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.

Ingredients:
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

Method:
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.

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

Ingredients:
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

Method:
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

Ingredients:
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

Method:
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.