Paleo Chinese

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Today's Workout: 6 miles bike

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In hopes of adding some more paleo-inspired recipes to my menu, I decided to make a paleo version of another one of my favorite cuisines, chinese. I used this recipe from Deliciously Organic for some Cauliflower "Fried Rice," and this recipe from Health-Bent for some Paleo Orange Chicken. I was hesistant about the cauliflower, but the flavor was truly amazing. The chicken also had a bold flavor, without leaving you with the greasy weighed down feeling of standard chinese. Hope you enjoy!

Cauliflower “Fried Rice”

1 tablespoon Tamari Sauce

2 teaspoons dry sherry

1 clove garlic, minced

2 heads cauliflower

1 cup peas

2 carrots, cut into small cubes

3 tablespoons coconut oil

4 tablespoons tamari sauce

3 large eggs

4 green onions, chopped

Place chicken, Tamari, sherry and garlic in a medium bowl. Stir and let sit at room temp for 30 min.

Chop cauliflower in food processor, place chopped cauliflower in a bowl.

Place peas and carrots in small saucepan, and cover with water. Bring to a simmer and cook until tender, and 8-10 min, drain.

Heat large skillet over medium heat for 2 minutes.  Add 2 tablespoons of coconut oil and swirl to coat. Add cauliflower and tamari to the pan. Stir constantly for about 3 minutes until cauliflower is hot and coated with Tamari. Mix already scrambled eggs. Add peas and carrots, and green onion. Stir all ingredients for about 2 minutes until all are incorporated and hot. Season to taste. Serve immediately.

Paleo Orange Chicken

1 lb boneless, skinless chicken thighs (cut into bite size pieces)

3 T coconut oil

Juice of 2 oranges

Zest from one orange

1 t fresh ginger

3 T wheat free soy sauce

1 t chili garlic sauce or sriracha

3 green onions

In a medium size sauce pot, add the orange juice, zest, ginger, coconut aminos and chili garlic sauce or sriracha. Set over medium heat and let simmer to reduce and thicken while the chicken cooks. In a saute pan, heat 3 T of the fat of your choice, over medium high heat. Add the chopped chicken thighs and cook until a nice brown crust has developed on the chicken pieces, about 6 minutes. Add the chicken to the sauce pot and stir to coat with the orange sauce. Serve topped with sliced green onions.