As a family, we decided that we all needed to be watching more of what we ate. Keep in mind that we are already eating gluten free (3 of us are celiac), we eat very little sugar, and we eat all organic, grass fed, farm fresh foods. You may ask yourself what else we could we possibly do. Well, we decided to try a strict Paleo diet for one month. Now, we are for the most part doing that with adding in a few extras like butter, and the rest of the milk we have plus a few cheeses.
We are finding it to be fairly easy, however, eating on the fly is harder still as I have to think about everything and we cannot just make or eat a GF muffin or GF bread with the turkey meat. So, I’ve been coming up with a few recipes and buying lots of veggies to supplement some of our stand bys.
Tonights meal is stuffed cornish hens with rice. Ha, that’s not paleo you say! Well, actually it is. Stuffed with veggies and nuts, and the rice is actually cauliflower that has been shredded. It smells delicious and it looked great.
Stuffing – I chopped up and sauteed the following veggies: Carrots, small red and orange peppers, garlic, sugar snap peas, swiss chard, baby bella mushrooms, 1 large leak and 1 cup of pecans. (I actually only used 2/3 of a cup of the chopped pecans in the stuffing, and the rest of the cup I put into the “rice”.)
Using sea salt, I salted the inside cavity of the hens and stuffed them with the above stuffing mixture of veggies and pecans. See below:
“Rice” – 1 head of cauliflower shredded in food processor. Add 1 large stalk of fresh basil and about 4 garlic cloves, both chopped, and the rest of the pecans. Then I sauteed in a little butter, 1 tsp. sea salt and about 1/2 pint of homemade chicken broth. Just prior to serving, I added a goat cheese that was like a feta. Keep in mind that the pecans turned the cauliflower a light tan color making it looked like either a fried rice or brown rice.
Can you say Yum? 🙂