World Famous Paleo Diet Recipes

Recipe Name: Barbacoa Meatballs with Guac

I love barbacoa, but I usually don’t (a.k.a. never) have the foresight to stick a huge hunk of meat in the crock pot before I think, “Mannnnn, barbacoa sounds soooo good right now.” Yeah I could go to Chipotle and pick something up, but that would also mean I would need to have showered and look/smell somewhat presentable-ish, and I’m not always down for that. So here we have it; I can look like a scrub and eat the same flavors, in about 30 minutes.

Ingredients:

For the Meatballs:

🔘 2 pounds ground beef (use 80/20 or they may be dry)
🔘 2 teaspoons granulated garlic
🔘 2 teaspoons ground cumin
🔘 2 teaspoons smoked paprika
🔘 2 teaspoons dried oregano
🔘 salt to taste
🔘 1 teaspoon ground coriander
🔘 1/4 teaspoon cayenne pepper
🔘 1/4 teaspoon ground cinnamon
🔘 zest of 1 lime

For the Guacamole:

🔘 2 ripe Haas avocados
🔘 juice of 1 lime
🔘 salt to taste

Method:

Preheat your oven to 400ºF.

In a large bowl, thoroughly mix together all the meatball ingredients. Use a cookie scoop to portion the meatballs into a 9×13 oven-safe baking dish. Bake until cooked through, about 20-25 minutes.

Meanwhile, make the guacamole by smashing all the ingredients together.

Recipe Name: Melt in Your Mouth Beef Stew

Practically every recipe for beef stew calls for “stew beef.” I’ve seen it in the store. I’ve used it without much success in stew. But really, what the heck is it? After a bit of research, I found it’s typically chuck or round. Chuck is around the shoulder and round is around the rear of the cow. These cuts require lots of time in order to break down and become tender–and I have no problem with that. My issue comes from the fact that I’ve never had a beef stew where these meats actually tasted fall-apart tender and yummy.
So what’s the solution? SHORT RIBS! [wikipedia it]
Cheap and just as easy to use in stew as the above ‘unmentionables’. I am not a crock pot fan, so I used a heavy bottomed, enameled cast iron pot. Use whichever you find easier–but if you do use a crock pot, you will have to saute the meat and veggies in a separate pan and then add them to the crock pot.

Ingredients:

🔘 3 lbs. short ribs (boneless will work if that’s all you can find, but bones add nutrition & awesome flavor!)
🔘 3 T butter
🔘 3 stalks celery, diced
🔘 1/2 yellow onion, diced
🔘 2 carrots, diced
🔘 4 cloves garlic, chopped
🔘 4 oz. mushrooms, roughly chopped
🔘 handful of sage, rosemary and thyme, chopped
🔘 1 qt. chicken stock
🔘 2 cups roasted marinara sauce (I keep some in the freezer at all times) or tomato sauce
🔘 1/4 c apple cider vinegar
🔘 s&p

Method:

Get your oven to 250ºF. In a heavy bottomed, oven safe pot, melt the butter on high heat. Sear your short ribs until you see a nice brown crust on them. Remove and put them on a plate to hang out. Add the celery, onion, carrots, garlic and mushrooms. Saute until they’ve softened. Add the tomato sauce, chicken stock, vinegar and herbs. Place the short ribs back into the pot. Press a sheet of parchment paper onto the surface of the stew and place into the oven. Cook for about 4 hours or until the short ribs pull apart easily with a fork.

Once the short ribs are tender, remove the pot from the oven CAREFULLY. Remove the short ribs and bones. Once the meat has cooled, use your fingers to pull apart the meat–believe me, it’s much, much easier than using a fork. Add the meat back to the pot and serve.

Recipe Name: Creole Shrimp Salad

We’re re-mixing the normal mayo-based salad. Don’t get me wrong, I like chicken salad but sometimes you just want something different. We’re using the classic ‘Holy Trinity’ of bell pepper, celery and onion found in Creole & Cajun dishes as the base of our salad, mixing in some Old Bay spiced mayo and viola–something different. We had planned to toss in some crawfish tails too–but after a trip to the grocery store, we kind of forgot about them and left them in the trunk to um…hang out. So, we nixed that idea and just bumped up the amount of shrimp.

Ingredients:

🔘 1 ½ lbs shrimp, peeled & deveined
🔘 2 bell peppers, diced (whatever color is your favorite–or cheapest)
🔘 4 stalks celery (and the leaves), diced
🔘 3 green onions, diced
🔘 2 recipes mayo (about ½-¾ c)
🔘 1 ½ t Old Bay seasoning (taste and then add more if you’d like, it’s quite strong)
🔘 1 lemon, juiced
🔘 s&p

Method:

Bring a pot of water to boil, add the shrimp and cook until they’re pink, about 5 minutes. Once the shrimp are cool enough to handle, chop them up into bite size pieces. Dry them off really well with a dish/paper towel.

In your serving bowl, mix together all the ingredients.
Serve cold.

NOTE: I used the lightest green stalks of the celery. Since we’re eating it raw, it makes sense to use the most tender celery pieces and reserve the other dark green stalks for sauteing. Also, many people don’t know that the leaves of celery are edible–and make a wonderful salad, at that. We’ve made a few recipes using the celery root too.

Attention: Google Chrome users may face problem reading this article..

