Coconut Lime Cauliflower Rice

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This was my first time trying cauliflower rice, and I loved it! You could do so many different things with riced cauliflower, but I decided to use our lime olive oil with coconut milk to make a Thai-inspired dish. I had this with chicken, but it would also be delicious with shrimp. I used my Vitamix to make the “rice” and needed to do 4 small batches so I didn’t end up with mush at the bottom of the blender. This can also be done in a food processor.

Oh, and, yesterday I had leftovers and it tasted even better! I sautéed for 5 minutes or so until slightly browned. It was delicious!

 

Ingredients:

    • 1/4 cup plus 1 additional tbsp Blue Door Lime Olive Oil
    • 1¼ lb cauliflower florets (4 packed cups once “riced”)
    • 1 can full fat coconut milk
    • 1 cup shredded coconut
    • 2 tsp lime zest (1 lime)
    • ½ cup fresh cilantro, minced

 

Instructions

    1. Add the 1 tbs Blue Door Lime Olive Oil to a large pan over low-medium heat. While it is warming up, use a food processor or high powered blender like a Vitamix to “rice” the cauliflower by pulsing the raw florets into rice-sized pieces. You will need to do this in at least 2-4 batches so that you don’t get mush at the bottom.

 

    1. Add the riced cauliflower to the pan and stir through to coat with the olive oil. Cook for about 5 minutes to get rid of some the of the excess moisture in the cauliflower.

 

    1. Stir in both the coconut milk and shredded coconut. Add the rest of your Lime Olive Oil. Bring to a simmer and turn the heat down slightly so that the pan doesn’t come to a boil. Simmer until tender and the liquid has been absorbed, about 10-15 minutes.

 

  1. Add the lime zest and fresh cilantro. Season to taste with salt. 

    Enjoy!

 

 

Pan Seared Whole Chicken

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After playing competitive hockey for many years, I experienced something that was one part heartbreaking and one part stepping stone in my home cooking experience. I got sick of rotisserie chicken! I know, I know… that irresistible smell of chicken in the grocery store deli became something I couldn’t and still can’t stand!

As our busses drove from city to city on long road trips, one thing became a staple of each trip. After any given game on each player’s bus seat, there it was – a roasted quarter chicken dinner with a dried out baked potato and some mixed vegetables. As a rookie player, this was the greatest thing ever. I couldn’t wait to dig in to that chicken and pour over the styrofoam side dish of “gravy” – mmm mmm. That quickly got old, and before long you could mark on a map which cities would have the dreaded post-game quarter chicken waiting for you.

There is still hope.

I still love a roasted chicken, but these days, I have to make it myself or it just won’t do. It is a quick, easy and satisfying meal that you can liven up a million different ways. Here is just one of those ways.

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Ingredients

 

– 1 Whole chicken

– 1 Cup fresh cilantro

– 1 Lemon

– 1 Red Onion or 3 Shallots

– 3 Tbsp Blue Door Garlic Infused Olive Oil

– 1Tbsp Thyme

– Salt & Pepper

 

Directions

 

Preheat oven to  425°

1) Pat the chicken dry with paper towels and cut the whole chicken in half lengthways.

2 ) Roughly chop cilantro, zest and juice lemon. Add to a food processor with garlic infused olive oil, thyme and a couple of pinches of both salt & pepper.

 

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3) Blitz your ingredients in the food processor and thoroughly rub it into the chicken halves.

 

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4) place the chicken skin side down in a cast iron pan over med-high heat for about 5-6 minutes.

 

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5) Transfer pan to the bottom rack of the oven and cook for 15-20 minutes.

6) Turn chicken skin side up, add onions or shallots around the chicken.

 

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7) Continue baking for another 10-15 minutes until internal temperature reaches 160°

8) Let chicken rest for about 10 minutes before serving.

9) Enjoy!

 

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Toasted Sesame and Garlic Baby Bok Choy

I’m always looking for ways to incorporate more greens into my diet. Spinach and kale are my go to greens but variety is important! That’s why I loved making this yummy baby bok choy. It’s simple and quick and is a great side dish with just about anything.

