Monday, June 22, 2015
3-4 oz chopped or minced sun dried tomatoes in oil
3 large garlic cloves - minced
1 lb boneless skinless chicken breast cut into small tenders
1 cup half and half (or full fat coconut milk)
1 cup shredded mozzarella cheese
*1 cup sliced mushrooms (optional)
8 oz pasta of choice
1/4 tsp red pepper flakes
1/4 cup fresh basil - roughly chopped
1/2 cup reserved pasta water
salt to taste
*2 cups fresh baby spinach (optional)
In a large pan over high heat, sauté garlic and sun-dried tomatoes (mostly drained from oil), for 1 minute. Remove to a bowl reserving oil. Add chicken tenders, season with salt and paprika. Cook over high heat on each side for 1 minute - remove to bowl with garlic and tomatoes.
Cook pasta to al dente, reserving 1/2 cup pasta water and rinse with cold water to stop cooking.
Reduce heat to medium-high and add garlic, tomatoes, chicken, milk, *mushrooms and cheese to pan and bring to a gentle boil. Reduce to simmer and cook, stirring constantly, until cheese is melted. Add cooked pasta, basil, red pepper flakes *spinach and reserved pasta water to pan. Cook until such is creamy and spinach is wilted.
Season to taste with salt and more red pepper flakes if needed.
Wednesday, June 10, 2015
1 cup full fat coconut milk
1 TBSP olive oil
3/4 cup tapioca flour
3 TBSP coconut flour
1/4 tsp salt
In a bowl combine the eggs, milk and oil.
In a separate bowl combine the flours and salt.
Pour wet ingredients into dry ingredients and combine well.
Heat a little olive oil or butter in a pan over medium heat. Pour a 1/3 cup of batter in the center of the pan and swirl to spread out a little. Cook 2-3 minutes until lightly browned. Flip and cook 1-2 minutes. Remove to a plate lined with paper towels.
Makes about 6 tortillas.
For the pork
2-3 lb pork shoulder
4 garlic cloves - peeled
1 yellow onion - sliced
1 tsp garlic powder
salt to taste
For the salad
Romain lettuce - chopped
1 red bell pepper - chopped
1 cup sliced button mushrooms
1 TBSP fat - butter or lard
2 cups pineapple - diced
1/2 cup pepperoni - diced
*3 green onions - diced (optional)
Place the pork in a crock pot on top of sliced onions. Poke 4 holes in the pork with a knife and press the peeled garlic into the holes. Season with salt and garlic powder.
Cook on low for 8-10 hours. You don't need any liquid, the fat from the pork will keep it moist.
When the meat is cooked - drain of fat and shred with 2 forks.
Sautee mushrooms in fat over medium high heat until golden.
Assemble salad and top with any dressing you like or none at all!
2 cups cooked, shredded chicken - seasoned with salt, pepper and *mustard (optional)
1 cup shredded cheese (I used mozzarella)
1 avocado - diced
4 TBSP chopped cilantro
4 large tortillas
Mix together chicken, cheese, avocado and cilantro.
Spread about a tablespoon of sour cream in each tortilla and add 1/4 of chicken mixture - form into a roll.
Heat butter in a large pan over med-high heat and cook rolled tortillas on each side until golden.
I ate mine dipped in a little ranch dressing!