Recipe Name: 𝗖𝘂𝗿𝗿𝘆 𝗙𝗶𝘀𝗵 𝗖𝗵𝗼𝘄𝗱𝗲𝗿 𝘄𝗶𝘁𝗵 𝗖𝗿𝗼𝘂-𝘁𝗮𝗶𝗻𝘀 (𝗣𝗮𝗹𝗲𝗼 𝗖𝗿𝗼𝘂𝘁𝗼𝗻𝘀)

I know this looks like a long ass list of ingredients, but bear with me. I’ve tried my hardest to simplify the process of adding a ton of flavor without having to be a slave to the method or the list of ingredients. What I mean is…I am lazy. I really dislike recipes that make you constantly look back and forth at the dizzying lineup of spice quantities. 1/8 teaspoon and 1/2 teaspoon and 1/2 tablespoon. That’s recipe whiplash and I’m suing. So, for the recipe below, almost everything is measured by ones. Not hard to remember, and easy to customize if you’d like more or less of any particular flavor.

𝙄𝙣𝙜𝙧𝙚𝙙𝙞𝙚𝙣𝙩𝙨

𝙁𝙤𝙧 𝙩𝙝𝙚 𝘾𝙝𝙤𝙬𝙙𝙚𝙧

⚪ 2 T coconut oil
⚪ 1 t cumin seeds
⚪ 1 t brown mustard seeds
⚪ 1 thumb size piece of ginger, finely minced
⚪ 1 yellow onion, diced small
⚪ 4 cloves garlic, minced
⚪ 1 t curry powder (sweet or hot)
⚪ 1 t garam masala
⚪ 1 can full fat coconut milk
⚪ 2 lbs white, flaky fish (we used cod)
⚪ salt
⚪ juice from 1 lime

𝙁𝙤𝙧 𝙩𝙝𝙚 𝘾𝙧𝙤𝙪-𝙩𝙖𝙞𝙣𝙨

⚪ 2-3 green plantains, diced small
⚪ 3 T coconut oil
⚪ salt

𝙈𝙚𝙩𝙝𝙤𝙙

𝙁𝙤𝙧 𝙩𝙝𝙚 𝘾𝙝𝙤𝙬𝙙𝙚𝙧

In a medium sized soup pot, melt the coconut oil over medium heat. Add the cumin and mustard seeds. Let them dance around the pot for a minute or two and then add the ginger, garlic and onion. Saute until the onion is cooked through. Add the curry and garam masala powders. Dump in the can of the coconut milk. Stir everything around to combine.

Now add the fish. Just toss the whole fillets in there. Stir them around in the pot, every so often, until they’re cooked through. Take 2 forks and pull the fish into flakes (just like if you were pulling apart a chicken breast or beef brisket). Remove the soup from the heat and stir in the lime juice.

𝙁𝙤𝙧 𝙩𝙝𝙚 𝘾𝙧𝙤𝙪-𝙩𝙖𝙞𝙣𝙨 (𝙋𝙖𝙡𝙚𝙤 𝘾𝙧𝙤𝙪𝙩𝙤𝙣𝙨)

In a large saute pan, melt the coconut oil. Add the diced plantains. As always, the smaller the dice, the faster they’ll cook. Let the plantains fry until they’re cooked through and have a nice crust on the outside. Shouldn’t take more than 15 minutes.

Just like regular croutons, the crou-tains taste better the day they’re made. Not that they’re inedible the next day, they’re just not as crispy.

Attention: Google Chrome users may face problem reading this article..

Recipe Name: 𝘽𝙡𝙖𝙘𝙠𝙚𝙣𝙚𝙙 𝙎𝙖𝙡𝙢𝙤𝙣 𝙬𝙞𝙩𝙝 𝙏𝙤𝙢𝙖𝙩𝙤 𝙂𝙧𝙖𝙫𝙮

𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀

⚫ 4 filets of salmon (about 24 ounces)
⚫ 3 T FOC (fat of choice)

𝗕𝗹𝗮𝗰𝗸𝗲𝗻𝗲𝗱 𝗦𝗲𝗮𝘀𝗼𝗻𝗶𝗻𝗴

⚫ 3 t paprika
⚫ 1 t dried thyme
⚫ 1 t dried oregano
⚫ ½ t salt
⚫ ¼ t cayenne
⚫ ¼ t black pepper
⚫ …or you can buy it

𝗧𝗼𝗺𝗮𝘁𝗼 𝗚𝗿𝗮𝘃𝘆

⚫ 1 onion, diced
⚫ 3 cloves garlic, minced
⚫ 6 strips bacon, diced
⚫ 1 14.5 can fire-roasted crushed tomatoes
⚫ ½ c chicken stock
⚫ ½ lemon, juiced
⚫ S & P

It makes sense to start this recipe with the gravy as that can simmer away while you work on the fish. Add your diced bacon to a pan and cook on med-high heat, stirring occasionally until crispy. Remove and set aside–but keep the rendered fat in the pan. (We’ve tried adding the bacon and onions at the same time but it’s very difficult to get the bacon fully cooked without burning the onions).

In the same pan that’s now got delicious bacon grease in it, add your onions and garlic. Cook these until translucent and starting to brown slightly. When they’re ready, add your tomatoes, the stock, and the bacon to the party. Let this simmer on low while you work on your fish.

