Slow Cooker Korean Short Ribs

from nomnompaleo.com
serves 4

8 bone-in English-style grass-fed short ribs
salt
freshly ground black pepper
1 medium pear or Asian pear, cored, and chopped coarsely
1/2 cup coconut aminos
6 garlic cloves, peeled
3 green onions, roughly chopped
2 inch piece of ginger, cut into two pieces
2 tsp. fish sauce
1 Tbsp rice vinegar
1 cup chicken or bone broth
1/4 cup roughly chopped fresh cilantro

Preheat your broiler with the rack 6 inches from the heating element.

Season the ribs liberally with salt and pepper and lay the ribs, bone-side up on a foil-lined baking sheet. Broil the ribs for 5 minutes and then flip them over and broil for another 5 minutes.

Stack the ribs in a single layer in the slow cooker. I lay them on their side to cram them all in the pot. 

Toss the pear, coconut aminos, garlic, scallions, ginger, fish sauce, and vinegar in a blender and puree until smooth. Pour the sauce evenly over the ribs and add the broth to the pot.

Cover with the lid, set the slow cooker on low, and let the ribs stew for 9-11 hours. 

When it’s time to serve the ribs, remove the meat from the slow cooker and place them on a serving platter.

Let the braising liquid settle for 5 minutes and ladle off the fat if you wish. Adjust the seasoning with salt and pepper, and pour a cup of sauce over the ribs.

Sprinkle on the chopped cilantro and serve the remaining sauce on the side.

Store leftovers in the fridge for up to 4 days and freeze for up to 3 months.

Hearty Lamb Ragu with Rigatoni

from Food & Wine
serves 4-6

1/4 cup plus 2 Tbsp olive oil
2 large carrots, finely chopped
1 large onion, finely chopped
1 medium red bell pepper, finely chopped
4 oz thinly sliced pancetta, cut into 1/4-inch dice
1 lb boneless lamb shoulder, cut into 1/2-in dice (I just used precut lamb stew meat)
3/4 cup dry red wine
28-ounce can peeled Italian tomatoes, coarsely chopped, juices reserved
1 cup chicken stock
1 bay leaf
1/2 tsp crushed red pepper
1 lb rigatoni (or other thick pasta of choice... pappardelle works well too)
freshly grated pecorino roman cheese, for serving

In a medium dutch oven, heat 1/4 cup of the olive oil until shimmering. Add the carrots, onion, red bell pepper and cook over moderate heat, stirring occasionally until softened and just beginning to brown, about 12 minutes. Transfer the vegetables to a plate. 

Heat the remaining 2 Tbsp of oil in the pan. Add the pancetta and stir a few times over medium-high heat until sizzling. Add the lamb and cook, stirring occasionally, until the liquid has evaporated and the meat is browned, 10 minutes. Return the vegetables to the pan. Add the red wine and simmer until evaporated, scraping up any browned bits from the bottom of the pan. Add the tomatoes and their juices, the chicken stock, bay leaf, and crushed red pepper. Season with salt and pepper and bring to a boil.

Reduce the heat to moderately low, cover partially and simmer, stirring occasionally, until the lamb is very tender, 1 1/2 hours. Discard the bay leaf.

Cook the pasta and toss with half of the lamb ragu. Serve the pasta in large bowls topped with additional sauce and cheese, if desired.  

Italian Stuffed Cabbage

adapted from Smitten Kitchen

1 large savoy cabbage
1/2 cup almond meal
1/2 cup almond milk, or other alternative milk of choice
4 mild Italian pork sausages, casings removed
4 sage leaves, finely chopped
1 sprig of rosemary, finely chopped
Salt and freshly ground black pepper, to taste
1 28-ounce can peeled plum tomatoes, roughly chopped
2 Tbsp olive oil
1 clove garlic, peeled and minced

Prepare cabbage: Bring a large pot of salted water to boil. Discard any messy or broken outer cabbage leaves and carefully peel 12 nice, large leaves. Blanch leaves for about 30 seconds to 1 minute (you can do a few at at time), until wilted, and spread out on towels so that they dry and cool.

