​I am zero for two with these last two meal prep recipes. This Pineapple Fried Cauliflower Rice did not turn out as good as I had hoped. Although, I did just come back from the hospital and a week of not being able to eat much at all, so my taste buds and appetite are off. Also, I didn't measure some of the ingredients, I left the cauliflower rice cook for too long, and I did not opt for using the optional egg and toasted cashews. Basically I am still not back to normal and it was definitely me who messed up a perfectly good recipe. So my review of this means nothing. Just to note, I made some chicken on a separate frying pan and threw that in there for some protein. I'll probably give this one another try when I am back to feeling my normal self again.

Pineapple Fried Cauliflower Rice
Ingredients:

• 3 Tbsp coconut aminos or tamari coconut aminos (I use Bragg Liquid Aminos)
• 1 Tbsp sesame oil
• 1/2 tsp grated ginger
• 1/4 tsp turmeric
• 2 Tbsp coconut oil or extra virgin olive oil
• 4 green onions, sliced and separated in half
• 2 cloves garlic, minced
• 2 carrots, chopped
• 1/2 cup frozen peas
• 3 cups cauliflower rice
• 2 cups fresh pineapple, diced
• 1/4 tsp black pepper
• optional: 1 egg
• topping: 1/2 cup cashews, toasted

Directions:

1. Make the cauliflower rice by chopping fresh cauliflower into florets and adding to a food processor. Pulse the cauliflower until it's formed into rice, add to a bowl and set aside.
2. Make the sauce by whisking the coconut aminos/tamari, turmeric powder, and ginger together and set aside.
3. Toast cashews by spreading out on a baking sheet and baking in the oven or toaster oven on 350f degrees for approx. 10 minutes until golden - watch carefully to not burn! Set aside.
4. To a non-stick skillet or cast iron pan, add oil over medium-low heat. Add half the green onions and minced garlic. Stir around with a wooden spoon for 3-4 minutes until soft - be careful not to burn the garlic.
5. Next, raise the heat slightly to medium and add in the chopped carrots, peas, pineapple, remaining green onions and cauliflower rice one at a time while stirring after each addition. *If adding the egg, create a well in the center of the pan, crack an egg and stir immediately in the center at first until it starts to cook and then stir across the entire pan to evenly distribute.* Let cook for 3 minutes stirring the whole time. 
6. Add in the sauce, stir and let cook for a couple more minutes. Season with pepper and taste - add salt if needed.
7. Top with toasted cashews and serve! Stores very well in the fridge for 4-5 days.

Original recipe found here

I actually made this recipe last week for meal prep, but did not end up posting it because I took a trip to the hospital for appendicitis all week. Luckily I did get to eat one of these meals before going to the hospital though, so I can write a little feedback about it. I am not a fan of spicy food, despite my best efforts for trying, and this was a recipe way too spicy for my liking. I think if I were to leave the small dried chilies out (or not gotten dried habanero chiles), I would have liked this meal. I also used ground beef instead of turkey or chicken like the recipe calls for, so that could have changed the taste too. If you are a fan of general tso meals or like spicy, definitely give this one a try. And if you double the meatballs, make sure you double the sauce!

General Tso’s Meatballs 
Ingredients:
For the Meatballs

• 1 lb ground turkey or chicken (I used ground beef)
• 2 Tbl minced ginger
• ¼ cup scallions, chopped
• 1 tsp garlic powder
• ¼ cup almond flour
• 1 egg
• light flavored oil for frying (olive, grapeseed, etc)

For the Sauce

• ½ tsp sesame oil
• 3 Tbl rice wine vinegar (unseasoned - sugar free)
• 3 Tbl coconut aminos (I use Bragg Liquid Aminos)
• ¼ cup water
• 3 Tbl honey
• ½ tsp arrowroot powder
• ¼ cup scallions, chopped
• 4 - 5 small dried chilies, seeded and chopped

Directions:
To make the meatballs:
Combine all of the meatball ingredients and mix thoroughly. Form into 16 balls and saute/fry in oil over medium heat until cooked through and crispy. Alternatively you could bake them but they won't get the crunchy exterior.
To make the sauce:
Combine the sesame oil, vinegar, coconut aminos, water, honey, and arrowroot powder in a small saucepan and whisk until combined. Add the scallions and chili pepper and bring to a boil. Simmer for five minutes until thickened and remove from heat.
To serve:
Add the cooked meatballs to the thickened sauce and stir to coat. Garnish with more chopped scallions and chilis if desired.

