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Wednesday, March 4, 2015

Chicken and Cauliflower fried rice and chocolate chip cookies


This is one of my favorite ways to eat cauli-rice-although there are many!!!!-my kids seem to gobble this up in a minute and I always which I doubled the recipe. I tweaked the original a bit to make it a little quicker of a night...try it, I bet your kids won't know it's not really rice! (wink-wink)

Original Recipe: (from deliciously organic)
Ingredients
  • 1 pound ground chicken
 (I used chicken from my roasted chicken the night before!)
  • 1 tablespoon Tamari sauce or coconut aminos
 (I used Tamari Sauce)
  • 2 teaspoons dry sherry, 
1 clove garlic (I used 3), minced
  • 2 heads cauliflower, cut into bite-size pieces
 (I used a bag from costco-half of it)
  • 1 cup peas (frozen)
  • 2 carrots, cut into small cubes

  • 3 tablespoons coconut oil, divided

  • 4 tablespoons fermented tamari sauce or coconut aminos

  • 3 large eggs

  • 4 green onions, chopped
Instructions
Place chicken, Tamari, sherry and garlic in a medium bowl. Stir and let sit at room temperature for 30 minutes.
Place half of the cauliflower in the bowl of a food processor. Pulse for 12-15 one-second pulses until cauliflower is about the size of rice. Place chopped cauliflower in a bowl. Repeat with second batch of cauliflower.
Place peas and carrots in a small saucepan and cover with water. Bring to a simmer and cook until tender, about 8-10 minutes. Drain.

Heat a large skillet over medium heat for 2 minutes. Add 1 tablespoon coconut oil and swirl to coat. Place chicken in skillet and cook, breaking up into small pieces with the back of a wooden spoon, until cooked through, about 5-7 minutes. Remove chicken from the pan. Add remaining 2 tablespoons coconut oil and swirl to coat. Add cauliflower and Tamari to the pan. Stir constantly for about 2 minutes until cauliflower is hot and coated with the Tamari. Make a well in the center of the pan, crack the eggs and pour them into the well. Stir eggs in the middle of the pan until scrambled, then stir into the cauliflower. Add the peas, carrots, green onion and chicken. Stir for about 2 minutes until all ingredients are incorporated and hot. Season to taste with a bit more Tamari or sea salt if needed. Serve immediately.

Chocolate Chip Round 2;
This was the better of the two recipes I have tried so far...kids gave it TWO thumbs up and asked for more...they are looking forward to their lunches tomorrow. I didn't use the brown sugar it calls for I used Organic Coconut Sugar instead. Result was amazing!!! I also made my own Almond Butter this time, just like the site suggests. C'mon, don't these look good? Mmm-mm good!


Tuesday, March 3, 2015

Spiralized Shanghai Beef and Broccoli and Waffles

Since my new gadget in the kitchen, I have been busy spiraling! This recipe turned out great! I adjusted the recipe and used grass-fed New York Steak (which was delicious).
Recipe from Skinny Taste

And while I was in the kitchen all afternoon, I decided to try yet another waffle recipe...hoping and praying it would work for breakfast...and this recipe was AMAZING! A winner!!! A constant weekly menu item to store in the fridge!!!
YES...these are Paleo! Yes...they are DELICIOUS! Kids ate and ate and were satisfied!!!! 
Smiling, sticky faces!!!
Recipe from Against all Grain
Ingredients:
Palm Shortening or coconut oil, for greasing waffle iron
6 large eggs
1 cup Almond milk or full-fat coconut milk
2 cups Pancake Mix
1/4 cup melted coconut oil
1/4 cup coconut crystals or honey
1 tsp vanilla

Pancake Mix:
3 cups blanched almond flour
1 cup coconut flour
1 tablespoon baking soda
2 tsp cream of tartar
3/4 tsp sea salt

Method:
Preheat waffle iron and grease
Place all ingredients in order in a blender pr food processor
Blend on high for 30 seconds. Scrape the sides of the blender container with a spatula and blend again until smooth
Pour batter in waffle iron and repeat!