Make filling: Combine almond meal and milk in a bowl. Stir in herbs, salt, and pepper. Mix with sausage meat, herbs, parmesan and a pinch or two of salt and black pepper; this is easiest with a fork or bare hands. 

Make the cabbage rolls: Lay your first cabbage leaf on the counter. If it doesn’t want to lay flat, pare away some of the thickest stalk with a paring knife or vegetable peeler to make it more pliable. Form some of the filling mixture into a golf ball-sized round. Wrap cabbage leaf around it  and pin at the seam with a toothpick. Repeat with remaining leaves and mixture.

Make the sauce: In a heavy saute pan with a lid or a medium (5 to 6-quart) Dutch oven, heat olive oil over medium heat. Add the garlic and saute for about 30 seconds until just golden. Add the tomatoes, bringing the sauce to a gentle boil. Season with salt if needed. Add cabbage packages with seam and toothpick facing up, arranging them carefully in the pan so they all fit. Cover the pot and gently simmer for 25 minutes. Remove the toothpicks and carefully turn the rolls over, cooking them for another 25. Remove the lid and simmer for another 10 minutes to cook off some of the wetness. At this point they are cooked and ready to serve, but if you can rest them for another 15 minutes before eating them, the flavors settle and they become even better.

Serve with pasta, mashed potatoes, or cauliflower puree. 

Thai Turkey Lettuce Wraps

serves 4-6

1 lb ground turkey breast
1/2 lb ground turkey thigh
1 Tbsp coconut aminos
1 Tbsp rice vinegar
2 tsps avocado oil

2 heads butter lettuce or romain lettuce

2 Tbsp rice vinegar
1/4 cup coconut aminos
1 tsp toasted sesame oil
1 tsp sriracha
1 Tbsp coconut palm sugar
1/2 tsp pink himalayan salt
1/4 cup chopped fresh basil

3 Tbsp refined coconut oil
4 cloves garlic, finely minced
1 tsp finely minced ginger
1 tsp orange zest
4 green onions, finely chopped
1/4 lb cremini mushrooms, chopped

1 Tbsp arrowroot starch
1 Tbsp water

In a medium bowl, combine ground turkey, coconut aminos, vinegar, and avocado oil. Set aside to marinate.

Prepare lettuce for serving. If using butter lettuce, remove leaves and wash and lay out on a dish towel to dry. If using romaine, remove leaves, cut in half to make easier to handle. Wash and lay out on a dish towel to dry.

In a small bowl, combine next set of ingredients for the sauce. Set aside.

In a large saucepan over medium heat, melt 2 Tbsp coconut oil. Add the marinated turkey and cook until cooked through and no longer pink. Transfer to a platter.

Return the wok to high heat, add remaining 1 Tbsp coconut oil. Add garlic, ginger and orange zest. Stirring frequently, cook until fragrant, about 1 minute. Add green onions and mushrooms and stir fry until mushrooms begin to soften, about 4 minutes. 

Return the ground turkey to the pan, stir to combine. Add sauce and stir to distribute. Bring sauce to a boil. While waiting for the sauce to come to a boil, combine arrowroot powder and water in a small bowl. Once the sauce comes to a boil, pour arrowroot mixture into sauce and stir to combine. 

Taste for seasoning and adjust as needed. Serve with prepared lettuce cups.

