Thursday, October 20, 2016

Garlic Ginger Chicken with Sesame Baby Bok Choi

Bringing over Northwest Cavegirl recipes. Cavegirl Stephanie here:

I'd forgotten about this chicken dish, until last night. A friend gave me this recipe about 10 years ago. We've loved it many times, but then as usual, I forget things and they fall away. Well, last night I was in a pinch to get a quick healthy meal for hubby and me. I thawed chicken breasts and then looked in the fridge, saw the bok choy, remembered this dish and VOILA! We had a meal plan! My friend said that this was a staple of her Korean grandmother's, and that she also used it several times every week. I can't believe it's been so long. I'll be making this a lot, until I forget about it when something new and shiny comes along.
Garlic/Ginger Chicken
2 chicken breast cut into small bite sized pieces
tablespoon of minced garlic
tablespoon of grated ginger
tablespoon of chili garlic sauce (looks like that picture to the right)
tablespoon of coconut oil
Place chicken pieces in a container for marinating. Add garlic, ginger, and chili garlic sauce. Coat chicken. Marinate for 4 hours or so. When ready to cook, heat oil, add chicken and marinade to pan and stir fry chicken. You just want the chicken done, not OVERDONE, so watch for the pink to disappear and just a little browning happening. Season with salt if needed.
Sesame Baby Bok Choy
1 teaspoon of olive or coconut oil
several baby bok choy, halved length-wise
1 teaspoon toasted sesame oil
sea salt
Heat olive or coconut oil in pan on high heat. Add bok choy and quickly stir fry, maybe 1-3 min. Looking for the stage where the greens just start to wilt and the thicker sections are browned a bit. Remove from heat and drizzle with sesame oil and season with sea salt.
If you don't have time to marinate the poultry, no worries, just toss it all in the pan and stir fry it. It's still very delicious!
Diptych created using the Diptic App.

Monday, October 17, 2016

Mango Chicken Salad

Bringing recipes from Northwest Cavegirls. Cavegirl Kate here...

What makes this salad is the mango salsa!
Serves 3


  • 1 mango, peeled, pitted and cubed
  • 2 tablespoons chopped fresh cilantro
  • 4 green onions, thinly slices (spring onions)
  • 1 medium red pepper, seeded and chopped
  • 1/2 cucumber, peeled and chopped
  • 3 tbsp. of fresh lime juice
  • 1 tsp. minced fresh garlic
  • 1 tsp. dried oregano
  • 1 tsp. ground cumin
  • Dash of chili powder
  • 1 Romaine Lettuce
  • 2 x Chicken breasts


  1. Mix all the ingredients except the lettuce in a bowl.
  2. Let stand for at least 15 mins. Serve on top of the lettuce.
  3. Grill chicken breasts, slice and add to the salad.
Note: The vegetable mixture without the mango can be made in advance and refrigerated. Add the mango and a dash of lime juice before serving

Hey Presto!

If you are anything like me, you might need a little lesson on how best to cut and peel your mango. I admit I did and found this very handy youtube video to guide me.

Bon Appéti

Thursday, October 13, 2016

Roasted Broccoli and Onions

Bringing over Northwest Cavegirl recipes. Cavegirl Kate here...
IMG 1738
You will need...
  • LOTS of broccoli florets
  • Red onions
  • A pack of your favorite bacon
  • Herbs and seasoning of your choice
  • Olive oil
This dish began as a side created for St. Patrick's Day and originally began as oven roasted broccoli with onions. Have you ever thought of roasting broccoli before? Well we hadn't…I know strange as we roast all our other veggies normally and then generally steam the broccoli.
So prepare your broccoli and peel and cut your onions into chunky chunks. Lay all of them on a baking tray and sprinkle generously with your chosen seasoning. We used Trader Joe's 21 Seasoning Salute which is my favorite mixed herbs and spices mix right now. The glug a generous amout of olive oil onto the tray over your broccoli and onions. Roast on a hight heat (450*) for 15 mins until the broccoli and onions are tender.
Because we had a ton of leftovers we decided to create dish number 2… Broccoli and Bacon. We cut up 5/6 or more rashers of our favorite bacon, that being Trader Joe's Apple Smoked right now :) Fry up the bacon pieces until cooked a little crispy. Drain off the the majority of the bacon fat and then add the broccoli to the pan, shallow frying it in a little of the bacon fat then add the bacon back to the pan and heat through.
OMGosh this dish, be it lunch, brunch or a side to accompany meat is delicious. We are HUGE fans of broccoli in our house SO with the added plus of bacon, which makes everything better right?!…  it HAS to be a recipe for SUCCESS!

Monday, October 10, 2016

Chicken Thai Green Curry and Cauliflower Egg Fried Rice

Bringing recipes over from Northwest Cavegirls. Cavegirl Kate here...

