5 Alternative Asian Ingredients to Work With
An New World Cuisine chef Steven Devereaux Greene helps you expand your Asian cooking repertoire
Although the quest to explore Asian cooking can begin with buying a few essential pantry ingredients, you may be hard-pressed to complete an authentic meal with just the purchase of sesame oil and rice wine vinegar. While ingredients such as these are definitely the starting point for many Asian dishes, the world of Asian cooking is full of exotic and mysterious ingredients. No matter how many bottles of soy sauce you buy, there’s always going to be another unique and interesting ingredient around the corner for you to try.
No one is more of a believer in this than Steven Devereaux Greene, executive chef at An New World Cuisine in Cary, S.C. For chef Greene, exploring the many facets of Asian cuisine is what propels his work at the restaurant today, and he is determined to introduce new ingredients to home cooks. At An New World Cuisine, Greene blends his sophisticated style with the down-home cooking comforts of the South to create exciting dishes that showcase alternative Asian ingredients. To help us spruce things up a bit in our own kitchens, he shared with us five alternative ingredients for Asian cooking.
Chef Greene describes kanzuri as a cousin to miso because of its thick texture and musky flavor. A combination of red chiles, rice malt, salt, and yuzu, it is made from the fermentation of red peppers with rice malt, and is a great addition to broths, stocks, and vinaigrettes. Greene loves using kanzuri as frozen granite on oysters at his restaurant, but when he's at home, he's usually creating an innovative barbecue sauce recipe with it.
Click here to see the Yuzu-Kanzuri Glaze Recipe
Similar to kanzuri, yuzu miromi is another thick paste that is a blend of fermented barley, wood ear mushrooms, and yuzu skin and its juices. It’s great in broths, stocks, and vinaigrettes as well but is also a favorite of chef Greene’s when it's served by itself alongside sashimi or a fish tartare dish.
Chef Greene likens black cardamom to the Indian spice green cardamom, but rather than it being used for desserts, he likes using the black variety for adding a depth of flavor to pho and Szechuan hot pot broths. Dried over open flames, the spice has a unique, smoky flavor that also works well in marinades, including ones used for lamb.
Chef Greene describes this wine as the sherry cooking wine of China, often used for adding that unmistakable sweetness as a base to many dishes. Made from fermented rice, it’s a well-known ingredient used throughout China, Taiwan, and Southeast Asia. He uses it in the sauce for his beef fillet and espresso potatoes dish served at his restaurant, but it’s also great to use as a substitute for sherry wine in any dish you’re making.
Kombu is China’s version of nori, and is an edible type of seaweed that is a staple in many Chinese pantries. It’s great to use as a base for stock or dashi broth, but chef Greene likes to infuse it with a touch of butter to create the scallop dish he offers at his restaurant. He also likes wrapping the seaweed around a piece of sashimi so that it cures the fish with its natural sugars.
Anne Dolce is the Cook Editor at The Daily Meal. Follow her on Twitter @anniecdolce
I am so happy to share this recipe with you. Asian Sweet Bread is a staple in all Asian bakeries. The bread is soft and pillow-y and just melts in your mouth with a slight sweet flavor. The crust is perfectly brown and flaky. It's gorgeous to look at. and delicious to eat. A perfect snack on any occasion and it can hold its own next to any store bought rolls or loaves.
This recipe is close to my heart as well. I have always gotten some sweet treat when going to Asian bakeries. I always came home with all kinds of bread. all of which derived from this simple recipe.
Asian Sweet Bread (otherwise called Hong Kong Pai Bao or Hokkaido Milk Bread) is a staple in Asian bakeries and it should definitely be a staple in your household :) Delicious, fluffy, soft and everything bread should be.
5-ingredient Cheat's kedegree
Preheat the oven to gas 4, 180°C, fan 160°C. Loosely wrap each smoked haddock fillet in lightly oiled foil, then bake for 15 mins or until warmed through. Meanwhile, boil 4 large eggs for 7 mins transfer to a bowl of cold water. Peel under cold running water and set aside. Cook the 2 x 250g packs golden vegetable rice to pack instructions. Heat 1 tbsp vegetable oil in a large, lidded frying pan over a medium-low heat and fry 5 sliced spring onions for 2 mins until softened. Add 1 tbsp medium curry powder and cook for 1 min, stirring, until fragrant. Gently stir in the rice, flake through the haddock and cook for 1-2 mins more until the flavours have combined. Remove from the heat. Halve the eggs, place on top of the rice mix, cover and set aside for 1 min. Season with black pepper and scatter with another 2 sliced spring onions to serve.
5 mins to prepare, 18 mins to cook and 2 mins to cool
2 x smoked haddock fillets
4 large eggs
2 x 250g packs golden vegetable rice
5 spring onions, sliced
1 tbsp medium curry powder
AAPI Heritage Month
The month of May is Asian American Pacific Islander Heritage Month, a month to celebrate and bring visibility to AAPI heritage, bring awareness to the diversity and experiences of AAPI people, and to amplify AAPI voices. We are excited to share delicious Asian plant-based recipes contributed by our very own Impossible Foods team members!
