dairy-free | The Paleo Panda - Part 2 dairy-free | The Paleo Panda - Part 2

Panda’s Paleo Bread

Breakfast, Recipes | April 24, 2015 | By

I love eating paleo…but I also love eating my bread!  Eating caveman doesn’t necessarily mean eating you can’t have that satisfying grainy fluffy dough.  I don’t remember the last time I had a slice of white processed Wonder Bread but I do remember that it doesn’t even taste good to me anymore.  I love the taste and the texture of this paleo bread.  You can toast a slice of it in the morning with some almond butter or even make a toasted paleo sandwich with it!

Panda’s Paleo Bread
Yields 1
Nutty...delicious...bread!
Write a review
Print
Prep Time
5 min
Cook Time
40 min
Total Time
45 min
Prep Time
5 min
Cook Time
40 min
Total Time
45 min
Ingredients
  1. 1 ¾ cups blanched almond flour
  2. ¼ cup coconut flour
  3. 1/3 cup flaxseed meal
  4. 1 tsp flaxseed seeds
  5. ½ tsp salt
  6. 1 tsp baking soda
  7. ½ cup arrowroot powder
  8. 6 tbsp coconut oil
  9. 4 eggs
  10. 1 tsp apple cider vinegar
  11. 1 tbsp honey
Instructions
  1. Preheat oven to 350 degrees.
  2. Place almond flour, coconut flour, flaxseed meal, flaxseeds, salt, baking soda and arrowroot powder in a food processor and pulse the ingredients together.
  3. Add in coconut oil, eggs, apple cider vinegar and honey and continue to pulse.
  4. Pour mixture into a greased non-stick loaf pan (or line pan with parchment paper).
  5. Bake at 350 degrees for 40 minutes.
  6. Cool and enjoy!
The Paleo Panda https://thepaleopanda.com/

Paleo Panda’s Sticky Spare Ribs

Pork, Recipes | April 1, 2015 | By

I used to love my mother’s finger licking, fall off the bone spare ribs. I’d devour rib after rib and savor every bite of tender meat complimented with the perfect asian spice! Here’s my version of her traditional recipe…enjoy!

Paleo Panda’s Sticky Spare Ribs
Serves 8
Sticky sensation spare ribs...paleo panda style.
Write a review
Print
Prep Time
1 hr
Cook Time
1 hr
Total Time
2 hr
Prep Time
1 hr
Cook Time
1 hr
Total Time
2 hr
Ingredients
  1. 2 ½ lb pork spareribs, cut into 1 ¼ inch pieces
  2. ¼ cup honey
  3. 2 tbsp liquid aminos
  4. 2 tbsp dry sherry (alternatively you can buy Pale Dry Sherry, it’s pretty cheap)
  5. 1 tsp Chinese five-spice powder
  6. 1 tsp ground Sichuan pepper
  7. scallions and sesame seeds to garnish
Instructions
  1. Place the spareribs in a shallow dish.
  2. In a small bowl, stir together the honey, liquid aminos, sherry, five-spice powder and Sichuan pepper.
  3. Add the mixture to the spareribs and mix until the ribs are well coated.
  4. Let stand for 1 hour.
  5. Preheat the oven to 300 degrees.
  6. Arrange the spareribs in a single layer on a nonstick baking shet.
  7. Place them in the oven and cook until tender for approximately 1 hour, turning them over halfway.
  8. Garnish with scallions and sesame seeds and serve!
The Paleo Panda https://thepaleopanda.com/

Nutty Paleo Granola

Breakfast, Recipes | March 29, 2015 | By

Crispy, crunchy, golden, nutty, sweet and salty granola…who doesn’t like that?  Someone who doesn’t like the saturated fat and sugar that comes your traditional granola, that’s who!  Make this granola with all of the texture and flavor of store-bought granola with none of the bad stuff.  Not to mention the fact that it’s jam packed with fiber and protein.  Try adding 3 teaspooons of almond butter to the granola mixture before baking for extreme nuttiness!

