Sunday, April 15, 2018

Sweet n’ Spicy Korean Chicken with Cauliflower Rice a Better Way

Maybe you are better at reading Korean than I am, but making this dish was somewhat like traveling in Asia.

Ranch 99 is a huge Asian Market in the Bay Area. I went to find a specific Korean chili paste called Gochujang. I found more jars of condiments than you could ever imagine, many with labels I could not read.

It took 20 minutes of looking up and down the aisles, with help from another shopper, before I finally gave up and asked a staff person for assistance. He immediately went way up on a top shelf, and handed me a jar with a Korean label. I had a hunch the taste would be authentic.

The recipe included cauliflower rice, something I'd tried in the past but wasn't too keen on. I found "a better way" on the BBC website - slowly roasted instead of sautéed that got a 10/10 on their taste tests. The “rice” was light and fluffy, and went perfectly with the Korean chicken.

This dish is easy and quick, and worth the adventure to find the chili paste or order it online. The Wang brand was on the sweet side; here is a link to select the Gochujang of your choice.

My Paleo Marin: 4.5 Persimmons

Wang Brand Gochujang
Ingredients:

Chicken and Marinade:

4 - 6 chicken thighs, bone in and skin on (my preference)
OR 1 1/2 pounds of skinless, boneless thighs

3 Tablespoons honey
3 Tablespoons Gochujang (Korean chili paste)
1 Tablespoon coconut aminos
1 Teaspoon sesame oil
2 garlic cloves, finely minced
2 Teaspoons grated ginger

Garnish: Sesame seeds and green onions sliced on the diagonal

Cauliflower:

1 medium head cauliflower, stem removed and broken into florets
1 Tablespoon olive oil
1/4 Teaspoon fine sea salt

Directions:

Chicken and Marinade:

1. Place the chicken thighs in a 1 gallon plastic storage bag. 

2. In a small bowl, mix together the honey, chili paste, coconut aminos, sesame oil, garlic and ginger.

3. Add the marinade to the bag, cover the chicken thoroughly, and place in the fridge for 4 hours to overnight.

4. When ready to cook, preheat the oven to 400 degrees f. Place the marinated chicken pieces on a foil-lined baking sheet. Bake for 25 minutes, or until the chicken reaches an internal temperature of 165 degrees with an instant read thermometer. 

5. To serve, top with green onions and sesame seeds (optional).

Makes 2-4 servings.

Cauliflower Rice

Preheat oven to 200 degrees F


1. In a food processor, cover the bottom of the bowl with florets and chop for about 15 seconds, until the cauliflower looks like rice. Repeat until all florets are chopped.

2. Place a handful of the chopped cauliflower in about 3 paper towels and squeeze out the moisture into another bowl. Repeal until excess water is drained from all the cauliflower.

3. Spread out the cauliflower on a foil-lined baking sheet. Drizzle olive oil and salt on top. Stir to combine well. 

4. Bake for 12 minutes, stirring half way through. 

5. When lightly toasted, fluff and serve.

Makes about 4 servings.

#paleo #maincourse #chicken #korean #asian #gochujang #wang #cauliflower #rice #cauliflowerrice #lowcarb

Recipe  for "Sweet Korean Paleo Chicken Thighs with Cauliflower Rice” from The Endless Meal website here.
Recipe for cauliflower rice from the BBC goodfood website here.
Gochujang Wikipedia reference here.

My Paleo Marin Rating 1-5 Persimmons
I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.



Sunday, April 8, 2018

The Art of Cambodian Rice Noodle Soup

Similar to building up an oil painting with layers of color, Cambodian soup is served in layers of ingredients from the bottom up. And like any work of art, it takes time.

To serve the soup, set out individual serving bowls and assemble as follows:

For the base, lay a lettuce leaf on the bottom, next add cooked noodles coated in garlic-infused olive oil, and then the long-simmered soup broth. In the middle, choose from optional choices of shredded chicken, sautéed shrimp, pork tenderloin, and/or sautéed ground pork. And for the top, sprinkle with sautéed dried shrimps, fried garlic chips, sprouts, Thai basil, and/or pickled Thai chilis.

This dish was a bit pricey and took days going to various markets to collect all the ingredients (I recommend starting at your local Asian Market). However, it was convenient to have all the fixings to mix and match for quick lunches throughout the week. If you would like to try the recipe, see the link here.

My Paleo Marin Rating: 2.5 Persimmons

Note: For a grain free noodle, use zucchini zoodles or another vegetable of your choice.

