When you’re craving tacos, but you know you feel better if you skip the tortilla and/or the cheese, this Paleo-friendly way to get your taco fix is quick and simple when you’ve got prepped ingredients ready to go.
This isn’t a recipe: it’s an assemblage of several things I keep on hand, thrown together. If you have all the ingredients ready, this will cook up in about 15 minutes, maybe less. It’s super easy! I’ll walk you through it…
I’ve always got cooked diced sweet potato and diced onion on hand in the fridge. (Check out my sweet potato post for tips and a how-to video.) On this happy day, I also had cooked, seasoned, crumbled hamburger in the freezer. I don’t always have it on hand, but when I’m cooking hamburger for a recipe or immediate meal, I try to cook extra. It’s cooked with onions and maybe garlic, and seasoned with a little salt and pepper (not too much, since it’s usually added to other things that may already have salt and heat). Then I divide it into single-serving baggies, and stash those in a gallon baggie in the freezer. The small baggies are quick and easy to thaw, making meals like this much quicker.
I rarely cook dishes like this by recipe anymore. But for those who aren’t so comfortable winging it, here’s my guess, per serving:
onion – about half a small onion, or a quarter of a large one
hamburger – about 4 oz. or 1/2 cup
sweet potato – equal to or a little less than the hamburger
On this particular day, I added some diced bell pepper, cherry tomatoes, and kale, but those are quite optional. Another no-chop option would be to just stir in some salsa.
Then I add a generous sprinkling of homemade taco seasoning (1/4 to 1/2 teaspoon; start small, taste, and add till it suits you), stir it in, and boom! – it’s done!
Toppings are optional. If I’d had avocado or guacamole on hand, I would’ve used one of those. But I didn’t, so I topped it with dairy-free “sour cream” (coconut milk yogurt with a splash of lemon juice stirred in). You could use real sour cream, if you do dairy.
Yum! Tons of flavor. You won’t miss the taco shells or the cheese at all!
I remember the first time I had pasta alla vodka: in an Italian restaurant in Los Angeles — La Cucina, I think. (I was traveling and eating on someone else’s dime, which is the best!) I don’t remember what seafood it had in it, but that sauce! It hooked me. All the happy flavors of marinara, plus the extra body that cream brings to the sauce, plus a subtle little tang from the cooked-down vodka. (No, it doesn’t taste alcoholic at all.) The entire rest of my trip, at every restaurant, I tried anything that sounded like that dish, never recreating that first wow! experience.
Genuine alla vodka sauce contains cream and vodka — both no-no’s if you’re eating Paleo, or any version of a dairy-free, alcohol-free diet. And then there’s the pasta. Non buono if you’re eating gluten-free! So although I loved this dish, and had made it at home before, I thought it was just something I could no longer enjoy except for the occasional splurge. ‘Cause I do believe in food freedom!
And I didn’t really set out to recreate that dish: I was just trying to throw together a quick meal for myself with what I had on hand. Which was some homemade marinara, shrimp (both in the freezer), and some zucchini. Hmm, I thought, I can make zoodles and top them with marinara and shrimp!
Then, as that was cooking on the stovetop, I thought how nice a little creaminess would be in that sauce. Then — aha! — I remembered I had some coconut yogurt in the fridge! I stirred a bit into the sauce and tasted it: the yogurt adds not just creaminess, but also that slight bit of tang you get from cooked-down vodka. And it brought back the memory of that first heavenly taste.
(Sure, you could try a different brand. I just haven’t tested any others, so I don’t know how they’d turn out. Or, if you’re not avoiding dairy, you could substitute some sour cream or full-fat plain Greek yogurt for the coconut yogurt.)
And this dish really goes together quickly. If your shrimp is already thawed and you have marinara on hand, you’ll be enjoying delicious, MOL (mmm out loud) food in less than 20 minutes!
I highly recommend using homemade marinara. It’s so simple, takes just 30 minutes, and tastes infinitely superior to store-bought. (Check out my homemade marinara recipe.) However, if you don’t have time, you can certainly use jarred marinara. Look for a sugar-free brand, if possible.