Nutty Paleo Granola
Yields 4
Crispy, crunchy, nutty, sweet and salty granola.
Write a review
Print
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Ingredients
  1. 1 cup walnuts, raw
  2. ½ cup cashews, raw
  3. ½ cup almonds, raw
  4. ½ cup pepitas
  5. ½ cup sunflower seeds
  6. ½ cup shredded coconut, unsweetened
  7. ½ cup blueberries or cranberries, dried
  8. 1 egg white
  9. ¼ to 1/3 cup honey
  10. 2 tbsp coconut oil, melted
  11. 1 tbsp water
  12. ½ tsp vanilla extract
  13. ¼ tsp cinnamon
  14. ¼ tsp salt
Instructions
  1. Preheat oven to 300 degrees.
  2. Chop walnuts, cashews, almonds, pepitas and sunflower seeds in a food processor.
  3. Beat egg white with water in a large bowl then whisk in coconut oil, honey, vanilla exact, cinnamon and salt.
  4. Pour chopped nuts into the egg white mixture and stir in shredded coconut and dried blueberries or cranberries until mixture is evenly distributed and coated.
  5. Spread mixture onto a foil-lined baking sheet and bake for 30 minutes, stirring every 10 minutes, until crispy and golden.
  6. Remove from oven, flatten granola and let sit for 15 minutes to harden.
  7. Use a spatula and/or hands to break into chunks and devour!
The Paleo Panda https://thepaleopanda.com/

Hot Thai Kitchen – Garlic Pepper Chicken and Shrimp

My boyfriend found an awesome blog and youtube cooking channel while looking for a delicious Thai recipe to make this weekend…Hot Thai Kitchen!  Pai has the best authentic Thai recipes with cooking videos to walk you through each step.  He attempted, and very successfully so, the mouthwatering garlic pepper chicken (and shrimp) and it was absolutely amazing.  He infused olive oil with garlic then sprinkled the leftover browned garlic on the chicken…you cannot even imagine the explosion of flavors!   Click here for Pai’s Hot Thai Kitchen Garlic Pepper Chicken recipe.  Here’s my paleo version of this awesome recipe!

IMG_7151

Browned garlic and infused olive oil, yum!

Garlic Pepper Chicken and Shrimp

The final masterpiece! 

Hot Thai Kitchen - Garlic Pepper Chicken and Shrimp
Serves 4
A deliciously Thai garlic pepper chicken and shrimp sprinkled with a golden garlic crunch.
Write a review
Print
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. 1 pound chicken breasts, cut into 1-cm cubes
  2. 1/2 pound shrimp, peeled and deveined
  3. 1 10 oz. bag of spinach
  4. 1 tbsp Ty Ling oyster sauce (loosely paleo-friendly with some fermented soy and corn but wheat-free)
  5. 2 tbsp liquid aminos
  6. 1 tsp Red Boat fish sauce
  7. 1 1/2 tsp coconut palm sugar
  8. 1/4 tsp ground white pepper
  9. 1/4 tsp ground black pepper
  10. 8 cilantro stems, chopped
  11. 8 garlic cloves, chopped
Instructions
  1. Mix chicken with Ty Ling oyster sauce, liquid aminos, Red boat fish sauce, white pepper and black pepper.
  2. To make the garlic infused olive oil, place the garlic in a small pot or wok and add just enough olive oil to cover the garlic. Fry garlic over low heat until the garlic turns golden brown and the bubbling has mostly stopped, about 5 minutes. Drain garlic from oil, reserving the oil.
  3. In a wok, add 2 tablespoons of the garlic oil and heat over high heat. Pour a tablespoon of the remaining garlic oil into the marinated chicken and stir.
  4. When the oil is hot, add the chicken and coconut palm sugar and stir until chicken is cooked.
  5. Add shrimp for the last 2 minutes of cooking and mix in half of the fried garlic and chopped cilantro stems and remove from heat.
  6. Sauté spinach with olive oil and garlic and serve with the chicken and shrimp (sprinkling the remaining fried garlic all over)!
Adapted from Hot Thai Kitchen
Adapted from Hot Thai Kitchen
The Paleo Panda https://thepaleopanda.com/

Paleolithic Braised Short Ribs

Beef, Recipes | February 19, 2015 | By

I love short ribs…fall off the bone, tender, juicy, flavorful short ribs.  If you’d rather cook these in a slow cooker on low for 6 to 8 hours after browning, be my guest!  You’ll end up with delicious and succulent meat either way.  Serve over a bed of cauliflower rice or with veggies and enjoy!

