dairy-free | The Paleo Panda - Part 3 dairy-free | The Paleo Panda - Part 3

Classic Garlic Sautéed Broccoli

Recipes, Veggies | January 27, 2015 | By

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I can’t understand why anyone in their right mind would eat plain boiled broccoli with no flavor when you could simply add a little bit of olive oil and garlic and transform boring vegetables into a savory mouthwatering side!  It’s no wonder kids don’t like their vegetables but they’ll sure like these broccoli florets bursting with flavor.  This piping hot recipe is a great complement to almost every entrée…get your greens!

Classic Garlic Sautéed Broccoli
Serves 4
Broccoli sautéed in garlic and olive oil.
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Prep Time
2 min
Total Time
17 min
Prep Time
2 min
Total Time
17 min
Ingredients
  1. 2 heads of broccoli
  2. 3 tbsp olive oil
  3. ¼ cup water
  4. 4 garlic cloves, minced
  5. ¼ tsp garlic powder
  6. ¼ tsp crushed red pepper flakes
  7. salt and pepper to taste
Instructions
  1. Wash broccoli and cut broccoli florets in half.
  2. Sauté half of the garlic in 2 tablespoons of olive oil over medium heat.
  3. Add broccoli and cook until browned on the bottom (approximately 5 to 7 minutes).
  4. Drizzle water over the broccoli and cook for an additional 6 minutes until the water has evaporated.
  5. Add the remaining tablespoon of olive oil, garlic, garlic powder, crushed red pepper flakes and cook for 3 more minutes until the garlic is golden brown.
  6. Season with salt and pepper!
The Paleo Panda https://thepaleopanda.com/

Panda’s Asian Glazed Mahi Mahi

Recipes, Seafood | January 27, 2015 | By

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This is a modified version of my mom’s famous Chinese glazed fish, one of my all-time childhood favorites! The secret to getting thick and flavorful sauce is to add the arrowroot powder/water mixture (cornstarch/water mixture traditionally) to the leftover marinade after the fillets have already been cooked. If you like it spicy, add a couple of dashes of crushed red pepper flakes to the marinade for an extra kick!

Panda’s Asian Glazed Mahi Mahi
Serves 4
A delicious paleo asian glazed mahi mahi.
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 4 mahi mahi fillets
  2. 6 tbsp coconut aminos
  3. 6 tbsp honey
  4. 6 tbsp balsamic vinegar
  5. 3 tbsp olive oil (plus additional for sautéing)
  6. 1 tbsp sesame oil
  7. 2 tbsp fresh ginger, minced
  8. 3 garlic cloves, minced (plus additional for sautéing)
  9. 1 tsp scallions, chopped
  10. 1 tsp arrowroot powder
  11. ½ tsp garlic powder
  12. salt and black pepper to taste
  13. chopped cilantro, scallions and sesame seeds to garnish
Instructions
  1. Mix together the coconut aminos, honey, balsamic vinegar, olive oil, sesame oil, ginger, and garlic cloves in a small bowl.
  2. Place mahi mahi fillets in a glass baking pan and season with garlic powder, salt and black pepper.
  3. Pour marinade on fillets, cover and refrigerate for at least 15 minutes.
  4. Sauté additional garlic and scallions in a skillet with olive oil over medium-high heat.
  5. Pour fillets and marinade into skillet and sauté for 4 to 6 minutes on each side, until fish flakes easily with a fork.
  6. Remove fillets to a serving platter and keep warm.
  7. Mix 1 tsp of arrowroot powder with 3 tsp of water and drizzle into the leftover sauce in the skillet and simmer until thickened to a glazed consistency. Add additional arrowroot powder to thicken if necessary.
  8. Spoon glaze over fish and serve with chopped cilantro, scallions and sesame seeds on top!
The Paleo Panda https://thepaleopanda.com/

Paleo Yellow Cake with Chocolate and Vanilla Frosting

Dessert, Recipes | January 23, 2015 | By

2 comments

My boyfriend’s favorite birthday cake is yellow cake with chocolate frosting. Straight up. I decided I should try and find a paleo friendly way for him to still enjoy his classic treat and this one literally takes the cake. Simply pour batter into a lined-muffin pan to make cupcakes instead of a cake! For those non-chocolate lovers out there (why?!), there’s a scrumptious vanilla frosting recipe option for you…or even better, use both! Be sure to sprinkle any additional dark chocolate chips you have left on top of your cake!

