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Paleo Chinese Food – Orange Chicken

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Paleo Chinese Food – Orange Chicken

paleo chinese orange chicken eating clean healthy asian cuisine

Yesterday I made Paleo Faux “Fried Rice” that blew my socks off. I actually ate it on and off all day and thankfully remembered to save some to compliment the Orange Chicken I was planning for the next day. The “Fried Rice” leftovers keep and reheat very well thankfully.

paleo chinese orange chicken eating clean healthy asian cuisine

The orange chicken recipe has very few ingredients and was super easy to make. In one pan bring orange juice, ginger, sriracha and coconut aminos (can sub with soy sauce if you don’t have coconut aminos) to a simmer and in the other pan brown up the cubed up chicken breasts in some coconut oil.

paleo chinese orange chicken eating clean healthy asian cuisine

Once the chicken has been cooked in the coconut oil for about 7 – 8 minutes or until it’s browned up a little bit, with a slotted spoon put chicken in other pan and combine. Simmer chicken in the liquid for 3 – 4 minutes.  I served it on top of the Paleo Faux “Fried Rice”, sprinkled with scallions and cured my Chinese food craving. Plus I saved myself about 1000 grams of sodium and 50 fat grams.

paleo chinese orange chicken eating clean healthy asian cuisine

Oh and the best part, hubby LOVED it. He took one bite just to taste test and it ended with him making himself a plate and telling me how good it was. He didn’t believe there could be a healthy version of Chinese food that would be delicious. I love proving him wrong <3

Paleo Chinese Food - Orange Chicken
 
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Paleo Chinese Food - Orange Chicken
Author:
Recipe type: Paleo, Protein
: Chinese
Serves: 2
Ingredients
  • 1 lb boneless, skinless chicken breasts (cubed into approx 1 inch pieces)
  • 3 Tablespoons coconut oil
  • ½ cup fresh orange juice (the juice of about 2 oranges)
  • 3 Tablespoons coconut aminos (sub with soy sauce)
  • 1 teaspoon fresh grated ginger
  • ¼ teaspoon sriracha
  • 3 scallions chopped (both the white and the green)
Instructions
  1. In a medium saucepan combine orange juice, ginger, coconut aminos and sriracha, bring to a simmer. Continue simmering until the chicken is done.
  2. In a medium frying pan, melt coconut oil. I originally thought 3 tablespoons would be too much so I started with 1 tablespoon and did end up using the 3.
  3. Continue frying chicken for 7 - 8 minutes or until lightly browned.
  4. Once the chicken is done, remove from pan with a slotted spoon and add to the simmering liquid mixture.
  5. Simmer chicken and liquid for 3 - 4 minutes to allow the chicken to absorb the liquid flavors.
  6. Serve on top of your Paleo Faux "Fried Rice" and sprinkle with chopped scallions.
  7. Enjoy!

recipe adapted from this one.

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Paleo Mexican Shrimp Cocktail

Paleo Mexican Shrimp Cocktail 

paleo shrimp cocktail mexican avocado tomato jalapeno cucumber lime onion

I know Spring will be here eventually but you would never know it from the snow storm we had yesterday. In APRIL no less. I wanted to make something fresh and fabulous to remind me that one day we will be in shorts having backyard parties and will feel the warm sun on my face.

paleo shrimp cocktail mexican avocado tomato jalapeno cucumber lime onion

This recipe is so easy. Look at all the colors. So there you go, it’s easy, pretty, Paleo, delicious, makes a great appetizer or summer salad.  I made lettuce wraps with mine.

paleo shrimp cocktail mexican avocado tomato jalapeno cucumber lime onion

Paleo Mexican Shrimp Cocktail
 
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Paleo Mexican Shrimp Cocktail
Author:
Recipe type: Salad, Paleo, Seafood, Protein
Serves: Many
Ingredients
  • 1 lb medium shrimp (cooked, peeled, deveined)
  • 1 cup red onion, diced
  • 1 cup cucumber, peeled and diced
  • 1 stalk of celery, diced
  • 1 jalapeño pepper, minced
  • 3 fresh chopped roma tomatoes with juice
  • 3 tbsp lime juice
  • 1½ tbsp hot sauce (I used sriracha)
  • 1 avocado, chunked
  • Sea salt and pepper to taste
  • **Optional: 1 tbsp chopped cilantro**
Instructions
  1. Slice shrimp into chunks, I cut mine into thirds.
  2. In a large bowl, combine everything, adding avocado last.
  3. Let marinate in the fridge for about an hour.
  4. Serve. Yes, it's that easy.

 

Paleo Spicy Cashew Chicken

Paleo Spicy Cashew Chicken

paleo spicy cashew chicken protein clean eating nut red pepper poultry healthy

I was struttin’ around the kitchen like a friggin’ peacock after making this recipe because it was so good. I mean really good and it just happens to be paleo which is even better. Delicious, low-carb, protein AND paleo!

This recipe has a medium to medium-hot amount of heat. It’s absolutely the perfect amount of heat for me but then I like a good amount of spice. I use and love this red pepper seasoned rice vinegar that really gives it a good kick but if spicy isn’t your thing, I recommend using regular rice vinegarThat will help cut the heat in half.