Enchilada Casserole with Creamy Tomatillo Sauce

serves 6

2 teaspoons olive oil
3/4 pounds mushrooms, sliced
1 garlic clove
¼ teaspoon cayenne pepper
coarse salt & ground pepper
1 can black beans, rinsed and drained (these are optional, I include or leave out based on dietary restrictions)
8 oz frozen spinach, thawed
1 cup shrimp, peeled, deveined, and cut into small pieces (or you could use shredded chicken or another type of meat)
Tortillas (the recipe calls for 8 corn, but any kind would work), warmed and halved
Tomatillo sauce (recipe follows)
1 1/4 cups shredded Monterey Jack cheese, optional

Preheat oven to 400˚. In a large skillet, heat oil over medium-high. Add mushrooms and cook, stirring often, until browned, 7 minutes. Add garlic and cayenne; season with salt and pepper. Add black beans, spinach, and shrimp and stir to combine. Cook until shrimp is cooked. Remove from heat.

Spoon a thin layer of tomatillo sauce into baking dish. Arrange tortilla halves in dish. Top with half the bean mixture and ½ cup tomatillo sauce (use enough for a thin layer… as much as you want, really), then sprinkle with 1/3 the cheese. Repeat with another layer of tortilla halves, bean mixture, tomatillo sauce, and cheese. Top with remaining tortilla halves, tomatillo sauce, and cheese. Cover with foil and bake until center is hot and cheese melts, 10 minutes. Uncover and bake until cheese is bubbling, 5 minutes. If you omit the cheese, a marker for doneness is golden brown around the edges of the sauce. 

Tomatillo Sauce
3/4 pound tomatillos, husks removed
1 jalapeño, stem removed (I used 1 seeded jalapeño and 1 jalapeño with seeds)
1 medium white or red onion, cut into 1-inch pieces
1/2 bunch cilantro, stems removed
1/3 cup sour cream
1 peeled avocado
salt

In a small saucepan, combine tomatillos, jalapeño, and enough water to cover ingredients by 1 inch. Bring to a boil over medium-high. Reduce to a rapid simmer and cook until vegetables are tender, 7 minutes. With a slotted spoon, transfer to a blender and add onion. Puree until smooth. Add cilantro, sour cream, and avocado. Season with salt. Puree until smooth.

Cashew Chocolate Cookies

yields 4 dozen

2 Tbsp ground flax + 3 Tbsp water

1/2 cup coconut oil melted
1/2 cup cashew butter
1/2 cup coconut palm sugar
1/4 cup honey

1/2 cup tapioca starch
1/4 cup glutinous rice flour
1/4 cup oat flour
1/4 cup sorghum flour
1 tsp guar gum
3/4 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
2 Tbsp cocoa powder
1/2 cup chocolate chips, optional

Preheat oven to 325. In a small bowl, make flax egg by mixing together flax seeds and water, set aside. In a medium bowl, mix together all wet ingredients. In a separate bowl, combine dry ingredients and whisk a bit to distribute all the flours. Add flax eggs to wet ingredients and then add flours and mix until well combined. Add chocolate chips, if using, and stir to evenly distribute. Scoop walnut sized balls of dough and place on an parchment lined cookie sheet, about 2 inches apart. Bake for 10-12 minutes, or until edges are lightly brown. 

Turkey, Mushroom & Spinach Lasagna

adapted from One Part Plant
serves 8-10

3/4 cup raw cashews, soaked for a few hours (overnight is best), drained
1 cup veggie broth
avocado oil for sautéing
4 cloves garlic, minced, divided
1 lb ground turkey thigh
16 ounces mushrooms, thinly sliced
1 Tbsp tamari or coconut aminos
1 tsp dried thyme
4 cups fresh spinach leaves
1 package gluten-free lasagna noodles
4 cups marinara sauce, store-bought (32-oz jar) or your favorite homemade recipe

Preheat oven to 350F.

Combine soaked cashews and veggie broth in a blender and blend until smooth. This can take up to a few minutes depending on blender. Set aside.

In a large skillet, heat a tablespoon of oil over medium heat. When the pan is hot, add 2 cloves  garlic and sauté until it becomes fragrant. Add ground turkey and cook until meat is cooked through. Transfer to a plate. 

