Soup
1 liter chicken broth
ginger
star anise or cloves
3 tsp soy sauce
1 tbsp fish sauce
2 tbsp lime or lemon juice
2 cups cooked chicken breast
Greens
1/2 cup fresh mint leaves
1/2 cup coriander
beansprouts
2 green onions (optional)
lime wedge (optional)
Noodles
1/2 pack of Chang's Thai-Style rice noodles (which is essentially 125 grams)
Cook noodles according to package directions.
Combine soup ingredients into a pot, adding the chicken only when broth is boiling. Turn off fire.
Assemble the pho by adding noodles into serving bowls, topping it with the greens, and ladling the broth over.
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| I took it out of the mug for this photo |
I have been on and off the Paleo diet for a while. I am not very strict with it as some of the ingredients are not readily available. But for November, I decided to go "sober" and thought it would be a good distraction to learn new Paleo recipes. I have never had a Cinnamon roll since I started this on-off Paleo diet (have done cupcakes and banana bread before) so I decided to give it a go.
Cake
2 tablespoons coconut flour
1 teaspoon cinnamon
Pinch of fine grain salt
Pinch of nutmeg
½ teaspoon baking powder
1 egg
2 tablespoons milk (recipes say to use almond milk but I used regular, full cream milk)
1 ½ tablespoons honey/maple syrup
1 tablespoon coconut oil/melted butter
½ teaspoon vanilla extract
Icing
1 tablespoon butter (recipes recommend coconut butter but that is not available to me)
1 tablespoon milk
1 teaspoon honey
½ teaspoon lemon juice
In a mug, mix all ingredients for the cake, adding the baking powder last. Microwave on high for 2 minutes. Meanwhile, make the icing by mixing in a bowl. Drizzle over the mug cake.
The mug is good for one, or two people if you are cutting calories.
Good stuff.
Ingredients :
2 Cups or 500 gr of full fat 9 % cottage cheese or farmers cheese
2 cups or 550 gr of sour cream
5-6 table spoons of gelatine
10 tbsp of sugar
1-2 tbsp of strawberry jam and red food colouring
1 tbsp of Vanilla extract
Few tbsp of cocoa powder and few tbsp of melted chocolate
Directions:
In a bowl, blend cottage cheese with sour cream until creamy.
Dissolve gelatine and sugar in hot water. Fold gelatine to cottage cheese mixture.
Divide mixture into 3 bowsl evenly. Add strawberry into one, chocolate into another and vanilla into the last bowl.
Assemble the cake by pouring different colours into a baking pan. Refrigerate until set.
2 Cups or 500 gr of full fat 9 % cottage cheese or farmers cheese
2 cups or 550 gr of sour cream
5-6 table spoons of gelatine
10 tbsp of sugar
1-2 tbsp of strawberry jam and red food colouring
1 tbsp of Vanilla extract
Few tbsp of cocoa powder and few tbsp of melted chocolate
Directions:
In a bowl, blend cottage cheese with sour cream until creamy.
Dissolve gelatine and sugar in hot water. Fold gelatine to cottage cheese mixture.
Divide mixture into 3 bowsl evenly. Add strawberry into one, chocolate into another and vanilla into the last bowl.
Assemble the cake by pouring different colours into a baking pan. Refrigerate until set.
¾ kilo chicken breast or thigh, very thinly sliced
1 onion, finely sliced
1 tbsp Ginger Stir-In Paste
1 tsp Garlic Stir-In Paste
1 large orange or lemon, zested and juiced
1 and 1/2 tbsp Chilli, Hot Stir-In Paste
1 tbsp sugar
2 tbsp soy sauce
1 tbsp vinegar
1/2 tsp oil
2-3 spring onions, finely chopped (optional)
Heat oil in a pan. Add chicken and leave to brown a little before stirring. Add everything else except the spring onions which is for garnishing.Cook for 3 to 5 minutes.
If you want to thicken the sauce, mix 1 tbsp cornstarch with 5 tbsp cold water. Then fold into the chicken while cooking. Season to taste.
Ingredients:
3 tbsp soy sauce
2 tsps fish sauce
2 tbsp lemon or lime juice
3 tbsp canola oil
1tbsp sugar
½ birds eye chilli, finely diced
2 garlic cloves, minced
This dressing can make two batches of Asian Salads for two.
Asian Salad Mix:
shredded cabbages - red, green and white
thin strips of carrots
bean sprouts
onions (optional)
coriander
mint
Ingredients:
3/4 cup soy sauce
1/2 cup oyster or hoisin sauce
1/4 cup apple or grape juice
1 tbsp sugar
1 tbsp ground pepper
2 tbsp peanut butter
Mix all together in a jar. Cover and keep in the fridge.
To use: About ¼ cup per 500gms of combined stir-fry ingredients (proteins + vegetables + noodles/rice) plus 4 to 8 tbsp water.
3/4 cup soy sauce
1/2 cup oyster or hoisin sauce
1/4 cup apple or grape juice
1 tbsp sugar
1 tbsp ground pepper
2 tbsp peanut butter
Mix all together in a jar. Cover and keep in the fridge.
To use: About ¼ cup per 500gms of combined stir-fry ingredients (proteins + vegetables + noodles/rice) plus 4 to 8 tbsp water.
Ingredients
1/2 pack Chang's flat rice noodles (about 125 gm) or equivalent
2 tbsp vegetable oil
2 cloves garlic or 1/2 tbsp Gourmet Garden Garlic
1 and 1/2 chicken breasts (boneless, skinless)
1 large egg
Broccoli and/or bok choy
2 tbsp vegetable oil
2 cloves garlic or 1/2 tbsp Gourmet Garden Garlic
1 and 1/2 chicken breasts (boneless, skinless)
1 large egg
Broccoli and/or bok choy
Sauce
2 tbsp soy sauce1 tbsp honey
2 tbsp oyster sauce or hoisin
1 tbsp white vinegar
1 tbsp sugar
1 tbsp Gourmet Garden Hot Chilli
- Prepare the noodles according to packet instructions.You can break the noodles into two for easier handling. If you use Chang's, let it sit in the hot water for 8 minutes only and drain.
- Meanwhile, combine sauce ingredients in a bowl to make things easier later.
- Mince the garlic straight into the pan or casserole with the oil. I personally prefer any non-stick casserole that has a cover. Place on high heat.
- Once garlic or the garlic paste is starting to turn golden, add the chicken. Cover.
- Turn the chicken pieces over and add the vegetables on top. Cover for a minute.
- Move the chicken and vegetables to one side to make room for an egg. Crack in the egg, and scramble it. Cover until you see the egg cooked. Stir and break the egg into pieces.
- Add the noodles and the sauce. Fold gently to combine, for the sauce to coat the noodles evenly.
- Serve immediately.
175 grams spaghetti
65 grams pancetta diced
1 egg + 2 yolks
25 gram grated parmesan
1 crushed garlic clove
Cook pasta in salter boiling water. Cook pancetta in oil. Add garlic. Add cooked and drained pasta to the pancetta. Mix eggs and the parmesan. Add salt and pepper to taste. Add egg mixture to pasta. Add a little cooking water. Serve with parmesan and basil.
65 grams pancetta diced
1 egg + 2 yolks
25 gram grated parmesan
1 crushed garlic clove
Cook pasta in salter boiling water. Cook pancetta in oil. Add garlic. Add cooked and drained pasta to the pancetta. Mix eggs and the parmesan. Add salt and pepper to taste. Add egg mixture to pasta. Add a little cooking water. Serve with parmesan and basil.
