I don’t know what it is about Thai food, but I crave it constantly. Much to my dismay, rice noodles do not fit anywhere into our slow carb or Whole30 lives, so I’ve had to learn to cook some of the good stuff all on my own. This Thai Red Curry chicken is so easy and quick, this might be a new weekly event in our house!
I get our Thai Red Curry paste from a local brand called Thai & True, but any brand is fine as long as it is slow carb/paleo/Whole30 compliant (whichever one you need it to be). I also use a wok-style oil that’s infused with lemongrass and ginger, but this is just something I have on hand and like to use, any cooking fat will do just fine for this recipe! In general, I highly recommend avocado oil and beef tallow for most cooking needs (though beef tallow may not be the best choice for this particular recipe).
Large non-stick pan
Spatula or stirring utensil
Yea yea, I know, I haven’t posted a recipe since April. I don’t really have an excuse – I just haven’t been writing much, though cooking plenty. So let’s just skip all the apologies and whatnot and get down to business.
If you saw my post on the SlowCarbSnacktime Facebook the other day, I mentioned that I want to start a new series of posts for the blog entitled “What’s in The Fridge” or WTF. After some feedback from friends and readers, I realized what the people want: fast and easy options for living a slow carb life. Many of my recipes comes from the same “base” recipe – once you know how to cook a type of dish or protein, you basically have free reign to make it your own, fit it to your needs and the foods you have on hand. I’ll be sharing some of these “build-a-bear” style recipes to help you get things started, with some ingredient recommendations to make it your own.
Before we get started with the recipe, a mini update just to say that I have changed my Instagram username. Neither blog nor their respective Facebook pages will be changing, but I decided to update my IG to something more inclusive of the actual content I post and to better reflect my personality. You can now find me on Instagram @lipsticksanddeadlifts.
On to the easiest stir-fry ever! Due to the make-your-own style of this recipe, I have not included any photos for the time being.
You will need:
Large non-stick pan
1 lb sausage in casings (pork or chicken)
10oz bag frozen pepper strips
10oz bag frozen sliced mushrooms
1 onion, halved and sliced thin
Seasoning & Spices:
Since I’m working with frozen veggies, it takes a bit longer to cook, but it’s worth it for the added nutrients.* Heat a large non-stick pan on medium-high heat and dump in the peppers and mushrooms – you don’t need any cooking fat right now, the veggies need to defrost and lose some of their water. Stirring occasionally, cook the veggies until the water begins to evaporate (7-10 minutes) and then add in the onions. The onions will also let go of some water – once all the liquid has evaporated, add your cooking fat (ghee, tallow, coconut oil, olive oil, etc), salt, and any herbs or spices you like.
Once the vegetables begin to caramelize, add in your sausage links. I prefer to use uncooked sausages and usually buy Mulay’s brand, but cooked sausages like Aidell’s Organic are just fine too! Just be sure to check your ingredients. If you are using raw sausage, let them cook for 5-7 minutes, turning once – continue to stir the veggies as well. Using tongs, remove the sausages one at a time to the cutting board and slice them into rings. If you are using pre-cooked sausages, you can slice them right away.
Continue to cook the veggie-sausage mixture until the sausages are cooked through, mixing occasionally so that nothing sticks to the pan. Serve immediately.
Okay, so that’s my basic sausage stir-fry, but you can make it work with almost any veggies you have available. Here are some options that I have tried or would, but you can use whatever you like:
fresh or frozen sweet peppers, sliced
fresh hot peppers, chopped
fresh or frozen mushrooms, sliced
onion (any kind)
Some herb and spice options, though I would not recommend using them all at once:
If the veggies you’re buying are out of season, you’re better off buying frozen vs. imported. Produce begins to lose nutrients once its picked and the longer it takes to get to your plate, the less you benefit from it!
I really love eggs, like.. a lot. They are the perfect slow carb food: one chicken egg packs 6g of protein, 5g of fat, less than 1g of sugar, as well as vitamins A, D, B-6, and B-12. As you can imagine, we eat a lot of eggs in this house. Duck, quail, chicken, I love ’em all. I also really really love deviled eggs, but rarely have the patience to neatly put them together when it’s just for The Boyfriend and myself. Enter: the deviled egg salad – same ingredients, half the time, and you don’t have to share if you don’t want to. (For the real deal, check out my Top Secret Deviled Eggs).