Paleo Yellow Cake with Chocolate and Vanilla Frosting
Serves 4
Paleo yellow cake or cupcakes with chocolate and vanilla frosting.
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Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
For the paleo yellow cake
  1. 3 large eggs
  2. ¾ cup almond flour
  3. ¼ cup coconut flour
  4. 1 tsp baking soda
  5. ¼ tsp salt
  6. ¼ cup melted coconut oil
  7. ¼ cup honey
  8. 1 tbsp lemon juice
  9. 1 tbsp vanilla extract
  10. 1 tsp apple cider vinegar
For paleo chocolate frosting
  1. 1 cup dark chocolate chips
  2. ¼ cup coconut oil
  3. 1 tbsp vanilla extract
  4. ¼ tsp salt
For paleo vanilla frosting
  1. 1 cup palm shortening
  2. ¼ cup honey
  3. ¼ cup maple syrup
  4. 1 tsp almond milk
  5. 4 tbsp coconut oil, melted
  6. 4 tbsp arrowroot powder
  7. 4 tbsp coconut flour
  8. 2 tsp vanilla extract
  9. ¼ tsp salt
To make the paleo yellow cake
  1. Preheat the oven to 325 degrees and grease the bottom and sides of an 8x8 baking dish (or line with parchment paper).
  2. Separate the egg yolks and whites and set aside the yolks.
  3. Whisk egg whites with the apple cider vinegar for 1 minute.
  4. In a large mixing bowl, beat the egg yolks with honey, lemon juice, vanilla extract and coconut oil.
  5. Fold the egg whites into the egg yolk mixture.
  6. Combine almond flour, coconut flour, baking soda and salt in a small bowl then add to the wet ingredients.
  7. Pour batter into baking dish and bake for 20 minutes or until a toothpick comes out clean.
  8. Enjoy with my paleo chocolate frosting or the frosting of your choice!
To make paleo chocolate frosting
  1. Melt coconut oil and dark chocolate chips in a saucepan on low heat until combined.
  2. Stir in salt and vanilla extract.
  3. Allow frosting to cool and thicken.
To make paleo vanilla frosting
  1. Mix together the palm shortening, honey, maple syrup, almond milk, arrowroot powder, coconut flour and salt in a small mixing bowl.
  2. Add the coconut oil and vanilla extract and whip until well blended.
The Paleo Panda https://thepaleopanda.com/

Slow Cooker Paleo Cilantro Lime Chicken

Chicken, Recipes | January 23, 2015 | By

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Cooking chicken in a slow cooker is delightful. Cooking chicken that has been marinating in this cilantro lime marinade for hours is mind blowing. Each bite of this chicken is full of flavor, fall-off-the bone tender….and healthy! Pop this bird in the slow cooker in the morning and dinner is ready by the time you get home.

Slow Cooker Paleo Cilantro Lime Chicken
Serves 4
A slow cooked tender chicken in a cilantro lime marinade.
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Prep Time
5 min
Cook Time
6 hr
Total Time
6 hr 5 min
Prep Time
5 min
Cook Time
6 hr
Total Time
6 hr 5 min
Ingredients
  1. 1 6 to 8 pound free-range organic whole chicken (without giblets and brined preferred)
  2. 1 lime
  3. ½ cup lime juice
  4. 1 tbsp olive oil
  5. 1 cup fresh cilantro, chopped
  6. 4 garlic cloves, minced
  7. 1 tbsp chili powder
  8. 1 tbsp paprika
  9. 1 tbsp cayenne powder
  10. 1 tsp cumin
  11. 1 tsp garlic powder
  12. 1 tsp salt
  13. 1 tsp black pepper
Instructions
  1. Wash and clean chicken then dry thoroughly and season with salt and pepper.
  2. In a small bowl, mix the chili powder, paprika, cayenne powder, cumin and garlic powder together.
  3. Rub the spices all over the chicken and ensure the entire bird is covered.
  4. Poke holes into the lime with a fork and cover with additional chili powder. Place lime in the cavity of the chicken.
  5. Combine lime juice, olive oil, fresh cilantro and garlic in a blender until well blended.
  6. Puncture chicken a few times with a knife then place in a large ziplock bag.
  7. Pour blender contents over the chicken, making sure that the marinade covers the entire chicken (including under the skin).
  8. Marinate chicken overnight in the refrigerator.
  9. Place chicken with any leftover marinade in slow cooker and cook on low for 6 to 8 hours.
The Paleo Panda https://thepaleopanda.com/

