Well I believe a promised you some recipes. First I should let you know that I tend to modify any recipe that requires cooking with olive oil to coconut oil and only use gluten free flour (usually Pamela’s). We try to eat as healthy as we can and with as much raw food as possible. I rarely use dried spices unless I am not able to get fresh and chop them up myself.
Also we try to eat as much organic food as possible. If you can’t afford to go totally organic then spend the money first on your meats, green leafy veggies and berries as they are the most toxic foods when not organic. The berries and leafy green because of pesticides and the meat because of hormones and antibiotics. If you want more info on that kind of stuff look at my side bar on the left and click on Dr. Josh’s site or Jenni and Nathan Oates. Both sites have lots of great information.
Ok so which ones did I promise you on instagram? Let’s do this one for today....
Coconut chicken and Quinoa cakes
You will need:
- Hormone free Chicken
- Coconut Flour (Can get it at Wholefoods, Kroger or on Amazon)
- Garlic powder
- Cut up chicken into strips.
- Pour 1/2 cup - 1 cup of coconut flour into a bowl (Depending on how much chicken you are doing. You can alway “top up” so go on the low side and add as you need as it’s expensive stuff.)
- Add garlic powder (if you like it) and a little salt and pepper to taste.
- Roll chicken around in flour and spice mixture (No eggs required) then cook in sauté pan with coconut oil on medium heat.
For the Quinoa cakes you need:
- 2 cups cooked quinoa
- 2/3 cup grated fontina cheese (Really any cheese works)
- 3 tablespoons all purpose flour (Pamela’s, corn starch, rice flour all would work too.
- 2 green onions, thinly sliced
- 1 egg, lightly beaten
- 2 teaspoons freshly ground black pepper
- salt to taste
- Coconut oil to cook in.
- For the cakes: Place all ingredients, except for the oil, into a mixing bowl and stir together until well combined. Season with salt and allow the mixture to sit for 5 minutes.
- Put oil into a large sauté pan and place over medium heat.
- Form ¼ cup patties with the quinoa mixture and place in the heated sauté pan. (this will have to be done in batches)
- Cook quinoa cakes for about 5 minutes on each side. Repeat with the remaining patties until all of the cakes have been cooked. Set aside.
I served this with organic sour cream with some fresh basil and garlic powder blended in. Chicken goes great with any sauce but we like Raspberry chipotle sauce.