Make your blackened seasoning by dumping all the spices and mixing together, set aside. If you bought your salmon with skin on, you’ll want to remove the skin so you can season both sides. Do this by placing the salmon skin side down on a cutting board and passing your knife between the skin and flesh…as close to the skin as you can. It takes a little practice. Flip it over and take a look, trim off any remaining skin you missed. When you’ve got your skinless fish ready to go, pat dry with paper towels. You want the surface dry so you can achieve the optimal blackened effect. Season each side of the dry fish.

Place your fish in your hot pan/skillet (cast iron works well here) with your FOC. You need to hear a sizzle when you place the fish in otherwise it won’t be hot enough to sear/blacken before overcooking. Cook fish 2-5 minutes on each side. Peek under to check blackened-ness before turning. Don’t let the title of the dish fool you, you’re looking for more of a dark brown than black. Black probably means burned to a crisp and that is no bueno. If you’re unsure of this process you could try one piece of fish first to see if you can get it blackened on both sides without overcooking it in the middle.

Top your fish with the gravy and a squeeze of lemon. We served this with broccoli.

Recipe Name: Primal Pesto Tuna Salad

Maybe I’m not the first one to think of this. I know a quick Google search would likely show me that I’m not, but I just don’t want to know. Seems like everyone has thought of almost all of my ‘AH-HA’ moments. Regardless, this was inspired by a lack of things fresh in the fridge. This is a pantry meal if I’ve ever seen one. Every ingredient is jarred or canned and bought at the good old grocery store. Perhaps you’d say it’s not very “whole” or “from the ground” but heck, sometimes you need dinner in 10 minutes.

Ingredients:

⚫ 2 cans tuna packed in olive oil, flaked with a fork
⚫ 1/2 7 oz. can of artichoke hearts, roughly chopped
⚫ 1/2 c kalamata olives, about 15 or so
⚫ 1/2 c roasted red peppers, chopped
⚫ 1/4 c – 1/3 c store bought pesto sauce

Method:

Combine all ingredients and serve. Easy, huh? :)

Recipe Name: Paleo Pizza Salad

I swear to you, I was the biggest pizza fan that ever existed. It was our cheat meal almost every Friday night. About a year and a half ago, I realized that it wasn’t pizza that I loved, it was the flavors piled on top of the crust. There is no real flavor in the crust, it’s just a vehicle for the tastiness on top. I haven’t had a pizza, in the traditional, or even paleo-ified sense, since. So here you have it, instead of picking off the toppings during this year’s Super Bowl party you can eat an entire bowl full of ‘salad’.

Ingredients:

⚫ 1 7 oz. package of Applegate pepperoni slices, chopped or sliced*
⚫ 2 bell peppers, choose your favorite color, chopped or sliced
⚫ 1 eggplant, diced
⚫ 1 red onion, diced
⚫ 6 oz mushrooms, sliced
⚫ chili flakes, to taste
⚫ olive oil
⚫ black or green olives, roughly chopped
⚫ banana peppers, roughly chopped
⚫ fresh basil, torn with your hands into small pieces
⚫ any other pizza-like topping you dig

For the Dressing:

⚫ 3 T pizza sauce
⚫ 1 T red wine vinegar
⚫ 1/4 c olive oil

Method:

Over medium-high heat, saute the pepperoni pieces until they’re crispy. Remove from the pan and let them hang out in your serving dish. Add some fat to your saute pan, along with peppers, onion, eggplant and mushrooms. Let all the ingredients sweat it out together, until they’ve softened and developed some caramelized-like color. Add the veggie mixture to your serving bowl, along with the chili flakes, olives, banana peppers and basil.

For the Dressing:

Whisk all the ingredients together. Drizzle over the pizza salad and toss to combine. Serve the salad hot–though cold pizza salad is just as yum in the tum.

*I only mention this brand because it’s free of preservatives like sodium nitrate, sodium nitrite, BHT, etc. Feel free to substitute (or add!) bacon, sausage or any ground meat.

Recipe Name: Paleo Double Chocolate Chip Cookies

Chocolate and cookies. What more can I say?

Yield: About 2 Dozen

Ingredients:

⚫ 1 c almond butter, freshly ground from the bulk section or homemade, but most definitely not jarred
⚫ 1 egg
⚫ 1/4 c cocoa powder
⚫ 1/4 c chocolate chips (highest % cocoa, but NOT baking chocolate (bleh))
⚫ 2 t vanilla extract
⚫ 2T – 1/4 c sugar (optional)

Method:

Preheat your oven to 350ºF.

In a mixing bowl, combine all ingredients and mix until thoroughly combined. We have had a few comments about people trying to make these and they fell apart. We’re pretty sure that jarred almond butter is the culprit. The oil that separates on top is causing the dry texture. You must, must, must use freshly ground almonds, from the bulk/grind-it-yourself section of your grocery store. Or you can make your own with almonds and a few splashes of almond oil burred in the food processer.

Let’s carry on…

On a parchment lined (or silicone lined) baking sheet, portion out the cookie dough batter by the tablespoon. Use your clean hand to flatten the ball into the desired cookie thickness.

Bake for approx. 12 minutes or until the cookies are relatively hard to the touch.

Recipe Name: Paleo Fish Sticks (No Nuts Involved)

Perfectly crispy and easy to make, these fish sticks may fool even the most seasoned fish stick connoisseur.

