Raw Zucchini Noodle Pad Thai

Raw Zucchini Noodle Pad Thai

raw pad thai

I don’t like winter one little bit. I’ve tried the Wim Hoff method, I’ve tried to embrace cocoa and warm fires and snow angels. The only time I’ve ever really felt an attraction to winter is when I took mushrooms and couldn’t feel the cold and when engaged in snowboarding. Aside from that it would be really cool to just work from my computer and live in Ecuador. Hear that internet Gods!!! Make it happen. Please? Until then I embrace eating summer foods on dreary grey winter days which otherwise would be more akin to potato chowder and a glass of bourbon. Enter: Raw Zucchini Noodle Pad Thai

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Subsequently I scarfed down half this salad before work and it moosted my bood x100. My lovely clients at primal paleo sent me a spiralizer to create some exciting new recipes for their blog. I’ve missed having one around, they are so useful and by george is it just me or does food taste better spiralized!?

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Raw Zucchini Noodle Pad Thai

Ingredients

  • 3 zucchinis, spiralled or julienned
  • 3 carrots, spiralled or grated
  • 2 C red cabbage, finely sliced
  • handful radishes, sliced
  • 1 whole bell pepper, sliced
  • 1 whole tomato, chopped
  • 1/4 red onion, finely sliced
  • handful cilantro, chopped
  • handful green onions, sliced
  • For the sauce
  • 1/2 C coconut milk
  • juice from 1 lime
  • 1 Tbs apple cider vinegar
  • 2 Tbs olive oil
  • 2 Tbs almond butter
  • 1 garlic clove, minced
  • 1 inch piece ginger, minced
  • 2 tsp fish sauce
  • 2 tsp coconut sugar
  • 1 thai red chili
  • 1/4 tsp sea salt

Instructions

  1. Toss together all the veggies except the cilantro and green onions.
  2. In a blender, food processor or by hand combine all the ingredients for the sauce until smooth and creamy.
  3. Pour sauce over the vegetables and toss to combine, top with cilantro and green onion and enjoy!
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raw pad thai

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Shrimp and Avocado Lettuce Wraps with Almond Satay Sauce

Shrimp and Avocado Lettuce Wraps with Almond Satay Sauce

Shrimp and Avocado Lettuce Wraps with  Almond Satay Sauce

Since moving to the city I’ve felt utterly nature deprived. It’s not that there aren’t parks and walking trails, it’s just that they are so manicured and full of people. There aren’t many wild places left, and that to me is what real nature is all about. Places where animals are allowed to roam free and trees can grow wherever they want. Where you can fish and hunt and set up camp and no one is there to tell you no. In Canada there are still many places like this, though you have to make a journey to find them. Yesterday we made it to a little nook in the woods, and while not totally wild it was still a closer cry to the calling in my heart that aches to just walk through trees and feel the sun on my face, unfiltered from city towers and highway smog.

Shrimp and Avocado Lettuce Wraps with  Almond Satay Sauce

There were buffalo rolling in dust piles and a coyote with a pheasant in it’s mouth. And of course there was a picnic, because no outing is complete without a nice meal in the grass. These shrimp and avocado lettuce wraps were the star of the show. They out do a sandwich any day and leave you feeling nourished but not weighed down. It’s so nice to just disconnect, even for one day a week. To just walk and breathe and witness the beauty all around us. The rest of the week can be for hustling and connecting but just one day devoted to simplicity is worth more than a whole week of busyness.

Shrimp and Avocado Lettuce Wraps with  Almond Satay Sauce

The almond satay sauce for these is super versatile and makes an amazing salad dressing or sauce for rice noodles or grilled chicken. You could also substitute the shrimp in this recipe for chicken or other seafood, they are mighty adaptable and make a great healthy lunch.

