Added advantage of being on a paleo diet is that I can gorge on these delicious teriyaki chicken wings. Unlike diets with heavy carbohydrates, the paleo diet is heavy in protein and fats allowing me to enjoy in the skin and all. These wings deliver on all notes. The sauce combines sweet and salty tangs with a meaty juiciness.
Teriyaki is a cooking technique used in Japanese cuisine in which foods are broiled or grilled with a glaze of soy sauce, mirin and sugar. The word teriyaki derives from the noun teri–the shine or luster given by the sugar content in the tare–and yaki–the cooking method of grilling or broiling. Traditionally, the meat is dipped in or brushed with sauce several times during cooking. In North America, any dish made with a teriyaki-like sauce or with added ingredients such as sesame or garlic (uncommon in traditional Japanese cuisine), is described as teriyaki. Pineapple juice is usually used as it not only provides sweetness but also bromelain enzymes that help tenderize the meat.
Here are some tips to keep in mind:
- I used chicken wings. They combine both the drumettes and wings into one; however, using just wings or just drumettes is optional.
- I used coconut aminos for a paleo version. Using soy sauce will provide the same flavor, but it is not gluten free.
- I used honey for my sweetener. I think it is not overly sweet and works well as a thickening agent for a sauce.
- Careful using fresh ginger because it will cause chunks in the sauce that can be potent.
- Broiling works well in browning the outside skin without overcooking the meat inside.
- Cooking the wings skin side down for the first ten minutes, allows the meat to cook through without burning the skin.
- The sauce is easy! Mix all the ingredients until the desired thickness.
- The sauce will continue to thicken and cook after being removed from the heat, so I suggest not boiling it over seven minutes.
- Toss the wings evenly to coat the
Napkins will be your best friends with this meal. It is finger licking good, but on the sticky side. I could have continued to eat the entire batch myself. Keep that in mind and be sure to double or triple the meal, inviting friends and family to come and enjoy the dish. It is a quick and easy meal for reunions and parties. Have everyone over to enjoy some wings and wow them with the sweet and salty crunch of these meaty wings.
Leave a comment with your favorite wing sauce. Follow my Pinterest. Check back again next Wednesday for more tips and tricks from The Cooking Bug.
Posted in Chicken, Dinner, Lunch, Paleo, Sauce
- Tagged Chicken, chicken wings, drumettes, japanese cooking, japanese food, paleo, Sauce, teriyaki, teriyaki sauce, teriyaki wings, wings
I love bread; so, entering a paleo diet was rather difficult. Taking the transition slowly, I decided to experiment with this paleo bread. Understanding that this bread is made with coconut and mainly almond flour is key. These flours act differently than your typical white and whole-wheat flours.
Almond flour, almond meal or ground almond is made from ground sweet almonds. Almond flour is usually made with blanched almonds (no skin), whereas almond meal can be made both with whole or blanched almonds. The consistency is more like corn meal than wheat flour. Almond meal has recently become important in baking items for those on low carbohydrate diets: the paleo diet. It adds moistness and a rich nutty taste to baked goods. Items baked with almond meal tend to be calorie-dense. Almond meal has low heat conductivity. Almonds have high levels of polyunsaturated fats in them. Typically, theomega-6 in almonds is protected from oxidation by its surface and vitamin E. When almonds are ground, this protective skin is broken and exposed surface area increases dramatically, greatly enhancing the nut’s tendency
Here are some tips to keep in mind:
- I used a mixed berry flax seeds. It added a few extra sweet notes because of the fruit.
- Processing the dry ingredients in a food processor mixes them together and helps break apart the flax seeds.
- I added my wet ingredients straight into the food processor–being sure to really mix
- Blending the dry ingredients separate is the proper technique because it allows for an even mix.
- I lined my loaf pan with parchment paper: it keeps the pan clean and permits
- I love using honey as a sweetener. It is a great adhesive because it is sticky, and it is not overly sweet.
- I allowed my bread to cool on a cooling rack. It will continue to cook if left in the pan; however, I don’t mind a semi-doughy center.
- The bread will note rise because it lacks active yeast, so do not base your cooking times on that staple.
Used in moderation, the bread provides some comfort food in the transition to a strict paleo diet. Although it is harder to make sandwiches because of it’s lack in height, it pairs well with nut spreads and homemade, sugar free jams. I love the light density the bread creates; I love the nuttiness from the almond flour; I love that I can enjoy bread–for now.
Leave a comment with your favorite jams and nut spreads. Follow my Pinterest. Check back again next Wednesday for more tips and tricks from The Cooking Bug.