Bacon Wrapped Dates with Smoked Paprika Marcona Almonds

Appetizers, Recipes | January 23, 2015 | By

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It’s safe to say that bacon wrapped dates are everyone’s favorite party appetizer.  Hide a toasted smoked paprika marcona almond in the middle of each and these are sure to be a hit.  The sweet, salty and zesty combination is just too good to resist.  The almonds are optional if you’d rather go with the classic version.  Your guests will never know they were this easy to make!

Bacon Wrapped Dates with Smoked Paprika Marcona Almonds
Serves 6
Bacon wrapped dates with a bonus crunch.
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 24 dried, pitted medjool dates
  2. 24 marcona almonds
  3. 12 slices thick cut applewood smoked bacon, halfway cooked
  4. 1 tbsp olive oil
  5. 1 tsp smoked paprika
  6. 1 tsp sea salt
Instructions
  1. Preheat oven to 400 degrees.
  2. Toss marcona almonds, olive oil and paprika together in a mixing bowl.
  3. Spread out in a single layer on a foil lined baking sheet.
  4. Bake for 8 to 10 minutes, tossing occasionally, until dark brown.
  5. Toss salt on the toasted almonds to coat and set aside to cool.
  6. Line the baking sheet with a new piece of aluminum foil.
  7. Stuff an almond into each date.
  8. Cut each slice of bacon in half (roughly 5-inch pieces) and wrap each date in a half-slice of bacon and secure with a toothpick.
  9. Place dates on baking sheet and bake for 10 minutes then turn them over and bake for an additional 10 minutes or until bacon is fully cooked.
  10. Serve immediately!
The Paleo Panda https://thepaleopanda.com/

Chicken Kung-Pao PoW!

Chicken, Recipes | January 23, 2015 | By

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This is my favorite traditional Chinese chicken dish to make (and to eat)!  I love the sweet and saltiness of this delicious kung pao sauce and the chopped nuts sure give it a mean crunch.  This dish is great over a bed of cauliflower rice or veggies!

Chicken Kung-Pao PoW!
Serves 2
A twist on the original kung-pao chicken.
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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 skineless, boneless chicken breasts
  2. 1 tbsp coconut oil
  3. 1 tsp sesame oil
  4. 1 tsp arrowroot flour
  5. 4 tbsp coconut aminos
  6. 2 tsp honey
  7. 6 small dried red chili peppers
  8. ¼ cup onion, chopped
  9. ¼ cup red bell pepper, thinly sliced
  10. ¼ cup scallions, chopped
  11. 3 garlic cloves, minced
  12. 1/4 tsp crushed red pepper flakes
  13. 1/4 tsp dried ginger
  14. ½ tsp garlic powder
  15. 1/3 cup cashews or almonds, chopped
  16. salt and black pepper to taste
Instructions
  1. Cut chicken breasts into 1-inch pieces and season with garlic powder, salt and black pepper.
  2. Cut dried red chili peppers in half and set aside.
  3. Combine the sesame oil, arrowroot flour and coconut aminos in a small saucepan and stir. Add the honey and dried ginger and bring to a light boil over medium heat, stirring frequently. If the sauce doesn’t thicken, add more arrowroot powder.
  4. Remove sauce from the heat and set aside.
  5. In a large skillet, sauté onions over medium-high heat in coconut oil for 2 minutes then add garlic and dried red chili peppers and sauté for an additional 30 seconds.
  6. Add chicken pieces and cook for an additional 3 to 5 minutes until browned.
  7. Add the red bell pepper and scallions to the skillet and stir.
  8. Pour the sauce over the chicken and vegetables and cook for another 2 to 3 minutes until the chicken is cooked.
  9. Season with crushed red pepper flakes, salt and black pepper.
  10. Add the chopped cashews or almonds, stir and serve!
The Paleo Panda https://thepaleopanda.com/

