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 paleo certified cheesecake

It’s no secret that E & I are cheesecake lovers. And so, what better night to create that divine desert. But no, nothing I make is traditional in any way. I think that’s why I have so much fun in the kitchen. Although I eat dairy here & there, I didn’t want to make a desert laden with sugar, cream cheese and gluten. Instead, I wanted a much lighter, but just as tasty Paleo certified cheesecake.

I’ve got the sharing bug and so I couldn’t wait to share this recipe with all my awesome readers! I demand that you immediately drop what you’re doing and go and make this beauty. Oh my gawd. It was good!

E posed for the camera. I promised him I wouldn’t put it on the blog. But I lied. Oh well.


For the crust:

  • 1/2 cup almonds
  • 1/2 cup honey dates (I use this brand)
  • 1/4 t. sea salt

For the filling:

  • 1 1/2 cups cashews, soaked for an hour
  • 2 T lemon juice
  • 1 t. vanilla
  • 1/3 cup coconut oil, melted
  • a little less than 1/3 cup honey (I used creamed honey)
  • 1 T cocoa powder


For the Crust:

  1. Place almonds, dates and seas salt in a blender or food processor and blend until desired consistency is reached. I left my crust pretty chunky, as to complement the smooth texture of the cheesecake. If you are looking for a smoother crust you may want to use almond meal rather than whole almonds. I would suggest around 1/4 cup.
  2. Press your crust into a 7″ pie plate (wrapped with saran wrap), until it is evenly distributed.
  3. Wash your blender or food processor thoroughly as you will use it to make your filling.

For the filling:

  1. Melt coconut oil, and honey together. Whisk to combine.
  2. In your blender or food processor, blend all “filling” ingredients together except cocoa powder. Blend on high until very smooth. This may take a few minutes.
  3. Once blended smooth, pour about two thirds of the filling onto the crust and smooth with a spatula.
  4. Add the cocoa powder to the rest of the filling and blend until combined.
  5. Pour the remaining filling onto the first layer of the cake. Smooth with a spatula.
  6. Place in the freezer until solid.
  7. To serve, remove from the freezer 30 minutes prior to eating.
  8. Store left overs in the freezer.

What I loved about this cake is that A) it’s paleo, but also B) it’s made with regular ‘ol ingredients. There’s no weird flours or odd sweeteners. It’s fit for those allergy laden people, us paleo’rs or just your average Joe Smo!

Work it.