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Cauliflower Fried Rice

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Ingredients
  • 1 head cauliflower, grated or chopped
  • 8 oz mushrooms, diced
  • 6 green onions, thinly sliced
  • 2 tsp grated ginger
  • 3 eggs, beaten
  • 1 tbsp coconut oil
  • 2tbsp sesame oil
  • 1/4c low sodium soy sauce
Instructions
  1. Heat a large skillet to high heat. Add the coconut oil. Saute the mushrooms and ginger for ~3 min or until they begin to soften, stirring often.
  2. Add the cauliflower, green onions, and soy sauce. Saute for 5 min.
  3. Push the veggies to the side of the skillet and create a well. Crack the eggs into the well and scramble. Stir everything to combine.
  4. Add a drizzle of sesame oil and mix.

 

Original recipe: http://stupideasypaleo.com/2011/10/28/paleo-cauliflower-fried-rice/

Spaghetti Squash Chicken Chow Mein

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Ingredients

  • 1 large spaghetti squash (or 2 small)
  • 4 chicken breasts, cut into chunks
  • 1/4 cup low sodium soy sauce
  • 3 cloves garlic, minced
  • 2 teaspoons ginger
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 3 stalks celery, sliced diagonally
  • 2 cups cole slaw mix (shredded cabbage and carrots)

Directions

Cut a spaghetti squash in half length wise and scoop out seeds. Lay skin side up in a pan or on a sheet and bake at 400 degrees for 30-40 minutes, until flesh is very tender. Scoop out flesh with a fork so it breaks apart into strings, set aside.

Heat olive oil in a skillet and thoroughly cook chicken chunks over medium heat; set aside.

In a small bowl, whisk together soy sauce, garlic, ginger; set aside.

Heat olive oil in a large skillet over medium high heat. Add onion and celery, and cook, stirring often, until tender, about 3-4 minutes. Stir in cabbage until heated through, about 1 minute.

Stir in spaghetti squash, chicken, and soy sauce mixture until well combined, about 2 minutes.

Original recipe: http://littlebitsof.com/2014/10/spaghetti-squash-chow-mein/

Sausage, Kale, and Spaghetti Squash

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Ingredients:
  1. 1 medium spaghetti squash or 2 small spaghetti squash
  2. 2 packages Italian chicken sausage
  3. 1 yellow onion, diced
  4. 4 cloves garlic, minced
  5. 1 bunch kale
  6. 3 tbsp extra virgin olive oil, plus more for drizzling
  7. Salt and pepper
  8. 2 tbsp pine nuts
Instructions:
  1. Preheat the oven to 400 degrees F. Using a sharp knife cut the squash in half lengthwise. Scoop out the seeds and discard. Place the halves, with the cut side up, on a rimmed baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven for 45-50 minutes, until you can poke the squash easily with a fork. Let cool until you can handle it safely.
  2. Meanwhile, prepare the kale by removing the center stems and either tearing or cutting up the leaves. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and sauté for 4-5 minutes. Add the chicken sausage chopped in chunks. Cook for 5-10 minutes. Add the kale in handfuls and stir until it wilts into the mix. Remove from heat and set aside.
  3. Once cooled, scrape the insides of the spaghetti squash with a fork to shred the squash into strands. Transfer the strands into the skillet with the sausage and toss to combine. Season to taste with salt and pepper. Top with pine nuts to serve.

Notes:

The original recipe calls for raw sausage. I am not that fancy, so I used this from Big Y:

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– I almost skipped the pine nuts, but they really made the dish! They’re supposed to be roasted but I’m not that motivated. If you put in the extra effort to roast, more power to you!

Original recipe: http://paleogrubs.com/stuffed-spaghetti-squash-recipe

Cajun Chicken and Quinoa

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Ingredients
  • 4 chicken breasts, cut into chunks
  • 3 medium tomatoes, cut into chunks
  • 2 jalapenos, seeded and chopped
  • 1 yellow pepper, seeded and chopped
  • 1 green pepper, seeded and chopped
  • 1 chopped sweet onion
  • 3 cloves of garlic, minced
  • 1 tbsp tomato paste
  • 3 tbsp olive oil
  • 5 tsp Cajun seasoning
  • Salt and pepper to taste
  • 2 C cooked quinoa
Instructions
  1. Toss chicken and 2 tsp Cajun seasoning together and cook in a skillet with 1 tbsp olive oil over medium heat, then set aside.
  2. Toss the tomatoes and peppers with 1 tbsp olive oil and 2 tsp Cajun seasoning, set aside.
  3. Add 1 tbsp of olive oil to a large skillet with the onion and garlic. Cook until onion becomes translucent.
  4. Add quinoa, tomato paste, 1 tsp Cajun seasoning, chicken, and tomato chunks. Mix thoroughly.

Notes

– If you’re not a spicy food fan (I love spicy!), cut the Cajun seasoning in half.

РI used a lot of chicken in this recipe.  You could easily get away with 2-3 chicken breasts, but I like my protein!

– You may want to use a casserole dish for the final mix (the skillet becomes very full) but I was able to pull it off in the skillet.