Panda’s Paleo Bread
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!
- 1 ¾ cups blanched almond flour
- ¼ cup coconut flour
- 1/3 cup flaxseed meal
- 1 tsp flaxseed seeds
- ½ tsp salt
- 1 tsp baking soda
- ½ cup arrowroot powder
- 6 tbsp coconut oil
- 4 eggs
- 1 tsp apple cider vinegar
- 1 tbsp honey
- Preheat oven to 350 degrees.
- Place almond flour, coconut flour, flaxseed meal, flaxseeds, salt, baking soda and arrowroot powder in a food processor and pulse the ingredients together.
- Add in coconut oil, eggs, apple cider vinegar and honey and continue to pulse.
- Pour mixture into a greased non-stick loaf pan (or line pan with parchment paper).
- Bake at 350 degrees for 40 minutes.
- Cool and enjoy!
Paleo Panda’s Sticky Spare Ribs
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!
- 2 ½ lb pork spareribs, cut into 1 ¼ inch pieces
- ¼ cup honey
- 2 tbsp liquid aminos
- 2 tbsp dry sherry (alternatively you can buy Pale Dry Sherry, it’s pretty cheap)
- 1 tsp Chinese five-spice powder
- 1 tsp ground Sichuan pepper
- scallions and sesame seeds to garnish
- Place the spareribs in a shallow dish.
- In a small bowl, stir together the honey, liquid aminos, sherry, five-spice powder and Sichuan pepper.
- Add the mixture to the spareribs and mix until the ribs are well coated.
- Let stand for 1 hour.
- Preheat the oven to 300 degrees.
- Arrange the spareribs in a single layer on a nonstick baking shet.
- Place them in the oven and cook until tender for approximately 1 hour, turning them over halfway.
- Garnish with scallions and sesame seeds and serve!
Nutty Paleo Granola
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!
- 1 cup walnuts, raw
- ½ cup cashews, raw
- ½ cup almonds, raw
- ½ cup pepitas
- ½ cup sunflower seeds
- ½ cup shredded coconut, unsweetened
- ½ cup blueberries or cranberries, dried
- 1 egg white
- ¼ to 1/3 cup honey
- 2 tbsp coconut oil, melted
- 1 tbsp water
- ½ tsp vanilla extract
- ¼ tsp cinnamon
- ¼ tsp salt
- Preheat oven to 300 degrees.
- Chop walnuts, cashews, almonds, pepitas and sunflower seeds in a food processor.
- Beat egg white with water in a large bowl then whisk in coconut oil, honey, vanilla exact, cinnamon and salt.
- 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.
- Spread mixture onto a foil-lined baking sheet and bake for 30 minutes, stirring every 10 minutes, until crispy and golden.
- Remove from oven, flatten granola and let sit for 15 minutes to harden.
- Use a spatula and/or hands to break into chunks and devour!
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!
Browned garlic and infused olive oil, yum!
The final masterpiece!
- 1 pound chicken breasts, cut into 1-cm cubes
- 1/2 pound shrimp, peeled and deveined
- 1 10 oz. bag of spinach
- 1 tbsp Ty Ling oyster sauce (loosely paleo-friendly with some fermented soy and corn but wheat-free)
- 2 tbsp liquid aminos
- 1 tsp Red Boat fish sauce
- 1 1/2 tsp coconut palm sugar
- 1/4 tsp ground white pepper
- 1/4 tsp ground black pepper
- 8 cilantro stems, chopped
- 8 garlic cloves, chopped
- Mix chicken with Ty Ling oyster sauce, liquid aminos, Red boat fish sauce, white pepper and black pepper.
- 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.
- 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.
- When the oil is hot, add the chicken and coconut palm sugar and stir until chicken is cooked.
- 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.
- Sauté spinach with olive oil and garlic and serve with the chicken and shrimp (sprinkling the remaining fried garlic all over)!
Paleolithic Braised Short Ribs
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!
- 3 pounds beef short ribs
- ½ cup celery, diced
- ½ cup carrots, peeled and diced
- ½ cup onion, diced
- 6 garlic cloves, minced
- 5 cups beef broth
- ¼ cup water
- ½ cup balsamic vinegar
- 1 tbsp tomato paste
- 1½ tbsp. coconut oil
- 1 tbsp garlic powder
- ½ tbsp ground cumin
- ½ tbsp dried thyme
- ½ tbsp dried oregano
- salt, black pepper and garlic powder for ribs
- fresh chopped cilantro to garnish
- Coat ribs with salt, pepper and garlic powder.
- 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).
- Set each rib aside in a bowl after browning.
- Add celery, carrots and onion to pot and cook for approximately 5 minutes.
- Stir in water, balsamic vinegar, tomato paste, garlic powder, cumin, thyme and oregano and cook for an additional 8 minutes.
- Return the ribs to the pot, add the beef broth and bring to a boil.
- Simmer and cook partially covered for 3 ½ to 4 hours.
