Vegetable and Chicken Lo Mein Phase 3 FMD

Ingredients 

Makes 4 4oz protein servings

I did this recipe x 1 1/2 so it would work out for two 6 oz protein portions and two 4 oz portions

• 1 Tbsp Sesame Oil, toasted  (I used more)
• 1 Tbsp Garlic, minced
• 1 Tbsp Ginger Root, minced
• 1 lb Skinless Chicken Breast, cubed
• 1/2 cup Water Chestnuts  (not on FMD, so I used JICAMA that I cut in match sticks)
• 2 cup Broccoli, chopped  (I chop it pretty small)
• 1/2 cup Shiitake Mushrooms, stems removed and cut in half
• 1/4 cup Almonds, chopped  (I used cashew pieces)
• 1/4 cup Celery, chopped  (I chop it pretty small—not like the picture)
• 1/4 cup Green Onion, chopped
• 2 cup shredded Green Cabbage
• 1/4 cup Coconut Aminos  (I used more)
• 1 tsp Sesame Seeds  (I forgot these)
• Salt to taste

I served this over Annie Chun’s pad thai brown rice noodles.  YUM YUM YUM!  Can use tamari to flavor it, but I didn’t think it needed it. 

Process

1. Heat wok or skillet over high heat.
2. Add sesame oil, minced ginger and garlic, and sauté for 1 minute to allow the flavors to infuse the oil.
3. Add chicken to the wok, and cook, stirring frequently for 3–4 minutes, or until the chicken is mostly cooked.  (I added the broccoli at about the 2 minute mark) (I also added about half of the coconut aminos at this point.)
4. Add in broccoli, water chestnuts, celery, and shiitake mushrooms; sauté for 2 minutes.
5. Add in almonds, cabbage, and green onion.
6. Pour in coconut aminos (2–4 tbsp).
7. Cook 2–3 minutes, until cabbage softens a little.
8. Remove from heat, and garnish with sesame seeds.

Notes

Alternative protein options for this dish would be beef, bison, pork, or shrimp. All would be delicious!

http://www.primalpalate.com/paleo-recipe/chicken-and-vegetable-lo-mein/

Cauliflower Crust Pizza

1 small to medium sized head of cauliflower - should yield 2 to 3 cups once processed
1/4 teaspoon kosher salt
1/2 teaspoon dried basil (crush it even more between your fingers)
1/2 teaspoon dried oregano (crust it even more between you fingers)
1/2 teaspoon garlic powder
optional a few shakes of crushed red pepper
1/4 cup shredded parmesan cheese
1/4 cup mozzarella cheese
1 egg
optional 1 tablespoon almond meal

Desired amount of sauce, cheese for topping, and other toppings. 

Place a pizza stone in the oven, or baking sheet if you don't have a pizza stone. Preheat oven to 450 degrees. On a cutting board, place a large piece of parchment paper and spray it with nonstick cooking oil. 

Wash and thoroughly dry a small head of cauliflower (I used a bag of cauliflower from Costco and just used enough to make about 3 cups of the stuff). Don't get one the size of your head unless you are planning on making 2 pizzas. Cut off the florets, you don't need much stem. Just stick with the florets. Pulse in your food processor for about 30 seconds, until you get powdery snow like cauliflower. You should end up with 2 to 3 cups cauliflower "snow". Place the cauliflower in a microwave safe bowl and cover. Microwave for 4 minutes. Dump cooked cauliflower onto a clean tea towel and allow to cool for a bit before attempting the next step.

Once cauliflower is cool enough to handle, wrap it up in the dish towel and wring the heck out of it. You want to squeeze out as much water as possible. This will ensure you get a chewy pizza like crust instead of a crumbly mess. 

Dumped cauliflower into a bowl. Now add 1/4 cup parmesan cheese, 1/4 cup mozzarella cheese, 1/4 teaspoon kosher salt, 1/2 teaspoon dried basil (crush up the leaves even more between your fingers before adding), 1/2 teaspoon dried oregano (crush up the leaves even more between your fingers before adding), 1/2 teaspoon garlic powder (not garlic salt), and a dash of red pepper if you want. I also added 1 tablespoon almond meal because my cauliflower yielded closer to 2 cups of cauli snow, this is optional and I would not add the almond meal if you have closer to 3 cups of cauli snow. Now add your egg and mix away. Hands tend to work best. 

Once mixed together, use your hands to form the dough into a crust on your oiled parchment paper. Pat it down thoroughly, you want it nice and tightly formed together. Don't make it too thick or thin either.

Using a cutting board slide the parchment paper onto your hot pizza stone or baking sheet in the oven. Bake for 8 - 11 minutes, until it starts to turn golden brown. Remove from oven (I ended up baking it for probably 15 minutes).

Add however much sauce, cheese, and toppings you want. I'm not gonna give you measurements for this. You know how you like your pizza - so go for it! Slide parchment with topped pizza back in the hot oven and cook for another 5 to 7 minutes until the cheese is melted, bubbly, and slightly golden.

Test your patience and allow it to cool for a minute or two. Probably closer to two. Then using a pizza cutter and a spatula serve up your delicious grain-free cauliflower crust pizza!

*3/15 update - If you are using a larger sized cauliflower, up the eggs to 1 egg  plus 1 egg white. You want your "dough" to be sticky. When I make a bigger sized pizza (using more cauliflower) I up the seasonings and the egg, but often leave the amount of cheese the same. Make sure you pat the dough tightly together when forming your crust. It really helps to place the crust (on an oiled sheet of parchment paper) on a HOT pizza stone or baking sheet. Make sure the crust is golden in color before topping it and baking it again. I truly believe cooking it the proper length before topping it helps keep the crust together. 
Also I really like the addition of 1 to 2 tablespoons of almond meal to the crust mixture. 
*Disclaimer - the slices will still be kinda floppy, but they shouldn't be crumbly.

*Recipe with pictures here: http://www.theluckypennyblog.com/2013/02/the-best-cauliflower-crust-pizza.html

Homemade Pizza Sauce

Homemade Pizza Sauce

1 1/2 teaspoon olive oil

1/2 a small to medium onion, diced

3 - 4 garlic cloves, minced

2 - 8 oz cans no salt tomato sauce

1/2 teaspoon sugar

1 teaspoon dried oregano 

1 teaspoon dried basil

1/2 to 1 teaspoon Kosher salt 

1/2 teaspoon garlic powder

Heat 1 1/2 teaspoons olive oil in a pot over medium heat. Once hot, add the diced onion. Sauté until soft, about 4 minutes. Add the garlic and sauté for another 2 minutes. Garlic should be golden and fragrant and onions should be soft. 

Add the tomato sauce to the pot and all seasonings. Stir. Once sauce begins to bubble, reduce heat to medium low. Let cook for at least 15 minutes, longer if you have the time or while you prep and cook your pizza crust. Store in a air tight container with a lid.