Italian Stuffed Portobello Mushrooms

I've been traveling the last couple of weeks and am getting ready for the first ever live streaming of a super cook (August 4 - mark your calendars) but i didnt want to leave you empty-stomached. Here's a SUPER yummy and easy meal that I tried at a Paleo Potluck and had to make for myself. If you can tolerate cheese, feel free to top it with some mozzarella! Enjoy!

6 portobello mushroom caps

1 lb Italian sausage

1 lb grass-fed ground beef

6 sliced of bacon - chopped

1 onion - chopped

1 c sliced mushrooms

1 jar marinara sauce (read the label for added crap like soybean oil)

1 Tbsp paprika

salt and pepper to taste

Brown bacon and remove from pan.

Add veggies to bacon fat and saute until translucent.

Add sausage, beef, paprika, and salt and pepper to taste; cook through.

Top with sauce then bacon. I also topped with cherry tomatoes and slices of red onion and bell pepper

Bake at 350 for 20-30 minutes or until mushrooms are tender

Meatza Balls

I've been SUPER busy for the past week but I feel the need to make amends for being awol -- I'm offering up this delicious recipe for meatza balls. I made these for a fund raiser this weekend and they went over SMASHINGLY! They are yummy little treats stuffed with mozzarella and covered with a simple marinara sauce... At least three people asked me for the recipe so here it is! I present to some and reintroduce to others, Meatza Balls!

Meatza Balls
1/4 lb pepperoni
1 lb grass-fed beef
2 lbs italian sausage
1 Tbsp italian seasoning
1 tsp salt
1/2 tsp pepper
1/4 C shredded parmesean
20-30 mozzarella sticks, cut up into 1 inch pieces
1 jar organic marinara sauce


Directions
Mix all ingredients except mozzarella sticks and marinara sauce in food processor until well combined. 
Place about 2 tablespoons in your palm, flattening into a disk
Place mozzarella piece in center then form ball making sure to seal all edges
Arrange in 8x13 baking dish
Bake at 350 for 20 mins then cover with marinara sauce and bake for 10 minutes more
Serve hot!

World's Easiest Chicken

Well maybe not but it sure is TASTY -- and it's pretty easy too. With summer quickly approaching, i thought i'd offer up something that is perfect for the grill! This sounded too easy to be true but Mr. Paleo proved me wrong (don't tell him I said that) -- this was divine!!!

Garlic Lime Chicken

1 medium (3-5 lb) chicken

Juice of 2 large limes

1/3 cup avocado oil

3 Tbsp. honey

1 tsp. dried thyme

1 tsp. dried rosemary

4 garlic cloves, minced

1 tsp. salt

1 tsp. pepper

Directions

Place chicken in gallon sized resealable bag

Whisk all ingredients together in a bowl

Pour over chicken then press out all air and seal

Marinate in refrigerator for at least 2 hours

Remove chicken from bag

Grill over medium heat 30 - 35 minutes or until internal temperature reads 165 degrees (juices should run clear)

Chicken Pot Pie The Sequel

So my original pot pie was good. It had a yummy crust made of almond meal. Recently, my body has decided that it does NOT like nuts or nut flour of any kind. I tried to eat it - just a little nut flour -- and my body quickly reminded me by giving me a nice eczema flare so it was back to the drawing board for this lady. I came up with this recipe and its not only muuuuch better, but its easier than the original! How many sequels can say that they are better than the original?? Enjoy!

Pot Pie

Filling

3 slices of bacon, diced

1 onion, chopped

1 carrot, diced

1 stalk celery, diced

1 clove garlic, crushed

¼ C cut green beans

1 C chicken stock

1 14 oz can coconut milk

2 Tbsp arrowroot

1 Tbsp poultry seasoning

1 tsp salt

1/2 tsp pepper

2 C cooked chicken, chopped

Directions

In a medium sized pot, cook bacon until crispy.

