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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Pizza Spaghetti Casserole

I’m back from my time off of having a baby back in March – thanks for your patience with me 🙂

I had a healthy baby girl, Olivia Claire, and she’s a cutie, if I do say so myself!

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Anyway…now that life is back to a new normal, I’ve started incorporate new recipes in our meals – heck, I started making meals, period.

I wanted to share with you this new favorite – Pizza Spaghetti Casserole.  I normally do not care much for spaghetti squash, but in this recipe, I really liked it.

Pizza Spaghetti Casserole

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  • 1 large spaghetti squash
  • 1 pound italian or regular sausage
  • ½ yellow onion, diced
  • 1 cup pizza sauce (no sugar added)
  • 1 teaspoon dried basil
  • salt and pepper, to taste
  • 3 eggs, whisked
  • Add anything you like with pizza: veggies, basil, cheese, etc…
Instructions
  1. Preheat oven to 400 degrees.
  2. Cut spaghetti squash in half lengthwise. Place spaghetti squash cut side down on a baking sheet and bake for 20-25 minutes or until the skin of the squash gives when you press on it. Then reduce oven heat to 350 degrees.  Cook for another 30 minutes or so.
  3. Once squash is done cooking, remove threads and place in a large bowl.
  4. Place a large pan over medium heat. Add italian sausage and onion. Cook until pink no longer remains in the sausage and it is broken up into pieces.  Drain the grease & add to bowl with squash.
  5. Add pizza sauce, dried basil and salt and pepper, toppings to the bowl and mix well.  I used cheese in mine pictured
  6. Lastly, add whisked eggs to the bowl and mix everything together until you can no longer see the eggs.
  7. Pour into a greased 8×8 dish.
  8. Place in oven and bake for 1 hour or until the top of the mixture forms a slight crust that doesn’t give when you press on it in the middle of the dish.
  9. Let rest for 5 minutes before serving.

Enjoy!!

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Dutch Apple Pancake

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I’ve been a little lax in posting recipes lately – I’m due with baby # 2 next month, so I’ve not had as much time to cook up new, fun recipes.  But I promise we’ll get back to normal in a couple months.

The below recipe is really yummy – I love apples, so incorporating them into breakfast is always fun.

Dutch Apple Pancake

2 T of butter

3-4 apples: cored, peeled, & diced into 1/2 inch pieces

1 tsp of cinnamon

1/4 tsp of cloves

1/4 tsp of nutmeg

5 eggs

1/2 cup of milk

1/2 cup of coconut sugar

1/2 tsp of vanilla

3/4 cup of almond flour

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Melt the butter in a skillet (I used cast iron).  Add the apples and spices and mix together.

While the apples are cooking, mix the eggs, milk, coconut sugar, & vanilla together in a bowl.  Whisk until smooth.  Add the almond four into the egg mixture and mix very thoroughly .

After the apples cook until very fragrant, remove from the heat & allow the pan to cool down for 5 minutes or so.  Then our the egg/flour mixture on top.

Bake the pancake in a preheated oven at 475 degrees for 30 minutes, until golden on top.  I served with a little maple syrup on the top – yummy!  Enjoy!

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Frittata

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I oftentimes do breakfast for dinner partly because I love breakfast for dinner and partly because I am not hungry enough at breakfast time to eat large amounts of food.  Frittatas are super easy, super yummy, and very adaptable to your preferences.  You can add whatever veggies, meat, cheese combos your want (or if you’re paleo, skip the cheese altogether!).

I make mine in a cast iron skillet that I’m still curing, so my frittatas stick a little, but if you skillet is cured, you shouldn’t have that problem.

Like I said, you can change up a frittata recipe easily – I make mine different each time.  The recipe below matches the pictures in this post.

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Frittata

Base ingredients:

1 T of olive oil or coconut oil

8 large eggs

1/2 cup of whole milk (coconut/almond milk if you’re paleo)

1/2 – 1 tsp of sea salt (if you are like me and like things salty, use 1 tsp)

1/2 tsp of pepper

Optional, Changeable ingredients:

1 chopped green pepper

1/2 lb of breakfast pork sausage

some chopped tomatoes (I had leftover garden tomatoes for this frittata)

1 cup of shredded gouda cheese

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Preheat your oven to 400 degrees.

