Bad Food Gone Good.
This is my first BFGG post. I couldn’t help it – this was so. ridiculously. delicious. I have always loved the flavors of Asian-born, American-bred food, but I don’t care so much for the mystery ingredients that come with it.
The buy-in for being gifted the following recipe is – you must read my Disclaimer:
***Disclaimer: I DO NOT advocate “substitute” foods. Seeking a “substitute” for bread, pasta, chips, rice, and sugary candies completely misses the point, and you end up with something overprocessed or poorly portioned. (Even a bag of dried fruit equates to more whole fruits than you’d eat in a week!) The proportions in which one eats “real,” whole foods is what helps spur changes in body composition. (Read: Looking better naked.)
The idea of “cheats” gives me sour stomach. The whole “cheat” mentality sets you up for failure and backslides by pitting food you “like” (cheats) against food that’s “healthy” (food you force yourself to eat?) The point is to allow yourself to love the things that are good for you and develop a sense for what keeps you running optimally. It’s possible.***
So, on to this dish, which was a “Treat.” NOT a “cheat.” Because oh, my goodness, was this delicious and FUN to create – and devoid of the backsliding and self-loathing that accompany those ridiculous “cheats.” This recipe uses Cauliflower rice – easy, simple, health-conscious, and absolutely delicious. Oh my gosh you guuuyyyss, this was so good.
I used a few ingredients – Wheat-free, gluten-free Tamari sauce and Sunbutter – that are reserved for rare and special occasions because they fall under the “substitute food” umbrella. This would be perfect to make for friends – a delicious, BFGG dinner that doesn’t scream “LOOK AT ME! I EAT HEALTHY!”
STEP 1 – Make the sauce.
The sauce was adapted from this delicious recipe.
4 Tbs. Sunbutter (found at most grocery stores)
4 Tbs. coconut milk (look for CM containing only coconut, water, and guar gum)
2 tablespoons water
Juice from 1 lime
1 garlic clove, minced
1 Tsp. Red Curry Paste (ingredients: Red chili pepper, garlic, lemongrass, ginger, salt, shallot, spices, lime)
2 Tbs. Coconut Aminos (try Whole Foods)
1/2 tsp. minced ginger (“minced” means “chopped real small.”)
Combine all and blend. Play around with proportions if you want certain flavors to sing. Set aside.
STEP 2 – Make the cauliflower rice.
Put cauliflower florets in the food processor and pulse until it looks like this:
STEP 3 – Get the meat portion cooking.
Combine the following in a large pan and saute over medium heat until fully cooked:
2 Tbs. Unrefined Coconut Oil (at most grocery stores)
3 chicken breasts, cut into cubes and marinated in lime juice and a dab of Tamari
2 cups Shiitake mushrooms
Rings of Vidalia onion, to taste
STEP 4 – Get the veggies going.
Lightly steam the vegetables, if desired, then saute the following for 10 minutes:
2Tbs. Coconut Oil
1 Tbs. Coconut Aminos
Water chestnuts, sliced
Sugar snap peas
Once the chicken and veggies are done, drain any excess liquid and put aside in separate dishes. Top the chicken portion with a drizzle of the Sunbutter Sauce. Set everything aside.
STEP 5 – Give the rice some pep.
Add the rice to one of the now-empty saute pans with a bit of coconut oil and a shot of Tamari or the Sunbutter Sauce. Cook for about 5 to 10 minutes, allowing the flavors to meld. Set aside.
STEP 6 – other stuff.
Add a blob of coconut oil to one of the pans over medium heat. Crack 2 eggs in the pan with the desired servings of meat, vegetables and rice. Stir it all up until the eggs are cooked and it looks like a hot delicious mess. Serve with some Butter Leaf Lettuce to make wraps or enjoy on its own drizzled with the Sunbutter Sauce.
Lots of instructions, but actually quite simple. And incredibly good! Better than the real thing.
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