Tag Archives: sesame oil

Paleo Meatballs, Asian-Style

Paleo Meatballs, Asian-Style | stupideasypaleo.com Paleo meatballs, Asian-style! These are super easy, have just five ingredients and are Whole30-friendly. Feel free to dress these up with your favorite dipping sauce or serve alongside a salad—like my Green Papaya Salad—for a complete meal. To feed a really hungry crowd or for leftovers throughout the week, double or triple the batch.

Ingredients for Paleo Meatballs, Asian-Style

Directions for Paleo Meatballs, Asian-Style

  1. Combine the pork, green onions, coconut aminos, sesame oil and fish sauce in a medium bowl. Mix until everything is combined but not over-mixed because that will make the meat tough.
  2. Rolls the meat into balls. I used roughly a heaping Tablespoon of meat per ball. Before cooking all the meat, I like to heat a tiny amount and check for flavor. If it needs more salt, add sea salt to suit your tastes before you proceed.
  3. Heat a skillet over medium-high heat. Add 1 Tablespoon of coconut oil. Add the meatballs in a single layer, being careful not to crowd them. Brown on all sides. Repeat with the remainder of the batch. Hint: If your balls are bigger (no jokes please!), you may want to quickly brown the outsides, then place them on a foil-lined baking sheet in a 350°F (175°C) oven for approximately 10 minutes to cook the insides through.
  4. Serve with your favorite dipping sauce!

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Ahi Tuna Salad

Ahi Tuna Salad Wraps | stupideasypaleo.com Fresh tuna is sooooo tasty…I’ve you’ve never tried it, give it a whirl. It’ll make canned tuna pale in comparison. This recipe is based on one from the Barefoot Contessa, and is a perfect way to add some kick to your plate. Wasabi powder can be found in the Asian food section of the store, and can be REALLY potent, so I suggest adding just a little at a time and seeing if it’s too hot. Finding one without sugar or anything weird can be really tough…it took me a lot of searching to find one that was Paleo-friendly (“Hime” brand…horseradish, spirulina and turmeric are the only ingredients). Don’t like wasabi? You can totally leave it out.

I served this tuna salad on fresh romaine lettuce boats wrapped up into nori and served sushi style. If you don’t like tuna, you could substitute cooked chicken breast.

Prep time: 20 min     Cook time:  5 min     Makes: 2 servings

Ingredients for Ahi Tuna Salad

For the Dressing

For the Salad

  • 1 lb. ahi tuna steak
  • 2 green onions, thinly sliced
  • 1 avocado, diced
  • 1 Tablespoon sesame seeds
  • Romaine or butter lettuce leaves
  • Nori wraps, optional

Directions for Ahi Tuna Salad

  1. To make the dressing, combine the lime juice, lime zest, coconut aminos, sesame oil, wasabi powder, salt and pepper in a medium bowl. Stir together and set aside.
  2. Pat the fish dry with a paper towel and season with salt and pepper. Grill or pan-fry on high heat for ~2 minutes per side. *Important: you want the fish to be rare inside. If you cook it until well-done it’ll be tough and dry. Allow to cool on a cutting board. Cut into chunks.  Ahi Tuna Salad | stupideasypaleo.com Ahi Tuna Salad | stupideasypaleo.com

3. Add the avocado, green onion, sesame seeds and tuna to the bowl with the dressing. Fold the ingredients together to combine. Ahi Tuna Salad | stupideasypaleo.com Ahi Tuna Salad | stupideasypaleo.com 4. Serve on lettuce boats / cups or wrap with nori. Or, just serve in a bowl with chopped lettuce

Ahi Tuna Salad | stupideasypaleo.com Ahi Tuna Salad | stupideasypaleo.com Ahi Tuna Salad | stupideasypaleo.com

Grass-Fed Sirloin with Kelp Noodle Stir-Fry

Grass-Fed Sirloin with Kelp Noodle Stir-Fry | stupideasypaleo.com This week I had the chance to finally visit Homegrown Meats in La Jolla, CA and peruse their selection of awesome, locally-grown and grass-fed beef. Along with some homemade duck sausages, chorizo, veal liver, and a flank steak, a crazy-delicious looking “baseball-cut” sirloin steak made it into my bag. Even though I’ve had grass-fed steaks before (mostly from Whole Foods), I have to say…this steak was far and above superior. Simply put…the best steak I’ve ever eaten. Amazingly, I paid about $11/lb compared to the $9/lb that our local supermarket charges for grain-fed New York Strip.

I pan-seared it and finished it in the oven to a nice medium/medium-rare and paired it with a simple kelp noodle stir-fry. Bottom line: seek out a local butcher in your area. Invest in some nice quality grass-fed beef (click here for a great post about the advantages of grass-fed) and simply enjoy.

Ingredients for Grass-Fed Sirloin with Kelp Noodle Stir-Fry 

For the Steak

  • Grass-fed sirloin steak
  • Salt and pepper
  • Trader Joe’s South American Smoke Seasoning (or if not available, use powdered smoked paprika or seasoning of choice)

For the Kelp Noodles

  • 1 package kelp “noodles”, rinsed (found at Whole Foods or other health-food store)
  • 2 garlic cloves, minced
  • 2 tbsp coconut aminos
  • Handful of fresh chopped chives or green onion
  • Coconut oil
  • Sesame oil (for garnish)
  • Sriracha or other hot sauce

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Directions for Grass-Fed Sirloin with Kelp Noodle Stir-Fry 

1. Preheat oven to 400 degrees.

2.  Remove steak from refrigerator at least 15 minutes prior to cooking so it warms up before cooking. Grill or sear/bake the steak.

3. For sear/bake: Heat a medium-sized cast iron skillet on high heat. Season steak and sear both sides for 3-4 minutes until a nice brown crust forms. Transfer skillet to the oven and bake for approximately another 8 minutes. Cooking time will vary depending on your desired done-ness and oven strength. Allow meat to rest for at least 5 min before slicing.

4. In the same skillet you cooked the steak: heat coconut oil. Sauté noodles until they soften (~5 min).

5. Add in garlic, chives, and  coconut aminos and sauté 30 more seconds.

6. Remove from heat and garnish with a drizzle of sesame oil.

7. Serve steak slices over noodles and top with sriracha or hot sauce if desired.