World’s Greatest Guacamole with Baked Paleo Tortilla Chips

Appetizers, Recipes | January 22, 2015 | By

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Snacking is now guilt-free with my world’s greatest guacamole! These baked paleo tortilla chips serve as the perfect delivery vessel. They have the crunch and the taste of regular tortilla chips without any of the sodium or empty calories. Enjoy and dip away!

World’s Greatest Guacamole with Baked Paleo Tortilla Chips
Yields 1
Paleo chips and guacamole!
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
For the World’s Greatest Guacamole
  1. 3 Haas avocados
  2. 2 tomatoes, diced
  3. 2 garlic cloves, minced
  4. ½ medium onion, diced
  5. ½ jalapeño pepper, minced
  6. ¼ cup cilantro, chopped
  7. 1 tsp salt
  8. 1 tsp black pepper
  9. ½ tsp garlic powder
  10. ½ tsp cumin
  11. ½ tsp cayenne pepper
  12. 1 lime, juiced
For the Baked Paleo Tortilla Chips
  1. 2 eggs, whisked
  2. 1 cup unsweetened almond milk
  3. 1 tbsp olive oil
  4. ¾ cup tapioca flour
  5. 3 tbsp coconut flour
  6. 1 tsp arrowroot powder
  7. ¼ tsp salt
  8. chip seasoning (1 tbsp olive oil, 3 tbsp lime juice, 1 tsp cumin, 1 tsp paprika, 1 tsp garlic powder, 1 tsp salt)
To make the World’s Greatest Guacamole
  1. Cut the avocados in half, remove the pits and scoop into a large bowl.
  2. Add garlic cloves, onion, jalapeño pepper, cilantro, salt, black pepper, garlic powder, cumin, cayenne pepper and lime juice.
  3. Stir in the tomatoes and mix well.
  4. Add salt and black pepper to taste.
  5. Serve with baked paleo tortilla chips or cut veggies!
To make the Baked Paleo Tortilla Chips
  1. Preheat the oven to 350 degrees.
  2. Mix the tapioca flour, coconut flour, arrowroot powder and salt in a large bowl.
  3. Mix the eggs, almond milk and olive oil together in a smaller bowl.
  4. Whisk the wet ingredients into the dry ingredients.
  5. Heat a skillet on low heat and spray it with olive oil spray.
  6. Scoop ¼ cup of the batter onto the skillet and let the batter cook for 2-3 minutes on each side.
  7. Layer tortillas on a plate.
  8. Cut each tortilla into chip sized wedges and arrange in a single layer on a baking sheet.
  9. Mix 1 tablespoon of olive oil and 3 tablespoons of lime juice in a small bowl and drizzle on the chips.
  10. Combine the cumin, paprika, garlic powder and salt in a small bowl and sprinkle on the chips.
  11. Bake for 7 minutes, flip the chips then bake for approximately another 8 minutes or until crisp.
The Paleo Panda https://thepaleopanda.com/

Paleo Chicken Tikka Masala with Paleo Naan

Chicken, Recipes | January 22, 2015 | By

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At first glance, this rich and flavorful traditional Indian dish seems a bit intimidating to make but once you find the spices it’s a walk in the park and worth every bite!  I’ve seen a few recipes that call for you to make a homemade cashew cream to make the sauce even thicker and creamier.  This step isn’t necessary but if you are feeling like an overachiever, you can soak 1 cup of raw cashews in 3 cups of boiling water for 30 minutes, drain the cashews and save the reserve water, place the cashews a blender with ¾ cup of the reserve water and blend until smooth, then add ¾ cup of the cashew cream to the sauce before simmering.

