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Lemongrass Chicken Pho (Whole30 + Paleo Approved)

Can we talk about how much I love Vietnamese food pho a minute? (hehe)

But seriously, I love how vietnamese food has so many different flavors and herbs that make your taste buds sing. Also, most of it *can* be super cheap to make because really, its all in the fresh ingredients you toss on the top. Its just delicious.

One of my favorite comfort foods is Pho. Pho is a vietnamese soup consisting of a delicious broth, rice noodles, some meat and topped off with fresh herbs. One of my most favorite bowls of Pho is at Elizabeth St. Cafe in Austin, Texas. I just love that restaurant and their lemongrass chicken pho is TDF.

I really wanted to turn my favorite bowl of pho into a Whole30 compliant version. I’ve seen a few paleo bloggers use spiralized daikon in place as noodles and so I decided to use that instead of zoodles (zucchini noodles). It is a great noodle replacement and the pho turned out fantastic! If you can’t find daikon, feel free to use whatever spiralized veggie you want. Pretty sure they’ll all be good in it!


Print Recipe
Lemongrass Chicken Pho (Whole30 + Paleo Approved)
Course Main Dish
Cuisine Thai
Servings
people
Ingredients
For the broth:
For Serving:
Course Main Dish
Cuisine Thai
Servings
people
Ingredients
For the broth:
For Serving:
Instructions
For the Broth:
  1. In a large pot or dutch oven, place all broth ingredients over high heat. Bring to a boil, then reduce heat to a low simmer (usually low heat or medium-low heat depending on your stovetop). Let simmer, covered, for 3-4 hours.
  2. After at least 3 hours of cooking time, using tongs remove the chicken onto a cutting board and let rest until cool enough to handle
  3. Meanwhile, strain broth (discard everything you flavored the broth with) and place the broth back in the pot over low heat to keep warm. Taste and add kosher salt, to taste.
  4. When the chicken is cooled, using your hands shred the chicken, discarding all of the bones (there are small bones in there so please be diligent about checking your meat as you shred.
For Serving:
  1. Divide the spiralized daikon amungst 4 bowls. Top with shredded chicken and ladle desired amount of broth over. Top with bean sprouts, serrano, onion, fresh herbs (cilantro, basil, mint), radishes, and serve with a wedge or 2 of lime.
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Del Corazon Ensalada

Dallas folks, do you recognize this salad? Yep, I totally remade Mr. Mesero’s “Del Corazon” salad in my own kitchen because, well, its the best! Not to toot my own horn or anything but, I will say that I took their salad and made it better. It’s all in my dressing! At Mr. Mesero, they use olive oil to dress their salad, which is simply fantastic. You’ll see that I my delicious dressing is made with extra virgin olive oil, cholula, lime, and cilantro. My absolute favorite thing about this salad is the addition of hearts of palm. I just love hearts of palm in my salads!

This is perfect for warm weather lunch or dinner! Enjoy!


Print Recipe
Del Corazon Ensalada
A delicious grilled chicken salad with a cholula lime vinaigrette.
Course Main Dish
Cuisine Mexican
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
For the Cholula-Lime Dressing:
For the Chicken:
For the Salad:
Course Main Dish
Cuisine Mexican
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
For the Cholula-Lime Dressing:
For the Chicken:
For the Salad:
Instructions
  1. In a small bowl, whisk together 1/4 cup of olive oil, the cholula, cilantro, the juice of 2 limes, and salt and pepper (to taste). Whisk together and set aside.
  2. Butterfly both of the chicken breasts: Place one hand on top of the chicken breast, slice it open horizontally cutting almost to the other side but not all the way through. Open it like a book.
  3. Season the chicken all over with the dried oregano, garlic powder, and salt and pepper to taste.
  4. Heat a skillet (preferably cast iron) over medium-high heat. Add 2 tbsp. olive oil and when hot, add the chicken breasts. Sear until chicken is golden brown on both sides and cooked all the way through (about 5 minutes per side). Set aside to rest for 5 minutes before slicing.
  5. Tear bibb lettuce into bite sized pieces and place in the bottom of a large bowl. Top with the sliced cherry tomatoes, the cubed avocado, and the hearts of palm.
  6. Slice the cooled chicken breasts thinly. Place over the salad. Drizzle with the salad dressing. Toss to coat. Serve and enjoy!
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