Asian Chicken Salad (Paleo)

I was waiting my turn at the deli case the other day and saw an oriental chicken salad that looked really good, but it had those fried crispy noodles. I pulled out my phone and googled a Paleo version of the recipe and thought  I’d  experiment.  I derived it from a few a different Asian Chicken Salad recipes.  I think it turned out really good!


1 Head Napa Cabbage (sliced thin then cross-cut)
1/4 head Green Cabbage (sliced thin then cross-cut)
2-3 Large Carrots (peeled and shredded)
1/4 – 1/2 C Cilantro (chopped)
2 Tbsp Toasted Sesame Seeds
3-5 Green Onions (chopped, include the green & white parts)
2 Chicken Breasts
1/2 C Teriyaki Sauce
3 Tbsp Finely Chopped Ginger
1/8 C Avocado Oil
1/8 C Toasted Sesame Oil
1/4 C Red Chili Sauce
1/8 C Bragg’s Aminos
1/8 C Tamari
1/4 C Rice Vinegar
1 Tbsp Bragg’s Apple Cider Vinegar
1 Tsp Sriracha (more if you like it hot)
Sea Salt to Taste


  1. Marinate the chicken in the Teriyaki for 30 minutes. Cook however you like…. I grilled mine. Once cooked, set aside and allow to cool thoroughly.  Once cooled, cut in to small bites.
  2. Combine the cabbage, carrots, cilantro, chicken and sesame seeds.
  3.  In mixing bowl, briskly whisk together the onions, ginger and all the wet ingredients (vinegars, oils, sauces, etc).
  4. Mix 1/2 to 3/4 of dressing mixture with salad mix. Thoroughly combine to  make sure the dressing is distributed through out. Add remaining dressing incrementally until you have your desired consistency.
  5. Add salt to taste.

Optional ingredients to add to this Paleo Asian Chicken Salad would be chopped cashews or sliced almonds. If you don’t have avocado oil, use a good virgin olive oil instead.



Cashew Coffee Creamer

I’ve made cashew coffee creamer few times, its super easy and tastes delicious! There are recipes out there with and without sweeteners. I’ve tried it both ways and that sweetener is not really needed, but I’ve included it as an optional ingredient.


  • 1/2 cup raw organic whole unsalted cashews
  • 3-4 cups of water
  • 1/2 tsp vanilla extract (optional)
  • Pinch of salt (optional)
  • 1 tbsp maple syrup (optional)


In airtight mason jar, combine the cashews and half of the water.  Put lid on jar and let stand at room temp for about 5 hours. You can also place in the refrigerator overnight.

Drain and discard the water from the soak. Place cashews in blender or food processor and add 1/2 water to start. We will gradually add more water as we go. If you are using vanilla and salt, add those also. Blend for about a minute or so, gradually adding water a couple of tablespoons at a time to get the mixture smooth and moving. Add maple syrup and continue adding water a little at a time until you get to a desired consistency.

Use mixture in your coffee just like you would a traditional creamer.  Cashew coffee creamer should last in the refrigerator for 5 to 7 days.

Egg Muffins

Egg Muffins are my favorite breakfast food. I began making these a few years ago when I started CrossFitting and eating more on the Paleo side. These can be made with a variety of ingredients, so feel free to be creative.

Ingredients: Yields a dozen muffins

  • 2.5 – 3  cups broccoli florets (1/2 to 3/4 inch pieces)
  • 1/2 lb or so breakfast sausage or bacon
  • 10-12 eggs
  • 1/2 cup milk
  • Coconut or olive oil
  • Salt and Pepper


  • Pre-heat oven @ 350 degrees (I have not had good luck with convection ovens)
  • Cook sausage thoroughly into small crumbles in a saute pan
  • Saute or blanch broccoli (I usually saute it in the sausage drippings pan)
  • Mix eggs and milk in large bowl with a little bit of salt and pepper
  • Layer ingredients in lightly grease the muffin pan
  • Pour egg over top of layered ingredients, to just below the lip.
  • Bake in oven for 25 – 30 minutes

This is my Paleo version, my non-Paleo version includes shredded hash brown potato and shredded cheddar cheese.

Paleo Almond Muffins

Almond muffins are one of my favorite  Paleo treats to make ahead of time and keep on hand. They are super easy to make and are absolutely delicious.

  • 5 cups almond meal
  • 6 eggs
  • 1/3 – 1/2 cup honey
  • 2 tsp. baking powder
  • 1- 2 tb. vanilla extract

Optional Flavor Ideas

  • 1 cup dried cranberries + zest from about 1/2 an orange
  • 1/2 -3/4 cup frozen blueberries + zest from 1 lemon
  • Be creative and come up with your own 🙂

Measure the almond meal into a bowl and add baking powder, stir. Beat eggs and vanilla extract together. Add to almond meal and stir. Next stir in honey and your flavoring combinations.

Divide into greased muffin tray and cook for 30 -35 minutes at 300 degrees.

Another variation I just thought of is apple, raisin and cinnamon.


Paleo Sheperds Pie

I love shepherd’s pie and I love trying new paleo recipes so I had to give this one a try. My changes to the recipe were adding garlic & broccoli to the mixture and salt & pepper to the topping.

paleo sheperds pieThe Mixture
2 tablespoons olive oil
1 large onion, diced
2 cloves garlic diced
1 pound bacon, cut into 2 inch slices
2 cups diced carrots
2 cups diced celery
2 cups broccoli in 1 inch pieces
1 pound ground beef
½ teaspoon sea salt
1 teaspoon black pepper
½ teaspoon smoked paprika
1 cup chicken broth

2 large heads cauliflower, trimmed, chopped and steamed until very soft
2 tablespoons olive oil
Salt and pepper to taste

Heat olive oil in a very large frying pan
Saute onion for 15 minutes until soft
Add bacon pieces to pan and sauté until cooked, about 10 minutes
Add broccoli, carrots and celery to pan and sauté in bacon fat for 10 minutes until soft
Add ground beef to pan and sauté until brown, just a few minutes
Season with salt, pepper and smoked paprika
Add chicken broth and cook down broth until 60% evaporated
Place cauliflower in food processor and puree with olive oil, salt and pepper until smooth
Pour ground beef mixture into a 9×13 inch Pyrex baking dish
Pour mashed cauliflower over beef mixture
Bake at 350° for 30 minutes

Serves 8

The original recipe can be found at Elana’s Pantry