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. 

Chocolate Avocado Pudding

1 avocado
1/4 cup cocoa powder
2 Tbs raw honey
2 Tbs plain greek yogurt
1/4 cup almond milk
1 tsp vanilla extract
pinch of salt

Combine everything in the blender until smooth. Serves 2. 

Sorbet

5 Minute Paleo Sorbet

Author: The Lean Clean Eating Machine

Prep time:  5 mins

Total time:  5 mins

 

No need for an ice cream maker on this one. This 5 minute Paleo friendly ‘sorbet’ is dairy free, gluten free and vegan friendly. Oh, and its’ delicious.

Ingredients

• ¾ cup regular coconut milk. Don’t get the ‘light’ version as it won’t work the same.
• 2.5 cups unsweetened frozen fruit (pineapple and mango work great)
• 5 drops liquid stevia

Instructions

1. Place coconut milk and frozen fruit into blender, and blend on high until frozen fruit is completely blended. Add in a little more coconut milk if mixture seems far too thick.
2. Add in 5 drops liquid stevia and blend once again until well mixed.
3. Enjoy!

Notes

Feel free to use any frozen fruit you want, just make sure it is unsweetened.Top with additional fruit, raw coconut shreds or any toppings of your choosing.

http://theleancleaneatingmachine.com/2013/11/04/5-minute-paleo-sorbet/

5 minute Strawberry FroYo

4 cups frozen strawberries
3 Tablespoons honey
1 cup plain yogurt
1 Tablespoon fresh lemon juice

Directions:
Add the frozen strawberries, honey, yogurt, and lemon juice to the bowl of a food processor. Process until creamy, about 5 minutes. Serve immediately!

*I used nonfat greek yogurt. The original recipe called for 1/2 cup, so you may want to add more honey and lemon juice than this. I divided it into 4 servings (not small either!) and each serving had 96 calories, 16 carbs, 12.5 g sugar, and 6.5 g protein!

*I tried this with raspeberry/lemon and another time with mango and they were amazing!! Mango may have been my favorite. 

Almond Meal pancakes

Ingredients:

• 1 cup almond meal
• 2 eggs
• 1/4 cup water (for puffier pancakes, you can use sparkling water)
• 2 T oil
• 1/4 teaspoon salt
• 1 T sweetener (we used stevia)

Preparation:

Mix ingredients together and cook as you would other pancakes. I like to use a nonstick pan with a little oil. The only real difference is that they won't "bubble" on top the same way as regular pancakes. Flip them when the underside is brown. 

*Claire loved these! Picky kids might not, but they are really good. Texture wise, they don't hold together like regular pancakes, but still good. 

http://lowcarbdiets.about.com/od/breakfast1/r/lowcarbpancakes.htm

Coconut Milk Whipped Cream

Ingredients
One 15-ounce can full-fat coconut milk (I use the can of coconut cream from TJs, no water to drain)
1 tablespoon sugar or more to taste (optional, can sub stevia) 
1 teaspoon vanilla or more to taste (optional)

Equipment
Large bowl
Hand beaters or a stand mixer

Instructions

1. Place the can of coconut milk in the refrigerator and leave it there until well-chilled; I left mine in overnight.

2. Open the can of coconut milk. There will be a firm, waxy layer on top.

3. Scoop out this firm layer coconut cream that has solidified at the top of the can.

4. Stop as soon as you reach the water at the bottom of the can; don't include anything but the solid cream. (You can use the water in smoothies, or just drink it straight.)

5. Place this cream in the bowl of a stand mixer, or a large bowl.

6. Turn your mixer or hand beaters to high speed, and whip the coconut cream for 3 to 5 minutes.

7. Whip until it becomes fluffy and light, with soft peaks. Mix in sugar or vanilla, if using.

8. Serve with fresh fruit, pie, or cobbler.

http://www.thekitchn.com/how-to-make-whipped-cream-from-152490

Chipotle Steak Burrito

ingredients

1 teaspoon dried oregano 1/2 teaspoon cumin powder 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon crushed red pepper or scant 1/8 teaspoon cayenne pepper pinch of salt and pepper 2 teaspoons vegetable oil 1 pound skirt steak 4 roma tomatoes, cored and diced small 1 cup finely diced red onion 1 jalapeño chile, seeded and minced 2 tablespoons fresh chopped cilantro (or parsley) 2 cups cooked basmati rice, warm 1 1/2 tablespoons lime juice 1 teaspoon vegetable oil 2 tablespoons fresh chopped cilantro (or parsley) 1/4-1/2 teaspoon salt 1 can (15 ounce) low sodium black beans, rinsed, drained, and warmed 1/2 cup sour cream 4 (10-inch) flour tortillas

