Carrot and Tuna Salad

October 13, 2011 by  

By Riki Shore

This simple salad recipe comes from Harumi Kurihara, a popular TV personality and cookbook author in Japan. Harumi is sort of like the Martha Stewart and Ina Garten of Japan, combining good taste with practicality in each and every recipe.

For those of you following a Paleo diet, Japanese cuisine is a natural place to turn for inspiration. Plenty of Japanese dishes are low in carbohydrates and high in vegetables, meaning they pack a punch when it comes to micronutrient and mineral content.

While some Japanese ingredients and cooking techniques may seem daunting – or just plain foreign – to American cooks, this salad is both appealing and doable for any beginning cook. It works well as a weeknight dinner alongside a cup of soup, and as a weekday lunch to take to school or work. You can easily double this recipe to feed a bigger crowd.

3 medium carrots
1/2 cup onion
1 garlic clove
1 tablespoon olive oil
3 ounces tuna, packed in olive oil
2 tablespoons white wine or champagne vinegar
1 tablespoon Dijon mustard
Kosher salt and freshly ground pepper, to taste
Tamari, or gluten-free soy sauce, to taste

1. Peel the carrots, then grate them or cut them into julienne (thin matchsticks). Finely chop the onion and mince the garlic. Place the vegetables in a medium bowl along with the olive oil. Cover with a dampened paper towel and microwave for 1 – 1 1/2 minutes, until the carrots are tender.
2. Drain the tuna and add it to the bowl, shredding the meat with a fork as you mix it well.
3. In a small bowl, combine the vinegar, mustard, salt and pepper. Add to the salad and toss to coat everything well. Add a drizzle of tamari, toss, and adjust seasonings as needed. Enjoy!

For more great Paleo and Gluten-Free recipes, visit Three Squares.


September 7, 2011 by  

Puy Lentil Salad with Mustard Vinaigrette

By Riki Shore

It takes significant planning and prep time to create Paleo meals every day of the week. If your life is as busy as most, you need a handful of quick recipes that use up leftovers in a creative and delicious way. This one does just that. I’ve written it to use leftover roasted or rotisserie chicken, but this salad combines just as well with leftover lamb or steak.

1 cup Puy (green) lentils
2 cups water
2 sprigs parsley or 1 celery rib with leaves
3 tablespoons olive oil
2 tablespoons rice wine or champagne vinegar
1 tablespoons dijon mustard
Kosher salt and freshly ground black pepper, to taste
1 tablespoon capers (optional)
1 tablespoon parsley (optional)
2 cups cold chopped chicken, leftover from roasted or rotisserie chicken

1. Rinse the lentils in a strainer and place in a heavy pot with the parsley or celery rib. Cover with water, bring to a boil, then simmer, covered, 30 – 40 minutes. The lentils should be cooked, but still al dente. Toss the warm lentils with 1 tablespoon of olive oil to moisten.
2. Make the vinaigrette by whisking together the vinegar, mustard, salt and pepper. Add the remaining olive oil and whisk well to emulsify. Taste and adjust seasonings, if necessary.
3. If using the capers, gently mash them with the side of a heavy knife. If using the parsley, chop it finely.
4. In a medium bowl, combine the lentils, chicken, capers and parsley (if using). Stir well, then toss with the vinaigrette. Serve immediately or refrigerate overnight. Bring to room temperature before serving.

For more delicious paleo-friendly, gluten-free recipes, see Three Squares.



Asian Slaw with Grilled Chicken

June 20, 2011 by  

This is an easy, affordable recipe that’s a staple in our house. It doubles easily, so you can serve a crowd, or save leftovers for your lunchbox the next day. It also goes will with steak, charred lamb or sausage if you prefer.


2 boneless, skinless chicken breasts
1/4 cup extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper

1. Pound chicken breasts between two layers of wax paper until 1/4 inch thick.
2. Place chicken in a Ziploc bag with all the remaining ingredients. Close the bag and shake it well until chicken is coated all over with marinade. Marinate in the refrigerator at least 1 hour, but preferably overnight.
3. About 30 minutes before you’re ready to eat, remove the chicken from the refrigerator and allow it to rest at room temperature for 15 minutes.
4. Prepare an outdoor grill or preheat a grill pan over med-high heat. Grill chicken about 7 – 8 minutes per side, until the internal temperature reaches 160 degrees.
5. Allow chicken to rest for about 5 minutes, then slice 1/2-inch thick.


