Grilled Chicken With Ginger Cilantro Sauce

This is beginning the time of year that all meals are determined by what is ripe in the garden.  Right now our cilantro is delicious!  Once it gets really hot in the summer it begins to be bitter, so we are enjoying it now. If you do not happen to have this, Kroger usually carries organic cilantro for a good price.

Yesterday, I posted a chili pepper mayo recipe.  At the end of the post I said I made it into a sauce for our supper.  Hubby & I are fighting colds, so I wanted to implement a good dose of ginger into our diet.  So, I created this sauce with an oriental flair.  We loved it & our oldest loved it.  The younger kiddos thought it was "just ok."  They do not appreciate when I put too much fresh ginger in things.  So, this is something to consider if you are making this for younger kiddos.

Here's what I put in my sauce:

 
1/3 cup chili mayo (could sub plain mayo and a few shakes of hot sauce)
1 chunk of ginger, pealed
2 Tbsp coconut aminos
1 Tbsp toasted sesame oil
handful of fresh cilantro

Blend together and chill before serving.  (I had mine in the fridge about 1.5 hours.) 

Here's what it looked like on the chicken with the rest of dinner:

 
Chicken:  boneless, skinless thighs seasoned with salt, pepper and garlic powder
Sweet potatoes:  spiralized and seasoned with salt, pepper and fresh cilantro.  Bake 425 for 20-30 minutes
Brocolli
Melon 

***Cooking tip:  When you have something out/dirty/already made, make something else with it.  This is a great example of this.  This chili mayo was put in a jar in the fridge to use for sandwiches this week.  I left some in the Vitamix and made a sauce for supper.  Then I cleaned my Vitamix only once.  I grilled extra chicken that will go on a salad today with the ginger cilantro sauce as a dressing.  Nothing earth shattering, but this really helps to reduce kitchen time and food waste.*** 

Chili Pepper Mayo

Today I wanted to use some chili flavored olive oil I've had for awhile.  I decided to use it in some mayonnaise I made.  The result was wonderful! 
 
Here's what I put in it:
3 large eggs 
1 1/4 tsp dry mustard
1/2 tsp salt
1/4 cup raw apple cider vinegar
1 1/4 cup light olive oil
1/4 cup chili olive oil

Place all ingredients in the vitamix.  Turn on high and slowly pour oil through the lid.  Pour faster when mixture begins to thicken.  Process should take no longer than 60 seconds. Refrigerate and use within 2-4 weeks.


 
This will be great for sandwiches.  I also made a sauce for grilled chicken tonight using this mayo.  Yum!

Almond Pancakes (Egg Free)

As we muddle through the journey of special diets, it's great to have friends by your side!  I asked for an egg free pancake recipe, and one reader delivered.  Thank you!  This recipe is adapted from nuts.com almond pancakes, but so many changes have been made by my friend.  Now I made 1 more.  This recipe has good flavor.  It seems to have the same texture as other almond flour pancakes.  The kiddos thought they were "OK," but I thought they were great.

Almond Pancakes
1/4 cup ground flax seed mixed in 3/4 cup of very warm water (let sit at least 5 minutes)
5/8 cup of cocnut milk
1/3 cup olive oil (I used light)
2 tsp vanilla
1 3/4 cup almond flour
1/4 cup coconut flour
heaping 1/2 tsp salt
2 tsp baking powder
2 tsp cinnamon
dash nutmeg
1 Tbsp coconut sugar or 8 drops of stevia

Mix well.  Set stove at 1/2 heat (325-350 is best); oil the pan; use 1/4 cup measuring cup to pour dough into pan; cook like regular pancakes.  About 3.5 minutes per side.  Serve with fruit on top.

***The instructions for cooking came with the recipe, I have no idea what temp I cooked these on.  Have you ever seen my stove?!?!?!? It has no luxuries like temperature control.  :)***

Salad Dressing

Tonight we picked the first greens of the season out of our garden.  I made a salad with lettuce, spinach and kale.  I always love my aunt's dressing recipe on fresh garden greens, unfortunately it is loaded with sugar.  Here's the original and my paleofied version:

Aunt Eileen's Salad Dressing (original)
1 tsp salt
1/4 tsp garlic powder
2/3 cup sugar
1/2 cup vinegar
3/4 cup salad oil
1/4 tsp celery seed
Combine in pint jar, shake well, and refridgerate.

 Aunt Eileen's Salad Dressing (adapted)
1 tsp salt
1/4 tsp garlic
1 Tbsp honey
15 drops stevia
1/2 cup raw apple cider vinegar
3/4 cup light olive oil
1/4 tsp celery seed

I ate my salad with green onions, zucchini, yellow squash, carrots, peppers and leftover steak.    Pretty sure I could eat this all summer!

