Sunday, June 17, 2018

"Appetites" Beet & Orange Salad

In tribute, a favorite salad of Anthony Bourdain's daughter from his cookbook, Appetites: A Cookbook:


6 small beets, tops removed, scrubbed clean
1 tablespoon olive oil
1/2 red onion, thinly sliced
1-2 oranges, peeled, segments removed from pith
2 teaspoons apple cider vinegar
1 tablespoon olive oil
1/2 cup mint (optional)

Directions:  Preheat oven to 425 degrees F.

1. Toss beets in olive oil, and roast for 45-50 minutes, or until cooked through. Let cool.
2. When cool enough to handle, peel the beets and cut in 1/4" slices.
3. Combine the onion, orange segments, vinegar, olive oil and mint if using.
4. Toss the beets in the dressing, and serve.

My Paleo Marin Rating: 3 Persimmons

#beets #salad #appetites #anthonybourdain

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, June 10, 2018

Sensible Strawberry Cake

It takes a certain je ne sais quoi* to appreciate a cake like this. It might better be called "Cornbread with Strawberry Jam Bites" as it has about the same amount of sugar in the batter and is just slightly crunchy from the almond flour.

For those of us who love cake, however, it's a Dream Come True. Low sugar, gluten free, no dairy except butter, and quickly prepared in a stand mixer.

This recipe is adapted from the Smitten Kitchen website. Everyone loves Smitten Kitchen, but even she said her recipe had too much sugar! Most cakes that don't have to be white in color can get by with the boost of flavor in coconut sugar even if the amount is only half a cup.

So for a sensible summer treat, maybe say yes to the flip flops, but definitely no to the extra sugar!

My Paleo Marin: 3.5 Persimmons

Image from Califia website

3/4 cup almond flour
3/4 cup gluten free flour, preferably Cup4Cup
3/4 cup almond flour
1 1/2 teaspoons baking powder
1/2 teaspoon fine sea salt

6 tablespoons unsalted butter, room temperature + extra for pie plate or cake pan
1/2 cup coconut sugar
1 large egg

1/2 cup almond milk, preferably Califia
1 teaspoon vanilla bean paste, or extract

1 pound fresh strawberries, hulled and cut in half
1 tablespoon coconut sugar for dusting


Preheat oven to 350 degrees F. Butter the bottom and sides of a 10" pie plate, or a 9" springform cake pan.

1. Whisk together the flours, baking powder, and salt in a medium bowl. Set aside.

2. In the bowl of a stand mixer with the whisk attachment, add the butter (chopped into small pieces) and the sugar. Mix until light and fluffy, about 3 minutes.

3. Add the egg, and mix.

4. Add the almond milk and vanilla. Mix until just combined.

5. Pour mixture into prepared pan. Spread it out with a knife, and place the cut strawberries around the top. Sift or sprinkle the coconut sugar on top to caramelize strawberries.

6. Bake at 350 degrees F. for 10 minutes. Reduce heat to 325 degrees F. For a 10" pie dish, bake for 40 minutes and check with a wooden skewer to see if cooked through. For a 9" pan, check at 45 minutes, and leave until skewer comes out clean, up to another 15 minutes.

7. Cool the cake on a rack. Serve, or add Coconut Whipped Cream. Store at room temperature for 1-2 days; can refrigerate for another day or two. Bring to room temperature to serve.

*"je ne sais quoi" = French for "I do not know...".

#paleo-inspired #strawberries #cake #almond #coconut #glutenfree #almondmilk

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, June 3, 2018

Japanese Tanaga (Omelet) Wrap with Salmon Roe & GochuJang Hot Pepper Sauce

While similar to a seaweed-wrapped egg roll dish made by professional Japanese chefs, this recipe is both easier to make and tastes much fresher.

Melissa Clark captured the essence of Japanese tanaga* in  her cookbook, Dinner-Changing the Game. She modified the Japanese version to accommodate the tastes of her young daughter and for ease of preparation. Ready in about 15 minutes, she also describes this dish as Adult Comfort Food. I describe it as Perfection.

I waited months in the library queue for this cookbook. There are so many promising recipes, I ordered a copy. I recommend you check it out, too - and Itadakimasu!

