INGREDIENTS 1 tablespoon coconut oil 2 tablespoons sliced almonds 1/2 medium onion, finely diced (about 1/2 cup) 3 cloves garlic, minced (about 1 tablespoon) 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon paprika 1/2 teaspoon red chili pepper flakes 3/4 teaspoon salt 1 cup coconut milk 1 pound green beans, trimmed 1 teaspoon lime juice 1/2 cup fresh cilantro leaves, minced (2 tablespoons) (optional)
DIRECTIONS Heat the oil in a large sauté pan over medium heat. Add the almonds and cook until lightly browned. Keep an eye on them; they brown quickly! Transfer almonds to a plate for later. Resist the temptation to eat them!
In the same pan, sauté the onion, garlic, cumin, coriander, paprika, chili pepper flakes, and salt. Cook until the onion is soft and beginning to get brown bits, about 4-5 minutes.
Add the coconut milk to the pan and mix well, then add the green beans. Make sure everything is blended, then bring the pan to a boil, reduce the heat to a simmer, and cook covered until the beans are tender. The cooking time is a judgment call. If you like them crisp, it’s about 6 minutes. If you like them softer, let them braise for about 8 minutes.
When the beans have reached the desired tenderness, remove the lid and let the sauce cook down until it thickens a bit. Remove the pan from the heat and stir in the almonds, lime juice, and cilantro (if using).
PALEO GADO GADO
INGREDIENTS Dressing: 1/2 tablespoon coconut oil 5 cloves garlic, peeled and smashed 1 serrano chile pepper, seeds removed, coarsely chopped 1/2 cup sunflower seed or cashew butter 1/4 cup coconut milk 1/2 cup hot water 1 tablespoon lime juice 1 tablespoon coconut aminos 2 tablespoons coconut sugar 3/4 teaspoon salt 1/2 teaspoon dried shrimp (or 1 anchovy)
Vegetables: Your choice of… steamed broccoli steamed carrots steamed spinach steamed green beans steamed cauliflower steamed cabbage raw cucumber raw lettuce raw tomato raw celery boiled potatoes
Pan-Crisped Chicken: 1 tablespoon coconut oil 1 pound boneless, skinless chicken thighs salt and ground black pepper
To make the dressing: Heat a small skillet over medium-high heat, about 3 minutes. Add the coconut oil and allow it to melt. Add the garlic and chile pepper to the pan and stir-fry until golden and beginning to soften, about 5 minutes. Place the garlic and chile pepper in a blender or food processor. Add the sunflower seed butter, coconut milk, hot water, lime juice, coconut aminos, coconut sugar, salt, and dried shrimp. Purée until smooth, adding more water if the sauce is too thick. Transfer dressing to a small saucepan and keep warm until it’s time to eat. The dressing can be stored, covered, in the fridge for up to 5 days; just reheat before adding to the salad.
To make the chicken: Heat a large skillet over medium-high heat, about 3 minutes. Add the coconut oil and allow it to melt. Sprinkle the chicken generously with salt and pepper. Place the chicken in the pan in a single layer, leaving some wiggle room around the pieces. (You may have to do this in two batches.) Place a smaller pan on top of the chicken so the chicken is pressed down into the fat and cook, undisturbed, for 5-7 minutes. Flip the chicken and repeat on the other side. Set the cooked chicken aside until cook enough to handle, then cut into thin slices.
To make the crispy shallots and fried ginger: Cook each separately but follow the same instructions. Slice the vegetable very thinly and toss with 1 tablespoons arrowroot powder or baking soda until lightly coated. Heat a large skillet over medium-high heat, about 3 minutes. Add 1-2 tablespoons coconut oil and allow it to melt. Add the vegetable in a single layer and stir-fry until golden brown and beginning to get crisp, about 5 minutes. Remove to paper towels to drain; they’ll get crispier as they cool. If you make these in advance and they get soft in the refrigerator, you can re-crisp them on a baking sheet in a 300F oven for a few minutes.
Assemble the salad: The salad should be served at room temperature; the dressing should be warm. Arrange the vegetables, chicken, and hard-boiled eggs on a serving plate. Drizzle with the dressing, and pass small bowls of the crispy shallots, fried ginger, and raw scallions so everyone can garnish their own plate.
Vegetables: 1 pound green beans 1 large sweet potato (about 10-12 ounces)
Sauce (optional): 1/2 cup chicken broth 1/3 cup unsweetened apple sauce 1/4 cup coconut aminos 1 tablespoon Kickass Ketchup 4 cloves garlic, peeled and smashed 1 dried date (or dried fig), pit removed 1 teaspoon arrowroot powder 1/8 teaspoon ground black pepper 1/8 teaspoon ground cinnamon dash cayenne pepper
DIRECTIONS 1. Prep the chicken. In a medium bowl, mix the coconut aminos, sesame oil, arrowroot, ginger, and garlic. Cut the chicken into 1-inch pieces and add to the bowl. Mix well, then cover and refrigerate at least 2 hours or up to overnight.
2. Prep the veggies. Peel the sweet potato and cut in half lengthwise, then cut into 1/4-inch slices. Set aside. Wash and trim the green beans, then cut in half cross-wise. Set aside.
3. Prep the sauce. Place all the sauce ingredients in a blender or food processor and purée until smooth. When you’re ready to start stir-frying the chicken and veggies, pour the sauce into a small saucepan, bring to a boil, then reduce heat to a gentle simmer so the sauce thickens.
4. Cook the veg. In a large, non-stick skillet or wok, bring 1/2 cup water to a boil, then add the sweet potatoes. Cover and steam until tender, 4-5 minutes. Remove the sweet potatoes to a large bowl. Add another 1/2 cup water to the pan, bring to a boil, then add the green beans. Cover and steam until tender, 4-5 minutes. Remove the beans from the pan and add to the bowl with the sweet potatoes.
5. Cook the chicken. In the same skillet, dry out any remaining water and heat 1 teaspoon coconut oil over medium-high heat. Remove the chicken from the marinade (and discard remaining marinade). Working in batches, if necessary, add the chicken in a single layer and cook until well browned, about 4-5 minutes per side. Try not to crowd the pan or the chicken won’t attain the crispy, brown exterior that makes this dish feel decadent. As the chicken browns, add it to the bowl with the vegetables.
6. If using the sauce: Return the chicken and veggies to the sauté pan, add the sauce, and stir-fry until coated with sauce and heated through. Garnish with toasted sesame seeds and scallions.
7. If not using the sauce: Return the chicken and veggies to the sauté pan and season with a few dashes of coconut aminos. Garnish with toasted sesame seeds and scallions. Tastes great with oven-roasted cauliflower rice.