Chicken Pineapple Coconut Stir-Fry (Paleo)

I have a love-hate relationship with pineapple. On the one hand, it’s pineapple: yummy, refreshing, and bursting with juice. Plus, it makes images of tropical islands pop into my head.

On the other hand, I have a bad physical reaction to the enzymes found in fresh pineapple. My mouth begins to burn and my lips puff up :( Grrrrr. And the first time I realized I had this reaction?: the night before my first day of school. Lovely, right? 

But does this deter me from my love of fresh pineapple? Certainly not! I bravely (and yes, I’ll give you stupidly) eat on. 

I just stop before my lips blow up ;) 

Fortunately, I’ve come to discover that when cooked, pineapple loses it’s stinging quality to me. Therefore, I decide to throw some in to this recipe:  

Chicken Pineapple Coconut Stir-Fry

Chicken Pineapple Coconut Stir-Fry (Paleo) 

Ingredients:

1/2 head of uncooked cauliflower 

1 lb organic chicken breasts 

1 tbsp unrefined coconut oil

1 onion, chopped  

2 garlic cloves, minced 

1 tsp dried ginger 

1/2 tsp curry powder 

1 red bell pepper, diced

2 cups pineapple chunks 

3 tbsp canned coconut milk (full-fat) 

1 tbsp pineapple juice

1 tbsp cilantro 

Salt and pepper, to taste 

Directions: 

Cut cauliflower into florets, place in a food processor, and pulse until cauliflower resembles rice (do not over-blend, or else it will turn to mush!). Set aside. 

Chop chicken into bite-size pieces. Heat coconut oil over low heat and cook chicken. 

Add in onion, garlic, ginger, and curry powder and sauté for 5 minutes. 

Add in red bell pepper and cook for 5 more minutes. 

Add in pineapple chunks, coconut milk, pineapple juice, and cilantro. 

Stir in cauliflower rice, add salt and pepper, to taste, and cook for 10 more minutes. 

 

 

Paleo Mini-Layered Chocolate Cake

It seems that everybody in my family (except for me) was born in the summer. And all within a week of each other. Needless to say, I’m pretty poor this time of the year :( And lacking in the creative-presents department.

Mothers Day and Fathers Day always falling not too far from both of my parents birthdays do not help either. 

This past week, we’ve celebrated 2 birthdays. Well, technically. My brother’s birthday is being celebrated over a 5-day time period this year. Lucky kid. 

So, with all the birthdays and what not, I figured it would be perfect timing to post a chocolate cake recipe! And the awesome part? Each person gets their own mini layered cake! No fighting over the biggest/smallest piece! And I don’t know, layered cakes just seem more fancy to me. Plus, it allows for more icing!  

Paleo Mini-Layered Chocolate Cake

Paleo Mini-Layered Chocolate Cake 

Ingredients: 

2 eggs

2/3 cup water

2 tbsp honey

1/4 tsp vanilla 

1/2 cup coconut flour 

2 tbsp unsweetened cocoa powder

1/2 tsp baking powder

1/2 tsp baking soda

1/2 salt

Directions: 

Preheat the oven to 350 degrees. Mix wet ingredients and dry ingredients separately. Pour dry into wet and combine. Spread into 6 greased ramekins and bake in a 350 degree oven for 20 minutes. LET COOL (will seem undone once they first come out of the oven) FOR 10 MINUTES. Spread icing (I used avocado mousse for mine) and stack with how many layers you want. Makes 2 3-layered cakes or 3 2-layered cakes evenly.

 

Cauliflower Dip

I never get tired of cauliflower. As a quasi-scientist, I love testing what new forms I can make it take on. Mashed potatoes, pizza crust, rice, chicken, etc.
Hmmm, I never really seem to just eat plain, raw cauliflower though. I just can’t help trying more elaborate recipes with it…

Cauliflower Dip

Cauliflower Dip 

Ingredients: 

1/2 head cauliflower, cut into florets 

1 cup of your favorite cheese, shredded 

1/3 cup plain, whole milk yogurt 

2 tbsp mustard with horseradish 

salt and pepper, to taste

Garnish: black pepper, paprika, and thyme 

Directions: 

Place cauliflower in boiling water for 4 minutes. Drain and transfer to food process and blend until mush-consistency. Add in the rest of the ingredients and blend until smooth. Transfer to a greased baking dish and bake in a 350 degree oven for 35 minutes. Add garnishes before serving.

Spinach Feta Burgers (Baked)

Nobody in my family is a vegetarian. Nor are any of my friends. 

And then I met my boyfriend’s vegetarian friends- who were hosting a Memorial Day BBQ. 

And this put me in an internal dilemma: what about the ribs? Sausages? Mostly importantly, the hamburgers?!? 

Yet I persevered through (aren’t I such a trooper?). And I even contributed by bringing spinach burgers (which I keep calling “pretty patties” in my head- Spongebob, anyone?). Although I prefer the meat, this was the prefect alternative for the occasion (and maybe this 4th of July weekend too!) 

Spinach Feta BurgersSpinach Feta Burgers  

Ingredients:

1 (16oz) bag chopped spinach (thawed and well drained)

2 eggs 

1/2 c onion, diced

1/2 cup green bell pepper, chopped 

1/2 cup feta cheese

1/4 cup tapioca flour 

3 tbsp BBQ sauce 

1 tsp garlic powder

salt and pepper, to taste 

1 and 1/2 tbsp pine nuts

Directions: 

Preheat the oven to 425 degrees. Line a baking pan with foil and spray with cooking oil. Combine all the ingredients and form patties. Place on the pan and bake for 12 minutes. Flip and bake for another 12 minutes. Let sit patties sit for 10 minutes to firm up before serving. 

 

Chinese Cauliflower Bites

I’ve found that I really like catching people off guard with impulsive decisions. It keeps life interesting. Especially when people don’t expect it of you.   

For instance, I recently got around to telling some of my family that I’m going to India. As someone who rarely leaves a 10 mile radius around her house, I think I shocked them (and possibly gave some heart attacks).

A few weeks ago, I then made a big leap and went for certification to become a spinning/cycling instructor (I found out I passed yesterday!)  

And then this week, I made a snap decision to get my hair dyed for the first time in my life (Dark red- take that friends who thought I was bluffing!)  

And yesterday, I surprised my mom with these Chinese Cauliflower Bites! There was just leftover cauliflower calling my name… and chicken sounded so boring all of a sudden…

Yeah, I know, not the most extreme surprise, BUT she did mistake it for chicken at first. 

Yup, I’m just full of surprises lately ;) 

Chinese Cauliflower Bites Chinese Cauliflower Bites 

Ingredients: 

1/4 cup coconut flour 

1/4 cup tapioca flour/starch 

2 tsp garlic powder 

salt and pepper 

2/3 cup water 

1 head cauliflower, chopped into bite-sized florets

           ——–

3 tbsp soy sauce

3 tbsp honey 

1 tsp sesame seeds 

1/2 tsp crushed red pepper flakes 

1/2 tsp garlic powder 

1/2 tsp ginger powder 

salt and pepper 

Directions: 

Preheat the oven to 450 degrees and grease a baking pan. Combine coconut flour, tapioca starch/flour, garlic, salt, and pepper together. Add in water and stir until thickened. Add and toss in cauliflower until coated. Spread onto pan and bake for 20 minutes. 

Meanwhile, combine soy sauce, honey, sesame seeds, pepper flakes, garlic, ginger, salt and pepper together. Once cauliflower is done, slowly pour sauce over cauliflower and return to the oven to bake for 10 more minutes.  

 

 

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