Sunday, June 23, 2013

Sweet and Spicy Chili Dipping Sauce

You can make an easy and tasty Asian inspired dipping sauce that goes great with veggies and meats just from a few staple pantry items. Control the level of heat by adding more or less Sriracha sauce. This addictive dip goes great with skewers of meat and veggies fresh off a summer grill! 

2 tablespoons raw organic honey
1 tablespoon chili garlic Sriracha sauce
*Splash of Tamri and roasted sesame oil (if desired)

1.) Mix all ingredients in a small dish until well blended. Add more or less Sriracha and honey to taste.
Serve along slide various vegetables and meats.

Monday, January 28, 2013

Paleo Chicken Fried "Rice"

Happy New Year!  I have been so busy with work and life that I haven't had much time to spend in the kitchen working on new Paleo recipes. Now that the stress of the holidays are over, it's time to get back on track. I have always wanted to try cauliflower "rice" as a substitute in Asian cuisine. I will admit, I occasional miss this takeout food staple and decided to satisfy my craving for chicken fried rice.  It was amazing! I was completely shocked at how much my recipe tasted just like fried rice. Now I can indulge in my "bad" food cravings without the health consequences. So hold on 2013, this is going to be an amazing Paleo food year! Hope you enjoy.

2 organic fresh chicken breast thinly sliced
1 slice fresh lemon
1 small head organic cauliflower separated in florets
2 organic eggs
1 tablespoon fresh grated ginger
1 tablespoon powdered ginger
1 large garlic clove minced
1 large shallot sliced
4 oz sliced fresh mushroom
4 oz diced carrots
2 oz diced broccoli
3 tablespoons wheat free tamari or coconut aminos
1 teaspoon exeller pressed toasted sesame oil
2 teaspoons Red Boat fish sauce

1.) Using a food processor, pulsate the cauliflower until the pieces are the size of rice. Set aside
2.) In a small bowl, whisk together the two eggs. Heat 1 teaspoon of EV coconut oil in a small skillet over medium heat. Add eggs, scramble, and when cooked remove to a covered dish.
3.) Meanwhile, season chicken with powdered ginger and fresh ground pepper. Heat 1 tablespoon of EV coconut oil in a large skillet over medium high heat. Add chicken and cook until lightly browned. Squeeze in fresh lemon, stir, and remove from skillet. Place cooked chicken in a covered dish.
4.) Add one teaspoon of EV coconut oil, carrots and broccoli to large skillet. Cook for 2 minutes. Next add in shallot, garlic, ginger, mushroom, tamari, sesame oil and fish sauce to skillet. Continue cooking over medium heat for 3 more minutes.
5.) Add in cauliflower "rice" to skillet and mix. Cover and cook for 3 minutes. Add in cooked chicken and scrambled egg. Cover with lid and cook for 2-3 more minutes or until "rice" is tender (but not too mushy).
6.) Add in additional black pepper, tamari, sesame oil, and fish sauce to taste.
7.) Garnish with fresh green onion if desired.