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Middle Eastern Chicken Kabobs with Curry Cauliflower Rice

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 paleoyummers on July 2, 2014 in Chicken, Dinner

Tags: cauliflower rice, chicken, coconut milk, middle easter, Paleo, whole 30

Thai Spiced Chicken with Coconut Cream Swiss Chard

11 Dec

So I spent these past 4 days at my parents house and oh how I love spending time with my family and the much needed rest and relaxation. They also know when I come down, get ready to try out some dinners! I am currently day 11 of my 21 day sugar detox so my recipes needed to be super clean. Not so much fun for my 5 year old niece. She tried my apple cinnamon treats, took one bit and said, “the apples are too sour and the top tastes like dirt!!” You really have to love the honesty of a child. (Because I am sure Joe has thought the same thing a time or two about my sugar detox desserts!!)

Another perk is the my dad is an incredible painter and artist and the local grocery store (Wolfs Market) commissioned him to do a beautiful piece in their store. In return he has a HEFTY tab there! So for all those cooks out there, dinners are great to make- but paying for all those spices and meats adds up! Well, heading to parents house- they are FREE! So they enjoy delicious meals and I enjoy not paying for groceries!

This dish I made the last night and it was by far one of the best I have made in a while. I was just looking through the Zite Ap on my Ipad and this one jumped out at me. I don’t remember who posted it or I would have given props, but its really good.

Ingredients:

4 chicken breasts
1 Tbsp olive oil
2 Tbsp sesame seeds
2 Tbls coriander
1 1/2 Tbls onion powder
1 1/2 Tbls garlic powder
1 Tbls Ground Hot Thai Red chili powder (Cayanne pepper if you cannot find Thai spice)
1 Tbls Cumin
2 tsp salt
1 tsp black pepper
6 cups chopped Swiss Chard (The more the better in my opinion since it wilts so much)
2 Tbls tomato paste
3/4 cup coconut milk
1 lemon to squeeze on top of chicken after cooked

Directions:

In a small bowl, combine all of the spices, salt & pepper together. Coat your chickens on both sides with the spice mixture. (Make sure to leave enough for about 2 tsp to season the sauce)
Heat a large skillet with the olive oil and place your chicken’s in for about 5 minutes on each side. They should be nice and cooked on both sides. After they are done, I transferred them to a baking dish and put in the oven at 400 while I made the swiss chard. One, to keep the chicken warm and two, to make sure the center of the chicken is completely cooked. Depending on the size of the chickens you may need to leave in for about 15 minutes.
Add the cut Swiss Chard into the pan you cooked your chicken in and let that start to soften. Once the chard is soft you will add the tomato paste and 2 tsp of the spice mixture. Let the chard cook with the tomato paste and spices for about 5 minutes until they are combined well. Add the coconut milk and mix until a nice creamy texture.
To serve, take the chicken out of the oven. Add a scoop of the coconut cream chard to your plate and top with a chicken breast. Squeeze lemon over your chicken and serve. Enjoy!!

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Posted by paleoyummers on December 11, 2013 in Chicken, Dinner

Tags: 21dsd, chicken, coconut milk, Paleo, spices, swiss chard, thai

Paleo Chicken Satay Skewers w/ “Peanut” Sauce & Watermelon, Cucumber, & Mint Salad

21 Jul

I woke up this morning thinking of dinner. Not sure if that is a good thing or a bad thing! But I know it’s going to be a beautiful day outside and a perfect night to barbeque on our new BBQ. That thing is awesome! (Thanks Joe’s folks for the move in present!), so I mentally thought of my list for the farmers market today…

Anyhow, we usually BBQ steak or burgers, but I wanted to do some kind of chicken. I remembered this recipe I posted a long time ago for a “peanut” sauce and it is honestly one of the best sauces I have ever made. So what better to go with this sauce then chicken satay skewers! I also have a ton of watermelon in the fridge because I made a paleo watermelon lime sorbet last night (it’s freezing now, but I will post later), so I found a recipe for a watermelon & cucumber salad. So I am pretty excited about meal time. My folks are coming to visit in a few weeks so I always like to make really good dinners for them and I think this may be one!

