Monday, September 24, 2012

Asian Cashew Chicken Wraps with Spicy Mushroom Egg Drop Soup

Typical Asian chicken wraps are made with a rich peanut sauce and served in lettuce cups. My Paleo version uses savory cashew butter as the sauce base and crunchy Napa cabbage for the wrap. Topped with toasted cashews and served alongside an egg drop soup, this is a quick and satisfying weeknight meal.

Asian Cashew Chicken Wraps

1 pound fresh ground chicken breast
3 green onions (diced up to 2 inches of green)
2 cloves of garlic minced
2 tablespoons shredded carrot
1 teaspoon freshly grated ginger
1/4 cup raw cashew butter (if cold, warm up)
1 tablespoon Tamri
1 teaspoon Sriracha Chili Garlic Sauce (more or less to taste)
1 tablespoon unfiltered apple cider vinegar
2 tablespoon chicken stock
1 head Napa cabbage
2 tablespoons raw cashews toasted

1.) In a large cast iron skillet, heat 1 tablespoon EV Coconut oil over medium high heat. Add in garlic, ginger, ground chicken, carrots, and green onions. Cook until chicken in brown (about 10 minutes).
2.) Meanwhile, mix together cashew butter, Tamri, apple cider vinegar, Sriracha, and chicken stock in a small bowl. Add mixture to cooked chicken, mix well and remove from heat.
3.) Serve chicken in Napa cabbage leaves and top with toasted cashews.

Spice Mushroom Egg Drop Soup

1 carton organic gluten free chicken stock
1 egg whisked in small bowl
3 green onions diced (up to 2 inches of green) *Reserve a few onions to garnish on top
1 cup mixed mushrooms (Shiitake, Oyster, Cantrell) thinly sliced
1 clove garlic minced
1 teaspoon Tamri
Red pepper flakes to taste

1.) Combine onions, garlic, red pepper flakes and mushrooms in a medium sized pot with 1 teaspoon of EVOO. Cook over medium heat for 4 minutes, or until garlic is tender.
2.) Add in chicken stock and Tamri and bring to a slow boil.
3.) Reduce soup to a simmer. With a spoon, slowly stir the soup and pour in the eggs. The eggs should form into "noodle" like shapes.
4.) Remove from heat and garnish with fresh green onion.

Sunday, September 16, 2012

Venison Sausage Hash Scramble

My Dad hunts deer every season and loves to make smoked venison sausage. After a recent trip home, I was given several pounds of venison sausage, sealed in freezer proof  bags. One morning after discovering I had used up all the bacon, I decided to try the venison sausage for our breakfast protein. The venison seared up nicely and went well with the sweet potatoes. This delicious breakfast hash scramble is a great change up to the everyday bacon and eggs.

1 cup sliced fresh pre-cooked venison sausage
6 omega-3 rich eggs (whisked together in a bowl)
1 medium sweet potato diced
Sea salt and black pepper to taste

1.) Heat 1 tablespoon of EVOO or Grass Fed Butter in a large skillet over medium high heat. Add in sweet potatoes and cook for 8-10 minutes.
2.) Add in sausage. Cook for 4 minutes, flipping regularly.
3.) Add in eggs, reduce heat to low and continue cooking until eggs are done. Season with sea salt and black pepper to taste.

Thursday, September 6, 2012

Country Style Pork Ribs

If you are craving ribs, but are wanting more meat and less work, give country style boneless ribs a try.  By precooking the ribs, you are able to achieve tender and juicy meat minus the bone. Add the smokey taste of a grill and charred on BBQ sauce to make these ribs taste amazing.

1 pound hormone free country style boneless pork ribs
Rib seasoning (1 teaspoon each garlic powder, onion powder, white pepper, chili powder and sea salt)
1/2 cup Gluten Free Spicy BBQ Sauce

1.) Pre heat oven to 325 degrees. In a small bowl combine all seasonings together. Dry the ribs and generously rub the seasoning on the ribs. Place 1 tablespoon of EVOO in a large Dutch oven. Heat over medium high heat. Sear each rib for 3 minutes on each side or until browned. Add 1/4 cup of water to Dutch oven.
2.) Place lid on Dutch oven and continue slow cooking in oven for 1 hour 30 minute or until ribs are tender.
3.) Heat grill over medium high heat. Once hot, add cooked ribs to grill. Cook on each side for 2-3 minutes or until grill marks appear. Baste each rib with BBQ sauce during last minutes of cooking.

Sunday, September 2, 2012

White Sweet Potato Oven Fries

I recently discovered the white sweet potato and I have to say it is delicious! The white sweet potato is less sweet and more firm than an orange sweet potato, making it ideal for Paleo fries. The combination of sweet and spicy chili powder with savory garlic is a great fry seasoning that pairs well with the sweet potato. These Paleo fries go great with everything grilled and make perfect party appetizers. Enjoy!

1 large white sweet potato
Extra Virgin Coconut oil
Chili powder
Garlic powder
Sea salt

1.) Pre heat oven to 400 degrees. Peel white sweet potato and cut into fries.
2.) Place fries on large baking sheet. Melt 1 tablespoon EV coconut oil and pour over fries on baking sheet and mix to coat. Season fries with chili powder, garlic powder and sea salt to taste.
3.) Bake in oven for 20-25 minutes or until golden brown.