Return pan to heat and add another tablespoon of oil. Add remaining 2 cloves of minced garlic and saute until fragrant. Add the mushrooms and sauté until mushrooms soften and begin to brown. Add tamari and thyme and cook for 5 more minutes. Pour the cashew cream into the pan with the mushrooms. Reduce head to medium-low and simmer for a few minutes to let sauce thicken. Add spinach and stir until spinach is wilted. Add cooked turkey back into the pan and stir to mix through. 

Prepare lasagna noodles as needed.  

Spread a third of the marinara sauce on the bottom of a 8x11-in baking dish. Add a layer of noodles. Cover the noodles with half of the mushrooms mixture. Add a layer of noodles and cover with another third of marinara sauce. Add the remaining mushroom mixture. Cover with last layer of noodles and top with remaining marinara sauce. 

Cover the lasagna with aluminum foil and bake for 30 minutes. Remove the foil and bake for another 15 minutes.

Carrot Cake Muffins

adapted from primalpalate.com
yields 12

6 medjool dates, pitted
1 cup grated carrots, about 2-3 carrots depending on size
1 fuji apple, grated
1 1/2 cups almond meal/flour
1 cup shredded coconut
1 tsp ground cloves
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tsp baking soda
1 pinch sea salt
4 eggs, room temperature
3/4 cup pure maple syrup
6 Tbsp coconut oil, melted
1 tsp pure vanilla extract
1/4 cup walnuts, optional
1/4 cup golden raisins, optional

Preheat oven to 350F. Grease or line muffin tin with liners.

Soak dates in warm water for 30 minutes.

Grate carrots into a large mixing bowl. Core the apple and then grate into same bowl.

Add the almond flour, shredded coconut, cloves, cinnamon, nutmeg, baking soda, and salt and mix with your hands, lightly squeezing the carrots and apple pieces between your hands to release some moisture, until the ingredients start holding together.

In a blender or using a hand mixer, blend the eggs, maple syrup, coconut oil, vanilla, and soaked dates until smooth. Add to the bowl with the rest of the ingredients and stir with a spatula until batter is fully combined. Finally, stir in the walnuts and raisins if using.

Divide the batter evenly into muffin tins. Bake for 25 minutes or until golden brown on top and a toothpick inserted into the center comes out clean. 

Ground Chicken Lettuce Wraps

for the chicken
1 lb ground chicken thigh
1 Tbsp coconut aminos
1 Tbsp brown rice vinegar
2 tsp coconut oil, melted

for the sauce
1/4 cup coconut aminos
1 Tbsp fish sauce
1 Tbsp toasted sesame oil
2 Tbsp brown rice vinegar
1 tsp sriracha, adjust to taste
1 Tbsp coconut palm sugar
1/2 tsp sea salt
1/4 cup chopped fresh basil

for cooking
1 Tbsp arrowroot powder, can sub cornstarch
1 Tbsp water
3 Tbsp coconut oil

4 cloves garlic, minced
1 tsp finely minced ginger
4 green onions, sliced
1/2 cup finely diced mushrooms

for serving
2 heads lettuce, separated and trimmed into boat/cup sized pieces – iceberg, romaine, and butter lettuce all work great

In a bowl, combine chicken, coconut aminos, rice vinegar, and coconut oil. Set aside to marinate while you prepare the other ingredients.

In a small bowl or jar, combine ingredients for the sauce.

In a separate small bowl, combine arrowroot and water and set aside.

Heat a large saucepan or wok over high heat. Add 2 tablespoons coconut oil to pan and tilt pan to coat all sides. Add the chicken and stir fry until it just loses its pink color, about 2 minutes. Transfer to a plate and set aside.

Return pan to high heat, and add remaining 1 tablespoon coconut oil. Add garlic and ginger and cook until fragrant, about 1 minutes. Add green onions and mushrooms and stir fry for about 2 minutes.