Ingredients:

Chicken Satay & marinade
* 1/2 can full fat coconut milk
* 1 1/2 tbsp. fresh ginger, grated
* 1 tbsp. minced garlic
* 1 tbsp. curry powder
* 1 tsp. salt
* 2 lbs chicken strips or breasts cut into strips

1. Mix together coconut milk, ginger, garlic, curry powder and salt.
2. Pour on top of chicken strips and make sure everything is coated with the marinade.
3. Cover and refrigerate at least an hour, but the longer you marinade the better!
4. Thread the chicken onto wooden strips (Make sure you soak the strips in water so they don’t burn on the BBQ)
5. Cook for about 10-15 minutes until lightly brown.

“Peanut” Sauce:
* 1/2 cup almond butter
* 1/2 cup apple sauce (Make sure to look for sugar free or organic raw apple sauce. They can be PACKED with sugar)
* 1/2 cup coconut milk
* 1 1/2 tbsp. fresh ginger, grated
* 2 crushed garlic cloves
* 1/2 lime juice
* chili oil if you want a kick!

1. Mix all ingredients together in your food processor until creamy and you are good to go!

Watermelon, Cucumber, Mint Salad:
* 2 cups watermelon, diced
* 1 cucumber, diced or sliced
* 1/4 red onion, thinly sliced
*4-5 tbsp. mint, minced
* 3 tbsp. olive oil
* 2 tbsp. red wine vinegar
* salt/pepper to taste

1. Combine all fruit, veggies, and mint together
2. Combine the olive oil and vinegar together and pour on top of salad. Mix together.
3. Garnish with some of the mint. DONE!

Now you have your perfect, healthy, summer BBQ dish and salad.
Props to PaleOMG, Paleo Foodie Kitchen, and myself for the recipes…

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Posted by paleoyummers on July 21, 2013 in Appetizers, Chicken, Dinner, Salad, Sauces

Tags: coconut milk, ginger, gluten free, Paleo, paleo chicken satay, peanut sauce, watermelon salad

Paleo Apple Cinnamon Coconut Pudding- sugar detox approved!

02 Jan

Okay, day 2 of Sugar Detox and Whole 30! It always seems so easy in the beginning or even the beginning of the day. 7pm rolls around and I just want to snack or have a sweet something! This supposedly will help with having a treat at the end of the night. So its Sugar Detox approved and Whole 30 approved too.

Ingredients:
* 2 Green Apples- peel off the skin and cut into cubes
* 1 Can Coconut Milk- Not light
* 1/2 tsp of cinnamon
* 2 tbsp coconut oil
* 1 tsp vanilla extract

Put all the ingredients together in a sauce pan and cook on medium, then simmer for about 20 minutes or until the apples become soft.
Pour mixture into food processor or blender until completely mixed together and smooth
Refrigerate a few hours until it becomes more solid and not a liquid texture.

Enjoy! This would also be good with a couple crushed almonds or walnuts on top.

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Posted by paleoyummers on January 2, 2013 in Desserts, Sugar Detox approved!

Tags: apples, cinnamon, coconut milk, coconut oill, gluten free, Paleo, sugar detox, sugar free

Paleo No Bake Pumpkin Pie Cheesecake (Gluten & Dairy free!)

20 Nov

I had some serious doubts about this one before I made it. Add doubts gone- this is some seriously amazing pie! Anyone would enjoy this pie. Tastes really decadent and rich, but there is no dairy and barely any sugar! Just raw honey. I would totally take this to a party or made for Thanksgiving dinner dessert. There are three parts to this pie. The crust, filling, and topping.