Paleolithic Braised Short Ribs
Serves 4
Tender, fall off the bone braised short ribs.
Write a review
Print
Prep Time
30 min
Cook Time
4 hr
Total Time
4 hr 30 min
Prep Time
30 min
Cook Time
4 hr
Total Time
4 hr 30 min
Ingredients
  1. 3 pounds beef short ribs
  2. ½ cup celery, diced
  3. ½ cup carrots, peeled and diced
  4. ½ cup onion, diced
  5. 6 garlic cloves, minced
  6. 5 cups beef broth
  7. ¼ cup water
  8. ½ cup balsamic vinegar
  9. 1 tbsp tomato paste
  10. 1½ tbsp. coconut oil
  11. 1 tbsp garlic powder
  12. ½ tbsp ground cumin
  13. ½ tbsp dried thyme
  14. ½ tbsp dried oregano
  15. salt, black pepper and garlic powder for ribs
  16. fresh chopped cilantro to garnish
Instructions
  1. Coat ribs with salt, pepper and garlic powder.
  2. Brown ribs in a single layer in a large pot with coconut oil over medium-high heat until browned on all sides (approximately 3-4 minutes per side).
  3. Set each rib aside in a bowl after browning.
  4. Add celery, carrots and onion to pot and cook for approximately 5 minutes.
  5. Stir in water, balsamic vinegar, tomato paste, garlic powder, cumin, thyme and oregano and cook for an additional 8 minutes.
  6. Return the ribs to the pot, add the beef broth and bring to a boil.
  7. Simmer and cook partially covered for 3 ½ to 4 hours.
  8. Transfer ribs to a plate and shred tender meat with two forks.
  9. Strain the remaining liquid, bring to a boil then simmer until reduced and pour into meat.
  10. Garnish with chopped fresh cilantro!
The Paleo Panda https://thepaleopanda.com/

Coconut Mahi Mahi

Recipes, Seafood | February 10, 2015 | By

Whipping up some mahi in a pan is surprisingly as easy as it is delicious! Satisfy your craving for this delectable fish while also stocking up on your protein, B-vitamins and iron. A win-win for everyone. If crazy awesome flavor isn’t your thing, you can cook the mahi mahi fillets in fresh garlic, olive oil, lemon juice, salt and pepper as a tasty alternative!

Coconut Mahi Mahi
Serves 4
A deliciously glazed mahi mahi with a hint of asian flavor!
Write a review
Print
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Ingredients
  1. 4 mahi mahi fillets (approximately 6 oz. each)
  2. 1 cup coconut milk
  3. ½ cup chicken stock
  4. 1 tbsp lime juice
  5. 1 tsp Red Boat fish sauce
  6. 4 garlic cloves, minced
  7. 1 tbsp fresh ginger root, minced
  8. 1 tbsp green onion, chopped
  9. 1 tbsp fresh basil, chopped
  10. 1 serrano pepper, without seeds and minced
  11. ¾ cup fresh cilantro, chopped
  12. white or black sesame seeds to garnish
Instructions
  1. In a small saucepan, stir coconut milk, chicken stock, lime juice, red boat fish sauce, garlic, ginger, green onion, basil, and serrano pepper together and bring to a boil.
  2. Turn heat to low and simmer for an additional 5 minutes until slightly thickened.
  3. Heat a skillet with olive oil over medium heat.
  4. Brush each mahi mahi fillet with enough sauce to coat and cook in the skillet until it flakes easily with a fork (approximately 7 minutes per side).
  5. Transfer to a serving platter and garnish with cilantro and sesame seeds!
The Paleo Panda https://thepaleopanda.com/

Paleo Chipotle Tortilla(less) Soup

Your taste buds will do the cha-cha with this paleo tortilla-less soup! This soup is chock full of chicken and is delicious as-is but you can sprinkle a handful of my paleo tortilla chips on top for an additional crunch. Sprinkle some cayenne pepper and paprika for an even zestier crunch. Olé!