 

Shrimp and Avocado Lettuce Wraps with Almond Satay Sauce

Ingredients

    For the Shrimp and Avocado Lettuce Wraps
  • 20 medium sized shrimp
  • 1 clove garlic, minced
  • 1 lime or 1 tsp lime juice
  • 1 tsp olive oil
  • 1 head iceberg or butter lettuce
  • 1/2 yellow pepper, sliced
  • 1/2 red onion, finely sliced
  • 1 ripe avocado, sliced
  • handful cilantro
  • For the Almond Satay Sauce
  • 1 inch piece ginger, chopped
  • 2 Tbs almond butter
  • 1/2 C coconut milk
  • 1 Tbs fish sauce
  • 1 thai red chili, minced
  • juice of 1 lime or 1 tsp lime juice
  • 1 date, chopped
  • handful cilantro, chopped
  • sea salt and pepper to taste

Instructions

    For the Shrimp and Avocado Lettuce Wraps
  1. Heat a skillet or large frying pan with olive oil, add garlic and stir until fragrant.
  2. Dry off the shrimp as much as possible before placing in the pan. Cook for 2 minutes on each side and finish with juice from one lime. Turn off the heat and set aside to cool.
  3. Carefully remove lettuce leaves and lay out on a platter. Place a few slices of pepper, avocado, red onion and a sprinkle of cilantro on each one.
  4. Place 2-3 shrimp on each lettuce leaf and when you're ready to roll them notice the direction of the curve at the base of the lettuce and roll with it (you can choose to tuck the ends in or not)
  5. For the Almond Satay Sauce
  6. Place all ingredients in a blender until smooth. Serve alongside the lettuce rolls and save any extra for other uses.
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Prosciutto Wrapped Scallops with Avocado Salsa Verde and Wilted Mizuna

Prosciutto Wrapped Scallops with Avocado Salsa Verde and Wilted Mizuna

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Whoa that was a mouthful. I could’ve made it longer, I could’ve said, crispy cast iron seared scallops lovingly draped in a coat of salty prosciutto, smothered with my bright green take on salsa verde, roasted tomatillos, garlic, and a big old fresh avocado to sweeten the deal, all alongside a tender little pile of mizuna greens cooked in a bit of bacon fat for a total of about 30 seconds. Phewf. Okay, should I write menus or is a bit too convoluted? Long story short, if you have ever felt to intimidated to make scallops, stop right now. You know how many amazing scallops you can eat at home for the same price as three on your plate in a fancy restaurant? Learning to make amazing perfect Prosciutto Wrapped Scallops will be a skill that sticks to your side like those little tender tid bits clinging to their shells.

Prosciutto Wrapped Scallops

So this isn’t the first time I’ve waxed poetic about scallops

 

I can’t believe it’s October. Today the little man and I had a date and frolicked in the leaves, enjoying the sunshine after a full on yoga sesh. It was gorgeous to look at him in such a state of pure joy as I threw little dried piles of leaves on him. Like how much happier can you get? Even in the midst of chaos and hardship that smile makes everything okay. Oh and he adooooores scallops!

Prosciutto Wrapped Scallops with Avocado Salsa Verde and Wilted Mizuna

Ingredients

    For the salsa verde
  • 1 lb tomatillos
  • 3 garlic cloves
  • 1/2 red onion, chopped
  • 1 tbs lime juice
  • handful cilantro
  • 1 jalapeno (seeds removed for less spice)
  • 1 ripe avocado
  • sea salt and pepper to taste
  • For the scallops
  • 1 Tbs olive oil
  • sea salt and pepper
  • 1 lb sea scallops
  • 8-12 slices prosciutto
  • For the mizuna
  • 1 bundle mizuna greens
  • 1 tsp bacon fat

Instructions

    For the salsa verde
  1. Heat oven to 400F.
  2. Slice the tomatillos in half and place on a parchment lined baking sheet with the garlic and onion. Drizzle with a bit of olive oil and salt and pepper. Roast for about 20 minutes until the tomatillos are soft.
  3. Add all ingredients to a blender or food processor and pulse until well combined.
  4. For the scallops
  5. Rinse and dry the scallops very well (key) add salt and pepper liberally on both sides.
  6. Use a cast iron pan for optimal results. Heat pan with olive oil until sizzling. Drop the scallops one by one but be sure not to overcrowd them, leave about an inch of space between each one. Do them in batches if need be. Do not touch them once you put them in the pan. Wait about 2 minutes cooking on medium-high heat before flipping, cook for another minute or two on the other side, turning the heat up a bit as the pan will have slightly cooled.
  7. Transfer to a plate and wrap with a slice of prosciutto.
  8. For the mizuna
  9. Add the bacon fat and mizuna to the same pan you cooked the scallops in. Cover for 30 seconds et voila.
  10. Serve with scallops and a dollop of salsa verde
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Sopa de Pollo

Sopa de Pollo

Sopa de pollo

 

The ideal soup. In the words of my father, probably my biggest food critic besides myself. The man that thinks everything I make needs more gluten. The guy that when I try to get him on board with our sugar cleanse, goes out and buys a box of halloween candy and claims he thought sugar cleanse meant MORE sugar.