Ingredients:

⚪ 1 ½ lbs haddock (or any firm, meaty white fish)
⚪ roughly 6 oz of plantain chips (Check labels, ideally just plantains, palm oil and salt)
⚪ F.O.C. (fat of choice), palm and coconut will work well here

Method:

In a food processor, crush up the plantain chips until they’re the consistency of fine bread crumbs. Place the crumbs in a zip-top bag and add some salt, if the chips haven’t already been a-salted, I mean, salted. Corny? Yes.

Slice the fish fillets into strips/planks/sticks, widthwise. Working in batches, add a few fish strips to the zip-top bag and shake around until the strips are completely coated.

Melt your F.O.C. in a saute pan over medium heat. Place the coated strips in the pan and let them get brown before you flip them to the other side. This should take less than a minute for each side. If you’ve cut the fish sticks pretty thick, don’t forget you’ve got 4 sides to brown, not just 2.

Recipe Name: Paleo Breakfast Casserole

Breakfast for dinner. Or breakfast…for breakfast. Tastes the same going down, anytime of day…

Ingredients:

⚪ 1 lb fresh chorizo or breakfast sausage
⚪ 8 eggs
⚪ 3 small yukon gold potatoes or 1 medium sweet potato, cubed
⚪ 1 small can diced green chilies
⚪ 4 oz shredded raw cheese, optional

Method:

Preheat your oven to 350ºF. Using a sharp knife, slit the backs of your sausages and remove the casing from the meat. Put the meat in a skillet, over medium-high heat and break the sausage into crumble size. Cook until browned. Remove the sausage from the pan and reserve. Add the potatoes to the sausage grease (which you have meticulously left in the skillet and not with the reserved sausage). Let them cook until tender, stirring occasionally, about 15 minutes.

In a large bowl, beat together the eggs, sausage, potatoes, green chilies and cheese. Pour into an oven-safe glass or ceramic dish. I used a 9×9 Pyrex. Bake until the eggs are set, about 20 minutes.

Recipe Name: Summer’s End Bake

I figured I’d take advantage of what’s going to be the last of the tomato supply around these parts (until next summer) by slow roasting them and tossing them together with an assortment of Italian-like odds ‘n ends I had lying around.

Ingredients:

⚪ 1 lb hot Italian sausage
⚪ assortment of veggies (eggplant, onion, mushrooms, zucchini, etc.) chopped
⚪ 2 pints cherry tomatoes, halved
⚪ olive oil
⚪ s&p
⚪ fresh mozzarella or raw cheddar
⚪ fresh basil, chopped

Method:

Preheat your oven to 300ºF. Line a sheet pan with a silpat, if you have one, or parchment paper (just to keep the little buggers from sticking). Place the halved tomatoes, cut side up (skin side down) on the sheet pan. Drizzle with olive oil and sprinkle with salt & pepper. Place in the oven and let them cook down until the tomato edges are slightly crisp, curled up and the juicy insides no longer quite so juicy–about 20 minutes. Once the tomatoes are done, remove them from the oven and crank up the oven to 375ºF.

In a large saute pan, brown the sausage along with any other vegetables you’re using.

Now it’s time for assemblage. Get out an oven-safe baking dish, somewhere around 8×8, and start layering with the sausage/veggie mixture. Now add the oven roasted tomatoes, basil and cheese. Continue layering until everything’s all used up, trying to end with cheese and basil.

Stick in the oven and get the cheese melty and gooey, anywhere from 5-10 minutes.

Recipe Name: Italian Sub Roll-Up

We wanted to call this, Paleo Italian Sub Mariner–the Rolex of Paleo subs. But alas, often times we think we’re very funny when others do not. Most Paleo, low-carb sandwiches use the lettuce as the “bread”–that makes no sense since lettuce breaks and tears so easily. So–why not use the meat, the most flexible component of a sandwich as the “bread” and put the lettuce and all the other goodies in the middle? Booyah! Roll these bad boys up in some wax or parchment paper and you’ve got a portable lunch.

Ingredients:

⚫ sweet/honey ham
⚫ capicola ham*
⚫ salami
⚫ tomato, sliced thin
⚫ banana peppers
⚫ spinach or other lettuce
⚫ dried oregano
⚫ olive oil
⚫ mayo & mustard

Method:

Use the largest coldcut (probably the honey ham) for the outside layer.
Overlap that coldcut about 1.5 inches, making 2 rows of 4 like this:

0000

0000

(Cutting edge illustration, ya?)

Make sure it’s overlapping, then layer your other meats on top.

Squeeze on the mustard and mayo, but only on one half. This will be the half that is going to be the inside or middle of your roll.
Layer your thinly sliced tomato, the banana peppers and spinach (and any other toppings you choose) over the mayo/mustard.

Other adds that would be yum – olives, red wine vinegar, cucumbers, onions

Roll from the filling side first as tight as you can.
Wrap in parchment or wax paper, like a burrito, and off you go.

*Capicola ham is similar to proscuitto, however capicola is meat from the shoulder of the piggy and proscuitto is meat from the thigh. Boar’s Head sells it as “cappy ham” and it’s usually located around the salami and mortadella.

Attention: Google Chrome users may face problem reading this article..