Add onion, carrot, celery, and garlic cooking for 5 minutes making sure to scrape the bottom of the ban

Add chicken stock, coconut milk, poultry seasoning, salt, pepper green beans,  and chicken and bring to a boil

Reduce to a simmer then stir in arrowroot 1 tablespoon at a time until dissolved.

Continue to simmer until thickened

Pour into 8x12 baking dish

Dough

1 C Tapioca Flour

1/4 C coconut Flour

1/4 tsp baking soda

1/2 tsp cream of tartar

3 Tbsp butter (or coconut oil)

1/2 tsp salt

½ C Boiling water

Directions 

Sift all dry ingredients.

Add butter to dry ingredients mixing to form crumbles

Add hot water into dry ingredients

Form ball and press into flat rectangle

Place over pot pie ingredients and bake at 400 for 10 minutes

Stuffed Peppers

These peppers were so easy to make and a great idea when peppers are on sale or if your garden is overflowing with them! Serve these up with cabbage or other leafy green and you have a complete meal! They also freeze well!

Stuffed peppers
8 bell peppers
1 lb Italian sausage
1 lb grass-fed ground beef
1 onion, chopped
2 cloves garlic, minced
1/2 C mushrooms, chopped
1 head of cauliflower, riced
2 Tbsp tomato paste
1 tsp sea salt
1/2 tsp pepper


Preheat oven to 350
Clean and remove the tops of the bell peppers, removing internal membrane
Brown sausage and beef in a large pan over medium heat adding salt and pepper then remove and set aside
In the same skillet add garlic, mushrooms and onions scraping up browned meat bits
Mix in cauliflower and sautee for about 3 minutes 
Add tomato paste and meat back in mixing well.
Stuff peppers with about 2-3 tablespoons of the meat mixture then place in 8x12 pan 
Cover loosely with foil and bake for 30 minutes.

Mongolian Beef

In my quest to continue to eat ethnic foods while on this Paleo path, I had yet to discover a Mongolian beef recipe that worked - one that had just the right combination of savory, spicy and sweet. Well, I think I've located it. The family devoured it so it's kid approved. I left out the red-pepper flakes for the kids but feel free to sprinkle them on top of yours if you like it as hot as I do!

Mongolian Beef

Ingredients

2 Tbsp avocado oil

½ tsp ginger, minced

1 Tbsp garlic, chopped

½ C tamari

½ C water

2 Tbsp molasses

¼  C coconut sugar

1 lb flank steak, thinly sliced

1 Tbsp arrowroot

4 green onions, chopped

1 tsp red pepper flakes (optional)

Directions:

Dissolve coconut sugar in the tamari and the arrowroot into the water.

Heat 2 tsp. of oil in a medium saucepan over medium/low heat.  Add ginger, green onions and garlic to the pan

Add beef and brown for 1-2 minutes.

Add the tamari with coconut sugar, molasses, and water with arrowroot

Increase the heat to medium and boil the sauce for 2-3 minutes or until the sauce thickens. Remove it from the heat. Sprinkle with red pepper flakes if you like heat!

Any-Way-You-Like-It Stuffed Cabbage

Went to a Paleo potluck this weekend and one of the dishes was stuffed cabbage. It was MY FAVE main dish! I wanted to sneak the pan off the table and into the trunk of my car. In fact, i would have but I think I may very well have been beat down by the masses -- it really was THAT good. I decided to ask for the recipe but that got my own wheels turning - i thought - this would be a GREAT way to get my Chinese food (egg rolls) fix -- so i decided to stuff it with shrimp, ground pork, scallions and ginger... I've eaten this for the last 3 meals! I'll post the original recipe as well because i think it shows that you can stuff these with pretty much any meat/veggie combo! Play around with this! I'm sure you'll love it too! :)

Cabbage Wrappers

Cut the core out of the cabbage but leave it whole. [Angle a knife and cut about 2 inches all the way around the core] Place it, with the empty core area facing up, in a large bowl. Boil a small pot of water and pour the water over the cabbage and let it sit for 10-minutes. Drain the head of cabbage. Pull off large leaves, cut out the large vein — if the leaf is very large, you can make two rolls from each, if it is smaller, you can cut the vein out partially and pull the sides to overlap before you roll it into one roll. Pat the leaves dry with towels. Roll about 2 - 4 Tbsp filling in each leaf (depending on the size of your leaf) then arrange them in a baking dish and bake for 20 minutes.