Impossible TM Red Oil Wontons 紅油抄手 Recipe
- 2 Servings
- 17 Ingredients
- Super Easy
Impossible TM Mapo Tofu 麻婆豆腐 Recipe
- 2 Servings
- 13 Ingredients
- Super Easy
Impossible TM Bakmi Recipe
- 1 Servings
- 13 Ingredients
- Super Easy
Yes, it is! The name may be misleading, but it is allowed on the plan. As with all ingredients, it’s best to check the label because there are a few versions out there that contain sugar, but the majority of brands are compliant.
Yep. It is listed as an approved oil in Whole30: The 30 Day Guide to Total Health and Food Freedom. The book does recommend that you use it sparingly in recipes like sauces and dressings. Fortunately, sesame oil is very strong and a little goes a long way! Definitely don’t skip the Sesame Oil in this Asian Dressing recipe – it adds great depth of flavor.
Meal Prep Recipes For Weight Loss
This meal prep is designed so you spend 60-90 minutes cooking on Sunday or Monday, and you have at least 5 healthy meals done for the week. I say at least because the breakfast meal prep recipes can last 2-3 days, especially the frittata. There is nothing like finishing your weekly meal prep and knowing that you have a bunch of healthy and tasty meals to help you lose weight.
I believe this is the only way to help lose weight and stick to your weight loss goals. Cooking your own meals and exercise – it is that easy. You have to know what goes into your body if you want to stay healthy once you start eating out. You have no idea what ingredients they are using. Weekly meal prep will keep you on your diet and help you reach your health goals.
I use the low carb shirataki noodles to make the pesto pasta and the noodle and veggie stir fry. My favorite brand is pasta zero by Naysoya. They have no funky smell and work great as a noodle substitute. Just make sure to follow the directions below and cook the excess moisture out of the noodles in a dry non-stick pan. Otherwise they will make the dish watery.
I have a few other recipe on my blog that use shirataki noodles that you should check out. This ramen meal prep is low carb and tasty and these salmon patties with low carb noodle stir fry are a must.
To Make the Dough: In a large mixing bowl, whisk together the flour and kosher salt until combined, about 1 minute. Add the oil and rub evenly into flour, about 5 minutes. Make a well in the center of the flour and pour in 1 cup (240ml) of warm water. Roughly combine the flour and water with your fingers until just brought together, about 1 minute. Next, knead the dough until it forms a sticky ball, about 5 minutes. Leave the dough in the bowl and cover with plastic wrap or a moist towel. Set aside to rest at room temperature for at least 1 hour and up to 24 hours in the refrigerator.
After the dough has rested, divide it into 8 equal portions. Work with one portion of dough at a time, keeping the remaining dough covered with a moist towel or plastic wrap while not handling.
For the First Roll: On a clean surface, roll out the dough until as thin as possible, sprinkling flour as needed to prevent the dough from sticking to the rolling pin. The final dimensions of the dough should be roughly 16 inches by 10 inches, and it should be paper thin and translucent.
Using a small offset spatula, dab 1 tablespoon (15g) of softened ghee across the surface of the rolled out dough. Sprinkle a pinch of flour over the ghee. Starting from the top, roll down the dough sheet until it is all coiled into one long snake. Coil each end of the dough log inward until they meet at the center, then fold the two coils onto each other and press together firmly. Set aside the coiled dough ball to rest covered for at least one hour at room temperature and up to 24 hours in the refrigerator.
For the Final Roll: On a lightly floured surface with a rolling pin, roll each coiled dough ball into a circle about 8 inches in diameter and 1/8-inch thick. Lightly dust the paratha, rolling pin, and counter with flour as needed to prevent sticking, dusting off any excess flour at the end. Rotate the paratha after each roll to maintain an even shape. Cook the rolled out parathas right away, or store between layers of parchment and wrapped in plastic wrap in the refrigerator for up to three days.
Cooking the Parathas: Preheat a heavy gauge 10- or 12-inch skillet over medium-low heat. Working with one paratha at a time, cook it in the dry skillet until dusty and dry to the touch, about 3 minutes per side. (After this first cook, the parathas can be stacked between sheets of parchment, wrapped in plastic, and stored in the refrigerator for 1 week or freezer for 3 months and cooked from frozen as needed.)
Preheat the same skillet over medium-high heat. Add 1 tablespoon of ghee and cook 1 paratha at a time until golden brown and crispy, about 1 minute per side. Once cooked through, scrunch the paratha to release any built-up steam. Serve right away or hold warm wrapped in a kitchen towel and in a 250°F (121°C) oven for up to 1 hour.
12 Asian Recipes That Have No Soy (. ) but Still Taste Amaze
Eating soy-free while craving Chinese are two things that don&rsquot exactly mix. Even soy-free options are risky in the back kitchen, a chance those with allergies can&rsquot be taking. Instead, take matters into your own hands. We&rsquove rounded up 12 soy-free recipes that definitely rival your favorite Chinese take-out spot. They&rsquoll take you just as long as delivery usually takes on a Sunday night, and chances are, they&rsquore a whole lot healthier for you.