𝗣𝗮𝗹𝗲𝗼 𝗛𝗮𝘀𝗵 𝗕𝗿𝗼𝘄𝗻𝘀

𝘐 𝘳𝘰𝘢𝘴𝘵𝘦𝘥 𝘢 𝘴𝘱𝘢𝘨𝘩𝘦𝘵𝘵𝘪 𝘴𝘲𝘶𝘢𝘴𝘩 𝘰𝘯𝘦 𝘯𝘪𝘨𝘩𝘵, 𝘸𝘪𝘵𝘩 𝘯𝘰 𝘢𝘤𝘵𝘶𝘢𝘭 𝘱𝘭𝘢𝘯 𝘵𝘰 𝘪𝘯𝘤𝘭𝘶𝘥𝘦 𝘪𝘵 𝘪𝘯 𝘢 𝘮𝘦𝘢𝘭–𝘐 𝘩𝘢𝘥 𝘫𝘶𝘴𝘵 𝘯𝘦𝘨𝘭𝘦𝘤𝘵𝘦𝘥 𝘪𝘵 𝘧𝘰𝘳 𝘢 𝘧𝘦𝘸 𝘸𝘦𝘦𝘬𝘴, 𝘢𝘯𝘥 𝘴𝘵𝘢𝘳𝘵𝘦𝘥 𝘵𝘰 𝘧𝘦𝘦𝘭 𝘭𝘪𝘬𝘦 𝘐 𝘸𝘢𝘴 𝘨𝘰𝘪𝘯𝘨 𝘵𝘰 𝘸𝘢𝘴𝘵𝘦 𝘪𝘵 𝘪𝘧 𝘐 𝘥𝘪𝘥𝘯’𝘵 𝘩𝘶𝘳𝘳𝘺 𝘶𝘱 𝘢𝘯𝘥 𝘥𝘰 𝘴𝘰𝘮𝘦𝘵𝘩𝘪𝘯𝘨 𝘸𝘪𝘵𝘩 𝘪𝘵. 𝘐 𝘱𝘶𝘭𝘭𝘦𝘥 𝘰𝘶𝘵 𝘵𝘩𝘦 “𝘵𝘩𝘳𝘦𝘢𝘥𝘴” 𝘢𝘯𝘥 𝘞𝘏𝘈𝘔!
𝘐 𝘩𝘢𝘥 𝘢𝘯 𝘦𝘱𝘪𝘱𝘩𝘢𝘯𝘺 𝘰𝘧 𝘴𝘰𝘳𝘵𝘴. 𝘐 𝘵𝘩𝘰𝘶𝘨𝘩𝘵 𝘵𝘩𝘦 “𝘵𝘩𝘳𝘦𝘢𝘥𝘴” 𝘭𝘰𝘰𝘬𝘦𝘥 𝘢 𝘣𝘪𝘵 𝘭𝘪𝘬𝘦 𝘴𝘩𝘳𝘦𝘥𝘥𝘦𝘥 𝘱𝘰𝘵𝘢𝘵𝘰𝘦𝘴. 𝘛𝘩𝘦𝘴𝘦 𝘩𝘢𝘴𝘩 𝘣𝘳𝘰𝘸𝘯𝘴 𝘥𝘰𝘯’𝘵 𝘩𝘢𝘷𝘦 𝘵𝘩𝘦 𝘴𝘢𝘮𝘦 𝘵𝘦𝘹𝘵𝘶𝘳𝘦 𝘢𝘴 𝘢 𝘵𝘳𝘢𝘥𝘪𝘵𝘪𝘰𝘯𝘢𝘭 𝘱𝘰𝘵𝘢𝘵𝘰 𝘩𝘢𝘴𝘩. 𝘛𝘩𝘦 𝘴𝘲𝘶𝘢𝘴𝘩 “𝘵𝘩𝘳𝘦𝘢𝘥𝘴” 𝘸𝘪𝘭𝘭 𝘤𝘢𝘳𝘢𝘮𝘦𝘭𝘪𝘻𝘦 𝘢𝘯𝘥 𝘴𝘵𝘢𝘺 𝘴𝘭𝘪𝘨𝘩𝘵𝘭𝘺 𝘤𝘳𝘶𝘯𝘤𝘩𝘺, 𝘴𝘰 𝘺𝘰𝘶 𝘨𝘦𝘵 𝘢 𝘷𝘦𝘳𝘺 𝘴𝘪𝘮𝘪𝘭𝘢𝘳 𝘦𝘧𝘧𝘦𝘤𝘵. 𝘛𝘩𝘪𝘴 𝘪𝘴𝘯’𝘵 𝘳𝘦𝘢𝘭𝘭𝘺 𝘢 𝘲𝘶𝘪𝘤𝘬 𝘮𝘦𝘢𝘭, 𝘣𝘶𝘵 𝘪𝘵’𝘴 𝘥𝘦𝘧𝘪𝘯𝘪𝘵𝘦𝘭𝘺 𝘢 𝘤𝘩𝘦𝘢𝘱 𝘰𝘯𝘦 𝘸𝘪𝘵𝘩 𝘭𝘰𝘵𝘴 𝘰𝘧 𝘷𝘢𝘳𝘪𝘢𝘵𝘪𝘰𝘯 𝘱𝘰𝘴𝘴𝘪𝘣𝘪𝘭𝘪𝘵𝘪𝘦𝘴. 𝘐 𝘴𝘦𝘳𝘷𝘦𝘥 𝘵𝘩𝘪𝘴 𝘱𝘢𝘳𝘵𝘪𝘤𝘶𝘭𝘢𝘳 𝘩𝘢𝘴𝘩 𝘣𝘳𝘰𝘸𝘯 𝘸𝘪𝘵𝘩 𝘢𝘯 𝘰𝘷𝘦𝘳 𝘦𝘢𝘴𝘺 𝘧𝘳𝘪𝘦𝘥 𝘦𝘨𝘨.

𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀

⚪ 1 𝘴𝘱𝘢𝘨𝘩𝘦𝘵𝘵𝘪 𝘴𝘲𝘶𝘢𝘴𝘩
⚪ 1 𝘺𝘦𝘭𝘭𝘰𝘸 𝘰𝘯𝘪𝘰𝘯, 𝘧𝘪𝘯𝘦𝘭𝘺 𝘥𝘪𝘤𝘦𝘥
⚪ 2 𝘛 𝘳𝘰𝘴𝘦𝘮𝘢𝘳𝘺, 𝘧𝘪𝘯𝘦𝘭𝘺 𝘤𝘩𝘰𝘱𝘱𝘦𝘥
⚪ 𝘖𝘭𝘪𝘷𝘦 𝘖𝘪𝘭
⚪ 𝘚&𝘗

𝗠𝗲𝘁𝗵𝗼𝗱

𝘎𝘦𝘵 𝘺𝘰𝘶𝘳 𝘰𝘷𝘦𝘯 𝘵𝘰 450º𝘍. 𝘓𝘪𝘯𝘦 𝘢 𝘣𝘢𝘬𝘪𝘯𝘨 𝘴𝘩𝘦𝘦𝘵 𝘸𝘪𝘵𝘩 𝘧𝘰𝘪𝘭. 𝘚𝘱𝘭𝘪𝘵 𝘵𝘩𝘦 𝘴𝘱𝘢𝘨𝘩𝘦𝘵𝘵𝘪 𝘴𝘲𝘶𝘢𝘴𝘩 𝘪𝘯 1/2. 𝘜𝘴𝘦 𝘢 𝘧𝘰𝘳𝘬 𝘵𝘰 𝘳𝘦𝘮𝘰𝘷𝘦 𝘢𝘭𝘭 𝘵𝘩𝘦 𝘴𝘦𝘦𝘥𝘴. 𝘓𝘪𝘬𝘦 𝘐’𝘷𝘦 𝘴𝘢𝘪𝘥 𝘣𝘦𝘧𝘰𝘳𝘦, 𝘥𝘰𝘯’𝘵 𝘣𝘦 𝘵𝘰𝘰 𝘢𝘯𝘢𝘭 𝘢𝘣𝘰𝘶𝘵 𝘨𝘦𝘵𝘵𝘪𝘯𝘨 𝘰𝘶𝘵 𝘢𝘭𝘭 𝘵𝘩𝘦 𝘨𝘶𝘯𝘬, 𝘺𝘰𝘶 𝘸𝘰𝘯’𝘵 𝘦𝘷𝘦𝘯 𝘯𝘰𝘵𝘪𝘤𝘦 𝘪𝘵 𝘰𝘯𝘤𝘦 𝘵𝘩𝘦 𝘴𝘲𝘶𝘢𝘴𝘩 𝘩𝘢𝘴 𝘳𝘰𝘢𝘴𝘵𝘦𝘥. 𝘓𝘪𝘨𝘩𝘵𝘭𝘺 𝘥𝘳𝘪𝘻𝘻𝘭𝘦 𝘴𝘰𝘮𝘦 𝘰𝘭𝘪𝘷𝘦 𝘰𝘪𝘭 𝘪𝘯𝘴𝘪𝘥𝘦 𝘵𝘩𝘦 𝘤𝘢𝘷𝘪𝘵𝘺 𝘰𝘧 𝘵𝘩𝘦 𝘴𝘲𝘶𝘢𝘴𝘩 𝘢𝘯𝘥 𝘭𝘢𝘺 𝘪𝘵 𝘧𝘢𝘤𝘦 𝘥𝘰𝘸𝘯 𝘰𝘯𝘵𝘰 𝘵𝘩𝘦 𝘣𝘢𝘬𝘪𝘯𝘨 𝘴𝘩𝘦𝘦𝘵. 𝘙𝘰𝘢𝘴𝘵 𝘧𝘰𝘳 𝘢𝘱𝘱𝘳𝘰𝘹. 20 𝘮𝘪𝘯𝘶𝘵𝘦𝘴, 𝘧𝘭𝘪𝘱 𝘵𝘩𝘦 𝘴𝘲𝘶𝘢𝘴𝘩 𝘰𝘷𝘦𝘳 𝘢𝘯𝘥 𝘳𝘰𝘢𝘴𝘵 𝘧𝘰𝘳 𝘢𝘯𝘰𝘵𝘩𝘦𝘳 15 𝘮𝘪𝘯𝘶𝘵𝘦𝘴. 𝘐 𝘥𝘦𝘤𝘪𝘥𝘦𝘥 𝘵𝘰 𝘳𝘰𝘢𝘴𝘵 𝘵𝘩𝘦 𝘴𝘲𝘶𝘢𝘴𝘩 𝘢𝘵 𝘢 𝘳𝘪𝘥𝘪𝘤𝘶𝘭𝘰𝘶𝘴𝘭𝘺 𝘩𝘪𝘨𝘩 𝘵𝘦𝘮𝘱𝘦𝘳𝘢𝘵𝘶𝘳𝘦 𝘴𝘰 𝘪𝘵 𝘸𝘰𝘶𝘭𝘥𝘯’𝘵 𝘵𝘢𝘬𝘦 𝘢𝘴 𝘭𝘰𝘯𝘨 𝘢𝘯𝘥 𝘐 𝘸𝘢𝘯𝘵𝘦𝘥 𝘵𝘰 𝘴𝘦𝘦 𝘴𝘰𝘮𝘦 𝘤𝘢𝘳𝘢𝘮𝘦𝘭𝘪𝘻𝘢𝘵𝘪𝘰𝘯 𝘰𝘯 𝘵𝘩𝘦 𝘴𝘲𝘶𝘢𝘴𝘩. 𝘠𝘰𝘶’𝘭𝘭 𝘬𝘯𝘰𝘸 𝘪𝘵’𝘴 𝘥𝘰𝘯𝘦 𝘸𝘩𝘦𝘯 𝘺𝘰𝘶 𝘵𝘢𝘬𝘦 𝘢 𝘧𝘰𝘳𝘬 𝘵𝘰 𝘵𝘩𝘦 𝘴𝘲𝘶𝘢𝘴𝘩 𝘢𝘯𝘥 𝘪𝘵 “𝘵𝘩𝘳𝘦𝘢𝘥𝘴” 𝘷𝘦𝘳𝘺 𝘦𝘢𝘴𝘪𝘭𝘺. 𝘙𝘦𝘮𝘰𝘷𝘦 𝘧𝘳𝘰𝘮 𝘵𝘩𝘦 𝘰𝘷𝘦𝘯 𝘢𝘯𝘥 𝘭𝘦𝘵 𝘤𝘰𝘰𝘭 𝘴𝘰 𝘺𝘰𝘶 𝘤𝘢𝘯 𝘩𝘢𝘯𝘥𝘭𝘦 𝘪𝘵.