Sopa de pollo

If he loved this soup, i’m pretty sure everyone will. Best part, it uses a whole chicken which in my opinions is the easiest most economical way to eat chicken. A whole free range chicken feeds a crowd and you get the bones to make stock later. By far the easiest way to cook a whole chicken is to make a big soup.

Sopa de pollo

 

There’s no risk of it not being cooked or worse, being dry and overcooked. The only downside is you don’t get that crispy skin, but I personally looooove the fat that the skin imparts in the soup. It’s so rich, and although the coconut milk isn’t a traditional addition, it adds a creamy comfort to my version of sopa de pollo like none other.

Sopa de pollo

Sopa de Pollo

Ingredients

  • 1 tsp cooking fat of choice
  • 1 onion
  • 2 garlic cloves, minced
  • 1 28 oz can crushed tomatoes + equal amount of water
  • 1 1/2 tsp chipotle powder or 1 whole chipotle in adobo (chopped)
  • 1 tsp sea salt
  • 1 tsp paprika
  • 3 roasted red peppers, chopped
  • 2 C squash of preference (delicata,butternut etc.) cut into cubes
  • 1 C sweet potato, cubed
  • 1 whole chicken (about 3-5 lbs)
  • 1 can full fat coconut milk
  • 1 lime + extra for garnish
  • large handful cilantro, chopped
  • 1 ripe avocado, sliced

Instructions

  1. In a large pot or slow cooker heat oil and add onion and garlic. Cook until golden and fragrant and add crushed tomatoes, spices and salt.
  2. Add the whole chicken, roasted red peppers,squash, sweet potato and water to cover chicken. Cover and let cook on low for 1 1/2 hours.
  3. Remove the cooked chicken and place in a large bowl. Let it cool a bit before removing meat from the carcass.
  4. Add pulled chicken, coconut milk and the juice from one lime.
  5. Serve with chopped cilantro, fresh avocado and lime wedges.
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Sopa de pollo

Hey I'm Chantelle, my alter ego would be a mermaid if I wasn't such a terrible swimmer. I love writing authentically and cooking in my pyjamas. My favourite pastimes include eating avocados, travelling the world and hanging out with a toddler.

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Chipotle Elk Lettuce Wraps with Cashew Queso

Chipotle Elk Lettuce Wraps with Cashew Queso

Chipotle Elk Lettuce Wraps with Cashew Queso

We’ve pretty much made lettuce wraps the go-to lunch on the whole30. They’re just so easy, versatile and always hit the spot. Who needs tacos and burritos when you’ve got lettuce wraps. I love these pulled pork lettuce wraps so much, but the prep is a lot more involved. With these chipotle elk lettuce wraps you can literally whip them up in under 20 minutes. If you don’t have access to elk you can most definitely just use ground beef. Lucky me, a friend of a friend is a hunter and scored an elk not too long ago. As i’m making this beautifully fresh elk, my man starts you tubing elks in heat. What an appetizing sound it is, check that shit out AFTER you eat these.

Elk is such an amazingly rich meat. Wild meat is something else, when its hunted properly it doesn’t get those fear hormones that make meat taste off. Not to mention the amazing nutrition from an animal that spent its life grazing wild forests. Have you ever thought about how most of our meat is female? It’s a little out of balance if you ask me. I mean, we don’t eat the roosters, or the bulls, or the boars. Not for any good reason either. These guys just require different cooking styles, but they’re delicious none the less. I like to have some yin and yang balance in my meat eating, which is why wild is where it’s at.

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It’s day 8 of the whole30 and I just posted a new meal plan for week 2. I don’t always follow my own meal plans, but they are inspiring and I think they paint a picture that the whole30 isn’t this wretched deprivation experiment. My major vice is cheese, mostly because of the way it melds flavours together. It’s like a fatty little vehicle that ensures a deep feeling of satisfaction. So I’m thankful for cashews, as they turn into this magical, creamy, cheese like substance with just a few pulses of the blender. You can keep the cashew queso liquid enough so that it can be used as a salad dressing. I like to make extra as a dip for raw veggies and last nights indulgence, tostones, aka fried plantains, aka basically fries from McDonald’s that are totally good for you.

