Easy Tom Kha Gai Soup

I made this during Seattle snowmageddon 2019. I used coconut oil and coconut sugar and served it over white basmati rice. Delicious!!

Easy Tom Kha Gai (Thai Coconut Chicken Soup)

An easy to make recipe, authentic and delicious made with coconut milk. A Thai classic that's ready to eat in 30 minutes!

Author PetersFoodAdventures
Ingredients:
1 tablespoon oil  (I used coconut)
1 tablespoon lemongrass finely chopped
3 teaspoons ginger freshly grated
1 clove garlic minced
3 green Thai chillies deseeded and chopped finely
1/2 teaspoon ground turmeric
2 cans of coconut milk 800ml
4 cups of chicken stock 1 litre
1 cup water
1 teaspoon grated palm sugar optional  (I used coconut sugar)
2 tablespoons fish sauce
4 cups shredded chicken
3 green onions sliced thinly
1/4 cup lime juice
zest of a lime
3 tablespoons fresh coriander/cilantro coarsely chopped
bean sprouts as garnish

Instructions:
Heat oil in a large stockpot. Cook lemongrass, ginger, garlic, chilli, turmeric and cook for about 2 minutes until it start to be fragrant.
Stir in the coconut milk, chicken stock, water, palm sugar and fish sauce. Bring to a boil then add the chicken. Reduce heat and simmer for about 10 minutes.
When you are ready to serve, add green onions, lime juice, lime zest and coriander. Garnish with a handful of bean sprouts and coriander/cilantro.

Recipe Notes:
Instead of lime zest, you can use 4 kafir lime leaves chopped finely, fried together with the garlic and chili. It's sometimes hard to source, so I find the lime zest works really well as a substitute at the end of the meal.

Gluten & Dairy-Free Thanksgiving

I enjoyed the best and healthiest Thanksgiving meal with friends this year!  The hostess is also gluten and dairy free and it's also mostly low FODMAP.  Here was our menu:

Roasted turkey

Mashed sweet potatoes (with marshmallows, a special treat)

Wild rice with mushrooms (cooked with bone broth)

Green beans (steamed and tossed with olive oil and salt)

House salad with homemade vinaigrette dressing

Homemade cranberry sauce (cranberries, oranges and fresh ginger)

Homemade gravy (no onions)

Winter squash pie (crustless) with homemade coconut whipped cream (coconut cream, maple syrup and vanilla)

Brownies with strawberries

Homemade Chai tea and Ginger brew with pineapple juice

 

Bacon-Chicken Liver Pate (better than it sounds!)

by Holly C. Berman, EAMP, MSOM

recipe adapted from Mickey Trescott

Ingredients:

6 pieces uncured bacon

1 small onion (replace with 2 stalks of celery for low FODMAP)

4 cloves garlic (omit or reduce for low FODMAP)

1 lb grass fed chicken or beef livers (beef is stronger tasting)

3 T each (choose 2-3): fresh rosemary, thyme, sage, parsley, marjoram

1/2 C bacon grease

1/2 t salt

Slices of fresh carrot or cucumber

Cook the bacon in large cast iron pan until crispy. Set aside to cool, reserving the grease in the pan to cook the liver.

Add the onion or celery and cook for 2 mins on med-high heat. Add the garlic and cook for 1 more min. Add the liver, resting it in the middle of the pan and sprinkle with the fresh herbs. Cook for 3-5 minutes per side, until no longer pink in the center.  Careful not to overcook the liver, mix everything up when it is done.

Turn off the heat, place contents into a blender or food processor with the bacon, bacon fat and sea salt. Process until it forms a thick paste, adding more bacon fat if too thick.

Serve with carrot and/or cucumber slices or crackers. Store in refrigerator for up to 1 week and freeze in small batches for future consumption.

From Mickey Trescott: "Liver is the most potent superfood, containing B12, iron, amino acids and vitamin A. It has a lower toxicity than fatty meat from a conventional animal. Eating liver regularly is on of the most helpful foods. Chicken liver has more iron than beef liver. Consume 1 ounce/day, early in the day, for 3 days then none for 1 week."