Asian Stuffed Cabbage Filling

1 lb wild caught shrimp - chopped

1 lb ground pork

1 bunch scallions - sliced

1/4 c shredded carrots

1/4 c shredded purple cabbage

1 tsp grated ginger

1 Tbsp 5-spice powder

2 Tbsp Tamiri (wheat free soy sauce) or coconut aminos

2 Tbsp coconut oil

salt and pepper to taste

Melt oil in pan then add scallions, carrots, cabbage and ginger

Add meat when veggies are thoroughly sweated - about 5 minutes. Cook through

Add 5-spice powder, tamiri then salt and pepper to taste

Original Stuffed Cabbage Filling

1 lb Italian sausage

1 lb grass-fed ground beef

6 sliced of bacon - chopped

1 onion - diced

1 c sliced mushrooms

1 15 oz can Tomato sauce

1 Tbsp paprika

salt and pepper to taste

Brown bacon and remove from pan.

Add veggies to bacon fat and saute until translucent.

Add sausage, beef and cook through.

Add bacon, paprika, tomato sauce and salt and pepper to taste.

Chicken Nuggets - The sequel

I had an original recipe for these that required dipping pieces of chicken in egg wash then in an almond meal/tapioca flour mixture then frying. That was all fine and dandy until i discovered that my body can only take so many nuts before it goes on strike and makes my face break out like a newly hormonal teenager. Add to that the fact that the more i consume nuts, the more my eczema flares and you have the necessity for a new recipe... and so was born this concoction. The kids devoured it -- and asked for more -- that means it is post-worthy. And they freeze well too! Hope you like it too!

1 lb ground chicken
2 Tbs coconut milk
2 tsp salt
1 tsp pepper
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 Tbs coconut flour
1 C pork rinds - pulsed in food processor to crumbs
Lard / tallow for frying


Place chicken, coconut milk, seasonings and coconut flour in food processor. Pulse until all ingredients are combined.
Form 2 inch nuggets (1/2 inch thick)
Coat with pork rind crumbs then pan fry until golden.
Drain, serve, enjoy!

Cowboy Burgers

We were in Sprout's and came across these burgers. They looked SO good so we decided to do what any other paleo family would do -- make them ourselves! We are now hooked! These are the perfect combination of salt, smoke and spice. Grill these up and you'll be just as addicted! If you're not partaking in dairy, just leave it out. Feel free to leave out the jalapeno if you're not a fan of spice -- also feel free to add MORE if you want ;)




Cowboy Burgers
1 lb grass-fed ground beef
8 slices raw bacon, diced
2 jalapenos, sliced and seeded
1 C coarsely shredded raw cheddar
2 tsp salt
2 tsp pepper


Mix all ingredients. Makes 4 BIG burgers :)

Wine and Herb Chicken (OAMC)

I love this because not only is it tasty, but it has to be the easiest make-ahead meal ever. It takes 5 minutes to make but tastes like you spent at least an hour making it. The chicken comes out tender, juicy and full of flavor! Serve this along side spaghetti squash and spinach. 

Wine and Herb Chicken

2/3 C White Wine

1 tsp tarragon

¼ tsp rosemary

¼ tsp thyme

1 Tbsp sea salt

2 Tbsp pasture butter (can use coconut oil)

1 clove garlic – minced

2 lbs chicken 

Combine all ingredients, Put in freezer bag. Pour marinade over chicken. Freeze

To cook: Completely thaw chicken and marinade. Cook on grill or under broiler for 15-20 minutes.

