Sometimes you just want something that resembles take out food, am I right? Well if you are missing your favorite Pad Thai dish, look no further. This recipe takes minimum time to put together and will make you forget about rice noodles and peanuts as a requirement for Pad Thai. Continue reading
Oh my, it has been almost a month since I posted a recipe! I have to stop slacking. I really have no excuse since I have a back log of recipes and photos.
Any who, here is a quick and easy slow cooker recipe with lots of flavor. Continue reading
Sometimes you just need to revisit an old recipe and update the pictures. So this is not a new recipe, just an update and a few tweaks. I found that the chicken stock is not really necessary, the pineapple, butter, and lemon provide enough liquid for this dish to cook and taste great. Also I really like to serve this over cauliflower rice.
2 tbs coconut oil
2 lbs of shrimp, peeled and deveined (I used fresh wild caught gulf shrimp)
5 tbsp of grassfed unsalted butter (I prefer the taste of butter, but ghee would also be acceptable in this dish)
1 medium sized onion, diced
6 cloves of garlic, minced
1 lemon juiced
1 cup of diced pineapple, plus any juice remaining (used store bough, already chopped pineapple)
3 tbsp of fresh parsley chopped
salt and pepper to taste
Melt coconut oil in a skillet on medium heat. Add the shrimp and cook about 2 minutes on each side, until shrimp are pink. Remove from skillet.
Add butter to skillet and melt. Add in onions and saute until translucent, about 5 minutes. Add in garlic and saute for another minute.
Add in lemon juice, salt and pepper, and pineapple and cook for another 2 minutes. Add back in the shrimp and coat with butter sauce to reheat.
Garnish with parsley and serve with cauliflower rice.
A lot of people I know are afraid to cook sea scallops on there own. I don’t blame people, frozen scallops are just gross and fresh ones carry a hefty price tag at around $25.99lb which can really turn some people off. They are usually the most expensive item at a restaurant which leads people to believe they are difficult to cook, but trust me it is easy. Usually at a restaurant you will get 3 or 4 scallops for about $30 if you are lucky, but I got 10 of these big boys for $26. Including in season asparagus, made this meal for 2 way cheaper than going out.
- 1 lb fresh sea scallops
- salt & pepper to taste
- 2 tbs grassfed butter (I prefer unsalted butter but you can substitute ghee if you are doing a Whole 30)
- 1 tbs extra virgin olive oil
- Rinse off scallops and remove the muscle flap if the fish monger did not remove.
- Pat dry with paper towels
- Heat a stainless steel skillet on medium high heat. Add butter and olive oil to pan.
- Season scallops with salt and pepper on each side.
- Drop scallops into skillet remembering which order they were placed in. The pan is hot enough when you here the nice sizzle sound when the scallops are put in.
- Don’t touch the scallops for at least 3 minutes. Check the first one placed in the pan to see if a nice sear has formed. If there is the nice brown colored sear, flip over, if not wait another minute.
- Cook on opposite side for approximately 3 to 4 minutes.
Who needs takeout when you can whip up some chicken in the time it takes for you to call and order, and wait around for it to arrive. This orange chicken in not battered or fried like the take out version, but I guarantee it will leave you satisfied.
- 2 lbs of skinless chicken thighs
- 1 tbs coconut oil
- salt and pepper to taste
- 2 large navel oranges juiced (or you could use about 1 cup of orange juice if you don’t want to juice them yourself)
- 3 cloves of garlic minced
- 1 tsp of grated fresh ginger
- 3 tbs coconut aminos
- 1/2 – 1 tsp of sriracha, depending on spicyness desired (I am not going to lie, I used store bought, but if you are feeling up to it you can make your own)
- 2 tbs apple cider vinegar
- 2 green scallions, sliced
- 1 head of cauliflower
- In a medium size pot, add orange juice, garlic, giner, coconut aminos, sriracha, and apple cider vinegar. Bring mixture to a simmer. (You want your pot to be a little big, since you will add the chicken later)
- While sauce is cooking, cut chicken into bite size pieces and season with salt and pepper.
- In a cast iron skillet, heat coconut oil on medium heat and add chicken in batches, making sure not to crowd the pan. Cook for about 5 minutes on each side.
- While chicken is cooking, turn the cauliflower into rice using your food processor. I basically just cut the cauliflower into small pieces and throw into my food processor. I did not do anything beyond this, but you could heat it up in another skillet if you so choose. For a quick meal, I don’t really care that it wasn’t hot.
- Once all of the chicken is done cooking, add to sauce and stir to coat all of the pieces. Place on top of rice and top with green onions.