1/2 cup rice vinegar
3/4 teaspoon sugar
1/2 garlic clove
1 small red Thai chile
1 cucumber
2 carrots
1/4 jicama
1/2 lemongrass stalk
1/2 cup cilantro leaves
1/4 cup mint leaves
3 tablespoons nam pla (Thai fish sauce)
1 tablespoon olive oil

1. Mince the garlic and chile. Combine in a small saucepan with the rice vinegar and sugar. Heat the mixture over medium heat, whisking to dissolve the sugar. Bring just to a boil, remove from the heat and set aside.
2. Prep the vegetables: Seed the cucumber and cut into long, thin strips. Peel the carrots and either grate or “ribbon” it (using the peeler, create long ribbons of carrot). Peel the jicama and cut into thin strips. Slice the cilantro and mint. Toss all these ingredients in a large bowl with the nam pla and the vinegar mixture from the previous step. Mix in the olive oil. Taste and adjust seasoning, adding more nam pla or salt and pepper to taste.
3. Place the slaw on serving plates, top with strips of grilled chicken. Garnish with slivers of fresh mint or cilantro, or a shake of sesame seeds.

By Riki Shore of Three Squares

For more delicious paleo-friendly, gluten-free recipes, see Three Squares.


Slowcooker Chicken and Coconut Curry

January 21, 2011 by  

This is a light curry sauce infused with a  creamy coconut milk. You can substitute cauliflower rice instread of the standard white rice. Thai curries pack an abundance of balanced flavors. Here, tender-crips green beans, slivers of red bell pepper, ad fresh basil join tender chicken thighs in an aromatic, LIGHT sauce, infused with creamy coconut milk.

1/2 onion, red, chopped
1 Tablespoon Thai red curry paste
6 cloves garlic
2 Whole Lime juice, and grated zest
1 Tablespoon Asain Fish sauce (plus 1 teaspoon to be added later)
salt and fresh pepper
5 Pound chicken thighs, BONE IN, skinned, trimmed of fat
2+ Tablespoon Oil (plus extra added later)
1 Cup chicken stock
1 3/4 Cup coconut milk
1/2 Pound green beans, trimmed and coarsly chopped
1 Small Bell Pepper, RED, seeded and cut into matchsticks
1/2 Teaspoon Asian Sesame oil
1/2 Cup Basil, chopped (thai basil or mint)
Steamed rice or “cauliflower rice”
1/4 Cup Unsweetened shredded dried cocnut, toasted
Instructions: In a food processor, combine the onion, garlic, curry paste, the lime zest and juice, the 1 Tablespoon fish sauce, 1/4 teaspoon salt, and several grinds of the pepper mill. Pulse until a chunky puree forms. Set aside.
Pat the chicken thighs dry and season with salt and pepper. In a large, heavy frying pan (or the removable insert of the slow-cooker) over medium-high heat, warm the 2 Tablespoons of oil. When the oil is hot, working in batches if necessary to avoid crowding, add the chicken and sear, turning once, until golden brown on both sides, about 8 minutes total. Transfer the chicken to a plate.
Reduce the heat to medium, add the curry mixture, and saute, stirring often, until fragrant, about 4 min. Whisk in the stock and coconut milk and bring to a simmer. Transfer to slow-cooker (or add chicken to  this mixture and place in the warming unit). Cover and cook on low setting 4 hours. The chicken should be very tender.
You may remove bones from thighs once done or leave in.
Meanwhile, cook green beans until just tender then add to slow-cooker and warm 5 min.
In a frying pan over medium-high heat, warm the remaining 2 teaspoon oil. Add the red pepper and stir and toss until glossy and beginning to wilt, 1-2 min. Remove from heat, add the remaining 1 teaspoon fish sauce, the sesame oil, and the basil and toss to mix well.
Spoon the rice into warm bowls and top with the curry. Garnish with the red pepper mixture and toasted coconut and serve at once.
Serves: 4-6
Prep Time: 20 min
Cook Time: 4 hr
Total Time: 4 hr  20 min
Source:   William Sanoma Slowcook Cook BookWebsite:  Origin:   Category: EntreeType:     PoultryClassifications: Chicken Slow Cook or Crockpot

