Cauliflower Fried "Rice" with Lemon Chicken

Cauliflower Rice:

Ingredients :

1 small head of cauliflower, separated in florets

3 tblsp bacon fat or lard

1-inch knob of ginger, grated with a microplane

1 small onion, minced

4 ounces of sliced shitake mushrooms

2 scallions, thinly sliced

2 tablespoons of chopped cilantro leaves

2 tablespoons of chopped basil

1 tablespoon of chopped mint

3 tablespoons of coconut aminos

Kosher salt

Freshly ground black pepper

chop the raw cauliflower into small size pieces so it can fit into your blender. 

fill a blender with the cauliflower and water. 

over and blend until you get the "grain" size you like  (careful not too over blend).

strain.

over medium/high, melt 2 tblsp of lard in a deep pan or wok

add minced onions and some salt and pepper.  cook until onions are translucent.

add mushrooms.  stir-fry until mushrooms are browned.

add ginger.  stir for 30 seconds.

add cauliflower "rice" and more salt and pepper.

mix well.

lower heat to low and cover for 5 minutes.

add coconut aminos and herbs.  mix well.

remove from heat and serve.

Lemon Chicken:

Ingredients :

2 large chicken breasts

1/2 cup lemon juice

1/4 cup honey

1 1/2 tsp. salt

1/2 tsp. oregano

4 garlic cloves sliced small

1 tbsp. olive oil

3/4 cup water

wash chicken breasts and pat dry.

in a large bowl combine lemon juice, honey, salt, oregano, and garlic.  

mix well.

add chicken to marinade.

marinade chicken for 2 hours. 

turn oven on to broil.

on stovetop, over medium/high heat, heat olive oil in a cast iron skillet.

add chicken to skillet.

sear for 5 minutes.

flip. 

sear for 5 minutes.

add water and marinade when liquid begins to carmelize.

move skillet to oven.

broil for 11 minutes.

pull out of oven and let sit at room temperature for 5 minutes.

Serve with your favorite kimchi and garnish with a mint sprig.

Happy Eating!

This recipe was created using the help from these original recipes:

NomNom Paleo: Asian Cauliflower Fried Rice

Paleo Snacks: Perfect Hard Boiled Eggs

Easy to peel and never over cooked!  

hard boiled eggs are a staple in my fridge as they are power pellet snacks.  here's the secret to making the perfect hard boiled eggs:

in a large pot, add enough water to cover the number of eggs you will be cooking.

bring to a boil.

using a ladle, gently place eggs one by one into the boiling water.

cook for 9 minutes.

remove from heat and run under very cold water for a minute.

transfer eggs to a bowl and let cool.

happy eating!

Paleo “Oat” Meal

Ingredients

1 c. riced cauliflower, packed

1/3 c. coconut milk

2/3 c. filtered water

2 large eggs

2 tbsp. flaxseed meal

2 tbsp. coconut flour

2 tbsp. maple syrup

1tsp nutmeg

1 tsp. cinnamon

1/4 tsp. ground ginger

1/8 tsp. ground all-spice or cloves

1/8 tsp. ground nutmeg

Pinch of sea salt 

Choice of Toppings

Directions

"Riced" Cauliflower

1 head cauliflower

water

chop the raw cauliflower into small size pieces so it can fit into your blender. 

fill the blender with the cauliflower and water. 

over and blend until you get the "grain" size you like  (careful not too over blend).

strain.

"Oatmeal"

in a medium saucepan, add "riced" cauliflower, coconut milk and water.

bring to low boil and cook until cauliflower is tender, about 5 minutes.

while cauliflower is cooking, beat 2 eggs in a small bowl.

remove cauliflower from heat.  whisk in eggs, then flax, then coconut flour, then maple syrup.

add cinnamon, ginger, all-spice, nutmeg, and pinch of sea salt.  

mix well.

Serve with your favorite seasonal garnish!

(For this image i used almond milk, toasted walnuts, blackberries, blueberries, and banana)

Happy Eating!

This recipe was created using the help from these original recipes:

Healthy Living: Faux “Oat” Meal

Vegetarian Times May 2008: Creamy Quinoa with Dried Cranberries

Paleo Tips: Snacks

One of the first things I noticed when I went Paleo was that I was hungry a lot more often.  I'm not complaining, considering how much I enjoy eating!  But, what was there to snack on?  With no gluten, dairy, or legumes I thought there was NOTHING I could eat at snack time.  Standard go to snacks like chips, crackers, popcorn, cheese...all banished from my diet...The struggle was re-training myself on what a "snack" was.  

Besides the obvious fresh fruits and veggies, dried fruits and nuts are ideal snacks.  These delicious bites satisfy me between meals.  Trader Joe's has by far the best selection of Paleo friendly dried fruits and snacks.  Most brands add sulphur and sugars to the dried fruit to make them look better (sulphur helps retain the color) and sweeter, so make sure to read the ingredients on all of the packaging before making your selections.  

These are some of my favorite go to snacks from Trader Joe's:

just mango slices

organic turkish apricots

dried white peaches

organic banana chip (these have cane juice as a sweeter)

almonds in the shell (roasted/salted)

new zealand dried apple rings

Another great source for dried fruits and nuts are local co-op markets.  They offer a wide selection in their bulk sections.  Some of my favorites:

California

http://www.rainbow.coop/

http://www.berkeleybowl.com/

Wisconsin

http://www.willystreet.coop/

For those of you in southern cali, Sprouts Markets are also a great source for bulk snacks.