𝘞𝘩𝘪𝘭𝘦 𝘵𝘩𝘦 𝘴𝘲𝘶𝘢𝘴𝘩 𝘪𝘴 𝘳𝘰𝘢𝘴𝘵𝘪𝘯𝘨, 𝘩𝘦𝘢𝘵 𝘴𝘰𝘮𝘦 𝘰𝘭𝘪𝘷𝘦 𝘰𝘪𝘭 𝘰𝘷𝘦𝘳 𝘮𝘦𝘥𝘪𝘶𝘮 𝘩𝘦𝘢𝘵 𝘢𝘯𝘥 𝘢𝘥𝘥 𝘵𝘩𝘦 𝘥𝘪𝘤𝘦𝘥 𝘰𝘯𝘪𝘰𝘯. 𝘠𝘰𝘶 𝘥𝘰𝘯’𝘵 𝘸𝘢𝘯𝘵 𝘵𝘰 𝘩𝘦𝘢𝘳 𝘢 𝘴𝘪𝘻𝘻𝘭𝘦 𝘸𝘩𝘦𝘯 𝘺𝘰𝘶 𝘢𝘥𝘥 𝘵𝘩𝘦 𝘰𝘯𝘪𝘰𝘯. 𝘛𝘶𝘳𝘯 𝘵𝘩𝘦 𝘩𝘦𝘢𝘵 𝘥𝘰𝘸𝘯 𝘪𝘧 𝘵𝘩𝘪𝘴 𝘩𝘢𝘱𝘱𝘦𝘯𝘴. 𝘞𝘦 𝘥𝘰𝘯’𝘵 𝘸𝘢𝘯𝘵 𝘣𝘶𝘳𝘯𝘦𝘥 𝘰𝘯𝘪𝘰𝘯𝘴! 𝘓𝘦𝘵 𝘵𝘩𝘦 𝘰𝘯𝘪𝘰𝘯𝘴 𝘤𝘰𝘰𝘬 𝘶𝘯𝘵𝘪𝘭 𝘵𝘩𝘦𝘺’𝘳𝘦 𝘵𝘳𝘢𝘯𝘴𝘭𝘶𝘤𝘦𝘯𝘵 𝘢𝘯𝘥 𝘴𝘭𝘪𝘨𝘩𝘵𝘭𝘺 𝘨𝘰𝘭𝘥𝘦𝘯. 𝘈𝘥𝘥 𝘵𝘩𝘦 𝘳𝘰𝘴𝘦𝘮𝘢𝘳𝘺 𝘢𝘯𝘥 𝘴𝘰𝘮𝘦 𝘚&𝘗.

𝘖𝘯𝘤𝘦 𝘵𝘩𝘦 𝘴𝘲𝘶𝘢𝘴𝘩 𝘪𝘴 𝘤𝘰𝘰𝘭𝘦𝘥. “𝘛𝘩𝘳𝘦𝘢𝘥” 𝘪𝘵 𝘢𝘯𝘥 𝘢𝘥𝘥 𝘵𝘰 𝘢 𝘭𝘢𝘳𝘨𝘦 𝘣𝘰𝘸𝘭. 𝘈𝘥𝘥 𝘵𝘩𝘦 𝘰𝘯𝘪𝘰𝘯𝘴 𝘢𝘯𝘥 𝘮𝘪𝘹 𝘢𝘳𝘰𝘶𝘯𝘥 𝘵𝘰 𝘳𝘰𝘶𝘨𝘩𝘭𝘺 𝘪𝘯𝘤𝘰𝘳𝘱𝘰𝘳𝘢𝘵𝘦.