#paleo #cambodian #soup #pork #chicken #shrimp #Asian #southeastasian #foodandwine

Recipe adapted from Food and Wine February issue here.


My Paleo Marin Rating 1-5 Persimmons
I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.

Sunday, April 1, 2018

Braised Red Cabbage with Sweet Potatoes

The original recipe from Life Changing Foods is called “Stuffed Sweet Potatoes with Braised Cabbage.” After tasting it, I flipped the title to feature the red cabbage, an amazing vegetable I didn’t even know I loved!

Much of the success of the cabbage was due to stumbling upon the perfect vegetable stock. After reading label after label in the market, the Aneto Natural Vegetable Stock carton listed ingredients I would have bought for homemade. While the taste is clean and fresh, the creamy texture is more appealing than any of the watery vegetable stocks I have made at home. Well worth a search at your local markets (I found it at Mollie Stone’s), or order it online here.

My Paleo Marin Rating: 5 Persimmons

Ingredients:

4 sweet potatoes, scrubbed with a brush and pricked on top with a fork (about 3-4 times for each potato)
1/2 cup water

2 tablespoons coconut oil
2-4 cloves garlic, minced
Image from Amazon
1 small red onion, diced
1 medium sized head red cabbage, shredded
1/2 lemon
1/2 teaspoon sea salt
1 cup Aneto Vegetable Broth

Garnish: Flat Leaf Parsley

Directions:

Preheat oven to 400 degrees F.

1. Place the sweet potatoes and water in a baking dish. Put in a preheated oven, and bake until a fork goes smoothly in the center of the potatoes, about 45-60 minutes.

2. In a dutch oven or large pot, heat the coconut oil over medium high heat. Sauté the garlic and onion until cooked through, about 3-5 minutes. Add the shredded cabbage and cook down a bit over medium heat, about 2 minutes. Add the 1/2 lemon, sea salt, and vegetable broth. Cover and cook over low heat for about 20 minutes. Check doneness for personal preference.

3. Cut a slit down the center of the sweet potatoes, and lightly mash down the insides. Stuff the pockets with the cooked cabbage until overflowing.

Serve while hot with chopped parsley.

#paleo #cabbage #sweetpotato #vegetables #vegan #sidedish #aneto #spanish #yam #medicalmedium #lifechangingfoods

Recipe adapted from The Medical Medium Life Changing Foods book here.


My Paleo Marin Rating 1-5 Persimmons
I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.



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Sunday, March 25, 2018

Le Grand (Saffron) Aïoli with Garlic Rosemary Shrimp, Veggie & Egg Platter

This week I put on my big girl apron and made aïoli for the first time. Chefs always claim this elevates a dish, but for some reason I've been too intimidated to try it.

Surprise, surprise. A food processor whipped all the ingredients into a familiar mayo consistency within minutes. The result was lighter and fresher tasting than anything store bought. Why did I wait so long?

That left how to cook the shrimp. The recipe in Food & Wine Magazine said to boil them in wine, and peel off the shells. The fishmongers at Whole Foods weren't too keen on that method, so instead, I sautéed them in olive oil, then added chopped garlic, rosemary, and a Thai chili, with a finishing sprinkling of salt. I left the shells on (optional), and again, the result was outstanding.

My taste tester called the platter “restaurant quality," but it did take more time than expected. You might want to make some of the ingredients a day ahead.

My Paleo Marin: 5 Persimmons

Ingredients:
Edmond Fallot Dijon
Available at most markets
Photo Amazon

For the Aïoli:

3 tablespoons fresh lemon juice
1/4 teaspoon saffron threads

2-3 cloves garlic
1/2 teaspoon salt

1 teaspoon Dijon mustard,
preferably Edmond Fallot
3 large egg yolks
2/3 cup olive oil
1 cup grape seed oil
1/2 teaspoon salt
Piment d'Espelette
Photo Amazon, link here

1/2 teaspoon ground Piment d'Espelette (French red chili powder)

For the Platter:

Shrimp: 

1-1.5 pounds shell-on large shrimp
1/4 cup olive oil

2 cloves garlic, minced
2 sprigs rosemary, finely chopped
1 Thai pepper, split with seeds removed

Vegetables:

4 quarts water
1/2 teaspoon of salt + 1/2 teaspoon salt
1 pound haricots verts beans
1-2 bunches asparagus, thick bottoms trimmed off

2 bunches breakfast radishes

1 fennel bulb

Eggs: 

