I’ll let you in on a little secret – I’ve had a big project in the works, which is why I’ve been largely absent from this blog for a while. I’m working on developing some healthy baking mixes. They’re wheat-free, chemical-free and preservative-free. Alas, they are not Paleo. I have mixed feelings about this. On one hand, I know that I feel so much better when I stay away from potentially inflammatory foods (like grains). On the other hand, I struggle with the idea of using large amounts of nut flours because they are extremely calorie dense. Life is about balance, so sometimes I want something like a muffin or a slice of banana bread – in moderation, of course.
Granted, I haven’t tracked macros since I started following a largely Paleo/Whole30 lifestyle, but I still know that calories do matter. You just don’t have to worry as much when your plate is primarily filled with veggies and healthy meat. When it comes to baking, though, oats and brown rice are my flours of choice. I don’t eat many of them, but my guys, friends and family absolutely love the stuff I bake. I wanted to share it with the world, so I’ve been developing some mixes to share with family and friends. With any luck, it’ll take off from there. The people who have had the opportunity to try them have, largely, loved them.
Even though I haven’t been posting, I’ve still been busy preparing healthy Whole30 meals for my family. This one turned out so tasty. Growing up I thought Sweet & Sour was code for “sticky sweet with a little tang,” but as a grown up that doesn’t sound the least bit appealing to me. I’ve always loved tomatoes and garlic, and I was so happy when I was finally able to start reintroducing them. They’re both a umami, meaning a food that gives you that “full mouth feel.” Think about a time that a dish felt like it was just missing something. If you were to add a umami, that would probably have balanced it out nicely.
Don’t be intimidated by list of ingredients in this recipe. Most of them are spices.
1 T. coconut oil
1 large sweet onion, chopped
2 T. minced garlic
3 chicken breasts, chopped into small pieces
1 can (12 oz) tomato sauce (no sugar added)
4 T. (1⁄4 cup) Dijon mustard
2 T. coconut aminos
1⁄4 tsp crushed chipotle peppers
1⁄2 tsp sea salt
1⁄2 tsp paprika
1⁄2 tsp garlic powder
1⁄2 tsp onion powder
1 T. honey (omit for Whole30)
1 can pineapple tidbits in juice, drained
1 can mandarin oranges in juice, drained
1 can sliced olives
Melt coconut oil in a large pot. Add onions and garlic. Cook, stirring occasionally, until soft and fragrant. Add chicken chunks and cook, stirring occasionally, until chicken is no longer pink. Drain any excess liquid from the chicken.
Stir in tomato sauce, mustard, coconut aminos, chipotle peppers, salt, paprika, garlic powder, onion powder and honey (if using). Bring just to a simmer. Stir in pineapple, mandarin oranges and olives, taking care not to break up the delicate orange slices. Heat through.
Serve over zoodles, squash or other veggies as desired.