Month: September 2012

Coconut crusted chicken nuggets with peanut dipping sauce

THE CHICKEN NUGGETS: 1 cup coconut flour 1 cup shredded coconut 2 eggs, beaten 2 skinless, boneless chicken breast halves – cut into small chunks (preferably organic free range) 1 cup bread crumbs salt to taste PEANUT SAUCE: 3/4 cup coconut milk 1/3 cup crunchy peanut butter 4 tsp light brown sugar 1 tablespoon low sodium soy sauce 1/2 tsp red curry paste Stir together the breadcrumbs, shredded coconut, and salt in a bowl and set aside. Dip the chicken into the flour until both sides are completely coated, then dip into the egg and finally into the flavored coconut crumbs. Push the crumbs on to the chicken breasts so they stick. Place the coated chicken pieces onto a plate until all the chicken has been coated. preheat your oven to its highest temperature (475°), place your chicken on a sheet pan and cook for 15 minutes. When finished serve with peanut dipping sauce!!! YUMMY! Way better than frozen nuggets or fast food nuggets and its sooooooo easy!   Leftover for Aiden’s lunchbox the next day!   Advertisements

Coconut Cilantro Chicken

Well it was one of those nights at my house……. I did not go to the grocery store and all I have in my refrigerator is organic chicken. I looked in my pantry and saw that I had some curry, thai spices, & coconut milk so I created this Coconut Cilantro Chicken dish and it was Amazze-balls!!!! Everyone should try this recipe for sure. 2 Organic Free Range Chicken Breast (Cubed) 1 Cup Coconut Milk 1 Teaspoon Coconut Oil 1/4 Teaspoon Red Curry Paste 1/4 Cup Diced Onion 2 Garlic Cloves (minced) 1/4 Teaspoon Salt 1/2 Teaspoon Hot Curry Powder (I use Penzey Spices) 1/4 Cup Diced Cilantro 1 Teaspoon Chili Garlic Sauce Add coconut oil to pan on medium heat. Add onion and garlic and sauté for 5 minutes. Once onions are translucent add coconut milk, red curry paste, salt, hot curry powder, and chopped cilantro and simmer for 5 minutes. Then add chicken and cover, let simmer for 12 minutes until chicken is cooked. Place over brown rice or cauliflower rice and top with …

Kids Lunches

Now that my son has started preschool I am on a mission to send him with healthy lunches everyday. Even though we eat healthy in our home my son is just like every other kid and goes through phases where he only wants to eat cheese!!! What is with kids and cheese?? I am going to start posting some of my fun lunch box ideas and I welcome any comments or other ideas you parents out there want to share. Today’s lunch: (p.s. I am totally obsessed with The Bento Box, I see them for sale on Amazon  but I actually found a bunch at Home Goods for half the price) Top Layer: Fresh Blueberries, Quinoa Muffin, Raisins, & Cheese Bottom Layer: Hummus, Pretzel Chips, & Applesauce.

Paleo Crab Cakes

1 pound crab meat 2 tablespoons finely diced red onion 2 tablespoons flaxseed oil Vegenaise 1 teaspoon crushed garlic salt and pepper to taste 1 egg 2 tablespoons coconut flour 1 teaspoon worcestershire sauce 1 teaspoon dry mustard 2-4 tablespoons coconut oil Shredded green cabbage for garnish Mix the crab with the onion, mayo, garlic, sea salt, pepper, egg, coconut flour, worcestershire, and dry mustard in a large mixing bowl.  In a large skillet, heat the coconut oil over medium heat for 1 minute.  Form the crab cake mixture into palm size patties and fry for 2-3 minutes on each side or until they are golden brown.  Makes approximately 8 crab cakes. Serve on top of the shredded green cabbage. I mixed sriracha chili sauce in 1/2 cup of vegenaise and added 1 tsp crushed garlic and placed it on top of the crab cake.

From Vegan & Yoga to Crossfit & Paleo

What a change my body has gone through over the past 6 months. I mean don’t get me wrong I LOVE yoga & I LOVE vegan and vegetarian meals but after 13 years of vegetarianism my body needed a change. I still eat a lot of vegetarian meals but adding fish & lean protein into my diet has changed my body and my energy level so much. On my 6 month Crossfit  journey thus far I have learned that merging the two diets is actually amazing. Like today I had a vegan green smoothie for breakfast, and then for lunch I had wild caught salmon over “cauliflower rice”. I feel best when I leave out dairy and gluten but adding in organic grass-fed/free range protein has given me the boost my body needed. So many people have asked me if I have been getting sick now that I eat meat? The answer to that is, NO!!!! (well I do get sick if I eat pork) BUT If I “EAT CLEAN” meaning eat plenty of fruits and …

Vegan Blueberry Quinoa Muffins

My little man just started pre-school and I am trying to make him very healthy lunches (I will start posting his lunches to give you mommies out there some ideas). I messed around in the kitchen today and came up with these blueberry quinoa muffins. They turned out very delicious so I thought I would post the recipe. ENJOY!!!! 1/4 cup applesauce 1 cup almond milk 1 tbsp ground flaxseeds 1/4 cup coconut oil 1/4 cup brown rice syrup 1/2 tsp vanilla extract 1 1/4 cups whole wheat pastry flour 1/4 cup coconut flour 1 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1/2 tsp cinnamon 1/2 tsp nutmeg 1 1/4 cups cooked quinoa 1 cup blueberries Preheat the oven to 350 degrees F and lightly grease a non-stick 12-cup muffin tin. In a medium size bowl, whisk together the almond milk and ground flaxseed.  Allow to sit for 1 minute, then whisk in coconut oil,  brown rice syrup and vanilla. In a separate large bowl, sift together flour, coconut flour, baking …