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31 articles Articles posted in 30 minute meals

thai lettuce bowl

by on Friday, 0 comments

paleo thai lettuce bowl | apricotsandwalnuts.com

this recipe has been in my collection for years and is insanely easy to make. most people like to serve this in lettuce cups, but i find them to be too annoying to eat that way. half the head of lettuce inevitably can’t be used because of tears, and the pieces you can use just fall apart while you’re eating it. so i keep it easy and serve this over a bed of lettuce.

this dish also commonly has a lot of rice as part of the “filling” which we obviously don’t include. if you want a little more substance, mix in a cup of cauliflower rice just before serving. enjoy!

ingredients

1 lb ground turkey (preferably dark meat)
1 tbsp coconut oil
1 small onion, chopped
1 clove garlic, minced
1-2 tbsp tamari
1/2 tbsp vinegar
2 tsp sesame oil
2 tbsp chopped green onions
1 cup bean sprouts
1 cup carrots, shredded
2 tbsp sesame seeds
3 heads romaine lettuce, chopped

directions

in a medium skillet over high heat, brown the ground turkey in 1 tablespoon of coconut oil, stirring often. once browned, add the onion, stirring frequently. add the garlic, tamari,  vinegar, and carrots to the mixture, and stir. as the liquids begin to boil down, add the green onions, sesame oil, and bean sprouts; continue cooking until the onions just begin to wilt, about 2 minutes.

spoon mixture over bowls of lettuce and sprinkle with sesame seeds. serve with a side of hot sauce for those who enjoy a little kick to their thai food.

 

greek meatball stew with brussels sprouts

by on Tuesday, 0 comments

paleo greek meatball stew | apricotsandwalnuts.com

i’m always looking for new ways to serve up brussel sprouts, especially as most people loathe them and i insist they eat them. i blame this on my forceful german lineage. “eat this because i said so.” it’s my families tagline.

this stew is pretty surprising, and in a good way. at first glance, it looks heavy and meaty and like something that will make you fall asleep after you eat it. the old-school, non-paleo version of this stew is exactly that, but this version is light, refreshing, and most importantly, delicious. the mint and lemon keep this feeling authentically mediterranean, and some classic paleo substitutes keep the starch out of this scrumptious dish. enjoy!

ingredients

1 lb pearl onions
1/2 cup yellow onion, finely chopped
1 lb ground buffalo
2/3 cup grated cauliflower, lightly cooked
3 tbsp fresh mint, finely chopped
2 tsp coconut oil
1/4 cup butter
1/4 cup almond flour
2 1/2 cups chicken stock
1/4 cup fresh lemon juice
3/4 lb fresh brussels sprouts, trimmed
salt + pepper

directions

begin by peeling the pearl onions (soak in boiling water for 3 minutes, rinse in cold water, trim and peel). set aside.

in a large bowl, combine the yellow onion, cauliflower, buffalo, mint, and 1/4 tsp pepper, mixing well, then form into small, oblong meatballs. heat a large dutch oven over medium-high heat, then add the coconut oil. add the meatballs and brown on all sides, 3-4 minutes. transfer the meatballs to a plate and wipe the dutch oven clean.

in the same pot over medium heat, melt the butter. whisk in the almond flour and cook, stirring constantly to ensure it doesn’t clump and brown. slowly pour in the chicken broth and lemon juice, while continuing to stir. cook until slightly thickened, 2-3 minutes.

add the brussels sprouts, pearl onions, and meatballs to the pot. return the heat to medium-low, cover, and allow to simmer until vegetables and meatballs are cooked through, 15-20 minutes. season to taste, then serve hot.