1. Chinese Cashew Chicken
Cashew chicken is always on the top of the list for Chinese takeout because that nutty-sweet combination is pretty unforgettable. But instead of collecting take-out containers, you&rsquoll be surprised how much better it feels to make the staple meal at home instead. This recipe is totally gluten-free too.
2. Orange Sriracha Chicken
We&rsquove never met a drumstick we didn&rsquot like, but these sweet, sticky, and slightly fiery ones are definitely the crowd-pleaser you&rsquore after. Soy-free eaters can slather as much sauce as they&rsquod like on top&mdashit&rsquos made with orange juice, honey, Sriracha, ghee, and coconut aminos (the ideal soy sauce substitute for any gluten-free or Paleo folks).
3. Sesame Ginger Salmon
Pan-searing salmon is always an immediate yes, but give us a glaze this good to dress it in and we&rsquoll never feast our eyes on another recipe again. You&rsquoll need coconut aminos (to keep this soy-free), honey, ginger, garlic, sesame oil, and a splash of vinegar. Did we mention this recipe takes 20 minutes, tops?
4. Cucumber Sesame Salad
We couldn&rsquot think up a better light and airy salad to meal-prep for lunch. Before you get there, you&rsquoll need to grab zucchini and cucumbers (for the noodles) garlic and sesame oil, and then mint and jalapeño to garnish when the time comes to dig in.
5. One-Pan Shrimp and Green Beans in Chinese Garlic Sauce
When the take-out cravings hit, soy-free eaters will definitely want to pull this recipe out of their back pocket. We were already sold on the sounds of this garlic sauce, but the recipe also only calls for one pan. I&rsquoll do cleanup if you cook?
6. Beef With Broccoli
We love our meals doused in sesame garlic sauce as much as the next person, especially when it&rsquos made this simple. Soy-free folks can now get in on the Chinese restaurant classic too. You&rsquoll need to pick up flank steak, coconut aminos, sesame oil, raw apple cider vinegar, broccoli, fish sauce, ginger, scallions, tapioca, and coconut oil to make the magic happen as many times as you want.
7. Balsamic-Glazed Asian Zucchini Noodles
This one is all about that sweet, sweet sauce. On the bill to make it is balsamic vinegar, maple syrup, coconut aminos, and hot sauce all thrown together on the stove to perfection. You&rsquoll be frying up your noodles in a tablespoon of sesame seed oil. Don&rsquot be alarmed by arrowroot flour&mdashyou can easily sub it out for tapioca flour, which you can snag at most large retailers like Walmart and Amazon these days.
8. Asian Meatballs Noodle Bowl
Making meatballs is always a treat because you can use your hands. You&rsquoll be making some mean turkey ones here, mixed with green onion and a special sauce: honey, sesame oil, coconut aminos, ginger, garlic, and tapioca starch to tie it all together. Throw them over a bed of zoodles and consider dinner made.
9.Paleo Asian Coleslaw
A good slaw can do wonders for the dinner table. This one is all about textures (and colors) with a few simple veggies&mdashcabbage, red bell pepper, shredded carrots, and a nice crunch from the toasted cashews. What you won&rsquot find is any soy&mdashjust coconut aminos, fish sauce, sesame oil, garlic, and ginger for elevated taste.
10. Asian Chicken Poppers
You don&rsquot need soy sauce to successfully dunk Asian poppers, and this recipe proves that. These babies are packed with flavor thanks to a simple medley of coconut aminos, garlic, ginger, and red and green onion. To make things even easier when shopping, substitute coconut flour for cassava flour, the gluten-free alternative popping up literally everywhere.
11. Paleo Egg Rolls
Hoping to impress guests at a dinner party? Look no further than homemade vegan &ldquoegg&rdquo rolls. We thought we had to leave that to the masters, but this recipe is quick, and the ingredients are accessible. For the wrappers, you can opt for spring roll wraps instead, and your veggie options are endless. Stick to this lineup of green cabbage, carrots, zucchini, basil, and cilantro or shred up your favorites to add to the mix.
12. Cauliflower Fried Rice
Step away from the take-out menu! If you&rsquore soy-free, it&rsquos a tough task to order in without running the risk of a serious belly ache. This healthy take on a traditional fried rice has everything you could wish for from a Chinese restaurant, except it&rsquos somehow low-carb, gluten-free, Whole30, and Paleo-friendly.
44 Best Paleo Meatballs of All-Time (Easy Recipes!)
One thing about eating Paleo is that you don’t have to give up meat, and in fact it plays an integral part in the plan. What you have to watch out for is recipes that seem like they’re Paleo friendly but in fact traditionally use ingredients that are not. For instance, at first glance meatballs seem like little balls of meat, but a traditional meatball recipe will include breadcrumbs and milk. These are two no-nos for caveman dieters, so it becomes necessary to find ways to make them without these unauthorized ingredients.
