chicken for dinner

LIGHT BUT SAVORY, CHICKEN FOR DINNER

May 20, 2015

The star of tonight’s dinner was Holly Clegg’s Trim & Terrific Chicken Scaloppini (get yours HERE) … SO SO tasty! Unfortunately, I won’t ruin the surprise by posting her recipe here… but you can totes pick her book up (using that link) and scroll to page 136 to whip yours up! Btw, I’m not getting paid to say that – I love her recipes.

Easy Cauliflower. . .

You really have to try this cauliflower recipe. I can now call it a “family recipe” since it comes from my future mother-in-law! I will be posting a ton of these soon (without giving out all the family secrets, of course). It is SUPER easy and super delicious.. give it a try.

• 1 head of organic cauliflower
• 1 teaspoon of cracked red pepper
• organic free range chicken broth

Boil the cauliflower in chicken broth until cooked thoroughly (will become softer – but do not cook until it loses shape) add red pepper, voila!

Easy Spinach. . .

• 2 handfuls of organic spinach
• garlic
• lemon

Toss garlic in hot coconut oil and toss spinach in behind it. Saute for four or five minutes on medium, sprinkle with lemon, viola!

It’s so easy to add veggies to your meals every single night. Which veggies are your favorite to make with dinner?

not boring chicken, at all

Hungry? No time? Has to be healthy? Don’t want to eat out.. again!?? I feel you.

UM YUM. I recreated this dish from one of my favorite restaurants here in SF (Henry’s Hunan). Their version is spicy (and so so greasy, but delicious), saucy ground sausage, and celery….. and mine is ground chicken or chicken “sausage” (organic, hormone & antibiotic free) and organic celery hearts. I like to buy the pre-ground chicken (will usually say chicken sausage – as this is lightly flavored to taste like sausage — you can usually find this at Whole Foods). Unfortunately, I cannot eat Henry’s every single night but I NEED this dish occasionally. I’m taking a guess here, but I bet I save myself 600-700 calories per serving by making my own. As Henry's doesn't list their calories.

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15 Minute Prep

Serves 3

You will need: 

• 2 tablesoons sesame seed oil
• 1 tablespoon sesame chili oil
• 1 tablespoon of chicken bouillon powder
• teaspoon sweet cooking rice seasoning
• teaspoon of Ichimi Togarachi seasoning
• cracked chili flakes to taste
• dash of soy sauce
• ground chicken (or chicken sausage)
• 4-5 celery stalks
• garlic to taste

I peel the skin off of the celery with a handy dandy celery skinner. Chop and cut as so...

..thin long slivers. This makes them easy to eat with the ground meat.

In the wok, add sesame chili oil and turn on medium heat. Add the chopped garlic and let cook for for a few seconds, then dump the celery in. Stir-fry celery for four to five minutes, drain, and remove from heat.

In a second pan, cook the ground chicken until done but do not over cook it. Once the meat is finished cooking, drain, and add to the celery in the wok. Add the sesame seed oil, chicken bouillon powder, Togarashi seasoning, soy sauce and rice seasoning. Stir for two to three minutes and remove from heat.

Voila! Who needs take-out? This is SO quick and easy.

Have you ever recreated something you’ve loved at a restaurant? If so, how did it turn out? This was actually pretty close and I have to say, more satisfying knowing I’m nourishing my body!

If you enjoy this recipe, please leave a comment below. I would also love to see it on Instagram or Facebook! Just tag me @kaleorwhale and don't forget the hashtag #kaleorwhale . . . xo

almost paleo stuffed bell peppers

My Stuffed Peppers are filled with LEAN grass-fed and seasoned ground sirloin, then baked to perfection.

I found several recipes online for healthy stuffed bell peppers, but ultimately, this is my recipe. I love finding recipes all over, combining them and then modifying them to make them healthy and custom to my dietary preferences.

Preheat your oven to 350°F.

What’s will I need?

• 6 large peppers
• 2⅓ pounds grass-fed and organic ground sirloin
• 1 teaspoon garlic salt
• 1 teaspoon Italian seasoning
• 1 teaspoon basil
• ¼ teaspoon pepper
• 3 teaspoons fresh & organic marinara sauce
• 1 organic cage-free egg
• ¼ cup coconut flour

What do I do?

1. Cut the tops off of the peppers and clean out the seeds. Set aside.
2. In a large bowl, mix together the ground sirloin, garlic salt, egg, coconut flour, Italian seasoning, basil, pepper and 3 teaspoons of spaghetti sauce.
3. Stuff the ground sirloin mixture into the cleaned green peppers.
4. Place the stuffed peppers in a baking dish and top each pepper with ¼ cup additional marinara sauce, bake 90 minutes.
5. After 90 minutes, check to see how far along the peppers are cooked; if they are nearly done uncover and baste with some of the spaghetti sauce from the baking dish (as mentioned above, if baking many peppers all at one time there is the possibility that they will not be as far along at this point – please continue to bake covered an additional 30 to 45 minutes and then proceed with the following instructions.).
6. Bake an additional 20 minutes then top each pepper with parmesan cheese (not paleo) and continue baking another 10 to 15 minutes.

I hope you enjoy this recipe. I would love to hear about your latest WIN in the kitchen!

A few sites I pulled pieces of this recipe from. . .

Paleo Grubs

All Recipes

Food Site

christmas tree salad

Lets stay healthy this winter together!

Grab your grocery bags and head to your nearest market. Grab strawberries, nuts, spinach, chia seeds, lemons (for lemon juice as dressing), oil, vinegar and deli cut organic turkey.

This salad goes best with some warm caramel apple cider, find my recipe here.

Strawberries are an excellent source of vitamin C and antioxidants

Spinach is a winter superfood because of its phytonutrients.  Fresh 100 g of spinach contains about 25% of daily intake of iron! (what they said ).

I often find it difficult to enjoy a salad on a crisp winter day. But, I realized that if I’m drinking something warm, I actually enjoy the salad!

This salad recipe is not only easy, but it’s satisfying! I think i’ll make this as a side dish on Christmas day.