So. Husband and I are two weeks into our nutrition challenge and still going strong… what we are eating is very limited for this time, so I get to try to come up with new and exciting ways to mix up our food. Some of my most creative, and most delicious cooking has happened in the last couple of weeks. Been researching tons, exploring tons of blogs and cookbooks, talking to friends who don’t eat grains, and just trying new things in the kitchen. Yesterday was no exception. I read and re-read 3 different curry recipes, then put the cookbooks away (well, shut the computer off), and went to work on our chicken curry lunch without looking at any recipe. Holy crap. The result was one of the best things that has come out of my kitchen. I tasted a lot as I went, added more of this and more of that, and waited til it was just right. Then, we feasted. Before my mess was cleaned up, I pretty much immediately re-made it to bring to a friend who needed a hug and a home cooked meal, and that’s when I wrote it all down and refined the recipe. Friends, go make this. Seriously. And don’t worry if you don’t have every exact ingredient. Trust your gut and taste as you go. You really can’t go wrong. Oh, and if you must, serve over rice…. but I highly recommend the cauliflower version. You won’t be able to tell a difference. I promise.
1. Melt 1 tablespoon of coconut oil in a large fry pan over medium-high heat. Add cubed chicken, and cook until outside is browned and there is no pink on the inside. Drain off any liquid in the pan.
2. While chicken is cooking, combine ingredients for the spice blend, stir, and set aside.
3. In your food processor, add garlic, onion, and ginger and pulse until a chunky paste is formed. About 10 pulses.
4. Scrape paste from food processor on to chicken, and add peppers, zucchini, and cabbage.
5. Drop in the other tablespoon of coconut oil, and turn heat onto medium.
6. Add spice blend, and stir to coat chicken and veggies.
7. Open both cans of coconut milk, and scoop off the coconut cream which will be at the top of the can, and add to mixture. It will be solid until heated, at which point it will liquify. Between both cans, you should have 1-1 1/2 cups of cream. Discard the water left in the cans, or save for later use.
8. Simmer for 20 or so minutes, or until veggies are cooked to your liking.
9. While curry is simmering, take raw cauliflower florets and run through food processor with the grate attachment in place. You can also throw the florets into the processor and pulse with the blade, but you will get smaller “rice” pieces this way. Either way is fine. If you don’t have food processor, you can grate by hand on a cheese grater. I’ve done it this way in the past. Doable, but tedious.
10. Melt butter in another fry pan, over medium heat. Dump grated cauliflower into pan with butter, add salt and pepper, and fry until tender. Takes about 5-7 minutes. Do not over cook.
11. Serve up a heaping spoonful of “rice”, topped with chicken and veggies, and make sure to spoon some of the sauce on top. Grain-free, dairy-free, and full of great vegetables and protein! Come on! Give it a try! It is super easy, and you won’t be disappointed.
PS. I made a vegan version of this for my friend simply by omitting chicken, and cooking “rice” in coconut oil instead of butter. So there’s that too.
*Use organic ingredients whenever possible.
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I’ve got a real tasty treat for you today. These cookies are perfect for the fall, and for the upcoming holiday season. They have a crisp outside, and a nice chewy inside. And, the ingredients are extremely clean. I honestly couldn’t think of an easier way to make cookies either… you literally dump all ingredients in a bowl, stir em, and cook em. Amazing. Hope you enjoy!! Oh, and I forgot to mention – they are gluten-free, dairy-free, and egg-free… so technically paleo and vegan. Even better.
1½ cups almond flour
2 Tablespoons coconut oil, softened
¼ cup pure maple syrup
1 Tablespoon blackstrap molasses
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon cardamom
⅛ teaspoon fine sea salt
¼ teaspoon baking soda
2 teaspoons organic turbinado sugar (make sure to find 100% organic raw cane sugar so that you can be sure it is GMO-free).
1. Combine all ingredients in a bowl, and mix until thoroughly combined. I usually use my mixer because it takes less effort. And my arms are sore. From push ups.
2. Chill dough for about 30 minutes.
3. While the dough is chilling, line a cookie sheet with parchment paper and pre-heat oven to 350.
4. Roll the chilled dough into 15 even sized balls. They will be about the size of a ping-pong ball.
5. Using a fork, press down on each cookie to flatten to desired thickness. I find it is a lot easier to do this with a wet fork. I wet my fork, press down the cookie dough, wipe any dough that stuck on the fork with a paper towel off, and then wet the fork again and repeat. Hopefully that helps you not to have cookies sticking to your fork. Because I did that before I figured out this method, and it was super annoying.
6. Sprinkle with organic turbinado sugar.
7. Bake for 8-10 minutes, or until golden brown. I like to keep them in for the full 10 minutes because it makes them a little crisp on the outside.