directions

Combine oregano, cumin, garlic powder, onion powder, crushed red pepper, salt and pepper. Rub spice mixture over both sides of steak, along with the vegetable oil. Refrigerate while preparing your other ingredients. In a small bowl, combine the tomatoes, red onion, jalapeño, and 2 tablespoons of chopped cilantro. Drizzle the lime juice and oil over the top of warm rice, sprinkle with 2 tablespoons chopped cilantro and salt; fluff with a fork. Heat a grill to medium-high. Coat grill grates with oil or nonstick spray. Cook steak for about 4 minutes per side, or to your liking. Transfer to a cutting board and let rest for 5 minutes. Slice thinly against the grain. Warm tortillas over a gas burner or in the microwave for about 15 seconds. Place on a flat surface, evenly distribute the rice, then steak, topped with beans, the pico de gallo and sour cream. Fold the flap nearest you over the filling, then fold in the sides. Roll burrito away from you, keeping it tight to form a log. Rest, seam side down. Serve with tortilla chips! *I modify this so make it a burrito bowl, use microwave rice, cuban black beans (TJ's) and serve with guac!

http://veryculinary.com/2013/07/22/chipotle-steak-burrito/

Raw Banana and Chocolate Breakfast Smoothie

1/2 banana (frozen is best, or you can add some ice)
1 medjool date
1 Tbs almond butter (or other "butter" of choice)
1/2 cup almond milk (or milk of choice)
1+ tsp freshly ground flaxseed
1 Tbsp raw cacoa powder or 2 Tbsp cocoa powder

Put it all in a blender and enjoy. 

Strawberry Mint Chocolate Chip Ice Cream

Ingredients

• 1 cup whole milk
• 3/4-1 cup Sugar
• 1 tsp mint extract
• 2-3 whole Large Egg Yolks
• 2 cups Heavy Cream
• 1 pound Strawberries, Hulled
• 1 Tablespoons Sugar
• 3/4 cup chopped dark chocolate

Preparation Instructions

Stir together the milk and 1 cup sugar in a medium saucepan over medium-low heat. Heat the mixture until it's hot but not simmering or boiling.

In a large bowl, beat the egg yolks vigorously with a whisk until they start to lighten in color, about 2 minutes.

Next, grab a ladle of the hot milk mixture and very slowly drizzle it into the bowl with the egg yolks, whisking the whole time. (The purpose of this is to temper the egg yolks and bring them to a good temperature before adding them to the pan.) Repeat with a second ladle of hot milk mixture, making sure to whisk the whole time.

Pour the tempered yolks into the saucepan with the rest of the milk mixture and stir gently with a wooden spoon for 2 to 4 minutes, cooking it slowly until it's thick enough to coat the spoon.

Pour the thick liquid through a fine mesh strainer and into a clean bowl. Add the heavy cream to the bowl and stir gently to combine. Refrigerate this mixture for 2 hours, or until chilled.

Meanwhile, combine the strawberries and 1 tablespoon of sugar in a blender. Puree until smooth (or you can stop just short of smooth if you want a little texture.) Pour the pureed strawberries into the chilled custard mixture and stir (I like to use a strainer to avoid getting the seeds in the ice cream). Stir in mint extract. Taste. 

Now pour this mixture into your ice cream maker and freeze it according to its directions. After it's been about 10 minutes add the chopped chocolate. After it freezes, transfer it to a freezer-safe container and freeze it for at least 4 hours, or until frozen firm.

