Savory Cauliflower Fried Rice with Pork Chops

Ingredients:

1 head organic cauliflower – steamed
1/2 red onion – minced
3 garlic cloves – minced
2 tbsp fresh basil – diced
1 egg
2 tbsp coconut flour
1 tsp sea salt
black pepper to taste
3-4 tbsp coconut oil

Directions:
In a large mixing bowl, add the minced onions, garlic, and basil.  Place the steamed cauliflower in the bowl as well and add the egg, coconut flour, salt, and pepper.  Using a potato masher, mash the cauliflower down to the consistency of rice.  Mix all the ingredients well.  Heat the coconut oil in a large skillet over medium high heat.  Add the cauliflower rice and saute for 7-10 minutes or until the “rice” starts to crisp up a little and the onions are tender.  Remove the rice and keep warm in the oven.

Pork Chops
4 pork chops (I used thin cut pork chops, they cook faster…)
2 tbsp olive oil
pinch of sea salt
black pepper to taste
2 tbsp coconut oil

In a large mixing bowl, drizzle the pork chops with the olive oil, add the salt and pepper, and let the pork chops sit (if you have time) in the fridge for about an hour.  In the same skillet as you cooked your cauliflower rice in (no need to even clean it), add the coconut oil and heat over medium high.  Sear the pork chops for 5-7 minutes on each side.  Slice and serve on top of the cauliflower rice and drizzle with the walnut pesto sauce.

Pesto Sauce
4 oz fresh basil (3 ½ cups)
1 cup walnut halves and pieces
6 garlic cloves
1 cup olive oil
1 tsp sea salt
Juice from ½ a lemon

In a food processor add the walnuts, garlic, sea salt, and olive oil.  Process until smooth.  Add the basil and lemon juice and process again until smooth.  Slice the chicken and spoon the pesto sauce on top to serve.

 Delicious!!!!
http://everydaypaleo.com/2010/09/27/how-hot-is-your-kitchen-another-cooking-demo/

Almond crusted chicken

Ingredients:
2 pieces of chicken breast(butterfly and slice in quarters)
4 cloves of fresh minced garlic
parsley, salt, pepper to taste
1/4 cup almonds, grind to small pieces
2 Tbsp Coconut oil

Directions:
Heat oil and garlic on med-high heat until very hot
mix salt/pepper/parsley on chicken
saute chicken for 5 minutes a side on med-high(sprinkle almond pieces while cooking)
serve with fresh broccoli or any other veggie enjoy:)

Egg muffis(Courtesy of Kristy) just tweaked it a bit

Ingredients:
pam spray
4 whole eggs
1 cup whites
salt/pepper/garlic powder
1 tp cream or non dairy cream
1 lb sausage or any meat you want
half cup green onions
half cup mushrooms

Directions:
Heat oven to 350
saute meat until brown
mix together all eggs, salt/pepper/garlic/cream, mix well
when meat is done, set aside and saute veggies.
grease muffin pan and scoop egg mixture about half full in the pan
add meat and veggies and then pour any remaining eggs over until full
bake 15 minutes
enjoy!

Flank steak with hot pepper squash

Ingredients:
1.5 lbs flank steak
2 whole squash
1 red pepper
1 tea sp Cheyenne pepper
EVOO
salt and pepper to taste (I use garlic powder in replace of salt)
handful of fresh chives
about 2 cloves of fresh garlic, minced

Directions:
1. heat broiler to 500 deg
2. salt and pepper steak
3. broil about 5 minutes each side(watch carefully, cooks fast)
4. while that's cooking heat EVOO on med high. when pan is hot add chopped red pepper,garlic, squash, and saute until desired texture.
5. add Cheyenne pepper to taste on veggies(only need a tiny amount unless you enjoy it)
6. top veggies w fresh chives and enjoy
7. when meat is done, let rest for 5 minutes before slicing