Appliances/Special Equipment: 1 medium-sized pot
1 medium-large mixing bowl
1 small baking spatula (rubber or silicone)
1 egg slicer or sharp knife
5 large eggs
1/4 cup mayonnaise
2-3 anchovy fillets (canned in oil)
1/2 tsp oil from canned anchovies
1/4 tsp white pepper
1/4 tsp paprika
Prepare eggs to medium temperature, according to The Perfect Boiled Egg (~5 minutes), and peel immediately. Using a sharp knife or egg slicer, cut the eggs in half, and then again into small pieces. Add chopped eggs to mixing bowl.
Using two forks, shred anchovies into small pieces; add extra anchovies if you like saltier foods. To the eggs, add 1/4 cup mayonnaise, shredded anchovies, 1/2 tsp of oil from the anchovies, paprika, and white pepper. Gently mix with rubber/silicone spatula, making sure to just coat the egg whites and yolks rather than making a mushy mess – you want this to hold up as a salad, after all.
Transfer egg salad to a serving dish or resealable container – other than looking pretty, this is a good way to make sure everything at the bottom was mixed well without risking it turning into mush.
Refrigerate for 30 minutes before serving (or just dig in if no one’s watching).
I love butternut squash. Love love love. It is definitely my favorite gourd, and one of my favorite vegetables period. There are only a few things that can really improve on the flavor of butternut squash and garlic is one of them (though to be fair, I think garlic improves everything). This combination of sweet squash and intense garlic flavor make for the perfect side dish with almost any protein.
Making this mash requires a bit of multitasking tasking so if you’ve got a toaster oven, get that baby ready – it will make this much easier.
2 medium-sized butternut squash
1 head of garlic, whole
2 tbsp grass-fed butter or ghee
5 tsp high quality oil, divided (olive or avocado)
1 tsp bacon fat (or equivalent)
Freshly cracked salt, to taste
Freshly cracked black pepper, to taste
Pre-heat oven to 375*F and toaster oven to 400*F.
Remove stems and butt and cut the gourds in half. Using a spoon or fork, remove all seeds and as much of the attached fibers as possible (scissors may help). From the garlic, peel off as many outer layers as possible without breaking off any individual cloves. Using a sharp knife, behead your garlic (cut about 1″ off the top of the head to reveal the cloves).
In the bottom of a small oven-safe dish or ramekin – though foil will do in a pinch – pour 1-2 tsp of olive oil. Place the head of garlic right-side up in the oil, season with a pinch of salt, cover the top with an additional 1-2 tsp of oil, and cover with foil. Bake in the toaster oven for about one hour or until garlic cloves are completely soft.
Cover a large baking sheet with aluminum foil or a silicone baking mat. Coat the pan evenly with 1 tsp bacon fat (or equivalent, non-stick spray is okay too) and coat the inside of the squash with a light layer of oil, making sure to get all the exposed flesh covered to prevent burning. Cover the pan with a light layer or salt and place gourds, flesh side down, onto the pan. Bake in the oven for about one hour or until squash is completely soft.
Once the squash is cooked through, carefully flip over and gently scoop out the flesh into a large, heat-safe bowl (I just use a large serving spoon for this). Discard skin. When the garlic is cooked through, let cool for a few minutes before gently peeling all the cloves – the skin should be fairly easy to tear open at this point. Give the garlic a quick, rough chop with a knife if you do not want to risk the chance of biting into a full clove (The Boyfriend loves this so I usually skip this step). Add all of the garlic and 2 tbsp of butter to the squash. Season with salt and pepper, and gently mash with a large spoon, fork, or masher to desired consistency (we like that fine line between smooth and a little chunky).
Finish with a few pieces of coarse salt (optional) and serve immediately.
We’re back! I’m back! As I shared in my last post, The Boyfriend and I went off to celebrate his 30th birthday by exploring Seattle, WA and Vancouver, BC this past weekend. We had a great time, a lovely experience with airbnb (our first), and ate an insane amount of great food. We only spent one night/day in Seattle, but thankfully got to spend some time at Pike Place Market (and picked up some of the most beautiful produce I’ve ever seen). On Saturday, we ventured out to Gastown in Vancouver for birthday dinner at L’Abbatoir and I tried sweetbreads for the first time! I’m proud to report, they are delicious. I’m not sure if I’ll ever have the guts to prepare them myself, but definitely won’t shy away the next time I see it on a menu. (I will post plenty of pictures from our adventure once I have finished sorting through all of them!)
One last thing before we get to the recipe: I need your help! Yes, you! Right there! Saveur Magazine is holding their 5th annual Best Food Blog Awards and it would mean the world to me if you would take a few seconds and help nominate my blog for “Best Special Diets” blog HERE. Note: multiple categories are absolutely permitted, so feel free to click “new blog” and “cooking blog” too if you want. I will love you forever!