My Paleo Marin: 5 Persimmons
Image from


3 large eggs
1 teaspoon coconut sugar
1 teaspoon tamari sauce
1 teaspoon mirin
Pinch of kosher salt

2 tablespoons toasted sesame oil

Optional fillings or toppings: salmon roe, GochuJang Hot Pepper Sauce, pickled ginger, or furikake (or see link  for Japanese condiments)

*Japanese Tanaga - Photo Allrecipes

1. In a medium-size bowl, whisk together the eggs, sugar, tamarind, mirin and salt.

2. In a 10" frying pan, heat the sesame oil over medium heat. Add the egg mixture, and turn the heat down to medium-low. Cook the omelet just until the underside sets, them swirl the extra liquid around the edges to aid in cooking. When most of the liquid is set on the top of the omelet, flip it over and cook for 1 more minute, until fully set. Remove to a cutting board or serving plate.

3. Cut the omelet into 2" slices. Fold the strips into thirds after adding fillings and/or toppings.

Makes about 1 to 2 servings. This size cooks well in the pan, and is easy to flip. To accommodate more people, double the recipe and increase the pan size to 12" or simply make it again in the 10" pan.

#paleo #omelet #Japanese #tanaga #glutenfree #dairyfree #vegetarian #coconut #healthyeats #kids #comfortfood

Recipe adapted from Melissa Clark's "Japanese Omelet" 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, May 27, 2018

Paleo Hoisin Broccoli w/ Tamari Walnuts and Crispy Noodle Pancake

Curiosity peaked my interest about the tamari and walnut combination in I Sing in the Kitchen's recipe; satisfaction brought the dish back for several reasons.

First, the tamari sauce and walnuts tasted incredible together! With a pinch of salt, they could be served on their own as an appetizer or snack.

Second, the discovery of homemade paleo hoisin sauce was a revelation. It tastes clean and authentic without containing any questionable ingredients. It would go well with other veggies, meats, or fish.

And third, the dish was just as good without the pancake. Cutting out that step makes the dish ready to serve in a jiffy, even though there are lots of steps. You can prepare the sauces and prep the broccoli ahead of time. It should all come together in about half an hour in any case.

My Paleo Marin Rating: 
Tamari Walnuts: 5 Persimmons
Paleo Hoisin Sauce: 5 Persimmons
Broccoli: 5 Persimmons
Crispy Noodle Pancake: 0 Persimmons


For the Tamari Walnuts:

1 tablespoon grapeseed oil
1/2 cup walnut halves
1 tablespoon tamari sauce

For the Paleo Hoisin Sauce:
Image from Amazon UK

Juice of 1 orange
2 tablespoons almond butter
1 teaspoon grated garlic
1 teaspoon grated fresh ginger
1 tablespoon white rice vinegar, preferably Amoy brand
5 tablespoons tamari sauce
1 teaspoon sesame oil
1/2 teaspoon chili flakes or powder
1 teaspoon tomato paste

For the Cooking Sauce:

1 teaspoon sesame oil
2 tablespoons white rice vinegar, preferably Amoy brand
1 tablespoon Paleo Hoisin Sauce (recipe above)
1 tablespoon tamari sauce
1 teaspoon coconut sugar

For the Broccoli:

2 tablespoons grapeseed oil
1 teaspoon minced ginger
1 teaspoon minced garlic
1/4 teaspoon red pepper flakes

1 tablespoon grapeseed oil
1 lb. broccoli, stems trimmed and heads cut into florets

For the Noodle Pancake:*
8 ounces crispy Chinese rice noodles
2 tablespoons grapeseed oil


For the Tamari Walnuts:

1. Heat a wok over medium heat, and add 1 tablespoon of oil.

2. Turn the heat to low, and add the walnuts. Stir constantly for about 10 seconds until they start to get slightly darker in color.

3. Add the tamari sauce to the walnuts, and stir until well coated (about 20 seconds). Watch carefully so they don't burn.

4. Set aside to cool.

For the Paleo Hoisin Sauce:

1. Add all ingredients in a small saucepan. Bring to a boil over medium heat. Lower the heat and simmer for about 5 minutes, until the mixture thickens. Stir frequently and watch carefully so it doesn't burn.

