Creamy Chicken and Rice

Serves 4 people 

Ingredients:

• 1 large head of Cauliflower (“Paleo Rice”)
• 2 Chicken Breasts
• 2 Cups Chicken Broth
• 2 Cups Almond Milk
• 1 Tbsp Salt
• 1 tsp. Black Pepper
• 1 Celery Stalk
• Optional: Carrots

Process:

1. Place Chicken, Milk, Broth, Salt and Pepper in a crock pot and cook on low heat for 2 hours
2. In a food processor, pulse the Cauliflower florets until they are small and a rice like consistency
3. After two hours add your Cauliflower and Vegetables
4. Cook for 2 more hours on low heat
5. Add more Salt and Pepper to taste if you want and use two forks to shred the chicken
6. Mix everything together and serve using a slotted spoon if you don’t want too much creamy broth

Don’t forget to get out and play!

Mini- Meatloaf

Ingredients: 

•  1 LB. Ground meat ( I used beef)
• 1/2 green pepper, chopped finely
• 2 cloves of Garlic, minced
• 7oz. tomato sauce
• 1 egg
• sea salt and pepper to taste

Process:

1.) Put all ingredients in a large bowl. Stir well.
2.) Fill medium size muffin pan 3/4 of the way up with    meatlof.
3.) Brush with a little left over sauce.
4.) Bake for 20 minutes.

Cauliflower Rice:

• 1/2 head of cauliflower
• 1 TBS coconut oil (any oil will do but I use coconut for Paleo)
• 1 clove garlic, minced
• 1tsp Sea Salt
• 1tsp Pepper
• 1 tsp Rosemary

I used half of a head of Cauliflower to serve 2 people. It was enough for 4 servings!

Process:

1.) Wash cauliflower and de-root it.
2.) Cut it in half and place florets in a food processor. Grind it until it is a small rice consistency.
3.) In a skillet add oil and garlic. Allow to saute for 3 min.
4.) Add Cauliflower rice to the skillet and allow to Saute for 5 more minutes. Mix often and do not let it brown.
5.) While the rice is cooking you can add fresh seasonings. I chose to add Pepper, Rosmary and Sea salt.

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