SUPER Easy Paleo Meatloaf (OAMC)

Metloaf was just "okay" for me until I discovered this method. This meatloaf should be called something WAY better than just meatloaf because it is WAY better than any meatloaf that I've ever experienced. What makes it even better is that its grain-free, packed with veggies, and can be made ahead and frozen. I cook these in mini loaves then freeze them for later. I make the sauce, and keep bag it on the side to top this when I reheat it in the oven. YUM!

Mrs Paleo Meat Loaf

1 lb ground turkey

1 medium onion

1 carrot

1 bell pepper

1 clove garlic

1 cup crushed pork rinds (should resemble bread crumbs)

1 tsp smoked paprika

1 Tbs salt

1 tsp pepper

Place onion, carrot, bell pepper and garlic in food processor. Pulse until all vegetables are finely chopped.

Add veggies to bowl with ground turkey, egg, salt, pepper and paprika.

Add pork rinds and mix well.

Place in loaf pan (or muffin tin to make meat muffins) and bake at 350 for 30-40 minutes.

Top with tomato sauce (recipe below)

Tomato Sauce:

1 15 oz can of fire roasted tomatoes

1 1/2 c (about 1) roasted red pepper

1/2 onion, roughly chopped

2 cloves garlic

1 Tbs maple syrup

Salt and pepper to taste

Combine all ingredients in food processor. Pulse until a sauce is formed

Teriyaki Chicken (OAMC)

This is one of my families FAVORITE recipes! I add steamed veggies and cauli rice and voila! Dinner is done! This is a great recipe to make ahead and freeze. While the chicken thaws, it marinates in the sauce. :)

Terriyaki Chicken

4 boneless skinless chicken pieces

1 clove garlic

½ C honey

1 c tamari

¼ c water

¼ tsp pepper

1 1/2 tsp ground ginger

¼ c white wine

Directions:

In a bowl, combine marinade ingredients. Place chicken in freezer bag. Pour marinade over chicken, seal bag, and let marinate 8 hours OR freeze.

To serve: Thaw if frozen. Remove from marinade. Grill chicken until juices run clear, occasionally brushing with marinade. 

To cook in oven, place in a greased baking dish and cover with foil. Bake at 350ºF uncovered 20-30 minutes. Uncover; brush with marinade. Bake uncovered 20-30 minutes longer or until juices run clear, occasionally brushing with marinade.

Gyros!!

When i was  a kid in Rockford, we used to go to Unckle Nick's for the world's best gyros. I have YET to experience gyros like those. The best part was the meat. I mean who doesn't love tender lamb, crisp lettuce with tangy tzatziki, red onion, and feta? This brought back fond childhood memories. I paired it with the faux-coccia bread adapted  from Malika of Fit Rich Woman. Deeeelish! Hope you love it as much as we did! 

Gyro Meat with Tzatziki Sauce

Ingredients

        1 medium onion, finely chopped or shredded

        2 pounds ground lamb

        1 tablespoon finely minced garlic

        1 tablespoon dried marjoram

        1 tablespoon dried ground rosemary

        1 tablespoon kosher salt

        1/2 teaspoon freshly ground black pepper

        Tzatziki Sauce, recipe follows

Directions

Preheat the oven to 325 degrees F.

Process the onion in a food processor for 10 to 15 seconds and turn out into the center of a tea towel. Gather up the ends of the towel and squeeze until almost all of the juice is removed. Discard juice.

Return the onion to the food processor and add the lamb, garlic, marjoram, rosemary, salt, and pepper and process until it is a fine paste, approximately 1 minute. Stop the processor as needed to scrape down sides of bowl.