2. Pour into a small container; sauce will get thicker as it cools off. Cover and store extra in the fridge for up to two weeks.

For the Cooking Sauce:

1. In a small bowl, add the sesame oil, rice vinegar, Paleo Hoisin Sauce, tamari sauce, and coconut sugar. Whisk until smooth, and set aside.

For the Broccoli:

1. To the wok, add 2 tablespoons of grapeseed oil, and heat to medium-low. Add the ginger, garlic and red pepper. Stir constantly for about 20 seconds. Remove from heat as necessary to prevent burning.

2. Turn up the heat to medium, and add another tablespoon of grapeseed oil if necessary. Stir fry the broccoli until it is well-coated with the oil and seasonings. Cover with a lid, and cook over medium low heat until crispy-tender, about 3-4 minutes. Stir frequently.

3. Add the Cooking Sauce mixture, and stir to coat. Cook until sauce thickens a bit, about 3 minutes.

For the Noodle Pancake:

1. In a medium frying pan, add 2 tablespoons of grapeseed oil. Heat to medium.

2. Form a pancake shape with the noodles, and place in the frying pan.

3. Cook for a couple of minutes, then turn the pancake over by placing a plate over the pancake, turning it over, and then putting it back in the frying pan with another tablespoon of oil if needed. Heat for another 2-3 minutes.

To Serve:

1. Place the pancake on a serving plate.

2. Spoon the broccoli mixture on the pancake, and sprinkle with the tamari walnuts.

3. Cut into wedges and serve.

#paleo #broccoli #walnuts #hoisin #tamari #chinese #asian #sidedish #maincourse #vegetarian #vegan #healthyeats 

Recipe for the paleo hoisin sauce from the Eat, Drink, Paleo website here.

*I bought already-cooked noodles by mistake because they looked like the photo in the original recipe. For the softer noodles and recipe, see the recipe from I Sing in the Kitchen blog 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, May 20, 2018

Momofuko’s Crack Pie w/ Chia Seed Crust

Charged with making a last-minute dessert for the staff at Momofuko Restaurant, pastry chef Christina Tosi scavenged ingredients in the pantry and created her now infamous Crack Pie.

Originally baked with an oatmeal crust, you might assume the name comes from the crunch. But it became so popular, the addictive meaning of the drug also applies. I saw it best described as a pecan pie without the nuts.

Even with substitutions of chia seeds for oatmeal, coconut sugar (in a reduced amount in the crust), and coconut cream for dairy, it was still melt-in-your-mouth delicious. You might, however, have to do a little 'splaining about the name.

My Paleo Marin: 4.8 Persimmons


Pie Crust Cookie (goes in the crust):

6 Tablespoons grass-fed butter, room temperature
3 tablespoons coconut sugar

1 egg

3/4 cup + 2 Tablespoons chia seeds
1/2 cup Cup4Cup gluten-free flour
1/8 Teaspoon baking powder
1/8 Teaspoon baking soda
1/4 rounded teaspoon salt

Pie Crust:

3 Tablespoons grass-fed soft butter, room temperature
1 Tablespoon coconut sugar
Crumbled Pie Crust Cookie from above

Pie Filling:

1/2 cup cane sugar
1/4 cup coconut sugar
1 tablespoon nonfat dry milk powder
1/4 teaspoon salt
1/2 cut (1 stick) unsalted butter, melted, and cooled slightly
6 1/2 tablespoons coconut cream
4 large egg yolks
1 teaspoon vanilla extract

Powdered sugar (for dusting if desired)


Pie Crust Cookie:

Preheat oven to 350 degrees F.

Line the bottom of a 13 x 9 x 2-inch metal baking pan with parchment and spray with non-stick vegetable spray. Set aside.

1. Add 6 tablespoons butter and 3 tablespoons coconut sugar in a stand mixer with the metal whip attachment. Bean on medium high until the mixture is light and fluffy. about 2 minutes. Scrape down the sides of the bowl as needed.

2. Add the egg and beat until pale and fluffy.

3. Add the chia seeds, flour, baking powder, baking soda, and salt and beat until well blended, about 1 minute.

4. Spread batter out onto the prepared baking sheet, pressing it out evenly throughout the pan.

5. Bake until the cookie turns light golden on top, 17 to 18 minutes. Transfer baking sheet to a rack and allow to cool completely.