Paleo Chipotle Tortilla(less) Soup
Serves 4
A zesty and hearty Mexican-style chicken tortilla soup.
Write a review
Print
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Ingredients
  1. 1 pound boneless and skinless chicken breasts, cooked and shredded
  2. 3 garlic cloves, minced
  3. 1/4 cup red onion, chopped
  4. 1 14.5 oz. can diced tomatoes, undrained
  5. 1 14 oz. can chicken broth
  6. 1 cup water
  7. 1 tbsp olive oil
  8. 1 tsp chili powder
  9. 1 tsp paprika
  10. 1 tsp ground cumin
  11. 1 tsp garlic powder
  12. ½ tsp cayenne pepper
  13. ½ tsp salt
  14. ½ tsp black pepper
  15. ¼ cup fresh cilantro, chopped
  16. 1 lime
  17. avocado to garnish
Instructions
  1. Heat olive oil, garlic, red onion and chicken in a large pot over medium-high heat and sauté for approximately 1 minute.
  2. Add chili powder, paprika, cumin, garlic powder, cayenne powder, salt and black pepper and stir well.
  3. Add diced tomatoes in juice, chicken broth and water, stir and bring to a boil.
  4. Lower heat to low and simmer for 10 minutes.
  5. Serve with chopped fresh cilantro, lime and avocado!
The Paleo Panda https://thepaleopanda.com/

General Panda’s Spicy Garlic Honey Sesame Chicken

Chicken, Recipes | February 5, 2015 | By

This recipe needs no description – the title says it all. All I have to say is just try it for the flavor explosion of the century! If you have time, marinate the raw chicken in the sauce overnight but it’s not necessary because the caramelization of the sauce on the chicken after cooking gives it more than enough flavor. Serve with broccoli, over a bed of cauliflower rice or just by itself. General Panda approved!

General Panda’s Spicy Garlic Honey Sesame Chicken
Serves 4
Chicken - with spice, garlic, honey and sesame!
Write a review
Print
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Ingredients
  1. 2 pounds boneless and skinless chicken breasts
  2. 3 tbsp honey
  3. 1 tsp sesame oil
  4. 1 tsp apple cider vinegar
  5. 1 tbsp tomato paste
  6. 2 tbsp water
  7. ¼ cup coconut aminos
  8. 4 garlic cloves, minced
  9. 2 tsp crushed red pepper flakes
  10. ½ tsp arrowroot powder
  11. ½ tsp garlic powder
  12. ½ tsp salt
  13. ½ tsp black pepper
  14. sesame seeds to garnish
  15. chopped fresh cilantro to garnish
Instructions
  1. Cut chicken breasts into 1-inch pieces and season with garlic powder, salt and black pepper.
  2. Make the sauce by combining honey, sesame oil, apple cider vinegar, tomato paste, water, coconut aminos, red pepper flakes, garlic cloves and arrowroot powder in a small bowl.
  3. Heat olive oil in a skillet over medium heat and cook chicken pieces in just enough sauce to slightly cover the chicken until cooked (5 to 7 minutes).
  4. Turn the heat to high and brown both sides of the chicken until sauce has evaporated and caramelized onto the chicken (approximately an additional 8 to 10 minutes).
  5. Garnish with sesame seeds and chopped fresh cilantro and serve!
The Paleo Panda https://thepaleopanda.com/

Yellow Coconut Curry Chicken with Paleo Coconut Rice

Chicken, Recipes | January 29, 2015 | By

Thai food is my favorite but it’s not always the most paleo-friendly.  The spiciness of this curry finds its perfect balance with the smooth and sweetness of the coconut cream.  The delicious dish is served over delicately paleo rice infused with a hint of coconut.  If you’re a nut lover, add in ¾ cup of cashews!

