I have been busy creating in my kitchen since my last post! Don't worry all my friends, my kids are happy, healthy and enjoying lots of new tastes! They still get their Me-n-Eds pizza, occasional dose of sugar, and mama still bakes some fantastic sweets...even though they may be on the "PALEO" side! No one is being deprived and good yummy memories are happening still! Although, if you ask them half would definitely rather raid Titi's pantry over ours, but only half-I won some over! With all this REAL food cooking, I actually spend about 3-4 hours in my kitchen daily-and I LOVE it! It's a real eye-opener to see the world of food without grain, sugar and a whole lot of dairy. I have become passionate in this because of my family's history of Alzheimer's-of course-and will try anything I guess to keep my mind working a little longer-anything! I guess you could say it's my biggest fear in life; something I try not to dwell on, but it's definitely there in the back of my mind. So with that sob story, here is one of my family's favorite, CHICKEN STRIPS...this is soooo good, you really don't realize you are eating so well. I served this with oven roasted cauli-rice, which seriously my kids thought they were eating buttered rice! It's a miracle that cauli-rice!
And homemade Honey Mustard...it completes this dish!
1 head cauliflower
1 tablespoon coconut oil, melted
3/4 teaspoon salt
1. Preheat oven to 425F. Cover a large, rimmed baking sheet with aluminum foil.
2. Break the cauliflower into florets, removing the stems. Place the florets in the food processor bowl and pulse until the cauliflower looks like rice. This takes about 10 to 15 one-second pulses. You may need to do this in two batches to avoid overcrowding.
2. Place the cauliflower rice in a large bowl, add the melted coconut oil and salt. Toss with two wooden spoons until the rice is coated with the oil. Spread in a single layer on the baking sheet and roast until tender and beginning to get a few brown spots, about 25 minutes.