Pie Crust:

Butter the bottom and sides of a 9” glass pie plate. Set aside.

1. In a large bowl, crumble the chia cookie. Add 3 tablespoons butter and 1 tablespoon of coconut sugar. Mix with with your fingers, rubbing between your palms to thoroughly mix.

2. Using fingers, spread the mixture on the bottom of the pie plate. With your fingers or the bottom of a glass, press the mixture up the sides of the pie plate. Try to get a consistent thickness on the bottom and sides.

3. Place the pie plate on a metal baking sheet and set side to make the filling.

Pie Filling:

1. In a medium bowl, whisk both sugars, milk powder and salt to blend. Add melted butter, and whisk until blended.

2. Add coconut cream, egg yolks and vanilla and whisk until well blended.

3. Pour filling into prepared crust, and bake for 30 minutes filling may bubble up). 

4. Reduce heat to 325 degrees F. Continue to bake for another 15 - 20 minutes until the filling has some brown spots and has set around the edges. The center may still jiggle slightly when the pie is moved.

5. Move the pie dish to a rack and let cool for about 2 hours. Chill uncovered overnight. Serve cold.

6. Sift with powered sugar when ready to serve, optional.

Pie can be stored in the fridge for about 4-5 days. Let sit out awhile before serving so it is easier to remove from the pie plate.

Recipe for "Crack Pie" from the Bon Appetit website here.

#paleo-inspired #glutenfree #nutfree #pie #chia #chiaseeds #coconut #coconutsugar #coconutcream #dessert #momofuko #christinatosi #crackpie #recipes 

Sunday, May 13, 2018

Zen and Carrot Cake

Celebrate those you love this weekend with a homemade cake, and you might also do something good for yourself:

"Baking for others can increase a feeling of well being, contribute to stress relief, and make you feel as if you've done something good for the world."*

Aside from creating feelings of creativity and altruism, the process of baking can also foster a zen-like state of focused concentration. Culinary Art Therapy has now officially joined Art and Musical Behavioral Activation Therapies as an activity that can lead to better mental health.

So when you’re felling stressed out, set aside some time to bake. Then get out your prettiest plates, and shower the people you love with cake.

My Paleo Marin: 4.2 Persimmons


For the Cake:

1 cup golden raisons
1/2 cup Nantucket Nectars Pineapple Orange Guava Juice Blend Cocktail, or other thick juice
Image from TalDepot website

1 1/2 cups Cup4Cup gluten free flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon

1/2 cup coconut sugar
3/4 cup grapeseed oil
1 ripe banana, mashed

3 large eggs

3 medium carrots, peeled and grated
1 cup chopped walnuts, or pecans, or eliminate for nut free

1 teaspoon vanilla

For the Frosting:

7 tablespoons butter, or Earth Balance Vegan Buttery Sticks
8 oz. Daiya Cream Cheese Style Spread
1/2 cup fine sugar
1 teaspoon vanilla


For the cake:

1. Place the raisons and juice in a small bowl, and let soak for 2 hours.

2. Preheat the oven to 350 degrees F. Grease the bottom and sides of a 9-inch springform cake pan with butter, line the bottom with a circle of parchment paper and grease.

3. In a medium bowl, mix together the flour, baking powder, baking soda, and cinnamon and set aside.

4. In another bowl, whisk together the oil and sugar. Mix in the banana.

5. In a stand mixer with the wire whip attachment, pour in the oil, sugar and banana mixture, and combine until the lumps are gone (1-2 minutes). Add the eggs, one at a time, and mix just until well incorporated.

6. Remove the bowl of ingredients from the stand mixer. With a spatula or wooden spoon, stir in the carrots, nuts (if using), and raisons with all the juice.

7. Add the dry ingredients to the wet. and mix just until combined. Add the vanilla and mix.

8. Pour the cake batter into the prepared cake pan, and bake for 40 minutes. Check with a wooden skewer. The cake is done when the skewer comes out clean.

9. Set the cake pan on a rack to cool for 10 minutes. Remove the cake from the springform pan and allow to finish cooling on the rack.