1 dozen eggs
Water to cover eggs

For the Platter:

2 lemons, cut into quarters
Sprinkling of Piment d'Espellete

Directions:

For the Aïoli: (can be made a day ahead)

1. Put the lemon juice and saffron threads in a small bowl, stir, and let sit for 15 minutes.
2. With a mortar and pestle, grind the garlic and salt together to make a paste.
3. In a food processor, place lemon juice mixture, garlic paste, salt, Dijon, and egg yolks. Mix.
4. With the food processor running, slowly drizzle 1/3 of the grape seed oil, then 1/3 of the olive oil, followed by a splash of cold water until all the oil is mixed in. Mixture should resemble mayonnaise.
5. Spoon into a bowl and chill.
6. When ready to serve, place in a serving bowl and sprinkle with Piment d'Espelette.

For the Shrimp: (can be made a day ahead)

1. If peeling, remove the shell leaving the tail, and carefully slice down the back of the shrimp to remove the black vein. If leaving the shell on and you’d like to remove the vein, gently slice down the back of the shell and remove the black vein. Or, just sauté them intact.

2. Heat the olive oil in a (preferably) cast iron frying pan. Add shrimp just to cover the bottom of the pan. Sauté for about 2 minutes per side, until they turn pink. Remove to a plate. If peeling, remove the shells, leaving the tail. Repeat with the rest of the shrimp.

3. When all the shrimp are cooked and set aside, add the chopped garlic, rosemary and chili to the pan. Cook until the garlic just turns brown and the rosemary is aromatic, 1-2 minutes.

4. Add the shrimp back to the pan, and coat with the garlic, herbs and chili. Sprinkle with salt while hot so it sticks to the shrimp. Remove all to a plate, scraping the remnants off the bottom of the pan, too. Put in a covered container in the fridge if saving for later.

For the Vegetables: (can be made a day ahead)

1.  Bring the water to a boil and add 1/2 teaspoon of salt. Blanch the green beans for 2 minutes; taste test. Boil 1 more minute if not done enough. Remove the beans with a slotted spoon, and set aside. Refrigerate if not eating right away.

2. Bring the water to a boil again, and add 1/2 teaspoon salt. Boil the asparagus for 2 minutes, taste test. Boil 1 more minute if done done enough. Remove the asparagus with a slotted spoon, and set aside. Refrigerate if not eating right away.

3. Soak the radishes in water. Repeat until the water is clear. Drain. If not using right away, store in a bowl covered with plastic wrap.

4. Slice the fennel bulb into bite-sized slivers. Set aside, or refrigerate in a covered bowl.

For the Eggs: (can be made a day ahead; mine tasted better the first day)

1. Fill a dutch oven with about 4" of cold water. Carefully place eggs in the pan. Bring the water to a boil. Cover the pot and let sit 11 minutes for small/medium eggs; 12 minutes for medium/large eggs.

2. Remove the eggs with a slotted spoon and put in a bowl with cold water for about 5 minutes. If serving later, put eggs in a bowl in fridge. If serving right away, peel the eggs and cut in half.

For the Platter:

1. Place the aïoli in a serving bowl. Sprinkle with Piment d'Espelette.
2. Arrange the vegetables, shrimp and eggs around the platter. Sprinkle the eggs with Piment d'Espelette.
3. Place the lemon wedges near the shrimp.

Enjoy all your hard work!

#paleo #aïoli #saffron #shrimp #asparagus #maindish #appetizer #healthyeats #breakfastradishes #pimente'espelette #foodandwine #wholefoodsblithedale #wholefoods

Aïoli and platter recipe adapted from Food & Wine "Le Grand (Saffron) Aïoli" recipe here.
Shrimp adapted from food52 "Shell-on Shrimp with Rosemary, Garlic and Chile" recipe here.

My Paleo Marin Rating 1-5 Persimmons
I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.




Sunday, March 18, 2018

Mango Nectar Upside Down Cake (GF) (DF)

A few tweaks on the typical upside down cake resulted in a mango cake that could easily rival its more popular cousins of pineapple and peach.

To start, marinating slices of mango in fresh lemon juice added a welcome tangy note. Using Mango Nectar instead of a milk product added moisture to the cake which sometimes can be dry. And reducing the sugar in the cake to 1/2 cup resulted in a European-style cake that is not overwhelmingly sweet and highlights the star of the show.

Mangos are on sale now, so check for special deals. Thanks to my local Nugget Market for the "Secret Special" online price of 50 cents for these!

