better than takeout.

I love Sesame Chicken from our local Chinese restaurant. In fact, I detest all other Chinese food and sesame chicken is the one and only thing I will order. Every single time. Given that the dish is definitely not paleo; it’s deep-fried, and laden with sugar and starch, it’s just so friggin’ good that I just have to have it some times. And I always eat way too much, because I never know when I’m going to have it again. Aka: Bad news bears!

Getting on with things. I did a major grocery shop today. Like, make up for my complete laziness over the last 2-3 weeks and make up for it in one major shop, type of shops. I think they are my favorite. My budget is bigger, and thus I get to buy lots and lots of items. And usually can skip the next week of shopping. Why don’t I do this more often!

Any who, I was in the mood for some takeout today, but resisted the urge and decided to concoct a version of our favourite Chinese dish at home. And let me tell you, it was tres delicious! I checked out a bunch of recipes (so many that I cannot even think to list all of them) and combined out of each recipe what I thought sounded good, and used paleo friendly ingredients of course!

So here goes!

Ingredients

  • 2-3 chicken breasts
  • 2 T almond flour
  • 1 T coconut flour
  • 1 T soy sauce (I used sodium reduced, gluten free)
  • 1 T white wine (I used whatever I had in my fridge)
  • 1/2 T EVOO
  • 1 t. sugar ( I used plain ol’ sugar, but you could use something more Paleo friendly)
  • sea salt & pepper, to taste
  • 1 T oyster sauce (Make sure you check the ingredients, it can be tricky to find a gluten free version!)

For the sauce:

  • 3 T sweet chilli sauce (I found a sweet chilli and tomato sauce, gluten free at my local grocery store)
  • 2 T homemade ketchup
  • 1 T honey
  • 2 T soy sauce
  • 1/4 C water

Directions

  1. Cut chicken into bite sized pieces.
  2. In a large container, or ziploc bag combine chicken with all marinade ingredients and let marinade for a least one hour.
  3. Meanwhile, combine all sauce ingredients; let sit.
  4. Once your chicken has marinated for at least an hour, mix up the almond flour and coconut flour and toss in with the chicken. Shake the chicken around, until it is evenly coated with the flour mixture.
  5. Meanwhile heat a splash of EVOO in a large pan over medium heat.
  6. Add chicken to the pan, and cooked until no longer pink inside.
  7. Once chicken is cooked, remove from pan.
  8. Add the sauce to the pan. Stir while allowing it to thicken and boil over medium heat.
  9. Once thickened add your chicken to the pan and toss until it is evenly coated in sauce.
  10. Serve and enjoy! I served our alongside some steamed broccoli!

And E’s version. He just loves sesame seeds!

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a picture speaks 1000 words

It started like this.

And it ended like this.

Say hello to my friend Roasted Red Pepper and Butternut Squash Soup.


No need for any unnecessary words in this post. I’m letting the pictures do ALL the talking. Like all of it.

Ingredients

  • 1/2 a medium butternut squash, roasted
  • 1 medium red pepper, roasted
  • 1/2 C – 3/4 C coconut milk
  • 1 T Black Peppercorns, ground
  • Sea salt & Pepper to taste

Directions

  1. Preheat oven to 450F.
  2. Slice squash lengthwise, place cut side down in a baking dish & roast for 1 hour (or until tender).
  3. Meanwhile, slice red pepper in half, remove the seeds and place in the oven for 15-20 minutes. Then chop in to medium sized pieces.
  4. Once squash is finished roasting, remove from the oven and allow to cool.
  5. Once cooled, remove the skin of 1 half of the squash and cut into cubes.
  6. Add cubed squash, red pepper and half of the coconut milk to the blender.
  7. Blend until smooth, adding the remainder of the coconut milk until desired consistency is reached.
  8. Transfer soup into a pot, and heat over medium heat until warm enough to serve.
  9. Garnish with bacon and black peppercorns.
  10. Serve! And enjoy!

Obviously we did.