Two moms. Five daughters. Opposite ends of the globe.

Two moms. Five daughters. A friendship that spans opposite ends of the globe.

We have been best friends for ages with a shared love for good food. A desire of good health for ourselves and our families have lead us to exploring the paleo lifestyle together. Enjoy our adventure!

Sunday, September 25, 2011

Asian Lettuce Wrap

Time was ticking away. The girls were complaining of hunger pains, despite the jumbo, protein-filled breakfast they had eaten only a couple hours before. And in reality, I didn't have much time to cook something up and still call it lunch. I had been immersed in the Share a Primal Recipe thread  at Mark's Daily Apple where hundreds of mouth-watering, paleo recipes have been posted.

With a couple of Asian inspired recipes fresh in my mind (and a nearly empty fridge), here is what I cobbled together: a messy, but tasty lettuce wrap filled with sesame-cucumber salad, Asian noodle salad, and bacon!

Serves 4

  • one serving of Sesame-Cucumber Salad (recipe below)
  • one serving of Asian Noodle Salad (recipe below)
  • 8 large, sturdy lettuce leaves
  • 8 slices of bacon, fried

  1. Build wraps using the bacon and salads. Serve immediately!

Note: Other meat, such as roasted chicken could be easily substituted for the bacon.

Sesame-Cucumber Salad (inspired by Melissa at The Clothes Make the Girl)

  • 1 T tahini paste
  • 1 T cashew butter, unsweetened
  • 1 T coconut aminos
  • 1 T rice vinegar, unsweetened
  • 1 tsp sesame oil
  • 1 cucumber, sliced in thin strips by hand or with a  mandolin slicer


  1. Combine the tahini, cashew butter, coconut aminos, rice vinegar, and sesame oil. Mix until well blended.
  2. Stir in the cucumber.

Asian Noodle Salad (inspired by Melissa at The Clothes Make the Girl)

  • 2 T coconut milk
  • 1 T tahini paste
  • 1 T cashew butter, unsweetened
  • 1 T lime juice
  • 1 tsp coconut aminos
  • 1/2 tsp garlic, finely chopped
  • 1/2 tsp ginger, grated
  • 1 package kelp noodles, boiled for 10 minutes and drained
  • 1 cup coleslaw mix or shredded cabbage


  1. Combine the coconut milk, tahini, cashew butter, lime juice, coconut aminos, garlic, and ginger. Mix until well blended. The sauce with thicken quickly, but thin out when combined with the noodles.
  2. Stir in the noodles and cabbage.

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