This past week has been so great; I was lucky enough to meet a few of my favorite paleo authors! I went to a book signing in San Francisco for Diane Sanfilippo’s new book, The 21 Day Sugar Detox, where I was also able to meet Bill Staley & Haley Mason who most recently released their new book, The 30 Day Guide To Paleo Cooking. Last night I was able to attend another local event where Danielle Walker, from Against All Grain, told her story in front of a large group, and had a book signing as well. I truly admire these wonderful people, as their books and blogs have helped me so much in my own journey!
I’m coming up on not only the third anniversary since my last surgery, but also the one-year anniversary since I went paleo! I’m working on a special post just for that, as there are so many layers of my life that I feel ready to share. It’s hard to even believe how much my entire life has changed in a year, I am beyond grateful for the lessons I’ve learned through these years. Stay tuned!
This was a really fun meal to make, and the idea came to me right as I was falling asleep, so obviously it was meant to be! I love cauliflower rice; it tastes much like white rice, only without the grains and starch! This toasted coconut “rice” that I created turned out sooo good! My new favorite!
If you haven’t heard of coconut aminos before, the best way to describe it is that it tastes just like soy sauce, only it’s wayyyyy better for you! Yay!! Who doesn’t love super easy substitutes? I highly recommend keeping a bottle on hand, it’s a great flavor enhancer for so many dishes! Hope you love these recipes as much as I do! Happy cooking and have an amazing week!
- 2-3 lbs chicken thighs – bone in, skin on
- ½ cup coconut aminos
- 3 tbsp honey
- 4 cloves fresh garlic, minced
- 1 tsp minced ginger
- 1 tsp salt
- 1 tbsp toasted sesame seeds
Toasted Coconut Cauliflower Rice:
- 1 medium cauliflower
- 1 tbsp coconut oil
- ¾ cup full fat coconut milk
- ½ cup shredded, unsweetened coconut
- 2 scallions, chopped, dark green ends discarded
- Salt to taste
Mix the coconut aminos, honey, garlic, ginger and salt in either a resealable plastic bag or in a baking dish. Give it a good stir to help dissolve the honey. Add the chicken thighs to the marinade and flip to coat in the marinade. Marinade in the refrigerator overnight or all day, about 10-12 hours
Preheat the oven to 425 degrees.
Place the marinated chicken on a rimmed baking sheet. Bake for 30-40 minutes, or until fully cooked through. Top with the toasted sesame seeds.
While the chicken is cooking, make the rice!
You can “rice” the cauliflower two different ways – 1. Chop the cauliflower into small pieces and pulse in your food processor until it looks similar to rice in size. OR 2. If you don’t have a food processor, you can use a box grater to grate the cauliflower.
Heat a large pan over medium heat. Once the pan is hot, add the shredded coconut to the pan, and stir until the coconut starts to brown. It will burn quickly, so keep a close eye on it! Once the coconut is toasted to your liking, remove from the pan and place in a small bowl.
Return the pan to the heat. Add the coconut oil, and once melted, add the cauliflower “rice.
Add the coconut milk to the pan and sauté for 8-10 minutes, or until the coconut milk has been fully absorbed and the rice is cooked to your liking.
Add the toasted coconut and salt to the pan and give it a good stir. Top with scallions and serve with the teriyaki chicken. Enjoy!!