A meal worth repeating…

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If you follow our Instargram account you saw this beauty Thursday evening.  Our good friend Alex lives in Idaho.  His son and our daughter are the same age, and when they get together 2-3 times a year, it’s a fantastic 12 hour playdate.  Alex’s dad lives in San Francisco so that’s where we meet.  Assuming it would be ok, I packed a cooler with the following ingredients and hoped they’d enjoy this AIP dish I made up a few months back.  Here’s what you need:

Keeping in mind all ingredients are organic.  The chicken is the BEST quality you can afford.  We found a sale on pasture raised, organic chicken, so I used that

4-6 Chicken breasts cut in half, then cut into 2″ squares

1 Sweet yellow onion, diced into 1″ pieces

4 Cloves of garlic, minced

1 Cup of coconut aminos

Himalayan Sea Salt

Combine all above listed ingredients into a glass bowl, stir and let marinade IF you have time.  I let it all sit together for roughly 2 hours

1# of bok choy, cut off the base, thoroughly rinse to get the dirt off, and cut up into 1 ” pieces (set aside)

2#s of Cauliflower rice – I used a bag from Costco.  It saves so much time to buy it already “riced”

2 tablespoons of olive oil or avocado oil.

In 1 pan, drizzle in 1 tbp of oil, put in the chicken with onions, garlic and coconut aminos – cook on medium heat for approximately 10 minutes.  Stir constantly and keep and eye on the chicken making sure all pieces are cooked and ready to go.   When chicken is done, add in Boy Choy and allow it to cook and wilt down for roughly 3-5 minutes.  Sprinkle with Sea Salt to taste – everyone’s preference is different…less is more!

In a separate pan, put in the rest of the oil and the cauliflower rice in.  This will take approximately 7-10 minutes to cook.  Sprinkle with sea salt.  Use a seperate spoon to stir, making sure you’re not putting the utensil touching the raw chicken to touch the cauliflower rice 🙂

Salad Recipe –

2# spring mix

1 Red Beet

5 Radishes, and their greens

Peel and dice up the beet.  Slice the Radishes thin.  Double rinse their leaves and chop up small.

Toss everything in to a large bowl and drizzle with the dressing.  Use tongs to mix everything up really well.  I let it sit for 20 minutes so the dressing soaked into the greens!

Dressing –

2 garlic cloves minced

1 lemon

1 tablespoon olive oil

a few sprinkles of Sea Salt

I used a small glass jar with a lid, hand squeezed the lemon juice into the jar, threw in the garlic, sea salt, oil and shook the jar and let it sit for a while.  Put everything on the salad.  It was so light and delicious.  The fresh garlic is so good for you, and it really paired well with the beets!

We fed 6 adults and 3 kids with leftovers for the next day – I spent $45 on everything listed above.  What a WIN!  realistically if we went out to eat in San Francisco, the quality of the meats and produce wouldn’t have been as good, and we would have averaged $20 a person for dinner.  Can’t beat making your own food!

 

 

 

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