'Against All Grain' author shares gluten-free Paleo diet recipes for healthy Asian favorites
By Joanne Eglash on April 30, 2014
Do you love Asian food? Paleo diet expert Danielle Walker showed "The Doctors" how to whip up healthier versions of three popular options. She is the author of "Against All Grain: Delectable Paleo Recipes to Eat Well & Feel Great" (click for details).
Danielle became an expert in Paleo cooking when she developed an autoimmune disease and found that the caveman way of life alleviated her ailment. Her recipes are grain-free, dairy-free and gluten-free. And she's come up with some clever substitutes, such as eliminating rice by swapping in cauliflower (see below).
Try samples of Danielle's delights below, and get more information on "Against All Grain: Delectable Paleo Recipes to Eat Well & Feel Great" by clicking here.
Enjoy the great flavors of take-out — without the excessive calories — with this healthy and delicious low-calorie chow mein recipe!
Makes 4 servings
200 calories per serving
• 2 large sweet potatoes
• 3 tablespoons sesame oil
• 3-4 garlic cloves
• 3 oz. cabbage, finely chopped
• 3 oz. bok choy
• 6 shitake mushrooms, cut into small pieces
• 1/2 small carrot, peeled and either sliced or cut into thin strips
• 3 tablespoons coconut aminos
• 3 tablespoons water
• 4 oz. bean sprouts
• 2 chopped scallion stalks
• Salt and pepper, to taste
• Optional: 1 tablespoon garlic chili sauce, on the side
1. Put sweet potatoes through spiralizer. Boil a pot of water and cook sweet potato pasta for 10-12 minutes.
2. Heat up a wok or pan over high heat. When it’s heated, add the oil to the wok/pan.
3. Add the garlic and stir-fry until aromatic, follow by the mushrooms. Then add in the cabbage, bok choy and carrot, stir continuously.
4. Add the sweet potato noodles into the wok/pan, follow by the coconut aminos, water, pepper and pinch of salt. Stir back and forth and toss the mixture for about 1 minute.
5. Add the bean sprouts, stir to combine well. As soon as the bean sprouts are cooked, add the scallion, stir a few more times, dish out and serve immediately with the optional garlic chili sauce.
Cauliflower Version of Fried Rice
Makes 4 servings
296 calories per serving
• 1 tablespoon expeller-pressed coconut oil
• 1 pound boneless skinless chicken thighs, trimmed of fat
• 1 teaspoon freshly grated ginger
• 1 teaspoon minced garlic
• 1/2 teaspoon sea salt
• 3/4 cup carrots, diced
• 2 scallions, chopped (white and green parts)
• 4 cups cauliflower florets
• 1/4 cup coconut aminos
• 2 teaspoons toasted sesame oil
• 2 eggs, beaten
1. Heat half of the oil in a wok or large skillet over medium-high heat.
2. Slice chicken into thin strips, then pan-fry them until cooked through, about 6 minutes.
3. Meanwhile, place the cauliflower florets in a food processor fitted with a grating attachment and process until grated into rice grains. Alternatively, grate the cauliflower with a cheese grater. Pick out any large fragments that didn’t get grated.
4. Remove the chicken and wipe the pan clean with a paper towel. Return it to the heat.
5. Add the remaining oil to the pan then add the carrots, scallions, garlic, salt and ginger, and sauté for 5 minutes.
6. Add riced cauliflower and continue cooking for 5-7 minutes, until onions are translucent.
7. Add the coconut aminos, sesame oil and the cooked chicken. Cover and cook for 5 minutes, until the cauliflower is tender and the liquid has been absorbed.
8. Move the rice to one side of the pan and pour in the eggs. Stir constantly to scramble, then mix them into the rice and serve.
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