Beef Broccoli and Orange Chicken

Dear Readers- Please forgive me for I have sinned!! I am so sorry it’s been such a long time since I last posted. To appease you all, I will provide you with TWO, that’s right, two, dos recipes. I’ve been really busy with my research and driving to UCLA is a huge hassle and time-consumer. Also, last weekend was the department new admit weekend so I was helping introduce prospective Ph.D students to the joys of LA… I also, actually cheated on my paleo diet, too. I’ll be forthcoming- I was starving, didn’t plan appropriately for a day of driving to USC, then the Huntington, then to a professor’s house for dinner. That, and I just didn’t want to be that person. So I indulged for the dinner and have since moved on and have made amends. I am back on paleo, so no worries! It was actually really funny. I have another professor who I apparently make feel guilty because I always have healthy snacks in class. When he asked me about it, I told him about the paleo challenge I was doing with RC Crossfit. When he saw me at the dinner he said, “Alicia, how are you managing? Nothing here is Jurassic.” Hehe.

Anyway, back to he food. And by food, I mean recipes.

Today’s recipes are fairly easy. The orange chicken uses cooked, leftover chicken (though you can certainly use fresh) so it’s great for throwing together in a pinch. Feel free to serve with my paleo fried rice recipe. I just served mine over plain, steamed cauliflower.

Paleo Orange Chicken
-16 oz. cooked chicken, diced or cut into strips
-juice and zest from 2 oranges
-green onion, chopped
-cilantro, chopped
-prepped veggies of choice (I used fresh, prepped broccoli, carrots and mushrooms in a bag from Fresh and Easy)
-seasonings to taste: ground ginger, garlic powder, onion powder, chile flakes
-apple cider vinegar (optional)
-gluten free soy sauce or coconut aminos
-fat of choice

In a large pan or wok, heat your fat of choice, and add your veggies. Once they start to get some color, add your gluten free soy sauce (or coconut aminos), orange juice and chicken. Allow to reduce. Add green onions and check for seasonings (i.e. add them). I used the apple cider vinegar to cut some of the saltiness. You may not find it necessary. Toss with cilantro before serving.

Beef Broccoli

-London Broil, cut into strips (about 1.5 lbs)
-Broccoli and other veggies if you want
-Gluten free soy sauce or coconut aminos
-Apple cider vinegar
-Honey
-Green onion, chopped
-Seasonings to taste: chile flakes, garlic powder, ground ginger, onion powder
-Fat of choice

Ok, for this one there is some math. I’ve determined that the sauce tastes best when you have equal parts of honey and apple cider vinegar, and half a part of gluten free soy sauce or coconut aminos. Go that?

So, put all your meat in a bowl then allow it to marinade with your liquids. For example, 1/2 c. apple cider vinegar + 1/2 c. honey + 1/4 c. gluten free soy sauce or coconut aminos. Now do you get it? I would start with this amount then move from there, keeping your proportions in mind. Allow meat to marinade with liquids and a fairly generous helping of your seasonings.

After it’s marinated, heat your fat of choice in a large pan or wok, then add your meat with all the liquids. Add your veggies after the liquids have started to reduce. Cook thoroughly, check for seasonings.

Serve over plain, steamed cauliflower, or my cauliflower fried rice!

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Paleo Fried “Rice”

I was making this before I even turned paleo. For some reason, in the months before my transition, I had essentially given up all pasta and rice–opting for zucchini and cauliflower instead. This is one of the first paleo recipes I’ve ever made and it’s really, really, reeeeeaaallllyyyyy good. Trust me. I’m almost a doctor… Not really… Nor in the medical sense. Oh well.

This is a great recipe to use any leftover chicken that you may have lying around in your fridge. This is also a great way to use up some veggies you don’t know what to do with, or that are about to go bad. You can add just about any veggie you want to this and it will work. Consider mine guidelines, use your imagination. Add or swap veggies according to your taste.