𝘛𝘶𝘳𝘯 𝘵𝘩𝘦 𝘣𝘶𝘳𝘯𝘦𝘳 𝘶𝘱 𝘵𝘰 𝘮𝘦𝘥𝘪𝘶𝘮 𝘩𝘪𝘨𝘩 𝘩𝘦𝘢𝘵 𝘢𝘯𝘥 𝘢𝘥𝘥 𝘮𝘰𝘳𝘦 𝘰𝘪𝘭 𝘵𝘰 𝘺𝘰𝘶𝘳 𝘴𝘢𝘶𝘵𝘦 𝘱𝘢𝘯, 𝘪𝘧 𝘺𝘰𝘶 𝘯𝘦𝘦𝘥 𝘪𝘵. 𝘛𝘢𝘬𝘦 𝘢 𝘴𝘱𝘰𝘰𝘯 (𝘰𝘳 𝘮𝘺 𝘧𝘢𝘷𝘰𝘳𝘪𝘵𝘦 𝘵𝘰𝘰𝘭, 𝘺𝘰𝘶𝘳 𝘩𝘢𝘯𝘥𝘴) 𝘢𝘯𝘥 𝘱𝘢𝘵𝘵𝘺 𝘶𝘱 𝘴𝘰𝘮𝘦 𝘰𝘧 𝘵𝘩𝘦 𝘴𝘲𝘶𝘢𝘴𝘩 𝘮𝘪𝘹𝘵𝘶𝘳𝘦. 𝘚𝘢𝘶𝘵𝘦 𝘪𝘵 𝘶𝘯𝘵𝘪𝘭 𝘪𝘵’𝘴 𝘤𝘢𝘳𝘮𝘦𝘭𝘪𝘻𝘦𝘥 𝘢𝘯𝘥 𝘨𝘰𝘭𝘥𝘦𝘯 𝘣𝘳𝘰𝘸𝘯, 𝘢𝘣𝘰𝘶𝘵 10 𝘮𝘪𝘯𝘶𝘵𝘦𝘴 𝘰𝘯 𝘦𝘢𝘤𝘩 𝘴𝘪𝘥𝘦. 𝘙𝘦𝘱𝘦𝘢𝘵 𝘶𝘯𝘵𝘪𝘭 𝘢𝘭𝘭 𝘵𝘩𝘦 𝘴𝘲𝘶𝘢𝘴𝘩 𝘪𝘴 𝘨𝘰𝘯𝘦.

Attention: Google Chrome users may face problem reading this article..

𝗣𝗮𝗹𝗲𝗼 𝗣𝗮𝗱 𝗧𝗵𝗮𝗶

I hadn’t made this recipe since we originally published it back in September of 2014…but I still agree with my 2014 self when I said, “This has to be one of my all-time favorite recipes.” Zucchinis are pretty tasteless on their own, so a strongly flavored sauce as the base, and a texture that isn’t quite noodle-like, but seemingly similar, makes this dish work really, really well. For kids (the picky ones that don’t like the color green in their food), you could peel the zucchini, then proceed with the rest of the recipe, and I betcha they wouldn’t even realize these aren’t real noodles.

𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀

⚫ 1/4 c fat (butter or coconut oil)
⚫ 2-3 zucchinis
⚫ 1 onion, finely diced
⚫ 4 cloves garlic, minced
⚫ 1 T apple cider vinegar
⚫ 2 T fresh ginger, minced
⚫ 3 T almond butter
⚫ 1 T chili garlic sauce
⚫ 1 T fish sauce
⚫ 1 lime, juiced
⚫ s&p

𝗠𝗲𝘁𝗵𝗼𝗱

If you have a mandoline, get it out and start slicing the zuchinnis lengthwise. If you don’t have one, you can use a knife to slice the zukes as thinly as you can (lengthwise). Slice the slices into thin strips, just like the shape of a spaghetti noodle. Another option, for speed, lack of the proper tools or sheer laziness, you can just chop the zukes into chunks. Not quite the same effect, but same flavor.

Over medium heat, melt your fat of choice. Saute the onion, garlic and ginger, until soft. Add the fish sauce, chili sauce, vinegar, lime juice, almond butter and a bit of salt. Stir to combine.

Add the zuke noodles to the saute pan. Stir them around to get the sauce incoporated onto the “zoodles”. The point here is get the zoodles hot and very slightly cooked through (just like an al dente noodle!), about 10 minutes.

𝘚𝘦𝘳𝘷𝘦 𝘩𝘰𝘵. 𝘈𝘯𝘺 𝘬𝘪𝘯𝘥 𝘰𝘧 𝘨𝘳𝘪𝘭𝘭𝘦𝘥 𝘰𝘳 𝘱𝘢𝘯 𝘴𝘦𝘢𝘳𝘦𝘥 𝘮𝘦𝘢𝘵 𝘰𝘳 𝘴𝘦𝘢𝘧𝘰𝘰𝘥 𝘸𝘰𝘶𝘭𝘥 𝘨𝘰 𝘳𝘦𝘢𝘭𝘭𝘺 𝘸𝘦𝘭𝘭 𝘸𝘪𝘵𝘩 𝘵𝘩𝘪𝘴.