Health Coach and Cookbook Author Erika Schlick made Chicken Pineapple Fried Rice (see recipe below) and talked about how changing her diet helped with her chronic illnesses. Erika’s new cookbook “Wandering Palate: 28 Days of Meals, Gluten-Free, Dairy-Free & Paleo” is available wherever books are sold. For more information on Erika and her journey to health, visit thetrailtohealth.com/myjourney.
CHICKEN PINEAPPLE FRIED RICE
Servings: 2
Prep Time: 15 minutes
Cook Time: 15-20 minutes
INGREDIENTS
1 tablespoon coconut oil
2 garlic cloves, minced
1/2 lb. boneless chicken tenders, cut into small bite-sized cubes
4 carrots, peeled and chopped into small cubes
3 cups cauliflower rice
1/2 cup fresh pineapple, cut into small cubes
1/2 cup frozen peas
2 tablespoons coconut milk
1 tablespoon fish sauce
1 teaspoon low sodium tamari or coconut aminos
1 tablespoon sesame oil
1 tablespoon onion powder
1/2 teaspoon ground ginger
1/2 teaspoon ground turmeric
2 eggs, beaten
3 tablespoons unsalted cashews or peanuts
sesame seeds, for garnish
2 tablespoons finely chopped cilantro
1 tablespoon finely sliced chives
DIRECTIONS
1. Heat a large skillet set over medium heat. Add the coconut oil and garlic, and cook, while stirring, until the garlic turns slightly brown and the aroma of the garlic comes out.
2. Add in the chicken and cook until just done. If needed, add some water if the skillet gets too dry. Add in the carrots and cook until they are halfway done. Add in the cauliflower rice and cook until the rice and carrots are tender-crisp. Stir in the pineapple and green peas.
3. Whisk the coconut milk with the fish sauce, tamari, sesame oil, onion powder, ground ginger and ground turmeric until smooth. Pour evenly over the cauliflower mixture.
4. Scramble the eggs in a small frying pan, stirring frequently to keep them curd-like. Once eggs are just cooked, mix them with the cauliflower mixture. 5. Garnish the rice with the cashews or peanuts, sesame seeds, cilantro and chives. Serve in a bowl or in the traditional hollowed pineapple.
NOTE: Pineapple fried rice is a savory and fruity combination, and is excellent served on its own or along with other Asian-inspired dishes. Cauliflower rice is a surprising low-carb replacement to regular rice, and makes this dish ideal for gluten-free and paleo diets.
This recipe is from the cookbook, Wandering Palate.
SWEET POTATO HASH
Servings: 2
Prep Time: 15 minutes
Cook Time: 18-23 minutes
INGREDIENTS
2 tablespoons butter or coconut oil
1 teaspoon garlic powder
1 teaspoon onion powder
2 sweet potatoes, peeled and diced
1 bunch collard greens, de-stemmed and chopped
2 sunny side up or poached eggs
DIRECTIONS
1. Heat the butter or coconut oil in a large skillet set over medium heat. Add the garlic and onion powder and then add the diced sweet potatoes; cook until tender, while stirring frequently, about 15-18 minutes.
2. Add the collard greens and cook until soft, about 3-5 minutes.
3. Divide the hash between two plates or bowls. Serve topped with a sunny side up or poached egg.
NOTE: The combination of sunshine orange and green in this attractive breakfast will both brighten your mood and provide you with some essential nutrients to get you through your day. What’s more, the taste of slightly golden sweet potato pairs extremely well with the earthy collard greens.
This recipe is from the cookbook, Wandering Palate.
