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!
Pork Dumpling Meatballs with Quick Pickled Bahn Mi Slaw

Pork Dumpling Meatballs with Quick Pickled Bahn Mi Slaw


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Pork Dumpling Meatballs with Quick Pickled Bahn Mi Slaw
These flavor-packed meatballs and slaw are SO DANG GOOD!!!! They make a great starter/appetizer OR are satiating enough to be a meal on it's own! After you make these, you're gunna immediately file them under "recipe favorites" - we sure have!
Cuisine Paleo
Servings
people
Ingredients
Cuisine Paleo
Servings
people
Ingredients
Instructions
  1. FOR QUICK PICKLED BAHN MI SLAW:
  2. In a small pot over medium heat, mix together vinegar and honey. Just heat enough for the honey to dissolve completely into vinegar, mixing as you go, and once it's fully dissolved, remove from heat and allow to cool for 15 minutes.
  3. In a medium bowl, mix together next 7 ingredients (carrot through pickled ginger brine). Once mixed, transfer slaw to a medium sized jar (12 to 16 ounces). Pour vinegar mixture over the top until it's fully saturated all the veggies. Seal jar and place in refrigerator for at least 2 hours before eating.
  4. FOR PORK DUMPLING MEATBALLS:
  5. In a large bowl, using clean hands, combine all remaining ingredients EXCEPT cilantro and sesame seeds (pork through salt).
  6. Cover with plastic wrap, and place in refrigerator for at least an hour before cooking or overnight.
  7. At time of cooking, remove meat mixture from refrigerator. Preheat grill to medium high heat.
  8. Shape meat into 1 to 2 inches in diameter balls. Grill for about 15 minutes constantly rotating, or until cooked through.
  9. Serve with a side of Quick Pickled Bahn Mi Slaw and garnish with cilantro and toasted black sesame seeds.
Recipe Notes

Another cooking option: after shaping meatballs, gently flatten them so they become small patties, and you could serve them as sliders with the slaw on top - and maybe on top of a parboiled cabbage leaf cut to the proper size for the slider.

Seasonal Veggie Spring Rolls with Thai Almond Butter Dipping Sauce

Seasonal Veggie Spring Rolls with Thai Almond Butter Dipping Sauce


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Seasonal Veggie Spring Rolls with Thai Almond Butter Dipping Sauce
These fresh little spring rolls are super delicious and refreshing - a great warm weather treat that full of nutrients and flavor!
Cuisine Paleo
Servings
people
Ingredients
Cuisine Paleo
Servings
people
Ingredients
Instructions
  1. Lay softened rice paper flat. Then layer veggies (radish through bean sprouts) in whichever order you desire.
  2. Gently wrap like a burrito - don't worry, it usually takes a few tries till you can get one that looks somewhat decent!
  3. In a small bowl, whisk together remaining ingredients (almond butter through sesame oil).
  4. Serve spring rolls with sauce and enjoy!
Recipe Notes

Feel free to add more veggies or swap out some we listed for others you prefer! You can add zucchini, avocado, beets, spinach - whatever your heart desires!!

Zucchini and Basil Beef Skillet

Zucchini and Basil Beef Skillet

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PS–You’re going to love the rest of the amazing recipes in our Dinner Answers menu planner! Get it now.

Print Recipe
Zucchini and Basil Beef Skillet
Course Main Dish
Prep Time 10 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Course Main Dish
Prep Time 10 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Instructions
  1. In a large skillet over medium heat, heat coconut oil. To the oil, add the beef, garlic, cumin, paprika and salt and pepper to taste. Cook the beef for 4-6 minutes, or until the beef reaches the desired doneness. Remove the beef from the skillet and set aside.
  2. To the same skillet, add the next 6 ingredients (yellow bell pepper through coconut aminos) and cook for 10 minutes, until vegetables are tender. Add the beef back to the skillet along with the basil and serve.
Recipe Notes

Serving Suggestion: A big salad tossed with Leanne’s basic vinaigrette. (In a large bowl, toss together torn lettuce (not iceberg-no nutrition) and salad veggies of your choice. In a small bowl, whisk together 3 tablespoons extra virgin olive oil, 1 tablespoon balsamic vinegar, 1 clove pressed garlic and a pinch of dried basil and oregano; drizzle dressing over salad).

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