Make my delicious paleo naan to dip or serve it over a bed of cauliflower rice with fresh cilantro on top!

Paleo Chicken Tikka Masala with Paleo Naan
Serves 8
A rich and creamy Indian chicken curry and paleo naan to dip.
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Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
For the paleo chicken tikka masala
  1. 8 boneless chicken breasts
  2. 1 can coconut milk
  3. 2 tbsp olive oil
  4. 1 tbsp lemon juice
  5. 1 fresh cilantro bunch, chopped
  6. 4 tbsp garlic, minced
  7. 4 tbsp ginger, minced
  8. 1 tbsp cinnamon
  9. 1 tbsp chili powder
  10. 1 tbsp turmeric
  11. 1 tbsp salt
  12. 1 tbsp ground black pepper
  13. 1 tsp coriander
  14. 1 tsp cayenne pepper
  15. ¼ tsp cardamom
For the paleo chicken tikka masala sauce
  1. 28 oz. can of crushed tomatoes
  2. 6 oz. tomato paste
  3. 2 yellow onions
  4. 3 tbsp garlic, finely chopped
  5. 1 can coconut milk
  6. ¼ cup olive oil
  7. ½ cup water
  8. 1 tbsp lemon juice
  9. 1 tbsp garam masala
  10. 2 tsp paprika
  11. 1 tsp salt
  12. ½ tsp coriander
  13. ½ tsp cumin
  14. ½ tsp chili powder
  15. ½ tsp cinnamon
  16. ½ tsp turmeric
  17. ½ tsp black pepper
  18. ¼ tsp cayenne pepper
For the paleo naan
  1. 2 cups full fat coconut milk
  2. 1 cup almond flour
  3. ¾ cup tapioca flour
  4. ¼ cup coconut flour
  5. 1 tsp garlic powder
  6. 1 tsp salt
To make the chicken tikka masala
  1. Preheat the oven to 400 degrees.
  2. Dice the chicken breasts into bite-sized pieces.
  3. Mix the coconut milk, olive oil, lemon juice, cilantro, garlic, ginger, cinnamon, chili powder, turmeric, salt, black pepper and cayenne pepper together in a large mixing bowl.
  4. Place the chicken in the bowl with the spices and mix well.
  5. Bake the chicken uncovered for 60 minutes.
  6. Make the sauce by combining crushed tomatoes, tomato paste, thinly sliced onions, garlic, coconut milk, olive oil, water, lemon juice, garam masala, paprika, salt, coriander, cumin, chili powder, cinnamon, turmeric, black pepper and cayenne pepper in a saucepan.
  7. Bring to a boil then lower heat and simmer for 20 minutes, stirring occasionally.
  8. Add the chicken and simmer for an additional 5 minutes.
  9. Serve with paleo naan!
To make the paleo naan
  1. Mix the almond flour, tapioca flour, coconut flour, garlic powder and salt together in a large mixing bowl.
  2. Stir in the coconut milk and mix well.
  3. Melt 1 tablespoon of coconut oil in a skillet over medium high heat.
  4. Pour approximately ¼ cup of the batter into the skillet and spread into a circle shape.
  5. Cook for 2 minutes on each side or until the bottoms are golden brown and remember that the batter will not bubble up like pancakes do.
The Paleo Panda https://thepaleopanda.com/

Too Tasty Turkey Burgers on Paleo Buns

Recipes, Turkey | January 20, 2015 | By

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Did you think you’d be able to have a burger while eating paleo?  These jam-packed scrumptious patties are bursting with flavor between two fluffy and satisfying paleo buns.  For even more flavor, grill the patties on high for 3 to 4 minutes on each side. Try these with my recipe for paleo ketchup!

