One thing I love most about this Paleo chicken taco salad is how quick it is to whip together. After weeks of always prepping a regular chicken salad with the traditional ingredients, like mayo, grapes and celery, I needed to change it up. That’s when I started playing with different seasonings and veggies to add. It’s also a really great way to use up leftover chicken or a rotisserie chicken!
I basically took the taco seasoning I use in my chicken taco soup recipe and mixed them in with the mayo here. Most mayo brands at the store aren’t Whole30 or Paleo. You’ll either have to make your own mayo, or pick up a compliant option. Primal Kitchen (code PALEOBAILEY for 10% off) has an awesome one made with avocado oil. You can get it from stores like Whole Foods, from Amazon, or Thrive Market at a cheaper price.
I’m not a beer drinker at all, but I do love the flavor it lends when you cook with it. Beer batter fried fish is probably my favorite way to cook with beer, but I just may have found another recipe with this beef stew. It’s hearty and delicious..with a definite taste of Guinness.
If there’s one thing I would do differently in my preparation of the stew is that, I wouldn’t use extra stout, cos it’s extra bitter. But, I’m pretty clueless when it comes to picking beers and so I didn’t know the difference before. As you’ll see in my recipe below I specify not to use extra stout, although all my pictures show Guinness Extra Stout. Take my word for it. We still ate all the stew and it was delicious, but it left a little bitter after-taste that regular Guinness doesn’t leave.
Do give this recipe a try if you’re a stew fan…or a beer fan for that matter, you won’t regret it!
Oh, Chinese takeout, how do I love thee? Let me count the ways. Sesame Chicken. Soup dumplings. Egg rolls. Bao buns. Yum. But what I really, really can’t get enough of? Szechuan Beef, y’all. I am caps-worthy OBSESSED.
Just thinking about the melt-in-your-mouth strips of meat, and the spicy perfection of the Szechuan sauce is making my mouth water. During one of my embarrassingly long research sessions on Pinterest, I discovered there aren’t that many recipes out there, considering it’s one of America’s favorite takeout dishes.
I didn’t let a little thing like that stop me from going deeeeep into my memory files and coming up with something that tastes pretty close to my favorite Chinatown restaurants.
This recipe takes about 35 mins to prepare, but if you purchase ready cut beef (the kind that says it’s perfect for chili) you can whip it together in 25 mins. Not too shabby for homemade fast food that’s gloriously gluten free and dairy free, and packed with TONS of flavor.
I promised Korean food, and Korean food you shall have! What better introduction to Korean food is there than kimchi?
Kimchi (also spelled “kimchee”) is often referred to as “Korean sauerkraut.” Sauerkraut: a smelly mystery jar always lurking in the door of my childhood refrigerator. Kimchi: something I had never tried until recently.
They are similar in that both are cabbage-based, fermented foods. There is no single “right” way to make kimchi; recipes can vary dramatically. Some types of kimchi are not cabbage-centric, but I will generalize for now.
Many commercial varieties contain fish sauce or shrimp, so they are not vegetarian and can even contain gluten. Making it at home is cheaper and ensures a minimum of controlled ingredients.
The most well-known version of kimchi starts with an item I had in abundance, Napa cabbage.