Chicken Salad

It's a beautiful day and I got to eat outside today!  Here's what I packed today.  Not too exciting, but another quick & easy lunch idea.

Chicken Salad Lettuce Wraps:
1 cooked and cubed chicken breast
1 stalk celery, chopped
mayo (I didn't measure, but maybe 3Tbsp- 1/4 cup)
1 tsp organic no-salt seasoning
1/2 tsp salt

Also some grape tomatoes and an organic apple.

Steak Marinade, Revisited

About a month ago, I share a recipe for the Best Steak Marinade In Existence.  It was not paleo friendly, so I did some alterations and it turned out great!  I marinaded some low budget steaks in this marinade overnight, and this evening one of the kiddos grilled them.  They were tenderized and flavorful.

Best Steak Marinade In Existence- Paleo Version
1/3 cup coconut aminos
1/2 cup olive oil
1/3 cup lemon juice
1 Tbsp salt
1 1/2 Tbsp garlic (I've used fresh or garlic powder-both work)
3 Tbsp dried basil
1 1/2 Tbsp dried parsley
1 tsp white pepper
few shakes hot pepper sauce

Place all ingredients in blender and blend on high for 30 seconds, until thoroughly mixed.  Pour over steak, cover and refrigerate for up to 8 hours.  Remove from marinade and grill. 
  
We had ours with spiralized red potatoes (not strict paleo) and steamed broccoli.
 

Packing a Lunch

I'm spending most of the day away including over lunch.  Here's what I'm taking.  Taking good, healthy options always makes me feel better and cuts back on cravings.  Plus these are all things I had at home and are already paid for.  I probably will not eat this all, but I can easily bring it home. 
 
Starting in the upper left, going clockwise:
Salmon Salad (made from a leftover grilled filet mixed with homemade mayo and dill weed) 
Mineral water with a Tbsp of lemon juice
V8 I canned last summer
Celery, peppers, carrot, tomatoes (to dip into the salmon or eat alone)
Honey roasted snack mix I made yesterday

Honey Roasted Snack Mix

I saw this recipe on the Vitacost website.  I had all the ingredients on hand, so I tried it out.  I was confused as to when to add the lime juice (the recipe doesn't say), so I put it in with the butter and honey mixture.  This mix has an unusual flavor.  It's not bad, but I don't know if I prefer the flavors together.  I found the lime juice to be a bit overwhelming, so I would cut it in half next time I make it. 

Celery & Cashew Butter

A snack to get me through until a late dinner.  Celery with homemade cashew butter.  I have learned to really like homemade nut butters.  Some people make them in a food processor, I use my Vitamix.

How I make cashew butter:
3 cups roasted, unsalted cashews
1 Tbsp light olive oil

Process cashews until they become butter, add oil and mix a bit more.  Store in the fridge.

Turkey Lettuce Wraps

This was my lunch today.  Simple, but yummy.

Romaine lettuce leaves
Roasted turkey
Sliced avocado
Seasoned mayo (2 Tbsp homemade mayo, 1 tsp organic no-salt seasoning, 1/2 tsp Italian seasoning)

Sweet Potato, Brussels Sprouts & Bacon

In an effort to find egg-free breakfast options, I created this today.

1 sweet potato, grated
1 cup cooked & quartered Brussels sprouts
3 pieces turkey bacon, cooked and chopped
coconut oil
salt & pepper

Melt coconut oil and cook sweet potatoes a few minutes.  Add sprouts & bacon.  Cook a few more minutes & cover until heated through.  Season & serve.

 
This would also be great with a fried egg on top or as a dinner side dish.

Supper Idea

No new recipes to share, but I was so excited about supper last night, I thought I'd share what we had.

Grilled Salmon with Mango Salsa
Grilled Brussels Sprouts
Cooked Spinach
Cooked Carrots
Walnut-Date Bread
 

Matcha Green Tea Latte

I recently was introduced to Matcha green tea, and I love it!  It is a tea powder that can be mixed in about any liquid or added to smoothies.  Why use Matcha green tea?  It's alkalizing, energizing, detoxifying and rejuvenating.  Don't you feel healthier already?  Here's my favorite way to drink it.

Ginger Matcha Green Tea Smoothie:
1 chunk fresh ginger
1 1/2 cup coconut milk
2 tsp matcha green tea
6 drops English toffee stevia

Blend and serve over ice.

All the ingredients ready for the Vitamix.

 
The finished product ready to be poured over ice tomorrow.