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Middle Eastern Chicken Kabobs with Curry Cauliflower Rice

middle eastern
I am back! Day 1 of Whole 30 this time. I have been slacking on just about everything these past 6 months so it feels good to make a winning meal on Day 1. We now have wedding countdown at about 105 days so it’s time to get back in action!

This meal is amazing. Really easy and the flavor is so good, you can’t believe you are eating so healthy! I found from a post on Instagram when I was trying to figure out what to cook for my first meal (props to Krissyswhole30)

Middle Eastern Chicken Dish:

* 2 lbs boneless skinless chicken- cut into bite sized cubes
* 1 cup coconut milk (do not get light- to runny)
* 1 red onion
* 2 olive oil
* 2 tsp Paprika
* 1 tsp Cumin
* 1/8 tsp Cinnamon
* 1/2 tsp Red Pepper Flakes
* Zest and juice from one lemon
* 1 1/2 tsp salt
* 1/2 tsp pepper
* 5 garlic cloves- minced

1. Mix up all the ingredients (besides chicken & onion) in a bowl as the marinade. After you cut the chicken into cubes, place into the marinade and put into the fridge for at least 6-7 hours. It’s a super quick mix- so you can do this in the morning or night before and pull out when you are ready to thread your chicken.

2. Cut the red onion into bite sized pieces and thread the chicken alternating with red onion onto skewers.

3. Preheat your BBQ. Grill chicken kebabs until cooked through and chicken is golden brown, turning occasionally. Serve with Middle Eastern Rice

“Rice” Dish

* 3 cups ‘riced’ cauliflower – 1 large head of cauliflower (Put pieces of a full head of cauliflower into a food processor and chop till its nice and fine)
* 2 tbsp. Ghee (for cooking)
* 1/2 white onion, diced
* 2 garlic cloves, minced
* 1 tsp cumin
* 1/2 tsp turmeric
* 1/2 tsp curry
* 1/4 tsp cinnamon
* 1 tsp salt
* 1/4 tsp black pepper
* 10 dried apricots, chopped
* 1/4 cup toasted chopped almonds
* 1/4 cup raisins

1. Heat Ghee in a large pan. Add onions and cook until transparent. Add garlic and spices and cook until fragrant- about 1 minute.
2. Add cauliflower rice and stir fry about 3-5 minutes.
3. Stir in fruit and nuts and toss until entire dish is heated.
4. Taste and eat!!

 
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Posted by on July 2, 2014 in Chicken, Dinner

 

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Slow Cook Paleo Sesame-Orange Chicken (Over Coconut Cauli Rice)

sesame-chicken-26-600I just bought a new Paleo cookbook called “Against all grain” and just started looking through and deciding which recipes to make. This one looked good and for the most part, I had most of the ingredients in my cabinet. I love the cookbook. The pictures are to die for and the recipes look really great. Some a little more complicated then I usually prepare, but I know the end result will be fantastic. This one turned out really delicious. I have never cooked with coconut amino’s before, so there is a taste in the dish that I didn’t quite recognize, and I figured that must be it. It’s in the soy sauce family, so if the taste of coconut amino’s bothers you and you don’t mind using soy sauce, that could be a good alternative. I also realized I quadrupled the amount of ginger you are supposed to put in… so that may be why it had a bit of a kick!

But honestly, anything that I can throw in a slow cooker or crock pot and ignore for a few hours sounds like a good recipe to me!

Ingredients:
*2 lbs boneless organic chicken thighs
*1/3 cup coconut aminos
*1/3 cup honey
*2 tbls orange juice
*2 tbls tomato paste
*1 tbls toasted seasame oil
*2 tsp minced garlic
*1/2 tsp ground ginger
*3/4 tsp sea salt
*1/4 tsp black pepper
*1/2 tsp red pepper flakes
*Garnish with toasted or plain sesame seeds and green onions

1. Place the chicken at the bottom of the crock pot and turn on low heat.
2. Place all the remaining ingredients (minus the sesame seeds) in a food processor or whisk together. Pour mixture over the chicken. Make sure to turn the chicken around so all of the chicken is coated.
3. Cook the chicken for approximately 4 hours.
4. Remove the chicken and cut into pieces
5. Take the sauce that was in the crockpot and transfer to a small sauce pan. Cook for about 15-20 minutes on medium heat until the sauce thickens
6. Pour over your chicken and sprinkle with chopped green onions and sesame seeds.

Coconut Cauliflower rice

Ingredients:
* 1 large cauliflower
* 1/2 cup shredded coconut
* 1/2 white onion chopped
* 2-3 chopped pieces of garlic
* olive oil

1. Place your cauliflower in broken up florets into your food processor until it is finely ground into ‘rice’ size.
2. In a frying pan, put about a tablespoon of olive oil and then your onions and garlic.
3. When they start to cook just a bit, add your cauliflower and your shredded coconut and cook until combined and everything is warm. Don’t cook too long, just enough so everything is nice and heated to put under your chicken dish.

