Saturday, August 30, 2014

Paleo Waffle [gluten-free, grain-free, dairy-free]

I looked at several wonderful paleo recipes this morning. I liked these two: Easy Paleo Waffles – Freezable too | Civilized Caveman and  Nut-Free Sunbutter Banana Waffles | Taylor Made It Paleo.

I don't have all the ingredients in the pantry so I processed what I have in my dysfunctional head and come up with this recipe.

1 bananas, mashed
3 eggs
1/3 cup coconut butter
1/2 cup raw almond butter
2 tsp raw honey - optional
1 tsp vanilla extract
2 TBSP coconut flour
1 TBSP arrowroot flour
1 tsp ground cinnamon
1/2 tsp baking soda
pinch of Himalayan pink salt

- Grease waffle maker with coconut oil and turn it on.
- Combine all ingredients. Mix it well until you get a good consistency.
- Spoon batter into the heated waffle maker at the center until it reaches the edges.
- Close lid until it's cooked to your preference.
- Remove waffle and serve any fruits you have, grass-fed butter, and maple syrup.


Friday, May 16, 2014

Fruity-Nutty Snack Bars [Paleo / primal / gluten-free/ dairy-free / grain-free]

I used to grab the least-containing chemicals/toxins granola bar in the morning when we were about to late for school. Though the power/protein/granola/snack bars, that claimed "natural" or "organic," are still highly-processed and contain unhealthy substances (...and a lot of them are GMOs).

These are examples of the ingredients labels. No need to elaborate on health effects.



So, finally, it's time for me to make some. :-) I adapted this recipe from "Cranberry Cherry Paleo Granola Bars" @

- 2 eggs
- 1 tsp real vanilla extract
- 1 TBSP raw honey
- 1 cup of seeds (This time I used 1/3 cup raw sunflower seed + 1/3 raw papitas / pumpkin seeds + 1/3 flax seed meal... or you can mix shredded coconut, chia seeds, black sesame)
- 1 cup of nuts (This time I used 1/3 chopped cashews + 1/3 silvered almonds + 1/3 chopped walnuts)
- 1 cup of dried fruits (This time I used 1/2 currents + 1/2 cranberries, I always buy unsulfered ones)
Or you can sub any ingredients above with gluten-free rolled oats if you eat grains. Be creative for what ingredients you have. ;-)
- Dash of salt
- Dash of cinnamon

1. Preheat oven to 350F.

2. Stir the wet ingredients: eggs, vanilla and honey. Mix well.

3.Mix all the dry or the rest of the ingredients.

4. Pour the wet mixture into the bowl with the dry ingredients.combine well. Pour into a parchment paper lined 9’’x9’’ pan and press down evenly and tightly.

5. Bake for 20 minutes.  Let cool completely then cut into bars.

6. Enjoy!

If you know me... I don’t cook with exact recipes... I cook what I have, local, seasonal... so keep your pantry clean :)

Thursday, May 1, 2014

Thai Fried Pineapple (Cauliflower) Rice [paleo, primal, vegan optional]


1 Tablespoon + 2-3 Tablespoons of any healthy of your choice (recommend for ghee, bacon grease, or coconut oil if vegan)
2-3 few garlic, minced
1 cup of shrimps, more or less or none for vegan
optional 1 cup of Chinese sausage [this is a traditional way or some people will top with Shredded Dried Pork (Pork Floss)] or pork or chicken
2-3 shallots, thinly sliced
3 cups uncooked cauliflower rice
1/4 cup chicken stock (water or vegetable stock if vegan)
1 teaspoon curry powder
1 teaspoon turmeric powder
Big pinch of sea salt
3 Tablespoons fish sauce (or Bragg's Liquid Aminos or Tamari soy sauce if vegan) or just sea salt to taste
1 cup pineapple chunks
¼ cup raisins
½ cup roasted unsalted whole cashews
2-3 green onions, finely sliced
1/3 cup fresh cilantro/coriander
2-3 small cucumbers to serve with


For instructions on preparing cauliflower rice see this link:

1. Add a tablespoon of oil in a pan until hot, put in garlic. After galic turns golden brown put in shrimps. Remove from the pan and set aside when they're cooked; do not overcook.

2. Heat in the rest of oil in the wok, stir in shallots. When they're cooked, put in the meat of your choice or skip it if no meat.

3. Put it cauliflower rice and big p8nvh of sea salt then stir thoroughly quickly.

4. Put in curry and tumeric powder and pour the stock over them. Put in seasoning of your choice (i.e. fish sauce, Tamari, etc...). Stir and mix well until the cauliflower is cooked.

5. Put in the rest of the ingredients, including the shrimps. Mix them and remove into a plate. Serve with cucumbers, traditionally,  or any choice of veggies.

Thais usually eat it with chilli-lime-garlic fish sauce on the side.

If you use fresh pineapples you can serve in the shell if desire.

