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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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Whole30 Chilaquiles Verdes

This Texan girl loves her breakfast with a kick and one of my favorites is Chilaquiles! For those of you not familiar with chilaquiles, they are typically layered with tortilla strips, smothered in salsa (red or green) and topped with eggs or beans. Since this is a favorite of mine, I just had to make a compliant version!

This Whole30 take on chilaquiles is definitely one of my new favorite brunch dishes. Invite your friends over this weekend and make them this dish, they’ll love it!

Print Recipe
Whole30 Chilaquiles Verdes
A delicious, whole30 friendly version of Chilaquiles.
Course Breakfast
Cuisine Mexican
Servings
people
Ingredients
Course Breakfast
Cuisine Mexican
Servings
people
Ingredients
Instructions
  1. Preheat oven to 400 degrees.
  2. In a bowl, toss the sliced sweet potatoes in 2 tbsp. oil, salt, pepper, paprika, and cumin until evenly coated. Lay in a single layer across a baking sheet (preferably lined with parchment paper).
  3. Roast in oven for about 15 minutes, or until crispy on the edges, and fully cooked all the way through.
  4. Remove from oven and transfer into a cast iron skillet or a small baking dish. Place the sliced red onions and the shredded chicken on top and drizzle over 1 cup of salsa verde.
  5. Place back in the oven and roast for 10 more minutes.
  6. Meanwhile, Heat 2 tbsp. of oil or ghee in a large skillet over medium heat. Swirl pan so that it evenly coats the bottom of the dish.
  7. Crack 3-4 eggs in the skillet, and reduce heat to low. Cover, and let cook until a white film just barely covers the yolk of the egg, or about 3-5 minutes for sunny side up. Season the eggs with salt and pepper, to taste.
  8. Remove the chilaquiles from the oven and top with the fried eggs.
  9. Top with fresh cilantro, sliced radishes, and pico de gallo (optional). Serve with lime wedges.
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