Return chicken to the pan and pour in the sauce. When sauce comes to a boil, stir in the arrowroot mixture. Let cook for a few minutes more to reduce sauce slightly.

Taste and adjust seasonings, then spoon onto a platter. Serve with lettuce cups, placing a spoonful of filling in each lettuce cup.

Enjoy!

Kale Salad with Grapefruit Tahini Dressing

serves 2 (or 4 as a side)

1 bunch kale - stems removed, roughly chopped
1/2 white grapefruit, peeled, segmented, and torn into pieces
1/3 cup dried cherries, roughly chopped
1 Tbsp sesame seeds

dressing:
1 Tablespoon tahini
1 Tablespoon grapefruit juice (1-2 segments of grapefruit squeezed)
1/2 teaspoon coconut liquid aminos (you could substitute soy sauce or tamari; if so, omit salt)
pinch salt

In a medium bowl, massage kale with a pinch of salt until it begins to soften.

In a small jar, combine dressing ingredients and shake until well combined.

Pour dressing over kale and toss to coat. Add grapefruit, cherries, and sesame seeds and gently toss to evenly distribute all the goodies.

Enjoy!

Collard & Sweet Potato Hash

adapted from janssushibar.com
serves 4

4 Tbsp ghee or coconut oil, divided
1 small onion, thinly sliced
2 cups collard greens, finely chopped
1 cup diced smoked ham
1 pint chicken stock, preferably homemade
2 small sweet potatoes peeled and cut into 1/2-inch cubes
salt and pepper, to taste

Heat 2 tablespoons ghee or coconut oil in a large, heavy skillet over medium-low heat. Add the onions and cook until soft and beginning to caramelize.

Add the collards, ham and chicken stock to the pan; reduce the heat to low. Cover and cook, stirring occasionally, until the collards are tender, about 15 minutes. Remove the lid and increase the heat slightly and continue cooking until the liquid in the pan has mostly evaporated.

While the collards are cooking, place the sweet potatoes in a pan of cold, salted water. Bring to a boil over high heat and cook for 3 minutes. Drain and rinse with cold water.

Increase the heat under the skillet to medium high. Add the sweet potatoes and the remaining 2 tablespoons of ghee or coconut oil to the pan with the collard mixture and cook, stirring frequently, until the potatoes are tender and beginning to brown. Season to taste with salt and pepper.

Serve hot or at room temperature.

Thai Coconut Curry Meatballs

adapted from wholesomelicious.com
serves 6-8

1 lb ground turkey
1 lb ground turkey sausage*
1 tsp curry powder
2 tsp ground basil
¼ tsp ground ginger
½ tsp garlic powder
¾ cup almond flour
1 egg, beaten
2 Tbsp coconut oil
1 medium yellow onion, chopped
1 red bell pepper, chopped
2 garlic cloves, crushed
2 Tbsp chopped fresh ginger
3 Tbsp Thai red curry paste
1 14 oz can + ¾ cup full fat coconut milk
⅓ cup chopped fresh basil
1 tsp salt + more to taste

Preheat oven to 375.

Mix together ground turkey and sausage in a medium sized bowl. In a smaller bowl, mix together curry powder, basil, ginger, garlic powder, and almond flour. Add to the meat and incorporate well. Add the egg. Form the meatballs into 1 -1.5 inch diameter balls, and place on a large baking sheet. Bake for 20 minutes.

While meatballs are cooking, make the sauce. Heat a large skillet to medium high heat, add coconut oil. Add the chopped veggies: onion, bell pepper, garlic, and ginger. Cook for 5-7 minutes until onion is translucent. Add curry paste and stir until combined. Slowly add coconut milk, stirring while you pour. Reduce heat to medium and simmer for 10 minutes. Add salt, and more to taste if needed.

Add meatballs to the sauce, and cook for another 5 minutes. Finish off with fresh basil.

Serve hot over spaghetti squash, noodles, zoodles, rice, or cauliflower rice.

