Archive for April, 2012
Cauliflower rice has been a much-needed addition to our family’s dinner time meal. This is an excellent replacement for grains and starches normally served with your proteins and you get a good carbohydrate bonus.
3 tbsp coconut oil
1 tbsp olive oil
4 cloves of garlic chopped fine
a small bunch of green onion chopped fine-greens only
1 cup mushrooms chopped
salt and pepper to taste
Below are options for seasoning:
1/2 tsp chili powder
1 tsp curry powder
1/2 to 1 tsp of chilpolte powder
1 tsp curry
Start by cutting the cauliflower into pieces and grating into a large bowl. You may microwave this for 3 minutes to soften it up for a faster meal or if you hate the idea of microwaving your food – don’t do it. Heat a large skillet with coconut oil, garlic, spices until fragrant then add the grated cauliflower and rest of ingredients . Cook for 15 minutes stirring. Add olive oil, salt and pepper to taste and cook another 5 minutes or until soft. I believe you could add chicken and make this a meal in itself.
This paleo treat is perfect for an afternoon pick-me-up, a before or after work-out boost, in lunches, or just because…..
What you will need: food processor, raw nuts, dried fruit, unsweetened coconut, or cocoa powder.
Just remember a cup of nuts to a cup of dried fruit. For our Grand Opening Party we used:
1 c. almonds
1 c. walnuts
1 c. pecans
1 c. apricots
1 c. dates
1 c. pomegranate infused cranraisins
Blend nuts and transfer to a bowl. Blend dried fruit and add to nuts. You can add a dash of juice at this point but the mixture will be sticky to the touch. Use a teaspoon or tablespoon (depending on portion size preference) scoop flattened and roll into balls. Transfer balls into a bowl of unsweetened coconut or cocoa powder to coat. These paleo treats will store well in a sealed container at room temperature or refrigerated. I guarantee you will have no waste.
“This is probably one of the best paleo dishes I have made to date.”- Emily Welk, CrossFit Ready athlete.
Chicken Tikka Masala!
2 step process.
1. The chicken
- 6-8 boneless/skinless chicken breasts cut into bite size pieces
- 2 tablespoons olive oil
- 1 bunch fresh cilantro, finely chopped (bottom stems cut off)
- 1 tablespoon lemon juice
- 1 can coconut milk
- 4 tablespoons finely chopped garlic
- 4 tablespoons finely chopped or grated fresh ginger
- Small pinch cayenne pepper (or more, for a spicier dish)
- Generous pinch of salt (you can add more to the sauce later, if needed)
- 1 tablespoon cinnamon
- 1 tablespoon chili powder
- 1 tablespoon turmeric
- 1 tablespoon ground black pepper
1. Preheat the oven to 400 degrees
2. Combine all the ingredients in a large baking dish. (The spices can stain pans, so Jillian uses a disposable lasagna pan.)
3. Bake chicken for 1 hour covered
- while the chicken is baking-
- 1/4 cup olive oil
- 1 tablespoon coconut oil
- 2 yellow onions, sliced thinly
- 6-ounces tomato paste (or less, for a less tomato-y sauce)
- 1 can coconut milk
- 28-ounces canned/boxed crushed tomatoes in their juice
- 1 tablespoon fresh lemon juice
- 3 tablespoons finely chopped garlic
- 1/2 cup water
- 2 teaspoons paprika
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon garam masala (an Indian spice blend)
- 1/2 teaspoon turmeric
1. In a large, deep pan over medium heat sauté the onions in the olive and coconut oil until golden brown, about ten minutes.
2. Add the remaining ingredients, mix well, and let simmer 20 minutes, stirring often.
3. When the chicken has finished baking, add it to the sauce on the stovetop. Simmer for 20 minutes.
- Recipe thanks to Markdailyapple.com and Emily Welk
- (Cauliflower Mash coming soon)
½ cup coconut oil (solid)
½ cup good quality cocoa powder
½ tsp ground cinnamon
½ cup coconut milk
2 tbs honey
1 cup almond meal
Place the coconut oil, cocoa powder and cinnamon in a bowl and combine well. Add the coconut milk, honey, egg and almond meal and mix .
Line a 9×13 pan with foil or parchment paper and pour batter in
Bake at 325 for 25 minutes. Then let cool and enjoy!
“Food when your out, the right route” is a new series that we will be posting on how to eat out or when your on the go and are crunched for time.
The wonderful and new Crossfit Ready will be having its Grand Opening On April 28th, 2012. Our website should be up by this Friday!