Paleo-Friendly Orange Chicken

I love chinese food. After I went gluten-free 9 years ago (wow, it’s really been 9 years. Seems like a lifetime ago!) I figured chinese food, like pizza, was out. Permanently. For ever. Cue weeping and much sadness.

So imagine my overwhelming joy at discovering PF Changs a few years later and their tasty gluten-free menu. I nearly threw up at the restaurant table, I ate so much that first visit there. The chicken wraps – glorious! The lemon chicken – heavenly! The ginger chicken and broccoli – how did I live without it? I was hooked and not ashamed to admit it.

Now embarking on this new, paleo-style, whole foods lifestyle, I figured that once again, chinese food was out. Soy sauce? We’re no doing soy. And thickeners? Nothing that I’d like to be eating. Bummer. Then I ran across a facebook post where someone was commenting on a blog they’d read and lo and behold, it was about paleo-approved orange chicken. Yes!

http://www.health-bent.com/poultry/paleo-orange-chicken

I don’t know about you, but that looks amazing. Delicious. Definitely yummy. So I made it last night and we sucked it down before I even thought about getting photos. I had 2 chicken thighs left so guess what? I made it again tonight. And this time I waited to eat until I’d got a few photos.

This is super easy to make and comfort-food-approved. Feeling a bit down? Eat this. Having a bad day? This’ll fix that. Best of all, as you’re eating your feelings away, you’re not ruining your healthy way of eating. Just doesn’t get better than this. Nom. Nom.

paleo-approved orange chicken

I served ours over steamed broccoli and tossed in some sauteed sweet peppers and for a bit of an orange boost, 2 seedless mandarin oranges. The blog noted above has the original recipe – I have tweaked it slightly as I didn’t have all the ingredients. This uses my new fave – coconut aminos. Soy sauce without the guilt. Joy!

Paleo-Friendly Orange Chicken

serves 2.. or 1 if you’re super hungry

2 skinless chicken thighs, cut into chunks, sprinkled with salt and pepper
3 Tbl virgin, unrefined coconut oil
1/2 cup fresh squeezed OJ (with pulp for more orange flavor)
1/4 cup coconut aminos
1 Tbl hot sauce OR 1 Tbl fresh-grated horseradish
1 tsp ground ginger
1 tsp ground garlic

Combine all ingredients except chicken and coconut oil. Bring to boil over medium high heat and, stirring occasionally, boil until somewhat thickened and reduced. This is not going to thicken like a sauce using cornstarch or other thickeners. But it will thicken slightly – this will take 10-15 minutes. Watch to make sure it doesn’t boil over or boil dry. You will end up with approx 1/2 of the amount you started with. Set aside.

Heat coconut oil over medium/medium-high heat until nice and hot. Drop in chicken thighs and cook on all sides until nice and crispy. You want this really browned and super crispy. A bit like chicken strips.

Once cooked through and crispy on all sides, add to sauce in pot and heat again until chicken is coated and sauce somewhat caramelizes on the chicken.

Serve over veggies of your choice. Add in mandarin orange segments if desired. Because of the orange juice, this is not an everyday meal, but as a treat here and there, it sure is fab!

Enjoy.

 

Nuts + dates+ coconut = delicious cookies!

A little while ago, I was reading a paleo-lifestyle blog and ran across a recipe that had me drooling. The gal had blended up dates and I forget what else to create little balls of deliciousness. But, since I was doing this in the wee hours of the morning when I should have been sleeping, I promptly forgot about it and now I can’t find the site. Drat that late night surfing!

nuts, dates, coconut cookies
ready for the fridge

So the other day, I wanted a cookie and that elusive blog and recipe came to mind. In an attempt to recreate what I *thought* I remembered seeing, I came up with the recipe noted below. Scrumptiously delicious! In fact, so yummalicious, I ate many more than I should have. As these are refined-sugar free and were made from wholesome and organic ingredients, I’ll just overlook my momentary pig-out session. (Isn’t denial a lovely thing?)

