Chicken Fried “Rice” with Fresh Cilantro

Chicken Fried “Rice” with Fresh Cilantro

Print Recipe
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.
Chicken and Egg Drop Stew with Escarole

Chicken and Egg Drop Stew with Escarole

Print Recipe
Chicken and Egg Drop Stew with Escarole
Course Soups & Stews
Servings
Ingredients
Course Soups & Stews
Servings
Ingredients
Instructions
  1. In a stock pot, add olive oil, cook onion until clear, add broth, bring the broth to a boil, add escarole.
  2. Poach eggs.
  3. Put one egg into each soup bowl, cover with the soup.
  4. Allow diners to add a drop of chili sauce if desired.
Hot Melt Meatloaf

Hot Melt Meatloaf

Print Recipe
Hot Melt Meatloaf
two hands in oven mitts holding a stoneware loaf pan of meatloaf
Course Main Dish
Cuisine Keto
Prep Time 30 minutes
Cook Time 1 hour
Servings
loaf
Ingredients
Course Main Dish
Cuisine Keto
Prep Time 30 minutes
Cook Time 1 hour
Servings
loaf
Ingredients
two hands in oven mitts holding a stoneware loaf pan of meatloaf
Instructions
  1. Preheat oven to 350.
  2. In a skillet, heat the ghee and saute the onions.
  3. In a large bowl, with your very clean hands mix all ingredients--add the sauteed onions.
  4. Once everything is thoroughly mixed, put it in a loaf pan or muffin tin for smaller portions.
  5. Bake for an hour or until cooked thoroughly. Enjoy!
Chicken Radish Salad

Chicken Radish Salad

Print Recipe
Chicken Radish Salad
Chicken Radish Salad
Course Main Dish
Cuisine Low-Carb
Servings
Ingredients
Course Main Dish
Cuisine Low-Carb
Servings
Ingredients
Chicken Radish Salad
Instructions
  1. In a large bowl mix all ingredients together, adjusting the yogurt to your liking, salt and pepper to taste.
  2. Serve on a bed of lettuce, or in pitas, or wraps.
Hot Melt Loaded Breakfast Cookies

Hot Melt Loaded Breakfast Cookies

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Print Recipe
Hot Melt Loaded Breakfast Cookies
Cuisine Paleo
Servings
people
Ingredients
Cuisine Paleo
Servings
people
Ingredients
Instructions
  1. Preheat oven to 375 and line a jellyroll pan with parchment.
  2. In a skillet, heat your ghee over medium high heat. Add the shallots and cook till translucent. Add the greens and ham and continue to cook till greens are wilted.
  3. Now to a medium mixing bowl, add your almond flour and baking powder, mixing well. Add the beaten eggs and mix well, then the contents from your skillet. It shouldn't be too runny otherwise add a little more almond flour.
  4. Add half the cheese and mix again. Now spoon out the breakfast cookies onto the parchment lined pan, a good 2 tablespoons per cookie.
  5. Finish the cookie by sprinkling a little cheese over the top and pushing it down ever so slightly so it will bake in.
  6. Bake for 8-12 minutes--watch it. It depends on the size of your cookie, your oven etc. so make sure you don't over cook.
  7. When they're done, put on a rack to cool and store in a container or ziplock bag in the fridge. Lasts 4 days.
Recipe Notes

To make Paleo, just omit cheese!

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