Okay, now on to the rebellion! The carrot is absolutely a controversial veggie for slow carb eaters, and should be eaten in moderation (if at all). That said, The Boyfriend and I did just get back from vacation so our fridge is practically empty, and my body is seriously craving some fresh veggies. I rarely use carrots otherwise so I’m going to let this one go and enjoy my vitamin-packed purée. You will need an immersion blender or food processor to complete this recipe, links to my products of choice are below.
5 lbs whole carrots
1 large yellow onion, chopped
1 15-oz can butter beans, drained and rinsed
5-7 cloves garlic, minced
2 tbsp ghee or grass-fed butter
1 tbsp rice vinegar
1/2 tsp baking soda
3 tbsp high quality oil (olive or avocado)
2 tsp salt (for the water)
freshly cracked salt, to taste
freshly cracked white pepper, to taste
red pepper flakes, to taste
Immersion blender (recommended) or food processor
Remove any carrots split down their entire length (they are a pain in the @$$ to peel and I don’t like ’em), remove ends from remaining carrots and discard. Peel carrots and chop into rounds, 1″-2″ in length.
Add chopped carrots to a large stockpot with 2 tsp of salt, cover with water at least 1″ over the carrots and bring to a boil. Allow carrots to simmer for 30 minutes.
After the carrots have been simmering for about 15 minutes, begin the second half of the purée:
In a second, smaller stockpot, combine the butter beans, onion, and garlic with 2 tbsp oil, 2 tbsp butter, 1/2 tsp baking soda, and 1 tbsp rice vinegar over medium-low heat. Stir often, gently mashing the beans as they begin to soften.
Once the carrots have simmered for 30 minutes and are mashable (you can test this with the back of a wooden spoon), drain and add carrots back to the stockpot. Return pot to stove over medium heat and dump contents from second pot into the carrots (bean mixture). Add 1 tbsp of oil as well as your salt, pepper, and red pepper flakes and stir well.
Using an immersion blender in the pot, or transferring the carrot mixture to a food processor, blend until desired texture is reached – I like it mostly smooth with the occasional chunk of carrot.
Finish with a sprinkle of coarse salt before serving (optional).
Note: The story behind the name of this recipe is quite filthy and decidedly NOT kid-friendly so if you don’t like dirty jokes, please skip the following paragraph.
A few years ago, I was at home with my younger sister watching the Food Network (as per usual). We were watching an episode of “Best Thing I Ever Ate,” I don’t remember which episode. Anyway, Mark Summers comes on and starts talking about the most amazing fish tacos he’s ever had in his life – in Hawaii I believe, but that’s not important. He is going on and on about these amazing fish tacos and my sister (probably 15 at the time) turns to me and says, deadpan, “I wonder what her name was”. This was the day I discovered my kid sister did (thankfully) inherit my sense of humor and this joke now comes up whenever fish tacos are involved.
[end of dirty joke]
Fish tacos are one of my favorites, and I am pleased to report that they are as delicious in lettuce as they are in a tortilla. This recipe is super easy and fun for date night, large groups, and even curious little ones who want to build their own. Dig in!
1 lb tilapia fillets
3/4 cup garbanzo bean flour
10-15 leaves butterhead lettuce, washed/dried
1/2 large red onion
1 jalapeño pepper
4 tbsp mayonnaise
2-3 tsp sriracha
2+ tbsp olive or avocado oil, for frying
Slice red onion and jalapeño pepper into thin, half-moons and set aside in a small bowl(s). I serve these raw as taco toppers. In a separate small bowl, combine the mayonnaise and sriracha and mix well – this is my favorite taco sauce!
Rinse tilapia fillets under cold water and pat dry. We bought them frozen in 4-oz fillets which made cutting easier, but one big piece is fine too. Cut the tilapia into smaller fillets, equal in thickness (you may have to slice the thicker pieces in half, which I shamelessly made The Boyfriend take care of). We ended up with about 12 pieces.
In a medium-large bowl, combine the chickpea flour with the herbs and seasonings: Cocky Cajun, salt, pepper, chipotle, and cilantro. Mix well – I find a fork works best for this. Gently dredge each fillet through the flour mixture, lightly coating on all sides, and set aside on a clean plate. We actually dredged the fillets twice, giving them a second light coat right before frying.
Heat oil in a large, non-stick pan on medium heat. Working in batches, fry fillets until completely opaque – about 3 minutes per side. Remove cooked fillets to a clean plate.
