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Spicy Paprika & Lime Chicken . Made by @eatdrinkpaleo Check her blog . Please allow 1 hour to marinate the chicken. Ingredients 900g (about 2lbs) chicken tenderloins Coconut oil for frying For the marinade 5 tsps sweet paprika 1 tsp cayenne pepper or chill powder 1½ tsp Celtic salt or sea salt 1 tsp Allspice (optional but very nice) 1 tsp coriander seeds powder (you can grind coriander seeds with mortar & pestle) 1 tsp black pepper 3 tbsps olive oil 2 garlic cloves, finely diced 2 tsps tomato paste/puree 2 limes (zest + juice from one lime for the marinade and juice from the second when serving) Instructions Mix all marinade ingredients in a large bowl. Rinse the chicken and cut larger pieces in half keeping. Using your hands, rub the pieces of chicken with the marinade. Leave in the bowl, wrap with cling wrap and set aside for at least one hour before grilling..in the fridge. If using a grill plate or a frying pan on your stove, heat one teaspoon of coconut oil until sizzling hot. Fry chicken pieces for 4 minutes on each side and then remove to a plate to rest. Make sure not to overcrowd the frying pan or you will end up with too much meat juice and you will end up with stewed rather than grilled chicken. If using a BBQ, heat the plate to sizzling hot and either spray with olive oil or brush with coconut oil. Place chicken pieces on the plate with a little space in between and cook for 4 minutes on each side on medium/high heat with the lid on. Remove cooked chicken to a serving plate and drizzle with lime juice before serving. . Serves: 5-6 Prep time: 10 mins Cook time: 15 mins Total time: 25 mins

April 7, 2016 by Shawn Dady in Sunset Blvd. Studios Blog | Comments Off on Spicy Paprika & Lime Chicken . Made by @eatdrinkpaleo Check her blog . Please allow 1 hour to marinate the chicken. Ingredients 900g (about 2lbs) chicken tenderloins Coconut oil for frying For the marinade 5 tsps sweet paprika 1 tsp cayenne pepper or chill powder 1½ tsp Celtic salt or sea salt 1 tsp Allspice (optional but very nice) 1 tsp coriander seeds powder (you can grind coriander seeds with mortar & pestle) 1 tsp black pepper 3 tbsps olive oil 2 garlic cloves, finely diced 2 tsps tomato paste/puree 2 limes (zest + juice from one lime for the marinade and juice from the second when serving) Instructions Mix all marinade ingredients in a large bowl. Rinse the chicken and cut larger pieces in half keeping. Using your hands, rub the pieces of chicken with the marinade. Leave in the bowl, wrap with cling wrap and set aside for at least one hour before grilling..in the fridge. If using a grill plate or a frying pan on your stove, heat one teaspoon of coconut oil until sizzling hot. Fry chicken pieces for 4 minutes on each side and then remove to a plate to rest. Make sure not to overcrowd the frying pan or you will end up with too much meat juice and you will end up with stewed rather than grilled chicken. If using a BBQ, heat the plate to sizzling hot and either spray with olive oil or brush with coconut oil. Place chicken pieces on the plate with a little space in between and cook for 4 minutes on each side on medium/high heat with the lid on. Remove cooked chicken to a serving plate and drizzle with lime juice before serving. . Serves: 5-6 Prep time: 10 mins Cook time: 15 mins Total time: 25 mins


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Beef With Broccoli . Made by @foodiecrush ❤️ follow her @foodiecrush . SERVES 4 Ingredients 1-1/4 pound flank or sirloin steak, cut very thin against the grain (very lean cut) ½ cup + 2 tablespoons reduced sodium gluten-free Tamari, divided 2-1/2 tablespoons Bob’s Red Mill Gluten-Free Sweet Rice Flour, divided ¾ cup gluten-free chicken broth ¼ cup brown sugar 1 tablespoon rice vinegar 1 teaspoon sesame oil 3 cloves garlic, minced ½ teaspoon ground ginger ½ teaspoon red chili pepper flakes (or more or less) 4 cups broccoli florets 1 red bell pepper, seeded and sliced ¼ cup water 2 tablespoons grapeseed or vegetable oil, divided Cooked rice of choice, for serving Sesame seeds for garnish Green onion, chopped for garnish . Instructions Add steak, 2 tablespoons gluten-free Tamari, and 1 tablespoon Sweet Rice Flour to a large Ziplock bag then seal and squish to evenly coat. Place bag into the refrigerator to marinate for 20 minutes. Meanwhile, add remaining ½ cup gluten-free Tamari, remaining 1-1/2 tablespoons Sweet Rice Flour, chicken broth, brown sugar, rice vinegar, sesame oil, garlic, ground ginger, and red chili pepper flakes to a bowl then whisk to combine and set aside. Heat a large wok or non-stick skillet over high heat then add water and broccoli. Stir fry until broccoli is crisp tender, 2-3 minutes, then remove to a plate and set aside. Repeat the process with the red bell pepper. Heat 1 tablespoon grapeseed oil in wok then add ½ the marinated beef in one layer. Let sit undisturbed until seared, 30 seconds, then stir fry until just barely cooked through (some pink still showing is ok.) Remove to plate with broccoli then cook remaining beef in remaining 1 Tablespoon oil, and then add to plate. Add sauce to wok then simmer until slightly thickened, 2-3 minutes. Add cooked broccoli and beef back into wok then stir to combine. Garnish with sesame seeds and green onion. Serve over cooked rice.

November 16, 2015 by Shawn Dady in Sunset Blvd. Studios Blog | Comments Off on Beef With Broccoli . Made by @foodiecrush ❤️ follow her @foodiecrush . SERVES 4 Ingredients 1-1/4 pound flank or sirloin steak, cut very thin against the grain (very lean cut) ½ cup + 2 tablespoons reduced sodium gluten-free Tamari, divided 2-1/2 tablespoons Bob’s Red Mill Gluten-Free Sweet Rice Flour, divided ¾ cup gluten-free chicken broth ¼ cup brown sugar 1 tablespoon rice vinegar 1 teaspoon sesame oil 3 cloves garlic, minced ½ teaspoon ground ginger ½ teaspoon red chili pepper flakes (or more or less) 4 cups broccoli florets 1 red bell pepper, seeded and sliced ¼ cup water 2 tablespoons grapeseed or vegetable oil, divided Cooked rice of choice, for serving Sesame seeds for garnish Green onion, chopped for garnish . Instructions Add steak, 2 tablespoons gluten-free Tamari, and 1 tablespoon Sweet Rice Flour to a large Ziplock bag then seal and squish to evenly coat. Place bag into the refrigerator to marinate for 20 minutes. Meanwhile, add remaining ½ cup gluten-free Tamari, remaining 1-1/2 tablespoons Sweet Rice Flour, chicken broth, brown sugar, rice vinegar, sesame oil, garlic, ground ginger, and red chili pepper flakes to a bowl then whisk to combine and set aside. Heat a large wok or non-stick skillet over high heat then add water and broccoli. Stir fry until broccoli is crisp tender, 2-3 minutes, then remove to a plate and set aside. Repeat the process with the red bell pepper. Heat 1 tablespoon grapeseed oil in wok then add ½ the marinated beef in one layer. Let sit undisturbed until seared, 30 seconds, then stir fry until just barely cooked through (some pink still showing is ok.) Remove to plate with broccoli then cook remaining beef in remaining 1 Tablespoon oil, and then add to plate. Add sauce to wok then simmer until slightly thickened, 2-3 minutes. Add cooked broccoli and beef back into wok then stir to combine. Garnish with sesame seeds and green onion. Serve over cooked rice.


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