Original recipe found here

A friend shared this Jamaican Jerk Chicken recipe with me a while ago and I forgot how awesome it is! This recipe always has a lot of extra marinade too, so this time I saved the extra to make more chicken with later this week. I paired this jerk chicken with the cauliflower "fried" rice recipe that I have posted before and it seriously makes for a delicious meal. This is definitely a grill recipe worth trying this summer! Also, I never add serrano peppers and only use 2 habanero peppers because I am nervous it will be too hot for me. So if anyone tries this out with more peppers let me know how it turns out!

Paleo Jamaican Jerk Chicken
Ingredients:

• 1 1/2 pounds boneless, skinless chicken breasts

Marinade:

• 8 green onion, chopped
• 1-4 habanero peppers (depending on how hot you like it, remove seeds for less heat)
• 1-2 serrano peppers (depending on how hot you like it, remove seeds for less heat)
• 2 kiwis, peeled
• 1 small yellow onion, quartered
• 3 cloves garlic, crushed
• 1/2 cup coconut aminos (I use Bragg Liquid Aminos)
• 1/2 cup apple cider vinegar
• 1/3 cup olive oil
• 3 Tbsp. fresh thyme
• 2 Tbsp. raw honey
• 1/4 cup fresh squeezed orange juice
• 2 Tbsp. fresh squeezed lime juice
• 1/2 tsp. sea salt
• 1/2 tsp. ground black pepper
• 1/4 tsp. ground nutmeg
• 1/4 tsp. ground allspice
• 1/4 tsp. ground cloves

Directions:

1. Combine all marinade ingredients in a blender and mix for about 30 seconds.
2. Place the chicken in the plastic bag and pour in half of the marinade, reserving the other half for basting and dipping. Let marinade for 2 hours or more.
3. Remove chicken from marinade and let rest on a plate for about 30 minutes to bring to room temperature.
4. Heat the remaining half of the marinade in a small saucepan over low heat for about 20 minutes. Place half in a small bowl for basting during grilling  and reserve the other half to serve for dipping sauce at the table.
5. Grill chicken for about 8 minutes, basting with marinade about halfway through.
6. Let chicken rest for about 5 minutes before serving.

Original recipe found here 

Best Cauliflower Rice Dish Ever
Ingredients:

• 1 head cauliflower, grated
• 1 package, shittake mushrooms
• 6 green onions
• 2 shallots, minced
• 1 tsp fresh ginger, minced
• 1tbs garlic
• 3 Tbsp coconut aminos (I use Bragg Liquid Aminos)
• 3 eggs
• Sesame oil
• Meat of choice (I used the jerk chicken)

Directions:

1. Grate the cauliflower using a food processor (or if you have time and the patience of a saint, a box grater).
2. Prep the veggies (slice the green onions and mushrooms thinly and mince the shallot/ginger).
3. Heat a large skillet/wok to high heat. Add a spoonful or two of sesame oil. Saute the mushrooms, shallot, ginger and garlic for ~3 min or until they begin to soften, stirring often.
4. Add meat to the wok, and cook, stirring frequently for 3–4 minutes, or until the meat is mostly cooked. (Since I paired this with the paleo jerk chicken, I did not add meat to the wok and just skipped to the next step).
5. Add the cauliflower, green onions and coconut aminos. Saute for ~5 min.
6. Push the veggies to the side of the skillet and create a well. Crack the eggs into the well and scramble (yes, kind of like you’d do with fried rice). Stir everything to combine.
7. Top with a meat of your choice.