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Hi.

Welcome to my blog. I create and share Allergen Free and Special Diet recipes (Paleo/Keto/Vegerarian and Vegan) to provide delicious options so no one is ever left out! Food is happiness and you’ll find a lot of that here! <3

Paleo Takeout Favorites: Cashew Chicken Curry, Lemongrass Chicken Curry, Chinese Orange Chicken &amp; Sweet &amp; Sour Chicken.

Paleo Takeout Favorites: Cashew Chicken Curry, Lemongrass Chicken Curry, Chinese Orange Chicken & Sweet & Sour Chicken.

Its fake-out takeout time!! These are my favorite dishes when it comes to eating out at Thai or Chinese restaurants. Recreating them in a healthier was a blast and the results were extremely delicious.

Pick one or make them all! - they are all flavor packed. You wont believe the texture of the fried chicken in the two chinese dishes!

Cashew Chicken Curry

In a large skillet over medium high heat melt 2 tbspcoconut oil, once hot add 1 lb boneless skinless chicken thighs, chopped into 1 inch cubes, and cook through, about 6-8 minutes.  Remove chicken from skillet and set aside, to the hot skillet add an additional 1 tbsp coconut oil and 1 diced smallonion, cook 7-8 minutes or until soft.  Once the onions are soft add to the skillet 2 tbsp curry powder, 2 tbsp garam masala, 1 tsp sea salt and ½ tsp black pepper and stir to coat.  Return the chicken to the pan stirring well to incorporate with the spices, also add 1-13oz can coconut milk or 1 ½ cups heavy cream, ½ cup plain yogurt (or Dairy Free) and ½ cup chicken sauce and stir well.  Allow the chicken and sauce to cook for 10-15 minutes or until the liquid has been reduced by half.  Remove from heat, stir in 1 cup roasted cashews and allow to sit for 5 minutes before serving.  Garnish with additional cashews, thai basil and serve alone, with rice or cauliflower rice.  Can be stored covered in the fridge for up to three days.

 

Lemongrass Chicken Curry

In a large bowl whisk together 3 tbsp fish sauce or coconut aminos and 2 tbsp honey and to the bowl add 1 lb boneless skinless chicken thighs, chopped into 1 inch cubes, and marinate in the fridge for 10 minutes. Place a large wok or deep sided skillet over high heat and melt 2 tbsp coconut oil, once hot add 3 minced garlic cloves and 2 tbsp minced lemongrass paste and cook for about 30 seconds before adding in the chicken and marinade.  Cook the chicken until white on all sides then add to the wok 2 diced onions, 1 tbsp curry powder, 1 tsp sea salt and ½ tsp black pepper.  Continue cooking for an additional 5-7 minutes until chicken is cooked through and onions are soft.  Garnish with fresh onion rings and thai basil and serve alone, with rice or cauliflower rice.  Can be stored covered in the fridge for up to three days.

Chinese Orange Chicken:

In a large bowl whisk together 1 cup chicken broth, ½ cup orange juice, ½ cup + 1 tbsp honey, ⅓ cup coconut aminos, ¼ cup rice vinegar, 1 tbsp orange zest, 1 tsp sriracha sauce, ½ tsp sea salt, ¼ tsp black pepper and ¼ tsp ground ginger, remove ⅔ cup marinade and place into another bowl with 1 lb boneless skinless chicken thighs, chopped into 1 inch cubes, and marinate in the fridge for 10 minutes. While the chicken marinates bring the remaining marinade mixture to a boil in a large deep sided skillet, then add 2 tbsp sweet potato or potato starch to 2 tbsp water and whisk into boiling sauce.  Allow to thicken for 1-2 minutes then reserve over low heat.  Once the chicken has marinated dip each piece into a bowl with 2 beaten eggs then into a large zip top bag containing 1 cup sweet potato or potato starch, once all the chicken has been dipped in the egg close the bag and shake to coat.  In a deep sided saucepan add 1 ½ cups palm shortening and allow to get hot, about 5-7 minutes.  Doing only 4-5 pieces at a time fry the chicken chunks for 3-4 minutes or until golden and crispy, remove and allow to drain on a paper lined plate.  Once all the chicken has been fried add to the skillet of sauce and toss to coat and combine.  Garnish with additional orange zest and serve alone, with rice or cauliflower rice. Can be stored covered in the fridge for up to three days.

 

Sweet & Sour Chicken or Pork

In a large skillet over medium high heat whisk together ½ cup rice vinegar, ½ cup honey, ¼ cup organic ketchup and 2 tbsp coconut aminos and bring to a low boil then add 2 tbsp sweet potato or potato starch to 2 tbsp water and whisk into boiling sauce.  Allow to thicken for 1-2 minutes, carefully stir in 1-8oz can crushed pineapple then reserve over low heat.  Place 1 lb boneless skinless chicken thighs, chopped into 1 inch cubes, into a bowl with 2 beaten eggs then into a large zip top bag containing 1 cup sweet potato or potato starch, once all the chicken has been dipped in the egg close the bag and shake to coat.  In a deep sided saucepan add 1 ½ cups palm shortening and allow to get hot, about 5-7 minutes.  Doing only 4-5 pieces at a time fry the chicken chunks for 3-4 minutes or until golden and crispy, remove and allow to drain on a paper lined plate.  Once all the chicken has been fried add to the skillet of sauce and toss to coat and combine.  Garnish with additional pineapple and serve alone, with rice or cauliflower rice.  Can be stored covered in the fridge for up to three days.

 

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