Chicken Fried "Rice"

We like to serve this along with our Chicken Egg Drop Soup - delicious!  This is another quick and easy recipe from Primal Blueprint Quick & Easy Meals.  With the amazing flavors of this dish, I forget I am eating cauliflower and not rice!  

Chicken Fried "Rice"
3 T. sesame oil
1 onion, thinly sliced
3/4 lb. chicken, raw or already cooked, cut into small pieces
4 T. tamari sauce
1 garlic clove
1 small head of cauliflower, grated in a food processor
2 eggs, beaten
4 scallions, roughly chopped
Heat a wok or skilled over  high heat and add 1 T. of oil.  Add onion and saute until it starts to brown, about 2 minutes.  Add chicken and 1 T. tamari.  Saute 2-3 minutes (or longer if raw meat needs more cooking time) then add remaining oil, garlic, and cauliflower.  Saute 2-3 more minutes.  Add eggs and remaining tamari.  Stir constantly as the egg cooks, then add chopped scallions.  Cook just a minute or 2 more.

Chicken Egg Drop Soup

So, if I haven't said it already, everyone NEEDS to get the Primal Blueprint Quick & Easy Meals cookbook!!  Everything I have tried is amazing, requires minimal ingredients and only takes 30 minutes!  This recipe in one of our faves!!  So easy and delicious.  We like to add some sriracha hot chili sauce to spice it up (I forgot to take the picture before I added hot sauce, oops).

Chicken Egg Drop Soup
4 c. chicken stock
1/2 lb. chicken tenders, cut into thin strips
1-2 c. chopped fresh or frozen veggies (carrots, broccoli, cauliflower, green beans, etc.)
2 eggs, beaten
2-3 green onions, sliced
Bring chicken stock to gentle boil.  Add raw chicken and raw/frozen veggies.  Simmer rapidly for 5 minutes.  Pour eggs into broth in a steady stream, then gently stir the broth while the egg cooks.  Remove from heat after a minute or two and garnish with green onions (and hot sauce if you like it spicy!).

Crazy Good Coconut Bars!!

So, I stole this idea from Elana's Pantry and changed it up just a bit.  Well, all I did was take out some of the sugar from the recipe. :) These bars are so moist and very coconutty!  We loved them and will definitely be making them again.  


Coconut Bars
3 eggs
1 c. coconut milk
1/3 c. coconut oil
1/3 c. honey
1T. vanilla extract
1/2 c. almond flour
1 T. coconut flour
1 1/2 c. unsweetened shredded coconut 
1/4 t. sea salt
Mix eggs, coconut milk, coconut oil, honey, vanilla extract in food processor.  Pulse in almond flour, coconut flour, shredded coconut, and salt.  Transfer ingredients to an 8x8 baking dish.  Bake at 350º for 30 minutes.  Cool for 1/2 an hour and transfer to fridge.  Serve cold.

Why I chose to take a picture of this on a yellow plate is beyond me.  I've got a lot to learn when it comes to taking pictures...

Juicy Pork Tenderloin

We love us some pork in this house (ok, really it's me that loves pork).  I know it isn't the best choice of meat, but I like it so I am gonna keep making it!  :)  This tenderloin was so juicy, even when warmed up in the microwave the next day for leftovers!  Delicious!

Juicy Pork Tenderloin

2 pork tenderloins, about 1 pound each

3 large garlic cloves, minced

2 T. dried oregano

1 t. sea salt

1/4 c. olive oil

2 T. apple cider vinegar

1/2 t. pepper

In small bowl, mix minced garlic with oregano and salt to create a paste.  Mix in oil, vinegar, and pepper.  Brush oil/garlic mix over both pork tenderloins.  Cover and refrigerate for 1-3 hours.  Allow meat to stand at room temperature 30 minutes before grilling.  Grill pork over direct medium heat, until outsides are evenly seared and the centers are barely pink.  Takes about 15-20 minutes, turn every 5 minutes.  Remove pork from grill and let rest for 3-5 minutes before slicing.

Roasted Sweet Potatoes

I am usually so good about planning our breakfasts, lunches and dinners during the week, then the weekend comes...  I never plan what we are making for dinner on the weekends (not sure why I do that, but I need to stop).  The funny thing is, those unplanned dinners are usually our best ones!  Like these roasted potatoes.  I just chopped up some yams, tossed them with some olive oil and spices and made this wonderful little side dish.  

Roasted Sweet Potatoes

2 medium to large yams or sweet potatoes, peeled and cut into bite-size chunks

2 T. olive oil

2 t. rosemary

1 t. garlic powder

1/2 t. sea salt

1/2 t. pepper

Put potatoes in a gallon-size resealable bag, add olive oil and spices.  Close bag and shake until all ingredients are mixed together.  Bake at 375º for 40 minutes.  Enjoy!

Stuffed Poblano Peppers

I just love stuffed peppers!  The spicier, the better.  I got the original recipe from "Make It Paleo" and altered it just a bit.  I really liked this as a dinner, but I LOVED it even more chopped up with some scrambled eggs for breakfast.

Stuffed Poblano Peppers

6 poblano peppers, tops and seeds removed. Reserve seeds for seasoning.

1 lb. ground beef

1/2 onion, chopped

3 cloves garlic, minced

salt and pepper to taste

Brown beef in large skillet over medium high heat.  Add garlic, onion, salt, pepper and poblano pepper seeds (as many as you would like - the more seeds the spicier your beef mix).  Cook until meat is cooked through and onion has softened.  Preheat grill to medium-high heat.  Stuff peppers with meat mixture.  Grill peppers 8-10 minutes, turning every 2-3 minutes.

Olive Oil-Tamari Sauce Chicken Wings

I know chicken wings aren't the best source of protein, but they are so good!!!  Hey - at least I don't fry them.  ;)  I was trying to figure out a new way to season them (besides the buffalo sauce) and I came up with this combination of ingredients.  These little chicken wings have never tasted better!  

Chicken Wings

10-12 chicken wings

1/3 c. olive oil

1/4 c. wheat -free tamari sauce

1/2 t. onion powder

1/2 t. garlic powder

1 t. salt

Mix olive oil, tamari sauce, onion powder, garlic powder, and salt in a small bowl.  Put chicken wings in a large bowl.  Pour olive oil mixture over wings.  Toss wings with hands to cover in sauce.  Place wings in a single layer on a baking sheet.  Bake at 350º for 50 minutes.  Broil on high for a few minutes to make them a little crispy.  Enjoy!