Paleo Slow Cooker Italian Meatballs
Flavorful Italian paleo meatballs are browned and then set in the slow cooker to take on juicy, delicious flavor. The slow cooker takes care of the long simmering process that meatballs usually require. They can also be served as an appetizer if you make them shaped slightly smaller and serve them with a toothpick. Garnish with additional fresh parsley to finish the dish.
2 lbs. ground beef
2 tbsp extra virgin olive oil, divided
1 medium yellow onion, finely diced
2 cloves garlic, minced
1 28-oz. can crushed tomatoes
1 tsp tomato paste
1 tsp dried oregano
1/2 tsp dried basil
1/2 cup almond flour
2 eggs, beaten
1/2 tsp salt
1/4 tsp freshly ground pepper
2 tbsp fresh parsley, chopped
1. Heat one tablespoon of olive oil in a large skillet over medium heat. Add the onion and sauté for 4-5 minutes. Add the garlic and cook for one minute more. Remove from heat. Add half of the onion mixture to the slow cooker, and the other half to a bowl.
2. Add the diced tomatoes, tomato paste, oregano, and basil into the slow cooker and begin to cook on low heat while the meatballs are prepared.
3. In the bowl with the remaining onion mixture, add the ground beef, almond flour, eggs, salt, pepper, and parsley. Stir to combine. Use your hands to shape into meatballs.
4. Heat the remaining olive oil in the skillet over medium heat. Add the meatballs into the pan and cook just enough to brown on each side. Place the meatballs into the slow cooker, cover, and cook on low heat for 5 hours. Serve warm.
Thai Paleo Pork Meatballs
Green onions and lemongrass lend a Thai flavor to these easy paleo pork meatballs. Great as an appetizer or for a small meal, this recipe can easily be doubled. Serve with a spicy chili mayonnaise dipping sauce.
1/2 lb. minced pork
2 cloves garlic, crushed
2 green onions, finely chopped
2 stalks lemongrass, finely chopped
1 tbsp coriander
1 tbsp fish sauce
1 tbsp honey
1. Heat the grill to medium heat. Mix all of the ingredients together in a large bowl and stir well. Using your hand, form 6-8 small patties or balls. Grill for 4-5 minutes on each side. Serve hot.
Baked Ground Turkey Asian Meatballs
These Asian meatballs more closely resemble the delicious meat found inside of potstickers. Carrots and green onions make their way into the recipe, as well as a hint of smoky sesame oil. Baking the meatballs is recommended, but pan-frying would also work. Drizzle with Paleo hoisin sauce to serve as an appetizer, or enjoy alongside slaw and cauliflower rice.
1 lb. ground turkey
1 large carrot, grated
2 green onions, minced
1 clove garlic, minced
1 tsp fresh ginger, grated
2 tbsp coconut aminos
1 tbsp sesame oil
1/4 tsp salt
Dash of freshly ground pepper
1/4 cup almond flour
1 egg, beaten
Dash of chili sauce
1. Preheat the oven to 375 degrees F. Line a baking sheet with aluminum foil and then place a wire cooling rack on top of the baking sheet. Coat the wire rack well with coconut oil spray.
2. In a large bowl, mix together all of the ingredients. Roll the mixture into small balls using your hands and place on the wire rack. Bake for 20-25 minutes until cooked through.
Best Paleo Meatballs of 2019
Garden Veggie and Herb Meatballs
This recipe is Paleo to the core, cutting out the grains and advising you to use grass fed beef for the meat. It’s also loaded up with vegetables that you’d find in any respectable garden, and has you covered with plenty of seasonings and herbs so that your taste buds are given a treat. If you were worried that following a Paleo lifestyle meant you had to eat boring or bland foods, don’t fret. It has to be one of the tastier diets out there, and these meatballs are proof of that. This recipe also offers flexibility in the way of which veggies you can choose, which is nice for times when you want to use up what you have on hand before it goes bad.
Paleo Pesto Meatballs
It’s really easy to make Paleo pesto because pesto is made with ingredients that are Paleo friendly, namely Extra Virgin Olive Oil and Basil. Throw in some pine nuts and this is definitely something cavemen could have eaten if they’d only had a food processor. They include a link to the recipe for the pesto, which you can make in bigger batches and use to add flavor to any of your meals where it makes sense. These pesto meatballs pack a lot of flavor, and when you combine them in the tomato sauce you’re getting plenty of nutrition and avoiding a lot of items that the body has trouble processing.
Give them points for being brave enough to add fruit to meatballs, and for going exotic by using a tropical fruit like mango. It scores on originality, and is likely a combination that your palate is not used to. But hey, whatever works, right? And these definitely work, the sweetness of the mango and the savoriness of the ground turkey go together nicely. They use almond flour to get around the use of bread crumbs to hold it all together and keep it looking like a meatball should look. Fruit is a tertiary item in Paleo, so generally you don’t want to overdo it, but here it goes nicely.