I do like my curries on the spicy side so I usually add chinese hot sauce to mine :)


Thursday, October 6, 2016

Paleo Coconut Flour Biscuits

Bringing over Northwest Cavegirl recipes. Cavegirl Stephanie here:

For the most part, I don't miss bread. Every once in a while, though, I miss a biscuit in the morning. I get a little tired of eggs and want something different. Wellness Mama had the answer for me. I made up a batch of her coconut flour biscuits when I was craving a biscuit and I was WOWED.
Here's one of my favorite uses of them:

I like them plain, or with a little herb mixed in, or with a tablespoon of bacon drippings mixed in... mmmm mmm. Kate's post on the Chicken Sliders got me thinking about sausage breakfast sandwiches. I use those almond buns sometimes, too, but prefer these coconut ones for the breakfast purpose. My gang likes both of them, but not as well as bread yet. I'm workin' on it!
For the record, my sandwich has some paleo herb mayo on it. The sausage is Beeler's spicy sausage, the one that comes in a chub.
Give this a try, I think it will perk up a dull morning!

Monday, October 3, 2016

Butternut Squash Lasagna

Bringing over recipes from Northwest Cavegirls. This one is from Cavegirl Kate.

IMG 3680
We are big fans of lasagna in this house and with the big Aiken house divide I needed to come up with a paleo version for the caveman hubby and his cave girls when I make my youngest occasional cave kids their favorite dish of mine, beef lasagna.
I found inspiration from in using butternut squash instead of pasta sheets. I created a very yummy meat-tastic tomato sauce and crumbled some sweet potato and beet chips on the top to add a little crunch to the finished dish.

Here's what's in it...

IMG 3628


  • 1lb (ish) of ground buffalo/bison
  • 1 onion chopped small
  • Casual Gourmet Chicken Sausages with Roasted Red Pepper and Spinach (from Costco)
  • 4 rashers of bacon chopped
  • 1 jar of pasta sauce ( my favorite is Lucini Rustic Tomato and Basil)
  • ½ a carton of chopped tomatoes
  • 1 Tbsp. minced garlic
  • Splash of Worcestershire Sauce
  • A few fresh basil leaves
  • Splash of red wine
  • Shake of pepper
  • 1 small jar of roasted red peppers
  • 1 small/med. butternut squashIMG 3643
  • Handful of crumbled veggie chips (optional)
  • sprinkle of dried mixed herbs
  • sprinkle of dried sage

And the way I made it...


  • Chop onion and fry with garlic, mixed herbs, bacon and sausage until the bacon is cooked and the onion is sautéed.IMG 3638
  • Add the ground buffalo meat and cook.
  • Drain any excess fat
  • Add the roasted red peppers and stir in
  • Add your preferred pasta sauce, diced tomatoes, splash of wine and Worcestershire Sauce
    IMG 3641
  • Prepare the butternut squash and slice into even planks/sheetsIMG 3645
  • Layer your lasagna with the first layer being the sauce and ending in a sauce layer too. Be careful not to overlap the sheets.IMG 3648
  • Top with a generous sprinkle of crumbled veggie chips
  • Bake in the oven for 45 mins on 375 *F. Beets chips blacken when baked.
  • Serve and enjoy!

IMG 3665 IMG 3657

I served my lasagna with steamed broccoli and Paleo Herb Buns

IMG 3683

Thursday, September 29, 2016

Paleo Keema Kari

Bringing over Northwest Cavegirl Recipes. Cavegirl Stephanie here:
I love Indian food, don't you? This is a version of keema kari minus the potatoes. Trust me, you'll like it without them, too. Last night was a busy one. I had about 30 minutes to make something amazing out of a package of PCC's wonderful ground beef. I was wanting curry. I recalled a blend of spices that made me run to the computer for some help. After reading through SEVERAL recipes, I put together this blend.

Everyone had a large helping and I still had about two cups of it leftover! Yay! Leftovers!
Paleo Keema Kari
1/2 medium onion, finely chopped
1lb organic grass-fed ground beef
1/2 tbsp minced garlic
1 tbsp or more freshly grated ginger
1 tsp ground turmeric
1/2 tsp ground cinnamon
1 tsp cumin seeds, crushed
1 tsp coriander seeds, crushed
1/2 t. freshly ground black cardamom seeds
1/2 tsp chili powder
14.5 oz can diced tomatoes or crushed tomatoes
1 cup stock (whichever sort you have on hand)
salt and pepper to taste
1 bunch of spinach, washed and chopped or a bag of frozen spinach
1 T. minced fresh mint (I was out, but this is my plan for the summer and you should try it if you have some!)
First, brown the ground beef. Add onion and saute along with the beef.
2. Add garlic, ginger and spices, fry for 2 - 3 minutes.
3. Add tomatoes and beef stock, turn heat down and allow to simmer for 30 - 40 minutes or until flavors are well melded.
4. Season to taste with salt and pepper and stir spinach through. Turn heat off and wilt the spinach. Serve!
Serve with cauliflower rice.
I actually used mixed greens (mustard, collards, kale) from my stash in the freezer that I'd put away from the summer Root Connection bounty instead of spinach. I'd guess that most people have access to spinach, though, so that is how I recorded the recipe. I also added about 1/2 a package of Trader Joe's Healthy 8 Veggie Mix, just because I had it and wanted more vegetables in it. The cavekids gobbled it down and hubby was so pleased to be eating something nicely spiced.


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