Vietnamese Baked Spring Rolls
These Vietnamese Spring Rolls are my all time favourite and this was my mom’s recipe. They are a crowd pleaser and great as appetizers at your next party. Vietnamese Spring Rolls are traditionally deep fried but I decided to make them healthier by baking them. They actually turned out very crispy! This recipe makes 50 medium rolls Note: you don’t have to bake them all at once, in fact they’re better served freshly baked! So you can put them in freezer bags and freeze up to a month. Ingredients: 600 g taro, shredded 1 large carrot, shredded 1/2 large onion, minced 6 garlic cloves, minced 600 g lean ground pork (can substitute with chicken or beef) 2 large egg whisked (save 1/4 of an egg wash for wrapping) Salt and pepper to taste 1 package of spring roll pastry 2 TBSP Coconut oil, melted for brushing Directions: 1. Preheat oven to 425 degrees. 2. Brush melted coconut oil all over rolls and lay them on parchment paper (make sure they’re not touching each other). 3. Bake for 20 mins on one side. Then flip over with a tong and bake for another 15 mins. 4. Serve immediately.
Fresh Spring Rolls with Paleo Dipping Sauce
In this video, I’m showing you a closer look at how to make Vietnamese fresh rolls. Honestly, you can get creative with this. The basic ingredients I love to include are mint leaves, shrimp, rice noodles, and some kind of greens. I always use baby spinach instead of lettuce because it’s so much more nutritious for you. I also sometimes add julienned carrots, shredded chicken or even ground meat. Anything goes really so you can make your own version. But... the real secret to delicious fresh rolls is all in the dipping sauce (Nuoc cham aka Vietnamese dipping sauce fish sauce). Most of the Vietnamese dipping sauces are made with sugar so I wanted to create a version that was healthier and free of refine sugar. Try this Paleo Dipping Fish Sauce: Makes 250 ml • 1 gala apple, peeled, cored and chopped • 1 lime, juiced • 1 tbsp paleo approved fish sauce (Red Boat brand) • 1/8 cup white vinegar • 40-50 g fresh ginger, peeled and chopped • 5-6 cloves of garlic Direction: put everything in a blender or food processor and blend until it’s processed but not totally smooth. Takes about 30 secs to a minute depending on the strength of your processor. In my Vitamix, it took less than 15 seconds! I love ginger so I usually like to add add a lot, but you can lower the amount of ginger to your liking or remove all together if you’re not a fan. Hope you love this version as much as I do!
Best BBQ Rub
If you're looking for the prefect BBQ Rub that goes well on pretty much any meat or seafood, this is it! I travel with this homemade premixed BBQ Rub because it makes cooking while traveling simple. You can store these in mason jars and it will last for a couple of months! Try it and let me know what you think.
Paleo Double Chocolate Banana Cake
⚠️Warning: this will be super addictive!!! I’ve been so guilty of making these on repeat because they’re sooooo damn good! Who else loves chocolate everything?! This recipe is inspired by Paleo Running Momma and I tweaked it a bit just to lower the amount of sugar and chocolates, increased the amount of bananas and coconut milk. I used maple syrup instead of honey but I’m sure honey works well too. This is technically not 100% paleo compliant since I used 71% chocolate chips but this is as close as it gets to a healthy dessert. If you want 100% #paleo approved then just look for 100% cocoa chocolate chips or chunks. It was hard for me to find that and I figured a tiny bit of sugar isn’t that bad!! Life is all about balance after all.
InstantPot Chicken & Rice Soup
It’s sad to admit... but Fall is quickly approaching. And as the weather gets cooler, I’m craving more tummy warming foods like soups. This is similar to a congee (an Asian rice porridge). My mom used to make me congee for breakfast sometimes and every time I’m sick. It is so warming for both the tummy and soul. If you find it hard to shred a whole chicken, you can use bone in chicken thighs or even chicken breast. I like to use the whole chicken because it makes for a better quality broth. With the veggies, you can use any of your favorite types. The parboiled rice can also be replaced with brown or jasmine rice. Keep in mind that brown rice may take a little longer to cook though. You can refrigerate in food containers for up to 5 days or freeze for up to a month. I love to freeze mine and thaw it for cold rainy days where I just feel for soup.