Cilantro Lime Chorizo Meatballs
Chorizo may become your new best friend when eating Paleo. It’s a typically spicy sausage that will add a kick to whatever you use it in. Some may say that sausage isn’t exactly Paleo because of the processing involved, but as long as you’re buying premium meats it should be alright. The use of lime and cilantro means that you’re going to round out the flavor palate and make this a winner right from the start. And really that’s about all it takes to bring this to life in your own home. Keeping it simple is a tenet of Paleo-ism.
If you like to heat things up then these chipotle meatballs will be right up your alley. First, you’re getting plenty of meaty goodness in the form of ground beef, but the ensemble of ingredients that are included in this really makes the difference. Onions, mushrooms, and of course chipotle peppers create a flavor sensation. A strawberry mixture makes it so you dull the flames a bit if it gets too spicy for you. It’s also a nice way to make this sweet and spicy, always a good duo. They’re serving it all over arugula, so you’re incorporating veggies in every bite.
Both beef and pork are used in these meatballs, which might throw off some Paleo purists because it’s not as if a caveman would have kept on hunting if they already had killed one type of animal. But there had to be days when they were fortuitous enough to run into two kinds of animal, and it would have been a special day for them. Coconut flour gets the go ahead instead of bread crumbs, and goes right in line with the use of pineapple in these sweet and savory Paleo approved meatballs. It’s a bit short on vegetables, so you may want to consider a veggie side.
Following Paleo means grabbing delicious flavor combinations from all over the world, and these Vietnamese inspired meatballs have a hot chili sauce as well as a fish sauce to give them a unique flavor that you probably won’t be expecting from a meatball. There’s also a recipe for a slaw to serve these on that doesn’t use any mayo and doesn’t have any cream in it either. Just a nice mix of cabbage and carrots to eat along with all the pork the meatballs contain. It’s important to balance out the meat servings with a vegetable of some sort.
Chicken Parm Meatballs
These meatballs are like little mini chicken parms, and deliver the flavor that you’d expect from the full sized version. Yes, they’re using mozzarella cheese here, which will turn away some that don’t allow themselves any cheese while doing Paleo. Technically cheese is a no-no along with all other dairy products. You can easily make this more Paleo by simply leaving the cheese out, but you’ll be missing the full experience. There are vegan cheese substitutes that could be a good compromise if you want the chicken parm flavor without the dairy.
Loaded Nacho Meatballs
These loaded nachos looked too good not to include on our list. Paleo guidelines say to nix anything dairy, and that would include the cheese and sour cream on these nachos. One workaround that we like is to head to the vegan section of the grocery store or health food store. There you’ll find suitable cheese and sour cream substitutes that won’t use any animal byproducts, so you’ll be in the clear. That way you can enjoy amazing meatballs like these without subjecting yourself to dairy. Or you can allow yourself to have meal or two a week that is not strictly Paleo.
These caprese salad inspired meatballs are delicious no matter how you choose to serve them. You don’t even need to include the mozzarella if you want to opt out of the cheese. The mixture of herbs and the inclusion of basil and sun-dried tomatoes means that you’ll still have plenty to chew on in the flavor department. A traditional “insalata caprese” is layers of tomatoes, and mozzarella with basil providing massive flavor enhancement, so these live up to their title. Be sure to serve them with a vegetable, perhaps resting on a bed of baby spinach, as by themselves they are pretty meat-centric.
17. Burger Balls
These meatballs try to deliver the taste of a bacon cheeseburger in each bite. They have enough going on that if you want to take out the cheese, or use less they’ll still taste great while keeping more in line with what you should be eating. The important thing is not to treat Paleo like a traditional diet, where it’s a house of cards that can easily topple if you eat a meal that isn’t entirely made up of authorized foods. Listening to your body is key, and the occasional meal where you satisfy your cheeseburger craving without a bun might be what you need.
Green Chicken Enchilada Meatballs
One great thing about Paleo is that you can partake in many Mexican themed meals by simply cutting out the flour tortillas. Here they’ve captured the essence of enchiladas and infused it into a meatball. It’s easy enough to leave out the queso fresco, aka fresh cheese, and keep this 100% dairy free. Or you can allow yourself to have it since it is not used in large amounts and really completes the flavor profile. With all of the seasonings in play here you won’t be left feel short changed, and there’s even salsa verde to deliver delicious Mexican flavor.
General Tso Chicken Meatballs
If General Tso’s chicken was your standard go-to when ordering Chinese, you’re probably missing it since going Paleo because it’s just not possible to eat it because of the breading used. These meatballs have you covered, and will quickly find a place on your regular lineup because they deliver on the taste, and use coconut flour for the breading, so you’re in the clear. The sauce stays true to the flavors you want, right down to the orange by using the zest and juice of an orange, so no artificial flavors here, and no worries about MSG since you get to be quality control manager.
