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Cashew Chicken Lettuce Cups – Paleo, Gluten-Free

Cashew Chicken Lettuce Cups – Paleo, Gluten-Free

cashew chicken paleo gluten free lettuce wrap cup nut low fat

I love Chinese food but eating healthy and Chinese food don’t always go together. I’ve posted a couple of great paleo Chinese dishes like my paleo orange chicken and paleo faux fried rice which I make on a regular basis so this dish will feel right at home.

cashew chicken paleo gluten free lettuce wrap cup nut low fat

I found this great recipe, made a few minor tweaks, grabbed some butter lettuce and I was a happy Bunny. Nommy nom nom.

Even better was that the main cooking time of this dish goes on in the slow cooker but it’s the quickest slow cooker recipe I’ve made. What sped it up was the few minutes of sauteing the chicken. A few minutes saved a few hours in the slow cooker so that was cool.

cashew chicken paleo gluten free lettuce wrap cup nut low fat

My hubby is usually my taste tester and I knew he loved this recipe because after he had eaten this 2 times he asked if there was any more left. The first time he had it he ate it warmed but then he started eating it on organic pita bread cold like it was a fancy chicken salad.

 { I always use organics whenever available }

Cashew Chicken Lettuce Cups - Paleo, Gluten-Free
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Paleo, Gluten Free, Protein
Ingredients
  • 1 lb boneless skinless chicken breast, cut into bite size chunks
  • ¼ cup arrowroot flour
  • ½ tsp black pepper
  • 2 Tbsp ghee (can sub with coconut oil)
  • 2 green onions, chopped (white parts and green parts separated)
  • 2 tsp minced garlic (I used the kind from a jar)
  • 2 Tbsp organic tomato paste
  • 1 Tbsp coconut palm sugar
  • ¼ tsp dried ginger
  • 1 Tbsp sesame oil
  • 2 Tbsp apple cider vinegar
  • 3 Tbsp coconut aminos (can sub with soy sauce or gluten free tamari)
  • 1 pinch red pepper flakes
  • ½ tsp sea salt
  • ½ cup cashews
Instructions
  1. In a bag, combine the black pepper and flour. Add the chicken and give the bag a good shaking to the chicken is coated in the flour.
  2. In a skillet, heat the ghee and cook the chicken for a few minutes on each side on medium-high heat.
  3. In a bowl, combine all other ingredients (except for the green parts of the onion and cashews)
  4. Put the chicken and sauce into a slow cooker. Stir in the cashews.
  5. Cook on low for 2⅓ - 3 hours.
  6. Serve in butter lettuce cups and sprinkle with the green parts of the onion or on top of my paleo faux fried rice (see link to recipe in body of posting).

 

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Homemade Vanilla Cinnamon Coconut Granola

Homemade Vanilla Cinnamon Coconut Granola

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I LOVE me some granola but buying it in the store is sketchy for me.  There are either ingredients I’m not too keen on or there are additives that I’d rather not put in our bodies.  The solution?  Make it yourself!

I had wanted to make my own granola for a while now and finally did it last night.  I don’t know what I was waiting for.  It was so fast and easy!  Let’s not forget nutritious and delicious and I used organic ingredients as much as I could.   This recipe yields about 6 cups of granola.  Prep time: 5 minutes.  Cook time:  25 – 30 minutes.  Cool time: 20 minutes.

INGREDIENTS:

2 ½ cups old fashioned oats (NOT quick oats)

3/4 cup almond slivers

1 cup unsalted sunflower seeds

1/2 cup raw pumpkin seeds

3/4 shredded sweetened coconut

1/2 cup of raisins

2 tbsp. dark brown sugar

1 tsp. cinnamon

1/4 tsp. ground nutmeg

1/4 tsp. salt

4 tbsp. coconut oil (I used refined), melted

1/2 cup pure maple syrup

1/4 cup of honey*

2 tsp. vanilla extract

*this recipe can easily be made vegan by substituting honey for more maple syrup.

Preheat the oven for 325.  Prepare a large cookie sheet with either parchment paper or a silicone baking sheet.  You will be spreading this mixture on the cookie or baking sheet so if its on the small side, you might want to use 2. securedownload

In a large bowl toss the oats, almonds, sunflower seeds, pumpkin seeds, sweetened coconut and raisins. 

In a separate microwave safe medium bowl, mix the dark brown sugar, cinnamon, nutmeg, salt, coconut oil, maple syrup, honey and vanilla extract together.  If your coconut oil is not already melted, put the mixture in the microwave for 20 seconds at a time just to melt the coconut oil.  Take it out, stir it up.  If the coconut is still not melted, pop it in for another 10 or 15 seconds. 

Once your liquid ingredients are melted, pour over the dry mixture in the big bowl.  Stir everything together until the dry ingredients are wet with the liquid mixture.

If you find that the liquid isn’t getting the dry ingredients wet enough, either add more honey or maple syrup but only one tablespoon at a time so not to use too much.  If by chance you used too much liquid, just add some more nuts or oats, easy fix.

Once you’ve got everything mixed the way it should be, spread the mixture evenly over your baking sheet or cookie sheet and put in the oven for 10 minutes.  After 10 minutes your kitchen should be smelling pretty darn awesome. 

  • Put in for 10 minutes, stir
  • Put in for another 10 minutes, stir
  • Put in for another 7 – 10 minutes but this time when you stir, notice how brown the underside is getting.  If it’s a dark caramel color, you are done – give it one last stir and let it cool.  You don’t want to burn your latest snacksecuredownload-1 creation.

Let the granola sit out and cool for about 20 minutes then sit back and bask in all the compliments you’ll be getting.  You can take some on-the-go for a quick energy boost/snack or pour some milk over it for a delicious healthy cereal everyone will love.

You can create your own variations with your favorite nuts, dried fruits or some dark chocolate chips as my husband suggested.  Get creative!  Let me know how yours turned out and if you used any other ingredients.  I love the concoctions people come up with.