Weeknight Asian chicken

Weeknight Asian chicken

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So you could say this post is a little overdue. Maybe even a LOT overdue.

I’d say a lot.

I’ve taken off pretty much the entire month of july to just do 20-something year old things and WORK my butt off, too. I didn’t workout, I barely cooked, and I definitely wasn’t photographing anything. I was spending time with friends, camping in the middle of no where, and working full time on top of it all. I feel like I was barely even home! When I was home, i was cleaning and resting. That’s it. I’m sorry for my absence! I honestly feel like I don’t even know where the time went.

Now I’m finally working hard to get back into my good routine. Back cooking meals, being creative in the kitchen, working out, and doing school work for my nutrition program. It feels good but it was not easy! My workouts have felt extra tough after 2 weeks off, and cooking ANYTHING feels like a challenge. But it’s happening. We’re getting there.

A great simple meal to help me get back on track is the one I’m sharing today. It’s perfect because its easy, but it also tastes freaking GOOD! and not too many ingredients. If you ask me, that’s the perfect combination. Low ingredients, low work, high taste!

So without further blabbing, lets just get on with this recipe. It’s time for this little blog o mine to get back into the swing of things! And the best way is to just bite the bullet, right?

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Weeknight Asian chicken

Total Time: 1 hour

Number of servings: 6

Per Serving 368 calories

Fat 28 g

Carbs 3 g

Protein 25 g

6

Weeknight Asian chicken

Ingredients

  • 2 lb chicken thighs
  • 1/2 cup green onion, chopped
  • 1 tsp minced ginger
  • 2 cloves of garlic, minced
  • 1/4 cup coconut milk
  • 1/4 cup coconut aminos
  • 1/8 cup rice wine vinegar
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp arrowroot powder (optional)

Instructions

  1. Preheat the oven to 400.
  2. In a large baking dish, lay down the chicken thighs in one layer. Sprinkle most of the green onions all over the chicken, saving a few for garnish. Sprinkle with salt and pepper evenly.
  3. In a separate bowl, whisk together the ginger, garlic, coconut milk, aminos, and rice wine vinegar. Pour over the chicken.
  4. Place in the oven and bake for 25 minutes. After 25 minutes, remove chicken and stir the sauce to mix it again. Place back into the oven and bake another 15 minutes, or until chicken is done according to a meat thermometer/ juices run clear.
  5. Remove the chicken from the dish (place on a plate). Whisk the arrowroot powder slowly into the liquids left behind to form a quick ‘gravy’. Add more arrowroot little by little to get your own desired thickness. Pour over the chicken and serve with a garnish of green onion.

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It’s really simple and delicious! I feel like i say that about a lot of my recipes but what can I say, I guess that’s my cooking style. If that counts as a style.

I served this with some frozen veggies I sautéed up with a bit of avocado oil, coconut aminos and garlic.

I hope you guys try this one out and let me know what you think!

Cinnamon Raisin Toast Sticks

Cinnamon Raisin Toast Sticks

paleo cinnamon raisin toast (5)

First of all, before you freak out, this ‘toast’ is made out of yuca. Not bread. So chill.

Yep. I’m loving having TREATS made from a root vegetable. And this one is super special. It might be my favourite thing I’ve ever made. Cinnamon raisin toast, for real? gluten free, dairy free, and still for CHEAP? It’s amazing.

I had so much fun making this recipe, too! I worked my yuca just like Jen’s video suggests. I made sure NOT to over boil the yuca so it was easy to work with. My boyfriend was home so he helped me taste test and the look on his face was awesome. Then I got to play around with my new camera! It was pretty much the best day ever.

Cinnamon raisin bread used to be my favourite thing ever. I loved to toast it and then smear butter all over it and shove like 10 pieces in my face. Yeah….That’s not really healthy.

paleo cinnamon raisin toast (4)

These sticks are easy. There’s not a lot of ingredients. They’re fricking wonderful. I’m sending the BF grocery shopping without me today so I just pray he can find the Yuca. Because I need more. I need to make these to bring camping with us for an easy delicious breakfast one day, and I need more because HELLO, cinnamon raisin toast. I dunno. It’s my favorite thing ever.

This recipe is also nut & egg free! Along with being free of dairy, gluten, and soy of course. Can you even believe it? It could easily be made coconut free as well by substituting another sweetener. So anyone can enjoy these! Which is great, because I don’t see how you could NOT be interested in these beauties.

Of course, this is still a treat. But it’s a treat that will leave you feeling completely fine afterwards, rather than curled up in a ball of pain in the corner. Hopefully.

paleo cinnamon raisin toast

Cinnamon Raisin Toast Sticks

Total Time: 1 hour

Number of servings: 12

Per Serving 80 calories

Fat 4 g

Carbs 12 g

Protein 1 g

12

Cinnamon Raisin Toast Sticks

Ingredients

  • 2 c yuca (prepared according to the above video, boiled for 20 minutes)
  • 3 tbsp avocado oil
  • 2 tbsp coconut sugar
  • 1/2 tbsp cinnamon
  • 1/2 tsp vanilla extract
  • sprinkle of salt
  • 1/3- 1/2 c raisins
  • 1/2 tbsp coconut sugar
  • 1/2 tbsp cinnamon

Instructions

  1. Peel, chop, and boil the yuca as per the above video. Place in blender or food processor with the oil, first sugar, first cinnamon, vanilla, and salt. Blend until a ball of dough forms, set aside to cool for 25 minutes.
  2. After it has cooled, fold in the raisins. Preheat the oven to 400.
  3. On a piece of parchment paper, roll out the dough into a large rectangle. Leave the dough about 1/2 – 1 cm thick.
  4. Arrange the strips on a baking sheet. Mix together the second sugar and cinnamon and sprinkle over the sticks evenly. Bake for 15 minutes. Flip, and bake another 7 minutes.

