I tend to like slow cooker food best in fall and winter – because it is warming and hearty. It’s also a great way to save time in the kitchen. Here’s a paleo slow cooker cookbook I wrote I think you’ll like…
Clam chowder….what can I say? It’s a family favorite, but with my Celiac disease and dairy allergy, I’ve had to make it over in a way that works for my diet. This version is made with anti-inflammatory ingredients, and it’s lowish in carbs and paleo, so it’s perfect for people with all sorts of inflammatory autoimmune conditions, like Hashimoto’s thyroiditis.
photo credit: Pike Place Chowder via photopin (license)
I used to love patty melts. In fact, it was one of my favorite things to order when we went out to dinner at a greasy spoon. Celiac disease (and a low-carb paleo diet) put the patty melt out of reach for me, but I know I could find a way to get all the same flavors without it having to be a greasy burger.
Whenever I’m trying to recreate flavor profiles of a favorite dish I can no longer have, my first stop is soup. I figure you can recreate almost any flavor in a soup. In this case, it worked. Patty melt cravings satisfied in a delicious, low-carb, paleo way.
If you like more veggies in your soup, add some sliced carrots, zucchini, or any other vegetables you enjoy. Cabbage is also a tasty addition.
This meal came together within 15 minutes, and it’s really tasty. It’s also low-carb and paleo.
photo credit: Healthy Zucchini Noodles with Prawns via photopin (license)
by Karen Frazier
This is a tasty, simple throw together meal when you have leftover chicken, or when you have cold rotisserie chicken from the grocery store. It takes minutes to prepare, but it is satisfying and flavorful.
Spicy Asian Chopped Chicken Salad
I’m on a soup roll. I’m making it about once a week right now because it keeps and freezes well, and because soup is tasty. This week, I decided to try my own take on an avgolemono (egg and lemon) soup made fragrant with garlic and herbed lamb meatballs. It was fully experimental, but incredibly delicious, and the house smelled fantastic! This is a simple soup that came together very quickly. It took me less than an hour to make. For fun, I used purple carrots in it, which added some nice color. I think next time, I may stir in about two cups of baby spinach after I add the lemon and eggs, because spinach goes so nicely with both lamb and lemon. The heat of the soup will wilt and cook the spinach almost instantly.
Avgolemono Soup with Herbed Lamb Meatballs
If you’re a regular reader of my blog, then you may have noticed that I make a lot of soup. It’s because I love soup. I make some type of soup at least once a week. You can load soups with healthy bone broth, veggies, meats, herbs, and spices and never have the same meal twice. Well, actually – I usually have the same meal twice with leftovers for the freezer, but that’s because I follow the cook once eat twice (or more) philosophy. That means I always make an extra big batch of soup because I just know some is destined for the freezer. Of course, that also means I have a slow cooker full of broth simmering on the counter several days per week, as well. Because if you’re going to make the most flavorful soup, you definitely need homemade bone broth
While I used homemade duck stock for the soup and ground duck for the meatballs, feel free to replace those ingredients with chicken stock and ground pork if you wish.
Spicy Asian Meatball and Vegetable Soup
I love soup! It’s delicious, you can load it with veggies, and it’s quick and easy to prepare. We’ve got some big-time meat eaters in our family, so I especially like making soup with meatballs in it to make a really meaty soup. Tonight is the first time I’ve made this soup, but it was really tasty.
Italian Meatball Veggie Soup
photo credit: Buffalo meatball soup via photopin (license)
They had beautiful cucumbers at the farmers market this week, so I picked up a few. I find cucumbers really refreshing – particularly in the summer. I love their slight acidity, which adds balance to fatty or rich cuts of meat, such as pork belly. I also picked up some cilantro, red scallions, and red heirloom carrots.
I have a spiralizer that I love to use to turn veggies into noodles, so I knew immediately what I wanted to do with this combination of farmer’s market veggies. I wanted to spiralize them into cold, crunchy “noodles” and then toss them with an Asian-inspired vinaigrette.
If you don’t have a spiralizer, you can use a vegetable peeler and cut the cucumbers and carrots into long, wide strips. You can use a paring knife to cut the strips into “noodles” or you can leave them as wide strips. It’s up to you.
Cold Cucumber “Noodle” Salad
For more spiralizer recipes, check out the Healthy Spiralizer Cookbook, which I wrote for Rockridge Press. It contains an array of veggie based “noodle” recipes using a spiralizer. I really like my Paderno World Cuisine Spiralizer, which works like a pro with many vegetables.
If you’re trying to cut down on carbs, or if you just want to find a great way of adding noodles to your diet without the gluten, a spiralizer is a wonderful choice. I like making zucchini noodles into pasta, that I can then toss with all types of Italian sauces. You can also make soups, salads, and an array of other tasty vegetable and fruit dishes.
I always thought I hated coleslaw with a passion. I was only ever really exposed to it at potlucks and picnics, but one taste told me it wasn’t for me. I first got an inkling that I might enjoy coleslaw when I accidentally ate some on a weekend away at Cave B in the Columbia Gorge. I was eating lunch in the restaurant there, Tendrils, and I took a tentative bite of the slaw. It was delicious. As the chef wandered by, I asked him what was in it, and he admitted it had apples and ginger.
That’s when I started trying to make a better coleslaw – because I knew it existed. I tried it with apples and ginger. Pretty good. I tried it with jicama. Not bad. I keep tinkering with my recipe trying to give it more punch. For the most part, I’ve been a little underwhelmed. Until tonight.
Tonight I made pork belly with coleslaw, and it was delicious. In fact, I might go as far as to say the coleslaw actually stole the show for me…which is really saying something given how much I love pork belly. When I was done eating, I wasn’t hungry anymore. But if I’d wanted another bite of food, it would have been the coleslaw I nibbled.
I started with a simple organic coleslaw mix from Whole Foods, an orange, and an avocado. I like making my coleslaw dressing avocado-based instead of mayo-based because I like the vitamins, fat, fiber, and flavor I get from the avocado. It worked out swimmingly. Sadly, I didn’t measure. But I am going to try and estimate for you exactly what I did, because seriously folks. Yum!
Orange Avocado Coleslaw
That’s it. Simple. Basic. I’ve been making it harder than it had to be.
photo credit: Chez Olga Haitian Restaurant Eastown Lourdie Lunch January 20, 2012 7 via photopin (license)