Recipe: Sweet and Spicy sticky Chicken

Ingredients:
2lbs chicken thighs, cut into bite size pieces (pic above is whole thighs)
1/2 cup water
2 teaspoons sesame oil
1/4 cup white wine
2 tablespoons chili garlic sauce
1 clove garlic, minced
2 tablespoons soy sauce
1/4 teaspoon xanthan gum
1/3 coconut palm sugar
1/4 ground ginger
1/4 onion powder

Directions:
Cut chicken into bite size pieces and season with salt and pepper, cook on stove top until no longer pink. Set aside.
Add water, sesame oil, wine, chili garlic sauce, garlic, soy sauce, xanthan gum, coconut sugar, ginger, and onion powder to wok and mix with whisk until xanthan gum is completely dissolved. Cook sauce on medium-high heat until it thickens. Add chicken to coat in sticky sauce, serve.

Recipe: Cod

Ingredients:
4 Cod filets
3-4 tablespoons olive oil
1 lemon, sliced
1/2 cup cherry tomatoes, sliced in half
1 clove garlic, minced
1 teaspoon thyme

Directions:
Preheat oven to 400.
In bowl, combine olive oil, lemon, tomatoes, garlic, and thyme. Place cod in baking dish and add mixture, flipping fish to coat both sides. Layer the lemon slices on top of cod and place in oven. Bake 15-25 minutes, or until it flakes with a fork.

I served mine with a cheese stuffed poblano pepper.
Just cut off the top, hollow, stuff with cheese and wrap in foil. Place in the oven with cod.

Recipe: Cauliflower Rice with Broccoli

Ingredients:
12oz bag of frozen cauliflower rice
12oz bag of frozen broccoli
1/2 onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1 yellow bell pepper, diced
4 eggs
4 tablespoons soy sauce
2 teaspoons sesame oil
1-2 teaspoons olive oil
1-2 tablespoons ginger

Directions:
In nonstick skillet add olive oil and scramble eggs. When cooked, not overdone, remove from heat and set aside.
In a bowl, mix sesame oil, soy sauce, and ginger. Set aside.
In same skillet, or wok (I use a wok), combine cauliflower rice, broccoli, onion, garlic, and bell peppers. Cook until veggies start to soften. Add soy sauce mixture and eggs, cooking until liquid is fully reduced, approximately 5 minutes.

Recipe: Caveman Chili

Ingredients:
2 pounds ground pork
1/2 pound bacon
1/2 onion
1 green bell pepper
1 red bell pepper
1 can (14.5 oz) diced tomatoes
1 can (6 oz) tomato paste
1 package chili seasoning
(for the following I did not measure, but I would start with 1/8 teaspoon and adjust to your liking)
garlic powder
onion powder
cayenne pepper
1/2 cup water

Directions:
Cook ground pork and bacon in skillet until done.

Drain.

Add onion, bell peppers, tomatoes, tomato paste, seasoning packet, garlic powder, onion powder, cayenne pepper, and water. Cook on low and stir occasionally so you don't burn. Continue to simmer until veggies are tender. Add more water as needed.

Stir fry Cabbage

As a kid I hated Cabbage. Loathed it. My grandma boiled it every week and the smell would make me gag. I still don't like the smell of boiled cabbage but I do love stir fry cabbage. And this is for those of you who have asked how I make this. It's very simple, really.

1/2 head of cabbage
1 red bell pepper
1/2 onion
1 medium tomato
salt
pepper

Heat a small amount of olive oil in pan, add bell pepper, onion, and cabbage. Stir in just a pinch of salt and pepper to taste, I go heavy on the pepper because I'm a pepper lover. Once your cabbage, onion, and bell pepper start getting soft add in the tomato and cook to your liking. I prefer mine to still have a slight crunch to it.

That's it. Simple, right?
Enjoy!