 

salmon with brown butter and almonds

by on Monday, 0 comments

salmon with brown butter and almonds | apricotsandwalnuts.com

one of my favorite things about this dish is that it’s ready in under 20 minutes. the brown butter and almond sauce is great for those people who aren’t very fond of fish, like the mountain man at our house. the capers in the recipe eliminate the need for lemon, and green beans help keep the dish light. if you don’t consume butter, use the fat of your choice. enjoy!

ingredients

4 tablespoons unsalted butter, or fat of your choice
1.25 pounds skinless salmon fillet, cut into 4 piecessalt + pepper
1 pound green beans, trimmed and halved crosswise
1/4 cup sliced almonds
2 tablespoons capers

directions

heat 1 tablespoon of the butter in a large nonstick skillet over medium heat. season the salmon with ½ teaspoon salt and ¼ teaspoon pepper, and cook until opaque throughout, 3 to 5 minutes per side. transfer to individual plates and cover with foil.

fill a second skillet with ½ inch of water, bring to a boil, and add ¼ teaspoon salt. add the green beans, cover, and steam until just tender, 4 to 5 minutes. drain and transfer to plates, then re-cover.

wipe out the green bean skillet and heat the remaining 3 tablespoons of butter over medium heat. add the almonds and cook, stirring frequently, until almonds and butter are golden brown (but not burned), 2 to 3 minutes. stir in the capers. spoon over fish and serve hot.

(original recipe via real simple)

poached eggs

by on Tuesday, 0 comments

poached egg and hash | apricotsandwalnuts.com

am i the only person who couldn’t figure out how to poach an egg? i tried every contraption on the planet before finally resigning to the fact that i just had to learn how to do it the hard way, which of course, turned out to be the easiest way ever. i felt pretty damn stupid to tell you the truth.

i actually never really liked eggs. in fact, i still don’t really like eggs, but eat them because they’re a great source of protein, cook up quick, and are crazy filling. i discovered i liked my eggs poached a couple years ago, and have spent the last couple years trying to figure out how to make a good poached egg. unlike any sane person, i never bothered to check the internet, and well, once i did, it didn’t help a whole lot. everyone has different theories, things they swear by, things they swear off, a little voodoo, and more. if you’re poached egg incompetent like i was, here are the key steps i’ve learned.

1. use a pot or a really deep pan
2. heat your water till it has all those little bubbles on the bottom that rise to the surface occasionally, but not so hot that it boils.
3. break the egg open into a small container so you can pour it into the water without it separating
4. leave it alone. i know, you see it go in there and the egg white is floating all haphazardly everywhere and you just want to reign it in. let it start to firm before gently pushing it about.
5. 3-4 minutes is all you need. the bubbles should be rising just enough to keep the egg from staying at the bottom of the pan/pot. if the yolk rests on the bottom, you’ll likely have a little solid chunk of yolk, which people will frown upon.

i like my poached egg on a bed of hash with a side of bacon. it’s a little morning bliss to get your day started right. give it a shot and if you have any suggestions on how to make a perfect poached egg, share it here!

spinach soup with sumac & feta

by on Monday, 0 comments

paleo spinach soup with sumac + feta | apricotsandwalnuts.com

my middle eastern heart skipped a beat when i first tasted this soup. i love spinach, but often have a hard time finding ways to serve it for the texture-sensitive mountain man. of course, it never dawned on me that he loves a spinach soup at our local lebanese restaurant, mazza, until i saw this recipe in my favorite cookbook.

the feta topping isn’t essential, but if you can find a raw goat or sheep’s feta, i highly recommend using it. keep this dish vegetarian by using vegetable broth instead of chicken broth. this soup is super light, so i’d suggest serving it as an appetizer or a light lunch. enjoy!

ingredients

2 tbsp coconut oil
1 large yellow onion, finely chopped
4 cloves garlic, minced
2 tsp sumac
1.5 tsp ground cumin
1 tsp ground corainder
.25 tsp cayenne pepper
1 lb spinach (frozen works fine)
4.5 cups chicken brother
grated zest and juice of 1 lemon
salt + pepper
6 oz raw feta cheese, crumbled

directions

in a large, heavy pot, melt the butter over medium-high heat. add the onion and garlic, and saute until translucent. add the sumac, cumin, coriander, and cayenne, cooking for 2 minutes. stir in the spinach, broth, lemon zest and juice. bring to a boil, then reduce heat to a simmer, allowing to cook for an additional ten minutes.

puree half of the soup in a blender and return to the pot. if your soup seems too thick, add more broth, and season with salt + pepper. serve hot, topped with crumbled feta.