Cashew Chicken

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I love Chinese food – this is a really yummy recipe and I sat on it for awhile before trying it because there were a lot of steps.  I like easy recipes, and wasn’t sure if this one would end up being easy.  Once you get through the first time, it’s simple. 🙂

We almost always use cauliflower rice for our “rice” but this time around we just used regular rice.  Sometimes it’s a nice change.

Also, you can make your own Hoisin sauce if you like, but I just bought some.  Easy.

Cashew Chicken

3 chicken breasts, cut into 1 in cubes

1-2 Tbs of arrowroot powder (or more, depending on what your chicken looks like)

sea salt & black pepper

6 cloves of garlic, minced

6-8 green onions, white and green parts separated, chopped

2 Tbs of rice vinegar

1/8 – 1/4 cup of Hoisin Sauce

3/4 cups of cashews (I used roasted/salted)

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Instructions:

Toss chicken cubes in arrowroot powder & salt/pepper.  I used a ziploc bag for this.

Heat coconut oil in a wok over medium/high heat.  Cook chicken, garlic, and white parts of the green onion.  Stir OFTEN, until chicken is cooked through.

Add rice vinegar to wok and cook until evaporated.  This took about 1-2 minutes for me.

Add hoisin sauce (as much as you’d like – personally I used 1/4 cup and thought it was a bit too much) and cook until warm.  Add cashews and green parts of the green onion and stir.  Take off heat.

Serve over rice, cauliflower rice, in a lettuce wrap, etc…

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Enjoy!!

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Primal Biscuit Recipe, take 2

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I don’t usually post a recipe the same day I try it, but in this case, I’ve made an exception.  I have used a different biscuit recipe for my biscuits & gravy recipe for over a year now (here) but for kicks and giggles, I tried a new recipe I found over at the Health Starts in the Kitchen blog, which I adapted slightly.

These biscuits are really great – very dense, slightly sweet, and completely filling.  My husband called these biscuits a “grand slam” which is saying something, since most new recipes are “singles or doubles”.

These are great with jam or honey, too.  🙂

Anyway, this will be our new go-to biscuit recipe I think.

Here’s the details:

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Grain Free Buttermilk Biscuits

2 1/2 cups of almond flour

1/4 cup of arrowroot powder

1/2 tsp baking soda

1/2 tsp sea salt

1/2 tsp baking powder

3 T of butter

2 T of coconut sugar

1/4 cup of sour cream

2 large eggs

2 (more) T of butter

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Preheat your oven to 350 degrees.  Line your cookie sheet with wax paper & grease.

In a medium bowl, combine almond flour, baking powder/soda, and sea salt.  Set aside.  Now, in a small pan, over low heat, melt 3T of butter and the add the sour cream and whisk until combined.  Take off heat and whisk in the 2 eggs.

Pour whisked liquid mixture into the dry ingredients and stir well.  Fold in the 1/4 cup of arrowroot powder.

Divide dough in 8 equal portions, dust your hands with arrowroot powder, and form each portion into a biscuit shape.  Place on cookie sheet.

Bake the biscuits at 350 for 20 minutes.  Halfway through, melt the 2T of butter and brush on top of the biscuits.

Cool biscuits for about 15 minutes before eating.

Enjoy!!

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Primal Crockpot Beef & Broccoli w/ Cauliflower Rice

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I’ve tried a couple Beef & Broccoli recipes before finding this beauty.  The previous attempts all yielded very tough beef, something I can’t stand.  This recipe, though, is really yummy – great sauce for the “rice” and tender, chewable beef.

Crockpot Beef & Broccoli

1 lb of beef, cut into strips.  I buy stir fry beef.

1 cup of beef consomme  (I have used beef broth successfully as well)

1/2 cup of soy sauce

1/3 cup of coconut sugar (I buy this)

1 T of sesame seed oil

3 garlic cloves, minced

about 1 teaspoon of arrowroot powder

2 T of beef broth after the meat has cooked

3 broccoli crowns, cut into small florets, & steamed

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Place beef, sliced, in crockpot.  In a small bowl, mix together consommé, soy sauce, coconut sugar, sesame oil, & garlic.  Pour mixture over beef.

Cook on low for 4-6 hours (depending on how hot your crockpot runs).

Once beef is cooked, cut up & steam your broccoli florets.  I cooked mine for about 8-9 minutes.

While your broccoli is steaming, remove 2 T of beef liquid.  Stir in 1 tsp of arrowroot powder until well mixed.  Add that back into the crockpot and stir until thickened.  Add more arrowroot powder if necessary.

Add in broccoli and stir.  Cook about 10 minutes, to incorporate flavors.

Serve over cauliflower rice.  Enjoy!

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