Asian Meatballs

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I hope everyone had a wonderful Christmas. I think my family did, minus the fact that we have all been sick for the past two weeks! I swear, I am DONE with illness! I am ready to fumigate my house! Other than that, it was a wonderful holiday. We had the most important thing…we were all together. We also had a wonderful dinner (beef tenderloin YUM!), and my kids got so many things that I don’t know where to stash them all. Plus, my wonderful hubby bought me a new pair of Crossfit Nanos! I can’t wait to break them in! Okay, enough about my Christmas…how about a new recipe?

I have to be honest, Asian Meatballs did not necessarily sound mouth-watering to me at first glance. I’m glad I decided to give them a shot, anyway. They are delicious…and so easy! Crock pot meal…done!  I paired them with my fried rice (minus the chicken) and my kids couldn’t eat enough! I swear they all had 4 helpings! I’m not gonna tell you how much I ate, but lets just say it was too much…I will be doubling this recipe in the future!

Recipe Tweaks: I used half of the amount of Siracha. That stuff is spicy, and my kids can only handle so much! I also used half the amount of onions. Like I said above, I paired this with cauliflower fried rice, so I didn’t think I needed as many onions. If you are not making anything to go along with your meatballs, you might want to stick with using 2 onions. I also substituted dried cilantro for coriander (basically the same thing) and 1/8 teaspoon dried mustard for the mustard seed. Enjoy!

 

Asian Meatballs by PaleOMG

 

 

 


Chicken Fried “Rice”

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My family loves Chinese take-out. The only problem is finding paleo-friendly Chinese take-out. That is why this dish is so perfect! My kids LOVE this and it’s pretty easy to make (ok, not as easy as ordering actual take-out, but still pretty easy!) This stuff also satisfies your carb cravings…you know, when you really want to cheat, but don’t want the stomach repercussions. I have to double this recipe for my clan, I would recommend doubling even if you don’t have a huge family….you WILL want leftovers!

Chicken Fried “Rice”

Ingredients:

  • 2 tablespoons coconut oil
  • 2 chicken breasts, cubed
  • 2-3 tablespoons Coconut Aminos
  • 1-2 tablespoons sesame oil
  • 2 carrots, peeled and finely diced
  • 1/2 yellow onion, diced
  • 1/2 teaspoon crushed garlic
  • 1 head of cauliflower, steamed and riced*
  • 3 green onions, diced
  • dash of ginger
  • 2 eggs, whisked

Directions:

  1. Steam and rice your cauliflower*. Set aside
  2. Heat 1 tablespoon of coconut oil in large pan over medium-high heat. Add your diced chicken and 1 tablespoons of coconut aminos. When chicken is cooked thoroughly, set aside.
  3. Add another tablespoon of coconut oil to pan, along with carrots and 1/2 tablespoon sesame oil. Cook until they begin to soften, approximately 5 minutes. Add onion and garlic, and cook until onions become transluscnet (approx. 3 min.)
  4. Add cauliflower and drizzle with another tablespoons sesame oil. Add green onions and 1-2 tablespoons of coconut aminos, and ginger.
  5. Add chicken back to pan. (I like to run the chicken in the food processor to finely chop it up before adding back to the rice.)
  6. Make a well in the center of your rice. Add 2 eggs and scramble. Incorporate into the rice as the eggs cook.

* Steam cauliflower florets your preferred method (I usually microwave for about 9 minutes or use my pressure cooker). Rice cauliflower by placing in food processor and running until your cauliflower resembles rice!