Obsessed with Thai food.

My husband I just finished watching Lost for the first time a few weeks ago (I know, a few years too late, but I finally saw it). I definitely hate John Locke SO much and compare so many people I dislike to him now. But while watching the show, I asked my husband at least 20 times what he would do if he was trapped on a deserted island and what he would bring. He always said me (aww!), and I would definitely say him as well. But I would also say Thai food. If I was trapped on a deserted island, I would want my husband, Thai food, and hot water. Clearly, I’m a little obsessed with Thai food, but it is SO good. I love the spice and bright, crisp flavors. This cashew chicken fulfills all the criteria for the perfect Thai dish, while also being whole 30/paleo/keto friendly. It’s also the perfect dish to make a big bowl of and sit on the couch and watch Netflix for hours.
cashewchicken8This cashew chicken is extremely simple but it satisfies all the criteria for the perfect dish: bright, crisp vegetables, spice from sriracha, salty crunch from cashews, sweet flavor from carrots, warmth from curry powder, and an umami undernote from soy sauce. Yum. cashewchicken3In a medium wok (or a medium sauce pan works as well), I heated avocado oil and browned two diced boneless, skinless chicken breasts. I seasoned them with salt, pepper, 1 tablespoon of sriracha, and garlic powder.
cashewchicken2After the chicken is browned, I added diced bell pepper, diced carrots, and salted, roasted cashews. If following whole 30, try to find cashews that have not been roasted in peanut oil, because peanut oil is not part of the whole 30 lifestyle.
cashewchicken6Add some soy sauce, cumin powder, and curry powder, and this dish is done and delicious. Add a squeeze of lime on top for the perfect citrus kick (if that’s your thing). Or, if you wanted to add lime cauliflower rice to this, that would be delicious as well.

Ingredients (makes 2 servings)
2 boneless, skinless chicken breasts
1 bell pepper, diced
1 carrot, diced
1 cup roasted, salted cashews
1 tablespoon sriracha
1 tablespoon garlic powder
1/2 tsp cumin powder
1 tsp curry powder
3 tablespoons soy sauce
Salt and pepper, to taste
1 tablespoon avocado oil

Directions
1. Heat avocado oil in a medium wok or large skillet on high heat
2. Dice boneless, skinless chicken breasts into small cubes and put in pan when hot
3. Season with salt, pepper, garlic powder, and sriracha
4. Dice up bell pepper and carrots
5. When chicken is thoroughly cooked, add bell pepper and carrots to pan
6. Cook on high heat for an additional 3 minutes, or until bell pepper and carrot are cooked through
7. Add cashews, soy sauce, cumin, and curry powder
8. Cook an additional 3 minutes with a lid on top of wok or skillet
9. Plate in medium bowl with extra sriracha drizzed on top (if desired)

Chicken Egg Roll in a Bowl

I’m an egg roll fanatic. Since we are eating healthy, I’ve had to revamp my usual fast food egg roll addiction into something healthier. An egg roll in a bowl fulfills all of my favorite things about an egg roll – the spice, sweet and crunchy cabbage, and salty soy flavor, without the guilt of being in a fried wonton. Eating it reminds me of all the egg rolls my mom and I used to eat when I was younger when she would pick me up early from school and I would hang out with her at my parents’ store. But let’s face it – egg rolls are just freakin delicious.
eggroll10This recipe is incredibly simple and budget friendly. Also delicious. It has the perfect level of spice and is extremely comforting with lots of vegetables and lean chicken.
eggroll1I’m obsessed with cabbage. Braised, raw, grilled, in a stir fry, in soup…pretty much any way it goes. When I was in high school I did the cabbage soup diet, and I think my family hated me for the two weeks that I ate nothing except cabbage soup. But it was delicious! And it made me feel great. Cabbage is a super food, and I wish more people would get onto the cabbage bandwagon with me. There are so many great uses for cabbage and this one of them.
eggroll2eggroll3For two people, I used a quarter of a head of green cabbage. You could substitute purple cabbage or bok choy if you would prefer a sweeter flavor and less of a cabbage-y flavor. It’s all delicious. Also, you could use a pre-bagged coleslaw mix, but I prefer knowing that I control the amount of cabbage going into my stir fry and the quality of the cabbage I am using.
eggroll4eggroll5eggroll6A finely diced half of an onion and a cup of diced carrots are also added to the stir fry. It’s packed with delicious vegetables and a small amount of protein.
eggroll7Boneless, skinless chicken breast reminds of my favorite type of egg roll. I have seen recipes which use ground turkey or ground pork, which sound equally delicious. If you wanted to skip the meat altogether and add mushrooms or egg instead, it would be just as yummy.
eggroll8In a wok on high heat, I add a teaspoon of avocado oil (coconut oil or vegetable oil work well too) and browned the chicken with salt, pepper, and garlic powder.
eggroll9Once the chicken is browned, add the vegetables and 1/4 cup of soy sauce. You can substitute coconut aminos if you do not want the soy in your diet, however, fermented soy sauce does not increase estrogen levels like consuming raw or pasteurized soy products (like soy milk and tofu), so I still use soy sauce. If you wanted to make the final dish spicier, add sriracha. That would be delicious.

Ingredients (makes 2 bowls)
2 boneless, skinless chicken breasts
1/4 head of cabbage, diced
1/2 white onion, diced
1 cup carrots, diced
1 tsp avocado oil
Salt, pepper, garlic powder (to taste)
1/4 cup soy sauce

Directions
1. Heat oil in a large wok
2. Dice chicken and add to wok, season with salt, pepper, and garlic powder
3. Dice cabbage, onion, and carrots
4. Add vegetables to wok when chicken is browned
5. Cook on high heat for an additional ten minutes
6. Stir in soy sauce and cook for an additional five minutes
7. Serve in large bowls