to give it a try. I think we were both very happy with the result. I added some cauliflower to the recipe for some extra veggies.

Ingredients
serves 4
500 g mince meat
125 g bacon
1 onion
2 carrots
1/4 head of cauliflower
690 g tomato passata (or crushed tomatoes)
400 ml coconut milk
100 ml stock
2-3 garlic cloves
½ red chili
3 tsp paprika powder
1 tsp cumin powder
1 tsp salt (or herbal salt)
pinch of black pepper
pinch of cayenne pepper (or as much as you think you can handle)
handful of fresh parsley
handful of fresh basil
butter, olive or coconut oil to fry in

Peel and finely chop the onion.
Grate the carrot and the cauliflower with the big grater.
Fry the onion and other veggies in a big pot with your choice of grease.
Chop the bacon to small pieces and add these to the pot. Fry them for a few minutes.
Add the mince meat and let it all fry together until the mince meat is cooked through.
Finely chop the chili and crush the garlic and add this to the pot.
Add the tomato passata and the coconut milk.
Add the spices and mix around. Finally add the fresh herbs and let it all simmer for a few minutes until all the flavours are mixed through and the soup is hot.
Serve it with some nice Paleo focaccia

Raspberry mousse

Ok, so this is not Paleo but I've tried to make it at least a bit LCHF by replacing the sugar with some xylitol and not use as much since I think raspberries are quite sweet in themselves. The recipe is from tasteline.se.

Ingredients
serves 2
250 ml raspberries (+ some extra for decoration and texture)
1 tbsp xylitol
½ tbsp gelatin powder
150 ml cream

Put the raspberries in a pot and heat them up together with the stevia.
Press the raspberry sauce through a sieve so that you get a sort of purée.
Mix the gelatin in 1 tbsp of cold water to thicken and then mix this in with the raspberry purée.
Whisk the cream quite hard and fold in the raspberry purée and some whole raspberries in the cream.
Dish up in some cute bowls or glasses. Let stand in a cool place for a bit before serving. Decorate with some extra raspberries and maybe some grated chocolate.

Chocolate coffee chia pudding

This is a super easy thing to either have as dessert or for breakfast instead of yoghurt or something like that. It's very easy to make and you can just make it the night before and it'll be all done the next morning. The recipe is from paleomg.com.

Ingredients
serves 2
120 ml brewed coffee, chilled
120 ml coconut milk
1 tbsp almond butter
1 tsp vanilla extract
2 tbsp maple syrup or honey
1 tbsp cocoa powder
60 ml chia seeds

Mix coffee, coconut milk, almond butter, vanilla, sweetener and cocoa powder together in a blender. Place the mixture in a large jar with lid and then add the chia seeds. Mix around with a spoon or put the lid on and shake the jar a couple of times. Place in the fridge for at least 3 hours. Enjoy!

Roasted broccoli florets

We had a barbecue last night even though it was raining and a bit windy. Luckily it wasn't too bad when the meat was actually on the barbecue. I was trying to think of what we could have with the garlic and herb lamb and realized we had quite a bit of broccoli in the fridge. Instead of just boiling or steaming it like usual I decided to roast it in the oven. With some salt, pepper and various spices; it turned out to be a perfect side dish for the lamb.

Ingredients

serves 2-3

1 large broccoli head

2 tbsp olive oil

1 tsp paprika powder

1 tsp garlic powder

½ tsp onion powder

½ tsp turmeric

salt and pepper to taste

Preheat the oven to 200 degrees Celsius.

Cut the broccoli into smaller florets and place them on a large baking tray.

Mix together the oil, the spices and salt. Pour this over the broccoli and mix around. 

Bake in the oven for about 20 minutes or until it's soft and a little bit browned.

Almost Paleo Chicken Tikka Masala

I got the recipe for this from againstallgrain.com. I love Tikka Masala so I wanted to give this a go. There seems to a lot of steps to this but to be honest it was quite easy, you just have to plan ahead a bit. Unfortunately I didn't take a photo of this dish.