Paleo Spicy Cashew Chicken
 
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Paleo Spicy Cashew Chicken
Author:
Recipe type: Paleo, Protein
Serves: 2
Ingredients
  • 1 - 2 lbs boneless skinless chicken breast
  • 1 tablespoon coconut oil
  • ½ cup unsalted cashews
  • 2 tablespoons red pepper seasoned rice vinegar (buy it in the Asian section of the grocery store or visit your local Asian market)
  • 3 tablespoons coconut aminos (can sub with soy sauce but it won't be paleo)
  • 2 tablespoons paleo ketchup (can sub with regular ketchup but it won't be paleo)
  • 1 tablespoon coconut palm sugar
  • ½ tablespoon minced garlic
  • ¼ teaspoon red pepper flakes
  • Optional: 2 chopped scallions (the green part, not the white onion part)
Instructions
  1. Cube chicken breasts.
  2. In a medium skillet melt coconut oil and add chicken.
  3. Heat chicken on medium just until the outside of the chicken cubes are mostly white and no longer pink.
  4. In a medium bowl whisk the remainder of the ingredients except cashews and scallions.
  5. Add liquid mixture to the chicken and continue cooking on medium. Cover and cook for 5 minutes.
  6. Stir and heat covered for another 5 minutes.
  7. Remove cover, add cashews and stir.
  8. Simmer uncovered, stirring frequently so that some of the liquid cooks away.
  9. Serve on thinly shredded cabbage and garnish with chopped scallions.

 

paleo spicy cashew chicken protein clean eating nut red pepper poultry healthy

I shared this with the hubby and before I could ask how much he liked it, it was gone. Like GONE GONE. All he could do is nod yes vigorously while he was still chewing his last bite. Needless to say, he loved it.

“Bunny Created, Hubby Approved”

 

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Eggplant Parmesan Baked Fries

Eggplant Parmesan Baked Fries 

Earlier this week I was at my local store I picked up an organic eggplant with no specific plans for it. I saw a couple of recipes for eggplant fries and had me cocking my head to the side and saying “huh?” I miss my french fries so of course I WANT to believe in the concept.

This morning I buckled down and decided to give it a go. I originally found this recipe on ClosetCooking.com. I did some tweaking to make them gluten-free (not to be confused with twerking).

My “fry” craving is cured! I loved these. The parmesan gave them the crunch I missed. I especially loved them dipped in the most wonderful condiment ever invented – KETCHUP! I rarely eat anything that goes with ketchup anymore so I was even more giddy making these because I would be able to use my long lost love ketchup.

eggplant parmesan french fries vegetable vegetarian cheese egg protein fiber b vitamins

 

eggplant parmesan french fries vegetable vegetarian cheese egg protein fiber b vitamins

Eggplant Parmesan Fries
 
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Author:
Recipe type: Gluten-Free, Vegetarian
Serves: 4
Ingredients
  • 1 medium eggplant
  • ½ cup of coconut flour
  • 3 large eggs whisked
  • 1¼ cup shredded parmesan cheese
  • 1 teaspoon italian seasoning
  • ⅛ teaspoon cayanne pepper
  • dash of salt and pepper
Instructions
  1. Preheat oven to 425 degrees.
  2. You'll need 3 dishes - 1 for the coconut flour, 1 for the whisked eggs, 1 for the combined parm and seasoning (cayenne, italian seasoning, salt/pepper).
  3. Remove purple skin of eggplant.
  4. Slice eggplant into round slices then stack the slices and cut into "fries".
  5. Press each "fry" into the coconut flour so that the flour sticks to the eggplant.
  6. Roll eggplant "fry" in whisked egg getting the whole "fry" wet.
  7. Lay in cheese/seasoning mixture covering all sides of the "fry". I found it easiest to lay the eggplant in the cheese and scoop some on top.
  8. Transfer to parchment paper or foil covered baking sheet.
  9. Bake for 9 minutes and turn over.
  10. Bake for an additional 5 minutes.
  11. Serve with ketchup or marinara.
  12. Yay for "fries"!!

 

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Grass-Fed Bison Chili

Grass-Fed Bison Chili

grass fed bison chili protein low fat buffalo tomato stew legume kidney bean

We are big fans of grass-fed bison in our house. I like the flavor of bison much better than beef and it’s naturally lower in fat and higher in protein which I love too. I recently wrote about grass-fed bison stuffed peppers that were phenomenal.

Since the peppers were a big hit, I picked up some more bison at Whole Foods and tossed around ideas for the next bison recipe. The hubby suggested chili. Since it’s still friggin’ cold as snot here (at the end of MARCH no less), chili was not out of the question. Plus we can eat it all week.

We basically winged the recipe and what resulted was this savory chunky chili. This recipe has a good amount of heat. Just enough to feel it in the back of your throat. I personally like a LOT of heat so I added some hot peppers as a garnish afterwards. The hubby doesn’t like too much heat so I didn’t go nuts in the recipe because the thing with heat is that you can add as much as you want but you can’t take it out.

bison grass fed chili low fat protein fiber beans kidney black legume pepper onion

Grass-Fed Bison Chili
 
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Grass-Fed Bison Chili
Author:
Recipe type: Slow Cooker
Serves: 6
Ingredients
  • 2 pounds ground grass-fed bison
  • 1 red bell pepper diced
  • 1 large yellow onion diced (about 1½ cups)
  • 2 cans tomato sauce
  • 2 cans dark red kidney beans (drained and rinsed)
  • 1 can black beans (drained and rinsed)
  • 1 can fire roasted diced tomatoes (do not drain)
  • 4 tsp chili powder
  • 1 tsp dried mustard
  • ½ tsp cayenne pepper
  • ½ tsp dried basil
  • ½ tsp black pepper
  • **Optional: 1 large jalapeno diced (include seeds for more heat, exclude for less)**
Instructions
  1. Cook onion and grass-fed ground bison until bison is browned, drain fat. You'll want to use a little oil in the pan because bison is naturally low in fat (I used coconut oil).
  2. Combine cooked bison/onion mixture and all other ingredients in a 6 quart (or larger) Crock Pot.
  3. Set on Low for 8-10 hours or High for 4-5 hours.

 

 

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