No Paleo meatball list would be complete without a classically Italian option. Here are some meatballs that will bring you back the the Old Country without the need of a plane ticket. Like any good Paleo recipe they have kept things stupidly simple as far as ingredients go. Meat, onion, parmesan cheese, herbs and spices. Totally easy, yet totally delish. They’ve scraped the bread crumbs of course, and point out that they were only ever used to make the dish more filling and to serve more people with the same amount of meat.
Spinach & Turkey Meatballs
This was originally created as a St. Patty’s day recipe because these come out looking green, and would go nicely with some green beer. Unfortunately beer is not authorized on Paleo, but you can still steal this green meatball recipe since it contains a fair amount of spinach to go with the ground turkey, rounding things out nicely for a Paleo eater. These are so basic that they only include 6 ingredients, and two of those are listed in the title. Rounding things out are an egg, garlic powder, salt, and cumin. Easy peasy, and totally yum. Best part is they’re baked so you can pop them in the oven and 20 minutes later you are go for consumption.
Sun-dried Tomato & Feta Meatballs
These are some gourmet style meatballs, and you simply can’t beat the flavor combination of sun-dried tomatoes and feta cheese. Traditional feta cheese is made with sheep’s milk, which opens the discussion of whether dairy is avoided on Paleo because of all the junk that is pumped into conventional cows which makes its way into conventional dairy products. You’ll have to come to your own conclusions as to what you’ll allow and avoid when following your Paleo path. These meatballs are definitely worth trying if you decide to give feta cheese the green light.
Indian Style Meatballs with Roasted Garlic Cream
These meatballs borrow from India in regards to the seasonings being used, namely garam masala, which means “hot spices” so these will get your mouth watering. They include a recipe for a garlic cream dipping sauce, and this uses Greek yogurt, which your body may or may not tolerate well. If you know for a fact that you don’t do well with it, simply skip the sauce and eat them straight up. Greek yogurt is not any more or less Paleo than regular yogurt, it simply goes through another step and has the whey strained from it. It’s still made from cow’s milk, and has the same drawbacks of all dairy products.
Thai Mini Meatballs
Thailand is the inspiration on these meatballs, and they’ve made them mini so they’re even easier to eat. Red curry paste is what provides the Thai flavor, and red curry is a dish that is enjoyed throughout all parts of the country. Almond flour fills in for the bread crumbs, and they even go so far as the use Thai basil for a truly authentic recipe. The base of these meatballs is grass fed beef, so they’re having you use a quality meat from cows that were not fed grains, and it should be free of antibiotics as well. The ingredients in this are simple and can be found either online or at your local grocery store.
“Kofte Kebab” Lamb Meatballs
If you’re a fan of kofte kebabs you’ll love these lamb meatballs because they bring that same flavor without the need of a skewer. They even get it right with the inclusion of mint leaves so you have all of those seasonings plus that distinctive mint flavor that typically comes with these. They recommend serving this alongside a Greek salad which is a great idea and sticks to the theme. There is also a recipe for a tahini infused dipping sauce, but you may want to avoid this as it contains dairy in the form of Greek yogurt. They suggest a squeeze of lemon as an alternative.
Bora Bora Fireballs
We just had to find out how these got the nickname fireball. The ball part was easy because that’s what form they come in, but we soon discovered that it’s the collision of jalapeno and cayenne pepper that brings the heat. Pineapple does a good job of keeping this grounded with a bit of sweetness, and coconut lends its familiar flavor to these island inspired meatballs. Pork gets the call as the meat being used to keep them meaty.
Chicken Florentine Meatballs
We’re suckers for Paleo recipes that are made Florentine because that means there will be hefty amounts of spinach in them, which means we’re getting topped up on our vegetables at the same time we’ve got a mouthful of meatiness. They have these sitting on top a pile of spaghetti squash, so it’s doing a great job of bringing a popular dish of spaghetti and meatballs, but making it so no wheat gets harmed in the process. You flat out can’t beat the ingredients used on this as far as flavor and Paleo-readiness goes.
Coconut Curry Lamb and Beef Meatballs
Coconut and curry go together like peas and carrots, the coconut giving a sweet and delicate flavor, and the curry giving it some spice and robustness. The step by step visual walkthrough makes these caveman easy to follow, and the use of both curry powder and garam masala mean that the aroma of curry is going to permeate your house. This is one of the better curry meatball recipes we’ve seen, Paleo or otherwise, and it’s using both a beef and lamb to get the job done.
Buffalo Ranch Chicken Meatballs
These are made to Whole30 standards, so you know you’re covered. Whole30 starts with Paleo as a base and then makes further exclusions based on the most recent studies on how foods affect the human body. That means you can get both your spicy buffalo fix, as well as your ranch fix handled without having to worry about ruining your progress with an off meal. They remind you to check the ingredients on the buffalo sauce you use to make sure that it’s not sneaking additives that simply don’t belong in it. This is a great way to get the boneless buffalo wing experience without having to worry how they make them.
