Blog Archives

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.
Share this Recipe

Steak Fajita Salad with Creamy Cilantro-Lime Dressing

This Texan really loves her tex-mex food and fajitas are at the top of my list. They are a healthy choice when you leave out the tortillas, cheese, and sour cream and so full of flavor!

Since I love fajitas so very much, I decided to dedicate this hearty, healthy salad to them. And, since we can’t enjoy all of the tortillas, cheese and what not–I topped it all off with a delicious creamy cilantro-lime dressing.

You’ll leave this meal thinking a salad has never been so satisfying. Enjoy!

Print Recipe
Steak Fajita Salad with Creamy Cilantro-Lime Dressing
A delicious, hearty fajita salad that is Whole30 and Paleo approved!
Course Main Dish
Cuisine Mexican
Prep Time 15 minutes
Cook Time 20 minutes
Passive Time 15 minutes
Servings
people
Ingredients
Creamy Cilantro-Lime Dressing:
For the Steak
For the Veggies
For the Bowl
Course Main Dish
Cuisine Mexican
Prep Time 15 minutes
Cook Time 20 minutes
Passive Time 15 minutes
Servings
people
Ingredients
Creamy Cilantro-Lime Dressing:
For the Steak
For the Veggies
For the Bowl
Instructions
Creamy Cilantro-Lime Dressing
  1. Fill a small cup or bowl with hot water (as hot as your sink water will get is fine). Place the uncracked egg in the hot water and let soak for 2-3 minutes so that it gets to room temperature.
  2. Crack the room temp egg into a food processor or blender with 1/4 cup of the safflower seed oil. Blend until just combined.
  3. Turn your food processor or blender on and keep that blending as you VERY SLOWLY pour in the remaining 3/4 cup of safflower oil in. When I say slowly pour, just keep a constant flow going as slow as you can possibly go. The slower you pour, the thicker. If you pour too quickly, it will not emulsify. When this process is finished, it should look like mayo (because it is 😉
  4. Add the remaining dressing ingredients to the food processor (lime zest, garlic, lime juice, apple cider vinegar, cilantro, salt and pepper). Blend until smooth. Set aside or refrigerate until ready to use.
For the Steak and Peppers:
  1. Using a sharp knife, slice steak against the grain into thin strips. (If you are having a hard time slicing it thin, pop it in the freezer for 15 minutes, then slice it. This makes it easier to handle).
  2. Place the sliced steak in a bowl or large ziplock bag with all of the "for the steak" ingredients (oil and spices). Toss to coat. Let marinade at room temp for 15-30 minutes.
  3. Meanwhile, Place the sliced bell peppers and onions in a separate bowl, drizzle with 2 tbsp. avo oil and season, to taste, with salt and pepper. Set aside.
  4. Heat a large skillet (preferably cast iron) over medium-high heat. When hot, add the steak and marinade and spread so that it in one layer (if possible) sear on the first side until golden brown, toss and continue to sear until all sides of the steak have a golden brown crust (about 10 minutes total).
  5. Using a slotted spoon or tongs, transfer steak to a bowl and cover with foil and let rest.
  6. Meanwhile, place the onions and bell peppers into the same skillet (with all of the leftover juice from cooking the steak) and saute until tender, about 7 minutes. Be sure to scrape up all the yummy brown bits from the steak while you're sautéing these!
  7. Divide lettuce amongst 4 bowls. Top with sliced avocado, the steak, and sauteed onions and pepper. Drizzle with the creamy cilantro dressing. Serve with more fresh cilantro on top and a wedge of lime (optional).
Share this Recipe