I made this chicken tonight for the first time and my 6 year old said “this is a keeper.”
I was worried the lime would be too strong but was pleasantly surprised that it was subtle enough for all of us.
I made it using soy sauce but cocoonut aminos could easily be used as a Paleo/Gluten free substitute.
I served it with fried brown rice (my favorite way to use leftover rice) and snow peas.
Cucumber Dill Yogurt Ingredients:
- 3/4 c or 1 small container of plain greek yogurt
- 1/3 cup cucumber, peeled/grated (or chopped finely)
- 1 garlic clove minced
- 1 t dill (dried or fresh)
- 1/2 t garlic powder
- salt and pepper to taste
- 1 can garbanzo beans/chickpeas, drained and rinced
- 1 medium onion, chopped
- 2 cloves garlic, chopped
- 1/2 c fresh parsley, loosely packed
- 1 t fresh cilantro
- 1 egg
- 2 t cumin
- 1 t salt
- 1/4 t ground pepper
- 1 t lemon juice
- 1 t baking powder
- 1 T olive oil
- 3/4 c bread crumbs
Cucumber Dill Yogurt Directions:
- Combine all ingredients in a bowl
- Cover and chill for at least 30 minutes
- Preheat oven to 400F
- Place onion, garlic, parsley, cilantro in a small food processor
- Add chickpeas to food processor and pulse until chopped and combined but not pureed
- In a separate bowl, combine egg, cumin, salt, pepper, lemon juice, baking powder, and olive oil
- Combine chickpea mixture with egg mixture
- Add breadcrumbs to the mixture and form into about 12 small patties
- Place on non-stick foil lined baking sheet and bake for 10 minutes
- Flip once and bake for another 10 minutes
This is great with an arugula feta salad or in a pita with cucumbers/tomatoes
I have a go-to chia pudding recipe that I’ve used for a while but was recently introduced to a new one that does not require the use of avocado. I’ve included both versions below.
As lamb shoulder can be a bit tough, the slow cooker really helps break it down to become fork tender.
This gluten free/paleo two pot dish can be made in under 30 min and the actual cooking time goes very quickly if you prep/chop up all of your ingredients prior to starting.
Note: the chorizo will add a little kick to the dish and may be too spicy for little ones.
There is a bar/restaurant in Wildwood, NJ that has an appetizer of Volcano shrimp (sometimes known as Bang Bang Shrimp) that I have been thinking about since last summer. Here is the best copycat version that I’ve made to date.
Note that I don’t like food too spicy, so while these have a little kick, they will not burn your throat.
These cook quick so I highly recommend waiting until almost ready to eat to fry them.