RICED CAULIFLOWER
1 head cauliflower
3 Tbs. coconut oil
3 diced green onions
2 minced cloves of garlic
1 whisked egg
1 tsp. coconut aminos or Bragg Liquid Aminos (I use Bragg)
1 Tbs. sesame oil
Black Pepper
Prep Time: 30 minutes
Cook Time: 15 minutes
Serves: 5
Rinse and dry the cauliflower and cut into florets. Put the florets in a food processor until they are finely minced like rice. In a large skillet, melt coconut oil over medium heat. Saute' cauliflower for 5-6 minutes. Add green onions and garlic to skillet and saute for another 2-3 minutes.
Push cauliflower to the side of the skillet and pour in whisked egg. Cook until firms then mix it into the cauliflower mixture. Add Bragg Liquid Aminos, the sesame oil and black pepper. Done!
Courtesy: Everyday Paleo
ASIAN CHICKEN WINGS
Wow. What a great surprise this was. Great for dinner and great for parties. Just regular chicken wings sussed up. Another great recipe from the cookbook "Everyday Paleo."
2 1/2 lbs. chicken wings
Marinade:
2 cloves minced garlic
1 tsp. grated fresh ginger
3 Tbs. coconut aminos or Bragg Liquid Aminos
1 Tbs. sesame oil
1/2 c. apple juice
Sesame seeds and minced chives or green onions for garnish
Prep Time: 20 minutes plus 30 minutes at least for marinating
Cook Time: 35-40 minutes
Preheat oven to 425 degrees. In a large bowl, whisk together the marinade ingredients. I put the mixture in a large Ziploc storage bag then tossed in the wings. Let them set for 30 minutes, at least, but as long as two hours.
Line the baking sheet with foil then place the wings on it. Don't crowd them. Roast the wings for 35-40 minutes turning them halfway through. I did 40 minutes total, but my husband thought they could have cooked another five minutes for a crispier skin.
When they're done sprinkle them with sesame seeds and chives or green onions.
Enjoy! Easy and all of it is good cold, too!
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