My Paleo Marin Rating: 5 Persimmons


Ingredients:

2 -3 firm, slightly ripe Ataulfo mangoes
1/2 cup fresh lemon juice

2 tablespoons unsalted butter
1/4 cup brown sugar

1 1/2 cups Cup4Cup gluten free flour
1 slightly heaping teaspoon baking powder
1/4 teaspoon salt

1/2 cup unsalted butter, (1 stick), softened
1/2 cup cane sugar
3 large eggs, 2 of them separated (whites set aside)
1 teaspoon vanilla
1/2 cup mango nectar, preferably Gina Mango Nectar

Note: for a sweeter cake, use 1/2 cup brown sugar in the topping and 2/3 cup cane sugar in the batter.

Directions

Preheat the oven to 375 degrees F.

Place the bottom of a 9” spring form pan on top of a 18” square piece of parchment paper. Insert these into an unlocked spring form pan, then close the clasp. Press the bottom down firmly until it fits snugly in the bottom. Fold the parchment paper around the sides, and butter the bottom and sides of the pan.

1. Peel the mangoes with a vegetable peeler. Stand each one upright and slice down the fleshy side. Cut the pieces lengthwise into 3/8” pieces. Place the slices in a bowl, and cover with the lemon juice. Let sit for 20 minutes, stirring occasionally.

2. Melt the butter and sugar in a small pan until the sugar is absorbed. Let it cool a bit. Pour the mixture into the bottom of the pan. Spread the mango slices around in a fan shape, spreading the butter and sugar mixture evenly around.

3. Whisk together the flour, baking powder and salt. Set aside.

4. In a stand mixer, add the stick of butter and cane sugar and beat on medium high until they are light and fluffy, about 4-6 minutes.

Image from
Google Images
5. Add the whole egg, and 2 egg yolks, one at a time, beating on medium high until they are well combined. Beat in the vanilla until it is mixed in. Add the flour mixture at low speed, 1/2 at a time, just until it is fully combined with the wet mixture. Add the mango nectar and mix.

6. If using the same mixer, pour the cake batter into another bowl. Clean the mixer bowl and beater. Add the 2 egg whites and beat just until stiff peaks form. Gently fold the whites into the cake batter, until just combined.

7. Gently spoon the cake batter over the mangoes, spreading it around evenly. Bake for 45 minutes and check the cake to see if a wooden spear comes out clean. Take out of oven when cooked through, and cool on a metal rack for 10 minutes.

8. Place a cake plate over the top of the spring form pan, and turn the cake over. Unhook the clasp, and remove the parchment paper and bottom of the pan. Let the cake cool completely on the plate on the rack. Serve, or store extra cake in the fridge.

#paleo-inspired #cake #mango #upsidedown #dessert #glutenfree #dairyfree #epicurious #nuggetmarket

Recipe adapted from Epicurious “Mango-Upside-Down Cake recipe, link here.

My Paleo Marin Rating 1-5 Persimmons
I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.

Sunday, March 11, 2018

"Ugly Delicious" Twice-Baked Veggie Fries

In the new Netflix series, "Ugly Delicious," the episode on Home Cooking features dishes that chefs cook at home but are too ugly to serve in their restaurants. Comfort food. Family Recipes. Food you ate growing up.

In an effort to update one of my favorite childhood memories (french fries), I adapted this recipe for Veggie Fries from the book "Life-Changing Foods" by Anthony William.

Turnips, celery root, parsnips, rutabagas, carrots, and sweet potatoes replaced the white potatoes. Par-boiled, the chips are then baked in a coating of coconut oil. Minced garlic, fresh herbs and sea salt are added for a second bake at a higher temperature to get a crispy fry. The result was a 'good enough” but not-so-picture-perfect way to satisfy the occasional urge for traditional fries.


Note: Delicious as a side with Toaster Oven Baked Salmon w/ Sweet Chili Sauce or "Kale Mary" Salad w/ Pomegranate Seeds, Pine Nuts, Parmesan & Lemon Olive Oil Dressing.

My Paleo Marin Rating: 4.5 Persimmons

Ingredients:

1 turnip, 1 celery root, 1 rutabaga, 2 sweet potatoes, 3 parsnips, 3 carrots, peeled and cut into french fry strips

2 tablespoons coconut oil

1 teaspoon fine sea salt
2-3 garlic cloves, minced
1/4 cup fresh herbs, such as oregano, thyme, rosemary, sage
1 tablespoon coconut oil


Directions:

Preheat the oven to 400 degrees F.

