Every year at Christmas my husband and I host a dinner with our siblings and their significant others. After 3 massive turkey dinners, we wanted to do something completely different so we opted for an Asian theme. I wanted to use this as an opportunity to try out a few new primal recipes and get some non-primal testimonials from our siblings. On the menu:
– Sushi and Sashimi – Not primal. Hence the title of this post being “Mostly Primal.” You could easily omit this part of the meal if you wanted to keep it Primal.
– Primal Sesame Grilled Salmon & Chicken
– Grilled Steak
– Primal Asian Style Green Beans
– Primal Ginger Spinach and Water Chestnuts
– Primal Banana-Coconut Mini Cakes
– Primal Lemon-Blueberry Custard Tarts
Primal Sesame Asian Chicken & Salmon
Ingredients (serves 7-8)
– Approx 3 lbs Salmon (boneless, skin-on)
– Approx 4 Boneless Skinless Chicken Breasts
– 4 Tbsp dijon mustard
– 5 Tbsp tamari sauce (gluten-free soy)
– 10 Tbsp Sesame Oil
– 1 tsp minced garlic and ginger
Directions
- Whisk together sesame oil, garlic, ginger, tamari and dijon.
- Pour 1/2 of the marinade onto the meat and marinate in the fridge for ~30 minutes
- Grill chicken and salmon on the BBQ or indoor grill (350-400 temp). About 5 min each side.
- Pour remaining marinade onto the meat before serving
Primal Asian Style Green Beans
Some may argue that Green Beans are not Paleo because they are a legume and legumes are excluded from the Paleo diet because of their Lectin load which could be toxic. Here is a link from Robb Wolf’s website explaining why in more detail. Mark from Mark’s Daily Apple (Primal Blueprint) has recipes that include green beans, so I suppose you can argue it both ways. Personally, I eat green beans and avoid other legumes.
Ingredients (serves 7-8)
– 1 1/2 Pound green beans – washed and ends trimmed
– 2 Tbsp chopped garlic
– 1 tsp minced ginger
– 1/2 tsp chili pepper
– 1 1/2 Tbsp sesame oil
– 3 Tbsp tamari sauce
– 1 1/2 Tbsp rice vinegar
Directions
- Cook green beans until they are 90% cooked and soak in cold water to stop cooking them. I cooked mine in the microwave – in a casserole dish with a bit of water. Set aside
- In a large skillet, heat the sesame oil and add garlic, ginger and chili pepper
- Add green beans and stir-fry for 2 minutes
- Add remaining ingredients and stir-fry for another 2 minutes
Primal Ginger Spinach and Water Chestnuts
Ingredients (serves 7-8)
– 3 Large bunches of fresh spinach (about 1.5 lb) – washed and ends chopped off
– 1 small tin of water chestnuts (about 2/3 cup)
– 2 Tbsp tamari (gluten-free soy)
– 1 tsp rice vinegar
– 1 Tbsp Sesame Oil
– 1/2 tsp fresh minced ginger
– 1 tsp fresh minced garlic
– 3 – 4 Tbsp slivered almonds
Directions
- Heat sesame oil in skillet
- Add ginger, garlic and spinach. Stir-fry for 3 minutes
- Add water chestnuts, rice vinegar and tamari. Stir -fry for another 1-2 minutes. Place in a serving dish
- Sprinkle slivered almonds on top and serve.
Lemon-Blueberry Custard Tart (8 Tarts)
Eat these in moderation! Although they are gluten-free/dairy-free, they still contain sugar and should not be part of your regular Paleo/Primal diet.
Ingredients
Tart Shell
– 1 Cup almond flour
– 3 Tbsp lemon juice
– 6 large Medjool dates
Filling
– 2 lemon rinds – finely grated/minced
– 16 Tbsp lemon juice (approx the juice of 2 lemons)
– 2 Tbsp raw honey
– 1/2 Cup coconut milk
– 6 eggs
– 1/2 cup blueberries
Directions
- Pre-heat oven to 350.
- Put the dates through your food processor until they form a paste. You can use your hands to break them down if you don’t have a good food processor (that’s what I usually have to do)
- Combine dates with remaining tart shell ingredients and mix together until it forms a dough
- Put the dough in between 2 pieces of wax paper and roll it out until it forms into a thin layer of dough
- Take pieces of the dough and mould them to fit into your muffin liners / muffin baking sheet.
- Bake the tart shells for about 10 minutes until they are brown and crisp. Remove and set aside.
- In a small bowl, combine the coconut milk and eggs. Whisk together and set aside.
- In a small pot, heat the lemon rind, lemon juice and honey. Allow it to simmer at med-heat – about 2 minutes.
- Slowly add the egg/coconut milk mixture to the pot stirring constantly.
- Continue stirring and add the blueberries
- Keep stirring until the custard starts to get thicker and the consistency becomes like custard
- Pour into the tart shells and refrigerate.
You might have leftover custard (I had quite a bit). You can put them into small bowls and eat the custard without the tart shell. It’s quite delicious this way too.
Our Non-Primal siblings and significant others provided the following testimonials:
“This chicken is so good – i need to get this marinade recipe from you.” The chicken was a big hit.
“Can I have that second dessert?” Said twice.
“This is all really good”
“The spinach could probably use something else to spice it up.” I think I will add chili pepper next time.
December 30, 2009 at 6:19 pm
I am so happy you posted this. We are making the chicken and the green beans tonight. Everything you made was so flavorful and cooked to perfection.
December 30, 2009 at 6:53 pm
That’s great! For the quiche you could sub any other vegetable – peppers or spinach might work well.
On another note, I’m glad you guys got home OK. I hope it wasn’t too much of a hassle at the airport.
(PS: Tyler can thank me for not posting the Lady GaGa karaoke performance)
December 31, 2009 at 2:58 am
Hi Sweetie,
Your recipes are incredible. Somewhere in your gene pool a cooking genius lives on. So proud of you.
Love, Mom XX
January 19, 2010 at 10:49 am
Hey Summer,
I LOVED this dinner! I made the chicken, salmon and the green beans for some friends last week, and they also gave it a thumbs up. Easy to prepare too:)
Meridith
January 19, 2010 at 8:07 pm
I’m glad it turned out well for you too! The marinade is so delicious!
January 22, 2010 at 10:52 pm
I went hunting for a “primal custard” and happened upon your blog! I’m so excited! I’m a primal girl living in a big city and totally identify with you! Keep it up and thank you!
November 8, 2011 at 10:31 pm
[…] Ginger Spinach and Water Chestnut: you can use the tatsoi for the spinach in this recipe, and for those of you watching your gluten intake it can be gluten free! There are several ideas for dishes to serve with this one on this page too. […]