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 (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. 

 

 

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Coconut Chips

Super easy recipe today. So simple, in fact, that I’m not sure it can even be considered a recipe…

But, I feel like it is my duty to share something that is easy to make and so much cheaper and versatile than what you can find in stores. So… I present coconut chips! 

And yes, technically this is just toasted coconut. BUT, they sell it in stores as coconut chips. So, for my intent and purposes, they’re chips. 

And they are the perfect alternative for an chip and dip appetizer. Or for just eating by the handful. Whatever floats ya boat. 

Note: Do yourself a favor though and stay near the oven while cooking these. Like, don’t even think of running to the bathroom. These chips will turn from white to brown within in a few seconds and then brown to black in another few. And burnt black chips are no fun… 

Also, I like having a little heat on my chips, but feel free to switch up the spices!  

Coconut Chips 

Ingredients: 

Coconut Flakes 

garlic powder

curry powder 

cayenne 

salt and pepper 

Directions: 

Spread coconut on pan (no need to grease) in a single layer (it’s okay if there’s a bit of an overlap though). Add spices based on tasting preferences and toss. Bake at 350 for 4 minutes. Give a quick stir with a spatula and cook for 1 more minute. Let cool for 5 minutes to become crisp. 

Date and Coconut Asparagus

Sometimes it takes more than one person to get the creative juices following.

Luckily, I have a very creative friend who helped me come up with this appetizer. Considering my house was supplied with the bare minimum in food, I was very proud and happy that this recipe turned out so great! 

Date and Coconut Asparagus

Ingredients: 

1 lb asparagus

6 dates (soaked for 1 hour) 

1 tbsp soy sauce

2 tbsp water 

3 tbsp shredded coconut 

1/4 cup shredded cheddar cheese

pepper

Directions: 

Preheat the oven to 400 degrees and cover a baking pan with foil. Snap off hard ends of asparagus and place on the baking sheet in a single layer. In a small food processor, combine dates, soy sauce, water, and coconut until a paste. Spread out over asparagus. Top with cheddar cheese and bake for 25 minutes.  

“Irish Potato” Candy (Redone)

I’ve recently learned that most people have no clue what Irish Potato (Candies) are. Upon looking it up, I found that it’s a treat that has originated (and stayed) in the Philadelphia area. Since I’ve always lived in NJ, I just figured that they were as universal as cookies or cupcakes. My bad.

(While I’m on the subject, does anybody know what a hoagie is? I’ve used the term “hoagie” my whole life- yet, when I went to NY, nobody had any clue what I was talking about. It’s so strange how dialects work).

Anyway, back on topic. For those who don’t know, Irish Potatoes become popular where I live every March, around St. Patrick’s Day. Growing up, homeroom mothers would always make them for any classroom parties we had in March. Typically, they are small potato-shaped treats made with lots of powdered sugar, coconut, cream cheese, butter, vanilla, and cinnamon. They are neither potatoes or Irish. Regardless, it’s one of those things everyone eats around this time of year, kinda like the Shamrock Shakes. To find the recipe for this, you can just google it.

When I began cooking for myself, however, I became turned off by the ingredients used to make these “potatoes.” Instead, I’ve made my own “potatoes.” Since this candy is not an Irish tradition, I feel no guilt with remodeling it. And I mean by a lot. So, does it taste like the Irish Potato candy? A little. More important, does it taste good? Yup.

Still, if you have eaten Irish Potatoes before, don’t expect the stuff you find in the stores. If you’ve never had it and have nothing to compare it to, feel free to still try.

Hey, you can’t miss what you never had, right?

“Irish Potato” Candy (Redone)

Ingredients: 

2/3 cup solidified coconut butter

1 tbsp vanilla protein powder

1/2 tsp vanilla extract

cinnamon

Directions:

In a SMALL food processor (unless making a big batch), combine coconut butter, protein powder, and vanilla. Blend until creamy. Place in the fridge for a couple minutes to harden slightly. Roll into little balls. Sprinkle cinnamon on top and roll until coated. Keep at room temperature.

Coconut Macaroons

Meet my new obsession for this holiday season: coconut macaroons. I can’t tell you how many times I’ve made these in the last few weeks. These babies have helped me avoid overdoing it on the overwhelming amount of holiday cookies my house seems to be accumulating. The best part? They’re made with all good-for-you ingredients. Therefore, I feel no regret constantly popping them in my mouth 🙂

Coconut Macaroons: 

(Makes 30)

Ingredients:

2 cups unsweetened shredded coconut

2 egg whites

2 tbsp vanilla protein powder

1 tsp vanilla extract

optional: dark chocolate chips

Directions: 

Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Mix all the ingredients together and pinch into balls. Bake for 18 minutes. If desired, melt some chocolate chips and drizzle over the macaroons.

Happy Holidays!