Serve immediately with lettuce leaves, raw onion and pepper, and sriracha-mayo sauce. Build your tacos and enjoy!
Before you continue reading, do five jumping jacks. Yes, right now. Stop reading and get up!
Wasn’t that easy? Ok, now you can keep reading.
So, this might not be the right dish for a first date – unless you’re trying to make sure your potential new partner isn’t a vampire – but if you don’t mind garlic breath kisses, go for it. I never understood the problem with garlic breath anyway. Delicious. This soup was amazing and I’m sad it’s all gone, it will definitely be a regular dish in this house from now on (as requested by The [100% Italian] Boyfriend).
As with most of my soup creations, you will need an immersion blender (recommended), food processor, or blender. I also used my shiny red dutch oven for this soup, but I think a large stock pot will be just fine.
2 heads of garlic, coarsely chopped (18-20 cloves)
1 head cauliflower, chopped into medium florets
2 medium yellow onions, coarsely chopped
2 quarts chicken or vegetable stock
2 tbsp butter or high quality olive oil
3 strips bacon
1 tbsp chickpea flour (disregard for Whole30)
2 tsp salt
1 tsp white pepper
Peel and chop garlic, onion, and cauliflower and set aside (in separate bowls). Cut bacon strips into several pieces and fry in your dutch oven or stock pot over medium heat until desired crispness. Remove bacon from pot and set aside on a paper towel. Add garlic, onion, and butter to the bacon grease and cook until softened and aromatic, 5-7 minutes. Add 1 tbsp of chickpea flour, stirring until fully blended.
Add cauliflower florets to the garlic mixture, toss well to coat cauliflower and prevent garlic/onion from burning at the bottom of the pot. Add 2 quarts of chicken or vegetable stock and 2 tsp of salt. Bring soup to a slow boil on medium-high heat, lower to a simmer, and continue simmering for about 30 minutes (I covered my pot with the lid, leaving just a small opening).
Remove soup from heat and blend with immersion blender – if using food processor or regular blender, do so in batches and return soup back to the pot. Return soup to heat for about 5 minutes to marry flavors. Add white pepper and mix well.
Serve immediately. Finish each bowl with a pinch of coarse salt and a swirl of high quality oil such as olive or avocado (optional).
This recipe was updated on 10 June 2017 to reflect adjustments for those following a Whole30 plan. Legumes and dairy products are not compliant with the Whole30 program.
I won’t pretend to know a whole lot about Indian or Thai cuisines, but I do love the flavor profiles most commonly associated with these dishes and crave them often – especially with chicken. We picked up a 5 lb bag of frozen chicken breasts from Costco a few weeks ago, so I’ve had plenty of opportunity to play around and came up with this tasty stir-fry-esque dish.
You will need to prepare a few hours ahead of time (or even the night before) so the chicken has time to marinate.
3 large, boneless/skinless chicken breasts
1 medium yellow onion, sliced into thin half-moons
2 cups broccoli florets
2 tbsp vegetable/olive oil, for cooking
Sriracha, for serving (optional, but recommended)
In a small dish, combine all herbs and spices for marinade and set aside – do not add coconut milk at this stage. Rinse chicken breasts with cold water and pat dry; cut into 1/2″ – 1″ size pieces, they should be a smidge larger than bite size. Since I was using frozen breasts, I cut them before they were completely defrosted to get really nice clean slices and finished defrosting them in warm water for a few minutes.
Add chicken pieces to a large ziplock bag and cover with 2 cups of unsweetened coconut milk. Add your spice mixture to the bag and seal, removing as much air as possible without making a huge mess. Mix the chicken, coconut milk, and spices inside the ziplock bag by tossing and turning it (though I would refrain from lifting it completely upside down). Once the mixture looks uniform, place the bag in a large bowl (to prevent a mess in the event of a leak) and refrigerate for at least 3 hours, up to 24.
Cut larger broccoli florets in half, lengthwise, and discard any offensively large stems (this step is completely optional, I am just really picky about broccoli and this is one of the few dishes that will get me to eat it …yes I’m 25).
Heat a large non-stick pan on medium-high heat and add 1-2 tbsp of vegetable or olive oil. Drain chicken in a strainer and allow to drip for a few minutes, removing as much of the marinade as possible. Add broccoli and onion to the pan first, cooking for 2-3 minutes before adding chicken. Cook chicken and veg at medium-high heat, stirring frequently, for 10-15 minutes or until chicken is completely cooked through and browned on all sides.