 

Paleo Fried “Rice” (makes about 4-6 servings)

  • 1 Cauliflower, floretted (for direction on how to floret your cauliflower, please see my cauliflower mash post and just follow the first couple directions. Link is here)
  • A couple cloves of garlic, minced
  • 1 bell pepper, diced
  • About 4-6 mushrooms, sliced
  • 2 carrots, grated
  • 1 whole baby bok choy, sliced
  • About 1/4 c. frozen broccoli florets
  • A few stems of green onion, chopped
  • Some fresh ginger, peeled
  • Leftover Chicken, or rotisserie chicken (about 1-2 cups)
  • 2 eggs, scrambled and set aside
  • About 1 Tbsp of your fat of choice
  • Seasonings to taste: Coconut Aminos or Gluten-Free Dark Tamari Soy Sauce (Not technically paleo, but it is gluten-free, and I’m personally ok with using a few Tablespoons here and there), ground ginger, garlic powder, onion powder, chile powder, pepper
  • Cilantro, chopped

I got tired just typing that.

Ok, step one: Clean, trim, wash and floret your cauliflower. Place it in a veggie steamer and let it cook while you prep the other ingredients. *Note: Don’t overcook. Once a fork can go through it, it’s done. Take it off the heat.

Wash and prep your veggies. I often chop, dice, mince, then throw everything in one giant mixing bowl.

In a large pan, heat your fat of choice and add your veggies. You may choose to add some of your dry seasonings.

At this point, your cauliflower is probably thoroughly done. Transfer it to a mixing bowl (I used the one that just had all the freshly chopped veggies in it). Grab a potato masher and use it to break your cauliflower florets into rice-like pieces. You can also use a food processor for this. Just don’t accidentally turn it into a mash.

When you’re done, it should look like rice (kinda)!

As your veggies continue to saute, add some of your coconut aminos or [gluten-free] soy sauce. Allow it to reduce slightly.

Add your cauliflower “rice” to the pan and stir.

Check for seasonings. Add more as necessary. At this point, you can add your chicken and scrambled eggs.

Mix again, make sure all your ingredients are heated through. I like to top mine with fresh cilantro, though you can even fold some into the batch just before serving.

 

Enjoy!! Dinner’s done! Oh, and leftovers are great, too!

 

Also, expect some practical posts in the next week–like how to pack a paleo lunch, planning, prepping, etc.

 

Paleo Blueberry Chai Bread

I will be the first to admit that baking is not one of my strong points. If you guys couldn’t tell already, I HATE measuring. Baking is so stifling because if you put too much of x and not enough of y and completely forgot about z, you’re in BIG trouble–you messed up. In cooking, you have a little more room for creativity, which I love. That being said, I was worried about baking something for you guys. The little container of blueberries in my fridge (the ones that were about to go bad soon) motivated this recipe. Enjoy!

Blueberry Chai Bread (makes one loaf)

Wet
-3 bananas, mashed
-2 eggs
-2 Tbsp. butter or coconut oil
-1 tsp. almond extract
-1 Tbsp. agave nectar
– 1/4 c. Chai tea (I just heated some almond milk, allowed some black tea to steep in the almond milk, and added ginger and cinnamon)

Dry
-1 1/2 c. Almond meal
-1/4 tsp. baking soda
-1/4 tsp. salt
-1 tsp.-1 Tbsp. cinnamon
-1 tsp.-1 Tbsp. ground ginger

-3/4 c. Fresh blueberries
-1/4-1/2 c. Crushed walnuts (optional)

Preheat oven to 350 degrees F and grease a baking sheet with coconut oil or butter.

Mix all of your dry ingredients in a small bowl and set aside. In a large bowl, mix all your wet ingredients. Mix dry ingredients into the wet then gently fold in your blueberries. Pour into your baking sheet then top with crushed walnuts. Top with more ground ginger and/or cinnamon if you wish.

Bake for about 35-45 minutes and allow to cool before serving.

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