My coconut ginger broccoli slaw recipe was developed, like most recipes, completely by accident. I had bought a bag of broccoli slaw at the store intrigued in part by how cheap it was; however, nobody in my house will eat coleslaw, so I knew I would have to come up with something else for it. One night I was making a shrimp stir fry that required coconut milk, ginger, and garlic for the marinade, and I figured what the heck and threw them all into a wok with the broccoli slaw to see what would happen. We were stunned with the result. The slaw was tender and sweet with a little kick to it. It’s great on its own, but it also makes a terrific replacement for rice as. Now all of our Asian stir-fries find themselves in top of a nice pile of broccoli slaw.
1 bag of broccoli slaw
2 tablespoons of minced garlic
1 tablespoon of minced fresh ginger
1 tablespoon of coconut oil
1 cup of coconut milk
salt and pepper to taste
- Melt the coconut oil over medium heat in a wok or large sauce pan then add garlic and ginger. Cook for about 30 secs or until fragrant.
- Add the broccoli slaw to the pan and stir until well mixed. Add the coconut milk and cover.
- Allow the slaw to simmer for 15 minutes or until liquid is absorbed. Salt and pepper to taste. Serve immediately.
I have a shake every morning for breakfast. They’re quick , easy, and can be a full meal replacement when done right; plus I’m always dehydrated in the morning so this helps me kick start the day with some fluids. To make a shake into a meal replacement you need 3 things: Fat, Protein, and Carbs. Since many traditional shakes are dairy based it can be difficult to try to transition your favorite shake into a Paleo version, but it’s not impossible. The recipe below is my favorite but many of the ingredients can be switched out easily to make for a different taste or texture. You’ll notice that I use coconut milk for my fat, fruit for my carbs, and protein power for my protein. I also like to add what I call nutritional bonuses. These are those things you always read about in studies that are so good for you but you never know where to fit them in your diet. For this recipe I use green tea and goat yogurt (this is optional for those of you who don’t do dairy).
8 oz of green tea
1 scoop of your favorite protein power
1 tablespoon of goat yogurt (optional)
1/2 cup of frozen mixed berries
1/2 cup of frozen strawberries
1/2 cup of coconut milk
Yields: 2 large glass fulls
- Add tea, protein powder, and yogurt to a blender and start blending on high.
- While the blender is going add berries, strawberries, and the banana.
- Once all the fruit is mixed add in your coconut milk. If your shake is really thick add more coconut milk until you get the consistency you want.
Cody makes the most delicious Paleo chocolate chip cookies, but honestly they’re a little too sweet for me. We’re going on a year now of doing Paleo, and I find that I am becoming very sensitive to sweetness. About one chocolate chip cookie is all I can take (which is probably a good thing anyways). I developed this recipe from Cody’s original chocolate chip recipe one afternoon when Sophie insisted we make cookies but we were out of chocolate chips. I improvised with raisins and the fruit and nut cookie ball recipe was born! I love that they are less sweet than the chocolate chips ones, but still have the grainy taste associated with cookies (and that I sometimes crave). These cookies are grain free, gluten free, sugar free, and dairy free.
1 cup Almond flour
1/2 cup Coconut flour
1/2 flaxseed meal ( or replace with more almond flour)
1/4 teaspoon baking soda
1/4 teaspoon of salt
2 1/2 tablespoons of melted coconut oil
1/2 teaspoon vanilla extract
1/4 cup of maple syrup
1/4 cup of chopped walnuts
1/4 cup of dried fruit (we like golden raisins)
1. Preheat oven to 350 degrees Fahrenheit and grease a baking sheet with coconut oil.
2. Combine all dry ingredients in a large bowl.
3. Combine all wet ingredients in a small bowl, then add to the dry ingredients. Mix well.
4. Add in nuts and dried fruit until evenly mixed.
5. Using your hands roll the dough into small balls and place them unto the greased baking sheet. You should yield around 16 small balls.
6. Bake for about 10 mins, then let cool for 5 mins. Enjoy!
I love this recipe because you can easily substitute the nuts and fruit for different ingredients to get a whole new cookie. I’m thinking coconut, dried apricots, and pecans sound good too!