1. In a dutch oven or large put, cover the cut “fries” with water and bring to a boil. Simmer over medium heat for about 5-7 minutes, just until they are fork tender. Don’t overcook.

2. Drain the water out of the pan. Add 2 tablespoons of coconut oil and coat the veggies in the oil.

3. Place veggies on parchment-lined baking sheets (probably 2), and bake at 400 degrees F for 20-25 minutes, until they start to turn golden brown. Remove from oven and place in dutch oven again, saving the parchment paper. Turn up the oven to 450 degrees F.

5. Toss the veggie fries with the salt, garlic, herbs, and additional tablespoon of coconut oil.

6. Place the amount of fries you are ready to eat on the baking sheets, and bake at 450 degrees F for about 10-15 minutes, until some of the fries have blackened and most are crispy. Put the extra fries in a covered container in the fridge, and toast up in this final step when you are ready to eat them.

#paleo, #veggies #fries #coconut #uglydelicious #twicebaked #healthyeats #sides #frenchfries #glutenfree #dairyfree #nutfree #vegan #vegetarian


My Paleo Marin Rating 1-5 Persimmons
I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.



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Sunday, March 4, 2018

"Kale Mary" Salad w/ Pomegranate Seeds, Pine Nuts, Parmesan & Lemon Olive Oil Dressing

Switching my usual order at the Book Passage Cafe to the new "Kale Mary" salad must have been divine intervention.

"It's my favorite salad," said the woman who took my order. "Wow, that looks good," said the woman at the table next to me. She took a taste before I started, and we tried to figure out the ingredients.

A quick google search at home brought up "Lemon Olive Oil Dressing" from the Genius Kitchen, and another site described how important it was to massage the kale.

So here is a recipe for only the second "5+" rating on My Paleo Marin. The salad was as good as, if not better than, the one at the cafe (maybe due to fresh lemon juice and better cheese?). But a thankful nod to the Book Passage chef ~ out of all the recipes for kale salad, his palette definitely deserves a “Hallelujah!"

My Paleo Marin Rating: 5+

Ingredients:

Dressing:

2-3 garlic cloves, minced
1 tablespoon fine sea salt

1/2 cup good quality extra-virgin olive oil
1/2 cup freshly-squeezed organic lemon juice

Salad:

1 large bunch of curly green kale, stem removed, chopped into bite-sized pieces
1 cup pomegranate seeds
1 cup parmesan cheese, grated into slivers (omit for vegan or paleo)
1 cup pine nuts

Directions:

Dressing:

1. With a mortar and pestle, made a paste of the minced garlic and salt.
2. In a tightly-closed container (mason jar works fine), mix together the olive oil and lemon juice. Add the garlic and salt paste, and shake well to combine.

Salad:

1. In a very large bowl, add the prepared kale pieces. Shake the dressing, and pour 1/2 over the greens. Toss, and then massage the greens with your hands for several minutes, until they start to “soften.”

2. Add the pomegranate seeds, grated cheese and pine nuts. Toss well to combine. Taste for salt, and amount of dressing.

Serve as a side or main course. Store leftover salad and extra dressing separately in covered containers in fridge.

#paleo-inspired #kale #salad #pomegranates #pinenuts #glutenfree #healthyeats #raw #vegan #paleo

My Paleo Marin Rating 1-5 Persimmons
I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.

Sunday, February 25, 2018

Wild Blueberry Banana Soft Serve w/ Wild Blueberry Honey Sauce (DF)


Take a Walk on the Wild Side to the frozen section of your food market, and you'll (hopefully) find packages of wild blueberries ~ affordable, nutritious and jam-packed with flavor.

Wild blueberries “... are not pampered like the cultivated blueberries, which are bred for sweetness, size and ability to withstand shipping. They produce these [wild] berries under extreme stress, building up the photochemicals that help them withstand harsh wild conditions [and may better help us reduce chronic illnesses].”*

Why a cool dessert in the middle of winter? It’s another way to enjoy bananas, honey and berries that boost immunity and help reduce inflammation any time of the year. Either wild or cultivated, give this blueberry treat a try!

My Paleo Marin Rating:
Wild Blueberries: 5 Persimmons
Cultivated Blueberries: 2.5 Persimmons

Ingredients:

Note: Chop two bananas into 1/2” chunks, and freeze for 3 hours minimum before starting recipe.