ENJOY!~

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Posted by on November 4, 2013 in Chicken, Dinner

 

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Paleo Orange Chicken with Coconut Cauliflower rice

This was easy, spicy, and really good!

If you like a sweet and spicy combination this this is right up your alley. If your not so much into spice, just cut the teaspoon of the red pepper to 1/2 teaspoon and you’ll still get a little kick. I made the cauliflower rice extra creamy and when you mix the sauce in with it, it’s dreamy.

Ingredients:

  • 2 chicken breasts cut into pieces
  • 3 oranges
  • Zest of one of the oranges
  • 2 tbls raw honey
  • 1 tbls coconut oil
  • 1 tsp red pepper flakes
  • Salt and pepper to season the chicken
  • fresh chopped cilantro for garnish
  • Cauliflower
  • Coconut milk

Squeeze the juice from all the oranges into a saucepan along with the honey, coconut oil, and red pepper flakes. Grate the orange zest into the sauce and bring to boil. Turn heat down and simmer while you cook your chicken. (There is enough sauce for 3 breasts if you want to add more chicken)

I just cooked my chicken pieces in a tablespoon of coconut oil, salt & pepper. If you have a grill I would suggest grilling your chicken to get a nice browned. After they are cooked through then put the chicken into the sauce and let simmer for about 5-10 minutes. The longer the better I think to absorb the sauce as much as possible.

While the chicken is simmering away, put your cauliflower in the food processor and chop until very fine. Put the cauliflower in a small saucepan with about 1/2 cup or 1/3 cup of coconut milk (the thicker part in top of a refrigerated coconut milk can). Cook that just until hot and some of the coconut milk has been absorbed. I added a few spoonfuls of shredded coconut but that’s optional.

Serve yourself aserving of cauli rice with the chicken on top, garnish with cilantro and enjoy!

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Posted by on July 7, 2012 in Chicken, Dinner

 

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Paleo Chicken Tikka Masala with Coconut Cauliflower Rice

Well first off, I can’t believe I am sharing this recipe. This has been the go to recipe for impressing guests. As long as they like their food a bit spicy. I always play with the spices and add more of this, a pinch of that, but if you follow this recipe you will get amazing results.

There are two ways to make this. Paleo and Sooo close to paleo. The difference is really only when marinating the chicken. If you chose to marinate the chicken then you will use some yogurt. If you just saute the chicken, then you will avoid the dairy. But its so little, so it’s definitely up to you!

Spices, spices, oh how we love spices!

Marinated Chicken:

  • 1 cup plain yogurt
  • 1 tbls lemon juice
  • 2 tsp cumin
  • 1 tsp cinnamon
  • 1 clove garlic, minced
  • 2 tsp cayenne pepper
  • 1 tsp black pepper
  • 1 tbls fresh minced ginger
  • 3 or so chicken breasts, cut into small pieces to slide on a skewer

Combine all ingredients in a bowl, refrigerate 1-2 hours. Longer the better. Put on skewers and bbq or just bake in the oven for 10-15 minutes, until chicken is done. Set aside.

Sauce:

  • 1 tbls organic butter or ghee, or olive oil, or coconut oil
  • 1 glove minced garlic
  • 1 white or yellow onion chopped
  • 1-2 minced jalapeno (depending on how hot you like it. I usually do 2, but I like it hot!)
  • 2 tsp cumin
  • 2 tsp paprika
  • 2-3 tsp garam masala
  • 1/2 tsp sea salt
  • 8 oz can of organic tomato sauce
  • 3/4 -1 cup of coconut milk (do not get light)
  • 1/2 cup cilantro to garnish

Melt butter and saute garlic, onion, and jalapeno in butter until onion is translucent. Season with cumin, paprika, garam masala. Stir in tomato sauce until all spices are combined. Slowly add the coconut milk until sauce thickens. You may or may not use all the milk, depending on how thick the milk is you use. Taste and see how you like at this point, you may want to add more spice or a dash of salt. Add cooked chicken and simmer all together for about 10 minutes. Serve over Cauliflower rice and top with cilantro.

Coconut Cauliflower rice (Thanks to Crossfit Sausalito’s Sean and Collin for this recipe)

  • 1 can coconut milk
  • 1 head of cauliflower
  • sea salt/ pepper to taste

Put cauliflower in food processor until consistency of rice. Combine cauliflower and coconut milk in a pot. Turn on medium and stir occasionally. It is done when the coconut milk has almost completely boiled off. Serve under chicken!

This picture is with the NON marinated Chicken. Also when you marinate the chicken first, it does add another layer of spice!

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Posted by on June 29, 2012 in Chicken, Dinner

 

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