Cauliflower Fried Rice

Cauliflower Fried Rice

Serves 4

INGREDIENTS:

• 1 tablespoon + 1 teaspoon sesame oil
• 2 eggs
• 1 small head of cauliflower
• 1/2 cup frozen mixed vegetables
• 2 green onions, minced
• 3 cloves garlic, minced
• salt and pepper
• 3 tablespoons Tamari or Bragg's Liquid Aminos (or Low Sodium Soy Sauce - non-gluten free)

INSTRUCTIONS:

• Combine 1 teaspoon sesame oil with eggs in a bowl then wisk to combine and set aside.
• Chop the cauliflower head into big chunks then send through a food processor fitted with the grating attachment.  Alternatively you could grate the cauliflower on a box grater.  Measure out 4 cups grated cauliflower then save the rest for another use.
• Heat remaining 1 tablespoon sesame oil in a wok or large nonstick skillet over med-high to high heat.
• Add the cauliflower, green onions and frozen mixed vegetables then stir fry until cauliflower is just beginning to turn tender (about 3-4 minutes).  DO NOT OVER COOK.
• Add garlic, season with salt and pepper and continue to stir fry until garlic is fragrant about 30 seconds or so.
• Push mixture to the sides of the pan to create an opening in the center and add the eggs and scramble.
• Once eggs are almost totally cooked toss mixture to combine.
• Drizzle in the Tamari and mix again to combine.
• Serve immediately.

Creamy Sun-Dried Tomato Chicken

This chicken was amazing. The clean eating/dairy free aspect doesn't change the quality or taste whatsoever.  There is about 15-20 minutes of prep work, 40 minutes in the oven and done.

Creamy Sun-Dried Tomato Chicken

Serves 6

Ingredients

• 1/4 C. Unmodified Potato Starch or Tapioca Starch or (Corn Starch if you don't eat Paleo)
• 1 T. Coarse Sea Salt
• 1 t. Freshly Ground Pepper
• 6-8 Boneless Skinless Chicken Breasts Thin Cut (approx 30-36 ounces total)
• 3 T. Grapeseed Oil, divided
• 1 Yellow Onion, Sliced thinly
• 3/4 C. Sliced Sun-dried Tomatoes (not packed in oil)
• 1 T. Garlic, minced
• 1 t. Italian Seasoning (oregano, thyme, parsley)
• Large Pinch Red Pepper Flakes
• 1 Can (13.5 oz.) Coconut Milk or Unsweetened Almond Milk
• 1 C. Chicken Stock or Broth
• Basil, shredded, to top

Instructions

1. Mix together the potato or tapioca starch, salt, and pepper in a medium sized bowl. Toss the chicken thighs in the mixture until fully coated.
2. Heat 2 T. of the Olive Oil in a large oven-proof frying pan or ceramic coated dutch oven. Add the chicken, four pieces at a time, and brown on each side. When the chicken is all browned, remove it and set it aside.
3. Add the remaining 1 T. of oil to the pan and heat to medium/high. Add the sliced onion and saute for 2 minutes. Add the sun-dried tomatoes, garlic, Italian Seasoning, and red pepper and saute for another 30 seconds.
4. Add the coconut milk and chicken broth and bring to a boil.
5. Add the chicken back into the sauce, scooping the onions and tomatoes over the top of the chicken. Try to fit the chicken in a single layer, if possible.
6. Cover pan with a lid(make sure it is oven safe) and place it in the oven. Cook for 20 minutes at 400 degrees. After 20 minutes, reduce the heat to 300 and cook for another 20 minutes.
7. Remove from the oven and top with shredded basil just before serving.

Chicken, Faux Potato and Leek Pie

Ingredients

1 slice smoked bacon, chopped

1 1/2 cups cubed daikon (about 8 ounces-turnips are a great substitute)

1 cup chopped carrot

1 1/2  pounds skinless, boneless chicken breast, cut into bite-sized pieces

3 1/2 tablespoons all-purpose flour

3 cups sliced leeks (about 2-3)

1/2 teaspoon kosher salt

1/4 teaspoon pepper

2 cups fat-free, lower-sodium chicken broth

1/2 (14.1-ounce) package refrigerated pie dough

1 tablespoon milk

1 large egg white

Preparation

• Preheat oven to 450°.
• Cook bacon in a large Dutch oven over medium heat until almost crisp, stirring frequently.
• Increase heat to medium-high. Add potato and carrot to pan; sauté 3 minutes, stirring occasionally. 
• Add chicken; sauté 3 minutes or until lightly browned, stirring occasionally. 
• Stir in flour and next 3 ingredients (through pepper); sauté 1 minute, stirring frequently.
• Slowly add broth to pan, stirring constantly; bring to a boil. Cook 2 minutes or until slightly thick, stirring occasionally. Spoon mixture into a 1 1/2-quart glass or ceramic baking dish or divide into individual 12-14 oz baking dishes. 
• Top with dough, folding under and pressing down on edges to seal.
• Combine milk and egg white; brush mixture over top of dough. Cut small slits in dough to vent. 
• Bake at 450° for 30 minutes or until crust is golden. 
• Let stand 10 minutes before serving

Only 299 Calories per serving - 6 Servings

Apple Cinnamon Paleo Bagels

If you don't have a donut pan, pick one up.  They are relatively inexpensive and a necessary item for these little gems.

