Paddles Up Poké

Paddles Up Poké | Boise, Idaho

My heart is a flutter! My friend, Mary Ann, and I stopped for Poké Bowls in Downtown Boise today! The menu is Asian and eclectic, brimming with low-carb possibilities!

You can select signature bowls such as: “The Bogus Basin” or “The Lucky Peak Shellfish”. “The Greenbelt” and “9th Street Salmon” are both Poké Burritos wrapped in seaweed. All of these are named after Idaho hotspots.

You also have the option to design your own bowl... First, you “Make your bed”: White or Brown Rice, Spring Mix, Zucchini Zoodles, or Chips. Second, you “Pick your catch”: Salmon, Tuna, Traditional Poké, Spicy Tuna, Hamachi, Shrimp, Scallops, and Tofu. Third, you “Select your goods”: Avocado, Crab, Seaweed Salad, Ginger, Onions, and Cucumber. Fourth, you “Sauce it up”: Piranha Sauce, Spicy Piranha, Hawaiian Shoyu, Paleo Pineapple, Citrus Ponzu, Korean Bae, and Outrigger Teriyaki. Fifth, you “Top it off”: these items range from Carrots to Wanton Crisps to Wasabi to Spicy Aioli.

The staff is remarkable; the food is fresh; the place is clean and spacious. Best of all, our meals were tastebud-tingling and delicious!

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Happy Bite-Seeing

Steak and Veggie Kebabs

I was still being pampered the day after Mother's Day. My husband loves to fire up his new barbecue. This serving of steak and veggie kebabs had me feelin' the love!

Asian Fusion Bowl at "Monsoon" — Nampa, Idaho

Monsoon opened in Nampa, Idaho. It is the Asian fusion version of Chipotle. The diner is able to design their own bowl. They graciously worked with my low-carb preferences and I was delighted with the outcome. I swapped out noodles and rice for a bed of vegetables. I added chicken, peanut lime sauce, mushrooms, another layer of veggies, and garnished it with sprouts. I weighed less the following day!

"Always exploring, never boring!" 

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A Wok-Up Call

Oh, what fun it is to whip up a meal using only what is in the fridge and pantry! In this case, I incorporated onions, green peppers, andouille sausage, and a package of shredded coleslaw mix. All ingredients were stir-fried with bacon drippings, Bragg Liquid Aminos, Bragg Apple Cider Vinegar, and Toasted Sesame Oil! I then served it up with a soft boiled egg. 

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Mini Asian Meatballs in Lettuce Cups

MINI ASIAN MEATBALLS IN LETTUCE CUPS

From: Martha Stewart Living

I have been reading Martha Stewart Living for years, always tearing out the 4 recipe cards that come with each issue. I have quite a collection and the recipes are simple to prepare. Nowadays, I sort through them looking for recipes that are naturally low-carb or can be easily adjusted.

Here is one that needs no tweaking. I have no recollection of what year or issue this was from. The cards are not dated. I scanned this recipe for your enjoyment.

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Asian Goulash

My dad had a tradition of making Matheny Goulash—named for our family. I clearly recall the aroma and anticipation. He used whatever he found in the pantry and fridge, and created a simmering pot of goodness! Rice, beef, and tomatoes were staples in the meal, but no 2 goulashes were the same.

I am not eating rice these days, but riced cauliflower provides a perfect base for anything! This dish has a decidedly Asian flavor! I used only what I had on hand. All measurements are approximate because I cooked instinctively. I also used my Pampered Chef Food Chopper to achieve texture.

ASIAN GOULASH

INGREDIENTS

• 1 tablespoon of butter
• 1 pound of ground beef—not lean
• ½ cup chopped onion
• ½ cup chopped raw zucchini
• ½ cup chopped red bell pepper
• 1 clove of garlic, finely chopped
• 1-2 tablespoons of grated fresh ginger
• 1 teaspoon toasted sesame oil
• 1 package (about 3 cups) of Trader Joe's Organic Riced Cauliflower—thawed
• Coconut aminos
• Salt and pepper to taste

INSTRUCTIONS

1. Heat the butter up in a wok and add the ground beef. Add salt and pepper. Cook just until the pink disappears.
2. Add the onion, zucchini, red bell pepper, garlic, and fresh ginger. Allow the small pieces to become tender.
3. Stir in the toasted sesame oil.
4. Introduce the cauliflower. Drizzle an ample amount of coconut aminos over the top of the goulash and stir.
5. Cook long enough for the flavors to marry.

Serves 4

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