For the Frosting:

1. In a stand mixer with the wire whip attachment, add the butter and cream cheese spread. Combine thoroughly at medium high speed. Add the sugar and vanilla extract. Taste and adjust the sugar to your desired preference.

2. When the cake has thoroughly cooled, spread the icing around the sides and on top of the cake.

Serve. Store extra in the fridge for up to 4 days, or freeze.

#paleo-inspired #carrot #cake #dessert #zen #glutenfree #nutfree #dairyfree #vegan #culinaryarttherapy #huffpost 

See "Psychologiets Explain the Benefits of Baking for Other People" in a HuffPost online article here.

Sunday, May 6, 2018

Turmeric Noodle Stir Fry with Brocollini, Celery and Radish Sprouts

Paleo meets Pinch of Nom/Slimming World in this adaptation of what was probably a very sumptuous stir fry from the website 101 Cookbooks.

Paleo focuses on anti-inflammatory ingredients; Pinch of Nom holds the line on fat. This recipe merged the two philosophies and resulted in a very healthy dish that really makes you appreciate how much flavor fat adds to a dish.

This post is offered as a non-inflammatory, nut free, legume free, soy free, dairy free, gluten free, low fat, weight loss dish. No tofu; no egg; no peanuts. Instead, chopped celery and radish sprouts.

If I haven't lost you by now, visually the dish is beautiful, and the turmeric-soaked noodles are a good way to incorporate this ayurvedic spice in your diet and possibly do something good for your brain.*

My Paleo Marin Rating: 2 Persimmons


6 oz. dried rice noodles
3 tablespoons turmeric
Pot of boiling water

3 tablespoons white vinegar
2 tablespoons coconut sugar
2 tablespoons coconut aminos
2 tablespoons Red Boat fish sauce, or Tamari for vegan

2 tablespoons grapeseed oil
1 bunch of broccolini, stems removed

3/4 cup chopped celery

3/4 cup green onions, sliced on the diagonal
3/4 cup radish sprouts

1 - 2 limes, cut in wedges


1. To prep the noodles:  Fill a bowl (preferably non-staining) with boiling water. Add the turmeric and mx. Place the dry noodles in the water and stir with a fork. Let sit for about 10 minutes, until the noodles soften. Drain and set aside.

2. To make the sauce: In a small bowl, whisk the vinegar and sugar until combined. Add the coconut sugar, coconut aminos and fish sauce or Tamari, whisk and set aside.

3. Heat the oil in a wok to medium heat. Add the broccolini and stir for about a minute. Turn down to medium, cover and cook for another 3-5 minutes. The broccolini should still be bright green.

4. Add the celery and stir for about a minute. Add the sauce to coat all the veggies. Mix in the drained noodles to warm them up.

5. To serve, sprinkle green onions and radish sprouts on top. Serve with lime wedges.

*For a discussion of turmeric from the NBC News Diet & Fitness site, see "Is Turmeric Good for You? It's complicated" here

For some great ideas on using turmeric in your diet, see the website Being Co here. Also check out their Instagram page.

#paleo #stirfry #turmeric #ricenoodles #broccolini #sprouts #asian #fishsauce #tamari #vegan #coconutaminos #coconut #coconutsugar #antiinflammatory #ayurvedic #pescatarian #lowfat #slimmingworld #pinchofnom #101cookbooks #healthyeats #brainhealth #beingco #being_co

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 29, 2018

Pea & Prosciutto Salad w/ Lemon Vinaigrette & Shaved Horseradish

All you really need to know you learn in Kindergarten.* Take for example, "Make a New Friend Friday." You might think you don't care for prosciutto. You may assume you won't like shaved horseradish. But if you give them both a chance, you might be pleasantly surprised.

Bon Appétit featured a cooking video of a beautiful, easy English and snap pea salad last week. As English peas are a spring tradition on My Paleo Marin, I saved the video, but immediately started thinking of substitutes for some of the ingredients I assumed I didn't care for.

I thought that Virginia ham, a taste from my childhood, might be a good substitute for prosciutto (which I had only tasted out of plastic packages). Online ordering of the ham didn't look feasible for several reasons, so I thought maybe a good butcher might have a tasty alternative.

