Nom Nom Paleo

Stir Fried Kelp Noodles With Ground Beef, Broccoli Slaw, and Spinach

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Tonight I made noodles. Wha-? Paleo-approved kelp noodles to be exact.

Before you eat the noodles, you need to wash and drain them but you can just dump them into a stir fry or soup and to heat them up.

Essentially, I followed my recipe for Asian lettuce cups but I made some substitutions (namely, no fish sauce). There was minimal prep work because the broccoli slaw, spinach, and kelp noodles were prepackaged and ready to go. I’m sad I can’t use fish sauce because the dish is kind of missing something without it but I’ll find myself some Paleo-approved fish sauce soon enough.

Here’s what I assembled:

  • 1 small onion, minced in a mini-prep food processer
  • 5 cloves of garlic, minced
  • ½ pound of cremini mushrooms, thinly sliced 
  • 1 tablespoon of coconut oil
  • 1 pound grass fed ground beef
  • 1 cup of organic broccoli slaw
  • 6 ounce package of pre-washed organic baby spinach leaves
  • 1 package of kelp noodles, rinsed with water and drained
  • 1-2 tablespoons coconut vinegar
  • 1-2 tablespoons coconut aminos
  • Salt and Pepper
  • **UPDATE** 1-2 tablespoons of Red Boat Fish Sauce

Here’s how I made the dish:

I heated up the coconut oil in a cast iron skillet over medium heat. Once the pan was hot, I dumped in the onions and sautéed until soft.

I added the sliced mushrooms and cooked them until the moisture had cooked off.

Next, I added the beef and garlic and and cooked the meat until it was no longer pink.

I added a large handful of broccoli slaw…

…and then I threw in the package of spinach and stirred that around until the leaves were wilted.

Then, I tossed in my kelp noodles…

…added the coconut aminos, fish sauce, and vinegar, and waited until the noodles softened to the consistency I liked (around 3-5 minutes).

 I did a final taste for seasoning and added some salt and pepper.

Not too shabby for fake noodles.

New Substitutions for the Whole30 Pantry

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Since I’m on Day 2 of the Whole30 program, I decided to take a more critical look at my pantry to make sure I had the right tools to be compliant for the rest of the month.

One big Paleo faileo is my fish sauce.

I really like fish sauce ‘cause it adds a unique salty umami flavor to whatever I cook. When I closely inspected the label this evening, I noticed two ingredients that weren’t Paleo: fructose and hydrolyzed wheat protein. Damn it! I gotta start looking for a brand that’s just anchovies and salt. I wonder if it’s even possible.

Here are some other substitutions I’ve made in my pantry:

Since I’m out of lard, I’m using coconut oil and macadamia nut oil as my go-to high heat cooking fats.

Macadamia nut oil is nice and buttery and has a smoke point of around 400 F. Yes, it’s expensive (~$1/ounce) but it’s a small investment I’m willing to make.

I’ve gotten rid of my pastas but I miss noodles. I bought some kelp noodles from Whole Foods (in the fridge by the soy products) and they’re pretty tasty.

Not like wheat noodles, but more like springy bean thread noodles when cooked. Don’t eat them raw. They’re squeaky and crunchy – not how I like my noodles.

Instead of tamari and soy sauce, I’m gonna use coconut aminos.

This was a hard item to find. I finally located it in the Asian section at Whole Foods. Surprisingly, it does taste remarkably like soy sauce.

I’ve also been using coconut vinegar (along with my other vinegars) and it’s pretty tasty.

It’s been heralded as a more nutritious apple cider vinegar but I like it because I like all things coconut.

Stovetop-Braised Cabbage and Leftover Brisket for Dinner

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I love having leftover cooked protein in my fridge. Specifically, my sister’s brisket is super delicious and I’m even more stoked that I also have a 3-pound portion of it frozen in my freezer.

I decided to serve the leftover brisket with some stove-top braised cabbage. I sautéed half a sliced onion in some ghee.

Then I added a whole, sliced cabbage and ¼ cup of chicken broth. I covered the pan and let it simmer on low for 8 minutes.

When the cabbage finished cooking…

…I took out my new bottle of coconut vinegar…

…and I added ~ 2 tablespoons of the vinegar along with some salt and pepper.

I nuked the leftover brisket and then I plated some on top of the cabbage and some shredded carrots.

Good eats.