Week 5 Food Diary – LuRong Paleo Challenge 2013

No Comments » Written on October 27th, 2013 by
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My food selection for this week of the LuRong Paleo Challenge was the Pumpkin Granola that is quick to put together with 4oz. of coconut milk and a 1/2 an apple.

For lunch I went back to another favorite, the Cobb Salad with one modification.  I did not add the fish.  I did make the same fresh salad dressing.

Fresh Thai Chili sauce and Asian Meatballs is what I prepared for dinner.  It was absolutely amazing.  You are really missing out if you do not make your own fresh sauce.  The aroma is amazing.  All ingredients were organic whenever possible.

Thai Chili Sauce

Thai Sweet Chili Sauce

Thai Sweet Chili Sauce

  • 1/4 c Organic Apple Cider Vinegar
  • 2 tbsn Honey
  • 1 Garlic Clove
  • 1 tbsn water as needed
  • 1 tspn Arrowroot powder
  • Fresh or Dried peppers.  I will leave the type of pepper up to you.  The chili sauce is meant to be hot and red, but you can use what you can handle.  I was looking for red jalapeno peppers, but could not find any.  I used whole/dried chili peppers and soaked about 4 or 5 of them in hot water for about 20 minutes.

To prepare the sauce, de-seed the peppers and place them in a high power blender.  Add all remaining ingredients except for the Arrowroot powder, which is a thickening agent.  Blend all until the sauce is smooth and similar to paste.  Remove the sauce and put into a small pot.  Bring the sauce to a boil, add the Arrowroot powder and then begin to add in one tablespoon at a time to loosen up the sauce slightly.  Turn the heat down to low and continue stirring.  As long as the sauce does not resemble paste and is slightly loose, but not runny the sauce is ready.  Take off the heat and set to the side.

Asian Meatballs

Sweet Asian Meatballs

Sweet Asian Meatballs

These had great flavor, tender and fantastic.


  • 1 pound Turkey and Ground Beef (This is what I had on hand.  You can use any meat of your choice and it should be fine.)
  • 3 Green Onions, chopped
  • 1 Egg
  • 1/2 cup Coconut Aminos
  • 2 Tbspn fresh grated ginger
  • 3 Tbspn of the Thai Chili Sauce

Set oven to 350 degrees.  Combine all the ingredients and mix well.  This is great to prepare the night before so that all you need to do is make them into meatballs the next day.  Once combined use a 1/4 measuring cup to scoop out the meatball mixture to make the meatballs.  I used a cookie sheet and covered it with parchment paper and placed the meatballs on top.  Once you have used up all the meatball mixture, place them in the oven for 30 minutes.

Asian Meatball Sauce

  • 1/2 cup water
  • 3/4 cup Coconut Aminos
  • 2 Tblspn Rice Vinegar
  • 2 Tblspn Thai Chili Sauce
  • 2 Tblsn fresh grated ginger

Mix all the ingredients together in a saucepan until it boils.  Then reduce heat and simmer until the meatballs are done baking.

Once the meatballs are done, move them into a deep pot and transfer the prepared meatball sauce into the same pot.  Cover and let simmer for about 10 minutes and you are ready to eat.  If you need more heat add some of the Thai Chili Sauce to your meatballs.

Serve with your favorite vegetable side.  I paired it with Broccoli.

Paleo Asian Meatballs

Paleo Asian Meatballs


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