Yellow Coconut Curry Chicken with Paleo Coconut Rice
Serves 4
Tantalizing Thai coconut chicken curry over cauliflower rice...and it's paleo!
Write a review
Print
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Ingredients
  1. 4 boneless skinless chicken breasts
  2. 1 ½ cup chicken broth
  3. 1 cup coconut cream (skimmed from the top of 1 refrigerated can of full fat coconut milk
  4. 1 tbsp coconut oil
  5. 1 small onion, chopped
  6. 2 tomatoes, diced
  7. 1 cup diced carrots
  8. 1 cup diced sweet potatoes
  9. 5 garlic cloves, minced
  10. 1 tbsp fresh ginger, peeled and minced
  11. 2 tbsp thai yellow curry paste (or curry powder or garam masala)
  12. 2 tsp salt
  13. 1 tsp black pepper
  14. 1 tsp garlic powder
  15. 1 tsp cumin
  16. ¼ tsp cayenne pepper
  17. ¼ tsp crushed red pepper flakes
  18. fresh chopped cilantro to garnish
For the Paleo Rice
  1. 2 cauliflower heads
  2. ¼ cup chicken stock
  3. ¼ cup coconut milk
  4. 2 tsp garlic powder
  5. 2 tsp salt
  6. 2 tsp black pepper
To make the Yellow Coconut Curry Chicken
  1. Clean chicken and dice into 1 inch cubes.
  2. Sauté onions and garlic in coconut oil in a large saucepan over low - medium heat for 2 minutes then add the chicken cubes and continue to cook until chicken has slightly browned.
  3. Mix curry paste (or curry powder) with coconut cream and chicken broth and pour over the chicken.
  4. Add the tomatoes, carrots and sweet potatoes and stir.
  5. Stir in salt, black pepper, garlic powder, cumin, cayenne pepper and crushed red pepper flakes.
  6. Cook on medium heat with the lid on for 40 minutes, stirring occasionally.
  7. Top with fresh cilantro and serve!
To make the Paleo Coconut Rice
  1. Wash and chop cauliflower heads then grate in a food processor or with a cheese grater.
  2. Add grated cauliflower to a pot with ¼ cup chicken stock, ¼ cup coconut milk, garlic powder, salt and pepper.
  3. Cover and let steam for 7 minutes over medium heat.
  4. Uncover, stir and serve!
The Paleo Panda https://thepaleopanda.com/

Paleo Crepes

I love crepes in any and every form.  They’re delicious and oh-so-versatile!  You can eat them for breakfast slathered in thick and gooey maple syrup, use them as a wrap for meat and veggies in a savory sweet potato and chicken crepe, fill them with berries and coconut whipped cream…the possibilities are endless.  Click here for my coconut whipped cream recipe to fill, to top, to eat…a crepe must!

Paleo Crepes
Serves 3
Light, fluffy and delicious paleo crepes.
Write a review
Print
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. 6 eggs
  2. 1 cup almond milk
  3. 4 tbsp coconut oil, melted
  4. 3 tbsp coconut flour
  5. 1 tsp arrowroot powder
  6. ¼ tsp salt
Instructions
  1. Whisk eggs, almond milk, 2 tablespoons coconut oil, coconut flour, arrowroot powder and salt together in a mixing bowl and place in refrigerator for 5 to 10 minutes.
  2. Heat 1 tablespoon of coconut oil in a non-stick skillet over medium – high heat.
  3. Whisk batter for an additional minute then pour ¼ cup of the batter into the pan, turning the pan in a circle so that the batter spreads thinly around and covering the pan.
  4. Cook for 1 minute and flip crepe when the edges start to lift.
  5. Cook the other side of the crepe for 30 seconds then layer on a plate until no batter remains!
The Paleo Panda https://thepaleopanda.com/

Food Blog Theme from Nimbus
Powered by WordPress