NOTES: Turkey sausage can be hard to find without fillers and added sugar. You can also use ground pork, or all ground turkey as a replacement.

Chocolate Zucchini Muffins

adapted from paleogrubs.com
yields 12 muffins

1 cup almond butter
2 eggs
1/4 cup maple syrup
1 tsp vanilla extract
Pinch of salt
2 Tbsp coconut flour
1-2 Tbsp cocoa powder
1 tsp apple cider vinegar
1/2 tsp baking soda
1 cup shredded zucchini
1/2 cup paleo approved dark chocolate, chopped into small pieces

Preheat the oven to 350F. Line a muffin tin with cups. Squeeze any excess moisture out of the shredded zucchini. In a medium bowl, mix together the almond butter, eggs, syrup, vanilla, and salt. Stir in the coconut flour and cocoa powder. Add the vinegar and baking soda and stir to combine. Fold in the shredded zucchini and then the chocolate chips.

Add about 1/4 cup of batter into each muffin cup. Bake for 20-25 minutes, or until a toothpick comes out clean. Best enjoyed when warm!

Store in a airtight container in the fridge for up to 1 week or in the freezer for up to 1 month.

Red Curry Squash Soup

adapted from Real Simple
serves 4

1 medium butternut squash, diced (about 4 cups)
4 tablespoons red curry paste
3 cups vegetable stock
1 cup coconut milk
½ teaspoon kosher salt, plus more to taste
2 tablespoons vegetable oil
1 head baby bok choy, thinly sliced
1 fresno chile, thinly sliced
1 tablespoon fresh lime juice (from 1 lime)

Combine the squash, curry paste, and vegetable stock in a large saucepan over high. Bring to a boil; reduce to a simmer and cook, stirring occasionally, until the squash is tender, 12 to 15 minutes. Remove from heat and let cool 10 minutes. Transfer to a blender, add the coconut milk, and process until smooth. Season to taste with salt and set aside.

Toss the bok choy, chile, and lime juice in a medium bowl; season with salt. Reheat the soup if necessary and serve topped with bok choy mixture.

Nightshade-Free Sloppy Joes

Serves 4

2 7oz cans carrots, drained
3 Tbsp rice vinegar
¼ cup coconut palm sugar
2 tsp garlic salt
2 tsp onion powder
1 tsp molasses
1 Tbsp honey
2 Tbsp spicy brown mustard
1 Tbsp coconut aminos
1 cup water
1 lb ground beef (or ground turkey – ½ light, ½ dark)
1 small yellow onion, diced

Blend first 10 ingredients in a high speed blender or food processor, until smooth. Set aside.

Heat oil in a large skillet over medium heat. Add diced onions and cook until they start to sweat and soften, about 4 minutes. Add ground meat and cook until meat is browned and cooked through. Add sauce and let simmer 30 minutes, stirring occasionally. Add salt and pepper as need.

Triple Meat & Bean Pumpkin Chili

serves 6

1 small yellow onion, diced
3 cloves garlic, minced
1 lb ground bison
1 lb ground chicken
½ lb ground turkey thigh
1 can black beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 can kidney beans, drained and rinsed
1/2 cup pumpkin puree
2 cups beef broth

SPICE MIX:
¼ cup chili powder
1 tsp cumin
1 tsp paprika
1 tsp salt
½ tsp black ground pepper

In a heavy bottom stock pot over medium heat, heat 1 Tbsp oil. Add onions and saute, stirring infrequently, until onions begin to soften and brown – you want the onions to begin to caramelize to develop deeper flavors. While the onions are cooking, mix the spices together in a small bowl, set aside.

When onions are beginning to brown, add garlic and stir to allow garlic to briefly cook (don’t let it brown and burn).

Turn heat up to medium-high and add ground meats. Stirring constantly until browned and cooked through.