I roast my own nut blends so I used those (no soy or other no-no items when you do it yourself. Plus, I think they taste better – especially the almonds which I buy direct from a farm in CA). This particular batch had almonds, sunflower seeds, pumpkin seeds, macadamia nuts, and a few pistachios. Those went into the food processor with some dates, a dash of vanilla, coconut flakes (unsweetened, of course!), and a nice helping of coconut oil. The result was a bit squishy and didn’t really hold together so I mushed them as best as I could and stuck them in the fridge, thinking that the coconut oil might solidify and hold them together.

nuts, dates, coconut cookies
after chilling – just look at the texture

nuts, dates, coconut cookies
They were quite good when we had them a few hours later for dessert but the real treat came the next morning when I pulled them out as an add-on to breakfast. They’d dried a bit and the texture was just like a no-bake cookie. Only these were better! Not sickeningly sweet and no oats to give my poor tummy digestive issues. It was at this point that I ate the remainder of the batch. In my defense, it was only 3. Ok, 4. But they were SO good!

In any case, to help keep me on the straight and narrow, I’ll be using these as “rewards” now and again. Just a bit of a boost to make sure that the siren call of the forbidden sugar-laden foods continues unheeded.

Nut/Date/Coconut Cookies

makes 7-8 cookies

1/2 cup roasted, salted mixed nuts
1/3 cup unsweetened organic coconut flakes
4 pitted dates
3 Tbl organic virgin coconut oil
1 tsp organic vanilla extract (no sugar added)

Place all items into food processor and blend until a thick paste forms – might take up to 1 minute. There will still be bits of nuts and maybe a larger fleck of coconut here and there.. that’s perfect and makes for a better cookie.

Remove blade and using a tablespoon, scoop out and then pat into shape in your hands. This won’t form together like a standard dough – you’re really just mashing it together so it holds its shape.

Place on a plate and stick in the fridge for a few hours to chill. Or, if you are impatient and want to enjoy these sooner, put them in the freezer for 10-15 minutes or until firm.

Enjoy! But not all at once. It’s hard, I know, but these guys pack a real glyemic index wallop (what with the dates) so you want to savor one at a time and enjoy them over the course of a few days.

nuts, dates, coconut flakes, coconut oil vanilla

Food in technocolor

Our food has never been so colorful. So full of flavor. We recently watched the documentary Forks Over Knives (wow, I just now get what the title means. Am I the most clueless person ever? I’m thinking yes. Forks over knives. Eat food that requires use of forks instead of knives. Ie: veggies are better than meat.. duh. Makes total sense now. Geez…).

Where was I? Oh yes, we watched that documentary and found it fascinating and just a bit exciting. Not that I’m going to hold to that philosophy in its entirety. We still eat meat and will continue to do so but I’ve cut back in the amount and upped our veggie intake even further.

colorful food!
excuse the photos – taken in a hurry with my iPhone

Look at that plate filled with glorious color. It’s like a painting. Red, green, orange, black, yellow, purple. Vibrant colors that are just bursting with flavor. So much more welcoming to the taste buds than bland rice or a bowl of oatmeal. And infinitely better for you.

Our breakfasts typically look something like this: sliced zucchini, green peppers, sweet peppers, mushrooms, cherry tomatoes, black olives, yellow squash, etc. Some days I’ll scramble some eggs over the top or like today, we’ll have some diced up ham. Toss it all in a frying pan with coconut oil and you have a meal that satisfies for hours (we ate 6 hours ago and I’m just now making dinner… I’m hungry but certainly not *starving to death*) and is so chock full of good health, it should come with a prescription. Or at the very least, a brownie point. (mmm.. brownies… best not to go there)

It will take some time for us to arrive at our permanent way of eating. There is so much information out there that one could literally follow a new whole-food diet of some kind or another every day and not run out of different viewpoints over months of doing this. For us, it boils down to several important facts.

1. Whole foods only.

2. Emphasis on fresh vegetables.

3. No processed food. No sugar. No soy. No dairy, corn, gluten (of course), grains of any kind, legumes, potatoes. No natural sugars (honey, agave – horribly allergic to that anyway – and the like). No artificial sweeteners or sugar-subs.