 

Chipotle Elk Lettuce Wraps with Cashew Queso

Ingredients

    For the Chipotle Elk Lettuce Wraps
  • 1 head butter or iceberg lettuce
  • 1 tsp cooking oil or fat of choice
  • 1 white onion, finely chopped
  • 1/2 lb ground elk (or ground beef)
  • 1 tsp chipotle powder
  • 1/2 tsp sea salt
  • 1/4 tsp fresh cracked pepper
  • juice of 1/2 lime+ extra wedges for serving
  • 2 carrots, grated
  • For the Cashew Queso
  • 1 C cashews (soaked for at least 20 minutes and drained)
  • 3/4 C fresh water
  • juice of 1/2 lime
  • 1 garlic cloves, minced
  • 1 Tbs nutritional yeast
  • handful fresh cilantro, chopped
  • 1/2 tsp turmeric
  • 1/2 tsp sea salt
  • fresh cracked pepper

Instructions

    For the Chipotle Elk
  1. Melt oil in a large skillet, add onions and cook until golden.
  2. Add elk and seasonings, cook on med-high until nicely browned. Finish with a squeeze of lime juice.
  3. Separate lettuce leaves and assemble on a plate, put a neat little pile of grated carrots, followed by a small scoop of the chipotle elk and some lime wedges.
  4. For the Cashew Queso
  5. In a blender or food processor, combine cashews, water, lime, garlic, nutritional yeast, cilantro and seasonings and pulse until super smooth and creamy. You can add more water to achieve your desire thickness.
  6. Drizzle over top of lettuce wraps and enjoy!
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Fennel Grapefruit Detox Salad

Fennel Grapefruit Detox Salad

 

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Holy case of the Mondays today. On top of the ‘kill all things’ stage of the whole 30, my little teething monster has been draining 60 calories of comfort a minute from me. I don’t understand how women with children under 3 get absolutely anything done. Murphy’s law is in full swing because as soon as I wrote that he is off on his own smashing remote controls. Do I care? Nope.

How do you cope with ineffective days? I feel like our society superimposes really high standards of productivity. But some days it feels pretty difficult to cross anything off the to-do list. I have to gently remind myself that raising a child is always on the top of that list, and that I must always work on that first.

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About this salad, it’s beyond refreshing and packed with craving busting minerals. Often we get those mad cravings for sweets and quick fix foods because of mineral deficiencies. But you know what sucks? Boring salads. Boring vegetables. They give vegetables a bad rep. It’s my mission to never ever make a boring salad. Cruciferous vegetables are particularly detoxifying because they’re so high in I3C or indole-3-carbinols, which help to break down bad estrogen in the body and regulate hormones. Aside from that the fiber and vitamin C in this salad are cleansing and help me feel more vibrant and just plain happy during the first few days of the whole 30. I find that I always have a craving for crunchy foods and this Fennel Grapefruit Detox Salad more than satisfies. Save some of the fronds for garnish or adding to soups and what not, they really impart that lovely anise flavour.

Fennel Grapefruit Detox Salad

Ingredients

  • 1 bulb fennel, remove stalks and finely slice
  • 1 grapefruit, zest and remove skin and pith, slice and set aside zest.
  • 4 kale leaves, stalks removed, chopped
  • 1 C red cabbage, finely chopped
  • 1/4 C red onion, finely sliced
  • 1/2 C pistachios
  • For the dressing:
  • 1/3 C olive oil
  • 2 Tbs apple cider vinegar
  • 1 Tbs tahini paste
  • 1/2 tsp sea salt
  • fresh cracked pepper
  • 1/4 C finely chopped chives

Instructions

  1. Zest the grapefruit and set aside. Remove skin and pith and slice. Add all vegetable to a large salad bowl and top with grapefruit pieces.
  2. Combine grapefruit zest with olive oil, vinegar, tahini, salt, pepper and chives until smooth and creamy.
  3. Toss salad with vinaigrette and top with pistachios.
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