Place the mixture into a loaf pan, making sure to press into the sides of the pan. Place the loaf pan into a water bath and bake for 60 to 75 minutes or until the mixture reaches 165 to 170 degrees F. Remove from the oven and drain off any fat. Place the loaf pan on a cooling rack and place a brick wrapped in aluminum foil directly on the surface of the meat and allow to sit for 15 to 20 minutes, until the internal temperature reaches 175 degrees F. Slice and serve with tzatziki sauce, chopped onion, tomatoes and feta cheese.

Tzatziki Sauce:

8 ounces plain  full fat greek yogurt

1/2 medium cucumber, peeled, seeded, and finely chopped

Pinch kosher salt

2 cloves garlic, finely minced

½  tablespoon olive oil

1 teaspoons red wine vinegar

2-3 mint leaves, finely minced

Store in the refrigerator in an airtight container for up to a week.

Yield: 1 cup

Honey Chicken (OAMC)

This is one of my favorite once a month cooking recipes. I make everything and put it in a ziploc bag and freeze! Pull it out of the freezer when ready and thaw in the fridge. The flavors marry and sink into the chicken while it thaws. You can either use pieces and stir fry or whole thighs and grill them under the broiler. My fam LOVES this with stir fried veggies! Super easy and super tasty! 

Honey Chicken

Ingredients:

1/4 cup olive oil

1/3 cup honey

1/3 cup tamari

1/4 teaspoon ground black pepper

8 skinless, boneless chicken breast halves, cut into 1″ cubes

2 cloves garlic

5 small onions, cut into 2″ pieces

2 red bell peppers, cut into 2″ pieces

Directions: 

In a large bowl, whisk together oil, honey, tamari and black pepper.  Add chicken, garlic, onions and peppers into the bowl, cover and marinade in the refrigerator at least 2 hours.

Toss it all in a pan and cook for 12-15 minutes, until chicken juices run clear.

Freezing Directions:

In a large freezer bag whisk together oil, honey, soy sauce and black pepper.  Place the chicken, garlic, onions and peppers into the bag, remove as much air as possible, seal and freeze.

Bacon Wrapped Meat Loaf

Bacon wrapped meat loaf: Because everything is better with bacon :)

Ingredients:

1 lb ground pork

2 lb ground beef

1 c almond flour

1 egg

1 onion

1 bell pepper

1 c of tomato sauce (recipe below)

10 slices of bacon (20 if you are making the lattice)

Salt and pepper to taste

Tomato Sauce:

1 15 oz can of fire roasted tomatoes

1 1/2 c (about 1) roasted red pepper

1/2 onion, roughly chopped

4 cloves garlic

Salt and pepper to taste

Method:

Place your oven rack in the middle of the oven and preheat it to 350ºF.

In your food processor blend together the onion and bell pepper until finely chopped. Add remaining ingredients except for the tomato sauce.

In a large bowl use your hands to mix together the ground meat mixture  and 1 cup of the  tomato sauce. Separate the meatloaf mixture to form two 9 inch logs. If you don’t want to make the bacon lattice, place your logs in two 9 inch pans and top with bacon strips.

How to make the bacon lattice:

Lay out 4 to 7 parallel strips of the bacon on wax paper with about 1/4 inch between them. Fold back every other strip. Starting at one end, place one long strip of bacon perpendicular to the parallel strips. Unfold the folded strips over the perpendicular strip. Now take the parallel strips that are running underneath the perpendicular strip and fold them back over the perpendicular strip. Lay down a second perpendicular strip of dough next to the first strip, with some space between the strips. Unfold the folded parallel strips over the second strip. Continue this process until the weave is complete. 

Check this video if this is still unclear: http://www.youtube.com/watch?v=2Jv8BGw31Cg 

Use the paper to help roll the meat

Place one of the meat logs onto the bacon lattice and roll up. 

Place on baking sheet and repeat with other meat log.

Bake for 45 minutes. Turn the oven to broil and get the bacon crispy, about 10 minutes.