Too Tasty Turkey Burgers on Paleo Buns
Serves 4
Jam-packed scrumptious turkey burgers on paleo buns.
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
For the Too Tasty Turkey Burgers
  1. 1 pound ground turkey
  2. 1 egg, whisked
  3. 1 red chili, diced
  4. ¼ cup red onion, diced
  5. ½ cup cilantro, chopped
  6. 3 garlic cloves, minced
  7. 1 tsp garlic powder
  8. 1 tsp paprika
  9. 1 tsp cumin
  10. 1 tsp dried oregano
  11. 1 tsp dried thyme
  12. 1 tsp salt
  13. 1 tsp black pepper
  14. avocados to top
For the Paleo Buns
  1. 1 cup tapioca flour
  2. 1/3 cup almond flour
  3. 1/4 coconut flour
  4. 1 tsp salt
  5. 1 tsp baking soda
  6. 1 tbsp ground flax seeds
  7. 1 tsp honey
  8. 1/4 cup almond milk
  9. 2 eggs, whisked
  10. 1/4 cup coconut oil, melted
  11. sesame seeds
To make the Too Tasty Turkey Burgers
  1. Mix garlic powder, paprika, cumin, oregano, thyme, salt and black pepper together in a small bowl.
  2. Place ground turkey in a large mixing bowl and stir in egg, red chili, red onion, cilantro and garlic.
  3. Pour spice mix into the ground turkey mixture and mix together well with hands.
  4. Roll and form 4 to 6 patties and place on a plate.
  5. Heat olive oil in a skillet and cook on medium high until the bottom is dark brown and crusted (approximately 4 to 5 minutes).
  6. Flip the patties and reduce heat to medium and cook 8 to 10 minutes more until the center is no longer pink and the juices are clear.
  7. Top each patty with your choice of avocado slices, lettuce, sliced tomatoes, and onions serve in between paleo buns!
To make the Paleo Buns
  1. Preheat the oven to 350 degrees and line a cookie sheet with foil.
  2. Mix the tapioca flour, almond flour, coconut flour, salt, baking soda and flax seeds together in a small bowl.
  3. Mix eggs, honey and almond milk together in another small bowl.
  4. Pour the wet ingredients into the dry ingredients.
  5. Add the melted coconut oil and stir. Let the batter rest for 3-5 minutes in the refrigerator then stir again.
  6. Scoop 1/3 cup of batter and place mound on cookie sheet.
  7. Sprinkle tops with sesame seeds.
  8. Bake for 12 to 15 minutes until edges are golden.
  9. Remove from oven and cool then cut the bottom third of each bun to create a top and bottom.
The Paleo Panda https://thepaleopanda.com/

Paleo Coffee Cake

Breakfast, Dessert, Recipes | January 20, 2015 | By

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Enjoy this grain-free, carb-free, guilt-free, paleo coffee cake for breakfast or as anytime snack.  It’s so decadently delicious that it could well be dessert!

Paleo Coffee Cake
Serves 8
A grain-free, carb-free, guilt-free, delicious paleo coffee cake.
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Ingredients
  1. 8 eggs
  2. ½ cup honey
  3. ½ cup plain coconut milk yogurt
  4. ¼ cup maple syrup
  5. 5 tbsp coconut oil, melted
  6. 1 tbsp vanilla extract
  7. 1 cup coconut flour
  8. 1 tsp baking soda
  9. 1 tsp cinnamon
  10. ½ tsp baking powder
  11. ½ tsp salt
For the crumble
  1. 1 ½ cup pecans, finely chopped
  2. 4 tbsp honey
  3. 4 tbsp coconut oil
  4. 2 tbsp almond flour
  5. 2 tsp cinnamon
Instructions
  1. Preheat the oven to 325 degrees.
  2. Mix the eggs, honey, coconut milk yogurt, maple syrup, coconut oil and vanilla extract together in a small bowl.
  3. In a larger bowl, combine the coconut flour, baking soda, cinnamon, baking powder and salt.
  4. Stir the wet ingredients into the dry ingredients and mix well.
  5. Pour batter into a greased 8 x 8 baking dish.
  6. To make the crumble, mix the pecans, honey, coconut oil, almond flour and cinnamon together in a small bowl.
  7. Drop spoonfuls of the crumble over the batter.
  8. Bake for 40 to 45 minutes until golden brown and let cool.
The Paleo Panda https://thepaleopanda.com/

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