Ingredients:

Crust:

1 cup almond butter
1 cup unsweetened shredded coconut
2/3 cup almond meal
1 heaping tablespoon of coconut cream (If you dont have or cant find this, its not going to make or break your crust…)
1 heaping tablespoon raw honey
pinch of salt

Filling:

1 1/2 cups of unsalted raw cashews
1/2 cup coconut oil
1/2 cup raw honey
2-3 teaspoons of lemon juice
5-6 tablespoons of canned coconut milk
1 teaspoon vanilla extract

Topping:

1/2 cup pumpkin puree
2 tablespoons coconut milk
1 heaping tablespoon raw honey
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 tsp ground ginger
1/8 tsp ground cloves
(I didnt have the last 2 but I did have pumpkin pie seasoning so I added 1/2 tsp of that)

Instructions:

First the crust! Add all ingredients together in a food processor and mix until completely combined. Line your pie tin or baking dish with some plastic wrap. I learned this the hard way last time with my lemon tart… the crust sticks to the pan. So line with plastic wrap and then when you cut in, just lift the plastic with it and voila! Smooth the ingredients until everything is even and smooth. Put this in the refrigerator until you make the filling.
Add your cashews to the food processor and mix until they are super smooth. Add your coconut oil, lemon juice, vanilla extract, and honey and puree until combined.
Add your coconut milk 1 tablespoon at a time until everything is broken down completely and it looks like a soupy paste.
Pour your filling into your crust and spread evently. Put in the freezer for at least 1-2 hours.
For the topping mix all of the ingredients together. When your pie is nice and hard, spread the topping on it so its nice and smooth. Put back in the freezer for another 30 minutes.
Cut into pie slices or bars, pull on the saran wrap and they pop right our perfectly! I keep mine in the fridge but I am sure you could also freeze this and bring with you to a party. YUM YUM.

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Posted by paleoyummers on November 20, 2012 in Desserts

Tags: almond butter, almond meal, cashews, coconut milk, dessert, gluten free, guilt free, pumpkin pie, raw honey

Magic shell blueberries and learning to live with coffee minus the sugar!

05 Sep

These are just 2 things I have discovered along the way. My love of coffee and desserts. First- Hot coffee in the morning. But I realized over the years, I started to love my coffee creamer more then my coffee. There are some really creative creamers out there. Cinnamon Dolce Creamer, Almond Joy Creamer, Chocolate peppermint Creamer, you name it. (All filled with massive amounts of sugar and nasty chemicals) So I began to love the creamer and couldn’t care less about the quality of the coffee! You could serve me day old coffee from 7/11 as long as it had some yummy creamer in it, and I was fine.

Well that all ended when Paleo began 4 months ago, and any sugar really ended when sugar detox began a month ago. So I had to figure out how I was going to have my morning coffee. First I discovered Almond Milk Latte’s from Whole Foods. So good. You just have to make sure they use the Almond Milk with no added flavorings, like vanilla. That boosts the sugar from less then 1 gram to like 45 grams! Well you can only do this for so long…those babies get pricey after a while! So I have my own creation now and I actually really like it.

Coffee- Almond Milk (Steamed)- 1 or 2 tsp unsweetened cocoa powder.

This combo is really good! Kind of feels like you are drinking a dark chocolate latte. Just there is no sugar in it. I have a Nespresso machine and the steamer part really makes the almond milk froth and taste delicious. Just mix the cocoa powder in with the coffee then add the milk. Fab!

Okay, second part… I love desserts at night. This is so easy its ridiculous.

Get some blueberries. Freeze them. Pour some canned coconut milk over them.

The coconut milk freezes like a white magic shell around the blueberries and its a perfect snack/dessert at night. So easy right? It actually is a really good snack and did cut my craving for sweets at the end of the day.

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Posted by paleoyummers on September 5, 2012 in Breakfast

Tags: blueberries, coconut milk, coffee, gluten free, Paleo

Coconut Milk Banana Popsicles

19 Aug

So the one thing I miss about this sugar detox thing is having popsicles at night. Joe and I love our popsicles, we had one (or two) every day in Mexico and we usually have them at home for after dinner too. This recipe comes right off the sugar detox recipes, so last night I had a crazy craving for one. Which also sucks because obviously I have to make them, then freeze them. So no instant gratification here. But my friends were laughing at me as I was calling around to rite-aid’s and safeway’s asking if they had popsicle molds at 9:30pm. And yes, Rite-aid did, plus they were 75% off so I got them for $.75. Score.