While the meatloaf is baking, pour the rest of the tomato sauce into a small saucepot and simmer over medium heat.

Once cool, remove the meatloaf from the pan and slice on the opposite direction you placed the bacon–against the grain, just like meat. Top with the tomato sauce and serve immediately.

Paleo Egg Foo Yung

I gotta admit -- i REALLY REALLY missed Chineese food. I had a good sub for fried rice but was still missing my egg foo yung. I have fond childhood memories of eating this lovely omelette/pancake swimmingin gallons of lick-your-fingers delicious gravy. My mom ordered it as a part of every Chinese take-out meal and as an adult, so did i... i mean why mess with tradition... anyway. Thanks to my lovely friend over at The Clothes Make the Girl, Melissa, i now have a better than the original substitute. I tweaked her recipe a bit  -- shocker -- and added the gravy. I present to you, Egg Foo Yung with Paleo gravy! Enjoy!!

Paleo Egg Foo Yung

This easily doubled/tripled...

Egg Foo Yung:

2 eggs

2 oz. cooked protein: shrimp, crab, chicken, and pork all work great

1 cup chopped cabbage

¼ cup shredded carrot

4 scallions, green and white parts sliced thin

1 teaspoon coconut aminos

½ teaspoon  sesame oil

1 teaspoon Chinese five spice powder

1 teaspoon  bacon fat

coconut oil for frying

Gravy:

3 Tablespoons avocado oil (or whatever oil floats your boat)

1 scallion, green and white parts sliced thin

1 Tablespoon coconut flour

1 Tablespoon arrowroot

¾ C chicken broth

1 teaspoon chicken bouillon

1 teaspoon coconut aminos

1 teaspoon fish sauce (nam pla)

1 teaspoon Tamiri (can omit and double coconut aminos if you are soy sensitive)

Egg Foo Yung Directions:

Put about 1 teaspoon bacon fat in a skillet and heat over medium-high heat. Add cabbage, half of your scallions and carrots. Saute until cabbage is wilted and slightly brown.

Remove from heat and let cool to the touch. (It gets mixed into the eggs and you don’t want the hot cabbage to cook the eggs too soon.)

Place protein and vegetables in a large bowl. Scramble the eggs, pour them over the stuff in the bowl, and mix well. Add 1 teaspoon coconut aminos and the Chinese five-spice powder; blend well.

Put another 1-2 teaspoons of coconut oil in the skillet and heat over high heat. Get the pan nice and hot, then pour in the egg mixture, spreading it evenly into a flat pancake shape with a spatula. Cook for 3-4 minutes and lift an edge to check the brownness. Flip it over to cook the other side.

Gravy Directions:

Heat oil in a skillet. Add scallions. Cook about 1 minute until scallions are fragrant.

Add arrowroot to oil. Stir to form a paste taking care to make sure all arrowroot is broken down.

Add coconut flour to mixture and make a paste. Again taking care to break down all coconut flour balls.

When paste begins to brown, wisk in chicken stock until smooth

When liquid begins to thicken, wisk in tamiri, coconut aminos, fish sauce, chicken boullion and salt and pepper to taste.

Pour over egg foo yung and ENJOY!

Make and Freeze - Chicken Fajita Kits

Here's the first make-ahead meal that I ever tried. I only recently realized that it would TOTALLY work for my new Paleo lifestyle. I just had to swap out the bad oil for olive oil and skip the flour tortillas. I'm working on a new tortilla recipe that would go well with these but until then, I enjoy this on a bed of romaine with salsa on the side :)

Ingredients (Makes 3 kits that would easily feed 3-4)


Chicken fajita season mix
2 tablespoons chili powder
1 tablespoon salt
1 tablespoon paprika
2 1/2 teaspoons chicken bouillon powder (I used the organic kind I found at Sprouts)
1 1/2 teaspoons onion powder
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon cumin




