Coconut Cauliflower "Rice"

I just have to share a funny story before we get to the coconut cauliflower "rice" because it is too funny. I apologize if you are friends with me on Facebook because you probably already heard about it but who cares laugh at me again, it is okay.

So I went to the gym today to run and as I start my run, I realize that I am going to have an issue with my panties. They just don't fit anymore due to the weight loss and with every step, they are rolling down my booty. So annoying but what is a girl to do? I decided to just let them do what they are going to do. Eventually they settle around my hips just under my booty. So I continue to run. Yes it was uncomfortable but I pressed on. At around the 1 mile mark I decide to pull them up so I reach down to grab said panties around my hips only to discover that not only have my panties rolled down around my hips but that they have taken my pants right along with them thus revealing my back side to the gentleman behind me on the elliptical. Yes, go ahead and laugh. I showed my full moon to a stranger. Well, you'd think I must have run screaming from the gym right? No I simply pulled up my pants, walked to the bathroom took off those granny panties and returned to finish my run commando. My old self would have been mortified but the new more confident me, thinks it is funny. That man behind me got a pretty good show if you ask me, my booty is looking pretty good these days thanks to the PINK workouts.

Coconut Cauliflower"Rice"
1 head of cauliflower
1 tbsp. minced garlic
1 tbsp. minced ginger
1/2 cup chopped yellow onion
1 tbsp. coconut oil
1/4 cup unsweetened coconut
1/2 cup coconut milk
Salt and Pepper to taste

Method
Start by taking the cauliflower florets off the head.

Take the florets and put them in the blender or food processor.

Pulse the florets until they are chopped and resemble rice.

Add the coconut oil, onion, garlic and ginger to a large pan and saute until the onion has softened.

  Add in the cauliflower "rice" and Stir to combine.

Add in the coconut milk.

Cover and let simmer/steam for about 5-10 minutes.

Uncover and let simmer for a few more minutes just to let any standing liquid evaporate.

Taste the "rice" and add salt and pepper if you feel it is necessary.

Stir in the unsweetened coconut.

Serve with the Sticky Chicken I posted yesterday and enjoy!

Sticky Chicken

I had a great weekend, I went with my daughter on a mother daughter camping trip and had a blast! For the first time in a very long time, I felt comfortable in my own skin. I wasn't ashamed of how I looked, I had more energy than I think I have ever had. I even participated in a relay race on the beach which included doing crab crawls for about 100 feet and thanks to Jenna I kicked booty at those crab crawls. Boy was my back and shoulders sore the next day though. We had a blast and the weather was great but not much cooking happened other than things I have previously posted so I apologize for my absence here.  I am back though and today's recipe is worth the wait, it is so yummy!

Today's recipe is inspired by traditional sticky chicken which is usually made by marinating chicken in soy sauce, garlic, ginger and lots of sugar. I decided to make a version that is much more healthful by using Medjool dates in place of the sweetener and subbing in Bragg's Amino's for part of the soy sauce to limit the amount of sodium in the dish. While the chicken wasn't technically sticky, the flavor was out of this world good and would make for some great shish-kabobs on the barbeque this summer. I just baked mine in the oven and served along side some coconut cauliflower "rice" and stir-fried vegetables. I will share how to make the coconut cauliflower "rice" tomorrow.

Sticky Chicken (Serves 4-5)
4-5 boneless skinless chicken breasts totaling about 20 ounces
2 tbsp. minced garlic
2 tbsp. minced ginger
2 tbsp. tomato paste
2 tbsp. balsamic vinegar
2 tbsp. soy sauce
2 tbsp. Bragg's Amino Acid
3 Medjool Dates

Method

Start by putting your dates in a little warm water to help soften and re-hydrate. Set aside for about 15 minutes while you cut your chicken.

Next, clean your chicken and cut it into strips, or leave it whole, it doesn't really matter. I cut mine in strips intending to put it on skewers for kabobs but then got lazy and just threw them in the oven.

After the chicken is cut, you are going to make the marinade. Take the dates that have been softening and remove the pit, then add them to your blender along with a couple tablespoons of the water they were soaking in and blend them up until a paste is formed.

To a bowl, add the garlic, ginger, tomato paste, date paste, soy sauce, Bragg's and balsamic vinegar. Stir to combine.

Add in your chicken and stir to coat, making sure all pieces and all sides are covered in marinade.

Marinate in your refrigerator any where from 2 to 8 hours. I let mine sit for about 3 hours and it was super flavorful and yummy.

Ideally these would be grilled but if you are lazy like me, go a head and bake them in the oven at 375 degrees for about 20 minutes or until they are cooked through. If your chicken is thicker than mine it will take more time, if it is thinner it will take less.

Serve with your favorite sides and Enjoy!