Month: October 2012

Paleo gra pow over cauliflower rice

Ingredients: 1/2 pound of organic free range chicken, minced or cut into bite sized pieces One to two packages of Thai holy basil 7 small Thai chili peppers, minced 1 tablespoon minced garlic 3 tablespoons fish sauce 1 tablespoon coconut oil 1 cup sliced red and green bell pepper 1 head of cauliflower   Directions: 1. Mince garlic and chili pepper 2. Clean and pick basil leaves from their stem. 3. Fry the garlic and chili pepper in oil over high heat. 4. When garlic starts to turn brown, drop the chicken in, stirring constantly. Keep stirring until all the juice from the meat evaporates. 5. Add bell peppers, fish sauce and basil. 6. Mix quickly and well, remove from the fire. 7. Serve hot with cauliflower rice and fish sauce with chopped peppers in it.   *For cauliflower rice process fresh cauliflower until it is the size of rice, either using the plain steel blade or the shredder blade. Alternatively, you can shred it with a hand-held grater. Place in saute pan and cook …