I have learned to love fruit again. I made a list of all the low-glycemic fruits and we have small bowls at breakfast and then for dessert after dinner. Berries, oranges, grapes. Delicious. Fresh. Healthy.

colorful food!
And look at the color. That is real food, folks. Good for you and great tasting. Is it any wonder that I now wake up in the morning craving my breakfast fry-up of assorted veggies? Yum.

(Those sweet peppers are like candy. Crunchy, sweet, bursting with garden-fresh flavor. Nom. Nom.)

Life – not what you’d planned

I struggled over whether or not to write this post. This is supposed a blog about healthy living through whole food, not about the turmoil and agony of my personal life. But the more I thought about it, the more I realized I want this blog to not just be about delicious foods and meals, but also about how to handle things that come along. Things that no parent or sane person ever imagines they’ll be forced to confront. Things that shake the very foundation of daily lives of complacency and and mold us into the people that we become.

my precious son20 years ago this May, my husband and I welcomed a robust and wailing little boy into this world. He was the light of our lives and our focus from that point forward. We’d just been married 10 months when he was born so our entire marriage together has included our son. He was just the first of what we had planned on being a large family, but unfortunately, due to my developing celiac disease during my pregnancy (unbeknownst to me until 12 years later…) and the myriad of health issues that came along with that, I was unable to have more children. Our son was it. We loved him so much.

As you watch your child grow, it’s only natural to think about the person they’ll become. To think of telling others that your son or daughter is an XYZ or is off doing this or that. What no parent ever thinks about or could possibly plan for is telling others that their child is a drug addict.

Timothy started like most teens, I suppose. He was “out with friends” but was actually out drinking. “Kegger” parties in the woods. This when he was just 17 1/2. I nearly had a stroke when I found out. It simply couldn’t be! He was a GOOD boy. He went to school. He had a job. He was responsible. But as we later found it, it was a sham. Everything. He was biding his time until his 18th birthday when his true self finally emerged.

our son, Timothy
Because he was “legal” at that point, we could do nothing to him or about his illegal behavior. I died a bit the night I called the local police station to find out if they could do anything and the officer spoke to me with such pity and blanketing kindess… I was mortified and ashamed. We soon found that he wasn’t content with drinking – he was also smoking (something I despise and which is an absolute filthy and disgusting habit and for one with asthma, beyond stupid). And not just cigarettes, but marijuana. It was at this point that we had to tell him to leave our home.

Unfortunately, it’s been a downhill journey since that day. It’s been a little over a year and half and just this weekend, our greatest fears were realized. He’s actually using needles and, we assume, meth. Or heroin. Or whatever other poison is cheap and readily available on the Olympic Penisula. Not that it matters one whit what he’s shooting up. My baby. My one and only child. The sturdy, confident boy who was going to be a Marine and then go into some branch of the Special Forces. That boy with the bright and promising future – has given it all up to worship at the altar of alcohol and drugs. My precious son is a hard-core drug user.

When I heard this, my world collapsed around me and my first thought was desperate hunger. I wanted something sweet. Chocolately. Dessert. Ice cream. Candy. Cookie. Cake. A bottle of syrup. It didn’t matter. I simply wanted to eat anything, and everything, in an attempt to drown the sorrow and push back the grief. But in a moment of startling clarity, I realized that doing that would solve nothing. Instead of waking up the next morning, heartsick over the plight of my son, I would wake up heartsick and ashamed of my own behavior. I cannot control what my son does, but I darn well can control what I do.

our son, Timothy
And so I did. I cried for hours that night and into the wee hours of the morning. I cried for his future.. unknown and nightmarishly scary. I cried for what could have been and what was forever lost. I cried until I could cry no more. The following day was sheer misery. But in the midst of this seemingly bottomless sorrow, there was a tiny flame. A miniature candle. My resolve. In spite of what seemed at the time to be overwhelmingly horrifying news, I didn’t give in to my old self. And though that was a perfectly awful day, there was that bit of me that flickered. Proud of myself for not letting this take me down.

I have no idea what the future holds for our son. I really don’t want to think too much about it or it’ll consume me. Until he wants help, I’m afraid there is nothing we can do. He’s bent and determined to pursue this deadly course and if pressed too hard, we believe he’ll just vanish and leave us wondering if he’s still alive.