Heat up 1 T of olive oil in your skillet.  Add your veggies and sauté for a couple minutes.  If using meat, add your meat next and cook until browned, breaking up in small pieces.

While your meat/veggies are cooking, whisk together eggs, milk, salt and pepper.  When veggies/meat are done, pour egg mixture into the skillet and cook for about 5 minutes until the bottom is starting to set.  Take skillet off the heat and sprinkle your cheese (if using) on top.

Transfer your skillet to the oven and bake for another 12-15 minutes, or until the frittata puffs up, is brown on top, and doesn’t jiggle.  Remove from the oven and let cool for a little before serving.
Enjoy!

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Spaghetti Bolognese with Zucchini Noodles

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I was meal planning for the next couple of weeks and realized that I haven’t posted our primal spaghetti recipe yet, which is just a shame.  I love spaghetti and there was a time when we were first married we had spaghetti several times a week for months because we remodeled our kitchen, and with a 1 burner hot plate, your options are limited.

This recipe, of course, is grain free and really great for you – you get your veggies in and can still enjoy a yummy, meaty sauce.  I always put a lot of parmesan cheese on top, too.  🙂   Skip the cheese if you’re going Paleo.

Spaghetti Bolognese with Zucchini Noodles

Sauce:

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1 lb of ground beef

1 small yellow onion, finely diced

1 garlic clove, minced

1 28 oz can of crushed tomatoes

2 T of olive oil

2 T of butter

a couple dashes of red pepper flakes

salt & pepper

1 t of dried basil (or 3 T of fresh basil)

Heat olive oil in a large sauce pan over medium heat.  Add the diced onion and sauté until translucent, then add garlic and red pepper flakes and sauté until fragrant.  I don’t use a lot of red pepper flakes because I’m a wimp when it comes to spice.

Then add ground beef, break up unto pieces, season with salt/pepper, and cook until the meat is no longer pink.  Drain off most of the excess grease.

Pour in canned crushed tomatoes, reduce heat to low, cover the pan with a lid, and let sauce simmer for a good 30 minutes.  If I am ahead of schedule, I like to simmer the sauce for an hour.

After you simmer the sauce, take off the heat and add butter and basil.  Stir to combine. 

Zucchini Noodles:

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Zucchini noodles are easy to make – if you have the right tool.  I use this gadget to slice the zucchini into noodles:  Mandoline Slicer  Then we just grab the noodles we want, plop them on our plates, and microwave them for about 2-3 minutes, until hot and tender.

Enjoy!!

Crockpot Picadillo over Cauliflower Rice

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What is Picadillo?  Good question.  It’s traditionally a spanish mexican dish served over rice or in tacos.  I think it tastes similar to a chili soup.  While I liked this meal, I am not usually a fan of green olives, so I probably won’t make it often.  I still wanted to pass it onto you because I know a lot of you could like green olives and would like this dish much better than myself.

Slow Cooker Picadillo

Ingredients:

  • 2 1/2 lbs 93% lean ground beef
  • 1 cup minced onion
  • 1 cup diced red bell peppers
  • 3 cloves garlic, minced
  • 1/4 cup minced cilantro
  • 1 small tomato, diced
  • 8 oz can tomato sauce
  • 1/4 cup alcaparrado (manzanilla olives, pimientos, capers) or green olives
  • 1 1/2 tsp ground cumin
  • 1/4 tsp garlic powder
  • 2 bay leaves
  • kosher salt and fresh pepper, to taste

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Directions:

Brown meat in a large deep skillet on medium-high heat; season with generously with salt and a little pepper. Use a wooden spoon to break the meat up into small pieces. When meat is no longer pink, drain all the liquid from pan. Add the onions, garlic and bell peppers to the meat and cook an addition 3-4 minutes.

Transfer the meat to the slow cooker, then add tomato, cilantro, tomato sauce, 1 1/4 cups water, alcaparrado (or olives).  I also added some of the brine from the jar for added flavor.  Then add the spices.

Set slow cooker to HIGH for 3 to 4 hours or LOW for 6 to 8. After it’s ready, taste for salt and add more as needed. Discard the bay leaves and serve over cauliflower rice.

Enjoy!

