If you like Thai food, you’re in for a treat with this recipe for Thai Clams in a Coconut, Ginger & Lime Broth! I discovered Thai food when I was in college and was utterly intoxicated by the layers of flavor and fascinating new ingredients. Later on, I attempted to make at-home versions of some of my […]
Oven Baked Chinese Pork Jerky from Nourish: The Paleo Healing Cookbook
Today I’m sharing another recipe from Nourish: The Paleo Healing Cookbook! I knew that I wanted to include a jerky recipe in the book, but I wanted to switch it up a little by using a meat other than the more traditional beef. It was important to me that I created recipes for Nourish that were […]
Thai Bay Scallop Curry
I love scallops, but can’t justify purchasing them often because of their expense. Luckily, I’ve found the smaller bay scallop variety are often on sale in one of the grocery stores local to me, so I always snatch up a few bags when they’re half price! Bay scallops are just as sweet as their larger […]
Paleo Glazed Chicken Wings
I’m pretty proud of these Paleo Glazed Chicken Wings. Why? Because they’re not only delicious and Autoimmune Protocol friendly, but they’re also Whole30 compliant because they are completely free of any added sweetener like honey or maple syrup. So what’s the secret to making a lovely Paleo Glazed Chicken Wing? Surprisingly, the answer is…. mango! Huh? I […]
Ahi Tuna Ceviche with Sesame and Mint
Ceviche makes me think of tropical beaches, most of the time. Especially since my go-to versions are usually seasoned Mexican-style. But I went a little fancy with this Ahi Tuna Ceviche and decided to go with a more Asian inspired flavor theme after going to a sushi restaurant for the first time ever and LOVING […]
Chorizo-Spiced Lamb and Date Mini Meatballs with Cilantro Dipping Sauce
I make my own chorizo fairly regularly and it is fantastic in so many things. One of my favorite ways to use it is as a filling for stuffed peppers. I don’t recall exactly how I came up with the idea of adding chopped, dried dates to the chorizo, but it was a brilliant one, […]