Enjoy the crunchy amazingness of this recipe!

You can eat this recipe as a treat with coffee, as a snack, or if you’re feeling really crazy, as a meal. I may have done that once or twice…

No shame.

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Some people like to know what ingredient brands I use so here we go:

Coconut Sugar

Organic Cinnamon

Raisins

Avocado oil

And I find my Yuca in the tropical food section of SOME of my local grocery stores.

paleo cinnamon raisin toast

Another fun recipe I’ve made with yuca is my paleo kale-a-kopita.

 

Enjoy, Happy wednesday <3

Paleo Pulled Pork Sandwiches on Sweet Potato ‘buns’

Paleo Pulled Pork Sandwiches on Sweet Potato ‘buns’

paleo pulled pork sandwich (4)

Pulled pork. Everyone has a recipe, right? I just happen to love mine, and the whole slider on a sweet potato thing also needed to be shared. I need to have my pulled pork recipe out there on the internet because I just must spread the pulled pork love around! I know a lot of people who NEVER make their own pulled pork, until my boyfriend and I make them some and show them how EASY it is!

I started this paleo recipe out with pretty typical spices but the deliciousness factor increases when you add the sauce. The sauce which contains sweet pickle juice! Yep you read that right. I used some of the liquid from my favourite Bubbies Bread & Butter Pickles. So good. Can you believe they sell those on amazon? Probably not in Canada though. Luckily most health food stores also carry it!

paleo pulled pork sandwich

Side note: You could also use ~1 cup of any of your favourite paleo BBQ sauce if you wanted it to be even EASIER! Personally, I wish I could get my hands on some Tessamae’s. Unfortunately, once again, shipping to Canada is a bitch. Luckily this recipe is also simple and good AND ACCESSIBLE!

SERVING SUGGESTIONS: I pile the pork onto slices of sweet potato. I also spread some homemade mayo on there, a piece of tomato, and fresh chives from the garden! It’s seriously the best thing ever. Now I am also addicted to eating burgers on these sweet potato ‘buns’, too. Hot diggity it’s good, and EASY:

Here’s how to make the buns:
Slice 2-3 large sweet potatoes, cover them with your favourite fat, sprinkle with salt, and bake at 450 for 30-35 minutes. Voila.

This recipe is cooked in a crockpot which is what makes it so simple. The sauce is only heated on the stovetop before being added to the pork for a few minutes right before serving.

Paleo Pulled Pork Sandwiches on Sweet Potato ‘buns’

Number of servings: 8

Per Serving 474 calories

Fat 34 g

Carbs 7 g

Protein 33 g

8

Paleo Pulled Pork Sandwiches on Sweet Potato ‘buns’

Ingredients

  • **Spice Rub** (you very well may have extra, which you can save for next time!)
  • 2 Tbsp. Paprika
  • 1.5 Tbsp. Black Pepper
  • 1 Tbsp. Chili powder
  • 1 Tbsp. Cumin
  • 1 Tbsp. Coconut Sugar
  • 1/2 Tbsp.Oregano
  • 1/2 Tbsp. Sea Salt or Herbamare
  • 1/2 Tbsp. Turmeric
  • 1/2 Tbsp. Garlic Powder
  • 1/2 Tsp. Cayenne Pepper
  • **Sauce** 
  • 5 tbsp. tomato paste (from a jar)
  • 4 Tbsp. Pickle juice
  • 2 Tbsp. Juices from the pork shoulder
  • 2 tbsp. of the above spice mix
  • salt to taste
  • + 1-2 kg pork shoulder

Instructions

  1. Mix all of the spices together. Rub the spices all over the pork shoulder, covering the shoulder in spices. There will be some leftover.
  2. If you have a searing slow-cooker, sear the shoulder on high for 1 – 2 minutes each side. If not, place directly in slow slow-cooker. Cook on low for 8 hours or until it reaches a safe temperature on a meat thermometer. (160 – 170 degrees F)
  3. When the pork is done, turn off the slow-cooker and let it cool down a bit. Drain off the excess juices. Start the sauce: Combine all of the ingredients in a small saucepan and heat over medium. Let it come to a simmer and then turn off the heat (~7 minutes)
  4. Now that the shoulder has slightly cooled, remove the bone and any fat pieces that won’t easily shred. Then using 2 forks or your hands, shred the pork. Mix in the sauce, and taste. Add salt if necessary, and any extra juices if it’s not juicy enough.

Okay I’ve seriously been meaning to post this for a week so I’m just going to run away now. Time to go clean up in the kitchen, listen to Girls Gone Wod, and then do some pathophysiology homework! Fun times at my house. Hope you all have a great weekend!
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