6. Enjoy!

If you know me... I don’t cook with exact recipes... I cook what I have, local, seasonal... so keep your pantry clean :)

Tuesday, April 29, 2014

Banana Flavored Milk [paleo, primal, raw]

I grew up loving banana flavored milk. Today I thought of it... hmm... my trial not bad I'll see if I can improve ;-)


1 very ripe banana
1 cup combined of very chilled 1/2 C coconut milk and 1/2 C water. If you like very thick drink you can use whole one cup of coconut milk. (or 1 Cup almond milk)
1/8 teaspoon turmeric powder or less if you don't prefer. This will give nice yellow color and great health benefits.
1/2 raw honey or to your taste (use maple syrup, if vegan)
a drop of pure vanilla (optional)


1. Put every think in a blender. Blend them to good consistency.
2. Enjoy!

Thursday, April 24, 2014

Sweet Potatoes Brownies [Paleo, Primal, Grain-free, Gluten-free]

I have roasted sweet potatoes leftover from camping and, mentioned in previous blog, I overbought cocao powder... so I need to find the way use them both. I looked at many recipe and liked the one from PaleoOMG but I don't have all the ingredients in hand. I came up with my improvised recipe and it's great as well!**

I used leftover this morning, served with fruits. Who said no brownies for breakfast? It has eggs, butter, and other complex carbs!

1 large cooked sweet potato (about 1½ cup)
3 eggs
¼ cup melted grass-fed butter (or coconut oil)
1 teaspoon vanilla extract
½ cup organic coconut sugar ( use ⅓ cup of other liquid sweeteners)
3 tablespoons coconut flour
⅓ cup unsweetened cocao powder
¼ teaspoon baking powder
¼ teaspoon cinnamon

Optional dark organic chocolate bark, shaved to garnish or melt with a hint of coconut oil or butter to top

1. Turn your oven to 350 degrees.
2. Whisk eggs thoroughly and add melted butter/coconut oil, vanilla extract. Then mix together.
3. Add coconut sugar or other kind of sweetener you use. Mix well.
4. Add the rest of the dry ingredients. Mix well to consistent texture.
5. Pour into an 8×8 glass baking dish
6. Bake for 30 -35 minutes.
7. Let it cool a little bit then top with dark chocolate sprinkle or chocolate sauce.
8. Enjoy!

** If you know me... I don’t cook with exact recipes... I cook what I have... so keep your pantry clean :)

Wednesday, April 23, 2014

Homemade Lemon-Lime Soda [Paleo/Primal, Fermented, Raw]

I use apple cider vinegar when I have sore throat. I know it has so many benefits so I try to think of the way to consume it other than putting in salad dressings. I saw my friend's post on Facebook Healthy Living By BUD and she made "healthy apple cider vinegar soda drink," and alternate fix for soda. though I don't care much for soda forever but this tastes pretty good. She simply uses water, ice cubes, vinegar, and raw honey and did high speed shaking but I didn't so mine contains no bubbles. So i would be helpful if you have mixer bottle.

1 cup Coconut Water
1 teaspoon Apple Cider Vinegar
1 teaspoon Lime Juice
1 teaspoon Lemon Juice
1/2 teaspoon Raw Honey (more if you'd like it sweeter)
pinch of salt
a few ice cubes

1. Put all the ingredient in a bottle. (when I made it I just put in a cup and stirred so it didn't create much bubbles but tastes great!)
2. Use you all your triceps, biceps, arm flexors, and extensors, etc... to shake the mix as quick as possible.

3. Enjoy!

Wednesday, April 16, 2014

Quick Californian Seafood Stew [paleo/primal, gluten-free, dairy-free]

Today for lunch, I needed something quick but wanted a look-like full dish rather than a grab-and-go. So I know seafood thawed quickest. Looked at the vegetable drawer... I needed to use up a couple-week-old parsnip... and soup sounded good to me. Here is I came up with. It was only 15 minutes to cook other than a five minutes to chop things up and thaw the sea food.


1 cup wild & sustainable seafood (or just shrimps or fish or anything)
1 cup of small-cube chopped vegetable (I used parsnip this time. it could be something that make nice broth like cauliflower, celery, or you can use broccoli stems)
1 cup of water (or seafood broth)
1-2 cloves garlic or garlic powder
1 shallots
1 Tablespoon (Red Boat or real and pure extract) fish sauce (Optional if don't use seafood stock or just all sea salt)
2 Tomatoes chopped in cubes (separate half for garnish)
1/2 avocado cubed
1/8 cup cilantro / coriander (I like to chop the stem and put in the broth while cooking. leave the leaves to garnish)
Sea salt to taste
1 small lime or to taste
1 teaspoon red crushed pepper or to your preference


1. Bring water or broth to boil.
2. Smash garlic and shallot and put in the boiling liquid.
3. Add sea salt or fish sauce or both.
4. Put in vegetable of your choice until it soften (about 10 minutes or longer depending on kinds of vegetables). Then use spoon or ladle to roughly smash the vegetable to make the soup thicken or hearty.
5. Put in tomatoes
6. After a few minute put in seafood. When it's cooked (do not over cook), turn off the stove and taste the soup. Add sea salt if you need to. Then squeeze lime in to your taste.
7. pour the soup in a bowl and garnish with cubed avocado, tomatoes, cilantro, and red crushed pepper.
8. Enjoy!

If you know me... I don’t cook with exact recipes... I cook what I have, local, seasonal... so keep your pantry clean :)