Meatballs with Spiced Tomato Sauce
These are some pretty classic meatballs, using both lamb and beef gives them a more complex flavor than just one meat alone. The tomato sauce that accompanies them is a mixture of simplicity and traditional ingredients that really ties together the offering. Make sure to include a generous serving of vegetables, perhaps a big salad to go with it because aside from the tomato and onion in the sauce there isn’t much in the way of vegetables in the actual meatballs. Contrary to popular misconception Paleo is all about finding a balance between meat and veggies with some fruit and healthy fats, not just eating the equivalent of a brontosaurus.
Raspberry Chipotle Meatballs
Raspberries provide their unique combination of sweet and tart, and chipotle brings its notorious heat that spices things up but not to the point where it hurts. That’s what makes these meatballs something special, and this recipe one you’ll turn to as frequently as you’d like. The use of both ground pork and bacon means that there’s a lot of pig products, and they work together with garlic and fennel seeds in a truly inspired Paleo friendly dish. These don’t use much in the way of vegetables so be sure to eat a leafy green salad for fiber and nutrients.
Bacon Wrapped Meatballs with Sun-Dried Tomato, Basil and Walnut Pesto
How to make a meatball even more delicious while keeping it Paleo? Wrap it in bacon! Here’s a creation that will have you salivating as you put it together. Grass-fed ground beef makes up most of the meatball, and they’ve managed to squeeze onion and mushrooms into this as well. There is also a recipe for pesto included, and all of the ingredients stick to the Paleo regimen. What you end up with is a pesto-topped, bacon-wrapped meatballs that present well enough to serve at a party.
Gluten Free Swedish Meatballs
Swedish meatballs are one of the most classic meatballs, and if you’d like yours without the use of horsemeat this is the way to go. They’ve made these gluten free by subbing out the traditional bread or bread crumbs with almond flour and white rice flour. When you eat Paleo you are automatically going to be following a gluten-free diet because you’re getting rid of all grains entirely, including wheat, which is where gluten is found. Here you’re getting a classic recipe made according to Paleo standards so you can enjoy it without the bloated heavy feeling afterward.
Bourbon & Cider Glazed Turkey Meatballs
We’re pretty sure that Stone Age man was not enjoying an after dinner bourbon, but that’s OK. Alcohol is not a Paleo approved item, but none of it will remain after these are done cooking, so you can enjoy the flavor that’s left over without breaking from the plan. The meatballs themselves are pretty standard, a mix of ground turkey and spices and seasonings. It’s the glaze that gets all the attention, and for good reason. That’s where the bourbon is and it’s mixed with cider and rosemary for a very eclectic taste that is not typical with most meatballs out there.
If you love Moroccan food you’re in luck because there are plenty of Moroccan foods that you can fully enjoy while you are doing Paleo. The unique blend of ingredients is specific to the Moroccan region, and here we see paprika and cumin used in both the meatballs and the sauce that goes with them. Lamb is getting the nod for the meat, and if you’ve ever had Moroccan lamb shanks you’ll know that lamb goes great with Moroccan seasonings. These don’t have any vegetables in them, so be sure to have a salad with it, perhaps a Moroccan themed salad to make it a fully Moroccan meal.
Scotch eggs are like meatballs with a hardboiled egg on the inside, all of which should have a Paleo dieters saliva glands working overtime. They are using turkey mince meat to wrap around the hard boiled eggs. As you might have guessed you boil the eggs before wrapping them up and cooking the outer meat. This is great for prep time because while the eggs are boiling you can be getting the rest of the ingredients ready. They recommend using ground almonds or coconut flour as a workaround for the standard bread crumb coating.
12 Delicious & Healthy Kelp Noodle Recipes
Kelp noodles are a great alternative to regular noodles or pasta as they are gluten-free, egg-free, low in calories, contain virtually no carbohydrates, and are high in iodine which helps with healthy thyroid function for healthy hormones.
The noodles are made from kelp, which is a type of large, brown seaweed, although they don’t actually resemble or taste like seaweed at all. They are crunchy glass noodles with neutral, bland taste that can take on other flavours really well.
Another cool thing about these noodles is that they require no cooking – simply soak them in water, rinse and toss through with a zesty dressing or drop in a hot, tasty broth.
Kelp noodles are popular with raw, vegan, and paleo foodies… and we love cooking with kelp too! That’s why we wanted to curate some of the yummiest looking recipes using sea kelp noodles in this post.
You can easily use them to meal prep for the week, and they’re compliant with our 30-day program – score!
Finally, kelp noodles are incredibly nutritious. Read up on the amazing benefits of seaweed.
We’re going to kick off with this colourful salad that is full of nutrients and flavour.
This similar but slightly simpler recipe for a salad is by Aylin Erman from the Glow Kitchen (she also contributes to The Greatist website). We love the simplicity and zesty flavours in this recipe. Bonus – no cooking required! Raw, vegan, paleo and gluten-free.
Raw Kelp Noodles with Garlic Kale Pesto by Rawmanda
We love how fresh and flavourful this recipe looks. With the addition of kale and broccoli, this is a great way to get your daily greens, plus the pesto is a great condiment that you can use in other dishes. Raw, vegan, gluten free and paleo-friendly.