Mini Cinnamon Rolls

Makes 16 mini cinnamon rolls

Ingredients:
1-8oz tube crescent roll dough
2 Tablespoons butter
cinnamon
brown sugar

For the maple icing:
1 teaspoon maple syrup
1 Tablespoon skim milk
3/4 cup powdered sugar

Directions:

1. Preheat oven according to crescent roll dough package directions. Layout half the dough (4 triangles) and pinch all the seams together. Flip over and pinch the seams on the back side together too.
2. Using a rolling pin, smooth the seams and roll the dough into a square about 1/4″ thick. Brush with half the butter, and sprinkle with as much cinnamon and brown sugar as you want. Roll into a log and cut into 8 pieces.
3. Place mini cinnamon rolls into a non-stick sprayed mini muffin tin. Repeat steps 1 and 2 with the other half of the crescent roll dough. Bake according to package directions.
4. Meanwhile whisk together maple syrup and milk in a bowl. Add in powdered sugar until desired consistency is reached. Drizzle over warm cinnamon rolls.

You can get them ready to go the night before, cover with saran wrap and put them in the fridge. Bake the next morning. Don't use too much brown sugar or they take a long time to cook and end up caramalizing on the bottom.  

http://iowagirleats.com/2011/11/23/8-minute-mini-cinnamon-rolls/

Pumpkin Chocolate Chip Cookies

1 cup canned pumpkin

1 cup white sugar

½ cup vegetable oil (I used coconut oil)

1 egg

2 cups all-purpose flour

2 tsp baking powder

2 tsp ground cinnamon (I used 1 tsp cinnamon, and the other tsp was a mix of nutmeg, cloves, and ginger)

½ tsp salt

1 tsp baking soda

1 tsp milk

1 TBS vanilla

2 cups semisweet chocolate chips

Combine pumpkin, sugar, oil, and egg. In a separate bowl, stir together flour, baking powder, cinnamon, and salt. Dissolve the baking soda with the milk and stir in (I added it to the pumpkin mixture rather than the flour, and added the vanilla here). Add flour mixture to pumpkin mixture and mix well.

Add vanilla, chocolate chips and nuts

Drop by spoonful on greased cookie sheet and bake at 350 degrees for approximately 10 minutes (I did 12) or until lightly brown and firm.

Makes 2 dozen

 http://allrecipes.com/recipe/pumpkin-chocolate-chip-cookies-iii/

Chicken Tortellini Soup

Bring to a boil, simmer:

4 cans chicken broth or equivalent (58 oz total) 

2 cans cream of chicken soup

4 chicken breasts, cooked & cubed

3 T. minced onion 

1 can carrots, drained 

3/4 cup water

3 cloves garlic, diced

3/4 tsp. basil leaves

3/4 tsp. oregano

Add 1 9oz pkg. cheese tortellini, simmer 30 minutes. Add bag frozen broccoli, simmer 5-10 minutes until broccoli is tender. Serve topped with Parmesan cheese. 

*I changed this up quite a bit, but it's really good! I used fresh carrots and broccoli (more veggies would be good too), and the organic cooked chicken from costco. I also added more water and some more seasoning. Easy and fast. 

Meyer lemon cut-out sugar cookies

Ingredients:

2 cups unsalted butter, at room temperature
2 cups granulated sugar
2 large eggs
4 Tablespoons whipping cream
3 teaspoons vanilla extract
3 teaspoons Meyer Lemon Juice, freshly squeezed
zest from 2 medium Meyer lemons
6 cups all-purpose flour
1 teaspoon salt
1 Tablespoon baking powder

Directions:

1. Preheat the oven to 325°F. Line 2 baking sheets with parchment paper.

2. Combine butter and sugar. Beat until smooth but not fluffy.

3. In a small bowl mix eggs, cream, vanilla extract, lemon juice and lemon juice. Add this mixture all at once to the butter and sugar. Mix just until combined. The mixture will appear 'curdled.'

4. In another small bowl, whisk the flour, salt and baking powder. Add these dry ingredients to the liquid ingredients in the mixing bowl. Mix to form dough. This dough does not need to be chilled before rolling!

5. Flour a work surface. Knead the dough a few times to smooth it out and with a rolling pin- roll the dough. Add flour as needed, if dough appears sticky. Cut into desired shapes. The dough scraps can be re-rolled and cut several times.

6. Bake 10 to 12 minutes, or until edges turn golden brown. Cool on a wire rack.

Recipe here.