1 chicken breast
1.5 tsp Chinese 5 spice
1 tsp butter
1/2 Tbsp + 1 tsp olive oil
1/2 Tbsp sesame oil
1 tsp ginger, finely chopped
3 cloves garlic, minced
1.5 Tbsp soy sauce
1.5 Tbsp rice wine vinegar
2 c veggie broth
4 mushrooms, chop some and leave some whole
1 zucchini, spiralized
3 Tbsp water
1 Tbsp rice wine vinegar
1 Tbsp soy sauce
- Cook the chicken: Pre- heat oven to 350F. Season the chicken generously with salt and pepper & Chinese 5 spice. Heat the butter and 1 tsp of olive oil in a large oven-safe skillet over medium heat. Add the chicken, and cook until golden brown, about 5-7 minutes. Flip the chicken over and cook for another 4-5 minutes, until golden. Transfer the skillet to the oven and roast for 15, until the chicken is cooked through. Remove from the oven, transfer the chicken to a plate and cover with foil until ready to serve.
- Make the soft-boiled eggs: Fill a pot with enough water to cover the eggs, and bring to a boil. Gently lower the eggs (still cold from the fridge) into the boiling water, and let simmer for 8 minutes (for a soft, but set-up yoke). Let your eggs sit in an ice bath for at least 5 minutes and then peal. In a zip lock bag add 1 Tbsp rice wine vinegar, 1 Tbsp soy sauce, 3 Tbsp of water and add peeled egg to the bag. Let it merinade.
- Make the ramen broth: Heat 1/2 Tbsp olive oil & 1/2 Tbsp sesame oil in a large pot over medium heat, until shimmering. Add the garlic and ginger, and cook for a few minutes until softened. Add the soy sauce and rice wine vinegar, and stir to combine. Cook for another minute. Add the veggie broth, cover, and bring to boil. Remove the lid, and let simmer uncovered for 5 minutes, then add the chopped mushrooms. Simmer gently for another 10 minutes, and season with salt, to taste.
- Assemble the ramen bowls: Meanwhile, chop the scallions and jalapeño. Slice the chicken into thin pieces. Set aside. Add the zucchini noodles and left over whole mushrooms to the veggie broth and let it cook for 2-3 minutes, until soft. Add the sliced chicken. Top with scallions & jalapenos.
* if you would like to make it Whole 30 or Paleo use coconut aminos instead of soy sauce and ghee instead of butter.
Adapted from Smitten Kitchen blog
1 cup oat flour
1/4 cup coconut sugar
3 tablespoons packed dark brown sugar
1 cup gingersnap crumbs (about 16 store bought cookies)
1/8 teaspoon ground ginger
1/8 teaspoon table salt
Pinch of white pepper, especially if your gingersnaps aren’t particularly snappish
1/2 cup unsalted butter, melted and cooled
2 pounds (about 4 to 5) large ripe pears (I used Anjou) peeled, halved, cored and sliced 1/4 inch thick
1 1/2 cups fresh cranberries
1 tablespoon (15 ml) lemon juice
1/2 teaspoon finely grated lemon zest
1/2 teaspoon vanilla extract
1/4 cup coconut sugar
2 tablespoons cornstarch
- Preheat the oven to 350°F.
- Stir together the oat flour, granulated sugar, brown sugar, gingersnap crumbs, ginger and salt. Stir in the melted butter until large crumbs form.
- In a 1 1/2 to 2 quart baking dish, mix the pears, cranberries, lemon juice, lemon zest and vanilla. In a small bowl, whisk the sugar and cornstarch together then toss it with the fruit mixture in the pan.
- Sprinkle the gingersnap crumble over the fruit. Set the crumble on a foil-lined baking sheet (in a 2 quart dish, mine didn’t come close to bubbling over but I see no reason to risk it) and bake it for about 45 minutes, until the crumble is a shade darker and you see juices bubbling through the crumbs.
3 parsnips, spiralized
1/3 c frozen peas
1 heaping spoonful of tahini
1 tsp honey
1/2 tsp red pepper flakes
1 tbsp sesame oil
1 tbsp tamari
1/2 tsp lime juice
2.5 tbsp almond milk
1/4 tsp minced ginger
1 garlic clove, minced
- In a small sauce pan add all of the ingredients and heat on low heat till it is all combined. Add your almond milk to make your sauce creamy. If you would like it creamier, add more milk.
- In another pan with a bit of water, add parsnip noodles and cook on medium till they are soft. Don’t cook too long or they will get soggy.
- Warm peas on the oven in a small pot. Drain water.
- Add noodles to sauce pan and stir till noodles are completely covered.
- Serve warm. Top noodles with peas and black sesame seeds.
I made this up as I went so there are a lot of pinches in this recipe…but it turned out just how I wanted it!!
1 C raw salmon, chopped into cubes
1/3 c avocado, cut into cubes
1 tbsp red onion, finely chopped
1 tbsp soy sauce
1 pinch red pepper flakes
1 tsp lime juice
1 tsp agave
pinch of fresh ginger, chopped
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp chicken stock
pinch of basil
pinch of dill
pinch of seasoning salt
pinch of lemon pepper
1 tsp fresh parsley
* use coconut aminos to make it paleo
1. Mix everything (except for the avocado) into a bowl and let it sit for a couple of hours. The longer the better- I like to let mine sit over night.
2. When you are ready to eat, add your avocado!