Raw Kelp Noodles with Maple Orange from Tales of A Kitchen
This tasty looking salad is full of rainbow colours and crunchy textures, which we love. And although we’re not fans of many processed soy products, tempeh is ok in our books in moderation because it falls in the ‘fermented soy’ category and thus contains fewer anti-nutrients.
Quick, easy and filling dinner anyone? This recipe is low-carb, high in protein, and full of veggies for a solid micronutrient fix. This dish hits ALL the notes!
Kelp Noodle Pad Thai from Let’s Regale
Once again, this recipe requires no actual cooking so it’s simple and fast. We love the addition of almond butter in the sauce for those extra healthy fats and the zesty Thai flavors.
Peanuts can be replaced with crushed almonds or cashews and you could easily add chicken or shrimp to this dish. Raw, vegan, gluten-free and paleo-friendly.
Paleo Kelp Ramen Soup from The Paleo Cupboard
For something a little warm and hearty, we love this ramen soup recipe. Pork can be substituted with other meat or seafood, or mushrooms and tempeh for the vegetarians.
Gerlinde of Cooking Weekends used kelp noodles in this lovely coconut based soup with great success.
She says they retained their crunchy texture and didn’t get mushy which is ideal considering the texture and taste of kelp noodles can throw some people off. In a broth this delicious, you shouldn’t even notice it!
Here is another curry soup inspired dish that we like the look of. It’s gluten-free and vegan-friendly, and it’s a great dish to store in the fridge if you’re following a make ahead meal plan.
A lot of kelp noodles recipes seem to be centered around Asian flavors and that’s why we love this idea for a soup that is inspired by Italian-American kitchen.
This ‘wedding’ soup with turkey meatballs is a great example of how you can incorporate these kelp noodles in classic soup dishes.
Classic beef and broccoli just got easy, and we’re not talking takeout. This recipe uses quick-to-make ingredients like ground beef instead of sliced beef in a bed of veggie-infused kelp noodles.
If you love Vietnamese spring rolls with shrimp, then you will love these. Kelp noodles are a fabulous addition to Happy Body Formula’s spring roll recipe which you can find in our 30-day program meal plan.
Still have questions about kelp?
Let’s learn a bit more about this grain-free noodle replacement! Hopefully, we can answer all your burning questions in this brief Q&A!
Q: Are kelp noodles raw?
A: Yes! In their natural state, kelp noodles are raw. Some recipes might call for cooking them though, to increase flavour or flavour absorbency rate of other ingredients used in the dish. At the end of the day, it’s a matter of personal taste preference.
Q: Are kelp noodles refrigerated?
A: Nope! They’re shelf-stable for around six months while retaining all their freshness (and nutrients), and that’s just about all you need to know about how to store kelp noodles. Keep them in a cool, dry place to maximise freshness.
Q: Are kelp noodles processed?
A: They should not be. They are raw and not denatured in their natural form. When seeking out a good product, search for a noodle with simple ingredients – namely, kelp! Additional ingredients like water or sodium alginate – a salt derived from the seaweed – are fine. The sodium alginate actually helps remove heavy metals from the body.
Q: Are kelp noodles low-carb?
A: Yes. They’re very low-calorie with only 6 calories per 4 ounces! This means there’s not a lot of room for carbs to sneak in. While they contain around 1 gram per 4 ounces, this is a “net carb,” basically meaning it doesn’t count because it’s actually fibre. They are a great keto-friendly noodle alternative.
Q: What do kelp noodles taste like?
A: These crunchy noodles are mostly neutral with a bland taste that can take on other flavours really well. You don’t want to eat them on their own! If you don’t like seaweed, don’t worry – they don’t have a fishy taste.
Q: Are kelp noodles a vegetable?
A: Technically, yes – they’re a sea vegetable!
Q: Are kelp noodles paleo, gluten-free, vegan, Whole30, keto and AIP?
A: YES! A resounding yes. Kelp noodles are basically compliant with any real food approach you take to food. They’re allergen-friendly and nightshade-free, so they’re good for the autoimmune protocol. Whether you’re a plant-based eater or simply avoiding grains, kelp noodles are a wonderfully convenient and versatile pantry staple.
Where to buy kelp noodles
If you don’t have any luck sourcing kelp noodles locally, you can always purchase them online. We recommend Sea Tangle kelp noodles which you can easily stock up on with Amazon. This brand contains just three ingredients – kelp, water and sodium alginate.
Where are kelp noodles sold?
If you’re in a large metropolitan area or a town with a specialty store, Asian food market, or health food store like Whole Foods, you should be in luck! Ask your retailer if they stock them in case you can’t find them.
You can often find them in the Asian food section. It’s worth taking a look at your regular grocer or co-op if they have a large selection as kelp noodles are gaining traction even beyond clean eaters.
Have you tried kelp noodles? What’s you favorite way to prepare them? Tell us in the comments below. And of course, don’t forget to share with friends and followers.