12 boneless chicken breasts
2 green bell peppers
2 red bell peppers
3 yellow onions ( or your favorite onion)




Directions
In a med. bowl mix the seasoning ingredients together. Set aside for later.
Cut peppers and onions in thin strips. 
Divide into 3 portions and place each portion in a quart size freezer bag making sure to squeeze excess air out of bag.
Cut chicken into 1/4" strips the sprinkle with seasoning.
Divide into 3 portions. Place each portion in a quart freezer bag.
Place one bag of seasoned chicken, and one bag of veggies in a gallon bag. Squeeze excess air out. Label and freeze.


To prepare  fajitas: Thaw in fridge overnight. When ready, add oil to pan then sautee chicken until cooked through. Add veggies (they should be wilted from thawing) and continue cooking until heated through. 


Voila!

Lemon Garlic Crockpot Chicken

I needed something quick and easy on a rare rainy southern California day. I decided to break out the crock pot to make my version of a recipe found at Civilized Caveman. This is lemon garlic crockpot chicken and it warmed our cold wet evening. I served it with cauli-rice pilaf (recipe below) and green beans. If you love garlic as much as I do, you should certainly check out this yummy goodness...

Lemon Garlic Crockpot Chicken

Ingredients

1 Whole Chicken 3-5 Lbs

40 Cloves of Garlic, peeled 

1 Whole Lemon

Olive oil

1 White onion, sliced

Salt and Pepper to taste

21 Seasoning Salute (Trader Joes) or Mrs. Dash

 Directions

Line the bottom of your crock pot with your sliced onions and all of your peeled garlic
Wash your chicken under cold water and then pat dry
Cut your lemon in half and squeeze the juice into a bowl then add oil wisk to combine then pour all over bird.
Season the inside and outside of your bird generously with salt, pepper, and 21 seasoning  blend
Place the lemon halves inside the cavity of your chicken
Place your chicken on top of your onions and garlic
Put the lid on your crock pot and cook on low for 6 hours
Once your chicken is cooked, remove the chicken and place on a plate, shred all chicken away from the bone and place back in the broth with the onions and garlic
Throw away the carcass and enjoy the garlicy, oniony, and lemony chicken 

Cauli-rice Pilaf

Ingredients

1 head of cauliflower pulsed in food processor until rice-like

1 Tbsp bacon fat

1 Tbsp butter

1/2 C shredded carrots

3 scallions sliced

1 clove garlic (minced or pressed)

1 small onion diced

1 tsp chicken bullion

salt and pepper to taste

Directions

Melt oils in pan. Add carrots, scallions, garlic, and onion. Sautee until fragrant - about 3 minutes.

Add cauli-rice, then chicken bullion. Stir to combine.

Let cauli-rice and other veggies spend some time getting to know eachother in the pan -- about 5 minutes should suffice. Add salt and pepper to taste. Serve it up!

Quick Chicken Stir-fry

This was one CRAZY week - think breakfast-for-dinner-three-times kind of week. In the middle of all that was going on, I had to actually come up with something to eat other than breakfast *gasp*
I looked in the fridge, had a bag of coleslaw mix, sliced mushrooms and boneless skinless chicken. I thought "sounds like stir fry" and that's how a crazy-week recipe was born. In fact, it took me longer to type this up than it took to make this meal :) Enjoy!

1 bag of coleslaw mix
1 package sliced mushrooms
1 onion
1 clove of garlic
2 tsp Organic chicken bullion
1 tsp Coconut Aminos (or soy sauce if you can't find this)
1.5 lbs boneless skinless chicken
2 Tbsp Olive Oil


Add oil, garlic and bullion to a pan on medium heat. Cook about 3 minutes then add chicken to oil. Cook through then transfer to plate. Add veggies and fry until tender. Add chicken back in then add coconut aminos. Cook for 3-5 minutes. Done now go eat it!