Paleo Hot & Sour Soup

With the weather getting colder and colder outside, what better way to warm up than with a spicy bowl of warm soup!  My favorite soup of all time is Hot & Sour soup, but since eating Paleo, I cannot eat it with all the soy.  So, I decide to create my own delicious version that is full of flavour, quick and easy to make, and is as authentic as the real thing. It’s a sure thing to cure any soup craving! Mmm…IMG_1347


  • 10 cups chicken stock or vegetable stock
  • 1 cup boiling water
  • 8 ounces shitake mushrooms, sliced
  • 4 ounces oyster mushrooms
  • 1 cup dried fungus
  • 1/4 cup rice vineger
  • 1/4 cup coconut aminos
  • 1 tsp chili garlic sauce
  • 1/4 cup arrowroot powder
  • 2 large eggs, whisked
  • 4 green onions, sliced
  • 2 tsp toasted sesame oil
  • salt and pepper to taste


  • Add one cup boiling water over dried fungus and let sit for 1 hour
  • Set aside 1/4 cup of chicken or vegetable stock for later
  • Pour chicken of vegetable stock to a pot and bring to a boil
  • Add in mushroom and simmer for 5 mins
  • Pour in vinegar, coconut aminos, chili garlic sauce into the pot and stir to combine
  • Strain water from the dried fungus and add into soup
  • Whisk together 1/4 cup arrowroot powder and 1/4 stock (that you had set aside).
  • While soup is simmering, stir in the arrowroot mixture and stir for 1 min until the soup has thickened
  • Stir soup in a circular motion and drizzle eggs in a thin steams to create egg ribbons
  • Season with salt and pepper (I personally like to go a little heavier on the salt since this recipe doesn’t have soy sauce for the saltiness)
  • Stir in sesame oil and green onions
  • Serve immediately and garnish with some green onions and a small drizzle of  sesame oil
  • Enjoy!

Asian Lettuce Wraps

Whenever I go to Asian restaurants, one of my favourite things to order are Asian Lettuce IMG_1863
Wraps. The great thing about this recipe is that it can serve either a main entrée, or as an appetizer. Also, they are super fun to eat; the crisp of fresh lettuce plus the warm filling gets my mouth-watering just thinking about it! Below is my take on a Paleo and Whole30 version of this ‘far east’ favourite! Mmm…


  • 1 Tbs coconut oil
  • 2 lbs ground chicken
  • 1/2 large sweet onion, diced
  • 2 garlic cloves, minced
  • 2 carrots, shredded
  • 1 can water chestnuts, drained, washed and chopped
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp salt
  • ½ tsp pepper
  • 2 tsp sesame seeds, reserve one of the tsp for garnish at the end
  • 2 Tbs coconut aminos (soy sauce substitute)
  • 1 Tbs sesame oil, drizzle on dish at the end
  • 2 green onions, sliced for garnish
  • 1 head ice burg lettuce, or lettuce of choice.


  • Heat coconut oil in skillet and add in onion and garlic (TIP: sprinkle with some salt to help the onions sweat and get translucent).
  • Add in ground chicken and cook until browned.
  • Add in shredded carrots and water chestnuts, cook for 5 – 10 mins until carrots are tender
  • Add in coconut aminos and all other seasonings (except sesame oil and green onions), let cook for 5 mins
  • Turn off heat and drizzle with sesame oil and garnish with green onions and remaining sesame seeds.
  • Scoop into lettuce leaves, wrap and enjoy!


Asian Ground Chicken Stir Fry

One of my secrets to adding more vegetables into my diet is to make a big batch of my awesome Asian Ground Chicken Stir Fry. Asian flavours with crisp veggies, and topped with creamy avocado for the perfect pairing!IMG_1965 This delicious meal is quick and easy that takes less than 30 mins to make. Mmm…

Quick Tip – Prepare a big batch at dinner time and use the rest for a fast, pre-prepared lunch later in the week.


  • 1 Tbs coconut oil
  • 2 lbs ground chicken
  • 1/2 large onion, diced
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, minced
  • 1 cup shredded carrots
  • 1 bag shredded veggies mix sold at local grocery store  (I prefer the brussel sprout, nappa cabbage, kohlrabi, broccoli, carrot & kale mix)
  • 1 Tbs garlic powder
  • 1 Tbs onion powder
  • 2 tsp dried parsley
  • 2 Tbs sesame seeds (reserve 1 Tbs sesame seeds for garnish)
  • 1 tsp salt
  • 1/2 tsp pepper
  • 3 Tbs cup coconut aminos (or you can use 2 Tbs soy sauce for non paleo option)
  • 1 Tbs sesame oil
  • 1/4 cup green onion, chopped


  • Heat coconut oil in pan
  • Saute onions with a sprinkle of salt until translucent
  • Toss in garlic and ginger; cook until fragrant
  • Add in ground chicken and cook until browned
  • Stir in seasonings, coconut aminos, and veggies, cook for 5 – 7 min
  • Drizzle with sesame oil and top with remaining sesame seeds and chopped green onion
  • Top with sliced avocado – serve and enjoy!