Posted in Bread, Paleo, Vegetarian
- Tagged almond flour, Bread, caveman diet, coconut flour, diabetic friendly, flaxmeal, flours, no refined sugars, paleo, paleo bread, paleo diet, refined sugar free, sugar-free
Is it a poodle? Is it a noodle? It’s zucchini noodles!!!!! Or as many like to call them the famous zoodles—perfect for low carb or Paleolithic diets. These surprisingly tasty substitutes for noodles are quicker to cook and full of beneficial nutritional treats. From boring and bland to pizzazz and pop, zoodles add both flavor and color to any dish.
Zucchini provides only 17 calories per 100 g. It contains no saturated fats or cholesterol. The peel is good source of dietary fiber that helps reduce constipation and offers some protection against colon cancers. Zucchinis can be available all around the year, but they are at their best during late spring and summer seasons. In the stores, choose small to medium-sized zucchini featuring shiny, bright green skin, firm and heavy in hand. The best size for zucchini is 6 to 8 inches length and 2 inches or less in diameter. Some big sized varieties with marrow are specially grown for stuffing. Minor superficial scratches and mild bruises oftentimes seen on their surface are perfectly fine. Avoid overly mature, large zucchini with pitted skin, and those with flabby or spongy textured. Furthermore, avoid those with soft and wrinkled ends as they indicate old stock.
Here are some helpful tips to keep in mind:
- For this recipe, use fresher zucchini. Zucchini that has been sitting around becomes too watery and is hard to spiral/peel.
- You can use different tools to create zoodles: a sprialer or a ribbed peeler. I used a ribbed peeler.
- You can peel the skin off the zucchini, but my preference is to keep it on. It creates a nice contrasting light and dark green of color to the dish.
- Sauté the zucchini in a heated pan of olive oil or coconut oil. Start out with less oil than you think you’ll need because you can always add more in.
- Toss the zucchini a couple of times while cooking to keep it from burning and cooking through evenly.
Zoodles trending popularity comes with the new wave of low carb dietary restrictions and healthier substitutions. Unlike heavy pastas, zoodles offer a low calorie, zero carb vegetable to your plate. Cooked properly, the zucchini turns a vibrant green that makes my heart melt and my mouth water. I love using fresh zucchini from the farmers market because the zucchini tends to be in better form. Whatever your reason, zoodles are a great way to enjoy vegetables and mix up your diet.
Leave a comment with your favorite zoodle addition: meat, sauce, pesto or more the options are endless. Follow my Pinterest for more recipes to try. Check back again next Wednesday for more tips and tricks from The Cooking Bug.
Posted in Dinner, Lunch, Paleo, Pasta, Vegan, Vegetables, Vegetarian
- Tagged healthy noodles, lighter pasta, paleo, paleo diet, paleo food, paleo noodles, vegetables, zoodles, Zucchini, zucchini noodles
A daily diet should consist of 2-3 servings of vegetables. This cauliflower mash with brussels sprouts and bacon helps achieve that goal. Because cauliflower is so versatile in texture and flavor, it works well as any base. Cauliflower can substitute rice, pizza crust and now mashed potatoes while still maintaining complex flavors. It allows for you to enjoy all those starchy meals with a healthier alternative.
Here are some tips to keep in mind:
- This recipe makes two appropriate portion sizes, so if you’re someone who is making this for a large meal you’ll need to double or triple it.
- Take as much of the stem off the cauliflower as possible.
- I placed my cauliflower in a microwave safe bowl to microwave for 6 minutes instead of cooking it stovetop.
- I used turkey bacon because it still has the flavor without all the sodium and
- The bacon can be cooked in about 4 minutes stovetop.
- Food process the cooked cauliflower to a
- Adding olive oil to the cauliflower creates flavor and a smoother consistency.
- The puree should mock the look of
- The nutmeg adds a depth of flavor to the dish.
- I cooked the brussels sprouts in the oven because I think they crisp better. Cook them with some pam for about 40 minutes flipping halfway through.
- I nixed the chickpeas because it is already a carb heavy meal; luckily, your carbohydrates are coming from vegetables.
- Use tofurky for vegan and vegetarian options.
Vegetarians and food fanatics alike will dive into this dish. The combinations of ingredients all compliment one another creating a deep, palate profile. It’s a quick and easy way to enjoy vegetables; it’s a quick and easy way to enjoy a meal without bursting your waistline; it’s a quick and easy way to enjoy a burst of delectable flavors.
Leave a comment with your favorite cauliflower recipes. Follow my Pinterest. Check back again next Wednesday for more tips and trick from The Cooking Bug.
Posted in Lunch, Paleo, Vegan, Vegetables, Vegetarian
- Tagged cauliflower, Cook, Flavor, Fruit and Vegetable, Mashed potato, Pinterest, pizza, Vegetable