 

Chicken livers cooking with lots of herbs, celery and a little garlic

Pate ready for freezing

Paleo/Vegan Chocolate Chip Cookies!

Preheat oven to 350 degrees.  In a medium bowl combine:

2 Cups almond meal or flour or paleo baking flour blend
1/2 t baking soda
1/4 t salt

To this mixture add:
1/4 Cup coconut oil, softened
1/3 Cup maple syrup
2 t vanilla
1/2 Cup chocolate chips (I prefer Enjoy Life Foods allergen free chips)

Mix well. Place by rounded teaspoons on parchment paper lined or coconut oil greased baking sheet.  Bake at 350 degrees approximately 10 mins or until edges are golden brown.

Paleo Strawberry Rhubarb Mini Tarts

INGREDIENTS:

Filling:
2 pints of fresh strawberries hulled and cut into 1/2 inch pieces
2 to 3 large stalks of rhubarb chopped.
1/3 Cup Coconut flour.
1/8-1/4 Cup Coconut sugar
1 1/2 tsp Chia seeds
1 1/2 Tbsp cold water

Tart Crust:
1 Cup Coconut Flour.
2/3 Cup melted Coconut oil
2 Eggs
2 tsp Coconut sugar

INSTRUCTIONS:

Preheat Oven to 375 F.

In a large bowl, mix the 1/3 cup coconut flour with the 1/8-1/4 cup coconut sugar. Toss strawberry pieces and chopped rhubarb with the flour/coconut sugar. Let fruit and flour/ sweetener mix sit in bowl for 30 minutes.

In small bowl, mix 1 1/2 tsp chia seeds and 1 1/2 Tbsp water and put in the fridge for 15 minutes.

While waiting for seeds to set, make tart crust.
Mix in large bowl: 1 cup coconut flour, 2/3 cup melted coconut oil, 2 eggs and 2 tsp coconut sugar. Mix until pie dough forms (looks like play dough).

Grease muffin tin or pie pan with coconut oil. Press small balls of dough into a muffin pan for mini tarts, or whole dough ball into a pie tin for whole tart.

Take chia seed mix out of fridge and add to fruit mixture, and stir into fruit. Add spoonfuls of fruit mixture to fill the crusts in muffin pan or the crust in pie tin.

Bake in oven for 20 to 25 minutes for mini tarts or 40 to 45 minutes for whole pie. Make sure to check at shortest time to see if edges of crust are browned.

Let cool completely and refrigerate for 4 hours to overnight to let filling set. Do not cut into before refrigerated, as it won't be firm and set. Makes 16 small tarts or 1 pie.

PALEO DONUT RECIPES! yummy!!

We don't have to be deprived to eat healthy! The secret to really good paleo donuts is to bake them first, then fry. These recipes are for plain donuts; sweeten them up with a glaze made of coconut oil and coconut sugar or maple syrup; add cacao or cocoa powder and vanilla for chocolate glaze .

CHOCOLATE

Ingredients:
4 room temperature eggs
2/3 cup coconut oil, softened
1/3 cup maple syrup
1 t pure vanilla extract
4 1/2 T coconut flour
2 T tapioca flour
2/3 cup raw cacao powder or unsweetened cocoa powder
1/2 t baking soda
1/8 t salt

Preheat oven to 350 degrees F. In large bowl beat eggs with a fork or whisk.  Add maple syrup, coconut oil and vanilla and beat with whisk or with an electric hand mixer.  In a smaller bowl, combine coconut and tapioca flours, cacao powder, baking soda and salt, sifting with a fork.  Whisk the dry mixture into the wet until fully combined and a thick batter forms.  Grease donut pan with coconut oil and fill molds 2/3 full. Bake at 350 degrees 15-18 minutes or until toothpick comes out clean.  Allow to cool 5 minutes in molds, then remove carefully onto wire rack to fully cool.  Heat 1/2" deep coconut oil in deep fry pan to 360-375 degrees.  Place donuts in oil and fry 1-2 minutes on each side, flipping and removing with a "spider" utensil or tongs to remove excess oil. Allow to cool on wire rack with paper towel underneath to catch excess oil.  Enjoy hot out of the oil, within 3-5 days or allow to cool and freeze for future consumption.