No parent should have to go through this. Not us, not anyone. And certainly not our son. But this is our life with all the ups and downs that make it so amazingly wonderful and so horribly tragic.

our son, Timothy

All about onions (and other gross stuff)

There are a few different veggies that you’ll never see on my blog. Onions, eggplant, hot peppers, copious amount of garlic. Since onions are used in practically every single dinner recipe known to mankind, this might strike you as odd. Am I an onion snob? Do I think I’m better than the lowly onion? What gives?

onions, eggplants, garlic, peppers
Allergies and intolerances, that’s what. As it turns out, both my hubby and I just don’t do well with onions. Lest this turn into a TMI post that has you scrambling for the unsubscribe button, let’s just say that onions make me *very* sick. Immediately. And they do the pretty much the same for the man. Onions in the raw are 10000 times worse for both of us, but sauteed or cooked onions still cause us upset tummies and a day or so of feeling unwell. Instead of onion, I’ll use the leafy part of celery and a few celery stalks. No, this doesn’t give the flavor that onion does but in a pot of chili, it fools the mouth into thinking that bit of crunch could be onion and since neither of us likes the flavor of onion, we don’t miss it one bit. I haven’t cooked with it in years so if you like onion in your dishes, you’ll want to add it accordingly.

As for garlic.. this is yet another intolerance that the hubby and I share. Too much garlic gives me heartburn and an upset stomach and he’s one of those unfortunate folks who oozes the stench of garlic from every pore, necessitating his sleeping in the guest room – of a house 10 blocks away. I’ll never forget the day he came home from work after going to lunch with his work buddy. He opened the door to the house and before he could walk through, I was assaulted by the noxious cloud that ran in ahead of him. It was like nothing I’ve ever had the horror of smelling before.

“WHAT THE HECK IS THAT SMELL?” I calmly asked him (although to hear him tell it, I was screeching…).

“It might be the white pizza I ate for lunch.”

“What is a white pizza? (And stop struggling – you’re not coming in this house so just get back outside.)”

“It was this really yummy pizza with lots of whole garlic cloves, white sauce, cheese. How come I can’t come in? It’s cold out here!”

“Well, you should have thought about that before you ate that pizza. You’re banned from the house until that stench goes away.”

I thought about putting him in with the dog but then I was worried that PETA might come after me for extreme dog abuse. At least if any vampires came attacking, I’d be safe. Cuz there was no getting past the staying power of that garlic. It took a full week before the smell finally dissipated and since then, he’s been on a “if you eat a clove of garlic, no judge or jury will convict me for what I’ll do to you” garlic moratorium. There are people who simply cannot eat garlic – he is one of them. As a result, you’ll find that I have a very gentle hand with the garlic clove. Just a touch here and a touch there – if you like your food to pack a real punch, you can up the quantity. My garlic is super subtle – just enough to provide the tiniest of flavors and give a bit of depth to whatever I’m cooking.

Which brings us to eggplant. And canker sores. Doesn’t everyone get mouth ulcers from eggplant? That’s what I used to think. I hated that vegetable as a child – Mom would pull it out and I would cringe, knowing I had several days of painful sores to look forward to. It wasn’t until I was an adult and could avoid that evil purple gourd that I came to understand that getting canker sores from food was not normal. No eggplant recipes will ever be found on my blog.

There is one final taboo item.. hot (chili) peppers. This hits both the mouth and the tummy for me – immediate canker sores and many a day and night writing in pain have taught me to steer very clear of the hot pepper family. Yes, I use a dash of cayenne peppers or paprika if necessary, but that’s about it. No amount of pink death (aka Pepto Bismol) or Alka-Seltzer can adequately negate the impact of a hot pepper on a sensitive system. Thankfully my darling hubby (sorry for throwing you under the bus earlier in this post, honey!) isn’t one for really spicy foods so I’m able to avoid using them in my cooking.

So there you have it. The whole sordid tale of woe and acid indigestion. Perhaps one day in the future, after eating paleo-style for a few years and removing other possible allergens (soy, dairy, corn) from my diet, I will heal enough to slowly begin using some of these off-limit vegetables. Maybe. But you still won’t find onions or eggplants in my cooking. They’re just gross!