- Transfer ribs to a plate and shred tender meat with two forks.
- Strain the remaining liquid, bring to a boil then simmer until reduced and pour into meat.
- Garnish with chopped fresh cilantro!
Coconut Mahi Mahi
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!
- 4 mahi mahi fillets (approximately 6 oz. each)
- 1 cup coconut milk
- ½ cup chicken stock
- 1 tbsp lime juice
- 1 tsp Red Boat fish sauce
- 4 garlic cloves, minced
- 1 tbsp fresh ginger root, minced
- 1 tbsp green onion, chopped
- 1 tbsp fresh basil, chopped
- 1 serrano pepper, without seeds and minced
- ¾ cup fresh cilantro, chopped
- white or black sesame seeds to garnish
- 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.
- Turn heat to low and simmer for an additional 5 minutes until slightly thickened.
- Heat a skillet with olive oil over medium heat.
- 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).
- Transfer to a serving platter and garnish with cilantro and sesame seeds!
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!
- 1 pound boneless and skinless chicken breasts, cooked and shredded
- 3 garlic cloves, minced
- 1/4 cup red onion, chopped
- 1 14.5 oz. can diced tomatoes, undrained
- 1 14 oz. can chicken broth
- 1 cup water
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp ground cumin
- 1 tsp garlic powder
- ½ tsp cayenne pepper
- ½ tsp salt
- ½ tsp black pepper
- ¼ cup fresh cilantro, chopped
- 1 lime
- avocado to garnish
- Heat olive oil, garlic, red onion and chicken in a large pot over medium-high heat and sauté for approximately 1 minute.
- Add chili powder, paprika, cumin, garlic powder, cayenne powder, salt and black pepper and stir well.
- Add diced tomatoes in juice, chicken broth and water, stir and bring to a boil.
- Lower heat to low and simmer for 10 minutes.
- Serve with chopped fresh cilantro, lime and avocado!
General Panda’s Spicy Garlic Honey Sesame Chicken
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!
- 2 pounds boneless and skinless chicken breasts
- 3 tbsp honey
- 1 tsp sesame oil
- 1 tsp apple cider vinegar
- 1 tbsp tomato paste
- 2 tbsp water
- ¼ cup coconut aminos
- 4 garlic cloves, minced
- 2 tsp crushed red pepper flakes
- ½ tsp arrowroot powder
- ½ tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- sesame seeds to garnish
- chopped fresh cilantro to garnish
- Cut chicken breasts into 1-inch pieces and season with garlic powder, salt and black pepper.
- 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.
- 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).
- 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).
- Garnish with sesame seeds and chopped fresh cilantro and serve!
Yellow Coconut Curry Chicken with Paleo Coconut Rice
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!
- 4 boneless skinless chicken breasts
- 1 ½ cup chicken broth
- 1 cup coconut cream (skimmed from the top of 1 refrigerated can of full fat coconut milk
- 1 tbsp coconut oil
- 1 small onion, chopped
- 2 tomatoes, diced
- 1 cup diced carrots
- 1 cup diced sweet potatoes
- 5 garlic cloves, minced
- 1 tbsp fresh ginger, peeled and minced
- 2 tbsp thai yellow curry paste (or curry powder or garam masala)
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp cumin
- ¼ tsp cayenne pepper
- ¼ tsp crushed red pepper flakes
- fresh chopped cilantro to garnish
- 2 cauliflower heads
- ¼ cup chicken stock
- ¼ cup coconut milk
- 2 tsp garlic powder
- 2 tsp salt
- 2 tsp black pepper
- Clean chicken and dice into 1 inch cubes.
- 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.
- Mix curry paste (or curry powder) with coconut cream and chicken broth and pour over the chicken.
- Add the tomatoes, carrots and sweet potatoes and stir.
- Stir in salt, black pepper, garlic powder, cumin, cayenne pepper and crushed red pepper flakes.
- Cook on medium heat with the lid on for 40 minutes, stirring occasionally.
- Top with fresh cilantro and serve!
- Wash and chop cauliflower heads then grate in a food processor or with a cheese grater.
- Add grated cauliflower to a pot with ¼ cup chicken stock, ¼ cup coconut milk, garlic powder, salt and pepper.
- Cover and let steam for 7 minutes over medium heat.
- Uncover, stir and serve!
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!
- 6 eggs
- 1 cup almond milk
- 4 tbsp coconut oil, melted
- 3 tbsp coconut flour
- 1 tsp arrowroot powder
- ¼ tsp salt
- 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.
- Heat 1 tablespoon of coconut oil in a non-stick skillet over medium – high heat.
- 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.
- Cook for 1 minute and flip crepe when the edges start to lift.
- Cook the other side of the crepe for 30 seconds then layer on a plate until no batter remains!
About Me
Hi, I'm the paleo panda! Join me on my journey for better and greater in eating, traveling and living. This is a collection of my life’s “musts”.