Ingredients: 

1 1/2 c almond flour 1/4 c flax meal
1 T coconut flour
1 t baking soda
1/4 t pink salt
4 eggs
2 T apple cider vinegar
1 large apple, diced
1-2 packets SweetLeaf stevia
cinnamon, to taste
1 dropperful Sweetleaf vanilla creme stevia, or more to taste
1/2 T coconut oil

Directions: 

• Preheat oven to 350 degrees
• Grease donut pan and dust with coconut flour
• Mix diced apple with stevia packet and cinnamon
• Heat coconut oil in skillet with medium heat and cook apples until fork tender
• Pulse almond flour, flax meal, coconut flour, baking soda, and salt in food processor
• Add eggs, vinegar, half of the cooked apples, and vanilla stevia and process until combined
• Place batter and rest of cooked apples in ziploc back, snip off corner, and pipe into donut pan
• Bake for 20-25 minutes or until toothpick inserted into center comes out clean
• Remove from oven and allow to cool in pan for 1 hour

Servings: 6

Calories: 278

Citrus Seared Scallops

Citrus Seared Scallops with Braised Red Cabbage

Ingredients:

• 8-12 ounces Sea Scallops
• 1/2 cup fresh blood orange juice (about 1 med blood orange)
• 1/4 cup fresh lemon juice (about 1 large lemon)
• 2 blood oranges, peeled and segmented
• salt and pepper to taste
• blood orange zest (garnish)
• 2-3 tablespoons extra virgin olive oil (optional)

Directions:

• Drain and pat dry scallops
• In a small bowl mix the blood orange juice, lemon juice and 1 tablespoon olive oil (optional)
• Toss dry scallops with juice and allow to marinate for 10 minutes
• Remove scallops from marinade and pat dry.  Season with salt and pepper.
• Place a large non-stick skillet over medium-high heat and add 1 tablespoon olive oil (optional). 
• Add 1/2 of the scallops and sear  2-3 minutes (or until golden brown)
• Flip scallops and sear on second side for an additional 2 minutes. Remove from heat.
• To assemble:  Scatter blood orange segment onto each plate.  Arrange scallops on plate and drizzle with a small amount of olive oil (optional).

Serves 2

Braised Red Cabbage

This is a simple side dish that would accompany any main meat dish well. 

Ingredients

• 1 medium head red cabbage (about 2lbs.) - washed, quartered & sliced into ½" slices
• 1/4-1/2 cup chicken broth
• 1/4 teaspoon sea salt and more to taste at end of cooking
• fresh ground pepper
• 3 tablespoons balsamic vinegar

Instructions

1. Using a large saute pan, heat chicken broth over medium heat & add the sliced cabbage
2. Add salt & pepper and stir well, put lid on and cook 15-20 minutes stirring every 3-4 minutes.  Add a little chicken broth if needed.
3. Add balsamic vinegar, stir well to coat all the sliced cabbage, put lid back on and cook for another 5 minutes
4. Finally remove the lid, stir and cook another 5 minutes so the balsamic vinegar can evaporate
5. Don't forget to season with more salt and pepper if needed

Baked Lemon Garlic Cod

With only 70 calories and 0.6 g of fat per 3 oz of cod and being made without any oils keeps this in the very low calorie low fat category.

• 
  
• 1⁄4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• 2 -3 garlic cloves, grated or finely minced
• 2 teaspoons lemon zest
  1-2 tablespoons lemon juice
• 3⁄4 teaspoon fine sea salt, more if needed (adjust according to taste)
• 1/2 teaspoon paprika
• 1/4 teaspoon black pepper
• 4 (4-6 ounce) Alaskan Cod fillets

1. Preheat the oven to 400 degrees (F). Line a large baking pan with parchment paper; set aside.
2. In a small bowl combine all ingredients except the cod, toss well to mix thoroughly, set aside.
3. Sprinkle spice mixture onto each piece of cod, turn and repeat.
4. Place fillets on prepared baking dish.
5. Bake until firm, about 12-15 minutes, depending on the thickness of the fish. Serve with lemon wedges.

        4 Servings