Belcampo Deli in Larkspur Landing, CA
Belcampo sells their farm to table meats in stores, restaurants and online. With a shop close by in Larkspur Landing, I headed over to try their ham. And right there, in the front of the meat case, was the most beautiful shank of prosciutto I've ever seen. I asked for a taste of that and the smoked ham. "Hands down," I said. "The prosciutto." It was dry with a very mild flavor of smoky meat, slightly reminiscent of Virginia ham without all the salt. I only needed a quarter pound - so that combined with fresh peas from our local Iacopi Farms at the farmers' market - would become the mainstays of the salad.

All that was left to decide was whether to use parmesan or fresh horseradish for the garnish. I'd never tried the horseradish, but assumed it would have a harsh, bitter taste. I picked out the cheese, and then thought I'd at least check out the original ingredient. The video said markets usually have horseradish, you just can't recognize it from all the other root vegetables. I asked a team member to find it, and then cut in half the piece I picked out  (as I didn't know if I would use it). Immediately, the aroma was magnetic - a light, peppery scent. It would be a perfect complement to the bitter greens and prosciutto, and a good substitute for parmesan in future dishes.

Check out the video here for the recipe. It includes instructions for ordering a very cute apron for $20 as well as a suggestion to buy used olive oil bottles on Amazon with a pour spout for recanting your oil. Or, for a link just to the recipe, see Bon Appétit's “Pea and Prosciutto Salad" post here.

My Paleo Marin: 4 Persimmons

*All I Really Need to Know I Learned in Kindergarten link here.

#paleo #salad #englishpeas #snappeas #prosciutto #vinaigrette #horseradish #belcampo #iacopifarms #glutenfree #dairyfree 

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 22, 2018

Paleo Salmon Burgers

Those gorgeous fish cakes at my local market have increased from $6 to $9 in the last couple of years, making them a bit too pricy for our family. However! For a few dollars more than the cost of one thick salmon cake, I recently purchased enough ingredients to make eight thinner burgers - and got a tip from the fishmonger as to how to prepare them.

Just six healthy ingredients were used in this recipe from Time Magazine's Health Food website. While the patties were a bit tricky to keep together when turning over, it didn't matter a bit to the light, fresh, flavorful taste.

Enjoy these salmon burgers with "Ugly Delicious" Twice-Baked Veggie Fries and/or Le Grand (Saffron) Aioli. A good source of omega 3's, they are packed with protein and will keep you full for hours!

My Paleo Marin: 3 Persimmons


1 pound of fresh wild salmon

3 Tablespoons chopped flat parsley
2 spring onions (scallions), sliced
Zest and juice from 1 lemon
1 egg
Cracked pepper and salt to taste

1 cup almond meal

2 Tablespoons grapeseed oil, divided

1-2 lemons, cut in wedges


1. Cut the salmon in 1 1/2" chunks. Add to food processor and process for about 10 seconds. Remove salmon to a large mixing bowl. Note: This was the tip from the fishmonger: remove the salmon before you add the other ingredients in the blender otherwise the fish will turn to mush.

2. Next, to the food processor, add the parsley, chopped onions, lemon zest and juice, egg and salt and pepper. Mix until combined.

3. Add the mixture in the food process to the salmon in the bowl. Mix with a spoon or your hands.

4. Put the almond meal in a medium bowl. Take a handful of the salmon mixture, and roll it in the almond meal to coat it. Form a patty, and set aside on a plate. Makes about 8 patties. Put in fridge for about 15 minutes to 1 hour to firm up.

5. Heat 1 tablespoon of the oil in a cast iron frying pan (preferably). When the oil is hot, cover the bottom of the pan with the patties. Cook for about 3 minutes per side. Flip them with a spatula carefully; if they fall apart, reform the patty with the spatula.

6. Remove the cooked burgers to a serving plate, and finish cooking the rest of the patties.

Serve with lemon slices, salad, fries, or a condiment. The patties are perfect cold for leftovers the next day.

#paleo #salmon #omega3 #fish #maincourse #glutenfree #dairyfree #healthyeats #fishcakes #timemagazinehealthfood

Recipe adapted from Time website 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 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

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


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


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.