Serve immediately as is or with Sriracha for an added kick.
I came, I saw, I… ate some fish? Sounds great to me! No matter what language you say it in, this super fresh South American dish is undeniably delicious; packed with onions, peppers, and raw seafood marinated in citrus juices, ceviche is one of my all-time favorites.
There are many intricate, phenomenal recipes out there, but this is one of those dishes where I really like to let the ingredients to speak for themselves so I prefer to take the simpler route. Ceviche is really easy to make and very sexy to share, so it’s a great dish for date night or parties. If you don’t have a juicer, I would highly recommend investing in a lemon squeezer – they’re only about $5 and I can’t tell you how often I use it.
Please read the notes below prior to preparation. I have never gotten sick from ceviche, prepared at home or otherwise, but the risk of food poisoning does exist and it is the last thing I would wish on any of you!
1 lb tilapia fillets, chopped into 1″ cubes
1 lb cod fillets, chopped into 1″ cubes
1/2 large red onion, finely diced
2 medium hot peppers, finely chopped (I used jalapeño and red chili)
1 cup all-natural grapefruit juice
2 large lemons, juiced
1 lime, juiced
1.5 tsp salt
1/4 tsp coriander (optional)
white pepper, to taste
Combine all “dry” ingredients in a large glass bowl. Cover with juices and toss well. If there is not enough liquid to cover all ingredients, add about 1/2 cup cold water to dilute. Mix gently, making sure fish pieces have been coated with juice. Cover with plastic wrap and refrigerate for at least two hours (up to 24 hours).
When ready to serve, pour into individual bowls/plates with a slotted spoon. Consume within 48 hours of preparation.
Note: It is important for the fish to be submerged in the liquid as much as possible, as this marinating process is essentially “cooking” the fish – curing it in the citric acids from fruit juices. It is also important to use very fresh or frozen fish to prevent food poisoning. If frozen, thaw about halfway and allow the to finish thawing while it marinates. From Wikipedia: “Ceviche is marinated in a citrus-based mixture, with lemons and limes being the most commonly used. In addition to adding flavor, the citric acid causes the proteins in the seafood to become denatured, appearing to be cooked. (However, acid marinades will not kill bacteria or parasitic worms, unlike the heat of cooking.)” … “As the dish is not cooked with heat, it must be prepared fresh to minimize the risk of food poisoning. It may be safer to prepare it with frozen or blast-frozen fish due to Anisakis parasites.”
This recipe was updated on 02 June 2014. My seasoning ingredients have been slightly altered, the recipe itself remains the same.
I saw a recipe for this sumptuous North African/Israeli dish months ago, but hadn’t had a good opportunity to play around. An errand-less Saturday morning is just what I needed! Packed with some serious flavor and topped with a half-dozen farm fresh eggs, shakshuka is the perfect dish for breakfast in the living room, brunch with the folks, or dinner for two.
5-6 large eggs
28 oz canned tomatoes with liquid (diced or whole)
1 medium yellow onion, diced
2 tsp minced garlic (3-5 cloves)
2 medium hot peppers, seeded and chopped
2-3 tbsp tomato paste
1 tbsp olive oil
Freshly cracked salt, to taste
Freshly cracked pepper, to taste
1 tsp cumin
1 tsp paprika
1 tsp harissa
1 tsp za’atar
1 tsp chili powder
1/2 tsp celery salt
2 tsp basil (or 2 Dorot cube)
Heat 1 tbsp olive oil in your cast iron skillet over medium heat, moving from side to side to cover the bottom of the pot. Add chopped onions and sauté for 3-5 minutes or until softened. Add peppers, basil, and garlic and continue sautéing for an additional 5 minutes or so until peppers begin to soften. Note: if using fresh basil, add it after the eggs to retain flavor and freshness.
Add 28 oz crushed tomatoes in their liquid plus two large tablespoons of tomato paste, mix very well. Add all seasoning/spices/herbs and mix again, making sure to break up any clumps that may have formed. Bring to a simmer and allow mixture to reduce slightly on medium-low heat (about 10 minutes). Now is the time to taste and adjust your flavors.
Reduce heat to low and crack 5-6 large eggs over the tomato mixture – I did five around the outside and one in the middle. Cover with lid, leaving slightly ajar, bring heat back up to medium-low, and allow to cook for 8-10 minutes until eggs are cooked (whites should actually be white) but yolks are still runny. If you like your eggs with a more solid yolk, cook for an additional 3-5 minutes.
Serve immediately – as is, with protein of choice, or over zoodles!