Chicken Fried Rice

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You guys – it’s been awhile.  But I’m still here – cooking new recipes up & not finding the energy to post them for you.  I’m going to try to do better – we’ve hit the 6 month mark with my newest babe and she’s finally (finally) sleeping longer stretches.

Anyway, this recipe is a winner!  It’s super yummy & I promise it won’y even seem like you’re eating cauliflower.  Plus, bonus, it’s Paleo as well as Primal (no dairy!).

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Chicken Fried Rice

Marinade:
1 Tbsp soy sauce
1 Tbsp minced garlic
1/2 Tbsp ginger (I used the tube variety)
1/8 tsp fish sauce
1/4 tsp black pepper
1/8 tsp salt
4 tsp red chili paste

Main ingredients:
1 C minced carrots
1 1/2 C minced mushrooms
1/2 a head of cauliflower, riced (approximately 5 cups)
1 C minced onion
2 eggs, beaten
5 chicken thighs, bones and skin removed and cut into tiny pieces
4 Tbsp sesame seed oil
1/4 C soy sauce

Blend the marinade ingredients in a small bowl. Mix marinade in a larger container with the chicken and set into the refrigerator to marinate for at least 2 hours (I did overnight and it tasted great!).  While the chicken marinates, mince your carrot, and mushroom – which I did in a food processor.

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Heat sesame seed oil in a large wok & scramble the eggs until firm; remove and set aside.  Add the remaining tablespoon of oil to the wok and then add the onion, carrot and mushroom. Sauté for 3 to 4 minutes.  Create pocket in the center of the wok; add a quarter-sized drop of oil and then add the chicken.  Sauté for 5 to 6 minutes. Add in the cauliflower rice and cook until the rice is tender.  Drain any excess liquid off (I find there is some after the chicken & rice).  Then, drizzle in the 1/4 cup soy sauce and continue sautéing for another minute.  Add the eggs back in and serve!  Enjoy!

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Mexican Cauliflower “Rice” for copycat Moe’s Burritos

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One of my favorite quick service spots to eat is Moe’s Burritos.  Unfortunately, my hole-in-the-wall town doesn’t have a Moe’s (or a Chick-fil-a, don’t get me started) so I have to resort to booking flights with connections in Atlanta and making sure my layover is long enough for me to hop over to Terminal C so I can eat at Moe’s.  See how sad I am?

I decided that I wanted to try to make something similiar for dinner to tide me over until my next flight in ATL.  I used low-carb tortillas (because I’m lazy and don’t make my own, but you can) for the burrito, made a cauliflower mexican rice that I found to be a great filler for the burrito.  But I didn’t think the rice worked very well as a stand-alone side.  And I whipped up some guacamole (mash avocado and add some homemade salsa, a dollop of sour cream, and salt).

Mexican “Rice” Recipe

1 small head of cauliflower, riced in a food processor

1 T coconut oil

1/2 yellow onion, chopped

1/2 – 2/3 can of tomato sauce (no sugar added)

1 tsp onion powder

1 tsp garlic powder

1 tsp minced garlic

1/4 tsp cayenne pepper (or more if you like things hot. I don’t)

Heat coconut oil in a pot.  Add onion and sauté until clear.  Add riced cauliflower in large pot and add all spices/tomato sauce.  I add sauce until it looks “right” to me.  I know that’s not very specific.  Heat cauliflower through, about 20 minutes, on med heat.

And it ends up looking like this:

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Make your guacamole:

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Then take a tortilla, add some previously cooked chicken, then some rice, then some cheese, then lettuce, salsa, sour cream, guacamole, etc…  Whatever you usually like on your Moe’s burritos.

Enjoy!

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Primal/Paleo Snack Ideas

Apples and Peanut Butter

 

My go-to snacks before I tried a low carb lifestyle were things like pretzels, chips, and cookies.  Without those things, I needed new and fresh ideas for snack foods (because it’s a long time between meals!).  Here are my new favs:

1.  Apple or banana with almond butter

2.  Deli meats with homemade ranch dressing

3.  Carrots/veggies with ranch dip

4.  Nuts (Cashew, Macadamia, Almonds, etc..)

5.  Hard boiled Eggs

6.  Small amount of dark chocolate

7.  In season pitted fruits or berries (cherries, peaches, blueberries, raspberries, etc..)

8.  String Cheese (or any kind of cheese)

9.  Pickle rolls (ham, cream cheese, & small dill pickles)

10.  Full fat Greek yogurt (sometimes I through a little honey in here to sweeten it)

11.  Tuna on a cucumber slice

12.  Pork Rinds (I don’t like these but my husband does)

13.  Beef Jerky

14.  Avocado (this is yummy just smashed up with salt or as guacamole)

15.  Larabars (or, as I recently found, Kind Bars)

Add your own ideas for low carb snacks in the comments!  I am always up for a new snack 🙂

Shrimp Quesadillas

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I use low carb tortillas for this recipe.  To make them primal, you can make your own tortillas, but I don’t have time for all those steps!  Easy is my favorite 🙂

Shrimp Quesadillas

1 bag of raw, frozen shrimp

1 green bell pepper, chopped

1 yellow onion, chopped

shredded cheese (I use colby jack)

1 can of Mexican tomato sauce

10 low carb tortillas

butter

olive oil

 

Pour your red mexican sauce onto the thawed, raw shrimp and let soak for awhile.

Heat up the olive oil in your pan.  Saute the green peppers and onions until translucent.  Set aside in a bowl.

Then dump your sauce & shrimp into the pan and cook.  Drain off the excess sauce from the cooked shrimp.  Chop the shrimp up and set aside in another bowl.

In a large, flat pan over med/high heat, melt some butter.  Place a tortilla in the pan, then add cheese, peppers/onions, shrimp, cheese, and another tortilla.  While the quesadilla cooks on the first side, spread some butter on the 2nd tortilla.  Flip quesadilla.  Cook until both sides are gold brown.

Serve with salsa, sour cream, guacamole, etc…

Enjoy!