These definitely hit the spot!!! Popsicle crisis over!

Ingredients:

1 can of coconut milk
1/2 cup water (or coconut water)
4 tbls unsweetened cocoa powder
1 banana
1/4 tsp vanilla extract
I am sure you can add cocunut bits or some nuts and it would be even better…next round

Mix all ingredients together until they are smooth and creamy. Pour into popsicle molds and let sit overnight. To get them out, run warm water over the one you are trying to pop out, makes it much easier. YUM YUM.

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Posted by paleoyummers on August 19, 2012 in Desserts

Tags: banana, coconut milk, Paleo, sugar detox

Brazillian Crockpot Curry Chicken

17 Jul

You know you have had a successful morning when by 8:30am you have already gone to crossfit, taken a shower, and put dinner in the crockpot. I am definitely a morning person. Just ask my boyfriend as I yell at him at 11:30pm to shut off the damn light and stop reading, I need to be up at 6am to workout! He says I become cranky Kari at around 11pm. Its true. And then I become hyper happy Kari at 6am. No alarm clock needed. Gotta love him for putting up with that!

Okay, on to the chicken dish! Now you can see how quick and easy this is if I am done preparing it by 8:30. I will post an after picture when we eat it tonight.

Ingredients:

3 chicken breasts
1 small yellow onion thinkly sliced
2 bell peppers in small cubes (red and yellow)
3/4 cup coconut milk
2 tablespoons of tomato paste
1 tablespoon of ground ginger
3 cloves of minced garlic
4-5 tablespoons of curry powder (I ran out so only did 3, we will see how that turns out)
salt and pepper to taste
red pepper flakes (just a sprinkle)
1 cup of chicken broth

Take your handy dandy crockpot and add the coconut milk, tomato paste, curry, ginger, and garlic. Mix around and then add the chopped bell peppers and onions. Sprinkle with salt and pepper and red pepper flakes. Mix around so everything is coated in the mixture. Add the chicken breasts and mix around. Pour in the chicken broth and make sure the chicken is covered with the sauce. Turn on low for 6-8 hours or high for 4-5 hours. Go to work, come home, and eat!

We are eating ours with coconut cauliflower rice and will top it with some cilantro and avocado slices. Mmmm Mmm, cant wait for tonight!

Props again to paleOMG for her delish recipes!

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Posted by paleoyummers on July 17, 2012 in Chicken, Dinner

Tags: chicken, coconut milk, curry, gluten free, Paleo, peppers

Paleo Orange Chicken with Coconut Cauliflower rice

07 Jul

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 paleoyummers on July 7, 2012 in Chicken, Dinner

Tags: cauliflower rice, coconut, coconut milk, dinner, orange chicken, Paleo

Mushroom coconut ginger chicken

30 Jun

This dinner is scrumptious. I am actually going to write the recipe a tad different then how I made it because I wasn’t too fond of the chicken thighs. I’d rather cut up pieces of chicken breast and use those in the recipe. So with that…..

Ingredients:

2 chicken breasts cut into pieces
1 can coconut milk
3 tbls grated fresh ginger
1 pack of shiitake mushrooms
1 pack of crimini mushrooms
2 cloves of garlic minced
1/2 onion chopped
Salt, pepper, onion powder, garlic powder to season chicken pieces

In a large skillet add garlic and onions to some olive oil. Cook until tender then add coconut milk and mushrooms. Boil until reduced a bit. Add fresh grated ginger and s/p to taste. Put a lid on the skillet and simmer while you cook the chicken.

In a second pan, cook seasoned chicken pieces in a bit of olive oil. When these are done add to coconut sauce and let simmer together for another 10 minutes.

I didn’t make cauliflower rice but this would be a great dish to add to it because the sauce is so good you want something to absorb it!

Serve with your favorite steamed vegetables. Yum!