 

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Ingredients:

4 baby bok choy cut lengthwise

1 Medjool date diced

2 tbsp Blue Door Organic Garlic Infused Olive Oil

2 tbsp Blue Door Toasted Sesame Oil

1 tbsp Blue Door Maple Balsamic

1tsp powdered ginger

2 tbsp chicken broth

2 tbsp coconut aminos (Coconut aminos area great gluten-free, soy-free alternative soy sauce. I purchase at Community Foods in Calgary but can likely be found at most health food stores.)

Directions:

  1. Combine the coconut aminos, broth, vinegar, sesame oil, and date in a small bowl and set aside.
  2. Heat 2 tablespoons of garlic olive oil in a large skillet over medium-high heat.
  3. Place the bok choy, cut-side down, in the skillet in a single layer. Cook without moving until lightly browned (about 2-3 minutes).
  4. Turn the bok choy and cook until lightly browned on the other side (about 1-2 minutes).
  5. Remove bok choy to a plate and set aside.
  6. Add the coconut aminos mixture and simmer for about 30-60 seconds or until thickened.
  7. Return bok choy to the pan and cook, turning once, until glazed with the sauce, about 2 minutes.
  8. If you are okay with seeds, you can sprinkle with the sesame seeds and serve immediately.

 

Grapefruit & Fennel Salad

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Often I find myself wandering the produce section looking for new ideas.
This was our produce section inspired Sunday salad.

Ingredients:

– 1 fennel bulb
– 1/3 red onion
– 1/2 English cucumber cored
– 1 grapefruit (peeled and membrane removed)
– 2 green onions
– sea salt to taste
– 1/4 cup Blue Door Tarragon infused olive oil
– 1/4 cup Blue Door Grapefruit white balsamic

Directions:

– Sauté chopped fennel and red onion until it has sweated a bit and is soft. Refrigerate.
– Combine chopped grapefruit, sliced cucumber & finely chopped green onions in a salad bowl.
– Whisk Tarragon olive oil and Grapefruit white balsamic in a separate bowl.
– Once cooled, add fennel and red onion to salad bowl.
– Fold in your vinaigrette.
– Season to taste.

Enjoy.

Healing autoimmune disease with food

“Let food be thy medicine and medicine be thy food.” – Hippocrates

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After being diagnosed with an autoimmune disease called scleroderma, I began a quest to heal my body naturally and hopefully avoid the need to take steroids and immunosuppressant drugs. Although I will live with scleroderma forever, I have learned that my symptoms can be controlled, and hopefully even reversed, though diet and lifestyle changes.

Autoimmune disease is a condition where they body cannot tell the difference between healthy tissue and foreign invaders. The body starts to attack itself. In my case, my skin and joints are affected. There are over 80 types of autoimmune diseases – most common ones include rheumatoid arthritis, lupus and hashimoto’s thyroiditis. Research shows that autoimmune disease is linked to gut health, which makes a whole lot of sense when you consider eighty percent of our immune system lives in the gastrointestinal tract. Healing my disease, therefore begins with healing my gut.

I discovered the Paleo Autoimmune Protocol (AIP) through Dr. Sarah Ballentyne’s book, “The Paleo Approach – Reverse Autoimmune Disease and Heal Your Body.” This is a way of eating that incorporates the nutrient dense, healing foods my body needs and eliminates foods that could be contributing to my illness.

My diet includes lots of fresh, organic veggies with every meal, grassfed, pastured meat and poultry, wild caught fish, some fruit, and, of course, healthy oils – like EVOO and coconut oil. Things I must avoid for now are grains, eggs, dairy, nuts and seeds, legumes, nightshades and sugar. At first, finding variety enjoying food was a challenge. But as I’ve learned how to prepare nutritious, easy, delicious recipes that I love, it’s become second nature, and I no longer crave the foods I cannot eat. And, yes, having easy access to a huge array of fresh, extra virgin olive oils in so many amazing flavours makes spicing up my meals a breeze.

As I start to see some of my symptoms regress, I am more determined than ever, and I want to share some of the simple, nutritious recipes I’ve been using everyday with you. I’ll show you how I incorporate products at Blue Door to make meals even more delicious and fun! Even if you don’t have autoimmune disease, these are healthy, delicious recipes you’ll want to share with your family. Check out our blog for more on my journey with autoimmune disease and to see what I’m cooking up!

 

With Love,

Courtney