Chicken Drumsticks with Sticky Lychee Glaze

Chicken Drumsticks with Sticky Lychee Glaze

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Chicken Drumsticks with Sticky Lychee Glaze
Course Main Dish
Servings
servings
Ingredients
Course Main Dish
Servings
servings
Ingredients
Instructions
  1. Preheat oven to 400 F. Saturate drumsticks with olive oil and season with salt and pepper. Place chicken, on a parchment lined baking sheet. Roast, about 45 minutes or until chicken is cooked through and skin is crispy.
  2. While chicken is cooking, prepare Glaze. Combine remaining ingredients (lychee through ginger) in a food processor, and blend until smooth. Season with salt and pepper to taste.
  3. Brush glaze over drumsticks during the last 5 minutes of cooking. Then brush some more on when chicken is removed from oven, and serve with cilantro and pepper slices for garnish!
Chicken Fried “Rice” with Fresh Cilantro

Chicken Fried “Rice” with Fresh Cilantro

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Chicken Fried “Rice” with Fresh Cilantro
Course Main Dish
Cuisine Paleo
Prep Time 15 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine Paleo
Prep Time 15 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Instructions
  1. Roughly chop cauliflower florets and place in a large food processor. Pulse until the texture resembles rice. Remove cauliflower and squeeze with paper towels to remove excess water. Set aside.
  2. In a small bowl, whisk together the next 4 ingredients (coconut aminos through ginger) and set aside.
  3. Heat 2 tablespoons coconut oil in a large nonstick skillet or wok, over medium heat.
  4. Add onion and carrots, cooking 2-3 minutes, until they begin to soften. Then add peas and garlic and cook 1-2 minutes more. Remove vegetables from pan and set aside.
  5. Re-turn pan to heat and add two more tablespoons of coconut oil. Add chicken, cooking 3-5 minutes, until cooked through. Remove from heat and add the chicken to the re-served vegetable mixture. Return pan to heat and add remaining coconut oil.
  6. Add the cauliflower rice and cook 6-8 minutes, stirring only once or twice, until cauliflower has browned and become crispy. Increase heat to medium-high, and create an opening in the middle of the cauliflower and add the eggs.
  7. Immediately begin stirring the eggs around to quickly scramble and distribute among the cauliflower.
  8. Once eggs are cooked, about 1-2 minutes, reduce heat to medium-low and add reserved vegetables, chicken and the sauce mixture to the pan.
  9. Stir well to combine.
  10. Allow everything to heat through, about 1 minute, top with cilantro and serve.
Curried Dragonfruit and Chicken Salad

Curried Dragonfruit and Chicken Salad

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Curried Dragonfruit and Chicken Salad
Course Main Dish, Salads
Cuisine Paleo
Servings
servings
Ingredients
Salad:
Dressing:
Course Main Dish, Salads
Cuisine Paleo
Servings
servings
Ingredients
Salad:
Dressing:
Instructions
  1. Toss all ingredients for salad (dragon fruit through cashews) in a large bowl.
  2. In a medium bowl, whisk together ingredients for dressing (coconut milk through pepper). Seasoning with salt and pepper to taste.
  3. Pour dressing over salad, toss, and serve!
Mexican Hot Chocolate

Mexican Hot Chocolate

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Mexican Hot Chocolate
hot chocoate in a much with a cinnamon stick on a heavily cocoa-dusted wooden surface
Course Drinks
Servings
servings
Ingredients
Course Drinks
Servings
servings
Ingredients
hot chocoate in a much with a cinnamon stick on a heavily cocoa-dusted wooden surface
Instructions
  1. Combine first 6 ingredients (cocoa through vanilla bean) in a medium saucepan.
  2. Add half the marshmallows, the cayenne, milk, and half and half.
  3. Heat until chocolate is melted and mixture is simmering.
  4. Remove vanilla bean and cinnamon sticks before serving.
  5. Garnish with remaining miniature marshmallows.
Garlic Chili Kale Chips

Garlic Chili Kale Chips

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Garlic Chili Kale Chips
Servings
servings
Ingredients
Servings
servings
Ingredients
Instructions
  1. Preheat oven to 250 degrees.
  2. In a large bowl toss all the ingredients well.
  3. Pour kale mixture onto a large baking sheet.
  4. Bake for 20 minutes, stirring every 5 minutes, until kale is crispy.
  5. Serve warm.
Cinnamon-Spice Chicken

Cinnamon-Spice Chicken

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Cinnamon-Spice Chicken
Course Main Dish
Servings
servings
Ingredients
Course Main Dish
Servings
servings
Ingredients
Instructions
  1. Heat the olive oil in a large skillet with a tight-fitting lid over medium-high heat.
  2. Sprinkle chicken with salt and pepper; add to the skillet and brown on both sides.
  3. Add wine (or broth) and water to the skillet and sprinkle the chicken with cinnamon, cloves and nutmeg.
  4. Reduce skillet heat, cover and simmer 5 to 6 minutes or until chicken is cooked through.
  5. Serve chicken topped with pan sauce.

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