Home Cook and Avid Runner

Paleo Kalbi (Korean Short Ribs)


I never like using the word “diet”, because I think it has a negative connotation. It is no secret that we love food in our house and good indulgent food at that, but there also needs to be balance. I have been doing a lot of research on the different healthy eating lifestyles out there and we have decided to go paleo in our household. Yesterday was Day 1 and I tried to recreate one of my husband’s favorite dishes Kalbi (Korean short ribs), with paleo ingredients. They came out amazing!!! I could not have expected the results to come out as good as that did and he even said it was a keeper. Paleo or not you need to try this recipe!


Paleo Kalbi (Korean Short Ribs)

a Thyme to Beet original


  • 1/2 cup coconut aminos
  • 1/4 cup coconut sugar
  • 1 small Asian pear, peeled and finely grated
  • 3 cloves garlic, minced
  • 1 tablespoon mirin
  • 1 tablespoon freshly grated ginger
  • 2 pounds Korean style beef short ribs (flaken cut)



In a medium bowl, whisk together aminos, coconut sugar, pear, garlic, mirin, and ginger. In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and short ribs; marinate overnight, turning the bag occasionally. Preheat grill to medium high heat. Add short ribs to grill and cook, flipping once, until desired doneness is reached, about 2-3 minutes on each side. Serve immediately.


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Asian Chicken Lettuce Wraps


I knew I would be a nervous wreck on Friday while packing for MasterChef auditions, so I was so excited when one of my best friends texted and said she wanted to have lunch.  She was just the calming I needed before heading to Chicago.  I asked if she wanted to eat here instead of going out, knowing that cooking would relax me for the next day.  We decided here would be better so I could pack at the same time.  I decided I wanted to make something healthy and simple for us, which the first thing that popped into my mind was lettuce wraps.  I scoured online looking at recipes, but I only liked bits and pieces of each recipe to make my own.  I had several ingredients such as ginger leftover from my soup prep so I was excited to use them up.  I definitely loved the crunch from the water chestnuts and the roasted peanuts I garnished them with.  They are great hot, room temp, or cold.  I will be making these for lunch very soon again!

Asian Chicken Lettuce Wraps


  • 1 tablespoon olive oil
  • 1 pound ground chicken
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 1/4 cup hoisin sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoons freshly grated ginger
  • 1 teaspoon Sriracha, or more, to taste
  • 1 (8-ounce) can whole water chestnuts, drained and diced
  • 2 green onions, thinly sliced
  • Kosher salt and freshly ground black pepper, to taste
  • 1 head butter lettuce
  • Garnish: Peanuts, Rice Noodles, etc.


Heat olive oil in a saucepan over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.  Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes. Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.  To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf and top with garnishes.

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