Coconut Aminos

Paleo Sushi

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Camilla and I happen to love sushi. So when we went Paleo we ran into a little bit of a problem. No rice…No sushi. Thankfully we managed to figure out an amazing alternative. This is what we like to call Paleo Sushi. Don’t be scared away, this recipe is simple and easy. It’s also Paleo and easily customizable to your taste buds!

INGREDIENTS

1 large cucumber
stuffings of your choice- I used lox, beets and avocado.
optional- coconut aminos and ginger
equipment- a thin knife (preferably a little flexible)

RECIPE

Wash your cucumber.
Cut the ends off your cucumber and cut your cucumber in half.
This is where the tricky part comes in…do your best to hollow out your cucumber. It doesn’t need to be perfect, you just need to be able to stuff if with all your delicious stuffing choices.
It’ll look something like this…
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Now stuff the cucumber with your stuffings of choice. As a note, when stuffing it with lox, I found it easier to roll the lox up into a tub shape and then insert it.
After you’ve finished stuffing it’s time to cut it into individual pieces. Cut them to resemble your sushi roll of choice.

Then it’s time to enjoy. Ginger or coconut aminos make the perfect addition to your Paleo Sushi. This is one of those dishes that becomes easier the more times you make it. Not to mention that it packs a ton of nutritious food!

Enjoy!

Melissa Van Dover

@melissavandover | melissavandover.com

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Loco Moco

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The Loco Moco is a Hawaiian breakfast dish, enjoyed by locals and tourists alike. The traditional dish is thought to have originated on the Big Island in 1949 and consists of a bed of white rice, topped by a hamburger patty, which is then topped with an egg and served with a generous amount of brown gravy.

In this Paleo-friendly version, Cauliflower Mash replaces the white rice and a coconut milk-coconut amino sauce provides a healthy alternative to gravy.

INGREDIENTS

1 teaspoon coconut oil
1/4 pound breakfast sausage (I like the pasture-raised sausage meat from Corner Post Meats)
1 large free range egg
+ Pre-made Cauliflower Mash, re-heated

RECIPE

In a small sauté pan, melt 1/2 teaspoon coconut oil over medium heat.
Place the sausage patty in the pan and cook for about 3 minutes on each side, or until your desired preparation is reached.
Meanwhile, in another small sauté pan, melt the other 1/2 teaspoon of coconut oil over medium heat and cook the egg, sunny side up.
Once the sausage and egg are ready, scoop a bed of Cauliflower Mash onto a plate, then place the patty on the mash and the egg on top of the patty.
In a small bowl, mix the coconut milk with the coconut aminos to form the “gravy”.
Pour the “gravy” over the egg and serve while warm.

As the Hawaiian’s say, ʻohoiho (enjoy)!

Camilla Carboni

@camillacarboni | camillacarboni.com

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Paleo Lamb Gyro

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The Gyro originated in Greece and began popping up on menus in the United States in the mid-1960s.

Best known to us as a pita-bread sandwich, Gyro actually refers to the rotisserie meat. That said, since we like our Gyros wrapped in America, here is a Paleo-friendly version that is completely grain-free.

INGREDIENTS

1/2 pound lamb, sliced into thin, bite-sized strips
1/2 tablespoon coconut oil
1/2 teaspoon thyme spice
1/2 teaspoon salt
1/4 cup sliced onions
1/4 cup sliced bell peppers
1/8 cup coconut milk
1/8 cup coconut aminos
+ Pre-made Paleo Garlic Naan Bread

RECIPE

In a medium saute pan, melt the coconut oil over medium heat.
Add the lamb strips, thyme and salt and cook for about 10 minutes, turning the lamb strips occasionally to ensure they are thoroughly cooked on all sides.
In a small sauté pan, cook the onion and bell peppers until soft (you can use coconut oil if your pan tends to be sticky).
Once the lamb is nearly cooked, add the coconut milk and coconut aminos to the lamb pan and let the it simmer while the lamb soaks up the coconut juices.
Ideally the pre-made Paleo Garlic Naan Bread would have had a few hours to sit in the fridge before combining it with this dish. If this is possible, simply re-heat the Naan before serving.
Scoop the lamb (draining any excess liquid) and the vegetables into your pre-made Paleo Garlic Naan Bread.
Wrap up and serve warm.

Camilla Carboni

@camillacarboni | camillacarboni.com

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