CHAI SPICE

5 room temperature eggs
1/4 cup coconut oil, softened
1/4 cup maple syrup
1/2 cup coconut flour
1/2 t baking soda
2 t Chai spice mix: cardamom, cinnamon, dried ginger, black pepper, cloves. Vary amounts according to your taste preference, I prefer more cardamom, less black pepper.

Preheat oven to 350 degrees F. Combine spices in small bowl to create Chai mix. Beat eggs in a medium-sized bowl; add coconut oil and maple syrup. Sift coconut flour, baking soda and Chai spice with a fork. Stir dry ingredients into wet ingredients and mix thoroughly. Grease donut pan with coconut oil and spoon batter into molds 2/3 full. Bake for 15-17 minutes until toothpick comes out clean. Allow to cool 5 minutes in molds, then remove carefully onto wire rack to fully cool. Heat 1/2" deep coconut oil in deep fry pan to 360-375 degrees. Place donuts in oil and fry 1-2 minutes on each side, flipping and removing with a "spider" utensil or tongs to remove excess oil. Allow to cool on wire rack with paper towel underneath to catch excess oil. Enjoy hot out of the oil, within 3-5 days or allow to cool and freeze for future consumption.

MATCHA GREEN TEA

Ingredients:
4 room temperature eggs
2/3 cup coconut oil, softened
1/3 cup maple syrup
1 t pure vanilla extract
4 1/2 T coconut flour
2 T tapioca flour
2/3 cup matcha green tea powder
1/2 t baking soda
1/8 t salt

Preheat oven to 350 degrees F. In large bowl beat eggs with a fork or whisk. Add maple syrup, coconut oil and vanilla and beat with whisk or with an electric hand mixer. In a smaller bowl, combine coconut and tapioca flours, matcha green tea powder, baking soda and salt, sifting with a fork. Whisk or blend the dry mixture into the wet until fully combined and a thick batter forms. Grease donut pan with coconut oil and fill molds 2/3 full. Bake at 350 degrees 15-18 minutes or until toothpick comes out clean. Allow to cool 5 minutes in molds, then remove carefully onto wire rack to fully cool. Heat 1/2" deep coconut oil in deep fry pan to 360-375 degrees. Place donuts in oil and fry 1-2 minutes on each side, flipping and removing with a "spider" utensil or tongs to remove excess oil. Allow to cool on wire rack with paper towel underneath to catch excess oil. Enjoy hot out of the oil, within 3-5 days or allow to cool and freeze for future consumption.

 

Chocolate and Chai Spice

Meatloaf Muffins

by Holly C. Berman, EAMP, MSOM

(meatloaf in muffin tins for quick cooking and easy freezing)

Preheat oven to 350 degrees.  In large bowl combine:

2 eggs, lightly beaten

3/4 Cup non dairy milk, (I prefer plain rice or almond)

2/3 Cup "breadcrumbs" (I recently toasted some old gluten free brown rice bread, can also use ground almonds or crushed gluten free crackers)

1/2 Cup chopped onion (onions are high FODMAP, if any digestive inflammation replace with celery)

1 t salt

a dash of black pepper

To this mixture add 1.5 lbs ground meat (beef, lamb, turkey; I recently used 1/2 lamb, 1/2 turkey). Place in ungreased muffin tins, 3/4 full.

In a small bowl combine:

1 Cup ketchup (check ingredients, I prefer naturally sweetened or unsweetened)

1/2 Cup coconut sugar

1 t Worcestershire sauce (check ingredients and make your own if necessary, see below)

Set aside 1/2 Cup for sauce, spread remaining over tops of meat muffins.  Bake at 350 degrees 30-40 mins, depending on your oven and muffin tin size.  Enjoy 1 serving and freeze the rest.

Homemade Worcestershire sauce

In a small bowl, mix together:

1/4 Cup apple cider vinegar

1 T each water and gluten free soy sauce (I prefer coconut aminos)

1.5 t coconut sugar

1/2 t mustard powder

1/8 t each garlic, onion powder and cinnamon, (garlic and onion are high FODMAP and can be skipped)