Add beans and stir to combine. Sprinkle spice mix over the top of the mixture and then stir well to combine. Add pumpkin puree and broth. Stir one last time to mix well.

Bring chili to a boil. Reduce heat to low and cover pot. Let simmer for 30 minutes to an hour.

Serve with cornbread. Garnish with sour cream and shredded cheese if desired.

Quinoa Porridge

Serves 2-4 depending on portion size

1/2 cup quinoa
1 cup water
1/4 cup rice milk (or other milk)
1 Tbsp honey
1/2 tsp cinnamon
1 Tbsp flax seeds or flax meal
Pumpkin seeds (or other seed of choice)
Hazelnuts (or other nut of choice)
Dried currants
Goji berries... and any other things you have in the pantry that you want to throw in!

Place quinoa and water in a small saucepan. Bring to a boil and then reduce heat and cover. Let it do its thing for 15-20 mins.

While the quinoa is cooking, gather your other ingredients. If your seeds or nuts aren't toasted, go ahead and toast them in a pan on the stove. Keep an eye on them and don't let them burn. It's best to toast the seeds and nuts separately since they will cook at different rates.

When the quinoa has absorbed all the water, add the remaining ingredients, stirring to mix it all in. Cover and remove from heat. Let sit for 10 minutes.

Serve and enjoy!

This recipe is great served hot on a cold day, or in months as hot as we are having right now, make it the night before and eat it cold the next morning.

Sweet Potato & Black Bean Tacos

1 tsp olive oil
1 small sweet potato, cut into small cubes
1 tsp sriracha
1/2 tsp honey
1/2 tsp salt
1/2 can black beans, drained and rinsed
1 handful fresh spinach, roughly chopped
Corn tortillas
Topping of choice (ex: cheese, avocado, cilantro, etc.)

In a saucepan, heat olive oil. Add sweet potatoes and saute until almost cooked. Add sriracha, honey, and salt, stirring to combine and fully coat sweet potatoes. Add black beans and cook until beans are warmed. Add spinach, stirring to distribute sauce and cook until spinach has wilted.

Warm corn tortillas and add filling. Top with cheese, avocado, cilantro, or other topping of choice.

Enjoy!

Shitake & Zucchini Stirfry

makes 2 servings

1 bunch of soba noodles (I used King Soba brand, because they're GF)
1 tsp avocado oil
1 zucchini, cut into small cubes
1/4 pound shitake mushrooms
2 Tbsp tamari
1 tsp mirin
2 tsp brown rice vinegar
1 Tbsp wakame flakes
1 Tbsp dulse flakes
Sriracha sauce for garnish

In a medium saucepan, heat some water to boil the noodles.

Meanwhile, in a saucepan or skillet, heat oil. Add zucchini and cook for a few minutes until edges begin to turn clear. Add mushrooms and stir until they are coated with oil. Add tamari, mirin, and brown rice vinegar and stir to mix everything together. Let the liquid cook off for a minute or so and then sprinkle the wakame and dulse over the top of the dish. Stir a bit to distribute the seaweed and then turn the heat off, cover the pan, and let sit for a few minutes while the noodles are cooking.

The water should be boiling by now, so add the noodles and cook until they are tender (about 4-5 minutes). When done, add cooked noodles to the skillet of veggies and stir everything up to coat the noodles and distribute the veggies.

Serve with a few drops of sriracha for a little garnish and an added kick.

Enjoy!

Watermelon Salad

makes 4 cups

4 cups cubed watermelon
1/3 cup full fat coconut milk (room temperature and shaken)
1/2 tsp honey (more/less if you want it more/less sweet)
1 Tbsp (loosely packed) mint, washed and chopped

Place watermelon in a large bowl. In a smaller bowl, combine remaining ingredients until honey is dissolved. Pour dressing over watermelon and toss until evenly coated. Let sit for a few hours in the fridge so the dressing has time to soak in. Or, if you're like me, eat it right away because you can't wait.