If you don’t like shrimp, you could substitute lobster or crab. Or chicken, if you must.
I’ve made a short video showing just how easy it is to make zoodles. Please note: I say that they only need to be cooked a minute or two. It will probably be longer than that, but it depends on the thickness of your noodles, the heat in your dish, and your desired texture. Just taste them every so often; you’ll learn what works for you.
If you don’t have a spiralizer or veggie noodle tool, you can use a vegetable peeler for fatter, irregular noodles. Or pick one up: they’re only about $15. You can get this one at Bed Bath & Beyond, or on Amazon. (Click the image below nets me a few cents via Amazon affiliate program. No additional cost to you!)
Not avoiding gluten or grains? Sure: use your favorite pasta. Cook it beforehand, and add it when you would add the zoodles. (Did you know that cooking pasta, cooling it in the fridge, then reheating it changes the starch? It reduces its impact on your blood sugar, and the resistant starch is “superfood for your digestive system.” Cool, huh?!)
Whether or not you’ve tried pasta alla vodka before, I think you’ll love this dish!
Paleo pasta alla vodka recipe
2 medium zucchini
10 oz. large raw shrimp (fresh or frozen, peeled and deveined, no tails)
salt and pepper
oil for cooking the shrimp (olive oil, coconut oil, or avocado oil)
*Note: if you’re not avoiding dairy, you may substitute full-fat plain Greek yogurt for the coconut yogurt, reducing amount to 3 tablespoons.
Prepare the zoodles and set aside. Thaw the shrimp. Pat them dry and sprinkle with salt and pepper. Mince or julienne the basil, if using, and set aside.
Heat a medium-large saucepan over medium heat. Once it’s ready (a few drops of water splashed in the pan should sizzle a bit before evaporating), add a drizzle of oil and let it heat up a minute; then add the shrimp. Let the shrimp cook on one side until you see most of the tails starting to turn pink-white. Turn the shrimp over and cook until most of them are curled into a closed circle. You want them just barely or even a little under-done. They’ll continue to cook after you take them off the heat.
Remove the shrimp to a dish and keep warm. Add the marinara to the pan and heat through; add the yogurt and stir till well mixed.
Add the zoodles and stir to combine. Let them cook in the sauce until they’re done to your liking. Pull out a noodle to taste-test the texture. This should only take a few minutes.
When it’s all heated through and the zoodles are done to your taste, remove the mixture to a serving bowl or individual bowls or plates, and top with the shrimp and basil.
This chicken quesadilla is one of my all-time favorite pre-Paleo dishes, because as I said in my original post, it’s:
…one of my go-to recipes when I realize too late in the day that I haven’t planned dinner…. I love it because it’s a few simple things I can throw together and have dinner on the table in 20 minutes or less. Also, there’s very little measuring involved.
This started out just being a homemade stir-fry sauce, but I’ve found that the leftover stir-fry makes a great broth bowl (curry optional), and the sauce also works for egg roll in a bowl. (Sometimes also called “crack slaw” because it’s so addictive.) So it’s really an all-purpose Asian sauce: that’s what makes it amazin’!
You could, of course, also use it in a meatless main dish or veggie side dish. And made with tamari or coconut aminos, it’s gluten-free.
You might want to make a small batch, first, to figure out how you want to adapt it to your taste; feel free to improvise on my recipe! Then make a larger batch to keep on hand in the fridge for easy, throw-together meals.
Bahn Mi is a Vietnamese sandwich with French influence. Traditionally served on a baguette, spread with mayo and sometimes pate (those are the French parts), then topped with pork or other meats (I love to use leftover pork tenderloin), cucumber, jalapeno, cilantro, and pickled carrots and/or radish. It may be hard to imagine that all these varying flavors would come together in a harmonious whole, but trust me — they do!
This crustless quiche makes an easy primal/low-carb/gluten-free breakfast! It’s also a great way to use up leftover cooked meats and vegetables. And sneak some veggies into your diet. (It’s Paleo except for the sour cream/yogurt.)
It also reheats beautifully. One thing I don’t like about a lot of make-ahead-and-reheat egg dishes is they get kind of tough in the microwave. Not so with this recipe!