Jalapeno Chicken

My friend, Kelley, offered me this recipe after hearing about my overabundance of jalapenos.  This is one of her favorites, and I can see why! This meal is really outstanding. A perfect blend of sweet and spicy. Plus, I always love using rotisserie chicken to cut my prep time. The original recipe calls for soba noodles, but zucchini noodles taste so good mixed with the chicken, I can't image it getting any better! Enjoy!

Serves 2.

Ingredients
1 jalapeno, cored and seeds removed
1/4 cup fresh cilantro, tough stems removed
1/4-1/3 cup raw honey, liquified
1/4 cup water
1/2 tsp sea salt
1/4 tsp freshly ground black pepper
1/2 large rotisserie chicken, torn into small pieces
1 tsp coconut oil
2 large zucchini squash
3 Tbsp coconut aminos
2 tsp sesame oil
2 tsp fresh grated ginger

Preparation

1. Prepare zucchini noodles by shaving one side with a peeler (I use one like this OXO Y-peeler) or mandoline (like this OXO slicer). Discard (or compost) the outer layer and continue shaving long, thin strips until you reach the seedy core. Flip the zucchini and repeat the process on the opposite side. When you reach the center, repeat the same process on either side until all you have left is the core. Chop up the core and reserve to saute with your eggs in the morning.
2. Stack the thin ribbons and cut lengthwise into 2 or 3 strips or "noodles." Set aside in a medium bowl.
3. In the bowl of a food processor, combine jalapeno, cilantro, honey, water, salt, and pepper. Process until smooth.
4. Place chicken in a medium bowl. Add jalapeno mixture and stir gently to combine.
5. Warm coconut oil in a large skillet. Add zucchini noodles and saute 5 minutes. Add aminos, sesame oil, and ginger, tossing to combine. Saute for 2 minutes. 
6. Add chicken mixture, tossing gently to combine. Cook for an additional minute or until heated through.
7. To serve, divide mixture evenly among two shallow bowls. Garnish with cilantro, if desired.

Paleo Pad Thai

I love Pad Thai and was able to hunt down a great paleo recipe to use as the base for this meal. It is prepared totally on the stovetop, so there's no need to turn on the oven--which is great on a hot summer day. I was surrounded by chaos while preparing this meal, and had many starts and stops, so I don't have a good gauge for the length of preparation. I would say the vegetable noodle prep takes most of the time. If you have time during the day, you can do a little at a time. Also, have all of the sauce ingredients measured and ready when the chicken is cooking. The chicken thighs worked great, but you could also substitute shrimp, steak, or duck.

Adapted from www.ultimatefitcamp.com.


Serves 4.

Ingredients
1 pound boneless, skinless chicken thighs
1/4 cup coconut oil
3 medium to large zucchinis
3 large carrots
1 medium onion, peeled and sliced thin
4 cloves garlic, minced
2 Tbsp fresh ginger, minced
4 Tbsp almond butter (My absolute favorite is Once Again Raw Creamy Almond Butter.)
1/3 cup sliced almonds
1 chipotle chili pepper in adobo sauce, pureed*
1 lime, juiced
2 green onions, white and green parts sliced thin

*When ordering Thai, we usually specify the spiciness level with stars, with 1 star being the least spicy. One chili pepper provides 1/2 to 1 star's worth of spice. To increase the spice level, add another chipotle pepper or season with red pepper flakes.

Preparation

1. Cut zucchini into ribbons with a Y-peeler. First, trim the ends, then slice lengthwise on one side until you reach the seedy core. Discard the outer skin. Peel the opposite side in the same manner, then repeat on the remaining two sides. You will be left with the core, which I highly encourage you to dice right away and refrigerate to toss in with your eggs in the morning. Stack the ribbons and slice lengthwise into 3 or 4 noodle-like pieces with a sharp knife. Transfer "noodles" into a large bowl.
2. Trim carrot ends. Use a vegetable peeler to peel carrot directly into the large bowl, discarding outer peel.
3. Warm coconut oil in a large skillet. Add chicken thighs and cook until browned on both sides and cooked through, about 10 minutes total. Remove from skillet, slice into bite-sized pieces, and keep warm.
4. Add onions to pan and saute for 2 minutes or until they begin to soften and become translucent.
5. Add almond butter, ginger, chipotle chile, and lime juice. Stir to combine and simmer for 1 minute (mixture will be thick). 
6. Add zucchini and carrot noodles and stir to distribute the sauce throughout the noodles. Add an additional 1 Tbsp coconut oil if the mixture seems dry. Cook for 10-15 minutes, stirring occasionally, until vegetables are cooked through to an al dente texture.
7. Add chicken back to the pan and stir to combine.
8. To serve, spoon pad thai evenly among plates or shallow bowls. Sprinkle with green onions. Garnish with a lime wedge.

Zucchini Ribbons with Mint, Cucumber, and Lemon

Zucchini and cucumbers were in my CSA basket yesterday and this is a perfect way to enjoy them. I
like cutting my zucchini into ribbons to eat either sauteed or, in this case, raw. The thinner the better for this recipe. My mandoline was not cutting the ribbons thin enough so, about midway through, I switched to my Y-peeler and was much happier with the results. I am very lucky to have a neighbor who grows mint--and is very generous with it. (Thanks, Michelle!) This recipe makes a lot, so feel free to scale it back or enjoy the leftovers the next day. The bright flavors of this dish are the perfect complement to the Persian-spiced chicken kabobs.

Adapted from epicurious.com.


Serves 6.

Ingredients
6 small to medium zucchini squash, green or yellow, sliced with a mandoline or Y-peeler into thin ribbons (I found my Y-peeler gave me a better cut.)
1 large cucumber, peeled, seeded, and diced
1 cup Vidalia or Maui onion, finely chopped (about 1/2 large onion)
1 1/2 cups loosely packed fresh mint leaves, coarsely chopped, divided
2 tsp finely grated lemon peel
4 Tbsp fresh lemon juice (I just got the OXO juicer and LOVE it!)
2 Tbsp walnut or olive oil
sea salt
freshly ground black pepper

Preparation

1. Place zucchini slices in a large bowl.
2. Add cucumber, onion, 1/2 of chopped mint, and lemon peel. Stir gently to combine.
3. Whisk lemon juice and oil in a small bowl, pour over zucchini mixture and toss to coat.
4. Season with salt and generously with pepper.
5. Cover and refrigerate for 1-3 hours to allow flavors to combine.
6. To serve, divide mixture evenly among plates. Garnish with remaining mint.