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!


  • 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


  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!


a kabob kinda day!

I swear I am busier these days then I was when I had school. Here I thought I would have all the time in the world to do things once school was said and done, however, I’m slowly learning that that is not quite the case. Though it’s not all bad. Not bad at all actually. I am getting to do all the fun stuff I want, however, so much is going on all at the same time!

With the house closing just around the corner, and busy season at work picking up I am pooped! I’ve got reupholstering on the go, which is going VERY well might I add- not to hard, just time consuming. So all you DIY’rs don’t be afraid! I’ll be posting on that in the near future. I haven’t had much time to dedicate to mass cooking lately- in fact I’m pretty sure my kitchen feels neglected lately. So sad I know. But I swear I’m back and more dedicated. Be prepared for some awesome, unique and delicious recipes to come. I’m preparing on tonight that I think will be fab!

Anyways, dinner last night was delish. Fast, simple, but oh so good. I’ll share it with you, however the recipe is pretty basic- one that you can alter to your own tastes!

Kabobs prepped! The best advice I can give you is to SOAK YOUR STICKS! To insure that your sticks don’t burn soak them in cold water for about 1/2 hour prior to using them! I chopped up some chicken breast, red pepper, onion and zucchini! I’ve talked about our lack of barbeque before <insert sad face here> and so I used the George Foreman and Oven to cook these babies to perfection! First I grilled them until they were nice and charcoally¬† looking and then I popped them in the oven at 400F for about 5 minutes. Just to insure they were cooked through.¬†

Aren’t they beautiful?

What’s your favourite Kabob mix?