Chicken Curry Clafouti

August 23, 2010 by  

Chicken Curry Clafouti

Chicken Curry Clafouti

Chicken Curry Clafouti
Source:   Marks Daily Apple
Origin:   Paleo
Category: Breakfast
Type:     Egg Dish
Description: Chicken Curry Clafouti. A simple batter of eggs, butter and coconut milk (or whole cream) bakes into a flourless, sugarless pastry that’s more like a quiche than a cake. It does retain a pastry-like quality, however, in the puffy, light-as-air crust and in the sinfully buttery texture. The butter and coconut milk also lend a slightly sweet flavor that is the perfect backdrop for spicy curry powder. A generous amount of chicken adds to the ample amount of protein already in this savory, eggy custard that can be enjoyed any time of day. Make it for dinner and eat the leftovers for breakfast, or pack it up for lunch or an afternoon snack. Whenever you eat it, we think you’ll find it as surprisingly delicious as we did.
Now that we have this flourless clafouti recipe down, try it with Salmon and dill? Ground bison and basil? Numerous combinations abound. With a little experimentation, you die-hard pizza lovers might even be able to turn this clafouti into the perfect pizza crust.  If you try this, let us know how it turns out.
Qty Measure Ingredient:
6 Whole Eggs
6 Tablespoon butter,meltedroom temp
3/4 Cup coconut milk
4 Cup chicken, chopped, cooked
2 Tablespoon curry spice
salt and pepper to taste
Instructions: Preheat oven to 400° F.
Butter a 10” round or 13?9” baking dish.
Whisk together eggs, butter & cream until frothy.
Mix in chicken and spices and pour into baking dish.
Bake about 45 minutes or until top is golden brown and puffy.
Prep Time: 15 min
Cook Time: 45 min
Total Time: 1 hr

Chipotle Chicken Soup

August 9, 2010 by  

Chipotle Chicken Soup

Yield: 4 servings (serving size: 1 1/4 cups soup, 1 tablespoon cilantro, 1/8th avocado, and 1 lime wedge)


  • 1  tablespoon olive oil
  • 1 1/2  teaspoons  bottled minced garlic
  • 3/4  pound  chicken breast tenders, cut into bite-sized pieces
  • 1  teaspoon  chipotle chile powder
  • 1  teaspoon  ground cumin
  • 1  cup  water
  • 1/4  teaspoon  salt
  • 1  (14-ounce) can fat-free, less-sodium chicken broth
  • 1  (14.5-ounce) can stewed tomatoes, undrained
  • 1/4  cup  chopped fresh cilantro
  • 1  lime, cut into 4 wedges
  • Avocado


Heat oil in a large saucepan over medium-high heat. Add minced garlic and chicken; sauté 2 minutes. Add chile powder and cumin; stir well. Add water, salt, broth, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Top with cilantro, avocado and serve with lime wedges.

to make this more quick, zone friendly I add frozen vegetables…

If you are Canadian and can’t handle the spice, watch out for the spice element. I enjoy using Rotelle canned tomatoes with peppers and then reduce the chipotle spice down to half (I am from the south)

Chicken and Shrimp Soup

August 4, 2010 by  


Chicken and Shrimp Soup
Website:  Marks Daily Apple
Origin:   Paleo
Category: Soup
Type:     Poultry
Classifications: Soups/Stews
Qty Measure Ingredient
1/4 Cup Olive oil, or Bacon Fat
1 Medium onion, chopped
1 yellow Pepper, chopped
1 Whole jalapeno pepper,chopped
2 Stalk Celery, chopped
2 Tablespoon Garlic, chopped
2 Cup tomatoes, diced
2 Cup Cauliflower “rice” (1/2 head) uncooked
1/2 tsp cayenne pepper
1/2 tsp black pepper
1/2 tsp Paprika
1 tsp garlic powder
1 tsp sea salt
2 Cup chicken, cooked, chopped (for those on the go, rotisserie chicken works well)
4-8 Cup Broth, Chicken
1 Bag Shrimp, uncooked, peeled and cleaned
1/4 Cup Green Onion, chopped
1/2 Cup Cilantro, chopped
Instructions: On medium heat, melt bacon fat or olive oil in a Large cooking pot. Add onions, yellow peppers, jalapeno, celery and carrots. Cook 5 minutes.
Add Garlic and cook for 2 more min. Don’t let the garlic brown. Add tomato and the cauliflower “rice”.
Add cayenne pepper, black pepper, paprika, garlic powder, sea salt and saute a few minutes then add chicken and cook for about 5 min., stirring frquently
Turn down heat to low/medium.
Add chicken stock and simmer 20-30 min.
Add shrimp, green onions and cilantro and simmer for an additional 5-10 min.
Variations: use more broth if you want to be more like soup. Less (4-5 cups broth) will be similar to stew.
Serves: 4-8
Prep Time: 25 min
Cook Time: 20 min
Total Time: 45 min

Aris’s BBQ Shrimp

July 28, 2010 by  

Type : Seafood
Origin : Paleo
Category : Appetizer


  • 12 jumbo shrimp and prawns
  • 12 strips bacon for every large scallop or jumbo shrimp (i used kindafatty bacon just because its delicious)
  • 1 bunch parsley
  • 1 bunch basil
  • 6 cloves garlic
  • olive oil

Take the parsley, basil and garlic and put it in a food processor till its blended but still kinda chunky.  Drizzle a little olive oil in the food processor (just a little). Lay the bacon out in strips, and cover them in the mixture
roll the scallops or shrimp up in the bacon, with the greens and garlic mixture on the inside of the roll, then skewer them to hold them together.