For the Sauce:
Wyman’s Frozen Berries
at Whole Foods for $4.99

1 cup (about 5 oz) + 1/2 cup frozen wild blueberries, thawed in a colander at room temp for 15 minutes
2 Tablespoons honey (or maple syrup for vegan)

For the Soft Serve:

2 ripe bananas, previously chopped and frozen
1 cup (about 5 oz) frozen wild blueberries

Directions:

For the Sauce:

1. In a food processor, add 1 cup of the thawed berries and the honey. Pulse 6-10 times, until the sauce is just starting to blend together (some blueberry chunks should remain).

2. Pour in a container, and stir in the remaining 1/2 cup of whole thawed berries. Set aside, or cover and put in the fridge for later.

For the Soft Serve:

1. In a food processor, add the frozen banana chunks and the frozen wild blueberries. Blend until the  mixture has the consistency of soft serve ice cream, about 1-2 minutes.

2. Serve in bowls, and top with the wild blueberry sauce.

Best eaten right away, but to serve later, freeze the soft serve, and keep the sauce in the fridge. Let soft serve thaw at room temperature for about 10 minutes before serving.

#paleo #dessert #softserve #smoothie #wildblueberries #blueberries #bananas #honey #Wymans #healthyeats #autoimmune #maplesyrup #vegan #dairyfree #glutenfree

*New York Times article: "Are Wild Blueberries More Nutritious than Farm Raised?” link here. (Conclusion: maybe slightly - but I found much more flavor in the wild ones).

Further reading: “Health benefits of fruits and vegetables are from additive and synergistic combinations of phytochemicals,”  Oxford University Press, link here.

Sunday, February 18, 2018

Toaster Oven Baked Salmon w/ Sweet Chili Sauce

Ready in under half an hour, then nestled in a sea of edible greens, here's a melt-in-your-mouth salmon dish with plenty to serve for a buffet ~ or, to have cold leftovers the next day!

My Paleo Marin Rating:  4.5 Persimmons

Ingredients:

For the Salmon:

1 pound of salmon (photo is of Atlantic salmon @ $11.99/lb)
Fine sea salt
Edible mixed greens

For the Sauce:

1/4 cup sweet chili sauce
2 tablespoons coconut aminos
1 tablespoon rice vinegar
2-4 cloves garlic, minced
1 tablespoon grated fresh ginger
1 tablespoon honey
1/2 teaspoon chili oil (to taste)

Toppings:

Toasted sesame seeds
Black sesame seeds
Green onions, sliced into thin strips
Lime wedges

Directions:

Preheat the oven to 425 degrees F.

1. Cover the bottom and sides of a baking pan with foil. Very lightly oil the foil. Place the salmon in the pan, and lightly sprinkle with salt.

2. Whisk together the ingredients for the sauce. Brush 1/3 of the sauce over the top of the salmon.

3. Bake the salmon for 10 minutes. Remove from the oven and brush the salmon with 1/2 of the remaining sauce. Bake for another 2-5 minutes until the salmon is cooked through, and has an internal temperature of 145 degrees F.

4. Remove from the oven, and place the fish on a serving plate with the edible mixed greens. Cover the salmon with the remaining sauce. Sprinkle desired toppings over the salmon. Serve.

#paleo #salmon #dinner #buffet #sandwich #chili #glutenfree #asian #healthyeats #hearthealthy #dairyfree

Recipe adapted from www.foxandbriar.com website.

My Paleo Marin Rating 1-5 Persimmons
I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.

Sunday, February 11, 2018

White Chocolate Lemon Zest Bars with Lemon Glaze (GF)

“Put a Little Love in Your Heart”* on Valentine’s Day with an easy recipe from David Leibovitz, an American chef now living in Paris, the City of Love.

For those us who are not big fans of white chocolate, David encourages giving this a try. I agree. The white chocolate is a perfect counterpoint to the tangy citrus, and creates a chewy texture that makes the perfect petit bar.

See the original recipe here. Please use only 1/2 cup of sugar for the cake, and Cup4Cup Gluten Free Flour.

My Paleo Marin: 3.8 Persimmons


#paleoinspired #lemon #bars #cake #dessert #snack #glutenfree #valentines #dollyparton #jackiedeshannon #nepaliweddingveil

Recipe from David Leibovitz's food blog here.

*Original song “Put a Little Love in Your Heart” written by Dolly Parton and sung by Jackie DeShannon, 1969, link here.

My Paleo Marin Rating 1-5 Persimmons
I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.