PALEO DUCK CHOW MEIN: a guest post by Paleo Catwon

I'm so pleased to have the beautiful, funny and energetic Cat to guest post today.

I've always been drawn to her recipes due to their delicious simplicity and her lack of exact measurements, she's a girl that knows what she likes. 

First off, before you start reading this recipe you might want to familiarize yourself with a bit of Catwon-ese unless you know what a port-mushie is - or chitties for that matter. 

Be sure to follow her any way you can ;)

website: www.paleocatwon.com

instagram: @catwon

facebook: PaleoCatwon

twitter: @PaleoCatwon

email: paleocatwon@gmail.com

After discovering the Paleo lifestyle about 2 years ago, one of the hardest things for me to cut out in the beginning was grains. I grew up eating every meal with rice. A lot of rice. Like, a lot a lot. I’m talking, I would take a large bowl, and pile that white rice on like I was trying to recreate a volcano for science class. If I didn’t have rice, I’d have noodles. Sometimes I’d even put noodles or pasta over my rice. I wish I was kidding, but I’m not.

Now that I’ve been Paleo-ing for some time, I hardly miss the rice, noodles and bread. (My real issue now is sugar, but that’s a whole ‘nother post). Even though I’ve kicked my addiction to grainy carbs, I still like to enjoy a noodle-y dish every once in a while and spaghetti squash is pretty amazing for filling that chow-mein sized void in my stomach.

I made a Paleo Duck “Chow Mein” by accident the other day. I didn’t know what to make for dinner. Looked around and saw I had a spaghetti squash, ground duck meat, a port-mushie and cabbage.

I apologize in advance because if you know me, I don’t measure ingredients so everything is a guestimate at best :)

INGREDIENTS:

Spag-Squash

●      1 spag squash

●      olive oil (or spray coconut oil/melted ghee works as well)

●      granulated garlic pow

●      black pepper

●      sea salt

Chow Mein

●      1 lb ground duck meat (you can replace with ground beef, turkey, bison, whatev.)

●      ½ head of cabbage

●      1 port-mushie

●      3 individual stalks of green onions

●      1 glove garlic

●      ghee (or coconut oil)

●      2 tbsp balsamic vinegar

●      1 tbsp fish sauce (optional) [I have sugar-free Red Boat fish sauce]

●      black pepper

●      sea salt

INSTRUCTIONS:

Spag-Squash Cooking Instructions:

1.     Pre-heat oven to 375 degrees

2.     Cut squash in half and scoop seeds out

3.     Face up, drizzle olive oil all over and sprinkle with garlic powder, black  

       pepper and sea salt   

4.     Place squash down on baking sheet and bake for 35-40 minutes (at about 

       30 min to make sure they’re not too soft - don’t want to overcook it)

5.     Remove from oven and let cool for 10-15 min

6.     Scrape “noodles” out with fork & place in large bowl

While your spag-squash is baking, you can start on the other ingredients.

Paleo Duck “Chow Mein” Instructions:


1. In large pan over medium/high heat place 1 tbsp ghee in pan

2.     Add chopped garlic and duck to the pan and cook

3.     Sprinkle garlic powder, black pepper and sea salt

4.     When close to brown, add  approx. 1 tbsp balsamic vinegar (i just poured straight from the bottle so my measurements are complete BS, sorry :)

5.     Remove duck from pan

6.     Add another tbsp of ghee to the pan

7.     Add sliced port-mushies

8.     Once they are somewhat cooked, move them to the side of the pan & add sliced cabbage

9.     Sprinkle a TON of garlic powder and add another tbsp balsamic vinegar

10.  Add fish sauce (if you have it)

11.  Saute until all veggies are cooked

12.  Add ground duck back in

13.  Add chopped green onions and mix

14.  Pour ground duck + veggie mix on top of your spag squash & mix altogether

15.  Take 17 photos of your “chow mein” from diff angles

16.  Post best one on Instagram

17.  hashtag #OMNOMNOMNOMNOM #getinmahbellay

                        ITEMS USED IN THIS RECIPE