Happy Eating!

Chicken Curry w/ Veggies and Cauliflower Rice

Chicken Curry:

4 skinless chicken breasts, cut into chunks
2tbsp coconut oil

1 tsp whole mustard seeds

3 cloves garlic, minced

1 onion, sliced

2 large carrots, sliced 1/4"

1 zucchini, sliced in half length wise, then 1/2" chunks

3/4 cup sliced mushrooms

4 cups kale

1 tsp paprika

1⁄2 tsp ground turmeric

1 tsp ground cumin

1 1⁄2 tbsp ground coriander

1 tsp cayenne pepper

1 tbsp lemon juice

1/4 cup water

sea salt
ground pepper

1 can coconut milk

1tbsp curry powder

combine the paprika, turmeric, coriander, cumin, cayenne pepper, lemon juice and water in a large bowl. 

add the chicken pieces to the large bowl.  

combine well to coat. 

leave at room temperature to marinate for 30 to 60 minutes.

heat a large, deep skillet over a medium heat.  

add 1 tbsp of coconut oil.  

when coconut oil has melted, add the mustard seeds.

when the mustard seeds start popping and are golden brown, add the onion and garlic.

when onions are translucent, add carrots.  saute for 3 minutes.  

add mushrooms and zucchini.  saute for 3 minutes.  

set veggies aside in a large bowl.

using the same skillet, add 1 tbsp of coconut oil over medium heat.

when coconut oil has melted, add the marinade/chicken.

cook on a med heat for about 8-10 minutes.

add cooked veggies back into the skillet with the chicken.

pour in the coconut milk, kale, and 1 tbsp curry powder. 

mix well.

 season to taste with salt and pepper.  

cover, bring to a simmer.

simmer 10 to 12 minutes.

Cauliflower Rice:

1 head cauliflower

water

chop the raw cauliflower into small size pieces so it can fit into your blender. 

fill the blender with the cauliflower and water. 

over and blend until you get the "grain" size you like  (careful not too over blend).

strain.

put the "rice" in a pot with a little bit of chicken or veggie broth to "steam" it until it's the tender, but still firm.

strain.

plate rice, scoop curry on top.

Happy Eating!

This recipe was created using the help from these original recipes:

The Paleo Recipe Book. by Sébastien Noël

Pumpkin Muffins w/ Maple Candied Walnuts

Muffins:

1 cup pumpkin puree (not pumpkin pie filling)

1 cup almond butter

1 tablespoon maple syrup

1/4 cup honey

2 large eggs

1 1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon vanilla extract

1 teaspoon cinnamon

1 teaspoon ground ginger

1/4 teaspoon nutmeg

1/4 teaspoon cloves

1/4 teaspoon cardamom

1/2 teaspoon lemon zest

Candied Walnuts:

1 cup chopped raw walnuts

1/4 cup 100% Pure Maple Syrup

cinnamon to taste

preheat oven to 350F.

in a medium sized bowl, combine all the cake ingredients and mix thoroughly to combine. pour into parchment paper lined muffin tins. (you can also use cupcake papers)

preheat a dry saute pan over medium heat

add the walnuts, maple syrup, and cinnamon and stir frequently until the walnuts are toasted and the maple syrup caramelizes, about 3min

remove from the heat and place the walnuts on some parchment paper to allow them to cool

sprinkle the tops of each muffin with candied walnuts.  press into batter so that they "mold" with muffins as they bake.

bake until completely cooked through, about 20-25 minutes.

makes 12 muffins.

This recipe was created using the help from these original recipes:

The Clothes Make the Girl: Paleo Pumpkin Gingerbread Cake With Maple-Vanilla Frosting

Civilized Caveman Cooking Creations: Candied Caveman Walnuts 

Maple Dijon Glazed Salmon w/ Roasted Butternut Sqaush and Apple Salad

Salmon

2tbl pure maple syrup

2tbl dijon mustard

mix together.

wash salmon.  pat try.  line baking sheet with foil.  place clean salmon on lined sheet.  

salt and pepper salmon to taste.  cover both sides of salmon in maple/mustard sauce

broil in oven 10-12min or to your wellness liking.

Salad Dressing:

3 tablespoons whole grain mustard

2 tablespoons honey

2 tablespoons olive oil

2 tablespoons apple cider vinegar  

salt and fresh cracked black pepper to taste

In a small glass bottle, combine mustard, honey, olive oil, vinegar, and a few pinches of salt and better.  Cover. Shake vigorously until thoroughly combined.

Salad:

50% arugula

50% mixed baby greens

1 bag pre-cut butternut squash from trader joes

1 fuji apple (cored, diced with skin)

raw unsalted sunflower seeds

1 1/2 tblsp olive oil

toss butternut squash and apples in olive oil in a large bowl.  spread single layer on a lined cookie sheet.  Broil for 20min.

in a salad bowl combine arugula and mixed baby greens.  toss in salad dressing (add to your taste heavy or light)

toast sunflower seeds until golden.

To Serve:

place salad greens down first, then layer on the broiled butternut squash/apple mix, sprinkle sunflower seeds - top with broiled salmon.  

Enjoy!

This recipe was created using the help from these original recipes:

Serious Eats: Maple and Mustard-Glazed Salmon with Roasted Brussels Sprouts

Joy the Baker: Honey Mustard, Broccoli, & Apple Salad