We are week three into our “we should really plan our meals” meal plan and we are happy to report it’s been going quite well. A mixture of making the foods that we know we love and finding recipes that we’re pretty sure we’re gonna love so let’s give it a try.
The last few Sundays we’ve sat down (usually over dinner) and decided what the following week is going to look like meal wise (and by meal wise we also mean dinner since breakfast is usually the standard egg-y goodness omelette that Mimi likes and the “I prefer left-overs with a fried egg on top” that Tee likes so much).
Mimi did some food investigating and found a simple cashew cabbage recipe that we thought we would liked We tweaked it a bit to add a little protein (cause if it’s one thing we love in this household we love our meat).
Make sure you make extra cause you’re definitely going to want to throw an egg on top of this delicious goodness!
Paleo Chicken Cashew
- 1 Small Head of Cabbage (we used Napa), quartered and sliced thin
- 1 lb Chicken Thighs, cut into small pieces
- 1 Small Onion, halved and sliced thin
- 3 – 4 Celery Stalks sliced thin
- 1 Cup Raw Cashews, roughly chopped
- 4 – 6 Garlic Cloves, Peeled and minced
- Ginger, Thumb sized, Peeled and minced.
- 1 Tbsp Sesame Oil
- 2 Tsp Fish Oil
- 1/4 C Rice Vinegar
- 1/4 C Liquid Soy
- 1 Tbsp Ground Pepper
- 1 Tsp Ground Salt
When you get started, always remember to prep according to food safety. If you use cutting boards, have designate a meat only cutting board so that you lessen the chance of cross contamination. Always prep veggies first, set aside and then prep raw meats.
If you’ve been following this blog for any length of time you know we love the actual prep part almost as much as we love the eating part. Spending time with your food, in your kitchen gives you a better connection with what you’re trying to accomplish. A hurried rush of opening boxes, waiting for the microwave to ding or standing by the front door with cash in hand as the delivery driver pulls up takes away from the ultimate goal of taking control of your food. Practice your knife skills, think about how a different ingredient or spice might change things up…be present.
We decided to use a napa cabbage because it has a lighter taste but if it’s not available a regular green cabbage will do. Cut it in half (remove the stem), cut each half in half then slice thin (slaw size). Set aside. Cut Celery and set aside.
You can adjust the ginger and garlic amount according to your tastes. Remember you can’t take away if you add too much so better to err on the side of less and add rather than all and regret it. Peel and mince and set aside.
In a small mixing bowl combine fish oil, rice vinegar, soy sauce, pepper and salt. If you’re feeling a little adventurous you can add a teaspoon or two of sriracha sauce. Mix well and set aside.
Prepare chicken thighs (cut into small pieces) and set aside.
In a medium saute pan or wok, add sesame oil and heat to medium/high temperature. Add garlic and ginger and saute until garlic starts to brown. Add Onion saute for 1-2 minutes then add chicken and continue to saute 5-10 minutes until chicken is cooked thoroughly.
Add cabbage, roughly chopped cashews and sauce to pan. Mix well and continue to saute for a short time (just enough for the cabbage to start to wilt).
Sprinkle with a little more pepper if you so desire and chomp down on this goodness!!!
~Now that’s good eatin’ Folks!