Since going Paleo in January I’ve been thinking about which foods I am going to miss the most. I expected that I would feel that way about garlic bread and pasta, but the truth is I haven’t missed it a bit. Olive Garden commercials were still driving me a little crazy at the mention of Alfredo sauce. It’s that sad, sad feeling when you realize how unhealthy the things that you love the most are. So, with a little inspiration from Pinterest I managed to come up with not only a Paleo recipe, but also one that is Whole30 approved 🙂
Chicken “Alfredo” with Spaghetti Squash
- 4 cups bone broth (reserve one cup for blender)
- 2- 16 oz. bags of frozen cauliflower
- 1 TBSP coconut oil
- 4 cloves garlic, minced
- 1/4 tsp pepper
- 1/2 tsp salt
- 1/2 tsp nutmeg
- 1 can coconut milk
- shredded chicken, or other protein of choice
- fresh spinach for serving
- roasted spaghetti squash, threaded
- Boil the cauliflower in the broth until very tender.
- Remove from heat and allow to cool so it can be added to the blender.
- Meanwhile, add the coconut milk to a medium saucepan and put on the lowest setting to bring up to temperature.
- Saute garlic in a small skillet in coconut oil, until fragrant. Season with a little S & P.
- Use a measuring cup to scoop up 1 cup of broth.
- When ready, fill the blender 3/4 full with cauliflower and blend together. When you have more room continue adding the cauliflower until it is all gone. Add broth as needed to get the cauliflower to puree and to reach the desired consistency.
- Add seasonings and garlic in oil, and continue to blend together. You want the mixture to be very smooth. Taste to make sure it is not gritty. This should take several minutes.
- Finally, add the mixture to the coconut milk in the saucepan slowly, stirring often to combine. Check your consistency at this point and add more broth if needed.
- To serve, I placed fresh spinach in the bottom of a bowl, added warm spaghetti squash, a handful of shredded chicken, and then topped with the sauce.
I love this recipe because once you learn how to make the Alfredo sauce you can make it all the time without getting bored by varying the meat and vegetables. The sauce reheated well, too. I expected to need to add some water to it the next day but the tiny bit of moisture in the veggies helped everything mix together well!
Growing up, we did a lot of stir-fries for dinner. But, after getting married and eating on the go more, I forgot how easy they are to make at home. For my first week of Whole30 dishes, I bought a lot of meat and veggies but did not really know what I was going to do with them at the time. A stir-fry was the perfect solution and it had me looking forward to lunch every day I brought it to work! I took a tip from the Badass Fitness CEO and used cauliflower to make rice. Coconut aminos served as my sauce and oh my goodness it is sooo good! I won’t ever go back to soy sauce! I don’t usually follow or write down my recipes for stir-fries, but in case you are wondering how this works on the Whole30 here’s what I did. Don’t be afraid to play around with the spices or swap out the chicken and veggies for others!
Chicken Stir-fry with Cauliflower Fried Rice:
- 1 lb. B/S chicken tenders
- 4 TBSP coconut oil, divided
- Blackened seasoning
- fresh garlic, minced
- 1 large onion, thinly sliced
- 1 package of fresh stir fry veggies (such as broccoli, snow peas, and shredded carrots and broccoli stalks)
- 4 TBSP coconut aminos, divided
- 1 head of cauliflower, grated (see link above for more info)
- ground ginger
- crushed red pepper flakes
Heat 2 TBSP of coconut oil over med-hi heat in a wok or LARGE skillet with high sides and lid. Season chicken with blackened seasoning on both sides. Cook chicken tenders 2 mins. on each side, or until golden. Lower heat to medium, cover and allow them to cook through. When done, transfer to a plate and let rest.
Meanwhile, add the rest of the coconut oil to the pan and bring heat back up to med-hi. Add the garlic and onion, season with S&P. Allow it to just start to brown, the grated cauliflower and 2 TBSP coconut aminos. Allow to mix well while stir-frying. Add the veggies, toss, cover, and let steam until they are crisp-tender and a vibrant green. Add more S&P if needed.
While the veggies are finishing, cut the chicken into bite size chunks. Finally, add the chicken back to the pan to heat back up and get their final seasoning with the last of the coconut aminos and a light dusting of ground ginger! I also like to add crushed red pepper flakes for a little spice! Enjoy!
*Note: Don’t let the extra set of grating the cauliflower scare you! It actually grates really easily and in a stir-fry with other veggies, you can even throw the nubs of stalk in there too! You can even cook the cauliflower separately if you want to make a bigger batch and don’t have enough room to mix everything up in your skillet.