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Roasted Broccoli

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This is a simple recipe for a veggie side to all the meat we eat as low-carb people.  I tend to shy away from broccoli as I don’t like it all that much, but this recipe actually made me go for seconds.  If you’ve got a picky eater (kid or husband!) maybe this recipe will help 🙂

Roasted Broccoli

2-3 broccoli crowns, chopped into small florets

Olive Oil

Salt

Pepper

4-5 Garlic Cloves, minced

Preheat your oven to 425 degrees.  Line your baking pan with tin foil and grease it.  Put your broccoli on your baking sheet and toss with olive oil, salt, pepper, & garlic.  Bake for 20 – 25 minutes until the broccoli is a crispy-tender and the tops of the broccoli florets are starting to brown a bit.

After you take out of the oven, place broccoli on paper towel and drain the excess oil off.  Put in a serving dish and enjoy!

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Sloppy Joes

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I haven’t had Sloppy Joes since I was a kid that I can remember – Mom used to make Sloppy Joes with Manwich, which obviously wouldn’t work for a primal lifestyle.  I wanted to make a primal version of Sloppy Joes, though, because my soon-to-be two year old is a little picky and I am trying to find kid friendly dinners for her.

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This recipe turned out GREAT!  I love it.  I add some mustard & dill pickles on top of my Sloppy Joe meat (yum!).  For sides I made coleslaw and Cheddar Cauliflower muffins.

Sloppy Joes

2lbs of ground beef

1 tsp of butter (or coconut oil if Paleo)

1 green pepper, chopped

1 yellow onion, chopped

2 T apple cider vinegar

2 T yellow mustard

1 can of tomato sauce

1 can of tomato paste

1/4 cup water

1/2 tsp garlic powder

1 tsp sea salt

pepper to taste

Put the butter in a large pan, turn on medium heat and add chopped onion & chopped green pepper.  Let cook until the veggies start to get soft (about 8-10 minutes).  Then add meat and cook until brown.  Drain off the excess fat.  Add in the rest of the ingredients, stir well, and let cook on low for about an hour.

Enjoy!

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Homemade Salsa

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I like to make my own salsa – it tastes so much fresher and more like something you’d find at a Mexican restaurant.  The store bought brands tend to taste too tomato saucy for my taste.  So here’s my recipe (adapted from Pioneer Woman’s original recipe).

Homemade Salsa

1 can of whole tomatoes

1 can of Rotel tomatoes (I use MILD) *drained of all liquid*

1/4 yellow onion, finely chopped

1/2 tsp minced garlic

1/4 tsp coconut sugar

1/4 tsp sea salt

1/4 tsp cumin

1/2 – 1 tsp lime juice (depending on your preference)

Combine whole tomatoes, Rotel (drained), onion, garlic, coconut sugar, salt, cumin, & lime juice in a blender or food processor. Pulse until you get the salsa to the consistency you’d like—I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.

Enjoy!

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Chinese Fried “Rice”

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I’m a sucker for good Chinese food.  I love it all – egg rolls, soups, fried, steamed.  You name it, I’ll eat it.  Since starting to eat primal/low carb, I’ve not been able to get take out from my favorite Chinese hole-in-the-wall, which is a bummer.  But, again, cauliflower rice has come to my rescue!  This is a yummy low-carb version of Chinese fried rice AND you will be eating your veggies!

Chinese Fried Rice

1/2 head of cauliflower, riced

1/2 bag of frozen peas & carrots, thawed & rinsed

1/2 medium yellow onion, diced

2 eggs, whisked

soy sauce, sesame oil, rice vinegar, sriracha sauce

Olive oil

In a strainer, rinse and thaw out the peas and carrots.  Rice the cauliflower in a food processor. Finely chop the onion and put the onion in a skillet over medium/high heat with the olive oil – saute until the translucent (about 5 minutes).

Add peas and carrots and cook until water evaporates, about 5 minutes (sometimes I drain off the water in the middle of the cooking time to help things along).

Add 2 scrambled eggs and stir while the eggs cook fully.  Add the cauliflower rice and several good dashes of soy sauce, sesame oil, rice vinegar, & sriracha sauce.  Taste and adjust accordingly.  I usually use more soy sauce than anything and go light on the sriracha sauce.

Cook, stirring occasionally, for about 10-15 minutes.

Serve with your favorite Chinese meat (pictured is my Orange Chicken, which I’ll post the recipe for that later) and enjoy!

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