Ingredients
serves 4

Marinade:
500 g chicken thigh fillets, fat trimmed
120 ml plain Greek yoghurt
1 garlic clove, crushed
½ tbsp ginger, grated
1 tbsp lemon juice
1 tsp cumin
1 tsp ground coriander
½ tsp cinnamon
1/4 tsp ground cardamom
1/8 tsp cayenne pepper
1/8 tsp turmeric
salt and pepper

Cashew cream:
Soak 240 ml raw cashews in 720 ml boiling water for about 30 minutes. Drain the cashews but keep the water. Put the cashews in a blender together with 180 ml of the soaking water. Blend until smooth.

Sauce:
1 tbsp olive oil
½ onion, finely diced
1 garlic clove
1 tsp grated ginger
1 tbsp Garam masala spice mix
3/4 tsp chili powder
½ tsp paprika powder
pinch of cayenne pepper
1 tsp salt
500 ml crushed tomatoes or passata
1 tsp honey
180 ml cashew cream
120 ml unsweetened almond milk
3 tbsp fresh coriander, roughly chopped

Make the marinade by mixing all the ingredients together in a bowl. Make some shallow slices in the chicken and place them in a zip-lock bag. Pour the marinade over it and massage the marinade in the bag so that it covers all the chicken. Let it marinade for about 24-48 hours.
Remove the chicken from the bag and with a paper towel remove the majority of the marinade.  Place it on a oven tray lined with baking paper and cook under the grill in the oven for about 10-12 minutes depending on the size of the chicken thighs. It's supposed to be just cooked through and being a bit browned. Remove from the oven and cut into cubes.
In a large pot or pan, heat the olive oil over medium heat. Add the onion, garlic and ginger and cook until soft and slightly browned, about 6-8 minutes. Add the spices and stir together for about a minute.
Add the tomatoes and honey. Season with salt and pepper. Partially cover the pot and cook until the sauce has thickened, about 10 minutes. Stir every now and again to keep the sauce from sticking.
Add the almond milk and cashew cream and continue to cook over low heat for about 10 minutes more. Add the chicken and simmer until chicken is warm again. Lastly, sprinkle with coriander.
Serve with some cauliflower rice.

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

Creamy fish stew with bacon

We had this for dinner a couple of days ago and it turned out to be quite good. It sounds a bit strange maybe but the end result is good. The recipe is from undervarttak.blogspot.se

Ingredients
serves 2-3
500 g white fish, diced
125 g bacon, diced
400 ml coconut milk
2 tbsp Dijon mustard
200 ml chopped chives
2 tomatoes, seeded and diced
1 capsicum, diced
1 onion, diced

Heat a frying pan and add the bacon. Fry for a few minutes then add the onion.
Whisk together the coconut milk and Dijon in a bowl and pour this over the fried bacon. Add the chives, mix together and let it boil for about 15 minutes until it has thickened a bit.
Add the fish and the capsicum and let it simmer together for another 4-5 minutes.
Put in the tomatoes, add them to the stew and let them get warm.

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.

Paleo chocolate chip cookies

These cookies turned out great. Although I think I made them a bit too big so they didn't quite get that cookie crunch but the they're still delicious. The recipe was for 12 cookies but I only got 10 because I made them so big. The recipe is from The Food Lovers Kitchen.

Ingredients
makes 12 cookies
½ tsp baking soda
½ tsp salt
½ tsp vanilla extract
175 ml semisweet chocolate chips (I used 85% chocolate and chopped it up)
60 ml coconut oil
60 ml cup maple syrup
1 egg
350 ml almond flour

Preheat oven to 190 degrees Celsius.
In a medium-sized mixing bowl combine the dry ingredients.
In another mixing bowl beat eggs, maple syrup, and vanilla extract with a hand mixer.
Pour the wet ingredients into the dry and beat with hand mixer until combined.
Melt the coconut oil and pour into the batter. Continue to blend until combined. Then stir in the chocolate chips. On an oven tray lined with baking paper, drop balls of cookie dough, about a tablespoon in size. Bake in the oven for about 15 minutes. Let cool.