Chicken and vegetable Thai red curry is a delicious way to use frozen and canned food. I used canned red curry paste, coconut milk, defrosted chicken breasts and frozen green peas. I also added some mushrooms and carrots that I needed to use right away, but frozen carrots and mushrooms would have worked as well. I love how you can just add whatever you like to this recipe and it will taste amazing because of the curry sauce. So if you don’t have these ingredients feel free to improvise and let me know how it turned out in the comments.
I used the whole 4 oz can of red curry paste, because I love spicy food, but if you can’t handle heat, I would recommend starting at two tablespoons and add more gradually as you taste test. I also used a low sodium chicken broth, and I didn’t add additional salt in my recipe. Surprisingly, the curry sauce didn’t need more when I tasted it at the end. I wouldn’t be surprised if there is salt already added to the curry paste, lemongrass paste, and fish sauce so be careful adding extra salt. My salt philosophy is, “it’s easier to add at the end, then it is to take it away.”
1 cup of low sodium chicken broth (stock works too)
½ tsp lemongrass paste
2 carrots thinly sliced, for quick cooking
3 cups of chopped mushrooms
2 cups of frozen peas
1 lb of boneless chicken breast, chopped bite sized
1 tsp of fresh lime zest
Instructions
Thinly slice carrots for quick cooking and chop mushrooms
In a large pot, add coconut milk, red curry paste, chicken broth or stock, fish sauce, palm sugar, lemongrass paste, lime zest and chopped carrots and mushrooms.
Set pot to medium low heat and let ingredients simmer.
Crop chicken breasts into bite sized pieces and add to pot and simmer chicken for at least 20 minutes or until chicken is cooked through at 165 degrees.
Add frozen peas to pot with six minutes left before serving.
Avocado deviled eggs make a delicious paleo friendly appetizer for Easter. I used a mix of paprika and cumin to sprinkle over the top and a cilantro leaf in the middle for the garnishes. I didn’t have a piping bag, so I used a small spoon and just scooped it on. I actually think it makes them look more modern, which fits nicely with the avocado themed twist on this classic.
I love deviled eggs, especially for Easter, but I normally make my classic deviled egg recipe. This recipe still uses some of the same flavors like lemon and dijon mustard, but avocado is used instead of mayo. I’d love to hear what your favorite deviled egg recipes are in the comments.
Using the instant pot to hard boil your eggs is a game changer. It makes them so much easier to peel! It’s actually one of the main reasons we bought our instant pot and the recipe for Instant Pot Hard Boil Eggs is an eggcellent way to easily meal plan breakfast.
Sweet corn guacamole is a delicious way to use some of your canned or frozen corn. For a more paleo friendly option, use chopped pineapple or mango instead. This was my first time using sweet corn and I have to say my husband and I were fans. We both loved the subtle hint of sweetness with the spicy guacamole and it went great with my taco shrimp and quinoa.
I didn’t have any jalapenos, so I used some leftover guacamole salsa from Hernez but a salsa verde would work in a pinch as well. An easy guacamole hack is to mix avocados with salsa if you don’t have the time or ingredients to make it from scratch. We usually use pico de gallo but feel free to get creative.
Roasted vegetables with dill might be my new favorite side. The veggies are potatoes, carrots, and cabbage which all last a long time in the pantry or fridge and all of them taste amazing with fresh dill. Roasted together makes them even more delicious. My husband and I ate this with quinoa and an egg on top, but it would also go great with a protein for a paleo friendly dinner.
This dish is super easy to make. I tossed all the vegetables with fresh dill, olive oil and sea salt and roasted it until I liked the color of the cabbage and the carrots were cooked through. I chopped the potatoes and carrots decently small so they cooked quicker. Overall, I’m really happy with the results and will definitely be making this again.
This bacon white bean and arugula salad is a hearty salad that is simple to make. I used canned northern white beans which I found super creamy and delicious. The more you mix this salad the more the arugula wilts and the beans fall apart until is a beautiful dairy free creamy mess that I couldn’t stop eating. I started with two cups of arugula, but when it wilted down, I added extra greens so it ended up closer to four cups of greens.
I might freeze the leftover arugula and add it to curry, pasta sauce, pesto, or soup. Arugula can be used instead of spinach for a variety of recipes including smoothies. When eaten raw, it has a nice peppery bite to it, and it can be wilted or sauteed like spinach as well.
Jerk fish tacos are officially my new favorite way to eat more fish. I bought frozen barramundi from Whole Foods that tasted surprisingly fresh and I used salt free jerk seasoning from Penzeys that I’ve had in my spice rack forever. For toppings, my husband and I prefer to keep it simple with cilantro, red onion and salsa. I chose a sweet peach and mango salsa by Desert Pepper to compliment the jerk seasoning.
You could easily make this dish more paleo friendly by using lettuce leaves, paleo tortillas, or even with a side of vegetables instead of traditional tortillas.
