MOW 5.14.12

Meal of the Week - 5.14.12

Pad Thai Chicken

Cauliflower Rice Gone Wild

Pad Thai Chicken - The Food Lovers

Serves: 2

Ingredients

• 2 Chicken Breast, Skinless , cubed
• 4 Yellow Squash, Julienned with julienne peeler
• 1/3 cup Almond Butter, (We used Meenut Butter)
• 1 Tbsp Sesame Oil
• 3 clove Garlic, minced
• 1 sprig Shallots, minced
• 1/2 cup Raw Coconut Aminos
• 1/4 tsp Fish Sauce
• 1 Lime, 1/2 for juice, remaining half cut into wedges for garnish
• 1 tsp Salt, to taste
• 1/3 cup Macadamia Nuts (raw), chopped, reserve some for garnish
• 1/8 cup Cilantro, for garnish
• 1 tsp Red Pepper Flakes, (optional)

Process

1. Peel yellow squash using a julienne peeler or spiral slicer.
2. Place julienned squash into a steamer basket, and steam for approximately 5-8 minutes. Remove the "noodles" before they get too soft.
3. Heat a wok to high heat. While the wok is heating, cut the chicken breasts into small bite-sized cubes.
4. Mix Almond Butter (ideally, Meenut Butter) with coconut aminos, fish sauce, juice of 1/2 lime, and salt.
5. When wok is very hot, add sesame oil. Add cubed chicken and stir fry chicken until cooked (should be opaque and white.
6. Add in minced shallot, minced garlic, and sprinkle with red pepper flakes. Continue to stir fry for 1 minute.
7. Add chopped macadamia nuts and continue to stir fry for 2 minutes.
8. Pour in the sauce mixture, toss until evenly coated.
9. Reduce heat, and gently toss with yellow squash noodles.
10. Serve Pad Thai garnished with cilantro, chopped macadamia nuts, and a squeeze of fresh lime juice.

Notes

Be sure not to over-steam the yellow squash noodles for this recipe. They will be later added to a hot wok and continue to cook a little

Chocolate Strawberry Shortcake - Elana's Pantry

printer friendly

Gluten Free Chocolate Biscuits:

• 1 ½ cups blanched almond flour
• ¼ cup coconut flour
• 2 tablespoons cacao powder
• ¼ teaspoon celtic sea salt
• ½ teaspoon baking soda
• 3 eggs
• ½ cup agave nectar

Filling/Topping:

• 2 cups heavy cream
• 2 tablespoon agave nectar
• 1 tablespoon vanilla extract
• 1 pound fresh strawberries, hulled and sliced

1. In a large bowl, combine almond flour, coconut flour, cocoa, salt and baking soda
2. In a smaller bowl, combine eggs and agave
3. Stir wet ingredients into dry
4. Batter will be wet, so using a 2 tablespoon scoop, scoop batter onto a parchment paper lined baking sheet
5. Bake at 350° for 12-15 minutes
6. Cool biscuits completely and set aside
7. In a large bowl, whip cream, agave and vanilla
8. Slice biscuits in half horizontally
9. Place bottom halves on a platter; top each one with a dollop of whipped cream and strawberries
10. Top with remaining biscuit halves, and more whipped cream and strawberries
11. Serve to your hungry gang

MOW - 5.7.12

MOW - 5.7.12

Cherry Kale Chicken

This week let us add a little treat

Sweet Bread

Chicken with Cherries and Kale - Elana's Pantry

1 ½ pounds skinless, boneless chicken breast
2 tablespoons grapeseed oil
2 tablespoons shallots, finely chopped
1 (10 ounce) bag frozen cherries
2 tablespoons balsamic vinegar
1 tablespoon dijon mustard
1 bunch kale, chiffonade
2 tablespoons olive oil
celtic sea salt and pepper to taste

1. Rinse the chicken breast and pat dry
2. With a mallet or skillet, pound the chicken breast to ¼ inch thickness
3. Heat grapeseed oil in a large skillet over medium heat, then add shallots and saute for one minute
4. Add cherries, cover and cook for 2-3 minutes, until cherries are soft and no longer frozen
5. Add balsamic vinegar, then stir in mustard and kale
6. Cover and cook over low heat 4-5 minutes, until kale is just wilted, stirring occasionally
7. In another large skillet, heat olive oil over medium high heat
8. Add chicken cutlets to the pan and sprinkle them with salt and pepper
9. Cook 4-5 minutes on each side, until outside is browned and chicken is cooked through
10. Transfer chicken to pan containing cherry sauce and kale
11. Allow to marinate over low heat for 2-3 minutes so that chicken absorbs some of the sauce
12. Serve

Paleo Breakfast Bread - Elana's Pantry

printer friendly

• ½ cup creamy roasted almond butter
• 2 eggs
• 2 tablespoons honey
• 1 teaspoon vanilla extract
• ¼ teaspoon stevia
• ¼ teaspoon celtic sea salt
• ¼ teaspoon baking soda
• 1 tablespoon cinnamon

1. In a large bowl, with a hand blender, mix almond butter until creamy
2. Mix in eggs, honey, vanilla and stevia
3. Add salt, baking soda and cinnamon
4. Mix well with hand blender until all ingredients are combined
5. Transfer batter into a well greased 8x8 inch Pyrex baking dish
6. Bake at 325° for 12 to 15 minutes
7. Serve

Serves 4

MOW - 4.30.12

4.30.12 - Meal of the Week

Sunshine Chicken

Roasted Carrot and Sweet Potatoes


Mandarin Orange and Avocado Salad

Mandarin and Avocado Salad with Lemon Vinaigrette

Ingredients

*2 heads of butter or Bibb lettuce

*1 medium-sized can mandarin oranges.

*2 ripe avocado

Dressing

*1/2 cup EVOO

*2 Tbsp apple cider vinegar

*1/8 c lemon juice

*1/2 – 1 garlic clove

* Salt and pepper to taste

Roasted Carrots and Sweet Potatoes

Preheat oven to 400 degrees.

*4 bunches of small to medium sized carrots and2 sweet potatoes

*1 Tbsp cocunut oil (or olive oil)

*Salt and pepper

Trim, wash and peel the carrots and potatoes.  Cut up into 1 – 2 inch pieces.  Add to glass dish and pour heated oil (to room temperature so it is liquid) over veggies and toss.  Bake for 30 – 45 minutes or until easily pierced with a fork.

Sunshine Chicken - The Clothes Make the Girl

Sunshine Sauce

*6 Tbsp almond butter

*3 Tbsp lime juice

*1 clove garlic, crushed

*1 1/2 tsp chili-garlic paste

*3 Tbsp soy sauce or Braggs Amino

*6 Tbsp coconut milk

*Grated fresh ginger, to taste

This can be made a few hours ahead of time.  Mix in a glass bowl or food processor until creamy.  (Do not mix in metal as that can interfere with the lime juice.)  Do not refrigerate.

 

Chicken

*3 lbs free range, organic chicken breast

*1 Tbsp Chili Powder

*1 – 2 Tbsp Garlic salt or Garlic Powder

Combine the chili powder and garlic powder in a bowl and sprinkle over chicken breast.  Cook with coconut oil (I just used enough to make sure it didn’t stick – maybe a tsp).  Throw in a hot pan to sear in the juices.  Then reduce heat and finish cooking.  Plate and drizzle Sunshine Sauce over the top.

By Melissa Joulwan